*I hope all of you are well and that this guide on Essential And Cheap Kitchen Tools will help you. Whether you are beginning to cook or if you are moving into a new place. Be sure to Subscribe and follow me on Instagram as well!* instagram.com/chef_jamesmakinson/
I love James' advice. He seems very trustworthy and sensible. I am increasingly willing to spend more time cooling my own things because it's usually healthier, it's always more enjoyable and it's sometimes cheaper!
What a great guide Chef on what is Essential for the kitchen!! i will be getting some of these items for sure!! also i wanted that i made your Tartar Sauce recipe and it is the best that i have ever tried! i will NEVER buy it again!! thank you so much! keep up the hard work Chef!
As an ex chef it’s good to see someone recommending these basic’s ! I’m always asked why don’t I expensive GP chef knives or fillet knives. I just use still commercial quality that gets an edge quick & keeps it. Yes I do have certain specific butchery blades yet they’re standard commercial Victoronic which don’t cost a fortune. Had them for years. Also the pinch peelers are great for speed peeling pull & push peel 👍 My favourite knife is a rosewood handled cleaver I found on a French market ❤️ €20 !!!
This is a really useful video Chef. Can you do more like this? I was glued to the screen from beginning to end as it's just the sort of stuff I need to know...👍
Thank you Margaret! yes I can! haha I had a lot of fun making this as it was different then just cooking. I will be starting to make online cooking courses as well hopefully soon! I hope you are doing well! :)
you are so sweet Jerri-ellen! thank you! i try! i had fun making this as it was different then just cooking! haha i will have some more good recipes soon! and hopefully start work on the online courses! :)
Chef James what an awesome video this is very important for a home cooked to watch because a lot of people don’t know where to begin and what to buy. Thanks for the link down below for everything that you can buy and purchase. I 100 percent agree with you I think the most important kitchen utensil would be a great chefs knife there is nothing better than that in the kitchen.
thank you very much Jeff! I would like to make some more of these videos as a lot of people don't know, and others try to get then to get things they may not need or that is not necessary. I am missing some equipment however as I have been moving so much these past 6 years. but little by little! :)
Patisserie and baking is a science, that has to be followed to the letter and ML's, Fld Ounces.. but from the heart eventually you get a sense of how much to add, herbs Salt, Pepper etc.. I loved how you explained that! What a brilliant channel ❤
I like the flat diamond edge steel like you have. Much better than the rod type. Absolutely on the emersion blender! I don't really like the home models, I like the 1 horse power ones LOL. I do need to invest in a high quality dutch oven, but I'll get by for now lol. Yes to all these items. It's the small things that really help when you least expect them in cooking. Great Job!
Hey Man!! yeah i will have to talk about that in a later video! I always use my diamond edge steel, the rods are not that helpful. I would love to get a dynamic hand blender but its to much at the moment and my bosh is in need of an upgrade as I use it to much! haha the Cocotte for me is a big deal! I have only a 4qt one and its just right for 2 people or sauces. but it really does make that much of a difference! you can taste it and things cook in half the time but you do have to take care of it or it rusts. thank you buddy! Im glad to hear that its helpful! :)
What an awesome video man!! you give such good advice on what you should have in the kitchen! I have to get a better bread knife mine is not that good. ill be looking at the Victorinox that you recommend!
@@martinsmith7418, not a problem! i have some very good recipes coming up, and of course, streaming on Twitch as well, plus like I said I will be doing some cooking courses in time so I will try to make some more of these videos as I need to for the courses as well!
I like that kind of peeler that you have, the one that has a little something on the side to remove the bad nodes on potatoes! I love cooking so I need this tutorial. Thank you, Chef James ❤️
I recently moved from a house with a well-stocked kitchen, to an apartment with a small kitchen. My essentials, beyond what Chef James mentioned, and what I use just about every day: Large and small Green Pans (Home Goods has them on sale; they are a dream to clean and cook with); A universal fit lid (I got mine for under $10 at Ocean State Job Lot); A non-stick loaf pan and baking pan (I’m experimenting with bread making); A decent blender; A basic rice cooker (if you make a lot of rice); An electric can opener (I have arthritic hands and can’t open my kitty’s canned food without it); Jar openers (I have the rubber multi-ring size version, and one that looks like a whale with teeth underneath that grip the lids, bought in the late ‘90s, and a life saver); A crock pot (trust me, you’ll use it!); A two-cup Pyrex glass measuring cup; Set of decent metal measuring cups; Binder clips of numerous sizes, for chips, dry cereal, and frozen bagged foods; Name brand aluminum foil, and parchment paper; All-Clad set of three metal mixing bowls with handles; Spoon rest, heavy apron, mitts or pot holders that are flexible to handle hot trays, etc, and lots of kitchen hand towels; Decent storage containers (Rubbermaid Brilliance for leftovers, OXO pop top containers for flour, cereal, pasta…check out Home Goods/TJ Maxx, Marshall’s for sales); A lidded garbage bin for in the kitchen. There are more items, but these are my go-to basics. Happy cooking (and baking)!
