Alright KKF, you people have so much experience and knowledge, how's about a thread for all those little (or big) things that just take the kitchen experience up a notch? In another thread the value of bench scrapers and even hands free soap dispensers was brought up and I thought it was good stuff.
So what ya got?
I'll start with:
- Deli containers: These things are freaking awesome and I wish I would've bought them 30 years ago!!! For me, they were a real game changer. I purged soooooo much crap after I got used to having these guys around. Yeah, I still have some different styles, shapes and sizes of storage containers but deli containers probably carry 90% of the load these days. From thumb tacks to the grandkid's crayons to mise en place to freezing red sauce, these things do it all. The only brand I've ever tried is DuraHome (I get the multi-size packs) and am quite pleased. I've had people scoff at my adoration of them because they are plastic but I can tell ya, for me, they have massively reduced my plastic usage. I don't use nearly the number of bags and plastic wrap I used to. I love 'em and our fridge always has some in there with some kind of leftovers and the freezer houses several of them full of soups, stock, etc. All the lids fit, they stack no matter the depth, just so much nicer.
- The Earlywood Large Flat Saute Spatula. I use the hell out of mine. It took me a while to get into a groove with mine but before long I found myself reaching for it over and over and now it is a freakin' staple tool. You can use both ends for different tasks but truth be told, I primarily just use the spatula end but I use it a lot! As the name implies, a great saute tool that's light, handy, and effective. whether it's just stirring ingredients to scraping pans it covers the tasks well. From smearing butter on French bread loaves to pan sauces, this tool can do it. This along with a fish spatula and tongs are my most used utensils.
- Mind your berries! If you're like me, you like berries and often find yourself buying them in the grocery store. And all too often they start to go bad pretty quickly. Well, when you get home from the store, dump them into some cold water and add a tablespoon or so of distilled white vinegar, swish them around, and let them sit for 30-60seconds. Then give them a good rinse in cold water. The vinegar helps kill surface mold and really does prolong the life of them. Let them dry thoroughly and put them in, say a deli container, with a folded paper towel in the bottom and on top and you'll get more life out of them. And no, they won't taste like vinegar. If you find you're not using them fast enough, toss them in the freezer. Great for making quick compotes or sauces.
Again, what ya got KKF? Tools to techniques, what are those tips that are cool to know?
So what ya got?
I'll start with:
- Deli containers: These things are freaking awesome and I wish I would've bought them 30 years ago!!! For me, they were a real game changer. I purged soooooo much crap after I got used to having these guys around. Yeah, I still have some different styles, shapes and sizes of storage containers but deli containers probably carry 90% of the load these days. From thumb tacks to the grandkid's crayons to mise en place to freezing red sauce, these things do it all. The only brand I've ever tried is DuraHome (I get the multi-size packs) and am quite pleased. I've had people scoff at my adoration of them because they are plastic but I can tell ya, for me, they have massively reduced my plastic usage. I don't use nearly the number of bags and plastic wrap I used to. I love 'em and our fridge always has some in there with some kind of leftovers and the freezer houses several of them full of soups, stock, etc. All the lids fit, they stack no matter the depth, just so much nicer.
- The Earlywood Large Flat Saute Spatula. I use the hell out of mine. It took me a while to get into a groove with mine but before long I found myself reaching for it over and over and now it is a freakin' staple tool. You can use both ends for different tasks but truth be told, I primarily just use the spatula end but I use it a lot! As the name implies, a great saute tool that's light, handy, and effective. whether it's just stirring ingredients to scraping pans it covers the tasks well. From smearing butter on French bread loaves to pan sauces, this tool can do it. This along with a fish spatula and tongs are my most used utensils.
- Mind your berries! If you're like me, you like berries and often find yourself buying them in the grocery store. And all too often they start to go bad pretty quickly. Well, when you get home from the store, dump them into some cold water and add a tablespoon or so of distilled white vinegar, swish them around, and let them sit for 30-60seconds. Then give them a good rinse in cold water. The vinegar helps kill surface mold and really does prolong the life of them. Let them dry thoroughly and put them in, say a deli container, with a folded paper towel in the bottom and on top and you'll get more life out of them. And no, they won't taste like vinegar. If you find you're not using them fast enough, toss them in the freezer. Great for making quick compotes or sauces.
Again, what ya got KKF? Tools to techniques, what are those tips that are cool to know?
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