One of the things that I loved about reading Julia Child’s Memoir, “My Life In France” is her descriptions of her cookware. By her own admission, she was quite the kitchen gadget fiend, and outfitted her kitchen with professional equipment long before kitchenware companies marketed “professional” lines to home chefs. But what really struck me was how durable all her equipment was – her copper pots, giant stone mortar and pestle, and sturdy whisks were meant to last a lifetime.
By comparison, a lot of the stuff in my kitchen is plastic. Spatulas? Plastic. Cutting boards? Plastic. Plates? Plastic (well, melamine). For awhile I had plastic mixing bowls, although I upgraded to those nesting glass ones. Even my new food processor (which I love with the fire of a thousand suns) has a large plastic ring in the lid that allows it to latch closed.
And don’t get me wrong, I love me my silicone spatulas. But especially now that I don’t have a dishwasher, I’ve realized that there’s a big downside to plastic – it smells.
Like, it really smells.
Whenever I chop garlic on one of my plastic cutting boards, no matter how hard I scrub them, they always smell faintly of garlic. My silicone spatulas have a vaguely savory, garlicky smell, borne of stirring various tomato sauces and stir fries. My flat silicone spatula I use for flipping eggs smells . . . well, like eggs. And my Tupperware smells like soap – I’ve actually had to throw some of it away because it made my food taste soapy.
The smell thing is a huge problem for baking – like, if you’re chopping tomatoes on a garlicky cutting board, it’s not the end of the world – but if you’re chopping chocolate or strawberries it’s a big problem. Once I made a vanilla custard that had an “off” savory flavor – it took me awhile, but I realized the culprit was my spatula. Before rolling out pastry, I always sniff my cutting board to make sure that it doesn’t smell strange. And the one time I made a garlicky sauce in the food processor, I had to wash the lid a couple times in the hottest water I could before that plastic implement in the lid stopped smelling like garlic.
So far I’ve dealt with the plastic problem by trying to have separate plastic tools for my pastry and baking, but I always worry that something will leak through and I’ll end up with an off-tasting frosting. The food processor lid is especially worrisome, since I don’t really want to have to buy a separate lid just for processing savory stuff.
I know that plastics are the future and everything – but sometimes I wonder if they’re just creating a whole other set of problems to deal with. Especially for us bakers without dishwashers.
Does anyone else have this problem?