Reddit mentions: The best oil sprayes & dispensers

Now, I'm no pizza expert, but I have made dozens at home. So, your pizza has far too much sauce on it, which I think is a common beginner's mistake because I still make it from time to time. Also, you rolled the edges of the pizza a bit too much and too sharply. The technique to shoot for is taking your dough (which you should knead by hand for ~10 minutes, which builds the gluten connections and makes it really stretchy which translates to more flavor and chewy crust) and laying it on top of your fists and stretching it into the shape you want from the ever growing center area of the pizza. This will give you a natural bit of excess dough around the outside of the pizza, and you can then pat the dough down in front of it and you have your natural crust without rolling. It will look like this:

I then put the dough alone into the oven @ 450F for 9-12 minutes depending on how thick it is, then I pull out the primed "blank" and put sauce and cheese on it and put it back in for another 10-12. My pizza is always cooked through this way. I've found it to be the best way to make pizza without using a pre-heated pizza stone and screaming hot oven.

Don't be afraid to go pretty light with the sauce, you would be surprised how little you actually need. IMO this looks like just the right amount of sauce.

Now, when it comes to the mozzarella, I personally shred my whole-milk block mozarella because it browns better that way and I can get it a light golden color. I think the mozz has more flavor that way. However, many people would look at your mozz and say it's perfect. The mozz and basil placement are the best parts of your pizza IMO.

On the whole this is a really good first attempt. You should have seen mine HAHA it was, er, twice as thick, raw in the center and the dough tasted awful. I actually use Emeril's dough recipe with honey instead of white sugar. I also use 1/2 cup less flour than he recommends but the same amount of everything else (except water). My friends have told me my dough is some of the best they've ever had.

That's a really good first attempt. The key is to keep practicing, and find out what you like and after like 15-20 iterations you'll have it down pat. The whole point to me is to make it how I like it. Exactly how I like it.

edit: For the 10 minute knead, do it immediately after your pizza dough has risen, as soon as you pull it out of your bowl that has a damp paper towel or kitchen towel over it. Before grabbing it, sprinkle a little flour on your hands and rub them like you're washing your hands, then sprinkle a little all over your ball of dough, then pull it out rotate it in your hands and sprinkle flour all over it (rotate your dough), then place your hands over the ball of dough like a sorcerer holding a ball of energy, and push inward from your shoulders, then rotate the dough and push inward again. If you're watching TV the time passes quickly. I like kneading the dough by hand because it puts me in touch with something kind of primitive and old school, like how Italian mom's did it back in 1900 or something. There is no substitute for lots of kneading. On the whole, the more kneading the better. Most pizza places have professional-quality dough mixers and they'll have that knead their dough for anywhere from 10 minutes to an hour. Their dough must be so freaking stretchy, I'm jealous. If you have a Kitchen-aid you can use a dough-hook attachment to do something similar.

Also, use bread-flour only. All-purpose flour tastes like shit IMO. Bread flour has more protein in it which results in chewier crust and better flavor, IMO.

Also, one of my secrets is actually to put a little bit of marjoram in the dough. Not too much, but it adds noticeable flavor. I also use a little more olive oil than is called for. Use extra-virgin, and if you can afford it, buy some good olive oil, like this. The difference between it and glass-bottle stored supermarket EVOO is immense (olive oil should always be stored in a light-proof medium because light breaks down the quality of it). Buy a big jug like that (which is actually the same price as the supermarket stuff) and fill up a bottle like this with it, and store that bottle in your cabinet away from light.

edit again: It seems like mozzarella might be a passion of yours. You can make your own using this kit. It's actually really easy to make mozzarella. That kit worked great for me. You can seriously make your own mozzarella in under an hour. All you'll need that you don't have in that kit are a set of thick rubber gloves like this for kneading the hot mozz to your desired thickness (more kneading = less water in the mozz).

Good luck on your pizza journey! Oh, I also sprinkle a small amount of cornmeal on the pan I use to keep the pizza from sticking, and I believe the cornmeal adds a small amount of flavor to the finished dough. Not too much corn-meal though.

Plan for the cold. Buy a good sleeping bag and don't scrimp on it. This link recommends Kelty brand sleeping bags. I own Kelty brand and its good. A mummy style fits closer for warmth, but can feel claustrophobic. a rectangular style fits looser for movement, but at a cost of less warmth.

Plan for warm layers for yourself. buying a good baselayer can help keep you warm when you're not in your sleeping bag. Merino wool is a good choice, but it costs. its worth the cost. there are synthetic styles that are cheaper.

Buy a good headlamp, because making your way to the public restrooms in the dark sucks muchly and you'd hate it if you dropped and lost your flashlight. plus carrying a flashlight in your hand means you can't carry much else.

Buy something that will help you cook your food and heat water. If that's going to be handled for you, then you might not need it. Me, I like to be self-sufficient and I really like my tea. Be sure to ask your group how food is going to be handled. I like GSI Outdoors brand because its nice and compact and its a nice size for a Vargo titanium alcohol stove. If you go this route, you'll need Denatured Alcohol which is hard to be shipped. Call around local hardware stores or hiking stores around you to see if anyone carries it. You'll also need flip top plastic squeeze bottles to carry the alcohol around in. Keep it in its own leak-proof bag. If you have a store close to you like Cabela's or REI, they carry this stuff too.

buy a travel mug with a cover. Me, I like Hydroflask brand because its flip-top cap is leak proof, but YMMV.

