this peeler right here is the greatest peeler in human existence
Joshua Weissman
I love food, maybe too much. The goal here is give out all the secrets I've ever learned completely for free, teach people how to cook, or make them unbelievably hungry. If any of the 3 things happen then I'm happy.
Joshua Weissman is on record with 325 quoted claims across 4 sources: 273 supporting a product, 47 raising objections. Joshua Weissman’s identity has not been manually verified.
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Stainless Steel Cookware
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Non-Stick Cookware
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Kitchen Knives
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Cutting Boards
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Graters
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Spatulas and Turners
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Sheet Pans
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Blenders
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Stand Mixers
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Cooling and Roasting Racks
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Sieves and Strainers
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Whisks
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Baking Liners
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Tongs and Tweezers
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Spoons and Ladles
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Dutch Ovens
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Saucepans
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Scrapers
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Food Processors
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Sous Vide Equipment
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Kitchen Shears
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Measuring Cups and Spoons
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Peelers
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Kitchen Scales
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What does Joshua Weissman recommend?
The 120 best-evidenced of 325 claims Joshua Weissman has made on record, endorsements and objections alike. All of them are in the claim search. Each timecode opens the source at the second Joshua Weissman said it.
If I were to pick anything, if I were left with one pan in the whole world, it would be a stainless steel pan, pot, etc.
Cites safety, versatility
Guess what? Stainless steel doesn't have that problem. It is perhaps the safest cooking surface I can think of.
And everything else, you just follow the directions of any other recipe you're using. And that's the beauty of stainless steel. It does it all.
The number one reason every single person in the world should be using stainless steel, versatility. This pan can do everything.
Cites maintenance, versatility
Stainless is that version without all the [ __ ] Hopefully, I have you convinced.
this is my favorite pan ever.
is this the most important cooking tool in the kitchen I sure think it is my favorite tool of all time it is the chef knife
because certain materials will ruin and dull your knives such as bamboo please dear God do not useing bamboo cutting boards stop
Cites edge retention (against)
this is the Holy Grail of stock Pots
there's no machine that will make a smoothie as good as this
this is the world's most versatile yet underappreciated tool period
Cites versatility
obviously if you're going to make pizza this will be the best pizza you ever make in your life period
next up on that is my fermentation station you guys already know how i feel about this thing too i love this thing it's great for making bread and fermentation it is the perfect fermentation chamber
alright so number one on this list is the coveted kitchenaid stand mixer one of my most favorite tools in my kitchen it does a million billion things other than just making dough it does everything i'm not even going to try and sell you on this it's too good
Two judgements rest on this sentence:
- best in class about KitchenAid stand mixer Owns it
- performance about KitchenAid stand mixer Owns it cites versatility
now if you've known me long enough you know that i'm a big fan of jars these are like the storage love of my life you know not only they're great for storage but they're good for fermentation pickling you know you can put sauces in them oils they're just they're they're too good and they look so nice i'm all about…
now lots of people have a grater but the one that i would really recommend is a microplane which is really the best grater on the planet if you want those nice delicate threads
Two judgements rest on this sentence:
- best in class about Microplane grater cites edge retention
- recommendation about Microplane grater
Don't use extravirgin olive oil. That will literally turn into a smoke bomb.
Cites heat resistance (against)
But there are two things I want you to look for. Number one, full cladding. Just look for that word. Makes a big difference. Thicker, better heat retention.
Cites build quality, heat retention
But often times they heat really inevenly, and they take a long time to preheat.
Cites base and rim (against), ease of cleaning (against), even heating (against), flavour impact (against), heat control (against), heating speed (against), learning curve (against), non-stick surface (against)
Once the oil is in the pan, I want to talk about heat control. This is where everybody makes big mistakes. All right? This is where people burn stuff. This is where people smoke out their houses.
And this is also where people get that sort of brown ring around the pan, which is fine, but it's just annoying to clean.
