Top 5 Multi-Tasking Cooking Utensils
Time, money and space. These items are at a premium in every commercial kitchen. That’s why savvy chefs and line cooks love multi-taskers, those cooking utensils and restaurant supplies that perform more than one function. By serving multiple purposes, these gems cut down on the number of things you have to buy, and reduce the amount of time kitchen staff have to spend searching for and cleaning different items.
We surveyed chefs and cooks around the nation to build this top five list of multi-taskers:
1. Cone Filter/Chinois. Many chefs rely on a chinois to strain sauces, soups and stocks, and filter out any unwanted debris, like bay leaves or other ingredients that flavor dishes but aren’t meant to be served in them. This tool can also be used to strain yogurt for a thicker consistency, or to ensure a smooth texture for curds and custards. Choose medium or coarse mesh; you can always improve filtration with a filter or cheesecloth. You may also need a pointed pestle or reamer for thicker items.
2. Microplane. It’s not just for zesting! Shave time off prep and garnishing with a microplane. Executive chef Scott Lutey of Sansei Seafood Restaurant & Sushi Bar in Waikoloa, HI, uses it for everything from sweet to savory to spicy. “I use it to grate and zest all our citrus, plus nutmeg, garlic, ginger, cheese, even garnishes for our fresh fish dishes,” he says. It’s also useful for creating a fine dusting of chocolate over dessert or cocoa. “Look for a large handle and a large grating surface. This will ensure you grate your food and not your fingers!” Like all knives, microplanes should be kept out of the dishwasher. Clean it by hand with warm soap and water, sponging and drying with the blades.
3. Nonstick Skillet. “A heavy, nonstick pan finds many uses throughout a night of feeding hungry patrons,” attests John Baily, owner and executive chef of Brotherly Grub in Philadelphia. When he can’t find the meat tenderizer, Baily uses the skillet’s flat bottom to hammer down filets to achieve the desired thickness. He flips it over burgers and steaks on the flat-top grill to steam an item or melt cheese. Of course, he also cooks in it. A favorite trick: filling it to capacity with French fries covered in bacon and shredded cheese and sliding it into the oven. “I find more uses for a skillet every time I’m in the kitchen.”
4. Spoons. “I find my most useful tool to be pretty simple: my spoons, perforated and nonperforated,” admits Derek Simchik, executive chef at the Atwood Café in Chicago. “They can be used for saucing, basting, tasting, plating, used like a spatula, etc.” A few teaspoons and dessert spoons also are helpful for small plates or detailed work. “The length of the handles is up to individual preference,” he says. “I would stick with metal — not plastic or ones with a coating.”
5. Tongs. “Tongs become like and extension of your arms in the kitchen, whether it's grabbing pans deep in the oven or high above in a salamander,” says executive chef Taylor Martin-Funk of Turquoise Cellars in San Diego. “It's also a good way to keep your hands clean — stirring, flipping hot products, pasta plating — during service so you are working as efficiently as possible.”
Add these cooking utensils to your inventory to save time and money. After all, a more efficient kitchen and a less-stressed budget are key ingredients for a successful restaurant.
Margot Carmichael Lester is a freelance journalist and owner of The Word Factory, a creative agency in Carrboro, NC. She’s written about food, beverages and the restaurant business for several in-flight magazines, Playboy, CitySearch.com and Monster.com. Margot loves to eat out and prefers dining at the bar. A native Southerner, she loved bacon and kale before they were cool; her favorite cocktail is the French 75.
