What Chefs Know Best: Kitchen Tips & More
In this Article:
Kitchen Tips: Super Tools
Megan Walhood of Viking Soul Food in Portland, Oregon, uses her multi-tasking KitchenAid mixer for making pasta and grinding meat (from $10 for attachments; kitchenaid.com).
Kitchen Tips: Cleaning Up
The best professional cooks tend to obsess about kitchen cleanliness. Here's how they keep dishes, pots, boards and aprons spotless.
Michel Nischan of Westport, CT's the Dressing Room rubs dishes with lemons at home.
Chore Boy scrubs keep stainless steel shiny, says sous chef Howard Kalachnikoff of New York City's Gramercy Tavern.
Howard Kalachnikoff uses Bar Keepers Friend for scouring copper pots.
Chef de cuisine Spencer Minch of New Orleans's Delmonico disinfects cutting boards with vinegar.
A fast OxiClean soak does the job on aprons, says sous chef Brandon Rodgers of San Francisco's Benu.
A window washer's squeegee is the best way to keep stainless steel and marble countertops looking immaculate.
"I use steaming-hot water and a small amount of soap, so there won't be any residue. I move the mop in a figure-eight motion as I sweep myself into an exit in order to get every corner. The finishing touch is a water-only mop to make sure there's no soap left."
Executive Sous Chef Stephen Lyons, The Inn at Little Washington, Washington, VA
Kitchen Tips: Staying Energized
Jump-Starting the Day
"We started serving Organic Avenue juices at Nougatine in New York City a few months ago (organicavenue.com). Now I have the juice every morning to get me going. Later I head to the gym to jump rope, which makes me feel like I'm a kid again."
- Sunday: Ginger-Spiked Lemonade
- Monday: Grapefruit Juice
- Tuesday: Orange Juice
- Wednesday: Carrot Juice
- Thursday: Beet-and-Carrot Juice
- Friday: Celery-and-Spinach Juice
- Saturday: Cucumber Juice
Chris Cosentino of San Francisco's Incanto practices ikebana, the ancient Japanese art of flower arranging. "I do it for an hour to quiet my mind. I need that solace to think about something else besides cooking."
What to Drink When
Three chefs reveal how they get revved up in the morning and how they reward themselves at night after a long shift.
Morning: Tropicana OJ
Night: Black Bean & Miso Soup
Morning: Faema Espresso
Night: Pappy Van Winkle's Bourbon
Photos (left to right) ©: Melanie Dunea, Jackie Donnelly Baisa, Nigel Parry
Kitchen Tips: Seasoning & Flavors
Frank Falcinelli of NYC's Frankies loves kohlrabi raw in salads and cooked in gratins.
"People who cook at home go to restaurants and wonder, Why does the food taste so good? So much of that is seasoning. Tasting every step of the way is important, because flavors change. Tasting before seasoning and after seasoning is one great way to learnadd salt, taste, add salt, taste more. Experiment until the dish gets too salty; that's how you learn."
Emma Hearst of NYC's Sorella
Kitchen Tips: Technology
What if Twitter had been invented in the 19th century? Three chefs fantasize about "following" history's great minds.
Photos © Time Life Pictures/ Mansell/Time Life Pictures/Getty Images, Henry Leutwyler
Lee Richardson of Ashley's in Little Rock, Arkansas: "I'm fascinated with the breadth of his storytelling."
Photo of Lee Richardson Courtesy of Ashley's
Bryan Voltaggio of Volt in Frederick, Maryland: "It'd be amazing to watch Escoffier build his repertoire."
Photos © Hulton-Deutsch Collection/CORBIS, Rhys Ziemer
Several chefs picked these as their favorites:
Turns metrics into US standard measurements, and vice versa.
A digital version of Michael Ruhlmann's 2009 cookbook of the same name, this app calculates the amount of ingredients necessary to double, halve or otherwise alter the yield of more than 30 basic recipes.
This app translates menus using the iPhone's camera.
Finds sustainable seafood markets and restaurants.