Cook Like a Professional. Cookbook Author Colu Henry Swears By These 6 Kitchen Tools
California Extra Virgin Olive Oil
It’s really well priced and the best that you can find for everyday cooking. It’s really mainstream and you can pick it up at just about any grocery store. All of the best home cooks use it and it’s stocked in most test kitchens. It’s clean, affordable and just delicious. I would choose a more expensive olive product as a finishing oil, but this is good for everyday sautéing. Another tip is that I use one of those squeezie bottles for my oils because they’re so easy to grab and I can better control the amount of oil I’m using when I’m cooking. I have one for grapeseed oil and one for olive oil.
Joyce Chen Unlimited Scissor
These are my favorite kitchen shear. They work on everything. They look really small, but they are mighty. You can spatchcock a chicken [that means taking the backbone out], and they’re good for snipping herbs or cutting a thin crust pizza.
Maldon Sea Salt Flake
Amazing stuff. You use kosher salt for seasoning while you are cooking, but this is also a great way to finish a dish because it brings out more of the flavor while adding a textural crunch, which I love. I put it on literally everything. Ice cream, avocado, eggs, you name it. I am a huge salt person. If I’m making meat, I add salt the night before. As for the name Maldon salt, some people try to get fancy and pronounce it with a French accent because it feels special. But no, it’s British.
Wusthof Carbon Steel Chef's Knife 9-inch
Carbon steel knives are loved by professionals because they hold a sharp edge and are easy to sharpen. The blades will turn dark and develop a patina over time. It’s important to wipe the knife dry every time you use it so it doesn’t get rusty, and hand wash only. I sharpen it often, like a couple of times a week. I like the weight of it in my hand. It’s elegant. Plus, my husband gave it to me, which was really nice. It’s a fancy knife, but it’s not crazy expensive.
Artisanal Kitchen Supply 9-Inch Cooking Tongs
I have about four or five kitchen tongs, right next to the stove. They are the most valuable tool for stovetop cooking because you can flip with them, toss pasta, and grab hot pans from the oven. I believe in not draining your pasta, taking it with the tongs directly from the boiling water and finishing it on the stove. Once you do that, you need to toss your pasta to marry it with the sauce, and tongs (again) are the best tool for doing that.
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