@progressiveheart8333 All "nonstick" coated pans contain PFAS or modern day equivalents that have not been banned yet. Even pans called "ceramic" are not 'ceramic' coated in the context of nonstick. They are only to create profit for manufacturers since they have to be replaced every five years. Learn to cook properly in carbon steel and stainless steel and the food will release, even eggs. And they will last a lifetime.
Just the perspective of a knife nerd, I have nothing against Wusthof as a company, but that particular model of chef's knife I don't care for because of the bolster. Not only as you losing cutting real estate in the heel of the knife, it makes honing and sharpening more difficult. The heel is a crucial for tasks like dispatching hard squashes, cracking coconuts, depitting an avocado, etc. Get a knife where the entire length of the blade is usable. Wusthof makes several models without a bolster, and if possible, I recommend Santoprene as a handle material because of its comfort and grip. Santoprene can be wet, greasy, soapy, whatever and the handle still holds firmly in your hand. Wonderful material.
Thanks for the tips. Based on this I added a bread knife and a cordless stick blender to my tool box. Both have come in very handy. One note about bread knives, while they look harmless with the wavy blade edge, they are very sharp. I found out the hard way when slicing a bagel. After putting it in the toaster, I looked at my have and found a line of perfectly spaced cuts on my palm. Respect the knife! Digital thermometers have been indispensable to me. I use them all the time for meat prep. We usually do Thanksgiving and cook turkey each year. These have made the process nearly flawless in making a tender, juicy turkey. I love these.
Thank you for your informative video! I'm happy to say that over the years I've collected all of these, use the ones I'm most comfortable with and that have served me well. All except for the spherification spoon! What an interesting little gadget, and now I simply must check out that video that you have on what it does and how to use it! 😃
Oh I love that you did this video! So informative and such real chef tips! All the gadgets out there get so confusing and this is a simple useful list!
Good advice, Chef. I have had a victorinox chefs knife since the 80s and although it has served me well, it feels like a whole lot of effort. I’m considering the Wustof and appreciate your opinion on the matter. I hope you and your family are holding up well. Take it easy - it’s stock making day for me here in California. No rest for the wicked, as my father told me ;)
Hey Faux! For a knife to last from the '80s is not bad, I still have some of my dad's knives from the 60s and they are much easier to use soft steel. I do love my Wusthof, they have a very comfortable grip and the balance is good. but any good brand will do the job. thank you, it's still been hard with my dad passing away, but little by little. I hope all is going well for you!
Squeeze bottles are quite a nice quality of life outside of plating stuff. I use one for my cooking oil. I can cap/uncap it instantly with one hand and directly use it, it's a time saver leaves a hand free to keep cooking.
What a great thorough and thoughtful video, this was FANTASTIC!! I was a Chef for 35 years and I can’t think of one thing you’ve left out. GREAT information Chef thanks so much.
So true. I am adding to my gear based on what I need when I need for learning what I want to learn. This month learning lady fingers and tiramisu. Next up paella.
Thank you Chef. I have a very small kitchen. This is the kind of information that helps me. Could I maybe get tips on cleaning an oven and stovetop properly?
The easiest thing to do is with the strongest oven cleaning chemicals but if you have a rational oven or one that can steam, it can help with the cleaning. You can also try a stream cleaner but it will be very messy and take some time
Great list. I bought a vitamix quite some time ago but I think I would actually use a stick blender more. Most of the time I don’t use it as it is in a cabinet bulky and harder to clean than a stick blender. You have a good list there. I have quite a few things that take up room like a joe foreman grill my parents gave me that just stay in the cabinet mostly unused. One thing I do recommend is a a heavy soup stock pot. I have one that is non stick and about ten quarts. Perfect for soups stews and spaghetti sauce. Also a good crockpot is a nice thing to have. What is your opinion on ceramic knives???
Love this video - you are one of the few content creators I will not skip adds for. One of my essential "knives" is a Victorinox serrated palette knife. It's perfect for spreading the top of a cake (icing/frosting) but also great as a bread knife (if needed) and for finely slicing cooked meats. As for stick blenders, I was converted to Bamix decades ago. The speed and attachments allow everything from crushing ice, creating 1990's foams and making mayonnaise in 5 second. While we are happy to spend a fortune on printer ink, people seem to think kitchen equipment is for life - they are just as much "consumables" as the printer ink is. Some of my knives are showing the curve from constant sharpening/honing. Don't make friends with your kitchen equipment. Don't buy the most expensive home equipment - more often than not you are paying for the face of a celebrity chef on the label than the quality of the item. Finally, if you are using Siracha, save the empty bottle and it's a great home saucing bottle with an adjustable nozzle. This video deserves many more likes.
