Cruets
Cruets are typically small, glass jugs with narrow necks used for offering food enhancers such as vinegars and oils to patrons or for dispensing those back-of-house. They are topped either with lids with narrow openings in them that make pouring easy or stoppers that block openings with spouts that do the same.
Cruet Sets: What You Need to Know
Cruets are often used by baristas and bartenders in perfectly mixing their liquid concoctions. Oil-and-vinegar cruets differ from carafes in that they usually have an applied handle and a stopper. However, there are modern versions available in which the cruets are fused together, with their necks or spouts pointing in opposite directions. This enables users to pour oil or vinegar without spilling from the other side. There are available cruet sets with three or more compartments, each with its own mouth or spout. Oil-and-vinegar cruets are also available in condiment sets – a matching group of smallware on a rack or tray that includes condiments such as mustard, salt, and pepper, as well as cruets and small dishes for appetizers.
If you want an open container for a cruet set alone, oil-and-vinegar cruet frames or stands are available. Always pick up cruets by the neck instead of the handle when examining them for damage. Damaged handles can break off, creating a safety hazard and spill. Hold the top of the stopper when you turn over oil-and-vinegar cruets or remove the stopper before examining. Regularly check for damage on the handle where it's joined to the smallware at the spout or body, the stopper, and the neck. Consistently cleaning the cruet extends its lifetime at your foodservice establishment.
Common Questions About Cruets
How do you clean an oil cruet?
Oil has a sticky, thick consistency and oil-and-vinegar cruets typically have narrow necks, so it can be challenging to clean cruets. It's important to clean oil cruets consistently because product can become rancid with time, corrupting new liquids you pour in the bottle and releasing an unpleasant smell. Using water alone is insufficient to clean cruets; their necks are often too thin to admit cleaning implements such as a bottle brush, so you'll need to use a mixture of water, soap, and vinegar. Begin by removing whatever product you can, run hot water into the oil cruet, and then dump it. After doing this several times, drip a few drops of liquid dish detergent into the oil-and-vinegar cruet, cover the top, shake the mix, dump the water, and repeat all these steps several times. To finish, rinse the cruet with water until all the foam is gone and hang it upside down for drying.
The same technique can be used on cruet sets constructed of plastic. However, if it isn't effective to your liking, pour household ammonia into the empty oil cruet. Shake the oil-and-vinegar cruet gently and let it sit overnight before rinsing.
How should you store oil-and-vinegar cruets?
When they're inactive, reduce cruets' exposure to air, heat, and light as much as possible. This smallware should be stored in cool, dark places free from excess air exposure. Before investing in cruet sets, ensure they'll be used often. The product will become rancid if it isn't used regularly.
What's the best cruet spout design?
Tight-fitting pour spouts are the optimal design for cruet sets. They're available in various colors, sizes, and shapes. If you're unhappy with the form or function of the spouts that came with your oil-and-vinegar cruets, you can order a different set. The spout should pour at the right pace and consistency for your service. It needs to fit well on the cruet, and the ideal spout will be simple to clean.