Unusual Kitchen Habits

[purplecat41877]

This thread is where we can share our unusual kitchen habits. For me, when I stir something like hot chocolate, I use either a spreader or a plastic knife.

When I make sweet potatoes, pumpkin, or acorn squash, I add brown sugar for all three, pumpkin spice for the pumpkin or acorn squash, and ground cinnamon for the pumpkin. I add the margarine last and use the spreader to mix everything together.

[Pony_Boy]

i always stir my coffee with the handle of the spoon alot of people give me odd looks when i do that lol

[AccountingDrone]

Hm, maybe odd for home cooks, but I used to chef professionally and I have a few habits left over

I use a mise en place ... I get all my ingredients out, prep them [chop veggies, measure amounts and so forth] and get the area cleaned up before I start cooking. I wash up the used pots pans and utensils as I finish using them. I prefer to plate the food in the kitchen instead of just putting everything onto the table. I package the leftovers up as I plate the food. I make stock in 5 gallon batches [because my 100 qt stockpot doesnt fit on my stove] and will freeze it in 1 cup measures, unless I condense it down to glace des viands.

I refuse to let mushrooms or convenience items with mushrooms into the house [I am deathly allergic to them and refuse to deal with possible cross contamination issues]

I refuse to use margarine. I will use butter or olive oil [or do without, depending on what it is] I also detest nondairy creamer, I have a food sensitivity to palm/tropical products that causes digestive issues, and IMHO you would be better off with real dairy. The human body was evolved to use dairy, not chemicals put together to fake it. I would rather reduce my use of something rather than use a fake chemically substitute.

though some of the egg substitutes are not too bad ... I am still using eggs, I just do not make a habit of eating 5 and 6 eggs a day, I do a 2 poached egg/toast/2 slices of bacon breakfast once a week plus occasional recipes including them.

[NightAngel]

I use the backside of a teaspoon or tablespoon to spread things. I find it to be much easier/cleaner than a butter knife or other spreaders.

[RecoveringKinkoid]

I prep everything in advance first, too. I have to, recipes are difficult for me, so I have to be extremely organized. Sometimes, I have to make notes for myself, even, so I will get the measurements right.

I don't usually measure, because I find it excruciating, but for some things, you kind of have to.

Also, steak knives. Cheap, serated steak knives. I have cleavers, paring knives,chef knives, bread knives, fruit knives. What do I use most of the time? Cheap, serrated steak knives.

[Jester]

Like many others, I do the prep work (chopping stuff up, etc.) before I start doing the actual cooking most of the time, as I am not all that quick with the knife, and since I am not Rachel Ray, I can't be working two pots or pans while chopping stuff up and have it all come out right.

My oddest quirk, and this is more at work when I am cutting up fruit for the bar, is after I slice through the item, I will tap the blade of the knife on the cutting board, and then make my next slice, and tap the blade again, and so on and so on. There is absolutely no reason for this, but I find myself doing it all the time. Weird.

I make stock in 5 gallon batches [because my 100 qt stockpot doesnt fit on my stove]...

I'm sorry, did I read that correctly? You have a hundred quart stockpot?!?!

[dalesys]

...I'm sorry, did I read that correctly? You have a hundred quart stockpot?!?!

Co-irker special, I bet.

[RayvenQ]

Like many others, I do the prep work (chopping stuff up, etc.) before I start doing the actual cooking most of the time, as I am not all that quick with the knife, and since I am not Rachel Ray, I can't be working two pots or pans while chopping stuff up and have it all come out right.

My oddest quirk, and this is more at work when I am cutting up fruit for the bar, is after I slice through the item, I will tap the blade of the knife on the cutting board, and then make my next slice, and tap the blade again, and so on and so on. There is absolutely no reason for this, but I find myself doing it all the time. Weird.

I'm the opposite, I find it extremely difficult to NOT be doing over half a dozen things at once. Hell, I once had to work in the kitchen of a restraunt, on my own for 90 covers, where there'd usually be a team of 6 or so as well as me. That was, interesting.

As for the knife tapping thing, it makes a certain kind of sense, it could be your subconcious wanting no fruit to be stuck to the knife while cutting, then again that depends on the thickness of your cuts really.

[ApolloSZ]

When I pick cutlery out of the draw (just forks spoons or knives!) I twirl them in my fingers, entirely subconcious. Thankfully I don't do it with the knives from the knife block, you know, the really sharp ones

Apparently this scares my flat mates.

Once got asked if I knew how to sharpen knives on a skillet (I think? - the long pole with ridges) - I said no but I'll try, and started to do it like a natural.

Apparently this scares people too.

[Kullervo]

Does being inattentive count?
I wander off alot.

I destroy just about everything I attempt to cook.

If my roomate and his girlfriend weren't such good cooks I would be eating fast food or pop tarts for every meal.

That aside I am compelled to juggle round fruit and veg when I see them.
But that is my inner clown trying to escape.

[AccountingDrone]

I'm sorry, did I read that correctly? You have a hundred quart stockpot?!?!

Yup. I got it from the place I worked when they replaced it because the valve at the bottom was leaking. Fixed it with a replacement o ring Saved myself a few hundred bucks=) It does fit on a turkey fryer, but you need to beef up the legs unless you have a commercial one. The new range we bought for the kitchen will be able to heat it [high end gas range with a very large high powered 'wok burner' that puts out enough BTUs to actually heat the pot sometime before the next millenium.

Among other things, it gets used outside when we pluck turkeys [you dip poultry into scalding water to tighten up the skin to make it easier to yank out the feathers] and when I make a major batch of stock to freeze or render down into glace des viands. 100 quarts/24 gallons renders down to a few cups. But it is fantastic because I make it very low sodium so I could use it to cook for my dad who was on a low sodium diet. You would not believe how much nicer sauces are when made with glace properly instead of canned broth.

Co-irker special, I bet.

LOVETT:
Seems an awful waste...
Such a nice, plump frame
Wot's 'is name has...
Had...
Has!
Nor it can't be traced...
Bus'ness needs a lift,
Debts to be erased...
Think of it as thrift,
As a gift,
If you get my drift!

No?

Seems an awful waste...
I mean, with the price of meat
What it is,
When you get it,
If you get it...

[McGoddess09]

I do this weird thing. People give me strange looks for it.

I...clean up as I go. I know a bunch of people who think I'm weird for doing this. Like, if I'm done with a bowl, I rinse it out and clean off the table. They don't seem to get that I just don't throw stuff in the kitchen sink and just leave the ginormous mess for afterward.

[ArcticChicken]

I...clean up as I go.

I'm trying to get myself into this habit. It's a lot harder to justify leaving the dishes to sit there for a few days (I really hate cleaning the kitchen) if there're only a few of them.

[RayvenQ]

Once got asked if I knew how to sharpen knives on a skillet (I think? - the long pole with ridges) - I said no but I'll try, and started to do it like a natural.

Steel? at least that's what it's called round my area of the globe.

[Mr. Rager!]

Umm... when I'm in the kitchen, my girlfriend thinks it's odd.