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Wednesday, February 25, 2009
Chefs Dish on Their Favorite Dish(es). And Tongs. And Other Tools
The Atlanta Journal-Constitution
GOTTA HAVE A GIMMICK: Chefs can’t live without their blenders
My Hotplate column this week takes a gander at two tools in the kitchen I can’t live without: Silicone baking mats and my cast iron skillet.
I asked local chefs to share, too:
Anne Quatrano, Bacchanalia: Microplane: “The uses for a microplane are endless………you can zest/shave the skin of citrus, rocks of salt, horseradish, watermelon radish, marcona almond, cinnamon stick, chocolate, deer jerky, raw beets, hard cooked eggs, dried bread, your knuckles, toasted pecans, bottarga, meringue, nutmeg, pork rinds, frozen lardo, celery root, cured tuna heart, sweet onions, ginko nuts, calluses (use the one you keep in your bathroom at home)……..and on and on…. it is a perfect tool for imparting the essence of a food into a dish or as a garnish in it’s simplest and often raw form.”
Scott Serpas, Serpas True Food Peeler: “I like to make sure all my vegetables are clean—whether I’m making sauces, stocks or using it for making carrot, potato or beet chips.”
Justin Smolev, Dressed Salads with Style The mezzaluna: “The tool and basis of chopping at Dressed. The mezzaluna rolls through greens, herbs and vegetables in such a way as to not bruise the product.”
Tom Harvey, ONE. midtown kitchen: A Blender: “We use this piece of equipment the most in an average day. Every soup in the restaurant is blended in this half gallon, by half gallon, then strained. It goes so far beyond what a food processor can do in terms of texture and efficiency. Cooks wait in line to use it all day long. When I am giving a cooking demo, I always say that if you are going to indulge in one piece of restaurant quality equipment then go with a pro blender. We use the Vita-prep.”
Todd Ginsberg, TROIS A kitchen-aid stand mixer: “It can do what my hands can do, but so much better. It makes sausages, breads, whips, creams, etc.”
Tom Colicchio, Craft, Craftbar: “A sharp knife.”
Lis Hernandez, Stella Pizza Pasta and Spirits and Osteria 832 Ten Inch Knife: “I use it in all of my daily food preparation.”
Richard Blais, FLIP Burger Boutique Sauce spoon: “Super heroes have weapons. Mine is a sauce spoon. There are many spoons, but this one is mine. You can throw away the nitrogen. Smash the circulators and Paco jets. At the end of the day, I need a tool to taste with. One that touches the food, and well, I guess touches me. It’s the most sensual of tools. And when I pack extremely light. That’s all I carry.”
Ian Winslade, Spice Market and Market MAC chefs knife: “It holds a consistently very sharp edge.”
Executive Chef Ben McPherson, Eclipse di Luna at Miami Circle “My fingers and tongue! Actually, I’d have to say my staff is the tool I can’t live without - I wouldn’t be able to do anything without them in the kitchen.”
Executive Chef Michael Harnage, Toulouse: Robot Coup: “It’s pushing 16 years and it just keeps on going! I can’t live without it because it’s the most reliable tool I’ve ever had - it slices food just right, better than any of the other newer food processors.”
Executive Chef Tony Ballester, Morton’s The Steakhouse in Buckhead: Santoku knife: “I need it for dicing and chopping up all the vegetables that make up Morton’s popular steakhouse side dishes and salads!”
Chef Christian Messier, The Sun Dial Restaurant, Bar and View $22 Dexter Russell Chinese Chef’s Knife: “After 20 years in this business, if I was stuck on a deserted island this would be the tool I would want with me because it does everything and lasts for years.”
Chef Shaun Doty, Shaun’s Bamboo Japanese Steamer purchased at the International Farmer’s Market: “It’s perfect for steaming vegetables and fish. The only problem is it’s cheap and catches on fire easily, so I’m constantly buying a new one.”
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