photo: maria robledo
In summer, we sometimes find ourselves spending time in the badly-equipped kitchens of rented or borrowed summer houses that can be a great challenge to cook in. So we apply the concept of makeshift: When you find you don’t have a particular piece of equipment you need, improvise a substitute or “shift” the dish you are making to accommodate it.
When it comes to equipment, makeshift is an antidote to the inhibiting, very modern reliance on matching sets of pots and stylishly outfitted kitchens. It cuts to the heart of the matter: rather than letting a piece of equipment stand in the way, you come up with a makeshift solution, as resourceful people have for eons, so you can still make the delicious dish you were planning. Use a label-less wine bottle to roll out pastry dough, a coffee cup for a ladle and get by just fine with one good sharp knife (we often travel with a folding Opinel picnic knife). We heard of a woman who pulled out her ironing board when she needed more counter space.
We’ve come up with an array of makeshift solutions over the years. The example below (with a couple of recipe) will give you a sense of possibility for devising your own makeshift equipment when you need it. There’s only one rule: whatever works. read more…