Subsistence cooking equipment

zippychick

PasturesNew wrote: »

The fish slice looks long/flat, when I say spatula I mean "thing to use when you're frying, to flick oil over your fried eggs, keep things on the move, turn things over". When I say spatula, I am thinking of something like this: http://www.hobotraveler.com/blogphotos/191-33-spatula-needed.jpg

I'd use it for:
- flicking fat over eggs
- getting eggs/etc out of a pan
- moving roasties around in an oven dish
- turning over oven chips
- serving up slices of hot pie
- straining vegetables when they're in a tiny saucepan

Maybe I've never known of a fish slice because we never had fish when I was growing up (except fish cakes and fish fingers).

Hmm i do know what you mean. I checked my british gas 1980s cooking companion book and it says

Spatula - a flat flexible rubber blade that removes every last scrap from the bowl

Fish slice - if possible buy one with heat resistant plastic blade for use in non stick pans. Choose a flexible blade. In spite of its name, its used for general frying (eg eggs, sausages, bacon ) as well as fish. ( I think this is why people don't know it by its name, as it's hardly used for fish!?)

Sorry, i probably seem like I'm labouring the point, but I just genuinely don't know if I'm right :rotfl:

Maybe we should rename it a fried egg flipper

If it helps, I seen roasting trays in Tesco for 99p today.

ceridwen

zippychick wrote: »

There seems to be a bit of confusion about fish slice... I could be wrong, but i thought fish slice was the technical term for a spatula. A lot of people don't know that's what they are actuallly called? This is what i would call a spatula (which i wouldn't deem as necessary or essential), this is what I have been brought up to believe is a fish slice . I can't understand how anyone could lift a fried egg with that kind of spatula - and believe me I have tried

Yep...thats what I mean.

It never occurred to me that a lot of people wouldnt instantly be picturing them like this and would be wondering what I meant by a fishslice - so perhaps pictures of spatula and fishslice respectively might be necessary on the list - rather than assuming that everyone knows what I mean.

So - the second photo is similar to the fishslice I have myself and is what I use for fried eggs/pancakes/omelettes/etc. The first photo (ie spatula) is what I use to scrape the last bit out of a mixing bowl - be it cakemix or (in my case) homemade cosmetics..

PasturesNew

ceridwen wrote: »

I think I should probably have either one or other on the essentials list out of a traybake tin or roasting dish - but not both (the other one could go on the optional list).

Here I go again ... I don't know what a traybake tin is ..... but.....

Surely a roasting tin is the best one to get because it can be used for:
- roasting joints/birds
- roasting potatoes, or parsnips, or making general roasted veg
- making huge yorkshire puddings
... and a million other things, including: being used to bake whatever you would put in a traybake dish.

When I make things I just think "what've I got that's about the right size/shape for the volume I have and what I'm trying to do". I therefore make flapjacks using a loaf tin.... and I have a square sponge cake baking tray that I use to make flapjacks in, even though the flapjacks only cover half of it, I just prop up one end and use the other end for the flapjack.

Edit: big roasting tin can also be used to make some lovely/huge/varied bread and butter puddings

Catseyes777

Sorry to change the subject slightly but is there a thread on how to make homemade cosmetics? I dont think I have come accross it before?

PasturesNew

ceridwen wrote: »

...The first photo (ie spatula) is what I use to scrape the last bit out of a mixing bowl - be it cakemix or (in my case) homemade cosmetics..

I've never had one of those rubbery things ... I use a big spoon to mix up stuff in bowls. Sometimes I use a fork, sometimes a big spoon, sometimes both (depending what I'm doing) (No, I've never owned/used a whisk either, I use a fork). To scrape stuff out of a bowl I use a spoon.

And the thread is called "subsistence cooking equipment", not "Delia Smith had a fire at her house, what shall we buy for her from a whip round"

ceridwen

Catseyes777 wrote: »

Sorry to change the subject slightly but is there a thread on how to make homemade cosmetics? I dont think I have come accross it before?

On the Health and Beauty Board I believe.

ceridwen

Okays - I've swopped round and put a roasting tin on the essentials list and a traybake tin on the optional list (bearing in mind that this is a family of 4 we are catering for - as a traybake tin would do better for a smaller household perhaps).

I'd been wondering whether I should put a frying pan on the essential list or no - but in view of the comment made - I think Bob & Shirley would probabl;y regard this as essential - so I've added it. I dont know how much it would cost - I'm guessing a cheap one in a Value range would be £4 - does anyone know?

We're at £34 for the list at present - assuming I've not gone haywire in adding in/subtracting figures with each alteration.

zippychick

PasturesNew wrote: »

Here I go again ... I don't know what a traybake tin is ..... but.....

Surely a roasting tin is the best one to get because it can be used for:
- roasting joints/birds
- roasting potatoes, or parsnips, or making general roasted veg
- making huge yorkshire puddings
... and a million other things, including: being used to bake whatever you would put in a traybake dish.

When I make things I just think "what've I got that's about the right size/shape for the volume I have and what I'm trying to do". I therefore make flapjacks using a loaf tin.... and I have a square sponge cake baking tray that I use to make flapjacks in, even though the flapjacks only cover half of it, I just prop up one end and use the other end for the flapjack.

Edit: big roasting tin can also be used to make some lovely/huge/varied bread and butter puddings

I must confess to not necessarily knowing the difference between roasting tin, baking tin, traybake tin etc.... :rotfl: In fact reading this thread has made me question my knowledge :rotfl:

PasturesNew wrote: »

I've never had one of those rubbery things ... I use a big spoon to mix up stuff in bowls. Sometimes I use a fork, sometimes a big spoon, sometimes both (depending what I'm doing) (No, I've never owned/used a whisk either, I use a fork). To scrape stuff out of a bowl I use a spoon.

And the thread is called "subsistence cooking equipment", not "Delia Smith had a fire at her house, what shall we buy for her from a whip round"

I never had one for ages , but those rubber spatula things get EVERY last drop out of the bowl - more so than any spoon I've ever seen. I wouldn't deem as necessary - just saying how blimmin brilliant they are :j:D

angeltreats

I've seen some really cheap frying pans in Wilko and Tesco for about £3.

(Bought one in Wilko myself today for £9 as a backup, hope it's not too bad!)

lynzpower

http://www.ikea.com/gb/en/catalog/products/96225800

these are the frying pans weve got, long lasting- do the job- non stick coating has STUCK no problem.

We have 3 :cool: