Cookerella's stats
- Review count4
- Helpfulness votes10
- First reviewJanuary 31, 2010
- Last reviewJanuary 31, 2010
- Featured reviews1
- Average rating5
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Cookerella's Reviews
Citrus Squeezers
Citrus Squeezers : Based on the original
Mexican design, our cheery Citrus Squeezers are made of
durable enameled aluminum. Just place citrus half
cut-side down in the hopper/strainer and squeeze handles
for pure, fresh juice. Product Features Heavy-duty
enameled aluminum in fun, bright colors Non reactive
with citric acid Easy to use
Overall rating
Handy little workhorses!
PostedJanuary 31, 2010
I own both the lemon and lime squeezers, and I find myself using these great little gadgets much more than expected! My favorite feature is I that can squeeze the juice directly into the pan, bowl or plate without worrying about any seeds getting in by accident. I used to use a citrus reamer, but always had to first strain the liquid for seeds. This is 1-step process, and much quicker. They are well designed, easy to use and a snap to clean.
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Natural Parchment Paper : Made of 100% vegetable parchment paper. No need to pre-grease or wash pans when dish is done, simply throw the paper away. Heat-resistant to 450 F. Made in the USA. Roll is 16 3/4' L x 14 1/2" W
Overall rating
So handy!
PostedJanuary 31, 2010
I realized the value of baking on parchment paper while roasting some eggplant, which made quite a mess! Had I not used parchment paper and roasted them directly on an oiled pan, I would have been scrubbing that pan for hours. But since the blackened mess was contained on the paper, cleanup was not an issue.
When baking, I like to line my round cake pans and springform pans with parchment paper - it really does guarantee non-stick results.
Another great use for parchment paper is for wrapping cheese stored in the refrigerator Personally, I don't like to store cheese in the original plastic wrapping, but I have heard some people think the paper allows the cheese to breath. I don't know if that's true, but I can tell you the cheese stays fresh and does not spoil.
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Wusthof Grand Prix II Santoku with Hollow-Ground Edge : Asian-inspired knife is excellent for smooth, swift slicing and dicing. Hollow-ground edge prevents food from sticking to the blade. About Wusthof Grand Prix II: Redesigned with a sleek new profile that trims the bolster to expose the full blade edge for optimum performance, maximum sharpening. Precision-forged blades of Wusthof's own high-carbon stain-resistant steel alloy. Skillfully honed by hand and laser-tested for a flawless edge that lasts longer and is easy to resharpen. Computer-controlled grinding and polishing perfects the tapering from back to edge and tip to handle. Permanently bonded to the extended tang, handles are ergonomically molded with a pebble-grained texture for a comfortable, no-slip grip. Made in Solingen, Germany.
Overall rating
Every kitchen NEEDS this knife!
PostedJanuary 31, 2010
If you took this knife away from me, I would seriously be lost. It's my one go-to knife; I use mine every day. We are a vegetarian household and cook almost every meal at home, so just about every recipe begins with some sort of chopping - this blade is expertly crafted for just that task . (We go through a lot of onions and garlic, especially - whew!) This knife alone has logged thousands of hours on the cutting board and still performs like new. Prior to purchasing this knife, I used my 10" Wustof Grand Prix II chef's knife regularly. For me, the transition to the santoku was immediate; it's much lighter, which seems to make it a more comfortable daily knife for me. Well worth every penny - I LOVE it.
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Lodge Logic Cast Iron Skillet : It's perfect for making virtually anything from bacon and eggs to grilled sandwiches, pan-fried fish, and fabulous cornbread. Each has dual pour spouts (except the 15 1/4" size) and a helper handle. Set of 2 includes the 10 1/4" and 12" diameter skillets. Lodge Logic's preseasoning process penetrates the metal's pores thoroughly and uniformly, so it looks and performs better than traditional home seasoning. You still get the even heating, superior heat retention, and inherently stick-resistant finish that has made cast iron cookware a favorite of professional chefs. Oven-safe. Made in the USA.
I own the 12" skillet and this is the hardest working pan in the kitchen, by far. It is a joy to cook with this pan; everything browns so nicely and the heat retention is fabulous. Apart from using it on the the stove, I love to use it for baking. I regularly make dinner rolls, cornbread and pineapple upside-down cake, with amazing results.
The skillet is super solid and the weight is substantial, but the helper handle is an excellent design feature. Cleanup is easy - I use warm water and a nylon brush, and always allow it to dry completely on a low flame burner before putting it away. I plan to have this pan for decades to come.
The skillet is super solid and the weight is substantial, but the helper handle is an excellent design feature. Cleanup is easy - I use warm water and a nylon brush, and always allow it to dry completely on a low flame burner before putting it away. I plan to have this pan for decades to come.
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