For those of you that cook for a living and make use of these squeeze bottles at work, what do you typically keep in them? Do you only use them at the end when you are plating a dish, as much for decoration as for flavor?
It was sort of a silly question, I just wondered if they are used in many kitchens, or really only in fine dining establishments for decorating plates. I can certainly see how they would be useful.
...a convenient delivery vessel.
So does anyone know where do to get those bottles ? The tops are very different then normal squeeze tops. Check out the Spain show and you will see what I mean
squeeze bottles are how i apply water to my stones as im sharpening knives FWIW. i find its just easier to control how much water you want on your stone that way.
also, i hate having to refill squeeze bottles in the middle of a shift! thats the only downside of using them. so i try and keep back ups.
Disposable piping bags I find is the best way to fill squeeze bottles, especially for thicker things ( aioli, purées etc)squeeze bottles are how i apply water to my stones as im sharpening knives FWIW. i find its just easier to control how much water you want on your stone that way.
also, i hate having to refill squeeze bottles in the middle of a shift! thats the only downside of using them. so i try and keep back ups.
my place doesnt have sriracha on the menu. but i meant i go through alot of sriracha bottles at the house ha ha.i live in a house with 3 other restuarant employees, and combined we easily knock a few bottles a month.Labor of love, we buy the stuff by the case at my place
Disposable piping bags I find is the best way to fill squeeze bottles, especially for thicker things ( aioli, purées etc)
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