(Part 2) Best specialty tools & gadgets according to redditors
We found 1,765 Reddit comments discussing the best specialty tools & gadgets. We ranked the 713 resulting products by number of redditors who mentioned them. Here are the products ranked 21-40. You can also go back to the previous section.
it looks like the answer is in the upper left corner of the picture - Souper Cubes Extra-Large Silicone Freezing Tray - makes 4 perfect 1cup portions - freeze soup broth or sauce https://www.amazon.com/dp/B0789BHWWY/ref=cm_sw_r_cp_apa_aiPNBbK3R804V
Or...
Found it
Here’s that egg separator
No, i use an ice cream scoop so i dont bend my spoons. Couple of bucks, save yourself some effort.
https://smile.amazon.com/Norpro-Nonstick-Anti-Freeze-Cream-Scoop/dp/B0000VLWD8
Just dont put it in the dishwasher.
It is a real product, or at least similar:
https://www.amazon.com/Emson-EZCracker-Handheld-Cracker-Separator/dp/B0035XHY08
https://www.youtube.com/watch?v=TE_9vYYa0FQ
I have one, which I fortunately did not pay for. It works, eh, ok. It's a bit finicky, and it might save you a bit of time if you needed to crack several hundred eggs (and could get the hang of it), but for everyday use when you factor in cleaning it's just overkill even when it works. Can't say how it would be for someone with a disability, though.
It's an egg cracker:
https://www.amazon.com/Emson-EZCracker-Handheld-Cracker-Separator/dp/B0035XHY08
It looks like they might be using the blue trays you can see in the picture! Neat idea, and very satisfying...
https://www.amazon.com/Souper-Cubes-Extra-Large-Silicone-Cube/dp/B0789BHWWY
Haha, the part where she completely misses skillet when cracking the egg reminds me of this. It was on the tonight show last night.
Stop weighing the dough and use a scoop. Make sure the dough is packed in and flattened well and Bam. Perfectly uniform cookies.
https://www.amazon.com/dp/B0000CDVD2/ref=cm_sw_r_awd_r..Hub0HXW92R
Buy it here! Or don't. Actually, please don't.
The funnels are $2.20 for a set of 3
Get a whipped cream dispenser. Try to resist huffing the n2o Lol
Why would you waste all that time when these already exist?
Emson EZCracker Handheld Egg Cracker/Separator https://www.amazon.com/dp/B0035XHY08/ref=cm_sw_r_cp_api_i_ufhyCbMMVNANK
My mother-in-law got me the Bogeyman egg white separator a couple years ago.
How about shot glasses made of ice ? http://www.amazon.com/Fred-Friends-COOL-SHOOTERS-Glass/dp/B000I1UTNE ..gotta gobble the dessert fast though.
Buy this: True Cubes Clear Ice Cube Tray:... https://www.amazon.com/dp/B07422QWCP?ref=ppx_pop_mob_ap_share
Looks goofy as hell, but works like a charm. On mobile, so please excuse editing.
This is already done by another company in a small form that fits perfectly in an OF glass. True Cubes is the name, and it's fantastic.https://amazon.com/True-Cubes-Clear-Cube-Tray/dp/B07422QWCP/ref=sr_1_4?keywords=ice+cube+maker+clear&qid=1558703786&s=gateway&sr=8-4
Yep, I use a cookie dough scooper. This one feels nice and makes a side I like:
OXO Good Grips Medium Cookie Scoop https://www.amazon.com/dp/B0000CDVD2/ref=cm_sw_r_cp_apip_jRI66pXHP3xrV
Nice I have the same scale. I use this to fill 00 caps: https://smile.amazon.com/gp/product/B000HJBFC6/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
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The smallest one has 00 caps fit perfectly around it on the outside of the funnel tip and holds itself there quite snugly so you can use both hands. Another option for those without 3D printers.
I started making breast milk popsicles when daughter was around 3-4 months. I'd put her in her bumbo seat with a towel under it and use a silicone bib. A little messy when she would wave it around, but not so bad that I stopped doing it. It was a big hit! I think the cold felt good on her gums because she was teething at that point too.
These are the trays I got: https://www.amazon.com/gp/product/B00KFP6NHO/ref=oh_aui_search_detailpage?ie=UTF8&th=1.
Use a splatter screen
10 of these:
https://www.amazon.com/Disposable-Cube-Pack-2400-Cubes/dp/B00DP6P6R8
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I got some of these that I like for stock. Makes 2 inch cubes that are half a cup each
They are designed exactly to freeze liquidy foods like the bone broth or stew and are called Souper Cubes. You can get them on amazon.
https://www.amazon.com/dp/B0789BHWWY/
Half expected to see this. http://www.amazon.com/Whipped-Cream-Dispenser-Liter-plastic/dp/B0008JGU9I
I made them for my daughter and she loved them. We started at about 4 months. She doesn't have teeth yet but I feel like she has been teething for months. I ordered these from Amazon and they worked great.
It is not an original idea.
Get a rice press. Make rice (calrose) and fry spam slices. Cut a sheet of nori to the size you want. Fill press loosely with rice, to the top. Smash down, remove from press, top with fried spam slice. Wrap nori around, wetting the edge so it sticks to the other end.
