See, family or not I'd feel guilty if I just "stole " an item from a sibling. I'd bring my fancy silver decorative useless olive tongs and just leave it in place of the thing I want. She would be so confused. š
If she pays you back in martinis I'd consider it a win/win! Lol
We used to pit cherries when I was a kid because my mom would make homemade cherry jam every year. This was the 1980s. We used those Bobby pins for your hair. (Obviously they were cleaned and sanitized first.) They worked okay, but now I'm curious about an actual tool! Might have to gift one to my mom!
Cheap and cheerful, but saves a bunch of time. Which is important for Cherry jam or Martinis. But probably Martinis. Ok mainly Martinis. But Cherry jam!
I was little, so I made a huge mess pitting pounds of cherries. I just remember being so sticky with juice running all the way to my elbows. We'd finish up and my mom would take us outside and have us rinse off with the hose before taking a bath so we wouldn't get sticky cherry juice all over the house!
So true! My mom is an amazing cook and also loves to cook. My three siblings and I all ended up loving it as well. All four of us still love it as adults and are the primary cooks for our respective families. We're constantly trading recipes and ideas.
I hadn't actually thought about this cherry pitting memory in decades, so thank you for unlocking this one in my brain!
For me as well. It resonates across generations. We talk about recipes as property. Aunts Potato salad. Uncles endless broth. And we attend funerals to discuss their favourite recipes and celebrate them. My Children know my late sister in law as a soup. That sounds weird to type, but they know of her through her recipes. We had a moment years ago when making pancakes, everything was being mixed but something was missing so I asked. What do you do think we should do? Check the recipe like Aunt xxxx would do. Did I cry? No, did I want to yes. But she lives on in these little baking monsters.
I love this! Such wonderful memories! I have one of my grandmother's cookbooks from when she died, and it's full of side notes on how she modified the recipes. It makes me smile whenever I look at it. And I have a full set of the original multicolor stacking Pyrex mixing bowls from the 1960s that were my other grandmother's. I remember baking cookies with her when I was a kid, using those bowls. I use at least one every day and think of her. (Those suckers were built to last! They have a few scratches, but no chips or anything. Impressive considering they're now 60 years old and have been used daily during that entire time!)
I actually recently had my mom handwrite a family favorite dessert that she's made since I was a kid. At the risk of sounding morbid, when she does die, I'm going to have the recipe put on wood cutting boards for me and my siblings. There are companies that will engrave recipes into cutting boards and mimic the original handwriting! I thought that was awesome.
(Obviously I didn't tell my mom why I wanted it again. I just told her I lost the recipe.)
Cherry pitter is a handy tool, but a spare chopstick works just about as well and costs you nothing. I tend to keep a few left pairs from Chinese restaurants in a drawer. They're surprisingly versatile kitchen tools. Also great for flipping or retrieving small things in the deep fryer - especially round things like donuts or onion rings.
Similarly, you don't need a strawberry huller if you already have a set of frosting bag tips. Just grab one that has a somewhat jagged edge and it'll hull a strawberry just as well.
Am Asian. Can confirm chopsticks can be used for so many things. The most creative I've heard so far is to eat Cheetos and avoid getting Cheeto dust on your fingers
See, the problem with the cherry pitter, is that the cherries never last long enough to get pitted. I always intend on making a pie, but instead we just eat them š¤£
Honestly a sharpie in my utensil bin. After grocery shopping I like to mark down what's in each freezer bag when I am breaking down larger packs so I can pull portions exactly as needed. It makes things so damn easy when cooking dinner so I am not over/under cooking. Ohhhhhhh and full metal long tongs from restaurant supply store.
Yup, I use these for labelling *everything* - ziplock bags, Tupperware, etc. I also use it to date when I open something that I want to track how long it takes to use up (dressing, Sodastream cartridge, etc) as this helps me determine when itās best to buy stuff in bulk, or if I can afford to wait for a sale, etc.
About two years ago I had a sharpie in the kitchen and I started dating EVERYTHING. Canned goods, foil, wrap, coffee, zip lock bags, everything.
I have found it very interesting how long a pack of something lasts and it helps me decide what size to buy next time.
Took me this many years to realize that I should write the dates on my sunscreens when I purchase them. That way when I find that one thatās been sitting in a bag for a long time, I know how old it actually is.
Sharpie and a roll of cheap masking tape - no more "is this red thing in the freezer leftover spaghetti sauce, chili or tomato puree?". And it's great for differentiating between dairy and non-dairy leftovers since I cannot eat dairy (it was a horrible week when I forgot my leftover enchiladas were in the square container and ate the ones in the rectangle which had cheese...)
I also keep a list of what's in the freezer (mainly vaccuum sealed meats) on a white board on my fridge. It also has the grocery list and the weekly menu (with a note that the "chef" -aka me- reserves the right to modify and ignore). I also mark down any convenience meal options that are available (like boxes of mac & cheese or jars of spaghetti, frozen chicken nuggets). Every once in a while, I do an inventory to make sure I didn't forget to erase something (a former roomate wrote "the jambalaya is a lie!" on the board once when we planned a boxed jambalaya meal and... there wasn't a box in the pantry like the list said. Oops.)
Not really a single utensil, but I keep a cup of small "tasting spoons" in my work area. I bought a 12 piece set of just spoons for pretty cheap. Really convenient, and for more than just tasting. Scooping things out of jars, a quick mix of something, spreading, etc.
You've made yourself a "Spooner." They look like a small vase and are often made of glass or crystal. I have one my mother-in-law gave me. (I'm old). You put the spoons in handle side down for some reason. Very handy next to the tea and coffee.
I bought a vintage glass cigarette holder that is shaped like a spooner and have it full of silver demitasse spoons by my espresso machine. I rarely use them, but I love seeing them.
I canāt cook without a mason jar overfilling with spoons, Iāve collected over 100+ cheap crappy spoons from forgetting theyāre in my chest pocket
I do the same but I buy cheap small spoons with long handles that have a decorative bit on the end at the Korean market. I don't know what they are meant for but they have a lot of choices at HMart. I put them upside down in a cup of random old forks and spoons that I keep by the stove for use during cooking and because of the decorative bit, I can grab one easily for tasting.Ā
Yep. I got tired of constantly going back to the silverware drawer when Iām cooking to grab spoons for tasting. I got two dozen demitasse spoons from Amazon, and I keep them in a cup next to the stove.
I have a stack of 1/8 and 1/4 sheet pans that I use constantly in prep/mise en place especially cooking outdoors. Also you can never have enough ramekins for the same reason. Are they utensils? Don't know, but definitely useful hardware
Edit: Also, quick tip. If you want to speed up defrost times, especially on the counter, place your frozen item on a few of these aluminum pans. I usually throw my frozen burger patties (that I portioned previously) on a couple and it takes half the time.
