h a l f b a k e r yThe word "How?" springs to mind at this point.
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A kitchen towel that has a hood sewn on the end that
you slip your cutting board into. Not the whole board of
coarse. Just a few inches at the end.
You then place your kitchen towel down on the counter
and
the cutting board follows naturally. When chopping
veggies
you just swoosh the ends
and waste into the hoodie. The
benefit and pretty much whole point of the hoodie towel
is
that it also serves as a towel to keep the cutting board
in
place.
When done just remove towel and empty hoodie into
trash. Viola. Kitchen Hoodies for every kitchen.
Opps I forgot. The other benefit is you are supposed to
then wipe the counter with your hoodie towel.
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[+]... send me the one with the racoon-print on it. |
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swoosh a bun into your score... |
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Simple, effective and eminently bakeable [+]. |
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//serves as a towel to keep the cutting board in place// of all the uses of a towel Douglas Adams mentioned, this is one i do not recognize - how does it work? |
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As every professional chef can tell ya (and has told
me) if placed flat on the counter under the
cutting board (slightly damp is best) it keeps the
cutting board from slipping around. |
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I even usually forget to use it to clean up with
cause you pick up the cutting board last. But with
the "kitchen Hoodie" I think I would remember. |
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Thanks for the feedback bakers. Leave it to the
professional halfbakers here to understand the
simplicity. |
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I forgot the second most important task your
"Hoodie" is supposed to perform; You use it to
clean the counter with when done. |
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I agree with [bigsleep]. I have to think that this would go into the "more trouble than it's worth" category of kitchen gadgets. [-] from the discovered contrarian, I'm afraid. |
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Also, just to clarify - when you say /swoosh the ends and waste into the hoodie/, does that imply that there are two hoods or pockets, one on each end? Or are you swooshing waste into the same pocket that holds the board? |
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Naysayers...One pocket that the board envelopes
[justaguy] and [bigsleep] the point is you wouldn't
have to make those trips (that for me leaves seeds
and such usually on the floor). |
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As for sticking to the fabric I really don't see that
as problematic. Not unless you are eating gluey
fruit or something. |
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Oh my...I'm sorry I read that to mean trips to the
trash can. My bad reading sorry. But I stand by my
veggie waste method. It would still reduce the
slippage off the board while you are traveling to
the pan NOT the can ;-) (Saute your onions do not
fry. Like the French remember?) |
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Throw the towel away? How about washing it? |
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You don't throw the towel away just the
unwanted veggie bits. And washing it would be
the same as washing your other kitchen towels.
You clean up the counter with them
anyway...right? |
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Oooh.... did you reword it? I could have sworn you had it sounding like the towel gets thrown away. After clarity, + |
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I was just a little let down that it wasn't meant to be worn on the head! I'll think about it... |
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When I first read this I thought you meant paper towels. A paper version with a pocket in it would work too, wouldn't it? Push all the onion skins and carrot tops into the pocket, then when you've finished fold the paper towel and maybe use it to wipe down the work surface before throwing the whole thing away. |
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I tend to transfer things from the chopping board to the pan either on the side of my cleaver or by bringing the pan to the board and sweeping them in. |
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of course she means paper towels - what else? |
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I love this - reminds me of the which way the toilet paper should hang - heh, egbert come back soon. |
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Well, the mention of washing them and not throwing them away made me think of cloth towels - the things I use only to dry clean dishes so I don't have to wash them too often. |
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She is talking about cloth towels, as I now (fail to?) understand. |
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Yes cloth towels but I think paper would work too.
Not sure how well they hold cutting boards in
place. Always see chefs using kitchen towels. |
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(don't you in UK have lightweight kitchen cloth
towels?) |
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(and I meant dump the unwanted veggie stuff like
stubs and seeds and icky ends etc into the
garbage...not the"Hoodie") |
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Interesting cultural differences emerging. We have cloth towels in the UK, but in my experience they're only used for drying crockery after washing it. There are also light cotton cloths people use for cleaning surfaces - I don't use them because I think they're a bacteria farm. I wouldn't put either in direct contact with food excepting unusual situations like squeezing water out of grated potato, because then I'd have to clean the cloth carefully afterwards. That's from a domestic point of view. In a restaurant kitchen, where cloths can be cleaned in bulk, things may be different. |
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The only food that the middle weight small
rectangular towel touches is the "icky bits". The
towel is on the underside of the board helping the
board stay in place on the counter. The little
"Hoodie" feature is simply an extension of the
towel that has been sewn upwards to form a cup-
like addition. |
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Nice link by the way sleepy. Maybe I should name
it a Cappie not a Hoodie. It doesn't encase the
whole board just one end. Kitchen Cappies?
Hmmm. |
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Much better than Kitchen hoodlams. |
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maybe this will keep my counters from getting so icky...
I guess I will have to bake it and find out :) |
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Rather simple, almost poetic. |
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Trash? I've FINALLY learned to save vegetable and meat cutoffs in the freezer, and periodically turn it into soup stock. |
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