Just an fyi for anyone looking at the immersion blender links. The Dynamic leads to 230v versions which are meant for Europe but not the US. You’ll have to search for the 115v version. Not sure about Braun. I would also recommend you *not* buy Teflon coated pans if you have birds. There have been deaths of birds due to the vapors given off.
James I really think this is one of the best cooking channel's out there, me and my partner learned how to cook properly about 15- 20 years ago, I really wish you were around then.. this content of video's are so informative, hands down to the beginner cook that wants to learn! Great work and I'm subscribed and liked on the button 😊🙏 very well done from here in the UK.
Oh chef..I got the coolest dishes 10 years ago..they will be my last that I get...they are fully vitrified porcelain dishes..from freezer to oven to table..all white. The company has since gone belly up..but they are so wonderful to set a sizzling plate in front of some one on the counter..( we have slate tile counters)
For cast iron on the low budge: search for 10 inch smalted ones in Europe. Those were heavilly distributed during socialism and still perform greatly - you might get one cheap from surviving relatives..
Hi dear,how are u....Like 9very useful video I too would like to buy from Amazon...most of them are often needed in the kitchen thanks for sharing this amazing video... 👍❤️
Hey Crispy Crunchy!! thank you! im glad that you enjoyed the video. there are so many things that are need to cook with but some things you cant life without! ;) i hope you are doing well!
Hey chef. I loved your video, I never even thought about getting an immersion blender before an actual blender. On your dutch oven pot, my mom gave me a fontignac cast iron dutch oven, but I am always worried about the care I have to take with the enamel.
I prefer using a wooden large spatula, depending on the wood it doesn't burn, and unlike silicon/rubber, I can leave it burning in a pot, which you shouldn't do but at least I know I'm safe~
A very good Video. I have all this Tools 😊. Aaaand i have a Wok and a Rice cooker (really important 😂😂). Why didnt you stream on twitch anymore? 😢 i would love to watch them
I read that bamboo cutting boards have anti bacterial properties and they last a LOOONG time PS. maybe a weird request but if you would make a video on how to cook mussels I would jump on it ;)
Its very easy to cook mussels. Steam, sautee, grill, add in pasta. Cook like shrimp, doesnt take long. I even use frozen mussels for pasta and you dont even need salt.
I don't go shopping for clothes and shoes. But I am like a kid in a candy jar in a bookstore or a kitchen / baking supply store. That is my haven. You can never have too many bowls, spatulas (600degC oven safe is my standard), pot holders, and baking pans. I would love to own stainless steel sautee pans but it's pricey. How would you examine the quality of a good knife? I am thinking of cast iron pans but I am scared to buy them because I might not be able to maintain them. How do you maintain a cast iron pan? My absolute must have : pressure cooker ; food processor ; mortar and pestle ; graters ; whisks (3 minimum graduated size / weight) ; scales; measuring spoons / cups (more than 1 set).
probably good to make sure the "knife brand" is an actual knife brand. local stores sometimes have knives from more general brands created by some third party, feel like they may not hold up too well. some really affordable knives can be really good for home use though. i could see chefs chopping buckets of vegetables a day may have higher needs. i usually wash my cast iron pans right after usage, probably not great to pour water on a hot pan. haven't really had much issues with them and i'm sure more affordable ones are about as good as any other cast iron pan. things might stick, think some of it is a bit of a user error and it might work better as you get more experience. can scrape them with a spatula before washing with little care. they probably aren't very dishwasher safe, and a bit heavy, and some might have odd handle constructions.
No wooden utensils??? I use mine instead of nylon or silicone but that's at home. Doesn't mark up my enameled cast iron. I have a carbon steel pan instead of nonstick. Cast iton skillets came from my parents and grandparents. Lodge is a good compromise for enameled cast iron. I own one from a Japanese brand Imarku. Tough and my other enameled is from Merten & Storck. Not favorites of test kitchens or "pros" but its lighter and very tough. The cookware has been dropped a few times on a concrete slab floor and never cracked or chipped.
hey james i was looking for a set of knives for this christmas but it seems that the amazon links are down, and im not able to pinpoint them in amazon spain, do you have any alternatives? saludos desde españa me encanta tu canal
You live in Barcelona. I noticed your microplane says, made in the USA. Here in the US is hard to find those, because many products say, made in China. 😂
@@ChefJamesMakinson I have a sous vide. Just don't understand on how to use it properly. Off Topic: I understand your father was exec at Lowes Ventana? I have been there (several times) when the restaurant (second floor) was still open. What years?
@@derkommissar3015 I wish I had a video on how to use one but there are plenty of videos on TH-cam to show you how to use one it is relatively straightforward. really?! He was there from 1995 to 2003. Before that he was at Kingsmill Resort in Virginia working for Anheuser-Busch. I haven't been back to loews ventana canyon since 2000 so I'm sure a lot has changed
I watched Your episode from 2021 regarding chicken stock. I know there is a difference between stock and broth. It could interest viewers to explain the difference and usage. I apologize if you have already done this. I can't find it.
