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While we make it our business to find the latest and greatest in The latest kitchen and home technologiesWe often underestimate the power of cooking and baking tools in their most basic forms.
Although some Modern electronics Help cut corners and Reducing the burden When preparing a home-cooked meal, many top chefs refuse to upgrade their arsenal, sticking to the basics.
I spoke with culinary professionals around the world to get their expert opinion on six popular kitchen gadgets versus their electronic counterparts.
Here’s what they said.
Don’t miss any of our unbiased technical content and lab reviews. Add CNET As Google’s preferred source.
1. Mixing by hand versus a stand mixer
Hand mixing has its advantages but most keen bakers will make good use of a stand mixer.
“When I make bread or… Pizza dough-I prefer making it by hand instead of using a blender. It reduces the risk of over-kneading and allows for greater control and consistency. When done with high volume, this is a great exercise. Bread and pizza taste better when you feel like you deserve it.” – John Marchetti, Executive Chef at sometimes In Phoenix, Arizona
“As much as I love my KitchenAid for larger batches, I often prefer making dough or whipping cream by hand because you’re more involved in the process. Hand mixing allows you to feel subtle changes like when the butter is perfectly blended or when the egg whites reach a perfectly soft peak — things that a machine can scrape through if you’re not watching closely.” – Kaitlyn Weber, Executive Chef at Estancia La Jolla Hotel & Spa In La Jolla, California
Take us: Choose Stand mixer If you are working with larger pushes or if your wrists tire quickly. A stand mixer can also accomplish other tasks like kneading, mixing, whisking, and making pasta, making it a versatile investment. However, preparing with a little elbow grease is practically foolproof.
2. Wine corkscrew vs electric wine opener
Wine professionals suggest using a manual wine corkscrew instead of an electric wine opener.
“As a professional sommelier, I really prefer operating a manual wine opener versus the newer, faster-opening mechanical versions. The old-fashioned opener allows for the feel of the cork and how the screw turns to it, especially on older, rarer wines that may need a particularly soft opening touch to get a delicate cork.” – Christopher McLean, Executive Chef and Beverage Director at… Wigwam In Litchfield Park, Arizona
“I will always choose a manual wine opener. It gives you complete control and preserves the ritual of opening a bottle, something essential in a restaurant where the wine is central to the experience. The corky feeling, the tension, the clean pull… nothing electric can replicate that moment. – Aettore Garatti, chef and ownerp to Aidan Bistro In North Miami, Florida.
“When it comes to wine openers, I really don’t think you can do a better job than a tried-and-true wine corkscrew. A quality manual wine corkscrew offers greater precision and control, especially when opening a vintage bottle. I would always hesitate to rely on a gimmicky new device and reach first for my trusty, well-worn wine corkscrew for the most reliable and controlled cork removal.” – Tim Gabel, Director of the Culinary School and Head Chef at… Horse point In Sausalito, California
Take us: While we tested a range of electric wine openers such as the commendable rabbitNothing ensures consistency more than a standard corkscrew or wine corkscrew. As a bonus, you can find Good idea for under $15.
3. Pot versus rice cooker
Rice cookers are easy to use and inexpensive.
“Although rice cookers are more convenient and easier to use, I prefer cooking rice the traditional Japanese way using donabe pots. The clay pot retains heat well, and if you know how to use it, the end product can be much nicer than even the most expensive rice cookers!” – Joel Hammond, Head Chef at Uche West Hollywood In Los Angeles, California
“Cooking rice in a pot is always my choice. It gives me more control over texture and moisture. Using a rice cooker takes away a lot of the intuition and decision making that goes into being a chef in the first place. Plus, you can only put so much rice in a pot. Give me a big pot any day.” – Andrew Lautenbach. Executive Chef at Britomart Hotel In Auckland, New Zealand
“As a chef, I will always prefer cooking rice in a pot rather than using an electric rice cooker. While the cooker offers convenience, the manual stovetop method gives me superior control over water absorption, timing, texture, and flavor – which is absolutely essential for creating perfect European dishes like risotto or pilaf.” – Hani Ali, Executive Chef at Europa Village Resort & Wineries In Temecula, California
“For me, cooking rice in a pot means understanding texture and respecting the ingredients. A rice cooker is convenient, but a stovetop allows you to control heat, evaporation, and timing more precisely, which ultimately results in a better end result.” – Aettore Garatti, chef and owner Aidan Bistro, North Miami, Florida
Take us: While cooking rice in a pot is not difficult and allows for more control, we find it more modern Electric rice cookers Achieve consistent and successful results. It’s a smart buy for anyone who cooks with starch regularly.
