The power of food

Since the beginning of time one aspect of human social experience has stood as the 'place' for communication and family bonding: food. In contemporary human life dinner it is often the only place and time when a family sits down together. In tribal times (of course there are still tribes today) the cooking of a slaughtered animal or cultivated vegetables brought the group to share ideas and feelings. Think about it these days; When you love someone for a date, meet colleagues, get together with old friends and acquaintances, we went out to eat. What is share food that puts us in a relaxed and communicable state? It could be just science and the fact that if you are tense when you eat, the food is not digested well? Or, you might have some psychological foundation has to do with the idea that you are sharing some life-giving sustenance with your fellow species instead of warring over it? ¿Subconsciously we recognize the facts that we are able to live another day as well as sew healthy seeds for future generations? 

I think of all the problems in the world today. Maybe if we all got together for a feast that could work to some practices, say while drinking coconut milk or a loaf of bread chewing solutions. The current Dalai Lama (14) is quoted as saying, "Sometimes I think that the act of bringing food is one of the basic roots of all relationships." 

There is also the idea of ​​food as a means to transfer emotional energy. Currently I'm living with a friend who is very skilled in the kitchen. Use high quality ingredients and professional skills, but also follows the belief that you are in, the amount of effort and awareness of what mood give the cooking process and the love and gratitude you feel for the ability to eat is essential to a good meal. I read a famous book Hari Krishna and Taoist teachings how the actual emotions that you feel when you cook a meal to food energy is transmitted through chi. Feelings and food are two forms of energy. Native Americans believe that all thoughts and emotions are 'alive'. 

You may have seen the last movie, 'fucking do we know?' Read whatthebleep.com. In this film world renowned scientists discussed the idea that all thoughts and emotions are physically material in the sense that they are produced by chemicals and transmitted in electric form. Therefore, a happy cook spreads happiness really enjoy preparing a meal. 

So, next time you sit down to a meal with friends or family or guest kitchen, remember the importance of this experience often underestimated. For hundreds of thousands of years all the way from our cousins ​​of social life it was based around the acquisition and distribution of food. It is often the main time to communicate to those who put up with more expensive, so please do not take it for granted or think that just because it is necessary for survival that no significant and mysterious aspect to the experience. Relating to others is one of the most important elements in the existence of a social creature; the food is a time and place to germinate and grow relationships. It's just something of the power of food.

Your love of chocolate a secret pleasure in a fun social event

Few words evoke the emotional enthusiasm they feel toward chocolate. It has a valuable place in our personal collection of memories - the Easter baskets, the candy displays at Christmas, birthday gifts, the heart that told him that someone loves you.

He started young. During our special times, chocolate was there - an integral part of the event. A taste of chocolate (or even the thought alone) makes the mouth water and the emotional associations rush. It brings back the multitude of experiences fondly remembered feeling good we did not want to end.A big test piece of chocolate inevitably makes us happy inside.

Of course, it does not hurt that chocolate contains phenylethylamine (PEA), a natural substance that reputation to stimulate the same reaction in the body as falling in love. That is why, even at times when we feel down, anything chocolate feels so comforting. 

Chocolate has to be shared 
My favorite career was owning The Chocolate Factory in Branson, Missouri. Making chocolate inspired me; It is very obvious that has the soul of a happy person. My passion has led me to create 300 new chocolate products and 26 different flavored evasive maneuvers (one of which won the title, "World's Best Chocolate" in 1986). 

That grew the Chocolate Fantasy events, which are used as fundraisers nonprofit. They can not resist the 30-40 different types of creations offered. It combines three great things - chocolate, fun and do good through charity. As crowd-pleasing and impressive as those events are, these same techniques are accomplished by a rank beginner. With equally enthusiastic reactions. 

Making chocolate goodies with others improves the flavor - as well as enjoyment.
Display whole family gathered around the kitchen, making gourmet chocolates together. Chocolate smell that wonderful aroma, feel the rich texture of gourmet chocolate goodies in your fingers.

 What fun! And it's all creating memories you will never forget at the same time. 

You can "do this at home" 
Old Tyme Chocolate Cookbook I wrote shows how to make truly gourmet chocolate in your own home, using the tools they already have. Without prior experience, anyone can create professional-quality results on your friends to rave. I will reveal knowledge unusual chocolate. All because you understand the subtle differences in flavor and texture between your gourmet concoctions and sold in the store. 

