Kitchen Tools We ACTUALLY Recommend (and can't live without)

[@PastaGrammar]

Let us know if you have any kitchen tool that was really worth the money and helped you avoid the junk!

[@killianmmmoore]

I have not tried it yet But apparently if you don't have a mill or ricer you can "mash" potatoes using your stand mixer

[@fionnmaccumhaill3257]

Any chance of there being a release of a spiral bound version of your cookbook coming out in future editions?

[@ragazzotexano]

I do use my OXO mandoline all the time. I know I can just use a knife, but when I make a salad or other items that need thinly cut vegetables, I can slice cucumbers, celery, carrots, onions, etc. consistently thin in a fraction of the time it would take by hand. I also bought a tool last year that I’m HOPING I can use this coming year: a puntarelle cutter! I’m hoping that my local grocery store carries it again next year!

[@chrismazz75]

Etsy store called Jumpinghigh for terra cotta items. I bought the exact plates you use from them. (They were so well packaged I could have dropped the box from the roof of my house and they wouldn’t have broken.) They have other cookware, but not that exact pot you have. But they accept custom orders. I’ve already reached out to them to make that pot for me, and encouraged them to watch this video. If you end up working with them, I want to buy this pot. If not, maybe you could share some detail photos with the measurements so I can do a custom order?

[@Herman-f9m]

I couldn't live without my little scoop for pulling short pasta out of the pot. It's kind of like a spider that you'd use for deep frying, except instead of the spider web it's basically a plate with holes in it. Stainless steel ones are pretty easy to find but I prefer the plastic ones because they are a little bigger and I have some non-stick pots. I don't like using stainless steel utensils in a non-stick pot. Plastic ones are really hard to find though.

[@gordanbabic8028]

I don’t get how this channel didn’t yet hit the 1M subscribers

[@chrismazz75]

RIGHT? These two are amazing! They’ll get there..

[@mytinyretirement]

Agreed.

[@icoborg]

the omnissiah god emperor the ALGORITHM has something to do with it. jokes aside in my opinion they need more collaborations

[@jml4774]

@@icoborg Agreed

[@glenncordova4027]

One of my favorite channels, if not my favorite. Charming couple. Humorous and educational. I have cooked some of their recipes. 😋

[@allisonangier1631]

I used a really long section of vacuum sealer bag (sold on a roll) to store a tightly rolled wool blanket in my vehicle. My vehicle was submerged in a regional flood and of course the rescued cylinder was filthy, but once rinsed and dried, the blanket inside emerged pristine. It was a relief to still own a useful survival item!

[@iagonizante]

The Chinese terracotta pot that you show at the end is called a Shaguo 砂鍋 (, which is part of a family of clay cookware called Taoguo 陶鍋. They are very common to cook dishes where you want the fats from the meats to soak into the rice. One of the most famous dishes is simply called "Claypot rice" and it has sausages, greens and chicken" but they are used for all sorts of things, and even soups as well.

[@esztergathy9093]

Just be aware,…Chinese clay, Chinese glaze!!

[@CassaundraPaolini]

🇨🇦From Canada, living in Italy🇮🇹 "tweezers", we just called them kitchen tongs, I've used them for 25 years (definitely used/found in North America). Salad spinner, I can't live without, it's used practically daily in the summer, and a couple times per in the winter; I also use it for spinach, greens, cabbage etc.

[@suzanneohandley816]

When we were gifted a salad spinner, I thought initially "what a useless gift"...I was wrong! not only is it good for spinning the greens dry, but storing them in there (in the fridge) with just a tiny bit of water in the bottom (greens above in the strainer) keeps them really fresh for several days....I also use it to spin dry basil before I make pesto, parsley to make tabouleh, cilantro and other herbs....yes, very useful gift. :)

[@adsrentals]

In a pinch, the large rolling pin could be found in building supply store. Dowels are different diameters and lengths, run fine sandpaper over the surface to smooth wipe with food safe oil.

[@chrismazz75]

I was thinking the same thing..

[@colleenuchiyama4916]

I have 2 closet rod pins and 1 baluster pin that got modded to be round. I also have 3 French pins I made from deadfall wood. The largest weighs 2.5 pounds. I use it for big batches of dough ( I’m a pastry chef).

[@Climbrwmn71]

I bought a handmade rolling pin for pasta rolling $$$ Wish I had bought a dowel instead 😂😢😵‍💫

[@jpp7783]

I think you want to “know your woods” if you are planning on using a hardware store dowel. You want a hardwood, such as birch or maple. You don’t want pine (soft and sappy).

[@Herman-f9m]

@@Climbrwmn71 You would probably have regretted buying a dowel. Most dowels anymore are pretty bent, especially if they're made of softwood (the wood from evergreen trees). Some specialty woodworker stores like Rockler Hardware sometimes have good dowels made of hardwood (from trees with leaves) but those will be fairly expensive too. They are just less likely to be bent.

[@christopherlong7852]

Funniest opening 2 lines ever. “Just one?!” Brava Eva. 😂😂

[@faithsrvtrip8768]

I love my immersion blender. Takes up minimal space and fast and easy to clean. I made roasted pumpkin bisque with croutons last week for company! Tasty :) Oh I love my Oxo rotary pepper grinder! I'm on my 2nd one. It's very fast and easy to use and fill and is affordable at $15. There are videos on how to grow store basil at home so it survives. Basically you have to take apart each individal basil stalk and replant in a small pot with good soil and fertilizer to keep it alive. I raised herbs in a resin wine barrel with holes drilled in the bottom (from Home Depot). All you need is a sunny spot. Milk Street imports kitchen products from around the world. They have clay and terra cotta pots from Japan and France. I would be hesitant to buy anything from Mexico due to lack of lead testing on the pot / glaze / finish.

