Restaurant Tools for an Efficient Home Kitchen
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- Опубліковано 5 жов 2024
- Buy our winning dry storage container: cooks.io/2St5Ey4
Buy our winning portion scoop: amzn.to/2JsJ3vW
Buy our winning mandoline: amzn.to/2XEA8eP
Buy our winning bench scraper: amzn.to/2LRa4Lv
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Missed Lisa her videos are always enjoyable
b/c gets to point with no fuss
I agree
She's a straight to the point type of gal :)
I see Lisa, I automatically hit "Like". She never disappoints!
Straight and to the point. This lady is excellent
Do more of these. Always nice to know good tools to have in the home.
Nothing expensive or trendy. Just good, solid tools.
I say $14 for an ice cream scoop is expensive.
@@houchi69 Yep, and cheaper ones got better user reviews.
@@houchi69 portion scoop, not for ice cream. If you used it on ice cream you'd have to buy another because you'd probably break it.
You should check out the price on those storage containers. Expensive is a mild understatement.
But they're tough.
$10 for a bench scraper is expensive.
I purchased a small mandoline specifically designed for slicing garlic cloves. It works great and makes short work of a tedious task and I don't have to chase a garlic clove around my cutting board. I have reasonable knife skills but, I can always use a little help.
If you aren't concerned with appearance: flattening the clove with the side of your knife and then cutting; results in a pretty fine dice.
I've never heard of slicing garlic, maybe just buy a garlic crusher or use the side of your knife and some salt to make it into a paste
@@daniel26395 Over many years, I have heard or read many top chefs who say that the way you cut garlic does alter the finished taste of the dish, coarse chopped, fine dice, paste, crushed, etc. I am not a chef or intuitive cook but, I am great at following a recipe as close as possible according to the instructions. I usually have very good results so, if a recipe calls for sliced garlic, that's what I do and my garlic slicer really helps.
@@LENZ5369 Thanks for your answer. I do know how to fine dice garlic but, when I need thin, uniform garlic slices, my garlic mandoline does the trick and I get perfect results.
@@samuelwilliams8560 Thank you. Jacques Pepin is a great teacher.
Im addicted to these product reviews. Im going to binge watch all of them.
Thank you!!!
I can listen to Lisa's voice all day long. It provides such a calming effect on me. Give me an audio supercut of all the tool videos!
I love Lisa! Her reviews just plain make me happy.
Please show more just like this! From top to bottom please!
I agree
Yes
If Lisa had her own show, I'd definitely watch it.
this woman has guided me on many purchases. thank you ATK for this awesome gal.
I bought a mandolin from the Dollar Store. Had it for three years; use it constantly and it still works beautifully.
I own decent mandoline but it really only gets used if I am making a large batch of scalloped potatoes. Not knocking it but since I have to clean my own kitchen the time it takes to get out a gadget, assemble it, disassemble it, clean it, and put it away figure heavily in whether or not it is worth the effort. Anything I can slice with a knife in less than five minutes is easier that way tha breaking out the mandoline.
Watch some knife skills tutorials (none of the ones I found will teach you everything I know). I can bang out scalloped potatoes faster with a knife.
Need more Lisa on the channel!! I really enjoy listening to her
I love my cambro containers. I even use a large 18-qt one for sous vide! They're so versatile and easy to clean.
Working in commercial kitchens for 22 years and my home kitchen requires the followings: Dexter-Russel knives and utensils, mandolin, Vita-Mix blender, vinyl gloves, rags, quat sanitizer, half sized rimmed sheet pans with parchment paper, chinois, heat resistant rubber spatulas, cambros, stainless steel mixing bowls, spider for frying and a quick read digital thermometer. Everything else I get at the thrift store.
Knife skills > mandolin. Vinyl gloves are a crap on the environment and efficacy never proven (bad hygiene isn't fixed by gloves). If you clean your shit properly you don't need sanitizer. Cambro is a brand. - People who call something by it's brand name when they make other products come across initially as idiots to me. I don't use metal mixing bowls at home; they react with and contaminate food. I stopped deep frying; fry oil kills flavor. -Wings for example are so much better from a panini press, air fryer, turbo chef, broiler, smoker, or grill.
I like the fact that you give the best option followed by one we can afford. More of these please because I trust your channel over most of the other UA-camr's.
I usually shy away from one trick wonders but I like watching Lisa explain tools used in a kitchen. Detailed but not boring, giving the viewer the right amount of info to make a good decision. Party on :)
The Cambro containers are very nice, and come in a variety of sizes and styles. My 6 quart is a good size for usage & easier storage.
I'm glad you knew about the product, b/c the affiliate link did not work, and I couldn't understand what she was saying exactly...