Between rice and spam, you can also put a dab of teriyaki sauce, furikake, or even kimchi. No fucking pineapple though.
If you're cooking bacon, in particular, there are screens you can buy to put over the pan. They really help reduce the amount of splatter.
http://www.amazon.com/Progressive-International-Stainless-Splatter-Screen/dp/B0002MR0TA/ref=cm_cr_pr_sims_t
/r/slowcooking
+
https://www.amazon.com/ChefLand-Ladle-8-Ounce-Stainless-Steel/dp/B008K3Z76Q/
+
https://www.amazon.com/Norpro-Mouth-Plastic-Funnel-Green/dp/B000HJ99XS
+
https://www.amazon.com/Ball-Mason-PINT-Wide-Mouth-Freeze/dp/B001DIZ1NO/
And you're all set.
do you ever use cookie scoops like these https://www.amazon.com/OXO-Grips-Medium-Cookie-Scoop/dp/B0000CDVD2? Well basically ice cream scoops, but smaller. that makes all the difference for making cookies for me. Everything comes out even, equally sized, without having to form them one at a time.
Putting the oil into the pan should not splatter at all. If there is water and oil mixing together, that will result in splattering. If the pan is dry it should be as in that video, just a pool of oil, once you spread it across the pan surface it thins and rapidly heats to temperature and will smoke a bit.
If you have hot oil in a pan and are setting items into the pan and want to avoid getting hot oil splashed on you, know you should place items into the pan so that the item touches down into the pan closest you first, and then letting them fall away from you, so that any oil that is splashed up splashes away from you.
If you are cooking items and they are making a royal mess of everything within a square meter of your cooktop, purchase and use a splatter screen. It greatly cuts down or entirely eliminates the oil splatter, while allowing moisture to escape so that you do not steam your food as you would if you used a solid cover.
I sure hope it wasn't one of these. People like to have a good laugh but the kid could end up dying.
Both I find. Just by doing the browned butter will give it the flavor but letting it it sit for 24 hours will make it so much better. I've not heard of others having problems, but something that I run into everytime I do them is that by letting them sit in the fridge for 24 hours the batter becomes like a solid rock. This could be due to:
Home made brown sugar. It's much more "fluffy" than store bought and you can choose how dark/light you want it. Typically I do 2tbps molasses per 1 cup of sugar for 1 cup of dark brown sugar. Some call for 2 1/2 or 3 for dark but its all your choice.
Personally I'm not a fan of them being nutella stuffed. Too strong of a flavor like you said. Skip the nutella part and you got some super tasty plain cookies though.
Lastly, some tips. A friend of my dads asked for the recipe after I made them and found all this out the annoying way.
You can make these at home using silicon shot glass molds, since they're oven safe to 400°F, and fill them with liquor as /u/CaptainPsyko suggested.
A lot of people are suggesting you use a deep skillet or pan and fry them on one side at a time.
These methods will work quite well, but I want to add three things that I think are very important:
Good luck.
Welcome to adulthood.
If you're worried about grease splattering all over the place when frying, it's worth investing in a stainless steel splatter-guard:
http://www.amazon.com/Cuisipro-746588-13-Inch-Splatter-Guard/dp/B00004SU1E
The mesh lets air through, so you won't be steaming whatever you're frying at the same time, but keeps grease from flying out all over your walls and stove range. It comes in really handy when making bacon.
Don't smack the egg against an edge to crack it. Tap it against a flat surface to crack the shell without driving pieces of shell inside the egg.
Because there can be a slight variation in shell thickness, I do several taps of slightly higher force each time until it cracks.
With the right amount of force, you can crack the shell without breaking the membrane.
If I'm breaking eggs for an omelette or scrambling, I can go faster because I care less about breaking the yolk. However, if I need to separate the egg white, I'll take my time, open the shell carefully, and pass the yolk between two pieces of shell until the white has all run past the edge of the shell and the yolk is alone in one piece.
However, if I'm feeling whimsical, I'll use something like this to separate the egg whites:
https://www.amazon.com/dp/B007ZZCSOY/ref=cm_sw_r_cp_apa_crhVBbE9MJXMG
That looks awesome! I really do feel that clear ice makes for a better cocktail taste as well as obviously the look of it. The way most of us make "craft" cocktails, its a detail that can be overlooked, but well worth the extra effort.
I got the below linked TrueCubes clear ice tray system and it works really well. Same concept (open cooler/keep the top/dispose the bottom) but they use a pair silicone inserts instead of having to cut at the end. It only makes 4 2"x2" cubes at a time but I just keep making them until I fill a large ziplock bag then I am good for a while. I have had it for a couple years and have used it countless times. Holds up really well.
https://www.amazon.com/True-Cubes-Clear-Cube-Tray/dp/B07422QWCP
https://www.truecubes.com/#clearice
In general if it is something you are going to portion out and eat you are better off storing it portioned rather than in a huge batch to hedge against spoilage. I'd just pick a brand of plastic containers, preferably one's with good stacking / lid interchanging and store things that way.
I'm also a fan of, for liquids I'm going to freeze, using big silicone ice cube trays like https://www.amazon.com/Large-Silicone-Kitch-Giant-Cooled/dp/B013KZE0YI/ to freeze 1/4c or so quantities. Melt as many as appropriate.
