E AT & D R I N K
DISCOVERIES
Cutting Edges
Local chefs reveal the essential kitchen knives and pots for home cooks Written by CHRISTIE GALEANO-DEMOTT
H
ome cooks enjoy slicing, dicing, simmering and sautéing until their raw ingredients transform into a final plated meal. They find solace and relaxation within the confines of their kitchen, among the heat, steam and sporadic sizzling. Home cooks need essential workhorse items in their culinary arsenal, including dependable pots and razor-sharp knives. But with so many on the market these days, how do you decide which ones are the crème de la crème? Fortunately, our community of talented chefs is here to share their favorites. CHEF EMERSON FRISBIE Lionfish Delray POTS: Made In Cookware (1) They hold heat evenly and don’t warp. These pans are perfect for searing fish or steaks. KNIVES: Kikuichi (2) I’m a huge fan of Japanese-styled knives. I prefer an 8-inch knife over a 10-inch for versatility. A thinner blade helps with filleting fish and breaking down chickens. APPLIANCE: Small immersion blender It’s great for salad dressing, vegetable purée, soups, and making foams. It is a great little tool. CHEF FABIO TRABOCCHI Fiolina Pasta House POTS: Agnelli Made in Italy, these pots and pans come from a century-old manufacturer that understands the needs of chefs and creates top-ofthe-line products for us and home cooks. KNIVES: SHUN (3) These Japanese-crafted knives are light and perfectly balanced. APPLIANCE: Weber Kettle Grill (4) I do everything on it. CHEF BRANDON SALOMON Four Seasons Hotel and Residences Fort Lauderdale POTS: Made In Cookware (5) This brand uses quality materials and construction techniques to create a thoughtful, versatile design. The pots offer superior performance and durability, and are enjoyable to use.
130
KNIVES: Togiharu Korin (6) Created with the user in mind, they are produced by a highly respected knife maker in Japan. Their expertise in combining metals and hand-forging techniques makes these blades incomparably sharp and easy to maintain. APPLIANCE: Ninja air fryer (7) It offers a healthier, convenient and versatile cooking option that fits modern, health-conscious and fast-paced lifestyles well. Brussels sprouts become crispy on the outside and tender on the inside. Their natural bitterness is reduced, and they develop a nutty, sweet flavor. Also, cooking pizza in an air fryer combines convenience with superb cooking results, especially for those who appreciate a crispy crust and evenly cooked toppings. CHEF DAVID BOUHADANA Sushi by Bou, Sunset Sushi, AlleyCat POTS: Yoshikawa Japanese pots, a staple in Japanese cookware for hundreds of years, are versatile and easy to stack. Plus, they feature a stainless-steel cooking squeeze clamp you can keep in your apron pocket. KNIVES: Masamoto’s (8) stainless-steel blades from one of the oldest knife makers in Japan offer exquisite control, and every sushi chef has at least one in their collection. APPLIANCE: Rice cooker (9) (for obvious reasons!)
6 1
4
5
7
8 3
9
bocamag.com • • • • March 2024
DINING GUIDE BRM MAR24.indd 130
2/5/24 9:52 AM