Tools of the Trade: The Hottest Kitchen Equipment of 2010
If you’re a chef, chances are you’re in love with the high-def gloss of a new white plate, the crinkle of wrapping material being unpacked from a box marked "delivery", and the hum and whir of newly installed kitchen hardware. And you’re probably curious to know what Tools of the Trade we’ve picked out for 2010. This is our seventh issue in this series, and after seven years, we’re still finding new smart additions to any chef’s command center. Perhaps you’re planning to do a little equipment redux this year. Maybe you’re opening a new restaurant and have a brand new budget to play around with (and a few new gray hairs to deal with). Or simply, you just love this stuff. Whatever the case may be, if you’re looking for chefs’ secret weapons—the tools of the trade, then read on.
11. PastochefThe Carigiani Pastochef is a welcome relief to overworked chefs and pastry chefs, as it has preset programs for things like pastry creams, ice creams, and soups that switch off when the program is finished and can be made to safely hold hot or cold items so nothing burns, food safety is not compromised, and you don’t suffer the crippling cost of waste. It’s unbelievably user-friendly as it has a USB port that can be used to download all the temperature readings of the contents of the machine in the event that a safety inspector comes a-knocking, so no more constant filling out of temperature forms or pulling out your pocket thermometer. If you’ve always wanted to offer your customers house-made condiments and soups but don’t have the staff necessary to do it, just set the program and let the machine do its thing.