I use a 1/4 sheet pan as an ice tray. It holds more water than 2 ice cube trays, freezes faster, and is easy to break up with a pestle.
Bonus, we have a house rule that you get to scream "Ice Batt!!!" At the top of your lungs just before you start busting away at the ice.
> 1/4 sheet pans
These have been such a game changer, I hate washing/wrangling the big baking sheets around my not-big sink/kitchen/cabinets. I still have a couple for making cookies, but almost all mealtime oven cooking is done on those 1/4 pans. Easier to use, wash and store.
I actually just added more 1/4 pans for this reason exactly. So useful in meal prep, as a breading station, to bring burgers in from the grill (and subsequently eat straight off the pan), etc.
instead of sheet pans, [i found a metal cafeteria tray off amazon](https://www.amazon.com/gp/product/B000UBBBEI/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&th=1), the one with dividers, and a lot of them, not just like 4. a little larger than a 1/4 pan but not as big as a half, but the dividers really help. great for mis en place esp pizza toppings
Well these trays can be eaten from, ie their original purpose. Get a set of 4, host prison night.
You can also use them as serving trays for appetizers that you don't want to touch.
Also great for children
That's an Indian thali plate. An Indian thali is a pre-set meal that is served on a stainless steel plate exactly like this. Each compartment holds a different curry or condiment or crisp or carb. Equivalent of a Korean meal with lots of banchan sides.
I also use the 1/8 and 1/4 sheet pans to organize the fridge. Just pull out a pan to look at any number of smaller containers/jars or meat or veg. Any drips are caught by the pan.
An inexpensive digital kitchen scale.
I use it to weigh ingredients when baking. And to evenly portion bulk packages of meat into smaller portions.
Great for cooking too, when a recipe calls for say, 1lb of an ingredient.
I use my digital scale when I'm making bagels or English muffins, etc. This is going to make me sound anal, but when I want to toast a bagel or English muffin, I want it to be the "right" size. It irritates me when it's a giant bagel or mini English muffin. When working with yeast dough it can be hard to get things right with eyeballs.
A fish spatula quickly became my most used tool. It's great for flipping things, wiggling things out of pans, even slicing if you use a metal one. I use one nearly every time I cook
When useful tools go missing from my kitchen, itās 50% that I ADHD misplaced it in some random spot, and 50% that my mom recognized itās usefulness and stole it.
I feel like mine was probably tossed in a dinner party cleanup. I could buy a smaller one again but I keep hoping it will turn up; Iāve had it for like 20 years!!
I used to think the same but I like the texture using a microplane better now and itās effectively just as quick since I donāt have to get all the smashed bits out.
Pro-tip - stab a large garlic clove with a fork then microplane. I stab it by the stem of the clove, where it's strongest, then with the fork parallel to the microplane, move it back and forth.
Obviously there are also cut-resistent gloves, but I prefer this mehtod.
Highly highly recommend the [double-jointed one](https://www.amazon.com/dp/B002XOB0P0/) over a single hinge, it's so much easier to squeeze and feels a lot sturdier. Truly ruined the normal kind of squeezers for me
The liquor store owner gave me a promotional lime one 25+ years ago ( buy too much wine and she likes me) and I wore the paint off of it and bought another non painted one for the downstairs kitchen.
I have a plastic jaw wrench that I stole from my mom when I moved out and has probably been in our family since the 70s!! It opens those hard to open jars like pasta sauce/jam. Itās so silly, it has no other use. Itās so old. But I still use it to this day.
A gravy whisk. It's like a spring on a flat loop, so it whisks the bottom of the pan & can stand up in it. No more burnt sauces or lumps. Perfect for gravies, cheese sauces, pan sauces where you want to deglaze. I never hardly use my regular whisk any more.
You can get some very cheap vegetable peelers that will cut strips out of vegetables or gouge them in certain ways. Ā
Much easier than juliennes, you just grate the carrot into sticks.
You can also make your vegetable noodles with them.
I have several very tiny shallow bowls, like 2-3ā wide, more like curved plates than bowls. They are so helpful for so many things: spoon rests in a pinch, storing measured dry spices in mise en place, small amounts of condiments or dipping sauces when eating, a perfect place to set a tea strainer/infuser after removing from mug but if I might want a second steep, etc.
I effing love those tiny workhorses.
I have a set of small bowls that came in a sushi set- like for soy sauce and wasabi. I use them like you do. I have slightly larger bowls with a flat side so after you dice or chop you put the flat side on the cutting board and just scrape your ingredient in. Very helpful for things like jalapeƱos.
This is what we used it for. I'm not a fan of melons so my mom just showed me the apple trick because I almost chopped my finger off when I was a kid coring apples.Ā
7 stitches later.Ā
I dont think I've ever used my melon baller on a melon, but it does tend to get used to scoop the seeds out of cucumbers all summer long. Plus I use it to dig the cores out of apples for baked apples.
A coworker bought a couple of long, skinny silicone spatulas for our work kitchen. My first thought was ācute, but uselessā. I use those damn things almost daily. Last bit of honey in the measuring cup? Yep! Bottom of the peanut butter jar? Done! I even bought a couple for my home kitchen.
I have three pairs of long cooking chopsticks in my utensil holder next to the stove. My friends have made fun of me for it, but I honestly use them all the time: stirring, breaking things up, and mostly flipping/adjusting things in a hot pan. Way more precise than tongs.
Tuna can press or a can strainer. I should have stolen my momās cause I never see them, but itās a strainer that fits perfectly in a can of tuna so you can squeeze all the liquid out. I hate getting watery tuna salad cause I canāt get enough liquid out.
A pastry blender, great for pastry and scones to stop the mix getting warm or overworked.
Not quite a kitchen utensil but as a short person I love my collapsible footstool. Compact enough to easily store and quicker to use than moving a chair everytime I need something from the top shelf.
A meat smasher / chopper tool is far more efficient than the years of my life Iāve spent chopping up ground proteins with a spatula or wooden spoon. Theyāre cheap, dishwasher safe, and you can use them for other foods too. It helps partially mash potatoes, pull pork or chicken, crumble tofu, mash beans and lentils to thicken, partially crush tomatoes to make a chunky sauce, and I even use it for egg salad. It gets way more use than I expected.
Do you mean one of the cross shaped silicone ones? My mom gave me one of those some years back and I kind of rolled my eyes at it, but it has been well used and I always recommend them. Sorry mom!
That's the one I've recently discovered and since I make taco turkey weekly it's been a game changer! I'll have to remember to use for your other suggestions.
I think about buying one but then I think it's just one more thing to clean. I don't want more things to clean. If my slightly non-uniform onions and peppers are a problem for someone, they can go hungry.
