(Part 3) Best cooking utensils according to redditors
We found 1,045 Reddit comments discussing the best cooking utensils. We ranked the 521 resulting products by number of redditors who mentioned them. Here are the products ranked 41-60. You can also go back to the previous section.
Poor ass anime fan's guide to cooking dish 7
Do you want to pick up women with cooking skill? I'll help you! Even if you fail, 2D waifus in Shokugeki no Soma will always be there for you
Lesson 7: How to balance meats. AKA how Soma beat the meat master with inferior food
Let's talk about Japanese wagyu steaks. They are fucking strong. Meats in general have such an intense impact due to the meatiness of the protein combined with the fat. Wagyu Japanese style beef, especially A5 Nikumi style turns this up to 11 with insane marbling of high quality fats. This really does mean that if you are served a huge plate of this kind of steak, it's gonna take a toll on your stomach as well as your wallet. With such foods, you will start to feel full and satisfied ages before you actually are. In order to finish the meal, you must "trick" your body to eat more by finely balancing it with the opposite of richness.
There are many ways restaurants do this. The classic way is to serve a nice hearty salad with vinaigrette to cancel the rich fat with refreshing leafyness. Another way is to have a cold carbonated beverage, like a soda or beer, to wash it down. The last trick I know is to use something pickled, adding a different kind of vinegar like flavor than the salad dressing, but accomplishing a similar result. Japanese cuisine in general has a long great history with pickles, and this trick is used all the time. High end pickles cost a lot of money too, so the restaurant can make bank.
However, there is also a third less important variable often used in steak dishes. This is the neutral carb to soak up the steak flavor to minimize loss of juices and sauce. This is a trick used to make customers feel like they are eating much more steak than they already are, but is a good side dish to have even without such a scheme. Nikumi get's stuck up on this traditional side, and models her rice for the don recipe after it. A nicely garlic flavored and butter drowned baked potato is an amazing sidekick to any steak, so she assumed it would translate as a great companion to her steak in the form of another starch (rice).
The problem is, by doing this, she lost sight of what is important. Don is a single dish recipe, and neither side served drinks. This means that she needed to incorporate the counter to the meat's richness into the dish, as Soma explains well in the end. This part actually surprised me a lot, as it meant that the Chaliapin gimmick didn't stand a chance against Nikumi's steak, and objectively lost on that front. Soma set out to win the battle of the meats, and lost. But all is well, since he won the war of Shokugeki anyways I guess.
Ingredient/Condiment of the day:
Beef Fillet/Tenderloin
As a poor ass college student, this is a cut of meat that I have no relation with. It is often quoted in over the top food stories and such, but I wanted to talk about it here to illustrate how surprisingly limited it is. First of all, the thing's tiny and long. It doesn't form a beautiful hunk of meat like the anime showed. It is the most tender cut of beef out there, but this is also a double edged sword, as it means it holds up poorly to slow cooking, where the structure degrades away before the rest of the ingredients cook. Really in normal types of cooking, it's only good for steaks and steak style roasts and nothing else.
plum梅うめume
A fruit that can be a side or a condiment, it is very sour but has a beautiful flavor I can't really describe, but it's refreshing. Goes devilishly well with white rice, it is a staple of rice balls like what Megumi made last episode. Soma used a paste (more like a finely shredded semi-paste as you can see it forms bits in the rice instead of coloring it evenly), the famous way of serving it is whole as Umeboshi. These come with the annoying painful seeds still inside so watch out if you are ever served it. The fruit is also used to make sake.
Skill/Gear of the day: Tossing in the pan. The OG badass technique
If you want to make stir fry you have two main options. One is to buy a wok and shake it randomly and let it's shape do all the work. The other is to buy a normal skillet (like I recommended already) and use a tossing technique. Yes, you can stir things around with chopsticks or spatulas to get a similar effect, but tossing is easier and quicker when mastered, and looks amazing to boot. Here's a good video demonstrating how to practice
Oh shit, that's a free technique, what the hell am I going to make you buy today? Here's a pair of tongs. They are a simple tool useful for pinching out heavy large objects, like spaghetti, lobsters, boiled potatoes, etc. Anything you would grab with your hand if it wouldn't give you debilitating burns. There are common uses that are wrong with this tool too though, which is why I introduce it today. Please don't use it to mix things in a pan. That's what tossing is for.
Poor Ass recipe of the day You can one up this chef by making use of tossing at every step. Tongs become useful at the serving step.
