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Home tools Buyer's Guides from tech enthusiast who loves technology and clever solutions for better living.
Home tools Buyer's Guides from tech enthusiast who loves technology and clever solutions for better living.
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Top Of The Best Olive Spoons Reviewed In 2018Last Updated July 1, 2018
№1 – Salt & Pepper Spice Box Storage Set – Stoneware Acacia Wood Lid with Seal, Olive Wood Spoons
№2 – Tramanto Olive Wood Spatulas and Spoons Cooking Utensil Set, 12 inches – Corner Spoon, Round Spoon, Curved Spatula, Flat Spatula and Slotted Spatula
№3 – Mud Pie Olive Utensil Set, Silver
Air Fryers vs Deep Fryers
Air fryers circulate the air up to ±400-degrees F. (±200 C.) depending on the wattage of the unit you buy. The air fryer will make potato chips like those at the grocery, chicken like at KFC, pastries like at the donut shops, using so much less oil than a typical deep fryer by 80 percent and is so delicious. Traditional fried foods, weather in stainless steel cookware or a deep fryer is linked to diabetes, obesity, heart attacks, and stroke. Therefore, the best air fryers are a healthier alternative.
An air fryer will sit on your kitchen counter top taking up a smaller amount of space than a deep fryer. It still has a large capacity, minus all the oil, and can have a capacity of 1.5- up to 2-pounds and more for meat. Depending on the weight for the foods you use, the pot will usually hold from to 1cups. A 6-cup air fryer will feed two people.
Pick the color and size that fits your kitchen and family’s needs.
Deep fryers have been popular with home users for decades. Restaurant and chefs having been using them for an even longer time. Deep fryers use a lot of hot oil to drop the food into. Health wise, this is not good. The fats clog arteries to harden and raises cholesterol levels.
Air fryers, on the other hand, use little oil that is healthier then circulates hot air across the food using a fan at high speed for crispiness. It is known as the Maillard reaction. All foods have enzymes—you see them when cooking raw vegetables and they get the gray scum on top. Those are the enzymes. They must die or the food continues to grow. That is the reason we blanche fresh vegetables—to stop growth and bacteria when we freeze them fresh from our home garden. The Maillard reaction works with the proteins and sugars of the food so that when food is heated that reaction creates the browning of foods. It works without the controlling factor of an enzyme. No oils mean better health in the puzzle of living well.
Features for Air Fryers
It’s always nice to have convenient features when cooking. Size is the greatest difference between air fryers and deep fryers. Air fryers are smaller not needing the space for the large amount of oil or fat for deep frying. Some of the features for your consideration for your needs follow:
Everyone knows the limit to their finances. The more features you want, the more the cost. You can get by with a simple adjustable temperature control and a timer. That type unit will have an automatic shut off with a ready-to-cook beeper.
If you opt for a pricier high-end model with all the bells and whistles such as a digitally operated countdown timer with buzzer, or preset cooking functions, you will spend more money. Some of these come with recipe books and charcoal filters to eliminate the smell that is to me, heavenly. You don’t need to break the bank for a good air fryer but at the same time, you don’t want a unit so cheap it doesn’t do what it’s supposed to do or fall apart after a few uses.
The black and silver-gray unit will sit on your countertop with its basket and frying container sliding out for easy filling of food such as all vegetables, fish, other seafood, poultry, and meat. You can bread meats for a crispy crunchy outside with a juicy center. Prepare French fries, onion rings, and potato skins for an enjoyable meal. The air fryer will fry, roast, bake, broil, grill, and barbeque. There are preprogrammed cooking modes that are convenient to use when in a hurry. Make a stack of crispy coconut shrimp without all the oil and grease used in a deep fryer. You can also make desserts and pastry soufflés. The frying basket will hold 3.quarts and the non-stick pans will hold 4.quarts. You can fry in both at the same time.
The temperature can be set from 170- to 400-degrees F. The front panel is lit with LCDs and easy-to-touch button controls. The timer will automatically shut off after 30-minutes. The unit is easy to clean. The baskets will go into the dishwasher and you simply wipe down the housing.