There's a thin layer of oil around here that's going to get hyper hyper hyper hot because the edges of this pan are thinner than the bottom, right?
You will have to use more oil or more fat when you're using stainless steel. That is the simple reality.
Obviously, the parts of the pan that didn't have any oil on it is where the egg stuck on the scramble.
This is what stops people from cooking with stainless steel. They see this happen and they're like, I'm got to throw the pan away. And a lot of people have thrown their pans away because of this.
Common mistakes that will ruin your life or maybe just your pan. Number one, cooking on too high of a heat.
Now if this was a steak or whatever and you wanted to delaze your pan, this fond no more. This is just char. So if you delaze this, it'd be bitter. It'd be blackened. It'd be gross.
Let me be honest with you. This hack still sucks to do, but it works really well.
But the second thing about it is it is a to clean. When you get a cast iron pan out super heavy, you get it wet, it gets rusty, you got to reseason it every single time. You don't have to do that with stainless steel.
Cites ease of cleaning, even heating, flavour impact, heat control, heating speed, heat retention, maintenance, non-stick surface, searing and crust, speed and efficiency
And the best thing is it distributes heat quickly, efficiently, and evenly over the pan.
But often times they heat really inevenly, and they take a long time to preheat. This to me is perfectly balanced in that way.
Another reason, it creates flavor like fawns. It gets great sears on any piece of meat.
But guess what? Most of it won't end up on the food. You drain it on a paper towel. Really, it's not too much more.
Once it has seared properly enough, it will naturally release from the pan. You can already see the edge of this egg already lifting up off the pan.
just to prove the egg came off clean. Look at the underside of the egg. See that? No sticking, no ripping.
Cleaning this isn't going to be that hard. You take an abrasive pad to get this part off first. Clean it immediately. You're ready to go again.
And the beauty of this is if your pan is hot enough, really, your fish should move around the pan. You won't even really need to scrape it off.
You can see the skin is nice and crisp and dried out. You got a little bit of mayard on the flesh. It's not even sticking to it, even flesh side down, but I can feel the fish.
I've been sitting around medium, slightly above medium for this whole temperature. Right. If the pan looks like it's starting to get too hot, just drop the temperature a little bit. You can fluctuate it however you need. That is the key to using stainless.
And what will be left behind is little brown bits from the flour, stuck bits from the meat that are on the pan. That is your fond. There's tons of flavor in that. You don't want to throw it away.
You can scrape on the bottom to release any stuck bits. Scrape on the sides. Scrape that into there. Now, you can see all the stuck bits. That's all that like reduced intense chickeny flavor now giving flavor to this sauce.
So, my pan's not like ripping hot. It's warm, so it'll release a little easier, right? We're almost preparing this to delaze it, right? You're basically delazing in here.
And you'll notice that even just by doing that, if I rinse this bad boy out, I haven't even used soap yet. This is 90% of the way clean.
We have a pan that basically looks almost brand new. It's literally that simple. This applies to pretty much every single scenario I could possibly think of. The key is soap and water or proper stainless steel cleaner. That is it.
Leave it in there. Don't scrape it off because it's going to stick anyway, right? Just let it cool down naturally, and you could easily bring it back on once it stops smoking and turn it to medium heat. Eventually, it'll release.
So, you're going to fill this up with water about halfway up. Set it on your stove. Add one drop of dish soap. That was more than a drop. Set over medium high heat and bring it to a boil. Once it's boiling, let it boil for about 1, two, maybe 3 minutes until the residue comes off easily.
Everyone says cast iron's indestructible, but in a way, it's kind of not. If you drop it on something hard enough, it will snap in half.
Cites durability (against), maintenance (against), rust resistance (against), seasoning durability (against), surface finish (against), warp resistance (against)
And like I said, you got to season this. If it gets rusty, you got to season it again, right? Unless you use a cast iron pan every single day and maintain it regularly and always have fat and oil in it. Guess what? You're going to have to constantly season it.
you have to dry your stainless steel. Never, ever, ever just let it sit with water. You're going to get water stains, and guess what? You're going to have to clean it all over again.
