Tattler Reusable Jar Lids

For years I’ve loved GlassLock Containers [reviewed on Cool Tools] because they seal water-tight. I also love that they are glass (no chemical leaching, microwaveable).

But they are relatively expensive — $45 for 9 containers. When I pack some lunches, my wife doesn’t have enough for leftovers. Since they come in different sizes, I’m always looking for the right lid.

The Tattler Reusable lids work better for my lunches. $7 for the lids and $20 for a dozen widemouth pint jars. Now I’ve got a dozen smallish water-tight containers with interchangeable lids. Widemouth pint jars are freezeable so I can freeze if I need to. If I was motivated, I could also these for canning or pressure canning. (Mmm, Chili.) Since widemouth jars are pretty pervasive, it’s easy to find smaller or bigger jars.

-- Jonathan Ploudre  

[I use widemouth canning jars to store nuts and seeds for snacking. Plastic lids are more convenient than 2-piece canning jar lids for this purpose. - Mark]

Tattler Reusable Wide Mouth Canning Lids & Rubber Rings
12 for $7

Available from Amazon

Japanese Cooking: A Simple Art

I’ve had this cookbook for well over a decade. I love Japanese cuisine, and whenever I make a Japanese meal, this book is my go-to source for recipes, tips, and guidance. It’s a superb basic cookbook, as good in its own way as the Joy of Cooking (better in fact, because you’re not always flipping between recipes!). It has that same approach, an encyclopedic breaking down of the absolute basics in ingredients, techniques, and tools. Whether you simply want to make dash broth, or create an elaborate dish like sukiyaki or sushi, this book will walk you through the basic steps involved.

I own the older edition, but there is a newer one with more color plates and a fancy new forward. Either one will teach you everything you need to know in order to tackle Japanese cooking.

-- Amy Thomson  

Japanese Cooking: A Simple Art
By Shizuo Tsuji
2012, 508 pages

Available from Amazon

Sample Excerpts:

Another difference, and one that Westerners accept more easily, is the Japanese way of eating, with chopsticks, the solid bits of food from a soup bowl, and then drinking the liquid from it. Like the other habits, this one is practical and simple– as is the custom of holding the bowl near one’s chin, or using it as a catchall when transferring food to one’s mouth after dipping it in the little bowls of sauces that are part of many meals.


Seafood is also washed thoroughly before it is served raw. Water is plentiful in Japan and we use a lot of it, especially when preparing raw fish. We have a sort of jingle, which liberally translates,”if it’s fish, wash it twice, wash it thrice.” Foreigners in Japan timidly trying their first piece of raw fish are usually very surprised when they find it does not taste at all fishy.


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Kleen King Stainless Steel & Copper Cleaner

I clean the dishes in my house, and usually the toughest thing for me to clean is our copper-bottomed stainless steel pots and pans. Oil scorches onto the sides, and since we have an electric stove, the copper discolors annoyingly quickly due to resting right on the coil burners. Once, I overheated a 12″ pan for so long that the copper bottom actually turned grey.

But I wasn’t worried. I have Kleen King. This stuff is amazing. It’s got the same consistency as other powder cleaners, and it but it takes crust and discoloration off copper and stainless steel like a dream. It requires a little bit of water, and only the tiniest bit of elbow grease (as in, it’s necessary to move it around on the surface; you can’t just leave it there). I’ve rescued my own mistakes more times than I can count, and amazed new roommates by saving pots and pans they had left for dead.

They’ve also got versions for aluminum and enameled pots, though I’ve never used them.

-- Eain Bankins  

Kleen King
$6 / 14 ounces

Available from Amazon

Dorot Frozen Herb Cubes

I’ve been using Dorot’s frozen garlic, basil, ginger, and cilantro cubes in my cooking for a little over a year, after discovering them in my local Trader Joe’s. Now I don’t need to keep buying a garlic bulb or piece of ginger root every other week, after the unused portion (which is most of it) has lost its freshness. The cubes are conveniently sized (example: one cube = one clove), already minced, and last forever in the freezer. And I can’t tell the difference in most recipes from fresh.

