Pro Chefs Share Their Favorite Kitchen Tools | Test Kitchen Talks @ Home | Bon Appétit

I guess this is very similar to what they call it when they use a knife. I tell you guys, time wasted. I really hate

favorite

s, but you know, and then you guys tell me well, what are you really into right now? that works because I go through a lot of different phases, I just go through phases that I go into a little bit, so I've been doing a lot of research into the microplane, you know, garlic, ginger, fresh turmeric, well, put it in a little sauce or something like that. , or you know. it just disappears in the things you dip in yogurt, it's good, so the micro The simple ones are good because you get, it's a very fine cut, you make it like a mousse, you know, very soft, you almost know it, it's okay , so let's do some garlic, okay, because it's Well, I mean it's self-explanatory.

I keep it sharp. I use it. I have the red handle, one is for garlic. Okay, and the black handle, and I get more and more. I have to jump through them. I use it for ginger and I like horseradish harder. more Rudi stuff because they got beat up, you know, but I like my red hair like a razor, you just know I'm the type to pinch with three fingers, okay, and then I usually start off like I'm a little biased. Like I'm shhh, okay and then I hit it, look at that, yeah, those are cool microplanes, everyone loves them.

Hi, so I'm

home

in case it wasn't obvious and I feel it every time I raise my arms. Now I think of that stupid meme like I'm the king of the night, I'm not sure if that's a compliment or not, I'm just going to move on, but yeah, every time I do this I'm like, oh god, you know it's easy, there is nothing. Most important ingredient, tool, mineral, anything in cooking, then salt. One thing I have noticed in many people's

kitchen

s. I'm not trying to get Mom and Dad's attention, but what happens is people store

their

salt, you know, in the box. or whatever it came in a cabinet, I think maybe my wife bought me this just because I always had salt like in a little dish, she bought me this house B, a little salt shaker, it has a hinged wooden lid. like these lovely grooves, I'm not sure what they are for, but you can take the pain out of them or whatever you know you need to make your salt live in the open air in your

kitchen

, so you can always reach out and grab a pinch whenever you want. want or need Hi everyone, I'm Kristina, this is a Dona Bay, it's a clay pot, this one was made in Japan, it's quite small and since I often make things just for myself or for me and one other person, this was like the one who spoke to me.

The nice thing about this pot is that it's so beautiful that you can take it right from the stove to the table and that's what I often do, even if I'm making dinner, okay, so this is just a one liter of dashi that I made yesterday is a basic Japanese broth made from kombu seaweed and bonito flakes and this will more or less be the base of the soup. I'm going to pour this into my joe nabe and then I'm going to bring this to a simmer on the stove, okay, so you can't really my broth is simmering and now I'm just going to drop the wontons into the pot, and that That's all, I mean, it couldn't be. it's simpler and you can see that it really just wants ingredients and vegetables in broth and I'm just going to drizzle a little bit of sesame oil on top of this and call it a day Hi guys, it's Gabi again.

I'm here in my kitchen Gabi's kitchen when Dan proposed his

favorite

tools

, I made a funny comment and I thought about defining

tools

, believe it or not, something that I love, love, love to have in my kitchen and in fact, I you can see right here. I have my Big Ben with all my tools and then I have a little one with all my spoons because yeah, we all use two spoons, not just Chris Morocco, I have this one that's pretty special to me, it's a skimmer, it means it has all these little holes in it. , you know, I don't have long arms and you know I think it's my perfect size.

This is Boone. A certain Chris Maraca gave it to me. It was part of his collection and one day she decided she wanted to part with it and gave it to him. Me, as a gift, with a spoon you can do almost everything else, you can do with it like any other, you turn to be able to cut things, if they are soft, obviously, you can take things out, you can direct them, you can like to eat with a spoon, I mean. What I don't like I don't know what else we can use it for Hi, I'm Priya.

