Great video as always. 🙂 I would add few items to my essential kitchen tools: 1. Mortar and pestle 2. Pyrex measuring jug or generally measuring cups 3. Fish spatula/ turner Have fun in Europe 🙂
As I allow other people to cook in my kitchen, there is one rule about the wooden spoons: round ones for sweet and squarish ones for savoury (also have a dedicated wooden board for sweets) - learned very early that I did not like garlicky strawberries ;-)
Regarding the blender, you can get a kit with a stick blender, mini food processor and whisk for about £40. Since I got I only get the big food processor out if I’m doing something pretty big. For blitzing up a bit of a veg or something the small one is great. Secondly, and this might be sacrilege, but I ditched my box grater for one of those ones you grate over a box or bowl with various ‘lids’ for different gratings. Easier to clean and for stuff like grating cheese you’ve then got it stored in something straight away.
I have a pyrex jug which is essential for measuring and also prepping stock, sauces and marinades, can go in the microwave. A silicon mitt and spatula. I also second the stick blender, very versatile. I also have a pastry mat for all kinds of food prep which is good for easy cleanup.
I spent 15 years working all levels of professional kitchens. This is pretty close to the collection I would pull out of my own kitchen if asked. If I'm being nitpicky, I'd probably sub out the brush for a silicon one (Less chance for random 'hairs' in the food. Actually had a pot pie sent back once for that) The mandolin demands a blood sacrifice! For a lot of folks commenting about a fish spatula - I have several and use them quite a bit still, but wouldn't consider it 'essential' for home use. They were great in restaurant work being lighter, nimble, and allowing things to drain. But at home every single one of those things is much less of a concern and I have a regular, really old flat spatula that I use just as often. BTW- 1000% agree about the tweezers. Might be useful for the Michelin places serving 3 bites at a time. Mostly useless otherwise.
A proper HIGH power emersion blender A proper HIGH power spice grinder Good gawd the impact of having these gadgets has made on food experience at home, jeez. The sheer amount of money saved since is crazy on all the things able to now make myself, and sooo easily, instead of having to buy from store. Has blown my mind entirely. Best purchases bar none in my 20 years having my own kitchen.
Hi Andy and Katelyn. I'm just starting out as an apprentice chef in Sydney and just wanted to say that your videos are a massive inspiration for me and your passion for food across the world really resonated with me and caused a turning point for me to chase my dream job in the industry!
Protecting rejuvenating wooden utensils and tools: use butcher block conditioner. It's made of natural mineral oils and waxes, food safe, and tasteless. I recommend a bit of sanding first if you're noticing a bit of fraying of the wood particles.
What glove do you use? I've convinced myself I need a $50 chainmail glove to protect from a mandoline. I believe that isn't true, but I really don't want to learn the hard way that a random cloth no cut glove wasn't good enough.
@@cdub42 I believe that a cheaper one would do as well. The expensive chainmail gloves are meant to protect against accidental stabbing as well, which really isn’t needed for the mandoline.
I got rid of my lemon juicer like yours because I prefer the old glass lemon squeezer that the army hat got it’s name from. It was too bulky for my gadget drawer too whereas the glass one fits in the bowl cupboard. I love the tactile action of squeezing the lemon on this trusted ancient kitchen gadget from my mum. Obviously I’m just a home cook😉
A sieve is essential if you are making cakes it helps get air into the flour to make it lighter and easier to move. ladle is good I use 2 different shaped ones. I like the glass juicers like a shallow bowl with a lump in it. Hah ! if you make big pots of soup you have to have a very long spoon,I had to make mine,couldn't buy what I wanted. The round perforated spoon thing is a skimmer !
I found a different juicer that doesn’t require hand strength to operate. It’s the Dreamfarm Fluicer Fold Flat Easy Juicer and I find it much easier to use (I have Rheumatoid Arthritis so my hand strength is not always good) as it uses the bigger arm muscles. It’s also easier to store as it folds flat.
Thanks for your rec. Discovered this after reading your comment. Don't have a juicer so I went out and got this one. Can confirm it's AWESOME. And bonus, my lil kids can use it on their own to squeeze lemons and small oranges.