But this pan has a slight warp in it because we did that a lot. The warping has created a bowl in there. See that? It doesn't sit flat on this anymore.
But it's also virtually indestructible. Everyone says cast iron's indestructible, but in a way, it's kind of not.
Cites durability, ease of cleaning
The beauty of stainless steel is there is almost no stain. It's stainless. No burned on bit. you can't clean off. You just need to know how.
Now, this is a still usable pan and that's fine. It happens. People make mistakes. But the more you do that to that pan, the more the pan is going to get more anded up, okay?
You can use it for searing, brazing, sautéing, simmering, and obviously frying. You can't do that with every pan.
Cites dishwasher safe, flavour impact, induction compatible, oven safe, stovetop compatibility, versatility
Guess what? Stainless steel is induction safe. It is heat coil safe, although you might burn the bottom of the pan.
You don't have to do that with stainless steel. It's oven and dishwasher safe.
It's great for fish. It's great for vegetables. You can also cook gently in it.
you could easily just heat this pan back up. You don't even have to clean it yet, right? I've got tons of stuff in here. There's still flavor in this pan, right?
Searing, sautéing, developing a fond, and then removing the fond through delazing, making a sauce with that, putting it on top of our thing, and we have a final dish all with one pan.
The power of the motor in this thing can literally cook the food that's in here.
Cites power and output
Guys, this thing does everything a food processor can do, but if you injected it with human growth hormone and steroids back-to-back every day for 5 years and it was on like an Arnold [music] Schwarzenegger training program.
This blender is very expensive, but it's so worth the price.
Cites price
This is probably, if you were to get anything on the expensive [music] nice-to-have list, this is the number one item to get, hands down.
possibly the biggest, best bang for your buck upgrade I can possibly think of [music] is a microplane.
Cites price
This is the one item, no matter how much you cook, you need [music] to have one of these. And that is a baking sheet. And ideally, one wire rack that fits your baking sheet perfectly.
You need kitchen towels. This is a non-negotiable.
using a glass cutting board is almost like next level you're you're to piss me off. No glass cutting boards, no bamboo cutting boards.
God I love these things these do everything
Cites versatility
just like the stand mixer these things last forever
Cites durability
but there's absolutely no way you spend money on this and you don't use it over over and over and over and over and over and over and over again
this eliminates the necessity to have great technique in sauce making because this will just make a good sauce
Cites ergonomics, power and output
if you have a broken emolion this will force that to be an emolion because of the horsepower that's in the engine in it
out of any machine that I use in the kitchen aside from like the basics like a stove I use this machine probably more than anything I own
but they're really sharp and they peel perfectly
Cites edge retention
to me this is like a non-negotiable you absolutely need one of these
you can use it for mixing anything Doe's cookies batters Etc right you're whipping egg whites you're making marshmallow fluff whatever the Whisk attachment will do it you have all the other hands for DS and batters but the biggest reason why it's so useful is this thing right here this little hole this machine has so…
Cites versatility
if you cook a lot or bake a lot this machine will change your life
if you buy this you will not regret it
but it is the easiest way for hyper precise cooking something like the juiciest chicken rest of your life will probably come from this machine right here
Cites heat control
if you want to make perfect pancakes these for some reason tend to make the best pancakes I don't know why they just do
these are going to revolutionize your life
and they're practically going to last you forever
Cites durability
anyone who's worked in a restaurant knows how beautiful I mean just perfect this pot is
Cites appearance
this is an all-around amazing pot
next up is going to be a vitamix blender now i know these things are expensive but this is an industry standard for a reason you can blend and make anything so velvety smooth from nut butters to sauces to purees
Two judgements rest on this sentence:
- best in class about Vitamix blender
- performance about Vitamix blender cites surface finish
baking trays and wire racks are the multi-purpose king of any kitchen you can roast tons of things on them you use them for baking cookies the wire racks can be used to drizzle chocolate over stuff or to ice doughnuts or whatever so that it falls beneath and it's easy to clean up you know there's just there's just so…
Two judgements rest on this sentence:
- best in class about Cooling and Roasting Racks cites versatility
- best in class about Sheet Pans cites versatility
first thing is super obvious i'm sorry but a knife and a cutting board are king if you're not starting with this then you are in trouble this combo alone solves way more kitchen tests than you would think other than just cutting stuff and it's super economical if you don't want to buy a bunch of mechanical things like…
Two judgements rest on this sentence:
- recommendation about Cutting Boards cites versatility
- recommendation about Kitchen Knives cites versatility
i would just recommend having different kinds of services have some that are non-stick have some that are cast iron
wiping all of that out as much as possible with a paper towel will not only take away that sticky dryness, but it also gives it borderline a brand new factory shine again. It just works.
