Essential Kitchen Tools | Basics with Babish

Essential Kitchen Tools | Basics with Babish


Cooking is harder than ordering takeout, or microwaving a frozen entree, or having your parents cook for you. It takes a financial investment, lots of practice, time, and patience. Why do it? Well, first off, and this is gonna sound simple-minded but stick with me: cooking is attractive. Like playing guitar, it demonstrates your prowess with your hands, your sophisticated knowledge of an art form and is a demonstrable value to look for in a partner. But it goes deeper than that. Cooking is a shared experience, a way to express yourself to someone you care about. That someone could even be yourself. Cooking is a physically and mentally healthy outlet and hobby. Just like learning guitar, you’re not going to be a rockstar right out of the gate; you need to learn the how and why of what makes a great meal, why one flavor works when another fails, why food behaves the way it does. The basics. Welcome to Basics With Babish, a new series designed to help grow your confidence in the kitchen with a collection of strategically chosen recipes. Every other week, I’ll be examining a different category of food and showing you a few ways that you can master that food at home. Then each following week, I’ll conduct a live cook-along on Twitch, where you can make last week’s episode right alongside me. You can ask me questions, shoot the breeze, and make some delicious meals with one of your favorite beards on the Internet. Then, you can take a picture of your creation, and post it on Instagram, Facebook, or Twitter for a chance to win prizes every episode. It’s a new kind of interactive cooking experience, one that I hope will help ratchet up your skills whether it’s your first time in the kitchen or your fiftieth. I’m very honored to be in your kitchen today and can’t wait to start making some delicious meals with you. Now, let’s get down to basics. Basics with Babish and the all-new basicswithbabish.com are brought to you by Squarespace. Head there now to check out recipes from the show, kitchen equipment lists, my personal blog posts, and more. Get 10% off your first Squarespace order with offer code BABISH. Whether you need a domain, website, or online store, make your next move with Squarespace. Okay guys, before we get cooking I want to walk you through a few essential tools that are going to make cooking in any kitchen a whole lot easier. The first and most important tool you should outfit your kitchen with is a good chef’s knife. This is an eight inch Wüsthof Ikon Classic. The brand and price matter less than how the knife feels in your hand; you want something that’s comfortable, well balanced, something that feels natural and when you see how balanced a knife feels you need to hold it correctly: you want to wrap your finger around one side of the knife and grip it on the other side with your thumb. Now often your first instinct is, understandably, to grip it by the handle, I mean, why else would there be a handle there? But look at how much effort it takes in my wrist and how little accuracy I have, but if I grip it by the heel like this, you can see I have a lot more control and I’m using a lot less effort. The Wüsthof Ikon Classic is very expensive, around $140. This is a much more reasonable starting point, the Wüsthof Pro Line. This is a new line that is razor sharp, well balanced, and it has this great shaped handle that actually guides your hand to where it should go. It’s not going to be as durable or as long lasting as a forged, high-end blade like the Ikon, but it’s a great place to start. I also want to point out that I’m not like a paid spokesperson, these are the tools that I use in my kitchen and that I wholeheartedly recommend to you. Next up, we have the pan that strikes fear into the hearts of many burgeoning young chefs: The stainless steel sauté pan. Why? Because it is universally known as the pan that food sticks to, but that’s actually what you want, we’ll touch on that later, but when you’re shopping for one of these pans you want something that’s heavy 18-10 stainless steel, something that feels balanced and comfortable in your hand. All-Clad is sort of the “gold standard” for home chefs, but it is very expensive, ranging between $699 to $1200 for a ten-piece set. A less expensive but high-quality alternative is Tramontina, which will run you more like $60 per pan. I know stainless steel cookware is a little bit scary, but trust me, it’s an essential addition to your kitchen arsenal and you’re going to make some really delicious food with it. But of course we can’t only cook on stainless, we also need non-stick. This is the T-fal Professional 12-inch Nonstick Skillet, it is oven safe to 400 degrees Fahrenheit, and is so slippery you can practically cook eggs in it without any butter or oil. It’s also got a great built-in feature if you’re just starting