I use the dough cutter as a bench scraper to protect my knives. Love my stick blender. My juicer is heavy metal from my great grandmother shaped like yours.
Ehhh, I've always known a chinois as a specific sieve with a very fine mesh. Not just the shape, cus the less fine version is called a china cap. All regional I'm sure.
I'm kinda between you two. Chinoise, to me, carries implications of shape (conical), size (relatively large, again like a [very stereotypical] East Asian hat), and fineness (as small as it gets). Like I wouldn't call a large conical colander a chinoise, but I also wouldn't call a small conical strainer a chinoise. However, language evolves, and in a high efficiency environment like a pro kitchen, and with the obviously most important distinguishing characteristic of a chinoise being the fineness of mesh, I'd be surprised if they didn't call any super fine mesh strainer a chinoise, regardless of shape or size.
Thank you for this Andy, I’m still a stainless steel, glass kinda girl, I’ve very few of the new scrapers, sorry can’t think of the name, Don’t like plastic, have very little in my pantry containers. Glass is my main. Cheers you two, walk the light n shiny, Peace ✌️
Was just going to post the same thing, but you beat me. I think they are just really big weevels😃. Mind you, Andy said in an earlier vid how much he hates English correctors, so we'll both be on the $hit list...
18:00 The Japanese mandolin - three rules of knife safety - 1. Keep the blade facing away from you. 2. Move the knife, not the food. 3. Keep good sight of the blade ... and this thng breaks all three rules and that's why everyone who has used one has cut themselves! :) There's a great video where Rick Stein explains how dangerous they are, and then promptly deeply cuts himself on camera. :D
Spot on with microplane, they are the only ones to buy and more than that the metal ones are the only ones to buy, they do make a plastic one that has a metal insert but eventually the tabs break and the metal part will come out constantly its a few bucks cheaper but not worth saving the money
Wait the dough cutter is still coming? That's awesome, you definitely made me a convert there Andy I always use it when I cook. Feels like I've been waiting on news there for months, I'm so keen to get it!
Agree. I don't have chef fingers, but good tongs are a must - and not a chef. I only use the long ones (tongs) for getting things out of the top cupboard that I can't reach, cause I'm short! :)
Hey guys, watching from Footscray here! Just wondering where you get the different size baking sheets, with the perfectly fitting racks?? Can’t find them at chefs hat or anything ! Thanks!
I know this is a weird comment considering the video, but I watched your pancake video where you asked for your favourite pancake toppings and I have a very strange one: We used to put mince on our pancakes and roll them and eat them. We also had sweet ones with brown sugar and cinnamon spread over them and rolled again. Our pancakes were also very large similar circumference to a crepe but the thickness of a 'classic' pancake and same ingredients. My grandma used to make them for us as kids growing up in South Africa and they're still some of my favourite pancake toppings or fillings lol
i second the why sift flour? thing if i'm making it smooth and getting lumps out with a sieve to then add a wet ingredient and it basically goes lumpy shaggy again anyway
LOL. I was gonna call you out on the juicer, but you did talk about the fork. I saw a collab with you and ... dang I can't recall who the other person was, but I subbed ... and you juiced a lime with a fork and I was like YES!!! I don't need to go get a juicer!!! 8)
Best thing i found for tongs is going to a commercial kitchen shop. No stupid clip, solid stainless steel, good spring. Nisbits stock some really good ones and they're nice n cheap.
There are a couple battery-powered, cordless stick blenders out there. It's a game changer. No more trying to find an outlet by the range or having a cord dangle over an open flame.
The mandoline is a Benriner. People recommend the regular over the "super" one which is wider. I wish I knew that before I bought mine. But they're good and sharp. Recommended.
I don’t think you’re not handling them correctly, I think the long, narrow shape is really stupid: when you use the whole length you have very little control towards the end; slipping seems inevitable. I don’t like them.
Caution is indeed advised with the mandolin. I was preparing a meal for my wife (then girlfriend) one night and using one to prepare a bunch of vegetables. When I was almost done, I didn't account for my thumb well and chopped the corner off. Luckily, I was able to clear my board of any contaminated veg, wrap my thumb in paper towel and duct tape, and finish the meal. My thumb hurt like hell but she ended up marrying me.
