Surprise! Making perfect blackened salmon is easy. Read the rest
This $7 paring knife feels good in my hand, and unlike my other paring knives it is not lost.
In my home, paring knives disappear almost as frequently as socks and Apple Lightning cables. I was buying really cheap replacements at the dollar store, but they'd pretty much come apart in my dishwasher after a few cycles. This Victorinox will be lost long before it breaks.
I've been trying these silicone dish scrubbers. They work great and don't get disgusting like sponges.
A few weeks ago some internet meme thingery got into my head, and made me throw out all my sponges. Even before I thought they were dirty! I then made the mistake of cleaning some stuff that immediately had me tossing said new sponges out. I was sick of it! I decided to try some reusable, sterilizable silicone scrubbers.
Guess what? They work.
Not absorbent, but most of what I've used sponges for in recent years is the blue or green scrubbing surface. These do that nicely. You can also just boil them in hot water every once in a while to clean them off.
These scrubbers also double as silicone pot-holders, if you need.
4 pack of Silicone Dish Scrubbers via Amazon
Also, because sponge.
Catacomb Culture's Human Skull Bowl is great as Halloween decor, but it's perfect for eating cereal like a savage cannibal all year-round.
I've long wanted some new pots, and this $80 14 pc ceramic cookset was too good a deal to pass up!
Well made and easy to cook on, these turquoise pots and pans match the odd-but-pleasing tiles in my 1983 kitchen perfectly. These three pots will see frequent use, and three pans will likely split between the Vanagon camping set and my house. Cooking tools are always usefuL!
While Greenlife's ceramic "Thermolon" coating is a wonderful cooking surface, I offer no opinion on the cookware's freedom of PFOA, PFAS, lead or cadmium. I did not test for these and trusted the marketing. The coating is easy to clean, however! The pots seem to both conduct and hold heat well, but it aint cast iron. The soft handles are pretty much the same silicone material with I use on my cast iron skillet.
The set also comes in red and in black, but I love my turquoise.
This stand stops my spool of kitchen twine from rolling off the counter.
Years ago I bought a loose spool of kitchen twine. My cat constantly knocks it off the counter. I finally finished that spool, and replaced it with this spool on a stand!
Seriously a spool of thread lasts so long that I want a stand for it. I like to keep it on the counter, and not in a drawer. I do not like it on the floor. I don't like it rolling around.
Thoughtfully, this stand even has a string cutter on top!
I needed kitchen shears, so I might spatchcock a chicken. These do the job nicely.
This fantastic video from America's Test Kitchen has kept me busy. It involves fun uses of cast iron.
I'm eager to try the 500F heated cast iron steak searing method, the chicken was fantastic. I also just like saying spatchcock.
I discovered Alton Brown during the last few seasons of Good Eats, and I was instantly a fan. You’ve got to appreciate someone who can make a good martini. Brown’s Monty Python humor and Bill Nye nerdiness was right up my alley. Since the show ended, he seemed to publicly take off his apron and put on a jacket, acting as host and performer in many popular shows, a podcast, and live road show. But, if you’re like me, and missed Alton behind the stove, then get excited. EveryDayCook feels like his triumphant return as a cook.
The book’s a welcome evolution from what Brown did with Good Eats. While you won’t find yeast puppets, you will find his familiar humor and meticulous attention to detail. Each recipe is broken down with Brown explaining how to prepare the dish in a simple and clear way. It’s very apparent that this was a personal project for him, and that he had a hand in every aspect of the book, even the photography.
Each and every picture in the book was taken using an iPhone. A 6s Plus to be specific. Why? Because he uses an iPhone. But then, because he’s Alton freaking Brown he takes it a step further, and uses a top-down perspective for all of the photos. Now for non-photographers out there, just know, this is an incredibly difficult angle to shoot at. There are lighting issues, shadows can be a nightmare, you’re left wondering what kind of masochist would do this? Read the rest
ChefSteps Joule sous vide eliminates all the niggling inconveniences of other models and turns sous vide into a really useful, everyday technique. I've been cooking with it for months now, and I'm in love.
Sous vide cooking is a method of bringing the foodstuffs you want to eat up to their cooked temperature in a gentle bath of heated water. The protein changes are more predictable, flavors far bolder and less cooked out, textures not destroyed by high heat. I love the results sous vide produces but even the best of last years circulators kept it as an every-so-often technique.
The containers I found I had to use to match up with the depth, clips and mounting hardware of most units was a total pain in the butt. Over time I settled on using an igloo cooler with the then favorite circulator. It was larger than I wanted to keep in my kitchen, and needed more water than a California felt great about for making a few steaks. Sure, I could recycle the water but it just never felt like something I could do every day.
Here is what is so great about Joule: it has a magnet in its bottom instead of using a mounting clip. Even the best mounting hardware doesn't compare to this. If you have any pots that a magnet will stick to, you can sous vide in them. The Joule also runs with much less water than other units I've tried. You do not have to fill the pot up to where the exhaust hole in the unit is. Read the rest
Xeni got me addicted to making my own kraut. Life has me addicted to specialized kitchen tools. Combine the two and I've decided I just love this cabbage slicer/shredder.
The strong handled, wide stainless steel bladed tool easily converts a cabbage into kraut size slivers. Perfect for mashing and smashing in your kraut jar. Gone are the careful slicing and cutting down of a cabbage with my chef's knife. This feels a lot safer!
Cleaning is as easy as rinsing the blade off and lightly wiping it down. The tool is also dishwasher safe.
If you like making kraut, this shredder is a cheap and easy way to cut down the cabbage.
I am amazed at how well this simple, silly tube of silicone works. Simply crack the outer layers of skin on a clove of garlic, pop it into the cylinder of silicone and roll. The skin comes right off. My hands don't smell of garlic.
Rinse this off in the sink, set it aside to dry and it is ready for next time. One of the most useful, overlooked $6 kitchen tools I've got!
About a year ago my family started replacing plastic leftover containers with pyrex containers and we have been really happy with them. Read the rest
Using a whisk makes for better beaten eggs, hot chocolate, and the list goes on. I avoided using my wire whisks because the cleaning was always a bit more trouble than I cared for. Having been introduced to the kitchen wonder that is silicone, I am now happily whisking away.
For $13 lucky dollars this simple set of 4 whisks, 2 larger and 2 smaller, can not be beat. They simple rinse off under hot water. If I've used them on something more sticky, they don't take much effort to clean. They also successfully come clean in the dishwasher's utensil tray, my wire whisks do not.