Love the vid but as a retired pro there’s a few that I was surprised didn’t make the cut: 1. Tongs silicone tipped or not; the tool i use the most often. 2. A ladle for serving soup,sauce or stew 3. A digital scale for accurate measurement in baking & recipes that use weight versus volume. 4. A sturdy colander for draining pasta or rinsing veg. Buy a metal one it’ll last forever. 5. Immersion blender- a great solution for those who don’t want to drop a bundle on a Vitamix. 6. Set of glass bowls with lids- microwave safe & used for fridge storage. 7. Paring knife & serrated bread knife -chef knife is a work horse but it can’t do everything. 8. Digital quick read thermometer- essential for temping proteins & oil for frying. No particular order or level, just my 2 cents.
A good list of items, but I think a lot of these are what I would call "optimizers". A ladle does a better job than a large spoon, tongs do a better job than a spatula, collander does a better job than just using the lid, the bowls do a better job than just using a plate or a cooking vessel. Paring knife, bread knife, thermometer, and scale are good for specific tasks, but you might never need them. The hand blender is an interesting one, because a good one with various attachments can do food processing, blending, whisking, and takes up less space than a Vitamix or a food processor.
Recommending measuring cups and spoons to follow the recipes precisely but he didn't even mention a kitchen scale which I'd argue is even more important
Yeah that was the only thing I SUPER disagree with. It definitely should have been added as a necessity for things like baking/bread-making. Also helpful to convert recipes to weight so that eventually you can get rid of the measuring cups (i find they take up so much space and are tedious to clean). Stove-top cooking generally is forgiving if you aren’t 100% perfect on your measurements, and baking tends to need precision beyond what volumetric measurement provides.
I nabbed a 1960's one for $5 because it was in need of repair and according to the owner "heavy and ugly". It's cost me about $50 in parts and paint, and now it's on its merry way to my kitchen once I'm done with the work. It's super easy to find them for fractions of the original price by keeping your eye on second hand markets!
@@CrankstaWho A great buy for you! I have the original paddle, dough hook and whisk attachments and I just bought the pasta making set. It all still works perfectly.
I've said this on another one of your videos, but the sous vide segment reminded me. You should do a food storage video. Like shelf or fridge or freezer. Pros and cons of each. What to vacuume seal. Do you freeze vac seal stuff? Does that make it last longer? Does the plastic have a shelf life on its seal? I feel like there's a whole video's worth of content there. I'd watch.
Definitely want that video, but I've seen several pretty experienced people on here specifically recommend vac sealing stuff to freeze because of the slightly better freshness and space-saving
My Kitchen Aid is the most used thing in my kitchen - cake batter, scone dough, whipped cream, meringue....it just does everything. I was very lucky because not only was it a Christmas present, my family has added to it over the years by gifting me the attachments. I have so many of them, but the pasta ones are especialy loved in my house. My partner makes the most delicious spaghetti bolognese.
This list is wild. One second it's very specialised hardly used things like smoker gun, next second it's something trivial like cutting board, bowls and metal spoons... Yet so many obvious things missing such as a scale.
@@maksimfedoryak You still should have it. And it makes you able to actually use recipes from more then just the US it is an essential tool for the kitchen.
@@maksimfedoryaka scale is far more useful than measuring cups/spoons. You can use a scale in place of cups/spoons. Not necessarily the other way around. Not only that, but weight is more precise than volume. So it makes your cooking better.
@@cameronmccoy5051 there are 300 millions ppl, that are using literally medieval system of measurements and for some reasons their state is pinnacle of human civilization (rather pinnacle of oligarchy 🌝👈)
@@maksimfedoryak While I do agree generally speaking that metric measurement is better, that isn't what I was talking about earlier. I was speaking on Volume vs Weight. Whether that be cups and teaspoons or liters for volume and pounds or grams for weight. A good example is Salt. A teaspoon of salt (or 5ml) is going to be very different if you're using kosher salt vs sea salt vs table salt. Hell, even one brand of kosher vs another brand will be made differently and thus, the crystal shape and size will be different and that affects volume. Wheat flour is even worse when measured by volume because it settles and compacts.
A good cotton kitchen towel is quite essential to me and versitile too. You of course use it for drying. But also quickly clean up, if you spilled something on your table or when arranging a dish. You can fold it and grab hot things. Or if your cutting board is sliding around when chopping, you can put it underneath to make it stop sliding around. I find it handy when cooking and keep one close by.
My guy mentioned a smoking gun, ice cream maker, and pizza oven, but forgot a scale, glass mixing bowls, tongs. How does his channel get so many views with advice like this?
@@JoelReidI have cups and spoons, but hate using them. I'll usually google the cups to grams conversion for the ingredient and weigh it - less mess, less to wash, more accurate 👍
I use my kitchen scales a lot. I consider myself a competent cook, not very adventurous. I'd suggest at least 3 good knives, perhaps even a couple of chopping boards are essential, as are 3 sizes of saucepan for different dishes.
One thing I love about cooking is how if you think outside the box or if you're eccentric enough you can make things work. Some of these tools just make the process easier, Ill never be as good as a cook as you Joshua but you definitely give me confidence to push myself to learn to be a better cook
I was going crazy about how often i have to sharpen my knives..... side eye to the bamboo cutting board. Never heard about this, makes a lot of sense. Thank you so much, me and my knives will be a lot happier.
I love my microplane. I've started buying bags of citrus and washing, drying, and zesting them. Then I juice them. I lay the zest on a parchment lined baking sheet and put it in the freezer to freeze and the juice in ice cube trays and when everything is frozen I put it in freezer bags for fresh juice and zest whenever I need it. I also live by my kitchen scale. You will not believe what a serving size of something actually is until you weigh it, it's actually kind of sad 😂
@@TheSleepingonita microplane? He shows it in the video when he's zesting the lemon. You use it for zesting citrus, you can finely grate hard cheeses (you can try soft as well but it makes a mess) you can use it to grate spices like nutmeg. I also like to use it to grate garlic when I just need a little and don't want to pull out the food processor. It's like a cheese grater on a smaller, finer toothed scale
I just call it a grater. We have those ones that stand up with four sides, each finer than the next. I do cheese, zesting and nutmeg etc on it. Had mine for decades.
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My Kitchen Aid was my mother’s from 1982. I’ve been using it 20 years now and it works great. Best kitchen tool.
This video should be sent to anyone you know who is getting married and wants suggestions to give to people who say, 'So, what do you need?' The one 'tool' NOT on this list that I got at a bridal shower in (ahem, mumble, mumble) 1977: a flip top garbage can and plastic liners. Most of the small tools mentioned in Josh's list were also in that garbage can. The lady who gave me this gave the best gifts, ever. Also: KitchenAid mixers - in total agreement with Josh on the usefulness and longevity of this. I've been using mine since 1980. You do the math. One of these days, I'm going to take it apart and clean out the motor, but along with having a set of attachments that go on the PTO in the front: cakes, cookies, quiche, breads, tomato and fruit processing (one note: do NOT try to use the veg strainer attachment with grapes that have seeds, they will cause it to have grape seed constipation and will explode - ask me how I know), salsa, hot sauce, pasta. Before I indulged myself and got a food processor - it was this and a knife. Also - if you can, get an extra bowl - if you make anything that requires beating the crap out of egg whites first (chiffon and angelfood cakes, marshmallow, nouget, etc.) and then making the rest of the batter and then folding one into the other, having an extra bowl is really great because you don't spend time transferring job one (egg whites) into a separate bowl, washing the first bowl, doing the next mix and then adding one to the other. A real time saver.
If you have the 5 qt tilt head KA mixer with the stainless bowl the glass 6 qt bowl for ~$35 is a great add on accessory. Don't throw away the stainless bowl.
I’ve had my vitamix for 14 years and it’s thrived in 3 countries and currently destroys all in its path even though it’s the wrong current and it lives with an adapter. A beast of a machine. I have zero regrets for that purchase. 18:56
Absolutely loved all of this. Thank you! One add that I have found to be top level necessity - An accurate digital scale. Seriously, any baked goods whatsoever cannot happen correctly without one. It also works great for cooking. I live and breathe by mine
Here in Argentina it is very common to have an immersion/hand blender at home (like the Minipimer). They usually come with accessories so you could use it as a beater or a food processor, so it is a single product that fulfills many useful functions.
been watching random videos and the transformation of you going from average weight to bulking and cutting has been a trip. hope its not been stressful
It blows my mind that people wouldn't have baking trays because of how versatile they can be. Also, I recommend getting a kettle! I don't ever use it for tea but I do use it when I need to boil water. It's faster and I only boil what I need.
