18 NOVEMBER 2019
Holiday Helpers Tools and
gifts to have in your arsenal come
Thanksgiving day By Oset Babur
CHEFS’ RECS
VERMICULAR
“Steam-roasting pumpkins and
fall squash is a healthy option
that produces intense natural
flavors without using fats.”
—CHEF SEAN BROCK
BU Y IT: Musui-Kamado cast-iron induc-
tion cooker ($670; vermicular.us)
COTTON CHEESECLOTH
“I use cheesecloth to make a
little sachet with spices
and orange peel to steep in
gravy. I also like to use
it to tie things up in order
to stuff the bird.”
—CHEF MARTY SIGGINS, DAILY
DRIVER, SAN FRANCISCO
BUY IT Unbleached cotton
cheesecloth (From $7;
pureacresfarm.com)
BUTTER ROLLER
“A butter roller [think
cheese grater meets ham-
ster wheel] distributes
melted butter across
every square centimeter
of your rolls.”
—CHEFS PHILIP MOSELEY
AND RONNIE EVANS, BLUE
OAK BBQ, NEW ORLEANS
BUY IT Stainless Steel Butter
Wheel ($25; cuisinart.com)
SFUMATO RABARBARO
“My grandfather started
the tradition of enjoying
a glass of amaro after
Thanksgiving dinner. My
go-to is Sfumato Rabarbaro
from Aldeno, Italy.”
—CHEF DANIELLE SOBEL,
PACIFIQUE, LOS ANGELES
BUY IT Cappelletti Amaro
Sfumato Rabarbaro ($22;
astorwines.com)
RICER AND TAMIS
“For super-smooth mashed
potatoes, I rice boiled pota-
toes; add cream, garlic, and
thyme; then push the whole
thing through a tamis.”
—CHEF TIFFANI FAISON, BIG
HEART HOSPITALITY, BOSTON
BUY IT Jonas of Sweden Potato
Ricer by Linden Sweden ($50;
walmart.com); 12-inch Winco
Sieve ($22; amazon.com)
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photography by VICTOR PROTASIO
