From left: Donald Jackson, Ernest Tubbs, and Tavi Gargano, of Vocational Guidance Services, in Cleveland, with our made-in-China tools./Photo courtesy VGS.
Sous vide slow-cooked egg with Noodlecat ramen noodles, veg dashi broth.
Photo by Donna Turner Ruhlman.
Lamb braising in my Le Creuset Dutch oven, which is a fantastic gift to give that special someone. Photo by Donna Turner Ruhlman.
Making a roux. Photo by Donna Turner Ruhlman.
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.) Once again, many thanks to Todd Porter and Diane Cu. I called them saints among us in the last "something to say" video. That was wrong. They're angels. Stay here! If you liked this post on I ...
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