ESSENTIAL Kitchen Tools Under $25
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- เผยแพร่เมื่อ 17 ต.ค. 2024
- Click snhu.edu/BrianL... for more info on SNHU. Thanks to Southern New Hampshire University for sponsoring this video. In making a list of the most essential kitchen tools in my home kitchen, I realized that a lot of them were also super affordable. Here are my top 6 (sort of 7) can't-live-without tools under $25.
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Thanks for checking out this video. Let me know what inexpensive tools you use that you'd add to my list!
Silicone spatula, whisk
Thermopop thermometer. It's 30 bucks but makes cooking less stressful and deep frying possible
@@justinchen6418 I’ll check it out thanks
Boo. This is nothing a disguise for your amzn affiliate items. Shame on you. #ad
I unsubscribed
I'd definitely put a meat thermometer on the list! As a home cook, it's really useful, especially when I'm cooking in the oven.
The Thermoworks Pop, Dot, and ONE. basically get used everyday at my house.
So true! And a meat thermometer is essential for cheese making, even simple cheeses like paneer or chevre.
My thermometer is definitely one of the most useful things I own
Agreed!!
I used one of mine to tell how thoroughly heated a reheated takeout burrito was. The possibilities are endless.
Can’t imagine a time before using our kitchen scale. Feels like we emerged from the Stone Age once we got one - especially for baking recipes, I find it totally invaluable.
It's so true, even if you disregard the accuracy advantage, it's just so much *easier* to use a scale. Just add an ingredient to a bowl, zero out, repeat. What's crazy though is when a recipe specifies the weight of dry ingredients but not wet ingredients like peanut butter, oil, sour cream in cups. WHY? Those ingredients are such a burden to measure by volume and you're already asking to weigh other ingredients so I can't understand it.
I just wish mine would store vertically, but the battery always seems to lose a good contact. Ugh!
@@nerdcave0 Literally keep your recipe consistent.
yeah, cause amuricans cant count or add up or barely read numbers that might be the problem
I just wish more recipes would include weights like he does
Lately, I've been using my bench scraper A LOT and think its one of the most underrated kitchen tools. Aside from just being generally useful at what its supposed to do in cleaning up/shoveling stuff from my work surface and for doughs, I've learned that if I'm grating something that I want to store in a bowl/elsewhere, can lay down my bench scraper and use my box grater on top of that which then lets me easily lift and transfer most of whatever I'm grating to wherever it needs to be. Any left over grated bits on the cutting board/work surface are then super easy to clean up too because I already have my bench scraper out lol.
I originally got the idea ~~because I was jealous of~~ from the box grater + attachable tub that Steve uses on Not Another Cooking Show but didn't want to buy a new box grater lol.
Dollar Tree has a all stainless steel bench scraper for, well, $1.25 these days. Works great and is very sturdy. Got 2 of those
When I’m cooking for a bigger group of people and prepping bigger amount of ingredients, I always take out my stainless steel bench scraper.
I find it saves me a lot of time for transferring ingredients. Especially for smaller stuff from the chopping board.
It’s a better tool, than say a knife to do this, also less risk of messing up the cutting edge of a sharp knife.
I use it from time to time for everyday cooking, it just depends on what I’m making and if it will save me any bigger amount of time.
What a great idea! Thanks!
This is such a good one. Only way I can make pico de Gallo or chili
I wholeheartedly agree with your suggestions Brian. The one tool I would add is a hand lemon squeezer. I was given one as a gift a few years ago and it has become an indispensable part of my culinary arsenal. About 15$ on Amazon and worth every penny.
I found 2 stainless steel bowls at Goodwill. 10" & 8", both for $2 total. Best Kitchen Find EVER! I use them for everything
I learned how important a scale was for cooking and baking when I moved to the prairies. It is a crapshoot measuring flour by volume in a dry area. Or if you scoop your cup into the bag and call it good. You aren’t getting an accurate measurement of flour at all. Flour in arid regions will be dry, denser, less fluffy and your baked goods will likely not turn out like the recipe intended as you are likely adding in more flour by weight than you are required. I figured out why my baked goods were turning out hard, dry or chewy instead of fluffy when a blogger from the US prairies mentioned the importance of measuring by weight, not volume. Plus, it’s really cool!
