/ck/ - Food & Cooking

>>19943123
Ice cream maker. It’s not pretentious, home made ice cream is fucking great.

>>19943123
>What are some other kitchen gadgets that will make me look pro-tier?
i'm going to show you the gateway, you must provide the key.
https://www.acemart.com/

>>19943123
Ditch the all clad for some carbon steel and never look back. Thank me later.

why do you need multiple knives?

anyway, a ladle, a cheap coffee grinder for spice, nice crockery, a stock pot, a probe thermometer, a whetstone, scales, a pressure cooker, kilner jars, idk depends what you want to do really

I'd ask for a blade tenderizer. Useful for when you are on a tight budget and you aren't one of those uptight snobs that prefers to have bone-in steaks.

>>19943123
Mandoline

meat grinder?

>>19943126
>>19943431
>>19943462
>>19943490
I have all these things already. Have I reached peak kitchen? I want to LARP as a Michelin star chef.

>>19943123
>smoke gun
get one if you smoke weed.

>>19943622
You have reached ADVANCED stage, anon.
A true master chef can cook amazing things from an almost "Empty" pantry with only a good knife, a good pot, a good skillet.
It is now time to start paring DOWN the amount of kitchen implements you NEED.
That said, a really good knife sharpener and/or a hone will always be a welcome addition.
If you really just like having good tools that save time,(specialized, that is,) Bamboo steamers or a pasta maker are good Christmas ideas for others that won't break their wallet.

Immersion circulator or a whipping siphon

>>19943123
https://www.seriouseats.com/tools-gadgets-5118041
You'll probably find something here
If you want something really esoteric, consider the girolle for Tête de Moine, which is a tool to make a special cut for one particular Swiss cheese. Probably hard to find outside of Europe though

get a chinoise.

>>19943123
A pacojet of course

>>19943660
>knife, a good pot, a good skillet.
bloat.
a truly ascended chef can cook food directly on a hot rock.

>Edlund Stainless Steel Single-Speed Tabletop Electric Can Opener
>$1200 price tag

>>19943123
>What are some other kitchen gadgets that will make me look pro-tier?
>look
>LOOK
Just buy the most expensive most visible brand and you're gold.

>>19943700
You are of course correct, but I was trying to give Opie at least a fighting chance.
https://youtu.be/tVgKccixIhQ

>>19943704
>$788.46 on amazone + $100 Off instantly
A fool and his money are soon parted.
More money than sense is what's causing this bullshit for everybody.

>>19943706
Anyone who eats my food know I am pro tier, but I few I need to look the part.

>>19943660
Bamboo steamers are a good idea. Thanks anon. I like cooking on open flame with nothing nut my morakniv, but when at home I want all the modern conveniences.

>>19943686
>one particular
quite sure that works on all wheels of cheese anon

>>19943741
>I like cooking on open flame with nothing nut my morakniv...
Based.
Truly, there is something life skillz affirming about being able to go Inna-woods for a week, and building your whole "Kitchen" from scratch, the tools to cook with, and just basic pantry stuff like flour, salt, pepper and some kind of saturated fat...maybe an emergency potato or 3.
I highly recommend at least 3 sets, 2 large, and 1 smol. If you do make Bao or shumai, you'll want to make a lot at once.

>>19943817
I like going full prospector mode with just a slab of bacon, flour, and lard. I’ve tried doing dumplings without a steamer and it’s not easy.

A silly hat.

>>19943123
>plating tweezers
I have a set, never use them. Fucking meme equipment right there. Use chopsticks instead.

>smoke gun.
Also have this. It's meme worthy. Pain to get the tiny wood flakes to run the stupid thing. Just get a regular smoker, they are light years better.

>A sous vide?
This one is actually useful, especially if you suck at certain things. Fish especially. Works well for certain temperamental meats too. I also found this is a great device for fixing shitty meat cuts, like you got a terrible cut by accident and it would be a pain to cook right? Just sous vide it back into being tender. But it can easily collect dust like any other device.

>>19943741
Oh yeah, the bamboo steamer is fantastic. I don't use it all the time, but its great for bao and hot dogs and veg.

OP, here's a quick list of useful items:

1. Deli slicer (does meat, cheese, bread)
- This gets you quick uniform slices to the mm. Very handy to slice your own meat and cheese, I use it after smoking stuff to get sandwich meat. Yes you can knife it, but the slicer is WAY faster and more uniform for thin cuts.
2. Strainer & Chinois. The former is course, the later is fine mesh. This lets you do all sorts of basic filtering for stocks and soups, as well as jams.
3. Smoker (Chip, pellet, or lump, your pick)
- Gets you award winning tier bbq at home, from ribs down to brisket.
4. Bundt pan
- I use this a lot. Makes for easy cake making, don't have to layering shit, it just pops into the cake dish I have. Easy to cut slices from too, and you can ice them as required no problem.

