- I suppose that this is very similar to a
what do they call it, like when you spackle?
Is that a thing?
- Should I talk about my favorite tool?
- I tell you guys all the time,
I really hate favorites
but you know, and then you guys tell me
well what are you really into right now?
And that kinda works because I go through
a lot of different, I just go through phases
I get into [bleep] for a little bit.
So I've been really digging the micoplane, you know?
Garlic, ginger, fresh tumeric.
Nice, put it in a little sauce or something
or you know, it just disappears in the thing.
Dips, yogurts, its nice.
So mircoplanes are nice because it's a real fine cut,
you make like a moosha!
You know, real mushy almost.
All right, so we're gonna do a little garlic, okay?
'Cause it's nice.
I mean, pretty self-explanatory, I keep it sharp.
I use, I have two.
The red handle one is for garlic, okay?
And the black handle one, and I get more and more,
I gotta jump through 'em, I use for ginger
and like tougher, horseradish, more rooty things
'cause they beat 'em up, you know?
But I like my ginger one.
Like a razor, just che-che-che, you know?
I'm a three finger pinch kind of guy, okay?
And then I usually start like on a little bit of a bias
like that and che-che-che-che-che-che, okay?
And then I bang it out, look at that!
Yeah, they're great, microplanes, everybody loves 'em!
- Hi, so I am at home, in case that wasn't obvious
and sorry, every time I raise my arms now
I think of that like stupid meme with like
me being the Night king, not sure if it's a compliment
or not I'm just gonna kinda roll with it,
but yeah every time I do this
I'm just like oh God, you know, easy there.
There is no more important ingredient, tool, mineral,
anything in cooking than salt.
One thing I've noticed in a lot of people's kitchens,
I'm not trying to call you out, mom and dad,
but what happens is people kind of store their salt
you know, in the box or whatever that it came in,
up in a cabinet, I think maybe my wife got this for me,
'cause I would always have salt out like
in a little dish, she got me this bee house little salt
holder it's got a hinging wood lid,
it's got like these lovely grooves,
not sure what those are for but you can just roll gnocchi
off of them or whatever, you need your salt
to live out, free-range, in your kitchen
so that you can always be reaching over and grabbing a pinch
whenever you want or need to.
- Hey everyone, it's Christina!
This is a donabe, it is a clay pot,
this one was made in Japan,
pretty small and because I'm often making things
for myself or for me and one other person,
this was like the one that spoke to me.
What's cool about this pot is that it is just so beautiful
that you can bring it right from the stove
to the table and that's often what I do
even if I'm making dinner for myself.
Okay so this is just a quart of dashi that I made
yesterday it is a fundamental Japanese stock
made out of combo seaweed and bonito flakes
and this is like more or less going to be
the base of the soup, I'm just gonna pour this
into my donabe and then I'm gonna bring this
up to a simmer on the stove.
Okay, so you can not really see from there
but trust me, my broth is at a simmer
and I'm just gonna drop the wontons into the pot.
Great and that's really it, I mean it couldn't be simpler
and you can sort of see, it's really just wontons
and greens in broth and I'm just gonna drizzle a little
bit of sesame oil on top of this and call it a day!
- Hi guys, this is Gaby again,
I'm here in my kitchen, Gaby's kitchen.
When Dan proposed favorite tools,
I had a funny comment, I was like define tools.
Believe it or not, something that I love love love
to have in my kitchen and you can see it actually right here
I have my big bin with all my tools
and then I have a little one with all my spoons
because yes, we all use the spoons,
not only Chris Morocco.
I have this one that is pretty special to me.
It's a slotted spoon, that means it has all these
little holes you know I don't have like long arms
and I think it's my perfect size.
This spoon was given to me by one Chris Morocco
it was part of his collection
and he decided one day that he wanted to part ways with it
and so he gave it to me, as a present!
With a spoon you can do almost everything else
you can do with like any other utensil,
you can cut things if they're soft,
you can obviously scoop things out, you can stir,
you can like eat with a spoon, I mean what's not to like?
I don't know what else I can use it for!
- Hey, I'm Priya I am not in the test kitchen,
I am currently isolating at my parent's house in Dallas
as you can see their kitchen is far nicer
than mine in Brooklyn, maybe like,
like is it as nice as the test kitchen?
It's like hard to say, but it's definitely a very,
a much nicer kitchen than what I'm used to.
I'm talking about [laughs] my favorite kitchen tool,
I'm talking about one that I feel like a lot of people
love to hate 'cause it only has a single use
it is the garlic press.
So I love my garlic press,
but I wanna note that not all
garlic presses are created equal.
Most garlic presses are really [bleep].