Your measuring spoons look like forged stainless steel. There is no seam between the handle and the "bowl". My friend Charlie once challenged me to find measuring spoons in the U.S. that were forged. I lost the challenge. Everything I could find was stamped, spot welded, with a seam. Nearly all were made in China. I looked at some really high-end places. Even Williams-Sonoma didn't have forged spoons. And here you show us forged measuring spoons for a couple of euros.
I have been wondering what a professional chef would think about using ONLY a Santoku? Over the last 25 years or so, that is the only knife of the whole block I have used, am I completely retarded or should I shift to a Chinese Clever? While both have been on my radar (thanks to you, Martin Can Cook), I only cook for myself and maybe a couple guests. What would your recommendation be?
*I hope all of you are well and that this guide on Essential And Cheap Kitchen Tools will help you. Whether you are beginning to cook or if you are moving into a new place. Be sure to Subscribe and follow me on Instagram as well!* instagram.com/chef_jamesmakinson/
*Gracias!* 👍 😎 👊
A pair of robust tongs and a wide metal sieve are very useful too.
My favorite kitchen supply store has Staub pots, etc. Those suckers are heavy!
I love James' advice. He seems very trustworthy and sensible. I am increasingly willing to spend more time cooling my own things because it's usually healthier, it's always more enjoyable and it's sometimes cheaper!
What a great guide Chef on what is Essential for the kitchen!! i will be getting some of these items for sure!! also i wanted that i made your Tartar Sauce recipe and it is the best that i have ever tried! i will NEVER buy it again!! thank you so much! keep up the hard work Chef!
thank you! im glad that you liked it! let me know if you have any questions Tom. I would be happy to help!
@@ChefJamesMakinson i will chef! this is a very helpful video! its one of the best that i have seen! thank you so much!
@@tom3829 thank you tom!
As an ex chef it’s good to see someone recommending these basic’s !
I’m always asked why don’t I expensive GP chef knives or fillet knives. I just use still commercial quality that gets an edge quick & keeps it. Yes I do have certain specific butchery blades yet they’re standard commercial Victoronic which don’t cost a fortune. Had them for years. Also the pinch peelers are great for speed peeling pull & push peel 👍
My favourite knife is a rosewood handled cleaver I found on a French market ❤️ €20 !!!
Thank you Alexander! I know what you mean, I love the nice knives but it doesn't mean to have to spend a lot to get started.
@@ChefJamesMakinson absolutely 👍
This is a really useful video Chef.
Can you do more like this? I was glued to the screen from beginning to end as it's just the sort of stuff I need to know...👍
Thank you Margaret! yes I can! haha I had a lot of fun making this as it was different then just cooking. I will be starting to make online cooking courses as well hopefully soon! I hope you are doing well! :)
@@ChefJamesMakinson Doing real good thanks. Will watch out for those vids....👍
James this was both enjoyable and informative. I fully enjoyed. You are such a great person and wonderful chef. Thanks for being an awesome teacher.
you are so sweet Jerri-ellen! thank you! i try! i had fun making this as it was different then just cooking! haha i will have some more good recipes soon! and hopefully start work on the online courses! :)
Chef James what an awesome video this is very important for a home cooked to watch because a lot of people don’t know where to begin and what to buy. Thanks for the link down below for everything that you can buy and purchase. I 100 percent agree with you I think the most important kitchen utensil would be a great chefs knife there is nothing better than that in the kitchen.
thank you very much Jeff! I would like to make some more of these videos as a lot of people don't know, and others try to get then to get things they may not need or that is not necessary. I am missing some equipment however as I have been moving so much these past 6 years. but little by little! :)
Hi welcome my channel ❤️❤️🙏
Patisserie and baking is a science, that has to be followed to the letter and ML's, Fld Ounces.. but from the heart eventually you get a sense of how much to add, herbs Salt, Pepper etc.. I loved how you explained that! What a brilliant channel ❤
thank you very much!
I like the flat diamond edge steel like you have. Much better than the rod type. Absolutely on the emersion blender! I don't really like the home models, I like the 1 horse power ones LOL. I do need to invest in a high quality dutch oven, but I'll get by for now lol. Yes to all these items. It's the small things that really help when you least expect them in cooking. Great Job!
Hey Man!! yeah i will have to talk about that in a later video! I always use my diamond edge steel, the rods are not that helpful. I would love to get a dynamic hand blender but its to much at the moment and my bosh is in need of an upgrade as I use it to much! haha the Cocotte for me is a big deal! I have only a 4qt one and its just right for 2 people or sauces. but it really does make that much of a difference! you can taste it and things cook in half the time but you do have to take care of it or it rusts. thank you buddy! Im glad to hear that its helpful! :)
What an awesome video man!! you give such good advice on what you should have in the kitchen! I have to get a better bread knife mine is not that good. ill be looking at the Victorinox that you recommend!
brilliant! you will love that knife! it work very well! i have some more videos coming out soon that I think you will like!