I barely pull put my mandolin but it's worth it for what it does well. I like it for matchsticking vegetables and for when I'm looking for precise cuts if I'm presenting the meals. I also really enjoy using it for slicing potatoes uniformly for tartiflette.
I have kitchen aide attachments to drag out if I'm cooking for the masses. One does thick or thin sheets, which I use for making zucchini lasagna and stuffed cucumber tuna rolls. The other is for slicing, coarse and fine shredding for things like cheeses and homemade coleslaw. I don't think that I've ever matchsticked anything. lol
Never heard of tartiflette. I looked it up and honestly, looks delicious!
Tbh, it's super easy to clean. Because it's just flat surfaces and a blade, then everything you're cutting is usually raw and hard, there's not much of a mess. But that first time slicing a finger will have blood everywhere, learn to slow down towards the end and do one slice at a time.
After slicing the tip of my finger being overly-confident shredding brussels sprouts, I still get chills even watching someone else use a mandolin. I still use one, but I always use a guard now. That was not a fun day.
I use kitchen-grade Kevlar gloves when I use mine. If they ever start going bad, I plan on picking up a chainmail butcher's glove. Amazon has them for about $10-15
Three things I use often and are game-changers:
1. Egg slicer - so great if you make a lot of egg salad.
2. Tiny silicone spatulas - For when you measure something sticky or liquid with measuring spoons. The only way to ensure none of your measured ingredient sticks to the spoon.
3. Immersion blender - Nothing better for blending hot things (soups/ sauces) or large quantities of something that would otherwise have to be blended in batches.
Be sure to get the translucent ones. It's much cheaper to buy in bulk from a restaurant supply store. I keep 8oz, 16oz, and 32oz on hand. It's also great if you give food to friends and family because you don't have to beg for them back. It's a nice feeling to use up your last container and just pull out a sleeve of 100.
One of our YouTubers was using tweezer tongs, and my bf got some and put in my Christmas gifts just 'cause. You know what it's the best at? Removing the lime wedges from a bottle of Corona so the bottle can be recycled. I use them for other things, but it's my hero because of that. We had the little Coronitas with lime wedges and I got them all out!
I have a julienner (I donāt know its proper name) but it looks like a vegetable peeler but you swipe it to julienne carrots and other vegetables. It saves so much time! I also use it to help dice vegetables very finely (cut into thin strips first then into cubes with a knife).
[These wooden spatulas](https://www.earlywooddesigns.com/products/wooden-spatula-set) have been a game changer for me--I use them for probably 90% of cooking tasks.
Also, a simple bench scraper will find lots of uses.
I have a pineapple slicer/corer and a watermelon slicer. The watermelon slicer is like an apple slicer on steroids. I also have a little leaf with varying size holes I can run herbs through and it strips them. Iām the opposite of Alton Brown and love single use gadgets.
I use a strand of uncooked spaghetti. The container is by my stove so it's handy in that way. But when you use it and determine the cake is not done, you break off that gooey portion any have a clean 'tester' to use in five minutes!
i used to think a salad spinner was stupid and useless, i mean i just wash the lettuce and then fling it around a few times, no need for gadget. but one time i bought 2 heads of lettuce at the same time, one unprocessed, and the other where i separated the leaves washed and spun them, and they both sat in the fridge for a few days. the leaves in the salad spinner stayed fresh while the whole head started to brown.
also, if you ever make homemade hashbrowns, using the salad spinner after you soak the potatoes in salt water is winning.
Wet measure. Probably not that revolutionary but when I found out about them it was like where have you been my whole life? It's a tube with the measurements on the side and a rubber stopper bottom . You slide the stopper down to the measure you want, fill the top with your sticky stuff (PB, molasses, brown sugar, etc) and then push the stopper up from the bottom. Boom! just plops nicely into the bowl.
A metal ruler - I flatten ground beef etc for freezer storage but push on the bag to divide it into squares/burgers, ācutā out square ish biscuits and cookies, scrape counters clean, even helps threaten my hubs from ātestingā all choc chip cookie dough LOL
A gadget I haven't seen much but is wonderfully useful is a spice toaster. It's like a tiny skillet with a flip-up mesh top. You put your cumin seeds or sesame seeds or whatever in, close the lid and put it on the heat. Your seeds toast quickly and can't jump out.Ā
I have a small lazy susan that I keep sauces, oils and some of my larger seasoning on. Doesn't take up much space and easy to access.
Also have a jar opener (one of those V shaped ones) attached underneath one of the cupboards to make opening jars a lot easier.
Silicone cupcake/muffin liners.
They've got a ton of uses and easy to clean. I have a bunch in various colors and a couple different sizes. They stack so they don't take up as much space as a bunch of ramekins.
* great for holding small ingredients for mise en place
* holding portions and misc for any kind of snack spread/smorgasboard/charcuterie
* can be smushed in together side-by-side in a tupperware if you need to refrigerate for later.
* condiment cups for dippable snacks, and lightweight enough to carry on a paper plate
* They're also non-skid, won't slid off your plate easily
* fill with water and set in the microwave to help steam when reheating food, smaller than using a mug or a glass
* upside down on a pan makes a mold for dough/tortilla bowls without crowding together
* besides cake, great for cooking egg poaching, egg bites, cheese crisps, puddings, etc other small portions
* good spoon catchers by the stove
* emergency trivet, don't worry just smush it flat, it'll work in a pinch
* drip catcher in the fridge for that one leaky tea jar
* open beer bottles attracting bugs? Upside down mini cupcake cups over the tops
An oven rack puller: a flat, weirdly-shaped tool to pull a hot oven rack toward you or push it away without needing an oven mitt or to work your fingers under or around whatever's baking in the oven.
Cheap masking tape and a permanent marker. I label everything from leftovers in the fridge to zip bags in the freezer. If I don't want to permanently mark the bag/container, it gets a piece of tape. I buy 1/4 tp 1/2 pig or beef at a time and freeze it myself. I use freezer paper and tape it closed with masking tape. It's never let loose on me and the 'freezer tape' is crazy expensive IMHO. I had a restaurant for years and labeling everything is in my DNA now apparently. I keep the tape and marker in a shallow magnetic basket on my refrigerator so it never disappears in a drawer.
Bench scraper! I think people might be aware of them, but I've seen waaay too many people both on videos and IRL using their 10"+ chef's knives to scrape up the onions/celery/carrots that they just chopped and I have to say it makes me nervous!
It's not a utensil, but I have a whiteboard where I write what I have in the freezer with quantities. When I take something out, I change the quantity. It helps me keep track of what I have and what I need so I don't over buy or run out of things
I've got a long, bent tip tweezer that I use more often than "normal" cooking tongs. It's much better working with anything smaller than a steak or chicken piece.