Presentation of the day: Bowl lid. For maximum aroma EXPLOSION
Why do a lot of Japanese serving bowls come with lids? First is that they consider those to be aesthetically pleasing, but they have a role in emphasizing the aroma as well. In a normal dish, the food's aroma gets more evident as it is brought to your table, and you gradually build up an expectation. With a lid, you can compress all of that buildup into a single dramatic reveal, releasing a bunch of the stored aromas in the food in one fell swoop. This is particularly useful for signature dishes with weaker aromas, as the normal impact would be weak, but it is sufficient when introduced dramatically like this. A certain future character makes use of a similar idea for a different purpose... but that's for much later.
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Tell me what improvements I can make to this guide! I hope that by episode 10 I won't be seeing any more cereal comments in these rewatches!
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Like this?
https://www.amazon.com/Cast-Steak-Weight-Bacon-Press/dp/B0013HWFUW
It looks like a matcha whisk, but I've never seen one made from brass.
https://www.amazon.com/Bamboo-Matcha-Whisk-Scoop-Small/dp/B013GMM3US
Danish Dough Hand Whisk / Mixer 11" https://www.amazon.com/dp/B002U85906/ref=cm_sw_r_cp_apa_i_ebEzCb7DBB03W
America's Test Kitchen top pick last year...
https://www.amazon.com/ORO-Heat-Resistant-Pro-Grade-Reinforced-Technology/dp/B00LBFWJB6
/r/slowcooking
+
https://www.amazon.com/ChefLand-Ladle-8-Ounce-Stainless-Steel/dp/B008K3Z76Q/
+
https://www.amazon.com/Norpro-Mouth-Plastic-Funnel-Green/dp/B000HJ99XS
+
https://www.amazon.com/Ball-Mason-PINT-Wide-Mouth-Freeze/dp/B001DIZ1NO/
And you're all set.
:D YAY!!!!! GIFTING IS FUN! Thanks for this!
I keep entering this as my prize in raffle contests so it's now become a personal vendetta. Oh this would be good for the kitchen because I melted my other one in the dishwasher. This froggy mitt is just super cute. :D
I find this thing magic. So much easier than a normal spoon to start mixing.
I have a tray with volcanic rocks (I live on hawaii, any rocks will do, volcanic ones are better when you pour water on it because they are porous) in the oven to hold the heat stable, yet I still use a pizza stone sometimes. And yes, I got one of those baskets, if I make a bread like that it makes it look way professional.
Matcha gear is pretty cheap if you know where to look, you can get a whisk kit for $11 on amazon. I found mine at Daiso for $2 (and hey, there's Daisos in San Fran!). You can use whatever vessel as long as it's wide and deep, some soup bowls or big coffee mugs fit it. If you want to get really cheap, whisk with a fork or small wire whisk.
Can't help you for the other San Fran stuff, but for online, here's reviews of many matchas you can buy online at different price points. http://oolongowl.com/matcha-brand-comparison-2-round-1-of-3/
Got a shipment in from amazon containing a long spoon, a Fridge thermometer, and a pen thermometer. All stuff ive kinda just needed and never got yet.
Also, I have a Chocolate milk stout sitting in secondary, stuck, not hitting my desired FG. It was stuck in primary (2 weeks), so I reracked it hoping to move it along, and here we are. Not sure what to do about it next :/
OG: 1.056
Current Gravity: 1.041
The last part of your title should answer your question. There is no point in buying this thing. If you are just looking for a single spoon option, something like this might be a better way to go.
If anyone needs spatulas these are the freaking best
I hate spatulas with pieces that come apart. They always get gross.
/u/EmmaBourbon what's on your list? :)
These are a semi rigid silicone with a steel core that lends stiffness to the whole implement.
Had someone ask for an inventory list and thought I'd post it up here for visibility.
Coralife Biocube 14 - $199
Lighting System - $141
Filtration System - $122
Arline System - $32
Decor - $140
Flora - $114
Fauna - $46
Tools - $12
I know you said no to utensils, but I think these are possible exceptions:
Microplane grater - Best grater ever. Amazing for garlic, ginger, hard spices, cheese, citrus zest, chocolate shavings, etc. etc. I have one, and would be happy to have another just because they're so useful.
