Kitchen stuff (1)

Eh you, darkness. I even had one lying around and lying around and threw it away for about 5 years. More precisely, I gave it to the aquarist alone!
Damn, here I am an old woman ...

You are not alone I have already thrown out a few of these sieves

Girls, why did you throw out such strainers? Out of order quickly? Not very easy to use? Or there were completely different reasons for that.

Yesterday I bought a silicone lid in Confit.

Will it fit on the multicooker bowl? I have difficulties with lids, only a saucepan covered with a plate will fit on the shelf in the refrigerator, and there are no lids suitable in height and diameter. I would buy silicone ...

I also bought it and that's why it is very convenient!

Girls, why did you throw out such strainers? Out of order quickly? Not very easy to use? Or there were completely different reasons for that.

In those years I did not have a dishwasher, and washing the strainer from the oil after each deep-frying is a pleasure below average. And to wash it in the dishwasher - it's aluminum, not stainless steel. Turns black.

Girls, why did you throw out such strainers? Out of order quickly? Not very easy to use? Or there were completely different reasons for that.

Because deep fat fryers have appeared long ago.

Because deep fryers have appeared long ago.

And I liked this strainer precisely in the role of a sieve, and not a deep fryer

And what are you sowing in it, washing it?

[Wildebeest]

Wildebeest
Light, but I did not throw it away, I sent it to the village and there it took root for cooking potatoes, even in a uniform, or without. I use it in a slow cooker and in a regular saucepan. (I have such a sink there that you cannot drain the boiling water from the pan without scalding, and you cannot change it without major alterations.)

And what are you sowing in it, washing it?

I sow-my fruits-vegetables-berries. Rather, while I'm planning the current. For strawberries, apricots, plums - I think it will be.
But in general, the most important purpose of this sieve in my kitchen is to drain water from vegetables before freezing. I freeze for the winter highly there are a lot of vegetables, but I pre-steam many of them for a couple of minutes: this way they take up less space in the freezer, and most importantly, I don't like the aftertaste of freshly frozen zucchini and eggplants, after a short steaming there is no such aftertaste. But after steam, the vegetables give a lot of moisture, which is why they grab into an ice block in the freezer. Therefore, before laying, you need to thoroughly drain the liquid.
I think this strainer will be the most suitable for such purposes. But while this is only a theory, in practice it did not work out: by the time of the purchase of the sieves, the freezers were clogged and even rammed

I sow-my fruits-vegetables-berries. Rather, while I'm planning the current. For strawberries, apricots, plums - I think it’s itself

Clear. I have special colanders for these purposes ... I thought maybe you invented something new, and I need it.

Well, I also have the usual ones, you need a saucepan for them. And in this strainer, you can, for example, wash the strawberries, and leave them to drain right in the sink (putting them on their legs). I think it will be convenient. But I repeat - I haven't tried it yet, because I bought it after the season.

So, I’m telling you, I have two on legs, and one large, just on the sink in size, is hung.

So, I’m telling you, I have two on legs, and one large, just on the sink in size, is hung.

Wow! No, I don't have such. I have a current on the pan.
So I'm not agitating you on this sieve. I tell you why I needed it.

what a cool bowl would not refuse such



but also original

Girls - does anyone have such silicone sticks?

They are narrow and long - silicone part 10.5 x 2.5 cm
The tip is soft, bends well.
What can it be useful for?
Is it convenient to turn cutlets in a pressure cooker with such a spatula?
In principle, I am packed with a bunch of shoulder blades, but I don't have one yet, I'm thinking about taking it, not taking it

I have a little bit wider, but because of the soft tip, it did not adapt, it bends, so neither cream nor flour can be shoved normally in a bread maker .. in short, maybe for meditation, like a rake, there are such small and sand, you sit and comb: )), and this can slowly smear the cream

I have such a narrow long silicone spatula. I use it when I make mayonnaise in a tall narrow glass and I need to take a sample in case there is no mustard or vinegar added. And this narrow long spatula is absolutely irreplaceable when it is necessary to collect the remains of products of a viscous consistency, for example, I clean it clean through a narrow neck of thick fermented baked milk, ketchup from the walls of the bottle. Or you need to pry on something sticky or separate, at least huge thin pancakes, so as not to crush or tear anything. In short, she has a narrow specialization.

Girls - does anyone have such silicone sticks?

They are narrow and long - silicone part 10.5 x 2.5 cm
The tip is soft, bends well.
What can it be useful for?
Is it convenient to turn cutlets in a pressure cooker with such a spatula?
In principle, I am packed with a bunch of shoulder blades, but I don't have one yet, I'm thinking about taking it, not taking it

I have such a narrow silicone spatula very much in use. I use it like a regular silicone spatula, only for small containers. I'm comfortable.

I have such a narrow long silicone spatula. I use it when I make mayonnaise in a tall narrow glass and I need to take a sample in case there is no mustard or vinegar added. And this narrow long spatula is absolutely irreplaceable when it is necessary to collect the remains of products of a viscous consistency, for example, I clean it clean through a narrow neck of thick fermented baked milk, ketchup from the walls of the bottle. Or you need to pry on something sticky or separate, at least huge thin pancakes, so as not to crush or tear anything. In short, she has a narrow specialization.

