HOME > Chowhound > General Topics >

Discussion

Scotch tape and other handy essentials in the kitchen drawer..

Found that having scotch tape in the kitchen drawer has worked wonders for a myriad of different things from sealing up the box of crackers to wrapping up fresh bread from their cellophane wrapper.
Pennies for the tulips in the vase to make them stand up longer.
Loved to know what your fav essentials are in the kitchen drawer?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. I must admit "Scotch" Tape was never a go-to in my kit. Masking (and better yet painting tape) as well as duct tape, is. My Chinese cleaver is also a major item.

    Funny, but I do find a pen (pencil) and paper, oddly enough, an item I do walk away to find.

    Great question!

    1. rubber bands - i use them to close open bags of ingredients or snacks. the entire thing gets sealed in a zipper bag anyway, but the rubber band prevents spillage inside the bag.

      sharpie or other marking pen + scotch (or masking) tape - for labeling/dating bags & containers that go into the freezer.

      box cutter/utility knife.

      regular scissors so i don't use my good shears to open things.

      11 Replies
      1. re: goodhealthgourmet

        Oh oh I do that too. I use rubber bands so often that it is not unusual for find one around my wrist at any given time.

        1. re: goodhealthgourmet

          +me for the rubber bands...and now I use 2 large paper clips to reseal my flat nori sheets (that say Sushi Nori on the package but I eat one sheet a day as a snack...LOL...love the stuff!)...their package is not resealable!

          1. re: Val

            +1 only eating nori straight. You toast yours first or eat it staight outa the pack?

            1. re: Quine

              straight outta the pack--it's the flat sheet with perforations...tee hee...I did see a Bittman video where he lays it out...and then toasts it...I think he brushed oil on it...cute! Seriously, though...last month, I bought a package of nori snacks, Korean I'm sure and they Rocked.The.House. as far as taste/texture, just like potato chips!...but the second ingredient is palm oil...awwww, not so healthy....so I now love the Sushi Nori sheets.

              1. re: Val

                If you're worried about the palm oil, you can get plain nori sheets, brush them with a little sesame oil, sprinkle with salt (or any other dry flavorings) and then pass them lightly over an electric burner on medium high heat. Obviously, you wouldn't want to do this with a gas flame, but I believe the same effect could be achieved using a hot skillet.

                1. re: soypower

                  Thank you soypower...might try it out... and I was wrong...the seaweed snacks were a Thai product not Korean, Tao Kae Noi (the spicy hot variety)....
                  http://grocerythai.com/crispy-seaweed...

                  1. re: Val

                    Val, refresh my memory, do you have a Whole Foods or TJ's nearby? both carry packages of Korean toasted nori snacks - WF has the Sea's Gift brand, and TJ's is in-house.

                    my only issue is with the packaging, it's pretty wasteful.

                    1. re: goodhealthgourmet

                      Yes, I have WF ... and I like the Sea's Gift but as you say very wasteful packaging and 99 cents for one serving=pretty expensive. I've been buying Blue Dragon Sushi Nori sheets at World Market for $2.99!!!! I think there are 10 sheets in each package so lasts me 10 days!!! Asian market offers a cannister of individually wrapped nori snacks, I forget the price but that packaging is a little wasteful also--the brand is Kabuto, I think. Thanks, though!

                      1. re: Val

                        ouch, 99 cents? Sea's Gift is only 79 cents here...or even 69 when on sale. they just released larger packages of it too - each one contains 2 servings, same as the TJ's.

                        but i'm with you on those economical and eco-friendly larger packages of large nori sheets...i occasionally brush the sheet with a dab of sesame oil and run it over the gas burner for a few seconds to crisp it up. yum.

            1. re: goodhealthgourmet

              +1 for Rubber bands. When I open my brick of Tillamook Vintage White Cheddar (Northwest), I wrap the exposed end with clear food film and secure it with a rubber band that probably came off a bunch of asparagus, so I know it's food safe. PS the cheese stays fresh this way, all the way to the other end.

            2. I have a claw hammer just for stone crab claws. You mean that's not how it got it's name?Crude, yes, but when guests arrive and see it on the table, they smile.

              1. I have an old, scratched pair of reading glasses in a drawer in the kitchen. So if the usual ones aren't on top of my head, I have a backup. I'm old, ya know?!?

                1. Plastic closure tabs from bread bags - good for sealing open produce and frozen vegetable bags. Not in the drawer though - I clip them onto the dish drainer rack.

                  Chopsticks - stirring, makeshift trivet or drying rack for glassware, testing heat of oil for frying

                  Binder clips - the large ones that are black with silvery arms - have many uses: http://chowhound.chow.com/topics/5106...

                  2 Replies
                  1. re: greygarious

                    +me for the twisty ties too...for frozen fruits and veggies, I sometimes use rubber bands BUT they usually snap/deteriorate (from the freeze, I think)...twistie ties work better for frozen stuff!

                    1. re: greygarious

                      +1 on the plastic bread closer thingies and binder clips.
                      +1 on the Sharpie. Just added one to a utensil drawer about 2 wks ago and have had several "why didn't I think of this earlier?" moments since then.
                      Gotta try the chopstick tricks. I'm all about MacGyvering (I know, I'm dating myself) stuff in my kitchen if I haven't forked (ha) over the money for a certain tool/unitasker yet.

                      Great thread!