Cites surface finish
If you take a little bit of cooking spray, like Pam, I don't I don't care what it is. Ideally, flavorless. Give it a light spray.
Cites surface finish
you literally just sprinkle it over the top. Now, at this stage, you'll take your sponge. Make sure it's clean. Okay. Little touch of warm water. your sponge. Give it another scrub. Then rinse. Look at that, dude. It's like that is brand new, dude.
Cites ease of cleaning
Most people will use something called Barkeeper's Friend. Honestly, I think the maiden stainless steel cleaner is way better. And I'm not just saying that.
Two judgements rest on this sentence:
- supports comparison about Made In stainless steel cleaner Uses it professionally
- objects comparison about Bar Keepers Friend Uses it professionally
First, set it to around medium heat and just let it dry. I preheat for about 1 to 2 minutes.
Cites heat control, heating speed, learning curve
That's all you really need to know about sticking. If it's sticking, let it sit in the pan longer. Either you started too cold or it's not done searing.
If the pan looks like it's starting to get too hot, just drop the temperature a little bit. You can fluctuate it however you need. That is the key to using stainless.
Number one, full cladding. Just look for that word. Makes a big difference. Thicker, better heat retention.
Cites heat retention
you can make the smoothest purees ever, the best smoothies you've ever had, beautiful emulsions, mayonnaises, sauces, peanut butter.
Cites versatility
Because it does everything from searing to braising to making stock, making sauces. It does every possible thing. If you get the 5-quart size, it's a very versatile pan that's somehow both in between a pot and in between a skillet. It does what a pot can do, it does what a skillet can do in one.
Cites versatility
it does so many things. It's not just a dough mixer. I mean, there's like a billion attachments to this thing where you can make pasta. There's an ice cream churner. There's a meat grinder. I mean, this is like a billion tools in one.
Cites versatility
but more importantly, [music] it's accurate. Scales work incredibly for measuring things accurately, period, end of story.
Cites measurement accuracy
Deli containers I think are my preferred method of choice because [music] you can put liquids, solids, et cetera in them, and they're extremely cheap and you get like a thousand of them.
Two judgements rest on this sentence:
- recommendation about Food Storage
- value about Food Storage cites price
You don't need the set of 20, just get these [music] four and you can handle most tasks for meals between two and four people. And that is a 10-in nonstick skillet, a 12-in stainless [music] steel skillet.
I really am a big believer in stainless steel.
You don't want to spend money on stainless steel? Get cast iron.
it does not matter how much money you spend on your knife. It's fine. Get the cheapest 10-in knife you can get. You don't need a multiple knives, you need one 10-in chef's knife. That's it.
Cites price
Do yourself a favor, start with a 10-in chef's knife and any cutting board that is made [music] of maple or some sort of decent wood. You can also use a rubber cutting board, that's fine, too.
