Tuna can "lids"?
Wooly
squeeze the liquid out of the can. Lately I've had trouble with the
"lid" buckling under pressure, with the predicted results: large chunks
of tuna pop out of the can, and I still have wet tuna.
Just another example of the lower quality/higher prices problem, I'm
sure. I guess I'll either stop using canned tuna or buy a dedicated
mesh colander so I can properly squeeze it out.
Omelet
Wooly <nobody@nunya> wrote:
Screen strainer. :-)
You can get medium sized ones with a handle. That's pretty much what I
use any more at home.
The cats sit at my feet and beg for that juice!
And I get drier tuna using a strainer anyway but I've learned to squeeze
that lid without bending it when I make tuna salad at work. Don't put
pressure in the middle of it.
--
Peace, Om
Remove both _ (underscores) to validate gmail e-mails.
"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein
Victor Martinez
Cheers.
Victor
Wooly
> I like wet tuna.
To each his own. I make tuna salad "a la nicoise" style with olive oil
and brined black olives so "dry" isn't an issue for me except in that
"not dry" is a problem and prevents the oil from adhereing adequately.
> That started happening years ago. I just use two thumbs.
True confession: I swore off of canned tuna for several years because of
wrist/thumb problems. I had my bionic wrist tuned up last year and my
thumb fixed at the same time. I apparently don't know my own strength,
as until recently I haven't had this problem :D
Wooly
> In article
> Screen strainer. :-)
I dug around in the cabinet and found one that's suitable.
>
> The cats sit at my feet and beg for that juice!
Mine do that too. I put the empty can on the floor and sit back to
watch the jostling...
>
> And I get drier tuna using a strainer anyway but I've learned to squeeze
> that lid without bending it when I make tuna salad at work. Don't put
> pressure in the middle of it.
See what I said to Steve above...
Wooly
Or I could buy fresh tuna and cook it myself, which is really the more
attractive option :D
J L H
wrote:
>In article <472a0349$0$32490$4c36...@roadrunner.com>,
> Wooly <nobody@nunya> wrote:
>
>> Most of us probably grew up using the cut-out top of a tuna can to
>> squeeze the liquid out of the can. Lately I've had trouble with the
>> "lid" buckling under pressure, with the predicted results: large chunks
>> of tuna pop out of the can, and I still have wet tuna.
>>
>> Just another example of the lower quality/higher prices problem, I'm
>> sure. I guess I'll either stop using canned tuna or buy a dedicated
>> mesh colander so I can properly squeeze it out.
Sheesh, lifess tough all over !!!!!!!!!
Jen H
Wooly <nobody@nunya> wrote:
> Most of us probably grew up using the cut-out top of a tuna can to
> squeeze the liquid out of the can.
A long while back I read a tuna tasting in Cook's Illustrated. In the
article, which described the best way to make tuna salad, they insisted
that draining the tuna in a colander was a critical step.
Not meaning I agree, or even do this, it's just one of those things that
stuck with me.
Jen
J. Steven Swinnea
It's not really a quality issue. A part of manufacturing is
minimizing the quantity of material used in the process. Modern
techniques can make cans with reasonable strength out of smaller
amounts of metal. This is big savings when you're talking about 100's
of millions of cans. While I bet everyone's used the tuna can lid as
a press, I don't think that's actually something that goes into the
design process.
That said, I happened onto a display of strainers made soley to fit on
cans sometime ago in the grocery. It's kind of a single tasker, but
useful.
S. S.
Logan Shaw
> It's not really a quality issue. A part of manufacturing is
> minimizing the quantity of material used in the process. Modern
> techniques can make cans with reasonable strength out of smaller
> amounts of metal. This is big savings when you're talking about 100's
> of millions of cans. While I bet everyone's used the tuna can lid as
> a press, I don't think that's actually something that goes into the
> design process.
Ah, that's a very popular design maxim: ignore the truth, don't make
any observations, and pretend or assume everything in the real world
is how you think it's *supposed* to be on paper. Works great if your
goal is to produce a design that's good on paper.
I would argue that, regardless of whether the can lid was originally
intended to function as a strainer, by the time they made that change,
it clearly did, and they should've made preserving that a design goal
(not necessarily a requirement, but a goal).
> That said, I happened onto a display of strainers made soley to fit on
> cans sometime ago in the grocery. It's kind of a single tasker, but
> useful.
I don't buy a lot of canned tuna, but what about using a clean dish
cloth to strain it? Dump it in, wrap it into a bag shape or a tube
shape, and squeeze or wring the liquid out.
- Logan
Mr Clean
Try distributing your pressure instead of focusing on one place on
the lid. I don't have a problem. I buy the Central Market Tongol
tuna.
d
Mr Clean
> A long while back I read a tuna tasting in Cook's Illustrated. In the
> article, which described the best way to make tuna salad, they insisted
> that draining the tuna in a colander was a critical step.
Maybe it's critical to the companies that make dish detergent; maybe
Cook's Illustrated gets a kickback from detergent sales. Sounds
like one more dish that I have to wash.
Me, I press the lid in.
d
J. Steven Swinnea
Wooly <nobody@nunya> wrote:
>Omelet wrote:
>>
>> The cats sit at my feet and beg for that juice!
>
>Mine do that too. I put the empty can on the floor and sit back to
>watch the jostling...
Tried giving Mr. Cat the tuna water last night. He gave it a big OK.
But SWMBO noted that salt is an ingredient and might not be best for
Mr. Cat's kidneys. ???
S.
Omelet
As an occasional treat, should not hurt...
but get the salt free if you can afford it.
Omelet
Sqwertz <swe...@cluemail.compost> wrote:
> On Thu, 01 Nov 2007 16:55:55 -0500, Jen H wrote:
>
> > A long while back I read a tuna tasting in Cook's Illustrated. In the
> > article, which described the best way to make tuna salad, they insisted
> > that draining the tuna in a colander was a critical step.
>
> From the CI Article: "Use the right brand of tuna (StarKist
> water-packed), drain it in a colander or strainer, break down the
> chunks with your fingers, and season the tuna before adding
> mayonnaise. For classic tuna salad, add celery, red onion,
> pickles, garlic, and parsley, or try other flavor combinations
> like balsamic vinegar and grapes or lime and horseradish."
>
> I don't know why the strainer would make that much of a
> difference. And I think oil-packed tuna retains it's flavor
> better. Water packed tuna has more flavor in the water.
>
> -sw
Minced Celery, chopped black olive, Mayonaissa (lime based mayonaise)
and a bit of pickle relish.
;-d