Tools They Use takes a look at local food artisans, such as chefs, bakers, brewers, and more, with a simple photo displaying signature items and favorite tools.
[tools-aarondefeo]
The precision cooker, also known as an immersion circulator, is used to cook foods sous vide. DeFeo uses it to make syrups, infusions, tinctures and garnishes. This model’s Bluetooth and Wi-Fi functionality makes controlling it effortless.
Though the whipper is intended for use making whipped cream, the pressured environment and aeration allows other creative application. DeFeo uses it to create foams for his cocktails.
“This is the Rolls-Royce of tool rolls, but unlike most expensive bar tools, there really isn’t a cheaper alternative that works as well. Just be careful with really sharp knives and ice tools, they will go right through the leather.”
“Inexpensive, indestructible, dishwasher safe. There’s enough weight on this for it to be a versatile tool for so many situations. Kudos to Cocktail Kingdom on this one.”
“Zesters are mostly the same, but this one produces a fine grain of nutmeg and it comes with a small plastic snapcase that is made for storing one whole nutmeg.”
“You pretty much can’t go wrong with Kuhn Rikon tools. Their peelers are industry standard, while this knife is a durable, sharp all-purpose addition to a bag where you need one knife for everything.”
“My friend and mentor Tony Abou-Ganim makes an incredible line of bar tools that is second to none in quality, feel and functionality. I trust a pro to design my tools and this is really a great all-purpose Hawthorne for both tins and stirring vessels.”
“This is very similar to most Japanese-style jiggers, but it comes with an additional quarter-ounce measurement, removing the need for a second, smaller jigger. You may have to email them for pricing since it’s a new product.”
“The two most common ice tools. Indispensable for ice work.”
Precise measurements are crucial when developing recipes and consistently reproducing results.
“An absolute must in the industry these days.”
This portable and easy-to-use electronic device can be used to add smoke flavor to syrups and spirits. It can also be used as a finishing touch on cocktails.
“It’s more expensive, but it works much better than those cheap green or yellow painted ones. This will last forever.”
The trident-like topped spoon is used in Japan for picking up garnishes, but be careful to not forget it’s not a muddler top.
“For everyday use, I love the Modern Mixologist spoons. Great for measuring and easy on the eyes.”
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...
