Chef-recommended Kitchen Gadgets

Behind every first-rate restaurant is a well-equipped kitchen. Here, chefs from a couple of Michelin-three-star dining establishments recommend some of their favorite culinary tools. 

Torchio Model B hand press pasta maker 

This hand-crank pasta press, which you can attach to any benchtop, will hold 17 ounces of pasta at a time and comes with dies for spaghetti and rigatoni.“It’s easy to use and will last a lifetime,” says Michael Tusk, chef/co-owner of San Francisco’s Quince. “Your pasta texture will never be the same after hand extrusion, and it’s a good workout to boot.” $349 

Julabo Fusionchef Pearl

This durable, temperature-precise portable immersion circulator, dubbed a “workhorse” by its German manufacturer, is a favorite of home cooks and Michelin-starred chefs alike. Its ability to circulate gallons of water a minute means you can cook multiple items sous video simultaneously.

“You can cyovac [seal in airtight plastic] fruits and vegetables, meats, or fish, or simply cook your farm egg in a circulator, and your life will be forever changed,” says Tusk. $1,361 

Donabe Japanese clay cookpots 

Donabe earthen pots are Japanese kitchen staples. Some are multifunctional and can be used to cook rice and grains or bake, stew, and steam while others are specially designed to smoke dishes. Bonus: they look beautiful in your kitchen.

“The quality of rice you get from donabe is worlds apart from what you get with an electric rice cooker, says Kyle Connaughton, chef/co-owner of SingleThread Farms in California’s Sonoma County. “The food from a smoking donabe is so much more interesting and refined than what you get with other devices.” 

Connaughton prefers the donabe produced by eighth-generation artisans in Iga, Japan, as the fossils found in the clay of this region break down during manufacture to create small holes in the ceramic that allow gentle, even heat distribution over a gas ring or in an oven. $65–$250

Thermomix TM6

German manufacturer Vorwerk bills this souped-up countertop food processor and cooker as “the world’s smallest, smartest kitchen.” Combining 24 functions in one handy device, it weighs, mixes, mills, kneads, chops, stirs, blends, whisks, emulsifies, steams, cooks, and heats precisely. 

“What can't you do with the Thermomix?” says Tusk. “You can make soup, grind nuts, steam fish, knead bread...the list goes on.” 

The unit comes with a recipe book for making everything from vegan treats to Paleo feasts at home with ease; and as an owner, you can register for an online platform and have your favorite recipes beamed directly to the display of your Thermomix via Wi-Fi. $1,500 

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Pacojet

The manufacturer defines “pacotizing” as micro-pureeing deep-frozen, fresh ingredients under pressure without thawing to produce delicately textured mousses, sauces, soups, and ice creams that retain their market-fresh qualities.

“When you're pureeing something green in a blender, because of the temperature and oxidation and the fact that you're using a dull blade to cut, sometimes the color can darken,” explains Connaughton. “By layering everything in the Pacojet and pureeing it cold, you're able to retain better colors and flavors.” 

First, you prepare the product in the Pacojet by adding the ingredients, heating, and mixing according to the recipe. Then, simply seal and freeze the Pacojet beaker until you’re ready to use the contents. You can opt to add the Coupe Set accessory, which extends the system’s capabilities to chopping, cutting, and mixing fresh, non-frozen foods—for instance, to make a sauce or tartare—without heat transfer. $5,400 and up