• erin

    Dumplings with my family
    A recent graduate of The Culinary Institute of America, I found myself with no money, no kitchen equipment, and an exceptionally huge appetite. Ideas, improvisations, and yummy meal solutions were discovered in the kitchen of my very first apartment.
  • what sounds good?

    I've been getting a lot of requests and suggestions for the apartment kitchen. I LOVE these suggestions, keep them coming!

    If you have anything you'd like me to consider (recipes to develop, shortcuts for recipes, great ingredients, or even blog formatting), shoot me an email and let me know!

    em570039@mycia.net

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    Check out my food journeys at An Appetite for Adventure!
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Equipment Spotlight: Baking Sheets

I can’t count how many times a day I reach for these. It may seem counterintuitive, but I am always using baking sheets when I cook. Well, maybe not so counterintuitive – think of all the things you can use it for. After sauteeing a thick piece of meat, toss it on a sheet pan to finish evenly in the oven. Roast vegetables, meat, or even fruit. Keep finished foods warm at a low oven temperature. And yes, of course, they are indispensable when baking.

I like to have several types on hand – they are not an expensive piece of equipment and obviously worth the investment. A sheet pan with walls is useful if something is going to release juices (meatloaf, roasted veggies tossed in oil, a steak, etc.) so that the pan gets dirty, but your oven stays clean. I also enjoy pans without walls for other uses, and even the circular shaped “pizza pans” which I use not only for pizzas, but for tarts and giant cookies as well. Once you have a few, you’ll see what I mean – it’s the kind of kitchen tool you can’t imagine being without.

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