Cooking Tool Reviews

If you're preparing shrimp and hate deveining them, this is the tool to get. Not really "veins," the dark line on the outside of a shrimp is actually its digestive tract - so if you eat it, you're basically eating shrimp excrement. Put that in your cocktail sauce! Still, this is a delicate little cord that you don't want breaking up into pieces, but just yank out quickly and get on to the next shrimp. This tool does just that, and ergonomically fits your hand.

I bought 2 of these for a party my friend and I were going to throw. We peeled and deveined 12lbs of shrimp in less time that I thought it would. This gadget takes some getting used too, I mangled the first 3-4 shrimps I tried, but it was smooth sailing after that.

I would definitely recommend this product!

Worked much better than plastic ones I have had previously. I also bet this cleaner won't break as the others did. The "teeth" really help to grip the shell making it easier to cut through it. Goes in dishwasher.

I wanted a press for pork chops for a long time. When I saw this one I jumped in. For Bacon it's fine, but I would not recomend it for meat, since it's lightweight, if it was a pound heavier it would be a great product for me.

if you like bacon and eggs, especially together on an english muffin, this is the thing to get. The egg rings are easy to use, and the bacon press makes thin straight crunchy bacon which is exactly how I like it. My only suggestion is get a square pan. The bacon press does work around the edges of a curved pan so you don't have much space to work with.

Since childhood, I've been one of the more vocal proponents of the bacon press. The strong linear correlation between the disappearance of the bacon press and the decline of Western Society is not to be ignored. So when I start complimenting bacon presses, it is not without some fairly extensive reflection on the matter.

This family consumes more than its share of bacon, such that we go through at least one (sometimes two!!) bacon presses per year, just through everyday wear-and-tear. How I missed this stunning combination for so long is beyond me, but consider me a convert! I mean...this thing presses!

I don't need to explain to you the myriad ways in which these two products can be used together - if you found this review, you already know. The traditional "Press & Ring" fusion dish in my family is, of course, egg pig ring pressies (sounds like "Orangy") - and this product makes these easier, faster and tastier than ever before.

I think they might let me see my kids again! Thanks, Norpro!

They arrived very fast. And I use them everyday. Great for everyone in the kitchen.

These things will last you a lifetime. My mom still has the pyrex cups from when I was a kid 25 years ago and the writing is still clear. I moved into a new place and my wife and I got this 3 piece set. Forget the plastic measuring cups, these last longer and won't tip when you pour liquid in

These glass measuring cups are perfect for melting butter or heating water to boiling in the microwave. You can also use them to mix up a small batch of salad dressing.

They are really indispensable in any kitchen. While I tend to measure even some liquids in my metal measuring cups, I reach for these when the quantity of liquid goes over one cup. You do have to raise them to eye level to see if you have poured in just the right amount.

I seem to reach for these everytime I cook! They are also handy for measuring chopped vegetables or fruit.

My grandmother used all the Pyrex items when she was baking and I love them too.

~TheRebeccaReview.com

I gave this four stars because it does tend to leave lots of air in the finished ravioli, which often leads to ravioli "popping" while cooking. The are two methods for dealing with this problem. The first is to simply overstuff the ravioli such that there is no room for air. By overstuff, I mean fill until level, so you're putting in more than a traditional ravioli would have, approx 1 tablespoon of filling. Much more than that, and you will have another kind of popping problem. Or if you prefer, leave the air in the ravioli, then use a small skewer to poke a hole in the ravioli and use a melon baller or similar device to push down on the ravioli. The filling will collect under the concave surface of the melon baller, and you can squeeze the air out.
Also, simply sealing the ravioli can result in breakage during cooking. I recommend using a egg wash (1 whole egg, around 1/2 to 1 tsp water, mixed). Just brush the egg wash on the first sheet of dough where it overlies the metal serrations. Then place the second sheet over it, and proceed normally. The egg wash acts like a glue to seal the edges.
Finally, if you're having ravioli stick to the mold, simply dust generously with flour before using. Then when ravioli are complete, flip it over, and sharply whack it upside down on the counter...the ravioli should pop right out, and the extra flour will dissolve in the cooking water.
By the way, if you're making lots of cheesy ravioli, try filling with a pastry bag with a big tip...saves lots of time.

This ravioli maker is simple and easy to use. Some of the reviews on here make it sound more complicated than it actually is. The only advice I would give is to brush some beaten egg around the edges to help "glue" them in place. Honestly, I don't even know if that's necessary, since I haven't made raviolis without doing it. I suspsect that dough made with eggs would be sticky enough on its own. The cutters are sharp enough to cut the raviolis while not being so sharp that the edges don't crimp. The rest is just common sense. If you're like me and only wish to make two or three dozen at a time, this item is an excellent choice. It has no moving parts and is very easy to clean.

I really liked using the Villaware 10-square Ravioli maker. The first time my husband and I used it we had pefect ravioli. The cutting edges could be sharper but besides that it works great!

This food coloring was the best I have ever used. It is very concentrated. I obtained several different shades of purple by adding just a tiny bit each time. I did not notice a flavor at all so I look forward to trying the black. The bottle sizes are very similar to a bottle of finger nail polish.

I'm really glad I bought the Ateco 12-Color Food Coloring Kit. I found it searching for Black food coloring for my Halloween cookies. I just finished my Christmas cookies which turned out amazingly thanks to this food coloring kit.

Each color is very bright and solid. The pastes mix very well with frosting (I have not used them for anything else yet). These are the nicest/brightest Christmas sugar cookies I have ever made.

You don't need to use a lot of coloring, just a drop or two, to get the perfect shade. As such, each bottle will last a long time.

For those wondering, the bottles are each 3/4 oz. and they are a gel food color.

