Nonstick Aluminum Foil
When developing our recipe for Raspberry Streusel Bars, we found that removing the aluminum foil lining from the sides of the bars could be a pretty sticky proposition if we'd forgotten to coat the foil with nonstick cooking spray before baking. Forget this all-important step and the raspberry jam will stick to the foil like glue.
But could we skip the spraying step if we used Reynolds Wrap Release Nonstick Aluminum Foil, which is coated on one side (the dull side) with a foodsafe nonstick material? We lined our pan with the foil, dull side up (the shiny side is not nonstick) before assembling and baking our raspberry bars. Once the bars had cooled, we peeled the foil away from the normally super-adhesive jammy edges with ease.
We also tested this nonstick foil in our Crisp-Skin High-Roast Butterflied Chicken and Potatoes, which has a history of sticking problems, even when the foil is well coated with cooking spray. Whereas the potatoes normally have to be scraped off the spray-coated, foil-lined broiler pan, they slid right off a pan lined with nonstick foil: no spatula necessary. So for potentially sticky recipes, we now keep a roll of this special foil in the test kitchen.
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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