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
This week: Gadgets, again!
(If you would like to be on or off of this weekly cooking thread ping-list, please send a private message.)
-JT
I have a couple of containers very much like the celery crisper, but by Lock and Lock. They’re great!
How well I remember Mrs. K’s Toll House Restaurant.... it’s changed hands over the years but that pretty little grey house by the side of the road was always a keeper~
here’s the “new” website:
Well, I am just DROOLING over that canning jar! WOW! I have some really old blue, Ball Jars with Zinc lids. My oldest is from 1920. I just love having that piece of History around me every day.
“My husband receives the Cooks Illustrated email newsletter...”
Christopher Kimball has started a new magazine called, ‘Milk Street Kitchen.’ The premier edition is out this October. He might like that, too!
I am ADDICTED to, ‘Cook’s Country, America’s Test Kitchen’ and watch it nearly every night. :)
And I NEVER slice a tomato unless it’s with a serrated knife. Why bother?
I don’t think I’m on your Ping List. Please add me! Thanks!
I’m going to have to go back there. (I can’t imagine the traffic now, on Colesville Road - haven’t driven there in years ;-)
I think when I was there, they had the dining room decorated in trellis, with ivy all over it. Really lovely.
-JT
I have the Ninja Chopper recommended by Liz. Excellent little chopping device.
Since I start culinary school next week, I’ve been instructed to bring: a chef’s knife, a paring knife, a calculator and a thermometer.
I found a better way to keep celery fresh. Cut off the root end, wash it, and wrap in aluminum foil. A little trick I learned at a cooking class in Tuscany.
I love Tupperware, but it’s taking up too much space in my cupboards.
Love your weekly thread. Seldom post, but I read all the wonderful posts. Thanks for doing it.
I remember getting things in the zinc-topped jars from my aunt; they always had wax melted on top of the contents.
(I’ve added you to the list; and I’ve always loved your sig ;-)
-JT
Before I got the crisper, I did the aluminum foil, too, and it works wonderfully.
Yes, that’s a problem with the T-ware crisper - it does take up a lot of space. Our fridge has been really full lately, and that’s why I haven’t used it again yet.
-JT
My husband says they’ve instructed you to bring your very best friends; but he would add a Thermapen ;-)
Good luck with your class - and tell us all about it!
-JT
I bought a mandolin slicer at WallyWorld two years back, it makes nice, even slices of everything from tomatoes, potatoes and a pea-size chunk out of the nail/end of my right hand ring finger. OW. Man, that thing bled for an hour, thot I’d have to go to the hospital, sat for an hour with my hand in the sink but it FINALLY clotted up. Still hurts when I think of it. Fingers up, dammit! Sheesh...but I still love my slicer!
I just got the instructional book - tiny print, 800 pages long, and mostly about sanitation.
I understand sanitation is a huge part of culinary school but 800 pages??? I’m flunking before I start!
I ended up in the emergency room with a cut from a mandolin. It’s a great device but you have to be so careful. On the Food Network, they slice using a cloth as a protection.
My mandoline was given to me by my then boss, a Korean man, when I was learning Korean cooking. He told me very clearly that it was DANGEROUS! and to be very careful - but I almost lost a finger the first time, too ;-)
You’ve got to use one with a very good guard. But I’m still scared to death of them...
-JT
Where is it? Sounds like a great thing to be addicted to!
Serrated knife...heaven...and then some.
My son got me one of these, and I love it!
Dash Go - Rapid Egg Cooker
https://amzn.com/B00DDXWFY0
I’m also a fan of these Anolon Nouvelle Copper Hard Anodized non stick skillets.
https://amzn.com/B002QB9TPS
And this Waring French Fryer...
https://amzn.com/B005Z4935O
Along with this Frying Oil Filter Funnel Set
https://amzn.com/B0123J1S60
And this 169 ounce Bormioli jar to store the oil in...
https://amzn.com/B0001BMYI4
And this Heavy duty French Fry cutter (Like they use at In and Out Burger)
https://amzn.com/B00IIBB606
It’s probably very redundant, with a lot of ‘liability issues’ behind it. You’ll do great, I’m sure!
-JT
Thank you for adding me. Your tagline ain’t too shabby, either! ;)
I remember Grandma using JUST a wax seal on her jelly jars; it was always a TREAT to get to lick clean, then chew up, that wax seal. Yep. We were too poor for, ‘fancy’ toxic zinc lids back then, LOL!
It doesn’t surprise me that you were badly injured using a mandolin. I hope it wasn’t permanent. We watch cooking shows often. The cloth protection idea is a good one.
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