Professional chefs know the amount of space in a drawer or a countertop Better than anyone else. Walk by swinging the doors of any ekchen at the restaurant that is worth the salt to it, and you cannot see an excess gadgets quitting gadgets. Every instrument and cookware piece Serves a goalthat gets real estate – however little – it occupies.
That’s what makes Cheera Chefs that perfect people will ask about all the kitchen the tools not belong to your kitchen, especially if space is in a premium.
To compile this list, I asked five professional chefs about the most useless and filled kitchen tools and what they recommend using. Some of the list goes off to take a lot of place to reasonably buy, while others get a failed grade for the extension of getting over.
Here’s what they say.
Masaharu Morimoto
Celebrity Chef, Restaurantur
Masoharu Morimoto shared his choice for a more complete complete kitchen tool.
1. Mandolin
Chef Morimoto urges listening to your knife skills to make thin and uniform vegetable slices.
Why: “While it brings good slices, mastering knife skills gives you more controlled, healing a sharp chef or healing a sharp chef or healing a sharp chef or fixing a sharp chef or fixing a sharp chef or healing Fix a sharp chef or fix the healing of a mandolin. Recipes. ”
What is the test instead: Mac 8-inch knife in Japanese chef knife.
Eric row
Chef’s chef-teach Institute of Culinary EducationLos Angeles
Culinary Interctor knows Eric Sowse a gimmicky kitchen tool when he sees.
2. Onion tasks
Why: “Kini tan-awon sama sa usa ka hinagiban alang sa mga wolverine wannabes; kini gipasabut aron matabangan ka sa usa ka tibuuk nga sibuyas aron mahimo nga magpalayo sa usa ka patag nga sulud aron mahimo nga magpalayo sa usa ka patag nga sulud aron mahimo nga magpalayo sa usa ka patag nga sulud aron mahimo nga magpalayo sa usa ka patag nga sulud aron mahimo nga magpalayo sa usa ka patag nga sulud aron mahimo nga magpalayo sa usa ka patag nga sulud aron dili kini magpalayo
What is the test instead: Learn to correctly incision in a onion the old manner.
3. Orions Goggles
Save your money – and some dignity – and skip the goggles onions.
Why: “A waste of money, as they don’t form a great seal around the eyes to prevent the sulfur compounds from Getting to your eyes and making you cry. Keep your knife sharp and open a window or turn on a scapula rather. “
What is the test instead: Peter Butler at Petnet Butler Tips for cutting onions without crying.
4. Metal, Glass, Stone and Acrylic Cutting Boards
The glasses, stone and metal boards are ok for service but when it comes to spread and dicing, the wood is the way to go.
Why: “Cutting on hard surfaces Bad for your knives;; However, walk for wood or poly. “
What is the test instead: Our list of the best cut boards There are many knife safety options.
5. Insipe Shredder
Why: “I can’t think of anyone who needs a tool offered by shredding chicken outside a restaurant, and even restaurants will not be used. This thing has only one goal, so I just have to go.”
What is the test instead: Two forks.
6. Herb Stripper
Why: “I love the thyme but I hate it. When I was young, I sucked trust in this closet to help me … that sits in my closet now.”
What is the test instead: For grateful GREENS Like Rosemary and Thyme, just use your fingers to slide the stem, as opposed to growing the leaves.
7. Bluetooth Wireless Propes Thermometer
Immediate reading of meaty food surveys quickly and does not require Bluetooth connection.
Why: “This is a great tool, but it can be very expensive. I see myself lost, breaks, falls, unintentionally throw or throw it into the charcoal.”
What is the test: Thermating Since ThermoPro Read Thermometer
Peter as
The author of the cookebook and state style of life
The writer of the cookebook Peter Som did not hold back when asked about his least favorite kitchen tools.
8. Electrical to open
A manual can be the opener that is cheaper, works well and are less likely to break.
Why: “Most of us grew up in an electric to be operated permanently set to the kitchen counter, like it’s a more attractive cans.
What is the test: Slow Oxo management can open.
Richard Ingraham
Personal Chef to Dwyane Wade and Gabrielle Union and Author of Love: My love is expressed by food
Richard Sidraham is avoiding some kitchen items when cooking for celebs like Dayne Wadade and Gabrielle Union.
9. Avocado disease
Why: “A knife and a spoon can only work as easy, and specialized tools rarely fit all the drawings of the avocado.
What is the test: A good priest knife like This is $ 35 Wusthof.
10. Egg Separator
Separate an egg by hand is not difficult it requires hard hardware.
Why: “A tool only for separating the yolks is not necessary for most house cooks.” The only exception can ITand at least that is for the yolks. Err, i mean Yucks.
What is the test: Cracking an egg and use of the shell halves or your fingers work too.
11. Peek Tubes
Why: “Rolls of garlic cloves in a silicone tube can work but have to store a goal gadget.”
What is the test: Breaking garlic cloves with a chef knife is easier and more reliable.
12. pizza scissors
Chef Sidraham said to skip pizza night scissors.
Why: “A pizza cutter or knife works better. These scissors are gimmicky, awkward to clean and take more space.”
What is the test: The stainless-steel of the kitchenaid pizza.
13. plant scissors
Why: “They are hard to clean and don’t offer a big advantage of a sharp chef knife. Plus, most likely to crumble the gentle plants more.”
What is the test: Made with 8-inch chef knife.
14. Electric Egg Cooker
Why: The “boiling eggs in a pot is straight and easy. The electric version adds cluttered filth unless you’ve always cooked a stove.”
What is the test instead: it 1-minute hack for making eggs in the microwave.
15. Butter Cutter and Dispenser
A good butter knife is also working and requires little space and maintenance.
Why: “It’s sliced sticks to butter on pats … but why? A knife to move quickly, and you don’t have to load a plastic gadget for it.”
What is the test: Williams Sonoma breakfast breakfast in the dwelling.
16. pasta fertiliz
Why: “It’s a plastic disc with holes to tell you how much spaghetti cook. This is just an eyeball or know the intense weight.”
What is the test instead: art Kitchen Scale for proper measurement.
17. The Oil Mister
Why: “Always clogs, sprays unfairly and require constant cleansing. A small spoon or brush makes work less failure.”
What is the test: Gourmet olive in the world in the world.
18. Electric Potato Peeler
A sharp veiler veil is all you need to skin a batch of potatoes.
Why: “It took a surprising amount of space and skins slowly than a regular peeler. Plus, this overkill unless you painted the potatoes once.”
What is the test: The Swivel of Oxo Peeler.
19. Bagel Guillotine
Why: “Sold as a safe way to rotate bagels, but takes a ton of space and awkward clean. A serrated knife is just working.”
What is the test: 8-inch Bread knife in Opelel.
Jackie Carnesi
Executive Chef, Kellogg’s dinner
Jackie Carnesi
20. Oven Mitts
There is a reason pro chefs do not use oven mitts.
Why: “Oven mitts are the most useless items in a home kitchen! A sturdy kitchen towel does the same job, and odds are, it’s more likely to be washed regularly. I don’t know many people who wash theirs many have deemed it an item that does not warrant cleaning. It does. “
What is the test: Stock a phthora of Kitchen towels.