a mufuckin panini press thats what yo ass needs

>>19943948
>I’ve tried doing dumplings without a steamer and it’s not easy.
Indeed it's NOT. Years ago, the first time I made them I made the rookie mistake of not putting parchment or wax paper squares under them...
You can imagine the mess when they all stuck to the bamboo.
>I like going full prospector mode with just a slab of bacon, flour, and lard.
Kek! i truly have felt as if I was living my life "Oregon Trail" style before.
>Oh shit! My Coffee, flour, sugar and bacon levels are getting low...I'm NGMI, am I?
>>19943976
>Pain to get the tiny wood flakes to run the stupid thing
I get what you're saying, but wouldn't it be pretty easy to just get the hardwoods you want to use and use a drill to get the "Flakes"? I looked at a few different sellers, and it looks to me like a paddle bit, or even a 1/2" bit would do the trick. The duller the blade, the bigger the "Flakes"
$4.50 for a little 6 oz. jar seems pricey, and they sell all kinds of these hardwoods at home improv stores.
t. carpenter

I would say get a spinzall like me, but they are done selling them hehehehehehe

>>19943123
I'm outfitting my 3rd house (lake house) and I'll tell you what I actually miss in the new place when I am entertaining guests, wuch as this last weekend.
A flexible thin cookie spatula, heating heavy duty ice cream scoop, ourdoor fireplace, insulated baking sheets, nespresso, caja china, electric smoker, ice maker machine with edible ice (it's a thing). Tupperware bundt pan, use this thing alot at the main house, pickle keeper.

I second the ice cream maker, supply chain issues seemed to be end on the dairy problem, so you can buy cream again. You'll need some nice sealing ice cream containers to store it too.

>>19944725
Based rich entertainer. What are your dinner parties like? Do you serve caviar?

>>19944700
Someone hasn’t heard of Spinzall 2.0.
But OP really needs a freeze drier, though pretty much only one company makes them and they’re pricey. On the cheaper side many type of lab equipment can be turned to culinary usage- magnetic stirrers, various pieces of glassware, measuring devices go PH or sugar content, etc

I am currently looking for a white man-made vintage toaster in good condition.

>>19945778
Here you go.
https://www.youtube.com/watch?v=1OfxlSG6q5Y

$140 Matfer Exoglass Bouillon Strainer/Chinois

>kitchen gadgets that will make me look pro-tier?
I'm an actual professional and my kitchen at home has hardly anything for gadgets because I hate accumulating kitchen junk. Only a microwave, toaster oven and pressure cooker have earned a spot on my counter. I refuse to fill my drawers with a million single-purpose tools that I would only use a few times a year. And since at home there is no new guy to do the dishes for me literally everything is non-stick.

>>19943123
smoke gun is a good idea
I like the idea of a sous vide, but the process makes me eye roll anytime I see a vid and they go 'okay, now just put this roulade in a bag and drop it in your sous vide machine.

feels lame, but I'm sure it's nice.

>>19943622
I saw a wireless thermometer that looked pretty dope.

>>19945795
>18min

>>19943123
Professional chefs often use a variety of tools to streamline their work in the kitchen. Some common tools include:

1. **Chef's Knife:** A high-quality, versatile knife for chopping, slicing, and dicing.

2. **Paring Knife:** Used for precision tasks like peeling and trimming.

3. **Cutting Board:** Typically made of wood or plastic, providing a stable surface for chopping.

4. **Kitchen Shears:** Handy for tasks like trimming herbs, cutting poultry, or opening food packages.

5. **Cookware Set:** Professional chefs use a range of pots, pans, and baking sheets for different cooking techniques.

6. **Mixing Bowls:** Various sizes for mixing, marinating, and preparing ingredients.

7. **Measuring Tools:** Accurate measurements are crucial, so chefs use measuring cups, spoons, and scales.

8. **Whisk:** Used for beating, whipping, and incorporating air into ingredients.

9. **Tongs:** Essential for flipping, grabbing, and handling hot food.

10. **Microplane Grater:** Ideal for zesting citrus, grating cheese, or adding fine textures.

11. **Peeler:** For quickly and efficiently peeling fruits and vegetables.

12. **Mandoline Slicer:** Ensures uniform slices of fruits and vegetables.

13. **Thermometer:** Used to check the internal temperature of meats and other dishes.

14. **Kitchen Scale:** Important for precise ingredient measurements in baking and cooking.

15. **Spatulas and Ladles:** Essential for stirring, flipping, and serving.

These tools, along with others, enable chefs to execute a wide range of culinary techniques efficiently. The choice of tools often depends on the specific needs of the chef and the type of cuisine they specialize in.

>>19946315
what value is gained by pasting a chatGPT output here?

>>19946316
It provides objective answers to retarded questions I guess.

>>19943123
If you make a lot of stock, a fat seperator is useful, I used mine a lot last weekend.

>>19946325
if I wanted a chat GPT answer I would have gone and asked chat GPT, not gone to 4chan

>>19943123
A butter churn

>>19943123
If you're a decently high end place and you want to do some real decorating of your desserts etc. those pincers are great. They're also fairly cheap and don't take up much space.

