Ok so a few weeks ago I'd asked Onkel for some advice as to what would be required for advice on how to furnish a student apartment's kitchen and I thought it wise to provide an update on the progress.
So far the kitchen consists of:
One swivel potato peeler, one tweezers (or a tweezer-like thing for meet, I forgot the name), a scissors, a broken chef's knife taken from my house, a large knife, a bread knife, a corkscrew opener, a bottle opener, four spoons with plastic handles (one not visible as I had been using it), two butter knives with plastic handles, two stainless steel knives, two stainless steel buter knives, a stainless steel fork (there is a second on the draining board but I can't remember if it's mine or one of my roommates' and they're not hear to ask them), four small spoons, five large spoons, a pizza slicer, a potato masher, a non-stick 28cm stainless steel pan, a 1 litre stainless steel pot and lid, a 3 litre stainless steel pot and lid, and a five litre stainless steel pot and lid (the pots and pan are an IKEA 365+ seven piece set). I've a thermometer as well which I forgot to include.
A Tefal induction hob (couldn't afford a second)
A Delta Toaster Oven (which is terrible even for 25 but it'll do for what I need it for)
And then these which came in the apartment:
A Russel Hobb toaster and kettle, a microwave, and four absolutely revoltingly disgusting and worn hobs which appear to have never been washed or cleaned that I have absolutely no intention of touching, let alone using, ever.
So with that brief rundown out of the way, with the equipment I have, does anybody have any recommendations as to what things I can very cheaply make? Currently I have a loaf of bread, butter, a bag of Rooster Potatoes, ten steaks, ten chicken fillets, and five pre-breaded chicken, sugar, black pepper, white pepper, Special K, milk, gravy and pepper sauce, cooking oil, a bag of rice that I got for free, and a loaf of homemade brown bread. I can last for about a month on these and, given that I take the meat from home, it provides some incredibly cheap meals (as I don't need to pay for the meat due to a familial connection, so a meal is the cost of a bag of potatoes divided by the number of potatoes after it has been divided by three roughly). My only real issue is that this has been my diet, more or less, for years, so I would really like to introduce more diversity into my diet in an affordable manner, if possible, but don't know where to start or what's actually nice. Another issue is that I've never used an induction hob before, so it's really throwing off all of my times. How long should I put a fillet steak on the hob for it to be medium rare, and on what setting? What about chicken fillets as normally I'd do them in an oven?
Another concern I have is more related to the cleaning aspect. I've had another cheap pan (red on the outside, with a metal lining thing on the bottom, and a white interior of what looks like ceramic material; I think it's this
http://www.kmart.com/sandra-by-sandra-lee-red-8-inch-ceramic/p-011W005578058001P#desc but I'm not certain) that I was given by my grandmother but after cooking some (cheap) sausages, the centre of the pan is coated in a somewhat brown-ish layer and despite hours of scrubbing with steel wool and abrasive sponges in addition to three hours soaking in warm water full of washing up liquid, it simply is not coming off and it looks bad, particularly when after receiving it the centre was perfectly clear. What's the best way to ensure cookware is kept in a pristine condition when washing by hand (I haven't found 'baking soda' in any local stores; I'm in Ireland if that would affect the availability of the material), what do burns appear like versus simple grime, is it safe to use any material on an induction hob provided the base is magnetic (which is the only test I'd been doing until I purchased the IKEA equipment, which I'm apprehensive about using after this), and how do I adapt recipes so that they apply to an induction hob rather than a gas or ceramic one?
I've made steak with roast potatoes (done pathetically through the useless toaster oven, which took almost an hour and a half to properly roast them and even then they weren't remotely as tasty as they usually are) and intended to take a picture pior to eating, but there really wasn't much point as the steak wasn't cooked as well as I would have wanted (I was unprepared for just how quickly they cook due to an induction hob versus a ceramic hob).
Anyway I just want to extend my gratitude for this thread in providing me with some ideas from just browsing through it already, helping with the compilation of kitchen materials, and constantly making me very hungry.
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