But I wouldn't look to store it in a big vat unless I'm re-serving all of it at once.
Unfortunately, no. If you’re completely new to developing and haven’t yet done black and white, there’s a bit of an initial expense. I’m going to just list off everything I use for developing. It’s actually pretty compact, I’ve thrown it all in my car on impulse and developed C41 at friends’ houses a few times. I store it all in a small cooler which I also fill with water while developing. Since the developer needs to be 102°F with moderated precision for the duration of the developing time, it helps to have a larger body of water that won’t lose temperature as quickly. So first step for me is to fill this cooler slightly upwards of 102° to put the tank in while I’m not agitating. If you’ve got a cooler, great; if not:
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I think that’s about it! You can definitely go cheaper if you look around. The one thing I wouldn’t cheap out on though is the tank/reels. I started with a really cheap stainless steel setup. My reels came pretty bent up and took ages to load, like half an hour at times. I’d often have film stick to itself. I tried C41 with it one time and got blix everywhere, plus it was leaking in the cooler underwater. Everyone says Patterson is the way to go, and I haven’t tried much else but it’s served me well.
I would totally guess you have some teeth on the way. Our son got teeth just shy of 5 months, and it was a long lead-up. My best friend during this time was a breastmilk Popsicle maker.
You can hold it for him or chop off little chunks to put in his mouth. He may love it!
This is my favorite...super sturdy and easy to use.
Nuby Garden Fresh Fruitsicle Frozen Pop Tray https://www.amazon.com/dp/B00KFP6NHO/ref=cm_sw_r_cp_api_gIfqybSQN59B7
I have been struggling to make clear ice...would be so proud to serve an old fashioned with quality ice at my home bar!!!
Came across this, read some reviews and I think I'm gonna try this...
https://www.amazon.com/dp/B07422QWCP/ref=cm_sw_r_other_apa_i_PLR3Db6Q5GNG3
If link fails, it's called TRUE CUBES CKEAR ICE CUBE TRAY on Amazon. $39.99
Stop putting your face down near the pan?
I've never had a problem with that when cooking a steak. For bacon, I use one of these:
http://www.amazon.com/Cuisipro-746588-13-Inch-Splatter-Guard/dp/B00004SU1E
This hasn't been suggested yet, exactly, so...
I use a $5.61CAD canning funnel, specifically this one: Norpro 607 Extra Wide Plastic Funnel, Green https://www.amazon.ca/dp/B000HJ99XS/ . Just recently got it after years of getting powder on the counter every time I mixed a bag. Works great.
Using a scoop, you get powder all over your hands and it sticks to the sides of the scoop then flakes off onto your counter. Would rather do without.
I mean, everyone can use this, right?
Keep your heat low enough to avoid excess spatter, or use a Splatter Screen. to avoid hurting yourself.
I prefer the first method, it doesn't feel the same when you use protection.
Secondly, take care which way you set the bacon in the pan when flipping; that seems to be the time the most grease flys around. I try to flip perpendicular to my genitals.
You can get it from here. It cost you $8.00
I got these large silicone ice cube trays, they're designed for single servings of soup. Freeze them, store in a 1 gal freezer ziptoc bag.
https://www.amazon.com/gp/product/B07GSSSTY9/ref=ppx_yo_dt_b_asin_title_o09_s01?ie=UTF8&psc=1
I mostly use the tray to make giant ice cubes to take in my thermos. Cold water all day long.
I just made this for the kid last night! Other people have given you the recipe. A press makes shaping the musubi super easy. This is the style I use. https://www.amazon.com/Happy-Sales-HSK5SPSM-Musubi-Sushi/dp/B000FWOB5S/ref=pd_sim_79_9?_encoding=UTF8&psc=1&refRID=VZSBWTZCQPTE9CMT2M5P
If you do not squish the rice down with a press, the whole thing will crumble apart. Be sure to use the short grain Japanese style rice, not the long grain American style.
Whoops. That would've helped haha.
But honestly I just eyeball it. Following this recipe gets you something pretty sticky. I end up pouring / scooping the mix into 2 silicon ice cube trays. It fits perfectly and I'd eat 2 a day. Sometimes it's hard to stop at just 2. I use this to replace my dependance on Quest bars. With some experimenting, I bet you can make some kind of ice cream with it?
Large Cube Silicone Ice Tray, 2 Pack by Kitch, Giant 2 Inch Ice Cubes Keep Your Drink Cooled for Hours - Cobalt Blue https://www.amazon.com/dp/B013KZE0YI/ref=cm_sw_r_cp_apa_i_Fl1xDbM3G3ENK
These silicone ice trays are no brainers. They're so cheap, I've keep two in the freezer so I'm never out. I have like 5 different ice ball thingies but they're so bulky and tricky to fill that I never use them.
I just took one of these silicone trays to the beach with me, in my suitcase with a bottle of G4 reposado and a bottle of McKenna BiB 10yr. Great week.
Soemthing like this
I don't know if he's into Star Wars, but [this] is a cool cookie jar. I like these shot glasses, too. And everyone needs brain ice cubes.
HAPPY BIRTHDAY! Please surprise me.