out in the kitchen this little thermo spot indicator. You can see some letters
and symbols in there but it turns solid red when it’s been properly preheated so
it’s a great way to learn about the subtleties of your stove and in no time
you will have a sixth sense for knowing when your pan is preheated. And now maybe the most underappreciated tool in the modern kitchen today: the instant-read
thermometer. This is a Thermapen which is expensive it’s about a hundred dollars
but it reads very very quickly and, like the red indicator in the pan, is going to
help teach you to know and understand when your steak is done when your
chicken is done. There are plenty of inexpensive alternatives like this one
just make sure that it has a read time of under four seconds.
Forget all the poking your palm with your finger tricks, this is the best way
to get consistently cooked steaks. When you’re shopping for oven mitts look for
something that has individual fingers. Not only so you can better manipulate
hot pots and pans, but so you can do this every time you put them on. You’re of
course going to need a saucepan for sauces. Nonstick has its place but
generally stainless steel is the way to go. You can see that this is a very high-walled saucepan. This can be very handy when you’re cooking something that you
don’t want to reduce too much. There’s less surface area and therefore less
evaporation. For thick sauces and reductions we’ll go with something wider:
sturdy dishwasher safe mixing bowls with a pouring spout obviously have a wide
variety of uses. These bowls are by OXO Good Grips and they might be the oldest
thing that I have in the kitchen they’ve given me ten years of reliable service. Now for it’s got to be the most misunderstood kitchen utensil known to
man: the cutting board I know you got a great deal on three of these from Ikea
but these are absolute garbage an undersized cutting surface is one of the
most frustrating inadequacies that you can have the displeasure to experience
they’re unstable foods like carrots just roll off and get lodged under the
refrigerator, attracts a family of mice, a mouse bites you in the night, and the
next thing you know you’re responsible for the second Bubonic plague. Get rid of
this thing and get as large a cutting surface as your kitchen can handle. This is a 15 by 21 inch carving and utility board OXO Good
Grips. At around $25 it’s just about the least expensive major life upgrade that
you can find in a cruel and indifferent world. For basic seasoning you cannot
substitute a pinch bowl of kosher salt and a pepper mill. Why kosher salt? Well
because it is pinchable you can feel and see how much seasoning is going into
your food and because it’s coarser it is more forgiving than table salt and why
does every recipe always call for fresh cracked pepper well it just tastes
better smells better it looks better and with an adjustable grinder like this one
you can control the size of the grounds from coarse to very very fine. So if
you’re just getting started those are some essential tools to help
change your kitchen game. Next week we’re gonna put these tools to good use trying our hand at sauces. Then the week after that the first live stream on Twitch
where you can cook along with me happy cooking and I’ll see you guys next week. Hey guys so I just want to talk a little bit about designing my new website with Squarespace. They have this really intuitive easy-to-use platform that made it super easy, even for somebody like me who’s never done web design ever. They have templates, they do domains, they have really good customer service, it’s really an all-in-one one-stop shop for building a really slick website and I was really happy with the way mine came out. If you want to try it for yourself you can start your free trial today at squarespace.com and enter offer code
BABISH to get 10% off your first purchase. Thanks for listening guys, I hope you liked the new site, the new show, and I can’t wait to cook with you next
week.