The dimensions are 7.8-inches long x 3.7-inches high for the frying basket. The unit is 14.1-inches long x 11.4-inches wide x 12.95-inches high. The total unit with baskets weighs about 13-pounds.
You will receive the dual-layer racks and a User’s Manual. The NutriChef air fryer has a 1-year Warranty from the date of purchase against defects in material and workmanship. It is made in China.
A plastic spatula for nonstick cookware
This silicone-coated spatula is a must if you use nonstick cookware as it won’t scratch. It’s angled, tapered edge easily slips under brittle cookies and fried eggs without mangling them.
The GIR Mini 11-Inch Flip Spatula performs nearly as well as a fish spatula, but it won’t scratch the delicate surface of nonstick cookware. While it can’t beat metal for sharpness or dexterity, its tapered blade allowed us to scoot underneath warm cookies without breaking them. Don’t be deceived by this spatula’s smaller-than-average size; its sharply angled blade, paper-thin edge, and offset handle allowed our testers to flip fried eggs and pancakes with confidence. Since it’s made from a solid piece of silicone (available in many colors), there are no grooves that trap food, simplifying cleaning.
GIR Silicone Spatula
A silicone spatula for preparing batters, doughs, or cooking over high heat
Made from a single piece of silicone and available in several colors, the GIR Spatula has a small head that’s slim enough to fit into a small jar or measuring cup, with parallel sides that can scrape down the straight sides of a sauce pan. Though the tip is thick enough to give the spatula heft for pressing down doughs, the tool is flexible enough to glide smoothly and cleanly around the edges of a mixing bowl. Our testers liked the angled tip for getting around the bottom of sloped-sided cookware. The grippy, rounded handle feels better in the hand than many of the competitors’ flat, thin sticks.
The Winco TN71Blade Hamburger Turner is the perfect spatula for lifting hefty burgers off of a grill. The metal blade is sturdy and solid; there are no slots for meat to push through, which was the case when we tried flattening meat patties using fish spatulas. Since it’s heavier than the competition, it excelled at smashing burgers Shake Shack-style on a griddle with minimal effort. This heavy-duty metal turner was the only model we tested that had beveled edges on all three sides of the blade, which allowed the spatula to slide easily under pancakes and freshly-baked cookies better than the competition.
Who should get this
Every cook will need a spatula—more likely, several spatulas—in their toolkit. Aside from knives, they’re probably the most often reached-for tools in the kitchen. Whether you’re a professional cook or a reluctant home cook, having a few kinds of spatulas on hand for specific tasks—like turning things on a pan or griddle, folding batters, lifting pastries, and releasing fond from the bottom of a pan—is indispensable.
Every cook will need a spatula—more likely, several spatulas—in their toolkit.
A good spatula can actually make your food look and taste better because it won’t mangle delicate surfaces and will bring some of the delicious brown bits up as you cook. Different functions and pans should be paired with utensils of different materials and shapes. For some, like Epicurious’s Regina Schrambling, “You can never, ever have enough.”
Choosing which spatula to get
We talked to our experts about which spatulas they always have on hand. Judy Haubert, associate food editor at Saveur, told us, “For flipping and turning foods while pan-searing or sautéing, I use at least four different kinds of spatulas, depending on what I’m cooking.” While it’s nice to have a plethora of kitchen tools to choose from, we recommend only buying the spatulas that match your cooking needs. After our own research and interviewing the pros, we were able to narrow it down to four key types (with two honorable mentions).
How we picked
Our tests confirmed that metal fish spatulas are the best all-purpose spatulas for tackling a multitude of cooking tasks.
Spatulas are workhorses in the kitchen. They need to be able to lift and support heavy items while maneuvering around delicate foods in tight spaces. Tracey Seaman, test kitchen director for Every Day with Rachael Ray Magazine, said cooks should think about “what kind of pan you’re using and what you’re going to use as your tool.” While the thin, sharp edges of a fish spatula are perfect on cast iron or stainless steel, they can do damage to the coating on a nonstick pan. However, some of the plastic spatulas that work well on nonstick aren’t thin enough to slip easily under cookies. And neither of these can scrape down the walls of a saucepan with thickening pastry cream.
