Cutting board

This is something very basic, as you can’t chop anything without having a cutting board. It is very versatile, as you are able to chop pretty much anything on it - onions, potatoes, tomatoes, meat, herbs, etc.

Some people prefer to have separate cutting boards for meat, dairy items, vegetables, etc. Other people get differently sized cutting boards, and use them depending on the amount of things they need to chop. Begin with one, and see what else you need in future.

Knives

This again is very basic, but you will not be able to chop or cook anything without a knife. A good, sharp knife goes a long way to help you prepare your food. There are a lot of knives to choose from. probably you might want to go to some shops, and hold the knives in your hand. This way you know which one you are comfortable with.

Cookware

You need a pot for pretty much anything - starting from boiling pasta to making soups or to stewing and to pretty much anything else. Some pots come with colander inserts, which makes it easier to cook pasta. Otherwise, you may get a colander separately, and use that.

Saute pan

I love saute pans, and use them very often. You can use the saute pan for preparing stir fries, sauteing meat and fish, cooking vegetables and a lot more. I recommend getting one without wooden handle that you can put it into the oven as well.

Roasting Pan.

These are perfect for preparing things in the oven. A roasting pan can help you prepare your favorite dishes in the oven, from roast to roasted chicken to roasted vegetables.

Don’t be daunted - cooking is a lot of fun. Start with getting a few things that I recommended, and step by step add to your collection of kitchen equipment as time goes by.

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Ingredients

1/3 cup shortening, can use part butter for extra good flavor
1 cup sugar
1 egg
1/4 cup milk
2 teaspoons vanilla
2 cups flour
3 teaspoons baking powder
1/2 teaspoons salt

Steps

Cream the shortening, sugar and egg.
Add milk and vanilla.
Beat mixture together.
Sift flour, baking powder and salt into the mixture.
Mix until a cookie dough forms.
Chill dough.
Roll out thin.
Bake at 400 to 425 degrees F (hot oven) until light brown.
The cookies should be thin and crisp when finished baking.
Place on wire baking racks to cool.
Makes 6 dozen small cookies.

Things You’ll Need

Mixer
Measuring cups and measuring spoons
Mixing bowls
Sifter or sieve
Rolling pin
Pastry cloth
Cooling racks
Oven mitts

Article provided by wikiHow, a wiki how-to manual. Please edit this article and find author credits at the original wikiHow article on How to Bake Vanilla Wafers. All content on wikiHow can be shared under a Creative Commons license.

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Ever been told to flour meat in your favorite recipe? Want to do so without making a big mess or wasting flour? Here’s how.

Ingredients

All-purpose flour
Meat (steak, pork, etc., whatever your recipe says)

Steps

Spread a very thin coat of flour evenly along the bottom of a large, round container that has steep, short sides.
Prepare your meat as directed in the recipe. Holding the edges, place the meat in the floured container. Press gently.
Lift the meat out, and, holding it in one hand, add more flour to the container until the bottom is lightly covered again.
Holding the edges, again place the meat in the floured container, and press gently.
After you have lifted the meat out the second time, transfer it immediately to your skillet and cook as directed.

Tips

To add some kick to your meat, add in a little paprika or chili powder to the flour.

Warnings

When cooking with a skillet over high heat, be very careful to avoid being burned.
If you drop the meat in, it will create a cloud of flour - gently place the meat in the container to avoid any messes.

Things You’ll Need

Skillet
Stove
A recipe
Container

Article provided by wikiHow, a wiki how-to manual. Please edit this article and find author credits at the original wikiHow article on How to Flour Meat. All content on wikiHow can be shared under a Creative Commons license.

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Ingredients:

4 oz veal (per person), slices, milk fed, pink in color, 1/4 inch thick
olive oil
lard
salt
flour
eggs (1 egg per two slices veal ,beaten
fine dry bread crumbs

Directions:

Trim all fat from veal. Pound each slice as thin as possible (about 1/8 inch thick). Make small vertical cuts all around the edges of the veal. Salt each slice. Dip first into a soup plate containing flour, and shake off excess; next into a soup plate of beaten egg; finally into a soup plate containing dried bread crumbs, pressing crumbs well in with the palm of your hand, then shaking off excess. Fry in deep fat, half olive oil, half melted lard, so hot that it smokes, for 2 to 3 minutes on each side, or until heat is right when the breading ripples golden brown. Schnitzel is done and tender when a fork goes right through the meat. Serve garnished with lemon wedges and potatoes or salad as a side dish.

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