Yeah. I have lots of tools, and they can be used for whatever works. I have a set of spice funnels, like measuring spoons, but the best thing for refilling the peppermills is a large round piping tip, about 3/4” diameter. Getting the excess water out of the vegetables for green kugel for dozens was awful. I actually bought a tool I saw in the produce department: It's a hand held citrus squeezer with a double press inside. It works perfectly. I have an extra large harp handled wire cheese cutter that I specifically got for cutting soft rolled dough, like for connamon rolls. I make a horrible mess with floss, and my knives aren't thin enough. It may not be perfect, but it's dead easy to use. I also have some odd hardware, like tin snips for trimming artichokes. :)

Too many examples to remember. Using several forks in the bottom of a roasting pan when cooking somewhere that doesn't have a rack. Grinding pepper onto a sheet of paper and then rolling it into cone to get it into a jar. Paper can be made into any size cone you like. No need for a set of funnels for dry ingredients. Rolling pastry with a wine bottle. Making individual desserts in teacups. Using a sieve as a steamer.

I could probably count on one hand the number of times I’ve canned, but the funnel is never far out of reach!

I generally use it to keep an edge clean, eg portioning chili into zip lock bags or a thermos. I used to use it to transfer popcorn into zip lock bags as well, but it’s too neat - my dog prefers I miss a few here and there.

I'm curious how you got it out of the chicken without making a mess.

LOL! I'm so bad with piping bags I can't even imagine completely what a mess I'd make with a paper cone funnel of pepper! Good for you, Floral, for making that work! BTW, the metal ones also work for liquids...

I use a ricer to squeeze liquid from thawed spinach for various recipes. Potato masher works great for ”crumbling” when cooking ground meat/poultry.

Just saw this one yesterday for a cheese grater though I’m not convinced of the need.

https://www.thekitchn.com/herb-destemming-cheese-grater-trick-23664568?utm_medium=k_daily&user_email=7e5eb1b3949cde5d4fe45d145567a2dcfbb82879f966f476c3c76070a10881a0&lctg=63fbf3a1c2e3f1b3430f49b5&utm_source=Sailthru&utm_campaign=K%20Daily%20Sun%20%28reg%29&utm_term=K%20Daily%20-%2090%20days%20engaged%20NEW

And there's the "hack" posted here recently to use a strainer to shave over cold butter and make it instantly spreadable. ETA—found it finally: https://www.gardenweb.com/discussions/6444024/little-hack-for-turning-cold-butter-into-spreadable-butter-in-seconds#n=54

I, too, use a potato ricer to squeeze liquid from frozen spinach. I have a stainless pastry cutter I use in a shallow bowl to chop hardboiled eggs - makes quick work for egg salad.

I use my ricer to squeeze liquid out of grated potatoes when I make latkes :-)

I use my FP to grate the peeled spuds, and then squeeze them through a clean kitchen towel to drain the liquid ...

A few years ago i purchased two stainless small baking pans. 7x9 inches. I can thaw proteins, roast a small meal. Last weekend a smoked duck breast over baby potatoes.

The grid is brilliant for pressing a half cut avocado for guacamole. Or a half a tomato for salsa. Freezing berries or any protien, being so small, fits easily into my freezer.

Tonight i have a small sous vide steak, covered in a dry brine, soon to be sliced for a fried rice dinner. Easily found room in my fridge being so small.

Also brillant for pressing hard boiled eggs into the grid for egg salad.

I keep one always behind my prep/cutting board. Being a 1/4 inch below the cutting board surface, i can move prep vegetables easily into the pan for dinner prep. 'meis en place'.

I need two more but out of stock at the moment. Being stainless they go in the dishwasher. Problem is one is usually in the dishwasher and one is in the fridge. These are in daily use since 2019.

I used to do that, bragu, but I would end up with a hole in the dishtowel if it was little old and thin.

I just thought of something else, I just found a silicone baking mat at the flea market, new and in the package for $2. I used it to line my refrigerator shelf so the glass jars I have didn't sit on the glass shelf. I don't know about you, but I cannot stand the feeling of putting glass jars (pickles, olives etc) onto a glass shelf. It just feels like the shelf is going to scratch or shatter. :) I'm sure many of you have unloved baking mats sitting around doing nothing. They would also make good drawer liners too.

I use a dough cutter to mash avocados, boiled eggs for egg salad & to chop ground meat while browning. It will get the meat really fine for tacos.

store cling/plastic wrap in freezer ... doesn't stick together as bad as usual

[might be user error, but]