As you might know I like to bake almost all our bread, and encouraged by the successes (and yes, the failures too), bake almost all our pies and cookies and cakes. One cannot help notice the amount of fat and sugar that disappears in those baking adventures... Wow I really didn't know that. Makes you conscious of what you bake and how.
In my breads I almost never use butter, sometimes a little vegetable/olive oil. In cakes and cookies....hmm difficult, but I'm learning how to reduce or substitute.
And then there is the inevitable spraying/buttering of the pans you use. I like to use Baukje spray (kind of Pam for english readers) but that is expensive, and the spray cans are small. So I tried other devices (my grandmother and mom use the emptied foil package of butter to grease the pan, dutch thriftiness?).
I bought plastic spray canisters, unofficial (read cheap) devices for spraying oil, nothing worked. I even tried (read that somewhere) to add lecithine to get a spray instead of a drizzle. I have yet to buy the official real expensive pump and spray bottle in the official cookshop. (As far as I've heard they don't work as well either and cost a shocking 20 €!)
Enters: this cute little gadget. At this moment filled by Ainsley Harriot himself (oh well, let's pretend) with balsamic vinegar but I plan to get rid of the vinegar a.s.a.p. and refill (yes it can be refilled) with vegetable oil to pump and spray and grease my bowls for the bread to rise in. Less mess, quick and easy. Or so I hope.
So far the vinegar sprays beautifully, but then again vinegar is like water and will spray out of almost anything.
I foresee lots of tomato and salads in our near future.. spray vinegar, spray!