-- Loren Bast  

Dorot Frozen Herb Cubes
About $2 per 20-cube tray

Bodum French Press Coffee Maker

Cold brewing has recently become my preferred method for brewing my morning cup.

I love my coffee iced, but I never loved my typical approach: brew hot coffee, cool it, store it until I’m ready to drink. Half the time I forget to brew ahead and I end up drinking it hot.

Cold brewing coffee works like this: combine ground beans with room temperature (or cooler) water and let steep for 12 to 15 hours. That’s it.

I love the smoother flavor of cold brewed coffee. From what I’ve read, some folks consider the resulting coffee to be a concentrate in need of dilution. Not me. Maybe it’s the ice.

One of my favorite things about cold brewed coffee is it requires no special materials. There are cold brewing devices on the market from Toddy and Filtron, and maybe they deliver an even better cup, but I must confess I can’t imagine how. As long as you can soak ground beans in water, and give them a good 12 hours, you’re good to go. That makes a French Press, in my estimation, the perfect vehicle for cold brew. It’s how I do it, but by all means use whatever tool you prefer.

According to Wikipedia, cold brewed coffee seems sweeter due to lower acidity. “Because the coffee beans in cold-press coffee never come into contact with heated water, the process of leaching flavor from the beans produces a different chemical profile than conventional brewing methods.” That seems like maybe it would be easier on people with heartburn or sensitive stomachs. I have neither; I just like the way it tastes.

To be clear, the resulting cup of coffee looks just like any other hot-brewed cup. It’s not the color of tea, it’s not some strange brew, it’s a regular cup of coffee. It’s just not hot. And yes, I still have to plan ahead to make it the night before, but there are fewer steps so it seems easier.

I’ve read that you can cold brew your cup and then heat it, and that the resulting hot cup of smooth drinking coffee is outstanding. But I can’t personally attest to this; seems like in that case I’d just brew hot coffee in the first place. Cold brewing coffee is clearly perfect for those times when you prefer your coffee iced, which for me is about 360 days a year.

-- Bill Sawalich  

Bodum Chambord 8-cup French Press Coffee Maker

Available from Amazon

Stainless Steel Steam Juicer

This is a lifetime piece of kitchen equipment, made in Finland of quality stainless steel. With almost no mess or work, it turns quantities of fresh fruit into clear, sterile, hot juice which you can then pipe directly into Mason jars, where it will self seal with no further processing.

Picture a multi-layer double-boiler sort of arrangement, the size of a big soup pot. All stacked up, it’s 16″ high, and about 12″ across. The lowest pan gets water in it, to boil for the steam. The topmost pan is a 10.5 quart colander basket, where you put the fruit; this has a lid. The middle pan looks like an angel-food-cake pan, with a conical hole in the center. This is where the juice collects.

In a brilliant move, they attached a hose to the lower part of the juice-collector pan. This has a spring clamp to close it off, which clamp also serves as a hook, to park it on one of the side handles when not in use.

This juicer is especially useful when you have a sudden supply of fruit, and don’t want to spend days making jelly or heating up your kitchen. Once the juice is canned, it will keep for years, and can be made into jelly at any future time. The fruit needs hardly any prepping: whole cherries, grapes, blackberries, quartered apples or nectarines. I’ve stacked fresh rhubarb in vertically, yielding something akin to lemon juice. When you’ve simmered the water for an hour or two, you end up with about five quarts of juice and, in the top basket, some pulpy mush for compost (or you can stop after about 2 quarts, like I did with nectarines, and have mush still useable in a cobbler). The tastiest juice I ever made was when I got a case of Bing cherry “seconds”: a tiny jar of the juice was like nectar to drink straight.

