December 10, 2011
Helpful Hints from joeeze: Straining canned goods without a colander
[via Jesus Sanchez of Davis, California, as seen in the January & February 2012 issue of Cook's Illustrated]
December 10, 2011 at 10:01 AM | Permalink
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Bah! I submitted pretty much the same idea to them over ten years ago! Nothin.
I think my submission was better because it did not require a second tool. Just a standard, geared can opener.
I got the idea from how you get tomato paste out of the can. Remove both ends and push to extrude.
See if you like this better: You take the can opener, and make a couple discontinuous cuts in one end, but not enough to detach. Flip the can and remove the other end completely. Rinse.
Only problem, since that time, is that many cans have evolved into two-piece bodies. No bottom to remove.
Positive upside is better stackability in the pantry.
I dunno how you get the newer bottoms open so easily. But this is a drawback with either method.
Posted by: JohnM | Dec 10, 2011 5:39:17 PM
Same technique also makes getting chili or thick soups out of a can much easier.
I use an ice-pick -- wonder if they sell those any more?
Posted by: jim` | Dec 10, 2011 5:07:19 PM
"...make 3 small holes at the bottom with a church key or can opener..."
I didn't know that thing was called a church key. Google searching suggests that it is called thus because of irreverent college students, who used it to refer to beer bottle openers. Now the term is being used, presumably unironically, in Cook's Illustrated.
Language is a fascinating thing.
Posted by: Nathan | Dec 10, 2011 12:46:29 PM
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