The best, I mean the very best and most useful kitchen tools, are almost always the simplest. Yes, you’ve got the kitchen workhorse, the standing mixer, the food processor (I almost never use mine), the hand blender (my favorite small appliance). But really what I love most?
Two really sharp knives. A thick flat hard surface that gets really hot. A heavy wood cutting board.
And these: Rocks and sticks.
Point is: fewer rather than more, simple rather than complex.
(One clarification in the video that I failed to make clear at the time. For testing the temperature of frying oil, I use the chopsticks I save from Chinese take out, not really nice ones.)
If you liked this post on I Had Something to Say, check out these other links:
- My post on how to make guacamole.
- Here’s the mortar and pestle I use, at OpenSky—as far as I’m concerned, it’s the best mortar pestle on the market.
- Chef Daniel Patterson writes how important it is for people to use their hands to connect to the food they are preparing.
- How to Butcher a Chicken, a blog by Herrick Kimball.
© 2011 Michael Ruhlman. Photo © 2012 Donna Turner-Ruhlman. All rights reserved