Countertop real house is important, and when you’re short on space, every foot counts. That’s why it’s irritating when cabinets get crowded with gadgets that looked enjoyment at first but immediately collect dust. Whether it’s an olive cuber, a corn core strip or a specialty slicer you forgot you also owned, these single-use equipment usually take up more room than they’re worth.
Alternatively of giving in to gadgets, it’s smarter to build your home around durable, functional items. We asked restaurants and restaurant pros which devices they consider entirely unnecessary-and which tools actually pull their bodyweight. If you’re willing to simplify and streamline your place, knowing what not to purchase is just as crucial as knowing what to keep.
To find out which home tools aren’t for the area they occupy, I turned to five expert restaurants. These job cooks are the greatest expert on which home gadgets should get the shoe– particularly when cupboard, counter and drawer space is limited. Each one listed their least favorite restaurant equipment and offered their chosen technique or tool for completing the cooking process that they’re meant to accomplish.
Here’s what they said.
Masaharu Morimoto
Celebrity restaurant, restauranteur
1. Violin
Why : ” While it brings good pieces, mastering proper weapon knowledge gives you more control, efficiency and security in the long run. Mandolins can become large, hard to clean and dangerous if you’re not really careful. Relying too much on a guitar, or equipment like a two-in-one apple blade or a vegetable corer may hold you back from developing true method. Taking the time to learn how to handle a sharp chef’s knife or Japanese blade will help you in almost every recipe. ”
What to try instead : Mac 8-inch Japanese chef knife.
Eric Rowse
Lead chef-instructor Institute of Culinary Education, Los Angeles
Culinary instructor Eric Rowse knows a gimmicky kitchen tool when he sees one.
2. Onion holders
Why:” These look like a weapon for Wolverine wannabes; it’s meant to help you hold a whole onion and” chop” it. Instead, cut the onion in half to create a flat surface so it won’t roll away. If you’re trying to cut rings, save the$ 14 and stick a fork in the root and hold the fork. “
What to try instead : Learn to properly slice an onion the old-fashioned way.
3. Onion goggles
Why:” A waste of money, as they don’t form a great seal around the eyes to prevent the sulfur compounds from getting to your eyes and making you cry. Keep your knife sharp and open a window or turn on a fan instead. “
Ce să încerci în schimb: CNET’s Peter Butler shares tips for cutting onions without crying.
4. Metal, glass, stone and acrylic cutting boards
Glass, stone and metal boards are OK for serving but when slicing and dicing, wood is the way to go.
Why:” Cutting on hard surfaces is bad for your knives; instead, go for wood or poly. “
What to try instead : Our list of the best cutting boards features plenty of knife-safe options.
5. Chicken shredder
Why:” I can’t think of anyone needing a tool devoted to shredding chicken outside a restaurant and even restaurants don’t use it. This item only has one purpose so I’d skip it. “
Ce să încerci în schimb: Two forks.
6. Herb stripper
Why:” I love thyme but hate stripping it. When I was young I got suckered into believing this tool would help me … It’s been sitting in my cupboard, laughing at me for almost a decade now. “
Ce să încerci în schimb: For heartier herbs like rosemary and thyme, just use your fingers to slide down the stem, opposite to how the leaves grow.
7. Bluetooth wireless probe thermometer
Instant read meat probes work fast and don’t require fussy Bluetooth connection.
Why:” These are a great tool but can be very expensive. I can see myself losing, breaking, dropping, accidentally throwing away or dropping it in the coals. “
Ce să încerci în schimb: ThermoPro’s Lightning Instant Read Thermometer
Peter Som
Cookbook author and lifestyle expert
Cookbook author didn’t hold back when asked about his least favorite kitchen tools.
8. Electric can opener
A manual can opener is cheaper, works great and is less likely to break.
