While perusing through the July 2009 Food & Wine, I came upon an article about famous chef’s favorite tools. They, the famous chefs, say you don’t have to spend a ton of money on something when the perfect answer may be right in front of you.
Like what, you ask?
Well, Andrew Carmellini of NYC’s Greenwich Hotel uses his OXO Steel Potato Masher to crush tomatoes as they simmer resulting in a more homemade-feeling tomato sauce. Not quite so pureed and perfect. Great idea!
And Seamus Mullen of NYC’s Boqueria restaurant prefers a 2-inch putty knife from the local hardware store (cheap) to a spatula. He likes it because it has a thinner blade which works well on delicate items such as fish. Fantastic idea!
Putty Knife aka Fish Spatula – $3
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