Dry Measuring Cups
After a shopping trip during which we picked up 11 sets of measuring cups, it became apparent that there are substantial differences among brands. Manufacturers disagree on design issues: Are stainless steel or plastic cups preferable? Short or long handles? Regardless of design differences, measuring cups should be accurate, comfortable, easy to use, and durable.
We first downgraded all sets in which the measurement could be read only on the bottoms of the cups. Testers unanimously disliked these sets, finding it nearly impossible to confirm the size of a cup once it was full of any ingredient.
As for design testers preferred stainless steel for heft, balance, and durability (plastic can get scratched, and markings fade in the dishwasher over time), though one seven-piece plastic set fared especially well for accuracy and durability. They also preferred long handles that extend straight out and are level with the brim of the cup; angled or raised handles obstruct our preferred “dip and sweep” measuring method when drawing a straight edge across the rim, while dropped handles sometimes collect a little extra flour or sugar.
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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