UNIQUE KITCHEN AIDS
Here’s an eye-opening tour of useful tools you never knew you needed, writes Mia Stainsby.
I mediate an internal battle between my desire for a clean, serene and minimalist kitchen and my tendency to cook or bake every day, preferably with handy tools and appliances at the ready. Sure, hundreds of tools shout “Me! me! me!” in kitchen stores, insisting on their utility, but my drawers and cupboards barely close as it is.
After too many times straining my hands removing a jar lid, I recently acquired one of those jar-lid looseners with a handle and V-shaped maw. You clamp the jagged maw around the lid and twist. I did. Then I did a happy dance around the kitchen island. So much easier than my elastic band method which always worked … eventually. V-shaped maw, I said, you’re in. You can move into a kitchen drawer.
But a few days later, I got an eye-opening tour of useful tools you never knew you needed or wanted.
I was introduced to the Little Green Man ($5.99); I don’t know if it’s just me, but I found him slightly perverse. At his nether region, there’s a slight protrusion, and along the edge of it, there’s a straight steel edge. Wedge that edge between a jar and its lid, give it a wiggle and it breaks the vacuum seal. You can hear a satisfying “psst,” no inner Hercules needed. The Little Green Man’s head (an empty space, pretty much) can open bottle caps and screw caps, too. Anyway, it’s goodbye V-shape opener maw, you’re so yesterday!
Another tool that recently made me bounce around the kitchen is a meat thermometer that you can stick into the meat and just leave in the roast or chicken. That is, it’s oven-safe. I didn’t know it at the time, but I took a chance. It survived. So long to my fancy digital one with an ovenproof probe that recently went on strike.
On the space-saving theme, the Chef’n Switchit ($11.99) is a two-in-one silicon spatula — one end has a normal spatula, and on the other is a small one that doubles as a spoon for narrow-top bottles.
Trudeau Corp. has another space saver for spatulas and spoons to rest: The Flex Pot Clip clips onto your pot and you put your spoon into a slot that holds it horizontally; any drips will fall into the pot. (Find more info at trudeaucorp.com.)
Then there is the Stalkchop ($9.99), also from Chef’n. You might have noted cauliflower is everywhere. Cauliflower couscous. Cauliflower steaks. Cauliflower popcorn. The Stalkchop quickly separates the stalk from the florets and strips outer leaves. You can use it to strip broccoli florets, too. (See how it’s done at chefn.com,)
Speaking of strippers, get a load of Looseleaf ($9.99). It strips the leaves off kale, rosemary and other herbs in one swoop. It’s just a palmsized piece of plastic that looks like a leaf with holes. Pull kale or rosemary or thyme through the appropriate hole, and it strips the green from the stem in the blink of an eye, and it certainly isn’t a space hog in kitchen drawers.
The Silicon Food Pod ($17.99) looks like a cartoon character, but this silicon bag riddled with holes makes boiling and steaming a breeze. Put vegetables, pasta, prawns, whatever, in it and place into boiling water or steamer; just remove the pod from the pot at the sink, and it strains the water out as you’re lifting. When not in use, it’s flexible and scrunches into a ball.
For the Lemon Drops Citrus Ice Cube Infuser set ($12.49), a citrus reamer locks onto silicon ice trays, and you juice directly into them. You have lemon cubes ready to slip into water or cocktails.
As another turkey season approaches, the Flavour Bud ($14.99) allows you to inject a marinade into the meat. Unlike the hypodermic needle style of injector, this silicon one is easily washable, and it looks more like a kitchen utensil than something for a vet’s kit.
To millennials, the hasselback potato would be totally cool, although to older folks, it’s simply retro. Scanwood makes a wooden stand ($6.49) upon which to place the spud and cut slices without cutting right through; you can fan the slices out, then and add butter and seasonings.
For those who are hooked on kombucha, there’s a brewing jar with a tap that you can keep in the fridge (Mortier Pilon, $45.99); it’ll save you money and thrill your digestive tract.
If you live in a condo with tight counter space, here’s an idea — a condo KitchenAid mixer. It takes a three-quart bowl rather than the five-quart, takes up less space, and you can use all the attachments (including a cold-press juicing tool). KitchenAid mixers aren’t cheap (some start at $429), but it doesn’t seem to deter bakers.
Sous vide has made its way into the mainstream with the immersion circulator wand. It’s best if you have a vacuum sealer for sealing the food in plastic before cooking in the controlled temperature water bath. It seals in flavour, retains nutrients and produces the tenderest of fish and meats. The Sancerre model costs $259.99.
Other items worth noting: the award-winning Freshpaper, natural food savers, sheets of “paper” made with organic spices ($10.99 for pack of eight), that keep vegetables fresh in the crisper and prevent food waste. And the New York Times says it is “Ingenious!” (More info at fenugreen.com.)
Another paper product comes from France, the country that treasures cheese. Formaticum cheese storage bags ($8.99) are porous; they let cheese breathe and regulate humidity. Stop wrapping your cheese in plastic wrap immediately.
For product availability, check local kitchen shop locations or Amazon.ca.