They don't actually extrude the garlic,
they don't extrude the juice,
they don't have like the right pressure,
but this vintage zylus susie garlic press
that my mom has had, mom how long have you had this for?
- [Woman] Oh for years, I cannot--
- Like decades.
This is like, this is like some vintage stuff.
In here, now I really wanna try pressing other things.
My mom can have a separate sub-segment
called will it garlic press?
Okay, so I'm gonna somehow find a way.
Okay, got it, I got it [laughs].
But look at that, this is like the worst shop-it ever
'cause you can't even buy this.
- So we're at my apartment kitchen.
Well actually my favorite tool is tiny spatula
but someone took that, I don't know who.
Someone took that, I can't do that
but this fish press, so it's a really heavy
stainless steel press, it's made by the chef
in Australia, Josh Niland.
He's known for all of the cool stuff
he's doing with fish right now.
So he designed this to help you get
like a perfectly evenly cooked crispy skinned fish
and what's great about this is this also retains
heat really well 'cause it's got a nice, thick body.
I really like it for just like doing crispy smashed potatoes
it's really remarkably amazing for all vegetables,
like you wanna get a nice sear on some asparagus
or something, just pop this on top
and you'll get like nice char.
It makes the best grilled cheeses because it's heavy
enough to like smoosh it down,
but not so heavy that it just like squishes everything.
I think it weighs, wait I have a scale!
It weighs four pounds, that's as much as my cat I think!
How much does a cat weigh?
But right now I'm gonna just show
you how to make a grilled cheese!
All right, here this goes in,
and then we just smoosh her down.
Flip it, whoa.
Can we get a cheese pull?
No cheese pull, sorry!
- Yo, Alex Delaney here, coming at you from
my parent's kitchen.
I obviously am not in my kitchen,
I could only bring a few things down to Jersey
from my place in New York and this knife
was the first thing on my list,
it's from a knife shop in New Orleans
called Coutelier, it is a Japanese chef's knife.
I'm pretty picky when it comes to a large chef's knife
whether it's like a seven or an eight inch knife,
I like a long blade, but I also hate a heavy blade,
a blade that feels like a brick in your hand.
It's an all around perfect chef's knife in my opinion.
To show you how much I actually love this knife,
I'm gonna make a really quick chopped,
sliced veggie salad using just this knife.
Just gonna easily go through 'em.
Charred broccolini, fennel, parmeasan, mortadella salad
using my trusty Japanese chef's knife.
- Okay I was asked to talk about my favorite
equipment in the kitchen.
I think a few of us probably chose our knives
right off the bat which is an essential tool
My 12 or 14 mortal pestles,
I chose my third favorite tool
which is I think, hopefully a lot of you guys
have invested in, microplane.
You wanna be changing these I would say,
your microplane every four months,
it really depends on how much you use it,
I use it a lot and we do go through a lot of them
in the test kitchen so I would say,
they're not too expensive so buy two or three,
make sure you use the entire blade,
I think some people get stuck using just the center
area of the blade and that's the first part to go 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 fragrant rather like floral zest,
but you wanna go all around rather
than just stickin' it to one spot.
I kind of do this and I know Morocco does the same thing
where I roll the citrus.
So you have this nice, it's like you'll get these spots.
- This will be news to no one,
but my favorite tool in the kitchen
is the offset spatula.
I have one that I like better.
This one, see how it's kind of tapered,
I don't love this one,
it's my least favorite but I don't know
where the other one is, so I'm gonna use this one.
So an offset spatula, there's multiple sizes,
I like this size the best, this is a small size.
The blade itself is only like maybe
four or five inches long.
And it has this bevel right here,
you can see where it kind of comes down
and then angles, I would guess that there's probably
no video where I don't use this at some point.
It is the tool I reach for most frequently,
there's just so many uses for it,
it just really kinda lets you do detail work,
I like to put, I position my finger right here,
you get a lot of control that way.
It feels like sometimes an extension of my hand,
I just can't really do anything without it basically
So I have a piece of toast, you could just use
a butter knife for this but I think it's particularly
useful for spreading things,
it just spreads more efficiently.
I mean this is, that's quite difficult.
So it spreads the butter out very easily
and then I go in, this is this incredibly delicious,
fantastic, Sicilian, Mandarin orange marmalade.
It's so good, I love it so much.
Also really good for getting a super thin layer on things
because of that little curve and angle in the blade,
it's just the perfect spreading device
and I love it!
- I mean this is like a real tough one,
I feel like there are a lot of things in my kitchen
that were vying for my favoritism.
But you know, this little staub, min dutch oven
sort of thing is really kind of like,
when I think about it is the thing
that I use almost every day.