@@ChefJamesMakinson I have had to watch this twice! lol there is so much helpful info! I would like to see more videos like this!
@@martinsmith7418, not a problem! i have some very good recipes coming up, and of course, streaming on Twitch as well, plus like I said I will be doing some cooking courses in time so I will try to make some more of these videos as I need to for the courses as well!
I like that kind of peeler that you have, the one that has a little something on the side to remove the bad nodes on potatoes! I love cooking so I need this tutorial. Thank you, Chef James ❤️
It works very well! it allows you to peel much faster! I'm glad to hear it! let me know if you have any questions!
I recently moved from a house with a well-stocked kitchen, to an apartment with a small kitchen.
My essentials, beyond what Chef James mentioned, and what I use just about every day:
Large and small Green Pans (Home Goods has them on sale; they are a dream to clean and cook with);
A universal fit lid (I got mine for under $10 at Ocean State Job Lot);
A non-stick loaf pan and baking pan (I’m experimenting with bread making);
A decent blender;
A basic rice cooker (if you make a lot of rice);
An electric can opener (I have arthritic hands and can’t open my kitty’s canned food without it);
Jar openers (I have the rubber multi-ring size version, and one that looks like a whale with teeth underneath that grip the lids, bought in the late ‘90s, and a life saver);
A crock pot (trust me, you’ll use it!);
A two-cup Pyrex glass measuring cup;
Set of decent metal measuring cups;
Binder clips of numerous sizes, for chips, dry cereal, and frozen bagged foods;
Name brand aluminum foil, and parchment paper;
All-Clad set of three metal mixing bowls with handles;
Spoon rest, heavy apron, mitts or pot holders that are flexible to handle hot trays, etc, and lots of kitchen hand towels;
Decent storage containers (Rubbermaid Brilliance for leftovers, OXO pop top containers for flour, cereal, pasta…check out Home Goods/TJ Maxx, Marshall’s for sales);
A lidded garbage bin for in the kitchen.
There are more items, but these are my go-to basics.
Happy cooking (and baking)!
@progressiveheart8333 All "nonstick" coated pans contain PFAS or modern day equivalents that have not been banned yet. Even pans called "ceramic" are not 'ceramic' coated in the context of nonstick. They are only to create profit for manufacturers since they have to be replaced every five years. Learn to cook properly in carbon steel and stainless steel and the food will release, even eggs. And they will last a lifetime.
Just the perspective of a knife nerd, I have nothing against Wusthof as a company, but that particular model of chef's knife I don't care for because of the bolster. Not only as you losing cutting real estate in the heel of the knife, it makes honing and sharpening more difficult. The heel is a crucial for tasks like dispatching hard squashes, cracking coconuts, depitting an avocado, etc. Get a knife where the entire length of the blade is usable. Wusthof makes several models without a bolster, and if possible, I recommend Santoprene as a handle material because of its comfort and grip. Santoprene can be wet, greasy, soapy, whatever and the handle still holds firmly in your hand. Wonderful material.
Agree, and is why I invested in the WÜSTHOF Ikon line… better design and more comfortable of a grip
*Estamos Juntos ! y Juntos somos mas Fuertes* 👍 😎 👊
yes we are!
Thanks for sharing the nice video!! I really like it!!
I'm so glad you like it!! :)
Thanks for the tips. Based on this I added a bread knife and a cordless stick blender to my tool box. Both have come in very handy. One note about bread knives, while they look harmless with the wavy blade edge, they are very sharp. I found out the hard way when slicing a bagel. After putting it in the toaster, I looked at my have and found a line of perfectly spaced cuts on my palm. Respect the knife!
Digital thermometers have been indispensable to me. I use them all the time for meat prep. We usually do Thanksgiving and cook turkey each year. These have made the process nearly flawless in making a tender, juicy turkey. I love these.
Thank you for your informative video! I'm happy to say that over the years I've collected all of these, use the ones I'm most comfortable with and that have served me well. All except for the spherification spoon! What an interesting little gadget, and now I simply must check out that video that you have on what it does and how to use it! 😃
I hope you like it!
Oh I love that you did this video! So informative and such real chef tips! All the gadgets out there get so confusing and this is a simple useful list!
thank you so much! haha yes it can be even for us Chefs. and when you don't have space or if you are on a budget it can be even harder to choose!
Good advice, Chef. I have had a victorinox chefs knife since the 80s and although it has served me well, it feels like a whole lot of effort. I’m considering the Wustof and appreciate your opinion on the matter.
