Subsistence cooking equipment

Pitlanepiglet

Definitely keep the traybake tin - useful for meat and cake

Toonie

I find it gets most of the juice out, what I do is first squeeze it with my hands, then put in the teaspoons and squeeze again. I've managed to get plently of juice out for my recipes and will be doing the same later when making orange and raisin loaf (from the Be-Ro book).

I would definitely switch it to the optional extras as I've not found I needed it in the two years I have liived away from home, whereas measuring spoons have come in useful as my cheap cutlery is not standard sizes, so that was 99p well spent (from Ikea). My friend recently got a set for 97p from Wilkinsons.

HariboJunkie

I've never possessed a citrus juicer. This afternoon I squeezed 4 lemons into a sieve to catch the pips.
A decent metal sieve means you can press the half piece of fruit down hard to get all the juice out.

I would definitely recommend a deep baking tray as it will double as a roasting tin and I would say that measuring spoons are a necessity for accurate results in baking.

PasturesNew

I make toast by putting bread in a dry frying pan ... works a treat. Especially fabulous for making toasted cheese sandwiches as you can get heaps of filling in and the bread stays flat.

PasturesNew

I've never used a recipe that needed the juice of a lemon ... if I did I'd roll the lemon first, cut it in half, then squeeze each half like b*ggery into a big mug. So, I've never had a juicer.

thriftlady_2

ceridwen wrote: »

Can we have feelings on this as well please peeps:)?

I feel a citrus juicer is non-essential. I have one but almost always squeeze lemons into my hand letting the juice strain through my fingers.

I also feel that if B&S have not been cooking from scratch all these years (and they sound like a middle aged couple to me because of their names, but that's probably just me:)) then they would certainly own a microwave for heating up all those ready meals.

uolypool

Toonie wrote: »

I find it gets most of the juice out, what I do is first squeeze it with my hands, then put in the teaspoons and squeeze again. I've managed to get plently of juice out for my recipes and will be doing the same later when making orange and raisin loaf (from the Be-Ro book).

recipe please sorry to butt with something not connected with thread:D

thriftlady_2

PasturesNew wrote: »

I've never used a recipe that needed the juice of a lemon ...

What never ever?! Gosh they're a staple in my kitchen like garlic and onions.

ceridwen

Well Pastures - I never thought of doing toast that way - but yer never knows...if my toaster goes on me at some point - I might give it a try..

Okays: more opinions please on whether:
- to add in a roasting tin
- to add in a set of measuring spoons (of course - if we did this - then I guess I could take out the tablespoon.....?)

...goes off wondering what proportion of households serve dinner by putting everything in dishes and need tablespoons to serve themselves and what proportion just "plate it up" - but I presume Bob and Shirley would just "plate it up"...

PasturesNew

Reverbe wrote: »

Personally I would never own a gravy boat etc as I dont like gravy etc..

Also, a big mug does the job adequately!