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Why on this planet would you, a house cook, need plastic squeeze bottles? Well, for starters, consider this situation. You’re making lunch al desko, which more often than not means a easy salad drizzled with olive oil and vinegar. You do not have time to whisk up a French dressing in entrance of your keyboard, so it needs to be as naked-bones as possible. Tragically, you end up pouring out waaaaay too much oil, because putting your pointer finger over the spout and attempting to lightly dress a salad is mission: impossible. A rush of oil comes out—seemingly in sluggish motion however actually really fast—and ruins your salad. It is now sadder than a Nicholas Sparks movie. But just like discovering a stack of 365 old letters, you discover this article. And then you definately find squeeze bottles.

Bought in bulk, squeeze bottles could be your finest friend. I pick up a sixty four-oz. jug of additional-virgin olive oil from Costco, pour some in a bottle and label it with masking tape, after which evenly-distribute it over the underside of my skillet for falafel fritters, lightly coat veggies for roasting with ease, and give any finished dish wanting a little glossiness the shine it deserves. But olive oil is just the beginning. I stock up on all of the fundamentals—oil, vinegar, and soy sauce are my essentials—and portion them for drizzling.

Eating places typically do this for ketchup and mustard (in red and yellow bottles, respectively) but, however there are few condiments I would not decant into a squeeze bottle. Actually, my favorite way to use them is for ingredients sold in dramatically otherwise-sized vessels—like olive, grapeseed, and sesame oil—and wish to be able to place them in uniform (and clearly labeled!) containers. (If you couldn’t tell, I am kind of really into organization.) I additionally love loading them up with homemade sauces like sriracha mayonnaise or green tahini and utilizing them for drizzling and/or fancy, restaurant-model plating at home. It’s an impressive way to make different flavors of brunch drinks for a party, like peach, raspberry, or strawberry champagne cocktails, or keeping myself from dumping a number of maple syrup on pancakes. (You could possibly use them to make pancake art too, when you’re feeling fancy.)

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