Chefs use these towels for pretty much everything, and here's why you should, too.
As long as they aren’t damp, the towels—folded over several times—are just as effective at preventing burns as the best of potholders. For Christa Chase, executive chef at the soon-to-openin Oakland, California, these towels are a more useful all-purpose tool than nearly any other. “We [use them to] clean our stations, grab sauté pans during service, grab sheet trays from the oven, brush flour off the bottom of a pizza," she says.
There’s a certain clunkiness to potholders and trivets. They're often big and bulky, and you can't easily sling them over an apron waistband for easy access the way you can with towels. Two cotton towels hanging at all times from your hip are always ready to be potholders when you need them, and when you need to set something hot down on a countertop, they're prepared to act as your trivets, too. You definitely won’t find potholders in Chase’s restaurant kitchen.
, an all-day Malaysian cafe on New York’s Lower East Side, you’ll find these same towels stacked on each cook’s station. “We prefer cotton towels over potholders or trivets because of the versatility,” says Moonlynn Tsai, the cafe’s co-owner. “We can order a hundred of them at a time, and they can be used for a myriad of things: wiping, holding pots, [cleaning] spills. A bonus that we can always keep one in our back pocket—can’t really fit a potholder in there.
Beyond their ability to take the place of potholders or trivets, these towels also make for a great non-slip surface between your cutting board and counter. A slippy-slidey cutting board is one of the easiest ways to slice your hand, especially if you’re cutting on a plastic board prone to moving around. Run your towel under water, wring it out so it’s barely damp, then lay it flat under the board. The damp towel will keep your board from moving around.
[Photograph: J. Kenji López-Alt.] The heat-resistant towels protect your table from burning. And yes, sometimes their stripes are red, not blue.will roll a cotton towel into a snake and wrap it around the base of a metal bowl, so it doesn’t tip over while he’s whisking eggs or beating cream. He’ll use a cotton towel to cover a bowl of rising dough, too. When he worked in restaurants, Sasha saw many fellow chefs stashing away the precious towels for later.
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