[@sareybee9465]

OXO makes the BEST kitchen gadgets! Glad that you found their food mill the best. I have their can opener, champagne stoppers, salad spinner, shower squeegee and more. Each product from OXO I've found to be best-in-class.

[@dale1956ties]

I have my grandmother's rolling pin. It's wood, over 100 years old, about 4-ft long and she originally made it from 1-1/2" dia wooden curtain rod. I think of her every day when I see it hanging in the kitchen. I'm getting too old to wield it effectively anymore but I didn't have the heart to cut it so I recent bought a 16" one online.

[@brucetidwell7715]

Things with history like that behind them really are the best. I have some family heirlooms, but nothing like that. I get misty eyed just thinking about using a rolling pin that my grandmother held in her hands for a lifetime.

[@suzanneohandley816]

Favorite tools: the tiny silicon scrapers, I use them for everything. a tea strainer to sprinkle on powdered sugar, powdered cocoa, etc. my microplane for everything from Romano cheese to ginger to lemon or orange zest, etc. my immersion blender...we eat a lot of soups especially bean soups (or the cauliflower soup) that get hand blended. One good Le Creuset stock pot (3.5 quarts because so heavy). Small food processor for grating carrots, making pesto, etc...I've had the same one for about 30+ years. Variable temperature electric tea kettle...since I drink green, oolong, black, herbal teas, all that are best at different temperatures, it has really made a difference.

[@Jean2235177]

I second the electric kettle. It’s a lifesaver for adding water while not disturbing the temperature.

[@m.theresa1385]

Yup! I always have a boiled kettle of water when I’m cooking. I’d love to have a consumable hot water tap, but it’s an old apartment. We don’t even consume the tap water. The kettle I’m using now I brought from dad’s house when he passed, so it’s a sentimental thing. It works well.

[@pepperread1184]

Mine sits right next to our stove. We use it every day, multiple times a day. Never thought of using it to top off my pots of boiling potatoes, pasta, etc. 🤦‍♀️ Thanks for the tip. I’ll do better from now on! ☮️

[@sO_RoNerY]

Until it stops working.

[@isolanni]

@@sO_RoNerY So true! I've bought them at different price points - they all break. Someone has to engineer the perfect kettle.

[@gillianmuspic2337]

In most countries an electric kettle is a basic standard item in any kitchen

[@LitVolWashCounty]

My husband's Nona, who made all her family's pastas, used her trusty, for the kitchen only, broom handle!

[@kirathomsen-cheek9834]

The Danish dough whisk. Okay, not useful for anything other than dough, but it is AMAZING at mixing dough in a bowl so you don’t need an expensive machine (Kitchenaid or whatever). It ploughs through tons of flour and heavy/sticky dough with total ease. I use mine for pizza dough, bread, and cookies and it is a pleasure to use. Also looks really cool, with a smooth wooden handle and swirl of wire at the business end. And cheap? Mine was well under ten bucks!

[@brianw3822]

They are so cheap and helpful for stirring the initial dough. I use it in combo with a bowl scraper . leave the boal scraper right in the bowl if I am refrigerating.

[@jomercerlmt5727]

I haven't had one of those last more than about three batches of dough.

[@kirathomsen-cheek9834]

@ Yes!!!! 🙌🏼

[@kirathomsen-cheek9834]

@ Really? Wow. Mine is on its 10th year and the one I sent Mama is going strong after five years or so. So sorry yours have broken!

[@robinmurphy5595]

It's also great for mixing ground meats for meatloaf or meatballs. Or, really, anything that needs stirring and mixing.

[@engineerncook6138]

It's called a clay pot. There are Chinese restaurants that specialize in clay pot dishes. Usually rice in the bottom with proteins and veg on top. Chinese also have larger pots for soup. Japanese have similar soup or braising pots called donabe. Korean have something similar too. Visit Asian markets or shop online.

[@irishpixierose]

I was thinking the sane thing. There is an Asian rice dish where the rice becomes crispy on the bottom. The name escapes me right now.

[@opheliahamlet3508]

@@irishpixierose that's good to know. I wondered if the pot could produce the crispy bottom.

[@dararobinson6193]

You don't have black fingers, the issue with the basil plants is that they sell them far too packed in. If you buy them, water them and then split them up into multiple plants (3 to 5 plants) and replant them. Also when picking basil pick 1/3 of the plant and give it a week or so to recover you'll never kill another one

[@sooz9433]

When I was a teenager my Mother bought an immersion blender from the Montgomery Ward catalog. It has been a blessing and my son recently broke it when he knocked it off the shelf and it hit the floor. Also OXO Good grips makes some very useful and durable kitchen assists and it's a brand I usually go to first. Thank you Eva and Harper for another amazing, informative ( and fun) video. ❤

[@jpp7783]

Yes, there’s nothing like Oxo. Salad spinners, cheese graters, spatulas, whatever. They cost a bit more (not much more) but they are a pleasure to use and last a lot longer.

[@christinefrazier]

I would say parchment paper is indispensable for me and makes clean up so much easier when baking or roasting no scrubbing pans. even better getting the precut sheets that are the size of a sheet pan. also silicone mats. it depends what I'm making which I'll use. thank you for this useful video I am also a gadget junkie and now I need ALL these items lol

[@paulweiss2720]

Yup. One-plus on the silpats. And the parchment paper is good for a zillion things, ranging from pounding out a butter block to make laminated doughs, to making floating "hats" to keep your sauces from skinning over, to lining a terrine or a soufflé mold.

