Tools They Use is a new series that takes a peek at local food artisans, such as chefs, bakers, brewers, and more, with a simple photo displaying signature items and favorite tools.
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“The ice comes in five pound blocks and three hundred pound blocks if you want to break it down yourself,” Holcombe said. Here’s one type of hand saw.
The shakers in the bar are either 18 or 28 ounces. Shake horizontally, not vertically.
Each bowl of citrus around the bar needs a peeler. The aromatic oil from citrus peel is essential for many countless cocktails.
Look for straight sides to allow more room for stirring. A heavy base keeps it from tipping.
The ice pick provides precision when cutting and shaping ice, while the chisel helps split large blocks of ice.
This muddler was custom-made by local woodworker Jon Mavko.
“Hawthorne strainers are most versatile,” Holcombe said. “You can effectively strain a stirred drink with a Hawthorne but you can’t necessarily strain a shaken drink with a julep.”
Bottled lime juice is not a substitute for fresh lime juice. Using the Sunkist commercial juice extractor can save hours of juicing labor, especially considering TLC juices approximately 800 limes a week.
“Juicers don’t extract as much bitterness pith like they used to, ” Ott said.
Jackie Tran is a Tucson-based food writer, photographer, culinary educator, and owner-chef of the food truck Tran’s Fats. Although he is best known locally for his work for Tucson Foodie, his work has also appeared in publications such as Bon...