For this guide, we tested four plastic spatulas for nonstick cookware (from top to bottom): the GIR Ultimate 13-Inch Flip Spatula, the KitchenAid Nylon Short Turner, the GIR Mini 11-Inch Flip Spatula, and the OXO Good Grips Silicone Flexible Turner.
Aside from metal fish spatulas, we also looked at plastic spatulas for use on nonstick cookware. When cooking with nonstick pans, it’s important to only use plastic, wood, or silicone utensils to avoid scratching the coating on the pan. Like metal spatulas, the best plastic spatulas have a thin edge that can slip under foods. They also maintain flexibility for maneuvering and strength for lifting. Where many plastic spatulas fail is in thickness, as many are just too thick to slide under delicate foods without breaking them. We looked for plastic spatulas that had tapered edges and thin blades.
How we tested
We designed our tests to cover some common use cases to evaluate the dexterity, strength, flexibility, and overall ease of use for each spatula.
For the metal fish spatulas, we flipped flour-dusted tilapia fillets in an All-Clad skillet to test how the spatulas performed a delicate task. We used the plastic spatulas to sauté fillets in nonstick skillets. And we used both the metal and plastic spatulas to flip pancakes to see how they could support the weight of heavier items. We also used the spatulas to flip over-easy eggs and remove freshly-baked Tate’s chocolate chip cookies from a cookie sheet.
We flipped flour-dusted tilapia fillets in an All-Clad skillet to test how the metal fish spatulas performed a delicate task.
We placed a large stack of pancakes on the spatulas to test their strength.
We baked thin, delicate chocolate chip cookies and removed them using the spatulas to test their thinness and flexibility.
We tested wooden spatulas by using them to break up ground beef in a skillet.
We loved the Wüsthof Fish Spatula, which performed identically to the Mercer Hell’s Handle Fish Turner. However, it costs double the price for the same performance as our pick.
Our testers loved the handsome wood handle on the Williams-Sonoma Walnut Fish Spatula, but they found the sharp bend in the blade difficult to maneuver.
The Winco FST-6.5-Inch Blade Fish Spatula has a sharp angle at the edge of the blade that made flipping fish fillets more difficult than our top pick.
The American-made LamsonSharp Slotted Turner has a full-tang high-carbon stainless-steel blade and lovely balance in the hand. But we found that mid-blade flexibility and a too-gentle curve at the tip caused heavier foods to slide off. However, it is one of the few brands that offers a left-handed model.
The MIU France Slotted Turner had a blade that was too flexible and lightweight to carry heavier foods. It felt flimsy and there’s almost no curve at the tip, so food just slips right off.
The blade on the OXO Good Grips Fish Turner is far too large for performing delicate tasks like flipping fish fillets and removing cookies off of a crowded tray.
The GIR Mini 11-Inch Flip Spatula is the best tool for cooking on nonstick cookware.
Wider head for large batches
Rubbermaid Commercial High-Heat Scraper, 13.5-Inch (1963)
If our top pick is unavailable, the Rubbermaid 9½-Inch High-Heat Scraper is a great alternative. It’s a stalwart that can be found in many commercial kitchens. The wider head on the Rubbermaid makes it ideal for preparing large batches of cake batter and frosting or for folding ingredients together. Some of our testers found the head to be a bit too stiff and that the flat handle wasn’t as comfortable to hold as our top pick. However, after long-term testing this spatula for over a year, we found that the blade softens over time and becomes more flexible with use. The Rubbermaid is also more difficult to clean than the GIR because it has more crevices for food to hide in.
The Rubbermaid is available in a small 9½-inch size and a larger 13½-inch size. While our testers found the 9½-inch spatula to be more manageable for home cooks, the larger version was the top pick from Cook’s Illustrated (subscription required). The Rubbermaid spatulas only come with a one-year limited warranty.
A dirt-cheap wooden spatula
This cheap wooden spatula is the perfect marriage between a wooden spoon and spatula. Its flat edge easily scrapes up fond while deglazing, and its rounded corner gets into the hard-to-reach areas of sloped-sided cookware.
