This list became so long that the description couldn't house it all so the knives will remain in the comments! My Knives: Japanese knives and wet stones- japanesechefsknife.com/ Tojiro Bread Slicer- amzn.to/49rUkXp Takeshi Saji Nature Series Gyuto, Quince Burl Wood Handle- shorturl.at/rwCR7 JCK Natures Gekko Series Chefs knife- shorturl.at/hlCLT Hattori Forums FH Series Gyuto chefs knife- tinyurl.com/mwzhpafw Misono Sweden Steel Series slicer- shorturl.at/AEKS8 Misono Molybdenum paring knife- shorturl.at/vBT16 Juvale Stainless Steel Meat Cleaver-amzn.to/49mzuc1 Fu-Rin-Ka-Zan Kurouchi White Steel Deba- shorturl.at/iDHZ4 JCK Natures Gekko Series Santoku- shorturl.at/bgiuw Victorinox Swiss Army Cutlery Pro Boning Knife- amzn.to/46Z7zgR JCK Special Combination Whetstone #1000/#4000 Grit- shorturl.at/cegvD
Whet stones are my jam! I've collected them my whole life since 10 years old when I got my first Buck knife from Schlinker Hardware. I asked for only one thing from my granddad's house, and that was his antique pedal-driven sharpening stone that he scrounged out of a collapsed pre - Revolutionary War milking barn, ca. mid 1800s. This sandstone wheel is perfectly balanced! It's about a 360 grit in the center, coarser on the outer edges, so you can get a decent edge going on a dulled ax, plus it's great for sharpening bamboo and wooden planting stakes for my garden climbers and trellises. Set it sideways, and it's a potters' wheel! I like to tell people it may not be worth much here, but on the Isle of Yap it'll tip out your dinner 😅
Most TH-cam cooks don’t understand how nice it is for us to have videos like these where we can use as a reference. I really appreciate videos on what tools to have, how y’all organize your kitchens, and what foods you can store and how many uses you can get out them. Love this video ❤
I work in a shop full of power tools all the time and yet the mandoline slicer in my kitchen is the single tool in my arsenal that terrifies me the most.
As much as I LOVE a mandolin, that sure is a good way to part with your fingers faster then you feel it if you aren’t super careful. I cut myself once, it sliced through my fingertips like hot knife through roomtemp butter.
@@allisonjones7549 Most of them also come with a protective holder, can’t put a glove on stupid lol. I had my protective holder sitting in the utility drawer…doesn’t work like that apparantly.
One of the best purchases I ever made was a GIGANTIC stainless steel mixing bowl. I got it from a restaurant supply to make a giant cake, and I've used it for so many things. Imagine _never_ worrying about spilling anything out of your bowl. Well, if your ingredients take up less than half the space in the bowl, you never will, you can really mix properly if your bowl is enormous, you can toss, and it's fantastic for holding mass quantities of popcorn. I think mine is 16 or 20 quarts, it's bigger than my wok, it's bigger than my sink. Game changer.
Im a big fan of big bowls, too. I have a nesting set of ss bowls on my boat and find that I consistently choose a bowl that in significantly bigger than necessarily required for a given job . I like lots of extra space mixing things that would be messy if they escaped the bowl. I also figured out that its no harder to clean a big bowl than a small one.
@@jeffreyschmidt3997 It's bigger than the sink, but I can get about a half of it under the spigot. It's stainless, so it cleans up very easy, just dish soap and a sponge 99% of the time. You just have to make sure the water falls into the sink, not the counter or the floor. It fits in the oven, or in a cupboard, you can put it under other pots and pans.
I LOVE MY ZOJIRUSHI. It never fails me, I grew up with one, and now I have one of my own. I couldn't live without it, because rice is the best go-to carb to pair with protein and veggies, i stand on this. Mine was expensive, but gadgets like these that you use everyday are well worth the price. When I moved out on my own I thought what the heck I'll just buy any rice cooker and it'll be fine, totally wrong. Went through two different ones before I bit the bullet and bought the little elephant brand, and have never looked back. I'll always recommend this brand over any other.
Not a Brit, but 1st luv is black tea! Cuppa of English brkfst or Earl Grey, de rigueur/first thing in a.m. Plus hot h20 useful in my kitchen always…for steam/vapor cook, baste, etc😊
During the Lockdown of 2020 (and beyond), my cooking skills LEVELED UP because there was nothing to do but stay home and watch NetFlix and TH-cam videos and order stuff from Amazon. Babish, Foodwishes, Joshua Weissman, Chef Jean-Pierre, Adam Ragusea, Epicurious, ProtoCooks, and this channel are my favorites. I am proud to say that I have 80-90% of the equipment on this list. What I don't have, believe it or not, is a food processor, an immersion blender, a potato ricer, or a Chinois strainer. And these are the techniques that I've learned that I believe have truly elevated my cooking game in the last 2-3 years: Grinding my own meat, toasting and grinding whole spices, making beef and chicken stock, and my favorite: Mise en Place. It's my favorite because when I have everything in front of me ready to go, there's a BIG smile on my face! My favorite recipes from this channel are the Rosemary Salt (I know), Chicken Tenders with Ranch Dressing, Carne Asada Tacos, and those freaking Brownies (have some in my fridge right now). Sonny, you're freaking awesome.
