The best cocktail shaker should be able to make your martini ice cold without giving your hands and fingers a case of frostbite. The typical martini shaker is stainless steel. Stainless steel is a great temperature conductor and is perfectly suited for making your drink super cold very quickly. The problem, however, is that you can only shake so long before you fingers and hands are so ice cold that you can no longer hold on to the shaker. There is something to be said about stainless steel cocktail shakers. They give you the classic look, sound, and feel of a 1940’s bar where the sound of Martinis, Manhattans, Rob Roys and Cosmopolitans being shaken all around you make you feel important and sophisticated – and well, happy too. Is there any other way to make a classic cocktail? I’m here to tell you there is.
Copper Chef Pan Review
Don’t believe the no-stick nonsense about any frying pan much less the Copper Chef Pan which is one of the latest touted as the best non-stick pan you can buy. I purchased the large, square Copper Chef Pan about a year ago. One of the things that attracted me to this pan was it’s size and depth and fact I can even place it in an oven for baking. My expectations about the much-hyped non-stick frying service was skeptical at best. I’ve tried numerous pans and they all stick after a while whether I use a properly-seasoned Cast Iron, Stainless Steel, or Teflon-coated pan. The infomercial claims on the Copper Chef pan look oh-so impressive, and it really is great how versatile this pan is. You can use it to fry, but it is large enough that you can also use it to cook sauces, soups or deep-fry. Probably, the best luck I’ve had with this particular, ‘non-stick’ pan is deep-frying potato wedges. The bad news is that solid meats and oil residue began sticking right in the middle of the pan after about only 3 weeks of use. I usually get 6-8 months out of a non-stick, teflon-coated pans. I have a couple of Pauls Dean pans that are still stick-free after 3 years. I have better luck with the smaller pans and now I know why.
I might call this Hamilton Beach Electric knife the best thing since sliced bread even if bread is not its intended purpose. This handy, inexpensive electric kitchen knife will make quick, clean and neat work out of roast beef, turkey breast, and other solid cuts of meat. But, believe it or not, one of the best uses I’ve found for an electric carving knife goes beyond this.
Electric Carving Knife Tackles Delicate Slicing Jobs
Imagine trying to slice through bacon-wrapped meatloaf by hand. The bacon would undoubtedly slide right off the meat and the servings would likely not be very equally divided. Also, the downward pressure applied by your hand would squeeze some of the juices right out of the beef. The beauty of the electric carving knife is that the serrated edges of the knife make a very precision-made cut right through the bacon and meat. Very little pressure is needed, meaning that the the bacon and the juice stays on and inside the meat where it belongs.