FYI for everyone on a budget- The small glass prep bowls, squirt bottles and bench scraper are all available at the Dollar Tree. The small glass bowls come in a set of 3 and squirt bottles come in a set of 2.
I also use the tiny plastic containers at dollar tree for prep. Three to a pack as well, I believe. But I have been meaning to get some of the glass ones too.
I think you can see a lot of that in Ethan's organization videos. I binge-watched quite a few today and definitely saw quite a bit about his almost minimalistic Utensil Usage.
A tip: empty plastic ice cream containers are like the perfect containers both for storing food and to hold ingredients during prep. They come with a lid, they stack inside of each other, they're easy to wash and reuse and you get them by eating ice cream. What's not to like?
The folks I live with save any empty plastic container, especially any of the multiple country crock spread containers. Or containers from chinese food. Very useful to have around.
Microplane tip: If you use it "upside down" you can see exactly where on the citrus you still need to zest and the trough fills up with zest so you can tell how much you've accumulated. Much more accurate and efficient.
Seconding the bench scraper. Very useful and as soon as it is on your counter it may never leave. Prep bowls as well, even if it creates more dishes, I really like having my mise in order and mobile when I start cooking.
Tip from Chef Jean-Pierre: Hold the lemon/orange fixed while scraping with the micrograter on top. That way, you can easily control that you only grate the zest and none of the bitter pith (the white stuff under the skin).
I put off buying a lot of these for a long time because I was always cheap when it came to food and kitchen stuff, but I adopted the buy once cry once mentality and for a lot of these nice-to-haves it really makes cooking a lot more enjoyable. In that way it's helped me save a lot of money by not eating out lol.
@@EthanChlebowski hello.. yeah I believe you made this video off of a question I asked about a single plane cheese grater you were using in a deep dish pizza video I didn't get my answer by watching this video and I also believe you owe me executive producer credits for inspiring this particular video..thank you.. also you should do a video on the Halal chicken over rice and birria
Something I would add is a decent thermometer as well as a food scale. Being able to know your temperatures and have accurate measurements are huge when doing things like baking.
protip for zesting citrus with a microplane, instead of pulling the citrus back and forth, use the microplane kinda like a peeler; hold the citrus in place with one hand and with the microplane upside down drag it over the citrus; the zest gathers on top of the plane, you can way more easily control where you're hitting to get all the zest with none of the pith, and there's pretty much zero chance your hand slips and grates your knuckles (we've all been there)
I've been looking at FIFO bottles lately, they seem pretty handy for sauces. But something that I didn't know before was that apparently the color of the nozzle is for what types of sauces it can hold (based on thickness of the sauce)
a proper pair of kitchen tongs are super invaluable. im talking stainless steel. im talking multiple sizes. im talking comfortable rubber grip. im talking quality.
When using the microplane for zest, grate with the microplane on top. You'll be able to see where you've grated and lessen the chance for bitter grated pith. With this method move the grate, rather than the fruit. This is the intended proper way to zest, most other foods should be grated on top.
@@Scranny Not sure how big your hands or the fruit is, but keeping them about the middle of the fruit should be fine. You should be aiming for short strokes not long ones. When you try it, it should be fairly simple, don't over think it.
He probably omitted it because he links to one in the description of every video. I think he also has another basic kitchen tool video that includes it as well
My number 1 is definitely a fine metal mesh strainer, it does so much: Rinsing rice, draining canned foods like beans, draining leftover oil, draining pasta and macaroni, and even steaming veggies.
Can you make a segment of a video showing how you avoid setting off the smoke alarm in your apartment? It blows my mind how well your ventilation system works in such a small space, my kitchen could never.
@@JeremyForTheWin Ha! You are most likely correct. Even when I think ahead to remove my smoke alarm my house still fills with smoke... In all of his videos his work space seems nice and clear, without that layer of “fog”. Have you experienced this?
@@evanmnbishop sounds like you might be cooking with the wrong types of oils, thats the problem i was having anyway. If you get olive oil pretty hot it starts to burn and create smoke very quickly. You shouldn’t use it when using high heat settings on your stove. Use vegetable oil’s instead when cooking in high heat. Hope that helps!
Use high smoke point oils like coconut/grapeseed/avocado/ghee and prep all of your food beforehand. If you are trying to multitask it is easy to let the food go a little long on the heat and the smoke from that extra time makes a big difference over the course of 10/15 min.