If you like French food I’d recommend you check out the French Cooking Academy with Stephan. I’ve cooked a lot of his things and makes French cooking very accessible.
I appreciate this so much! I just asked about your knives in the comments of your last video. My local Costco has a three set of wüsthof classics that I bought and I practiced my knife skills making your pico with. What a joy a quality chefs knife is!
FYI - Current home Kitchen Aid Mixers have a label on them that restricts you to using only LOW SPEED with the dough hook and only for 2 minutes at a time. - which is a deal breaker for a Bread Baker. In addition - 180 grams of flour is not the same every time - there is an amount of moisture in the flour that changes based on conditions and you might still have to adjust your recipe amount to get the proper viscosity. However- weighing is still more accurate over measuring cups.
I love your channel. Just watched your video on pan frying steak. Bought a nice NY Strip, followed your technique, even butter basted with garlic, came out so good. Perfect medium rare. You're my guy from now on.
I have that spice grinder and have been using it for a two years. It’s a space saver with the two bowls, cleans easily, and is the only grinder that easily processes whole flax seeds in a few seconds.
I will point out to anyone interested that the wood cutting board he showed is an end grain cutting board. The advantage of an end grain is that it self heals versus your knife cutting the wood fibers.
One other thing I might add is that there are rubber mats you can get (or rolls designed for lining shelves) that are inexpensive and will do a much better job of holding your cutting board than a wet towel - and save the exposure to moisture for the important stuff.
Hair No Hair Hair again I'm paying attention. Awesome kitchen gear breakdown. I'm a fan of a toaster oven for when the oven is busy with the roast. Great backup for appies and keep warm.
Three things I'd add to this personally are: an immersion blender, which is what I use 90% of the time so I can just blend in the pot, a couple of mixing bowls, and an air fryer that I use to do all of my baking and reheating for items small enough to not need the full oven.
Bro I am so relieved to see how your stainless steel pans look. I seriously thought I was doing something wrong whenever I would finish cooking and couldn’t get the pans back to shiny.
I just came across this video and as a culinary school grad and former working chef and now food photographer, I was excited to see if there’s something that you had that I didn’t…but sadly no. I really wanted to go shopping😂. Your knives are beautiful though and though I don’t need them, I’m still gonna go look at that website. Thanks for the great videos you put out …fun to watch and I love it when you kick the refrigerator!
I actually have about 90% of what you have and there are some of the items I don't have, but are on my list to get soon. I tell people, when it comes to knives, there are 3 you must have. Chef, paring, and bread. You can do almost everything you need to with those 3.
@@AlokSomani cleavers come in handy when cutting up things like turnips, pumpkins, squash, etc with a hard skin. Boning knives can come in handy for peeling slices of melon. I do get what you are saying, though.
I love your thoughts. I have most of these things. I wanted to tell you that you would love the stainless steel measuring cup spoons. So handy and can use as dipping chili or whatever. Thank you for all your delicious recipes and information.
I'm doing well then. Really need a spider, good plastic spatulas, and a serious paring knife and I'm set ! We do so many different types of cooking, so it's helpful having a tool built for the job.
Thanks for the info and love your collection of tools and appliances! Always wondering what works best! Thank you for offering alternative ideas that are cost effective!
Love the ABC dance! Thumbs up for that! I truly enjoy all of your videos. Makes me laugh every single time! Thank you for great recipes and clear explanations. I’m a kung fu fan. So that’s what made me subscribe too.
You have no idea how many folks I've shared this with already. Instead of answering every question on "how do you cook that/like that?" I've probably bought half of these tools watching your channel and a few other gurus of the kitchen.
very cool video... great info/advice. 4:30 It's interesting, actually tests have proven wood cutting boards are more sanitary than plastic. Some people fear that wooden boards might be unsanitary because of their porous nature. studies have found the reverse to be true. One study found that wood can absorb and kill bacteria in as little as 3 - 10 minutes after contamination
I love you cooking videos. I REALLY love this video from you. I’m always eyeballing your equipment. This was helpful. Also, I laughed so hard at your Batman video when you kept beating up Marcus. It cracked me up.
Love LoVe LOVE measuring by grams! What is a meduim sweet potato or anything else for that matter. It kills me when cooks dont use grams. I have a good selection of tools but watching this video reminded me of a few things i need to add. Thank you for your videos. 😊
Lol..yeah. Even guys have trouble knowing what to do with their hair. Having said that? Thank you for the gift ideas. My husband would love that flame thrower! If you don't hear from me again..I don't have a house anymore.🔥
I started sharpening knives on a stone of one type or another about 60 years ago. I have a large collection of stones too. I'm pretty good at it, but earlier this year I bought a cheap guided sharpening device on Amazon, a sub $100 knock off of a similar guided knife sharpening system costing over $600. The stones are junk, but I replaced them with a set of moderately priced diamond stones It has revolutionized my sharpening routine. I can now produce perfect edges quickly and accurately. No longer do I have to perform some kind of art while concentrating like crazy. The guided system will work for an idiot just as well as a Jedi master of sharpening. No skill involved. The results are amazing. Try it.
