Yes, I’m excited about storage
Back in the days before I cared much about cooking, I was happy to have my two stainless steel storage containers: one for AP flour and one for sugar. That’s all I really needed to make brownies or cookies. Having an appreciative audience sparked my interest in cooking, and once I had all my college debt paid off, I could afford to buy cooking gadgets. I have expanded quite a bit what I keep on hand in my kitchen. My AP flour has been joined by whole wheat, high gluten, rye, semolina, spelt, wheat bran and flax meal. I wanted more containers, but to get ones that matched my stainless steel ones at the same gauge as the two I had was really, really expensive. The flimsy ones with the flip-top lids were annoying because when they aren’t very full, they tip over when the lid is up. The cheap plastic ones were, well, cheap, and I wasn’t happy with the lids.
My searching ended when I found these OXO storage containers. They are plastic, but more solid than the really cheap ones. They were less expensive than my stainless steel ones. What really sold me was the pop-top lid. Press the button into the locked position, and the seal is really tight. You can pick the container up by the lid. Pop the button to the unlocked position and the lid comes off with ease. No pulling or prying to get the seal lose like my stainless steel ones. I ended up picking up a ton of them. I put almost all of my baking items in them. They stack well, and tetris nicely into my pull-out shelf in my pantry. I picked up a few new ones a couple of weekends ago. One so I can add yet another flour to my line-up. And another because the seal isn’t working on my stainless steel container for my sugar. With the humidity here, I need that seal so it doesn’t turn into one gigantic lump of sugar. I may pick up another big one to replace the AP flour stainless steel container. The seal on that one still works, but I can’t stack it and I have to really pull to get the lid off.
Plus, I love these so much that they are bound to stop making them. I must collect a few back-ups just in case.
I started another No-Knead bread tonight. I’ll bake it tomorrow early afternoon. I’ll see if slight adjustment in the water helps, and I’m going to try to slip parchment paper into the mix to see if it will ease the burning on the bottom of the bread.
