The $9 Jar Scraper That Does It All

A silicone jar scraper
Tovolo’s silicone jar scraper is a unitasker with infinite uses.

I bought the Tovolo jar scraper to empty massive Skippy containers — but it can do so much more

It took me more than 20 years to figure out how to properly empty all the peanut butter out of a jar. Things I tried, fruitlessly: Poking at the bottom edges with a butter knife. Sticking my entire hand in the jar (much more of it gets on your knuckles than your fingers). Using a piece of fluffy white bread to wipe down the sides.

It wasn’t until a friend raved about the Tovolo all-silicone jar scraper that I realized the answer to my problems could be solved with $9. I’ve never been a big fan of single-use kitchen tools, deeming it wasteful to spend money on an item that can only do one thing. But at some point, when you’ve done something unsuccessfully too many times, a drastic change is necessary.

The jar scraper, at its core, is very similar to a silicone spatula. But all the ways that it’s different make it incredibly useful for the very specific purpose of getting as much peanut butter as possible out of the jar.

For starters, the silicone material is sturdy enough to scrape sides, but there is a slight amount of flexibility for maneuvering around edges and corners. The handle is long enough that it can actually reach the bottom of those massive Skippy jars that for some reason are only sold outside of New York City. And because the entire scraper is made of silicone — unlike those spatulas with a wooden handle — it’s easy to get all the peanut butter off once it’s on the scraper, which also doubles as a spreader.

And it was only after I found myself reaching for this scraper again and again that I realized its possibilities are infinite. I’ve used it to clean homemade whipped cream out of a bowl, gotten enough batter for an extra mini muffin, and emptied all kinds of jarred sauces, salsas, yogurt, and cream cheese. If it’s a food that doesn’t come out of its container cleanly, it’s a job for my jar scraper. Most recently, I used it to transfer pureed squash into an ice cube tray. It’s clean, it’s efficient, and best of all, leads to just a tiny bit less food waste.

The way I look at it now, I spent $9 on a very important life lesson: With the right attitude and a little bit of creativity, a single-use tool has the potential to do so much more.



from Eater - All https://ift.tt/YEKsTUi

Comments

Post a Comment

Popular posts from this blog

A Comforting Braised Pig Feet Recipe Perfect for Your Pressure Cooker

Image
Louiie Victa Chef Jenny Dorsey’s recipe is a testament to the trotter’s versatility When I go grocery shopping, I always look for pig feet. In the sea of unrecognizably standard-looking cuts of animal muscles at grocery stores — disk-shaped loins, round humps of pork butt — trotters are always the anomaly. They look most precisely as they were: feet, hooves, the tired bones and tissue that kept an animal upright its whole life. Unfortunately for pig feet, their look hasn’t exactly made them a popular part of the mainstream American diet. As Cecil Adams wrote back in 2016, one of the challenges in encouraging more Americans to consume offal and organ meat is that “organs resemble, well, body parts: any steak slapped on a plate looks like dinner, while a lovingly presented calf heart may suggest an autopsy.” And, Adams added, there’s the “socioeconomic stigma…that had a racial component too,” which is only exacerbated by “travelogue shows [like] Bizarre Foods .” Despite being mali
Read more

Beyond Impossible: The Sanitarium and World War II Past of Meat Substitutes

Image
Photo by Tom Kelley/Getty Images We’ve come a long way from John Harvey Kellogg’s “protose cutlets” It’s no stretch to say that fake meat is having a moment . With the popularity of brands such as Impossible Foods and Beyond Meat joining fast-food menus and grocery store aisles alike, plant-based meats are no longer seen as a sad option for vegetarians long denied flavor with meat substitutes (though, as we know, plenty of vegetarian food is packed with flavor), but for anyone who enjoys a good burger, fried chicken, or nuggets. But are meat substitutes really the future of eating? Maybe by necessity as food resources run out, but not likely by choice. In fact, despite the big money raked in by Impossible and Beyond over the past few years, industrial meat consumption in America is actually on the rise. This week on Gastropod , Cynthia Graber and Nicola Twilley see how the not-sausage gets made, with visits to the Impossible Meat lab and Meati , a Colorado-based start-up that’
Read more

Restaurant Workers Are Combing Through Job Listings — But They’re Not Applying

Image
Photo by Dominic Lipinski/PA Images via Getty Images Culinary Agents CEO Alice Cheng on the restaurant worker shortage and how workers will return to the industry ‘on their timeframe’ As restaurants across the country expand capacity, reopen for indoor dining, and prepare for a new season of outdoor service, owners are struggling to find staff to meet their needs. Many workers still don’t feel safe returning to work during a pandemic. Others don’t want to fight with patrons over health and safety guidelines. Some may have left town or joined another industry while they were laid off and will return when the timing and opportunity are right. Alice Cheng, CEO of hospitality industry job search engine Culinary Agents , has a macro view of the hiring trends across various cities and states and is a careful observer of candidate behavior. “A lot of the data that we see is there’s so many people looking at jobs, more so than in the past, and they’re waiting,” Cheng told Eater’s Digest
Read more