Kitchen equipment that made it…

We now are in Rome and were forced to a new level of shedding worldly possessions including cooking equipment. Some things made the trip overseas and much did not. Size and weight being the biggest considerations. Details below.

Cooking equipment that is being left behind with friends in San Francisco.
(Yes, we’ve been carrying around these things for over eight months while in the US.)

A Paderno fry pan
A black steel fry pan
A Sitram catering saucier pan
Pasta roller
Flour scrapper, metal
3×3″ metal ring
One cup measure
Big spoon
Tape measure
An immersion blender
An aws scale – too heavy
A global 9″+ chef’s knife – too big
A completely beautiful Cut Brooklyn 9.5″ chef’s knife – too big for the knife roll
A knife honing steel
A whetstone sharpening stone – it weighs almost 2 pounds
A large cutting board
A standard medium mixing bowl
Two large bordeaux wine glasses
7, 9, 11 inch cake pans
9″ fluted tart pan with removable bottom
Pepper d’esplette
Mini mortar & pestle
Squeeze bottles
Large whisk


The equipment that made the cut…

Small whisk
A 3-inch plastic ring
Small cookie mold
Pastry blender
Plastic flour scraper
Maldon flaky salt
Baking powder
Cling plastic wrap
Parchment paper
A plastic dry and liquid cup measure, one piece
Sizzle plate
Scale (a flatter, lighter one)
Mini coffee grinder, filter holder, disposable and reusable filters
Small sieve

And in the knife roll:
Instant read thermometer
Pastry bag + one plain tip, medium
Super fine tweezers
Waiter’s cork screw
Grapefruit knife
Truffle/chocolate/cheese cutter
Small offset palate knife
Dry yeast
mandolin and extra blades
Micro planer
Spice mix for one pound of chicken liver mousse
Pens, business cards
Rubber spatula
Two eight inch Chet’s knives – A Henckels and a Misono
Serrated knife
Lightening sharp thin bladed fish knife, Cut Brooklyn
Two angled spatulas, plastic, metal
Silicon brush
Two wooden spatulas, could have be reduced to one
Metal sharp poker

Knife roll

Knife roll

Santa Monica – staff of life

The Santa Monica Farmer’s market on Wednesdays would be a reason to live in Santa Monica. We were there in the last weeks of our stay in Pasadena and generously was given some of the dried yeast from The Bread is Red ( I didn’t exactly know how to use this particular product and in subsequent emails with the company’s bread-maker Rose, it’s clear I did not do it the way she would have instructed and she thought this dried yeast was not alive enough. But it still worked for us!

I started it late in the evening using a basic 5:3 weight ratio of wheat to water, about 17 ounces of flour to 10 ounces of warm water. The flour itself was three-quarters unbleached all purpose and a quarter whole wheat; plus salt (of course); one egg; and a very minor amount of honey (maybe half a tablespoon).

I added the yeast to the water and it took well over an hour to soften and I added a few tablespoons of flour.
I thought it was soft enough and added the rest of the flour and the other ingredients, kneaded by hand for maybe 15 minutes and put it into a covered bowl. It seemed barely to grow. Worry set in!
I popped it into the refrigerator overnight and in the morning it had got bigger but not in any obvious way, certainly not doubling in size. I let it sit out, covered, all day and finally I was pretty sure I had real and alive bread dough!
Into an oiled small cast iron pot, scored it, brushed some olive oil, chunky salt, covered, and in a 450 degree oven for about 30 min and about 12 minutes uncovered. If temperature measuring, looking an internal temperature of 200 degrees +\- about 5 degrees.

Crusty sourdough bread, yeast from Santa Monica market

Crusty sourdough bread, yeast from Santa Monica market