I hope you and your family are holding up well. Take it easy - it’s stock making day for me here in California. No rest for the wicked, as my father told me ;)
Hey Faux! For a knife to last from the '80s is not bad, I still have some of my dad's knives from the 60s and they are much easier to use soft steel. I do love my Wusthof, they have a very comfortable grip and the balance is good. but any good brand will do the job. thank you, it's still been hard with my dad passing away, but little by little. I hope all is going well for you!
very good advice Chef! this is a very helpful video!
Glad it was helpful!
Squeeze bottles are quite a nice quality of life outside of plating stuff. I use one for my cooking oil. I can cap/uncap it instantly with one hand and directly use it, it's a time saver leaves a hand free to keep cooking.
What a great thorough and thoughtful video, this was FANTASTIC!! I was a Chef for 35 years and I can’t think of one thing you’ve left out. GREAT information Chef thanks so much.
Thank you John for your kind words! I was thinking of a few more things but I think the basic necessities are a must! haha Have a great week!
@@ChefJamesMakinson and the same to you Chef James. 😁
Hi welcome my channel ❤️❤️🙏😭😭😭🙏
what a great video!!! i have always wanted to know what necessities that I should have in my kitchen!
im glad that it was helpful!
I suggest to first think about what you’re gonna cook and then just get what you need to cook that.
So true. I am adding to my gear based on what I need when I need for learning what I want to learn. This month learning lady fingers and tiramisu. Next up paella.
Thanks James; you make stocking the kitchen quite stress free 🙂
😉
One of my essentials is tongs..I often use these more that spatulas. I have small, medium..and large antique ones for meat
Ohh right- I use my tongs almost daily as well!
i have a few i didn't like much
but i've been using one a lot for some time now
The two best chef teachers on line for me Are Chef James Makinson, and Chef Jean-Pierre
He is great! :)
Wow wonderful content chef. Thank you so much for sharing. 🙏👌
Thank you so much Das!
Thank you so much Chef
You are most welcome!
This was a very well thought through and wise assesment of kitchen essentials Chef many thanks for sharing!
Im glad that you enjoyed it! it was a lot of fun to make it! :)
Hey James. Just a question about honing steel, I thought you are supposed to draw down the knife not away.
it depends on your style
Thank you Chef. I have a very small kitchen. This is the kind of information that helps me. Could I maybe get tips on cleaning an oven and stovetop properly?
The easiest thing to do is with the strongest oven cleaning chemicals but if you have a rational oven or one that can steam, it can help with the cleaning. You can also try a stream cleaner but it will be very messy and take some time
Great list. I bought a vitamix quite some time ago but I think I would actually use a stick blender more. Most of the time I don’t use it as it is in a cabinet bulky and harder to clean than a stick blender. You have a good list there. I have quite a few things that take up room like a joe foreman grill my parents gave me that just stay in the cabinet mostly unused. One thing I do recommend is a a heavy soup stock pot. I have one that is non stick and about ten quarts. Perfect for soups stews and spaghetti sauce. Also a good crockpot is a nice thing to have.
What is your opinion on ceramic knives???
Thank you! I have never used them. As they are fragile and can break easily. So for work it not ideal.
It’s really amazing presentation
Thanks a lot!
Wonderful sharing 👌 very helpful video 👍 thank you so much 🥰
not a problem! im glad that you liked it!
Joined you, Chef. You are one of my favorite chefs on YT. ❤️
thank you so much!!
I love my four star Zwilling knives.
Great upload dear brother. Thanks for sharing
So nice of you!
Love this video - you are one of the few content creators I will not skip adds for.
One of my essential "knives" is a Victorinox serrated palette knife. It's perfect for spreading the top of a cake (icing/frosting) but also great as a bread knife (if needed) and for finely slicing cooked meats.
As for stick blenders, I was converted to Bamix decades ago. The speed and attachments allow everything from crushing ice, creating 1990's foams and making mayonnaise in 5 second.
While we are happy to spend a fortune on printer ink, people seem to think kitchen equipment is for life - they are just as much "consumables" as the printer ink is. Some of my knives are showing the curve from constant sharpening/honing. Don't make friends with your kitchen equipment. Don't buy the most expensive home equipment - more often than not you are paying for the face of a celebrity chef on the label than the quality of the item.
Finally, if you are using Siracha, save the empty bottle and it's a great home saucing bottle with an adjustable nozzle.
This video deserves many more likes.
thank you so much! Victorinox are good knives and affordable
Just an fyi for anyone looking at the immersion blender links. The Dynamic leads to 230v versions which are meant for Europe but not the US. You’ll have to search for the 115v version. Not sure about Braun.
I would also recommend you *not* buy Teflon coated pans if you have birds. There have been deaths of birds due to the vapors given off.
Thanks for sharing!
Thanks for watching!
Thanks for the useful video👌
My pleasure!
It was a nice video.
It's always a good time.
I'm looking forward to the next video.
thank you very much! im glad that you enjoyed watching it!
Thank you for this! Super needed
I would love to see how you organize such a small kitchen!
