Ten objects that are ecologically yours, from the cooked chicken to the hydroculture vase

Ten objects that are ecologically yours, from the cooked chicken to the hydroculture vase

SelectionDurable material, responsible manufacturing, affordable price… here are objects and accessories that were once forgotten but are now eco-responsible.

THE MORNING LIST

Objects forgotten but now eco-responsible, accessories that have come back into fashion… “M”, the magazine of Le Monde, reviews ten of them, to discover or rediscover, and to put back in the cupboards of your kitchen, or in good place in his living room.

The salad basket

JONATHAN FRANTINI FOR M LE MAGAZINE DU MONDE

Accessory of yesterday and today, this basket has a multitude of qualities. Designed entirely in braided stainless steel wire, it has two handles that allow it to be gripped and transported easily, for harvesting in the vegetable garden, for example. Before the invention of plastic spinners, it was used to drain the leaves of lettuce, red mullet or batavia. It was then enough to position oneself, the basket at arm’s length, in one’s garden or on one’s balcony and to carry out large swings in order to eliminate excess water.

Once used, the object, in flexible stainless steel, folds up easily to be stored without taking up space. But you can also, thanks to its system of lateral whales which allows it to keep its initial shape, put it on a table to make a fruit basket. The American writer Joan Didion, fine cordon-bleu, hung several stainless steel baskets in her kitchen to store the various fruits and vegetables she used in her recipes.

Material Stainless steel. green profit Light and compact, it has been manufactured in France by a wire specialist since the 1960s. Price 22 € louistellier.fr

The cooked chicken

JONATHAN FRANTINI FOR M LE MAGAZINE DU MONDE

Half-spit, half-tagine, the cooked chicken, whose shape derives from the function for which it is intended, is an unusual object dating from the 19th century.e century. Its modern version, revisited by designer Guillaume Bardet, does not change its cooking principle in any way. The poultry is installed vertically on the central peak, and the accompanying vegetables are placed all around the plate.

The material that makes up this utensil, food-certified enamelled stoneware, has the invaluable quality of storing heat and diffusing it gently. The central axis being hollow, the meat of the chicken is cooked through while remaining moist, while the juices which run down during cooking flood the vegetables. Prepared in this way tajine or in a shirt, the latter confit at the same time. Thanks to this object, it is almost impossible to miss his recipe. Once out of the oven, the chicken can be cut directly into the pan.

Material Hand-crafted glazed stoneware. green profit Made in Burgundy from a mixture of natural soils from the region (clay, kaolin, feldspar, sand). The enamelling is guaranteed free of lead and cadmium, which ensures it can be used without risk in the kitchen. Price 85 €. lamaisonfrancaise.com

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