Reddit mentions of Premium Stainless Steel Mixing Bowls (Set of 6) Stainless Steel Mixing Bowl Set - Easy To Clean, Nesting Bowls for Space Saving Storage, Great for Cooking, Baking, Prepping

This is my list:

• kitchen aid mixer ($350)
  
  
• Dutch Oven ($50)
  
  
• good digital scale ($20)
  
  
• good thermometer for the kitchen ($10-20)
  
  
• Mixing Bowl set ($20)
  
  
• Bakers Couche ($15)
  
  
• Banneton ($10) (x2)
  
  
• Commercial Food Storage ($5-10) (x4 because I use these a ton)
  
  
• Bench Scrapper ($5)
  
  
• Measuring Cup (2 cup size)
  
  
• Measuring Spoons
  
  
• Pizza Steel Or Stone ($40-80)
  
  
• Loaf Pan
  
  
  Total = $620 (no tax)
  
  
  add in an awesome workbench table for 300 and you are good to go.

I make something very similar and it's my favorite too! I meal prep this almost every other week, using Old Bay since I don't have cajun seasoning. I've thrown in some spinach when I'm not in the mood for peppers and loved it. The recipe I use from The Recipe Critic:

• 1 pound large shrimp, peeled and deveined
  
• 14 ounce pork or chicken sausage, sliced
  
• 2 medium sized zucchini, sliced
  
• 2 medium sized yellow squash, sliced
  
• ½ bunch asparagus, sliced into thirds
  
• 2 red bell pepper, chopped into chunks
  
• Salt and Pepper
  
• 2 Tablespoons olive oil
  
• 2 Tablespoons Cajun Seasoning
  
  Instructions
  
  

1. In a large bowl add the shrimp, sausage, zucchini, yellow squash, asparagus, bell pepper and salt and pepper. Add olive oil and cajun seasoning and toss until coated.
   
2. Add to a large skillet and turn to medium high. Cook for about 5-7 minutes until the shrimp is pink and the vegetables are tender.

For me, the kitchen is truly my happy place. I LOVE to bake, cook, and create new recipes. Something about the noises, the measuring, stirring, etc is just so therapeutic. To watch people eat my creations is the greatest gift ever.

I’d like some new stainless steel prep bowls for sure!

Hi Tom. This was a pretty basic loaf that I decided to bake for Easter this weekend. Fed my starter around 8pm Friday night. Around 7am the next morning, I built my levain, which was 50g white flour, 50g water to 50g mature starter for a total of 150g levain. I also began my autolyse, which in my case was 330g white flour, 95g whole wheat flour and about 315g water. I was aiming for 78% dough hydration given a 100% hydration starter. I did a longer-than-normal autolyse this go around where I left the flour and water to mingle for 4 hours. Around 11am, I added the 150g starter and incorporated using the pincer method. I left the mixture to get a head start for 30 minutes before adding 11g (2.2% by weight) fine sea salt. I left for 30 minutes and began the first of my 4 stretch and folds, which took place every half hour beginning at noon and completing the fourth and final at 1:30pm. I then allowed the dough to rest until about 6pm, at which point I shaped and placed into a proofing basket for a long, slow overnight proof in the refrigerator. At 7am Sunday morning, I preheated my oven to 500F which contains a pizza stone and the largest stainless steel bowl out of this set. After an hour of preheat, I scored my loaf, placed onto parchment paper and placed onto the pizza stone. This is where it can get a little tricky, with dough in my left hand, my ove-gloved-right-hand I open the oven, pull out the bowl and set it on the open door. I place my dough down on the stone. I grab my spray bottle (mist setting) and while holding the hot bowl, spray 4-5 times in the bowl and quickly place over the loaf and shut the oven door. I have found the pizza stone/bowl preferable to my dutch oven, as not only does it allow for a variety of dough shapes (the D.O. is especially conducive to boules) but the D.O. tends to scorch the bottom of my loafs, at least in my oven. I let it bake for 20-25 mins, then I remove the bowl and let it go for another 15-20 until desired crust color has been reached. I like them dark. Anyway, thanks for asking, let me know if there is anything I can clear up about this method.