Wrestling ginger fibers out of your rasp grater when you need it to zest lemons isn't just annoying—it can set dinner back. Or what finding that your pastry brush is still greasy from melted butter just when you need it to paint egg wash over pie crust?
6 Genius Tips for Cleaning Kitchen Tools
We’ve got solutions to easily removing stubborn messes and odors from core kitchen gear, so they’re clean and pristine when you need them.
Immediately after use, rinse the blade under warm water and then run a wet sponge along the grating surface, moving toward the handle (moving away from the handle will cause bits of sponge to get caught in the teeth). If food dries out and bonds itself to the grating surface, soak the grater before proceeding.
After washing the dirty brushes, rinsing them well, and shaking them dry, place the brushes, with the bristles pointing down, into a cup and fill the cup with coarse salt until the bristles are covered. The salt draws moisture out of the bristles and keeps them dry and fresh between uses.
Scrub with baking soda paste
Alkaline baking soda neutralizes odor-causing acids, and since it is water-soluble, it is drawn into the wood along with the moisture in the paste. For every tablespoon of baking soda, use 1 teaspoon of water.
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Wire Cooling Racks
Soak in baking sheet
Most sinks aren’t large enough to hold a rack when flat, so we soak it in a rimmed baking sheet. Squirt dish soap into the sheet and fill it with warm water. Invert the rack in the sheet and soak until all food particles are loosened. Scrub the rack gently in the direction in which the wires run, widthwise on top and lengthwise on underside.
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Grate stale bread
Stale bread is hard enough to remove stuck-on food and dry enough that it won’t leave behind any sticky residue of its own. Grate the bread over a plate to catch the crumbs.
Wooden Salad Bowls
Warm in low oven or sand and oil
Method 1: To remove sticky buildup, adjust oven rack to middle position and heat oven to 275 degrees. Line rimmed baking sheet with aluminum foil or parchment paper and set wire rack in sheet. Place bowl upside down on rack. Turn off oven (don't forget this step or bowl might burn) and place sheet in oven. Within minutes, oils will start to bead on surface of bowl. After 1 to 2 hours, oils will run off bowl and onto sheet. Once bowl appears dry, remove sheet from oven and wipe down bowl with paper towels to remove any residue. (If bowl is still sticky, repeat baking process.)
Method 2: “Refinish” the wood by rubbing the surface with sandpaper and coating it with mineral oil.
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Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!
Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.
Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!
John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.