What’s the next kitchen item you plan to buy (2025)?

Gone Hiking said:
Yep, I have a bigger teak cutting board as well, and it's not hard at all on knives. The key with wooden cutting boards is that they should have the end grain exposed for the cutting surface, not the flat grain.
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Makes sense.
Makes it a heck of a lot more difficult to make though :(
 
In Ikea today I bought three little glass pouring bottles for sushi sauces and 4 trays (£1 each) that are the right size for my freezer that are dishwasher proof .
They’ll be good for open freezing when you need things not to stay separate and not clump together.

The next item I plan to buy is a flour dredger. Is there anything I need to know about flour dredgers?
 
I'm not completely sure what a flour dredger is?
To me "dredging" sounds like dragging something through a bowl of flour, but I can't see how you need any implement to do so
If it is something like a shaker that gives you an even amount of flour, then I use a tea egg :)
 
badjak said:
I'm not completely sure what a flour dredger is?
To me "dredging" sounds like dragging something through a bowl of flour, but I can't see how you need any implement to do so
If it is something like a shaker that gives you an even amount of flour, then I use a tea egg :)
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Maybe I’ve just made that up?! It’s probably a sifter? 😬 🤷‍♀️
 
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Yer I got that wrong.
 
badjak said:
For small amounts, I stay with a tea egg like this ( that's a literal translation from Dutch, so maybe called totally different. Looks like this though)
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That’s what I use my tea egg for as well 😂
I watched someone flour their work surface with a sifter ready to roll out dough on and it was a perfect coating in less than a second. Somehow sprinkling flour on a work surface is not something I’ve ever mastered.

I seem to always have blobs of flour and the feel of it on my fingers for no reason I can fathom makes me shudder 😂
I watched people baking and envy the lovely scattering of flour they do with some wrist action I can’t master so a sifter it is!
 
Gone Hiking said:
Yep, I have a bigger teak cutting board as well, and it's not hard at all on knives. The key with wooden cutting boards is that they should have the end grain exposed for the cutting surface, not the flat grain.
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Yes, and they need to be oiled appropriately as well. I've got oil and a bees wax based cream too that are used to keep it "healthy".
 
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