The Greatest Single-Use Kitchen Instruments, In line with Chefs

Most individuals seek for kitchen instruments that serve a number of functions, and, actually, similar. I don’t have a variety of counter or cupboard area, so I too love a workhorse. But some little devices are so good at what they do this it doesn’t even matter if they will solely carry out one job. And the professional cooks agree! I chatted with a bunch of them to find their favourite single-use kitchen instruments and in addition praised two of my very own favorites beneath. 

Yes, this instrument takes up prime actual property in my small Brooklyn kitchen, but it surely’s completely definitely worth the lack of cupboard area. I used to press tofu between paper towel-lined plates with tomato cans or a five-pound weight, and it was such a ache within the ass. This factor does the job completely with no mess.

I’ve by no means been a fan of the traditional garlic press as a result of it’s unimaginable to wash and completely mutilates the cloves. But final summer time, my dad launched me to this gadget, and I’ve by no means seemed again. It minces garlic into excellent little cubes and is way simpler to wash.

“My favorite tool in the kitchen is Chef Bruce Hill’s Chef’s Press food weight. I love to use it for weighing down all kinds of things, especially while grilling and searing. It helps keep foods that are prone to curling, like fish skin and thin cuts of meat, in good contact with either the grill grates or the high-carbon pan, resulting in nice even cooking, perfectly crispy fish skin and beautiful grill marks.” — Chris Thompson, government chef and co-owner of The National 

“There’s a Thai gadget that I cannot live without —we’re still using it to cook sticky rice at all our restaurants. Sticky rice is deceptively simple, but this bamboo steamer is the only way to get the texture right — fluffy, elastic, never soggy. It’s a single-purpose tool, but once you use it, there’s no substitute.” — Kitipoom “Nicky” Khanara, government chef of Lalyn

“This is my go-to spoon each time I must make the proper quenelle. I believe it additionally makes the proper present for a chef — it’s my simple approach to go once I must make a chef good friend glad. The measurement, stability and design make it excellent for the job. — Roberto Alocer, government chef of Valle

“A cake tester is a cheap, reliable, simple instrument that I primarily use to take a temperature read on anything or check the doneness of larger vegetables.” — Anthony Wang, chef and proprietor of Firstborn

“It’s not an absolutely necessary item to have, but a cake tester makes everything easier in the kitchen. It’s an incredibly versatile tool, whether you’re using it for cake testing or as a guide to let you know when items are done cooking. I use it to understand the temperature of a piece of protein by piercing a very small hole in the meat — you’re able to get the metal to the center and check how warm it is inside.” — Danny Grant, chef and companion of Maple Hospitality Group

“An interesting tool that we use all the time is the OXO Ball Tea Infuser. It’s a really convenient and mess-free tool to use to dust any kind of powder or seasoning over a dish. You just twist it open, scoop up some powder and wave it around like a magic wand.” — Ben Norton, chef de delicacies of Darling

“I would have to say my favorite single-use kitchen tool would definitely be plating tweezers.  After years of using them for plating, garnishing and removing unwanted debris from my plates, they’re more like an extension of my hand! At this point, I couldn’t do what I do without them.” — Jonathan Burkett, chef de delicacies of Love’s Alibi

“I adore my citrus press! A good medium sized one is amazing for everything from Key limes to small oranges. I love citrus and cook with it a lot, and love the speed and efficiency [this tool] provides.” — Wes Scoggins, government chef of Moto Moda

“Tomato season in Napa Valley runs June through October, and our entire team looks forward to Clementine’s seasonal menu change. Every year in preparation, I give my team tomato sharks. They last all season long and make the most useful gifts!” — Rebecca Weitzman, government chef of Clementine 

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Amanda Gabriele

Amanda is InsideHook’s Senior Editor and has been writing about meals, drinks, journey and elegance for 16 years. She’s written for Travel + Leisure, Eater, Gear Patrol and New York Magazine amongst different shops.

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