Haha! No, we aren't from there. But there is a fantastic kitchen store in Manitowauk. Except for their fat separators.
You should send it back to them in a box.
Haha! No, we aren't from there. But there is a fantastic kitchen store in Manitowauk. Except for their fat separators.
I put a ziploc in a measuring cup, pour through a strainer into the ziploc, let settle, then lift the bag out and snip the corner with a pair of scissors.
That is, when I want to remove the flav... err, fat.
Michigan doesn't take returns? Or are you not from Michigan, Dawg?
I put a ziploc in a measuring cup, pour through a strainer into the ziploc, let settle, then lift the bag out and snip the corner with a pair of scissors.
That is, when I want to remove the flav... err, fat.
Michigan doesn't take returns? Or are you not from Michigan, Dawg?
Now that's a nifty idea Pac!
I have a really large separator I use for Thanksgiving turkey, but I hate to get it out and mess it up for a small amount of liquid/fat.
Now that's a nifty idea Pac!
I have a really large separator I use for Thanksgiving turkey, but I hate to get it out and mess it up for a small amount of liquid/fat.
vitauta said:don't tease the dawg when she's just returned home from her first back to work week...
I came across that idea in a shortrib recipe I make now and then. Those babies have a lot of fat!
I have to say though, my mind thought of cupboard space when I looked at those separators yesterday. Wistful thinking I guess.
does anyone here have one of those chef's torches that they use for creme brulee, and meringues, etc. do you like it, and what other uses have you found for it? sure looks like great fun!
That's what I use. The same torch that I fire up the propane grill with and light the chimney charcoal starter with. Heck, I even use it to light the votive candle under my butter dish
That one might be overkill, but since I stopped smoking I haven't had a working lighter in the house
does anyone here have one of those chef's torches that they use for creme brulee, and meringues, etc. do you like it, and what other uses have you found for it? sure looks like great fun!
vitauta said:there is a digital pasta thermometer on the market, made by admetior, claims to temp ten different types of pasta perfectly for al dente and regular. as much as i love pasta, and as often as i cook it, getting it exactly right, the way i like it, is still pretty much hit or miss for me. if i thought this thermometer performed as advertised, taking the guesswork out of cooking pasta perfectly al dente, it would easily be worth the $25 price tag. is anyone familiar with this item? there are no customer reviews out there that i can find, so far....