Yeah an electric kettle is great, saves money too if you have a gas stove! As someone with a gas stove, spending 10 minutes worth of gas to bring a pot of water to a boil is definitely way more expensive than using an electric kettle to bring it up to a boil in a minute or so, especially since I have solar panels ;p
I got an electic kettle as a gift thinking it was a waste but I use it so much... and I don't think I ever used it for tea. For example, I use it a lot to sterilize the glass bottles I use to take raw milk. Same thing for the thermoses I use to make yogurt.
i had both the traditional kettle ($10) and an electric kettle. The electric one was so much better and convenient and none of that annoying whistle noise lol.
I LOVE my electric kettle! Boiling water lightning fast without a pan is a dream! Bought it for $20 about 15-20 years ago still works perfect and I use it all of the time for all hot water purposes from tea to unclogging drains.
Long time listener first time caller - I’d love to see a video on the basics of kitchen “ethics” - how to work around others during holidays, how should I dispose of my fry oil, kitchen staff vocabulary (easy, easy…), what ingredients might I be wasting on the regular, etc.
100% a digital scale. Super important for following recipies accurately. I recommend what I've been using for years: the HARIO V60 Drip Scale, for both quality and accuracy.
As an Asian, I would say mastering 🥢 chopstics saved a lot of money and space at home. Spatula, tongs, tweezer and whisks can all be replaced by different sizes and kinds of chopsticks. Stronger option is the wooden Chinese chopsticks with both round ends. For smalle and fine items, like when working on some details in plating, use Korean steel chopsticks or Japanese sushi chopsticks. Bigger and heaviers items? Go for long noodle chopsticks.
Interesting, though I don't think you can replace whisk for certain things like whipped cream or things that need a lot of air incorporated. I have considered getting some long cooking chop sticks because they seem so useful.
Interesting. I've often watched cooking videos and thought 'Hmm, maybe I could make better use of the chopsticks I have here. They look really good for turning that food.' Every time it comes up while I'm actually cooking though, I go automatically to what I know, which would be what my mom taught me, and not actual chopsticks. I also have some rather short chopsticks, I think, and one pair is metal, but the other pair feels like hollow plastic, so they seem a little ill-suited for cooking.
As someone who has lived in Asia for 20 years and am married to an Asian chef, no, spatulas, tweezers, whisks and tongs cannot be replaced by different sizes and kinds of chopsticks. You can use chopsticks for a few of those things, but they don't replace them at all. Especially when it comes to spatulas, tongs and whisks. Chopsticks are worse at doing what those tools do. Just get the right tool for the job. Chopsticks can be used for a few things, but they'll never replace those tools.
@@zadinal It'll do fine for something like omelettes/scrambled eggs, but whipped cream probably not. Though to be honest I rarely do that, when I do I use a hand mixer instead. Also you can use chopsticks for tasting small items and sauces. If it'll coat a spoon, it'll coat chopsticks just fine.
Potato ricers are great for small squeezing/juicing tasks! The round ones with a fine mesh will hold a standard coffee filter, so load whatever you want, fold the filter over, and squeeze. You can put a rubber band around the handle and put the whole thing in a bowl in the fridge for long extractions. Cabbage for slaw, Greek yoghurt, cheese curds, juicing berries, etc.
I have a food mill and a potato ricer. I don’t use the potato ricer. The food mill is better for mashed potatoes and I also use the food mill to make tomato sauce.
A potato ricer is my next purchase. LIving on a small retirement income I can buy a 5lb bag of potatoes, margarine and milk for under 10 dollars for multiple meals. Will use it weekly.
Great list. I strongly second the importance of a KitchenAid mixer. My sister had rheumatoid arthritis and love to cook. She had limited strength and mobility in her hands, and the mixer made it possible for her to make absolutely anything that required strong hands or the ability to mix for a long time. . A terrific once in a lifetime gift or anyone faces those issues.
I am absolutely shocked that a kitchen scale isn't on here at all. I can't even explain how much buying a scale has changed my cooking and baking. I understand how it wouldn't be for all home chefs but to overlook it on this specific channel which has so many recipes with ingredients measured in grams
@@ahhh-bear if you’re going to mention a chinois strainer, tweezers, sous vide machine and a pizza oven, surely a scale is justified to be on that list.
And this is a guy who is deadly serious about his sourdough and having everything weigh the perfect amount during every step of the process. Insane how he forgot such a fundamental tool.
Agreed, but there's the hidden issue of working in metric for the easiest use of the scale. IMO In closing, I'd like to say: Get over it America! The scale has a short learning curve, and you will be happier in the kitchen. P.S. - Go metric in the kitchen. 🎉
@@chrisehli444 Sadly many of the current models are not built like they were then. Some of the metal gears are now made of plastic, and do not have the same longevity. Possibly some of the more expensive ones, like the Artisan models still have metal all metal gears, but I don’t know for sure.
If I can add one, I'd say a Splatter Screen you put over uncovered pots is invaluable for lessening pan frying oils, deep frying oils , and sauces from getting in every crevasse. It saves you from having to clean and degrease your stove top and surrounding areas so much.
Omg yesssss! I could not agree more. I began cooking more often once the headache of splatters was prevented from the addition of this. Great thinking!
For anybody scared of a mandolin or using a knife in general - I highly recommend cut-resistant gloves. They're an easy Amazon find and are worth every penny.
I'm only 3 and a half minutes in, and this is already my FAVORITE video on this channel. Most likely because I'm a chef and love kitchen gadgets. This is basically a shopping list video for me.
My mom has a first or second gen Kitchen Aid stand mixer. It’s over 25 years old and still going strong. I’ve had a vitamix for 17 years that I LOVE. These two machines have had the crap used out of them and they’re no where near crapping out. They are quite literally the work horses of our kitchens.
I’ve used those Rubbermaid spatulas for decades in a commercial kitchen environment, and the handle breaking off has never been an issue. They are also sealed/fused with the head in a way that does not leave any crevices for food to hide away. I do get your point when it comes to many wood or steel handles silicone spatulas, where the handle simply is attached by friction, and easily slide off. Those are kind of nasty. Another benefit of many of the one piece designs is that they don’t have the annoying lumpy rectangle in the center of the head, so that when you scrape it against the edge of a container, some of the food stays on the spatula. Perhaps a minor nitpick, but it is one of those tiny annoyances in life.
I inherited a LOT of these from my mother's kitchen that I learned to use while growing up.. I get a little mocking from friends on why I have these well made "antiques" but they still work great and I can pass them on to my daughter... or someone else with respect for truly useful kitchen tools. Thank you mama ♥♥
I have more or less everything in the fourth and fifth level; I would add a few though. General must haves: Mortar and Pestle Colander big and small tongs Oven mitts heat resistant silicone or wooden rest for hot dishes Ladle Highly specific must haves: *cooking* chop sticks Sushi roller Bread pan Tupperware/food storage Pie Pan Spiralizer Rammikens/small bowls like the salsa bowls. I feel this last one needs an explanation; it's reusable containers to put pre-measured seasoning and ingredient mixtures in that just make life easier when you're running around the kitchen throwing things into the heat. These are great to just smack onto the counter, while your sauce is reducing, and getting the next ingredients measured and added together to just yeet into it. I'm all about "kitchen flow," making the dish quickly, efficiently, and *safely.*
26:34 this gives me "the real treasure was the friends we made along the way" energy lmao; the best cooking tool is the experience you gain from doing it
I think you forgot Chopsticks as #51. They can be used as a flipping spatula, an offset spatula, a whisk, tweezers, serving spaghetti, to fix your hair when you don't have a hair tie, to reprimand your noisy kids when cooking... The options are endless for this multi-tool!
I imagine they are wonderful you have grown up using them, but if that is not the case, they are about as useful as trying to discuss advanced metaphysics in a language you have only rudimentary knowledge of.
Relieved to find I've got most of these items. I treasure my Kitchenaid stand mixer; we had a bakery and bought it for business. When we closed down, it migrated to my kitchen and stands in pride of place!
@@TheBanancer measuring spoons aren't accurate for all food products, for example in baking a cup of flour can vary as much as 50 percent based on how "settled" it is density is a bitch
Recommending measuring cups and spoons to follow the recipes precisely but he didn't even mention a kitchen scale which I'd argue is even more important
Great video, but I do think one of the most underrated items that should be in every kitchen is a properly seasoned wok. So versatile. Josh almost had it when he mentioned several other pans and pots.
