Adjustable Measuring Cups
Once we found adjustable measuring cups, they became a standard in the Test Kitchen. These cups, composed of nothing more than a clear acrylic tube and a plunger-type insert, make quick and clean work of measuring sticky ingredients (such as honey, shortening, and peanut butter) that cling to other measuring cups. The clear tube is marked with measurement increments in teaspoons, tablespoons, cups, fluid ounces, and even milliliters. Just pull the insert top down to the desired measurement, fill the container, then turn the cup upside down over a bowl and plunge out the ingredients. Every bit of the ingredient is removed from the cup with ease.
However, as we passed ours through the dishwasher nearly every day in the test kitchen, the measurement delineations started to fade. We suspected overzealous scrubbing rubbed off the numbers. Then we called the maker of the cup we were using and learned that the numbers are applied with food-grade ink and a unique cylindrical silk-screening process that can withstand gentle hand washing but not the extremes of a dishwasher. Whoops.
Fortunately, there are now many copycats. Our new favorite is marked with an epoxy-type ink that is safe for the dishwasher and withstands moderate scrubbing. Available in 1- and 2-cup capacities and in an array of materials, from plastic to stainless steel, these cups are ruggedly constructed with a very tight seal between plunger and tube.
The nonslip grip and narrow, straight blade let testers remove the smallest bones with precision and complete comfort. Perfectly balanced with enough flexibility to maneuver around tight joints. The low price was a bonus.
Hefty in weight, this knife was a solid performer when removing poultry bones, and the handle was easy to grip, even when covered in chicken fat. Piercing silver skin was a challenge since the tip wasn’t sharp enough and the long narrow blade produced slightly jagged cuts.
|Recommended with Reservations|
The sharp tip performed well when removing silver skin, but it was too flexible when maneuvering around poultry joints, leaving testers feeling a lack of control. The heavy handle was slightly unbalanced and became slippery once covered in poultry fat.
Designed to replicate a samurai blade, this expensive knife was a disappointment. It struggled to pierce the silver skin, although long cuts were smooth and even. Minimal flexibility and extreme curve got in the way when maneuvering around joints. The smooth handle was hard to grip and slippery.
The large, cumbersome handle reminded testers of an outdoors knife for fishing and hunting. The blade was too wide to maneuver around joints and it struggled to pierce silver skin. Unlike other knives, this boning knife could only slice in one direction, making intricate cuts around joints difficult.
The blade was so flexible it led to erratic cuttings; testers said the knife was hard to control. The blade was not sturdy enough to maneuver around joints and the lightweight handle felt flimsy and unbalanced.
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