There are screens that are designed to go on top of pans. They help keep splatter to a minimum. http://www.amazon.com/Progressive-International-Stainless-Splatter-Screen/dp/B0002MR0TA/ref=sr_1_1?ie=UTF8&qid=1312838176&sr=8-1
Are you talking hardware or food?
When it comes to tools, stick to Alton Brown's golden rule: don't buy unitaskers. Make sure that everything you buy can be used for more than one thing.
Knives: you only need three (maybe): a large work knife (generally a chef's knife or a santukou knife, but it can be whatever is comfortable for you), a paring knife, and maybe a serrated knife.
Cutting boards: either plastic, wood, or bamboo (but never use wood or bamboo for meat - the bacteria gets into the grain and doesn't come out). DON'T use hard materials like glass or stone. They dull the edges of your knives.
Other:
wantedneeded anything else.Uhhh... I'm actually not at home right now, so I'm trying to do a mental inventory of my kitchen. I'm sure I've missed a bunch of stuff.
Nice!
Have you tried a splatter guard?
Various types of musubi.
I'm from Hawaii, and the traditional musubi is a layered thing with first a layer of rice, then a layer with fried spam, then another layer of rice, and you wrap that in seaweed.
It's very portable and a good lunch. If I'm lazy I'll just cook up some eggs with a bit of mirin in them and use that in place of the spam, or if I'm not lazy, I'll marinate some tofu in something overnight, cook that up and use that. You could also use quinoa or something, but I tried that once and wasn't able to get it to be sticky enough so the whole thing kind of collapsed.
Here is a cheap musubi press, and to make one you just make your rice and your protein center (in the shape/size of the press so it'll fit), lay down the seaweed with the press in the center of it, add a layer of rice, add a bit of soy sauce, press down, add your protein layer, with more rice on top, a bit more soy sauce, and press down again, then just push down on the press while lifting up the mold, and you have your brick, then you just wrap the seaweed around it (you can use a few grains of rice or whatever as a mild adhesive to keep it from coming apart).
No, these are bags specifically made to be filled with water and kept in the freezer so you'd get ice balls after a few hours. Like these: https://www.amazon.com/Disposable-Cube-Pack-2400-Cubes/dp/B00DP6P6R8
Freeze it in 1/2 cup or 1 cup portions. My freezer space is always at a premium, so I opt for 1 cup portions since that cuts down on a little space and packaging. There are a few ways you can do this:
- Measure 1 cup of stock into each individual baggie. Then you know every single frozen baggie holds 1 cup. When you're freezing them, lay them flat and squeeze extra air out - will be better quality and store compactly.
- It's a little foofy but there is actually a silicone mold you can buy that makes it super easy to freeze things in either 1/2 cup or 1 cup blocks and then pop the frozen blocks into a bigger storage baggie. Convenient but a "unitasker". Up to you if the convenience is worth the cost and storing it. I have one and really like it (received as gift) but not sure I can in good conscience really say I'd spend $20 for it. https://www.amazon.com/Souper-Cubes-Extra-Large-Silicone-Freezing/dp/B07GSSSTY9
Got you covered... http://www.amazon.com/CoolBlues-Reusable-Cubes-your-Drinks/dp/B000PGOQNQ
no one wants frozen tap water in the voss
I was going to try to freeze breastmilk and make tiny baby popsicles with http://www.amazon.com/Nuby-Garden-Fresh-Fruitsicle-Frozen/dp/B00KFP6NHO?ie=UTF8&psc=1&redirect=true&ref_=oh_aui_detailpage_o02_s00
looks awesome,
Also unless you enjoy scrubbing every horizontal surface in your kitchen get one of these
http://www.amazon.com/OXO-Splatter-Screen-Folding-Handle/dp/B0007VO0DU/ref=sr_1_5?ie=UTF8&qid=1457883311&sr=8-5&keywords=splatter+guard
I just jarred mine in 8 oz wide mouth jars. Get a canning funnel. This will make the job much easier. I had to pack some of the tins in pretty tight but they all fit.
https://www.amazon.com/Emson-EZCracker-Handheld-Cracker-Separator/dp/B0035XHY08
Thanks for the Halloween contest! I'd love this cookie dough scoop!
You can offer milk in a cup! Or bits of cubed cheese.
Try different textures.
Mine hates anything pureed but loves smoothies (go figure....) And really loves crunchy things. So freeze dried fruits and veggies. He loves freeze dried peas and edamame. Hates them in any other form.
Loves rice sprinkled with hemp seeds. Loves popsicles (I use this: Nuby Garden Fresh Fruitsicle Frozen Pop Tray https://www.amazon.com/dp/B00KFP6NHO/ref=cm_sw_r_cp_apa_i_GAX0CbT3C6M9P) I sneak in hemp protein powder, spinach and chia seeds and flax seeds into them and he has no idea.
A popular recipe for us is frozen berries, milk, dash of vanilla (alcohol free!) small scoop of the hemp protein powder, small handful spinach, ground up flax/chia and half a frozen banana. I pour it into a straw cup or open cup for him to drink with some Cheerios and then pour the remaining into the molds.
When he asks to nurse, offer him munchies instead. If he still wants to nurse after, that's okay too.
Does your baby like fruits? Mine loves all fruits so I usually sprinkle hemp seeds on top of them too. Adds protein and iron.