For baking, parchment paper typically produces better results. The smoother surface of the silicone mat makes it tougher for things like cookie dough to rise, yielding flatter cookies. This effect can also cause the baked good to cook too fast. Not a bfd, but just pay attention to whether or not the recipe calls for parchment paper and adjust accordingly. Because silicone is porous and absorbs odors, for those that choose to use silicone mats, be sure to have seperate mats for savories and sweeties. Edit: I have seen the whole video and Joshua brings uo some of my own points about parchment ❤
I'm not sure the effect is because of the smooth surface, I believe it's because silicone conducts heat poorly so it simply doesn't get as warm as fast as parchment paper does.
I have 2 KitchenAids. My Aunt gave me hers, it's from 90s. I use it weekly, still looks brand new, has all attachments & works perfectly. I have a brand new one my husband won at work, it's still in the box. We're teaming it with the other one to make big batches of dough & stuff. I can't imagine not having a KitchenAid. They're actual work horses.
Solid list, but you missed a few * Coffee Maker! * Scale * Air Fryer * Rolling Pin * Mortar & Pestle * Food Containers - I recommend the Ikea glass ones. The largest one works as a casserole dish
I don't bake often but a wine bottle makes a good substitute for a rolling pin, when I so do... But yes a couple scales are important! I have two, one for small quantities, and another for larger.
Air Fryers scare Josh, because they remind him of that time he tried to be a memelord doing the 'hurr durr imma mock this thing'... except he tried it years after people had actually realised air fryers are good, made himself look spiteful and foolish, and rightly got torn to shreds in the comments for his out of touch and petty approach to it.
One of the top vids I seen from you Josh! 1. Scandinavian Cheese Plane - thin even slices with lots of surface area for flavor. 2. Emersion Blender/Wisk luxurious soup and fluffy omelets. 3. Nutribullet for smoothies and quick cleanup.
I don't have a scrap bin. I use plastic bags that come from the supermarket (which I have entirely too many of). Lay the bag flat on the counter, peel the potatoes (or whatever) over it. When I'm done, I just fold up the bag and put it in the trash. Nothing needs cleaning except the peeler.
I'm guessing your lucky enough to not live in New York 😅 on the rare occasion I get a random plastic bag in hoard that thing. It's like spotting a rare animal here 😂
There are also bio degradable/compostable bags you can place in a sealable container to toss in a compost pile (or compost pickup if you live in an area that provides that). We only need to make a trip to our pile maybe once every few days.
KitchenAid mixers are incredible. I got mine 15 years ago and it's still going strong! We use the meat grinder attachment and the ice cream maker attachment on it. I have one of the pasta ones, but I haven't used it yet.
Realistically the mortar and pestle could be replaced with the food processor. I think that is why he didn’t list that. I do agree that a mortar and pestle are better for certain applications though.
@@gergelymagyarosi9285not necessary when you have the chinois. I surprised he did not mention tongs though. I think the garlic press could be a toss up. Minimal knife skills will let you process garlic easily, the micro plane will grate it finely and if you have to process a ton of garlic the food processor is there. With that said I do own a garlic press and a mortar and pestle.
@@christopher5855 not really. Just try it out. Especially things like pesto require a mortar. By definition you can’t make a pesto without mortar and pestle (pesto refers to sauces made in mortar and pestle) and the texture will be way different than anything a food processor or anything else will achieve.
Where is the kitchen scale? Maybe in America you only use this for baking bread, but this is in my opinion more important than the measuring scoops and cups
You only really need the precision of a kitchen scale for pastries and similar baked items. At home, we stick to primarily eyeballing everything. For new recipes we’ll use a measuring cup/spoon but soon after learning it, we go right back to eyeballing it.
We got our KitchenAid stand mixer as a housewarming gift over 20 years ago - we don't have the house anymore, but we still use the KitchenAid constantly!
Something I’m always surprised nobody ever recommends is a safety mandoline. It’s not perfect of course but you get more consistent cuts without putting your fingers within an inch of a very sharp blade.
@@dant1677 yeah you have a feeding chute that lets you press down the food while moving the chute or the blade itself depending on the model you get, do some research on it for sure
@@xionmemoria 0:30 , level 1 is at the bottom, which is in green, which is what he's referring to, which are in no way foundation items, which is what he says. Look at the Maslow hierarchy he took the structure from, food and air (chef's knife and spoons) go at level 1 and at the bottom, self-actualization (pizza ovens) at the top. Again, what he said and how he chose to represent it don't line up.
Very interesting list. I agree with all the other commenters on here regarding the kitchen scale. I have a seriously basic kitchen, but my kitchen scale gets a lot of action. Also, I have a rubbermaid set of storage containers that I also use for measuring because they come in various cup sizes (1 cup, 1/2 cup, 1/4 cup). I also use the bigger ones from the set as mixing bowls or as a countertop scrap bin. One thing that I am saving up for is a decent pasta roller/extruder. Without a word of lie, I currently use a wine bottle as a rolling pin. It does work, but it is a pain in the hole.
The best thing to add to a mandolin are cut resistant gloves. My wife got a gnarly cut, I got a decently bad one, now with the gloves we haven’t had a cut in years.
I’ve heard those things are major source of injuries in even profesional cooking settings. Real easy to go too quick or have the food item your slicing slip out your hand. Haven’t cut myself on one yet. My main source of injuries tend to be the potato peeler. Might simply be because it gets used way more often.
As a Swede I am obliged to say Ankarsrum is better than Kitchen Aid. One, lives long, i mean 6 years?!?... When the electrolux ( turned into ankarsrum) my father inherited from his grandmother finally burned out it was over 70 years old. Two, compatability. Most of the extra gadgets from my fathers inherited NG1 still fit on my new N30. Not only does that mean that you can find used gadgets and they will fit your new machine, it also means if they make a new one (recently added an icecream maker for example) you dont need a new stand mixer to use it. Also stronger engine, 7 year warranty and atleast as many compatible attachments as the kitchenaid(s).
@@jstaffordii didnt know they halved the wattage for the us model. That is definitely a bummer. I will say though that the price isnt as bad as i thought it might be, pretty much the same as here.
@@tianamarie989 that's voltage not wattage that's not how motor power output is determined . 750 watts EU model is double the mixing power of 325 watt model for USA. Volts x Amps= watts
I totally agree! I agree with everything on this list except the named KitchenAid. I’ve burned out 2. The new ones, use it over power 2 you have voided your warranty. I’ve had my Ank for about 1 1/2 years…I wish I’d known about it years ago.
Having a charcoal grill during the Texas Winter Blackout of ‘21, was an absolute game changer. Since our house is all electric, the charcoal grill was our go to for cooking, even though it was cold AF and snowing outside.
Save up and by a stand mixer everyone. I know it's pricy, and you think you'll never use it. But the more time you spend in your kitchen, the more you'll realize what a game changer it is.
Kitchen aids are so expensive for normal people. I just left a comment about seeing one from Drew Barrymore that actually has decent specs and the bigger one (5q i think) was like 98 bucks. 🤷♂️
@@Gundumb_guy You pay for quality with KitchenAid. Luckily, that means that used KitchenAid standmixers are readily available with plenty of life left, for much cheaper. Thrift stores, eBay, Facebook Marketplace, garage sales, Craiglist, etc.
Hey Ive heard about few tips my whole life, wondering about your opinions: - The stiffer your whisk is, the harder it is to whisk, but much more faster. As it transfers more of your work into whatever you are mixing, so you should find the stiffest whisks you can. - Its good to soak your wooden cutting boards in oil for a few days from time to time, they will repel water and other materials more, be easier to clean and thus be more hygienic. I do this like once a year and I find it seems to be true.
I also use casserole dishes for things like home made dinner rolls! Also, if you’re a baker you NEED A SCALE. Flour is generally your main ingredient with baking but it’s also your biggest enemy! Measure your flour with scales, not measuring cups! I would argue both a scale and kitchen shears should be tier one.
Where i’m from many have a Thermomix, it’s an all-around cooking machine. We usually use it for rice, tomato sauce, meringue, lemonade, pasta, pesto, ice-cream, hardboiled eggs, dough, etc. (like it can help in literally any dish by blending, mincing, mixing or cooking) It’s like a blender, food processor, with different speeds to cut in different sizes, with heat to cook. The only downside is that unless you’re an expert it only works if you follow the recipes made for the machine.