100 thoughts on “Essential Kitchen Tools | Basics with Babish”

  1. Love what you said, but I gotta be that one-up guy. Cooking is what makes us human. Without cooking our brains would never be what they are. But, hey, maybe that's just too nerdy for a cooking show.

  2. Needless to say the production quality here is top notch. Well-structured video.

    .. And (near) Bob Ross level ASMR ..

  3. You sound just like my son (approx. your age). He lost a ton of weight by learning about food and preparing it well. No more fast food or junk snacks. And it's gratifying to watch our own equipment flying across the screen. Very good stuff! PS HE told me to watch "Binging With Babish"! Love it!

  4. I'm trying to refrain from buying a bunch of kitchen supplies because I'm one of those people that impulsively starts hobbies and never actually gets good at them.

  5. 100% agree with this list. everyone wants a japanese knife like on ironchef. chefs knife is way better. i got a ss saute pan with a ceramic nonstick surface. damn if it aint all that i use and dont really need a nonstick aluminum pan. i have a oxo pepper grinder with a ceramic mill. grinds tons a pepper without causing carpel tunnel inflammation

  6. The problem with those large cutting boards is that it is impossible to fit them in the sink in a way you can adequately clean them without flooding the whole kitchen.

  7. Toward the close of this segment I noticed you with an induction portable burner. Chef Ming Tsai is a promoter of Nuwave line of induction cookers. They even build the "Simply Ming" branded version of their "Titanium" model cooktop. Could you please do a segment on these incredible devices.
    I did some research and found JC Penney's was a local seller. I went to their store and found the Nuwave Flex was the only model they carried. Expressed my dissatisfaction with their selection. Grabbed it anyway. When scanned the $99 cooker/pan combo showed $69. Salesman told me to wait and returned after brief delay. He said they were liquidating the line and he could give me a one time deal of 7 cents. I handed him a dime and took it home. The Nuwave Flex is only a 1300 watt device but it is versatile beyond belief. Temp is adjustable in 10 degree steps from 100 degrees to 500. More powerful units have larger inducer diameter and 5 degree steps 100-575 with 1800 watts. Vollwrath, Waring, Avendco + many more offer rather expensive units.
    In just the 4 days of ownership I have cooked Sausage Pasta Fazool, caramelized onion stuffed chicken breasts, perfect Mexican rice and spicy Chicken Biryani.

  8. Hey Babish, Im sure you get tons of comments but i hope you can give me some advice, i love the Wüsthof Classic Ikon Santoku and the Wüsthof Classic Ikon chefs knives and i have a hard time choosing one since they essentially proform the same task it seems to be a wast to buy both, any advice on which one you prefer and why ?

    Thank you for all your great tips and amazing recipes!

  9. Everyone says that you shouldn’t use wooden cutting boards because they hold bacteria so much more than plastic. But the butcher block counters and things like that are wooden and sought after. What’s the difference?

  10. Query: I recently bought a stainless steel pan, and I tried seasoning it with canola Oil. I must have screwed something up because before I knew it I had this black, film like substance in the center of the pan. I'm a little weirded out by this and am not sure what to do to remove it. I've heard barkeepers friend is a good way to go but wanted to get second opinions.

  11. I CANNOT agree more with the size of your cutting board but unfortunately HK flats are so small that i kid you not small cutting boards are the only shit that will fit on the table… so we actually cut on the floor instead LOL

  12. Cutting board soulmate! Not that I have that cutting board, but what you said about size (har-har) spoke to my soul… Yes. Anyways, if you want to check out some disgusting Norwegian dishes – best of luck and lots of love from the cold harsh North.

  13. It's been both "great fun" and hugely stressful to finally be moving into my first bought home. As a result no existing cookware of any kind. I've been lucky in the past that my landlord always had decent quality kit, but with a chance to do it on my own, I can finally invest in the best I can afford. Which has been terrifying.

    I had quite a range of individual pieces I'd purchased over the years (cast iron casserole, skillet, copper frying pan, knives) but trying to find a high quality tri-ply pan set that doesn't cost the earth was a challenge. Eventually got the idea to try catering outlets, if they're good enough for a professional kitchen, they're good enough for me. The tri-ply pans I got were re-assuringly expensive but not so much so as to clear out the bank. Still so many bits and bobs to get though!

