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Whether you know it or not its probably time for a kitchen tools upgrade. And if you choose correctly the right tool can help you become a pro in your kitchen. Today I’m showing you 5 of my favorite tools that have helped me navigate meal after meal with ease. So tune in and see if there’s a tool that can take you to the next level.
00:00 – Intro
00:22 – Cleaning
03:57 – Knife Sharpening
09:32 – Grating
12:27 – Storage
14:34 – Straining
Click here for more tool recommendations:
https://youtu.be/beP0QXH4Ta0
The complete breakdown and recipes for this video:
https://prohomecooks.com/recipes/these-5-kitchen-tools-need-an-upgrade/
Follow me on instagram @lifebymikeg for behind the scenes action!
All music provided royalty free by Epidemic Sound
-Video Credits-
Creator and Host – Mike G
Producer – McGraw W @McGraw_Wolfman
Co-Editor – Christopher Pressler
Blog Writer – Alex C @threhungrybellies
Towel vs. Rag. Oh how I dislike when ppl use the word rag for kitchen towels. Rags are for cleaning dirty messes, towels are for food prep. What you call "quilted cotton" is actually terrycloth. I personally like to have both terrycloth AND cotton or linen tea towels (smooth fabric). I can find those as cheap as 25c at my local thrift stores. The problem with the microfiber ones is that they are plastic & will melt & burn.
SweDish towels have changed my life with cleaning up. The problem with dish towels is that you're then running through a ton in laundry. SweDish towels are something you can rinse/throw in the dishwasher and can reuse for a few months.
I find that when you put a colander in the sink to drain you are giving a portion of your food a bath in an unclean sink.
One note on using dishtowels: when using them extensivly, you will want one that is" wet" ie soaked in soap/ bleach water, for general cleaning, and another that is dry, for handling hot items. Wet towels will conduct heat thru them and you can still burn yourself!
I have 20 dish towels and I go through several dish towels a day and almost always go through all 20 in a week and go through 1 roll of papertowerls every 2-3 months. Dishtowels are so much better.
I'm pretty sure 90% of home cooks are not going through 2 rolls of paper towels a day. Come on now.
Where did you get your apron??
A whetstone did not get its name because they are wet. They are named such because they whet your tools. Whet is to make keen or more acute, as in “to whet your appetite”.
DISH TOWELS ARE A NOVELTY IN THERE??!!! GOING OVER ONE ROLL A DAY???!!! I had to pause the video and take a minute that was crazy!!!!! and if you have a spill you don't use paper towels still! You have a wet rag that you regularly disinfect with kitchen cleaning products or even soap. I am not a zero waste person and even I find so many layers of wrong in this!
Takes me months to use a roll of paper towel. I always have dish clothes / towels in the laundry.
1) Those quilted terry dish towels are great for everything except one: actually drying dishes and cookware. They leave lint all over stuff. I use a flat tea towel for dish drying and the terry/quilted ones for cleaning.
2) I have the "beginner" knife sharpener and I don't think it does much to sharpen. I may not be applying enough pressure.
3) How about some links for these tools? I'd sell my soul to Satan for a good box grater and microplane.
One note on using dishtowels: when using them extensivly, you will want one that is" wet" ie soaked in soap/ bleach water, for general cleaning, and another that is dry, for handling hot items. Wet towels will conduct heat thru them and you can still burn yourself!
soo much plastic wasting!! buuh!! thats not really what it should be today!! get yourself some sustainable packaging options. the “todays sponsor” isn’t really carrying about these things as it looks like
7:58 I may or may not have used the whetstone as Kabobs growing up for my corn and meats