Learn tricks that the pros know. For example, did you know that you should never introduce water into the chocolate during the manufacturing stage? A few drops of water become a cup of cocoa in the consistency of the dough. Why not try a recipe that will satisfy any chocolate craving? 

Chocolate Toffee 
2 cups granulated sugarunsweetened cocoa powder ¼ cup1 cup dark corn syrupDash salt½ cup cream½ stick butter (¼ cup)Line a baking sheet with paper 8 inch buttered aluminum. Combine all ingredients in a large pot. Start cooking over medium heat, lower heat candy thickens. Bake at 250 degrees F. Pour into prepared pan and let cool. Break into pieces of bite-sized or cut and wrap in plastic film.

Dazzle your friends and family with your chocolate skills. It is true that raise your reputation, along with its status. Best of all, you're as welcome as chocolate creates masterpieces. It's all in knowing how.

Cooking with a Crock Pot

Crock pot cooking has a glorious past! On the day Grandma crock pot was called the slow cooker. Load it with roast beef, potatoes, or chicken and vegetables and cook all day, filling the house with the delicious aroma. Crock pot cooking makes it easy to cook a meal perfectly. Tender snacks, sauces and broths, all combine in a meal that would have been difficult to achieve without pot cooking pot. Conventional cooking usually requires much time and energy, both of which are scarce at this time occupied. Most working these days do not have the time to be looking at the stove.

 Crock pot cooking is the answer to the old fashion nutritious meals. Throw a good ingredients into the pot in the morning and come home that night like a tasty meal Grandma used to make.
Crock pot cooking is easier than ever. Temperature systems and timing mechanisms allow precise control. Electronic protection allows cooks put your mind at rest and go about your day, knowing that the crock pot is doing what it is designed to do. Even some models are designed to be resistant to microwave which is great for reheating leftovers. Cleaning after crock pot cooking is easier too. Surfaces are dishwasher-safe and Teflon-coated, making clean up a breeze.

Easy summer salads, lighter foods for a brighter summer

Easy summer salads are the way to go, now that the winter blues are fading into the distance and salad days are here. The best salads are light, bright and easy to prepare.

After all who wants to spend hours slaving in the kitchen when friends are round for lunch, the garden is in bloom and the wine is chilled and ready to pour. But before you start cooking Taobao save much energy by the right ingredients for a simple salad. That way you do not need the heavy bottles sauces and toppings to make a great taste

Want to take a beautiful crisp summer salad and soak it in a mixture of fat, sugar, salt and chemicals? If you start with good food and not too much that you do not need all these strong tastes as you have good food.

All you need is to combine good for the flavors work together, have a good crunchy texture and add light a little dressing to turn it around and let your taste buds from the rest is fresh, as in any kitchen, the way of a good salad. No I give supermarkets. Although it is easier to pick up the ready packed tomatoes, cucumbers, onions, peppers etc. the bell.

To make sure you get the best, take one or two minutes and collect the vegetables, choose what is ripe and ready for use signature. Of course the same applies to meat and fish. There is a reason for supermarket packaging and it is not always convenient. So choose well, cook quickly and simply and your friends will not be over wine when you arrive! Enjoy a little bit of summer now with this easy salad of poached chicken.

Easy poached chicken salad

Ingredients:
4 chicken breasts (skinless)
1 red onion, finely sliced 
1 medium onion 
4 ripe tomatoes, finely cut thick 
250g / 4oz AST PLASTIC mixed salad leaves
4oz AST PLASTIC raisins soaked in hot water for ten minutes
1 half lemon
2 bay leaves fresh or dried
1 teaspoon black pepper
1 small French bread stick or the like sliced ​​1/2

For the sauce: 
1/4 cup olive oil
1clove crushed garlic
1/2 dessert spoon Dijon or other mild mustard
2 tablespoons balsamic vinegar 
To make the dressing, whisk the vinegar and mustard together with the garlic, slowly add olive oil while whisking and season with salt and pepper to taste.
Put a pan of water to boil with the bay leaves, 1/2 white onion, lemon and pepper.Carefully add the chicken and simmer gently until cooked, if you are not sure it's worth investing a few dollars in a meat thermometer. The temperature must be at least 75 degrees Celsius / 167 Fahrenheit, put the bread on a baking sheet and drizzle with olive oil and season with salt.

Slow cooker tips - do not forget the slow cooker.

 
Many of your favorite recipes can be adapted successfully to the slow cooker or slow cooker if you follow a few simple rules. You will find a roadmap time / temperature for converting recipes, some do's and don'ts for specific ingredients and a few tips to make your dishes tastier slow cooking.