I'm NOT in the

test

kitchen. I'm currently self-isolating at my parents' house and in Dallas, as you can see,

their

kitchen is much better than mine. Brooklyn might be as nice as Test Kitchen. It's hard to say, but it's definitely much better cooking than what I'm used to. I have talked about the free kitchen tool. I'm talking about one that I feel. as a lot of people love to hate because it only has one use: it's the garlic press, so I love my garlic press, but I want to point out that not all garlic presses are the same as most garlic, not really they are extruded. the garlic they don't extrude the juice they don't have the right pressure, but this vintage Zyliss susi garlic press that my mom has had mom, how long have you had this for decades? vintage stuff here now I really want to try pressing other things my mom may have a separate sub-segment called garlic press okay okay I got it I got it but look this is the worst worst store buy it because you don't even I can buy this, so we're in the kitchen of my apartment.

Well, actually my favorite tool is a little specialist, but someone took it. I don't know who took someone. I can't do that, but this fish press, so it's really a heavy stainless steel press is made by chef in Australia Josh Nylund, he's known for all the cool things he's doing with fish right now, so who designed this to help you get a perfectly cooked, crispy-skinned fish and the best thing about it is this. It also retains heat very well because it has a nice thick body. I like it a lot, like to make crispy mashed potatoes.

It's really amazing for all vegetables, like if you want to brown some asparagus or something. Just place this on top and it will look like a nice charcoal, it makes the best grilled cheeses because it is heavy enough to crush but not so heavy that you crush everything. I think it weighs, it weighs, I have a skill, it weighs four pounds, that's as much as my cat, I think how much the cat weighs right now. I'm going to show you how to make a grilled cheese, okay, yeah, this goes in and then we just smash it, let me take a teaspoon, no, no, string cheese, sorry, Alex.

Lynn comes to you from my parents' kitchen. Obviously I'm NOT in my kitchen. I can only bring so many things to Jersey from my

home

in New York and this knife was top of my list. It's from a knife shop in New Orleans. It's called Coutelle EA, it's a Japanese chef's knife. I'm pretty picky when it comes to a large chef's knife, whether it's seven or eight inches. I like long blades, but I also hate heavy blades, the ones that feel like a brick in your hand, in my opinion this is a perfect chef's knife to show you how much I love this knife.

I'm going to make a very quick sliced ​​greens salad using just this knife, just easily getting through the ends of the charred roots. Broccolini, fennel, parmesan and mortadella salad with my trusty Japanese chef's knife. Enjoy. Okay, so I was asked to talk about my favorite team in the kitchen. I think some of us probably pick out our knives right away, which is an essential tool when I'm 12 or 14 years old. mortar and pestle I chose my third favorite tool, which I think I hope many of you have invested in a microplane and want to upgrade. I would say microplane every four months, it really depends on how much you use it.

I use it. Lots of them and we reviewed a lot of them on Test Kitchen so I'd say they're not too expensive so buy two or three and make sure you use the whole sheet. I think some people get stuck using just the center area of ​​the leaf and that's the first part that gets dull and then with citrus, I think whether it's like a Meyer lemon over here or a grapefruit, lime or orange, you get just the fragrance, more like the floral zest, but you want to cover all aspects instead of just staying in In one place I do this and I know Morocco does the same thing where I roll the citrus so you have this nice, it's like you have these points.

This won't be news to anyone, but my favorite tool in the kitchen is the offset. spatula I have one that I like better, look how it is a little conical. I don't love this one, it's my least favorite, but I don't know where the other one is, so I'll use this one as an offset spatula. There are several sizes. I like this size, the best. This is a size small. The blade itself is only four or five inches long and it has this bevel here so you can see where it goes down and then the angles.

I guess that's it. There probably isn't a video where I don't use this at some point. It is the toy I use most frequently. It has many uses. It really allows you to do detailed work. I like to place it. I place my finger in the correct position. here you have a lot of control that way, sometimes it feels like an extension of my hand, I just can't do anything without it basically, so I have toast, you could use a butter knife for this, but I think it's particularly useful for spreading things, it just spreads more efficiently, this is quite difficult, so it spreads the butter very easily and then I go in, this is this incredibly delicious and fantastic Sicilian tangerine jam, it's so good, I love it so much, it's also very good to get. a super thin layer on things because of that little curve and angle in the blade, it's just the perfect device for spreading and I love it.

