Up Your Kitchen Game – Kust Have Kitchen Tools That Can Make Cooking Easier, Faster, & More Fun!
Hello friends, every home cook needs to have an arsenal of kitchen tools at their disposal when they are cooking. I am going to show you the must have kitchen tools you need to make your life easier and more fun in the kitchen!
I have used many of these kitchen tools for the last 50 years of my cooking career, they have all helped me make the amazing dishes you see across the channel as well as aiding my restaurant to become one of the top restaurants in the US!
Must Have Kitchen Tools! – The Video
Kitchen Tools I Not Only Recommend, But I Use Myself!
Below is some of the kitchen tools I use the most often. All of which I discuss in my video above, “Must Have Tools In The Kitchen!”
As you can probably guess, I have drawers full of stuff including items I only use a couple of times a year for special recipes. But the kitchen tools below are some of the ones I use every day, or at least a couple of times a week.
When it comes to buying equipment, I believe in only buying quality items. Many of these items may cost more, but they end up serving you better, and can last a lifetime.
Many of the knives, pots and pans I personally own are decades old. Some I have own for over 30 or 40 years, which I still use regularly. You can’t get that kind of value from inferior products.
Must Have Kitchen Tools For A Well Stocked Kitchen
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Piano Whisk
Paring Knife
Scraper/Chopper
Stainless Steel Fry Pan
Tongs
Instant Read Thermometer
Potato Ricer
Single Mesh Strainer
Slicer
Kitchen Shears
Cutting Board
Non-stick Cookware
In-oven Thermometer
Meat Tenderizer
Honing Steel
Offset Deli Knife
Stainless Steel Measuring Cups
Stainless Steel Saucepan
Dutch Oven
Laser Thermometer
Micro Plane Graters Zesters
Boning Knife
Silicone Spatulas
Stainless Steel Reduction Pan
Silicone Brush
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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Hi Chef
When you made twice baked potato why did cut the top off and not cut the potato in half?
Hello! We love your cooking shows~ We enjoy your sense of humor and have started using some of your expressions, like “measure carefully” when we are generous with an ingredient. Every one of your recipes that I have made have come out great!! Question: in the key line pie recipe, you used a tool to press down the graham cracker crust. What is that tool called? I would like to purchase one. Blessings to you!
It’s a Meat Pounder we got online!
Fantes Meat Pounder, Stainless Steel, 5-Inches Tall with 3.25-Inch Pounding Surface, The Italian Market Original since 1906 😊
Hey chief (chef),
I noticed rolling pins didn’t make the list. Do you use them regularly, do you have a preferred style ( I think I have identified 3 or 4 types) or does each style of pin have a specific use? I’m sure you could do a whole video on rolling pins, and would love to learn from your insight. I’m looking at a french pin (tapered ends I believe) because it’s solid and looks cool, like a chef that means business!
Thanks for doing what you do. Your videos make the kitchen a better and fun place to be.
I truly enjoy watching you work, your enthusiasm is catching. I wish I had made you acquaintance years ago, my husband would have reaped the benefits. Jim would’ve appreciated the widening of my culinary horizons. He was 2nd generation Italian & loved a well cooked meal. One question, have you ever heard of a mint sauce for meats? It’s not the well known jellied variety, but finely cropped mint, flat leaf parsley, green onions, tomato &/garlic with a vinegar & oil dressing. My father in law passed away before I could get the recipe. So much of what Frank cooked was by sight, nothing was measured or written down. This recipe was wonderful with grilled meats it reminded me of a well known Greek salad. In your experience have you come across anything similar? I look forward to your new recipes, your manner & skill are a pleasure to watch. An added bonus my skills have improved. Thank you Best Regards Jeri Lipis
Hi Jean, you are the most interesting chef. Not only funny but easy to follow your techniques.
Love the way you speak as if each of us are the only one you are talking to.
I have learnt a lot from your videos.
Keep up the good and interesting work. Great you are giving back knowledge to us ordinary Guys.
Thank you.
Thank you so much Ray! 😊