I was at the Culinary Institute of America's Greystone campus in Napa Valley this week, watching chefs participate in a hands-on workshop hosted by the US Potato Board. There were stations set up for each chef, with ingredients that were often labeled with a hunk of masking tape and a scrawl of marker.
If you've ever worked in a professional kitchen, you've probably had a roll of masking tape nearby, along with a permanent marker. Masking tape is one of the fastest, easiest ways to label all sorts of things in the kitchen: Freezer bags, food storage containers — even open bowls, like the dish of hard-boiled eggs here.
The tape is broad and sticky; it stays put. But it's easy to remove and doesn't leave a messy residue. Just tear off a piece, slap it on, and write on it. When you're done, peel it off.
It's inexpensive and simple — much better than more customized and pricey labels when you need to label ingredients or leftovers in the fridge or freezer.
Do you use masking tape in your kitchen? Or do you have other ways of labeling your food?
(Images: Faith Durand)