I just watched the Smash Burger video in which you point out that you're not in favour of owning unnecessary one-use appliances and it's make me realise that I'd love a full kitchen tool list. Big tools, small tools, variety and number recommendations. Ultimately everyone will have to make their own, but I feel like yours would be an amazing guideline for beginners.
Hey Brian. I work in live events (i do lighting and not audio) but I just wanted to say that its awesome to see how far you've come with your cooking channel. For a lot of us touring crew, it's hard to imagine a life outside of our jobs. You've proven to me and many others that even if you go to school for one thing, and end up doing something else, you can still be successful, intelligent, and help other people. Cheers to you, and I hope someday I still get a chance to hear one of your mixes :)
This is a good l list. I might add an immersion blender too. I was able to pick one up for around $25 and it has been great for making dips,dressing and sauces (smoothies)
I have a KitchenAid one that's got a whisk head and an immersion blender head, it's strong and sturdy. Makes making sauces and blended soups a breeze
I'm so happy you mentioned the kitchen scale. I drive that point home to just about everyone I talk to about cooking. I use mine nearly every single day.
I also love my bench scraper.
My very pretty and on sale scale is coming out soon, I promise me.
I use a scale too but I'm not sure it's accurate to the gram. Any suggestions as to a particular model?
@@ejgoldlust I use a Taylor 1250BKT for small amounts (
A tool i recently acquired and really enjoy having in the kitchen so far is a rough vegetable cleaning brush. For my personal taste I enjoy most vegetables with the skin on such as potatoes or carrots. The brush makes sure I get all the sand out easily and saves me the trouble of peeling. Also works great for cleaning mushrooms!
and more nutritious for you
Same here! Such a great investment in my kitchen.
How about a recommendation for one you like?
What vegetable brush do you use?
You can also use a dedicated Super Daddy Sponge. Moisten with cool water to keep us stiff and scrubbing will be a breeze!
A mortar and pestle would be on my list. Some of them may be pricier than $25, but they're really worth it. It's my tool of choice for grinding fresh herbs and/or spices. Cheers!
Good one, Yann
I've said this before, I'm so grateful your recipes are in metric. Also your use of deli containers for prep inspired me to not immediately recycle those that I bring home. They get a good hand wash and at least one more trip around the kitchen before going in the blue box. I really like the good quality squeeze bottles for around the cook area too. They are inexpensive and save me carting around giant bottles of oil. It's fun to go to a pro cooking store if you have one nearby, it feels like stepping into the members only area.
Those deli containers last. I keep them til they break or get funky. But only use for storage, never heat in them.
the fact that you take the time to do all this beautifully shot and informative cutaways to show these products is insane. soo much passion and hard work. i def will be sure to sure your links when i can purchase some things. it's not much but hey! thanks for all you do, binge watching your videos today! found your channel this morning from your viral bread video when i searching for...bread videos. :O
Couldn't agree more about the scale, ntm measuring in grams, SO much easier & more accurate. Thanks for all the recs!!
Great list of essentials! I also love my silicone baking mats. I use them when I cook anything on my half sheet pans. They’re wonderfully nonstick without waste, and don’t curl up like parchment paper. They’re also great to freeze fruits or veggies on, or even melted chocolate for decoration or pucks of cookie dough for later use.
I thought that they were just fancy non-essentials for years, but I was wrong! I use mine All the time.
Thanks for some of these great suggestions.
I LOVE my microplane, and here's a tip: I find lemongrass to be a nuisance to work with; well i tried peeling outer layers and freezing it,
and then running it over the microplane while still frozen and OH MY GAWH it makes these beautiful fluffy little shreds that integrate well into anything!!
