“I’m not cheap, I’m clever.” This might be a big, “Duh!” for those of you who already do this. But, do you ever need a funnel with a very wide mouth and a wide stem? Cut a plastic jug! (I’m travelling this week, thus the tip and not a recipe.)
Why the wide-mouth funnel? It:
- Allows chunky sauces to pass through, where a small stemmed funnel will clog
- Doesn’t make a mess when transferring ingredients into a jar
- Transfers directly from a wide container or pot to a smaller container
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Greg Nelson Cooks 