I drew these on a quiet afternoon, thinking about the tools that are the essence of the bagarstuga [bakers’ cottage] — worn smooth by years of flour and dough. A randkavel and kruskavel for rolling the soft rye dough. A spjälka for flipping the shaped loaves. A wide bunke where dough rises slowly. The fjöla, ready to slide bread into the heat. And the simple degskrapa, scraping, folding, dividing.
Tools that ask for nothing, but carry the stories of every loaf they’ve helped bring to life.
To be used as a personal references, since I can never seem to remember which sizes I have and which are on my wish-list.
Perhaps you’ll find it useful too. X
| Round cocottes | | | Oval cocottes | ||
|---|---|---|---|---|
| Diameter | Volume | Length | Volume | |
| 16 cm | 1.3 L | 23 cm | 2.6 L | |
| 18 cm | 1.8 L | 25 cm | 3.2 L | |
| 20 cm | 2.4 L | 27 cm | 4.1 L | |
| 22 cm | 3.3 L | 29 cm | 4.7 L | |
| 24 cm | 4.2 L | 31 cm | 6.1 L | |
| 26 cm | 5.3 L | |||
| 28 cm | 6.7 L | |||
| 30 cm | 8.4 L | |||
I’ve been having a bit of a rubber band moment. You see I’ve always used them in the kitchen, in one way or another, but these past few weeks, I’ve found myself reaching for the bundle we keep in – what used to be – an ice-cream tub more and more often.
So I thought I’d share how I use rubber bands in my kitchen. And as always, please do add your own little tips in the comments!
– to keep flour bags closed; I simply roll the top of the bag, then tie the band around.
– to avoid using clingfilm; I’ve been cutting the edges of a freezer bag to form a large square which I place on top of the bowl I want to cover and secure it with a rubber band. Voilà, reusable clingfilm! This is perfect when proofing bread dough as it provides an airtight environment.
I also love this to secure a kitchen towel or a piece of mousseline to “close” my starter jar or my kombucha.
– to drain off the excess chocolate when making dipped bonbons; I place a rubber band across the bowl into which I have my tempered chocolate, and after dipping my intérieur (be it a ganache or some candied fruit or marzipan), I first drain them by doing up and down movements to create some suction which will get rid of most the excess, and then I scrape my bonbon on the elastic which removes the last bit of chocolate; finally, I place my coated bonbon onto a sheet of feuille guitare or acetate, and leave it to crystallise.
– to assess of how much my starter proofs. After its feed, I simply place the rubber band around my jar – at the same level my starter lies at. A few hours later, it’s super easy to notice how much it’s proofed.
– to keep my silpats and baking paper scraps neatly rolled. You know, most pastry shops reuse their baking paper; something I wish we did more often at home!
– to have my notebook open at all time during baking; no more butter finger-prints (no matter how romantic we make it seem). I just slide two elastics on my notebook, one of each side of the page I want to keep open. This way, I can easily jot down notes as I work on recipes.
A maryse, pronounced MAH-REESE, is – what chefs call – a rubber spatula. It is actually a brand, possibly registered by De Buyer, and somehow along the way we started using the name as a utensil.
There are two kinds. The red ones, which are heat-resistant. In fact, they can take heat up to 260°C. While the white ones – slightly softer and more flexible – are just made for scraping and folding cold preparations.
I love them for:
– cooking crème anglaise and ice-creams
– folding cream or egg whites into a mousse base*
– scraping a bowl, a pan, or a plastic container
* That is when I’m not making 20L of mousse, in which case I will go with the hand-and-scraper way.