Behind the scenes of this fine dining restaurant lies a fully equipped kitchen, where three-star Michelin chefs share some of their favourite cooking tools.
Torchio Model B Hand Press Pasta Maker
This hand-cranked pasta press attaches to any benchtop, holds 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 and co-owner of Quince in San Francisco. “When you press it by hand, pasta will never have the same texture, plus it's good exercise.” $349
Jurabo Fusion Chef Pearl
Called a “workhorse” by its German manufacturer, this durable, portable immersion circulator with precise temperature control is a favorite of home cooks and Michelin-starred chefs alike, and can circulate many gallons of water per minute, allowing you to cook multiple dishes at once. Watch videos at the same time.
“you [seal in airtight plastic] “Cooking fruits and vegetables, meat and fish, or even just farm eggs in a circulator can change your life forever,” says Task. $1,361
Clay Pot Japanese Clay Pot
Clay pots are a must-have in the Japanese kitchen. Some are multifunctional and can cook rice and grains, bake, stew, and steam, while others are specially designed for smoking. Plus, they look beautiful in your kitchen.
“The quality of rice cooked in a clay pot is a world apart from rice cooked in an electric rice cooker,” says Kyle Connaughton, chef and co-owner of Single Thread Farm in Sonoma County, Calif. “Rice cooked in a smoky clay pot is much more interesting and sophisticated than rice cooked in any other rice cooker.”
Connaughton prefers clay pots made by eighth-generation craftsmen in Iga, Japan, because fossils in the soil from the region break down during production, creating tiny holes in the pottery that allow it to distribute heat gently and evenly on a stove or in the oven. $65-$250
Thermomix TM6
German manufacturer Vorwerk is touting this enhanced countertop food processor and cooker as “the world's smallest and smartest kitchen.” Combining 24 functions into one convenient device, it accurately measures, mixes, grinds, kneads, chops, stirs, blends, whisks, emulsifies, steams, cooks and heats.
“What can't you do with a Thermomix?” says Task. “Make soup, grind nuts, steam fish, knead bread… the list goes on.”
The unit comes with a recipe book that makes it easy to prepare everything from vegan to paleo dishes at home, and owners can also sign up to an online platform that allows them to send their favorite recipes directly to the Thermomix display over Wi-Fi. $1,500
Pacojet
The manufacturer defines “pacotizing” as the fine puréeing of frozen fresh ingredients under pressure, without thawing, to create delicately textured mousses, sauces, soups and ice creams while preserving market-fresh quality.
“When you puree green things in a blender, they can darken due to temperature, oxidation, and cutting with dull blades,” Connaughton explains. “By layering everything in the Pacojet and pureeing it cold, you can preserve the color and flavor better.”
First, prepare your product with Pacojet by adding ingredients, heating and mixing according to your recipe. Then, seal and freeze the Pacojet beaker until you're ready to use the contents. You can also add the Coupe Set accessory, which expands the capabilities of your system and allows you to chop, cut and mix fresh, non-frozen foods (for example, to make sauces or tartare) without heat transfer. Over $5,400