  14. I hope one day I'll have a decently geared kitchen, but so far it's an imposibility while living with a stubborn person who would use the rough side of the sponge to force clean a teflon pan, instead of letting it soak in water and soap and clean it gently with the soft side, effectively destroying teflon equipment within a year if not months, and stacking plates and cutlery in the sink and then big ass pots with water on top. Leaves cleaned cups and bowls right side up next to the sink gathering dust and water… It's a nightmare to love cooking in this situation.

  15. Watching this video a little over a year the first time I watched it you’re still my favorite channel on YouTube you toe the line between entertaining, quality, experience, and humor.more than that though you seem to really care about what you do and the audience that comes with it. You make people feel like you are talking to them and not using them for views. Keep it up you put out some of the best quality on YouTube and 4 million plus people and I all love you.

  16. This must have been awkward to shoot. Just standing there silently flipping pots and pans around in your hand…

  17. He's not wrong, anyone who practices a craft has an instant sexiness boost. And doing something that I can taste test? Well ya know what they say "quickest way to the heart… through the stomach" 😍😍

  18. Babby… Baby…. Would you consider a more in-depth Basics on the Pans. When should you use stainless, when do you use the cast iron, when do you grab the non-stick. Same can go for sauce pans and the dutch ovens, etc? Love what you do, and appreciate it! I'm making your whole roasted chicken tonight

  19. 0:14 "Cooking is attractive" *my eyes narrowed* *interest peaked* 0:23 *hit the like button* Loved the introduction too much!! It just makes us want to stick around and see what he has to say!! <3

  20. 5:08 😂😂😂 Totally!! When you wear a glove and don't get to do that, it doesn't feel like you've worn it at all!

  21. What about sharpening, as a toolmaker I'd recommend a DMT diasharp double sided stone, it stays perfectly flat and you can't put a big dent in it like a whet/waterstone

  22. I think I've gotten so used to only hearing his voice that seeing his face is making me feel uncanny valley, it's also weird to hear him using the camera mic and not voiceover

  23. I’m a proffesional chef myself, but i love your show and how you instruct your viewers, i also still learned a lot from a lot of videos!
    Keep on binging!

  24. Like all videos by the great Babish this one is super helpful but does anyone know what the cheaper meat thermometer is called??

  25. 6:30 Department of Health called. They say non-iodized salt is unsafe. If you want coarse, maybe you should try iodized rock salt

  26. I was always taught to use a wood cutting board because the plastic ones are bad for knives. something like a boose board. was it all a lie?

  27. Starting this upcoming Monday, gonna start learning to learn how to cook. Just a 17 year old dude, using my nice grandpa’s kitchen. Hopefully I’ll be able to make him some good food!

    Let’s see how it goes, commenting to help inspire myself haha. To be more committed, I guess. Little things to push the big ones, yeah?

  28. Everyone: Today I will show u my setup here is my keyboard…..

    Babish:Taday i will show u my kitchen setup here is my cheffknife….

  29. that was flawless convincing with the cutting board saying if you you dont get a good one you will be responsible for the second bubonic plague lol

  30. "don't use a small cutting board… next thing you know you're responsible for the second bubonic plague"
    that escalated quickly

  31. Honestly every time I watch you, I feel like everything bad in my life slips away and I go to my happy place. This video is extremely helpful and it was the least boring thing I could imagine and it kept me watching up until the end. Keep up the amazing work Babish!!

  32. If you're cutting carrots in a small board and it's flying all over the place. That's on you, not the board

  33. I really do hate my cutting board. It's "one of those." But I really do love my iron skillet. I used them both to make pasta aglio e olio. It was amazing!

  34. I feel very depressed whenever I order takeout. Makes me feel like a loser. Just like basketball, mixed martial arts and working out, cooking makes me feel alive and independent.
    I also feel healthier when I cook my own food

  35. Here is a noob question. How limiting is cooking on an electric stovetop? I envy those blue flames I always see on cooking shows, but I am stuck with red glowing circles.

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