Liquids
 In general, liquid can be decreased in slow cooking - a general rule is approximately half of the recommended amount. Unless the dish contains rice or pasta, one cup of liquid is usually enough.

Pasta and rice 
When recipes call for cooked pasta to be added, cook until slightly tender before adding to the pot. Add 1/4 extra liquid per 1/4 cup uncooked rice and rice converted using long grain for best results. For long-cooking recipes, add cooked rice shortly before serving.

Beans
 It is generally best to soak beans overnight before cooking in the slow cooker. Before adding sugar or acidic ingredients, the beans should be softened first, in the slow cooker or on the stove top. If your recipe includes tomatoes, salt, or other acidic ingredients, the beans should be tender before beginning.

Herbs and spices
 Ground herbs and spices tend to dissipate in long cooking times, so it is best to add at the end of cooking. Whole herbs release flavors over time, so they are a good choice for the slow cooker cook. You should taste and adjust seasonings, if necessary, before serving.

Milk and cheese
 Milk, sour cream and cream break down over long periods of cooking and should be added during the last hour. Condensed cream soups are good substitutes for milk and can be cooked for extended times. "Healthy," or reduced fat cream soups can be used in any recipe as a substitute.Cheeses are usually kept for long periods of cooking, so it must be added at the end of cooking, or use processed cheeses and spreads.

Soups 
Add water just to cover the ingredients in the soup and add more after cooking if necessary for a thinner soup.For dairy soups, add 1 or 2 cups of water and for the last hour, add the milk, evaporated milk or cream as called for.

Vegetables 
Dense vegetables such as carrots, potatoes and other tubers no larger than 1 "thick must be cut and placed in the bottom of the pot, since they take longer to cook

Preparing lobster tails

Lobster, once the food of poor farmers, is now considered a special treat for many. Although some people prefer the meaty claws, I think that lobster tails are the best tasting part of this delicious creature. A great meal of lobster tails might seem like a gourmet feast to your guests, but they are actually quite easy to prepare. Add a little sprig of garnish and a fancy dish and you're sure to impress even your mother in law. 

Your lobster tails might start to be fresh or frozen, in New England, fresh lobster is easy to find but frozen might be all you can get in some parts of the country and out of season. If your lobster tails are frozen, you need to defrost (can be cooked frozen but not be as tender). Put them in the fridge for 10 hours or so or thaw them in the microwave for defrosting - Be careful if you choose this method as you do not want to start cooking in the microwave.

 After they are thawed, remove the meat from the shell to open the back of the housing cut - cut it in half and open it up to reveal the meat. Lift the meat - you can leave the fan part of the tail to show or not. Remove the vein. 

Boiling lobster tails 
 Boil a pot of water large enough for all the tails to float in, add 1 teaspoon of salt per liter of water. Tail drop into boiling water and cook for about 1 minute per oz thawed (up to 10 0z of tails needs to cook for 10 minutes). If you are cooking a lot of tails, add a minute or two in the total time. 

Lobster tails cooking in the oven
 Lobster tails can be baked or broiled in the oven. To cook thawed lobster in the oven, set the oven to 400 degrees F.. Brush the tails with butter and bake for 8-10 minutes. If broiling, place the tails 4 or 5 inches from heat and broil for 2-5 minutes. When broiling keep a very close eye on them so they do not burn on the tops.

 Lobster tails cooking grate
 Oil the grill for lobsters from sticking. Put the grill on medium heat. Brush the lobster tails with butter and place on the grill. Make sure that the tails do not burn - if there is any flame grilled lobster move away. On each side of the grill for 4-5 minutes.Be careful not to overcook your lobster or it will be rubbery and tasteless. Lobster is cooked when it is no longer transparent.

3 Methods for perfectly melted chocolate

Melt chocolate baking is a demanding task, if not done well may end up with a burned or grainy mess and ruin everything you bake. Below are 3 methods for melting chocolate, everyone can be successful in their own way and only need to choose a method that works for you and get to cooking are presented!

In the oven 
Chocolate can be melted in the oven easily, but will have to be very diligent to see it. It's easy to get caught in their other tasks for baking and do not realize they have overheated until it is too late. To melt chocolate in the oven, heat the oven to 110 degrees. Chop the chocolate and place in a dish in the oven. Keep the door open and inspect regularly. It will take about an hour to melt completely.

