Another unessential-but-cool-to have tool in the kitchen is the simple plastic squeeze bottle. It’s another one of those diner/restaurant tricks that makes life in the kitchen just a little simpler. Filled with your favorite type of oil, just a quick spritz in a hot pan and you’re ready to sauté. The great thing about it is, not only is it much neater than pouring straight from the container (you know you hate that oil slick that always forms on the bottom of the cabinet it’s stored in) but you can also buy a huge container of oil at a really inexpensive price and just refill your squeeze bottle when needed. This is also great for ketchup. You can buy the 114 oz. restaurant-size container of Heinz at Costco for about half of the cost per ounce of the standard size you find in the supermarket. Simpler, neater and way less expensive…what’s not to like?
Another one of my favorite unessential-but-cool to-have utensils, the Aerolatte, makes a great cappuccino and really adds to the enjoyment of your morning coffee. It’s fast, inexpensive, easy to use and simple to clean. One of the cool things I do is add flavorings to the milk before I froth. This morning I sprinkled in some cinnamon and a little sugar before I frothed and it made an amazing topping for my French Roast coffee. Also, immediately after frothing, I put the mixture in the microwave for about 15-20 seconds (keep an eye on it because it will expand quickly) and then top my coffee with it for a nice warm, delicious first sip to start the morning. It also makes a great gift (that’s how I got it…thanks to my sister) for any coffee lover.
You gotta CRUSH that bacon flat!
One of the great all time nonessential-but-cool-to-have kitchen tools is the cast iron bacon press. You use it to keep bacon from curling up as it cooks, and that makes it great for topping sandwiches (like killer BLTs, bacon cheeseburgers, grilled cheese and The Ultimate Breakfast Sandwich). Used in conjunction with a heavy, seasoned Lodge 12″ Cast Iron Pan (an essential addition to any kitchen because of its excellent heat retention and diffusion properties), it’s also perfect for weighting down chops, burgers or steaks while pan-frying, which helps to keep more of the surface area of the meat in contact with the pan. This browns them more evenly and helps develop complex flavors and aromas via the Maillard Reaction, all while forming a tasty caramelized crust .
Another unessential-but-cool-to have tool in the kitchen is the simple plastic squeeze bottle. It’s another one of those diner/restaurant tricks that makes life in the kitchen just a little simpler. Filled with your favorite type of oil, just a quick spritz in a hot pan and you’re ready to sauté. The great thing about it is, not only is it much neater than pouring straight from the container (you know you hate that oil slick that always forms on the bottom of the cabinet it’s stored in) but you can also buy a huge container of oil at a really inexpensive price and just refill your squeeze bottle when needed. This is also great for ketchup. You can buy the 114 oz. restaurant-size container of Heinz at Costco for about half of the cost per ounce of the standard size you find in the supermarket. Simpler, neater and way less expensive…what’s not to like?
