Cool Tools in the Kitchen - Kevin Kelly [10]
I got mine in Chinatown, which is the only place I’ve ever seen this exact shape. You want a slight angle, not a 90-degree between spoon and handle as in most serving ladles. You can get one close to, but not exactly, that design online.
—Adam Fields
Spout Ladle
$5 (1 oz.)
Available from Amazon
Countertop Yogurt Maker
Waring Pro YM350 Yogurt Maker
I’ve been making my own yogurt for the past couple of years. Not only is it much tastier than store-bought yogurt, but it’s also much cheaper. At my local supermarket, an 8-ounce container of yogurt costs $1. That adds up to $16 per gallon. At the same supermarket, one gallon of low-fat organic milk costs $4.
Since I’m a believer in the power of probiotics (i.e. bacteria is good for your immune system), I usually eat three cups of home-made yogurt a day. That translates to a savings of $2.25 per day, or $67.50 per month—which means my $89 Waring Pro YM350 yogurt maker paid for itself in just a few months. Even if you don’t eat as much yogurt as I do, I recommend you try making it yourself. It’s so easy, and even fun.
Here’s how:
Pour 4–6 cups of low fat milk into a microwave-proof glass bowl, and heat it until the milk begins to boil. (Boiling changes the milk’s composition so it will solidify when mixed with the starter culture.) If a skin forms on top of the milk, that’s a good sign you boiled it long enough.
Let the milk cool to the point where you can tolerate holding your hand against the bowl. Remove and discard the milk skin. Add one tablespoon of your previous batch of yogurt (or plain store-bought yogurt if you’re just starting out), and mix together with a whisk. Do NOT add more starter yogurt to the mix in an attempt to speed up the process. Paradoxically, it will only slow down the fermentation (I’ve read that too much starter crowds out the bacteria from doing its job).
Pour the yogurt into 8- or 16-ounce containers. Do NOT put on the lids yet. If you have an older-style oven with a pilot light, you can stick the glass jars in there and allow the warm oven to act as an incubator. Otherwise, use the yogurt maker or a seed-starter warming pad to ferment the milk into yogurt.
Wait 8–10 hours, then screw the lids onto the jars and place them in the refrigerator.
Note: I like to mix my yogurt with nuts, blueberries, and honey from my beehive. My kids love yogurt, banana, and berry smoothies.
—Mark Frauenfelder
Note: Watercolorist Jana Bouc has put together a great set of illustrated instructions on how to make yogurt using this device. —OH
Waring Pro YM350
$85
Available from Amazon
Manufactured by Waring
Mega-Powerful, Hand Juicer
Hamilton Beach Commercial Juicer
While some gadgets gather dust in our kitchen cupboards, this industrial-strength juicer remains on the counter. A glorified lever, it is the most efficient, easiest to clean, and most satisfying kitchen tool we own. The juicer boasts a simple design, few moving parts, and a removable cup to catch the drips. Unlike other juicers, it doesn’t spew flecks of fruit all over the wall; there’s no messy pulp to mop up; and the six-inch lever delivers steady power.
We bought ours two years ago and use it at least twice a week, depending on what citrus is in season. It works just as well and—with no motor to burn out—should continue working like a champ for some time. We also own a Black & Decker electric model (which now has a blown-out motor), a Juiceman Jr., a wooden hand reamer, and a little metal one you insert into a lemon just for a squeeze. The Hamilton remains our absolute favorite. In the dark winter months, when the backyard tree gives us lemons...well, you know.
—Raquel Maria Dillon
Hamilton Beach Commercial Juicer
$165
Manufactured by Hamilton Beach
Available from Amazon
Reliable Washer for Greens
OXO Salad Spinner
For any