1/19/2024 0 Comments Does us shrimp peelerIf you’re in the market for several peelers to outfit your kitchen, this Oxo set is the way to go. It's still an absolute workhorse.ĭimensions: 7.5 x 1.25 x 0.75 inches | Weight: 4.96 ounces | Blade Material: Stainless steel In fact, one of our experts has been using this peeler for more than three years now and always throws it in the dishwasher. When it comes time for cleaning, it can be washed by hand or in the dishwasher. The metal eye at the top lets you remove eyes from potatoes without reaching for a knife, and the hole in the handle can be used for hanging it on a hook. Also, the blade cut flawlessly in both directions, making it ideal for any cutting method and for both left- and right-handed users. ![]() We loved how comfortable the handle was to hold during our tests, even after a long session with potatoes. It took an average of 30 seconds per potato to get them completely peeled, and the peels smoothly fell away from the peeler rather than getting stuck in the blade. The swiveling blade moves at exactly the right angle to peel vegetables with ease, which was confirmed by our tests after peeling many white potatoes, sweet potatoes, carrots, apples, and tomatoes. It has a slightly better grip and sharper blade and is much sturdier than the original. This is the upgraded version of a classic Oxo peeler. ![]() Their arch fit tidily inside shrimp large and small, and because we. The fourth and sole successful style was our trusty pair of seafood scissors, which look just like regular scissors but have curved blades. The second was supersharp and precise, but it wasn’t any faster than a paring knife. One model had a dull, serrated plastic blade that marred the meat and couldn’t get through the shell efficiently. The top edge is sharp and you thread it between the shell and the meat and pull upward, cutting off the shell. ![]() Two deveiners came in a third design that looked like a paring knife with a curved blade. This was supposed to sweep the shell and vein off and did so quite quickly, but it marred the meat and broke the shell and vein into pieces that were time-consuming to pluck out. The second style was shaped like a two-tined fork testers fit one tine between the shell and the meat and pushed back toward the tail. At worst, they shredded the meat to ribbons. At best, they didn’t pull off the whole shell or lacked a sharp tip to fish out the vein. These tools get inserted between the shell and the meat and expand, pushing the two apart so that you can pull off the shell. The first and worst style is what testers called the “expansion” model. The six tools came in four different styles. We saw it all-the good (perfectly shelled shrimp), the bad (flimsy, faulty models), and the ugly (shrimp so mangled that when we cooked them into our fiery Cook's Illustrated Shrimp Fra Diavolo, they looked like squid). We timed how long it took each tool to shell 10 of each size shrimp and considered how easy they were to use, how precisely they severed the shells, how the shrimp looked afterward, and how versatile they were with small, medium, and large shrimp. We shelled piles of small, medium, and large shrimp, removing the shells and veins and leaving the tails on as you would for shrimp cocktail. We also included our winning paring knife: Because we can shell shrimp with a knife, a tool had to be significantly faster, easier, and better at the task to earn our favor. They’re only about $8 and have been handy in the past for shelling shrimp, crab, and lobster, so we wanted to see how they’d compare with shrimp-specific tools. We tested these five, priced from roughly $6 to $17, against our winning seafood scissors, The RSVP International Endurance Seafood Scissors. But we found five new tools that promised to make this chore easier and faster. We typically use a knife to slice the shell, pry it off with our fingers, and then use the knife’s tip to fish out the vein. Shelling shrimp and removing their veins can be laborious.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |