My first is this silicon spatula. It’s construction isnt just a silicon tip with wooden handle. Its the red silicon for much more of the handle, which I’ve felt makes it easier to clean and last longer, since gunk isnt getting wedged between the handle and tip. I like it so much I have two.
The second is probably just a spray bottle with water and dish soap. I clean up messes and the stove and countertops with it, and it’s incredibly convenient.
You must log in or register to comment.
Tongs, obviously.
click, click
spin spin
A set of wooden spoons and cooking chopsticks. I guess I’m old fashion, but they get the job done and aren’t hard to clean. With proper acids or alcohols, my cooking rarely sticks unless I want it to stick.
I have this silicone lid I got from Aldi. It’s just a giant flat circle of silicone with an indented lid in the middle. I bought it for my giant soup pot as I didn’t have a lid for it, but it’s so much more than a lid. It’s amazing as a splash guard, it seals via vacuum to pots so you can lift from two points instead of just the handle, it’s good for covering food and keeping it warm… I love it more than I ever thought I would. And it’s super easy to clean!
Dreamfarm stuff is the best in my experience, I love it!
I have several silicon spatulas and absolutely love them. Still have some wooden spoons around though, to help break up things that the silicone is too soft for. An example is heating frozen chili on the stove top, using a wooden spoon to break up the frozen bits as they thaw. However, the silicone spatulas are far more versatile. Plus you can scrap every last drop of sauce out of a pan with them.
Longer tongs. I have a gas top stove and using shorter handled tongs can get uncomfortable if I’m cooking something for a long period of time.
Flat strainer. Essentially a spider, except the mesh is the same as a fine mesh strainer. This was a purchase that my wife made that I thought was totally useless and indeed, it sat in the drawer for months. Until I needed just one more strainer, as all the others were used already. Turned out that it is very useful and easier to use than a full strainer in a lot of circumstances. It also doubles as a spider and it is really great at cleaning up hot oil in between batches.
Spray bottle with 50/50 white vinegar and water. Great for cleaning and disinfecting the counter top, also spray it on my cutting boards after washing them to keep them from smelling like what I last cut on them.
Lastly, a really good set of thermometers. I love the Thermoworks thermometers and have the Dot, Thermopen IR, and the 4 probe Smoke for BBQ. Along with multiple types of probes for various applications. They were expensive, but have proven themselves time and time again.
Lastly my absolute favorite kitchen item and by far the most expensive is my Wolf DF304 stove. I found one on Craigslist several years ago that was being sold by a couple who were retiring and did not want to move it to their new condo. It’s a heavy SOB. So I bought it for a song and it really is a serious cooking tool. It is by far the most even cooking oven and the stove top is extremely flexible. It also is standing up to me cooking on it every single day. A lot of people buy Wolf/Sub Zero products as a status item, which is a crying shame. They are well built, they are designed to be used in a commercial kitchen, and they cook spectacularly well.
TIL what a Spider utensil is called in English
My Sunbeam egg cooker. Not sure it qualifies as a utensil?
I just stick two eggs in, plus the amount of water indicated for two eggs, and soon two soft boiled eggs are ready. No fuss, no guesswork.
We’ve been getting insane mileage out of our rice cooker since we bought it back in May. It gets use almost daily, if not for rice but for oatmeal in the morning.
It’s a 3 “cup” Toshiba rice cooker (as in the cup that came with the rice cooker which seems to be 3/4 of a US customary measurement cup) and has all sorts of fancy cooking modes.
1c steel cut oats
2-3 cinnamon sticks
1/4 tsp each of ground ginger, cardamom, and allspice
1/8ish tsp ground clove (that stuff is so freaking pungent)
Some fresh ground nutmeg
1/2c raisins
1/4c ish of brown sugar
A good knob of butter
Steel cut oats go with around a 4:1 ratio of liquid to oats, so I usually do 2c of milk and fill it to the 0.5 line on the porridge scale written on the cooking liner. Takes a full hour and a half, but is worth the wait.
And it makes cake. The mother fucker makes CAKE! Love it so much I gifted one to my parents for Christmas.
For standard utensils, silicone spatulas are great, but I recently discovered this thing that is basically a silicone spatula in the shape of a butter knife. AMAZING!
Thanks for the oatmeal recipe.
No problem. Made some this morning not long after this post. It was amazing… again.
I just made this, and ended up with an explosion of milk all over the counter. How do you keep it from doing that?
Oh shit. I’m sorry about that.
Does your rice maker look like this guy?
Or does it look more like this guy?
That second one is the one I have and that recipe works as described in that rice cooker. If you’re using one that’s more like the first one, it may heat too quickly and boil over if I had to guess.
If that’s the case, I’d probably just halve all the ingredients… a whole cup of steel cut oats is 4 servings based on the Nutrition Facts on the carton, so depending on how many people you’re feeding so your mileage may vary. If you find you’ve got room in the rice cooker with half the ingredients above, then adjust accordingly.
Keep in mind, raisins soak up quite a lot of moisture when they cook… more or less on the raisins will change the texture of the final porridge, so if you go less with the raisins, you might consider cooking it longer to evaporate some more of the moisture off and get a thicker porridge.
Again… sorry I wasn’t more explicit with my description in my first comment. Good luck on the next attempt.
Ah, that explains it. I have the first one. The oatmeal is still good. I mixed in some kefir, chopped pear, coconut, and candied pecans.
That sounds fucking awesome. I’ve also done it with some home made apple pie filling I had leftover from Thanksgiving and also some dried apricots.
Do you meant utensil?
Over the holidays there was a sale on the Gir 10 piece silicon utensils set, and it’s great. I’m really happy with it:
https://gir.co/collections/shop-all/products/10piece-best-sellers-set?variant=41811847315652
Bamboo pot scraper
My electric kettle. It’s so convenient for tea.
Stainless steel spatula and spiral whisk. Carbon steel and cast iron pans. Wood core Hasegawa cutting board.
Silicone spatula, instant read digital probe thermometer, and a Le Creuset dutch oven/pot.
We have an electric stove and even our good quality pans tend to bow at the bottom a little and reduce even contact with the stove surface. The Creuset lays flat every time, the thicker construction heats more evenly, has high sides to catch spatter from boiling or searing. Instant read thermometers are a game changer for the proper cooking of foods. No overcooking, the correct donness can be checked quickly. It’s a must-have to properly cook food from proteins to bread to custard. The silicone spatula is flexible yet sturdy enough to scrape, fold, or even flip, cleans quickly and easily, and the heat resistance is great.
i thought this was a bdsm question
I bought this big fancy $30 metal spatula and saw a mini one for $8 rust I added on impulse . Turns out the mini one is the best for most applications so I use it every day and almost never use the big one.
Edit: this is the one, 2.5*4 https://www.webstaurantstore.com/dexter-russell-19720-traditional-4-x-2-1-2-solid-pancake-turner-rosewood-handle/21019720.html
