Favorite under the radar kitchen must haves

[Anonymous]

Scissors- multiple pairs kept in one reliable drawer. I use them for everything, from opening packages to cutting pizza.

[Anonymous]

Anonymous wrote:Scissors- multiple pairs kept in one reliable drawer. I use them for everything, from opening packages to cutting pizza.

Yea, came here to say same. But kitchen ones that can be put in the dishwasher.

I also cut noodles, trim fat off meat, cut up chicken.

[Anonymous]

Vintage cast iron: Erie, Wagner, GSW

I find it at thrift stores or online yard sales. It’s already pre seasoned, so it’s easier to reseason. So smooth and nothing sticks.

[Anonymous]

Magnetic strip on the wall to hold knives. Not under the radar but l have multiple 5” and 6” chefs knives, have a hard time using bigger ones

[Anonymous]

Dishwasher safe scissors and a microblader.

[Anonymous]

Anonymous wrote:Maybe bigger than you were thinking, but our sous vide really elevated our cooking.

We have a stick and it’s not terribly large, but I pretty much only use it for steak. It’s worth keeping just for steak though imo.

[Anonymous]

Anonymous wrote:Maybe bigger than you were thinking, but our sous vide really elevated our cooking.

What do you use it for?

[Anonymous]

Anonymous wrote:Magnetic strip on the wall to hold knives. Not under the radar but l have multiple 5” and 6” chefs knives, have a hard time using bigger ones

I would hate this. I need things to be put away. I have a knife block in a drawer and I don’t know why I would need multiple chefs knives. I have two and that is more than enough probably.

[Anonymous]

Anyone use a splatter screen? We loved ours at first but so hard to clean.

[Anonymous]

I’m shocked at how often I use my wok and large crock pot (the latter mostly in cooler weather).

[Anonymous]

Anonymous wrote:Anyone use a splatter screen? We loved ours at first but so hard to clean.

I use mine daily. I just rinse it off and it seems ok.

Also frequently use a small 8” pan for single egg omelettes for kids.

Salt cellar
Lipper International Acacia Wood Salt or Spice Box with Swivel Cover, 3-1/2" x 2-1/2" https://www.amazon.com/dp/B00K6HSI3I/ref=cm_sw_r_cp_api_glt_i_0P77ZZS364T3K9TY6EP1

OXO cherry pitter
OXO Good Grips Cherry and Olive Pitter, Red https://www.amazon.com/dp/B008FWD4HQ/ref=cm_sw_r_cp_api_glt_i_5RCSGERTQ82QW9BQJMZM

Manual food chopper similar to this one
Food Chopper Manual, Onion Garlic Vegetable Chopper Easy to Clean, Hand Nut Chopper for Vegetable, Fruit, Salad, etc - 2.5 Cup https://www.amazon.com/dp/B093RBR4J1/ref=cm_sw_r_cp_api_glt_i_8VJRMXA75R4KKGXMNKBW

Also the jars of powdered broth or concentrated base are a huge space saver and very flavorful.

[Anonymous]

Battery-operated handheld frother. I won it at a white elephant exchange, and I use it every day for frothing milk for my coffee.

[Anonymous]

The little silicone tubs for microwaving eggs have made me a lot more likely to soft cook an egg as part of an easy meal.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Maybe bigger than you were thinking, but our sous vide really elevated our cooking.

What do you use it for?

NP. We use it for steak, fish, chicken, lamb, egg bites, and vegetables. I was reading an article about tempering chocolate but haven't tried it yet. Serious Eats has lots of great recipes, you can also check out the Sous Vide Everything Youtube channel for ideas.

[Anonymous]

Anonymous wrote:
I was just reading about the Kuhn Rikon garlic press. It sounds like it might be worth the cost. What are some
kitchen must haves?

For me, I have extra sets of measuring spoons bc I could never seem to find the one I wanted or it was in the dishwasher. Now I have multiples and never have that issue. Oh I love my Silpats I always use them for baking cookies and it has the cookies bake more evenly and consistently.

Everything else I use is fairly standard. I use my wooden citrus reamer a lot too.

I have multiples but I also have one of those sets where all the spoons are together on a ring, and awhile ago I started using that for everything.

For me, because my kitchen is tiny, it's generally about reducing items as much as possible and doing as many different things as I can with the ones I do keep.