I just bought some molds on Amazon. I think these are the ones (although there are plenty to pick from):
Nuby Garden Fresh Fruitsicle Frozen Pop Tray
https://www.amazon.com/dp/B00KFP6NHO/ref=cm_sw_r_awd_dSEmub0BBK4A
At 18 months he still loves them! I usually just shove the leftovers of whatever fruit he didn't finish at dinner into the mold, add a touch of water, and freeze.
Anytime. Right before you k-hole is pretty wicked too.
I put 1 - 3 Nitrous chargers into a Whip cream dispenser and inhale
Why not just get these?
24 reusable cubes for $7
http://www.amazon.com/CoolBlues-Reusable-Cubes-your-Drinks/dp/B000PGOQNQ/ref=pd_bxgy_k_text_b
Oooh! Blinky light reusable ice cubes!
http://www.amazon.com/LUSH-LIFE-Lite-Party-Cubes/dp/B000KKI1QA/ref=pd_sim_k_1
https://www.amazon.com/Norpro-Mouth-Plastic-Funnel-Green/dp/B000HJ99XS/ref=sr_1_2?s=kitchen&ie=UTF8&qid=1499550263&sr=1-2&keywords=Canning+funnel 😊
Also if you want to go wild you can get a vacuseal attachment and vac pack your jars!! I have things I open a year later and still fresh. I just had to do a purge though as my new wife pointed out that some of my vac-packed jars were 8 years old!
See: https://www.amazon.com/dp/B000UQ428A
Be sure to buy the wide mouth versions. All sizes come that way or small mouth; but the small mouth is harder to fit your hand into for cleaning and for filling. Ooh - and for filling get one of these to make your life easier: https://www.amazon.com/dp/B000HJ99XS
https://www.amazon.com/Souper-Cubes-Extra-Large-Silicone-Freezing/dp/B07GSSSTY9
something like this...no balloons needed really
https://www.amazon.com/Whipped-Cream-Dispenser-Liter-plastic/dp/B0008JGU9I
I've seen things like that in dollar stores before.. little blue or green plastic balls a little bigger than a marble with some sort of liquid inside that you freeze and use like ice cubes. A quick google search turned up these.
I cook all my bacon nude.
http://www.amazon.com/Cuisipro-746588-13-Splatter-Guard/dp/B00004SU1E
http://www.amazon.com/Fred-Friends-COOL-SHOOTERS-Glass/dp/B000I1UTNE
I didn't know they made ice cube bags.
https://www.amazon.com/Disposable-Cube-Pack-2400-Cubes/dp/B00DP6P6R8/ref=mp_s_a_1_3?keywords=ice+cubes+bags&qid=1571949824&sr=8-3
Souper Cubes. They are basically heavy duty silicone molds with 1/2 and 1 cup measurements that can freeze individual portions of anymore anything you want in perfect cubes for easy freezer storage. I have two trays and use them all the time to freeze soups, chilies, curries, sauces, oatmeal, etc. I even use them to freeze leftover cooking wine in 1/2 cup portions for use later. They are really a quality product and it's so nice to be able to grab a cube from the freezer and have breakfast or lunch within a few minutes.
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I buy them as gifts all the time now, especially for new parents. As a mom to a 4 month old, it's been awesome having so many ready prepared meals in the freezer, and to be able to easily freeze all the extra food that friends and family made for us when we were in the newborn phase.
I just bought this. I Don't particularly like giftrocket but I am just saying i get what you mean :P
Are you using something like this? I use this and I'm left-handed and have never run into an issue with mine.
I have a lot of kitchen gadgets and the only thing I've ever been seriously angered at about due to being a leftie is [spreaders](http://i.ebayimg.com/00/s/MTIzM1gxNjAw/$(KGrHqN,!oME8Vb!EgeUBPIFn8Msqw~~60_35.JPG). They FORCE you to hold it in your right hand, or at least the one I own does. I also get irritated with liquid measuring cups because the labels are always facing away from me when I use them. All that being said, I do not own a single piece of "left-handed" anything in my kitchen because I don't see a need for it.
For the carrot, it has to be a big one, not one of those little ones you can pop into your mouth.
I plan to use something like this for the frozen breastmilk pops https://www.amazon.ca/gp/aw/d/B00KFP6NHO/ref=aw_br_ov_dp_2_3?colid=J000J9HACES1&coliid=I18AYZUSLI4HVP&vs=1
I plan to buy 2 of them so I can have a lot of pops on hand as he can eat as many as he wants.
It’s breastmilk in a popsicle mold! We use these ones (they’re 1/4 ounce each I believe) https://www.amazon.com/gp/aw/d/B00KFP6NHO?psc=1&ref=ppx_pop_mob_b_pd_title
Someone on a different thread recommended this Souper Cubes. I know it’s not about weighing, but I can finally portion soups and sauces by the cup. It’s fantastic!
I found this mold to make shot glasses out of ice (or even candy) from your link.
I occasionally freeze stock in that kind of amount; in those cases, I use disposable ice cube bags. That's worked fine for me. I don't like the disposable bags for actual ice cubes, but they're great for this kind of thing.
Your worries are literally adorable! I will do my best to help easy your frying woes!