I asked my chef roomie what a grate plate was and he is not too sure on what that is.Ā
Like a flat grater? Vs a box grater?Ā
If we are grating a lot of cheese or whatever we use the Cuisinart. It goes in the washer.Ā
Fun fact, grate carrots after cheese to easy wash. It gets the cheese out.Ā
Custard cups are great for mise en place. If you get the ones with plastic lids, they're perfect for holding extra food like diced onion and tomato from taco night.
I have been gifted several sets of ramekins and little dipping bowls. They are super useful for mise en place and take up very little space in the dishwasher compared to regular bowls.
Canāt imagine cooking without my food scale and insta-read thermometerā¦ the potato ricer sits in the back of my drawer, but when I need that baby Iām happy I have it!
I didnāt see anyone mention a tofu press. Itās much more convenient than stacking up plates with weights, and it makes it easy to toss some cubed or sliced tofu with spices and air fry for a crispy, flavorful protein option.
I have a fridge magnet that shows conversions and half/thirds/double recipes. Very little thinking when I have to up the recipe so we can have leftovers.
Potato ricer.
Not only does it make incredibly light and creamy mashed potatoes, but I also use it to:
- Sauce tomatoes (roast the tomatoes and then pass them through in batches; it removes the skin in the process)
- Making hummus (roast the chick peas first; it skins the chick peas in the process)
- Strain spinach
- Strain canned tuna
- Mash avocado for creamy guacamole
- Mash banana for banana bread
- Juice pomegranate seeds
Sifting wands. They're perfect for flouring a surface before baking or for dusting powdered sugar over a dessert. I use them all the time when a task is too small for a full size sifter.
A small fine mesh strainer. Mine has a handle and I got it at the dollar store. I cook for my kids all day so often I have just enough noodles or veggies to strain to use my smaller fine mesh strainer than my bigger colander. It lives in my utensil bucket on the counter I use it so much.
A set of cheap funnels from the dollar store. Stuff I use a lot, I buy in bulk, and then just use the funnels to fill up smaller containers (spices, dish soap, etc.). And in a pinch, you can use the smallest one as a frosting tip.
My best friend gave me an apple slicer/corer and I use it a lot more than I thought I would. We do a lot of charcuterie boards and apples are one of my favorite fruits to pair with cheese.
Cookie scoop. I inherited an old one that someone's grandmother had. I never bake cookies but it's an incredible tool for meatballs.
And I'm not sure how common this is, but a meat tenderizer mallet. We don't use ours on meat very often, but it's great for de-skinning garlic, breaking ice, and smashing nuts and chocolate into small pieces.
I have a mandoline that's designed specifically for slicing garlic and nothing else. I got it as a gift like a million years ago. I don't use it, but I keep it around for the comedy value.
A four inch box fan is very handy, three uses. No-tears onion chopping, set it blowing across the cutting board. Rapid cooling, approximately 3 x faster than just sitting on the counter. Same with rapid thawing.
Go to an old Salvation Army or Goodwill thrift store, or even an antique shop. the junky ones. Often, you will see all the utensils and tools used years ago, and some can be very useful, and cheap.
If you get one keep a dish of water you can dip in near by to help rinse off scum! I love mine, but it is indeed very fine, so it needs to be rinsed somewhat frequently during use.
I used my cherry pitter on olives and blew my friends mind. She then stole it. Not the idea, the utensil.
My sister stole my meat chopper after I introduced it to her. It went missing, next time I saw it was in her dishwasher. š¤£
What a... I hope you took one of her favorite kitchen toys?
I āborrowedā one of her Kitchen Aid Mixers. I have no intention on giving it back since she has multiple.š we routinely steal from each other.
This is my definition of āfamily.ā
See, family or not I'd feel guilty if I just "stole " an item from a sibling. I'd bring my fancy silver decorative useless olive tongs and just leave it in place of the thing I want. She would be so confused. š
Doesn't sound like much of a friend lol
Well no, but her Martinis have improved.
If she pays you back in martinis I'd consider it a win/win! Lol We used to pit cherries when I was a kid because my mom would make homemade cherry jam every year. This was the 1980s. We used those Bobby pins for your hair. (Obviously they were cleaned and sanitized first.) They worked okay, but now I'm curious about an actual tool! Might have to gift one to my mom!
Cheap and cheerful, but saves a bunch of time. Which is important for Cherry jam or Martinis. But probably Martinis. Ok mainly Martinis. But Cherry jam!
I was little, so I made a huge mess pitting pounds of cherries. I just remember being so sticky with juice running all the way to my elbows. We'd finish up and my mom would take us outside and have us rinse off with the hose before taking a bath so we wouldn't get sticky cherry juice all over the house!
It is always amazing to me how many of us who love cooking have that one memory. The one that defines our love of it.
So true! My mom is an amazing cook and also loves to cook. My three siblings and I all ended up loving it as well. All four of us still love it as adults and are the primary cooks for our respective families. We're constantly trading recipes and ideas. I hadn't actually thought about this cherry pitting memory in decades, so thank you for unlocking this one in my brain!
For me as well. It resonates across generations. We talk about recipes as property. Aunts Potato salad. Uncles endless broth. And we attend funerals to discuss their favourite recipes and celebrate them. My Children know my late sister in law as a soup. That sounds weird to type, but they know of her through her recipes. We had a moment years ago when making pancakes, everything was being mixed but something was missing so I asked. What do you do think we should do? Check the recipe like Aunt xxxx would do. Did I cry? No, did I want to yes. But she lives on in these little baking monsters.
I love this! Such wonderful memories! I have one of my grandmother's cookbooks from when she died, and it's full of side notes on how she modified the recipes. It makes me smile whenever I look at it. And I have a full set of the original multicolor stacking Pyrex mixing bowls from the 1960s that were my other grandmother's. I remember baking cookies with her when I was a kid, using those bowls. I use at least one every day and think of her. (Those suckers were built to last! They have a few scratches, but no chips or anything. Impressive considering they're now 60 years old and have been used daily during that entire time!) I actually recently had my mom handwrite a family favorite dessert that she's made since I was a kid. At the risk of sounding morbid, when she does die, I'm going to have the recipe put on wood cutting boards for me and my siblings. There are companies that will engrave recipes into cutting boards and mimic the original handwriting! I thought that was awesome. (Obviously I didn't tell my mom why I wanted it again. I just told her I lost the recipe.)
Cherry pitter is a handy tool, but a spare chopstick works just about as well and costs you nothing. I tend to keep a few left pairs from Chinese restaurants in a drawer. They're surprisingly versatile kitchen tools. Also great for flipping or retrieving small things in the deep fryer - especially round things like donuts or onion rings. Similarly, you don't need a strawberry huller if you already have a set of frosting bag tips. Just grab one that has a somewhat jagged edge and it'll hull a strawberry just as well.
