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Posted 10 January 2013 - 11:15 AM
What would be on your list of essential things to have in your kitchen for baking? I don't really bake, but want to get into it, and plan on getting a few new bits and pieces for the kitchen this year.
Posted 10 January 2013 - 11:18 AM
Mixing bowls, spatula, measuring spoons cup and jug, scales, pastry brush, rolling pin, tins, cookie sheets, mixer (hand held is fine), a strainer to use as a sifter or a sifter.
Posted 10 January 2013 - 11:22 AM
Silicone baking mat (makes rolling out less messy)
spatulas of all sizes
palette knives in differing sizes
Baking powder, Bicarb soda
Assorted size mixing bowls
Cream of tarter
Spices- nutmeg cinnamon, vanilla pods, vanilla extract/paste
Edited by ubermum, 10 January 2013 - 11:24 AM.
Posted 10 January 2013 - 11:22 AM
Buy it as your recipes require. Think of the things you'd most likely bake and go from there.
I have built up quite a cache over the years but most of the things an average baker would not require.
Muffins require only a mixing bowl, muffin tin (or just foil/silicon cases on a tray), and a spatula.
I use a simple chocolate cake recipe that is a all in one pan mix so doesn't even need a mixing bowl. I like to use a balloon whisk for that but a wooden spoon works well too.
Once you work out what you need, I can give recommendations of the best brands to buy. Eg. I have tried a few silicon spatulas but I think the Tupperware one is the best. I use Pyrex bowls because they are non reactive. I love my Kitchen Aide but it is t a necessity.
Posted 10 January 2013 - 12:43 PM
Essentials for me would be:
A mixer of some variety, hand held or standard.
mixing bowl ( any bowl thats big enough to mix in)
bicarb and baking powder
caster or brown sugar
oh and eggs.
and a decent cookie tray or cake tin.
and airing rack.
But as PP said, start with a recipe you want to try and just build up from there with what you will need...
Posted 10 January 2013 - 12:49 PM
Baking paper is a must. I use it for everything. Line tine and trays to save on washing and to make them non stick, roll pastry/dough out between to sheets of it instead of covering you bench with flour.
Posted 10 January 2013 - 12:57 PM
Some basics for beginning baking (you'll probably already have some of these things):
2-3 mixing bowls, varying sizes.
Sieve or really fine colander thing for sifting (not that I ever bother that much...)
Also muffin trays, cake pans, cookie cutters, etc depending on what you want to bake.
Basic ingredients would include:
SR, plain and wholemeal flour
Brown (I normally just have the very darkest brown I can find, don't go for types), white, caster, icing sugar
Vanilla extract or paste
Also, get some good reliable cook books. I always find the good old Women's Weekly ones great for baking, they're very reliable and usually not too complicated.
Posted 10 January 2013 - 01:01 PM
What do you want to bake?
These all require different tins and trays this is one of the big upfront cost.
I love using spring form cake tins. You can use them for all cakes, flans, tarts and pies- baked and non baked. You can buy many different sizes and you don't have to worry about cakes sticking to the sides of the tin like traditional tins
A handheld mixer is all I use and they are around $40
I also use a food processor for pastry - I make a lot of my own pastry for sweet pies or tarts. Also works a treat when having to rub butter into the flour which you need to do for scones.
Build up your dry ingredients with proper storage containers - stops weevils etc
You will need things like
Bi carb soda
Spices - cinnamon, ginger, nutmeg and allspice
Other ingredients are sulatanas, dried fruit, nuts and chocolate
Then basics like measure spoons/cups/jugs
A couple of different bowls - good to get a glass or microwave safe one so you can melt chocolate or butter in it
Posted 10 January 2013 - 01:13 PM
You can make do with the bare basics until you get more of an idea on what you want.
Measuring spoons and cups and I like my pyrex measuring jugs.
