next to your stove is for decorative purposes only. It's full of wooden spoons and various utensils that fit your kitchen aesthetic. It serves its purpose of looking cute while I find myself scrabbling for a pair of tongs or spatula in my chaotic drawer full of less attractive tools.
If you're like Bobby, however, that container of"hand tools," as he calls them, is your best friend while cooking.Bobby and Giada in ItalyA few of the essentials, according to Bobby,"a rubber spatula, a metal spatula, a wooden spoon, a zester, a couple of whisks of different sizes, some tongs, both long and short." Ladles, brushes for glazing, and a"spider" also made the list of items you should have quick access to.
On why a thermometer is necessary at all, Bobby explained,"A lot of people say, 'how do you know when it's done?' Well…you check it." Though he reluctantly agrees that you can get away with just one, he goes on to explain that"they do somewhat the same thing, but they are different." "The thing about the deep fry one, you can submerge the whole thing in the oil and it will actually attach to the pot that you're heating the oil up in," Flay said,"You can watch it rise." With an instant-read, however,"You probe whatever the meat is and then it tells you in the next few seconds what the temperature is."
Seems pretty self-explanatory, that is, until he throws pizza dough into the conversation."Now, when I make pizza dough," he said,"I take the temperature of the air and the flour." *Insert mind-blown emoji here*"This is science. This isn't pancake batter," he joked.