Here's a bunch of hacks that look interesting. You don't have to go all-out on these, but if you find yourself doing this type of car-camping again, you'll find them useful. Here's some more tips for first-time campers

WEAR STURDY SHOES. Boots are a great idea, but they also make hiking shoes that are lighter in weight. Buy merino wool socks. Merino wool is like ovens for your feet. I like Smartwool or Darn Tough

For food: I've done an entire camping trip on nothing but unrefrigerated foods. I bought a good crusty bread, squeeze peanut butter and squeeze jam. there are also pre-packaged hiking foods that are tasty. Make sure you bring several gallons of water and be sure to keep hydrated.

also BUG SPRAY! Don't mess around with "all natural" bug spray. You want DEET. I went camping in an area that was close to the water table and was basically mosquito breeding central. from the time when I arrived and the time I finally broke down and bought a DEET-based repellant, I was bitten 47 times.

edited to add: PHONE CHARGERS! This is mega important because power is going to be a premium at a festival. I own this Anker Power Core and it will re-charge your phone up to 7 times. Its kind of heavy, but its worth it. Anker also sells smaller ones that will recharge a phone twice to three times.

edited again to add: Anything you buy, test it before the trip happens. Sleep a night in your new sleeping bag. test your new camp-stove (outside preferably). cook something in your new camp pot. see how it works so that if there's something that doesn't happen the way you want it, you know about it before the big day. especially if you've never used a campstove before: you want to learn how to operate it without burning yourself or others or setting fire to things that shouldn't be on fire.

My two cents:

Boiling the containers beforehand seems like overkill to me, but obviously won't hurt anything. I find hand or dish washing to be plenty.

I always refrigerate when I consider a ferment "done." It'll keep fermenting a bit, but slows it to a crawl, keeping the flavor and color where you want it, plus you don't have to worry about any additional gas production. Not saying it's dangerous outside the refrigerator, just that it's less consistent and more of a hassle.

I don't boil after bottling, and would suggest you don't either. I think the best part of homemade fermented hot sauce is that you keep the fresh, raw flavors. If you're into the microbe action for health benefits or whatever that's great too, but even if you're not, cooking changes it.

Finally, if you like the texture and smoothness of store-bought sauces and the way they shake out of the bottle in drops and cling to food, a food mill and a bit of xanthan gum is your friend. Food mill to remove any seeds, most skin, and to achieve a consistent texture. Xanthan gum to stabilize and get a bit of that clinginess. Takes a couple tries to get right, so you don't get that gummy texture, but it makes all the difference.

Oh, and these bottles with dripper inserts and caps are a dollar a piece on Amazon, and I love them. It's about what you pay for jars anyway, and they're way better presentation for gifts and more convenient for use. Oh, and less oxygen interaction, which also keeps your flavor and color consistent for longer.

For that many peppers?

Stem the peppers. You can seed them too, to tone down the heat, but I never do. Chop the peppers into about 1 inch chunks and throw into a pot with about 2 cups vinegar and 1 cup water - enough to cover the peppers but not much more. Add some cloves of garlic, maybe half an onion or a carrot or two for some body, if you feel like. Throw in a teaspoon of salt, unless you're watching your sodium. Lemon juice or lime juice is also popular, maybe a quarter cup or so.

Boil all the things until soft. Then blend. I use an immersion blender, but I've used a food processor in the past as well. Have a bag of chips on hand for taste testing. If you like what you taste, then the next step is consistency: boil down if it's too thin, add a bit of vinegar if it's too thick. If you don't want seeds or chunky bits, strain it.

Once you're happy with it, simmer for 20 minutes for the food safety stuff, and sterilize your bottles, funnel, and other implements. I just dip in starsan, but there are several methods. Bottle it up, and turn the bottles upside down and put them back in the box upside down. The heat from the sauce will sterilize the lid and dripper top (if you're using a dripper top).

As you can see, there's a lot of freedom in how you make it and what goes into it. I've done sauces that were only vinegar, jalapenos, and salt. I've also done sauces made of "random peppers found in the garden this week" and "whatever these peppers from the CSA box are - and there are pears in here too? Ok, sure, and pears."

If you make sure you have at least 2:1 vinegar to water as the liquid base, your pH will be fine. I used to measure the pH of each batch, but it only got high if I used a lot of water and less vinegar, so I don't bother now.

Here are the bottles I order: https://www.amazon.com/dp/B01EISFX1K/

I just started making it myself. I got a SCOBY from Amazon and here's my general recipe:

1. 1 Gallon brewed tea (black is the easiest/cheapest to use, but I've used Roobios too)
   
2. 1 Cup sugar (I used refined white sugar - while technically not Paleo, it is the easiest for the SCOBY to digest)
   
3. 1 SCOBY
   
4. 1 Cup distilled white vinegar/previously brewed tea
   
   Boil the water. Once the water is boiling, add in the sugar and stir until dissolved. Add the tea bags (I usually use 12 tea bags/Gallon) and brew to desired strength. I like mine strong, so I leave the tea bags in the pot until the tea is to room temperature. You can put it in the refrigerator if you want to cool it off quicker. This is very important since hot tea will kill your SCOBY.
   
   
   
   Sterilize your brew container by swishing some vinegar around or running it through the dishwasher on the hot cycle. I bought one of these to use as my brew container since it makes bottling into these bad boys easier. This is also very important since you don't want any "bad" bacteria to get into your controlled fermentation environment. Pour the tea into your brew container, add the vinegar/starter liquid, and add the SCOBY. From this point on, do not let the kombucha touch anything metal or any non-sterilized equipment. Cover your brew vessel with a clean dish cloth/coffee filter/paper towels and let sit 7-10 days, depending on how vinegar-y you like it.
   
   
   
   That's pretty much it. Just make sure everything is clean and sterile when handling the SCOBY and you will be fine. There are a bunch of recipes and how-to's out there as well, I've just summed them up in this post. Happy Brewing!
   
   
   
   Edit: spelling

• Another option for mixing: Blending! Here is what we do: http://imgur.com/5lH2Uu7
  
• For oil storage, I tried a pump but it broke within a few days. I moved onto this Olive Oil Dispenser from Amazon: http://www.amazon.com/dp/B000I1XZ26 Only $6.89 and it works incredibly well! Makes it extremely easy to accurately pour out an exact 14.00 grams onto a scale, and a bonus, you can easily see how much oil is left before refilling since it is a clear glass. Lastly, it does look very nice. The 8 oz oil dispenser is smaller than it looks in the picture; it is about 1 inch wide. Someone posted a video in the reviews if interested.

I have been growing them off and on over a few years but I have really only been experimenting with using the kits. You can actually get them online (https://www.amazon.com/s?k=oyster+mushroom+kit&ref=nb_sb_noss_2) or when I lived out west I found them at Natural Grocers once in a while. Once I bought some from NG that were on sale (close to expiration date) and they did still pretty well - but I think if they are super old kits the spawn could be dead or dried up.