I hate this thing. I understand that there may be people out there that find this useful or helpful in their life and that is okay. But for me personally, if you're just the average home cook, this is a waste of money. You're only using it for one thing, it only gets one job done, it also is extremely ugly to look at,…
Cites versatility (against)
not only that this knife will replace some of the tools that we explained to you today it will replace the purpose of a food processor it will replace the purpose of a peeler it will replace the purpose of a mandolin
Cites versatility
this should last your whole lifetime if you choose a good one
Cites durability
I highly recommend you get a set of at least one small one medium and one large
but this is a necessity because it solves the majority of issues
this does everything that a 10-in frying pan can do but with more space guess what you don't have to fill the entire surface if you don't want to there will be times where you pull out that 10-in pan and it's not big enough that won't happen with this
Cites oven safe, size and capacity
you can reduce sauces in it you can also do a really shallow brace you can make chicken Tika Masala in this by itself
because this can also go in the oven if you're searing a really thick steak guess what you throw that thing in the oven it literally Cooks everything
I'm a big advocate for wood cutting boards
if you're making chicken stock obviously if you're making a soup obviously if you're making a brace obviously or cooking a typical size batch of pasta you're going to need a pot like this
Cites size and capacity, versatility
but if you have your lid you can also make bread in it you can also use it for deep frying holding oil you fill this thing halfway up you can deep fry you could also use it for a soused container too
you can use it to organize the measured out ingredients of a recipe on a half sheet tray or a quarter sheet tray or whatever plastic wrap it and leave it in the fridge and then the next day you just pull it out and use your stuff take it a step further if you have cooked proteins or something you're frying you can…
Cites versatility
this is really useful for proteins you could also just leave it on your counter and hold a bunch of ingredients like different oils and vinegar they also make them in eigh sheet trays this is good for holding something like sliced proteins
the point I'm trying to make is not just you need to have a peeler you need to have this peeler
because they last so God dang long
Cites durability
not only are they ridiculously cheap
Cites price
we use it to keep ourselves from getting stains on our clothes in our pants but it does more than that it protects you you are less likely to burn yourself and get an injury it protects you from fire if something catches on fire and it shoots Flames at you this will add an extra protective layer
Cites safety
I use this for almost everything I use it as a little Turner for flipping small things or delicate things like fish I use it to pick things up and move them from one pan to a sheet tray I use this to pick brownies up out of a brownie pan spreading butter on toast you can use it for spreading peanut butter on a pancake…
they're super heat safe you can use them in a pot if you're making caramel or you're reducing a sauce
Cites heat resistance
but it's also the Ideal tool for zesting citrus and really grading anything finally even something hard like a chunk of Bonito like a chunk of katso Bushi batara cured egg yolks this does it all
Cites versatility
this grates the most beautiful threads of cheese for visual and textur appeal
Cites appearance
these last so long I've had this stand mixer for probably 6 years and it's not even close to crapping out and I beat the out of this thing
Cites durability
Owned 6 years
this is my favorite way to store raw ingredients or to marinate things or to Quick pickle things if you put for example cucumbers and a flavorful liquid in a bag and you vacuum seal that bag that liquid will then be forced into the pores of the sliced cucumber and you essentially have instant pickles or instantly…
the ones with feet are ideal for well cooling stuff on it you got a roast that you want to rest cool put this down rest the roast on this it'll allow air to circulate around it but the same thing applies to cookies pies Tarts anything you want to cool you can use these for but it's also great for if you're going to be…
Cites versatility
I really think everyone should have one of these
but this increases the speed in which things cook using pressure you want to make a braze in half the time you want to make rice in like 10 minutes you want to make ramen broth in literally a fraction of the time it's really just a Time Sab
Cites heating speed
this is a great multi-purpose tool I don't even know why we put it in level two maybe it should be even higher
Cites versatility
this will make precise Cuts more quickly than just about anything else out there
Cites heat control
this is one of my most utilized tools in the entire kitchen
great for brazes it is arguably the best for baking bread or deep frying stuff like french fries this is a multi-purpose tool
Cites versatility
but the benefit of an ice cream maker is the mechanical arm that's constantly moving you get small ice crystals your ice cream will be smooth and creamy like the commercial ice cream that you love any other method will not be the same
Cites heat control, speed and efficiency
the condenser is an important note because the condenser will instantly freeze your ice cream
by the way the pizza's cook in like literally 60 seconds
Cites heating speed
another one would be a sous-vide circulator these things are super useful there's a couple different ones on the market but there are two dominating brands that i really like and i'll have them linked below it turns literally anything into a sous-vide bath so how can you complain about that
Cites versatility
i'm a big fan of pans that you can put in the oven because they're multi-purpose and you can roast small amounts of stuff in them or finish a steak in the oven if they're heat safe on the handle
Cites versatility
Over time, as you use your stainless steel, you're going to get little bits of like mismatched splotchiness, maybe water marks that are kind of stained in over time. And also, they kind of start to feel a little bone dry after being washed so many times.
