Microwave Chip Maker
Potato chips are a guilty pleasure, and deep-frying your own at home just adds an oily mess to the equation. So when we spotted a gadget that promised to turn vegetables and fruit into crisp chips in the microwave—without any oil—we were intrigued. The Mastrad Topchips Chip Maker ($19.99, with slicer) is a perforated 11-inch silicone disk that holds 15 to 20 chips. The included slicer nimbly produced wafer-thin slices of potato, sweet potato, carrot, and apple that we microwaved for approximately three minutes (the cooking time varies depending on the food and your microwave’s wattage), successfully churning out crisp, fat-free chips. While we got similar results by spritzing potato slices with vegetable oil spray and microwaving them on a plate, the advantage of the Topchips product is quantity: You can stack up to three trays (a set of two additional trays is available for $19.99) to make more chips even faster. Plus, the Topchips slicer turns out chips of the perfect thickness; our mandoline-sliced chips were slightly thicker, with a bit less crunch.
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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