Chefs’ favourite utensils
Cooks are a bit like kids - we love a well-equipped playground and fun toys. We play best in spacious, well-designed kitchens with beautiful light and kick ass tools. For us cooking with the right utensils is like running in proper running shoes - you can go faster, safer and without stumbling. We collect and over time invest in good knives, whisks, appliances, steamers and other ‘must-have-need-right-now’ tools.
It’s a case of ‘more is more’ but there are selected few of the cookery assets that become our favourites. I always poke my nose in other people’s kitchens to see what has made their top list, and I am particularly interested in what top chefs and famous food writers consider as their favourite kitchen utensils. I have a book that has some interesting information on the topic so I am sharing it with you.
The book is called “Off Duty: The World’s Greatest Chefs Cook at Home” by David Nicholls, and it’s a great read. It was produced to fund The Nicholls Spinal Injury Foundation to raise money to support research into spinal injuries, stem cell research, rehabilitation development and so on. The book features a collection of interviews, recipes and photographs from some of the best chefs in the world. It’s informative, inspiring and funds a great cause so go and get it.
Some of the chefs featured in the book are: Raymond Blanc, Heston Blumenthal, Nigella Lawson, Angela Hartnett, Gordon Ramsay, Jamie Oliver, Nobu Matsuhisa, Neil Perry, Matt Moran, Delia Smith, and many more. Here is a list of some of their favourite utensils and kitchen equipment:
1. A good chef’s knife - if you’re going to invest in one thing in the kitchen it should be a great chef’s knife. Other sharpies you should have in your set are a filleting and a palette knife.
2. Pestle and mortar - nicely worn out and heavy to grind, crush and mix herbs, spices, oils, pastes
3. Mezzaluna
4. The Gray Kunz spoon - essentially a sauce spoon
5. A mandoline
6. A thick chopping board
7. A good non-stick pan - great for roasting fish and scallops, searing, sauces, risottos
8. A liquidiser (blender) of some sort to puree soups and sauces
9. A steamer/Chinese dim sum basket
10. A good stove and sufficient worktop
To add to the list, my favourite and most often used utensils are a colander, a sifter, and my metal thongs. Can you add more?
Dear Ms Irena,
May I also respectfully submit that the following are must-have essentials;
- Stock pot (bigger the better)
- Cast iron casserole pot/dutch/french oven
- Cast iron skillet (for steaks)
- Springform cake pan
- Cast iron Wok
- A dishwasher (human or mechanical, either is fine though one of each is best)
I hope you will let me comment on your blog. This is a really valuable site and the informaton it gives ()is exactly what is needed by those interested in the subject. Congratulations and keep up the good work. Mary Jo
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