The Kitchn Archive: Jun 2010

That Pyrex baking tubeAside from being perfectly symmetrical, loaves baked in these kinds of pans have a very thin crust and a soft, finely-textured crumb. In fact, these loaves are called pain de mie in French, which literally means “bread of the crumb.” These loaves are perfect for sandwiches.Many pumpernickel bread recipes also call for using a Pullman pan. It helps to get that dense, chewy crumb and to keep the loaf from drying out during the traditionally long baking time.

Getting the meal from the kitchen to an outdoor table is often our biggest challenge when it comes to dining outside. To help with this, we have large, round plastic trays. They’re roomy enough to make the job much easier, and stackable so they store away without taking up much space when they’re not in use. While ours are nothing pretty to look at, here are some options that are:FIRST ROW: • 1 A galvanized tray like this one from Cooking.

Ever since 1955, when Jay Lehman opened his hardware store in Ohio to serve the electricity eschewing Amish communities, Lehman’s has been the go-to place for all your unplugged kitchen needs. Sauerkraut stomper? Hand-cranked butter churn? Wood-fired Waterbath Canner? It’s all here!I love the Lehman’s catalog, which I first discovered when living off the grid several years ago.

You want to talk citrus? Bring up the subject with a veteran bartender! They squeeze more limes and lemons in one evening that we do in a whole season of making lemon bars and key lime pie. A bartender friend of ours recently gave us the inside scoop on his favorite tool for getting the most juice out of our citrus!They’re simply called citrus juicers, and you can see them pictured above. You put the citrus half in the well of the juicer cut-side down (counter-intuitive, we know!).