Love this video! Wish all cooking channels did at least one of these. Maybe for those with limited kitchen storage space looking for versatile vs specialized tools to pare down kitchen items, a this-vs-that type video might be nice, for example maybe comparing stainless vs cast iron for searing (or cast iron vs nonstick, because I swear by my cast iron for nonstick cooking) or Dutch oven vs stockpot type thing
The tool I've been using a ton as of recent is a julienne cutter, in the same style as your peeler. I ordered a peeler and one came with it as a combo and I never use my mandoline to julienne things anymore. Carrots, potatoes, cabbage, zucchini, etc. It's just so easy and I don't have to worry about washing a whole mandoline when I'm done. I don't know how I went so many years without one, and it's only a couple bucks.
Your little omlette pan with the blue sleeve - it's a vollrath non-stick and I love those! Great commercial product line generally speaking. I use these myself aside from my Le Creuset and All-Clad D5.
Chamber Vacuum sealer or some sort of vacumm sealer is mandatory to save waste.. normally you throw out that last bit, enough for lunch or whatever... i seal mine. Goes in the freezer and up to a year later, can and/or would be used. We have cut down on waste significantly since we got a nice sealer.
I find plastic cutting boards to be the best. I have various sizes including the flexible kind. That I bend and slid the food into the pot/pan. There is only one rule about plastic cutting boards. Buy the largest cutting board you can fit in your dishwasher. I have one that is too big for this. However, if I remove the top rack, I can fit the board diagonally in my dishwasher. For knives I want either German X50CrMoV15, German 1.4116, Japanese Aus-8, or Japanese AUS-10. I need a straighter knife as my cutting style is not rock chopping.
Another way to prevent a cutting board from moving on the counter is to fold a damp towel and lay it on the counter and put the cutting board on top. The ricer can also be used as a citrus juicer. It provides much more leverage than those plastic citrus presses which I think are silly. Also you haven't experienced food processor BLISS until you've tried a German Engineered " Braun" food processor. I had my first one since the early 1990s and gave it away last year to get a new more compact Braun food processor and it was STILL WORKING after 30+ years of use! In fact I bet it can do anything a Vitamix can do and then some ... in addition to everything you'd want a good food processor to do including having variable speeds and pulse options. ! It certainly is nowhere near as noisy as a Vitamix!
You can also use drawer liners to keep your cutting boards from slipping around. It's not as cheap as a towel. But, I've been using the same ones for years for each of my boards. You can wash them in warm water, they dry quickly, and you can cut them to whatever size you need. Okay, they're made of rubber/plastics (I would bet you can find something more environmentally sustainable), but you can get them at most grocery stores or home improvement centers. Nice tip on the ricer as a juicer. I might need to give that a try.
I was wondering, “What about your knives?” And then, you went over your knives. Then I realized I was cool! Thank you for this video! Been watching you for years now. Cuz of you I am addicted to D5 pans haha. Going to see if you have a knife sharpening video. If not you should make one with the stones you use! Thank you!
Gotta say, a relatively recent addition to my kitchen tools is the flat whisk. I'm an ole Southern gal, so two things every Southern gal is REQUIRED to know how to make is biscuits and also gravy. But I was in my late fifties before I ever saw or heard of a flat whisk. I came across it in a thrift store and had to look it up to find out what it was and what it was used for. Gravy. Guaranteed lump-free gravy! Every kitchen should have one of these!. I'm right in line with 98% of what you have here, right down to the thrift shop slotted serving spoon. I mainly work thrifty and small; I live alone and have a tiny kitchen, so footprint and volume is important to me in terms of kitchen appliances. I'm fine with a less velvety soup, so I'm happy with the Bella rocket blender. Powerful enough to crush ice, and a separate blade attachment for grinding herbs and seeds. I mainly make iced smoothies and hot creamed soups with it. I have a smaller (3.5 cup) Zojirushi with a steel-cut oatmeal feature and a GABA-increasing feature; traded in my 5.5 cup for it.
I have to have my vicera ceramic chefs knife and ceramic peelers. The vicera dramatically reduces browning of avocados, apples and anything else that is prone to oxidation. Ceramic peelers do an amazing job and you are much less likely to skin your knuckles for some reason. I second the zojirushi. I use it all the time! It cooks perfect rice and it keeps the rice warm for DAYS so left overs are actually good. Quality starts to drop after about 3 days but is still edible up to 5 days.
I love the segway from the BPA free quart containers straight into the very non-bpa free Cambros 😂 Not being a hater, I have Cambros too it is what it is
For bread dough ankarsrum or a Bosch is a better mixer for that. I have a Kitchenaide and the Ank. Love the Ank for bread dough. Also love the kitchenaide for other stuff
Thanks for doing this! Agree with 99% of your choices. a damp towel under a cutting board holds it/ plastic for food storage ....bad idea/ balancing the chef's knife on your finger is something I've attempted to explain to people about quality knives, they don't get it. Plus they keep holding their knives like a house wife/ thank you for explaining that the steel honing rod does not sharpen a knife. I've spent many Holidays with amateurs that think they are sharpening their knifes with it. good stuff!
