This thing is great! All you do is point it at your food and pull the trigger, and a laser beam will read your food’s temperature. It’s that easy.
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These bags are amazing! If your produce would normally last only a few days, it will last exponentially longer in the fridge now. If you don’t have these, you are wasting money.
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If you want to dip your toe into gastronomy, this is the toy for you! It’s used to add air into creams, so you can create flavored foams, extravagant whipped creams, mousse, light airy pancakes and liquor infusions.
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These things are great if you don’t have a lot of storage room in your kitchen and need to measure dry ingredients. You use ‘em, clean ‘em, then squish ‘em flat and throw them in the drawer.
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We like to try cool salts, like Maldon, because of it’s irregular shape that leads to multiple interesting textures. But that’s an expensive finishing salt, so it needs to be kept without clumping.
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So, have you ever been reading a recipe that says to add a “pinch” or a “dash” of this or that into the recipe and wondered how to do that accurately?
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We hate using dull knives. It makes everything so much harder. And cooking should be fun, right? I don’t know about you, but thinking of using that steel rod thingy and running a knife.
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If you want to cut veggies really thin and uniformly, you need a mandolin. This one is great. There aren’t a lot of blades to switch in and out.
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