portion control of maple syrup, salad dressings etc?

blue-kat

how do OSers control serve the right amount of syrup and other drippy sauces etc?

I have maple syrup on my porridge and yog and it comes out in a great glug. ditto ceasar salad.

I'm sure I've seen TV chefs use a palstic squeezy bottle to draw fancy squiggles of sauce over the plated dish.

Most of the sauces I buy are in glass bottles, but would it be worth buying something cheap in a squeezy bottle jsut for the bottle?
or would the bottle be impregnated with the taste of salad dressing/ketchup whatever?
.....which is why I usually buy in glass bottles.
TIA

lil_me

Medicine syringes, fiddly at first but great for controling dressing/syrup amounts. Pharmacy will likely sell you them, you can also buy them on ebay, I find the 20ml one more useful/easier to use.

A small pot which you know when up to a mark is the right amount.

Meat baster would work as is used sometimes when decorating plates but getting the amount right is tricky.