While our testers don’t love bamboo utensils due to their short lifespan, it’s hard to beat the inexpensive Helen Chen 13-Inch Bamboo Stir Fry Spatula. It doesn’t cover quite as much surface area on the bottom of a pan as our top pick, but it still makes quick work of scraping up fond while deglazing. Its sharp, angled edge and rounded corners can even reach the rounded perimeter of sloped cookware. The wide handle made this paddle easy to grip and break up ground beef in a skillet, though our testers still preferred the rounded, tapered handle on the Artisanal Kitchen Supply turner. Like our top pick, the Helen Chen spatula doesn’t come with a warranty.
An offset spatula for spreading batter and frosting cakes
The sharper angle to the offset blade made frosting cakes easy on the wrists and provided enough clearance so our knuckles didn’t mar the surface of the cakes. Due to its shiny finish and thin blade, the Ateco 138slid effortlessly under warm, delicate cookies better than the competition. Our testers found that the flatter angle of the OXO Good Grips Offset Icing Spatula and the Wilton 13-Inch Angled Icing Spatula didn’t allow as much clearance as the Ateco 138The wood handle is lightweight and easy to hold, so our wrists didn’t tire even after frosting several cake layers.
There are some drawbacks to the Ateco 138and 1385: they’re not dishwasher-safe and don’t come with a warranty. However, Wirecutter writer and test kitchen manager Lesley Stockton has been using her wood-handled Ateco spatulas for at least years and reports that they’re still going strong.
Care and maintenance
While we didn’t do lengthy tests for stains or smells on silicone spatulas, Pim Techamuanvivit of Kin Khao suggests using separate spats for strong-flavored foods. She told us, “I have certain types of spatulas I use only for my jams. Those are not allowed to have any contact with those that I use when I make curry or stir-fry. I keep them separate because it doesn’t matter how many times you wash a silicone spatula that touched a curry paste—it’s going to smell like curry paste, and it’s just going to transfer.”
If you’re worried about scraping off the seasoning on your cast iron pans when using a fish spatula or metal turner, don’t be. The Lodge Cast Iron website says, “any utensils, including metal, are okay on cast iron and seasoned steel cookware.” However, the site does recommend using wood, silicone, or nylon utensils with any porcelain enameled products.
Over the years, we’ve nicked the tips of our spatulas by scraping down the bowl of a food processor fitted with a sharp stainless steel blade. To avoid damaging the head of your silicone spatula, try to remove the blade attachment before scraping, if possible. Not only will you avoid ingesting small bits of silicone—you’ll also extend the life of your spatula.
When storing offset spatulas, avoid cramming them in a crowded kitchen drawer; they can get bent out of shape. Once bent, they’re nearly impossible to flatten out again, which can be annoying when trying to create a smooth surface on a frosted cake.
Regardless of material, avoid placing spatulas on a screaming hot pan or too close to your heat source.
Judy Haubert, Associate Food Editor at Saveur and former private chef, Interview
Tracey Seaman, Test Kitchen Director at Everyday with Rachael Ray Magazine, Interview
Chef Brian Huston, The Publican and Boltwood, Interview
Chef Howie Velie, Associate dean of Culinary Arts at The Culinary Institute of America, Interview
Pim Techamuanvivit, jam maker and restaurateur behind San Francisco’s Kin Khao, Interview
Chef Pattara Kuramarohit, Chef Instructor at Le Cordon Bleu in Pasadena, CA, Interview
Emma Christensen, Happy Kitchen: Caring For Wooden Utensils, The Kitchn, May 5, 2008
Emma Christensen, Master Quick and Healthy Wok Cooking: Grace Young’s Best Stir-Fry Tips, The Kitchn, May 31, 2012
Emma Christensen, Favorite Kitchen Tool: Offset Spatula, The Kitchn, October 8, 2009
Dark chocolate dahk chok-lit
Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…
Put the cream, mascarpone, Marsala and sugar in a large bowl. Whisk until the cream and mascarpone have completely combined and have the consistency of thickly whipped cream.
Get your serving dish ready. Put the coffee into a shallow dish and dip in a few sponge fingers at a time, turning for a few secs until they are nicely soaked, but not soggy. Layer these into your dish until you have used half the biscuits, then spread over half of the creamy mixture. Using the coarse side of the grater, grate over most of the chocolate. Then repeat the layers (you should use up all the coffee), finishing with the creamy layer.
