Even though they probably have great recipe books and know where to get the best groceries and other produce, home cooks often struggle when trying to create restaurant-quality dishes at home. is common. Skills may be lacking, but equipment will always do the trick.
A bad craftsman might blame the tools, but how long have you been using that frying pan? Does that good knife need to be sharpened? Also, don’t look too closely at what’s hiding in the back of your cupboard.
We asked some of London’s most interesting chefs to share their top tips for upgrading your home kitchen – and what they actually use to upgrade their kitchens.
Anna Ho, Myrtle.Nicolas Mosse’s plate
PA media
“When I was a child, my mother would make me apple tarts at least once a week on regular dinner plates. Ceramic plates are generally suitable for oven use, and a variety of dinner plates are available on the market. It’s available, but I recommend looking for one with a dip, that is, a plate with a raised bottom.You can eat it as is for dinner, but it makes a great apple tart. can also do.
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“Buying a good plate doesn’t mean a chef’s plate, but the plate you buy should make you feel the way you want to feel when you eat food. But if you spend a little money and buy something with a nice design, you can use this plate for a tricolor buffalo mozzarella, basil, and tomato salad or a heaping portion of panzanella.
Nicholas Moss Irish plates, from £15; nicolasmoss.com
Kush Bhasin, Sorting Food: Victorinox Peeler
sorted food
Bassin honed his skills at top Michelin-starred restaurants in the UK, and discovered the legend of the peeler at Raymond Blanc’s Oxfordshire restaurant Le Manoir. This is the best peeler and there was a time when every cook on the 40’s team had a peeler.
victorinox
Reliable, comfortable, effective and, importantly, cheap, it was a brigade staple. Having one at home is very easy and will save you time when preparing.
Michelle Roux Jr.: Christelpin
Michel Roux Jr. at the doorstep of Le Gavroche
Jody Hines
Little known outside France, but having been used for many years at the two-star Le Gavroche, Christel has both tradition and technology built into the brand. While some pots have 3 layers on the bottom, these have a full 5 layers including the sides for the most even heat distribution, providing the best possible sear marks from all angles, and are ideal for induction, Great compatibility across gas or electric stoves. If they’re good enough for Le Gavroche’s team, and therefore good enough for Roux, then they must be the one to have.
Christelle
Chet Sharma, BiBi: Vogue Dough Scraper
Bibi
“There are a few key essentials that everyone in the BiBi kitchen needs: a small offset spatula. A set of plated tweezers for delicate decorations. A sharp knife, of course. But for me the most unusual (but useful) is a blue dough scraper.
Nisbetts
“These scrapers are about a pound but invaluable in a professional kitchen. Designed for shaping bread or dough, they’re also used to pick up items on chopping boards and scrape surface dirt with their straight blades, which makes them more important in the kitchen than you might imagine – and, in some cases, they’re even used to fan the flames on a chopping board or grill.”
Ben Lippett, @dinnerbyben: De Buyer Mineral B Black Iron Bread
“With a heavy, black iron pot, you’re one step closer to cooking perfectly crispy fish, deeply searing meats and vegetables, and doing it all like a chef.” I have tons of ingredients and can’t wait to see everything go from delicious to amazing.I bought it for my house and it’s my go-to.It goes from stovetop to oven in no time. You can also grill chops.
Nisbets
“They can withstand the intense heat of a home pizza oven, and you can get in and out without breaking a sweat. There’s no warping of metal or melting of handles here. Their movements while cooking are delightfully predictable. Yes, but it’s always a little irritating. Note: These breads need a little TLC. They need some “seasoning” first, and they really take effect after 2-4 uses, giving them a natural non-stick coating. It develops and makes the eggs smoother when cooking. The longer you use it, the better it gets. Buy him one of these pots and it will be with you forever. ”
Jean Georges Vongerichten, abc Kitchen: KitchenAid x Global Scale
@lateef.photography
“For me, the most helpful tool would be a set of gram scales. All my recipes are accurately calculated based on weight, and measuring ingredients properly is a great way to ensure consistency, especially when it comes to spices and chili peppers.” It is very important to maintain
Ramiro Lafuente Martinez, Connaught Grill: The Japanese knife maker’s whetstone
“Cooking with a dull knife is dangerous and requires more force than necessary. It’s important to keep your knife sharp to avoid damaging your food or worse, causing an accident. A honing steel is the perfect tool to do this.Even in the professional kitchen, even amateurs can keep their knives sharp, allowing them to cut ingredients with light force, making home cooking even better. It’s fun. It’s commonly used in butchers and fishmongers. Just as knives are essential for preparing food, sharpening the steel is essential to keeping them functional. We recommend purchasing from a Japanese knife company that sells knife steel.
Law Kwok Meng (aka Chef Meng), INÉ: Kataba Knife
Via Kabata Knife
“For a chef, a knife is always a cherished item. I choose one that is made with great attention to detail, is long-lasting, and does not wear out. There is a store called Kataba that sells Japanese knives.The blades are generally much thinner, the grinding of the blade is asymmetrical, and the angle of the blade is much sharper. , the steel used in knives is extremely hard. This design has evolved to suit delicate and precise cooking.”
Sally Abe, Pem: Kitchen Spoon and Spatula
Handouts for members of the media
“These spoons are ubiquitous in professional kitchens and are perfect for plating and dipping sauces. The depth of the spoon is deep enough to balance the sauce, and the tip of the spoon It allows me to place food precisely on the plate and is great for stirring.I also like how the handle feels in my hand, but I don’t like the round handle. I prefer nice handles.
Via Amazon
“A spatula does everything a spoon can’t. If you’re at home and have some sliced meat or fish, this is great for slipping underneath to easily pick things up and spread them out. Versatile. In the kitchen, we call it “gosunder” instead of spatula. This is because it goes under anything you need to pick up. ”
Alex Price, Crispin, Bistro Freddie: Glassware by Zalto and Lehmann F. Sommier
marcus brown
“If you’re looking for an elevated wine experience, whether in a restaurant or at home, look no further than Zalto Universal glasses. Far more durable than they look, these elegant hand-blown glasses will enhance the taste of any wine. At just £50 each , it’s a luxury item worth investing in. Even if you’re clumsy, you’ll be relieved to know it’s safe to wash in the dishwasher.
Kitchen in the Borough
“If you’re looking for a more budget-friendly option with comparable quality, consider Lehmann F.Sommier Psyché Universal Glasses. Although these are machine-made, they rival the delicacy of their mouth-blown counterparts. .”