@@AdamHildebrandt-qq1ti Good point, I just removed the number now, but a Kitchen-Aid Mixer is certainly a great tool to have and opens up a lot of other easier methods to cook otherwise difficult and laborious things.
Under $25, Under $50, Under $75 Under $100... ? I have a great counter-top Convection Oven. Perhaps he can do a "Best of" Series?... and Two Sushi-Master sushi makers. Both worth their weight in gold, for home and entertaining, potlucks, etc. My son is allergic to seafood, but we do some fantastic fruit (dipped in jam, jelly or fruit compote), eggs w bacon (with a good mayo or other dip), and vege rolls, steak/meat vege mix "sushi"... Great for the kids or grandkids in the kitchen. Hey, momma is not looking now, hehehe... 😎 Play w your food, peeps, right? ⚘🙏❤🙏⚘ 🥢
@@DarthCyfe6 When buying a KitchenAid or other stand mixer, pay attention to the engine power, the Wattage. Spend the extra $, and you'll never look back.
I'll definitely do one of those at some point. I recently picked up a Vitamix and while certainly not necessary and very expensive, it does an amazing job and opens up possibilities in the kitchen.
Most underrated tool imo is an infrared thermometer. When frying it lets you instantly see how hot your pan or oil is which is incredibly useful for staying consistent with cooking. I don't think I could cook nearly as well without it as there really is no other way nearly as reliable for knowing what heat you're at. They can easily be found for €10-15 online.
I just made the Nihari. Used turkey thighs since we tend to avoid beef and lamb. It still worked well! Had all the spices and ingredients except black cardamom. Pita bread, some cucumber and leftover rice for the band tonight. Very different and hits taste buds that haven’t been hit for a while…thanks Ethan. I know I’m skipping videos…this is a great vid also. I am pretty decently organized now.
If you want to save some money, squirt ketchup bottles are literally just front refilling FIFO squirt bottles. I've used it to store sauces and even oil before, it controls fairly well and doesn't leak.
Must heat some water and add baking soda to cut the flavours that may have been absorbed in the plastic, if inserting different sauces. Sweet, savory, etc. I just buy new bottles every 6 months. Reduces any residual rancidity, etc.
The only thing I don't have is the aluminum mesh. I've never even seen one in stores (I'm probably not paying attention). Another option, and what I use, are those cheap aluminum long sheet pans with the holes in them, advertised as "grill" pans for vegetables. You can pick those up at the Dollar store for well, about a $1 for 2 in the disposable pan section. I use them for crisping, and for dehydrating herbs and bread for bread crumbs and they work perfectly. They're supposed to be disposable but I've been using them for over 6 months for all kinds of things and they're still fine.
My favorite kitchen tool - tweezers (those big ones). IV seen that Joshua and Babish did use those and I bought mine about two years ago - great kitchen tool, highly recommended!
Pizza screen is great for catching oil spatter too when frying (but your wok trick is obviously great for preventing that spatter from escaping in the first place) 👍🏾
I got a squirt bottle for oil a while back and it was one of the best purchases I've made. It just makes to so much easier to oil a pan and to drizzle a consistent amount.
Get the Zyliss garlic press. Its engineered perfectly. You can mince garlic skin-on or deskinned. I’ve used cheap garlic presses and they can’t handle the skin so the flesh comes out of the top, or ... there’s a plethora of engineering issues. With a Zyliss I lit haven’t chopped or minced garlic since I can remember.
Fuck man, it took me years to finally find a micro plane, I don't even care if I payed too much for it. Grating garlic and zest right into my food is the tits and I love it.
Bench scraper is a safe option for smushing garlic for those that are a little worried about the knife edges. Put the handle on the counter and the blade on the cutting board.
For the tiny bowls, I use rammequins. They go in the microwave, oven and are great for holding small quantities of food. They also can be free if you buy frozen crème brûlée, most of the time, they come in glass containers.
I'm super wary of can openers because I've had like three of them crap out on me. I got my grandma's old opener recently that works like a TANK. Thing is so clean. But the smooth edge feature looks pretty nice, not gonna lie.
Completely agree about the granite mortar and pestle. However, it should noted that they are not "ready to use" right out of the box. They require "seasoning"... The goal being not to have granite dust end up in your food. TH-cam has many videos showing various methods to avoid this. Plan on spending at least an hour or more to prepare the granite. I spent over ten hours on mine before I felt that mine was safe to use. But, it wouldn't surprise me to find out that most "seasoning experts" would say that I was being excessive/over cautious. Just my two cents worth.
