*This is not a sponsored post and no affiliate links are included. Images are used for illustrational purposes only*
If you are building your first kitchen or have decided to get more serious about your baking (Farewell, pre-made cookie doughs and muffin mixes!), thumbs up and welcome to the community! I made you a shopping list of the things you should own to make the most of your baking, all based on experience.
I am a self-taught baker and a sucker for all things kitchen. Sometimes I honestly feel I shouldn’t be allowed anywhere near an Ikea, let alone online shopping (can anyone relate?), but at least some good comes of my culinary hoarding problem – I can tell you what get’s used a lot and what stays idle collecting dust.
It’s funny because I’m actually a very conscious shopper but somehow could not yet master up that kind of moderation over kitchen-related purchases. Working on it though!
For a more minimalistic approach on your kitchen collection (or anything else, really), the first step is to get rid of the things that have accumulated in your space over time. I’m after the latest kitchen cull, where I was brutally honest with myself about the gear I really use, and the stuff that’s just taking up precious cupboard space.
I found a local charity that accepts kitchen goods as well, and donated my barely ever used items. If you are a bit of a kitchen hoarder like me, I strongly encourage you to take the time and clean out your cabinets. It’s liberating!
That said, the things you will actually make good use of are the following (you’ll find them at various price points so you can make it work whatever the budget):
#1 Baking spatula. You’d want to find the best combination of size, flexibility and strength: small enough to fit in jars, flexible enough to scrape the sides of bowls and strong enough to press down doughs. Also, look for a slightly angled tip and ’heatproof’ written on the label. (GIR Ultimate High Heat Silicone Spatula)
# 2 Balloon whisk for breaking up liquids, dispersing solids, and incorporating air. Get a medium and a small one with a comfortable, grippy handle and flexible wires. Choose the one with the more loops. Non-stick, no-scrape silicone coating on the wires is a plus. (OXO Good Grips Balloon Whisk)
#3 Bench scraper. This rectangular piece of metal with a grip is used for cutting, scraping, lifting and folding pastry, bread and other doughs. The blade needs to be stiff enough for cutting, with a sharper blade rather than a dull one. Look for a model with a ruler on the edge for easy measurements. (Ateco Stainless Steel Bench Scraper)
#4 Measuring tools. More precisely, a sturdy Pyrex jug for liquid measures, and a set of measuring cups and spoons for dry goods. Stainless steel over plastic. (Pyrex Measuring Jug and Hudson Essentials Stainless Steel Measuring Cups Set)
#5 Mixing bowls. You’ll need a bigger and a smaller one, preferably microwave and dishwasher-safe. Opt for a design featuring a spout and a handle for easy, spill-free pouring. (Ikea VISPAD)
#6 Pastry blender. This gadget is created to work solid fats quickly into flour without melting, but is equally good at mashing anything. Ok it’s not a necessity, but you still would be glad to have it around, trust me. Look for a solid stainless steel construction and sturdy handle. (Cake Boss Stainless Steel Pastry Blender)
#7 Pastry brush. To brush eggwash onto pastry or oil a baking tin. Pastry brush bristles come in plastic, silicone or natural fibres. Silicone brush strands are less likely to fall out or splinter, plus they wash easily. However, liquid tends to drip off silicone rather than grip. Natural brushes give a more even coat, but the bristles tend to flake. Whichever material you choose, go for a brush that’s flexible, soft-haired, wide and flat. (Matfer Pastry Brush)
#8 Scale. If you’re still wondering why you need one: for more accurate measures and more consistent results. You’d be surprised how wildly inaccurate volumetric measurements can be! A small, reliable digital scale that can do conversions is a must-have kitchen tool and could be the difference between a perfect or a collapsed cake. (AWS Digital Scale)
#9 Sieves. Bowl-shaped metal sieves are among a kitchen’s most versatile tools. The metal mesh has to be able to handle some pressure without pulling loose from its frame. They come with medium (used for sifting, draining and straining), fine (for separating particles and refining textures), and superfine mesh for dusting. (Premium Fine Mesh Strainers)
#10 Thermometer. In recipes calling for specific internal cooking temperatures, a thermometer can make all the difference between a perfectly done dish and one that’s under or overcooked. An instant-read digital thermometer is generally more accurate, consistent and convenient to use than an analog. (Habor Instant-Read Digital Thermometer)
+1 Stand mixer. If you can only afford one splurge, a stand mixer should be it. Totally pays off! I don’t happen to own the you-know-which-one generic trademark, but I’m perfectly happy with my more affordable piece as well. These workhorses are more efficient at evenly combining ingredients than a human could ever be, and help cut down on prep times tremendously. (KitchenAid Classic Plus Series)
So that’s my list. Curious to see how yours look like!