Cheap box graters are made with thinner metal. They flex alot which makes it easier to get your knuckle especially on the coarsest side. I just bought a cheap one (I moved into my own place) and I regret not spending $20 more *looks at the nick on his knuckle*.
Pro tip. When you get close to the end of the thing you're grating, hold it onto the grater with the pads of your fingers as you move it back and forth. Unlike knuckles, they will actually skip over the grater without getting cut. 😊
Fair enough, but I have a cheap box grater from my student days, when things would just appear and be left behind in shared flats - those items hold sentimental value. Can’t replace it.
yeeaah and when chef finished his speech he started to clean work surface just right away😂 this is kind of professional habits you never reed of and you are doing it already automatically 🤘🤘🤘
Cracked up over the "weasels" in flour 4:57... don't think a fine sieve would be needed! Bloody weasels are as big as a cat... (tongue in cheek comment - I KNOW Andy meant weevils!)🤣😆🤪
Great video. The mandolin brand I think is Benriner, I have had one for years and love it, I don’t use the guard either, I find it annoying and counterproductive, I have never cut myself.
I'm not sure how much longer I can afford to keep watching, I have a you tube window open and a browser window where I but everything that Andy has HAHAHAHA so far I have the board, the Microplane and the Mortar and Pestle . . . . . . . . actually that something Andy missed, no mortar and pestle!!!!!!!!!!
I used mandolin once... I knew... and I kept talking to myself and thinking: be careful, be careful, be careful. Watch Your fingers... On the third move I cut the skin from my knuckle xD
What about tools you use on your grills? One of my favorites is a mop brush - essentially a shrunken version of a floor mop! Also surprised Katelyn didn’t have a wine corkscrew in her bar collection!
i have some cheap wooden tongs, they look more convenient than metal ones. it's so convenient chopsticks would probably work well but normal japanese styled ones feel a bit short for me. my immersion blender has extra parts like a whisk and a blender
Hehehe I think a piece of biltong on a string would be a better way to get weasels out of your flour... but only after they decided they'd made enough mischief/mess
Chef! Or sift flour when working at collage with a bunch of kids, you will never believe the things you find. Also test salt before use …. For some reason it seem to end up being sugar even when labeled salt in collage
Maybe it's because I use a lot of spices (I have three shelves of a cupboard full, plus some overflow bags on top of the cupboard), but I would rank mortar and pestle as more essential than most of these, with the exception of spatulas and wooden spoons obviously. And it's very easy to clean and as long as you're only grinding dry spices, you really don't need to clean it between every use, just wipe it off the remaining powder with a paper towel. And I'm too clumsy and too ADHD to dare use a mandolin... I'd rather spend 4 times as long carefully slicing with a knife than waving my fingers near that blade. (I have used one with a holder thingy that does mostly protect your fingers as long as your hand doesn't slip off it; but it's messy and annoying to clean anyway) So if you're clumsy like me and love spices, swap the mandolin for a good mortar and pestle. Just try to find one where the bowl is larger than your fist (if it's the same size or smaller than your fist, it feels cramped to use and is annoying to empty and clean) and preferably in stone. Porcelain mortar and pestles seems to smooth to grind hard spices well; and I wouldn't trust them for hitting the spices to crush them for fear of breaking it (I think they are intended more for leafy herbs and chemistry or pharmacy work rather than spices); and while cast/wrought iron mortar and pestles are just as robust and rough as stone; they tend to clang and ring like a bell when you use it which gets annoying quickly.
Andy can you recommend a good brand of sieve. As in the past i somehow always find myself buying substandard ones, where the mesh more often than not pulls out from the frame. or the handles keep breaking off.
Hi, did I miss hear? You use a balloon whisk for making pastry? Surely fingers for rubbing in fat and flour and possibly a pallet knife for mixing the few spoons of water. Get that whisk anywhere near, and you'll have a giant blob in the balloon and ages of clearing it out, eugh🥴.
