THE TRULY COMMITTED FOODIE WILL HANKER AFTER A SECOND STEAM OVEN, ideally a Gaggenau combi-oven – so helpful for holding in moisture when making bread, pastries and desserts. Ideally it is going to come full with a built-in temperature probe and baking stone, and maybe a wood-burning oven. They know that cooks now fee induction-cooking hobs as the best way ahead (particularly good for precision-control slow-simmering and chocolate-tempering) and lengthy so as to add a personalized Wolf cook dinner high to their kitchen.
A BESPOKE LARDER IS THE DE TROP FOODIE’S EQUIVALENT OF A LOUIS VUITTON VANITY CASE, but way more sensible. It ought to be sited on an exterior north-facing wall with correct air flow and have marble or granite cabinets for cheese and charcuterie, in addition to loads of deep racking. The place area is at a premium, Smallbone’s flying meals cabinet, or angled spice drawer insert, are acceptable larder options. These will prevent fumbling within the black gap again of a cabinet for lemon myrtle or star anise.
IT’S SCARCELY CONCEIVABLE TO HAVE TOO MUCH STORAGE. Apart from a batterie of cabinets, take into consideration an armoire as nicely for displaying probably the most ravishing, tactile and eclectic tableware. There ought to be loads of extra-deep drawers, to take severe weight for pans – together with the fish kettle and over-sized serving charcuterie platter et al. Plus loads of cabinets assuredly bulging underneath the load of well-thumbed be-splattered cookbooks.
A CAPACIOUS FRIDGE IS DE RIGEUR. The aspirant Foodie calls for Sub Zero refrigerated drawers and chrome steel marinating bins, to not point out a built-in water filtering system, fulfilling a deep-rooted fantasy to run their very own restaurant.
A TROPHY COOKER, not like a status-symbol gas-guzzling 4×4, won’t depreciate in worth. I’ve identified a top-of-the-range Falcon, Lacanche or Gaggenau to clinch a home sale. The minimal six-burner range ought to have a flame that can go very excessive and really low (though a heat-diffuser is at all times a viable possibility), an in-built griddle or, higher nonetheless, a charcoal grill, and a excessive energy wok burner, along with extra-wide double ovens with ultra-low temperature choices (for seven-hour-braised salt marsh lamb).
A FOODIE’S KITCHEN SHOULD HAVE TWO SINKS. One ought to be shallow, for meals preparation – for soaking the puntarelle in iced water (essential to make it open up and curl seductively) and draining the agnolotti pasta… and one for washing-up – deep sufficient for cleansing the stockpot/couscoussier. Their place can be key: one near the range is a good suggestion, ideally with a hose faucet, making it doable to fill a pan whereas it sits on the hob, a filter system offering cold-filtered water and prompt scorching water.