I mean, this is really hard. I feel like there's a lot of things in my kitchen that we can I'm vying for favoritism, but you know, these little stab type Dutch ovens are really like when I think about it, it's what I use, you know, almost every day, you know, like a normal piece, it has a kind of lid. like a nice heavy lid with those little bumps and then it's like, you know, it's like a heavy duty enameled cast iron. I don't have a microwave, so I reheat a lot in pans and pots and this is kind of like for a super stew for two people, it's really cool, you know, heating up broth.

Honestly, I use it almost all the time it's like my perfect little rice cooker. I'm going to go ahead and make some rice, I guess we'll cover that. We'll bread it, bring it to a boil, lower it to a simmer, cover it, let it cook for 18 minutes, and then we'll take it off the stove, wrap a towel around the lid, and let it sit for about ten more minutes. have a beautiful fluffy pot of rice Hi guys, I'm Carla. Today I am here in the kitchen of my house and I am going to talk to you about my favorite tool.

I can't live or cook without my Scollay digital scale. Many of us are in the Test Kitchen. We have digital scales that we use, not all of us use the same one. I got into a friendly debate with one of my coworkers who will remain anonymous Molly Baz she likes a different model that has like a pull out tray and an extra set of buttons, this has been my ride or die for about 16 or 17 years old. I just replaced it so this is the second one I've had so it's a pretty good life cycle on a really simple piece of equipment.

I love it because it's small, lightweight, and for baking, I find it's much easier and more precise than measuring things, but I use it for all sorts of things, including measuring liquid, pasta, and grain beans, which you can make a cocktail. on top of this and measure your fluid ounces, down here you have the on/off button and that's also where you zero things out, so if you have something on the scale but then you want to go back to zero, you can just press that button without having to empty the bowl and then here you can switch between grams and ounces, which is very convenient again for baking, for example, if I need to, since the recipe calls for half a pound of farro, I keep that stuff in a jar like this . and instead of having to take out a measuring cup, I can just weigh it on the scale and that way I know I didn't have to use anything else and it's in the container where it will be, it's super compact, it's really simple. on/off it's grams, it's ounces, that's it, you don't need anything more than that, sorry miles, hey guys, it's Molly.

Today I'm going to show you one of the most valuable kitchen tools I have with me right now. in my kitchen at home, so I don't have my all-time favorite kitchen utensils, we'll save that for another episode, but one thing I rely on all the time is this pair of Cuisinart kitchen shears. I have a fairly small cutting board. here, which means I have to be very picky about what takes up space on the cutting board if I don't want to be washing the board back and forth a million times over the course of my time in the kitchen, so I've I've started using kitchen shears for things like chopping herbs, so you don't have little sprigs of dill all over your cutting board on the counter and you can actually literally chop them right into your salad or your roast chicken or whatever. be. you are adorningthe herbs and it also doesn't bruise them as much as it would if you were using a perhaps dull knife.

The other thing I've been using them for is cutting the ends off green beans, same thing with just cutting. Buy them very quickly, it's actually much more efficient than trying to line up all the green beans in your hand and form an even row to cut off the little buds. In the end, I wouldn't normally take them, but today I find them very useful for many reasons. Hi, I'm Rick and I'm coming to see you from Mazatlán, Mexico, this is my Mexican cuisine, so I want to talk to you. about my favorite kitchen utensil this is something i grew up with my mom had one my grandmother had one i actually broke my mom's molcajete when i was probably in college this is something almost every mexican family has that they I like to cook what I What I'm going to do is make a molcajete ala sauce, which is basically a sauce made in a molcajete.

If you don't have one, you can use a bowl and a potato masher or you can use the mortar and pestle you have. The first thing I'm going to do is crush the garlic here. When you do this, you are actually crushing all the oils and putting all the flavor into the molcajete so that everything you make from now on will have garlic essence because you are grinding it with lava rock, you don't have to remove the skin, so that many times when you roast a chili or a tomato you have to remove the skin. because it has a kind of sticky feel to it, but in the molcajete you're just pulverizing it, so there's really no need to do that, but this kind of really nice, thick, homely texture is only achieved if you use some type. of mortar and pestle to crush your sauces Wow, that's good, that's good, oh my goodness, now I'm going to grill some fish so I can have something to put my salts on.

I do not know what it is called. Yeah, you could probably use. It's stained, that's what I'm saying, but or just buy something separately for that