I will be trying this next with ginger and galangal. I love these ingredients but only use a little in any given month.
A few years ago I started making it a goal to upgrade my parents' kitchen, one christmas gift at a time. That includes most of the things here, stainless steel bowls, microplaner, mandolin (though since it doesn't get used as often, I went for a Japanese version with a ceramic blade). Good scales and peelers they already had. The bowls are probably my mom's favourite for how useful and easily cleaned they are. They weigh a fraction of a ceramic bowl, and they're more pleasant to use than plastic.
In addition, I'd also add good tongs (silicone tipped for all the non-stick and enameled pans, and long handled for the grill - my choice is Cuisipro), stable ones that don't have any sideways give. For higher budget options, add a really good instant read thermometer and a quality immersion blender.
In my experience the shape of the peeler doesn't really matter that much, as long as it's sharp. There's a world of difference between a new peeler and an old dull one.
These are all good items in the vid and I agree as a pro chef. I'd humbly add a fish turner/spatula and 12" metal tweezers to the list. Before getting them they felt like bonus items, but now they're used multiple times per week.
So true about the kitchen scale! Definitely top on the list. It makes everything so, so much easier, it's pretty much guaranteed success. Using volumetric measurements just makes for fumbling about with various measurements never knowing if you put the right amount or not.
My local $2 dollar store has been the source of a many tools that I just can’t do without! El cheapo digital scales, a small stone mortar and pestle,a spice grinder. Other low cost essentials…a humble glass bar which I use all the time for salad dressings. A ricer for perfect mash/skordalia or gnocchi making.
I agree a 100% with you about the scale, I’m from Spain and we use metric for everything, in fact my mum has always used a scale and I can’t live without it. Call me obsessive but I want my recipes to always come out perfect, even if I make them daily for myself. The rest of the tools look amazing, I’ll definitely check out the mandolin. 💛✨
Hey Bri, you will find the peeler WAY more effective if you hold your thumb against the thing you are peeling. Grip the peeler handle with your fingers but press your thumb into the vegetable, and then pull towards the peeler.
You need to connect both hands. Holding the peeler and the vegetable in separate hands and not connecting them with your thumb is unstable and can lead to injuries and wasted food.
He purposely misused it to overstate the point. If he used the side peeler in the same motion as he did for the Y peeler it would work just as well.
I've used a side peeler for about 35 years. I don't like the Y peelers as I'm clumsy and feel like I'm gonna shave off the skin of my finger. I use the side peeler as I would a paring knife peeling a potato. I can do an entire 10lb bag in no time at all.
I completely agree with you on the scale!! When I started making bread I thought it was stupid but now when I look for recipes online I pass over the usual American recipes and look for one in grams lol 😆 bread last November 😆
I stumbled into the pizza pan lid solution a few years back when making dough. It's a perfect solution. I'm glad you found it too.
Great vid Brian! I like the non-recipe videos thrown in here and there, and I also have an obsession with kitchen tools so this was really enjoyable to watch (even though I already have all of these :P )
Mortar and pestle
Grinding spices. Guac. Pestos. Curry Pastes.
It's the tool you didn't think you'll need, but once you have it it changes your life and you cant live without it anymore
I soooo agree! I love mine from Amazon😃
in South Asia and even the South East of Asia, a mortar and pestle is a kitchen essential.
take it a step further and go with a molcajete!
I have that bowl off Brian's recommendation and use it literally every day. I keep it at hand and can just dump whatever I need to in or out of it. Cleans with basically a rinse and swipe. Highly recommend
Speciality coffee converted me to a scale cook and I haven't looked back! Your bread dough reinforced that, thanks!
Why you don't have a million subs is crazy. One of the best informative cooking channels out there. Thanks!
