My Top Kitchen Tools

Following on from my knife video, there were a few requests for a kitchen tools video and a pots and pans video. This week, I'll take you through my essential kitchen tools.
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[@mtbcrew1]

Would like to see Andy cook a semi complex dish with only his essential 5 tools and his favourite knife. Would be a fun video.😅

[@winestylesmonikakrupski2378]

As I allow other people to cook in my kitchen, there is one rule about the wooden spoons: round ones for sweet and squarish ones for savoury (also have a dedicated wooden board for sweets) - learned very early that I did not like garlicky strawberries ;-)

[@mahyarmolana]

Great video as always. 🙂 I would add few items to my essential kitchen tools: 1. Mortar and pestle 2. Pyrex measuring jug or generally measuring cups 3. Fish spatula/ turner Have fun in Europe 🙂

[@AlexFraserMBA]

Agree mortar and pestle is a must!

[@TheBClark88]

Regarding the blender, you can get a kit with a stick blender, mini food processor and whisk for about £40. Since I got I only get the big food processor out if I’m doing something pretty big. For blitzing up a bit of a veg or something the small one is great. Secondly, and this might be sacrilege, but I ditched my box grater for one of those ones you grate over a box or bowl with various ‘lids’ for different gratings. Easier to clean and for stuff like grating cheese you’ve then got it stored in something straight away.

[@becbrown212]

I have a pyrex jug which is essential for measuring and also prepping stock, sauces and marinades, can go in the microwave. A silicon mitt and spatula. I also second the stick blender, very versatile. I also have a pastry mat for all kinds of food prep which is good for easy cleanup.

[@williamngo8036]

Hi Andy and Katelyn. I'm just starting out as an apprentice chef in Sydney and just wanted to say that your videos are a massive inspiration for me and your passion for food across the world really resonated with me and caused a turning point for me to chase my dream job in the industry!

[@CyberBeep_kenshi]

i like the fact you mention what can be cheap and what to invedt in. etc.

[@Deviant_Libertarian]

Protecting rejuvenating wooden utensils and tools: use butcher block conditioner. It's made of natural mineral oils and waxes, food safe, and tasteless. I recommend a bit of sanding first if you're noticing a bit of fraying of the wood particles.

[@matthewdelaney8071]

A chinoise is a conical strainer named after it resemblence to a chinese hat. Chinoise is chinese in French. A sieve is a sieve. Love your work chef.

[@angrytvrobot6130]

Ehhh, I've always known a chinois as a specific sieve with a very fine mesh. Not just the shape, cus the less fine version is called a china cap. All regional I'm sure.

[@cdub42]

I'm kinda between you two. Chinoise, to me, carries implications of shape (conical), size (relatively large, again like a [very stereotypical] East Asian hat), and fineness (as small as it gets). Like I wouldn't call a large conical colander a chinoise, but I also wouldn't call a small conical strainer a chinoise. However, language evolves, and in a high efficiency environment like a pro kitchen, and with the obviously most important distinguishing characteristic of a chinoise being the fineness of mesh, I'd be surprised if they didn't call any super fine mesh strainer a chinoise, regardless of shape or size.

[@joshuakaus6926]

Think you forgot scales! BOH videos are awesome. Such good chill/cosy vibes. Keep it up

[@johnstewart5221]

good point!

[@Stormcrow_1]

I've recently retired and gotten into cooking, so videos like this are really helpful to me. So the more videos like this the better.

[@shannonkatereadsstuff]

Chopped nearly a centimetre off the tip of my finger last year with a mandoline. Takes bloody ages to heal! But you only do it once. Also these videos are costing me Money! You’ve convinced me to finally invest in a meat thermometer. I also love the tongs with the sieve thing? No idea of proper name, but for taking small things out of boiling oil. So good!

[@jezo-matic991]

I bought cut resistant gloves on eBay for like $12, highly recommended

[@shannonkatereadsstuff]

@@jezo-matic991 good idea! I’ll try to find some.

