Cool Tools

There are at least 2 major issues with Champagne stoppers: they take up too much space on your refrigerator shelf and in your drawer and they’re awkward to use. Often they simply don’t work, because they cannot withstand the pressure from the bottle. And many are just plain ugly.

Now you can banish all those issues from your bar!

There are so many times that we all want freshly grated cheese on some dish: for us, last night it was grilled eggplant slices. Tonight it’s haricots vert. Every other night it’s Zucchetti alla Colbrook - the summertime substitute for real pasta. And when we can go back to real pasta, oh yeah!  .... yum!

But how do you apply really fine, really focused freshly grated cheese, not too much, but on the plate, on the food? Flat graters work, but not always so neatly. So what do you do?

Occasionally life hands you lemonade when you thought you only had lemons … right?

When we started testing oil pump spray bottles, we looked at several and, after testing, made our choices … you’ve seen those we’ve recommended and have bought many ….  but there was one other pump sprayer out there that we wanted to recommend, but it was too expensive: the “Quality/Value/Price” algorithm just wasn’t right … until now ….

The “Pepe” Chili Mill from AdHoc features the unique SchneidWerk® cutting mechanism - a special stainless steel blade that cuts your choice of dried chilis against sharply etched teeth - so that you can enjoy the more intense, “fresh” flavor of real chilis, even when dried, instead of merely crushing long-dried pepper flakes onto your dish! Freshly cut = more flavor!

And the Voyage offers the same features and benefits, in a sleek compact highly-portable design … so you can have your own chilis conveniently available wherever you are … in your picnic basket, at your favorite restaurant, on your popcorn at the movies, etc. … yes, we know folks who love their chilis anytime, anywhere! And the Voyage from AdHoc makes it possible.

It’s all that simple: put the dried chilies of your choice into the storage portion of these Cool Tools - either the acrylic chili-shaped top of the Pepe or the simple smaller, more portable container of the Voyage - and turn the top. The unique SchneidWerk® cutting mechanism is the heart of these Cool Tools. You can cut the chilies into the removable base to measure before adding to your dish, or you can remove the base and cut the chilies directly onto your plate or dish. Then replace the base - it acts as a cover - to avoid making a mess on your table or countertop.

Salt and Pepper: essential ingredients in almost every recipe, and therefore in every kitchen and on every tabletop! And there are so many ways to ‘deliver’ these ingredients to your food … we offer electric (Piper’s primary faves!) and manual (Kennedy’s personal preferences!) But the good ones have a few things in common:

• rapid, consistent and evenly distributed throughput,
• adjustable grinders for individualized preferences,
• comfortable ease of use, and
• no messy “leave-behind” on your countertop or tabletop.

Over these 5+ years of searching worldwide for truly Cool Tools, we’ve learned a lot, our requirements have become stricter, and the possible field of acceptable choices has narrowed. But this product truly is one of the best! And it’s from one of the first companies we worked with when we started our business!

With more of us printing recipes off the internet (maybe even some from Colbrook Kitchen!), someone had to come up with an elegant solution for getting the recipe off the counter and into an upright, readable position...and someone did!

Trivets are essential tools for handling or serving any hot dish, to protect your countertops or your dining table. If you have ever forgotten to use one, then you’ve never forgotten the damage a hot dish can do, especially to wood. Everybody has some sort of trivet, or maybe a few trivets, or maybe even a collection …but simple is better: “X” marks the spot, with the blomus® Knik™ Trivet.

There are “basics” in every kitchen: those tools that you always need, and use constantly. But often these are so simply utilitarian that they also are boring to look at: they perform their role, well enough, but they’re not particularly attractive. The Butter Dish is an excellent example of this quandary: it’s often a banal piece of molded plastic that came with your refrigerator …. But it doesn't have to be that way: as we know, function and design can be combined, and where possible, should be!

And we’ve found an answer … the “Basic Butter Dish” from blomus (which is anything but basic)!

Decanting wine is often necessary: whether the wine is young - when it will benefit from exposure to more air - or old, when filtering out sediment is essential. There are other tools that perform these technical tasks very well, like the Nuance Wine Finer. But there is an artistic dimension to enjoying wine that requires more elegant presentation, and for that we have wine carafes.

The problem is that we may need to decant more frequently than we actually do, because ...well, sometimes it can be complicated. The “ritual” of opening and pouring and candling into a carafe requires extra equipment, in addition to the carafe, and so much attention to detail that sometimes it just seems inconvenient ...and so we don’t do it. And then we end up drinking young tight wine, or chewing on bits of cork or those globs of sediment hiding in the bottom of the glass as the last of the bottle approaches. Right? ... Wrong!

In order to simplify this task, what we need is a multi-function single unit, combining the technical tools - the carafe, the filter, and the aerator - in one elegant package of glass and stainless steel. A piece of beautiful design, performing its functions in a highly efficient fashion. A Cool Tool.

We love cookbooks and have a huge library of them, but it’s not something we’ve chosen to carry at Colbrook Kitchen… until now. But then, this isn’t just a cookbook--it’s a guidebook for anyone who invites people over (or would like to) and wants to do it with a maximum of style and a minimum of stress.

Steven Stolman, clothing designer, former president of Scalamandre Fabrics, author, and self-proclaimed serial entertainer, shares his secrets, not only of how to be a gracious host, but how to be a great guest as well. Steven is the author of 40 Years of Fabulous and Scalamandré: Haute Décor. And he's our cousin!
He freely admits to using lots of shortcuts and packaged products to make life easier, and these tips and many others are part of the wit and wisdom that fills these pages and will make everyone from the novice to the veteran party thrower a more confident and successful host. And along the way Steven shares recipes for everything from Pimento Cheese through Chicken Milanese to Sorta Strawberries Romanoff.