I will have to make a video
Love your videos, James. Keep up the great work.
Thank you!
James I really think this is one of the best cooking channel's out there, me and my partner learned how to cook properly about 15- 20 years ago, I really wish you were around then.. this content of video's are so informative, hands down to the beginner cook that wants to learn! Great work and I'm subscribed and liked on the button 😊🙏 very well done from here in the UK.
20 years ago I was 10! haha 🤣 thank you very much Billy! I had some good teachers and my father was a Chef as well!
Great sharing dear....i really need electric blender and sharp knife....💙🧡big like
Thank you so much 😊
Oh chef..I got the coolest dishes 10 years ago..they will be my last that I get...they are fully vitrified porcelain dishes..from freezer to oven to table..all white. The company has since gone belly up..but they are so wonderful to set a sizzling plate in front of some one on the counter..( we have slate tile counters)
That is awesome!
Very very useful this video in order to prepare the recipes in the kitchen James, thumbs up for it, keep creating these interesting videos buddy
thank you so much Victor! let me know if you have any questions! :)
@@ChefJamesMakinson for sure buddy I will
@@victus6890 hope to you see soon buddy!
@@ChefJamesMakinson yeah for sure, hope too
Great guide nice sharing
Thank you so much 🙂
Thank you, chef James. Your videos are always very informative.
PS. You have a lovely calm demeanour.
Thank you kindly!
Good stuff my friend. Good information. Hope all is well. Keep up the good work. See you in the next video. Stay in touch
thank you very much T.C! :) i hope you are well!
For cast iron on the low budge: search for 10 inch smalted ones in Europe. Those were heavilly distributed during socialism and still perform greatly - you might get one cheap from surviving relatives..
Bro always your video great
Thank you so much!
Useful guide Beautiful sharing
Thank you so much!
Bravooo chef
thank you!
very nice video, thanks for sharing my new friend
Thank you too for watching!
Hi dear,how are u....Like 9very useful video I too would like to buy from Amazon...most of them are often needed in the kitchen thanks for sharing this amazing video... 👍❤️
Hey Crispy Crunchy!! thank you! im glad that you enjoyed the video. there are so many things that are need to cook with but some things you cant life without! ;) i hope you are doing well!
@@ChefJamesMakinson yes you are right dear..iam fine 🙂
@@crispycrunchycooking im glad to hear! :)
Nice Sharing ❤️
Thank you! 🤗
Fantastic video❤️
Thank you 🤗
The last chef I worked with said the exact same thing where chefs and cooks, we have instincts, smell,touch,taste feel
Hey chef. I loved your video, I never even thought about getting an immersion blender before an actual blender. On your dutch oven pot, my mom gave me a fontignac cast iron dutch oven, but I am always worried about the care I have to take with the enamel.
I'm glad it was helpful!
I prefer using a wooden large spatula, depending on the wood it doesn't burn, and unlike silicon/rubber, I can leave it burning in a pot, which you shouldn't do but at least I know I'm safe~
Very nice sharing
thanks for watching
A very good Video. I have all this Tools 😊. Aaaand i have a Wok and a Rice cooker (really important 😂😂). Why didnt you stream on twitch anymore? 😢 i would love to watch them
Thanks for the lesson, Chef! :)
My pleasure!
Useful share TFS
Thank you too!
Amazing frnd u r really doing gret stay connected frnd forever
thank you very much!
Very nice and delicious recipe
Best wishes from 🇵🇰💚💐
Thanks a lot!
I read that bamboo cutting boards have anti bacterial properties and they last a LOOONG time
PS. maybe a weird request but if you would make a video on how to cook mussels I would jump on it ;)
bamboo boards are not common at work at least here
Its very easy to cook mussels. Steam, sautee, grill, add in pasta. Cook like shrimp, doesnt take long. I even use frozen mussels for pasta and you dont even need salt.
I don't go shopping for clothes and shoes. But I am like a kid in a candy jar in a bookstore or a kitchen / baking supply store. That is my haven.
You can never have too many bowls, spatulas (600degC oven safe is my standard), pot holders, and baking pans.
I would love to own stainless steel sautee pans but it's pricey.
How would you examine the quality of a good knife?
I am thinking of cast iron pans but I am scared to buy them because I might not be able to maintain them. How do you maintain a cast iron pan?
My absolute must have : pressure cooker ; food processor ; mortar and pestle ; graters ; whisks (3 minimum graduated size / weight) ; scales; measuring spoons / cups (more than 1 set).
For knives I only buy a few brands, and I see if they feel right in my hand. For any cast iron pans you have to lightly oil them to prevent oxidation.