>>19943697
Fucking this.
Worked in a gourmet restaurant a while back and the owner was so proud and happy when he bought one of those things.
Literally only ever used it to make quenelles of butter and sorbet. Great investment of the cost of a small car, genius.
Place is closed now.

>>19946315
Sounds like you’ve it the basics covered.

>>19946336
Strongly disagree

>>19943734
But that's the first place the health inspector looks.

>>19943123
Sounds like you need some non-stick pans.

I still bought one tho..(Just a shitty bamboo one for $10)

>>19943752
>using the same girolle for all your cheese wheels
Can't believe I post on the same board as this philistine. /ck/ has fallen.

>>19943123
Do you have a coolie hat? Matfer bourgeat makes a very nice one.

>>19943123
food centrifuge
criminally underrated

>>19943462
mandoline is peak essential cookware for scalloped taters cunt

>>19943689
That was going to be my suggestion.
Another interesting option is a molcajete. I kept breaking mortars so my wife bought me one for spice grinding but it's great for guacamole, too.

>>19944700
What's a Spinzall? It kind of looks like a juicer. Is it a centrifuge or something?

>>19945795
>Tranny Connections
kill yourself

>>19944883
correct answer

>>19948823
Oh just a centrifuge made specifically for culinary applications that plugs into your outlet and fits on your countertop.

>>19943123
>What are some other kitchen gadgets that will make me look pro-tier?
A meth pipe and a bic lighter lmao

>>19950188
>lmao

>>19946677
These are actually pretty nice to use compared to something like a latching glass jar, only thing that kind of sucks is the "hinge" dowel that holds the lid on its pretty flimsy and it's prone to loosening up over time which makes it annoying to try to keep the lid in place if you're opening it more than like an inch or two. Been trying to think about a better permanent solution I could use to hold the lid on that doesn't compromise the easy pivot action, like maybe drilling it out and adding a metal hinge pin instead that goes deep enough to not have the same issue with loosening over time.

>>19943622
>I have all these things already. Have I reached peak kitchen? I want to LARP as a Michelin star chef.
Antigriddle, thermomix, ultrasonic bath etc. Read Modernist cuisine, there are a lot about modern appliances.

>>19946677
I have that same one, It wasn't that expensive, I put maldon salt flakes in it.

chef fag/pro bartender here:

Plating tweezers aren't really pretentious anymore. They're alright. I use the offset fine-tipped ones the most.

I have a spinzall, it's basically worthless compared to a true centrifuge and isn't worth the $1000 and amount of counter or cabinet space it takes up.

I would consider the following:

>combi oven
Anova makes a passable countertop model. Think of it as a sous vide immersion circulator that also acts as an oven. Steam injection means that temperature control inside the oven is incredibly precise, plus you can cook food at below typical oven temperatures (like sous vide) and then blast it with hot dry air for browning in one pass. Combi ovens revolutionized big kitchens, they'll be a revolution in the home kitchen soon enough.

>whipping siphon
Being able to turn any liquid into a foam (with the right chemistry) is fucking magic and offers a ton of flexibility in the kitchen and in the bar. Honestly, one won't be enough once you get used to using it and you'll want two or three. They're incredible, and a good one is a workhorse that will last you a decade plus. If you get one rated for hot food, you can make the fluffiest mashed potatoes you've ever had.

>super bags
Fuck a chinois, I have a variety of amazon-knockoff super bags in a ton of sizes and fineness, from 400 microns down to 75 microns. They're fucking incredible for cold brew coffee, soups, milk punches, homebrewing and any number of other uses where filtration is key. They're also cheap and take up literally no space.

>chamber vacuum
this is a huge, huge gamechanger, but they take up a lot of counter space. The ability to seal liquids makes sous vide super easy, but also lets you compress fruit, make quick pickles, infuse spirits with botanicals or citrus, etc. Your fridge and freezer will be super organized and the bags are a fuckton cheaper than the shitty foodsaver rolls.

>>19952033
oh and if you don't have a pressure cooker, get one. stovetop is better but extremely rare these days, but an instantpot is honestly pretty fucking decent as well.

>home cook
>blowtorch
Yeah I have one too just not for cooking

>>19951970
>Maldon
My man

>>19948254
jeb pls go

>>19952033
Based thanks chefanon. This is exactly what I was looking for. I’ve used a combi oven a few times and loved it.

>>19943123
a copper bain-marie pot

>>19943660
>It is now time to start paring DOWN the amount of kitchen implements you NEED
>get a knife sharpener
lol

>>19943622
>I want to LARP as a Michelin star chef
Bro you can't afford the kind of Bugattis we have in the kitchen. (You also don't need them) This guy >>19950247 is naming shit. Just use some ring molds and piping bags and you can larp all day.

>>19946344
>Literally only ever used it to make quenelles of butter and sorbet
>machine-made quenelles
You disgust me.