Posted on 08/31/2016 4:32:52 PM PDT by Jamestown1630
A while back, someone asked if we had ever done a thread on kitchen gadgets; and I got to thinking that maybe it was time to do another one.
First, one of the most useful items I've ever found for slicing home-made loaves of bread in nice, even slices: the Mountain Woods Fiddle Bow Bread Knife. I found mine at the thrift store, but you can still get them on Amazon. The blade remains very sharp, and my husband also likes it for getting thick slices from big tomatoes. Note that they come in right- or left-handed styles, and choose accordingly:
Another item I found in the thrift store, and which you may have to find on Ebay or Etsy now, is a vintage Tupperware celery crisper. I'm no scientist, so I can't say exactly how this works, but when moisture precipitates out of the celery, it falls through the perforated false bottom and collects there. The celery stays high and dry, and doesn't go limp and brown. I guess it just keeps the moisture away, and the airtight container keeps air out. I'm honestly not sure if you're actually supposed to drain it out now and then; but I didn't think of doing that the one time I've used this so far, and several weeks later my celery was still as crisp as new. My guess is that you do drain it, and the next time I use it, I'll do that:
Since the 1930s there has been a little restaurant in Silver Spring, Maryland called 'Mrs. K's Toll House'. I first ate there for a friend's bridesmaid luncheon in the early 1980s; and that was also the first time I experienced 'spiralized vegetables'. The salad they served consisted of several spiralized vegetables in bowls on a sort of 'tree' server, which also held little bowls of various dressings. I thought it was such an inviting way to get refreshing, raw veggies down one, including some that may not have been tried before - I think they actually had spiralized Daikon, even back then, and Mrs. K's was ahead of her time.
My husband receives the Cooks Illustrated email newsletter, and a while back they featured the Paderno Spiral Vegetable Slicer. Being both a gadget-guy and a veggie guy he had to have it, and is very pleased with it. It has three different blades, for ribbons and strings, and four suction cups to hold the machine solidly while you work. If you're into the 'sprial veggie fad', you'll like this a lot, There are several versions, depending on how many different 'cuts' you want to be able to do:
https://www.amazon.com/Paderno-World-Cuisine-A4982799-Tri-Blade/dp/B0007Y9WHQ
Lastly, something I bought just because it's pretty. I think I've mentioned before that I have a 'fetish' for pretty/clever containers of any kind, and I fell in love with these vintage reproduction Kilner canning jars. They come in several sizes, and can be used for actual canning, refrigerator pickling, or just holding staples on your counter in an attractive way:
-JT
Thanks so much for the details. I’ll share with husband. He’s been wanting a good knife sharpener.
-JT
While I’m solidly with you on the serrated knife for tomatoes (and sandwiches), DH insists his VERY SHARP triangle chef’s knife is the way to go. He does well with it, I have to admit.
Can’t wait to hear about your adventures in culinary school.
Martha Stewart told us that before she went to jail for doing much less than Shillary did.
Thanks for the reminder!
They are preparing you to be certified in food safety to pass the Health Department requirements .
Anyone who works in any commercial, industrial, restaurant, or food trades needs to be aware of contamination/cross-contamination concerns.
A certain number of violations they give you a warning, a reocurance or ignoring violations will get you closed down immediately. Don't ask m how I know ..!!
The State Health Dept. certification is no cake walk; it costs your employer $250.oo everytime you take the test.
Any operating food service facility is required to have at least one Health Dept.certified employee on duty whenever they are dispensing food, at all times .
The suggestion of an instant read thermometer, "THERMOPEN"(%98.) is almost a requirement ( That's what the Health Dept. inspectors use !!)
One of my favorite kitchen tools is my tomato knife. Love it! And it’s made in the USA.
http://madeinusaforever.com/toslmainusab.html
Very nice little serrated knife!
You’re welcome, it’s the best I’ve ever seen.
Around here ,Cooks Country and Americas Test Kitchen is on at 12:00AM (EST) and repeated at 2:30AM on PBS3.
What is perplexing is Sundays at 2:00PM (EST) when its on PBS, and PBS#3, and PBS Radio, and I end up running to each to copy/follow whichever has the most new information.
PBS #3 is called PBS "Create" Channel.
So did I!
Mandolin and TV don't do well together. Major stupid on my part!
That one looks nice and sturdy, Liz. Who makes it?
-JT
The Ninja is a monster for margaritas when the cooking is done.
Beats hammers a tongs I guess
Love that show and never see it any more
Well, we don’t all have your talents, haven’t learned to make-do on submarines, and sometimes require a little implementation ;-)
“Gonna give up the recipe?”
There was no secret to our steaks. We ordered high quality Prime Aged Beef from a company back East and I flame broiled it. ;-)
The Lobster Thermidor was equally simple. Fresh lobster tails, butterflied and steamed to order in this robust little pressure steamer that looked like a miniature torpedo tube, then served with some really good drawn butter.
I hand rubbed the prime rib with cracked black pepper and a little sea salt before roasting. The baked potatoes were scrubbed, rubbed with olive oil and a little parmesan cheese.
Learning to make hollandaise sauce (for Sunday Brunch) by the two gallon batch without having the egg yolks and butter separate was the hardest part.
The best part was that we had the nicest and most beautiful waitresses in all of Orange County.
The secret was in good ingredients, and practiced knowledge. That’s all cooking is, whether it’s the little Granny in her farm kitchen, or the most acclaimed Chef.
As a wise man once said in a very different context, “The rest is commentary, now go and study.” ;-)
-JT
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