[@megcasey9902]

I’m with you on the vacuum sealer. I still have my original Foodaver from nearly 30 years ago, and have added two more that I found at yard sales. Great for cheeses, meats, freezer portions, and summer veggies from my garden. It pays for itself so quickly.

[@KatMum]

Stupid question about the vacuum sealer - is this just for freezing things or do you use it for frig things too?

[@megcasey9902]

@@KatMumIt’s for anything. Fridge, freezer, or pantry. It just removes the air from within the bags. So, no oxygen, reduced spoilage. Great for spices too. Not a dumb question at all.

[@jomerrell]

Thanks to one of your shows I saw the tweezers and HAD to have some. I paused the show and ordered them online immediately. I wish I had discovered them 60 years ago. The most used tool in my kitchen now. I bought two pairs. One with skinny tips and one with flat slightly wider tips. I use them both. Saved a lot of burned fingers and hands from splatter and steam.

[@ericepperson8409]

I worked professionally as a chef for 15 years. I was leaving the industry around the time that Culinary Gastronomy was becoming 'mainstream'. I resisted getting a sous vide immersion ciculator until just this past year. Starting with sous vide - I really needed a vacuum sealer. I mostly use the sous vide for doing cocktail infusions, rather than cooking. I use the vacuum sealer ALL. THE. TIME. for keeping food to freeze. Not sure why I didn't get one sooner. Cannot stand air fryers - you can do the same thing if your oven has a convection setting and putting your food on a wire rack. The gadget I do not have, but want, is an instant pot. At first I thought they were a gimmicky pressure cooker, but I've heard from friends that I consider reputable, they are actually quite versatile for doing things like making ricotta and other fresh cheeses.

[@ilovepotatoesforever9818]

Yes to the instant pot

[@buddys_dad]

Yes on the vacuum sealer and the convection wire rack. I only use my insta-pot to make dog food :p

[@sunspot42]

Love air fryers. You actually cannot do in a convection oven what an air fryer can do. They don’t need lengthy pre heating (or usually any pre heating) and cook food much faster because of their smaller size and stronger fans relative to the space of the cooking basket. The small size also means the food is bombarded by more radiant heat coming off all the interior surfaces. In a full size oven those surfaces are much farther away. Inverse square law. Closer is better with EM radiation, including heat. They also make it easier to manipulate the food, especially tossing things like fries. And they reduce or eliminate the need for separate cookware. I find they consistently deliver faster and better results for the vast majority of dishes, saving time and energy in the process.

[@ericepperson8409]

@@sunspot42 ????? You can make like one serving at a time in most air fryers. 2 if you spend a bunch on a stupid large one. Otherwise everything comes out soggy or burnt if you overload it. My oven takes 10 minutes to heat up and I can do an entire meal in half the time it takes to make batches in an air fryer. Everything else is marketing bullcrap. BTW - how do I know? My wife bought one and we HATED it. the only thing it was good for was pre cooked tater tots, fries, or chicken nuggets. We don't eat like we are 5 years old, so I gave it to my sister in law who lives by herself.

[@sunspot42]

@ Maybe you got a crappy one. Mine makes crisp chicken, potatoes, baked goods, reheats foods like pizza to near perfection and does it all fast, much faster than any oven apart from a microwave. I cooked the Thanksgiving turkey breast in mine and it turned out perfect - golden skin, moist and tender meat. Better than it’s ever turned out for me in an oven. I haven’t turned on my oven in almost two years. I’ve fed myself and four guests using my air fryer and stovetop. I guess if you’re feeding a large family that won’t work but for well over half the population they’re a great tool to have in the cooking arsenal.

[@gregf9160]

If you have a basil plant, place the pot in a shallow bowl below the pot and always water it from the bottom there, not the top, or you'll drown it. Works for most herbs, actually. I've basil plants that have survived for years this way. If it gets big and the stem starts to get woody, just transfer it to a bigger pot or it'll get root-bound.

[@jameshobbs]

You can certainly water a basil plant from above if you have a well draining medium. I use coco coir and they are continuously irrigated from above. Nature waters basil from above.

[@brucetidwell7715]

@@jameshobbs Do you find that coir really is better than potting soil? Do you fertilize your plants?

[@jpp7783]

This is true for all houseplants. It encourages a bigger, stronger root system to have the moisture further away from the plant (the roots have to grow to reach the moisture). You should, however, fill that bowl and then empty it out again within a few hours. Allowing it to stand in the water permanently encourages root rot. Also, that grocery store basil is over planted. They are typically sold in 4” pots with 10 or 20 stems growing in them. That’s just way too much. If you really were invested in this, what you’d do is divide that pot into its 10 or 20 plants by pulling the pot off and rinsing off the soil from the roots, then planting each little plant in its own pot. It will take time (months) but you’ll have 10 or 20 full sized, bushy plants. (And tastes better than hydroponic plants. Hydroponic herbs and vegetables are not as flavourful as soil-grown plants.)

[@jameshobbs]

@@brucetidwell7715 it depends. It's a great medium that doesn't compact and drains well but it is inert so you must feed nutrients. This might be too involved for a casual grow.

[@jameshobbs]

@@jpp7783 not really. Consistent and thorough nutrient access across the medium (again, great drainage) will maximize a healthy root system. Air pruning helps too, avoiding root race.

[@jml4774]

I got those giant tweezers and I love them! I use them in the kitchen and all over the house, lol. Eva is a genius.