You know, just like a regular staub it's got kind of
that lid like a nice heavy lid with
those little kind of bumps in it
and then has like you know,
is like a sturdy enameled cast iron,
I don't have a microwave so I do a lot of reheating
in pans and pots and this is kind of like for
super stew for two people, it's really great,
for heating up broth, honestly what I use it for
almost all the time is, it's my perfect little rice pot.
I'm just gonna go ahead and make some rice I guess.
Cover this, we're gonna bring it up to a boil,
drop it down to the barest simmer, cover it,
let it cook for 18 minutes and then take it off the stove,
wrap a towel around the lid and let that
sit for like 10 more minutes.
There you have a fluffy, beautiful pot of rice.
- Hey guys, it's Carla, I am here in my home kitchen today
and I'm going to talk to you about my favorite tool.
I cannot live or cook without my Escale digital scale.
A lot of us in the test kitchen have digital scales
that we use, we don't all use the same one,
I have gotten into a friendly debate
with one of my coworkers who shall remain nameless,
Molly Baz, she likes a different model that has like
a tray that pulls out and a whole extra set of buttons,
this has been my ride or die for about 16 or 17 years,
I just replaced this so this is the second one
that I've ever owned,
so that's a pretty good life cycle on
a really simple piece of equipment.
What I love about it is it's small, it's lightweight
and for baking I just find that it's so much easier
and more accurate than measuring stuff out.
But I use it for all kinds of things including like
grains, beans, pasta, liquid measurements,
you can actually make a cocktail on top of this
and measure your ounces of liquid.
Down on the bottom here, it's got the on off,
and that's also where you zero stuff out.
So if you have something on the scale but then
you want to go back to zero,
you can just hit that button without having
to empty the bowl and then over here you can toggle
between grams and ounces which is really convenient
again for baking for example if I needed like,
recipe calls for a half a pound of farrow,
I keep that stuff in a jar like this
and instead of having to get out a measuring cup,
I can just weigh it out on the scale.
And that way, I know I didn't have to use anything else
and it's in the bowl that it's gonna be in.
It's super compact, really simple, it's on off,
it's grams it's ounces, that's it,
you don't need anything more than that, sorry Molz!
- Hey guys it's Molly, today I'm gonna show you
one of the most valuable kitchen tools that I have
with me right now, I'm not in my home kitchen
so I don't have my all time favorite kitchen tools,
we'll save that for another episode.
But one thing that I am relying on all the time
is this pair of Cuisinart kitchen shears.
I have a pretty small cutting board here
which means that I have to be really picky about
what takes up space on the cutting board if I don't
wanna be back and forth washing the cutting board a million
times throughout the course of my time in the kitchen.
So, I've started using the kitchen sheers
for things like chopping herbs
so that you don't get little sprigs of dill
all over your cutting board and your counter.
And you can actually, literally just chop them right
onto your salad or onto your roast chicken or whatever
you're garnishing the herbs with.
And it also doesn't bruise them as much as it would
if you were using a perhaps dull knife.
The other thing that I've been using them for
is snipping the ends of green beans.
Same thing, just cutting them real quick,
it's actually a lot more efficient
than trying to lineup all the green beans in your hand
and get like an even row of them to snip
the little buds on the end.
Normally I wouldn't grab them but I'm finding it super
useful for a lot of reasons today.
- Hi, I'm Rick and I am coming to you from
This is my Mexican kitchen!
So I wanna talk to you about my favorite kitchen tool,
this is something I grew up with,
my mom had one, my grandmother had one,
I actually broke my mother's molcajete
when I was probably in college.
This is something that pretty much
every Mexican family has that likes to cook.
What I'm gonna do is I'm gonna make a salsa
molcajetada which is basically just a salsa
made in a malcajete.
If you don't have one, you can actually just use
a bowl and a potato masher,
or you can use your the mortar pestle you have.
First thing I'm gonna do is
I'm going to smash my garlic in here.
When you're doing this, you're actually smashing
all of the oils and getting all of the flavor
into the malcajete so that everything that you do
from now on is gonna have the essence of garlic into it
because you're grinding it up with lava rock,
you don't have to take off the skin.
So, a lot of times when you roast a chili
or a tomato, you have to pull the skin off
because it kinda has that sort of plasticy feel to it.
But in the malcajete, you're just pulverizing it
so there's really no need to do that.
But this sort of really nice chunky,
homey texture is really only achieved
if you use some type of mortar pestle
to smash you salsas, gonna add some onion, right.
Wow, that is so good, oh my God.
Now I'm gonna go grill some fish
so I can have something to put my salsa on.
- What, I don't know, what's it called?
Yes, you can probably use it to spackle,
is what I'm saying, or just buy something separate for that.