With a home cookbook coming out in February, it makes sense that Top Chef All-Stars winner Richard Blais has been cooking more at home. It also makes sense, given his molecular gastronomy streak, that he’s been taking a lot of restaurant equipment home.
So when we spoke with the chef about Plastics Make It Possible, The Daily Meal asked Blais what restaurant equipment should every home cook have. The answers? Surprisingly normal.
Even so, there are a couple of tricks Blais has up his sleeve for reusable, plastic containers. Say, a macaroni salad container from the deli: "When you’re done with macaroni salad, use it for storage. Take that plastic container, and say you’re roasting a chicken," Blais suggested. "Pull the meat off the bone, pack it in a plastic container, take it and unmold it, and you have this very traditional, elegant French terrine."
In fact, plenty of restaurant items are now being used in the home kitchen, like silicone. "These are materials that the modern restaurant chef has been using for years and now they’re available for the home cook," he says. Check out Blais’ four picks in our slideshow.