Why : ” Most of us grew up with an electric can opener permanently stationed on the kitchen counter, like it was a vital appliance. But truthfully, they’re more nostalgia than necessity. They take up space, can be a hassle to clean and often struggle with irregularly sized cans. A good manual opener is compact, reliable and gets the job done without needing an outlet or a user manual. “
Ce să încerci în schimb: Oxo’s soft-handled can opener.
Richard Ingraham
Personal chef to Dwyane Wade and Gabrielle Union and author of Love: My Love Expressed Through Food
Richard Ingraham avoids certain kitchen tools when cooking for celebs like Dwayne Wade and Gabrielle Union.
9. Avocado slicer
Why : ” A knife and spoon do the job just as easily and the specialized tool rarely fits all avocado sizes properly. It’s a one-trick pony that clutters drawers. “
Ce să încerci în schimb: A good paring knife like this$ 35 Wusthof.
10. Egg separator
Separating an egg by hand isn’t so that difficult that it requires hardware.
Why : ” A tool just for separating yolks is unnecessary for most home cooks. ” The only exception may be this one, and even that is just for yolks. Err, I mean yucks.
Ce să încerci în schimb: Cracking an egg and using the shell halves or your fingers works just as well.
11. Garlic peeler tube
Why : ” Rolling garlic cloves in a silicone tube may work but requires storing a single-purpose gadget. “
Ce să încerci în schimb: Smashing garlic cloves with a chef knife is quicker and more reliable.
12. Pizza scissors
Chef Ingraham says skip the scissors on pizza night.
Why : ” A pizza cutter or knife works better and faster. These scissors are gimmicky, awkward to clean and take up more space than they’re worth. “
Ce să încerci în schimb: KitchenAid’s stainless-steel pizza wheel.
13. Herb scissors
Why : ” They’re hard to clean and don’t offer a huge advantage over a sharp chef’s knife. Plus, they tend to crush delicate herbs more than slice them. “
Ce să încerci în schimb: Made In’s 8-inch Chef Knife.
14. Electric egg cooker
Why : ” Boiling eggs in a pot is straightforward and flexible. The electric version just adds clutter unless you boil eggs constantly and hate using a stove. “
Ce să încerci în schimb: This 1-minute hack for making poached eggs in the microwave.
15. Butter cutter and dispenser
Why : ” It slices sticks of butter into pats… but why? A knife works instantly, and you don’t have to load and clean a plastic gadget for it. “
Ce să încerci în schimb: Williams Sonoma breakfast butter blade.
16. Pasta measurer
Why : ” It’s a plastic disc with holes to tell you how much spaghetti to cook. Just eyeball it or learn the rough weight by experience. It’s not worth the drawer space. “
Ce să încerci în schimb: O kitchen scale for precise measurements.
17. Oil mister
Why : ” Often clogs, sprays unevenly and requires constant cleaning. A small spoon or brush does the job with less frustration. “
Ce să încerci în schimb: World Market’s olive oil cruet.
18. Electric potato peeler
A sharp vegetable peeler is all you need to skin a batch of potatoes.
Capelle. r/Getty
Why : ” Takes up a surprising amount of space and peels slower than a regular peeler. Plus, it’s overkill unless you’re peeling dozens of potatoes at once. “
Ce să încerci în schimb: Oxo’s Swivel peeler.
19. Bagel guillotine
Why : ” Sold as a safer way to slice bagels but takes up a ton of space and is awkward to clean. A serrated knife does the job just fine. “
Ce să încerci în schimb: Opinel’s 8-inch bread knife.
Jackie Carnesi
Executive chef , Kellogg’s Diner
Jackie Carnesi
20. Oven mitts
There’s a reason pro chefs don’t use oven mitts.
Why:” Oven mitts are the most useless item in a home kitchen! A sturdy kitchen towel does the same job, and odds are, it’s more likely to be washed regularly. I don’t know many people who wash their oven mitts frequently enough… it seems many have deemed it an item that doesn’t warrant regular cleaning. It does. “
Ce să încerci în schimb: Stock a plethora of kitchen towels.
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