I picked up a bench scraper recently and it's one of the best purchases I've made in a long time lol. it's super handy and i think I've used it daily :P
My addition: • Core thermometer - essential for cooking meat • (potato) peeler - less waste in prepping veggies • high temp spatula - scorching plastic is disgusting and on a daily basis the most used tool in the kitchen • electric coffee grinder instead of mortar and pestle - perfect for rubs, spice blends, dressings,… you name it! • wire whip/whisk - every sauce or batter needs a fast whisk to get a light and silky mouth feel …
I have a few problems with the smooth edge can openers: 1) They don't handle all cans. The mechanism depends on the lid being a certain depth below the sides of the can. If that lip is too narrow it just won't latch on to cut, so you may need another can opener on standby. They are fairly rare cases but you may have to watch out if you're trying to open something particularly old or imported. 2) I do miss being able to quickly drain canned foods with no mess and without having to wash a colander. 3) It deprives me of easy access, and surprisingly effective, throwing weapons in the case of sudden ninja attack.
You're right on the money on this one... (although I don't know about that can opener... has anybody pointed out that you can use a conventional can opener the same way? You just clip it on a can horizontally instead of vertically and you can get the same clean edge, if that's what you want, but I digress). It's worth noting that most of the gear made for professional kitchens absolutely lays the boots to most of the garbage made for the "home kitchen". It's usually not as aesthetic, but if you need things that actually work, a kitchen supply store and brands like Winco are your friend. The only thing I'd add to your list is a cleaver, if you do a lot of butchery. I got tired of messing up my good knife cutting through chicken bones, so a $20 Winco cleaver has been a godsend.
Check the dollar stores near you. Got a microplane, ladle, mesh splatter guards, bench scraper, and more for a buck each. The bench scraper especially as it's just a rolled sheet of metal, no need to spend >$5 on it.
A good list there Ethan. The bench scraper though, I've been using a chop (flat edged meat) cleaver, and it doubles up as a veggie prep knife as well. Probably not for everyone, but if you're limited on space or don't like clutter it is a viable replacement.
@@JeremyForTheWin Not an issue. Not had an issue with that. The vast majority of the food is cut prior to scraping it up, and the knife is kept sharp as anyone would normally do so.
You can get a box grater that has a microplane built in. So add a kitchen scale. I’d drop the aluminum rack in favor of a bake tray with a rack or a pair of tongs. I’d rather have an IR thermometer than a squirt bottle.
Keep a "sugar shaker" (those diner style containers with the metal flap lid on top, usually used for sugar) of baking soda by your sink. Sprinkle on hands, add hand soap, and wash hands as normal. Works really well to get rid of smells or grease on your hands - though don't do it too often or it might dry out your hands. It's also helpful to shake some into a particularly greasy/smelly/burnt-on pan before you wash it.
I got my first clean edge can opener in college by accident. I spent wayyyy too long trying to figure out how it worked. But then, once I did, it was magical and I never went back
OXO brand, and ditto trying to figure it out with my then-17-year-old son. The OXO handles are not held at 90° to the floor, but parallel, aka horizontal.
Although a little more expensive and likely less durable long term, I have an electric can opener with the flat edges and can confirm that its 100% worth it over traditional can openers.
The can opener is way safer. I got one after I severed a tendon in my index finger on a sharp top I removed using the traditional opener and will never look back (other than looking at my scar and remembering how stupid I was!).
In the decades I've been cooking, number of times I've caused myself to bleed with a knife: 2 or 3. Sharp can lid: HUNDREDS. Thanks for the link, I'm buying one.
A thing that I find Realy under appreciated are cooking chopsticks. They are useful (almost) everywhere. The most obvious thing would Probably be stir frys. But also making scrambled eggs is way easyer with them, stiring a sauce, Tasting your food for seasoning, just pick something up etc. Its the more delicate version of tongs in my opinion. I use them almost all the time.
Silicone spoontula! It's just the best for scraping every last bit of leftovers from the pan, as well as just great for stirring. Don't lick it though, tastes weird!
I can give you an idea, to make a perfect fluffed roti, use that pizza wire mesh on the stove, the roti won't tear, that's how I make them, they always come out floffed amd round
You're using the rasp backwards for zesting. You should use it on top, like bowing a violin. That way you see where you see what you remove and can avoid the pith. Chef John Pierre demonstrates how much better that method is. Cheers!
