UTINSILS – Part II
Small Mandolin Slices garlic as thinly as Paul Scovino did in Good Fellas and it’s cheap enough to throw away when it gets dull. Get one in a housewares store for $5 or $10. Watch your fingers, it’s sharp.
Good for handy storage of root vegetables and perfect for drying peppers.
For getting that ugly brown stuff off mushrooms.
Quicker than a whisk for fluffy omelets and zabaglione.
This gripper was my father’s and is over 50 years old – Delty’s Fish Gripper, Lancaster PA.
Use it to make a lumpy sauce smooth – squashes tomatoes, onions, etc. as they’re cooking.
A great design by Lamson Sharp.
Really a grater but it doubles as a grill for roasting peppers on a gas burner – about 2 or 3 jalapenos or 1 bell at a time.
This one only holds about 2 ½ cups. I use it for making a trinity or any other fine chopping.
To keep parsley, rosemary, etc. fresh put them in water in a rocks glass, cover with a baggie and refrigerate. Works with basil too but don’t refrigerate. Rather than a bowl or tray, use baggies for marinating meat and fish