I’m a professional chef – here are 5 things I would never have in my kitchen and what to buy instead

Chopping and mixing ingredients will be much easier once you empty out the cooking utensils you don’t need.

Some items should be kept in your arsenal when preparing future meals, but there are others that should be discarded as soon as possible.

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A professional chef revealed the items you don’t need in your kitchenCredit: Getty
You shouldn't buy huge pot sets just because they're momentarily trendy.

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You shouldn’t buy huge pot sets just because they’re momentarily trendy.Credit: Getty

Speaking to PureWow, professional chef Carrie Nahabedian made it clear which items she thinks are not worth keeping in your pantry.

TRENDY COOKWARE OR BIG COOKWARE

“There is this FOMO out there of not participating in the next trend or fad in cookware. You see everyone having some type of pan and so you think you should too,” Nahabedian explained.

But, you shouldn’t buy huge pot sets just because they seem to be all the rage.

Instead, you should buy sturdy individual pots and pans that will serve the purpose you need them for.

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“It’s nice to have everything covered, but some of my favorite pans are $20 and I’ve had them for decades,” Nahabedian said.

DEVICES YOU ONLY USE ONCE

Nahabedian says you should ask yourself, “How often am I really going to use this?” when it comes to small kitchen appliances.

She also pointed to the fact that we go through different phases when we cook, saying, “Maybe you are currently interested in learning how to make yogurt, so you buy a yogurt maker.

“Eventually, you will realize that you no longer need this yogurt maker.”

With that in mind, a bread maker, egg cooker, and tabletop convection oven are also some of the items a professional chef wouldn’t have in their kitchen.

Instead, you should buy devices for continuing purposes.

“I prefer a clean, filtered kitchen, so if you’re going to buy smaller appliances, they should be things you use regularly,” Nahabedian said.

“I think everyone needs a Kitchenaid mixer in their life because it encourages you to do things like baking or whipping cream for hot chocolate.”

Nahabedian’s additional recommendations were a good blender that you can use over the years, as well as a food processor.

PLASTIC UTENSILS

Plastic utensils tend to melt, so naturally Nahabedian advises to stay away from them.

Instead, you should get rubber and wooden utensils.

“For a novice who is just starting to build their collection, I recommend rubber spatulas and sturdy wooden or stainless steel utensils,” she says.

Nahabedian also suggested: “Balloon whisks, peelers, melon ballers, zesters and microplanes.

PLASTIC AND GLASS CUTTING BOARDS

“I prefer to stay away from plastic boards,” Nahabedian said. “Even though you have a different color for each – red for meat, green for vegetables – I personally don’t think they’re as hygienic.

“And the feeling of cutting on a plastic board isn’t as satisfying.”

Nahabedian also dislikes glass cutting boards, stating, “I find glass cutting boards interesting, but if you want to avoid the sound of a knife on the glass, I wouldn’t buy them.”

Instead, Nahabedian said you should buy wooden cutting boards.

“One thing I always insist on is having a big, heavy wooden cutting board and investing in several.

“They’re great for presenting charcuterie and cheese boards, and they’re more enjoyable to use.

“I also really like the Boos cutting boards. They’re thick and substantial, and they clean exceptionally well and stay very hygienic. I use them both in my restaurants and in my own kitchen.

CHEAP KNIVES

“Knives are very personal,” Nahabedian said. “I don’t recommend buying a knife if it’s beyond your skill level.” Although you may want to buy a full set of knives, Nahabedian recommended buying just one knife which is on the best side and seeing how you like it before investing in several at once.

Nahabedian said she uses Global and Henckels knives.

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“They’re strong, they last a lifetime, they hold an edge, and they’re easy to use, whether slicing a bagel or slicing fish.”

Nahabedian also advised, “Step back and look at the things you cook to see what you need.”

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