[@dannycbooker239]

For those not wanting to work their bread dough, pizza dough, pasta dough on your fine counter top, places like Lowe's, etc...have 2' X 2' Glazed Porcelain tiles you can buy as a single piece around $9. Also you can purchase a piece of 2' X 2' good grade of plywood with a smooth finish for about $16. Get a bottle each of restaurant grade Chopping Block wood sealer and conditioner while there. Spend a few day to seal it a few times and then a few days to condition it a few times before use. I also bought a couple of packs of approx. Scotch Anti-Skid 24-Pack 1 1/2'" Brown Plastic (rubber) Gripper Pads to put on the bottom of the tile and the wood board. Helps keep it from scarring and sliding on the countertop. Used 24 pads on each.

[@jstaffordii]

You can also buy a large silicone dough/pastry mat. It rolls up for storage and is easy to clean up.

[@andreastieff]

Had to chime back in. My must haves: Microplane grater Large Chinese strainers with handle for fishing pasta out of the pot and into the sauce pan Vitamix blender pro tip: on the website buy the reconditioned. Exactly like a brand new one at substantial savings Slow cooker for soups, pot roast etc Precut parchment sheets for lining various sizes of baking sheets. Mini food processor lives on my counter..so many uses for little jobs Stainless bowls from ikea in every size. The medium is most versatile nakiri knife. My favorite knife shape Flat whisk for any gravy/roux

[@madcatjo]

I use my microplane frequently, mainly for zesting citrus or grinding nutmeg. It's an essential!

[@andreastieff]

@ i love how it makes snowy mounds of parm. But also for zesting.

[@annmarienoone9879]

I agree with everything but the slow cooker. I found it to be useless.

[@andreastieff]

@ I never embraced a slow cooker until about 8 years ago. I find it’s great to ‘stew’ without having to mind the pot. We eat a fair amount of soup and pot roast during the colder months. I’d make chili but my husband hates beans with a burning passion.

[@Subgunman]

I have two of the vacuum sealers, they are fantastic for sealing foods for long term storage, even in the freezer, food stored in the thick bags is less likely to get the dreaded freezer burn. As for the "used" bags, if properly cleaned and sanitized with a mild chlorine solution they can be reused for smaller portions. A great second use is for storing first aid supplies to keep in your car without having moisture destroy them. I also use the once used bags after cleaned to store hardware parts for long term storage. My older machine has the ability to seal the "Food Saver" plastic storage canisters. Great for sealing beans or tea and coffee beans. Having worked in food and beverage in the past, I have amassed a wide assortment of stainless pans, wire racks for a buffet steam table setup. Piano whisks in two sizes, we also have one of the best Kitchen Aid stand mixer with 90% of the attachments, all of which have come in handy for processing tomatoes, grapes, grinding meats and grating hard cheeses and veggies. Even an antique still that has been decommissioned from family of past. Grappa anyone? As for the terracotta cooking pot, you might check out a supplier for re enactors of 17th century early American supplies like James Townsends and Sons in Indiana. I have seen in the past they carried some "earthen ware" made by local artisans that they might still stock. It is not cheap but is handmade in the USA.

[@tonycolle8699]

The bench scraper is also good for scooping up chopped/sliced vegetables so you don't dull your knife by scraping it along the cutting surface to pick them up to where you will cook them

[@kirathomsen-cheek9834]

Yesssss! 🙌🏼

[@marjoriejohnson6535]

I use the back of the knife....usually French slicer..

[@rbejva]

The best toy I've had in a while has been my Ooni Karu 16 oven. Making great pizza at home is a lot of fun, a great journey and provides family and guests such pleasure!

[@jansly1380]

The giant tweezers are also useful for grabbing something that’s just out of reach in a drawer or cupboard.

[@StrayCatOR]

or fetching anchovies out of their jar.

[@jmsuther01]

Chopsticks 😂. You can buy extra long ones for frying at an Asian grocery.

[@kristinwright6632]

I was looking at that first food mill and thinking "they don't recommend that do they? What a piece of junk." Mine is an OXO and I have loved it for many years. Works fantastic.

[@lisam9233]

One addition to your awesome list of useful kitchen stuff is a microplane for grating cheese and harvesting citrus zest. I used mine almost every day!

[@brucetidwell7715]

YES! There is nothing like a microplane grater. I actually have two... a super fine one for things like lemon zest and a much courser one for cheese and stuff.

[@chrismazz75]

Zone 6B here.. thyme, sage, and oregano, and mint are the easiest things to grow. You pretty much plant it and walk away and let the weather cycle take care of the rest. Basil is easy to grow too but it’s high maintenance because it’s very quick to bolt. The variety called Newton is easy, it doesn’t go to seed too fast.

[@madcatjo]

You just need to prune your basil to make it bushy. I let some of mine bolt because the flowers are bee magnets.

[@chrismazz75]

@@madcatjothat’s what I mean by high maintenance. In the high heat of summer you need to do that twice a day or everything will bolt and the leaves won’t be good anymore.

[@JJ-in3bc]

Me too! 😮 1) I have a large kitchen. 2) ...plus a spare bedroom used as kitchen storage room... just bought two more steel shelve units 😮😊 💥 IT IS VERY BENEFICIAL ❤

[@godsowndrunk1118]

I've been using tabletop hydroponic systems for several years to grow my Calabrian peppers and more recently basil.... I've had pepper plants last for up to five years by cutting them back periodically, and allowing them to regrow again.... they're an amazing plant.