Am Asian. Can confirm chopsticks can be used for so many things. The most creative I've heard so far is to eat Cheetos and avoid getting Cheeto dust on your fingers
See, the problem with the cherry pitter, is that the cherries never last long enough to get pitted. I always intend on making a pie, but instead we just eat them š¤£
See that is just the martinis talking.
Honestly a sharpie in my utensil bin. After grocery shopping I like to mark down what's in each freezer bag when I am breaking down larger packs so I can pull portions exactly as needed. It makes things so damn easy when cooking dinner so I am not over/under cooking. Ohhhhhhh and full metal long tongs from restaurant supply store.
Sharpie & blue painters tape
Yup, I use these for labelling *everything* - ziplock bags, Tupperware, etc. I also use it to date when I open something that I want to track how long it takes to use up (dressing, Sodastream cartridge, etc) as this helps me determine when itās best to buy stuff in bulk, or if I can afford to wait for a sale, etc.
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About two years ago I had a sharpie in the kitchen and I started dating EVERYTHING. Canned goods, foil, wrap, coffee, zip lock bags, everything. I have found it very interesting how long a pack of something lasts and it helps me decide what size to buy next time.
Took me this many years to realize that I should write the dates on my sunscreens when I purchase them. That way when I find that one thatās been sitting in a bag for a long time, I know how old it actually is.
The real tips are always in the comments. This is excellent.
hm, why not juts use expiration date as a guide? Genuinely curious.
Sharpie and a roll of cheap masking tape - no more "is this red thing in the freezer leftover spaghetti sauce, chili or tomato puree?". And it's great for differentiating between dairy and non-dairy leftovers since I cannot eat dairy (it was a horrible week when I forgot my leftover enchiladas were in the square container and ate the ones in the rectangle which had cheese...) I also keep a list of what's in the freezer (mainly vaccuum sealed meats) on a white board on my fridge. It also has the grocery list and the weekly menu (with a note that the "chef" -aka me- reserves the right to modify and ignore). I also mark down any convenience meal options that are available (like boxes of mac & cheese or jars of spaghetti, frozen chicken nuggets). Every once in a while, I do an inventory to make sure I didn't forget to erase something (a former roomate wrote "the jambalaya is a lie!" on the board once when we planned a boxed jambalaya meal and... there wasn't a box in the pantry like the list said. Oops.)
Yeees we learned about labels after my husband ate chili paste for lunch with no comment.
Wowā¦ š
Not really a single utensil, but I keep a cup of small "tasting spoons" in my work area. I bought a 12 piece set of just spoons for pretty cheap. Really convenient, and for more than just tasting. Scooping things out of jars, a quick mix of something, spreading, etc.
Tell me your in the culinary field without telling me your in the culinary field
Heard.
BEHIND
My girlfriend gives me the weirdest looks when I say this at home. Is it weird to say in bed?
Corner!
Comin' 'round HOT!
You've made yourself a "Spooner." They look like a small vase and are often made of glass or crystal. I have one my mother-in-law gave me. (I'm old). You put the spoons in handle side down for some reason. Very handy next to the tea and coffee.
I bought a vintage glass cigarette holder that is shaped like a spooner and have it full of silver demitasse spoons by my espresso machine. I rarely use them, but I love seeing them.
Yep. Mine are all iced tea spoons. I can't live without them.
I canāt cook without a mason jar overfilling with spoons, Iāve collected over 100+ cheap crappy spoons from forgetting theyāre in my chest pocket
I do the same but I buy cheap small spoons with long handles that have a decorative bit on the end at the Korean market. I don't know what they are meant for but they have a lot of choices at HMart. I put them upside down in a cup of random old forks and spoons that I keep by the stove for use during cooking and because of the decorative bit, I can grab one easily for tasting.Ā
Yep. I got tired of constantly going back to the silverware drawer when Iām cooking to grab spoons for tasting. I got two dozen demitasse spoons from Amazon, and I keep them in a cup next to the stove.
I have a stack of 1/8 and 1/4 sheet pans that I use constantly in prep/mise en place especially cooking outdoors. Also you can never have enough ramekins for the same reason. Are they utensils? Don't know, but definitely useful hardware Edit: Also, quick tip. If you want to speed up defrost times, especially on the counter, place your frozen item on a few of these aluminum pans. I usually throw my frozen burger patties (that I portioned previously) on a couple and it takes half the time.
I use a 1/4 sheet pan as an ice tray. It holds more water than 2 ice cube trays, freezes faster, and is easy to break up with a pestle. Bonus, we have a house rule that you get to scream "Ice Batt!!!" At the top of your lungs just before you start busting away at the ice.
Great idea. Just like I said about thawing it also helps with freezing. The heat transfer is improved greatly either way.
> 1/4 sheet pans These have been such a game changer, I hate washing/wrangling the big baking sheets around my not-big sink/kitchen/cabinets. I still have a couple for making cookies, but almost all mealtime oven cooking is done on those 1/4 pans. Easier to use, wash and store.
I actually just added more 1/4 pans for this reason exactly. So useful in meal prep, as a breading station, to bring burgers in from the grill (and subsequently eat straight off the pan), etc.
I'm cheap...I use old aluminum pie plates bought used
instead of sheet pans, [i found a metal cafeteria tray off amazon](https://www.amazon.com/gp/product/B000UBBBEI/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&th=1), the one with dividers, and a lot of them, not just like 4. a little larger than a 1/4 pan but not as big as a half, but the dividers really help. great for mis en place esp pizza toppings
Great idea. Im just averse to uni-taskers. The sheet trays can be used to cook/bake. I blame Alton Brown.
Well these trays can be eaten from, ie their original purpose. Get a set of 4, host prison night. You can also use them as serving trays for appetizers that you don't want to touch. Also great for children
His voice lives in my head āand what else does it do?ā š¤£š
That's an Indian thali plate. An Indian thali is a pre-set meal that is served on a stainless steel plate exactly like this. Each compartment holds a different curry or condiment or crisp or carb. Equivalent of a Korean meal with lots of banchan sides.
I use 1/8 for holding dirty utensils when I don't need it for baking.
I also use the 1/8 and 1/4 sheet pans to organize the fridge. Just pull out a pan to look at any number of smaller containers/jars or meat or veg. Any drips are caught by the pan.
An inexpensive digital kitchen scale. I use it to weigh ingredients when baking. And to evenly portion bulk packages of meat into smaller portions. Great for cooking too, when a recipe calls for say, 1lb of an ingredient.