Agreed, fantastic presentation and very informative. My guess on the low subscriptions: use of the metric system. Gotta remember how lazy Americans are, even (or especially) chefs/cooks. Simplicity is the most important factor and if it takes more steps, like to convert from metric to imperial, many simply won't do it. Being na American home cook, I, too, don't usually fool with conversions with so many other cooking "show" options available. /just my couple of pennies.
Especially the microplane and the mandoline are a must to me. (that scale is also interesting, but I don't use a lot of recipes that use cups/spoons)
I can't live without my bench scraper. It cost less than five dollars when I bought it over 20 years ago and I use it every time I cook. It can cut, scoop up vegetables, transfer spices, clean the cutting board, chop things, etc.
Aside from the pizza peel, I have all these items! I'd include deli containers, masking tape and marker for labeling, and a small citrus juicer that also measures the juice. Since I use a lot of tofu, I also find a tofu press to be invaluable.
I second the masking tape and a marker! 🙂
I have two of the ss bowls. When I'm trying to get my dough to rise in my cold house, I make a warm water double boiler type system, with a plate lid. Works great.
personable, and a good cook and teacher
Tools depend on what we cook. Mellon baller scoop is a must-have in my kitchen! Make sure, you buy the right one - it must have holes and sharp edges. This simple and inexpensive tool is so handy not only to make garnishes but also for hollow jalapeno peppers, as capers serving spoon from very narrow jars, remove stems from strawberries, make stuffed potatoes and more!
+1 to that exact mandolin. Had mine for 8 years and use it nearly daily.
Quarter sheet pan -- from doing prep work and laying out ingredients to using it to bake stuff on the weeknights
Good call! And they're small enough that even if you live in an apartment with minimal counter space in the kitchen, they don't take up too much space!
Bench Scraper/dough knife easily. Such a versatile tool.
I got the OXO goodgrip side peeler and I love it.
Sometimes with Y-peelers I feel like I have to have such a long range of motion when peeling long veggies, so I kinda preffer side-peelers
I have been binging your You Tube videos today... thank you for the links in them for products.... Amazon should be thanking you as I binged shopped after your videos.... BUT those who eat my cooking appreciate what I learn from you!
Love the lid!!! I use a plate for now so checking that out
I use my Japanese Y peeler to also thinly slice cucumbers for salads. They taste great!
I have a digital scale which I use all the time and a Japanese mandolin, as well as a Microplane but I also have a Japanese mortar and pestle which is great for small jobs.
I'm with you on the Y-peeler. When I use a straight peeler I worry that I'm going to peel my thumb because I have to hold the vegetable (usually a potato) by the end. And when I have to hold the already peeled end it's slippery. With the Y-peeler I can cup the back side of the vegetable in my off hand where it's safer and easier to hold.
I agree an evaluation of thermometers would be worthwhile. The IR types I find useful for quick surface temp applications. But cable and probe types are useful too.
I use a cream separator when making cream products. You have to heat the milk to slightly over 100°F. I use a cable-probe type get me to that temp, and then and IR type to monitor the cream and skim milk outlets.
What I wish a thermometer had were high and low temperature alarms. That would be a huge help when you have dual Temps you need to know you are crossing.
The best stainless steel bowl lid is a slightly smaller saute pan lid, which will fit inside the bowl. Mine are 13” and 12” with no gapping & doesn’t slide off.
I just use a plate. One less thing to have
This was good, Brian. I really like the Oxo peeler. I have the other and I mostly use the Oxo. Actually just about all Oxo tools--like spatulas, graters, etc. I prefer a hand held grater over a box grater--grate over a bowl or pan or plate. So much easier and easier to wash. Also a container with a lid for salad dressing so I can shake it. It's easier than the whole whisking thing and you can use EVOO. BTW, I would love to see one on pans/pots. What's a nice little minimum collection?
