Pie Crust Bags
A pie crust bag—a round plastic pouch with a zipper—promises to make tidy, nonstick work of rolling out dough. Not bad, but could it beat out the two sheets of plastic wrap or parchment paper we normally use? We brought in a group of pastry professionals and novices to find out.
On the sticking front, it was a draw between the pouch and the wrap or parchment. But the pouch had a few distinct advantages. Testers had to readjust the plastic wrap as it stretched and creased (the parchment was moderately better), while the pouch was sturdy enough to resist wrinkling. The pouch also offers plenty of room to roll out a 12-inch crust; a typical roll of plastic wrap or parchment is barely wide enough. The round shape of the pouch helped its cause as well: Testers, especially novices, had a tendency to roll out rectangular crusts between the rectangular sheets of plastic and parchment. Finally, the pouch is washable; the wrinkled plastic and parchment must be discarded after every use.
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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