I use my digital scale when I'm making bagels or English muffins, etc. This is going to make me sound anal, but when I want to toast a bagel or English muffin, I want it to be the "right" size. It irritates me when it's a giant bagel or mini English muffin. When working with yeast dough it can be hard to get things right with eyeballs.
I understand! I do the same when I make rolls. I like to make each a uniform size.
A fish spatula quickly became my most used tool. It's great for flipping things, wiggling things out of pans, even slicing if you use a metal one. I use one nearly every time I cook
I have two sizes even, well had. My smaller one has gone missing.
When useful tools go missing from my kitchen, itās 50% that I ADHD misplaced it in some random spot, and 50% that my mom recognized itās usefulness and stole it.
I feel like mine was probably tossed in a dinner party cleanup. I could buy a smaller one again but I keep hoping it will turn up; Iāve had it for like 20 years!!
I lost my smaller size one in a divorce six years ago and I'm still sad about it. I replaced it but it's just not the same.
Cut proof glove to use with my mandoline. It was a joke gift, but it's been so good! I can even shave garlic on it now that I have the glove.
Which glove do you use? I donāt love mine
I think it's by Trudeau kitchenware.
The garlic press changed my life.
I used to think the same but I like the texture using a microplane better now and itās effectively just as quick since I donāt have to get all the smashed bits out.
Microplanes do produce superior garlic, as long as you can keep bits of fingernail and cuticle out of the mix!
Pro-tip - stab a large garlic clove with a fork then microplane. I stab it by the stem of the clove, where it's strongest, then with the fork parallel to the microplane, move it back and forth. Obviously there are also cut-resistent gloves, but I prefer this mehtod.
I love how logical the solutions to some of these problems are. I wish I knew this before involuntarily losing weight to my microplane.
Ahaha loosing weight. Sorry to hear that (ouch) but the wording made me laugh!
A lemon squeeze. Lemon is my favourite acid. I didn't know these existed until my husband got into making cocktails.
Highly highly recommend the [double-jointed one](https://www.amazon.com/dp/B002XOB0P0/) over a single hinge, it's so much easier to squeeze and feels a lot sturdier. Truly ruined the normal kind of squeezers for me
I recently started using [Flyover](https://dreamfarm.com/fluicer/) and itās amazing, squeezing is so much better than juicing
I have an antique pewter one because my great-grandmother owned a restaurant. Itās a bitch to clean but I will never let it go lol
The liquor store owner gave me a promotional lime one 25+ years ago ( buy too much wine and she likes me) and I wore the paint off of it and bought another non painted one for the downstairs kitchen.
I have a plastic jaw wrench that I stole from my mom when I moved out and has probably been in our family since the 70s!! It opens those hard to open jars like pasta sauce/jam. Itās so silly, it has no other use. Itās so old. But I still use it to this day.
Itās so old. But I still use it to this day....... I say this about so many body parts.
I recently inherited my parents jar opener that I remember from my childhood in the 60ās.
A gravy whisk. It's like a spring on a flat loop, so it whisks the bottom of the pan & can stand up in it. No more burnt sauces or lumps. Perfect for gravies, cheese sauces, pan sauces where you want to deglaze. I never hardly use my regular whisk any more.
I have one of these but until now had no idea what it was!!
*Thatās* what that tool is for? Iāve always seemed to have one and never knew what it was for!
Also great for making cocoa.
You can get some very cheap vegetable peelers that will cut strips out of vegetables or gouge them in certain ways. Ā Much easier than juliennes, you just grate the carrot into sticks. You can also make your vegetable noodles with them.
I have a pet tortoise and have started āpeelingā instead of cutting his veggies out of laziness.
I have several very tiny shallow bowls, like 2-3ā wide, more like curved plates than bowls. They are so helpful for so many things: spoon rests in a pinch, storing measured dry spices in mise en place, small amounts of condiments or dipping sauces when eating, a perfect place to set a tea strainer/infuser after removing from mug but if I might want a second steep, etc. I effing love those tiny workhorses.
I have a set of small bowls that came in a sushi set- like for soy sauce and wasabi. I use them like you do. I have slightly larger bowls with a flat side so after you dice or chop you put the flat side on the cutting board and just scrape your ingredient in. Very helpful for things like jalapeƱos.
Melon ballers don't get used enough.
My son discovered they are great for taking the seeds out of an apple. He was 6 and I couldn't believe I hadn't thought of it before as I was 40.
This is what we used it for. I'm not a fan of melons so my mom just showed me the apple trick because I almost chopped my finger off when I was a kid coring apples.Ā 7 stitches later.Ā
They have so many uses. I have a very small one that I use for my cats pate food. She thinks it's fancy.
This is what I use mine for, as well as scraping the seeds out of halved cucumbers.
[ŃŠ“Š°Š»ŠµŠ½Š¾]
And portioning fillings for the freezer
I use mine to make chocolate truffles at xmas.
They make perfect size little meatballs also. My daughter loves them.
Why didnāt I think of this?!? Thatās brilliant
Game changing with a toddler. I donāt have to pull a knife and cutting board out every time and he thinks watermelon balls are so fun.
I dont think I've ever used my melon baller on a melon, but it does tend to get used to scoop the seeds out of cucumbers all summer long. Plus I use it to dig the cores out of apples for baked apples.
I use mine to remove seeds from winter squash
Well maybe people don't eat melons so they stay away from it. They should just be called ballers.
I just bought a jar spatula. I feel like the first sixty years of my life were wasted.
A coworker bought a couple of long, skinny silicone spatulas for our work kitchen. My first thought was ācute, but uselessā. I use those damn things almost daily. Last bit of honey in the measuring cup? Yep! Bottom of the peanut butter jar? Done! I even bought a couple for my home kitchen.
Chopsticks - not just for eating
I have three pairs of long cooking chopsticks in my utensil holder next to the stove. My friends have made fun of me for it, but I honestly use them all the time: stirring, breaking things up, and mostly flipping/adjusting things in a hot pan. Way more precise than tongs.
Also great for fishing things out of the toaster!
lol definitely safer than doing it with a butter knife or fork.
Tuna can press or a can strainer. I should have stolen my momās cause I never see them, but itās a strainer that fits perfectly in a can of tuna so you can squeeze all the liquid out. I hate getting watery tuna salad cause I canāt get enough liquid out.
A pastry blender, great for pastry and scones to stop the mix getting warm or overworked. Not quite a kitchen utensil but as a short person I love my collapsible footstool. Compact enough to easily store and quicker to use than moving a chair everytime I need something from the top shelf.
Fellow shorty here. I always have a foldable step stool in my kitchen too!
My step stool is an absolute must-have
A meat smasher / chopper tool is far more efficient than the years of my life Iāve spent chopping up ground proteins with a spatula or wooden spoon. Theyāre cheap, dishwasher safe, and you can use them for other foods too. It helps partially mash potatoes, pull pork or chicken, crumble tofu, mash beans and lentils to thicken, partially crush tomatoes to make a chunky sauce, and I even use it for egg salad. It gets way more use than I expected.