I have been following ATK for just over 4 months, and thoroughly enjoy it. It has made a huge difference in my ability to cook.
Lisa forgot to mention the restaurant quality aluminum sheet pan that was on the counter. Bought three half size pans 25 years ago and they are still great. Back then had to buy them from a restaurant supply house - now Walmart carries them.
Thanks. I'm so glad ATK has survived after Kimball left. Not only survived but is thriving. I love the show. Keep up the good work
We need Lisa to review dishwashers this would be great because she is straight to the point.
I have over 15 yrs of restaurant experience and can honestly say I’ve never seen a mandolin in any of the kitchens.
Also check out your local restaurant supply store (if you have one). The. Winning dough cutter (bench scraper) I can get at mine for just over $7 instead of what they advertise on Amazon. 😊
Yep, I agree.
I paid $1 for a best-design 100% stainless bench scraper, flat plus a curl.
I had lusted over the $10 bench scraper at OnTheTable but I bought at Dollar Tree. I don't miss the ruler markings. Win.
@@dreamervanroom I agree with you, I got a plain scraper, no ruler for 2 bucks if I remember, I have a ruler, not going to pay more for that. I learned through the years the latest greatest gadget is usually a bunch of malarkey and keeping it simple is the best way to go, especially for those of us who aren't fabulously well-to-do. All these shows like America's Test Kitchen,et.al. are nothing but shills for the corporations that sponsor their shows.
We had attachments for our hobart, mixer to do most prep, but that said I do have a mandolin at home, and use it regularly. It's great for prepping large amounts quickly, but get one you can throw in the dishwasher cause they're a pain in the ass to clean.
@@mixter1023 Mixer attachment can often cost as much or more than stand alone equipment and be inferior. I tried a mandolin and it wasn't anywhere near as good as what I can do with a knife. I would never throw a blade I cared about in a dishwasher; heat, sanitizer, and stresses destroy them.
Great suggestions! I love portion scoops and I use them for more than cookies.
The mandolin is one gadget I could not live without. The scraper is a must also.
Helloooo! I need new ones of all of those. And I have always been happy with the brands you recommend. Thanks for doing the work so I don’t have to! 💖
Only thing left to do is for your team to come to the house and cook me a meal. Seriously I’ve been watching y’all for years and I own one of your cook books. Thanks 👍
Here many years later. I bought the 6 qt Cambro a few months ago as a “decadent splurge.” I’m using it SOOOO much more than I thought I would!
I bought a juicer recently and a 20 lb bag of beets. It’s odor & stain resistant enough that my piles of cut beets make no difference. Also it can stand a decent amount of heat for how light and clear it is. I haven’t pushed that too far, but it’s nice to not have to use a heavy ceramic bowl when something’s too hot for my plastic bowls and I don’t want to use metal.
Lisa's helped me pick the right carbon steel pan! I love it!!!!! She rocks!
#LISASTESTKITCHEN
I think of it as; she sold you a pan that wastes space in a kitchen, is high maintenance, and costs as much or more as a decent tri-ply would have (there are more than just All-Clad).
@@madthumbs1564 and how nonstick are your stainless steel pans?
We love Lisa!
Love your channel. I grew up in a kitchen. My mother and step mother knew what they were doing. I then worked as a cook for a decade and don’t know how to cook for less that 6-8 people. I love restaurant sized kitchen stuff.
I love this woman. Her voice is so nice and soothing.
Don’t forget about towels, gloves, pot holders and cleaning tools! 😁
A lot, if not most of, the kitchen tools that I have come from America's Test Kitchen recommendations. Two from this list that I have are the bench scraper and various sizes of the Cambro containers. I absolutely LOVE them, and I plan to get a few more. Thank you for making these kinds of videos, and all the testing that you guys put into your reviews.
I would add something to this list: a Mezzaluna chopper, which is rather common in European professional and home kitchens. I work in the food service industry and I often have to prep very large amounts of chopped herbs at one time. When you have so much to do, time is of the essence and a chef's knife isn't as efficient as a Mezzaluna for this task. One day, I brought one of these into work and now everyone loves it! (Yes, there was some scoffing at first.) I loved it so much, I bought one for home use. It's great to mince herbs, onions, shallots, celery ... you name it! Mine is a double-bladed version and it cost less than $20.
A decent one will run way over $20, and use a special cutting board. -Neither practical for most home users. Do they not have food processors at work?
First of all, Lisa is the best!! When in the kitchen gadget aisle I always think WWLB: What would Lisa buy?
Since it's summer, could you do more for outdoor entertaining? Let's think outside the grill tools, please. What's the best way to keep my brisket warm and fly-free? Are some slicing knives better for outdoor use than what you recommend for indoors? What are those tortilla holders supposed to do? Any of those odd gadgets from the clearance shelves I didn't know I needed?
