Pie Lattice Tools
The time and finesse required to cut and weave strips of fragile dough scare off many people from attempting a lattice pie crust. Bakeware companies have stepped in with a variety of tools to help. We tried out four such gadgets, using them to shape the top crusts on peach pies. For comparison, we also used our tried-and-true method of measuring strips with a ruler and then cutting them out with a pizza wheel. Most of the specialty tools were flops: Dough got stuck around the wheels of a small roller-style device, ruining the pattern. One stamp-style cutter gave us a crude-looking lattice. Another had a delicate pattern but the blades didn’t cut all the way through the dough. The priciest, a multiwheel cutter from Paderno World Cuisine ($125) that can be adjusted to different widths, glided effortlessly over the rolled-out dough, cutting perfect strips that we then wove into a lattice. However, our ruler-and-pizza-wheel method works just as well, minus the hefty price.
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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