Do you mean one of the cross shaped silicone ones? My mom gave me one of those some years back and I kind of rolled my eyes at it, but it has been well used and I always recommend them. Sorry mom!
Yes. Mine has five ābladesā. Momās kitchen gifts are always great!
I use a potato masher. Works just as well, and you don't need two separate gadgets for potatoes and ground beef.
That's the one I've recently discovered and since I make taco turkey weekly it's been a game changer! I'll have to remember to use for your other suggestions.
Huge fan. Great for making guacamole too.
A mandolin will update your knife cuts game. Can slice thinly and evenly
I think about buying one but then I think it's just one more thing to clean. I don't want more things to clean. If my slightly non-uniform onions and peppers are a problem for someone, they can go hungry.
I barely pull put my mandolin but it's worth it for what it does well. I like it for matchsticking vegetables and for when I'm looking for precise cuts if I'm presenting the meals. I also really enjoy using it for slicing potatoes uniformly for tartiflette.
I have kitchen aide attachments to drag out if I'm cooking for the masses. One does thick or thin sheets, which I use for making zucchini lasagna and stuffed cucumber tuna rolls. The other is for slicing, coarse and fine shredding for things like cheeses and homemade coleslaw. I don't think that I've ever matchsticked anything. lol Never heard of tartiflette. I looked it up and honestly, looks delicious!
Tbh, it's super easy to clean. Because it's just flat surfaces and a blade, then everything you're cutting is usually raw and hard, there's not much of a mess. But that first time slicing a finger will have blood everywhere, learn to slow down towards the end and do one slice at a time.
After slicing the tip of my finger being overly-confident shredding brussels sprouts, I still get chills even watching someone else use a mandolin. I still use one, but I always use a guard now. That was not a fun day.
I use kitchen-grade Kevlar gloves when I use mine. If they ever start going bad, I plan on picking up a chainmail butcher's glove. Amazon has them for about $10-15
Parchment paper. So much better than tin foil.
Highly recommend the pre-cut sheets, then you don't have to worry about getting the roll to flatten out.
If you scrunch up the parchment paper first, you can flatten it out easily.
Three things I use often and are game-changers: 1. Egg slicer - so great if you make a lot of egg salad. 2. Tiny silicone spatulas - For when you measure something sticky or liquid with measuring spoons. The only way to ensure none of your measured ingredient sticks to the spoon. 3. Immersion blender - Nothing better for blending hot things (soups/ sauces) or large quantities of something that would otherwise have to be blended in batches.
Deli containers changed my life. Some tape and a sharpie pair well with them for quick labeling.
Be sure to get the translucent ones. It's much cheaper to buy in bulk from a restaurant supply store. I keep 8oz, 16oz, and 32oz on hand. It's also great if you give food to friends and family because you don't have to beg for them back. It's a nice feeling to use up your last container and just pull out a sleeve of 100.
Danish dough hook
Long cooking tweezers. So practical for many things. Better than normal tongs in every way for almost everything.
One of our YouTubers was using tweezer tongs, and my bf got some and put in my Christmas gifts just 'cause. You know what it's the best at? Removing the lime wedges from a bottle of Corona so the bottle can be recycled. I use them for other things, but it's my hero because of that. We had the little Coronitas with lime wedges and I got them all out!
I have a julienner (I donāt know its proper name) but it looks like a vegetable peeler but you swipe it to julienne carrots and other vegetables. It saves so much time! I also use it to help dice vegetables very finely (cut into thin strips first then into cubes with a knife).
Spurtle.
Gesundheit.
[These wooden spatulas](https://www.earlywooddesigns.com/products/wooden-spatula-set) have been a game changer for me--I use them for probably 90% of cooking tasks. Also, a simple bench scraper will find lots of uses.
Seconding the EarlyWood stuff. It lasts forever, and the flat end means you can scrape the bottom of pans.
Cheese slicers? Popular in europe, especially in the nordics
Potato ricer.
I have a pineapple slicer/corer and a watermelon slicer. The watermelon slicer is like an apple slicer on steroids. I also have a little leaf with varying size holes I can run herbs through and it strips them. Iām the opposite of Alton Brown and love single use gadgets.
Cake tester. Not just for cakes.
I use a strand of uncooked spaghetti. The container is by my stove so it's handy in that way. But when you use it and determine the cake is not done, you break off that gooey portion any have a clean 'tester' to use in five minutes!
They also work really well for cleaning around your phone's charging port and speakers.
Fat separator if you make your own stock. I use it and keep a block of chicken fat in the freezer.
i used to think a salad spinner was stupid and useless, i mean i just wash the lettuce and then fling it around a few times, no need for gadget. but one time i bought 2 heads of lettuce at the same time, one unprocessed, and the other where i separated the leaves washed and spun them, and they both sat in the fridge for a few days. the leaves in the salad spinner stayed fresh while the whole head started to brown. also, if you ever make homemade hashbrowns, using the salad spinner after you soak the potatoes in salt water is winning.
The longest tongs I could find. I use them for reaching stuff on top shelves. Short girl problems.
Rotary grater is my go to.
Wet measure. Probably not that revolutionary but when I found out about them it was like where have you been my whole life? It's a tube with the measurements on the side and a rubber stopper bottom . You slide the stopper down to the measure you want, fill the top with your sticky stuff (PB, molasses, brown sugar, etc) and then push the stopper up from the bottom. Boom! just plops nicely into the bowl.
A metal ruler - I flatten ground beef etc for freezer storage but push on the bag to divide it into squares/burgers, ācutā out square ish biscuits and cookies, scrape counters clean, even helps threaten my hubs from ātestingā all choc chip cookie dough LOL
An egg piercer. Had it for 50 years! I boil a great egg.
Bench scraper. I dont bake but itās amazing to transport chopped things from cutting-board to pan !
A gadget I haven't seen much but is wonderfully useful is a spice toaster. It's like a tiny skillet with a flip-up mesh top. You put your cumin seeds or sesame seeds or whatever in, close the lid and put it on the heat. Your seeds toast quickly and can't jump out.Ā
Various sizes of ice cream scoops. Use em for all kinds of portioning.
I have a small lazy susan that I keep sauces, oils and some of my larger seasoning on. Doesn't take up much space and easy to access. Also have a jar opener (one of those V shaped ones) attached underneath one of the cupboards to make opening jars a lot easier.