Amazing tool : a colander that attach to the side of your pan/pot. It reduces the amount of dish you have to wash, and it's safer than using a lid. And... it's cheap ;-)
Okay Ethan..you put this video together due to a question that I asked you last week about the single plane cheese grater..those box graters are hard to keep clean..you use a single plane cheese grater in the Chicago pizza video.. that was the question I still don't have my answer & I need Executive Producer credits for this video
You really only need 3: chef knife, serrated bread knife, and a paring knife. A chopper isn't a bad idea as #4 but the first 3 are all you really need imo.
FYI for everyone on a budget- The small glass prep bowls, squirt bottles and bench scraper are all available at the Dollar Tree. The small glass bowls come in a set of 3 and squirt bottles come in a set of 2.
I also like the silicone pastry brush at the dollar store. Melted butter/egg wash/milk/olive oil and garlic. Easy to wash.
If you are near a restaurant supply store that can also be a very cheap option. I grab the squirt bottles at about a dollar a pop.
You can get little dessert cups at Costco that come in little glass cups. Buy the deserts and get keep the cups for kitchen prep.
I also use the tiny plastic containers at dollar tree for prep. Three to a pack as well, I believe. But I have been meaning to get some of the glass ones too.
I think I've even seen a micro grater there too!
Thank you for this! I'd love a part 2 where we can see what you use to cook with: pots, pans, utensils and such.
I think you can see a lot of that in Ethan's organization videos. I binge-watched quite a few today and definitely saw quite a bit about his almost minimalistic Utensil Usage.
He cooks with all that stuff
One of the most valuable tools for me has definitely been a food thermometer. Without a doubt. I screwed up a LOT before I got one.
Same here. My thermapen is the MVP of the kitchen
100% agree. I tried to hit tools I hadn't covered in other video!
@@EthanChlebowski a tad expesnive tho.
Thermapen is the best thing I've bought this year. Also, just made your Brioche buns and they were amazing, so thanks dude.@@EthanChlebowski
The only supreme tool I would like in my kitchen is Ethan Chlebowski. 💖
simp
U r kinky
SO you're calling him a tool?!
Pay 30k and you can get one!
r/murderedbywords
A tip: empty plastic ice cream containers are like the perfect containers both for storing food and to hold ingredients during prep.
They come with a lid, they stack inside of each other, they're easy to wash and reuse and you get them by eating ice cream. What's not to like?
Plastic ice cream containers? Like Talenti gelato?
@@kaypotter9097 talenti containers are my shit but they don't nest so I don't know which ice cream this guy is referring to
The folks I live with save any empty plastic container, especially any of the multiple country crock spread containers. Or containers from chinese food. Very useful to have around.
Margarine/olive spread containers here. They stack in the freezer almost perfectly
@@spazzwazzle uh oh the cool TH-camR arrived! What's up buddy!
Microplane tip: If you use it "upside down" you can see exactly where on the citrus you still need to zest and the trough fills up with zest so you can tell how much you've accumulated. Much more accurate and efficient.
i can enjoy that kind of can opener with ALL MY HEART. they're a game changer. worth their money in every aspect!
That smooth edge can opener also allows you to put the top back onto a can that you havent completely used, like tomato paste...or pet food.
Seconding the bench scraper. Very useful and as soon as it is on your counter it may never leave.
Prep bowls as well, even if it creates more dishes, I really like having my mise in order and mobile when I start cooking.
Thought that is was mis en place?
Tip from Chef Jean-Pierre: Hold the lemon/orange fixed while scraping with the micrograter on top. That way, you can easily control that you only grate the zest and none of the bitter pith (the white stuff under the skin).
I put off buying a lot of these for a long time because I was always cheap when it came to food and kitchen stuff, but I adopted the buy once cry once mentality and for a lot of these nice-to-haves it really makes cooking a lot more enjoyable. In that way it's helped me save a lot of money by not eating out lol.
Yeah can pretty much save for two of those by not eating out once or twice
Micrograter is my jam, right next to my flute. Great video Ethan!
Much appreciated!
@@EthanChlebowski hello.. yeah I believe you made this video off of a question I asked about a single plane cheese grater you were using in a deep dish pizza video I didn't get my answer by watching this video and I also believe you owe me executive producer credits for inspiring this particular video..thank you.. also you should do a video on the Halal chicken over rice and birria
I didn’t think I’d see you here.