[@tnankie]

I've used a digital thermometer for years, but finally invested in a fancy one. Big difference in useability. If you can afford it I recommend spending a bit more (I got the thermopen, but I'm sure there are others.)

[@CrimeVid]

I'll back a fork against firewood every time for my use.

[@CrimeVid]

Oh skewers !!

[@Mukhtaarrrr]

You two are adorable and work well together. Hope to see more of these, it’s a great format.

[@maurinedoyle9964]

I keep a dedicated toothbrush in my kitchen for washing graters and mesh strainers

[@simonzammit7984]

Hey guys, watching from Footscray here! Just wondering where you get the different size baking sheets, with the perfectly fitting racks?? Can’t find them at chefs hat or anything ! Thanks!

[@jessieancestor]

Give Essential Ingredient a go. You'll feel it in your wallet, tho.

[@sm_au]

Ebay and Temu have them and they're very good quality actually, if you don't mind cheaping out - been using mine and they're holding up well!

[@NigelAinscoe]

I just use the no-cut gloves with my mandolin these days. So quick and easy it's a no-brainer because you will slip and fail otherwise.

[@cdub42]

What glove do you use? I've convinced myself I need a $50 chainmail glove to protect from a mandoline. I believe that isn't true, but I really don't want to learn the hard way that a random cloth no cut glove wasn't good enough.

[@Tommy-bm1bm]

Love you two. Real people doing real shit haha

[@tornixdm2431]

i second the why sift flour? thing if i'm making it smooth and getting lumps out with a sieve to then add a wet ingredient and it basically goes lumpy shaggy again anyway

[@lebeaud71]

Cool video. I am happy! I have almost all Andy put on the table. And I use it a lot!!!

[@roulfe]

Andy pls bring the crew to Chicago. So many good eats here brother

[@CAIDMASTEROFPYRO]

Spot on with microplane, they are the only ones to buy and more than that the metal ones are the only ones to buy, they do make a plastic one that has a metal insert but eventually the tabs break and the metal part will come out constantly its a few bucks cheaper but not worth saving the money

[@imagesbirds5066]

Did you do some ai postprocessing and cloning or did you upgrade to four gas stoves instead of your induction? It looks very weried :D In your one pot video there only has been one stove. Great video as always and very informative!

[@swisski]

The Japanese mandolin brand is Benriner. They are also an essential in my kitchen.

[@CrimeVid]

A sieve is essential if you are making cakes it helps get air into the flour to make it lighter and easier to move. ladle is good I use 2 different shaped ones. I like the glass juicers like a shallow bowl with a lump in it. Hah ! if you make big pots of soup you have to have a very long spoon,I had to make mine,couldn't buy what I wanted. The round perforated spoon thing is a skimmer !

[@suem7515]

I found a different juicer that doesn’t require hand strength to operate. It’s the Dreamfarm Fluicer Fold Flat Easy Juicer and I find it much easier to use (I have Rheumatoid Arthritis so my hand strength is not always good) as it uses the bigger arm muscles. It’s also easier to store as it folds flat.

[@yoweemma]

Thanks for your rec. Discovered this after reading your comment. Don't have a juicer so I went out and got this one. Can confirm it's AWESOME. And bonus, my lil kids can use it on their own to squeeze lemons and small oranges.

[@suem7515]

@@yoweemma glad it works for you too. ☺️

[@36Sharm]

Thank you for the pots and pans acknowledgement ❤

[@dianneperkins9192]

I use the dough cutter as a bench scraper to protect my knives. Love my stick blender. My juicer is heavy metal from my great grandmother shaped like yours.

[@DeadSlugg]

I know this is a weird comment considering the video, but I watched your pancake video where you asked for your favourite pancake toppings and I have a very strange one: We used to put mince on our pancakes and roll them and eat them. We also had sweet ones with brown sugar and cinnamon spread over them and rolled again. Our pancakes were also very large similar circumference to a crepe but the thickness of a 'classic' pancake and same ingredients. My grandma used to make them for us as kids growing up in South Africa and they're still some of my favourite pancake toppings or fillings lol

[@sing2me]

I'm shopping for an immersion blender... I love a tutorial and/or comparison.