@@ChefJamesMakinson Tutorial video with all the do's and dont's please?
probably good to make sure the "knife brand" is an actual knife brand.
local stores sometimes have knives from more general brands created by some third party, feel like they may not hold up too well.
some really affordable knives can be really good for home use though. i could see chefs chopping buckets of vegetables a day may have higher needs.
i usually wash my cast iron pans right after usage, probably not great to pour water on a hot pan. haven't really had much issues with them and i'm sure more affordable ones are about as good as any other cast iron pan. things might stick, think some of it is a bit of a user error and it might work better as you get more experience. can scrape them with a spatula before washing with little care.
they probably aren't very dishwasher safe, and a bit heavy, and some might have odd handle constructions.
28 like 👍 !!! Very Nice Sharing Stay Connected 🤗👏
thank you! Stay connected!
Very useful upload 👌👍TFS
Thank you so much 😊
Sometime s you can find pot's and pans in thrift stores
No wooden utensils??? I use mine instead of nylon or silicone but that's at home. Doesn't mark up my enameled cast iron. I have a carbon steel pan instead of nonstick. Cast iton skillets came from my parents and grandparents. Lodge is a good compromise for enameled cast iron. I own one from a Japanese brand Imarku. Tough and my other enameled is from Merten & Storck. Not favorites of test kitchens or "pros" but its lighter and very tough. The cookware has been dropped a few times on a concrete slab floor and never cracked or chipped.
I use them at home but this is habit with working not to use any wooden utensils for cross contamination.
Thanks bro
Welcome
Tongs? I use several almost every day....
i have some with thin or square shaped tips, metal can get hot if you leave it on the pan. they are so versatile
hey james i was looking for a set of knives for this christmas but it seems that the amazon links are down, and im not able to pinpoint them in amazon spain, do you have any alternatives? saludos desde españa me encanta tu canal
here is a 3 piece set! amzn.to/3FqRjJ0
@ChefJamesMakinson What is some good high end pots and pans you recommend?
de buyer and matfer are good!
Do you cook for 5 or 6 hours on simmer WITH or WITHOUT the lid on ?
You can put the lid on and leave it ajar but I'm not teaching anyone how to cook in this video
Late comment, but where is that red cutting board from?
from here in Barcelona
@@ChefJamesMakinson Is it like a brand or something? Really love the size and thickness aswell as the little rubber feet it had
You live in Barcelona. I noticed your microplane says, made in the USA. Here in the US is hard to find those, because many products say, made in China. 😂
Yeah I know haha
Great video of kitchen essentials. Btw at 11:04, it moved lol. Yikes
In 2024 I recommend you get a one piece silicone spatula. Two-piece are impossible to clean, especially inside the hole where the stick goes in.
We use these professionally
Your thoughts on sous vide equipment?
we use it a lot professionally, its worth buying it.
@@ChefJamesMakinson I have a sous vide. Just don't understand on how to use it properly. Off Topic: I understand your father was exec at Lowes Ventana? I have been there (several times) when the restaurant (second floor) was still open. What years?
@@derkommissar3015 I wish I had a video on how to use one but there are plenty of videos on TH-cam to show you how to use one it is relatively straightforward. really?! He was there from 1995 to 2003. Before that he was at Kingsmill Resort in Virginia working for Anheuser-Busch. I haven't been back to loews ventana canyon since 2000 so I'm sure a lot has changed
@@ChefJamesMakinson Thank you chef. I stayed at the Ventana 2006, 07 and 08. So I miss out on your Dads menu.
I watched Your episode from 2021 regarding chicken stock. I know there is a difference between stock and broth. It could interest viewers to explain the difference and usage. I apologize if you have already done this. I can't find it.
My aunt still peels potatoes with a knife
Beautiful 😘😍
Thanks 🤗
I do respectfully disagree that a Staub or other enameled cast iron will “cut your cooking time in half”. These pots are best used low and slow.
Have you used them professionally?
Beautifulsharing
Thank you so much!
Wüsthoff is not that cheap, although good quality.
Your measuring spoons look like forged stainless steel. There is no seam between the handle and the "bowl". My friend Charlie once challenged me to find measuring spoons in the U.S. that were forged. I lost the challenge. Everything I could find was stamped, spot welded, with a seam. Nearly all were made in China. I looked at some really high-end places. Even Williams-Sonoma didn't have forged spoons. And here you show us forged measuring spoons for a couple of euros.
I think they are stamped and I got them from Wüsthof with my knives.
Lee valley tools SS cups / spoons are seamless.
Sadly my induction stove does not work with my beloved cast iron!!!!
Yeah I know 😕 some do work like the Straub
Wooden spatulas
I have been wondering what a professional chef would think about using ONLY a Santoku? Over the last 25 years or so, that is the only knife of the whole block I have used,
am I completely retarded or should I shift to a Chinese Clever?
While both have been on my radar (thanks to you, Martin Can Cook), I only cook for myself and maybe a couple guests.
What would your recommendation be?
I still preferer a German or French chef knife
On spatula's go for hi temp one's. They pennies more for the hi temp ones but worth it.
BẠN CHIA SẺ HAY
cảm ơn nhiều!
👍
thank you!