Tools of the trade

Here are what I consider to be the most important tools of a cook.

5. Your cookware. The quality of your pots and pans will affect the quality of the food you produce. But just as importantly, you need to know when to use what type of pot.

4. The knobs on your stove. They are like dimmer switches, not toggle switches. That is, they aren't just on and off; they run from low to medium to high. Understanding when to use high heat or low heat is crucial to getting good results.

3. Your knives. You don't need no stinkin' Slap Chop (sorry Vince). And if you don't already have cutlery, don't run off to Wal-Mart and buy a set of ten. Hell, don't run off to Williams-Sonoma to get a set of ten. For most home cooks, you can get by with three or four knives. Invest in a good chef's knife, definitely.  Then consider adding a paring knife, a filleting knife, and maybe a bread knife (assuming you're doing primarily western-style cooking). You can really make do with just the chef's knife for most of what you do.  And while you're at it, get a sharpening stone and a honing steel.

2. and 1. Your nose and your tongue. They will tell you when things are ready, or ready for the next step. Nuts are toasted when you can smell the oils released by the heat. Also, taste your food before serving your guests. Is it properly seasoned? If not, fix it before serving it!

Besides these five things, your experience is invaluable. It's just like anything else - dancing, skiing, doing trigonometry - the more you do it, the easier it is for you to figure out the best course of action. Eventually, you'll come to understand what tastes good with what, what to add when something doesn't quite taste right, and when to turn a steak to achieve the desired level of doneness.