Your Kitchen Needs Squeeze Bottles

Why on this planet would you, a house cook, want plastic squeeze bottles? Well, for starters, consider this situation. You are making lunch al desko, which more usually than not means a simple salad drizzled with olive oil and vinegar. You don't have time to whisk up a French dressing in entrance of your keyboard, so it must be as bare-bones as possible. Tragically, you find yourself pouring out waaaaay an excessive amount of oil, because placing your pointer finger over the spout and attempting to lightly dress a salad is mission: impossible. A rush of oil comes out—seemingly in gradual motion but truly really fast—and ruins your salad. It's now sadder than a Nicholas Sparks movie. However just like discovering a stack of 365 old letters, you discover this article. And then you definately find squeeze bottles.

Bought in bulk, squeeze bottles might be your best friend. I pick up a sixty four-oz. jug of extra-virgin olive oil from Costco, pour some in a water bottle with carry strap and label it with masking tape, and then evenly-distribute it over the bottom of my skillet for falafel fritters, lightly coat veggies for roasting with ease, and provides any completed dish wanting a little glossiness the shine it deserves. But olive oil is just the beginning. I stock up on all of the fundamentals—oil, vinegar, and soy sauce are my essentials—and portion them for drizzling.

Restaurants typically do this for ketchup and mustard (in red and yellow bottles, respectively) but, however there are few condiments I wouldn't decant into a squeeze bottle. Truthfully, my favorite way to make use of them is for ingredients sold in dramatically differently-sized vessels—like olive, grapeseed, and sesame oil—and want to be able to place them in uniform (and clearly labeled!) containers. (If you couldn't tell, I'm kind of really into organization.) I also love loading them up with homemade sauces like sriracha mayonnaise or green tahini and utilizing them for drizzling and/or fancy, restaurant-style plating at home. It's a formidable way to make totally different flavors of brunch drinks for a party, like peach, raspberry, or strawberry champagne cocktails, or keeping myself from dumping a whole lot of maple syrup on pancakes. (You might use them to make pancake artwork too, in case you're feeling fancy.)