[@barbaramiller349]

I love my hydroponic garden systems!! I grow not only herbs in the freezing winters but cherry tomatoes too. Plus having the grow lights on helps with my SAD that I get in the dark gray months of winter. I love growing things and this gives me joy. I always thought about getting a salad spinner but thought they were just overpriced, well in some Amazon deal,I got one! It is amazing. It takes My salad prep to a new level! It helps prepared salad items stay fresh so long! It was well worth the money in my opinion. Plus I bought a vegetable chopper that comes with the box for the vegetables to fall into. I love it. It’s hard for me to stand and chop like I used to, because to illness, this chopper is amazing. I love the uniformity it provides when chopping veggies for soup, salad etc. it’s a time saver too. I would love a terra cotta pot. It’s on my wish list. Maybe someday. Thank you for another fun, informative video. I highly recommend the cookbook!! It’s beautiful! 💝 I forgot one other thing!! My immersion blender!!!

[@kittykat717]

I purchased a veggie chopper and not happy with it. May I ask the brand of the one you purchased please thank you.

[@ForbiddenChocolate]

Omg, I LOVE my veggie chopper! I do a lot of home canning, and it saves me so much time prepping large batches. I can't stand for very long due to back issues, so the chopper and mandolin are huge time savers.

[@frederickacerra7766]

I worked as a Chef for over thirty years . My obsession is knives. I must be up to seventy five . Guitars are my other obsession. I need to go to knife and guitar rehab lol

[@marcobiagioli3905]

Chef Tony😂❤❤❤😂

[@jstones9872]

me too! my pride is my OM28 martin marquis, and my Japanese Nikiri and Bunka knives

[@marcobiagioli3905]

@frederickacerra7766 in the army I had some knife fighting wizards as instructors, but for thirty years I have only used the knife in the woods, fishing or to eat. on the other hand in my city there is a boy who started as a joke to make guitars, now he makes them for the greatest guitarists in the world! starting with the Boss

[@patrickfreeman205]

One string at a time.

[@paulweiss2720]

@@patrickfreeman205 That's funny! Nice set of multi-level neural connections you've fired off there. I used to study jazz guitar with Mick Goodrick in the late 1960s, and one of the exercises he liked to use was to have his students improvise over changes - sometimes hairy changes - on a single string; he called it a Unitar. Six strings, six choruses; lather, rinse, repeat. He was trying to break down the reliance on our position-based knowledge of the fingerboard, a skill he would try to simultaneously build up by having us go through the same tune, playing just in a single position, and working our way up or down the fingerboard, one chorus per position. He also used the Unitar to get us thinking about fingering and shifting challenges, and about nuances of articulation.

[@coryray8436]

I had to move several times for work in recent years. That definitely taught me to pack light and only keep what I'll use. Each time I moved, I got rid of more things that were just taking up space and I didn't need.

[@opheliahamlet3508]

The live herb plants that can be purchased in the grocery store are grown in a green house. They're not likely to grow outdoors especially when the temperature outside is in the triple digits during the growing season. I live in the desert and grow from seed in a large terra cotta pot on the porch in semi shade. As the thermometer goes up, move the pot under a shade tree. Eventually let some of the plants go to seed. The seeds will adapt better to the climate the following season.

[@GinaLola]

I cook dried beans in the instapot after soaking them in water over night. Discard soaking water. Put the bean in the instapot with subscribed amount of clean water and turn on instapot to the dial setting for beans. It took 2 hours in mine. Perfect for Minestrone soup or American chili. It is quick, saves money on gas or electric and my time when super busy. I love all the kitchen gadgets you suggest. Going to have to save the video and keep it for further reference for new purchases.

[@lenalyles2712]

I never soak beans overnight, I do a fast soak with boiling water, cover, and let stand for an hour.

[@GinaLola]

@lenalyles2712 I have to soak them, I have a histamine issue. Beans are a problem, so I always suggest the soaking. Never know who has the same issue.

[@ArielK1987]

Every time I watch these kitchen gadgets videos. I instantly remember watching the informational channel back in the 90's.

[@DJMarcO138]

I bought two of your cookbook - one for my parents for a Xmas gift, one for me, because I needed my own copy. Woohoo!

[@boofbaxley]

I first saw those tweezers in a VRBO kitchen and truly thought they were medical equipment! I boiled them and used them and have now gifted them to ask my cooking friends. They are so useful.

[@carollundergan837]

My essentials are a bench scraper, which is also good for scraping diced vegetables from the cutting board into the frying pan; immersion blender, which is quicker than a blender and easier cleanup; and my grandmother’s pot for making sauce. Just bought your cookbook and it is fantastic. So many recipes that my grandmother from Naples used to make. ❤❤❤❤

[@jelsner5077]

I bought the kitchen tweezers about six months ago and love it. Also the bench scraper, which I use mostly to transfer chopped vegetables to the pan. I make bread dough twice a week and love my bowl scraper, basically a credit card piece of plastic with a curved edge. Very cheap but very useful.

[@mariagoulet9425]

I am so excited to try the recipes in your cookbook. I just bought it!!!!!

[@thestuffoflife88]

YES❤❤!!! The Terra Cotta cookware!! Thank you😊

[@marinaridley4186]

Ava! Harper! This is common but underused! Your hands! Cooks around the world easily rip, shred, scrape, roll, blend, stir … they think nothing of getting “in there” with their hands. Your hands can gauge, like no other doneness, temperature, texture, density … We need to reconnect with that, putting the love of the effort of making a dish through the use of our hands. When I watch how Ava carefully tears at that delicate basil leaf, it makes me so happy. You know, she’s feeding Harper with her ❤.

[@godsowndrunk1118]

Terracotta can be used on electric stoves, but you must use a heat diffuser between the burner and pot.... also be sure to increase heat gradually.