Got 'em all. It's gratifying to have tools on hand that make cooking easier.
"The microplane has made my garlic press obsolete"
*Proceeds to smear garlic all over microplane*
exactly
You still do get some wasted garlic with a garlic press tho
@@SloppyTroy no. (⌐■-■)
@@SloppyTroy true, it just seems easier and more efficient to me.
@@Rainersherwood it's just harder to clean, unless you have a dishwasher I hate cleaning blades makes me uncomfortable... (⇀‸↼;)
Unlike many vids of this type, these all look helpful for the average home cook. Great vid.
Something I would add is a decent thermometer as well as a food scale. Being able to know your temperatures and have accurate measurements are huge when doing things like baking.
protip for zesting citrus with a microplane, instead of pulling the citrus back and forth, use the microplane kinda like a peeler; hold the citrus in place with one hand and with the microplane upside down drag it over the citrus; the zest gathers on top of the plane, you can way more easily control where you're hitting to get all the zest with none of the pith, and there's pretty much zero chance your hand slips and grates your knuckles (we've all been there)
I've been looking at FIFO bottles lately, they seem pretty handy for sauces. But something that I didn't know before was that apparently the color of the nozzle is for what types of sauces it can hold (based on thickness of the sauce)
Very interesting, I did not know that either. I'll have to look into it and test some with different nozzles.
a proper pair of kitchen tongs are super invaluable. im talking stainless steel. im talking multiple sizes. im talking comfortable rubber grip. im talking quality.
When using the microplane for zest, grate with the microplane on top. You'll be able to see where you've grated and lessen the chance for bitter grated pith. With this method move the grate, rather than the fruit. This is the intended proper way to zest, most other foods should be grated on top.
Yes, but how can I not grate off my fingertips?!
@@Scranny Not sure how big your hands or the fruit is, but keeping them about the middle of the fruit should be fine. You should be aiming for short strokes not long ones. When you try it, it should be fairly simple, don't over think it.
I'm quite surprised that the digital kitchen scale isn't in there. You can get a good 1g resolution scale for less than many of the prices you list.
He probably omitted it because he links to one in the description of every video. I think he also has another basic kitchen tool video that includes it as well
My number 1 is definitely a fine metal mesh strainer, it does so much: Rinsing rice, draining canned foods like beans, draining leftover oil, draining pasta and macaroni, and even steaming veggies.
Do you buy dirty rice?
@@koshermal no but you always wash rice to remove starch.
@@mdel310 oh right. Never done that. Never had a problem. I wonder if something different happens to the rice we get here.
Can you make a segment of a video showing how you avoid setting off the smoke alarm in your apartment? It blows my mind how well your ventilation system works in such a small space, my kitchen could never.
oh he definitely takes the batteries out to film
@@JeremyForTheWin Ha! You are most likely correct. Even when I think ahead to remove my smoke alarm my house still fills with smoke... In all of his videos his work space seems nice and clear, without that layer of “fog”. Have you experienced this?
@@evanmnbishop sounds like you might be cooking with the wrong types of oils, thats the problem i was having anyway. If you get olive oil pretty hot it starts to burn and create smoke very quickly. You shouldn’t use it when using high heat settings on your stove. Use vegetable oil’s instead when cooking in high heat. Hope that helps!
different oils have different smoke points. use the right oil for the right situation
Use high smoke point oils like coconut/grapeseed/avocado/ghee and prep all of your food beforehand. If you are trying to multitask it is easy to let the food go a little long on the heat and the smoke from that extra time makes a big difference over the course of 10/15 min.
Time to follow up with Moderate and Expensive Kitchen Tools videos next!
i don't feel like there are any except maybe waffle maker etc.
@@AdamHildebrandt-qq1ti Good point, I just removed the number now, but a Kitchen-Aid Mixer is certainly a great tool to have and opens up a lot of other easier methods to cook otherwise difficult and laborious things.
Under $25,
Under $50,
Under $75
Under $100... ?
I have a great counter-top Convection Oven.
Perhaps he can do a "Best of" Series?... and
Two Sushi-Master sushi makers.
Both worth their weight in gold, for home and entertaining, potlucks, etc.
My son is allergic to seafood, but we do some fantastic fruit (dipped in jam, jelly or fruit compote), eggs w bacon (with a good mayo or other dip), and vege rolls, steak/meat vege mix "sushi"...
Great for the kids or grandkids in the kitchen.