Chef. There are a couple of reasons to shift flour in addition to keeping the creatures out of your food. . 1 If you live in a humid area your flour may get lumpy so sifting keeps lumps out. 2 Shifting lightens the flour helping your baked goods to be airy. 3 If you place your measured flour in the shifter, then add your baking powder/soda, salt or other powder you are cooking with, the shifting helps to evenly distribute the dry ingredients into the main bowl. Our mom is quite the baker and swears by shifting her dry ingredients.
Did you do some ai postprocessing and cloning or did you upgrade to four gas stoves instead of your induction? It looks very weried :D In your one pot video there only has been one stove. Great video as always and very informative!
Wooden spoon...? My mom used a Japanese wooden rice paddle for pottery work. I recieved it once. Spoons wished they could dish that out 😂 EDIT: as for the cooking chopsticks, I made a special set for my mom that were like a combination of tongs and chopsticks. They were a pair about 16" (~400mm) long, about 1/4" (~6mm) square profile, with 2 pieces about 3" (~70-80mm) glued and nailed in between. I think they were made from maple? She's used them for the past ~35 years, and they're still holding strong!
The four that seemed the most unnecessary to me where the Emerson blender, microplane, citrus juicer and the benriner and these are now the 4 things i would never want to be without
![PASULOL รามเกียรติ์ ตอนที่ 4 นนทกพบรัก [Ramakien Ep.4: Nonthok in love]](http://i.ytimg.com/vi/tMUQgmZzf_A/mqdefault.jpg)
Great video as always. 🙂
I would add few items to my essential kitchen tools: 1. Mortar and pestle 2. Pyrex measuring jug or generally measuring cups 3. Fish spatula/ turner
Have fun in Europe 🙂
Agree mortar and pestle is a must!
You need your measuring spoons and measuring cups. I need my kitchen scales.
As I allow other people to cook in my kitchen, there is one rule about the wooden spoons: round ones for sweet and squarish ones for savoury (also have a dedicated wooden board for sweets) - learned very early that I did not like garlicky strawberries ;-)
Regarding the blender, you can get a kit with a stick blender, mini food processor and whisk for about £40. Since I got I only get the big food processor out if I’m doing something pretty big. For blitzing up a bit of a veg or something the small one is great.
Secondly, and this might be sacrilege, but I ditched my box grater for one of those ones you grate over a box or bowl with various ‘lids’ for different gratings. Easier to clean and for stuff like grating cheese you’ve then got it stored in something straight away.
Would like to see Andy cook a semi complex dish with only his essential 5 tools and his favourite knife. Would be a fun video.😅
I have a pyrex jug which is essential for measuring and also prepping stock, sauces and marinades, can go in the microwave. A silicon mitt and spatula. I also second the stick blender, very versatile. I also have a pastry mat for all kinds of food prep which is good for easy cleanup.
I spent 15 years working all levels of professional kitchens. This is pretty close to the collection I would pull out of my own kitchen if asked. If I'm being nitpicky, I'd probably sub out the brush for a silicon one (Less chance for random 'hairs' in the food. Actually had a pot pie sent back once for that)
The mandolin demands a blood sacrifice!
For a lot of folks commenting about a fish spatula - I have several and use them quite a bit still, but wouldn't consider it 'essential' for home use. They were great in restaurant work being lighter, nimble, and allowing things to drain. But at home every single one of those things is much less of a concern and I have a regular, really old flat spatula that I use just as often.
BTW- 1000% agree about the tweezers. Might be useful for the Michelin places serving 3 bites at a time. Mostly useless otherwise.
I keep a dedicated toothbrush in my kitchen for washing graters and mesh strainers
A proper HIGH power emersion blender
A proper HIGH power spice grinder
Good gawd the impact of having these gadgets has made on food experience at home, jeez. The sheer amount of money saved since is crazy on all the things able to now make myself, and sooo easily, instead of having to buy from store. Has blown my mind entirely. Best purchases bar none in my 20 years having my own kitchen.