This is a bit of an odd one but I use a whip cream siphon for so many things that can’t be done with any other tool. Amazing and helpful video, thanks.
i have always liked using my potato peeler for ginger - great for the skin then shave the inside then chop or julienne equal sizes also great for peeling potatoes
One tip for a bread knife, those serrations make thinly slicing frozen or part frozen meat so easy. I've used it to make thin strips of pork tenderloin and cuts of steak for stir frys, and it works a treat
I wish I could burn 1000 calories per hour just standing still like this guy. Seriously love this channel, have been following since you had about 30,000 subscribers.
@thatdudecancook in case no one has commented yet, I know a way to put the the rubber heat handles for sauté pans on so they don’t come off. If you push it farther onto the handle, and force the end of the handle through the hole at the end of the rubber heat thingy, it will then stay on. Hope you see the message cause it makes all the difference
I can't believe how many items we have exactly the same, especially the appliances. However, there are a few must haves that I would add to my list: Meat claws, crepe pan, and gravy seperater.
I recently bought a Vitamix to round out my trifecta (also have a KitchenAid and the same Cuisinart food processor). I was hesitant to spend that much money on a blender, but the Ninja I had just wasn't cutting it. I wish I would have bought this thing years ago! It's in a completely different league! Best smoothies ever, plus like you said it's great for getting that ultra silky texture for soups and such. I was on the fence for years, but now if something happened to mine I'd replace it that same day! I'd say the only essential for me that I didn't see you mention (though I'm sure you have at least a few) is a peeler. I can peel with a paring knife fine, but a good dedicated peeler makes the job effortless, and they're cheap af too, even for a good one.
You should try putting like a bolt or something through the handle of that pan with the slippy rubber handle. Should keep it from slipping out and wouldnt be a pain to remove (maybe use something more fancy than a bolt)
If you don't want to spend money for the Vacmaster, try the new Anova chamber sealer! It's fantastic for home cooks and it works great. It even lets you do infusions and pickles and also lets you vacuum seal liquids. I've had mine almost two years and it is amazing.
My food saver has been great. It probably doesn’t evacuate as much but I’ve never had a problem with it. I do have the v4400 which is their higher end model but at $140 it’s a lot cheaper than chamber. Just my $.02
This list became so long that the description couldn't house it all so the knives will remain in the comments!
My Knives:
Japanese knives and wet stones- japanesechefsknife.com/
Tojiro Bread Slicer- amzn.to/49rUkXp
Takeshi Saji Nature Series Gyuto, Quince Burl Wood Handle- shorturl.at/rwCR7
JCK Natures Gekko Series Chefs knife- shorturl.at/hlCLT
Hattori Forums FH Series Gyuto chefs knife- tinyurl.com/mwzhpafw
Misono Sweden Steel Series slicer- shorturl.at/AEKS8
Misono Molybdenum paring knife- shorturl.at/vBT16
Juvale Stainless Steel Meat Cleaver-amzn.to/49mzuc1
Fu-Rin-Ka-Zan Kurouchi White Steel Deba- shorturl.at/iDHZ4
JCK Natures Gekko Series Santoku- shorturl.at/bgiuw
Victorinox Swiss Army Cutlery Pro Boning Knife- amzn.to/46Z7zgR
JCK Special Combination Whetstone #1000/#4000 Grit- shorturl.at/cegvD
Thanks! (I was surprised you don’t use a ceramic honing rod.)
can you please make this a pinned comment?
I have a set of Hinkel’s madein Germany, splurged but they are awesome.
HAHAHA
Whet stones are my jam! I've collected them my whole life since 10 years old when I got my first Buck knife from Schlinker Hardware.
I asked for only one thing from my granddad's house, and that was his antique pedal-driven sharpening stone that he scrounged out of a collapsed pre - Revolutionary War milking barn, ca. mid 1800s. This sandstone wheel is perfectly balanced! It's about a 360 grit in the center, coarser on the outer edges, so you can get a decent edge going on a dulled ax, plus it's great for sharpening bamboo and wooden planting stakes for my garden climbers and trellises. Set it sideways, and it's a potters' wheel! I like to tell people it may not be worth much here, but on the Isle of Yap it'll tip out your dinner 😅
Most TH-cam cooks don’t understand how nice it is for us to have videos like these where we can use as a reference. I really appreciate videos on what tools to have, how y’all organize your kitchens, and what foods you can store and how many uses you can get out them. Love this video ❤
It's a good resource for sure!
I work in a shop full of power tools all the time and yet the mandoline slicer in my kitchen is the single tool in my arsenal that terrifies me the most.
As much as I LOVE a mandolin, that sure is a good way to part with your fingers faster then you feel it if you aren’t super careful. I cut myself once, it sliced through my fingertips like hot knife through roomtemp butter.
I would avoid a mandolin. A sharp knife or food processor is safer.
They can definitely take some skin off if you go to fast and don't pay attention.
you can buy special gloves to prevent being cut and use the safety device thing
@@allisonjones7549 Most of them also come with a protective holder, can’t put a glove on stupid lol. I had my protective holder sitting in the utility drawer…doesn’t work like that apparantly.
The Vitamix, there is no substitute. You truly get what you pay for.
Blendtec
it's obviously a toupee... we filmed this video in the pre-bald era lol
Think I saw it move 👀
Haha I thought the dead cat was for the microphone 😂
Thought you’d gone for a hair transplant
Must be difficult for you to watch. Strength and honor!