Cites appearance (against), surface finish (against)
If you don't have stainless steel cleaner, you can totally use a baking soda solution, but frankly, it just doesn't work nearly as well. And if you plan on really using stainless steel regularly, you should probably just use the stuff that's meant for it.
Cites ease of cleaning (against)
What's a high heat oil? avocado oil, canola oil, basically oils that have a high smoke point.
Two judgements rest on this sentence:
- recommendation about Cooking Oils Uses it professionally cites heat resistance
- recommendation about avocado oil Uses it professionally cites heat resistance
The second thing, you know, the word ply, you see this like two ply, three ply, three and five is where you want to be, but the more ply, the better.
And most chefs would agree with that, too. You'll notice most professional kitchens use stainless steel.
Cites reputation
a Cuisinart or KitchenAid is like the two brands that I would recommend.
Two judgements rest on this sentence:
- recommendation about KitchenAid
- recommendation about Cuisinart food processor
It also automates the process. It's [music] cleaner, faster, easier.
Cites speed and efficiency
I used to think rice cookers were but rice cookers cook rice better than we ever could.
Cites speed and efficiency
I recommend getting at least a medium-sized one.
This is not in my top five, but it is something that I think every home cook that likes cooking a lot of different meats will greatly benefit from.
A microplane is not just a type of device. A microplane is a company. That's how essential this became.
Cites reputation
The microplane makes beautiful shavings. It's perfect for Parmigiano Reggiano or when you're grating cheese on top of something, but it's also great for grating huge spices like nutmeg.
Cites versatility
It's ultra-fine mesh, but the point is you need a metal mesh strainer. Super important because it's heat resistant.
Cites heat resistance
OXO makes really good ones.
It does soups, stews, braises, everything that a big pot can do, this can do. You can also deep fry in it.
Cites versatility
you always want to have measuring tools in your kitchen.
Why wire rack? First of all, this isn't just for your baking sheet. This is for draining fried foods on. This is for cooling things off like cookies. This is for seasoning a steak ahead of time and letting it chill in the fridge while it has airflow. It is so many [music] things.
Cites versatility
It's not just for peeling things. You can make shavings of cheese, like Parmigiano-Reggiano. Every peeler has like a little attachment on it that's made to pull off eyes off of a potato or bruises on a piece of fruit. So, it's not just a peeler, it's a cleaner. It does so many things. You can also shave chocolate with…
Cites versatility
This is the one that everybody forgets until you need it. Until you pull up a can and you go sh- and you can't have dinner that night. You got to go all the way to the store. Just get the can opener now.
Again, the cheap restaurant style ones. You don't need the expensive fancy Williams-Sonoma. You don't need the Surlatable branded blah blah blah. I love those stores, don't get me wrong, but all you need is just a cheap restaurant style spatula.
Cites price
Ideally, I would recommend going with the cheap metal aluminum or stainless steel restaurant style tongs. Do not get the silicone ones, because these metal ones will last you a lifetime, almost. Silicone ones fall apart. The plastic ones [music] melt, etc., etc., etc.
Cites heat resistance (against)