Hey, momma is not looking now, hehehe... 😎
Play w your food, peeps, right?
⚘🙏❤🙏⚘ 🥢
@@DarthCyfe6 When buying a KitchenAid or other stand mixer, pay attention to the engine power, the Wattage.
Spend the extra $, and you'll never look back.
I'll definitely do one of those at some point. I recently picked up a Vitamix and while certainly not necessary and very expensive, it does an amazing job and opens up possibilities in the kitchen.
Bench scraper is IMHO the most underrated tool in cooking ever.
I didn't really expect Ethan to feature anything for zesting, but then BOOM! First thing.
Love your channel. I couldn’t stop staring at the paper towels by the stove. 🔥
A big note on the can opener: with that style, they also last forever. No gunkiness, no dulling. And, no metal flakes. Highly recommend
Actually this is the most useful kitchen tool video I have seen. Sweet!
Yes! The smooth edge can opener! Works great and keeps another appliance off my counter!
Most underrated tool imo is an infrared thermometer. When frying it lets you instantly see how hot your pan or oil is which is incredibly useful for staying consistent with cooking. I don't think I could cook nearly as well without it as there really is no other way nearly as reliable for knowing what heat you're at. They can easily be found for €10-15 online.
I need to get a mortar and pestle! I love to use them! 😍
I just made the Nihari. Used turkey thighs since we tend to avoid beef and lamb. It still worked well! Had all the spices and ingredients except black cardamom. Pita bread, some cucumber and leftover rice for the band tonight.
Very different and hits taste buds that haven’t been hit for a while…thanks Ethan. I know I’m skipping videos…this is a great vid also. I am pretty decently organized now.
If you want to save some money, squirt ketchup bottles are literally just front refilling FIFO squirt bottles. I've used it to store sauces and even oil before, it controls fairly well and doesn't leak.
Must heat some water and add baking soda to cut the flavours that may have been absorbed in the plastic, if inserting different sauces.
Sweet, savory, etc.
I just buy new bottles every 6 months. Reduces any residual rancidity, etc.
Front refilling FIFO? That sounds like the opposite of FIFO.
I'm surprised not everyone uses those can openers already
I'm surprised people still use can openers at all! I haven't seen a can without a pull tab in 15 years... Is this a US thing?
"I'm not a very adventurous guy. I've only used one side of a grater. You all know the one. Big Holes!" -James Acaster.
The only thing I don't have is the aluminum mesh. I've never even seen one in stores (I'm probably not paying attention). Another option, and what I use, are those cheap aluminum long sheet pans with the holes in them, advertised as "grill" pans for vegetables. You can pick those up at the Dollar store for well, about a $1 for 2 in the disposable pan section. I use them for crisping, and for dehydrating herbs and bread for bread crumbs and they work perfectly. They're supposed to be disposable but I've been using them for over 6 months for all kinds of things and they're still fine.
Big tip: buy one of those camping plates with compartments for your mise en place
I love Alton Brown. He's coming to Toronto on his tour next year. Been a fan since his TV show was broadcasted when I was 15 or so.
do you watch qq?
@@JeremyForTheWin Yes! I look forward to them even though I sometimes get dizzy.
My birthday is coming up next month and I was already making a list of kitchen tools to ask for. This is really useful!
I picked up those deli containers you use for prep / storage. Pretty much changed my life since the lids are all the same size.
Funny thing about the car opener. We all just use it wrong. Your regular can opener can give you a smooth edge
My favorite kitchen tool - tweezers (those big ones). IV seen that Joshua and Babish did use those and I bought mine about two years ago - great kitchen tool, highly recommended!
Pizza screen is great for catching oil spatter too when frying (but your wok trick is obviously great for preventing that spatter from escaping in the first place) 👍🏾
Another great video Ethan, glad to see that microplanes come so affordable i'm used to seeing them for upwards of £20 in the shops!
Get a decent brand, some are not that sharp. A dull grater is useless.
Depends upon the metals/composites used. Can buy them in the disposable form at the Dollar stores, lol.😎
Rice cooker and mandolin are my top two tools in the kitchen
The small glass bowls are so incredeably useful, i use them weekly 💙
Pro tip for mortar and pestles: get them at your local Chinese supermarket. They’re super common in Chinese households and I got one for $10
I got a squirt bottle for oil a while back and it was one of the best purchases I've made. It just makes to so much easier to oil a pan and to drizzle a consistent amount.
