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Jan 3, 2007 12:46 AM

recycling stuff to use as cooking tools.

I have cookie cutters that I made from small cans that have both ends knocked out. I also use a wine bottle for a rolling pin.

I'm interested other ideas for reusing stuff into cooking tools.

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  1. Whenever I have something to pound I go get my husband's rubber mallet out of his tool box and use that. (with a layer of plastic wrap or something between the dirty hammer and the clean food, of course)

    1. I got some left over 2 inch PVC pipe that is cut to 30 inches long, that makes one dandy rolling pin. Even as clumsy as it looks it has excellent control for pot pie crusts. (matching dowel rods of various diameters helps out in controlling the thickness of doughs. Example 2 rods at 5/8" diameter is perfect for rolling out biscuits)

      Perhaps more later.

      3 Replies
      1. re: RShea78

        A wooden dowl works as a rolling pin too.

        1. re: bryan

          I haven't found any local sources for wooded dowels above 1.5 inches in diameter (D). Those would have to be rather short (10 inches < long ) or expect some deflection. (wobbling, high or low spots) Larger dowels can be found from the source below. On the other hand a dough roller or dough smoother that is intended more for in pan use would work very well with even 1 inch D dowels. One would have to fabricate a frame, axl, and handle to be all set.

        2. re: RShea78

          I use a PVC pipe too! I got it from Alton Brown (the kitchen gadget guru).

        3. Needlenose pliers are great for removing the small bones from a salmon filet.

          That dowel rod idea is fantastic. Too bad I have a tapered rolling pin!

          1. I always use an empty champagne bottle to flatten/tenderize meats, the heavy bottom works like a charm. I also use the base of my small marble mortar to smash garlic to smithereens.

            1 Reply
            1. re: Rocknrope

              Along those lines, I like to use those heavy glass beer mugs to flatten meat. Easier to grip beer handle with slimy meat hands.

            2. Being a devout Irish whiskey drinker, I saved an empty 1.75 liter bottle with a drip proof plastic insert at the mouth to decant olive oil. I buy olive oil in a 3-liter bottle which makes pouring a bit clumsy, and takes up too much space. I fill the whiskey bottle about 2/3 full of oil. Oil pouring is now less messy.