Very vibrant, the amount goes far for me.

Before I go on, let me say I have lots of Calphalon products and only have had a disappointment in this utensil and the whisk. Same reason on both, they are wimpy & overheat, not as in getting to hot to handle, but they become to weak to use. They do not hold up well under heat. When you are stirring the pasta, the fork bends and sways with water. I had pulled some pasta out and left the fork to cool on the spoon rest, when came back the fork had cooled into a bent position from the heat. So now, it also looks funny. Maybe if they were thicker, I do not know. But I had to buy a different one.

After a long and frustrating search at last I found the perfect back scratcher hanging among other kitchen utensils at my local bath/linen/etc. store. The Calphalon Pasta Fork's ample length and eleven sturdy tines (not too smooth, not too sharp) suit it well for this secondary use, and its nylon handle is slightly flexible yet strong enough to withstand vigorous application. Perhaps the fact that I have never until now submitted a product review may suggest the magnitude of my enthusiasm for this item.

I love this pasta fork...along with all the other Calphalon utensils I got as wedding gifts. This has held up well to the heat of the boiling water and pasta and serves the pasta well. I highly recommend the whole set of Calphalon utensils.

The main goal in keeping wine "leftovers" is to prevent the wine from aging between the time you open the bottle and when you finish the remaining wine. Air destroys wine, so you need to minimize the air contacat. You also have to keep the wine in the fridge during this time, because 55F is a 'normal aging temperature' and since the air is already aging the wine, you want to minimize *any* other degrading that might go on. Any temperature over 55F will simply make things worse.

The vacu-vin attempts to help by sucking the air out of a half-empty bottle of wine. Note that, instead of the few pumps their literature suggests, you need about 15 pumps to get most of the air out. For many wine types the fact that you are in essence lowering the pressure in the bottle pulls the 'liveliness' out of the wine, which ruins it.

I have done a series of tests for my website comparing both a red and white after 3 days, being stored under a variety of circumstances. The vacu-vin "works" in the sense that it does remove most of the air. However, it was also found to greatly harm some wines - even when you compare its use against a simple cork.

The *ideal* method of saving wine is cheap. Simply put the wine into a smaller glass bottle, cork it, and put it in the fridge. That has the best chance to keep the most common wines for another few days in the best condition. No air at all, no vacuum either. Of course, *no* method will really keep a wine in the same state it started in. You can always cook with the wine on the second day, and move along to your next bottle!

Life is too short to drink bad or old wine :)

When you get tired of searching the kitchen drawer for one of these gray corks for your wine leftovers, realize that the last one probably DID roll under the fridge or become a chew-toy for Fideaux. So have a packet of these on hand.

I cannot remember where or when (ages ago) I got my stopper and pump set but I have been searching for more stoppers for a few years. You always need a few extras at holiday time, rainy Mondays and sunny Saturdays. Great stuff!

I have a few OXO utensils in my kitchen, though I have replaced most with Calphalon and KitchenAid. While this set is sturdy and attractive, the handles are large and make it difficult to store them. I normally store utensils in an upright container on the counter, but because of the huge handles, the containers only fit 1/3 the amount of OXO utensils compared to my Calphalon utensils.

Even though the handles are difficult for storage, they are nice when you are cooking as they are big and easy to grasp. This set is decent as a starter set though, because all the items are sturdy, attractive and easy to clean. I just stick mine in the dishwasher and have never had a problem. I do especially like the OXO can opener - it's one of my favorites! Works extremely well.. I use it more often than most others in my kitchen.

I think these are a good purchase, but eventually you'll probably want to upgrade to nicer, easier to store, utensils. :)

We recently renovated our kitchen and couldn't bring ourselves to bring some of our old wedding gifts back out of boxes. We wanted some new kitchen utensils & these were a good start.

These are not OXO's best quality utensils. They are obviously a "package set", but still have the trademark OXO soft grip handles. OXO utensils usually run $3.99 - $7.99 each, so 19 pieces at this price is a deal. It's a nice set, but the spoons seem a little small, and the ladle is really too small (probably great for pancake batter).

If you're looking for a nice starter set, this is great. If you're looking fof the better OXO utensils, you'll have to do it piece by piece. I've already added an ice cream scoop to ours.

I have been collecting things for when I finally move out. When I first saw this set, I wanted it, but the price was a little expensive for me. When I saw it on sale, I got it.

It has the basic tools that I use pretty much every day I'm home: can opener, turner, spoon, measuring cups.

It also have the college essential: pizza wheel.

About once a week I use some of the other tools: peeler, spaghetti server, slotted spoon.

I've yet to use the grater.

A great addition to this et would be a paring knife. I got a paring knife & peeler set and it has been wonderful, two great tools.

Like I said, this is a great set if you're just starting out and don't have anything. OXO has worked great for me (salad spinner, spinner accessory kit, magnet clips, apple corer, citris reamer).

I use this as a cooling rack and it works well. It is a bit hard to handwash (I don't have a dish washer). Good size although the wires are a bit thick for things like cake, this is more for meat.

This rack has flat wires instead of round, which makes it even better than most other racks for cooling cookies! Gives a more firm support and makes it easier to get a spatula underneath to move cookies around. The finish is nonstick and easy to clean, I've had no trouble sticking mine in the dishwasher. Highly recommend!!

This is an excellent cooling rack! Certainly a must have if you like to bake, especially cookies! The wires are a good size for cooling. They are flat rather than round, which I love, the flat surface gives more firm support to your cookies. The nonstick finish is very easy to clean. I have 2 and am considering ordering 2 more. It is also to nice to cool baked items on this rack with it is still in the pan, it allows the bottom to cool much better then if it was just sitting on your counter. Highly recommended!