Why a wok turner (kinda like “Why a duck?” if you’re a Marx brothers fan)?

We all love using a wok turner: the broad-blade and slightly raised sides handle more ingredients faster, which is important in the high-heat environment in which it’s designed to operate. But it’s not just for stir-fry - think about almost anything you cook in a pan - you want to have the advantage of its broader blade, to accomplish the necessary flipping and turning motion, before ingredients stick or burn. This is why a wok turner can be a Cool Tool. But why this wok turner?

If you’re using a non-stick pan, then you can’t use the traditional steel wok turner. And most of the non-metal wok turners we’ve seen and tested are either too stiff or too thick and don’t have the flexibility, strength and nimbleness to do the job.

However, the Brabantia Silicone Wok Turner, with a slim metal core and a fine silicone edge, does the job so much better than most … assuring control, flexibility, and no scratching of your nonstick surface.

Sharpening your knives is an everyday task for everyone who cooks … but it’s often both a pain and a problem: are you doing it correctly? Is what you’re doing effective, or will it hurt your knives? You wind up avoiding the task because it’s one of those chores you don’t feel comfortable with, so you live with dull knives until you can take your knives to a professional, which is both expensive and inconvenient.

A friend and customer (thanks, Suzy; you got 100 Cooks’ Club Points!) told us about a great knife sharpener that she got. We love leads from our customers, so we sought it out, checked it out, and tested it out, and we were hooked…! This is a truly unique, highly effective and easy to use approach to an everyday problem: getting and keeping your steel knives sharp! You can choose between the Basic, the Classic and the Professional models … all with Austrian Tungsten Carbide blades for the same highly effective sharpening experience!

How many mornings have you fought with hard cold butter, just to get a decent slice of buttered toast? Or what about the last time you made a grilled cheese sandwich (yum!) and wanted to spread a little butter on the bread before you grilled it? All of these problems stem from the fact that we have all been under the erroneous impression that we needed to keep butter cold in the refrigerator in order to ward off evil germs.

Well, the folks at Butterie (makers of the truly better butter dish) challenged that assumption and commissioned an ISO/IEC 17025 accredited laboratory to perform a study that determined that butter can be stored without refrigeration - at ‘ambient temperatures’ of 68F/20C - 77F/25C - for up to 21 days, without danger of microbiological spoilage or rancidity. Then they developed a butter dish that took advantage of those conclusions and created an on-counter home for your butter.

We love smoked food, starting with pork barbeque (there is no other kind, you know!) and evolving to include chipotles of a variety of chilis, and smoked tomatoes for homemade ketchup and tomato sauce. And all manner of fish, poultry and meats! But these have been major day-long projects in the Big Smoker - done very low and slow for hours. So it doesn’t get done as often as it might, because it’s a bit of a hassle.

No longer! We’ve found an indoor stovetop solution that enables you to have smoked whatever, whenever, in a remarkably short time! And you can use it on your outdoor grill too!

There are many dishes that can benefit from some grill-time - right? But either they’re too messy to put directly onto the grill - think anything with a saucy marinade - or the ingredients are too small and will fall through the grill - like scallops or vegetables - or they need to be cooked quickly but will stick to the grill - think fish or chicken breasts .…

But using aluminum foil isn’t a good solution for several reasons: it doesn’t let the flame through to impart flavor or grill marks, it doesn’t let liquid evaporate and can lead to steaming instead of grilling, our turner or tongs are just as likely to cut the foil as to lift the protein cleanly when done, and all that fussing takes time, which can lead to burned or overcooked food.

When using the Camerons Stovetop Smoker, you can choose from 9 varieties of wood chips - 100% real wood, processed to remove the natural resins that leave an unpleasant taste in your food, and chopped very fine specifically for use in the Smoker.

Each has its own flavor profile, for pairing with your food...

With the recent rush away from glutens, we have been looking for appetizing alternatives to wrap our food for easy eating.  We love a nice warm corn tortilla; our favorite filling is Carnitas topped with Pico de Gallo and other traditional accompaniments, but there are so many choices: both traditional and adventurous. This does, however, present a couple of challenges. First, how do you warm the tortillas? And then how do you keep them warm, especially for a crowd? Many approaches to these issues have been less than satisfactory, until now.

Cheese is one of our favorite “food groups” … and we love cheese in all forms … except spoiled. But we invariably buy more than we consume, so the eternal corollary question is about storage: how do you best store the remaining pieces before they spoil? There are many considerations here. Since most of it comes from the store wrapped in plastic wrap, that should be an appropriate technique … but it isn’t! And we’ve tried every other variation: zip-lock bags, vacuum-sealed bags, parchment paper, wax paper, and more. But cheese needs to breathe to avoid spoilage and none of these approaches allow that to happen, as nature requires! We sell the Formaticum Cheese Wraps, in sheets and in bags, but even this two-layered paper can be difficult to use in some circumstances and not easy to organize neatly in your refrigerator. What to do?

Enter … The Cheese Vault, from our friends at Capabunga!

Don’t you love it when you go to a restaurant, and they serve a beautiful olive oil with herbs to dip your bread in? It’s so simple, yet so good, and it’s healthier than butter. Of course, you can easily do this at home for the pleasure of you and your guests. So what takes this simple preparation of herbs and oil (and we like to add some grinds of smoked chili) to the next level? What makes you feel that you’ve been transported to a cafe in Provence or Tuscany? It’s a bit of old world charm that comes from a hand-crafted olive wood bowl in which to serve it.

And this beautiful bowl can be used for any number of small condiments, nuts, olives, crackers or anything else that you want to show off!