Kitchen tools list restaurant how to#
Kitchen tools list restaurant professional#

They are used to pan fry foods, turn over foods when reaching into the oven (and even to help remove hot pans from the oven). Walk into any restaurant and youвЂ™ll see the cooks on a restaurant line holding kitchen tongs. Use it to strain any liquid to create a smooth consistency. I use it to strain stocks or sauces for a perfect velvet texture, which can make all the difference in a recipe. Mesh StrainerДЄ fine mesh sieve is a tool I think everyone should have. It can be used to grind your coffee beans or toasted whole spices for ultimately fresh spice flavors that can be added to your recipes. I use one that has a removable bowl for washing, so I avoid flavor cross contamination. One of the tools I carry with me everywhere is a spice grinder. Good quality ones can even tell you your precise oven temperatures. For cooking meats to perfection to making sure chicken is cooked through perfectly and still juicy, a thermometer is an essential tool that ensures your food is safe to eat. Next, a good quality thermometer is an important addition to your tool chest. By cooking them and pressing them through a ricer, you achieve a lovely texture. If you overwork potatoes, they can become sticky and unpleasant. I love mashed potatoes, and one of the hardest things to do is create soft, velvety, creamy mashed potatoes without the gooey texture. I use mine for removing vegetables from boiling water and as a blanch basket when I want to cook vegetables for just a minute and then refresh so I can do many batches and not have to keep re-boiling more water for the next batch. It has smaller perforations so the pasta doesnвЂ™t slip through. The pasta strainer is a bowl-shaped, stainless steel tool with a handle and is designed to strain smaller amounts of pasta. But, as we have moved onto having many varieties of pasta offerings we started working in smaller batches, cooking al minute (to the minute). In a restaurant, we used large stock pots and colanders to strain pasta in large batches.

I still remember my excitement way back early in my career when I bought my first one. I use mine to flip everything from eggs to fish to chicken and meat. This lightweight tool is versatile and can be used for many foods when turning in a pan. ItвЂ™s a thin, flexible stainless steel spatula with a slight curve at the end and is perfect for carefully getting under a fillet of fish while pan-frying, so not to damage the fish. The fish spatula resembles a car grillВ and tapers from edge to base. If you like fish, you definitely need this next tool. These generally have different blade options as well. For the home cook, there are cheaper plastic varieties. It can also julienne veggies and, with the turn of the mechanism, cut French fry potatoes. It usually has a couple of blade options and can slice vegetables as thin as paper.

Kitchen tools list restaurant professional#

In a professional kitchen, youвЂ™ll most likely find a French mandolin itвЂ™s a stainless steel device that sits on the countertop and can cost as much as three or four hundred dollars. ThereвЂ™s still no replacing the ability to make precision cuts with a knife, but, when speed is needed, the mandolin can be an important addition to your tool chest.

The Mandolin is a tool that has been used in every professional kitchen IвЂ™ve worked in. It will also ensure that your vegetables are clean and clear of any blemishes that can show up in your dishes. A sharp peeler is key to reducing your prep time. I believe that this is the best peeler, although some might prefer the straight swivel variety.

Kitchen tools list restaurant how to#

Related: How to Choose a Kitchen Knife 2. At the Clean Eating Academy, we will spend a lot of time reviewing basic knife skills to boost your confidence and skill in the kitchen. Being able to use a knife with precision and speed became my mission. My first chef mentors Keith Frogget and Chef Boban Matthews were adamant that knife skills were essential. This was the first knife I used in my apprenticeship at Scaramouche restaurant. I tested a couple of knives before choosing my first knife: the Victorinox 10-inch chefвЂ™s knife with a rosewood handle. Because you use the chefвЂ™s knife for so much of your prep time, itвЂ™s very important for it to be comfortable and well balanced. This tool is by far one of the most important foundational tools in your kitchen. Get access to everything we publish when you