It's an easy way to get started and just get some mushrooms without worrying too much about equipment or sanitation. I think in AZ you might want to order them when it's coolest temps possible unless you can make sure they don't sit out in the sun once delivered.

For misting them, I just use this kitchen sprayer - https://www.amazon.com/Evo-Oil-Sprayer-Non-Aerosol-Capacity/dp/B00ORXO9TO/ - I've had it a few years and works really well .. I use it for cooking too.

Sorry for huge blob! I picked some random ones, I just couldn't choose:) Quick veggie only things:

Roasted vegetables- chop veggies and spritz with olive oil(you can get cheap sprayers like this at TJ Maxx then add spices cook at 400 until lightly browned/crispy (time varies depending on preference for how mushy/cooked you want stuff) good combos: onion, bell peppers with a zesty spice blend

Zucchini, celery, onion, and summer squash with salt/pepper, oregano, garlic, and thyme

Brussel sprouts, asparagus, and cauliflower with salt/pepper, oregano, thyme, garlic, and basil. A sage and rosemary combo is good too

Kale or zucchini chips- cut really thin for the zucchini so they'll get crisp, spray with olive oil, add salt and fresh ground pepper, cook at 450

Zucchini noodles-great replacement for pasta, I honestly like them better! Really easy too

Kale Salad- kale, carrot, green onions, toasted sesame seed with ginger soy dressing. I usually make my own but you can also buy it in stores

Spring Rolls


For a bit of protien with your veggies:
lentil soup ,page 2

tortilla soup it's like a bean Chile, I always add in a bag of frozen corn too. Mine is a vegetarian adaption of my mom's recipe so if you like chicken add a pound of shredded chicken and use chicken broth:)

healthy stuffed mushrooms

quinoa spinach "meatballs"

mango zucchini lettuce wraps

tikil gomen Ethiopian spiced cabbage

sweet potato tacos I personally don't use the honey ever

I also stir fry veggies a lot and try different combos, one kinda different one I like is onion, yellow bell pepper and edamame with turmeric, cardamom, cumin added while I'm stir frying it plus a dash of salt and pepper! And I've got about 70 billion more recipes to choose from.

Popcorn can be healthy if you use as little oil as possible and skip all the cheese and sugar/caramel ideas. Olive oil is great for finishing but has too low a burning point for popping and will release carcinogens and lose nutrients when it burns. Safflower oil is great for this, has a much higher burning point (well out of popcorn popping range) and is close to olive oil in terms of nutritional value.



For topping the popcorn, you should start infusing your olive oil. Just get some small flip cap bottles and add whatever fresh herbs you want. Just be sure to keep the herbs submerged in oil or they will mold. Some of my favorites:

• Garlic infused oil with sea salt (use a mortar and pestle to finely crush sea salt into popcorn friendly salt)
  
• Rosemary infused oil with sea salt and black pepper
  
• Cilantro infused oil with sea salt, cayenne pepper and a sprinkling of fresh lime juice
  
• Oregano & crushed red pepper flake infused olive oil (not too much!) with sea salt

Sure, happy to

Ingredients:

• 2 cups distilled or filtered water
  
• 1.5 TBSP additive free salt
  
• 1 lb. red jalapenos (or other hot red peppers of choice), halved, seeds & stems removed
  
• 1 lb. Thai red chilies (or other hot red peppers of choice), stems removed (seeds optional)
  
• 16 oz. sweet cherries (4 oz. in the ferment; 12 oz. added at blending), frozen or fresh (note that if using fresh, 16 oz. is the net weight AFTER the seeds are removed, so you’ll likely need more like 2 or more lbs.)
  
• 2 tsp garlic powder (post-ferment) OR 6-8 cloves fresh garlic in ferment
  
• 1 TBSP sugar (post-ferment)
  
• Optional: splash of white vinegar (post-ferment)
  
  Directions:
  
  1.) Rinse and prepare the peppers as described above.
  
  2.) Add the cherries and Thai chilies to the jar, and garlic if using fresh, followed by the larger jalapeno pieces.
  
  

3. Prepare the salt brine either by combining the salt in warm water and allowing it to cool, or shake them together vigorously in a tightly sealed jar. Then slowly add the brine to the ferment vessel.
   
   4.) About an inch before the jar is filled to the shoulder, add the weight, and continue pouring brine until all produce is submerged. It is important to have some distance from the top, as the water level will continue to rise as the produce releases moisture.
   
   5.) Apply the airlock lid and ferment for desired length. Suggested: Minimum one month. The pictures shown feature a nearly 3-month ferment.
   
   After the ferment:
   
   1.) Strain the brine from the peppers.
   
   2.) Transfer the peppers to the blender, add 1/2 cup of the reserved brine, 12oz. thawed frozen cherries, sugar, and garlic powder (unless fresh cloves were used in ferment). Blend on high for a few minutes. If you prefer a thinner sauce, add additional brine, blend, continuing to add brine and blend until desired consistency is achieved.
   
   3.) You may now store the sauce raw in the refrigerator, or go on to cook and/or pasteurize it.
   
   Raw sauce: This method preserves the probiotic bacteria in your ferment. If you can test the pH and confirm it is 3.2 or below, there will be no issues. If the pH is above this level, it is possible the added sugar and cherries can restart the ferment, which can create excessive pressure in the storage container. It is not suitable for mailing or room temperature storage. If you are close to 3.2, you may add vinegar until the correct pH is achieved. If not, refrigerator storage is an acceptable method, but the container should be monitored and the cap periodically loosened to release potential pressure build-up.
   
   Cooked sauce: Transfer the sauce to a medium saucepan, bring to a boil, then reduce heat to low, simmering covered for around 20 minutes. You may then opt to blend the sauce further in the blender for several minutes while hot, which will create a very smooth, easily flowing sauce. You can add a splash of vinegar for flavor and to further reduce pH as well. To transfer to 5 oz. woozy bottles, use a bottling funnel.

I love my Misto for this. Just a light coating of oil, but not so much that they feel greasy.

Bonus because it's also great for popcorn, or garlic bread.

