Electric Gravy Warmer
But when gravy fans ask for a second helping (as they always do), they’re likely to find a cold, congealed mess. Enter the Deni Electric Gravy Warmer ($24.99), which promises warm gravy or sauce “whenever your guests are ready.” The device consists of a ceramic sauceboat atop an electric heating base. When we tested the boat with preheated gravy and hollandaise sauce, both stayed warm, not hot, for three hours, but we were troubled by the extremes in temperature they reached: 180 degrees near the bottom of the boat and as low as 98 degrees at the surface. Federal guidelines recommend keeping food in the 90-to 140-degree range for one hour at most, so we wouldn’t advise filling the boat and forgetting about it. Plus, after three hours, our hollandaise, though edible had broken. Our verdict? The unit handles liquids well, pouring sticky maple syrup with only a couple of drips, but for perishables, its usefulness tops out at an hour.
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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