[@victorcalvert9543]

I already have (and use) most of those; I do need to sort out an herb garden. I tend to avoid terra cotta & other stoneware, because it is inconvenient to use on electric (especially induction), and I avoid gas in the house, so they'd be for oven use only. For the bench scraper, if you can get one of the all-stainless ones, they can go in the dishwasher (for those who care about that). Knives (in general): try Mercer Culinary, they are inexpensive but pretty nice if you don't want to spend $50-100+ on each knife. They also have a carving fork that I really like, if you do a lot of roasts. Otherwise, I second (third? fourth?) the general brand recommendation for OXO if 1) you don't mind plastic, and 2) they make one of whatever it is. Some things, metal or glass is better. My own favorite kitchen equipment (in approximate decreasing frequency-of-use): 1. 7" santoku. 2. Bird's beak paring knife. I've tried (and have) others, which I use occasionally, but for small things the santoku isn't good for, this is what I reach for. 3. Vollrath King Kutter - manual rotary grater. Get the clamp-on if you can use it, but there's a suction base that is decent. This works much better than a box grater. Other brands...aren't as good. 4. Kitchen Scale. I use a Taylor TE22FT for most purposes, and a Taylor 1250BKT for loose tea, spices, etc. This makes baking faster, and can also be used for portion control. 5. Kitchen thermometer. I have a ThermoPro TP18 for most use, and a ThermoPro TP17H 4-probe for the oven/grill. If you have the money for the fancy wireless ones, I'm considering a Combustion Inc. but haven't been able to justify the expense yet. An IR thermometer is also useful for some things, though it's less useful in the kitchen than I first thought it might be. 6. 8oz porcelain ramekins. Alternative: glass custard cups. Useful for many things (mise en place, or just small bowls) 7. Microplane for finer grating (I mostly use mine for hard cheese, but also works for chocolate, zest, etc.) 8. Chef's Choice 4643 knife sharpener. I also have diamond bench stones and can sharpen by hand (and do if I need a _really_ sharp knife), but for "I'm cooking, and my knife is dull" situations, this is a quick fix, and for cheap-ish knives, it's sufficient; I probably wouldn't use it on a $100+ knife. If you don't already sharpen your own home kitchen knives, this should be the first thing you consider. 9. Silicone oven mitts (insulated/lined). Much better than the old-style fabric ones, but the extra insulation is important. Go for higher temps if you can. Mini-grippers are useful for removing things from the microwave (but silicone trivets/potholders also work). 10. Fat separator. If you make your own stock, or make gravy from scratch (especially with drippings from roasts), this is very useful; there are many plastic ones, but I went with a 1qt glass model. Not terribly useful otherwise, but much easier than skimming fat with a spoon/ladle. A glass measuring cup that can slowly pour a thin, controlled stream (without dribbling down the side) is likely to be an inexpensive but effective substitute (and possibly more robust)...but is likely to be difficult to find. I do have a good number of other knives, but aside from those mentioned above plus a filet/boning knife, the ones that get the most use tend to be long-bladed specialty knives (slicer & cimiter, and a 12" sashimi knife). Not covered: pots & pans, bakeware, cooking utensils, etc.

[@RichardMerrill3Hawk]

So fun to hear your back-and-forth on everything! We always used a Foley food mill for ricing/smashing/mashing. It's strong, the central shaft doesn't come out, and we gave away our last one to a family member, because they needed it even more than we did. The tweezers look quite interesting, as does the scraper. I didn't realize that's how to handle hydrated sticky dough, so thanks.

[@giraffesinc.2193]

Oooh, this is great! I am going to follow along and let you know what I (an American home cook from SoCal) have as well! 1. I have those exact tongs and use them all the time. That being said, rarely used for pasta, but for 1,001 other uses. 2. Vacuum sealer. Love it! 3. My pans are stainless Made In, not non-stick. This year I will probably get some ceramic pans :) 4. Oh boy, I want a mattarello!! I have a nice stainless French-style rolling pin. 5. My thumb is bright green, so no need for that, although it is very clever! 6. Ooooh, thanks! I use a chinoise for enchilada sauce and it is a pain in the neck. I appreciate the recommendation! 7. Bench scraper. Useful for so many things! 8. Electric kettles are absolutely amazing, one is right next to the range. 9. I can see why you get so many requests for terracotta pots ... I'd love to have a casuela. Hopefully one of your viewers can recommend a good seller! 10. Your cookbook is amazing, love it so much! Thank you for your very practical recommendations!

[@pauldutram2668]

I spit out my coffee when Eva said "just one"! So funny 😅!

[@pmzephyr22]

i do a lot of Indian cooking and I can attest to the use of clay/terracotta pots being superior. Most of mine are from India. EBay is my source but Asian stores as well. Yes, some are a bit pricey but these I've found are very well made and durable. Can be used directly over a burner. I also cook Italian with them of course. In my opinion, they carry and hold heat possibly better than cast iron . Your viewers will be impressed. BTW, I'm a woodworker by trade so have made a mattarello or two in my shop sometimes for other people. But, I have the inverse problem that my worktops are too small. I'll remedy that soon. I will admit to having a mild case of G.A.S. which I didn't contract from you guys but you have settled a couple of choices I needed to make. Namely, the food mill and the herb grower. Thanks for that and thanks for this video.

[@Herman-f9m]

One suggestion: If you have a granite countertop, don't use a metal scraper on it. You will seriously scratch it. I get plastic scrapers at U.S. Chef Store or whatever it's called. They are dirt cheap, so I have several always waiting in the drawer.

[@medworakowski101]

I bought the large “tweezers” after I saw you guys using them. Fun to use and I bought a pair for my daughter for Christmas because she too liked them. Thank you.

