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Kitchen Hoodies

Kitchen Towels with Hoods
  (+24, -3)(+24, -3)(+24, -3)
(+24, -3)
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A kitchen towel that has a hood sewn on the end that you slip your cutting board into. Not the whole board of coarse. Just a few inches at the end.

You then place your kitchen towel down on the counter and the cutting board follows naturally. When chopping veggies you just swoosh the ends and waste into the hoodie. The benefit and pretty much whole point of the hoodie towel is that it also serves as a towel to keep the cutting board in place.

When done just remove towel and empty hoodie into trash. Viola. Kitchen Hoodies for every kitchen.

Opps I forgot. The other benefit is you are supposed to then wipe the counter with your hoodie towel.

blissmiss, Apr 08 2009

[link]






       [+]... send me the one with the racoon-print on it.
FlyingToaster, Apr 08 2009
  

       swoosh a bun into your score...
po, Apr 09 2009
  

       Simple, effective and eminently bakeable [+].
nineteenthly, Apr 09 2009
  

       //serves as a towel to keep the cutting board in place// of all the uses of a towel Douglas Adams mentioned, this is one i do not recognize - how does it work?
loonquawl, Apr 09 2009
  

       As every professional chef can tell ya (and has told me) if placed flat on the counter under the cutting board (slightly damp is best) it keeps the cutting board from slipping around.   

       I even usually forget to use it to clean up with cause you pick up the cutting board last. But with the "kitchen Hoodie" I think I would remember.   

       Thanks for the feedback bakers. Leave it to the professional halfbakers here to understand the simplicity.
blissmiss, Apr 09 2009
  

       nice!
loonquawl, Apr 09 2009
  

       I forgot the second most important task your "Hoodie" is supposed to perform; You use it to clean the counter with when done.
blissmiss, Apr 09 2009
  

       I agree with [bigsleep]. I have to think that this would go into the "more trouble than it's worth" category of kitchen gadgets. [-] from the discovered contrarian, I'm afraid.   

       Also, just to clarify - when you say /swoosh the ends and waste into the hoodie/, does that imply that there are two hoods or pockets, one on each end? Or are you swooshing waste into the same pocket that holds the board?
justaguy, Apr 09 2009
  

       Naysayers...One pocket that the board envelopes [justaguy] and [bigsleep] the point is you wouldn't have to make those trips (that for me leaves seeds and such usually on the floor).   

       As for sticking to the fabric I really don't see that as problematic. Not unless you are eating gluey fruit or something.
blissmiss, Apr 09 2009
  

       Oh my...I'm sorry I read that to mean trips to the trash can. My bad reading sorry. But I stand by my veggie waste method. It would still reduce the slippage off the board while you are traveling to the pan NOT the can ;-) (Saute your onions do not fry. Like the French remember?)
blissmiss, Apr 09 2009
  

       Throw the towel away? How about washing it?
daseva, Apr 09 2009
  

       You don't throw the towel away just the unwanted veggie bits. And washing it would be the same as washing your other kitchen towels. You clean up the counter with them anyway...right?
blissmiss, Apr 09 2009
  

       Oooh.... did you reword it? I could have sworn you had it sounding like the towel gets thrown away. After clarity, +
daseva, Apr 09 2009
  

       I was just a little let down that it wasn't meant to be worn on the head! I'll think about it...
xandram, Apr 09 2009
  

       Matching outfit?
blissmiss, Apr 09 2009
  

       When I first read this I thought you meant paper towels. A paper version with a pocket in it would work too, wouldn't it? Push all the onion skins and carrot tops into the pocket, then when you've finished fold the paper towel and maybe use it to wipe down the work surface before throwing the whole thing away.   

       I tend to transfer things from the chopping board to the pan either on the side of my cleaver or by bringing the pan to the board and sweeping them in.
Srimech, Apr 09 2009
  

       of course she means paper towels - what else?   

       irish linen?   

       I love this - reminds me of the which way the toilet paper should hang - heh, egbert come back soon.
po, Apr 09 2009
  

       Well, the mention of washing them and not throwing them away made me think of cloth towels - the things I use only to dry clean dishes so I don't have to wash them too often.
Srimech, Apr 09 2009
  

       She is talking about cloth towels, as I now (fail to?) understand.
daseva, Apr 09 2009
  

       Yes cloth towels but I think paper would work too. Not sure how well they hold cutting boards in place. Always see chefs using kitchen towels.   

       (don't you in UK have lightweight kitchen cloth towels?)   

       (and I meant dump the unwanted veggie stuff like stubs and seeds and icky ends etc into the garbage...not the"Hoodie")
blissmiss, Apr 09 2009
  

       Interesting cultural differences emerging. We have cloth towels in the UK, but in my experience they're only used for drying crockery after washing it. There are also light cotton cloths people use for cleaning surfaces - I don't use them because I think they're a bacteria farm. I wouldn't put either in direct contact with food excepting unusual situations like squeezing water out of grated potato, because then I'd have to clean the cloth carefully afterwards. That's from a domestic point of view. In a restaurant kitchen, where cloths can be cleaned in bulk, things may be different.
Srimech, Apr 09 2009
  

       The only food that the middle weight small rectangular towel touches is the "icky bits". The towel is on the underside of the board helping the board stay in place on the counter. The little "Hoodie" feature is simply an extension of the towel that has been sewn upwards to form a cup- like addition.   

       Nice link by the way sleepy. Maybe I should name it a Cappie not a Hoodie. It doesn't encase the whole board just one end. Kitchen Cappies? Hmmm.
blissmiss, Apr 09 2009
  

       Much better than Kitchen hoodlams.
RayfordSteele, Apr 09 2009
  

       aka mice.
blissmiss, Apr 10 2009
  

       maybe this will keep my counters from getting so icky... I guess I will have to bake it and find out :)
ryokan, Apr 10 2009
  

       Rather simple, almost poetic.
Diatonic, Jul 16 2009
  

       Trash? I've FINALLY learned to save vegetable and meat cutoffs in the freezer, and periodically turn it into soup stock.
normzone, Nov 23 2010
  

       Very cool.
nomocrow, Nov 24 2010
  
      
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