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
I can't understand now, how I got along for so long without one.
You do know he sold out to Conde-Nast, iirc, and then they replaced him at CC/ATK?
I love those vintage jars!
Will have to look them the next time I hit up BB&B.
Famous last words before she calls for her husband to get the first aid kit.
It was edited for blood, but left in for both drama and consequences, probably.
I got an OXO V-Slicer, and always use the guard. Didn't stop me from nicking myself reassembling it after cleaning, though. I'm going with a more traditional mandolin when it's time to replace it.
My right thumb is a about 3/8ths of an inch shorter than my left, thanks to a Hobart Slicer at the restaurant I worked at before the Reuben E. Lee.
I was head chef (at age 18) of the Hamburger Hamlet in Costa Mesa, CA, where we had a nine page menu in fine print, and a chefs line with seven chef stations, and on busy nights, seven chefs. (Broiler, fryer, grill, sauté/breakfast, sandwich, salad and dessert.)
I didn’t even realize I had a problem until the white onions I was slicing up turned red.
*** Google pig pickin cake, it’s delightful.. ***
In Central Tx, with the addition of pecans, they call that Easter Cake.
Love the scalloped potatoes the thing puts out, I get a box of Betty Crocker's and add a couple fresh sliced taters so it makes enough to last a couple days. The sliced tomatoes it gives are the bomb as well, I'm a perfectionist but can't get the consistent thickness of slices even with a razor-edged knife! Not that I'd measure them, mind you--but I can tell... ;)
I used to cater and we had wusthof and henkels knives for the company. I liked the 8 inch chef’s knife. However my personal preference is Old Hickory. We received a set for a wedding present 38 years ago and they are still in excellent condition. Being carbon steel they require extra care but they sharpen like a razor and hold the edge really well. I am a fanatic about my knives. lol They are for kitchen use, for food only, and must be washed, dried, oiled, and put away immediately after use. Don’t let me catch someone opening a box with one!!! I expect my knives will pass on to a family member when I die. I hope whoever gets them takes care of them! lol https://ontarioknife.com/cutlery/old-hickory
You can still get an injector razor and blades from Amazon also.
He loves to chop and slice! He can do better/faster/safer by hand than a mandolin. He does a lot of that sort of food prep.
Actually, it’s awesome to watch him sharpen the knives with the diamond sharpener. Snick, snick, snick and it’s done. If he’s really out for fun, he finishes it with a stone. I’m spoiled: all our knives are very sharp. I suck at knife sharpening.
It’s an awful device but produces beautiful things. When they use it at top speed as they do on Chopped, I absolutely CRINGE!
I lived at Hamburger Hamlet on the Sunset Strip as a kid and remember the menus. I thought I was so sophisticated!
I make bread every week with my Kitchen Aid and the dough hook. Given my strength, I could never knead it as well as that great machine.
I do think my bowl is a little small. I’ve seen more recent models where the bowl is slightly larger and has a pour spout.
Kimball started advertising on Facebook and my! Did he get some negative feedback.
Yes, I understand that. But I always laugh at the insanity of regulations. I’ve often told the story of my husband’s private club that on Thanksgiving Day were surprised by the health inspectors. They espied two turkeys on a board waiting to be carved and made the chef throw it out for no good reason. The chef cried.
And being a NYer, I’m well aware of C ratings on windows!
I was never able to make a decent loaf of bread until I got mine.
You need a lot of muscle to knead all that flour to the blistered consistency called for. No wonder professional bakers in France look so big!
Another gadget: that razor-like device used to cut the tops of sourdough loaves.
I’m convinced you can buy *anything* on Amazon.
Just for fun, I looked up ‘casket’:
I don’t have the strength to knead bread either.
Can’t grate cheese anymore.
I use the food processor or grater attachment on the mixer, but usually I just pay an extra dollar or two for pregrated cheese.
I buy good pre-grated cheese. I didn’t know there was a grater attachment. What I want is the pasta attachment.
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