Restaurant tools get a home-kitchen turn with Brian Lagerstrom
His only new upload covers inexpensive chef equipment, while viewers want a look inside his pantry and cabinets.
Brian Lagerstrom
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10 Cheap Restaurant Tools Home Cooks Are Missing Out On
Tweezer tongs have acquired a proposed new name in Brian Lagerstrom's comments: "twongs." Elsewhere, viewers are comparing parchment habits and asking how he organizes his pantry, fridge and cabinets. A tools video has turned into a small exchange about the practical business of running a kitchen.
"10 Cheap Restaurant Tools Home Cooks Are Missing Out On" is his only upload of the week, reaching roughly 450,000 views. Its equipment lineup includes squeeze bottles, a spider strainer, portion scoops and a fish spatula, all fitting Lagerstrom's stated aim of bringing professional cooking techniques into home kitchens. The description discloses that he earns from qualifying Amazon purchases.
The new video accounts for by far the most daily views among his currently active uploads. Behind it, "I Didn't Know Southern Cooking Could Taste THIS Good" offers shrimp and grits with bacon, cheddar and Parmesan, plus a sauce built around celery, onion and green bell pepper. "The 15 Minute Steak Dish Everyone Forgot About" takes a different restaurant classic home: steak Diane, with filet medallions and a mushroom-cognac cream sauce. That older recipe has passed half a million views.
Among nearby cooking channels in subscriber size, Lagerstrom sits between Flavor Hive and Helly's Simple Recipe. Over The Fire Cooking by Derek Wolf has had a particularly busy week, while Daym Drops is drawing a smaller daily audience than usual. Back in Lagerstrom's comment section, the most prominent request isn't for another restaurant dish. It's for the storage system behind the cooking.
Published on Trari
Where next?
What viewers say
Tweezer tongs really ought to be called twongs.
@anthonygladman6558See it on YouTubeThis might sound boring as heck but I would love to see how you organize your pantry, fridge and cabinets.
@TexasWreckShopSee it on YouTubefor parchment or baking paper, pull out the length you want/need, tear, then scrunch it up into a loose ball before flattening it out again. removes the curl 100%
@kagekisoSee it on YouTube
6 more comments
I’m no chef but we do a lot of home baking including lots of 8” cakes. Precut parchment circles have Ben an absolute game changer.
@Mark_A_WilliamsonSee it on YouTubeI also like 1/8th sheet pans for prep work.
@pakviroti3616See it on YouTubeTweezer tongs are also great for whipping around pasta to emulsify sauces then plating once you’re done.
@SirFilmoreSee it on YouTubeI bought tweezer tongs because they look handy on YouTube. But I find I rarely reach for them. I've used cooking chopsticks for decades and that's what I'm used to.
Also, don't use drier sheets on towels if you want to keep them absorbent@LonKoenigSee it on YouTubeWow, I may be approaching line chef territory. With the exception of the tweezer tongs, I own and regularly use all of these. The pre cut parchment is a life changer. And don't even ask my wife about how many towels I use during a weekend cook.
@shad8103See it on YouTubeI tried to buy rolled parchment paper recently and it took me while to find it. Over here in Germany, parchment paper is almost always sold pre-cut. I use rolled parchment paper on top of my cupboard which spares me the hassle of removing all that grime from the top of my cupboards twice a year. I just toss the parchment paper and roll out the new one.
@HS-wp5vbSee it on YouTube
Public comments from the video's page on YouTube
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The videos drawing views on Brian Lagerstrom right now
- Channel
- Brian Lagerstrom
- Subscribers
- 1,800,000
- Videos published this week
- 1
- Video published
- October 11, 2026
- Video views so far
- 448,783
The numbers
Here is Brian Lagerstrom's week in views, subscribers and active videos.
💡 Test your knowledge
Which restaurant classic features in Brian's "The 15 Minute Steak Dish Everyone Forgot About"?
The recipe description identifies the dish as steak Diane, served with a mushroom-cognac sauce.