Ten Kitchen Gadgets You Really Don’t Need – From Juicers To Spirals
The kitchen at Jacob Kenedy’s house is full of things he rarely uses: a sushi mat, a coconut grater, a pestle and mortar, and even a borrowed turbotière (a specially kite-shaped pan). for the poaching of turbot). “I’m the worst,” admits the chef-owner of Bocca di Lupo, a restaurant in central London. “I buy gadgets all the time. I am a kleptomaniac of other kitchens; I have a huge kitchen island full of crap.
Kenedy is not alone. In British survey last year, tapwarehouse.com found that 41% of tagine owners had never used theirs. Spiralizers, waffle irons and juicers also collect dust, with the average household housing $ 350 of unused kitchen equipment.
Not all overlooked kits are unnecessary – some items are underrated. You can cook North African tagine dishes in a lidded casserole dish, but Tarik Abdeladim, the owner of York Los Moros restaurant, insists that a tagine cone “allows the flavored steam to slip into the sauce.” , intensifying the dish. He adds: “Traditionally, Berber households have different tagines for fish or chicken. They believe that clay ages over time, improving the flavor.
Tagines also make colorful adornments, while most gadgets end up crammed into cupboards and drawers, no complaints, as we realize that, far from being cheap, they’re difficult to use or difficult to wash – or they break, or the fashion the question passes. “I think we should ask ourselves: is this plastic? Will it last? Should I buy it? ” says Rebecca Seal, food writer and author of Leon Happy Guts.
Want to spend less or declutter? We asked a group of kitchen geeks what kitchen gadgets they thought were unnecessary – and how to cook brilliant dishes without them.
Ice cream machine
35 € -410 €
You still have to do the hard part, which is make the ice cream base. The machine just churns the custard so you don’t have to beat the ice crystals manually, every hour, as it hardens. “The one I had, you had to put it in the freezer 24 hours in advance if you wanted ice cream. It killed it,” says Shivi Ramoutar, author of The Ice Kitchen. “We had a little one. freezer. And then there are some delicate pieces that get lost. Two moves later, I don’t know where it is.
Ramoutar’s solution? A recipe without custard and churn, in which you whip a 397g can of condensed milk in 300ml of double cream until it is thick enough that your finger leaves an imprint in the mixture when it is pressed. Add a few drops of vanilla extract, “swirl caramels, fruit compotes, chocolate chips” or other flavorings, pour it into a suitable freezer container and simply let this “good ice cream” sit.
2 € to 7 €
“What is that?” Sam Grainger, the executive chef of the Madre in Liverpool, asks incredulously, as he considers the grooved turned wood ladles used to distribute the honey. “Just use a spoon. “
€ 12- € 105
How is it easier to fill a machine with corn kernels than to use microwaveable bags? Better yet, suggests Martyn Lee, Executive Chef of Waitrose, cooks yours in a pot.
Coat the bottom of the pan with a thin layer of vegetable oil, heat until a test kernel bursts when added (note: butterfly is the variety of popcorn that blooms beautifully), then , off the heat, lay out a layer of pits in the bottom and put it back on the heat until the bursting begins in earnest. “Above all, don’t forget to put the lid on! Lee said.
Pocket computer € 9- € 35; larger electric models 45 to 475 €
In an era of caffeine geek, Seal invested in an espresso machine and, for ultimate freshness, an electric grinder. “We could never get the burrs or the grind fine enough. I was so pissed off that I couldn’t enjoy the coffee. Eventually we sold it and started buying bagged supermarket coffee. Sometimes you have to reap the benefits of industrial food production with perfectly ground coffee being one. Seal always has a “trash” hand grinder that makes “the worst cup of coffee.” But all is not lost: “I used it to grind spices and it is very good with cardamom.
80 € -290 €
If you’re particularly pressed for time or baking is physically difficult, but still want breads made to your personal specifications, bread machines are clearly useful. Many machines combine the ingredients, then knead and rise the dough. That said, Si Toft, the chef-owner of Abersoch’s Dining Room, offers a minimal effort focaccia that can give novice bakers a better end result.
Combine 500g of strong white bread flour, four tablespoons of decent olive oil and one teaspoon of yeast and salt, then add 400ml of lukewarm water and mix well. (You can use the dough hook of a blender for convenience.) Pour the mixture into a greased tray, let it rise for an hour, garnish with olives, onions, rosemary, or sundried tomatoes and fry. bake for 20 minutes at 220 degrees. “It’s the simplest thing,” Toft says.
2 € to 17 €
Glasgow-based food writer and cooking teacher Sumayya Usmani has yet to find a suitable garlic press. “I don’t like the way the garlic gets stuck in it. You are wasting so much. They are often a “faff” to fill, push in and clean. “I prefer chopping it or putting it in a small cup-sized herbal blender and blending it.”
6 € -35 €
Tying your veg in place, twisting or turning it through the knives, and cleaning the spiralizer takes time that you might spend making similar “voodles” (vegetable noodles) with a julienne peeler. You can even peel the ribbons from your vegetables with a regular swivel-head peeler, and then, stacking the ribbons neatly, cut them into strips. “With a good, sharp knife, you can do anything,” says Grainger.
35 € -90 €
“I have one at home that I use maybe once every four months,” says Kenedy. “In most homes, they are doomed to collect dust. Why? Because extruded pasta such as penne or spaghetti is best bought dried, while other forms, such as trofie or orecchiette, can be made without any equipment. Pasta rolling machines only make fresh egg pasta sheets suitable for lasagna, filled pasta such as ravioli or cutting into flat noodles, for example fettuccine. In the end, man beats the machine.
After you have created your rich egg pasta (for four people, 400g of 00 Italian flour combined with two whole eggs and four or five yolks, knead for five minutes and rest for 30 until it is “stiff but not hard. ”), You will feel better. pasta using a rolling pin to create sheets 1mm thick. However, this method requires a lot of elbow grease and maybe an educational YouTube trawl.
4 € to 35 €
Disposable pouches, silicone floating molds, dedicated pans: you don’t need them to create bang-on poached eggs. Bring a pot of water to a gentle boil – no hot tub, no vinegar – and just pour an egg close to the surface, Toft says, “Don’t throw it in. will break up. After three minutes, lift the egg onto a skimmer; when finished, its white should rest firmly on the spoon. Drain and serve.
Electric citrus juicer
60 € to 580 €
Given that many people already own a blender that will make a usable smoothie, and keeping fruit fiber is considered a good thing, the rise of the juicer (requiring cleaning) is curious. Seal says, “It’s cheaper and more environmentally friendly than buying juice, but I thought the mantra was: eat the fruit, don’t drink the juice? I never understood why we are so obsessed with sucking up sugar and consuming it with as little fiber as possible. – Guardian