It's a bit more niche, but they are also really good for making fermented hot sauces. After fermenting the hot peppers for a few weeks you usually blend them and then heat them to kill off the bacteria and stop the fermentation process. Thermomix does both at the same time and you get less of the .... hot pepper miasma cloud ... that tends to occur when you heat up pepper blends.
I’ve been pondering getting one. My neighbor from Belgium had us over for a meal-I was amazed by hers. I had never heard of it. Huge outlay of $$$$. Is it worth the money, looking at tm6
if you have limited space and like to cook in big batches, i couldn’t recommend a rondeau enough. i had one when i was living in a dorm and it was 1) a big frying pan 2) a pot 3) and oven safe dish for any sweet and savoury bakes. it really does it all, i used to have one with teflon but i’ve switched to stainless steel and still love it. it’s really a must for me.
There’s a ridiculous amount of things you’ve missed, including many you literally used in the video(please forgive me if any of these were covered), but tongs, spider strainer, kettle, weights (for things like grilled cheeses and meats), immersion blender, pairing knife, wok, ladle, kitchen roll, wooden spoon, cloths/ tea towels for wiping sides as well as grabbing hot things out of the oven, whet stone, honing rod, steamer basket, deli containers, squeeze bottles, wine key, utensil caddy, mortar and pestle, bread knife, scales (crazy that you out measuring spoons, the least accurate form of measuring but not scales), salt cellar, thermometer for both fridge and oven, pepper mill, measuring jug, a box grater for grating large amounts of cheese, masking tape and sharpie for labels, instant read thermometer (you had a gun but not an instant read, how you gonna take internal temps?). There’s probably a couple I’ve forgotten to mention but all of these should’ve absolutely been on the list before a damn smoke gun😂 even a blowtorch has more use value than a smoke gun
23:01 I replaced my frying pans with wrought iron. The pans are made with a single piece forced to shape under pressure. No rivets, no screws to work loose over time and the handles are long enough to stay cool when cooking on the stove top. Thank you for such a concise list of kitchen kit. I will have to show my husband so he can know I really do neeeeed all these gadgets 😅😅😅.
Great video Josh! Another thing that I would probably put in the 3rd or 4th category due to the usage you can get out of them are stackable food safe plastic containers (make sure that they're dishwasher, microwave and freezer safe). Ever made some really good broth you want to use for another time? Into a container and put it in the freezer. Wanna pickle some stuff but can't be bothered with having mason jars that take up space when not in use? Use a plastic container. Want to bring some food on a picknick? Bam, container! There's lots of great uses for them, but they can be a bit on the pricier side if you want something of decent quality.
As a Brit my stand mixer loyalty is to my 45 yr old Kenwood Chef. Similarly priced to the Kitchen Aid it's an awesome bit of kit with similar capabilities. Whether you go KA or KC well worth checking out ebay/goodwill etc because they really do last a lifetime - or more.
Love the vid but as a retired pro there’s a few that I was surprised didn’t make the cut:
1. Tongs silicone tipped or not; the tool i use the most often.
2. A ladle for serving soup,sauce or stew
3. A digital scale for accurate measurement in baking & recipes that use weight versus volume.
4. A sturdy colander for draining pasta or rinsing veg. Buy a metal one it’ll last forever.
5. Immersion blender- a great solution for those who don’t want to drop a bundle on a Vitamix.
6. Set of glass bowls with lids- microwave safe & used for fridge storage.
7. Paring knife & serrated bread knife -chef knife is a work horse but it can’t do everything.
8. Digital quick read thermometer- essential for temping proteins & oil for frying.
No particular order or level, just my 2 cents.
Yup! Those are all glaringly obvious omissions! Josh really needed 6 tiers!
These are all fantastic additions to this list.
I just realized he had an infrared thermometer but not a probe one 😑
This is great.
A good list of items, but I think a lot of these are what I would call "optimizers". A ladle does a better job than a large spoon, tongs do a better job than a spatula, collander does a better job than just using the lid, the bowls do a better job than just using a plate or a cooking vessel. Paring knife, bread knife, thermometer, and scale are good for specific tasks, but you might never need them. The hand blender is an interesting one, because a good one with various attachments can do food processing, blending, whisking, and takes up less space than a Vitamix or a food processor.
Recommending measuring cups and spoons to follow the recipes precisely but he didn't even mention a kitchen scale which I'd argue is even more important
And many countries don't measure in cups, but weight and Volume
(Thetefore scale and measure . . . thing?)
Definitely. I usually try to find recipes that use grams, or otherwise look up "how many grams in a cup".
I know what your talking about but uncle would not agree
@@caked3953 cups is an official measurement of volume and can be divided by liquid ounces.
Yeah that was the only thing I SUPER disagree with. It definitely should have been added as a necessity for things like baking/bread-making. Also helpful to convert recipes to weight so that eventually you can get rid of the measuring cups (i find they take up so much space and are tedious to clean). Stove-top cooking generally is forgiving if you aren’t 100% perfect on your measurements, and baking tends to need precision beyond what volumetric measurement provides.
My mom gave me her Kitchen Aid stand mixer probably 30 years ago and this frequently used work horse is still going strong. I couldn’t do without it.
Omg the new ones are amazing and they’re still thicc
I nabbed a 1960's one for $5 because it was in need of repair and according to the owner "heavy and ugly".
It's cost me about $50 in parts and paint, and now it's on its merry way to my kitchen once I'm done with the work. It's super easy to find them for fractions of the original price by keeping your eye on second hand markets!
@@CrankstaWho A great buy for you! I have the original paddle, dough hook and whisk attachments and I just bought the pasta making set. It all still works perfectly.
"Ooh, that was a kingly gift!"
"I never told him, but it was worth more than the whole Shire and everything in it." 😂
@@zetp3131
Do they have as many attachments as the kitchen it does?
Level 1
0:34 Smoking Gun
0:54 Spring Loaded Scoops
1:11 Potato Ricer
1:31 Thermometer Gun
1:48 Pizza Oven
2:16 Induction Cookop
2:38 Ice Cream Maker
3:07 Baking Steel/Stone
3:34 Cast Iron Pot
3:58 Salad Spinner
Level 2
4:42 Bench Scraper
5:11 Rondeau
5:39 Tweezers
6:03 Mandoline
6:25 Countertop Scrap Bin
6:46 Casserole Dish
7:03 Mason Jars
7:25 Silicone Baking Mat
7:41 Pressure Cooker
8:02 Charcoal Grill
Level 3
8:36 Kitchen Shears
9:00 Fine Mesh Strainers/Chinois
9:26 Pastry Brush
9:54 External Griddle
10:21 Food Processor
10:54 Wire Racks
11:38 Sous Vide Circulator
12:01 Sous Vide Container
12:20 Vacuum Sealer
12:59 Electric Beater
Level 4
13:40 Slotted Spoon
14:10 Stand Mixer
15:09 Microplane
15:39 Rubber Spatulas
16:25 Mini Offset Spatula
16:53 Apron
17:23 Parchment Paper
17:57 Kuhn Rikon Peeler
18:30 Blender
19:32 Baking Sheets
Level 5
20:43 8 Quart Stock Pot
21:13 Measuring Cups & Spoons
21:35 Cutting Board
22:19 1-2 Quart Sauce Pan
22:43 12 in. Stainless Steel Frying Pan
23:24 Whisks
23:58 Mixing Bowl Set
24:28 10 in. Nonstick Frying Pan
24:56 Metal Spoons
25:26 Of course, the Chef Knife :)
Thanks for the run down! ❤
Thank you! ❤
god bless you🤝🏻
Thank you!
Thank you for your service!
I've said this on another one of your videos, but the sous vide segment reminded me. You should do a food storage video. Like shelf or fridge or freezer. Pros and cons of each. What to vacuume seal. Do you freeze vac seal stuff? Does that make it last longer? Does the plastic have a shelf life on its seal?
I feel like there's a whole video's worth of content there. I'd watch.
I would watch this video and love to learn from this video.
i would love a video on this. just to minimize waste.
Agreed, this could be really interesting.