[@erinbrantley3206]

Love you guys thanks for sharing the recipes and tools you use in the kitchen

[@kathrinlancelle3304]

I have found some really nice De Silva Terre d'Umbria clay pots at Marshalls, TJ Max and Home Goods.

[@keviny1936]

Bench scrapers are also useful when you are cutting up vegetables or other things to pick the cut pieces off the cutting board and transfer to a bowl. Better than using your knife, as you dull the knife.

[@louisemackintosh4204]

I have just been looking for a vacuum sealer! Thanks!

[@nevetsnonnac3330]

Food Saver is a great brand and is well-reviewed. Love it, and there are a variety of models to chose from.

[@rbejva]

On the bench scrapers - plastic ones are actually better in my opinion when working with doughs as their flex gives you more control over the dough; which is great for making pizza where you often have to "work the dough". And my cheap Italian veggie mill has legs - I couldn't imagine one without :) Your kettle is actually a coffee kettle for pour overs :) Love the show!

[@ilovepotatoesforever9818]

I haven’t even finished this video and am already grateful for the aura frame idea for family members! Also, I can send this clip to my husband to get ideas for me for Christmas. I only wish this came out before Black Friday!

[@ericepperson8409]

My brother got one for our Mom. It's great because me and my sister live out of state and we can just upload pictures of our adventures and it's a nice surprise for her.

[@marinaolivia2533]

😂😂😂 Your first item is what I call "toast tongs"!!! I use it pretty much every day!!!

[@denisecapurro7413]

I have my Aunts old mill. So grateful to have the old one, still works fantastic.

[@eastraversupplies7843]

I got a tabletop hydroponic garden this year, and I was skeptical at first since most of my potted plants died, but it turned out to be surprisingly easy and convenient!

[@AmyLSchulte]

Finally got tweezers about 2 weeks ago. I tried to buy local for the last year but had to break down and order from Amazon. Eva was the first I’d seen using them and now I see them on many cooking channels. Used them last night and love them.

[@persnikitty3570]

Those do look very handy. I've been using kitchen chopsticks for a few years now (Texican) and they work so good. Guess it depends on comfort level. Mine are 16.5" or 42cm in length.

[@leedoss6905]

Terracotta cookware is easy to find in Texas. I believe the led comes grom from the glaze especially red. I use a small terracotta planter dish to cook hamburger buns on.

[@SusanneThiessen-vs5hm]

Where do you get yours in Tx. I have family there and visit periodically.

[@leedoss6905]

@SusanneThiessen-vs5hm is it terracotta or clay that's been glazed glazed clay is everywhere I think. And that's what I was referring to.

[@raez7155]

The kitchen tweezers are the single most useful kitchen tool I have ever bought. I never saw or used them before either until i took a cooking class in Italy where it was part of the equipment. I immediately ran to rhe closest kitchen store and bought some to take home. On my next trip to Italy i bought a bigger higher quality pair that ia great for cooking meat. They are great do anything you need to fry or flip and can be used to serve food too. Definitely in my daily equipment!

[@madcatjo]

9:26 Andy Cooks uploaded a video yesterday where he used one of those long rolling pins when making tagliatelle. He bought his from a box box hardware store here in Australia. It's just a length of pine dowel that costs less than $10.

[@ninadukette3340]

What about the pasta board? What are the dimensions?

[@mojodobe]

I always have : (1) Fish spatula (2) a small offset spatula ( 4, 5 or 6 inch). I find them indispensable like the bench scraper. They make kitchen work easier. Thanks for sharing. ✌🏼

[@latmcb9863]

I have owned the Oxo mill for years. It's great - very sturdy.

[@marystestkitchen]

I have the same problem! I justify by saying it's for my cooking channel....and I'm sticking to it!

[@tom_something]

The electric kettle is also useful if you're impatient like me and can't stand waiting for a big pot of water to boil for pasta. I put half of the water in the pot and the other half in the kettle, so I can heat up the water with two different sources at the same time.

[@chrismazz75]

I found those gorgeous handmade clay dishes and bean pot that you use on Etsy too. I bought from a store called Jumping High. Everything was very well packaged and they had a lot of nice things.

[@paulweiss2720]

I'd add an 8-inch mortar and pestle. I have a Vietnamese stone one that I bought 40 years ago which I used to keep in a cupboard and pull out when I thought I needed it. It didn't get used much with that scheme. However, over the past 10 years, I have changed my strategy, and always keep it out on the corner of an ancient butcher block on legs, and I find uses for it almost every day. From grinding spices, to pounding meat (cooked, cured, or raw) into pastes, to making Mexican salsas and guacamole, to the ingredients for Thai and Indian curry pastes, to cracking allspice, black pepper, juniper, mace or other spices to put into a little muslin bag for a daube or to mix into a charcuterie pâte, to making compound butters, pestos, vinaigrettes, mayonnaise, and aioli, it's a rare day when it doesn't get used at least once. It is always ready to go, and takes 30 seconds under some hot water to get it ready for its next use. In fact, a Mexican chef joked that the secret ingredient in any dish made with the mortar (or the molcajete, for him) was the dish previously made in it.

[@gkiferonhs]

Other than having square ends, any hardware store has the long rolling pins in their dowels. You'll find a variety of diameters, just run some fine sandpaper over the surface and wipe down with a food-safe oil.

[@wrigley60]

They need to be hardwood and most dowels are pine.

[@stevenjerde5396]

When I got my first wife a bench scraper, she looked at me and said “What the hell am going to use that for.” After 30 years with the same scraper, she just asks me to give her the what the hell ! BTW, you should check out a Tower Garden.

