Whipping heavy cream is no big deal—all that’s required is a whisk or mixer, a chilled bowl, and a few minutes. But what about those occasions when all you need is a dollop for a piece of leftover pie or a mug of cocoa, and you don’t want to make a whole bowl or deal with storing leftover whipped cream, which separates as it sits? Enter cream whippers. These nitrous oxide-charged metal canisters can whip a pint of fresh cream in a matter of seconds or hold the cream for several days in the refrigerator, letting you whip it as needed, with all the convenience of Reddi-wip—minus that supermarket product’s additives and sweeteners. (Between uses, the tip should be removed and washed, but the rest of the cream-filled canister can go back in the refrigerator for up to 10 days, the typical shelf life of pasteurized heavy cream.)
Chargers (sold separately and interchangeable among brands) infuse nitrous oxide into the canister, creating a pressurized environment. The pressure serves to aerate or “whip” the cream as it sprays out of the nozzle. One charge is good for the entire contents of the canister, but once the canister is opened, the charger must be replaced.
We tested four 1-pint models and found that the type of tip, canister shape, and level of control all mattered. With each model, we made between 63 and 67 rosettes (1.5 inches in diameter) before the canister was empty. We found we preferred narrow metal tips that formed neat rosettes as opposed to wider plastic ones that made amorphous ones. Canisters with smaller diameters were easier to hold and squeeze with one hand. Models that dispensed the cream slowly and gently were easier to control, and their tempered strength ensured the piped cream didn’t overwhip and break as it sprayed out of the nozzle.
Unfortunately, you get what you pay for: Flaws were confined to cheaper brands. The best models both featured narrow stainless steel nozzles and piped out smooth, creamy, billowy mounds and perfectly formed rosettes of any size we wanted. In the end, we chose the winner for costing $50 less. While it’s still pricey, the convenience of instant fresh whipped cream makes this reusable device worth the splurge.
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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