Get the Zyliss garlic press. Its engineered perfectly. You can mince garlic skin-on or deskinned. I’ve used cheap garlic presses and they can’t handle the skin so the flesh comes out of the top, or ... there’s a plethora of engineering issues. With a Zyliss I lit haven’t chopped or minced garlic since I can remember.
Fuck man, it took me years to finally find a micro plane, I don't even care if I payed too much for it. Grating garlic and zest right into my food is the tits and I love it.
Bench scraper is a safe option for smushing garlic for those that are a little worried about the knife edges. Put the handle on the counter and the blade on the cutting board.
For the tiny bowls, I use rammequins. They go in the microwave, oven and are great for holding small quantities of food. They also can be free if you buy frozen crème brûlée, most of the time, they come in glass containers.
Bench scraper is the real MVP here
The aluminum pizza thing is really similar to the grate in the air fryer!
Hey, your style of putting the music background into the video is fantastic.
Surprisingly I already own all of these, but nontheless the vid gave me some new ideas of what to do with the tools. Keep it up Ethan!
Smooth can opener, I didn't know that. Gotta get one!
I'm super wary of can openers because I've had like three of them crap out on me. I got my grandma's old opener recently that works like a TANK. Thing is so clean.
But the smooth edge feature looks pretty nice, not gonna lie.
Great channel, a word of advice on using the microplane just tap it instead of using your finger and everything comes out cleanly!
I would put a mandolin on that list. I put off buying one for quite sometime because they are scary but dang it's a neat tool.
love how practical these suggestions are. great video!
Nice gadgets, my favourite is a Tube Squeezer.
Completely agree about the granite mortar and pestle.
However, it should noted that they are not "ready to use" right out of the box. They require "seasoning"...
The goal being not to have granite dust end up in your food. TH-cam has many videos showing various methods to avoid this.
Plan on spending at least an hour or more to prepare the granite. I spent over ten hours on mine before I felt that mine was safe to use. But, it wouldn't surprise me to find out that most "seasoning experts" would say that I was being excessive/over cautious.
Just my two cents worth.
I picked up a bench scraper recently and it's one of the best purchases I've made in a long time lol. it's super handy and i think I've used it daily :P
My addition:
• Core thermometer - essential for cooking meat
• (potato) peeler - less waste in prepping veggies
• high temp spatula - scorching plastic is disgusting and on a daily basis the most used tool in the kitchen
• electric coffee grinder instead of mortar and pestle - perfect for rubs, spice blends, dressings,… you name it!
• wire whip/whisk - every sauce or batter needs a fast whisk to get a light and silky mouth feel
…
I have a few problems with the smooth edge can openers:
1) They don't handle all cans. The mechanism depends on the lid being a certain depth below the sides of the can. If that lip is too narrow it just won't latch on to cut, so you may need another can opener on standby. They are fairly rare cases but you may have to watch out if you're trying to open something particularly old or imported.
2) I do miss being able to quickly drain canned foods with no mess and without having to wash a colander.
3) It deprives me of easy access, and surprisingly effective, throwing weapons in the case of sudden ninja attack.
You're right on the money on this one... (although I don't know about that can opener... has anybody pointed out that you can use a conventional can opener the same way? You just clip it on a can horizontally instead of vertically and you can get the same clean edge, if that's what you want, but I digress).
It's worth noting that most of the gear made for professional kitchens absolutely lays the boots to most of the garbage made for the "home kitchen". It's usually not as aesthetic, but if you need things that actually work, a kitchen supply store and brands like Winco are your friend.
The only thing I'd add to your list is a cleaver, if you do a lot of butchery. I got tired of messing up my good knife cutting through chicken bones, so a $20 Winco cleaver has been a godsend.
Those micrograters are super easy to clean too!
Holy shit I never thought about using my box grater for veggies. I appreciate the tip
this was super useful! Great video topic, thanks for sharing :))
Check the dollar stores near you. Got a microplane, ladle, mesh splatter guards, bench scraper, and more for a buck each. The bench scraper especially as it's just a rolled sheet of metal, no need to spend >$5 on it.
A good list there Ethan.
The bench scraper though, I've been using a chop (flat edged meat) cleaver, and it doubles up as a veggie prep knife as well. Probably not for everyone, but if you're limited on space or don't like clutter it is a viable replacement.
if you use the blade end to scrape up food it will dull your edge
@@JeremyForTheWin Not an issue. Not had an issue with that. The vast majority of the food is cut prior to scraping it up, and the knife is kept sharp as anyone would normally do so.
