The kitchen space is precious, especially if you work with limited counters and packed cabinets. The last thing someone needs is a drawer full of trick gadgets that never get used to. Whether it's a strawberry strawberry, for which you forget or banana that takes up more space than it's worth, single use tools can quickly become disorderly.
Professional chefs know better than any Which tools are really essential And which are just excitement. If you are aimed at more efficient, minimalist cuisine, the skipping of the overpricing and insufficient gadgets is crucial. Instead, invest in reliable, versatile tools that earn with each use. You save you frustration now and money in the long run.
To find out which kitchen tools are not worth the space they occupy, I turned to five professional chefs. These career chefs are the ultimate authority in which kitchen gadgets need to get the trunk – especially when the cupboard, the counter and drawer space are limited. Everyone cited their least favorite kitchen tools and offered their preferred method or tool for completing the cooking task they need to do.
Here's what they said.
Masaharu Morimoto
Celebrity chef, restaurant
Masaharu Morimoto shared his choice as the most prized kitchen tool.
1. Mandolin
Chef Morimoto encourages reinforcing your knife skills to make thin and uniform pieces of vegetables.
Why: “While it Brings Good Slices, Mastering Proper Knife Skills Gives You More Control, Precision and Safety in the Long Run. Mandolins Can Be Bulky, Hard to CLEAN AND CRISKY IF You're Not Extremely Careful. Mandolin, or tools like a two-in-one apple cutter or a tomato corer can hold you back from developing real technique. Recipe “.
What to try instead: Mac 8-inch Japanese chef knife.
Eric Rose
Leading chef-instructor Institute of Culinary EducationLos Angeles
Culinary instructor Eric Rose knows a kitchen tool when he sees.
2 onion brackets
Why: “These look like a weapon for Wolverine Wannabes; aims to help you keep the whole onion and” cut “it.
What to try instead: Learn to Cut onions properly an old -fashioned way.
3. Onion glasses
Save money – and some dignity – and skip the onion glasses.
Why: “Loss of money because they do not form a great stamp around the eyes to prevent sulfur compounds from reaching the eyes and forcing you to cry. Keep the knife sharp and open a window or turn on a fan Instead. “
What to try instead: Peter Butler of Fenno shares Tips for cutting onions without crying.
4. Metal, glass, stone and acrylic cutting boards
Glass, stone and metal boards are fine for serving, but when they are cut and glued, the tree is the way to go.
Why: “Cutting hard surfaces is Bad for your knives; Instead, go to a tree or poly. “
What to try instead: Our list of The best cutting boards It features many options safe for knives.
5. Chicken destruction
Why: “I can't think of someone who needs a tool dedicated to destroying a chicken in front of a restaurant and even restaurants don't use it. This item has only one goal, so I would skip it.”
What to try instead: Two forks.
6.
Why: “I love my thyme very much, but I hate to take her stripped her. When I was young, I got to believe that this tool would help me … sat in my Ormas, laughing at me for almost a decade now.”
What to try instead: For warm herbs Like rosemary and thyme, just use your fingers to slide the stem, contrary to how the leaves grow.
7. A wireless probe thermometer of Bluetooth
Instant Read the probes of meat work quickly and do not require a fussy connection with Bluetooth.
Why: “These are a great tool, but they can be very expensive. I can see myself losing, breaking, dropping, accidentally throwing or dropping it in coal.”
What to try instead: Thermometer for instant reading of thermopro -lightning moles
Peter like
Cooking Author and Life Expert
The author of the chef, Peter Som, did not stay when asked his least favorite kitchen tools.
8 Electric can to open
The manual instructions can be cheaper, works great and is less likely to break.
Why: “Most of us have grown with an electric opening for a can of permanently stationed on the kitchen counter, as it was a vital apparatus. But true, they are more nostalgia than necessity.
What to try instead: Oxo soft handling can be opened.
Richard Ingram
Personal chef to Dwayne Wade and Gabriel Union and author of LOVEUBOV: My LOVEUBOVSAGE OVER FOOD
Richard Ingram avoids certain cooking tools for Celebs like Dwayne Wade and Gabriel Union.
9. Avocado Pastitzer
Why: “Knife and spoon do the job just as easily and the specialized tool rarely fits all the dimensions of the avocado properly. It is a one -time pony that connects the drawers.”
What to try instead: A good parking knife like This 35 $ wusthof.
10. Egg separator
The separating egg by hand is not so difficult that it requires hardware.
Why: “A tool for separating yolks is unnecessary for most domestic chefs.” The only exception may be ThisAnd even it's just for yolks. Wrong, I think Jukki.
What to try instead: Shooting the egg and using the waist of the shell or the fingers works too.
11.
Why: “The magic garlic cloves in a silicone tube can work, but requires storage of gadget for one purpose.”
What to try instead: Shrinking garlic cloves with a chef knife is faster and safer.
12. Pizza scissors
Chef Ingram says skip the scissors of pizza night.
Why: “Pizza or knife cutter works better and faster. These scissors are tricky, awkward to clean and take more space than it is worth.”
What to try instead: Stainless steel pizza wheel of the kitchen.
13. White scissors
Why: “They are difficult to clean and do not offer a huge advantage over a sharp chef knife. Plus, they tend to destroy delicate herbs more than to cut them.”
What to try instead: Made with an 8-inch cook for chefs.
14 electric stove of eggs
Why: “The boiling eggs in the pot are direct and flexible. The electrical version only adds a mess, unless you boil eggs constantly and hates using a stove.”
What to try instead: This 1-minute hack For making hunting eggs in the microwave.
15. Butter cutter and dispenser
A good butter knife also requires less space and maintenance.
Why: “Pieces of butter sticks … But why?
What to try instead: Williams Sonoma Breakfast butter blade.
16. Pasta gauge
Why: “It's a plastic disc with holes to tell you how many spaghetti to cook. Just eyeball or learn the rough weight after experience. It's not worth the drawer space.”
What to try instead: A Kitchen scale for precise measurements.
17. Oil master
Why: “It often gets clogged, prevented unevenly and requires constant cleaning. A small spoon or a brush makes work with less frustration.”
What to try instead: Olive oil from the world market.
18. Electrical potato peel
Sharp peel of vegetables is all you need to skin a series of potatoes.
Why: “It takes up a surprising amount of space and shells slower than ordinary crust. Plus, it's too much, unless you peel dozens of potatoes at once.”
What to try instead: Pilate on Oxo's Oxo.
19. Guilotin
Why: “Sell as a safer way to cut pockets, but it takes up a tone of space and is uncomfortable to clean. A strong knife makes work just okay.”
What to try instead: 8-inch bread knife on Opinel.
Jackows Carnesses
Executive chef, Dinner of Kellogg
Jackows Carnesses
20. MITS OVERS
There is a reason Pro cooks do not use trays in the oven.
Why: “Oven myths are the most famous useless items in a home kitchen! A solid kitchen towel does the same thing, and the chances are, they are more likely to wash regularly.
What to try instead: Stocks of a plethorica of Kitchen towels.