Momofuku's David Chang Reveals What You Need in Your Kitchen | GQ
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Even the most ambitious home cooks should only shell out for a few key tools. Everything else can be thrifty, so you’ll have plenty …
I love cast irons but the weight can do a number on your wrists
Pre ground black pepper is only okay if you’re renting a ski house or beach house? Did he just call me super duper poor?
You definitely don't want to keep those restaurant take out containers for too long. It's built with a lighter plastic (with unknown chemical addititves) that breaks down more quickly than heavy duty Tupperware. I definitely don't recommend keeping it for too long unless you don't mind the possibility of those chemicals being absorbed into your food. Do some research on the type of plastic and source before you use them in place of Tupperware.
I personally recommend airtight glass storage containers. Food smells are less likely to linger in those. Some can also be put in the oven and microwave.
Washing and reusing take out containers…much respect!
Add a microplane and a salad spinner, and you've got it.
Some great tips. However I would suggest he should change whoever sharpens his knives. Serrated Bread knife can be sharpened if you have the skills to do it. My sharpening guy charges $5 and it comes out as sharp as new.
I need to order Chinese food for a new set of food storage
I love David Change, he seems like he’d be cool to hang out with.
I honestly don't get the cutting board thing, I have a big wooden one and a big plastic one, I always choose the plastic one because it is easier to clean due to it being so thin.
Buy the cheap version of all of this stuff. You'll get the same results
No chef's knife?
David Chang doesn't know about the properties of copper or that germs love wood cutting boards…..not sure why
I want all my friends and family to see this. They think my collection of reused, to-go, plastic containers is so ghetto. I want to tell them that, David Chang himself, approves of at least one of my life choices!
👌🏾👌🏾👌🏾👌🏾👌🏾
So glad they are closed!
what do you use a copper saucepan for?
Soooo…..I have a couple Le Creuset, a few All Clad, a couple sizes of cast iron pans and a blue steel pan. But a silicone cutting board. How will I be judged?
Hmmmm, no microwaveable bowls, David?
0:58 i have a serrated knife sharpener but I'm not sure if it works since i recently lost my only serrated knife
Why didn’t he say the size of that or creuset!!!! Lol
You can sharpen the serrated knives, which most of the time are for cutting bread. You do need a diamond hone for the little coves, then take the flat side to the 1000 grit knife stone. Some times just touching up the flat side does wonders. I am too cheap to throw one away. I do have some specialty sharpening goodies in my wood shop for my wood lathe toys, which are not commonly found for knife sharpening.
I would add a morter
Forgot 10” Chef Knife.
A 3.5 minute video and you have to have adverts…
I managed to acquire all of these things and not gain a shred of culinary ability! 🤩
What size is that Le Crueset?
The price tag was still on the bottom of his Le Creuset .. lol
Donabe, copper sauce pan, Boos chopping block, Le Cruset and All-Clad are all expensive… too rich for my blood. Lol
I miss your pieces in GQ magazine.
3:08 Dutch Oven
POV: David Chang convincing you to buy a cast iron skillet
Quality over quantity–a lot of the cookware stuff is on the expensive side, except for the cast iron which looks like a Lodge which he mentioned was affordable, but the intention is that you only really need those (and not the set) and they are worth it in the end bc you'll use them over and over again for so many purposes. Also I wished manufacturers didn't produce bad quality cookware that ends up being disposed of, prices are reasonable for the quality, and everyone made a decent living to be able to buy good quality things. I also really appreciate that he mentioned takeout containers for practical reasons but also said that it doesn't need to be thrown out. Reuse!!! The soup containers that are used for takeout are also commonly used in restaurant kitchens too I think.
Wait, no chef’s knife? Or is it because its so obvious he didn’t feel the need to talk about it?
This dude is the best
Dont keep every take out container. I almost died in an avalanche of plastic containers stored haphazardly in the cupboard over the stove. Dont be a mini hoarder. Throw some out.
You get your own containers for your sanity. Finding lids to 15 different types of takeout containers will make you open your wallet
The only things 1:1 I don't currently have in my kitchen is the cast iron skillet and the thick wooden cutting board… Makes me feel like I am doing something right 🙂
No doubt this guy is a master with food, but what bugs me is this: You can boil most of the Ugly Delicious episodes down to 3 words, and those are "White people suck."