Every now and again I will dig out my ramekins and make souffles or puddings that get cooked in a water bath. Inevitably the instructions tell you to remove the ramekins immediately after you take them out of the oven. Getting these little porcelain pots out of hot water has always perplexed me: I used to use a flipper, but found this less than ideal, often splattering hot water onto what ever it as I had just baked in trying to manoeuvre the flipper under the ramekin, burnt fingers, ice cubs, cursing, it was a mess.
So the other day when I made Corn Pudding Souffles a light bulb went off in my head: try using your canning tongs to get these suckers out of the hot water bath!
Urbanfoodguy aka Mark Owen Self taught cook with an environmental/political bent. 28 years of cooking experience. I live in Manhattan on the Lower East Side in an apartment with an amazing kitchen thanks to my partner of 21 + years, Neil. In the last 4 years I have focused more and more on food. It started at the same time as I was about to open up my import/retail business LaoLao Handmade. Over these years I have been a private chef, catering and 4 years of Food Styling. I've worked for most of the major food magazines such as : Bon Appetit, Food & Wine, Real Simple, Oprah, Martha Stewart's Everyday Food and many more. Check out this site for some photos of my work. I've also worked in the prep kitchen for the Food Network with Bobby Flay and Paula Dean.