[@inabates8919]

Thank you for this Andy, I’m still a stainless steel, glass kinda girl, I’ve very few of the new scrapers, sorry can’t think of the name, Don’t like plastic, have very little in my pantry containers. Glass is my main. Cheers you two, walk the light n shiny, Peace ✌️

[@BreonNagy]

I made some wooden chopsticks from ipe and maple in high school like 30 years ago. They regularly go into the dishwasher.

[@miquerto]

I just got on back of house channel, but I really enjoy it so far. thanks for sharing.

[@Lobstroperus]

Wait the dough cutter is still coming? That's awesome, you definitely made me a convert there Andy I always use it when I cook. Feels like I've been waiting on news there for months, I'm so keen to get it!

[@mariankay6482]

Thanks Andy!🙂 Good info on good cooking tools.

[@raz7864]

In Europe a ladle would’ve been a number one essential as we eat alot of soup. Weird that you don’t use it as much

[@jordynhetherington8433]

When did Andy swap the hybrid induction for a full gas? And why? I thought he said induction was better

[@harveyweir8061]

The induction messes with his recording equipment, it creates a static that they can't get rid of. He mentioned it in a back of house video where he toured the new studio kitchen

[@jordynhetherington8433]

@@harveyweir8061 thanks for the answer. As someone who just bought an induction and I’m 2 weeks away from not having gas anymore. I was wondering if he had changed his mind on induction

[@sparkympj]

@@jordynhetherington8433 Andy did say he broke the induction top. Possibly on purpose 😏... because it's frequency when operating interferes with the audio while filming

[@amcconnell6730]

4:53 If you've got weasels in your flour, then I think your problems are too big for a sifter! :D

[@thor_6886]

Was just going to post the same thing, but you beat me. I think they are just really big weevels😃. Mind you, Andy said in an earlier vid how much he hates English correctors, so we'll both be on the $hit list...

[@watsonrk1]

Exactly, weevils in the flour. And I know what that really means, when younger, i remember the flour always had them.

[@twitchbiddy6880]

I got rid of my lemon juicer like yours because I prefer the old glass lemon squeezer that the army hat got it’s name from. It was too bulky for my gadget drawer too whereas the glass one fits in the bowl cupboard. I love the tactile action of squeezing the lemon on this trusted ancient kitchen gadget from my mum. Obviously I’m just a home cook😉

[@scottsavage2628]

What do you think about a potato ricer or potato masher? Essential or not?

[@johnhenderson466]

The only thing I would add is a digital kitchen scale.

[@vernonhall6939]

Andy can you recommend a good brand of sieve. As in the past i somehow always find myself buying substandard ones, where the mesh more often than not pulls out from the frame. or the handles keep breaking off.

[@chrishewitt4220]

And storage options too, please Andy!

[@Furen]

The mandoline is a Benriner. People recommend the regular over the "super" one which is wider. I wish I knew that before I bought mine. But they're good and sharp. Recommended.

[@Furen]

Oh he said it. The teal vs tan but.

[@Diabolus1978]

I have a benriner mandolin. It's the best I've ever had and used. Worth it's weight In gold.

[@manfish6183]

those micro planers are great at zesting your fingers as well if you're in a rush and not handling correctly haha

[@jacktownsend3556]

Thank you for the info Andy! Could you please do a video on breaking down large meats? Eg top sirloin

[@deaconmikepray9793]

The stick blender is really useful. I make a lot of pureed soups and it is far easier to use than a blender.

[@jlb2739]

Chef. There are a couple of reasons to shift flour in addition to keeping the creatures out of your food. . 1 If you live in a humid area your flour may get lumpy so sifting keeps lumps out. 2 Shifting lightens the flour helping your baked goods to be airy. 3 If you place your measured flour in the shifter, then add your baking powder/soda, salt or other powder you are cooking with, the shifting helps to evenly distribute the dry ingredients into the main bowl. Our mom is quite the baker and swears by shifting her dry ingredients.

