Essential: these kitchen gadgets from top chefs
We asked chefs which gadgets are essential in the kitchen. From dirt-cheap to very expensive, these are the answers.
Joris Bijdendijk – Turning knife
My turning knife from the Asian brand KIWI. I learned about it through my travels in Asia. I go there regularly and am always looking for new products and gadgets. Recently, I brought another ten or so back to the Netherlands.
Giel Kaagman – Sausage stuffer
Besides sharp knives, it’s the sausage stuffer. I make quite a lot of sausage, so I use this appliance a few times a week. Sometimes every day, because there’s always something involving sausage on the menu. I only work with whole animals, after all.
Hidde de Brabander – KitchenAid
My KitchenAid. It takes so much work off my hands, which is very useful when you – like a pastry chef – have to do a lot at once. That’s why it’s a real baker’s essential.
Sergio Herman – Potato peeler
I often work with a potato peeler; I use it for so many things.
Sidney Schutte – Big Green Egg
The Big Green Egg—it’s an expensive, sizeable gadget, but I really use it every day. Most people immediately think you have to barbecue a large piece of meat on it, but it’s simply a little charcoal-fired oven. You can also cook fish at a low temperature. It does require a lot of attention; unlike with an oven, you can’t just walk away for four hours. By adding oxygen, you can increase the heat, and when you remove the oxygen, the heat drops again. This allows you to control the cooking process beautifully, and that’s exactly what I like about it. If a little fat also drips from the product, you get a very light smoky flavor, and it’s incredibly delicious.
Leon Mazairac – Oyster knife
As clear as day: an oyster knife.
Robert Kranenborg – Mandoline
The Japanese mandoline has been indispensable in my kitchen for more than 25 years, because you can use it to slice all kinds of vegetables very quickly. How do I use it? I place the mandoline over the pan and quickly slice some onions, garlic or vegetables straight into it. They can then immediately start cooking in the pan. The great thing is that because everything is sliced evenly, it also cooks evenly. Naturally, it also takes a lot of work off your hands, so it’s highly recommended for every (amateur) chef.
Guillaume de Beer – Thermomix and immersion blender
These are actually a few substantial appliances rather than gadgets. We’ve found that we really can’t do without a Thermomix, immersion blender and KitchenAid.
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