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Chefs Top 10 Kitchen Gadget Tips

 

  1. High Flying Cutting Boards Traditional cutting boards have a single flaw - they lack traction. That’s right, the safety surface used to provide an optimal background for using sharp objects is a certifiable SoCal surf competition. Get a few damp paper towels or dish rag, lay them underneath, and everyone can rest easy again.

  2. Well Oiled Machine Pouring sticky ingredients like honey, molasses, maple syrup, yogurt, etc. from a measuring cup always results in the same thing - almost a full tablespoon left behind. The quick cure for this kitchen annoyance is just a touch of oil such as coconut or olive on the inside of the measuring cup or spoon.

  3. The Magic Spoon It happens, you’re boiling an innocent pot of water for your pasta. Everything is going swimmingly until you decide to catch the last 5 minutes of Judge Judy in the living room, and that 5 minutes becomes a life or death situation for your spaghetti. You hear the sound of those bubbles of death hitting the burner echoing through the walls of your house like the thunder of zeus. Just then, you realize… you managed to burn water. No one should have to experience such a degrading moment. All you need to do to see if Jackie has to pay Ted for damaging his 4 Wheeler in the last minutes of afternoon TV, is put a wooden spoon over your pot. No one knows for sure the magic the spoon works with the science of bubbled-over water, but it works.

  4. Pickle Another Day Everyone wants the salty, tangy experience of a pickle spear with their sandwich. But who wants to have to reach into their trunk for a crowbar and a floor jack just for one pickle? Instead, reach into your stationery and grab a rubber band. Wrapping it around the lid of any glass jar will give you enough traction to open it with ease.

  5. Beyond The Egg It’s one thing to poke a straw through the bottom of a strawberry to pop the green leaf off, but did you know you could go even more samurai with your strawberries, and use an egg slicer to finely cut them? Perfect for salads. I just made your whole week. You’re welcome.

  6. Using Dark Powers for Good Pizza cutters happen to be excellent for chopping pesky herbs, lettuce, and leafy greens. Throw them in a stainless steel bowl, or simply roll the cutter in every direction on a cutting board, and you’ll have perfectly minced herbs, and chopped lettuce. This is history being made.

  7. The Weirdest Tip of Them All Coffee maker broccoli. You heard that right, broccoli made in a coffee maker. As it happens, the water from a coffee maker is just the right temperature to cook broccoli, cauliflower, and other veggies to perfect tenderness. If everyone in your family, from your Aunt Kim all the way to your fourth cousin thrice removed are over for dinner, and every burner and inch of oven space are taken, fire up the coffee maker. Broccoli problems solved. Just put the uncooked veggies in the pot, and let the hot water run into it just like coffee. Though you might not want real coffee in the maker, it’s a good idea to add a regular filter.

  8. Quicken Herbs A good way to preserve easily-wilted herbs and spices is to freeze them. To make the idea even more convenient, fill an ice tray about ½ full of olive oil, and place about 1-2 tbsp. Of chopped herbs in each section. Once frozen, you’ll have quick little cubes of spices and oil to use in all of your recipes, without losing multiple sprigs of herbs you would've liked to use.

  9. No More Greasy Books Recipe books, due to the nature of the job, are prone to liquids and grease. They can become stained, washed out, and germy. A great solution for this is a pants hanger. Place the two clips of the hanger on each face of the book cover, and hang from the knob of the cabinet overhead. No more stuck together pages and stains over words!

  10. Painless Juice Everyone probably has a love/hate relationship with lemon juice. If you have the slightest cut on your hand, that lemon is going to make you aware of it. If it gets in your eye, the sky is absolutely falling. Expanding on my previous tip for citrus preparation in “Top 10 Fruit and Veggie Prep Tips”, an excellent way to get all the juice from a lemon or other fruit, is to put it between a pair of tongs. The tongs must be one piece, and not two attached by a spring. The lemon is placed between the claws of the tong, and you will squeeze the grabbing end of them like a pair of pliers. This will get even more juice than regular squeezing, without feeling like you were stung by a swarm of africanized wasps of war.

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