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The Quintessential eG Kitchen Tips/Trucs

chefs13

By chefs13
in Cooking

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Anna N

Anna N

Posted
Posted
1 hour ago, chromedome said:

but I'm not (so far) enjoying the stoop-to-get-anything aspect of it.

I am with you on that. Stooping is one challenge. The other challenge again is peculiar to me and people with my particular visual issue. I can see things at eye level much more so than things at floor level.
When I first got my fridge with the freezer drawer at the bottom I was delighted. Circumstances changed. I think I could work much better now with the freezer on top. 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

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Margaret Pilgrim

Margaret Pilgrim

Posted
Posted
On 9/2/2022 at 4:01 PM, Anna N said:

I am with you on that. Stooping is one challenge. The other challenge again is peculiar to me and people with my particular visual issue. I can see things at eye level much more so than things at floor level.
When I first got my fridge with the freezer drawer at the bottom I was delighted. Circumstances changed. I think I could work much better now with the freezer on top. 

In my experience, it depends on the frequency you use either level.    I need access the freezer only several, maybe 4 times, a week.   The fridge, multiple times a day.

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  • 3 weeks later...
chromedome

chromedome

Posted
Posted

A minor tip, but the jar lifter from your canning set works really well for removing ramekins from their water bath.

 

I made creme brulee for a stepdaughter today (our little tradition) and did just that, and thought I should maybe post it.

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“Who loves a garden, loves a greenhouse too.” - William Cowper, The Task, Book Three

 

"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning

 

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  • 3 weeks later...
Bernie

Bernie

Posted
Posted

Well here is one that few think of...

Line ramekins/meatloaf tine/casserole/pie dishes with parchment to make removal easier and washing a breeze.

But how you ask? Isn't it fiddly.

Get a piece of parchment and screw it up tightly into a ball.

Straighten it out and screw it up again!

Now it will be easily be pushed into the corners of the dish. don't worry about overlaps. The wrinkles make it easy and don't show up because the wrinkles make it so flexible the food pushes the paper into the corners.

You can trim the edges after the food is in the dish but leave enough for "handles" to remove the contents whole

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