Kitchen Inventory

[pensnest]

Those of you who'll be taking on the chef's aprons during Camp may find it useful to know what equipment you'll have to work with; Alex Hanman has kindly sent me a list.

2 small circular roasting trays (about a quiche size)
4 shallow rectangular roasting trays
8 deeper roasting trays of various sizes
1 12x cupcake oven tray
1 sieve
3 frying pans of various sizes
3 large casserole pots
3 saucepans of various sizes with lids
2 square ceramic 4 x divided nibbles trays
3 chopping boards
1 pair of weighing scales
2 measuring jugs
1 grater
1 medium pyrex dish with lid
2 white cermaic serving dishes
5 large mixing bowls (1 pyrex 4 plastix)
1 large lasgne dish
3 tea pots
2 cafetieres
1 culinder
1 glass serving dish
1 wok including lid
various spatulars, a whisk, bottle openers, tin openers, ladels, serving spoons and a spaghetti fork
There is also a large number of plates, bowls, mugs and glasses in the house.

So, now you know!

Comments

[ninjetti75.livejournal.com]

Hmmmm.

My Cajun jambalaya needs a pot that food can be boiled in and also be covered...can we assume "3 large casserole pots" work as such? I'm picturing a casserole "pot" as a low baking dish, possibly with a glass lid, not something to boil stew and whatnot on the range top. I could probably make the wok work for such, but it seems a bit odd such a place would have no stew pots, doesn't it? If it doesn't, either of those that you linked to look ideal.