We expected that the flat, based on experience with the firm that lets this and others, would have a basic variety of kitchen implements and utensils, but we tried to imagine, based on our experience eight years ago in a Hampstead furnished flat, what might be missing that we could not do without. On one hand, we understand that experienced cooks can improvise; on the other, we wanted to be comfortable, too.
We brought: a mouli mill with all three disks; a chef's knife; a paring knife; a Kuhn Rikon vegetable peeler; a folding funnel, because we had one; kitchen shears; an instant read thermometer; and a medium-sized Le Creuset cast iron casserole, which is presumably why the suitcase in which it was packed was opened for inspection during our trip here.
As it turned out, the kitchen is reasonably and efficiently equipped. In addition to the essentials for cleanliness (dish washer, washer, and dryer), and cooking and storage (stover, big freezer-fridge), there are some pans, an oval Le Creuset casserole (had we only known!), a can opener, a cork screw (that will need to be updated), ample dishes, table wear, cooking spoons, and knives, linens, serving dishes, an immersion blender, and three types of coffee makers: a normal automatic drip machine, an espresso machine (yet to be tested), and a small French press.
We bought: a strainer; a half-litre pyrex measuring cup; a whisk; an unusual Parmesan cheese grater that has yet to be tested in battle; and a pepper grinder. Even though we had proven that one could grind peppercorns in a mouli mill, we weren't sure it was good for the mill's longevity.
This is plenty with which to get started, and in our next post, we will share our first meals, beginning with our traditional "bangers and mash."
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