[@melissanoonan3301]

Agree. I don't have chef fingers, but good tongs are a must - and not a chef. I only use the long ones (tongs) for getting things out of the top cupboard that I can't reach, cause I'm short! :)

[@ModernCookingEurope]

Decent setup, I like a good fish spat too 👌🏻

[@amcconnell6730]

18:00 The Japanese mandolin - three rules of knife safety - 1. Keep the blade facing away from you. 2. Move the knife, not the food. 3. Keep good sight of the blade ... and this thng breaks all three rules and that's why everyone who has used one has cut themselves! :) There's a great video where Rick Stein explains how dangerous they are, and then promptly deeply cuts himself on camera. :D

[@markspagnolo9205]

What made you change your kitchen induction over to all gas ?

[@Beacowboy]

Great video. The mandolin brand I think is Benriner, I have had one for years and love it, I don’t use the guard either, I find it annoying and counterproductive, I have never cut myself.

[@adrienhb8763]

Thanks. Great video. No scales or measuring cups? Completely agree on how much better is a spoonula compared to a spatula. (The music was kind of annoying)

[@matth5406]

Caitlin's face regarding a mandolin in the dishy.Sprung😂

[@smievil]

i have some cheap wooden tongs, they look more convenient than metal ones. it's so convenient chopsticks would probably work well but normal japanese styled ones feel a bit short for me. my immersion blender has extra parts like a whisk and a blender

[@jeraldschoudt2155]

Cheap box graters are made with thinner metal. They flex alot which makes it easier to get your knuckle especially on the coarsest side. I just bought a cheap one (I moved into my own place) and I regret not spending $20 more *looks at the nick on his knuckle*.

[@nikiTricoteuse]

Pro tip. When you get close to the end of the thing you're grating, hold it onto the grater with the pads of your fingers as you move it back and forth. Unlike knuckles, they will actually skip over the grater without getting cut. 😊

[@Hellhunde64]

Hi Andy. When will you be doing a pots and pans video? I'm in the market for some new ones and interested in your thoughts.

[@AlexFraserMBA]

What about tools you use on your grills? One of my favorites is a mop brush - essentially a shrunken version of a floor mop! Also surprised Katelyn didn’t have a wine corkscrew in her bar collection!

[@Robbie1820]

Do you sand and oil your wooden spoons like wo do with your chopping boards?

[@jeraldschoudt2155]

LOL. I was gonna call you out on the juicer, but you did talk about the fork. I saw a collab with you and ... dang I can't recall who the other person was, but I subbed ... and you juiced a lime with a fork and I was like YES!!! I don't need to go get a juicer!!! 8)

[@TeddyPeterson-n7s]

Loved the video. I did not see a garlic press, rolling pin for baking and a crab cracker.

[@wphillips23]

Weasels in the flour! What a lovely image. Definitely need sifting out. Just one would fill the whole cake tin.

[@ShubhendraSingh2808]

I have resisted lemon squeezer for the longest time. I maybe wrong but I just squeeze with hands - isn’t that good enough? 12:00

[@alisonhutchins9920]

I would love to know the brand of the white ceramic pitcher and smaller piece which sit on the top shelf. I’m mostly interested in the smallest one. Thank you. Alison

[@adamryan5039]

Matt catching endless strays this episode, gotta love some good ol' sledging

[@bubble8829]

Sifting flour aerates it. And it does make folding much smoother and easier.

[@PreeettyKeen]

Best thing i found for tongs is going to a commercial kitchen shop. No stupid clip, solid stainless steel, good spring. Nisbits stock some really good ones and they're nice n cheap.

[@natalieklerck57]

❤thank you for these tips and tools What is the small handy vacuum sealer Ive seen you using Thanks Natalie love the show South Africa Sedgefield

[@TeatimeMindfulness]

I have the exact green model of ベンリナー . Essential for slicing cabbages.