@@jimandrews89 Sounds more like a video for Ethan Chlebowski
Definitely want that video, but I've seen several pretty experienced people on here specifically recommend vac sealing stuff to freeze because of the slightly better freshness and space-saving
My Kitchen Aid is the most used thing in my kitchen - cake batter, scone dough, whipped cream, meringue....it just does everything. I was very lucky because not only was it a Christmas present, my family has added to it over the years by gifting me the attachments. I have so many of them, but the pasta ones are especialy loved in my house. My partner makes the most delicious spaghetti bolognese.
This list is wild.
One second it's very specialised hardly used things like smoker gun, next second it's something trivial like cutting board, bowls and metal spoons... Yet so many obvious things missing such as a scale.
You don't need scale in US, everything is measured in spoons🌝👈
@@maksimfedoryak You still should have it.
And it makes you able to actually use recipes from more then just the US it is an essential tool for the kitchen.
@@maksimfedoryaka scale is far more useful than measuring cups/spoons. You can use a scale in place of cups/spoons. Not necessarily the other way around. Not only that, but weight is more precise than volume. So it makes your cooking better.
@@cameronmccoy5051 there are 300 millions ppl, that are using literally medieval system of measurements and for some reasons their state is pinnacle of human civilization (rather pinnacle of oligarchy 🌝👈)
@@maksimfedoryak While I do agree generally speaking that metric measurement is better, that isn't what I was talking about earlier. I was speaking on Volume vs Weight. Whether that be cups and teaspoons or liters for volume and pounds or grams for weight. A good example is Salt. A teaspoon of salt (or 5ml) is going to be very different if you're using kosher salt vs sea salt vs table salt. Hell, even one brand of kosher vs another brand will be made differently and thus, the crystal shape and size will be different and that affects volume. Wheat flour is even worse when measured by volume because it settles and compacts.
"How many cooking gadgets do you have?"
Josh: "Yes."
People who watched his videos paid for those gadgets
@@Terra12345Xand?
@@Sempre_ade__ nothing, just observing
All. He has all the gadgets!
True, true. @@Terra12345X
A good cotton kitchen towel is quite essential to me and versitile too. You of course use it for drying. But also quickly clean up, if you spilled something on your table or when arranging a dish.
You can fold it and grab hot things.
Or if your cutting board is sliding around when chopping, you can put it underneath to make it stop sliding around.
I find it handy when cooking and keep one close by.
Don’t touch hot things after you’ve wiped something up and it’s wet 🤯
@@jessicastar433 haha no of course not. That you should not do. Good point.
I keep a whole stash of these in a drawer, so I can generously change them out, and use them liberally.
Not one kitchen towel, much more than one
I actually cannot believe a digital scale was not mentioned. That should 100% be in the every kitchen tier.
it should be a priority over cup/spoon measurements at least.
Personally i never measure things accurately, but for beginners, it is useful.
My guy mentioned a smoking gun, ice cream maker, and pizza oven, but forgot a scale, glass mixing bowls, tongs. How does his channel get so many views with advice like this?
@@BartonHNewell Why would you need glass bowls if you have stainless steel ones?
@@JoelReidI have cups and spoons, but hate using them. I'll usually google the cups to grams conversion for the ingredient and weigh it - less mess, less to wash, more accurate 👍
I use my kitchen scales a lot. I consider myself a competent cook, not very adventurous. I'd suggest at least 3 good knives, perhaps even a couple of chopping boards are essential, as are 3 sizes of saucepan for different dishes.
I missed the ol cabinet days... glad he's bringing it back
Same, only og Joshua fans will get it lol
love the cabinet :D
Only thing missing at this point is B-roll
@@romanmorozov6974and the actual cooking videos where he spends time cooking one or two dishes well
@@romanmorozov6974 yea, I really miss that
Josh, how did you not include a kitchen scale?? You are the king at advocating their use.
One thing I love about cooking is how if you think outside the box or if you're eccentric enough you can make things work. Some of these tools just make the process easier, Ill never be as good as a cook as you Joshua but you definitely give me confidence to push myself to learn to be a better cook
I was going crazy about how often i have to sharpen my knives..... side eye to the bamboo cutting board. Never heard about this, makes a lot of sense. Thank you so much, me and my knives will be a lot happier.
15:00 "These last _so_ long." I have my grandmother's Kitchen Aid stand mixer. It's _fifty years old_ and it still works.
The bench scraper is No. 1 on my favorite things ive bought list. I use it all the time and my parents don’t know how we lived without it for so long
Microplane has changed my life. I FINALLY bought one a few years ago because EVERYONE I watch cook online has one, best tool ever.
It's definitely worth the hype. When I went to the store to buy it I was like... 20 euros for a grater? Really? But then I discovered its potential.
I love my microplane. I've started buying bags of citrus and washing, drying, and zesting them. Then I juice them. I lay the zest on a parchment lined baking sheet and put it in the freezer to freeze and the juice in ice cube trays and when everything is frozen I put it in freezer bags for fresh juice and zest whenever I need it. I also live by my kitchen scale. You will not believe what a serving size of something actually is until you weigh it, it's actually kind of sad 😂
What on earth is it?
@@TheSleepingonita microplane? He shows it in the video when he's zesting the lemon. You use it for zesting citrus, you can finely grate hard cheeses (you can try soft as well but it makes a mess) you can use it to grate spices like nutmeg. I also like to use it to grate garlic when I just need a little and don't want to pull out the food processor. It's like a cheese grater on a smaller, finer toothed scale
I just call it a grater. We have those ones that stand up with four sides, each finer than the next. I do cheese, zesting and nutmeg etc on it. Had mine for decades.
My Kitchen Aid was my mother’s from 1982. I’ve been using it 20 years now and it works great. Best kitchen tool.
Now I just need a chef to use those tools and cook my food for me
Could be you :)
Cook your own food, bruh. 😂
Naughty
😂 this!!!
Yea
This video should be sent to anyone you know who is getting married and wants suggestions to give to people who say, 'So, what do you need?' The one 'tool' NOT on this list that I got at a bridal shower in (ahem, mumble, mumble) 1977: a flip top garbage can and plastic liners. Most of the small tools mentioned in Josh's list were also in that garbage can. The lady who gave me this gave the best gifts, ever. Also: KitchenAid mixers - in total agreement with Josh on the usefulness and longevity of this. I've been using mine since 1980. You do the math. One of these days, I'm going to take it apart and clean out the motor, but along with having a set of attachments that go on the PTO in the front: cakes, cookies, quiche, breads, tomato and fruit processing (one note: do NOT try to use the veg strainer attachment with grapes that have seeds, they will cause it to have grape seed constipation and will explode - ask me how I know), salsa, hot sauce, pasta. Before I indulged myself and got a food processor - it was this and a knife. Also - if you can, get an extra bowl - if you make anything that requires beating the crap out of egg whites first (chiffon and angelfood cakes, marshmallow, nouget, etc.) and then making the rest of the batter and then folding one into the other, having an extra bowl is really great because you don't spend time transferring job one (egg whites) into a separate bowl, washing the first bowl, doing the next mix and then adding one to the other. A real time saver.
If you have the 5 qt tilt head KA mixer with the stainless bowl the glass 6 qt bowl for ~$35 is a great add on accessory. Don't throw away the stainless bowl.
Thank you for writing this out, very helpful. 💗
Yeah, I cook in a garbage can all the time. Best fried chicken ever.
He didn't mention that you could kill two of the items on his list and get the ice cream maker attachment.
@@shelaughs185 Does it have the compressor that automatically freezes the ice cream in that attachment?
I’ve had my vitamix for 14 years and it’s thrived in 3 countries and currently destroys all in its path even though it’s the wrong current and it lives with an adapter. A beast of a machine. I have zero regrets for that purchase. 18:56
Absolutely loved all of this. Thank you! One add that I have found to be top level necessity - An accurate digital scale. Seriously, any baked goods whatsoever cannot happen correctly without one. It also works great for cooking. I live and breathe by mine
Here in Argentina it is very common to have an immersion/hand blender at home (like the Minipimer). They usually come with accessories so you could use it as a beater or a food processor, so it is a single product that fulfills many useful functions.
It’s one of my top gadgets!
@@chrystiafreelandscankles548 same here.
been watching random videos and the transformation of you going from average weight to bulking and cutting has been a trip. hope its not been stressful
It blows my mind that people wouldn't have baking trays because of how versatile they can be. Also, I recommend getting a kettle! I don't ever use it for tea but I do use it when I need to boil water. It's faster and I only boil what I need.
Yeah an electric kettle is great, saves money too if you have a gas stove!