Victorinox tomato/steak/utility knife - This knife is marketed in three different ways because they're just so damn handy. I'd just go for whichever is cheapest, they're all the same. Incredible knife for little jobs that always seems supernaturally sharp. Cuts cleanly through even the ripest tomatoes, sails through thick-skinned limes, dices ginger like no other, slices garlic paper-thin, neat and tidy (and un-squished) sushi rolls, bagels, etc. etc. I have 3 and would be happy to have another. I've given plenty of these as gifts and they're always appreciated.
Silicone spatula/spoonula - Pretty much every other cooking utensil has grown dusty and unused since I got my silicone spoonula. More heat-resistant than plastic or wooden alternatives, so nothing bad happens when you leave it resting on the pan. Insanely easy to clean. Amazing for getting every last bit of sauce/icing/batter/etc. Best thing ever for cooking omelets or scrambled eggs. I wash mine immediately after use every time because I know I'll be using it again soon. I would happily replace every wooden spoon and plastic spatula in my kitchen with one of these. Then I'd have 6, and I would be very happy.
SilPats. Best thing to put on your baking sheet, ever. Also provides a great work-surface for sticky doughs/batters, melted chocolate, caramel, etc. You don't really need multiples of these I suppose, but I certainly wouldn't complain.
I love cooking and while I can not help you with the soap and other beauty products I can help you with the cooking utensils
As said before- Pyrex Is the way to go when getting rid of plastic (29$)
For Cooking utentisls I would never recommend stainless as it gets so hot and can ruin certain pans. Instead Wooden is the way to go for 6$
As a bonus here is a link to disposable wooden utensils for camping and holiday use for 20$ so you wouldn't have to use plastic.
If you don't have one a steamer is a life changing item, this steamer and ricecooker gadet is a great combo for you. You can use it strictly for gluten free cooking and let your family have their rice made on the stove. at 15$
I highly recommend Pyrex for your measuring cups too. They work in the microwave and are pretty amazing for 15.
I agree that stainless pots are the way to go I checked out the reviews on this set and found that it has the best costumer service and finishing at 57$
I don't know if this helps or not but I did try! Good luck stopping smoking and if I win surprise me!
You can also use an offset icing spatula, which works better for the same reason its better for frosting (You can get it more level without your hand getting in the way.)
They're like $5 for a cheap one, and when you're not popping plastic off your printer, you can use it to frost a cake. And everyone knows cake makes everything better.
Something like this:
https://www.amazon.com/Ateco-1385-Spatula-4-5-Inch-Stainless/dp/B000WG14FC/ref=sr_1_4?ie=UTF8&qid=1494939202&sr=8-4&keywords=Offset+spatula
The important thing is to use something without pointed corners, so a razor is a bad idea.
She was probably looking for these spoons, this nut container, etc. Essentially measuring cups, but more of a marked serving utensil.
It's 2019: go silicone
Kitchen gadgets, obviously depending on what she has:
Non-gadgets:
My honest opinion: If you can read, you can cook. Literally. Basic cooking is simply reading instructions and following them. Once your comfortable with how things taste together, timing, and what spices taste like, then you can move on to more advanced dishes.
I think a fun part of learning to cook is gearing up. Since most people here will give you a grocery list, I'll give you a list of helpful items that I use daily.
The knife if a bit on the pricey side, but trust me when I tell you it's worth it. You only need 1 and as long as you hand wash and dry regularly, it can last forever. Sharp knives won't cut you as often as a dull knife that sometimes slips.
I assume you have basic dishware and silverware, so I've only included common cooking items.
Hope this helps! I'll update if I can think of anything else you'll need.
I have one of these- a 5 in 1 Spatula and it really does all 5 things it claims. Less utensils around and it comes in manly colors.
I started with Peter Reinhart books, namely Artisan Breads Every Day. They have great primers on mixing and kneading technique, and I'm still getting better at it. Try the Ciabatta for a really fluffy loaf. And I highly recommend Saf yeast, a digital scale, a dough whisk, and patience!
Offset Spatula
I can never find the right teaspoon/tablespoon measure when I need it, so this sliding measure from my wishlist would be my choice. That way you always have the spoon you need (as long as you don't lose this spoon). That's my WL choice.
Everything else, crock pots, even measuring cups, is optional. Slow cookers, microwaves, electric kettles, and rice cookers are all nice, but there is nothing you can make in them that you can't make in a pot, like humans did for thousands of years. You'll want measuring cups for baking, but for cooking you're adjusting on the fly anyways.