OXO is cool brand in that all of their designs were created to be easy to use by people with arthritis and/or limited hand function. That's why their designs are kind of chunky with larger grips and a bit longer leverage than other tools
Sheet pans are up there with those stainless bowls in terms of high utility cheap tools. At least 2 each of the Nordic Ware half and quarter sheet size (with racks is ideal). Roasting, baking, serving platter, resting or storing partially prepped ingredients- these things are indestructible workhorses.
Cast iron pan
Food processor
2 very good knives - 1 for chopping, one serrated
A Flat Whisk is something I found and use it all the time. They work much better than a round whisk. It is something I can't do without. i have 2--a small one and then a larger one. To me they are a necessity. Another think I like is a Danish dough hook. it is mainly for making bread. It is also great for doughs like muffins or cakes--so you don't have to pull out your stand mixer. I agree with the people that mentioned a bench scrapper. One other thing is my Oxo multi timer with a key pad. It is much easier to use than having to hold down a button for a long time.
A one-half sheet pan and the corresponding silicone pad for said pan are great and under $25
Wooden chop sticks for me. I don't cook with them for everything, but they are actually pretty good tools for stiring and especially noodles. Bonus is you can use them as eating utensils when you are done.
I also really like having storage containers that are uniform, easy to clean and stack very well to store easily.
The kitchen scale is so incredibly useful and I use it for things that aren't even strictly cooking related.
The bench scraper has to be a contender for best bang for the buck. Whether it's dealing with doughs or picking up diced onions to sauté, it's an incredibly handy tool.
I completely agree with your recommendations about the scale. I just bought an Escalia since I wore out my old scale. Using weights rather than volume has made cooking less messy, more fun and results more reliable. I do have to say, I cringe in fear every time I see you use the mandolin without a hand guard. Apart from cutting bagels, that's got to be the most dangerous activity in the kitchen. Be careful!!! :)
I agree about mandolins being scary! The 2nd worst injury I've ever seen in a kitchen came from one, a prep cook took the entire ball of his hand off while doing tomato slices for burgers. (The worst I saw was a girl I worked with drop her drink- a very large cup full of ice and water- and most of it splashed into the deep fryer... The whole thing boiled over onto her, soaking her from the waist down in 375°F/195°C oil. It was horrific, truly one of the worst things I've ever seen.)
@@Nathan_Talisien OMG. How horrible!
I have both types of peelers made of solid metal and I love them both but use the regular one more as that's what I used growing up. My regular peeler is the Oneida brand and I absolutely love it and use it more often than the Y peeler, probably because I'm used to that kind of peeler growing up. I don't have a Vitamix, but do have a 900 watt NutriBullet (beautiful rose gold color) that is one of my most favorite kitchen tools, especially for making smoothies and small batch hummus. Most of my bigger kitchen gadgets are packed away and I don't want to bother getting them out and unboxing them so the smaller ones work well for my small kitchen.
The OXO good grips side peeler is nice and sharp, makes things easy to peel.
I'd recommend that one, it's pretty cheap too.
Another youtube cook i started following recently uses a scale fore everything and in my binge watching has never explained the reason in a video I've watched yet, so thanks for that! At first it seemed odd, but now seems way more logical.
Fully agree, inexpensive but absolute essential kitchen tools, and a high quality Dutch Oven. Makes cooking so much more fun
Bench scraper is indispensable, use it for transferring vegetables. mini spatulas, and mini whisks, use em all the time. Also steel ramekins - all the time, so useful for prep and for serving condiments
ADD 3: Less is more. I consider myself a "pro home cook," been cooking for myself since I was 6 years old and I am now 53, PBS food show junky way back in the day, etc. For years, I could never pass up any kitchen gadget, knife, etc., and friends and family would never stop bombarding me with kitchen gadgets and cookbooks. Wisdom of age, and clearly apparent from Brian's kitchen: LESS IS MORE. Cluttered knife drawer with 17 random knives is now a wall magnet over my stove: 1 good chef's knife; one semi flex boning knife; one serrated slicing knife; and one cleaver (because they are fun as heck). If you have not used it in 3 months, and it's not a family heirloom or Thanksgiving one off: take it to Goodwill!