Cover and chill for a few hrs or overnight. This can now be kept in the fridge for up to days. To serve, dust with cocoa powder and grate over the remainder of the chocolate.
I was spending my first night at
La Maison d’Uzès a luxurious Relais & Châteaux hotel in one of the town’s historic buildings. Fittingly, my room, up a winding stone staircase, was named Le Boudoir with its sumptuous red velvet daybed and Rapunzel-like views down onto a tangle of tiny streets. The restaurant, all parquet floors and vibrant velvet chairs, has a Michelin star and its chef, Christophe Ducros, celebrates the Gard’s local produce.
Before dinner, however, I wandered down to the Place aux Herbes to sip a glass of rosé outside Terroirs on the square as toddlers chased pigeons under the plane trees. Inside it’s part restaurant part posh grocery, the shelves crammed with artisanal olive oils, terrines and wines.
Back at the hotel’s restaurant, La Table d’Uzès, I was seduced by the eight-course tasting menu’s tantalising blank page and took a leap of culinary faith. A dish of local asparagus with slithers of kumquat and salty caviar with an orange vinaigrette was light and zesty.
Maison D’Uzes chocolate dessert with raspberry and red pepper sorbet
As the lid of the slow-cooked ‘egg onsen with truffles’ was lifted a pungent hit of truffle filled the air while the intense nuttiness and crunch of courgette and chives gave texture to the softly poached egg. Surf ‘n’ soil rather than surf ‘n’ turf seemed to be the ethos of the fish dish, Mediterranean sea bass with wild asparagus and wild morels. The earthy mushrooms added depth without overpowering the delicate fish.
I spent the rest of the afternoon working off lunch, cycling through the vineyards and climbing up a rocky path to the village’s ruined castle. Afterwards I flopped by the pool in the hotel garden, planted with fig, olive, almond and apricot trees, raspberry, strawberry and redcurrant bushes. There’s also a kitchen garden brimming with tomatoes, aubergines, peppers courgettes, chillies and fresh herbs.
Before dinner Guy and Gauthier suggested a visit to their neighbour Claude Gendrot’s organic winery
Cressance for a tasting. Claude has 1hectares of vines, a shed, rusty tractor and a passion for soil.
Cressance Vineyard “The soil is more important than the grape.” Picking up a handful of dirt he thrust it under my nose to smell. When he had the choice between buying a shiny new tractor or drafting in two soil experts, he picked the scientists.
As the sun began to set, he lined up a handful of bottles on a makeshift table. Burying our noses in the 201Rocailles, a white made from vermentino grapes aged in oak, we picked out floral notes and a hint of pepper. His signature red is simply Le Rouge, a single varietal, made using the chenanson grape. “Le Rouge is for pleasure,” he smiled.
Clutching a couple of re-corked bottles we headed back for dinner where the hotel’s two young chefs Valérie Lucas from Réunion and Daniel Jarrin Molin from Ecuador dished up a moreish starter of artichokes, egg and turmeric-roasted hazelnuts followed by an unctuous slow-cooked lamb marinated for hours in marsala wine.
The next morning was another feast. I tucked into a breakfast of fresh pear and pineapple with a black dusting of vanilla, crêpes smeared with Gauthier’s homemade fig jam and scrambled eggs with chives from the garden. Then a toot of the horn signalled it was time to hit the road again with Florian.
You can visit some of the local truffle plantations and in the summer they put on demonstrations.
Les Truffières d’Uzès is a 15-hectare plantation owned by Michel Tournayre who walked me through the avenues of oaks talking dogs, demos and his experimentation with Turkish hazelnut trees.
There are two seasons: January to March for black truffles and May to July for white truffles. Now was not truffle season, however. He shrugged. Not a whiff of a tuber.
The Cherry Pitter features a removable splatter shield that directs juices downward and prevents them from soiling your work area. When not in use, the splatter shield fits inside the front chamber and a lock holds the Cherry Pitter closed for convenient storage. Sturdy, die-cast zinc construction removes pits with ease, and soft, comfortable non-slip handles absorb pressure while you squeeze.
