What are your unconventional kitchen tools/utensils you were skeptical of at first but feel you can’t live without?
I sometimes find these two in a box in my kitchen, does that make them utensils?
The top one is obviously tech support for your appliances. Why else would they be wearing a headset?
True, but she doesn’t always give the best advice…
Yep, that’s why she has to live here with Tech Support Kitty and me in stead of the mansion she used to have 😁
Strawberry cutter. That stupid looking plastic strawberry with the little blades in it? Turns out it can do basically evening I don’t like cutting, mushrooms, berries, olives, all in tiny perfectly uniform cuts.
I got this one weird ass meat mallet from a Brian Lagerstrom video and I use that shit for my black bean burrito filling. It works like a dream chopping and mincing anything especially if you are cooking it.
Egg slicer.
Can’t get medium eggs in nice slices on sandwiches so well with a single point of pressure on the egg. That is even with a really sharp knife cutting soft-ish eggs is annoying and just not as good.
Everything else, knife.
That’s considered unconventional where you are? I don’t think I’ve ever seen a kitchen without one here in the Nordics.
My boiled egg slicer. It seemed really frivolous when I bought it, and I probably only use it five or six times a year at best but man if it doesn’t cut down prep time for any salad with boiled egg in it, it also works with avocados!
Works with Play-Doh too, and is (relatively) safe for little kids.
My tiny 1" silicone spatula is one of the handiest utensils I own.
I’m not as confident with chopsticks so I use a long set of stainless tongs and find them quite useful
Best way to get confident with chopsticks is to use them more! They’re much easier to clean than any tongs. Nothing beats an egg better than a pair of chopsticks.
Made Tamagoyaki yesterday in a round pan with chop sticks. Not easy but tasty :p
Cooking chopsticks are the best!
Huh. No one has said ground meat breaker/chopper.shen my wife got one, I said it was a waste, a spatula was fine, etc etc. Then I used it once…holy crap so much better and easier to get exactly the chunkiness you want from ground beef, turkey, etc. Love the the thing now.
Wait… What is this thing you’re describing? Like a modified spatula of some sort?
Edit: do you mean this?
What does it do and what does it look like?
Steel tea pot - I drink a pot every day but last couple pots were both glass and only last a couple months before breaking (both my fault) so upgraded to steel and so far my clumsiness hasn’t yet managed to break it
Having my tea pot for about 6-7 years now made of glass.
Mind you I am not using it 24/7 though.If you are into tea, you might want to consider an electric kettle with variable temperature. Nothing is more of a shame than burning good leaves or having to be limited to leaves that can handle a near boil. It’s tricky & a futz to watch a thermometer for boiling water to a specific temperature for your tea—especially if you are relying on that cup to help your mood & concentration.
Kettle != tea pot
And? Adjacent topic for those looking at where to upgrade their tea equipment.
Yep! I have a Cosori kettle that’s been working great (and outlasted my first two pots lol)
You must be Elizabeth from Keeping Up Appearances!
This! I recently got a steel French press and it’s fantastic! The best part is I’ll have to drop it off a cliff to break it.
I use one to slice cabbage. But I’m not convinced there are time savings because it tends to be a pita too wash.
Luckily I’m quite proficient with a knife so chopping an onion is a fast 2 minutes for me.
it tends to be a pita too wash
I know you’re not supposed to, but I just stick mine in the dishwasher, and it seems to work fine.
Funnily enough, cabbage is one of the few things I don’t use it for. It never really even occured to me.
I’m quite proficient with a knife
Yeah, I really, really am not. You think you’re proficient, then compare yourself to what you’d consider “normal”. Then there’s me, worse than that normal by a much bigger margin than the margin between you and normal.
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I bought a few small silicon dough rising containers, for use in the fridge when making pizza (i.e. low yeast content) dough. Absolutely stellar. Can easily keep balls of dough around for 1-2 weeks and they in fact get slightly better with age, and they’re trivial to clean, too.
I don’t know about unconventional but I use the absolute heck out of my half width spatula, the skinny one.
Also got a silicone fish spatula and that thing rocks. I thought it would be too bendy to work, and I don’t have any nonstick pans (cast iron all day every day and one steel pan we call the stick pan, sometimes you want fond) so usually use metal but the edge on this thing is knife sharp and it squeezes under fried eggs like nothing else.
I really want a stovetop milk steamer. Sure would use it every day.
Those rotary slicers are great. I make apple pie and those make it a breeze.