I taste mayonnaise with a long teaspoon (I have a bunch of different ones).
We do not use fermented baked milk, kefir, ketchup in narrow bottles - there is nothing to clean.
We don't indulge in thin pancakes.
Hmm, a very narrow specialization turns out ...

I taste mayonnaise with a long teaspoon (I have a bunch of different ones).
We do not use fermented baked milk, kefir, ketchup in narrow bottles - there is nothing to clean.
We don't indulge in thin pancakes.
Hmm, a very narrow specialization turns out ...

Not to try, no. I have several devices for grinding different varieties, it is more convenient for me to gouge out the contents with a narrow spatula.

Girls - does anyone have such silicone sticks?

They are narrow and long - silicone part 10.5 x 2.5 cm
The tip is soft, bends well.
What can it be useful for?
Is it convenient to turn cutlets in a pressure cooker with such a spatula?
In principle, I am packed with a bunch of shoulder blades, but I don't have one yet, I'm thinking about taking it, not taking it

I have exactly the same light green! Love, very pretty!

I use it with the Orion pancake maker, run it along the walls when the baked goods need to be removed from the multi or from the mold, I scrape mayonnaise out of a tall glass (from a blender), etc.

The blades of this company are successful, they have it done in such a way that the handle cannot be removed.

I still have such a large spatula made. I also want to change the big flat one for this.

I taste mayonnaise with a long teaspoon (I have a bunch of different ones).

No, it's not that with a spoon, it smears on the walls ...

Well, where can you buy such a shelf?

Not to try, no. I have several devices for grinding different varieties, it is more convenient for me to gouge out the contents with a narrow spatula.

That's right - it is convenient to clean out of the grinder! Especially nuts!

I have exactly the same light green! Love, very pretty!
I use it with the Orion pancake maker, I run it along the walls when I need to take out the baked goods from the multi or from the mold, I scrub

Well, if it's also good for pancakes, then I definitely need it.

[julifera]

julifera, and how much does this stick cost in your store under the windows

Around 10 UAH!
They don't have holiday prices
Even a strawberry strainer costs 2/3 of the price for which I bought it myself a month ago!

I, about a month ago, bought just such a thing. Costs 70 rubles, Marmition firm. I liked it very much, both in a multicooker and in a frying pan.

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The whole length is 25 cm, the working part is 10 by 5.

I, about a month ago, bought just such a thing. Costs 70 rubles, Marmition firm. I liked it very much, both in a slow cooker and in a frying pan.





The whole length is 25 cm, the working part is 10 by 5.

Very good. I want this.

For avocado lovers. I would definitely buy it!

Despite the negative review, I still risked buying this miracle. My delight

Girls - does anyone have such silicone sticks?

They are narrow and long - silicone part 10.5 x 2.5 cm
The tip is soft, bends well.
What can it be useful for?
Is it convenient to turn cutlets in a pressure cooker with such a spatula?
In principle, I am packed with a bunch of shoulder blades, but I don't have one yet, so I'm thinking about taking it, not taking it

I definitely have a green one. But somehow she didn't turn the cutlets. But sometimes it is very convenient to grind the dough in the middle in the corners of the bread machine. I help to get pastries from the walls of the multicooker. But it is not hard, the tip is soft. But I really like it, probably even more than wide. I also wield it in the pancake maker.

Girls - does anyone have such silicone sticks?
The tip is soft, bends well.
What can it be useful for?

Yul, I have such. I bought with the aim of this - if the baking is stuck to the form, it is convenient to disconnect. It is also convenient to scrape something in a jar with a narrow neck. And I didn't even try to turn it over.

Girls - thank you very much to everyone who responded - I bought
I just never fried cutlets in electric pots, before everything was quick and neat in a frying pan on gas.
And now I have moved to electricity and I have an induction unit, but there is no normal frying pan for it yet (Bergofov's miracle with ceramic coating ordered to live a long time - it godlessly sticks)
So I don't know why it is more convenient to turn the cutlets in a deep narrow pan - so that they do not fall apart and so as not to crush the neighboring ones ...
I still fry the cutlets with pancakes in a pancake maker

Yul, but there is already a silicone spatula (from the same series as the silicone mega-spoon for mules) - convenient, but the truth, as for me, is too big.

I definitely have a green one. But somehow she didn't turn the cutlets. But sometimes it is very convenient to grind the dough in the middle in the corners of the bread machine. I help to get pastries from the walls of the multicooker. But it is not hard, the tip is soft. But I really like it, probably even more than wide. I also wield it in the pancake maker.

Yul, I have such. I bought with the aim of this - if the baking is stuck to the form, it is convenient to disconnect. It is also convenient to scrape something in a jar with a narrow neck. And I didn't even try to turn it over.