Like other people have said, don't oil the water, just liberal amounts of salt--sometimes I add a bay leaf, but honestly I can't tell the difference with or without it. You don't really want to put oil on the pasta even after you've rinsed it because in general you want the pasta sauce to stick to the noodles and mix with the noodle starch.

I generally only add oil to my noodles if they are going to be sitting without sauce for a while (after I've served the first round). Or (obviously) if I'm just using olive oil as the sauce.

Get yourself one of these: http://www.amazon.com/Misto-Gourmet-Sprayer-Brushed-Aluminum/dp/B00004SPZV/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1347285552&sr=1-1&keywords=misto+oil+sprayer

You put your oil in the bottle and give the top a few pumps and then it sprays out. Noodles really don't need a lot of oil to keep from sticking to each other and this helps you just finely coat it. Also great for oiling up baking pans and evenly spreading salad dressings (can't have any sort of debris in it though).

I spent $8 on an oil mister spray thingy that you can hand pump. Olive oil in that, give the tray of veggies a very quick spray-over. I tested it out on a scale and it's like a gram of oil, so I don't bother counting that fat it since it's spread out over 2-3 servings of vegetables on a big tray.


With that method, I get a pretty good roasty char on things like cauliflower and broccoli.

edit: Here's an example of a mister that's similar to mine

> I have a Misto oil sprayer (https://www.amazon.com/Misto-Brushed-Aluminum-Olive-Sprayer/dp/B00004SPZV?ie=UTF8&*Version*=1&*entries*=0) and it works great with any fine oil. But I support your brush-on idea.

How well does it work at actually misting the oil? I have an oil sprayer that looks like a knockoff of the Misto, and it'd be more accurate to call it a "squirter" than a "sprayer".

You can take the sprigs out before adding the sugar as most of the oils should be in the water by then but I usually leave them in until I take the syrup off the heat, then I take them out.

And yea, I love those bottles haha. I got a pack of 12 here. Adding a sprig to the bottle probably doesn't impart any more flavor but I usually do it so that I can differentiate between which syrup is which in my fridge!

Put chartreuse (I prefer green for this, but use whichever you prefer) in an atomizer like this one, and then use it like a flamethrower on top of the hot chocolate. Extra points if you float marshmallows on top of the chocolate and caramelize them with the chartreuse flame.

edit: formatting

I suggest http://amzn.com/B00004SPZV
We have this one and like it, the hand sprayer one looks like it would work well also.

Have you thought about buying a glass or other food save container and just printing an outside cover? There was an example of D&D or other Fantasy mugs printed that used a stainless steel cup inserted to make it drink safe posted here a while ago.

Maybe embed something like this inside your design?
https://www.amazon.com/12-Ounce-Liquor-Bottles-2-Pack-Synthetic/dp/B07BRBXHS8/ref=olp_product_details?_encoding=UTF8&me=

Yeah, you really don't need to spend like £20 on some fancy brand of grinder, and if you've only just started smoking weed and you immediately drop £100+ on fancy grinders, pipes, lighters, etc you (rightfully) look like a wanker. Just get something like [this] (https://smile.amazon.co.uk/Anpro-Premium-Aluminum-Grinder-Magnetic/dp/B01KXC7V7Y/ref=sr_1_5?s=kitchen&ie=UTF8&qid=1537180896&sr=1-5&keywords=grinder) from Amazon if you want one with a kief catcher, or if you don't then get one of the little plastic ones that are like £2 and very portable. I've tried the grinder I linked and it's very very nice, I don't see the need to drop three times that price on a fancier one unless you smoke multiple times a day and/or have money to burn.

My favorite TV character is Tommy, the Green Ranger from Mighty Morphin' Power Rangers. He has a sweet dragon dagger which is also a wind instrument that he uses to call forth Dragonzord. There is no one cooler than the Green Ranger. Even the Pink Ranger loves him.

Boom! Roasted.

I have a Misto oil sprayer (https://www.amazon.com/Misto-Brushed-Aluminum-Olive-Sprayer/dp/B00004SPZV?ie=UTF8&*Version*=1&*entries*=0) and it works great with any fine oil. But I support your brush-on idea.

I find a lot of things don't need oil at all. If I am (for example) going to brown some onions, I'll lubricate a non-stick pan with a little chicken or vegetable stock. Adds flavor and achieves the goal without adding oil calories at all.

Hey no problem! It's all about personal taste at the end of the day, haha.

If you're in the states, I use these bottles from amazon: https://www.amazon.com/gp/product/B016FMGZXM/ref=oh_aui_detailpage_o06_s00?ie=UTF8&psc=1

The most recent sauce I made was about 4lbs of red jalapenos, 2lbs of red habeneros, two bulbs of garlic, and some ginger and black peppercorns. I totally missed out on the farmers markets, so I'm stuck with what I can find pepper-wise. I would love to make something much hotter, but this last batch came out tasting VERY good. I had never used onion in any of them though. I think I'm going to try that next time!

No that's an actual lemon with this thing screwed into it. I got one a while ago and use it all the time. Fresh lemon juice available all the time to spritz on seafood and salad and whatnot, and it seals up really well so the lemon stays fresh. If you like lemon then I definitely recommend it. edit I suppose it could also be used for you filthy heathens who prefer lime, though.

While I like your simple recipe, I would not call pam cheaper than normal cooking oil. All it is is vegetable oil and it's like $5 for a can that is what? 5-6 ounces? You can buy a lot of vegetable oil for that price. Even olive oil is more economical than pam. And if you really want your oil as a spray you can get a $10 oil sprayer that will work just as well as pam.

This is what I use for 1F:

https://www.amazon.com/gp/product/B006ZRBGSC/ref=oh_aui_detailpage_o03_s00?ie=UTF8&psc=1

This is what I use for 2F:

https://www.amazon.com/gp/product/B01CUJQTPI/ref=oh_aui_detailpage_o03_s00?ie=UTF8&psc=1

When I bottle for 2F, I pour all of the kombucha into a different bowl and clean out the 1 gallon jar after each brew so the yeast doesn't gather on the bottom. I am on my 5th batch, everything has been great so far.