Double boiler method 
This tried and true method uses two pots or a special double boiler pot. Bottom pot has about an inch of water and the upper container is a little smaller and is based on bottom boat. The water should be heated to just below boiling. Chop the chocolate and put it in the top pot. The chocolate should be stirred until melted and must be careful not to get water mixed with chocolate as this will make it grainy.

Microwave oven 
Use the microwave to melt chocolate can be the fastest but also the most disastrous as a couple of seconds of overheating can ruin the chocolate method. Chop the chocolate and place in a microwave-safe container. Heat to 50% from 1 to 4 minutes - the amount of time required depends on the amount of chocolate is melting so you have to watch the chocolate all the time. When you see that is becoming brighter and before it completely melted, remove from the oven and stir until melted completely

What I have to do to be a good chef

Being a chef is a very physical profession. You need to stay on his feet almost constantly. Along with that, you must also be stirring, kneading and cut their food.

Many times, you must do all this while having to order food for hungry customers and critical customers also.

A kitchen is almost scorching hot year round and be very prepared for that. Even in the best conditioned areas, a kitchen is often as hot as 95 degrees or higher.

If there appears to be enough to do, try to do it while he is also keeping the rest of the kitchen staff. Choosing to be a chef for a living is a very rewarding job and time consuming.

Now do you see why it is so important to be able to multitask. The road to becoming a chef requires much training and hands on experience.

Here's what you need to do to be a good chef.

A strong desire to be a chef is a good place to start. Has a good sense of smell and taste, it will also be necessary. It would be very difficult to prepare a good meal, if you can not decipher the differences from one species to another; or if you know which spices go well together and which do not.

The kitchen is very different from being a chef. If you are cooking for yourself only it has room for error.

If you are cooking for a foreigner, you want to cook food to perfection. Of course we also want to present the food in an attractive way also.

There are stages to becoming a chef. You have to start at the bottom, but becoming a chef is one of few occupations where you can get most of their training on the job. You have to go to school and train as well, but much of the training takes place in a work environment.

Affordable Gourmet style Recipes

For something a little different that promises to please guests and family, Bumble Bee provides some delicious recipe ideas made with new gold label Prime canned tuna steak. Keep this gourmet quality solid white tuna ready in the pantry for parties, unexpected guests or family reunions. Then, prepare a gourmet meal affordable style that will have your guests convinced you've prepared something truly elaborate and extravagant. As an added bonus, they will enjoy canapés or dishes that are delicious, but without the serious calories.

This specially developed by two of California's leading chefs, are recipes that demonstrate how canned tuna is no ordinary ingredient.

* Mediterranean Style Rigatoni Pasta with Prime Fillet AlbacoreRecipe from Chef Fabrice Poigin, Bertrand at Mister A, San DiegoThis simple and tasty dish of pasta with a Mediterranean flair is ideal sitting down to dinner with family or celebrating with guests. Chef Fabrice suggests complementing this with a glass of Scotswitch 2001 Napa Valley Sauvignon Blanc. Makes 4 servings.

Ingredients: 
1/2 cup extra virgin olive oil
 4 ounces unsalted butter
 1 large sweet onion, diced 
1/42 red peppers, chopped and diced 
1/41 ripe tomato, diced vine5 cloves garlic, mincedA sprig of rosemarySea salt and freshly ground pepper
 1/2 cup dry white wine1 small jar of Spanish olives (green olives stuffed peppers), drained2 6-ounce cans of Bumble Bee Prime Fillet Solid White Albacore, drainedpaste 
1/2 pound rigatoni1 tablespoon thinly sliced ​​chivesParmigiano-Reggiano dry, gratedPinch of red pepper flakes, chopped (optional)

Directions: 
Bring water to boil in large saucepan according to package directions in preparation for cooking the rigatoni pasta. Heat 2/3 of the olive oil and 4 ounces of unsalted butter in a large saute pan over medium-high heat until nearly hot but not smoking. Add the onion and cook for about 5 minutes until soft. Add chopped red pepper, reduce heat to medium-low and cook until peppers are soft. Add the tomatoes, minced garlic and 1/3 teaspoon of leaves sprig of rosemary. Season with freshly ground pepper and sea salt.Cover and simmer for another 10 minutes. Add 1/2 cup dry white wine and simmer for 5 minutes. Then, add drained whole olives and Bumble Bee Prime Fillet tuna in solid pieces to sautéed mixture. Cover and cook until tuna is heated through (about 3-5 minutes).Cook the rigatoni pasta in a large pot of salted water according to package directions or until al dente boil. Drain the pasta in a colander, leaving some moisture. Toss the pasta, tuna sauce and water, then place on a platter or on individual plates. Drizzle remaining olive oil and garnish with finely chopped chives and grated dry aged parmesan. Top with a pinch of crushed red pepper flakes, if you prefer a little more bite.* Canape delicate albacore tuna, festiveRecipe from Chef Fabrice Poigin, Bertrand at Mister A, San DiegoA couch elegant, easy to follow style to entertain guests or just treating yourself in a unique way to serve tuna! Serves 6-8.

