Kitchen little things (2)

changed her mind.

And I use it for jellied meat 2-3 times a year. And a couple of times for mimosa.

I also remember them from childhood, my mother had them. But with metal covers. Now they have appeared with plastic ones, so in thought.

Would you like to know more about your needs ...

I want to get away from plastic altogether. The only choice is glass, ceramics and enamel. They all wash in the PMM.

I will store - jellied meat, cutlets, fish, meat, minced meat ...

I want to get away from plastic altogether.

then enamel lid is better)
I have 3 trays jellied, still Soviet, enameled, one larger, 2 smaller - mmm, all intact, and the lids too.
And yes - they used to serve as containers for a lot.
then the plastic went like a shaft, those enamels were forgotten.

Sveta, I have glass and all with plastic lids. They are good because they can be poured hot in them, and in the oven, for salads, jellies and much more. There are round ones, but I like square and rectangular ones more. I love glass))) for many years of use, maybe just one banged.
I got rid of the enameled Soviet ones a long time ago, they rattle, the lid crawls and easily moves. And with plastic it is calmer.

[Jouravl]

I have glass and all with plastic lids

Jouravl, Nadyush, do you have a lid with a lock? Or ordinary ones, like banks? Glass is a little heavier than enamel, of course, but it is also applicable everywhere, this is a fact

with metal covers.

Light, mom has three of these, different sizes. Flowers on the lids. Enamelled. Cr The lugs do not fall, nothing slips. She uses them constantly.

hot jellied meat

Why hot?

I like the enamel lids on these vessels. I have 5 different such vessels, I use all of them. There was a set with plastic lids, but they quickly warped, became kind of ... well, in short, I threw them out, but I still use the pans.

but they quickly warped

Well, here they burst at my mother quickly. And she has no dishwasher. To be honest, I was ready to wash the lids with my hands. But the vessels without lids attract me little.

[Jouravl]

Jouravl, Nadyush, do you have a lid with a lock? Or ordinary ones, like banks? Glass is a little heavier than enamel, of course, but it is also applicable everywhere, this is a fact

Light, lids without a lock, with a recess at the top, so that you can put the second, etc. tier. There are also elongated ones, they are just two placed on one large one. And I also bought small ones for them, I use them for spices, sometimes for portioned dishes. They look very aesthetically pleasing.

[Svetlenki]

Svetlenki, Enamelled ones are safer, somehow ... and it never occurs to use plastic ... probably a habit

Why hot?

they are poured into containers hot. The meat is cooled down, if it is separate, and the broth is hot, well, I do this so that it does not cool down and begins to thicken.
And if, when I punch it with a blender, it’s still hot, right in the dish where I’m cooking, I punch it there ..

[Sveta]

Sveta, you buy two trays. One with a plastic cover, the other with enamel.
And you use it according to your needs.

they are poured into containers hot. The meat is cooled down, if it is separate, and the broth is hot, well, I do this so that it does not cool down and begins to thicken.
And if, when I punch it with a blender, it’s still hot, right in the dish where I’m cooking, I punch it there ..

I never spill hot, only lukewarm or room T. It never thickens even in room. So I wondered why it was hot.

[Sveta]

I want to get away from plastic altogether.

went to the glass containers. True plastic covers.
I am not considering enamelled ones now. Don't like the coverage. Sveta, can we glass?

buy two trays. One with a plastic cover, the other with enamel.

Speaking right!)))

glass

I was spinning such containers in my hands. But they seemed heavy to me and I'm afraid to put glass in the refrigerator. I'll break it. Both hands and both left.

I'm afraid to put glass in the refrigerator

Why? Very good containers, considering that I constantly drop them ... I have a capacity from 30 g to 1.5 liters

Why?

Well, someone will tell you?
I don’t know .. but just so heavy, dumb ..

I sit and giggle. Do you girls know how to advise. I wanted to decide on the lids, but now I choose between the material of containers and lids

[Sveta]

Sveta, you buy one glass and one metal. with metal. cover. You will immediately decide what you want

you buy one glass

I already had glass before. I liked the lok covers very much, but heavy, that's a fact. I want uniquely rectangular.