I love silicone spoons/spatulas! Other than steel serving utensils they are all i use. I give high praise to the di oro line. I had mine for about 2-3years and during the holiday i noticed my spoon had a nick (from a knife most likely?) in it. I emailed them about their lifetime warranty and asked if they could just replace this one item rather than give my full money back or replace the whole set. They responded the same night and i received the replacement three days later. Other than that customer service, they have a steel center in the handle which makes it rigid and a pleasure to hold and use. These do claim a 600degree threshold as well (which i didnt realize until looking for the link just now).
di Oro Living Silicone Spatula Set - 3-piece 600ºF Heat-Resistant Baking Spoon & Spatulas - Easy-to-Clean Seamless One-Piece Design - Pro Grade Non-stick Rubber with Stainless Steel S-Core Technology
https://www.amazon.com/dp/B00GWVRW3Y/ref=cm_sw_r_other_apa_To8FybSXK6585
Bonus - Doctor Who K9 Figure from $12 and Under Wishlist
“You don't have to give birth to someone to have a family.” Sandra Bullock
Pooping. Just have it vanish, no sudden urges, no holding it in, no looking for a place to poop on the highway.
This would be nice.
0h Danielle! I remember you mentioning about focusing on grad school. What are you planning to study for your master?
Could dolphins be your favorite animal? That coral and white chevron scarf would totally works on you. For me, these bamboo utensils would be sweet!
I followed J. Kenji López's YouTube video, though I did not use a trowel or wallpaper scraper on my #10 Griswold, large block logo, smooth bottom skillet.
I was a little impatient (hungry) with fully heating the pan, so the meat toward the outer edges of the pan did not have as nice a crust as the inner edges. I just smashed and flipped with my Camp Chef spatula, which worked great. The burgers released pretty easily too. I enjoyed the burger, but have to say that I was not impressed with the American cheese. He raves about it in the video, but I think I'll try some nice Swiss next time.
Does anyone have any tips beyond what's in the video?
Are you cooking in a pan or on a griddle? In a pan you can do 2 (or more) eggs without utensils. On a griddle you want the flattest piece of stainless that won't bend. In my part of the country they look likethis.
This looks like an angled pancake turner, a pointed slotted spoon or a rounded fish spatula. This is visually similar, but not the exact thing. What's throwing me off is how short the handle seems.
Edit: Found the Uni Tool Which, is again, similar but not exact.
Get a Danish Dough whisk. Easy to use and cheap.
Danish Dough Hand Whisk / Mixer 11" or 14" https://www.amazon.com/dp/B002U85906/ref=cm_sw_r_other_apa_L9CYxbZXQ1DQN
Thanks! . . Yeah, I found these two items (1 and 2) to add to my WL that I thought might help with portion control, because let's face it, I love food :-)
I am just now beginning to dip my toes into homebrewing and found this sub. I ordered a few things from Amazon to get myself started. They should be here by the weekend. Is there anything I missed to getting going?
Gold Complete Beer Equipment Kit (K6) with 6 Gallon Glass Carboy
IPA ingredients/kit
21 inch spoon
24 quart pot
My total was about 175 bucks.
So here's a technique that should help, stop using the spoon and pick up one of these:
Professional Chef Spatula Set https://www.amazon.com/dp/B0048HQSE8/ref=cm_sw_r_cp_api_i_WrhVCbPDHRXN5
Especially the one of the right. It's going to allow you to press, THEN once the burger is done on one side you want to scrape it off the griddle. You get all the crusty amazing bits doing this! Most likely better than a spoon. 👍
So you prefer shaken, not stirred?
If you plan on doing bread/cookies/cake and such, a dough whisk is excellent to have. Not quite as easy as a kitchen aid, but still works amazingly. For $6-8, no less.
And as others have said, a crock pot or six. Can be used for everything from chili/soup/stews to bread/rice/sauce/dip/punch, off the top of my head.
A copper bottom saucepan is also nice to have.
Absolutely. I got the pair with the silicone heads years and years ago and ended up buying 3 more pairs because I use them for everything.
I feel weird recommending a spatula but I highly recommend this one:
di Oro Living - Large Silicone Spatula - 600ºF Heat-Resistant Spatula - Seamless Design - Pro-Grade Non-Stick Silicone Rubber with Reinforced Stainless Steel S-Core Technology (Black) https://www.amazon.com/dp/B00LBFWJB6/ref=cm_sw_r_cp_apa_i7TMzb2S0FTF8
It's recommended by America's test kitchen and I've found it to be excellent. Their Turner spatula is also great.