You can fry in a cast iron skillet, but if you have a heavy bottomed stock pot or something even heavier like a dutch oven, that will help with heat distribution and reduce splatter.
Peanut oil and coconut oil are both great for frying, but most fats other than olive oil and butter will work. soybean/vegetable/canola are ok, but not as healthy as coconut oil.
Oil is ready when you throw something in and it bubbles/sizzles. You can test this with a few drops of water, but I generally will take a little scrap of the "breading" or cheese or whatever I'm frying and toss it in every few minutes until it seems hot. You can use the back of a wooden spoon and if bubbles collect around the spoon its ready.
To reduce splatter you can buy grease splatter shields which are basically flat strainers. I think it's a waste of space/money. I'd spend your money on a special spatula for removing things once they are done.
Good luck and may all your future frying endeavors be delicious and successful!
If she bakes a lot you could get her something that she probably wouldn't buy for herself like this cookie baller. You could include it in one of those cool "gift basket" ideas that some of the people on this thread suggested.
Like, a cookie baller, a nice wooden cooking spoon, a rubber spatula (can never have too many of those lol), all tied with a pretty ribbon in a new (or vintage!) pyrex mixing bowl with a bag of chocolate chips. That would be a kick ass "non traditional" gift for me, as someone who also makes most of my own food.
Really though, all the ideas on this thread that I read through are pretty awesome. Good luck! :-)
I find that I switch a lot between being really motivated to meal prep and then not wanting to do it at all. I've found that the best thing for me is to take advantage of when I'm super motivated and freeze a ton of meals. I got this thing called souper cubes that I use to freeze single servings of soup/chili/pasta sauce that I make in my crock pot. At any given time I have about 20 meals of various recipes in my freezer ready to go. Especially now that I've been doing this for a while, I have a ton of variety in there, so I rarely get sick of what I'm eating. I mostly take them for lunch at work, but I also use them for dinners when I don't feel like cooking or eating what I've prepared. I hope you can find something that works best for you!
These look good...
But if we're making all kinds of substitutions, why not just use a regular funnel and siphon it right into our mug / carafe?
I don't have a chemex, but I'm assuming that the only aspect of it that distinguishes it is the filter.
The coffee filter idea could work for silt - this https://www.amazon.com/Pour-Over-Coffee-Filter-Reusable/dp/B01DY6FO8O into a funnel of some type https://www.amazon.com/Nopro-Plastic-Funnel-Set-3/dp/B000HJBFC6/ref=sr_1_4?s=home-garden&ie=UTF8&qid=1511172903&sr=1-4&keywords=funnel then some hosing into your befree - you would need to carry a dirty water hydration sack to scoop up the water first
Stove Top Spatter Shield
Maybe this isn't exactly an add on, but for cooking bacon it is definitely a necessity!
my favorite dinosaur is a velociraptor.
http://www.amazon.com/Progressive-International-Stainless-Splatter-Screen/dp/B0002MR0TA/ref=sr_1_1?ie=UTF8&qid=1370144895&sr=8-1&keywords=cooking+oil+screen
Or, yah know, use one of these.
oh my! Now I really have a reason to buy this.
make your own- you can make them as strong as you want!
You're not supposed to roll spam musubi either. You get one of these things and press the rice into a spam-slice-shaped block. Unlike sushi rolling, it's pretty foolproof.
http://www.amazon.com/Reusable-Plastic-Cubes-count-Colors/dp/B007JX59FC
What the fuck is a whiskey stone? the shape looks like it'd be really awkward to drink around. Is there any reason it'd be better than something like this?
Two things, both for the kitchen, if you ever have Canned Ice Cream
Agree.....
I always thought these would work better
http://www.amazon.com/CoolBlues-Reusable-Cubes-your-Drinks/dp/B000PGOQNQ/ref=sr_1_3?s=home-garden&ie=UTF8&qid=1311350436&sr=1-3
or
http://www.amazon.com/Symak-Ice-Balls-12-reusable/dp/B001RYBLG0/ref=sr_1_2?ie=UTF8&qid=1311350395&sr=8-2
I'll just leave this here. Never feel the need to cook clothed again.
I use a plastic bag in the freezer for my wine leftovers. Amazon
Edit: Then I use just the number of cubes I need.
Problem solved: Anti-freeze ice cream scoop.
Buy one of these. Spoons aren't made for doing that.
If you have a mason jar funnel and refold a normal coffee filter into a cone (or purchase something like a set of chemex filters), you can do a decent pourover. Before I purchased a chemex I would occasionally do a home-rig pourover with the filter basket from a Bunn machine. Controlling the water temperature and grounds saturation does improve the quality of coffee you make, so it's worth trying it out.
we do our naan on the barbeque, or directly over the flame using a splatter screen (like http://www.amazon.com/dp/B0007VO0DU/ref=asc_df_B0007VO0DU1041123?smid=ATVPDKIKX0DER&tag=googlecom09c9-20&linkCode=asn&creative=380341&creativeASIN=B0007VO0DU). Works great, and tastes more like tandoori naan.
tried and it was fine. I don't have a cracker, I have one of these https://www.amazon.ca/Whipped-Cream-Dispenser-Liter-plastic/dp/B0008JGU9I type things so it expands a lot. and I don't open it all the way. It's not warm, but it's not cold either.
also, how much nitrous is safe to use? like can i go thru a box of 24 in a day? and do that like once a week?
