Ann Reardon

Testing Kitchen Gadgets are they CLEVER or would you NEVER use them?

 

Watch the video for a demonstration and review of each gadget listed below.
 

Egg Topper

testing boiled egg opener gadget
Our rating: Clever. Well designed, cut a neat circle out of the top of the egg shell.
 
 

Metal Egg Scissor

testing egg gadget to open egg
Our Rating: OK, The one above was so much superior that this one fades in comparison.
 
 

Egg Cutter

egg scissors egg cutter review
Our rating: Never. This gadget make a very messy rough cut into the boiled egg. And it broke on second use.
 
 

Torilla Press

testing tortilla press
Our rating: Never. This particular model did not flatten the tortilla dough adequately. There may be other better quality ones out there but our experience with this one was not good.
 
 

Griolle

griolle review
Our rating: Clever, but you need to use it with the right cheese. Teit de moine is hard to source and very expensive in Australia.
 
 

Cake Server

plastic cake server review
Our rating: Never. It works but not very well so I think it would become unnecessary clutter.

Heart Mousse Mold

heart mousse mold review
Our rating: Clever. Be aware that you can not use this for baking cakes due to the slots on the sides. With the addition of acetate it works well for mousses. Each size heart is a slightly different shape and the metal can easily be bent out of shape so check the shape before pouring its the mousse. Folds flat for storage.

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All recipe quantities in the book are in grams, ounces and cups.

1 Comment View Comments

  1. Rating: 5

    First, I really like your site and your reviews, and am constantly checking to see what’s new! But, I do have a comment regarding the tortilla press. Sorry, but in this case, I think you are using the right tool for the wrong job. Based on the flexibility of the rolled tortilla in the video and the overall shape of the ball of dough, it looks like you are making flour tortillas (using wheat flour), but this type of press is really made for corn tortillas (using fresh masa or dried masa harina). There’s a bit of a learning curve making thin corn tortillas with or without a press. I suspect that because it is a traditional kitchen implement it probably didn’t come with directions, but there are a lot of tutorials online showing how to make corn tortillas. Before I got a press, when I made corn tortillas with a rolling pin or by patting them out, the fragile dough frequently tore (there’s no gluten in the dough), and for me, the press is much easier, probably because there’s less chance to tear the dough with reduced handling.
    I’ve never made flour tortillas with a press but I’m used to the yummy Sonoran style flour tortillas (thin, chewy, a little stretchy), and it doesn’t really seem like a press would work as well as stretching or using a rolling pin for that style. Just my opinion! Thank you for all of your work on this site!

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