Kitchen Tips

gardnercook · **Posted:** Mon Dec 07, 2009 9:36 am

Fuzzy
I have always used mineral oil from the drugstore and it is perfect for the job

Tim · **Posted:** Mon Dec 07, 2009 1:52 pm

TheFuzzy wrote:

Time to bump this again with more kitchen tips:

So, it's time to oil your wooden cutting board, countertop, or knife handle. This means that you want some food-grade mineral oil from SLT, right? For $6 for 8oz:

Or maybe you could just by some mineral oil from a drugstore for $3.89 / 16oz?

It's a recession ... be frugal!

Hi,

And, don't wipe the oil on the board with a rag. The rag doesn't need the oil; wipe with your hand and you will use about half the amount of that mystery oil.

Tim

crystal · **Joined:** Fri Jan 07, 2011 2:47 pm **Posts:** 390

wino wrote:

I see that you are all flocking to this discussion so I will be kind and add one more.

When using a spatter screen I still find the amount of fine grease splatter too much. I now place a damp paper towel on top of the splatter screen, being sure that it is 25% smaller than the total area. This works really well. It is quite simple and cheap to change towels when cooking for a longer period. I believe if you cover the entire screen you run the danger of steaming the food. Of course, this towel can be used in the initial clean-up when cooking is complete.

This IS *bleep*ing brilliant. Thx!

crystal · **Joined:** Fri Jan 07, 2011 2:47 pm **Posts:** 390

TheFuzzy wrote:

Wino,

NP. Incidentally, what I'm posting here are the tips I've submitted to CI for years without acknowledgement. Not that I'm bitter or anything.

Fuzzy and all,

I have one better. The tip that they attributed to me was not mine, and I repeatedly emailed whomever(I don't remember; no one I knew) multiple, multiple times stating this. Cad that I am, I took the free sub. :mrgreen:

easy bake · **Joined:** Thu Dec 18, 2008 4:38 pm **Posts:** 536

Simple green, diluted, with a microfiber cloth to clean stainless appliance fronts.

I've purchased all sorts of ss cleaners, this is the only one that really removes streaks. Period. If it is really bad, sometimes I rub with a little dab of olive oil on a seperate cloth first, to sort of pretreat it, then do the simple green to remove the streaks.

I'll have to try that spatter screen trick Wino. Usually I just stack up two screens and that helps too.

TheFuzzy · **Posted:** Sun May 08, 2011 7:00 pm

All,

Bump.

New tip: buy some "thick" frozen phyllo. Lay 3-4 sheets on a cookie sheet. Toast in the oven at 425F for 5-8 minutes, just enough for them to turn brown.

The result will be surprisingly tasty crunchy cracker-like wafers you can break off, and use for dipping or as a crunchy topping for a Greek casserole (where I got this tip).

smokeking · **Posted:** Mon May 16, 2011 1:37 pm

Fuzzy - that sounds frickin' awesome.

...lou

Lindsay · **Posted:** Mon May 16, 2011 2:56 pm

Not sure if this was here, but my personal favorite is to use a ricer to squeeze spinach (it wasn't published in CI because it was alleged that none of the readers would have a ricer).

marygott · **Joined:** Fri Jan 09, 2009 4:34 pm **Posts:** 2011

Brilliant Lindsay! Now what else can I use that ricer for?

Mary

easy bake · **Joined:** Thu Dec 18, 2008 4:38 pm **Posts:** 536

I remember Amy introducing the spinich in the ricer on TOB.

Last week I drained some baked chicken thigh pan juices into a pyrex measuring cup instead of into a fat separator. I used a small bulb baster to reach down past the fat to suck up some of the juice sans fat to make my pan sauce. I was able to leave the liquid fat in the cup and use all the juice.

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