5 Essential Kitchen Tools From the Chefs of Konbi

5 Essential Kitchen Tools From the Chefs of Konbi


hi there I’m Nick. I’m Akira. And we’re
here at Konbi in Echo Park Konbi is a Japanese sandwich shop with
market vegetables and French pastries. One of my favorite tools is the egg
slicer. It’s German, I like nice things. I got it on Amazon. It’s very sturdy. Since opening, I’ve used it thousands of times. I would say every six months or so we have to get a new one. These little wires might pop eventually but at home, it’ll probably last you at least a few years. The way we cut the egg for the egg salad is we essentially slice it. So we go through it
once and then we turn it and push it through one more time and then you get
perfect little egg dice. It turns into piles and piles of egg salad for money, it’s money. This is a Thermapen. It is a instant read thermometer. It’s very
effective in measuring the temp of pretty much anything that you probe the
air is currently 81 degrees in here. You can switch it to Celsius. But we use it here specifically for chocolate temperatures, and pork cutlets when we cook them. Well the Thermapen is really unique cause it just instantly changes it’s the fastest way to get a temperature. A lot of the other thermometers that are
digital, there’s a lag time and the accuracy is not very good, but this one
is awesome. This is just chocolate ganache We make a chocolate ganache tart. Once we cool down the ganache we have to reheat it to fill them up every day to get everything incorporated back perfectly it needs to be at a somewhat specific temperature so we use… We use this guy, Thermapen. What’s it at? Says 71º Not ready yet. Not ready yet… We’re aiming for like 95º to 100º. The consistency where it pours nice and you can like emulsify it all
back together and it looks really shiny and beautiful. One of my favorite tools in the kitchen is this knife that we actually got from our good friend John Boyd over at Japanese Knife
Imports here in LA. He engraved it specially for us. So it just has a really special place in our hearts and one of the things that we go through a
lot of here is gonna be eggplant. We use a Japanese or Chinese eggplant for our eggplant katsu. We’re just gonna slice one up here with this wonderful knife that we got from our dear friend. Yeah, this is probably one of the main things I use this for here actually. We go through a lot of eggplant. That’s it. This is a right-handed ladle if that
makes any sense. It doesn’t make any sense. No one knows what it is right? We have a left and a right handed ladle but most Americans just have
the round one. This one allows you to pour without spilling liquid So it’s very very nice. This all goes back to not wasting money. You get it in Tokyo. There’s a street right? What’s the street? There’s a street, it’s called Kappabashi. You’re gonna have to look for it and… It’s the coolest street that you’ll ever walk down if you like… You can find some really cool stuff but you’ll be able to find this pretty easily. Now everyone is gonna go to Kappabashi. They can go…they can’t read Japanese. Doesn’t really matter. Fair enough. This is a 50 milliliter
ladle. There are smaller and bigger ones. I think it’s the best ladle you can buy. You can tell how much someone has worked
in the kitchen and what level of kitchen they’ve worked in, if they know how to use
a rubber spatula well. This is our favorite tool, we agree. It is basically designed to get all the bits out of any crevice. and that just saves you money. This is the best tool for an aspiring restaurateur. haha And we have it in all different sizes and shapes but this one’s particularly good, cause one,
it’s green. The type of plastic you get is important. You don’t want ones that
melt so this one is very high temperature. I should know why it has this little dip in it but I honestly don’t know. If anyone knows let us know. Where did you..where did you find this one? This small company called Amazon. Show the world our favorite tool. So it’s great for getting stuff out of the container. This is a motion that’s pretty basic but very important. Just to get every last little drop. To manipulate the liquid and
get it in there. if you want your restaurant to have a chance you will care about getting this out. I worked for a guy named Paul Kahn in Chicago a
little while. He nerds out about this stuff sometimes, and apparently can be as much as 2% of your food cost over the course of say a year, if every single time
that you empty a container you use a rubber spatula to get every last little bit out of
there like even this little bit on the top here…what are we gonna do with that? yeah see this is a strong move. Thanks Paul. And that’s it! You should do it, everyone
should do it. Thanks for checking out all these things that we use every day and
we couldn’t go day without them, I don’t think. We’ll see you soon here at Konbi.

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