In the world of professional cooking, space is a luxury that most chefs cannot afford. In a well-organized kitchen, each tool is carefully curated, ensuring that everything has a purpose and contributes to the overall efficiency of meal preparation. This efficiency often leads chefs to identify tools that are either overrated or simply useless, particularly in home kitchens where space is limited. To provide insight into the kitchen gadgets that deserve to be ditched, five professional chefs shared their opinions on the most unnecessary tools cluttering drawers and countertops, along with their recommended alternatives.
Celebrity chef Masaharu Morimoto emphasizes the importance of mastering knife skills over relying on tools like mandolins. While mandolins can create evenly sliced vegetables, they come with risks, including difficult cleaning and safety hazards. Morimoto proposes focusing on developing one’s technique with a high-quality chef’s knife, which offers greater control and versatility in cooking. He suggests swapping out the mandolin for a Mac 8-inch Japanese chef knife, which provides both precision and practicality for a wide array of culinary tasks.
Culinary instructor Eric Rowse critiques several other specialized gadgets, starting with onion goggles. He deems them ineffective for preventing tears while cutting onions and recommends simply sharpening knives and improving ventilation. Rowse highlights tools like onion holders and herb strippers as unnecessary one-trick ponies that take up valuable space. Instead, he advocates using basic techniques for slicing onions, as well as simply using fingers to strip herb leaves. He also calls out gadgets like Bluetooth thermometers, favoring instant-read thermometers that are more cost-effective and user-friendly.
Peter Som, a cookbook author, takes aim at electric can openers. While often thought of as must-have kitchen gadgets, he argues they are more cumbersome and less reliable than their manual counterparts. Similarly, Richard Ingraham discusses common gadgets used in homes, such as avocado slicers and egg separators, arguing that basic tools like knives and shell halves work effectively without cluttering kitchen drawers. He recommends sticking with multifunctional tools over specialized gadgets that do not justify their space and cost.
In addition, Ingraham criticizes electric egg cookers for adding unnecessary complexity to what can be done simply on the stove. He promotes methods that leverage standard kitchen tools, highlighting the efficiency and effectiveness of traditional techniques. Following this trend, Jackie Carnesi, an executive chef, argues against the utility of oven mitts, suggesting that a sturdy kitchen towel serves the same purpose more reliably. He points out that oven mitts often go unwashed for extended periods, making alternative options preferable, especially for home cooks.
The overarching theme in these professional perspectives is a call for simplification and a return to foundational cooking skills. Many of the tools deemed unnecessary contribute to a cluttered kitchen and distract from the essential skills that lead to successful cooking. Instead of relying on gadgets, chefs advocate using traditional techniques and high-quality knives, which not only enhance cooking skills but also foster a greater appreciation for the culinary arts. This philosophy allows chefs to stay organized while ensuring they have the right tools for every culinary endeavor, ultimately leading to a more enjoyable cooking experience.
