Neat food prep tricks?
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Re: [email protected]
Giusi wrote:
I'm doubtful that it works easily a dozen at a time but I'm sure it suits
some folks.
Speaking for myself, it's like the question of when to use a food processor
based on total time consumed and the amount of cleanup needed. I'm sure that
by the time I set up the trick, complete the task, and clean up afterwards I
can easily cut a couple dozen by hand with less cleanup. But then I think
it's fair to say my knife skills are better than average.
MartyB
Giusi wrote:
I'm doubtful that it works easily a dozen at a time but I'm sure it suits
some folks.
Speaking for myself, it's like the question of when to use a food processor
based on total time consumed and the amount of cleanup needed. I'm sure that
by the time I set up the trick, complete the task, and clean up afterwards I
can easily cut a couple dozen by hand with less cleanup. But then I think
it's fair to say my knife skills are better than average.
MartyB
On Wed, 20 Apr 2011 07:45:58 +0200, "Giusi"
wrote:
They can be sliced more uniformly/accurately one at a time, more
quickly too, by the time one arranges them all on the plate and
tightly enough so they can't slide about they could have been sliced
one by one... with that plate method the pressure exerted to hold that
many grapes in place while cutting would squish them. Why would
anyone want to slice grapes in half anyway, even in canned fruit
cocktail the grapes are whole... and there's no one here with so small
a mouth it can't take on a whole grape... brains yes, mouths no.
wrote:
They can be sliced more uniformly/accurately one at a time, more
quickly too, by the time one arranges them all on the plate and
tightly enough so they can't slide about they could have been sliced
one by one... with that plate method the pressure exerted to hold that
many grapes in place while cutting would squish them. Why would
anyone want to slice grapes in half anyway, even in canned fruit
cocktail the grapes are whole... and there's no one here with so small
a mouth it can't take on a whole grape... brains yes, mouths no.
On Wed, 20 Apr 2011 04:23:14 -0700 (PDT), "Mr. Bill"
wrote:
The first time I tried that, I broke my egg slicer. It was pretty old
to begin with, but I'd never priced them before I broke that one
(which I'd "inherited" from my mother) so I was shocked at the price.
I decided that I don't need to use it enough to merit buying another
one. So I use a fork to squash eggs and a knife on mushrooms.
--
Today's mighty oak is just yesterday's nut that held its ground.
wrote:
The first time I tried that, I broke my egg slicer. It was pretty old
to begin with, but I'd never priced them before I broke that one
(which I'd "inherited" from my mother) so I was shocked at the price.
I decided that I don't need to use it enough to merit buying another
one. So I use a fork to squash eggs and a knife on mushrooms.
--
Today's mighty oak is just yesterday's nut that held its ground.
WinterFrost
New member
sf wrote:
A woman after my own heart.
Andy
A woman after my own heart.
Andy
Steve 894673
New member
"Nunya Bidnits" ha scritto nel
messaggio
Depends on what you are doing, surely, and how much of it. I use mine
constantly and cleanup rarely seems like much work. I have a habit of
swishing water through what I have been using, and that probably helps. A
good sharp knife certainly copes with ordinary sized jobs, but I like the FP
for big things and for kneading because I have one glass arm.
messaggio
Depends on what you are doing, surely, and how much of it. I use mine
constantly and cleanup rarely seems like much work. I have a habit of
swishing water through what I have been using, and that probably helps. A
good sharp knife certainly copes with ordinary sized jobs, but I like the FP
for big things and for kneading because I have one glass arm.
noiamnot(isbackagain)
New member
On Wed, 20 Apr 2011 10:07:38 -0700 (PDT), "Mr. Bill"
wrote:
Oh, it had a good long life. Mine was at least that old, if not
significantly older, so I guess it's time had come. Unfortunately, my
"big idea" about using it on mushrooms was what did it in. I don't
usually cut my mushrooms that thick anyway, so I'm not upset that it
didn't work out... but I would have liked to cut at least *one*
mushroom with it - just to say I did it.
--
Today's mighty oak is just yesterday's nut that held its ground.
wrote:
Oh, it had a good long life. Mine was at least that old, if not
significantly older, so I guess it's time had come. Unfortunately, my
"big idea" about using it on mushrooms was what did it in. I don't
usually cut my mushrooms that thick anyway, so I'm not upset that it
didn't work out... but I would have liked to cut at least *one*
mushroom with it - just to say I did it.
--
Today's mighty oak is just yesterday's nut that held its ground.