Hi Andy and Katelyn. I'm just starting out as an apprentice chef in Sydney and just wanted to say that your videos are a massive inspiration for me and your passion for food across the world really resonated with me and caused a turning point for me to chase my dream job in the industry!
Protecting rejuvenating wooden utensils and tools: use butcher block conditioner. It's made of natural mineral oils and waxes, food safe, and tasteless. I recommend a bit of sanding first if you're noticing a bit of fraying of the wood particles.
Andy: This shouldn't go in the dishwasher.
Katelyn: oh ok 🤦🫣🙃
Think you forgot scales!
BOH videos are awesome. Such good chill/cosy vibes. Keep it up
good point!
You two are adorable and work well together. Hope to see more of these, it’s a great format.
I just use the no-cut gloves with my mandolin these days. So quick and easy it's a no-brainer because you will slip and fail otherwise.
What glove do you use? I've convinced myself I need a $50 chainmail glove to protect from a mandoline. I believe that isn't true, but I really don't want to learn the hard way that a random cloth no cut glove wasn't good enough.
@@cdub42 I believe that a cheaper one would do as well. The expensive chainmail gloves are meant to protect against accidental stabbing as well, which really isn’t needed for the mandoline.
Cool video.
I am happy! I have almost all Andy put on the table. And I use it a lot!!!
I got rid of my lemon juicer like yours because I prefer the old glass lemon squeezer that the army hat got it’s name from. It was too bulky for my gadget drawer too whereas the glass one fits in the bowl cupboard. I love the tactile action of squeezing the lemon on this trusted ancient kitchen gadget from my mum. Obviously I’m just a home cook😉
A sieve is essential if you are making cakes it helps get air into the flour to make it lighter and easier to move. ladle is good I use 2 different shaped ones. I like the glass juicers like a shallow bowl with a lump in it. Hah ! if you make big pots of soup you have to have a very long spoon,I had to make mine,couldn't buy what I wanted. The round perforated spoon thing is a skimmer !
i like the fact you mention what can be cheap and what to invedt in. etc.
Thanks Andy!🙂
Good info on good cooking tools.
I found a different juicer that doesn’t require hand strength to operate. It’s the Dreamfarm Fluicer Fold Flat Easy Juicer and I find it much easier to use (I have Rheumatoid Arthritis so my hand strength is not always good) as it uses the bigger arm muscles. It’s also easier to store as it folds flat.
Thanks for your rec. Discovered this after reading your comment. Don't have a juicer so I went out and got this one. Can confirm it's AWESOME. And bonus, my lil kids can use it on their own to squeeze lemons and small oranges.
@@yoweemma glad it works for you too. ☺️
Andy pls bring the crew to Chicago. So many good eats here brother
I use the dough cutter as a bench scraper to protect my knives. Love my stick blender. My juicer is heavy metal from my great grandmother shaped like yours.
The Japanese mandolin brand is Benriner. They are also an essential in my kitchen.
Love you two. Real people doing real shit haha
A chinoise is a conical strainer named after it resemblence to a chinese hat. Chinoise is chinese in French. A sieve is a sieve. Love your work chef.
Ehhh, I've always known a chinois as a specific sieve with a very fine mesh. Not just the shape, cus the less fine version is called a china cap. All regional I'm sure.
I'm kinda between you two. Chinoise, to me, carries implications of shape (conical), size (relatively large, again like a [very stereotypical] East Asian hat), and fineness (as small as it gets). Like I wouldn't call a large conical colander a chinoise, but I also wouldn't call a small conical strainer a chinoise. However, language evolves, and in a high efficiency environment like a pro kitchen, and with the obviously most important distinguishing characteristic of a chinoise being the fineness of mesh, I'd be surprised if they didn't call any super fine mesh strainer a chinoise, regardless of shape or size.
Thank you for this Andy, I’m still a stainless steel, glass kinda girl, I’ve very few of the new scrapers, sorry can’t think of the name, Don’t like plastic, have very little in my pantry containers. Glass is my main.
