This beautiful copper pot is designed for one thing only: the making of zabaglione, an Italian custard sauce fabled for its restorative powers. Occasionally also called zabaione in Italian and known as sabayon in French, the sauce is made by whisking egg yolks and sugar together until thick, pale yellow, and creamy, then adding Marsala wine and whisking still more over a barely simmering pot of water until the mixture is light, frothy, and at least doubled in volume.
The deep, bowl-like shape of the zabaglione pan is thought to facilitate whipping, and we were curious to see if this was true. We did find it much easier to whisk the eggs in a zabaglione pan than in a bowl or small saucepan. The custard also seemed to cook more evenly in the zabaglione pan than in the bowl or saucepan, both of which collected more bits of overcooked egg. We can only speculate as to why, but it may be that the custard is moved about so efficiently in the zabaglione pan that not one drop remains in one place long enough to overcook. The pan, made of unlined copper, is also an excellent conductor of heat, which is why it is so important to cook the custard over a very low, gentle flame.
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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