A New Use for Canning Tongs

Every now and again I will dig out my ramekins and make souffles or puddings that get cooked in a water bath.  Inevitably the instructions tell you to remove the ramekins immediately after you take them out of the oven.  Getting these little porcelain pots out of hot water has always perplexed me: I used to use a flipper, but found this less than ideal, often splattering hot water onto what ever it as I had just baked in trying to manoeuvre the flipper under the ramekin, burnt fingers, ice cubs, cursing, it was a mess.

So the other day when I made Corn Pudding Souffles a light bulb went off in my head: try using your canning tongs to get these suckers out of the hot water bath!

…and voila!  It was so easy and drama free.

About urbanfoodguy

I'm a self taught cook with a dedication to buying and eating food that is as humanely and sustainably raised as possible. Which is why in addition to recipes you will see a lot of environmental/political reporting here. I started cooking when I was about 6, it's something I always loved to do. Watching Graham Kerr - aka "The Galloping Gourmet" - was what got me started and I have never really looked back. Over the years I've been a private chef, a caterer, and a food stylist for magazines such as Bon Appétit, Food & Wine, Real Simple, Oprah, Martha Stewart's Everyday Food and many more. I've also worked in the prep kitchen for the Food Network on the Bobby Flay and Paula Deen shows. Now I work at home in my kitchen sharing with you here recipes that I create or that other people have created that inspire me and I think you will like. I love my neighborhood (the Lower East Side of Manhattan) and I love to travel. Because NYC is such a big place I tend to focus mostly on my 'hood and the ones that are close by: The East Village, Bowery, Chinatown and Williamsburg. My love of travel has no limits really, I'm always ready to get on a plane. I was lucky enough to have a business for many years that allowed me to spend a lot of time in South East Asia. These days I've been spending time in Mexico, Germany, Canada and the West Coast of the U.S., but check back you never know where I might end up. I do consulting, cooking classes, and freelance lifestyle writing so if you are interested please send me a note: urbanfoodguy@gmail.com
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