[@dixiei.8804]

There is an electric kettle that has the same look but adds a feature that I find indispensable for my baking: it lets you bring your water to a certain temperature (mine heats to between 100 and 200 degrees F in 5 degrees increments). So if you just want 105 degree water to activate your refrigerated yeast? Or you have a more delicate tea that doesn’t want boiling water? Look for a kettle with temperature targets!

[@rachelmick4051]

I got a vacuum sealer a few months ago and I don't know how I got by without it for so long! It is saving me a fortune!

[@lauraspleen6046]

This italian american has 2 of the pasta tweezers, and i have my nonnas mattarello and guitarra ...I use it often...and thanks to Eva, I'm getting great ideas and she brings back memories which helps me recreate recipes from my childhood...you 2 are wonderful, and I hope my Santa hubby brings me your cookbook

[@zeynepalkan5121]

What a great video! Thank you so much for your recommendations!

[@keith2198]

So what are you saying is, In order for me to get one or two of those pots, I have to go back to Italy. Darn! Let's go y'all!

[@peterflom6878]

"Just one?" Without that smile would have been trouble. Woth the smile it's love

[@suzanneohandley816]

OK, admittedly, this is coming from a household that can't kill plants :) But if you go to a garden center, get the little herb plants, repot them in a good soil (like miracle grow) with some perlite (to aerate the soil) and repot them (gently "disturb" the roots just a little to get them to start growing into the new soil), put the pots somewhere sunny but not too sunny / not too hot....I live in upstate NY so my herbs sit on the outdoor porch at the edge getting early to mid day sun, I water them daily, then I bring them in once it gets cold outside...indoors I water them once to twice a week, and feed them (miracle grow) monthly....I use them all year long in my cooking...or some of the herbs (like mint, lemon verbena, etc) are great for herbal tea. The only thing that kills my herbs are white flies some years when I bring them in...I try to keep them outdoors past insect season, this year, so far, I see no white flies....scale is easy to pick off (bay leaf plant)....I've had some of the herbs for years (bay leaf, rosemary, etc) and some, I tend to forget to water just one day and they dry out (thyme).

[@darklordmenet]

i have to agree, that hydroponic thing saves SO much money!!! because we got one too and i can even start seedlings for the garden in it too early since we have a short growing season here!!

[@beataszoboszlai7920]

You are both looking so beautiful! Thank you for all your videos. You are very inspirational and I am learning a lot about real italian cooking. 🥰

[@HopeLaFleur1975]

💫🌟💕🇨🇦As a Canadian Calabrese. My sausage maker is our best tool. Came from our beloved parents. Nothing like this apartus to help us make the best sausages. 🎄🙌🎄🙌🎄✨✨💕🌟

[@deeblack9393]

The Instant Pot is a great kitchen device! I use mine all the time! You can make batches of recipes and store what you don't use right away! For large family get togethers it can be used for things like mashed potatoes and save not only space on the stove top but also time! If you make pasta you can cut the cooking time in half! It is also a foolproof way to make rice!

[@BellaLune-ig8jp]

Thank you two so much for this! A wonderful, informative contribution. I am making a list, and some ragu for Sunday lunch! Love you guys❤❤❤👏🙏

[@sandrachristiansen1404]

I use my Instant pot every other day - it saves a lot of electricity. I also use my juicer attachment for my Kitchenaid mixer all canning season long for tomatoes and blackberries.

[@vintygirl6678]

I recently purchased a flour mill and I can’t live without it. The bread is so tasty and nutritious. I can make pasta as well!

[@gregmunro1137]

Cooking a good meal isnt about the tools it’s about the love you put into your food. A good knife and cutting board goes a long way

[@catherineg6861]

This is a great episode for all the tools I need to now get 😂 btw you don’t have a black thumb. It just takes practice and if you’re growing inside, the plant may just not be getting enough light. Basil needs a lot of light and newer windows have UV protection that block what’s needed for the plant to grow. Keep at it and it’s great you’ve been able to grow with that grow light! ❤

[@MiMi-ij3fy]

Super useful video! Love you guys❤

[@xyzabc3659]

Thanks to you, I got a pair of kitchen tweezers (narrow and wide) and I use them all the time!

[@gagamba9198]

The most important kitchen tool is a fire extinguisher appropriately rated for oil fires that's kept near and its charge is checked periodically.

[@glenncordova4027]

I have one. In 60 years I have never used it. Still my most important kitchen tool.

[@angelasierocuk5240]

I have the blanket

[@JoeZasada]

A large lid that you keep handy for fire control is also an important tool to have

[@OneEyedJack01]

@@glenncordova4027 might be time to get a new one. 😉

[@trevorcook4439]

I think if you need that and consider it the most important then maybe you shouldn’t be in a kitchen 😂

[@mommyandcaycay1270]

Harper, if you actually read this. Don’t try growing your peppers in that hydroponic machine. It way be good for herbs. But, it will be way too small for peppers to actually flower and you would have to hand pollinate if they actually do flower. You will be better off planting them in a larger pot outside. Peppers love heat, so as long as you water them regularly I imagine they should grow well in your climate. I live in zone 9b and my Calabrian peppers give me so many peppers. I don’t know what to do with them all in the heat of summer.

[@mallorylarkin8927]

I LOVE those tongs! I got them based on your videos and they are amazing for getting dropped things off the oven bottom and that OXO ricer is AMAZING!!! We've had one for years (actually my mum has it and we all share it).

[@catherinehawkins3211]

Those tweezers are gold. Use them all. the. time.

[@debludwig6302]

I bought some tweezers after watching Carla Lalli Music use them. Love them.

[@margaritalee1]

Yep, that is and a Chinese cooking pot. I've been using mine for over 50 years. Good design, reasonable price.