>Her gastro doc is taking things very slowly and deliberately

He's probably just using some algorithm. He's probably checking for some sort of lactose intolerance, gall bladder disease, other stuff before he goes into (expensive) diagnostic testing.

Anyway, roasting typically used oil to the best flavor/texture. Steaming should be your go to for veggies. A bunch of veg is pretty darn tasty if steamed correctly; cabbage, spinach, broccoli, carrots; add some salt/pepper, maybe some lemon juice for brightness and you have a staple veg for every meal.

Fish in foil is a good one too, you can reduce/omit the oil and still be okay.
\
If you want to minimize, but not completely omit oil in a recipe (say grilling chicken breast or salad). Check out the misto

Oh wow, I was way off! I thought they might've been little bottles of oil like this. Thanks for the answer.

Not sure how many you're looking for, but I went with this 24 pack. It's got the lids and dripper inserts included which makes it easy. Plus, free prime shipping for me.

I found a couple of vendors that were cheaper, but you have to get hundreds for it to make shipping worth it. They also break apart the bottles, caps, and dripper inserts separately which is annoying. Maybe one day I'll do that, but not this year.

I use glass oil & vinegar bottles. They look nice, come in a variety of sizes, are narrow so you can store a lot of them on your station at once, and they fit a standard speed pour.

Like this:
http://www.amazon.com/Tablecraft-Olive-Oil-Dispenser-Oz/dp/B0001MSDOC/ref=sr_1_1?ie=UTF8&qid=1413247889&sr=8-1&keywords=oil+bottle

But I would just go to a restaurant supply store, they're cheaper.

I recommend a Misto or something similar.

You just fill it with whatever oil you prefer then you can spray it out. If you want to be super accurate with the calorie counting, you can just weigh the misto before and after spraying so you know how many grams of oil you've used.

I bought some of these sprayers and they work great. I put different types of oil in one and the other I use vinegar. Just use it to spray as light and evenly as possible. It helps it stick.

I bought these. They’re 1L so a little bigger than a wine bottle. Very happy with them.

Bormioli Rocco Giara Clear Glass... https://www.amazon.com/dp/B01CUJQTPI?ref=ppx_pop_mob_ap_share

Unfortunately no. I processed the hot sauce in a boiling water bath a few days ago but decanted into the bottles today. These are going out to friends tomorrow and to be refrigerated. I do really like these bottles: here’s a link. https://smile.amazon.com/gp/aw/d/B01EISFX1K?psc=1&ref=ppx_pop_mob_b_asin_title

I have a great Gizmo for making my own Spray oil..

its called a Misto and it it designed to be pumped up with air.

im sure there are all manner of devices for doing similar things with other liquids.

You should be able to find it in a can at the grocery store. I'm a bit of a purist though, and I like really good olive oil that you'll never find in a spray can.

Anyway, Amazon has tons of options. It doesn't have to be specifically for oil, most food-grade sprayers will work:

http://www.amazon.com/Misto-Brushed-Aluminum-Olive-Sprayer/dp/B00004SPZV

http://www.amazon.com/Lifetime-Brands-Misto-Oil-Sprayer/dp/B008C9UA9W

http://www.amazon.com/Norpro-Stainless-Steel-Sprayer-Mister/dp/B000SSW6TM

http://www.amazon.com/Trigger-Spray-Bottle-Cooking-18-Ounce/dp/B00FMXG8XI

http://www.amazon.com/Misto-Gourmet-Olive-Sprayer-Silver/dp/B009I5U3GY

http://www.amazon.com/Steven-Raichlen-Barbecue-Marinade-Bottle/dp/B003FZAVWO

http://www.amazon.com/24-Oz-Sprayer-Bottles-Pack/dp/B00008VXNE

http://www.amazon.com/Honey-Can-Do-KCH-01085-Stainless-Bottle-14-Ounce/dp/B007ZSJ3X0

I bought an olive oil dispenser to store my MCT oil, and now that it's arrived I'm wondering if that tiny opening will possibly spoil or cause some of the MCT nutrients or whatever to uh, go away or something...? Anyone use an olive oil dispenser like this for their oil or is a pump or something that can seal tightly ideal?

http://www.amazon.com/Tablecraft-H9085-Olive-Oil-Dispenser/dp/B000I1XZ26

Anpro Premium Aluminum Grinder... https://www.amazon.co.uk/dp/B01KXC7V7Y?ref=ppx_pop_mob_ap_share this is the one I got. It is pretty good

Cooking spray is only LISTED as 0 calories if you use a 1/3 of one second spray. It still has calories and most people usually use more. I always log it for 9 calories/ 1 second spray.

That being said it is a very good way to use MUCH less oil to cover a bigger surface area. I don't know if the sell it in Sweden but you can get a mister bottle like this to make your own!

Pretty sure it's these 14-PACK Hot Sauce Bottles 5oz... https://www.amazon.com/dp/B078HHPYDJ?ref=ppx_pop_mob_ap_share

Got some myself

depends what your definition of 'reasonably large batch' is. Get yourself a dozen swing-top bottles, these are designed to withstand pressurization and won't blow on you - say no to shrapnel! 🤣🤣

Here are some:

1

2

3

4

I got them by searching "spherical clear glass bottle" and "clear round glass jar." Try those!

https://www.amazon.co.uk/Anpro-Premium-Aluminum-Grinder-Magnetic/dp/B01KXC7V7Y/ref=mp_s_a_1_3?keywords=grinder&qid=1562185993&s=gateway&sr=8-3 this is the best grinder I ever bought!

|Cruet Name|Picture|
|--|:--:|
Ceylon Teas Oil and Vinegar Glass Cruet|Image
Fox Run Oil and Vinegar Bottle, Grape Motif|Image
True Napa Grape Oil and Vinegar Cruet|Image
Fox Run Oil and Vinegar Bottle, Grapes|Image
Oggi Oval Double Chamber Hand Blown Glass Oil and Vinegar Cruet|Image
Norpro Grape/Oil/Vinegar Cruet|Image
Norpro 796 Oil-Vinegar Cruet with Spritzer|Image
Norpro 792 Oil and Vinegar Cruets, 2-Piece|Image

I bought one of these things a while ago. It works pretty well.

Grab a misto oil sprayer or something like it.