Ingredients:
 1 6-ounce can of Bumble Bee Prime Fillet Solid White Albacore, drained2 shallots, finely chopped 
1 tablespoon chives, finely sliced 
1 soup spoon crème fraicheSea salt and freshly ground pepper to tasteSourdough bread (optional)
 3 ounces of comté cheese or aged white cheddar, sliced ​​thinlyExtra cream for garnish (optional) 
1/2 ounce domestic caviar (optional)Chervil sprigs (optional)

Instructions:
Mix tuna steak Prime, scallions, chives, cream and salt and pepper. Spoon mixture onto toasted triangles of sourdough bread or into Chinese ceramic serving spoons. Top each serving mixture with a slice of cheese and place in a preheated oven (300 degrees) until cheese begins to melt, about 3 minutes. Remove toast or Chinese spoons from the oven and top individually with a touch of cream and then a dot of caviar (optional). Finish with a sprig of chervil for garnish.

* First tuna steak and potato casseroleChef Gerald Hirigoyen recipe, owner and executive chef, restaurants Piperade and Fringale, San FranciscoRecognized in 2003 lists ten best new wine Food & Wine Magazine Top Chef Gerald suggests complementing this dish with a glass of 2001 Turnbull Napa Valley Sauvignon Blanc. Makes 4 servings.

Ingredients:
1/2 cup olive oil
 2 large onions, thinly sliced 
4 medium Anaheim chilies, seeded and thinly sliced
 2 bay leaves
 8 cloves garlic, peeled and thinly sliced 
2 pounds Yukon Gold potatoes, quartered1 cup dry white wine 
3 cups vegetable broth or canned vegetable broth6-8 saffron 
1 tablespoon kosher salt1
/2 teaspoon ground white pepper 
1 mild dried chili4 6-ounce cans of Bumble Bee Prime Fillet S

Chef rich because any home

With the holidays on their way soon, many people will be better kitchens to handle the increased demand for 'fit for a king' meals. Not being a professional Chef should not stop you from being able to cook like one. But you need the right to create these tools tasty dishes. Read on and find out the five tools that no kitchen cook should be without.


Mixing bowlsMake sure you have a good, Set quality of mixing vessels in hand - the bigger the better! Many dishes need to be beaten, blended or mixed. You'll be glad you did not skimp on the mixing bowls when you need to perform any of these tasks. Most professional chefs prefer to use stainless steel mixing bowls. However, there are many quality plastic systems, such as those made by OXO. But be aware that plastic bowls can be difficult to clean over time, especially if used for heavy duty sauces, and may need to be replaced. 

Previously experienced kitchen utensilsPans, pots and pans made of cast iron have been a choice of professionals. But, cookware, cast iron can be a little intimidating. Condiments, previously, re-seasoning, cooking the seasonings in, oils to use, etc. to ensure your skillet is ready, it is a hassle that many cooks would rather not deal with. Now you do not have to. You can buy cast iron cookware abundance - already seasoned - so you have no complaint and still get the same great benefits using the simple cast iron. Lodge is a well known manufacturer of pre-seasoned cookware and offers different types of cookware cast iron. Note - soap or dishwasher should be used for your prized possessions. 

Measuring spoons specialtyIf you've ever seen one old grandmother's recipes refer to a pinch, pinch or dash and have had to guess the meaning (and hope you're right) then you absolutely must grab a set of pinch, pinch or measuring spoons the board. No more guessing or testing your interpretations on your guests (as fun as it can be). This set also makes a great conversation - especially at family gatherings where elder members may take you on a trip down memory lane. 

Was first to cake spatulaWhat could possibly ruin the perfect apple pie homemade Dutch crumb? Having to crumble as you try to get that first piece in the pie plate. Well, here's the secret of the pros - use a first a cake spatula. Cook cake spatula. When the cake from the oven and cooled, make the cuts and lift that first piece out in perfect appetizing condition! 

