Regency Soup Sock *Triple Pack*- Total 9 Socks

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This helps extract the most flavour and gelatine from the bones. If you’re not in the mood, throw them in whole—life is short. Keep vegetables the same size We like searing our brisket before letting it cook low and slow, and there’s nothing better for flipping than a good sturdy pair of tongs. Kitchen tongs are also amazing for cooking any kind of seared meat, like stew or pot roast or meatballs. 7. Food Processor for Kugel Whether you are making potato kugel or veggie kugel, you are going to want a food processor for grating all that deliciousness. We also loving using a food processor for shredding potatoes for latkes, hummus even for making chopped liver. 8. Egg Slicer for Chopped Liver

The third time I made it I wrapped the onion and basil in cheesecloth. That should have worked well in theory, but cheesecloth only tends to come in giant pieces which, when cut, release a billion tiny particles of cheesecloth thread into your food. Jews love seltzer! Make your own soda water with the handy dandy Soda Stream and then use it to whip up some classic chocolate egg creams. Not to mention, Soda Stream is actually an Israeli company! 10. Shmattes for wiping up, well, everything. After you’ve stuffed what you need to in the open end, you just knot it shut (or use twine). I tend to wrap the end around my pot handle so that I don’t get my hands dirty when taking it out, but you could just as easily submerge it and use tongs or a spoon to get it out.When I make broth I use a big slotted spoon (it's huge and at least 50 years old, it was from my Grandpa's Fish and Chips restaurant he owned when I was a little girl) to scoop all the meat and bones and vegetables out of the pot and place on a cookie sheet to cool. They are fairly inexpensive (about one dollar each when you buy 9 at a time) and I understand that some people toss them after one use. However, they do proclaim to be reusable and I'd like to recycle them. Since leading the first 30-Day Broth Challenge in January, I've continued to make broth every weekend. When I miss having my daily broth, it is extremely apparent. After just two or three days the joints in my hands begin to ache. Pain relief is quite an incentive to drink broth regularly! I recall experiencing discomfort in my hands for much of 2016, but I had grown accustomed to it, taking it in stride and dealing with it. I’m not sure why it took me so long to find this time and aggravation saver, so I want to spread the word! Speaking of chopped liver, you are going to want a good egg slicer for your chopped liver (and maybe for your egg salad too).

The first time I did this, the onion fell apart and it took me about half an hour to pull all of the pieces out (it a bit of a chunky sauce, so slotted spoons and strainers are no help). The second time I did it I cut the onion differently, and it fell apart less, but it still took me about ten minutes to pull it all out. An annoying extra step for an otherwise easy recipe. I make a lot of sauce. At least once a month I make (and freeze) this pizza sauce recipe. It’s really awesome, but it involves putting onion halves and a bunch of basil in with the rest of the ingredients and letting it all cook down for a couple of hours. Then, you remove the onion and basil before serving or storing.

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