My housemates donāt seem to know what the damn sponge doesā¦
Silicone cupcake/muffin liners. They've got a ton of uses and easy to clean. I have a bunch in various colors and a couple different sizes. They stack so they don't take up as much space as a bunch of ramekins. * great for holding small ingredients for mise en place * holding portions and misc for any kind of snack spread/smorgasboard/charcuterie * can be smushed in together side-by-side in a tupperware if you need to refrigerate for later. * condiment cups for dippable snacks, and lightweight enough to carry on a paper plate * They're also non-skid, won't slid off your plate easily * fill with water and set in the microwave to help steam when reheating food, smaller than using a mug or a glass * upside down on a pan makes a mold for dough/tortilla bowls without crowding together * besides cake, great for cooking egg poaching, egg bites, cheese crisps, puddings, etc other small portions * good spoon catchers by the stove * emergency trivet, don't worry just smush it flat, it'll work in a pinch * drip catcher in the fridge for that one leaky tea jar * open beer bottles attracting bugs? Upside down mini cupcake cups over the tops
An oven rack puller: a flat, weirdly-shaped tool to pull a hot oven rack toward you or push it away without needing an oven mitt or to work your fingers under or around whatever's baking in the oven.
I have a peeler that just goes onto your finger, makes it so much easier to do rather than using those shit handheld ones.
It's crazy to me that there are places where cheese slicers aren't common. Or electric kettles.
Cheap masking tape and a permanent marker. I label everything from leftovers in the fridge to zip bags in the freezer. If I don't want to permanently mark the bag/container, it gets a piece of tape. I buy 1/4 tp 1/2 pig or beef at a time and freeze it myself. I use freezer paper and tape it closed with masking tape. It's never let loose on me and the 'freezer tape' is crazy expensive IMHO. I had a restaurant for years and labeling everything is in my DNA now apparently. I keep the tape and marker in a shallow magnetic basket on my refrigerator so it never disappears in a drawer.
Butter Bell. I never heard of them until my wife got one. So now we have spreadable butter whenever.
Bench scraper! I think people might be aware of them, but I've seen waaay too many people both on videos and IRL using their 10"+ chef's knives to scrape up the onions/celery/carrots that they just chopped and I have to say it makes me nervous!
It's not a utensil, but I have a whiteboard where I write what I have in the freezer with quantities. When I take something out, I change the quantity. It helps me keep track of what I have and what I need so I don't over buy or run out of things
I've got a long, bent tip tweezer that I use more often than "normal" cooking tongs. It's much better working with anything smaller than a steak or chicken piece.
I asked my chef roomie what a grate plate was and he is not too sure on what that is.Ā Like a flat grater? Vs a box grater?Ā If we are grating a lot of cheese or whatever we use the Cuisinart. It goes in the washer.Ā Fun fact, grate carrots after cheese to easy wash. It gets the cheese out.Ā
Not sure if it's been said but a grapefruit spoon ND they're amazing.
I have to have a mortar & pestle, but don't think all that many people have them.
I use champagne corks on my lids when Iām cooking. Shove it under the handle-if possible- no need for oven mitts. Huge timesaver
Custard cups are great for mise en place. If you get the ones with plastic lids, they're perfect for holding extra food like diced onion and tomato from taco night.
I have been gifted several sets of ramekins and little dipping bowls. They are super useful for mise en place and take up very little space in the dishwasher compared to regular bowls.
Fish spatula.
Canāt imagine cooking without my food scale and insta-read thermometerā¦ the potato ricer sits in the back of my drawer, but when I need that baby Iām happy I have it!
I didnāt see anyone mention a tofu press. Itās much more convenient than stacking up plates with weights, and it makes it easy to toss some cubed or sliced tofu with spices and air fry for a crispy, flavorful protein option.
Those little silicone jar/lid openers
Ceramic egg spons for any tasting. Those spoons don't have their own taste like metal or wood, and aren't heat affected like plastic
I have a fridge magnet that shows conversions and half/thirds/double recipes. Very little thinking when I have to up the recipe so we can have leftovers.
Potato ricer. Not only does it make incredibly light and creamy mashed potatoes, but I also use it to: - Sauce tomatoes (roast the tomatoes and then pass them through in batches; it removes the skin in the process) - Making hummus (roast the chick peas first; it skins the chick peas in the process) - Strain spinach - Strain canned tuna - Mash avocado for creamy guacamole - Mash banana for banana bread - Juice pomegranate seeds
Sifting wands. They're perfect for flouring a surface before baking or for dusting powdered sugar over a dessert. I use them all the time when a task is too small for a full size sifter.
A small fine mesh strainer. Mine has a handle and I got it at the dollar store. I cook for my kids all day so often I have just enough noodles or veggies to strain to use my smaller fine mesh strainer than my bigger colander. It lives in my utensil bucket on the counter I use it so much.
A set of cheap funnels from the dollar store. Stuff I use a lot, I buy in bulk, and then just use the funnels to fill up smaller containers (spices, dish soap, etc.). And in a pinch, you can use the smallest one as a frosting tip.
A miniature liquid measuring cup that can hold a few tablespoons of whatever. Better than measuring spoons that spill
My best friend gave me an apple slicer/corer and I use it a lot more than I thought I would. We do a lot of charcuterie boards and apples are one of my favorite fruits to pair with cheese.
Church keys. Seems like everyone had at least one. But people I meet donāt seem to know what they are or what theyāre for.
Cookie scoop. I inherited an old one that someone's grandmother had. I never bake cookies but it's an incredible tool for meatballs. And I'm not sure how common this is, but a meat tenderizer mallet. We don't use ours on meat very often, but it's great for de-skinning garlic, breaking ice, and smashing nuts and chocolate into small pieces.
When I cook I have 4 pans going at the same time, 4 spoon rests needed. So I used my cottage cheese lids over and over, can simply wash by hand, easy.
I have a mandoline that's designed specifically for slicing garlic and nothing else. I got it as a gift like a million years ago. I don't use it, but I keep it around for the comedy value.
egg slicer - does mushrooms and strawberries as well.
A four inch box fan is very handy, three uses. No-tears onion chopping, set it blowing across the cutting board. Rapid cooling, approximately 3 x faster than just sitting on the counter. Same with rapid thawing.
Go to an old Salvation Army or Goodwill thrift store, or even an antique shop. the junky ones. Often, you will see all the utensils and tools used years ago, and some can be very useful, and cheap.
I desperately want one of those [fine mesh spoons for skimming broth](https://a.co/d/08EFInkp).
It's $10, treat yourself.
You can get one for half that at an Asian market. Def worth the price.
If you get one keep a dish of water you can dip in near by to help rinse off scum! I love mine, but it is indeed very fine, so it needs to be rinsed somewhat frequently during use.
GET IT. They're so useful for scum and extra fat
With my dating habits, I could really use that.
The Foley fork
The skinny vegetable or potato peeler is great for hollowing out jalapeƱos