I'm using this kind of container to add just drops of oil on top of my food or whatever:
Problem is it's always oily so after using it I have to clean my hand. Any trick to keep it clean and non oily outside?
Seasoned Advice is a question and answer site for professional and amateur chefs. It only takes a minute to sign up.
Sign up to join this communityI'm using this kind of container to add just drops of oil on top of my food or whatever:
Problem is it's always oily so after using it I have to clean my hand. Any trick to keep it clean and non oily outside?
I've worked in a couple kitchens, one of the better methods I saw involved snagging a used pour bottle from the bar, cleaning it out and using that for oil. Something like imaged, with the right-sized bottle.
Because it has separate tubes for liquid and gas, you usually pour out only what you need. The trick here is that is sounds like you use as little oil as possible, and this method tends to be best for more generous usage.
I don't own such a bottle and thus can't try it myself, but probably the following method works.
While standing upright, squeeze some air out of the bottle.
Keep it squeezed while adding the desired amount of oil to your dish.
Loosen your grip to let the air flow back into the bottle, and simultaneously tilt it back upright.
The thought behind this is that the back-flowing air will push the oil back into the bottle and in this way prevent drops.
If you try it, please let me know via comment if it works.
Can't say that I've done this, but what about creating an absorbent ring by rolling a piece of paper towel into several layers and securing it to the top of the bottle with a rubber band? That way any drips would be soaked up. Cheap, easy, replaceable.
Not really except to clean the outside after use. Choice of nozzle can help, but due to the Viscosity coupled with the LACK of skin effect, you'll always get a little bit on the edge even if it's a quarter drop and it will slowly drip down the side.
So...really all you can do is keep it clean.