The intro music slaps, I always picture you beating up lazy or bad cooks as the tune rolls in... even if an old fridge will have to suffice. 🎉
I have had my Cuisinart food processor since 1990, I have squeezed every last cent out of it. My KitchenAid is 25 years old too.
My Cuisinart food processor is 40 years old. Still going strong.
One of the best purchases I ever made was a GIGANTIC stainless steel mixing bowl. I got it from a restaurant supply to make a giant cake, and I've used it for so many things. Imagine _never_ worrying about spilling anything out of your bowl. Well, if your ingredients take up less than half the space in the bowl, you never will, you can really mix properly if your bowl is enormous, you can toss, and it's fantastic for holding mass quantities of popcorn. I think mine is 16 or 20 quarts, it's bigger than my wok, it's bigger than my sink. Game changer.
Im a big fan of big bowls, too. I have a nesting set of ss bowls on my boat and find that I consistently choose a bowl that in significantly bigger than necessarily required for a given job . I like lots of extra space mixing things that would be messy if they escaped the bowl.
I also figured out that its no harder to clean a big bowl than a small one.
We got a really big one years ago. We use it all the time.
Yes! I have one that was passed down to me from my husband's grandmother after she passed away many years ago. We use it all the time.
Yes but how do you store it? Also, isn't it a pain to clean?
@@jeffreyschmidt3997 It's bigger than the sink, but I can get about a half of it under the spigot. It's stainless, so it cleans up very easy, just dish soap and a sponge 99% of the time. You just have to make sure the water falls into the sink, not the counter or the floor.
It fits in the oven, or in a cupboard, you can put it under other pots and pans.
I LOVE MY ZOJIRUSHI. It never fails me, I grew up with one, and now I have one of my own. I couldn't live without it, because rice is the best go-to carb to pair with protein and veggies, i stand on this. Mine was expensive, but gadgets like these that you use everyday are well worth the price.
When I moved out on my own I thought what the heck I'll just buy any rice cooker and it'll be fine, totally wrong. Went through two different ones before I bit the bullet and bought the little elephant brand, and have never looked back. I'll always recommend this brand over any other.
As a brit, I think a kettle is a kitchen essential.
I love the electric kettle--it heats up water really fast! I know y'all drink a lot of hot tea, but we make a lot of sweet iced tea.
Not a Brit, but 1st luv is black tea! Cuppa of English brkfst or Earl Grey, de rigueur/first thing in a.m.
Plus hot h20 useful in my kitchen always…for steam/vapor cook, baste, etc😊
Great essentials for any kitchen!
I kept waiting for the tool I don't have, I guess I didn't realize I had so many kitchen tools :)
Mortar and pestle. I rarely use the small one but use the large one often. Great stuff as always Sonny.
Love those!
During the Lockdown of 2020 (and beyond), my cooking skills LEVELED UP because there was nothing to do but stay home and watch NetFlix and TH-cam videos and order stuff from Amazon. Babish, Foodwishes, Joshua Weissman, Chef Jean-Pierre, Adam Ragusea, Epicurious, ProtoCooks, and this channel are my favorites.
I am proud to say that I have 80-90% of the equipment on this list. What I don't have, believe it or not, is a food processor, an immersion blender, a potato ricer, or a Chinois strainer.
And these are the techniques that I've learned that I believe have truly elevated my cooking game in the last 2-3 years: Grinding my own meat, toasting and grinding whole spices, making beef and chicken stock, and my favorite: Mise en Place. It's my favorite because when I have everything in front of me ready to go, there's a BIG smile on my face!
My favorite recipes from this channel are the Rosemary Salt (I know), Chicken Tenders with Ranch Dressing, Carne Asada Tacos, and those freaking Brownies (have some in my fridge right now). Sonny, you're freaking awesome.
If you like French food I’d recommend you check out the French Cooking Academy with Stephan. I’ve cooked a lot of his things and makes French cooking very accessible.
J Kenji López Alt?
He is newer to my feed but check out Jose El cook. Man is a good time.
@@TheffriesKenji is great. His channel was much better in the lockdown era.
Dude! Did you forget about sheet pans?
I appreciate this so much! I just asked about your knives in the comments of your last video. My local Costco has a three set of wüsthof classics that I bought and I practiced my knife skills making your pico with. What a joy a quality chefs knife is!
FYI - Current home Kitchen Aid Mixers have a label on them that restricts you to using only LOW SPEED with the dough hook and only for 2 minutes at a time. - which is a deal breaker for a Bread Baker. In addition - 180 grams of flour is not the same every time - there is an amount of moisture in the flour that changes based on conditions and you might still have to adjust your recipe amount to get the proper viscosity. However- weighing is still more accurate over measuring cups.
I love your channel. Just watched your video on pan frying steak. Bought a nice NY Strip, followed your technique, even butter basted with garlic, came out so good. Perfect medium rare. You're my guy from now on.
I have that spice grinder and have been using it for a two years. It’s a space saver with the two bowls, cleans easily, and is the only grinder that easily processes whole flax seeds in a few seconds.