Remember that oil spoils over a short period of time, so only put small amounts in the sprayer and clean it regularly.

[I have one of these and I love it] (https://www.amazon.ca/dp/B00004SPZV/ref=cm_sw_r_cp_apa_i_yc4ODb24M04T5)

You can buy a pump sprayer and refill any time. Love mine.

https://www.amazon.com/dp/B00004SPZV/

Buy a couple of these and just refill. I love them for my cooking oils

https://www.amazon.com/gp/aw/d/B0001MSDOC?psc=1&ref=ppx_pop_mob_b_asin_title

The one that worked best for me was a squirt bottle, not a pressurized pump:


Evo Oil Sprayer Bottle, Non-Aerosol for Olive Oil and Cooking Oils, 8-ounce Capacity, Set of 2

https://smile.amazon.com/dp/B00ORXO9TO

Link to this fantastical, fabulous, festive and functional four-sided flask of sorts that was formed to be filled with fatty fluids such as oil. If you would favor this finicky female's focused but fixed and firm attempt to fawn you into forfeiting the entries of her foes and fetching her this furnishment for free, she would feel frolicsome and felicitous. :D

My wife bought a pump up oil sprayer. It works great. This is the one we got. http://www.amazon.com/Misto-Brushed-Aluminum-Olive-Sprayer/dp/B00004SPZV

Make your own croutons. Cube the bread, spray with olive oil (Can't live without my Misto), season with salt, garlic, whatever-else-you-want. Then bake in the oven on about 250-300 until crispy all the way through.

Great on salads or served with soup instead of crackers.

if you don't have a whirley-pop just grab a dutch oven and follow a process similar to this. i do like the whirley-pops tho

i like to use butter since that's the taste i grew up with, and you can melt some butter and place it in a misto olive oil sprayer to get the flavor without the sogginess. after that, just some plain salt for me

Its a little £7 one i bought of amazon.
https://www.amazon.co.uk/dp/B01KXC7V7Y/ref=cm_sw_r_cp_apa_jW1SBbQ4XCN89

I bought it about a year ago and its still going strong

the oil/vinegar sprayer - on a diet and it would help immensely - big fan of red wine vinegar

Am I doing this right?

Okay but for serious, this.


I would really love this oil dispenser because I suck at dispensing olive oil.

If you're looking for suggestions, I can't really help. We use the little plastic squeeze bottles for olive juice, pickle juice, and fruit purees. The big plastic guys with the colored screw on pour tops for cran, orange, pineapple, and sour. Wine bottles (with the labels taken off) for lemon, lime, and simple.

Maybe something like people use for oil in their kitchen would work for you.
http://www.amazon.com/Tablecraft-Olive-Oil-Dispenser-Oz/dp/B0001MSDOC

I too enjoy cooking with oil that's sprayed on.

Also, agree that roasted veggies are far better than steamed; weather you use oil or not. Alternative to chilly flakes is garlic (and olive oil).

BTW: you can get sprays in disposable aerosol cans, but also one of these reusable bottles:

https://www.amazon.com/Misto-Brushed-Aluminum-Olive-Sprayer/dp/B00004SPZV/

buy one of these and add water. Scented water if you're feeling pretty.

Thanks!

The bottles are 16 oz and I got them from here: https://www.amazon.com/gp/product/B01I47DW50/ref=ppx_yo_dt_b_asin_title_o03_s00?ie=UTF8&psc=1

So something like this?: https://www.amazon.com/gp/aw/d/B00004SPZV/ref=zg_bs_678513011_1?ie=UTF8&psc=1&refRID=HRYE900147KBNTZY0X56&th=1

Would it be too big to carry around in a bag though?

You can get this little doodad and use regular oil but spray it like Pam. [Link] (http://www.amazon.com/Misto-Brushed-Aluminum-Olive-Sprayer/dp/B00004SPZV/ref=sr_1_1?ie=UTF8&qid=1465172360&sr=8-1&keywords=misto)

looks like amazon, at least for the centre one

That is an Oggi Oval Double Chamber Hand Blown Glass Oil and Vinegar Cruet, Clear, used for vinegar/oil serving. The cocktail maker added some dry ice to the smaller chamber for the fog effect.

Also plug for /r/whatisthisthing.

This is green and so awesome. The concept of it is awesome....I really hope it works.

I'd get an olive oil mister.

You fill it with liquid, pump it up, and spray away. Should work great for water.

http://www.amazon.com/Misto-Brushed-Aluminum-Olive-Sprayer/dp/B00004SPZV

That's a well known one, but I know that you can get cheaper ones at cooking stores.

I got them included in this. It's a nice package of bottles that includes the labels, a marker, caps, and shrink toppers for the ones you want to store.

your welcome. just bought 2.
http://www.amazon.com/Lekue-3400115SURU500-Citrus-Sprayer-Set/dp/B008TQHEQ0/ref=sr_1_1?ie=UTF8&qid=1395620690&sr=8-1&keywords=lemon+sprayer

Your welcome
http://www.amazon.com/Lekue-3400115SURU500-Citrus-Sprayer-Set/dp/B008TQHEQ0/ref=sr_1_1?ie=UTF8&qid=1395625658&sr=8-1&keywords=lemon+sprayer

So I found it is actually an oil and vinegar bottle haha.
[Amazon] (http://www.amazon.com/Norpro-792-Vinegar-Cruets-2-Piece/dp/B000ST1B24/ref=sr_1_1?ie=UTF8&qid=1419269346&sr=8-1&keywords=oil+and+vinegar+cruet)

Try Misto as a compromise. It's a sprayer that you fill with whatever oil you like. Then it sprays on like pam. You end up using way less oil, but it's still good, pure olive oil instead of aerosol crap.

This is a great alternative to pam and the rest since you can keep using it forever with any oil you choose. Just takes a little bit to pump up to get pressure, the more times you pump it the finer the mist of oil it sprays.

Swing-top lids are good too.
https://www.amazon.com/dp/B01I47DW50/ref=cm_sw_r_cp_apa_vWYXzbKYSVRHG

I use these which is nice so I'm only reopening as needed since I can keep one bottle completely sealed as I'm finishing off the other.