[@Adam-ol2tv]

And how good is caitlins scrambled eggs andy ?? pass or fail ?? also caitlin why are you hidng you wine in a travel cup this week ?😁

[@tlafield2523]

Is there a video on pan recommendations?

[@ianfleming446]

Regarding sifting flour, cake/pastry flour (at least in North America) is notorious for clumping. I never sift all purpose or bread flour.

[@BreonNagy]

There are a couple battery-powered, cordless stick blenders out there. It's a game changer. No more trying to find an outlet by the range or having a cord dangle over an open flame.

[@cybersmurfen]

Great video Andy.. Make another about nonstick kitchen tool, spatsula etc.

[@samvandenbroek9140]

Have you talked about the change to a full gas hob anywhere mate?

[@TracyfromNC]

This is a great video, great info!

[@gerhardsteenkamp562]

I'm really curious what you called the citrus juicer... 😅

[@alinamalina7587]

yeeaah and when chef finished his speech he started to clean work surface just right away😂 this is kind of professional habits you never reed of and you are doing it already automatically 🤘🤘🤘

[@marekochotny]

I used mandolin once... I knew... and I kept talking to myself and thinking: be careful, be careful, be careful. Watch Your fingers... On the third move I cut the skin from my knuckle xD

[@mattybaum6634]

I really want to know where did you get that hoodie from?

[@pwiegardt]

I really like "wooden" spoons made from bamboo. They're thin and light but very sturdy.

[@3ede467]

My fingers always cramp up with chopsticks, so I use cooking tweezers instead and that works great. 😅

[@CyberBeep_kenshi]

hah, good idea, have the sane issue

[@TracyfromNC]

Love my stick blender!

[@stephaniebeattie6097]

Anyone else anxiously waiting for Andy to come back to the giant chopsticks

[@josephpatrick97]

Pestle and mortar i would think coould be up there chef?? Scales are a must too but i suppose are electrical

[@adampoll4977]

The brand of mandolin is Benriner. They don't look like much but they perform better than anything else.

[@brynley]

Can confirm

[@Dossylane]

Andy can you do a video of baking essentials that you use and people getting into baking

[@kazwilson425]

All hail the juicer. Went for years without one then finally caved. Best. Decision. Ever.

[@perthtriathlete5572]

Have you converted your stove from induction to gas ?

[@flightsandflavours]

Andy’s handy tools. 😊

[@iggywow]

Benriner is the japanese brand of Mandolin, new models come in all white as well with some new functions

[@steveh7866]

Hehehe I think a piece of biltong on a string would be a better way to get weasels out of your flour... but only after they decided they'd made enough mischief/mess

[@dio52]

Tweezers are the fastest way to get shell fragments out of your eggs.

[@mrm6837]

I'm not sure how much longer I can afford to keep watching, I have a you tube window open and a browser window where I but everything that Andy has HAHAHAHA so far I have the board, the Microplane and the Mortar and Pestle . . . . . . . . actually that something Andy missed, no mortar and pestle!!!!!!!!!!

[@deaconmikepray9793]

Caution is indeed advised with the mandolin. I was preparing a meal for my wife (then girlfriend) one night and using one to prepare a bunch of vegetables. When I was almost done, I didn't account for my thumb well and chopped the corner off. Luckily, I was able to clear my board of any contaminated veg, wrap my thumb in paper towel and duct tape, and finish the meal. My thumb hurt like hell but she ended up marrying me.

[@bradhenden851]

What about that big chopping board? Where is that from?

[@moyralouise7123]

My mum took the giant wooden fork off the wall in the 70’s and whacked me with it 😅 one of the prongs broke so the red mark looked hilarious 😂 so we both laughed 😂

[@mananddogaustralia]

I have everything except the long chop Sticks, oh and no babe either 🤣🤣

[@Tommy-bm1bm]

But whats the derogatory name for the juicer? I need to know 😅