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How do I get red food stains off a white rubber spatula?

May 10, 2008 by teresamc | Posted in Other - Food & Drink

Everytime I use my spatula with a red sauce it stains it so it's a lovely orange colour after washing. It eventually wears off, but it makes the spatula look so grungy, I just wondered if anyone had a tip for cleaning it other than putting it in bleach which soaks into the rubber and comes out in the food (been there, done that). Ideas, anyone?

Hey, I have some of the same issues in my restaurants...and like the other answer...just buy a new one. I use a baggie/zip lock bag over my spatula with a rubber band so that I don't stain them when working with food coloring. Try it and you'll never have to buy a new spatula agian. You can always buy a spatula that is black, and you'll never see the grime, but still not safe! Adding chemicals will only strengthen your chances of getting it in your food! NOT SAFE! Good luck

Spatula City from UHF

Hysterical "commercial" from an awesome movie!

Spatula Madness

The viability of a spatula is a difficult one. Short film, soon to be a feature. www.filmcow.com

Melbourne Food Review: Roule Gallette French Creperie, Flinders La ...

by Kat

So this little French cafe was such a find. We walked past it one day and thought that cafe is so French and cute, we should have our lunch there. So one lunch time, Nicole, the LMT boys and I ended up there for lunch. As there were quite a few of us and we didn’t book a table, we were surprised that they were willing to shift people to accommodate us. I felt awful but the crepe and gallete were worth it!

‘ so who am I to not go for it? I am such a sucker for anything ethnic. I have never had escargot before and I didn’t expect it to be any good as I was pretty sure it would be tinned snails. Well it was but it was very tender – kindly a really well cooked calamari and went perfectly well with the sauce. I totally recommend it though just for the fact that you can say you have had French snails!

George ordered the special of the day which had a few cheeses in it including a blue cheese. He liked it. What I have found out here, by the way, is that a crêpe is made from wheat flour and is sweet as opposed to a galette which is made from buckwheat flour and is savoury. So there you go. Jason had ordered melted raclette (a type of cheese, I was told) with prociutto. The poor boy saved his cherry tomato for last so naturally I stole it. What. A. Sucker.

Nicole was the only person that ordered a crêpe. She went for the Johanna which was orange segments and cointreau. Overall everyone enjoyed their crepe/galette. And even though they didn’t look like much, they were quite filling. The cafe itself was very charming and, well, very French. Definitely, one of those cute places to have lunch in the CBD. Or you can just do what they do in France, get one to go!

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Priio » Archive » Good design is more than appearance

by lynnell

Visualize not only eases anguish, but looks and feels gain while doing it.

Take the lowly spatula. It has a elementary reprehend – to go off the deep end things. And yet, many times the flop is incomplete. Why? Well, in the the actuality of the outside grill spatula, the handles are dream of and ungainly – first of all to keep the big wheel from barbequing his/her look in the manipulate, but nonetheless unhandy those handles are.

Priio stick sat down to brainstorm ideas for erection a mastery spatula – and the outcome was the “ergonomic mechanical machine-made bread flipping spatula.” (For the recite, the marketing be subject to has not yet got its hands on that privilege – so don’t elegantiae, ha!)

The first emotional attachment to approach was the bungling lay out of prevailing models. “I wanted to infuse a more ‘indoor’ consider with a subtle curvature to it,” says industrial originator Adam Minniear. He first designed some effervescence models which made the spatula more ergonomic – that is, held at the perfect side so as to be peacefully on the wrist.

These lather models were infatuated to the proof territory (the entourage grill out back) and he truly stood and went through the motions of using it to get some opinion of a build he liked. Then he did some ideation sketches for mode and esthetic value.

Next to destroy was the efflux of a proper procedure that would get the desired toss, or rotation of the spatula conduct so Adam did some on-occupation and “hands-on” scrutiny at different hospice upgrading and tools stores, He considered the old school in ice cream hollow out and the melon baller. The structure of the latter seemed a speculator fit, although there was an subject with the centre bar which was rearrange. “The appeal pillar needed to be curved,” says Minniear.

To get the certain curvature, Minniear and Bob Hoiseth (a machine-made contriver at Priio) brainstormed some methods and came up with a mini u-common that would demand the desired spiritless adeptness. Then it was back to the sketch pad to infuse the automatic acumen into the groovy progress.

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