Flat edged butter knife or spatula
mixing bowls and a couple of sturdy spoons, you can make do with breaky bowls for melting butter and stuff in the microwave, I prefer to use a glass bowl over a saucepan on the stove for chocolate.
a mixer of some sort would be good, but you can make do with an egg beater until you work out whether you want to buy a hand held (which I think are a PITA) or a stand mixer. It's a good workout for the arms too
I use a metal strainer to sift flours.
whatever size cake tins, biscuit trays. and a decent cooling/airer tray, get one with the wires forming a square shape instead of the wires all running horiztonally.
Posted 10 January 2013 - 05:17 PM
My most used utensils and equipment would be:
- Kenwood Kitchenaid
- Muffin Pan (s) - large and mini sized
- Cake pans - square, loaf, round and ring tin (ring tin is a definite for learner's, overcomes sinking cakes!)
- Baking trays
- Wooden spoons
- Tupperware egg separator
- Measuring spoons and cups
- Pastry brushes (get the proper ones, I have the silicone ones and they are useless)
- Tupperware sifter - the best!
- Metal skewers
- Stainless steel mixing bowls (K-Mart have a really cheap three piece set, they're great)
- Measuring jug
- Kitchen scales (I only have cheap ones, they certainly don't have to be the Rolls Royce scales)
- Rolling pin
I forgot ingredients - everyone has pretty much covered the basics. My number rule though is good quality vanilla extract (not essence).
Edited by Funnington, 10 January 2013 - 05:19 PM.
Posted 10 January 2013 - 05:28 PM
I had a hand held mixer for years and finally got a mixmaster, mine is Breville. It's made baking so much more enjoyable for me and easier to still bake with the kids around.
Posted 11 January 2013 - 11:56 AM
Just a word on measuring spoons. Most of the one's on the market are U.S sized where a tablespoon is 15ml whereas in Australia (and Australian recipes like those in the Women's Weekly cookbooks), a tablespoon is 20ml. Depends on the recipe, but sometimes that difference matters.
Edited by indigo~, 11 January 2013 - 11:56 AM.
Posted 11 January 2013 - 01:55 PM
Thanks for the suggestions.
I actually do have a few of these things buried in the depths of my cupboard, but definitely reminded me of a few more I needed.
I mostly want to bake lunch box snacks now my DD is getting to that age
Posted 11 January 2013 - 02:40 PM
For lunch box snacks, I'd suggest slices (so a lamington/slice tin), mini muffin tins for the obvious plus mini quiches/frittatas and mini cupcakes, as well as a loaf tin (I prefer lunch box cakes in a loaf tin because a slice sits more neatly in a container than a wedge.
For slices - weetbix slice, lemon/lime slice, a jam filled one with a coconut meringue topping, home made LCM bars, and muesli type bars.
For mini muffins - any of your usual favourites, mine are raspberry and white chocolate, banana and choc chips, apple and cinnamon. I also do mini friands in these tins but not for school. For the quiches, I just place a small round of butter puff pastry in the hole and fill my preferred ingredients (pumpkin and fetta, cherry tomato and basil, bacon etc), top with an egg and cream mix and bake. For a frittata I just skip the puff pastry.
Cakes - chocolate is a regular, lemon, vanilla etc. I use a variety of icings to keep them interesting.
And cookies trays! Cookies are so easy to make and the dough freezes well for that freshly baked joy.
All of these things freeze well in individual portions.
Posted 11 January 2013 - 02:53 PM
OT - but OP this is making me want to go home now and bake all night.
I already have a list
Blueberrry & Apple Muffins
Raspberry & Bran Muffins
Cranberry, Pistachio, White choc cookies (can freeze dough pre cut so when vistors come over i can offer them fresh cookies)
And maybe because im pg
some choc macadamia cookies!
My most useful is measuring spoons / cups and a spatula - why i didnt get one years ago i dont know. a hand mixer is fine ... but i do love my kitchenaid.
Posted 11 January 2013 - 02:57 PM
One other thing to note is cup measures are different depending on where they are made. A standard Australian cup is 250ml. A British cup is 236ml. Depends of course where your recipe comes from. Sometimes this doesn't matter, but sometimes it really does. Have fun baking.
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