I will point out to anyone interested that the wood cutting board he showed is an end grain cutting board. The advantage of an end grain is that it self heals versus your knife cutting the wood fibers.
"self heals" lmao.. the damage from knife cuts is merely less visible as it's inline with the grain. no 'healing' of any kind going on
@@armukno, but a quick sanding every so often keeps the cuts to a minimum.
One other thing I might add is that there are rubber mats you can get (or rolls designed for lining shelves) that are inexpensive and will do a much better job of holding your cutting board than a wet towel - and save the exposure to moisture for the important stuff.
You have learned lots over the years on how to run a kitchen, and you are a very entertaining man. 👍
Hair
No Hair
Hair again
I'm paying attention.
Awesome kitchen gear breakdown. I'm a fan of a toaster oven for when the oven is busy with the roast. Great backup for appies and keep warm.
I think he was testing us!✍🏼
Hair plug operation?
Three things I'd add to this personally are: an immersion blender, which is what I use 90% of the time so I can just blend in the pot, a couple of mixing bowls, and an air fryer that I use to do all of my baking and reheating for items small enough to not need the full oven.
I'm all excited watching this video, it is like a friend is showing me all his cool toys… thanks for this thatdudecancook
Bro I am so relieved to see how your stainless steel pans look. I seriously thought I was doing something wrong whenever I would finish cooking and couldn’t get the pans back to shiny.
Fantastic info! Thank you for sharing, and thank you for the laughs. You are great!
ALL of your videos are the best, but these types are especially clutch once in a while - thanks!
I bought my first Made-In stainless 12" pan a few months back and it was an absolute game changer.
I just came across this video and as a culinary school grad and former working chef and now food photographer, I was excited to see if there’s something that you had that I didn’t…but sadly no. I really wanted to go shopping😂. Your knives are beautiful though and though I don’t need them, I’m still gonna go look at that website. Thanks for the great videos you put out …fun to watch and I love it when you kick the refrigerator!
Great video! Very comprehensive!! Thanks!!!
I've had the same Vitamix for about 15 years and use it almost every day. Expensive, but built like a tank.
I actually have about 90% of what you have and there are some of the items I don't have, but are on my list to get soon. I tell people, when it comes to knives, there are 3 you must have. Chef, paring, and bread. You can do almost everything you need to with those 3.
Boning knife was my gift to me last year; and boy did it make a difference in turkey carving this week!
Only three I have! I'm a vegetarian, so I have no need for cleavers and boning knives.
@@AlokSomani cleavers come in handy when cutting up things like turnips, pumpkins, squash, etc with a hard skin. Boning knives can come in handy for peeling slices of melon. I do get what you are saying, though.
I love your thoughts. I have most of these things. I wanted to tell you that you would love the stainless steel measuring cup spoons. So handy and can use as dipping chili or whatever. Thank you for all your delicious recipes and information.
Great content! Thanks for all the information! Love your channel!
I'm doing well then. Really need a spider, good plastic spatulas, and a serious paring knife and I'm set ! We do so many different types of cooking, so it's helpful having a tool built for the job.
Thanks for the info and love your collection of tools and appliances! Always wondering what works best! Thank you for offering alternative ideas that are cost effective!
Love the ABC dance! Thumbs up for that! I truly enjoy all of your videos. Makes me laugh every single time! Thank you for great recipes and clear explanations. I’m a kung fu fan. So that’s what made me subscribe too.
This was a lot of work. But I appreciate it so much!! I’ll be putting several of these on my Christmas list and giving as gifts! THANK YOU!!!
You have no idea how many folks I've shared this with already. Instead of answering every question on "how do you cook that/like that?" I've probably bought half of these tools watching your channel and a few other gurus of the kitchen.
very cool video... great info/advice. 4:30 It's interesting, actually tests have proven wood cutting boards are more sanitary than plastic. Some people fear that wooden boards might be unsanitary because of their porous nature. studies have found the reverse to be true. One study found that wood can absorb and kill bacteria in as little as 3 - 10 minutes after contamination
I use the plastic ones for meat because they'll go in the dishwasher.
@@janemartin229 👍👍
You truly are fantastic, thanks for all of the links and the recommendations!
I love you cooking videos. I REALLY love this video from you. I’m always eyeballing your equipment. This was helpful. Also, I laughed so hard at your Batman video when you kept beating up Marcus. It cracked me up.
Love LoVe LOVE measuring by grams! What is a meduim sweet potato or anything else for that matter. It kills me when cooks dont use grams. I have a good selection of tools but watching this video reminded me of a few things i need to add. Thank you for your videos. 😊
Lol..yeah. Even guys have trouble knowing what to do with their hair. Having said that? Thank you for the gift ideas. My husband would love that flame thrower! If you don't hear from me again..I don't have a house anymore.🔥
LOL😂
I literally have 95% of these tools. Great, relatable video
Thanks for the share, going to look into the wet and dry spice grinders.
I started sharpening knives on a stone of one type or another about 60 years ago. I have a large collection of stones too. I'm pretty good at it, but earlier this year I bought a cheap guided sharpening device on Amazon, a sub $100 knock off of a similar guided knife sharpening system costing over $600. The stones are junk, but I replaced them with a set of moderately priced diamond stones It has revolutionized my sharpening routine. I can now produce perfect edges quickly and accurately. No longer do I have to perform some kind of art while concentrating like crazy. The guided system will work for an idiot just as well as a Jedi master of sharpening. No skill involved. The results are amazing. Try it.
