I’m getting ready to move in a few weeks – only a few miles, to an apartment my partner and I will share. Part of this move, of course, includes packing our various sundry kitchen items from our currently two separate kitchens. This process has led me to think about that first meal I will cook in the new kitchen – whatever it may be.
I’ve had to cook in a number of new kitchens over the past decade: dorms, my college apartment, the places I lived during each master’s degree, my New York City apartment, and places that I’ve spent good chunks of time in in South Africa and other places. Some of this moving about has been because I’m as peripatetic as any overeducated millennial. Some of this moving about has also followed my career. And each kitchen has been different: from a narrow New York City kitchen to the huge kitchen in the apartment I shared in college.
I usually make the same round of things my first few weeks in a new kitchen. I make an apple cake, I usually make a lentil and okra dish, and I usually make a shakshouka. The last move I made, in 2019, also included a black bean soup. Some of this habit is to reduce the cognitive overload while I adjust to a new space. Some of this cooking, however, is intentionally strategic.
Stoves and ovens, as it turns out, have their own idiosyncrasies. Some ovens tend to run hotter than others – and though an oven thermometer is always handy, knowing what “200C” actually means for your oven takes a bit of experimentation. There’s always the burner that runs a little wonky, or that electric stoves vary wildly in quality. When one makes something that one knows well, it’s easier to spot – in the differences – what one needs to be watchful for in a new kitchen. Hence the apple cake helps me figure out how much hotter an oven is than the displayed temperature, and a shakshouka can help me figure out how reliable an electric cooktop is.
Google did not turn up much for me. So I want to know: do you have a similar practice? My partner usually makes his favorite food – Cincinnati chili – but not as a way to “test out” the kitchen. Do you cook something easy post-move? Or do you try to get to know your new kitchen and its various quirks, whatever they may be?