As someone with a gas stove, spending 10 minutes worth of gas to bring a pot of water to a boil is definitely way more expensive than using an electric kettle to bring it up to a boil in a minute or so, especially since I have solar panels ;p
I got an electic kettle as a gift thinking it was a waste but I use it so much... and I don't think I ever used it for tea.
For example, I use it a lot to sterilize the glass bottles I use to take raw milk.
Same thing for the thermoses I use to make yogurt.
i had both the traditional kettle ($10) and an electric kettle. The electric one was so much better and convenient and none of that annoying whistle noise lol.
I LOVE my electric kettle! Boiling water lightning fast without a pan is a dream! Bought it for $20 about 15-20 years ago still works perfect and I use it all of the time for all hot water purposes from tea to unclogging drains.
Long time listener first time caller - I’d love to see a video on the basics of kitchen “ethics” - how to work around others during holidays, how should I dispose of my fry oil, kitchen staff vocabulary (easy, easy…), what ingredients might I be wasting on the regular, etc.
100% a digital scale. Super important for following recipies accurately.
I recommend what I've been using for years: the HARIO V60 Drip Scale, for both quality and accuracy.
As an Asian, I would say mastering 🥢 chopstics saved a lot of money and space at home. Spatula, tongs, tweezer and whisks can all be replaced by different sizes and kinds of chopsticks. Stronger option is the wooden Chinese chopsticks with both round ends. For smalle and fine items, like when working on some details in plating, use Korean steel chopsticks or Japanese sushi chopsticks. Bigger and heaviers items? Go for long noodle chopsticks.
Interesting, though I don't think you can replace whisk for certain things like whipped cream or things that need a lot of air incorporated.
I have considered getting some long cooking chop sticks because they seem so useful.
Interesting. I've often watched cooking videos and thought 'Hmm, maybe I could make better use of the chopsticks I have here. They look really good for turning that food.' Every time it comes up while I'm actually cooking though, I go automatically to what I know, which would be what my mom taught me, and not actual chopsticks. I also have some rather short chopsticks, I think, and one pair is metal, but the other pair feels like hollow plastic, so they seem a little ill-suited for cooking.
@zadinal replacing a whisk is what I'd want to try to use them for. I really hate having to wash whisks, so much that I avoid using them at all.
As someone who has lived in Asia for 20 years and am married to an Asian chef, no, spatulas, tweezers, whisks and tongs cannot be replaced by different sizes and kinds of chopsticks. You can use chopsticks for a few of those things, but they don't replace them at all. Especially when it comes to spatulas, tongs and whisks. Chopsticks are worse at doing what those tools do. Just get the right tool for the job. Chopsticks can be used for a few things, but they'll never replace those tools.
@@zadinal It'll do fine for something like omelettes/scrambled eggs, but whipped cream probably not. Though to be honest I rarely do that, when I do I use a hand mixer instead.
Also you can use chopsticks for tasting small items and sauces. If it'll coat a spoon, it'll coat chopsticks just fine.
Potato ricers are great for small squeezing/juicing tasks! The round ones with a fine mesh will hold a standard coffee filter, so load whatever you want, fold the filter over, and squeeze. You can put a rubber band around the handle and put the whole thing in a bowl in the fridge for long extractions. Cabbage for slaw, Greek yoghurt, cheese curds, juicing berries, etc.
Dropping spätzle noodles into boiling water. :)
I have a food mill and a potato ricer. I don’t use the potato ricer. The food mill is better for mashed potatoes and I also use the food mill to make tomato sauce.
🌸great ideas, I love my ricer already, but you gave me great ideas for other uses🙏
A potato ricer is my next purchase. LIving on a small retirement income I can buy a 5lb bag of potatoes, margarine and milk for under 10 dollars for multiple meals. Will use it weekly.
@@stevenwoodward5923 butter is much healthier than margarine
Great list. I strongly second the importance of a KitchenAid mixer. My sister had rheumatoid arthritis and love to cook. She had limited strength and mobility in her hands, and the mixer made it possible for her to make absolutely anything that required strong hands or the ability to mix for a long time. . A terrific once in a lifetime gift or anyone faces those issues.
I am absolutely shocked that a kitchen scale isn't on here at all. I can't even explain how much buying a scale has changed my cooking and baking.
I understand how it wouldn't be for all home chefs but to overlook it on this specific channel which has so many recipes with ingredients measured in grams
Exactly, how are you going to bake anything without a scale!!?
@@SurfsFlatTrader american recipes are mainly by volume.... Yeah. We know.
@@ahhh-bear if you’re going to mention a chinois strainer, tweezers, sous vide machine and a pizza oven, surely a scale is justified to be on that list.
And this is a guy who is deadly serious about his sourdough and having everything weigh the perfect amount during every step of the process. Insane how he forgot such a fundamental tool.
Agreed, but there's the hidden issue of working in metric for the easiest use of the scale. IMO
In closing, I'd like to say: Get over it America! The scale has a short learning curve, and you will be happier in the kitchen. P.S. - Go metric in the kitchen. 🎉
I've had my KitchenAid Stand Mixer for 30 years now. Still works as good as it did back then. If you don't have one, GET ONE.
I have a 50 year old kitchenaid mixer and it still runs great...
@@chrisehli444 Sadly many of the current models are not built like they were then. Some of the metal gears are now made of plastic, and do not have the same longevity. Possibly some of the more expensive ones, like the Artisan models still have metal all metal gears, but I don’t know for sure.
Just checked it out, they are SO expensive, jeez!! I'm just gonna keep doing things by hand 😅
If I can add one, I'd say a Splatter Screen you put over uncovered pots is invaluable for lessening pan frying oils, deep frying oils , and sauces from getting in every crevasse. It saves you from having to clean and degrease your stove top and surrounding areas so much.
Omg yesssss! I could not agree more. I began cooking more often once the headache of splatters was prevented from the addition of this. Great thinking!
For anybody scared of a mandolin or using a knife in general - I highly recommend cut-resistant gloves. They're an easy Amazon find and are worth every penny.
ur a penny
Pro tip from someone who's cooked most of their life: Just don't cut yourself! Crazy concept, I know, but safe kitchen practices go a long way.
I'm only 3 and a half minutes in, and this is already my FAVORITE video on this channel. Most likely because I'm a chef and love kitchen gadgets. This is basically a shopping list video for me.
My mom has a first or second gen Kitchen Aid stand mixer. It’s over 25 years old and still going strong. I’ve had a vitamix for 17 years that I LOVE. These two machines have had the crap used out of them and they’re no where near crapping out. They are quite literally the work horses of our kitchens.
Went to bed thinking I'd spend my Sunday inside saving money.
Woke up to Josh sending me on a kitchen gadget shopping spree. Thanks!
I recommend getting a silicon scrapper that was molded in one piece to avoid the nastiness and break-point at the handle/head
I’ve used those Rubbermaid spatulas for decades in a commercial kitchen environment, and the handle breaking off has never been an issue. They are also sealed/fused with the head in a way that does not leave any crevices for food to hide away. I do get your point when it comes to many wood or steel handles silicone spatulas, where the handle simply is attached by friction, and easily slide off. Those are kind of nasty. Another benefit of many of the one piece designs is that they don’t have the annoying lumpy rectangle in the center of the head, so that when you scrape it against the edge of a container, some of the food stays on the spatula. Perhaps a minor nitpick, but it is one of those tiny annoyances in life.
... silicon scraper*
I inherited a LOT of these from my mother's kitchen that I learned to use while growing up.. I get a little mocking from friends on why I have these well made "antiques" but they still work great and I can pass them on to my daughter... or someone else with respect for truly useful kitchen tools. Thank you mama ♥♥
Cannot fault any of the top-tier choices ... would also recommend a kitchen scale; so ridiculously useful.
I have more or less everything in the fourth and fifth level; I would add a few though.
General must haves:
Mortar and Pestle
Colander
big and small tongs
Oven mitts
heat resistant silicone or wooden rest for hot dishes
Ladle
Highly specific must haves:
*cooking* chop sticks
Sushi roller
Bread pan
Tupperware/food storage
Pie Pan
Spiralizer
Rammikens/small bowls like the salsa bowls.
I feel this last one needs an explanation; it's reusable containers to put pre-measured seasoning and ingredient mixtures in that just make life easier when you're running around the kitchen throwing things into the heat. These are great to just smack onto the counter, while your sauce is reducing, and getting the next ingredients measured and added together to just yeet into it. I'm all about "kitchen flow," making the dish quickly, efficiently, and *safely.*
Small bowls for clustering round the pan are crucial. I even line mine up in order of use.