If you click on the link for the pan/lid amazon mentions for frequently bought together are the bowl and peeler.😅 I think Brian is pretty popular!😎
Your knife post got me looking for my Dexter Russell, forgot how much I enjoy it.
Agree on almost everything... Only dispute is Y-peeler, it's more uncomfortable for my wrist. A sleek, sharp Swiss "traditional" peeler is more comfortable for me, like whittling, and thus faster. Still about $12. Semi-related, I find wooden peels the best for building and launching pizzas. Thanks for the great video.
Well I just found your channel and I am loving all the very practical advice.
I get teased for my collection of stainless bowls from the mother 24" to my little 4" (cereal bowl essentially), The range is fat at the 12" mark with 3, but one each of the up and down sizes and they all nest well. Everything cleans well and holds warm/cold without issue.
I know that I *should* move to weight-based recipes because science, but man it's hard to change.
Thanks for the list. I'm curious about different spatulas and other spoon type tools you think are useful when cooking in a non-culinary home.
Excellent vid Bri!!! No fluff what-so-ever. I bought a Y-peeler 25+ years ago. It has a ceramic blade that never dulls. The only thing I'm missing is that stainless bowl cover. I plan to slip one under my shirt the next time I go to Pizza Hut! I'll tell em "Brian sent me" if I get caught. One thing I find essential is a set of tongs. The spring always rusts and breaks, which actually makes them much easier to use. Usually find them under $10. That julienne Y-peeler you use in several of your vids is sweet too. THANKS BRIAN!!!
Thanks to this guy I learned how to make bread (ciabatta) and deep dish pizza! Thanks man!!! Could you make conchas (pan dulce) for your next video?
I started using a scale while dieting, and in my baking I have never looked back. Recipes by weight are AMAZING, and I've started to get annoyed with cookbooks and websites that don't offer their units in weight. I have a smart speaker in my kitchen too which helps for quick conversions. FWIW, I just replaced my kitchen scale with an OXO 11lbs digital. It was *not* inexpensive ($52, IIRC), but it's accurate, has a backlit display, and good turn-off time. There are plenty of inexpensive scales out there that do the job well.
An essential low cost tool in my kitchen: A clear round plastic lid from a Chinese take-out lunch.
It fits many of my ceramic bowls perfectly and I use it as a spatter guard when I reheat meals in the microwave. It goes on & off in a jiffy and I have been using the same one for at least 5 years now.
Lol I have something very similar. I have a one-off plastic takeout container of unknown origins that is the *perfect* size to make a quick microwave egg pattie for a breakfast sandwich. I've had it for like 10 years lol
I have been using Y peeler made by Amana for I don't know how long. I cannot begin to think about how many pounds of potatoes, carrots, and cucumbers I have peeled with it, it is the best. You are so right about the hair.
Brian, I am sure you probably already know this. For the y-peeler. If instead of just a downward motion... if you do a down-up motion; up and down in one stroke... you can double your speed. Takes a little bit to get used to but its pretty amazing speed improvement.
I've seen people do that; it looks a lot like the same motion you use when painting walls and such with a brush, just on smaller scale. If you can use it well, it really *can* boost your speed. I'm not really comfortable with it, myself... I've got some nerve damage in my dominant hand that makes it awkward to keep good control and still apply enough pressure on the up-stroke..
Love the pealer - can‘t live without the Kuhn Rikon pealer 🥰
for essential tools it is good to have backups. if you have only one chefs knife you will never get it sharpened because then what would you cut things with? the best thing about these value knifes is you can have 2 sets, one to use and a backup to use when a knife is being sharpened or when you have a helper in the kitchen.
Just a novice here but surprisingly I have a number of the gadgets you showed... definitely need to acquire a scale! Thank you for the tips!
Love this video. Just ordered the peeler, microplane, lid and mandolin!