In article , nunyabidnits@eternal-
september.invalid says...
Accessibility is definitely the key to frequent use. Mine lives (with
all its blades and attachments), in one deep pull-out drawer
under the worktop where I use it, beside its own dedicated power socket.
Takes two seconds to get it out, select whichever blades/bowls I need to
use and plug it in.
Janet
september.invalid says...
Accessibility is definitely the key to frequent use. Mine lives (with
all its blades and attachments), in one deep pull-out drawer
under the worktop where I use it, beside its own dedicated power socket.
Takes two seconds to get it out, select whichever blades/bowls I need to
use and plug it in.
Janet
Re: [email protected]
Janet wrote:
I have a deep bookcase in the kitchen which actually serves to hold all
manner of appliances and gadgets large and small. Some are just out in the
open, but there are also a number of those small plastic storage containers
with lids that hold stuff like immersion blenders, steamer, kitchenaid
grinder attachment, etc. etc. That's where the food processor lives.
MartyB
Janet wrote:
I have a deep bookcase in the kitchen which actually serves to hold all
manner of appliances and gadgets large and small. Some are just out in the
open, but there are also a number of those small plastic storage containers
with lids that hold stuff like immersion blenders, steamer, kitchenaid
grinder attachment, etc. etc. That's where the food processor lives.
MartyB
On Apr 19, 10:55?am, Andy wrote:
None that I can think of right now, but I have a great tool few people
know about. It'd a flat blade about eight inches long and 3/8 inches
wide set into a sturdy handle and thick enough not to bend. It's
intended use was mixing glazier's putty that had separated in the can.
I use it for mixing peanut butter that has separated in the jar. (Yes,
Veronica, real peanut butter separates at room temperature. Keep the
well mixed jar in the refrigerator.) If I didn't have it, I would try
a square-shanked screw driver as next best.
Jerry
--
Engineering is the art of making what you want from things you can get.
None that I can think of right now, but I have a great tool few people
know about. It'd a flat blade about eight inches long and 3/8 inches
wide set into a sturdy handle and thick enough not to bend. It's
intended use was mixing glazier's putty that had separated in the can.
I use it for mixing peanut butter that has separated in the jar. (Yes,
Veronica, real peanut butter separates at room temperature. Keep the
well mixed jar in the refrigerator.) If I didn't have it, I would try
a square-shanked screw driver as next best.
Jerry
--
Engineering is the art of making what you want from things you can get.
In article ,
James Silverton wrote:
Speaking of mashed potatoes - I had been using my masher for applesauce as
well as potatoes, but have seen it deployed to good action in smooshing up
whole plum tomatoes for sauce/chili. I also might be the last one here to
use it for bananas for banana bread. (Usually I work with frozen and
thawed nanners, which are so loose already they don't need much help - a
good whack with a spoon or fork will do 'em.)
Last time we did the soup kitchen, the chef directed the making of peanut
butter bars and the big-ass masher we have (business end is dinner-plate
size) was used to mix.
Will keep the pastry blender in mind for all of these things (except the
PB bars, probably), plus making HB eggs into salad.
Charlotte
--
James Silverton wrote:
Speaking of mashed potatoes - I had been using my masher for applesauce as
well as potatoes, but have seen it deployed to good action in smooshing up
whole plum tomatoes for sauce/chili. I also might be the last one here to
use it for bananas for banana bread. (Usually I work with frozen and
thawed nanners, which are so loose already they don't need much help - a
good whack with a spoon or fork will do 'em.)
Last time we did the soup kitchen, the chef directed the making of peanut
butter bars and the big-ass masher we have (business end is dinner-plate
size) was used to mix.
Will keep the pastry blender in mind for all of these things (except the
PB bars, probably), plus making HB eggs into salad.
Charlotte
--
MadysenJulia
New member
Charlotte L. Blackmer wrote:
I use my masher on pinto beans and in bean soup. I moosh up some of the
beans to make the soup thicker.
I use my masher on pinto beans and in bean soup. I moosh up some of the
beans to make the soup thicker.
"Nunya Bidnits" Speaking for myself, it's like the question of when
to use a food processor based on total time consumed and the amount of
cleanup needed. I'm sure that
Aha. I always suspected that. Our food processor is about 10 years old and
never been out of the box. Maybe it is time to give it a new home. Polly
to use a food processor based on total time consumed and the amount of
cleanup needed. I'm sure that
Aha. I always suspected that. Our food processor is about 10 years old and
never been out of the box. Maybe it is time to give it a new home. Polly