Kitchens are increasingly becoming hubs of innovative gadgets designed to make cooking easier and more efficient. However, while some inventions, such as air fryers, are revolutionary, others turn out to be gimmicky and unnecessary. Chefs and cooking professionals alike emphasize the importance of focusing on multifunctional tools rather than succumbing to impulse purchases. As we declutter our culinary spaces, discerning which tools to avoid is crucial. Knowing what not to buy can save space and enhance our cooking experience, making it vital to listen to the insights of seasoned cooks who navigate the kitchen daily.
Celebrity chef Masaharu Morimoto leads the charge against specific tools, notably the mandolin slicer. While effective for uniform slices, Morimoto insists that honing knife skills provides better control and safety. He argues that relying too heavily on something like a mandolin can hinder one’s culinary development. Other equally critiqued gadgets include onion holders, which are deemed unnecessary when a flat surface is more effective for slicing, and onion goggles, which fail to prevent tears. Instead, they recommend basic techniques and trustworthy knives to achieve the same ends without clutter.
Culinary instructor Eric Rowse identifies additional offenders, such as the chicken shredder and herb stripper. The former is deemed redundant, as two forks can achieve the same outcome without needing extra storage. Similarly, the herb stripper is considered a waste when simple hand techniques work just as well. Moreover, both chefs and cookbook author Peter Som point out the inefficiency of electric can openers. Manual versions are reliable and compact, offering significant benefits over their electric counterparts that often require more cleaning and storage space.
Chef Richard Ingraham shares his disapproval of specialized tools like avocado slicers and egg separators. He notes that traditional methods, such as using a knife or shell halves to separate yolks, are entirely adequate. He also criticizes gadgets designed for niche tasks, like pizza scissors and electric egg cookers, which complicate simple processes and introduce unnecessary clutter. Instead, he recommends classic knives and basic cooking methods that yield the same results efficiently.
Executive chef Jackie Carnesi argues against the use of oven mitts, which, in his view, can be less hygienic than a sturdy kitchen towel. He asserts that many people neglect to wash oven mitts regularly, which can lead to unsanitary cooking practices. His suggestion emphasizes the use of everyday items, like kitchen towels, for safe handling of hot cookware. This perspective highlights the need to prioritize practicality and hygiene in kitchen tools, fostering a more efficient cooking environment.
As we strive for a streamlined kitchen, the advice from culinary experts is unequivocal: invest in reliable, versatile tools and dismiss the one-trick gadgets. The insights shared compel us to rethink our cooking arsenal, encouraging the mastery of fundamental skills while letting go of unnecessary clutter. Building a well-equipped kitchen hinges on understanding which tools genuinely enhance our culinary prowess, ensuring a successful and enjoyable cooking experience, free from gimmicks.