Dining guide-companionEver you wonder how much you need to steam asparagus? Am I not sure how to stick a thermometer in a turkey? Ever open a pork chop before butterfly? For all strangers, rarely information you may need, while he was preparing a party is used, you can turn to a kitchen guide. Look for a kitchen guide which specializes in everything and everything you need to know when food is cooking in the kitchen. For a complete guide that has received rave reviews, check mate Williams-Sonoma Kitchen: A to Z guide to everyday cooking, equipment and ingredients.Many of the above items can not be presented at your local retail store, so you might want to look for a local kitchen specialty store near you or to shop online. But if you love the art of cooking and want to be armed with the best tools possible, now you have a little more to add to your arsenal to help you cook like the pros.

Becoming a Chef of your favorite restaurant

Do you want to be a chef! The culinary art is a great choice for a career. It helps if you have a previous interest in cooking.

Most people who decide they would like to explore the great field of the culinary arts already seem to have a predisposition for it. Of course, that's not always the case.

Some chefs come into the profession later in life. Of course, if you want to be on top of their field, at least you know that there are a few things you should ask first. What lies behind is that not everyone can be a chef.

Do I have the motivation and desire to learn to be a chef? Being aware of the amount of time and study it takes to be a chef, you have to stay motivated if you are to complete their study with the credentials you are hoping for.

Cooking utensils you need and what not!

Kitchenware always be a very contentious issue. I have seen chefs turn up to even the simplest of cooking jobs carrying more than it needed to maintain its oil average (though perhaps this is not the best use for your cookware), when all that was needed was a knife and sharpening with something.What is the real "cookware essentials," the things that really can not do without? Surprisingly well actually you need only a small amount of things to get going. Probably much less than you already have.

All cookware you really need are a good knife, a means of sharpening a cutting board and a couple of pans. You may prefer kitchenware a little more, but you can cook with it.Do not misunderstand me, I like a kitchen full of blenders, mixers, appliances, and assorted tools and other gadgets as the next person.But although good quality cheap cookware (if possible) like grinders and blenders give more scope there are plenty of things you can cook without them, but a good knife, or three, they are absolutely essential.

The first and most essential of cookware you need is a kitchen knife, which is as big as you feel comfortable with a knife 8 inches with a blade that curves slightly to allow a rocking motion is a good start, then a small knife, about 4 inches, for cutting small vegetables and a knife.If you buy one 10 inches long it can also double as a bread knife. Although there are no knives Taobao extra point for the pockets of manufacturers eequipment large kitchen. A set can actually be very good value and give you more for a similar amount of money. But check carefully what is in the first place.

If you can not find a set with what you think will be useful to you, do not buy it. Many sets come with extras such as a wooden knife block or case but try to see beyond the free gifts. Far better to have a few good knives in the drawer of a polished beech wood block with designers fantasy knives fifteen, fourteen of which are not used, and that is not the right way for your hand and gives you blisters.

I have a small and not very expensive set of French Sabatiers who are looking comfortable but not as fancy as some of the coolest brands as the Japanese globals which I find too light which makes chopping a lot of vegetables for example a lot of hard work.

If you learn how to use them properly then steel or grinding stone is a good way to keep your knives sharp if there is a good selection of proprietary sharpeners that keep the knife at the right angle while you do it through the sharpener. Pans also need to be of good quality, nothing over the top, without spending a fortune. Make sure you are a good and solid construction.

This promotes even heat distribution and helps prevent things burning. Stainless steel is a good choice. A good wok on the contrary should be a thin light steel and cost very little, but always check that you have a good handle on either fixed timber. The best place to buy this most useful of pans (perhaps surprising) is usually the Chinese supermarket. A good chopping board is another necessity though two are better than one as this helps prevent cross contamination if you designate one for raw meat and fish etc. and other things like fruit and salads.

No matter how much you think you will always be careful and wash them between uses is the best way to prevent cross-contamination. Mixers can be useful if you plan to do a lot of baking. But if you do not make bread on a regular basis (always a good idea), Taobao then a simple, hand mixer quality rather than a heavy version could save a couple hundred dollars and a lot of space countertop.A blender is always useful for soups and the occasional smoothie and a grinder will give you many more options in the use of nuts etc. and also provide a constant source of fresh coffee for the more manic cook. A good way to combine the functions of the three is to buy a food processor.

A good quality machine as a Moulinex or Robot coupe will save space and allow them to gain a much better processor than if you bought there items separately. There is an almost endless list of kitchen equipment you could buy (if in doubt enters your local food store and ask the owner what he thinks you need!), But make sure you get the essential cooking utensils good quality and will make easy and pleasant your kitchen.