4. Manual vs. electric pepper grinder
Professional chefs think manual pepper grinders are superior and we tend to agree.
“Electric salt and pepper shakers? What? Part of the fun is hearing that grind as you grind fresh spices. It’s a simple, satisfying sound. And honestly, there’s something more authentic and expressive about using a manual grinder — it feels more like a chef.” – Andrew Lautenbach. Executive Chef at Britomart Hotel In Auckland, New Zealand
“I will always reach for a manual pepper mill because grinding peppers by hand gives me fresher, more aromatic spices and allows me to control the coarseness of the peppers. With a pepper mill, I also have control over the peppercorns I’m using, rather than something in a store-bought blender jar.” – Gus Trejo, Executive Chef of Lucia Restaurant and Bar in Bernardus Lodge & Spa In Carmel Valley, California
Portable vibrators come out on top. I may be a little biased because in the 10 years I’ve been at Robuchon, we’ve always used manual shakers. It really provides more control over the thickness and quantity produced by the pepper mill. When preparing a recipe where the size or quantity of peppers is critical, it is important to be precise. If the pieces are too large, they may overwhelm the sauce, broth, protein or vegetables. – Eleazar Villanueva, Executive Chef of Joel Robuchon In Las Vegas, Nevada
Take us: A manual grinder is cheaper, easier to operate and won’t break easily – even if there is something satisfying about pressing a button and letting the batteries do all the work.
this Beautiful Acacia Wood Pepper Grinder $19 Both beautiful and useful. For a premium pepper grinder with plenty of heft and precise control, try it Mankithen $200 Pepper Cannonwhich CNET Kitchen Editor David Watsky tested and loved.
5. Chef’s knife versus electric choppers and food processors
For recipes that call for mountains of mirepoix, you’ll be glad to have a food processor nearby.
“Protect the art of the knife! I will always use a knife over a food processor. I don’t mean throwing vegetables into the machine and calling them cubes — give your vegetables some respect! Using a food processor often destroys the integrity of the ingredients: iceberg lettuce gets smashed, carrots come out uneven and rough, onions get bruised and release all their juice (and yes, you end up crying). A sharp knife, on the other hand, preserves the texture, flavor, and essence of each ingredient.” – Ewart Wardhaw, Head Chef at Green Valley Farm In Henderson, Nevada
“I love my food processor for certain things like pesto, pie dough, and big batches of anything. But for a lot of other things in the kitchen, nothing beats a knife; the precision, consistency, and, frankly, the joy of doing the work yourself is something a machine will never replace.” – Kaitlyn Weber, Executive Chef at Estancia La Jolla Hotel & Spa In La Jolla, California
“I always prefer to have all knife work done by hand! Electric vegetable cutters tend to bruise everything and dull the blades very quickly. Also, you will never develop real knife skills by trying to use these as a shortcut!” – Joel Hammond, Head Chef at Uche West Hollywood In Los Angeles, California
Take us: We couldn’t agree more. A good knife set is a kitchen essential, including a go-to Chef knife She can practically do it all. However, if you have mountains of mirapoix to cross, a Good food processor It is a worthwhile investment.
6. Manual vs. electric can opener
Most chefs agree that you should skip the electric can opener.
“A simple manual jar opener, even a kitchen towel, provides better efficiency and speed. In a professional kitchen, you don’t have time to wait for a power tool – it’s about efficiency and instinct.” – Sergio Jimenez, Executive Chef Adelaide in L’Auberge del Mar In Del Mar, California
“I mostly use this swing-style manual can opener both at home and in a professional kitchen setup, mainly because its smooth operation and control keeps the edges of the can smooth, which is important for preventing a number of issues. I also don’t have to worry about batteries or a power supply, making it convenient to use anywhere.” – Roy Hendrickson, Executive Chef of COFOOD in San Diego Mission Bay Resort
Take us: While the manual can opener is the tool of choice for most chefs, those with arthritis or other limitations in hand movement and strength may appreciate the ease of opening cans. Electric can opener. When it comes to tractors, we still can’t understand how effective it is Rubber hammer It is to loosen the vacuum seals.
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