Chef-Approved Tools of the Trade

When it comes to cooking, having the right tools is just as important as having the right ingredients. There are literally thousands of utensils to choose from and it seems like a new, gimmicky gadget pops up every day.

To cut down on countertop clutter and kitchen-drawer disarray, I’ve put together a list of the top 5 tools every at-home chef should own (no tool belt required):


1. 10” Global Heavy Duty Chef Knife - I honestly can’t work in, own or borrow a kitchen if I don't have one of these on me. Without a chef knife, there is no chef!

2. 8" Heavy Duty Tongs - These are literally an extension of your hands, and you’ll wonder how you ever got along without them. Flip, stir, toss … the options are
limitless.

3. Taylor Cooking Thermometer - This crucial contraption helps ensure that food is cooked to a safe temperature and is “done” perfectly.

4. 10” Piano Whip (Whisk) - You’ll be making sweet, culinary music with this tool in hand. The wires have a thinner gage, so you’ll find it really useful when whipping up an emulsified dressing or making a meringue.

5. Fish Spatula - This lightweight, go-to gizmo slides neatly beneath fish without breaking the delicate flesh. The slots allow cooking oil or poaching liquid to drain back into the pan.


You can find most of these items at your local kitchen supply store, but all are available online from a variety of merchants. They’re not the only tools you’ll need, but they’re certainly ones to put at the top of your list when you’re ready to get cooking!

Have a Great Breakfast. Have a Great Day. (It’s the eatZi’s Way!)

It’s the most important meal of the day, and the staff at eatZi’s takes breakfast seriously. From made-to-order omelets to tempting breakfast tacos and our world-famous waffles, there’s something for every appetite at The Grill.

Speaking of appetites, we see professional athletes, fitness experts and personal trainers in our markets every morning. They count on a variety of healthy options from eatZi’s to keep them going. For example, folks counting carbs can ask our chefs to prepare a protein-packed combo of egg whites and veggies. Our oatmeal is out of this world, especially when you add in fresh fruit.

Many eatZi’s breakfast lovers go for our classic, golden-brown waffles and sweet maple syrup, or the timeless favorite, bacon and eggs. My personal favorite? It’s a toss-up between a turkey, egg-white and mushroom burrito and the Italian muffin sandwich with salami, egg, bacon and basil cream.

We know it’s early, and we feel your pain. Our bakers are up before dawn baking fresh pastries, including flaky croissants, delicious danish and mouth-watering muffins. By the way, have you tried our Italian muffins yet? They’re the eatZi’s version of the English classic complete with all the nooks and crannies. Pair one with an espresso or freshly-brewed cappuccino at our Coffee Bar before you head to the office. No matter what you choose, make fueling up with fresh food the first priority of your day.

Come see us Monday through Friday from 7 am to 10 am and Saturday and Sunday from 7 am to 1 pm.

And for those weekend mornings at home when the kids (or you) are craving a homestyle favorite, try this recipe for Chef Jay’s famous French Toast!

TOOLS
stainless steel bowl
9x5-inch loaf pan
Vegalene (canola oil) spray
parchment paper

INGREDIENTS
12 oz. whole liquid eggs
12 oz. whole milk
½ tsp vanilla extract
1 tsp ground cinnamon
½ tsp ground nutmeg
4 oz. maple syrup
1 ½ lb bread or day old Danish
½ tsp orange extract

DIRECTIONS
1. Preheat oven to 325 degrees.
2. Combine liquid ingredients and spices (approx. 32 oz.) in stainless steel bowl and set aside.
3. Combine 3/4 of batter mixture (approx. 24 oz.) with 3/4 of day old Danish and bread. Let bread and batter set for 5-10 minutes.
4. Spray a 9x5-inch loaf pan with Vegalene/canola oil, and line bottom with a strip of parchment paper.
5. Fold bread mixture into the pan, and add another 8 oz. of batter to pan.
6. Place loaf pan in the oven in a water bath.
7. Bake approximately 45-55 minutes.
8. Remove from oven and let cool about 5 minutes before serving.

An eatZi’s Chef’s Keys to Cooking with Ease

As a chef, it’s only natural for the folks I meet to ask me cooking questions. A lot of the same questions come up time and time again, but I’m always happy to help people who share my passion for food. Whether you’re manning the grill or cooking up a storm in the kitchen, here are some basic DOs and DON’Ts to help make your next meal a little easier to prepare.

Do defrost chicken for 2 to 3 days, depending on the temperature of your fridge (cooler temps in the fridge will require a longer thaw time but a slightly warmer fridge will shorten thawing.) Once chicken is thawed, be sure to cook it within a day or so. Just don’t re-freeze raw chicken.

Don’t freeze cheese. It greatly reduces the moisture content.

Don’t skip the baking powder when baking! Even though most recipes call for a small amount, it's a key ingredient that helps with leavening.

Do use baking soda to absorb odors in your fridge. The smell of leftovers can sometimes leave your fridge a little “ripe,” but this trusted trick does wonders.

Do rub or brush the grates of your grill with vegetable oil before you cook anything on the surface. The oil will help season your grill, and it keeps things from sticking to the grate which helps make clean-up a breeze.

Do wait until you can flip fish on the grill. If your filet doesn’t budge from the grill when you try to lift it with a utensil, it needs a little more time to cook. It’ll flip when it’s ready.

Do let the flames go out and then cook over the hot coals when using a charcoal grill.

Do wait until your food is almost done before brushing on the BBQ sauce. This helps avoid burning, which can happen when sugar or honey in the sauce gets too hot.

Don’t fire up the grill without a cooking thermometer on hand! You’ll know chicken is done when your thermometer reads 165 degrees Fahrenheit in the middle. Rare steak should hit 110 degrees. Medium rare should be 120 and medium should be between 130 to 140. Medium well should get to 160 degrees.

Do grill chicken for 5 to 7 minutes on each side (or until a thermometer reaches 165 degrees Fahrenheit when placed in the center of the filet.)


BONUS! Jay’s sure-fire way to prepare perfect, hard-boiled eggs:

Start by placing uncooked eggs in a pot of cold water and let the water come to a boil. Once it’s boiling, cook the eggs for 12 minutes. Carefully remove them from the hot water and then transfer them to a bowl of cold water until cool for easy peeling. If left unpeeled, hard-boiled eggs will stay fresh for up to 5 days in the refrigerator.