Cheers you two, walk the light n shiny, Peace ✌️
Thank you for the pots and pans acknowledgement ❤
4:53 If you've got weasels in your flour, then I think your problems are too big for a sifter! :D
Was just going to post the same thing, but you beat me. I think they are just really big weevels😃. Mind you, Andy said in an earlier vid how much he hates English correctors, so we'll both be on the $hit list...
Exactly, weevils in the flour. And I know what that really means, when younger, i remember the flour always had them.
18:00 The Japanese mandolin - three rules of knife safety - 1. Keep the blade facing away from you. 2. Move the knife, not the food. 3. Keep good sight of the blade ... and this thng breaks all three rules and that's why everyone who has used one has cut themselves! :)
There's a great video where Rick Stein explains how dangerous they are, and then promptly deeply cuts himself on camera. :D
Spot on with microplane, they are the only ones to buy and more than that the metal ones are the only ones to buy, they do make a plastic one that has a metal insert but eventually the tabs break and the metal part will come out constantly its a few bucks cheaper but not worth saving the money
I have an “original” and one from a German manufacturer, and they’re exactly the same. And I don’t like either.
The only thing I would add is a digital kitchen scale.
Decent setup, I like a good fish spat too 👌🏻
I made some wooden chopsticks from ipe and maple in high school like 30 years ago. They regularly go into the dishwasher.
Wait the dough cutter is still coming?
That's awesome, you definitely made me a convert there Andy I always use it when I cook.
Feels like I've been waiting on news there for months, I'm so keen to get it!
I just got on back of house channel, but I really enjoy it so far. thanks for sharing.
Agree. I don't have chef fingers, but good tongs are a must - and not a chef.
I only use the long ones (tongs) for getting things out of the top cupboard that I can't reach, cause I'm short! :)
Hey guys, watching from Footscray here! Just wondering where you get the different size baking sheets, with the perfectly fitting racks?? Can’t find them at chefs hat or anything !
Thanks!
Give Essential Ingredient a go. You'll feel it in your wallet, tho.
Ebay and Temu have them and they're very good quality actually, if you don't mind cheaping out - been using mine and they're holding up well!
I know this is a weird comment considering the video, but I watched your pancake video where you asked for your favourite pancake toppings and I have a very strange one:
We used to put mince on our pancakes and roll them and eat them. We also had sweet ones with brown sugar and cinnamon spread over them and rolled again. Our pancakes were also very large similar circumference to a crepe but the thickness of a 'classic' pancake and same ingredients. My grandma used to make them for us as kids growing up in South Africa and they're still some of my favourite pancake toppings or fillings lol
Matt catching endless strays this episode, gotta love some good ol' sledging
i second the why sift flour? thing if i'm making it smooth and getting lumps out with a sieve to then add a wet ingredient and it basically goes lumpy shaggy again anyway
I'm shopping for an immersion blender... I love a tutorial and/or comparison.
And storage options too, please Andy!
Caitlin's face regarding a mandolin in the dishy.Sprung😂
Sifting flour aerates it. And it does make folding much smoother and easier.
I've recently retired and gotten into cooking, so videos like this are really helpful to me. So the more videos like this the better.
I have a benriner mandolin. It's the best I've ever had and used. Worth it's weight In gold.
LOL. I was gonna call you out on the juicer, but you did talk about the fork. I saw a collab with you and ... dang I can't recall who the other person was, but I subbed ... and you juiced a lime with a fork and I was like YES!!! I don't need to go get a juicer!!! 8)
This is a great video, great info!
Andy’s handy tools. 😊
Best thing i found for tongs is going to a commercial kitchen shop. No stupid clip, solid stainless steel, good spring. Nisbits stock some really good ones and they're nice n cheap.
I really like "wooden" spoons made from bamboo. They're thin and light but very sturdy.
I have the exact green model of ベンリナー . Essential for slicing cabbages.
There are a couple battery-powered, cordless stick blenders out there. It's a game changer. No more trying to find an outlet by the range or having a cord dangle over an open flame.
The mandoline is a Benriner. People recommend the regular over the "super" one which is wider. I wish I knew that before I bought mine. But they're good and sharp. Recommended.
Oh he said it. The teal vs tan but.