If you try Bosch mixer, you will never go back to kitchen Aid. It is expensive but well worth it.
True true!
Love this video! Wish all cooking channels did at least one of these. Maybe for those with limited kitchen storage space looking for versatile vs specialized tools to pare down kitchen items, a this-vs-that type video might be nice, for example maybe comparing stainless vs cast iron for searing (or cast iron vs nonstick, because I swear by my cast iron for nonstick cooking) or Dutch oven vs stockpot type thing
Bar keepers friend will make your stainless look like new and make food look more appetizing.
The tool I've been using a ton as of recent is a julienne cutter, in the same style as your peeler. I ordered a peeler and one came with it as a combo and I never use my mandoline to julienne things anymore. Carrots, potatoes, cabbage, zucchini, etc. It's just so easy and I don't have to worry about washing a whole mandoline when I'm done. I don't know how I went so many years without one, and it's only a couple bucks.
Where did you order from? Do you have a link?
Thank you so much , great advice candy tips. Love your channel!
Your little omlette pan with the blue sleeve - it's a vollrath non-stick and I love those! Great commercial product line generally speaking. I use these myself aside from my Le Creuset and All-Clad D5.
Chamber Vacuum sealer or some sort of vacumm sealer is mandatory to save waste.. normally you throw out that last bit, enough for lunch or whatever... i seal mine. Goes in the freezer and up to a year later, can and/or would be used. We have cut down on waste significantly since we got a nice sealer.
Great video Sunny!
I find plastic cutting boards to be the best. I have various sizes including the flexible kind. That I bend and slid the food into the pot/pan. There is only one rule about plastic cutting boards. Buy the largest cutting board you can fit in your dishwasher. I have one that is too big for this. However, if I remove the top rack, I can fit the board diagonally in my dishwasher. For knives I want either German X50CrMoV15, German 1.4116, Japanese Aus-8, or Japanese AUS-10. I need a straighter knife as my cutting style is not rock chopping.
Another way to prevent a cutting board from moving on the counter is to fold a damp towel and lay it on the counter and put the cutting board on top.
The ricer can also be used as a citrus juicer. It provides much more leverage than those plastic citrus presses which I think are silly.
Also you haven't experienced food processor BLISS until you've tried a German Engineered " Braun" food processor. I had my first one since the early 1990s and gave it away last year to get a new more compact Braun food processor and it was STILL WORKING after 30+ years of use! In fact I bet it can do anything a Vitamix can do and then some ... in addition to everything you'd want a good food processor to do including having variable speeds and pulse options. ! It certainly is nowhere near as noisy as a Vitamix!
You can also use drawer liners to keep your cutting boards from slipping around. It's not as cheap as a towel. But, I've been using the same ones for years for each of my boards. You can wash them in warm water, they dry quickly, and you can cut them to whatever size you need. Okay, they're made of rubber/plastics (I would bet you can find something more environmentally sustainable), but you can get them at most grocery stores or home improvement centers.
Nice tip on the ricer as a juicer. I might need to give that a try.
used drawer liners since years to keep my boards from slipping. AWESOME!
How are you liking your new Braun so far? Just as good as old reliable?
I was wondering, “What about your knives?” And then, you went over your knives. Then I realized I was cool! Thank you for this video! Been watching you for years now. Cuz of you I am addicted to D5 pans haha. Going to see if you have a knife sharpening video. If not you should make one with the stones you use! Thank you!
Gotta say, a relatively recent addition to my kitchen tools is the flat whisk.
I'm an ole Southern gal, so two things every Southern gal is REQUIRED to know how to make is biscuits and also gravy.
But I was in my late fifties before I ever saw or heard of a flat whisk. I came across it in a thrift store and had to look it up to find out what it was and what it was used for. Gravy. Guaranteed lump-free gravy!
Every kitchen should have one of these!.
I'm right in line with 98% of what you have here, right down to the thrift shop slotted serving spoon.
I mainly work thrifty and small; I live alone and have a tiny kitchen, so footprint and volume is important to me in terms of kitchen appliances. I'm fine with a less velvety soup, so I'm happy with the Bella rocket blender. Powerful enough to crush ice, and a separate blade attachment for grinding herbs and seeds. I mainly make iced smoothies and hot creamed soups with it.
I have a smaller (3.5 cup) Zojirushi with a steel-cut oatmeal feature and a GABA-increasing feature; traded in my 5.5 cup for it.
Wow, so many items! The chefs knife is really important. Sharping the blades for great cooking is really important.
I have to have my vicera ceramic chefs knife and ceramic peelers. The vicera dramatically reduces browning of avocados, apples and anything else that is prone to oxidation. Ceramic peelers do an amazing job and you are much less likely to skin your knuckles for some reason.
I second the zojirushi. I use it all the time! It cooks perfect rice and it keeps the rice warm for DAYS so left overs are actually good. Quality starts to drop after about 3 days but is still edible up to 5 days.
Really good vid, thanks Sonny!