I love ATK. For about 20 years now they’ve taught me what to aspire to have in my kitchen and why. But moreover, they’ve taught me how to cook. Can’t thank them enough. I’m going to make Chicken Piccata next. I never dreamed it could be this easy.
I've been a long standing student of ATK for decades! Can't cook without them.
lisa‘s video are just SO good
What thicknesses can you cut using the mandolines showcased?
I’ll be totally honest. Lisa is an absolute doll to watch. She makes the videos that much better. #LisaForPresident2024
Love your reviews and the host is excellent!
thanks. Love the scoop already have the slicer.
Skip the Cambros. They don't seal well. The tops are hard to put on and take off, and the tops aren't a uniform size across container sizes. There're better options like Rubbermaid's version of the Cambro
Thank you
T E, you're right. I cut my hand on a Cambro top that split while I was trying to force it onto the container. I hate those things!
Also I used to have quite a large one for brining but then I could never figure out how to clean it properly because, y'know meat... bacteria.
Suzanne Baruch Was it the Cambro brand? I’ve never had a problem and use them all the time at work.
@@justaddwater674 I don't remember the brand, although it's sitting outside my backdoor and we're using it for tie dye. However, my problem was if I brine chicken or meat in it, it's too big to go into the dishwasher an I 'd need to sterilize it afterward so I don't get botchulism, right?
Cambro storage containers, thanks for the reminder I had forgotten about them.
I have all of these. Makes kitchen tasks so much easier.
I have a spiral slicer in my kitchen that I like to slice my cucumbers for salad or potatoes for chips
Omg... my mom bought a swissmar in the early 70's and still uses it! 🤗
Exceptional!!
Concise and to the point. Thank you
I have been on a restaurant supply kick for a bit, so this was a delightful find. Cambro's are my JAM!
Cambro is a brand.
@@madthumbs1564 yes, an awesome brand of containers that do every thing I can throw at them. They make rubbermaid look like dixie cups.
I have used the gadget for positioning out cookie dough. A great tool and so much better than two spoons. Worth every penny!
Those two spoons clean up much better, are more versatile, don't have pinch points, or break as easy. I'd only get them for professional kitchens. -But then I haven't made cookies in ~20 years.
Yes, I agree,more shows like this one please.
Like them all, except I’m just a plain home cook and have no need of a mandolin. Thanks Lisa!
I'm a plain(?) home cook and *adore* my mandolin for potato slices for au gratin potatoes, apple slices for apple praline pie, and more! OXO mandolin from Target. Under $25 and well worth it!😊
@@JR-yy1iv glad you are enjoying it 👍. I’m sure it is great if ATK recommends
I think the squeeze bottles for oil are the biggest time saver!
I use old hot sauce glass bottles.
Besides oils, I also use squeeze bottles for sauces and syrups - in my pantry are squeeze bottles of chili, olive, and canola oils, and soy sauce; in my fridge are simple, orgeat, grenadine, and ginger syrups. I also like using small squeeze bottles for fresh citrus juices, bitters (I prefer squirts over dashes), and more potent cordials like peppercorn liqueur.
Thank you Lisa!
My recommendation: find yourself a open to the public restaurant supply store. They're considerably cheaper - plus you get good cutting boards there. Second best place for these things is a Cash and Carry (I think now renamed Smart Foodsupply).
For the bench scraper: head over to a dollar tree. They have a great bench scraper all stainless steel for - you guessed it - a buck. Get two for the time when the one is in the dishwasher.
Thank you for sharing these great tools! Well done!
I shared this video on Facebook today. You guys bring such great content to us all.
Thanks folks, happy new year😊
I knew a scraper would make the list! Very necessary.👍🏻👍🏻
Four reviews in only two minutes?! You're getting good at this!
I had a Börner v-slicer for decades... I found it for small amounts, it's quicker to use a chef's knif or santoku, far less cleanup. For large quantities... food processor.
Affordable equip.--wow! Usually your review lists some absurdly expensive equip. We can only wish for. More of these please....
Love these kinds of videos!! We have a mandolin and use it almost every day a makes slicing veggies for the grill or salads a dream!
Hey Lisa ❤️ thanks for the tips. I really enjoy all the videos. Sure helps this amateur cook.
This is the content I’m here for!
I kind of expected there to be a few more things on the list.....
Thank you. Shortest list ever
I'd take off the cast iron, non-stick (learn to cook), and add a stove top pressure cooker. -I don't get dutch ovens either.
should have included tongs
I love this segment you're the best!
Exactly the kind of usefully info I hope for from atk!!!!
