other handy bits n’ bobs
These bits n’ bobs are invaluable in the kitchen. It’s always good to be stocked up.
Bake-O-Glide ™
This stuff is brilliant. It lasts for years and years and years. It’s a glass fibre product with a PTFE coating on top and comes pre-cut or in metre rolls for you to cut yourself. Line all roasting trays, baking dishes and even cake tins with it. Nothing sticks to it and trays will be left clean after cooking. It really is a miracle product - long gone are the days of scrubbing. It comes away effortlessly from a sponge cake. To clean, just pop in the dishwasher between the plates or wash in warm soapy water. Don’t ever cut on top of it as this will destroy it.
Foil
Foil is great. It doesn’t absorb juices or stick to food. It’s used to wrap or cover food to keep it fresh. Always wrap food tightly so it doesn’t go mouldy. It’s also really useful for wrapping strong smelling food like cheese as smells and flavours don’t permeate through foil. Foil is also great in the freezer and prevents what is known as freezer burn. You can see this if you take an unwrapped item out of the freezer – the surface looks whiter than it should and slightly odd - it means the texture of the food has been destroyed. Ensure any food stored in the freezer is tightly wrapped in foil. Foil is used in cooking for many functions:
| Roasting - | To keep juices inside meat ensuring it’s moist and succulent when eating (not required with an Aga or Rayburn). |
| Preserving flavour | Parcels of fish or vegetables cook well wrapped tightly in foil and can easily be lifted out of the cooking water. |
| To cover steamed puddings | rub a little butter or other fat over the foil and fold a pleat in the foil to allow the steamed pudding to rise. |
| Seal casseroles or saucepans | Can be used instead of the lid or, with very delicate dishes, a sheet wrapped tightly over the pan with the lid placed on top can stop excess water being driven off. |
| Lining trays | This makes cleaning easier, but I find Bake-O-Glide best for this as it’s reusable and, once cut to size, will last for years. Don’t line grill trays with foil; as the grill heats up, the foil radiates the heat back to the grill and it can superheat any fat in the tray. This will then smoke and, apart from setting off the fire alarm and smelling bad, the fat in the grill tray could ignite. |
Remember foil can be recycled.
Clingfilm
This is a transparent plastic film that clings to itself or to cookware. Before using, it is always best to ensure that the side of the bowl or other piece of cookware is clean and dry so the Clingfilm adheres well and makes a good seal. It can be used to keep food covered in the fridge, freezer or cupboard. Cling film does not work in a conventional oven, but is fine in a microwave or in the Simmering Oven of an Aga or the Warming Oven of the four oven Aga. It can also be used in the Lower Oven of a Rayburn.
Greaseproof paper
This paper comes in many sizes and shapes. It’s useful for lining cake tins as grease from the food will form a layer against the paper and the food comes away easily. It's not suitable for putting into the freezer with fresh food as it will go moist but you can use it to interleave between beef burgers, chops or other meat and fish that you've prepared and frozen in advance to stop them sticking together during storage. If a circle of greaseproof paper is placed over the top of a sauce, it will prevent a skin forming.
Silicone paper
This stuff works in exactly the same way as greaseproof paper. The only difference is that it’s made from silicone and is generally opaque.
Kitchen paper
Jolly useful, can be expensive but it's always good to have some. The super absorbent type is great if you can afford it. Some are strong enough to withstand rinsing out several times. The cheaper versions can be a false economy because you are going to have to use up to three sheets instead of just one. Great for cleaning up spills or, for a casual supper with friends, as a napkin.