Anyone else anxiously waiting for Andy to come back to the giant chopsticks
The stick blender is really useful. I make a lot of pureed soups and it is far easier to use than a blender.
Weasels in the flour! What a lovely image. Definitely need sifting out. Just one would fill the whole cake tin.
those micro planers are great at zesting your fingers as well if you're in a rush and not handling correctly haha
I don’t think you’re not handling them correctly, I think the long, narrow shape is really stupid: when you use the whole length you have very little control towards the end; slipping seems inevitable. I don’t like them.
Caution is indeed advised with the mandolin. I was preparing a meal for my wife (then girlfriend) one night and using one to prepare a bunch of vegetables. When I was almost done, I didn't account for my thumb well and chopped the corner off. Luckily, I was able to clear my board of any contaminated veg, wrap my thumb in paper towel and duct tape, and finish the meal. My thumb hurt like hell but she ended up marrying me.
My fingers always cramp up with chopsticks, so I use cooking tweezers instead and that works great. 😅
hah, good idea, have the sane issue
In Europe a ladle would’ve been a number one essential as we eat alot of soup. Weird that you don’t use it as much
We do? I rarely eat soup, almost never. But I do have a ladle.
The brand of mandolin is Benriner. They don't look like much but they perform better than anything else.
Can confirm
Cheap box graters are made with thinner metal. They flex alot which makes it easier to get your knuckle especially on the coarsest side. I just bought a cheap one (I moved into my own place) and I regret not spending $20 more *looks at the nick on his knuckle*.
Pro tip. When you get close to the end of the thing you're grating, hold it onto the grater with the pads of your fingers as you move it back and forth. Unlike knuckles, they will actually skip over the grater without getting cut. 😊
Fair enough, but I have a cheap box grater from my student days, when things would just appear and be left behind in shared flats - those items hold sentimental value. Can’t replace it.
All hail the juicer. Went for years without one then finally caved. Best. Decision. Ever.
yeeaah and when chef finished his speech he started to clean work surface just right away😂 this is kind of professional habits you never reed of and you are doing it already automatically 🤘🤘🤘
Love my stick blender!
Cracked up over the "weasels" in flour 4:57... don't think a fine sieve would be needed!
Bloody weasels are as big as a cat...
(tongue in cheek comment - I KNOW Andy meant weevils!)🤣😆🤪
Great video. The mandolin brand I think is Benriner, I have had one for years and love it, I don’t use the guard either, I find it annoying and counterproductive, I have never cut myself.
You will.
I'm not sure how much longer I can afford to keep watching, I have a you tube window open and a browser window where I but everything that Andy has HAHAHAHA so far I have the board, the Microplane and the Mortar and Pestle . . . . . . . . actually that something Andy missed, no mortar and pestle!!!!!!!!!!
I used mandolin once... I knew... and I kept talking to myself and thinking: be careful, be careful, be careful. Watch Your fingers... On the third move I cut the skin from my knuckle xD
Same. Used it once and took a chunk of skin off my pinkie, right at the tip. Unbelievably annoying for at least two weeks.
Next pots and pans please!!!
It is not the brand on the mandolin, it says "watch your fingers"✌
What about tools you use on your grills? One of my favorites is a mop brush - essentially a shrunken version of a floor mop! Also surprised Katelyn didn’t have a wine corkscrew in her bar collection!
Tweezers are the fastest way to get shell fragments out of your eggs.
Regarding sifting flour, cake/pastry flour (at least in North America) is notorious for clumping. I never sift all purpose or bread flour.
What do you think about a potato ricer or potato masher? Essential or not?
Kitchen tools with Andy 🎶
i have some cheap wooden tongs, they look more convenient than metal ones. it's so convenient
chopsticks would probably work well but normal japanese styled ones feel a bit short for me.
my immersion blender has extra parts like a whisk and a blender
Hehehe I think a piece of biltong on a string would be a better way to get weasels out of your flour... but only after they decided they'd made enough mischief/mess
The intro is 🐐'd
Chef! Or sift flour when working at collage with a bunch of kids, you will never believe the things you find. Also test salt before use …. For some reason it seem to end up being sugar even when labeled salt in collage
I have everything except the long chop Sticks, oh and no babe either 🤣🤣
Maybe it's because I use a lot of spices (I have three shelves of a cupboard full, plus some overflow bags on top of the cupboard), but I would rank mortar and pestle as more essential than most of these, with the exception of spatulas and wooden spoons obviously. And it's very easy to clean and as long as you're only grinding dry spices, you really don't need to clean it between every use, just wipe it off the remaining powder with a paper towel.