+100000 Sometimes the bread sticks a little in the HP, and it is very convenient to pry it with this spatula: it is narrow and thin. Available in Megamarkets.

Today I bought a milkman in my favorite posuddeluxe with a discount of 109g.

🔗 🔗

And here are these stencils for 10g. There are 4 pieces. For cappuccino, for baby cocoa ..... decoration

🔗 🔗

And I have a narrow spatula! Sometimes you need one, so it's useful.

[chaki2005]

chaki2005! And why did I not find a milk cooker in the dishdeluxes? I want it too!

There is an address in the photo of the milk cooker, this is also their website. But for some reason they fill it more. You can call any phone from the site

I wanted to show what I have. Mahogany chopping board. It was inherited from my mother, she brought her from a business trip to India in 1986. Since then, with practically daily use, a smooth deepening-development has just begun to appear.

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I wanted to show what I have. Mahogany chopping board. It was inherited from my mother, she brought her from a business trip to India in 1986. Since then, with practically daily use, a smooth deepening-development has just begun to appear.

My oak board, in the same condition, but since 81 ...

Oh, and you somehow boiled it over these 30 years? Well ... I mean ... disinfection is there ... Wood absorbs well ...

Oh, and you somehow boiled it over these 30 years? Well ... I mean ... disinfection is there ... Wood absorbs well ...

1. This board is only for heat-treated foods (meat, vegetables, etc.).
2. One razik thrust it into the PMM for this purpose, as soon as it was placed. I won't do it anymore. The board won't survive. Even mahogany.

I don’t know if I’m doing it right, but I wipe the kitchen wooden boards with a solution of "Whiteness" (my mother worked in a public catering and she had a book called "Sunminimum", a solution of bleach was used there), after scraping it with a blunt knife. Then I rinse it under running water and wipe it.
Oh, girls, my brother made typesetting boards (cubes-cross-sections were glued together) from oak and mahogany. They are practically not erased. My one burst on the gluing and now my brother is under repair. I'll take it - I'll take a picture.

My board is made of glued beech strips, I clean it with a steam cleaner - so much dirt flows down! it turns out I'm piggy.

I think any normal person maintains cleanliness. A middle ground is needed here. Without blatant unsanitary conditions, but also without fanaticism. In the end, we must communicate with a number of other microorganisms so that our immunity does not sleep. Co za bardzo, to nie zdrovo. Everything is good in moderation.

Girls, why are you offended?
I do this not every day, but occasionally, as needed! And after meat - preferably every time.
And as for the chlorine solution, it was not my idea ..

I put the boards in the oven for 10-15 minutes, or when I turn it off ... and it cools down.

Girls, instead of "Whiteness" (after all, you shouldn't harm the health of your own and your loved ones), you can use table vinegar - this is a good disinfectant. Vegetables can be washed with the addition of mustard powder, since mustard oil also has disinfecting properties. Well, for oily dishes - GP is the best natural remedy.

I'm probably some kind of wrong, but I wash the board every time after use, with detergent, along with other dishes. Only after the bread I can not wash, when I cut the bread on it, I shook it off and put it back. After all else - mine is obligatory. It shocks me when I see that fat-meat was cut on the board, and they did not put it back, then again they cut something on it. I, too, do not want to offend anyone, and I understand that the boards are probably not washed, if in the right way, but in our house a board is ordinary dishes, it is always washed along with the plates. So it’s a shock for me to see the boards not being washed. Although by nature I am not obsessed with cleanliness at all, and I do not scrub everything constantly to shine. I'm somewhere in the middle between a nigga and a pedant.
About the idea with a steam cleaner - thanks, it will be necessary to disinfect the boards somehow. All the same, even though I wash it every time, the smells and juices of the products are absorbed.

I'm probably some kind of wrong, but I wash the board every time after use, with detergent, along with other dishes. Only after the bread I can not wash, when I cut the bread on it, I shook it off and put it back.

Here I am as well. And I liked the idea about vinegar. Bleach to me and at work for the eyes!

I don’t want to offend anyone either, but I, like Lozja, cannot stand it when the board is not washed after meat, fish or liver or is simply wiped with a rag.Ugh ...
But just a little detergent will not be enough ... Look, there are wood fibers destroyed by a knife on the board, which cannot be seen with the naked eye, these fibers absorb meat juices. Therefore, it is advisable to scrub it, and then rinse with hot mustard solution (if chlorine solution is unacceptable). And the steam is so perfect at all !!! But I just don't have a steam pipe, alas ...

I will not open America - I also use 2 boards - for eaten raw and for heat treatment. Washes after each use with boiling water and metal. scraper. From time to time I even boil for 10-20 minutes and nothing is done to her, oak

I have not two boards, but two for raw (meat, fish) and five for products without additional heat treatment. I steam them periodically, just over a wide saucepan. I tried to bake it in the oven somehow, and as a result, resin came out. It's good that I put in one of the sample boards.

I am plunged into shock when I see that fat-meat was cut on the board, and they did not put it back, then again they cut something on it.

Are there people who do this? I've never met such people in my life ...