The 48-page booklet that comes with it tells how you can use it to cook meat, vegetables and anything else you might want to steam. I once easily made steamed broccoli for 40 people.

The Lehman’s catalogue sells this one for about $200, and a somewhat smaller Chinese version for $80. I got my Finnish one on Craigslist second hand. Amazon has it, too.

-- Lynn Nadeau  

[Above: a video of Virgina Wind demonstrating the steam juicer.]

Available from Amazon

Vintage French Fry Cutter

I picked up this handy little gadget at a garage sale this spring for a buck. As someone who loves homefries, I’ve longed after those big commercial french fry cutters, but couldn’t justify taking up that much space in my kitchen.

This cutter, made by Uebel Co. in the mid-1900s, is simple yet effective, made from an aluminum frame with comfortable grips and a crosshatch of sturdy wires. It takes up hardly any space, and cuts sturdy fries that are a nice size for frying or baking. It takes minimal effort to cut through the potato, especially if you first slice the bottom off the potato so it doesn’t roll around while you’re cutting it.

I haven’t seen these new anywhere, but they can be found on Etsy for under $10.

-- Abbie Stillie  

French Fry Cutter
Available on Etsy from about $5 to $12

Lansky Blade Medic

Sharpening serrated blades has always been a bit of a puzzle, but the Lansky Blade Medic makes the process simple. The tapered diamond sharpening stick will quickly sharpen nearly any size or shape serration, and the ceramic strip dresses them up. As the video shows a couple of swipes across the back of a serrated blade will remove the burr that sharpening the serrations creates.

-- Clarke Green  

Lansky PS-MED01 BladeMedic

Available from Amazon

Charcuterie: The Craft of Salting, Smoking, and Curing

Opened my eyes to many facets of charcuterie, including the chemistry of meat preparation and preservation. It’s well written, and lay people who are not professional cooks can easily understand it. Reading this book changed the way I think about my home cooking with regard to meat preparation. Contains many “Aha!” moments.

-- Tom Hess  

Charcuterie: The Craft of Salting, Smoking, and Curing
Michael Ruhlman & Brian Polcyn
2005, 320 pages

Available from Amazon

Sample Excerpts:

Preventing Trichinosis by Freezing

Trichinosis, a foodborne sickness caused by the larvae of the Trichenella worm in pork and wild game, was once common in the United States, mainly contracted by eating pork that hadn’t been thoroughly cooked. Today, pork is far less likely to carry the larvae than are wild game, and the disease is relatively rare. About 38 cases were recorded each year during the 1990s, according to the Centers for Disease Control and Prevention. And since then, regulations in how pigs are fed, as well as increasingly informed consumers and the ease of freezing meat, have also contributed to the reduced incidence.
Nevertheless, trichinosis does exist, but preventing the remote possibility of its occurrence is easy, and in some cases a necessary precaution. Though many chefs who dry cure sausage consider freezing meat sacrilege, as a precaution, we recommend that pork that is to be dry cured (that is, not cooked) be frozen before using. The Centers for Disease Control says that pork less than 6 inches/15 cm thick can be frozen for 20 days at 5°F/-15°C or less to kill the trichinosis larva. The freezing time can be shortened by lowering the temperature to -10°F/-23°C (for 12 days) and -20°F/-30°C (for 6 days).




Kuhn Rikon Epicurean Garlic Press

I’ve used this tool for about 10 years and it’s still going strong. It’s probably the best garlic press in the world. It’s constructed very robustly from stainless steel; it has an unusual lever-action which is far superior to the one-to-one action of most garlic presses; it opens up easily and is trivial to clean.

To see a demo, have a look at America’s Test Kitchen Equipment Review (below) where they come to the same conclusion.

But note that Kuhn Rikon have another garlic press called the Easy Squeeze, which is a lot cheaper. It has a slightly different action and plastic handles. It’s not nearly as good.

-- Stuart Wray  

Kuhn Rikon Epicurean Garlic Press

Available from Amazon