It's pretty easy to make your own. Just buy one of these and fill it with fuel of your choice.

When I originally got it I filled it with isopropyl to use it in my first aid kit. Then I realized, "holy shit, this stuff is flammable!"

THIS. OP: You won't ruin your pan, but if you use Pam you're eventually going to have to strip that gummy silicone residue off and re-season. There's never really a good reason to use Pam.

EDIT: I suggest the Misto sprayer, or one like it, and using an oil that has a high smoke-point (grape seed, peanut) so you can use it virtually all the time.

I love the soft kitty song! Sadly my shirt was too expensive so how about something for the kitchen

12-Ounce Liquor Bottles (2-Pack); Clear Glass Bottles w/T-Top Synthetic Corks https://www.amazon.com/dp/B07BRBXHS8/ref=cm_sw_r_cp_apa_8Ig.Bb8DYW7CK

Buy something like this and use a funnel to fill it from the large bottle.

I have a small sprayer that I fill with my own oil. (this is the kind I have https://www.amazon.com/Evo-Oil-Sprayer-Non-Aerosol-18-ounce/dp/B00FMXG8XI )

In the meantime, maybe add a small amount of oil (like a teaspoon or less) to the container with the fries and shake it up really well. Then add the powder and shake it really well to coat with seasoning?

Buy an oil sprayer and lightly spray the rinds...then toss in your seasonings.

An oil sprayer like this one

http://www.amazon.com/Misto-Brushed-Aluminum-Olive-Sprayer/dp/B00004SPZV/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1405598825&sr=1-1&keywords=oil+sprayer

I use something like this to mist a thin layer of oil on the almonds

Misto Brushed Aluminum Olive Oil Sprayer https://www.amazon.com/dp/B00004SPZV/ref=cm_sw_r_awd_Ja3xub1TEQV8Y

Then the spices will stick to the almonds

https://www.amazon.com/Sauce-Bottles-Caps-Shrink-Bands/dp/B016FMGZXM/ref=sr_1_2?ie=UTF8&qid=1500475262&sr=8-2&keywords=hot+sauce+bottles

Stuff like this is what I use.

Buy an oil sprayer like this and then fill it with liquid coconut oil.

http://www.amazon.com/Misto-Brushed-Aluminum-Olive-Sprayer/dp/B00004SPZV/ref=sr_1_1?ie=UTF8&qid=1415523794&sr=8-1&keywords=misto

$10 with free shipping (if you have prime, but who wouldn't have prime). You can even get it in the color of eggplant!

I use a misto to spray oil when I sear. It works very well and is a lot cheaper http://www.amazon.com/Misto-Brushed-Aluminum-Olive-Sprayer/dp/B00004SPZV

I got my bottles and shrink capsules on amazon:
https://www.amazon.com/gp/product/B00TG0XZF2/ref=ppx_yo_dt_b_asin_title_o01_s01?ie=UTF8&psc=1

https://www.amazon.com/gp/product/B00YB15OHS/ref=ppx_yo_dt_b_asin_title_o01_s00?ie=UTF8&psc=1

And I designed my lables and had a local sticker place print them on some heavy duty vinyl, 3"x5" for 5oz bottles.

So I used to have a misto and there were a lot of issues with the pump breaking and it not spraying correctly. We thought it was a defective one, and eventually ordered another and still had trouble with it.

I have not actually tried this yet but I just saw it mentioned in bon appetit and was intrigued. It seems to have good reviews.

https://www.amazon.com/dp/B00ORXO9TO/ref=cm_sw_r_cp_api_CXoKybHV42Q91

First off, good choice on the oil! I love that Zoe stuff.

For actually using, I'd suggest a cheap tablecraft pourer bottle: http://www.amazon.com/oz-Olive-Oil-Dispenser-H9085/dp/B000I1XZ26/ref=sr_1_5?ie=UTF8&qid=1348775254&sr=8-5&keywords=pourer+bottle+tablecraft

I keep a little funnel around to refill the pourer bottles, and don't use the tins much. You can punch a hole in the tin to let in air if you're emptying the whole thing, but I wouldn't recommend it since it's unlikely you're emptying the whole jug.

Not sure if this is cute, but it is what I got.

Use a Misto. You can use whatever oil you like, so even infused olive oils are a possibility. It uses a simple pump to pressurize. I have four for my choices.

I think this one probably will give a fine mist without nitrogen.

Nope just ordered this from Amazon

Amazon. These are the ones: https://www.amazon.com/Clear-Glass-Quadra-Bottles-250ml/dp/B00P1KC27S/ref=sr_1_1?ie=UTF8&qid=1511488561&sr=8-1&keywords=clear+glass+quadra+bottles%2C+250ml+8.5+fl+oz+-+case+of+12

woozy bottles

19.99 for a 24 pack on amazon

$6.58 amazon prime

Be Forewarned that they don't work all that well......

http://www.amazon.com/gp/product/B008TQHEQ0/ref=oh_details_o03_s00_i01?ie=UTF8&psc=1

Bottles from Amazon:
https://www.amazon.com/gp/product/B016FMGZXM/ref=oh_aui_detailpage_o04_s00?ie=UTF8&psc=1

Yeah I had the Misto too and once it finally died I didn't replace because it was a hassle so I ordered something a little different. I'll let you know how it works! Link below if you're interested.

https://www.amazon.com/Evo-Oil-Sprayer-Non-Aerosol-18-ounce/dp/B00FMXG8XI/ref=sr_1_5?crid=1PKQVWXZXG4O4&keywords=olive+oil+sprayer&qid=1570374005&sprefix=olive+oil+%2Caps%2C173&sr=8-5

Here's what I've been using the past year. Very cheap and works well - haven't had any problems with leaks or the like, and it holds plenty so it doesn't need to be refilled terribly often.

For roasting, I don't use anything, but for pan stuff I use an oil sprayer. One quick spray, I count it as a 1/4 teaspoon oil and it's enough to coat the pan.

Not a recipe, more of a tip: get an olive oil sprayer (I have this one). They're cheap, healthier than cooking sprays, and don't have that weird after taste.