I love my bench scraper, pressure cooker, and mason jars. I've had a pair of kitchen shears, bought used, since 1981. I love my knives the most.
26:34 this gives me "the real treasure was the friends we made along the way" energy lmao; the best cooking tool is the experience you gain from doing it
I think you forgot Chopsticks as #51. They can be used as a flipping spatula, an offset spatula, a whisk, tweezers, serving spaghetti, to fix your hair when you don't have a hair tie, to reprimand your noisy kids when cooking... The options are endless for this multi-tool!
I imagine they are wonderful you have grown up using them, but if that is not the case, they are about as useful as trying to discuss advanced metaphysics in a language you have only rudimentary knowledge of.
Relieved to find I've got most of these items. I treasure my Kitchenaid stand mixer; we had a bakery and bought it for business. When we closed down, it migrated to my kitchen and stands in pride of place!
Not a single mention of a digital kitchen scale?
I guess you can use measuring spoons and math lol
Maybe cause that's a given... maybe?
@@TheBanancer measuring spoons aren't accurate for all food products, for example in baking a cup of flour can vary as much as 50 percent based on how "settled" it is density is a bitch
@@Bones4485 oh ok
Recommending measuring cups and spoons to follow the recipes precisely but he didn't even mention a kitchen scale which I'd argue is even more important
Great video, but I do think one of the most underrated items that should be in every kitchen is a properly seasoned wok. So versatile. Josh almost had it when he mentioned several other pans and pots.
Great list, but biggest omissions IMO are: tongs, quick read thermometer, digital scale.
For baking, parchment paper typically produces better results. The smoother surface of the silicone mat makes it tougher for things like cookie dough to rise, yielding flatter cookies. This effect can also cause the baked good to cook too fast. Not a bfd, but just pay attention to whether or not the recipe calls for parchment paper and adjust accordingly.
Because silicone is porous and absorbs odors, for those that choose to use silicone mats, be sure to have seperate mats for savories and sweeties.
Edit: I have seen the whole video and Joshua brings uo some of my own points about parchment ❤
I'm not sure the effect is because of the smooth surface, I believe it's because silicone conducts heat poorly so it simply doesn't get as warm as fast as parchment paper does.
I have 2 KitchenAids. My Aunt gave me hers, it's from 90s. I use it weekly, still looks brand new, has all attachments & works perfectly. I have a brand new one my husband won at work, it's still in the box. We're teaming it with the other one to make big batches of dough & stuff. I can't imagine not having a KitchenAid. They're actual work horses.
pyramids are supposed to have the important, foundational parts at the bottom
Solid list, but you missed a few
* Coffee Maker!
* Scale
* Air Fryer
* Rolling Pin
* Mortar & Pestle
* Food Containers - I recommend the Ikea glass ones. The largest one works as a casserole dish
I don't bake often but a wine bottle makes a good substitute for a rolling pin, when I so do...
But yes a couple scales are important! I have two, one for small quantities, and another for larger.
Air Fryers scare Josh, because they remind him of that time he tried to be a memelord doing the 'hurr durr imma mock this thing'... except he tried it years after people had actually realised air fryers are good, made himself look spiteful and foolish, and rightly got torn to shreds in the comments for his out of touch and petty approach to it.
Very good list!
Do non-coffee drinkers do anything besides brewing coffee? (Tea drinker here.)
@@SayAhhnope, we don’t.
Bought my mom your cookbook for her birthday (or mother's day, they're a month apart and I forget which). She absolutely loves it!
0:01 hello ads
Yes
*giggles in youtube premium*
The whole video is an ad😭@@aquarianmajo
@@vuyimkhize that’s true but i don’t think we would’ve clicked on this video and not expect it to be an ad
@@vuyimkhize “every cooking gadget you’ll ever need” that title screams ads lmao I expected nothing less
Surprised there's no kitchen scale.
One of the top vids I seen from you Josh! 1. Scandinavian Cheese Plane - thin even slices with lots of surface area for flavor. 2. Emersion Blender/Wisk luxurious soup and fluffy omelets. 3. Nutribullet for smoothies and quick cleanup.
I don't have a scrap bin. I use plastic bags that come from the supermarket (which I have entirely too many of). Lay the bag flat on the counter, peel the potatoes (or whatever) over it. When I'm done, I just fold up the bag and put it in the trash. Nothing needs cleaning except the peeler.
I just blend the scraps into a smoothie, then drink it, then eat the blender
I'm guessing your lucky enough to not live in New York 😅 on the rare occasion I get a random plastic bag in hoard that thing. It's like spotting a rare animal here 😂
@@aramndrt it's against the law for large retailers to give single use plastic bags lol
I was surprised he did not talk about a compost bin.
I personally give the majority of my scrap to my chickens.
There are also bio degradable/compostable bags you can place in a sealable container to toss in a compost pile (or compost pickup if you live in an area that provides that). We only need to make a trip to our pile maybe once every few days.
A wok is a solid tier 4 if not a tier 5 cooking tool. No question at all.
Love my wok. Nothing else does what they do.
KitchenAid mixers are incredible. I got mine 15 years ago and it's still going strong! We use the meat grinder attachment and the ice cream maker attachment on it. I have one of the pasta ones, but I haven't used it yet.
I think mortar and pestle are missing here. It can be used for so many things and will make pretty much everything taste better
Also, if you like Italian food, a pasta strainer and a garlic press is pretty useful, too.
Realistically the mortar and pestle could be replaced with the food processor. I think that is why he didn’t list that.
I do agree that a mortar and pestle are better for certain applications though.
@@gergelymagyarosi9285not necessary when you have the chinois. I surprised he did not mention tongs though.
I think the garlic press could be a toss up. Minimal knife skills will let you process garlic easily, the micro plane will grate it finely and if you have to process a ton of garlic the food processor is there.
With that said I do own a garlic press and a mortar and pestle.
@@christopher5855 not really. Just try it out. Especially things like pesto require a mortar. By definition you can’t make a pesto without mortar and pestle (pesto refers to sauces made in mortar and pestle) and the texture will be way different than anything a food processor or anything else will achieve.
Where is the kitchen scale? Maybe in America you only use this for baking bread, but this is in my opinion more important than the measuring scoops and cups
I don't use one for bread. My grandmother (born in 1918) taught me how to bake. I use it for brained and pickled foods.
You only really need the precision of a kitchen scale for pastries and similar baked items. At home, we stick to primarily eyeballing everything. For new recipes we’ll use a measuring cup/spoon but soon after learning it, we go right back to eyeballing it.
We got our KitchenAid stand mixer as a housewarming gift over 20 years ago - we don't have the house anymore, but we still use the KitchenAid constantly!
Something I’m always surprised nobody ever recommends is a safety mandoline. It’s not perfect of course but you get more consistent cuts without putting your fingers within an inch of a very sharp blade.
A safety mandolin?! I had to get rid of my mandolin after my partner took a chunk out of her thumb. I think I might have to get one of these.
@@dant1677 yeah you have a feeding chute that lets you press down the food while moving the chute or the blade itself depending on the model you get, do some research on it for sure
That's not how a pyramid works...
Level five is the must have 'foundation' items on the bottom. That is absolutely how they work. He just presented them in an odd order.
@@xionmemoriathe list is ordered the opposite of this
@@xionmemoria 0:30 , level 1 is at the bottom, which is in green, which is what he's referring to, which are in no way foundation items, which is what he says. Look at the Maslow hierarchy he took the structure from, food and air (chef's knife and spoons) go at level 1 and at the bottom, self-actualization (pizza ovens) at the top. Again, what he said and how he chose to represent it don't line up.
Show me your pyramid engineering degree, didn’t think so
Finally someone said it! And i was starting to question my own education.
Very interesting list. I agree with all the other commenters on here regarding the kitchen scale. I have a seriously basic kitchen, but my kitchen scale gets a lot of action. Also, I have a rubbermaid set of storage containers that I also use for measuring because they come in various cup sizes (1 cup, 1/2 cup, 1/4 cup). I also use the bigger ones from the set as mixing bowls or as a countertop scrap bin. One thing that I am saving up for is a decent pasta roller/extruder. Without a word of lie, I currently use a wine bottle as a rolling pin. It does work, but it is a pain in the hole.
22:10 - But... I use bamboo.