Well, someone will tell you?
I don’t know .. but just so heavy, dumb ..

Galya, not light, but more environmentally friendly. And all heavy pots and pans are better in terms of cooking quality. Nothing burns in them.
And they wash perfectly in the dishwasher. All the same, this is a matter of habit ...
I only use plastic for cold food, but glass is everywhere.

If I drop the metal container, the coating will fall off and I will throw it away. Glass endures. And the contents don't spill out onto the floor.

Hands became hooks ...

Tupper is 20 years old, so I gradually replace

He even indoor does not ever thicken.

I guess I put more gelatinous parts.
But somehow I don’t think - as my mother did, so I do.
The hot broth is not sticky, and the pan remains cleaner))

I really like glass with a sealed lid, there are different sizes and shapes. I like square and rectangular more. I have been using them constantly for three or four years. So far, none have crashed. Somehow they are not heavy for me ...
A set of enamelled containers with a metal lid has been unclaimed for many years.

I got rid of the enameled Soviet ones a long time ago

I removed it several years ago in the summer kitchen, I thought I would use it there, but no - I never got it. Various new dishes were bought long ago, so these trays from 30 years ago are not at all relevant
Although they were once considered the height of perfection, everything flows - everything changes ...

There was a set with plastic lids, but they quickly warped, became some

And I have had no caps for a long time - I threw it out because of unsuitability. Such sets were the first to buy somewhere in the 90th year on barter from China. None have peeled off in so many years.

[gawala]

And I'm with Galya,gawala, agree. I've heard what is more useful and so on ... I bought glass ones with a plastic lid. I have them from a series that it is uncomfortable for me to crawl with them, but it is a pity to throw them away. So they stand.

[gawala]

And I'm with Galya,gawala, agree. I've heard what is more useful and so on ... I bought glass ones with a plastic lid. I have them from a series that it is uncomfortable for me to crawl with them, but it is a pity to throw them away. So they stand.

And I'm uncomfortable, heavy, I need a lot of places ...

I already had glass before. I liked the lok covers very much, but heavy, that's a fact. I want uniquely rectangular.

Sveta, I had metal ones with the same lids, I hate how they knock ... the enamel broke off ... I bought them with plastic lids, they all burst ... and then I bought glass, rectangular, with plastic lids and different sizes, firms Pyrex, very happy, beautiful, everything is transparent, you can bake in them, and jellied meat ..



🔗

[Elena]

firm Pyrex, very satisfied, beautiful, everything is transparent, you can bake in them, and jellied meat

Elena, Flax, what cool forms, really! Thanks for the tip!

Lena, I have the same. ! Still small, square, portioned aspic looks beautifully. I love the oven, bake in them and after cooling down, cover with a lid and in the refrigerator. No unnecessary shifting gestures. Love them!

Love them!

And I!

The tray with two lids is of course not for sale.

Svetlan, maybe you can look at the clay sets for jellied meat?
They are very comfortable. And they are good for serving. Yes, and you can bake in them too.
These are sets, three containers and one lid. They will stand compactly in the refrigerator.

[alba et atra]

alba et atra,
Here, Lenochka, I just wanted to write to Sveta about the cold makers))
Svetlenki, Light, I have such a small set of three pieces - 1.8 liters total volume, now I want a big one))
I also have glass ones with a plastic cover, it's also convenient. Enameled by my mother (back in the times of the USSR), she periodically gives me jellied meat - I don't really like them.

I then bought glass, rectangular, with plastic lids and different sizes, from Pyrex

I have problems opening the lids on these forms, but I generally have problems with the lids - I don't have enough strength to open
It's easier for me to tighten with food wrap. In general, I basically put the prepared food into plastic containers like this

The covers can be easily removed from them.

[alba et atra]

alba et atra,
Here, Lenochka, I just wanted to write to Sveta about the cold makers))
Light, I have a small set of three pieces - 1.8 liters total volume, now I want a big one))

If you want, then you will have it!