I highly recommend any of the Jokari brand kitchen tools. It looks like only a few of them are available on .ca, but they are all portion control tools. Very, very useful.
Here, here, and here are some that I found on .ca site.
You could also go with something like a diet and fitness journal.
Once upon a time, there was a girl who spent all her days in the kitchen. She once noticed a tiny little spider hanging out in the corner of the room. She called the spider Deputydawg and made it her pet. Every day for years, she found tiny little flies and fed the spider so it began to trust her.
One day, she was cooking and she looked up to see Deputydawg spinning a web. She smiled as he weaved up and down...but then...
He fell.
He fell into her cooking pot.
She gasped and panicked. Then suddenly she remembered that she had bought a tool perfect for such rescue operations and she managed to put little Deputydawg on the side to dry.
As he dried and thought of his ordeal, he noticed that the pot was boiling over and the sauce that the little girl was making had gone lumpy. He spun his little web onto a tool he knew would help her this time. and she picked it up and was able to stir the sauce back.
They had both had a lucky escape. Deputydawg was grateful that he hadn't fallen down that morning when pancakes and bacon were being fried.
The End.
THIS!
I love cooking, and I had never seen one of these before! LOVED IT!
Hmm...One food I could eat forever, Potatoes. Hashborwns are Ah-mazing
Phobia, probably would have to be insanity. The thought of not being aware of myself/my surroundings scares the hell out of me.
Pet peeve, putting cups on the floor. Can't stand it. Especially when there's a coffee table/side table RIGHT NEXT TO THE COUCH!
mathematical!!!
Linky. XD
An ice cream cake! My husband's favorite is chocolate cake, a layer of crushed chocolate chip cookies, chocolate chip cookie dough ice cream, more crushed cookies, and then the other cake layer. Cover the whole thing with chocolate frosting (cool whip actually makes a good one if you don't want to make your own), and you'll be singing Happy Happy Joy Joy
Item.
Thanks for the contest, and happy birthday!
Would this work?
I bought an 8-inch T-Fal nonstick (at a discount store, maybe Marshall's?) for cooking eggs and it's excellent.
To keep the coating pristine:
I've had my pan for over two years and it's like brand new.
Hmm not sure about the sea sand. You could float the small plants and wait for them to grow roots or you could just plant them as far down as you can without completely covering them. They will eventually grow roots long enough to reach down into the soil.
As far as planting new plants I would suggest getting a pair of planting tongs seen here.
If you wanted to start over just take out all of the fish and put them in a bucket with water from the tank. Then drain the tank and take out all the plants making sure not to rip them out without their roots. Also make sure you keep those plants wet because they will dry out and die if you don't.
You are going to want to put the soil in first, dampen it until it has the consistency of a mud, then put your substrate over it, then fill the aquarium up about half way and plant your plants and then fill it up the rest of the way and then do 50% water changes until the water clears up. After that, you can install your filter and begin the cycling process.
Just search Foogle for the Walstad method and you will find all the info you need.
More water, less kneading. I make my ciabatta with AP flour at 78% hydration and mix it with a danish dough whisk.
Two words, bacon iron. I'm convinced it's the best way to cook bacon. I've tried the oven techniques and I'm not a big fan. https://www.amazon.com/Cast-Steak-Weight-Bacon-Press/dp/B0013HWFUW/ref=sr_1_4?ie=UTF8&qid=1482895743&sr=8-4&keywords=Bacon+iron
Adulting So Hard!
I made a check list too when I first moved out! I'm happy you're doing this, life will be easier. These are things you will need for the first week, not just "good to have" like a kitchen ladled or candles.
*measuring spoon I have this one. It's all in 1 and a space saver.
I like to watch bob ross paint happy little trees. i would like this for reasons that are not childish Get me out of here!
I see, I thought you were using the gallon jug, I use a 8-Oz Stainless Steel Ladle, Give it a try
I want planting tongs to fix all the plants in my community tank. Seriously, they're a mess.
And in case you want something less-expensive that's actually food-safe look for a "meat grill press"
Here's one: http://www.amazon.com/Cast-Steak-Weight-Bacon-Press/dp/B0013HWFUW/ref=pd_sbs_hg_3?ie=UTF8&refRID=0100HTHYMF0MA4T4H431