I prefer this kind much more
https://www.amazon.com/OXO-Stainless-Splatter-Screen-Folding/dp/B0007VO0DU/ref=mp_s_a_1_8?ie=UTF8&qid=1536140063&sr=8-8&pi=AC_SX236_SY340_FMwebp_QL65&keywords=splatter+guard
The mesh ones I found weren't very good at stopping the small droplets. It doesn't make much of a difference when trying to protect yourself from burning oil, both stop the big droplets that hurt. But the more solid ones are way better at reducing the amount of clean-up I have to do.
Main con is they you can't see what you're doing anymore without lifting, but that's not really a big deal to me.
Even better, buy Soupercubes - Reusabl esilicon cubes come with a lid and hold a cup of food or liquid.
Of you can use one of those plastic "ice" cubes, like these. They won't water down your drink.
https://www.amazon.com/Souper-Cubes-Extra-Large-Silicone-Cube/dp/B0789BHWWY/ref=mp_s_a_1_2?ie=UTF8&qid=1540851254&sr=8-2&pi=AC_SX236_SY340_QL65&keywords=souper+cubes&dpPl=1&dpID=41Jy3rQVvTL&ref=plSrch
have you tried one of these? http://www.amazon.com/Whipped-Cream-Dispenser-Liter-plastic/dp/B0008JGU9I I'd also try to get some thickening agent in there to stabilize the whip
This one has a larger stem....but maybe work?
https://www.amazon.com/Disposable-Cube-Pack-2400-Cubes/dp/B00DP6P6R8
Yeah, https://www.amazon.com/zdz-5060073508648-Bogeyman-Egg-Separator/dp/B007ZZCSOY
Good luck!
My two cents added to the mayhem, you should invest in a vacuum sealer and something like this to freeze portions in. It's great for portioning out food and avoiding freezer burn, I freeze large batches of meat, spaghetti sauce, chili, stew and so forth this way and it always stays good for months. Add a rice cooker and you can easily make a large quantity of tasty things that can be dumped over rice for an easy and stress-free dinner.
Float some reusable ice cubes?
Maybe something like this?
You should invest in these Reusable Plastic Ice Cubes 16 count (Colors May Vary) https://www.amazon.com/dp/B007JX59FC/ref=cm_sw_r_cp_apa_gUA6ybASGCASC
Adding to /u/mr_richichi: Cookie scoops!
I've found Bar Keepers Friend to be, for many things including grease, cleaning on easy mode, just painful to use on non-horizontal surfaces. It's safe to use on stainless steel cookware, but probably not on anything nonstick/cast iron/etc.
Also, invest in a grease splatter guard - something like this.
The rice soaking is generally called for in a lot of sushi rice recipes, they claim it kind of jump starts the water absorption, but i don't really have any science to back that up.
Sushi rice is really sticky, a few grains of rice helps the seaweed edges stick to each other.
Musubi press!
You need bigger ice cubes. https://www.amazon.com/dp/B013KZE0YI/ref=cm_sw_r_sms_apa_i_UsdXDbVEZVPK6
Ok just to be really snobby... Old Fashioneds should always be made with one large ice cube. I use something like this but the spherical ice cubes are fun too. If you want to get even fancier, you should use purified water that's been boiled prior to freezing. That way the ice won't be cloudy. Just a friendly tip, cheers and have a merry Christmas.
I use one of these
http://www.amazon.com/Progressive-International-Stainless-Splatter-Screen/dp/B0002MR0TA/ref=sr_1_1?ie=UTF8&qid=1345497674&sr=8-1&keywords=grease+screen
They make Reusable Ice cubes that wont dilute your drink!
http://www.amazon.com/CoolBlues-Reusable-Cubes-your-Drinks/dp/B000PGOQNQ
Better than having to wash your Popsicles!
What about these things?
Do you mean this? http://www.amazon.com/Spam-Musubi-Sushi-Press-K5SPS/dp/B000FWOB5S
Or you could just buy a "good enough" gizmo on Amazon for $40 to make clear ice cubes. It's basically a smaller easier to use version of the beer cooler hack. https://www.amazon.com/dp/B07422QWCP/ref=psdc_2469549011_t1_B075DLBHBJ
sounds like you need this then.
This works nicely for inside pan searing:
http://www.amazon.com/OXO-Splatter-Screen-Folding-Handle/dp/B0007VO0DU
Goes in dishwasher too...
google splatter guard
What a great idea OP!
I'll provide this as an alternative to the teriyaki sauce recipe already posted. I'm afraid that I always just kind of ad things "to taste" without using a recipe, though.
For the marinade:
Start with soy sauce and sugar in a small pot set to low to dissolve the sugar. Start adding oyster sauce in small quantities to taste. Adding too much will overpower the mixture pretty easily, so taste after each bit added. Think of the oyster sauce as augmenting the mixture's flavor rather than taking it over as the main attraction. Add water to dilute if necessary to your tastes (I think I always end up adding a bit).
You'll probably need more sugar in the mixture than you think since the spam is already very salty. Let the sauce heat up a bit and then marinade the spam in it for about 20-30 minutes.
