Professional chefs know the value of space in drawers or mesa Better than anyone else. Stroll through the swing doors of any restaurant kitchen worthy of salt and you won’t find too many single-function gadgets to collect dust. Every instrument and cookware has a purpose, earning real estate purposes – how small.
This is what makes a professional chef perfect, ask all the ideal people to ask the kitchen that doesn’t belong to yours, especially when space is expensive.
To compile this list, I asked five professional chefs about the most useless and overrated kitchen tools and the methods they suggested to use. Some on the list simply took up too much space and thought the purchase was justified, while others had failed with the downright gimmicky.
That’s what they say.
Masaharu Morimoto
Celebrity Chef, Restaurant
Masaharu Morimoto shares his choice of the highest-estimated kitchen tools.
Mandolin
Morimoto chefs encourage improving your knife skills to make thin and even slices of vegetable.
Why: “While it brings good slices, mastering the proper knife skills in the long run can give you more control, precision and safety. If you are not too careful, mandolins can become bulky, difficult to clean and risky. Relying too much on mandolins or tools like two-in-one apple knives or tomato drivers can keep you from having a skilled effort or a skilled effort to make it work hard.
What to try: Mac 8-inch Japanese Chef Knife.
Eric Rowse
Chief Chef Education Institute in Los Angeles
Cooking coach Eric Rowse sees a kitchen tool.
Onion goggles
Why: “A waste of money because they don’t form a big seal around the eyes to prevent sulfur compounds from hanging down the eyes and making you cry. Keep the knife sharp, open the window or turn on the fan.”
What to try: Peter Butler of CNET shares tips on cutting onions without crying.
Onion holder
Why: “These look like Wolverine’s weapons; it means helps you hold the whole onion and “chop”. Instead, cut the onion in half to create a flat surface so that it doesn’t roll away.
What to try: Learn to cut onions correctly in old-fashioned ways.
Metal, glass, stone and acrylic cutting board
Glass, stone and metal plates can be delivered, but when it comes to slices and chops, wood is the way to go.
Why: “The cutting hard surface is Not good for your knife;On the contrary, go buy wood or gather. ”
What to try: Our list The best cutting board With a large number of knife safety options.
Chicken chopper
Why: “I can’t think of anyone who needs a tool for chopping chicken outside a restaurant, and even restaurants don’t use it. This project has only one purpose, so I’ll skip it.”
What to try: Two forks.
Herbal stripper
Why: “I love thyme, but hate to peel it off. When I was young, I wanted to believe that this tool would help me…it has been sitting in my cupboard and laughing at me for nearly a decade.”
What to try: For more enthusiastic herbs like rosemary and thyme, just slide your fingers down the stems, the opposite of how the leaves grow.
Bluetooth wireless detection thermometer
Instant Reading Meat Probes work quickly and don’t require a picky Bluetooth connection.
Why: “These are a great tool, but can be very expensive. I can see myself losing, breaking, falling, throwing it away accidentally or throwing it into coal.”
What to try: Thermopro’s Lightning Instant Reading Thermometer
Peter Som
Recipe Author and Lifestyle Expert
When asked about his least favorite kitchen tools, recipe author Peter Som did not back down.
Electric can opening
Manual canning is cheaper, works well, and is unlikely to break.
Why: “Most of us grow up permanently stationed in electric cans on kitchen counters, like an important device. But honestly, they are easier to be nostalgic than necessary. They take up space, can be troublesome, and often struggle with irregular size cans. A good manual bottle opener is compact, reliable, reliable job without having to do outdoor work or flight attendants.”
What to try: Oxo’s soft can opening.
Richard Ingraham
Dwyane Wade and Gabrielle Union’s personal chefs, and Love: My love is expressed through food
Richard Ingraham avoided certain kitchen tools while cooking for celebrities like Dwayne Wade and Gabrielle Union.
Avocado slicer
Why: “A knife and spoon do the job equally easily, and professional tools rarely fit all avocado sizes. It’s a single piece pony that clluts the drawer.”
What to try: A good knife That’s $35.
Egg separator
Why: “For most home cooks, tools for separating egg yolks are unnecessary.”
What to try: Cracked eggs, use half of the shell or fingers to work properly.
Garlic peeled tube
Why: “Garlic cloves rolling in silicon tubes may work, but need to store a single-purpose gadget.”
What to try: Use a chef’s knife to smash garlic cloves faster and more reliable.
Pizza scissors
Chef Ingraham said skipping scissors on pizza night.
Why: “Pizza knife or knife works better and faster. These scissors are fancy, awkward to clean and take up more space than they are worth.”
What to try: Kitchenaid’s stainless steel pizza wheel.
Herbal scissors
Why: “They are hard to clean and have no huge advantage over sharp chef’s knives. In addition, they tend to crush delicate herbs rather than slice them.”
What to try: 8-inch chef’s knife made.
Electric egg pan
Why: “The eggs boiling in the pan are simple and straightforward. Unless you keep boiling the eggs and hate using the stove, the electric version adds chaos.”
What to try: this 1 minute hack Used to make poached eggs in the microwave.
Butter Cutter and Dispenser
A good butter knife also works, requiring less space and maintenance.
Why: “It inserts butter into the tap…but why? A knife works immediately, you don’t have to load and clean plastic gadgets for it.”
What to try: Williams Sonoma Breakfast Butter Blade.
Pasta Surveyor
Why: “It’s a plastic disc with holes that tells you how much spaghetti to cook. Just look at the eyes or learn the rough weight by experiencing it. It’s not worth the drawer space.”
What to try: one Kitchen ratio For precise measurements.
Mr. Petroleum
Why: “It’s usually clogged, the spray is uneven and requires constant cleaning. The frustration of the small spoon or brush is reduced.”
What to try: Olive oil from the world market.
Electric potato chips
You need to apply all the vegetables you need to peel in a batch of potatoes.
Why: “It takes up surprisingly space and peels it slower than a regular skin peeler. Also, unless you peel dozens of potatoes at a time, it’s overkill.”
What to try: Oxo’s rotating skin.
Bagel Guillotine
Why: “Selling in a safer way, but taking up a lot of space and it’s awkward. A jagged knife does the job well.”
What to try: Opinel’s 8-inch bread knife.
Jackie Carnesi
Executive Chef, Kellogg’s Dinner
Jackie Carnesi
Oven gloves
There is a reason why professional chefs don’t use oven gloves.
Why: “Oven gloves are the most useless item in a home kitchen! A solid kitchen towel does the same job and is likely to be washed regularly. I don’t know many people who wash oven gloves regularly…it seems like a lot of people think it’s an item that doesn’t guarantee normal cleaning.
What to try: A group Quality kitchen towels.
