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Why in the world 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 don’t have time to whisk up a vinaigrette 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 making an attempt to lightly dress a salad is mission: impossible. A rush of oil comes out—seemingly in slow motion but truly really fast—and ruins your salad. It is now sadder than a Nicholas Sparks movie. However just like finding a stack of 365 old letters, you find this article. And then you definately discover squeeze bottles.

Purchased in bulk, squeeze bottles can be your finest friend. I pick up a 64-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 provides any completed dish wanting a little glossiness the shine it deserves. However olive oil is just the beginning. I stock up on all the fundamentals—oil, vinegar, and soy sauce are my essentials—and portion them for drizzling.

Restaurants typically do this for ketchup and mustard (in red and yellow bottles, respectively) but, but there are few condiments I would not decant into a squeeze bottle. Truthfully, my favorite way to make use of them is for ingredients sold in dramatically in another way-sized vessels—like olive, grapeseed, and sesame oil—and want to be able to place them in uniform (and clearly labeled!) containers. (Should you couldn’t tell, I’m kind of really into organization.) I additionally love loading them up with homemade sauces like sriracha mayonnaise or green tahini and using them for drizzling and/or fancy, restaurant-type plating at home. It is a formidable way to make completely 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 artwork too, should you’re feeling fancy.)

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