Fry in a nonstick pan. Even with non stick, the sugar tends to caramelize, so don't try to get it too crispy or you'll have a burnt mess on your hands. There are those who fall in the crispy camp for spam (I'm more in the soft-cooked spam camp), but soft is best for musubis. You're looking for just a light crisp on the outside.
As for the rice, just use any sushi rice recipe you like.
You can make the musubi without a press, but it's kind of a pain in the ass. If you don't want to wait for shipping, you can make a ghetto press by cutting a spam can in half. Don't ask me how though. Maybe a hack saw? I dont know.
Anyway, it's kind of nice to toast your seaweed in the oven a little before wrapping, even if it says the nori is already toasted. I prefer the nori to cover the whole musubi like in my ghetto press picture (as opposed to OP's partial nori covering).
Good luck. I like to make a lot at once. Refridgerating them can be a little problematic because the nori will become soggy but imo they are still good :P
Turn the heat down. As an example, my stove has a scale of 1-10. I cook bacon at ~3.5. I don't really get any splatter. Still, you can use a splatter screen
Or this
http://www.amazon.com/gp/aw/d/B0008JGU9I/ref=mp_s_a_1_3?qid=1394553975&sr=8-3
I use one of these^
I always make sure to take breaths of air inbetween nitrous inhales.
I think they're overrated and can only get things cool but not chilled.
I prefer reusable plastic IceCube s
This is what you need for ice cream. No hassle, and transfers the heat from your hand to the ice cream so you never have to worry about rock hard ice cream. Non Stick Anti-Freeze Ice Cream Scoop
Edit: Leave it to an ent to make eating easier :)
A cool, inexpensive item to have on hand are large ice cube trays. I bought these silicone trays. You can get ones that make round ice cubes too. I like silicone better than plastic since they don't crack or break as easily.
I'm my experience it's not minerals that make ice cloudy. Of course, dissolved substances can affect the quality and appearance of your ice but almost all the cloudiness is from air bubbles.
I have a couple different ice cube trays that are specifically made to make clear ice (they are ungodly expensive, like $40 to make one ice cube) this "true cubes" 4 ice cube tray https://amzn.to/2llib82 and the "peak" single ice cube tray https://amzn.to/2mUKU49. Both work on approximately the same principles, which I will try to explain as I understand them. I think it is helpful to link them because you can go see pictures of how they work.
They are both insulated large containers, with side insulation and bottom insulation (closed cell foam, I think). Then they have a mold you insert and a top mold with some holes. The clear ice forms on top. The middle ice in the mold below the top is just waste ice.
I believe the principles are as follows:
(1) If you freeze water quickly dissolved air and bubbles will make it cloudy. Therefore they are insulated so it takes like 12 hours to 24 hours to make one ice cube, very slowly.
(2) If you freeze water together in one block it will include air bubbles inevitably - so both these models have the ice "separated" halfway through by a porous divider so that the bottom of the ice is kept separate for the top. The top part is the clear part. The air bubbles move down somehow - I am honestly not 100% understanding the physics here since while ice is less dense than water, air bubbles are definitely less dense than ice. But when I take apart the mold the bottom part always has some air bubbles in it.
You still have you use pretty clean/pure water and some people say they have to boil as well. However, boiling water on its own is not enough to get clear ice - you have to freeze it in a special way.
FWIW if you are interested in the kits the peak ice maker is slightly harder to use/assemble and more expensive since it makes only one ice cube, but I feel it makes a better clear ice cube. That could be my own bias though because since it is more annoying I feel it must be worth the effort. Both are fine.
Use a wider-necked juice bottle like the 1.75L "simply" bottles; make sure you have two of them, or one bottle and a 2L container.
Put in 100g of coffee, ground to the same coarseness you use for French Press. Fill it with cold, filtered water and let it sit in your fridge for a day or two. Make sure to flip & shake after about an hour to ensure you don't have pockets of dry powder plugging up the neck of the bottle.
When you're ready to strain it, get a couple of cheap sink strainers, or pantyhose, or a nut milk bag. Put them in a funnel. Put a clean empty bottle in the sink, set the funnel in its neck, and set your filter(s) in the funnel (if you're using sink strainers you'll need at least 3 stacked up). Pour from the cold brew bottle -- gently! -- so the settled grounds don't come loose. When you get to the end of your first pour the filters will clog up quickly, so go slowly.
Once you've transferred the cold brew to the clean bottle, cap it and set it aside. Rinse out the brewing bottle, clean it, and repeat the transfer process, pouring back to the brew bottle. Repeat that process as many times as you like until there are no more big particles. You can do a super-fine final pour through a paper filter if you really want, but in general your particles will sink to the bottom and as long as you pour slowly you'll be fine.
You can get the whole cold brew setup (sink strainers, funnels, juice bottles, and beans) for $20-$25 and the bottles should last 6-10 refills before you notice the plastic getting discolored.
Oddly enough, whiskey stones are actually one of the least efficient ways to cool your drink. Obviously the "cool factor" has been widely accepted, but you're actually better off with ice cubes (the best option if you don't mind them watering down your drink) or reusable ice cubes (almost as good as real ice, however they could hardly be considered "cool").
We as human beings are way too easily influenced.