Thank you so much! This video was so useful and helpful to me and presented so nicely! Thank you! We’d love more!
Love these equipment videos. Thank you, thank you
Besides knives, I love my zestor, which is great also for parmesan cheese.
Thank you! Loving your vids.
I love you both, keep up the great work!
Thank you so much for the ideas for kitchen they will help
It is clearly advertising but it seems fair, and they are useful. I enjoy the info for sure.
They get zero money from any companies they review products from.
@@lordgarion514 Indirectly they do! The price doesn't go up on Amazon for nothing, and they use affiliate links which they do profit from! IMO; they will steer people to more expensive stuff because the profits are higher when something that is comparable at less than half the price is available. (Tramontina / Cook's Standard vs All-Clad)
@@madthumbs1564
Almost as good at 1/10th the cost still wouldn't be as good, and All-Clad is actually better than either of those. Which is the actual reason they never win anything going up against All-Clad.
It's the reason they have a best buy.
@@madthumbs1564
And TBH, your opinion is absolute crap considering the items not the most expensive win more than half the time.
Sheet pans!! Quarter sized and half-sized. Lasts a lifetime and then some.
And get the screens to fit inside them.
Flexible bowl scrapers...
Also, restaurant equipment in general is sturdier and lasts longer..
Great tips thank you
I love listening to her
BTW, the Kyocera paddle slicer is compact enough to store on edge in my kitchen tools drawer, so it takes almost no space. Perfect for potatoes au gratin.
I'm surprised I don't see more products from vollrath mentioned on here. That's about the only company we ever ordered kitchen tools from when I worked in restaurants. Their stuff always held up very well. You might consider adding commercial grade tools to your tests against the more common home cook brands.
I've never seen it in a home kitchen unless it was stolen from a professional kitchen.
@@madthumbs1564 we only buy commercial grade stuff unless there isn't a commercial option in that particular item, or it's stuff she had before we met. Amazon has it. As do many other online stores. So it makes sense to compare against what people can find at department stores.
Always love your reviews and take your advise!!
I have a Cambro 6 qt. Perfect for brining chicken.
Hello from Michigan 🚂
Hey very educate and understanding
Thanks for sharing
Great Information!
Appreciate it!👍🏾
😄I have them all..👏🏾👏🏾
FInally, another kitchen advice streaming channel as respected and authoritative as western Canada's ATCO Blue Flame Kitchen. That's a real hard one to top.
Could you please review ravioli trays? I just started making pasta with the Mercado pasta maker (thanks to your review), and now I'd like to try making ravioli at home! Love everything ATK and thank you!
I would trade the oxo for vollrath. There isn't much from oxo that I've bought that I haven't broken or been disappointed by.
I don’t have room in my kitchenette for any of these. I can really only use my oven from October to April anyway.
It says it’s a review on can opener. But not there! You got one
I have everything but the Cambro(s). The cambros would take up too much space in my pantry. I have 7 kinds of flour and 6 kinds of sugar/sweetener for heaven's sake. And my bread dough rises in the same bread bowl I bought at Big Lots (when it was Pic n Save) 45 years ago. Good enough for me.
Oxo scooper broke on ice cream scooping QUICKLY - plastic rotating part. Don’t buy combo of plastic and metal. Get an all-metal scooper, whatever the higher price.
I agree, I found a solid metal scooper at a real kitchen supply for a few bucks, have had it for years now and it gets used year round.
In a professional kitchen; most likely tool to break.
I'm obsessed! Need more vegetarian recipes and love all your UA-cam videos. Thank you!!!
There are vegetarian youtubers.
Awesome, love this ❤️
Lisa is the best 🏆
What are the best containers for wet storage? As in many, many gallons of soups, sauces, stews, etc.
fordhouse8b cambros
@@@reuploadify Every single clear Cambro (which can withstand temperatures from -40 to 210 degrees) eventually cracks in a commercial kitchen environment. Cambro makes softer translucent and opaque white containers, and the white ones are the only ones specifically described as “impact resistant,” making them much less prone to cracking and shattering. The downside is that, unlike the clear Cambros, these are only rated from -40 to 160 degrees, so less suitable for dumping large quantities of hot liquids in. The softer translucent and opaque Cambros are also more flexible, especially when filled with warm or hot liquids. This makes lifting and transporting liquids, especially hot ones, feel less than secure. Even most standard five and six gallon buckets feel sturdier than Cambros. A six quart Cambro may be excellent for filing up to the five quart line when brining or cooking sou vide, or storing dry pasta in, but try carrying 21 quarts of hot liquid to a walk-in refrigerator in a 22 quart soft Cambro, or in a clear Cambro with a big crack going a third of the way down the side.