What about salad spinners? I've seen a couple of really great things.ĭS: Yes. I don't know if I should be damning you or thanking you that. SS: Although I do go through a lot more butter since you taught us that cultured butter recipe. You can leave it in there and then still have spreadable butter when I need it. And, of course, the butter stays fresher in the fridge rather than having it on the counter if you don't go through that much butter.ĭS: Absolutely. It softens quickly on a piece of toast and you've got perfect coverage of butter from a hard stick. Use a vegetable peeler and take off thin strips of butter that you can lay out on top your bread. This person came up with a really great tip of using a vegetable peeler on a hard stick of butter. When you try to spread it on bread it tears and it's kind of annoying. You know that some people leave butter on the counter so it's always nice and spreadable, but a lot of times you just have it in your fridge and it's really hard. What else?ĭS: This is a really fun one that came in recently. And it’s a great way to reuse plastic since we're all working so hard on that. Instead of doing individual cherry tomatoes, which can be pesky, you go right through the center and cut them all at once. Take your chef's knife – a nice, long knife – and go horizontally right through the center of those two lids. Then you invert another lid on top of that, so you basically have sandwiched the cherry tomatoes between two lids and they're held in place by the lip of the lids. Fill it with in, let’s say, your cherry tomatoes. You take one lid and put it down so that it's facing up and you have sides on it. It's using basically two lids that you get off of large yogurt containers or sometimes you see them as like deli containers or take-out containers. One of them that I love to use all the time is a speedy way to cut a number of little round things at one time, like for grapes, cherry tomatoes, olives. Can you give us a couple that you have absolutely loved over the years?ĭS: Absolutely. Then when you’re done, run the cycle and it all drains out. That one is great because you can basically fill it up with ice, throw tons of beer and wine or whatever you want in there. One of my favorites is that wacky suggestion of using your washing machine as an ice bucket.ĭS: I’ve actually done that for parties. SS: There are great ideas I have learned so much. It's a really fun part of the Cook's Illustrated community. If they do work, we publish them along with an original pen and ink illustration and credit the reader. We get tons of awesome submissions from readers and we test them in-house to see if we like them and see if they work. We've been doing it since the premiere issue back in 1993 and we haven't stopped we do it every single issue. How long have you guys been running that column?ĭan Souza: That's totally original to the magazine. We thought of you immediately because of this column that you have done for years in the magazine called Quick Tips, which is when readers send in alternative, and sometimes bizarre, uses for tools and utensils. Sally Swift: We have been digging into tools for this episode. He talked to Sally Swift about some of his favorites from over the years. He’s the Editor in Chief of the magazine. It turns out it’s one of Dan Souza’s favorite parts too. One of our favorite things about Cook's Illustrated magazine are the tips readers send in on how to find new uses for kitchen tools. We at The Splendid Table love a good life hack to save time in the kitchen. Creativity is key in the kitchen, where discovering a new use for a piece of equipment or inventing a new shortcut is always a joy.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |