When I make broth I use a big slotted spoon (it's huge and at least 50 years old, it was from my Grandpa's Fish and Chips restaurant he owned when I was a little girl) to scoop all the meat and bones and vegetables out of the pot and place on a cookie sheet to cool. I’m not sure why it took me so long to find this time and aggravation saver, so I want to spread the word!

Speaking of chopped liver, you are going to want a good egg slicer for your chopped liver (and maybe for your egg salad too). We like searing our brisket before letting it cook low and slow, and there’s nothing better for flipping than a good sturdy pair of tongs. Kitchen tongs are also amazing for cooking any kind of seared meat, like stew or pot roast or meatballs. 7. Food Processor for Kugel

Customer reviews

The first time I did this, the onion fell apart and it took me about half an hour to pull all of the pieces out (it a bit of a chunky sauce, so slotted spoons and strainers are no help). The second time I did it I cut the onion differently, and it fell apart less, but it still took me about ten minutes to pull it all out. An annoying extra step for an otherwise easy recipe. The third time I made it I wrapped the onion and basil in cheesecloth. That should have worked well in theory, but cheesecloth only tends to come in giant pieces which, when cut, release a billion tiny particles of cheesecloth thread into your food.

Jews love seltzer! Make your own soda water with the handy dandy Soda Stream and then use it to whip up some classic chocolate egg creams. Not to mention, Soda Stream is actually an Israeli company! 10. Shmattes for wiping up, well, everything. Whether you are making potato kugel or veggie kugel, you are going to want a food processor for grating all that deliciousness. We also loving using a food processor for shredding potatoes for latkes, hummus even for making chopped liver. 8. Egg Slicer for Chopped LiverThey are fairly inexpensive (about one dollar each when you buy 9 at a time) and I understand that some people toss them after one use. However, they do proclaim to be reusable and I'd like to recycle them. This helps extract the most flavour and gelatine from the bones. If you’re not in the mood, throw them in whole—life is short. Keep vegetables the same size After you’ve stuffed what you need to in the open end, you just knot it shut (or use twine). I tend to wrap the end around my pot handle so that I don’t get my hands dirty when taking it out, but you could just as easily submerge it and use tongs or a spoon to get it out.