I love anything you do partly because I love the sparseness of your kitchen. And, because your video content is so enjoyable and useful 😀.
My favorite is flexible cutting mats I like the ones from Ikea they dont warp after washing as much and are great cause you can just chop everything up and bend it to get it all in the pan easily. cheap too. But they do get tore up after awhile if your hard with the knife.
Great information! Thank you for sharing real advice for us home cooks.
Funny thing is I got in one of my few arguments about peeling ginger at culinary school at Forest Park CC with a chef instructor. I think have eaten your food in STL at some point. I enjoy the videos keep up the good work.
I never use my bench scraper. I probably will for bread eventually. Try this: put your cutting board at the inside corner of your counter, so it's extending beyond the corner, changing the shape you see from above from a "square's quadrant" to an "octogon's quadrant", if that makes sense. Then your cutting hand holds a bowl under the edge of the cutting board, and your messy/food hand pulls the food off the board and into the bowl. I'm still experimenting but I like this setup.
I have similar bowl and a pod of the same size so I use pod lid with the bowl. It’s a win
2 of my favorite things in the kitchen,
My chef knife that cost way too much, but I couldn't live without, still razor sharp after 5+ years
My Rock Frying Pan, again, cost too much lol, but i love it, nothing sticks to it and I use it for everything for the last 5+ years
I would only use a mandolin with a guard! They are great for paper thin cucumber sandwiches. Thank you for the video.
Your bread knife you suggested months ago....I purchased and wow GREAT KNIFE
I love the Y peeler I have so much that I have two of them. And I love my scale now that I have one. Great suggestions!
I got a really nice french mandoline at a thrift store for 8 euros, it was new and with all the accessories. New it's like 200 euros 🤯. Best thrift store find ever
Scales are vital to any cooks kitchen. I would also add a thermometer. You don't need a thermapen. I have small digital poke on and it's great for meats and baking and just overall easy as hell to use and clean. It was like ten bucks or less.
We also have a set of bowls that all came with tightish fitting lids. The entire set cost us 40 something, but now we don't need to worry about any type of plastic wrap like ever. We've had the same roll for tow or three years now...
I'm not sure I have anything else that's super versatile and sub 25. Maybe deli containers?
Invest in an oyster shuckers glove if you like a mandolin! Best and safest thing to hold what you are slicing!!!
Kitchen tongs are my absolute go to (if they can resist heat). For nearly 5 dollars, it's a great tool to have (some people use to flip steaks with a... fork ; sad).
Thanks for cranking out the content Brian!
and thank you for watching it!
This is great content! I'm probably gonna pick up 1 or 3 of those because of your videos! I greatly appreciate your attention to efficiency as someone who wants to eat good, but also spend as little time as possible in the kitchen.
My favorite thing for salad on the mandolin is brussel sprouts… yummmy in salads, very healthy. I’m now going to buy this one. Thank you.
I want the peeler, the mandolin (mine is getting dull), and possibly the scale. Great vid
I use a kitchen timer almost every time I cook, also I am a big fan of baking paper ❤️😃
As a college student soon to graduate I'm looking forward to not having to share kitchen space with my roommates. Videos like this help me figure out what I might need to get myself for cooking when we all take our separate kitchen parts when we move out. Thanks for the video!
I really like have a bench scraper for quickly transferring vegetables to a pan and quickly cleaning up. Other thing that has boosted my cooking is an oven safe frying pan
Thank you Brian your list included all the items I was curious about watching all your videos 👏🏾
I absolutely agree with the peeler and stainless steel bowl. Thanks for the other tips.
1/2 quart mason jar + vacuum cap + small vacuum (mine came with my vacuum blender) = microwavable, freezer-safe food-preserving non-plastic container
Lights. Pay attention when you are cooking. Any places where it's a little difficult to see? Install lights. I may get a battery-powered one installed inside a cupboard where it's hard to see the caps of my spice jars.
8:28 talking about scales and being scalable, nice pun there bri!