And I'm too clumsy and too ADHD to dare use a mandolin... I'd rather spend 4 times as long carefully slicing with a knife than waving my fingers near that blade. (I have used one with a holder thingy that does mostly protect your fingers as long as your hand doesn't slip off it; but it's messy and annoying to clean anyway)
So if you're clumsy like me and love spices, swap the mandolin for a good mortar and pestle. Just try to find one where the bowl is larger than your fist (if it's the same size or smaller than your fist, it feels cramped to use and is annoying to empty and clean) and preferably in stone. Porcelain mortar and pestles seems to smooth to grind hard spices well; and I wouldn't trust them for hitting the spices to crush them for fear of breaking it (I think they are intended more for leafy herbs and chemistry or pharmacy work rather than spices); and while cast/wrought iron mortar and pestles are just as robust and rough as stone; they tend to clang and ring like a bell when you use it which gets annoying quickly.
Andy can you recommend a good brand of sieve. As in the past i somehow always find myself buying substandard ones, where the mesh more often than not pulls out from the frame. or the handles keep breaking off.
Loved the video. I did not see a garlic press, rolling pin for baking and a crab cracker.
Or a duck press.
❤thank you for these tips and tools What is the small handy vacuum sealer Ive seen you using Thanks Natalie love the show South Africa Sedgefield
Thank you for the info Andy! Could you please do a video on breaking down large meats? Eg top sirloin
What made you change your kitchen induction over to all gas ?
12 stitches from a microplane and now have permanent nerve damage in my thumb - went almost to the bone. i now wear a safety glove.
Hi, did I miss hear? You use a balloon whisk for making pastry? Surely fingers for rubbing in fat and flour and possibly a pallet knife for mixing the few spoons of water. Get that whisk anywhere near, and you'll have a giant blob in the balloon and ages of clearing it out, eugh🥴.
Thank you for justifying my skepticism about sifting flour
Chef. There are a couple of reasons to shift flour in addition to keeping the creatures out of your food. . 1 If you live in a humid area your flour may get lumpy so sifting keeps lumps out. 2 Shifting lightens the flour helping your baked goods to be airy. 3 If you place your measured flour in the shifter, then add your baking powder/soda, salt or other powder you are cooking with, the shifting helps to evenly distribute the dry ingredients into the main bowl. Our mom is quite the baker and swears by shifting her dry ingredients.
Did you do some ai postprocessing and cloning or did you upgrade to four gas stoves instead of your induction? It looks very weried :D In your one pot video there only has been one stove.
Great video as always and very informative!
Definitely add a digital kitchen scale to the list.
Wooden spoon...?
My mom used a Japanese wooden rice paddle for pottery work. I recieved it once. Spoons wished they could dish that out 😂
EDIT: as for the cooking chopsticks, I made a special set for my mom that were like a combination of tongs and chopsticks. They were a pair about 16" (~400mm) long, about 1/4" (~6mm) square profile, with 2 pieces about 3" (~70-80mm) glued and nailed in between. I think they were made from maple? She's used them for the past ~35 years, and they're still holding strong!
Great video Andy.. Make another about nonstick kitchen tool, spatsula etc.
Benriner is the japanese brand of Mandolin, new models come in all white as well with some new functions
Microplane good for rough heel skin as well..... Just me? OK. :D
I heard they were originally designed for woodworking actually
@@dannyangeleno You should see my heels. :)
The four that seemed the most unnecessary to me where the Emerson blender, microplane, citrus juicer and the benriner and these are now the 4 things i would never want to be without
I have resisted lemon squeezer for the longest time. I maybe wrong but I just squeeze with hands - isn’t that good enough? 12:00