Cast iron skillet, and a teaspoon of olive oil or butter. Or a spritz from a misto.

amazon

https://www.amazon.com/Nakpunar-Spherical-Clear-Glass-Bottle/dp/B00UJKBWMQ/ref=sr_1_7?ie=UTF8&qid=1483915401&sr=8-7&keywords=potion+bottle

Amazon.com: NiceBottles - Hot Sauce Bottles, 5 Oz - 24 Pack: Kitchen & Dining
https://www.amazon.com/NiceBottles-Hot-Sauce-Bottles-Pack/dp/B00YB15OHS

Evo Oil Sprayer Bottle, Non-Aerosol for Olive Oil and Cooking Oils, 8-ounce Capacity, Set of 2 https://www.amazon.com/dp/B00ORXO9TO/ref=cm_sw_r_cp_api_i_NnWtDbQS683DP

http://www.amazon.com/Lekue-3400115SURU500-Citrus-Sprayer-Set/dp/B008TQHEQ0

A citrus sprayer?

Here you go:

Amazon.co.uk
Amazon.com
Amazon.de

http://www.amazon.com/Lekue-3400115SURU500-Citrus-Sprayer-Set/dp/B008TQHEQ0/

Found them ====>

$5 for 2 from Amazon!!!

And it apparently works

I got them on Amazon and they also come with shrink bands so you can seal them and give them to people as gifts!

Something similar to what I have.

Pour.

Spray

Can you get one of those misto thingies?

http://www.amazon.com/Misto-Brushed-Aluminum-Olive-Sprayer/dp/B00004SPZV

You can fill with the oil of your choice.

This is it, for only $7,45!

One of these

Here's some to contact:

• https://www.richardspackaging.com/
  
• http://www.dominiongrimm.ca
  
• https://www.ampak.ca/home.html
  
  There's also these

Cruet for oil & vinegar. Similar:

https://www.amazon.com/Norpro-792-Vinegar-Cruets-2-Piece/dp/B000ST1B24/

Those spray cans of oil are hugely marked up from a regular bottle of cooking oil. They do make refillable spray bottles though: Misto Brushed Aluminum Olive Oil Sprayer https://www.amazon.com/dp/B00004SPZV/

Get a Misto and just use your oil of choice.

Not local, but how about these:
https://smile.amazon.com/Clear-Glass-Quadra-Bottles-250ml/dp/B00P1KC27S/ref=pd_sim_79_3?_encoding=UTF8&pd_rd_i=B00P1KC27S&pd_rd_r=PAGS7KFYM90E6BVEDXRS&pd_rd_w=gdLFi&pd_rd_wg=EoZ01&psc=1&refRID=PAGS7KFYM90E6BVEDXRS

Sir. Let me introduce you to the Misto. Fill this bad boy with soy sauce and away you go.

When I'm trying to minimize using fat, I use this mist sprayer. You could try lightly spraying everything with oil or melted butter and roasting it all together in the oven rather than frying. There will be less fat soaking into the tofu and veg.

Misto Olive Oil Sprayer. You can spray other stuff with it too I guess.

But I found a similar design online it's called a Norpro 792

Google found it.

http://www.amazon.com/Norpro-792-Vinegar-Cruets-2-Piece/dp/B000ST1B24/ref=sr_1_1?ie=UTF8&qid=1376183276&sr=8-1&keywords=oil+and+vinegar

Tons of them. Cheap too.

Use one of these

http://www.amazon.com/Fox-Run-Brands-Vinegar-Bubbles/dp/B0000DHR2R/ref=sr_1_22?s=kitchen&ie=UTF8&qid=1347240214&sr=1-22

http://www.amazon.com/Norpro-792-Vinegar-Cruets-2-Piece/dp/B000ST1B24/ref=sr_1_11?s=kitchen&ie=UTF8&qid=1347240214&sr=1-11

http://www.amazon.com/Oil-Vinegar-Cruet-with-Spritzer/dp/B0013V5IAM

take your pick!

I actually prefer this.

One way to use less oil is to use a spray bottle (one designed for oil). it still coats the food but you use less of it.

http://www.amazon.com/Misto-Brushed-Aluminum-Olive-Sprayer/dp/B00004SPZV/

Non-mobile: this

^That's ^why ^I'm ^here, ^I ^don't ^judge ^you. ^PM ^/u/xl0 ^if ^I'm ^causing ^any ^trouble. ^WUT?

http://www.amazon.com/gp/aw/d/B008TQHEQ0?pc_redir=1405311508&robot_redir=1

This one

These are the ones I bought.

Here's a 12 pack, I've also found a 24 pack too

Oil and vinegar dispenser.
http://www.amazon.com/gp/aw/d/B000ST1B24/ref=s9_top_hm_bjuxy7_g79_i3

http://amzn.com/B00004SPZV

Calorie-free pan stray isn't actually calorie free. The serving size is just so small that they are legally allowed to list it as 0 calories. It's just regular oil in a spray can. You can just buy [this] (http://www.amazon.com/Misto-Brushed-Aluminum-Olive-Sprayer/dp/B00004SPZV) and use your own oil. That's what we do in my house.

If you use oils you can buy something like This Can that allows you to fill with your own oils and spray so you don't need to buy aerosol containers or waste money on overpriced oil cans.

Aerosolized cooking sprays (like pam) use some sort of pressurized gas to carry the oil. This carrier spray can dissolve non stick coatings. That's why it's a bad idea to use pam. You can get a misto or use a regular spray bottle to spray down your grill with oil. I like coconut oil for my high heat cooking, but it has to be around 80 degrees fahrenheit to be liquid.

EDIT: You can use whatever oil you think is healthy, as long as its refined. No extra virgin oils.

I've used 5oz hot sauce bottles from Amazon with screw caps for gifts/samples before. I have no idea how long they'll keep though since none of the ones I use as samples stay around more than 2-3 months.

https://www.amazon.com/dp/B00YB15OHS?ref=yo_pop_ma_swf

I hated the waste from aerosol cans as well. I switched to the Misto and it has worked wonderfully for me. You might want to give it a try too!

Getting oil/fat on every square inch. I don't mean that in "make it unhealthy" but that's how it's going to crisp up. If you have an oil mister that'll do wonders with light, even coats.