Thinkbeforeyousleepyt. Your vids are amazing and thought provoking keep up your good work
Holy smokes its think before you sleep
1:59 that arm boy, keep up the gym 💪
I agree with the Vitamix. It's my most used small appliance. I've had it for years and it's still going strong.
The best thing to add to a mandolin are cut resistant gloves. My wife got a gnarly cut, I got a decently bad one, now with the gloves we haven’t had a cut in years.
Skill issue, never had a cut
I’ve heard those things are major source of injuries in even profesional cooking settings. Real easy to go too quick or have the food item your slicing slip out your hand. Haven’t cut myself on one yet. My main source of injuries tend to be the potato peeler. Might simply be because it gets used way more often.
As a Swede I am obliged to say Ankarsrum is better than Kitchen Aid.
One, lives long, i mean 6 years?!?... When the electrolux ( turned into ankarsrum) my father inherited from his grandmother finally burned out it was over 70 years old.
Two, compatability. Most of the extra gadgets from my fathers inherited NG1 still fit on my new N30. Not only does that mean that you can find used gadgets and they will fit your new machine, it also means if they make a new one (recently added an icecream maker for example) you dont need a new stand mixer to use it.
Also stronger engine, 7 year warranty and atleast as many compatible attachments as the kitchenaid(s).
It's a great bottom drive bowl mixer but is a tough sale when the US kitted Ank is half the wattage of EU model and over $750 for basic mixer kit.
@@jstaffordii didnt know they halved the wattage for the us model. That is definitely a bummer. I will say though that the price isnt as bad as i thought it might be, pretty much the same as here.
@erlandvonhofsten3970 the wattage is different because each country uses a different set up for our electrical grid.
@@tianamarie989 that's voltage not wattage that's not how motor power output is determined . 750 watts EU model is double the mixing power of 325 watt model for USA. Volts x Amps= watts
I totally agree! I agree with everything on this list except the named KitchenAid. I’ve burned out 2. The new ones, use it over power 2 you have voided your warranty. I’ve had my Ank for about 1 1/2 years…I wish I’d known about it years ago.
Having a charcoal grill during the Texas Winter Blackout of ‘21, was an absolute game changer. Since our house is all electric, the charcoal grill was our go to for cooking, even though it was cold AF and snowing outside.
6:50 The trash can? Why not compost?
Yes, I compost all my peelings etc.
No kitchen scale? OMG. I'd get rid of the measuring cups/spoons and go with a kitchen scale...100%.
You're almost 10M subs!! that's insane and well deserved Joshua! cheer up man!
meow
14:13 is the part you came here for!
Save up and by a stand mixer everyone. I know it's pricy, and you think you'll never use it. But the more time you spend in your kitchen, the more you'll realize what a game changer it is.
It's one of those things that normally you don't think about, but when you need it, you're glad you have it
Kitchen aids are so expensive for normal people. I just left a comment about seeing one from Drew Barrymore that actually has decent specs and the bigger one (5q i think) was like 98 bucks. 🤷♂️
Keep an eye on estate and yard sales. I bought mine for $100 and it has been amazing
That good
@@Gundumb_guy You pay for quality with KitchenAid. Luckily, that means that used KitchenAid standmixers are readily available with plenty of life left, for much cheaper. Thrift stores, eBay, Facebook Marketplace, garage sales, Craiglist, etc.
Hey Ive heard about few tips my whole life, wondering about your opinions:
- The stiffer your whisk is, the harder it is to whisk, but much more faster. As it transfers more of your work into whatever you are mixing, so you should find the stiffest whisks you can.
- Its good to soak your wooden cutting boards in oil for a few days from time to time, they will repel water and other materials more, be easier to clean and thus be more hygienic. I do this like once a year and I find it seems to be true.
Missed The kitchen scale!!!!
This guy is a national treasure
I also use casserole dishes for things like home made dinner rolls! Also, if you’re a baker you NEED A SCALE. Flour is generally your main ingredient with baking but it’s also your biggest enemy! Measure your flour with scales, not measuring cups! I would argue both a scale and kitchen shears should be tier one.
Should definitely make a body building cook book. That would be so delicious and easy to follow
Where i’m from many have a Thermomix, it’s an all-around cooking machine. We usually use it for rice, tomato sauce, meringue, lemonade, pasta, pesto, ice-cream, hardboiled eggs, dough, etc. (like it can help in literally any dish by blending, mincing, mixing or cooking)
It’s like a blender, food processor, with different speeds to cut in different sizes, with heat to cook. The only downside is that unless you’re an expert it only works if you follow the recipes made for the machine.
It's a bit more niche, but they are also really good for making fermented hot sauces. After fermenting the hot peppers for a few weeks you usually blend them and then heat them to kill off the bacteria and stop the fermentation process. Thermomix does both at the same time and you get less of the .... hot pepper miasma cloud ... that tends to occur when you heat up pepper blends.
I’ve been pondering getting one. My neighbor from Belgium had us over for a meal-I was amazed by hers. I had never heard of it. Huge outlay of $$$$.
Is it worth the money, looking at tm6
For the stand up mixer I bought a kenwood. I do not regret, the motor is really smooth. It is amazing
27:01 Press to skip the ad
I'm just going to assume he forgot about the immersion blender.
Right
if you have limited space and like to cook in big batches, i couldn’t recommend a rondeau enough. i had one when i was living in a dorm and it was 1) a big frying pan 2) a pot 3) and oven safe dish for any sweet and savoury bakes. it really does it all, i used to have one with teflon but i’ve switched to stainless steel and still love it. it’s really a must for me.
I made a batch of burritos last night and used 3 dishes, this is on the top of my list now.
8:48 can I cut through a body?
There’s a ridiculous amount of things you’ve missed, including many you literally used in the video(please forgive me if any of these were covered), but tongs, spider strainer, kettle, weights (for things like grilled cheeses and meats), immersion blender, pairing knife, wok, ladle, kitchen roll, wooden spoon, cloths/ tea towels for wiping sides as well as grabbing hot things out of the oven, whet stone, honing rod, steamer basket, deli containers, squeeze bottles, wine key, utensil caddy, mortar and pestle, bread knife, scales (crazy that you out measuring spoons, the least accurate form of measuring but not scales), salt cellar, thermometer for both fridge and oven, pepper mill, measuring jug, a box grater for grating large amounts of cheese, masking tape and sharpie for labels, instant read thermometer (you had a gun but not an instant read, how you gonna take internal temps?). There’s probably a couple I’ve forgotten to mention but all of these should’ve absolutely been on the list before a damn smoke gun😂 even a blowtorch has more use value than a smoke gun
I ordered stainless steel skinny tongs from Toiro and I use them constantly. They're essentially just giant tweezers but they are amazing!
Starting with a fucking smoking gun is honestly hilarious. Like... bruh!?
He said that the things in level 1 are things that are helpful, but not required. Clickbaity ass title.
No ligma fork? Futurecanoe is very sad😢
real
Solid list.
Digital scale seems like an easy Level 5 item, especially for beginners looking for precision.
Where good sir is the kitchen scales? No one should be making rice, baking, making sauces etc without a scale.
9:17 Underrated use for a smaller strainer (like a cocktail strainer): Seasoning distributor. Flawless, even coating over anything.
23:01 I replaced my frying pans with wrought iron. The pans are made with a single piece forced to shape under pressure. No rivets, no screws to work loose over time and the handles are long enough to stay cool when cooking on the stove top.
Thank you for such a concise list of kitchen kit. I will have to show my husband so he can know I really do neeeeed all these gadgets 😅😅😅.
Great video Josh! Another thing that I would probably put in the 3rd or 4th category due to the usage you can get out of them are stackable food safe plastic containers (make sure that they're dishwasher, microwave and freezer safe).
Ever made some really good broth you want to use for another time? Into a container and put it in the freezer.
Wanna pickle some stuff but can't be bothered with having mason jars that take up space when not in use? Use a plastic container.
Want to bring some food on a picknick? Bam, container!
There's lots of great uses for them, but they can be a bit on the pricier side if you want something of decent quality.
This video has justified every "Do I really need this thing?" purchase I've made in the last 20 years. I love it.
As a Brit my stand mixer loyalty is to my 45 yr old Kenwood Chef. Similarly priced to the Kitchen Aid it's an awesome bit of kit with similar capabilities. Whether you go KA or KC well worth checking out ebay/goodwill etc because they really do last a lifetime - or more.
I have been watching your videos forever, Just bought the book. THanks for all the knowledge