I keep a few spray *bottles containing various fluids handy in the kitchen. They all serve different purposes and a few share similar functions.
*I would prefer using spray bottles made of glass rather than plastic, but until I’m able to obtain something better I use what I have.
Water is probably the fluid I use most in a spray bottle. I use it to:
- add minuscule amounts of moisture to a pan of cooking food that is running a bit dry.
- cool a skillet that is too hot before adding batter, for instance between pancakes or dosa.
- spray into a hot oven of baking bread to influence the texture of the crust.
- spray into a skillet while frying an egg then quickly covering with a plate or lid to add steam and facilitate cooking with a more tender result.
- spray the blades and sides of blender bowls to recover the maximum amount of blended food without adding excess liquid. This is particularly useful with immersion blenders. The nozzle can be adjusted to squirt rather than spray as needed for better effect. Same technique is used for mixing bowls and for emptying jars.
- spray on counters and ceramic stovetops a few moments before wiping down to loosen encrusted food matter.
Olive oil in a spray bottle comes in handy to:
- grease a pan or baking dish
- rinse out a salad dressing bottle (may be used in combination with a spray or two of vinegar).
- apply a film of oil over vegetables before roasting or grilling.
- add a film of oil over pesto, humus or avocado to prevent oxidation.
Vinegar is useful for:
- spraying onto salads for flavor
- spraying salad ingredients to keep them fresh and prevent oxidation
- preventing avocados and guacamole from oxidizing and discoloring.
- rinsing out salad dressing bottles (possibly along with a spray of olive oil.
- Spraying the bottom of a pan before poaching eggs.
Isopropyl alcohol (rubbing alcohol) should never be consumed but if is allowed to completely evaporate from a surface before it comes in contact with food it is safe to use for:
- degreasing and cleaning lightly used cast iron pans.
- degreasing, sanitizing and wiping down countertops and ceramic stovetops.
- removing greasy smudges from stainless steel and glass surfaces.
Chlorine bleach is a sanitizer I use:
- mostly in the sink to sanitize
- to sanitize and remove stains from plastic cutting boards followed by a thorough washing with hot soapy water and a good rinse.
- to help with the removal of baked on food on ceramic baking dishes. The ring that encrusts ceramic slow cooker bowls after cooking beans and such is difficult to remove except by much scraping and scrubbing but disappears like magic after a spray or two with bleach.
- to remove stains and sanitize countertops after contamination by contact with salmonella prone foods and prior to using the counter surface to knead dough. This is always followed by a thorough rinse with a clean damp cloth.
Do you use spray bottles for any of these purpose?