Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Mini Bowls Are Handy for Prep

Fine Cooking Issue 38
Photo: Judi Rutz
Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note

I’ll admit I have a “little bowl” fetish. There’s nothing that makes me happier than having all the ingredients for a dish I’m about to prepare lined up in little bowls around me. Say I’m making a stir-fry for dinner. I use a stainless-steel mixing bowl to hold marinating beef strips and another for broccoli pieces. But what about that little bit of minced garlic, the tablespoon of chopped ginger, the halfcup of peanuts, the handful of bean sprouts? I only need little bowls for these.

Over the years I’ve kept my eyes open for handy little bowls just for this purpose, and when I find some, I buy several. One version I find useful is a sturdy, stackable, dishwasher-safe glass bowl that comes in graduated sizes. I like the really small 2-1/4-inch-wide one for spices and pastes and the 3-inch one for nuts, chopped olives, sun-dried tomatoes, etc. Look for these bowl s (made by J. G. Durand) in kitchen and home stores, or you can now buy them online from www.kitchenetc.com.

I found an unbreakable alternative at Crate & Barrel. These 3-inch-wide stainless-steel bowls stack neatly and clean easily. Another handy container is available from King Arthur Flour’s Baker’s Catalogue. It’s a version of a restaurant “condiment” cup (which King Arthur calls an ingredient cup), and it has a capacity of 3-1/2 tablespoons. These cups are available as a set of ten.


Leave a Comment


Leave A Comment

Your email address will not be published.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.