@@simonj48 Good! Not everyone is as diligent with their tools.
The microplane has certainly been a helpful tool ever since I picked one up.
You can get a box grater that has a microplane built in. So add a kitchen scale. I’d drop the aluminum rack in favor of a bake tray with a rack or a pair of tongs. I’d rather have an IR thermometer than a squirt bottle.
Re: Can Opener - the other nice thing is that the lid can be put back onto the can
Only problem with using this to puree garlic is your hands smell even more of garlic than they would with other methods.
Keep a "sugar shaker" (those diner style containers with the metal flap lid on top, usually used for sugar) of baking soda by your sink. Sprinkle on hands, add hand soap, and wash hands as normal. Works really well to get rid of smells or grease on your hands - though don't do it too often or it might dry out your hands. It's also helpful to shake some into a particularly greasy/smelly/burnt-on pan before you wash it.
4:37 I physically recoiled from this
I would add a Y peeler to the list. Great video as always.
Definitely have been thinking of the squirt bottles, and I should pick some up.
I got my first clean edge can opener in college by accident. I spent wayyyy too long trying to figure out how it worked. But then, once I did, it was magical and I never went back
OXO brand, and ditto trying to figure it out with my then-17-year-old son.
The OXO handles are not held at 90° to the floor, but parallel, aka horizontal.
Although a little more expensive and likely less durable long term, I have an electric can opener with the flat edges and can confirm that its 100% worth it over traditional can openers.
Was it the OXO brand?
Should come w an instruction manual or HOW-TO vid, right?
what about those little sheet pans you use all the time? got a link for those?
Blow torch. I used it to chat chicken thighs quite a lot.
The can opener is way safer. I got one after I severed a tendon in my index finger on a sharp top I removed using the traditional opener and will never look back (other than looking at my scar and remembering how stupid I was!).
I must ask, how do you make a sharp edge? Are you cutting horizontally?
In the decades I've been cooking, number of times I've caused myself to bleed with a knife: 2 or 3.
Sharp can lid: HUNDREDS. Thanks for the link, I'm buying one.
A thing that I find Realy under appreciated are cooking chopsticks.
They are useful (almost) everywhere.
The most obvious thing would Probably be stir frys.
But also making scrambled eggs is way easyer with them, stiring a sauce, Tasting your food for seasoning, just pick something up etc.
Its the more delicate version of tongs in my opinion.
I use them almost all the time.
Tip to get garlic etc out from the bottom of the micro plane: just whack it against the cutting board, basically all of it will fall out!
ATK just rated smooth can openers a bad lol had 1 for 15yrs!(QVC)
Silicone spoontula!
It's just the best for scraping every last bit of leftovers from the pan, as well as just great for stirring.
Don't lick it though, tastes weird!
Nice handy list. Mortar and pestle doesnt seem available though...
Bro have you thought about making a skill share class? Apparently those classes are great revenue generators
I can give you an idea, to make a perfect fluffed roti, use that pizza wire mesh on the stove, the roti won't tear, that's how I make them, they always come out floffed amd round
Dude, silicone measuring cup is the most useful thing in my kitchen.
I've never known how to use the tiny spiky grater on the box grater, ...any ideas?
I believe it's for making puree out of things like apples or something like that
@@88Timur88Bahmudov88 thanks
You're using the rasp backwards for zesting. You should use it on top, like bowing a violin. That way you see where you see what you remove and can avoid the pith. Chef John Pierre demonstrates how much better that method is. Cheers!
Amazing tool : a colander that attach to the side of your pan/pot. It reduces the amount of dish you have to wash, and it's safer than using a lid. And... it's cheap ;-)
I'm surprised that a large microplane + small microplane hasn't replaced your box grater. I ditched mine a while ago and never looked back
Microplane makes a box grater. 🤌🏻
Okay Ethan..you put this video together due to a question that I asked you last week about the single plane cheese grater..those box graters are hard to keep clean..you use a single plane cheese grater in the Chicago pizza video.. that was the question I still don't have my answer & I need Executive Producer credits for this video
I’m curious to see what kinda knives you use and what you would recommend
You really only need 3: chef knife, serrated bread knife, and a paring knife. A chopper isn't a bad idea as #4 but the first 3 are all you really need imo.
Sauce waste...as he wastes sauce.
Haha kidding. Love this channel