[alba et atra]

alba et atra,
I have no words

Can I ask about cutlets or chops. Well, I try to fry for one meal, but if they stayed, then they would get damp under the plastic lid or something ... That's why I looked at the tray with an enamel lid, that with such storage there will be less of this happening. Or am I wrong? In principle, warming up in AF removes this issue, but suddenly there is another option

Also, how do you store cold cuts? Boiled pork?

[Svetlenki]

Svetlenki, Light, and Ikeevsky glass containers do not suit you? Large flat - very roomy with a tight-fitting lid



While I was writing, several messages have already appeared.
I like to keep everything in ikeevsky glass containers. Different sizes are very convenient. They fit well in the refrigerator.

[alba et atra]

These are sets, three containers and one lid. They will stand compactly in the refrigerator.

Kitchen little things (2)

Kitchen little things (2)

Kitchen little things (2)

+1

alba et atra, Elena, what beauty they showed I can only dream of such sets.

I can only dream of such sets.

All Natalya, they will count you now ...

[Svetlenki]

Svetlenki, Sveta, and maybe you really better buy containers as Albochka showed. It seems to me the best option for both jellied meat and for storing other products. And smartly, compactly in the refrigerator.
I have enamelled vessels, 3 square and one large rectangular with the same lids. I won't say that I love them very much, but I pour jellied meat. And also when I make a cake Broken glass jelly freezes in square shapes. Then this jelly is very convenient to shake out and cut into pieces. But I don't serve my jellied meat on the table in these enameled vessels, I think that this is already the last century. Jellied meat in them only for everyday eating, when we are together with my husband, and I also pour it for my daughter. It is convenient for her to transport such a vessel in transport. And for the festive table I pour jellied meat into beautiful, deep plates. Conveniently, that it is not on the table, but spread in a circle, each one took it for himself and removed the plate. You can also put a new one right there.
But what I want to draw your attention to is that our vessels are still of Soviet production, when the quality was more worthy. What is now produced or brought from China or Turkey is not known.They gave me a couple of enameled pans, Turkey, beautiful! I used it carefully, rarely cooked in them, mostly shifted the cooked dishes to their multi, but all the same, the pots quickly fell into disrepair
And yet ... I also pour the jelly hot. I disassemble, filter, add garlic and then bring the broth to almost a boil and only then pour it. But it's easier for me, I don't have to put the plates in the refrigerator right away, I take them to the gazebo.

And also when I make a cake Broken glass jelly freezes in square shapes.

Speaking of square shapes!
This year there will be a novelty - a square set for jellied meat!
I have a photo from Household, in one decor, but they promised to bring a lot to Ladya in different decors!

[Elenaaaa]

Elenaaaa, I'm already in line!

So lately I like jellied meat in plates more, especially since there are a million of them.
I usually store it on the veranda, but it can also be stored in the refrigerator if there is space. I put 2 plates, on them a wooden chopping board, 2 more plates on it, and so on in three tiers.
I pour the jellied meat hot, stand on the table to room temperature, then take it out.

What nice, gray plates with flowers ..

[alba et atra]

She put 2 plates, on them a wooden chopping board, 2 more plates on it, and so on in three tiers.
I pour the jellied meat hot, stand on the table to room temperature

And I do this, and then into the refrigerator or onto the balcony.

alba et atra, Lena, what square cool ones. I saw round ones on sale, but some small ones, but the price

[Wiki]

So lately I like jellied meat in plates more, especially since there are a million of them.
I usually store it on the veranda, but it can also be stored in the refrigerator if there is space. I put 2 plates, on them a wooden chopping board, 2 more plates on it, and so on in three tiers.
I pour the jellied meat hot, stand on the table to room temperature, then take it out.

Wiki, ceramic sets are more convenient. I have lived like this for 12 years, I adore it. And under the jellied meat, and in the oven with some souffle. And the table is beautiful, there is no need to load anything anywhere.
Here is a rectangular one and

Ay, what gray beautiful, straight mine.

Oh class! Lena, how about the weight of the jelly set? Lighter than glass? Something I can't imagine.
Are there thick walls there?
And what size? Or how much ml?

Vicki, ceramic sets are more convenient.

Maybe, but there are already a LOT of dishes, so I prefer to use what I have, rather than collect more and more.
And then the main thing in the jelly is not the dishes, but the meat