Here’s another great question from a fan that I though deserved a proper answer on my website.
Sarah O. Asks,
“I need advice on how to organize my kitchen. I have all these gadgets, most are on the counter, and I have no way to organize or have working space. I need some ideas on what appliances/gadgets to keep.”
Every day on TV we are bombarded with a ton of “time-saving” products that are supposed to revolutionize our kitchens and save us hours during prep.
Here’s how most people’s experience with those fancy gadgets play out:
- Get the thing out/find the thing.
- Try to locate the “thingy” that fits in the other “thingy” that supposed to make the “thingy” work.
- Where can I plug this in?
- How does it work again?
- Why isn’t it doing the thing…k’now… the thing it’s supposed to do?
- Never mind, let’s order Chinese.
Well! Chef Irvine is here to introduce you to a revolutionary piece of equipment that blows all of those other time-wasting devices out of the water.
It slices, it dices, it peels, it cores… It does almost everything that you could possibly need in your home kitchen. It is….
I know… a little deflating, but look at most of those time saving devices and ask yourself, “is there anything that this thing CAN do that I CANNOT do with my knife, and a little practice?” In most cases, that leaves your counter space free except for a blender/food processor, and a mixer.
Practice Makes Perfect!
In the restaurant industry, one of the first questions a prospective cook will get asked in an interview is, “how are your knife skills?” That’s because someone who can cut and chop quickly will save you time (and therefore $$$), and someone who can cut and chop accurately will reduce waste (and therefore not waste $$$). As a home chef, practicing and knowing how to properly, quickly, and safely use a knife can save YOU both time and money. It may be hard work and a lot of practice at first to develop great knife skills, but putting in the effort now is a great investment in saving time in the future.
The REAL Payoff
You don’t use a knife when preparing frozen, precooked, and processed foods. For most of those foods you just open a bag or a can and heat it up. Training yourself to use a knife also forces you to prepare and cook fresh, wholesome ingredients that save you and your family from all of the added preservatives and sodium that processed foods are known for. We all know fresh is better. Now go get some fresh veggies and start chopping!
All of that being said, don’t forget that I have a brand new line of professional-yet-affordable knives coming out in mid-February. Check back soon for more details!