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H2Ogirl
 
 
 
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  • First review
    January 20, 2011
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    January 20, 2011
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H2Ogirl's Reviews
 
Polder Steamer/Strainer Colander : This multi-use 18/8 stainless-steel basket with easy-grip handle is the ideal steamer/strainer for asparagus, corn-on-the-cob, clams, mussels or large quantities of food. The Polder steamer/strainer colander fits inside a stockpot to steam with just a small amount of water in the stockpot or use as a colander to rinse fruits or vegetables in the sink. Ideal as a 2-in-1 pasta basket/strainer to lift and drain liquids back into the pot. The soft-grip silicone handle stays cool to the touch. Also ideal for blanching. Stainless-steel. Dishwasher-safe. Product Features This deep stainless-steel basket turns a stockpot into a steamer for tall vegetables or seafood The mesh design drains liquids back into the pot Deep size to rinse large quantities of vegetables or fruits in the sink. Ideal as a 2-in-1 pasta basket/strainer to easily lift and drain cooked pasta from boiling water Ideal to blanche vegetables for canning or freezing Soft-grip silicone handle stays cool to the touch.
 
Overall ratingĀ 
5 / 5
5 / 5
Best Hard Boiled Eggs...Over & Over again!
PostedJanuary 20, 2011
Customer avatar
H2Ogirl
fromChapel Hill, NC
I did not buy the basket to use as a steamer or as a colander, rather, to make perfect hard boiled eggs! My husband & I enjoy watching old cooking shows. Julia Child had a show on 'hard eggs' and used a 'french salad basket' for 'perfect eggs, EVERYTIME!" This submersible, metal basket is the closest I've seen to what she used. The open weave is large enough to allow the water easy passage in and out of the basket, yet small enough to boil any vegetable or beans (except french lentils...very small and might get caught in the weave.) I have tried various methods to make an egg with a soft white, and cooked yolk, but could not find a method that consistently yielded eggs without rubbery whites and/or overcooked, grey/green rimmed yolks. But this basket works great! TO COOK A HARD BOILED EGG: Bring water to a boil, place room temp eggs in one layer on bottom of basket (I use large eggs), place basket in pot, control heat to bring water to simmer, once simmering then set timer for 11 minutes AND monitor uncovered pot for a constant simmer. After 11 minutes, remove basket from pot, first lightly crack each egg shell, then place in cold running water until eggs are cool enough to handle. These eggs are competely cooked, no overdone ring around the yolk, and are simple & easy to peel. Let cool completely before cutting. Hurray Julie Child! Hurray Polander!
+2points
2of 2voted this as helpful.
 
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