Great information. Personally, I can't live without my 8.5 quart Fissler Vitaquick. "If you know, you know".
I love the segway from the BPA free quart containers straight into the very non-bpa free Cambros 😂
Not being a hater, I have Cambros too it is what it is
Love the point you made about weight and volume. Weight is for solids, volume is for liquids.
For bread dough ankarsrum or a Bosch is a better mixer for that. I have a Kitchenaide and the Ank. Love the Ank for bread dough. Also love the kitchenaide for other stuff
You da man! Thanks for the insight to what you like and use.
Now we need to know what you use for cleaning after cooking and how to maintain all your cooking stuff you talked about in this video.
He doesn't clean his pots and pans very well. They could use some attention.
Lol that's what you want to hear from someone you sent your free product to. "Uhhh...i might buy it....." xD thanks for the honesty
I love the dichotomy between "100" and "essentials"
Thanks for doing this! Agree with 99% of your choices. a damp towel under a cutting board holds it/ plastic for food storage ....bad idea/ balancing the chef's knife on your finger is something I've attempted to explain to people about quality knives, they don't get it. Plus they keep holding their knives like a house wife/ thank you for explaining that the steel honing rod does not sharpen a knife. I've spent many Holidays with amateurs that think they are sharpening their knifes with it. good stuff!
Multicooker makes great rice and will do a ton more.
Breville is THE best food processor - a true beast with double blades, very sturdy motor.
This is a bit of an odd one but I use a whip cream siphon for so many things that can’t be done with any other tool. Amazing and helpful video, thanks.
Red handled rubber spatula are HIGH HEAT they take quite a bit of heat before deforming or melting
Great video guys! Very informative content.
i have always liked using my potato peeler for ginger - great for the skin then shave the inside then chop or julienne equal sizes also great for peeling potatoes
I like to use a spoon to get the skin off ginger. There's so many curves and crevices and you'll not cut yourself with a spoon!
Best kitchen tool video I’ve seen.
Good stuff. Thanks, Sonny!
Hey Dude, thanks for the video. It was fun to watch and see that I have oh 70% of the tools, not bad for a home chef. Cook on brother.
Is your cookbook only available in pdf? Do you plan on making a hardcover version?
23 years on my Cuisinart food processor & still going.
I have mine and my late mom's, both over 20 yrs. replaced blade once. Everything should work and last like this!
This was extremely helpful. Thanks!
One tip for a bread knife, those serrations make thinly slicing frozen or part frozen meat so easy.
I've used it to make thin strips of pork tenderloin and cuts of steak for stir frys, and it works a treat
I'm going to suggest an edit to your script: Cucumbers, carrots, potatoes, your fingers, whatever, you can use a mandolin to slice it up..."
There are drawer mats that go inside drawers that work perfectly to preventing slipping wood boards.
Shelf liners. That's what I use too
I wish I could burn 1000 calories per hour just standing still like this guy. Seriously love this channel, have been following since you had about 30,000 subscribers.
@thatdudecancook in case no one has commented yet, I know a way to put the the rubber heat handles for sauté pans on so they don’t come off. If you push it farther onto the handle, and force the end of the handle through the hole at the end of the rubber heat thingy, it will then stay on. Hope you see the message cause it makes all the difference
For the home cook I would add a little sous vide, Instapot & hand mixer. Great video though. Got to get that pizza maker you used in another video.
Any help with a recipe for maple vinegarette dressing?
I can't believe how many items we have exactly the same, especially the appliances. However, there are a few must haves that I would add to my list: Meat claws, crepe pan, and gravy seperater.
This video is excellent. Really surprised not to see a colander though. The one ATK likes from RSVP is a really nice one I think.
Love, love this!
Do you use a fire ring with your wok? If so, is it cast iron or ss?
Fantastic video. Thank you so much!!
pepper mill is an essential item for me. and reluctantly....a fridge!
I recently bought a Vitamix to round out my trifecta (also have a KitchenAid and the same Cuisinart food processor). I was hesitant to spend that much money on a blender, but the Ninja I had just wasn't cutting it.
I wish I would have bought this thing years ago! It's in a completely different league! Best smoothies ever, plus like you said it's great for getting that ultra silky texture for soups and such. I was on the fence for years, but now if something happened to mine I'd replace it that same day!
I'd say the only essential for me that I didn't see you mention (though I'm sure you have at least a few) is a peeler. I can peel with a paring knife fine, but a good dedicated peeler makes the job effortless, and they're cheap af too, even for a good one.
Bro, love your channel!
Thank you! Love all your suggestions, great kitchen tools! ❤
You should try putting like a bolt or something through the handle of that pan with the slippy rubber handle.
Should keep it from slipping out and wouldnt be a pain to remove (maybe use something more fancy than a bolt)
If you don't want to spend money for the Vacmaster, try the new Anova chamber sealer! It's fantastic for home cooks and it works great. It even lets you do infusions and pickles and also lets you vacuum seal liquids. I've had mine almost two years and it is amazing.
That one is on my list to buy soon, hopefully.
My food saver has been great. It probably doesn’t evacuate as much but I’ve never had a problem with it. I do have the v4400 which is their higher end model but at $140 it’s a lot cheaper than chamber. Just my $.02
Awesome video Dude