In the kitchen I like the basics so I don't use a lot of gadets, but here are a few I would recommend to any amateur or professional for their kitchen:
1. For pasta I always use a simpe, inexpensive chicken wire spider skimmer on a bamboo handle to lift the pasta and vegetables from the water.
2. Metal tongs are another essential tool. When I am at the stove I always have a pair on hand, they are perfect removing long noodles, pieces of meat or fish, or just a quick stir.
3. Another treasure: my wooden spoons for mixing, stirring, and tasting.
And when your meal is ready to serve, have wine glasses handy and a nice bottle of Bastianich wine to toast.
Salute e buon appetito!
LISTEN & MORE TIPS
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Rich Garcia's Trash Fish Minestrone
Will Gilson's Smoked Bluefish
Will Gilson's Stuffies
Deborah Hughes & Mary-Catherine Deibel's Red Pepper Soup
Frank McClelland's Pot-au-Feu of Poussin
Brendan Pelley's Seared Scallops
Robert Sisca's Monkfish
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