If you are coming from Syntagma you will walk up Nikis Street until you come to the pedestrian street Kydatheneon which is right across the street from the Jewish Museum. As you continue past a small Byzantine church on your right and
Folk-Art open in the winter but since around 201they have put tables outside in the shade of the old Byzantine Church and this is one of the better restaurants in the Plaka so put it on your list of places to eat. If you happen to be in Athens during Apokreas, which is the carnival that precedes lent, this is a good place to come to and more like a party than a quiet place to have a meal.
Athens that knows the city. Tell them you want to be able to walk to the Plaka if not be in it. The
Plaka is minutes away from the Metro so you can easily get to Pireaus and to the islands. Most of the hotels in the Plaka are small, family run, and located on pedestrian streets. For some of the wilder parts of Athens.
When in the Plaka visit the
Hellenic Society for the Protection of the Environment and the Cultural Heritage
2Tripodon Street in the Plaka, just beyond the Lysicratus Statue. The center is not only a museum with a nice little bookstore, but it also has a restaurant that serves traditional food.
The most impressive thing about it is in the basement where you can see the original ancient Tripodon Street and a 5th Century BC wall. Stop in and buy something or have lunch. It is for a good cause.
Hotels in and Near the Plaka
This is the part of Athens you want to stay in. The reasons are simple. First of all you are within walking distance of every archaeological site including the Acropolis, Temple of Olympian Zeus, The Olympic Stadium, the Ancient and Roman Agoras, as well as almost all the museums you will want to visit. The Plaka and surrounding areas are where the best restaurants are as well as Athens main shopping district. You are a few blocks from Syntagma Square and
Monastiraki Square and the metro to the port and the airport. It is also the safest area to be in.
Electra Palace (photo) is on a quiet street right smack in the middle of the Plaka within walking or even crawling distance from all the tavernas, and has swimming pools, rooftop bar and restaurant. It is the best located 5-star hotel and is usually full so if they have availability book it. If they don’t and your heart is set on staying here try contacting Fantasy Travel and they can sometimes get rooms here and at other hotels even when the online booking sites say there is no availability. Guests at their sister hotel, the nearby 4-star
Street in the heart of the Plaka. The
A for Athens an unclassified hotel which has received high praise from those who have stayed there and is right in Monastiraki Square with great views of the Acropolis and the square from its popular rooftop cafe. Across the square is the highly acclaimed 360 Degrees which also has a rooftop bar with a view of Athens and can be seen on the right in the photo which is taken from the A for Athens Cafe. is a beautiful boutique hotel right in the Plaka. The recently re-opened (after 100 years)
Emporikon Athens, in Agia Irini Square, is a 19th century neo-classical building in one of the most lively neighborhoods in the city.
If you are a college student, unsuccessful artist, or homeless person whose credit card is not quite maxed out yet and are looking for something even cheaper than 2-star and don’t want to be far from the sites check out the, and the very popular
Backpackers all of which are good choices for backpackers because of their location and because they are comparably priced with the cheap hotels in the areas where you DON’T want to be. Remember that if you book a hotel far from the Plaka because you save a couple euros, and end up taking a taxi home every night, you may as well have paid more and walked. Listed among these budget hotels is the hotels page
Diffuse-porous; small to medium pores in no specific arrangement, moderately numerous to very numerous; solitary, and commonly in radial multiples of 2-or rows of or more pores; yellow heartwood deposits present; growth rings may be distinct or indistinct; narrow rays not visible without lens, spacing normal to fairly close; parenchyma vasicentric, though not distinct with lens.
Rot Resistance: Conflicting reports range from non-durable/perishable to durable/moderately durable. Olive is susceptible to insect attack.
First of all thanks for reading my article to the end! I hope you find my reviews listed here useful and that it allows you to make a proper comparison of what is best to fit your needs and budget. Don’t be afraid to try more than one product if your first pick doesn’t do the trick.
Most important, have fun and choose your Olive Spoons wisely! Good luck!
So, TOP3 of Olive Spoons
- №1 — Salt & Pepper Spice Box Storage Set – Stoneware Acacia Wood Lid with Seal, Olive Wood Spoons
- №2 — Tramanto Olive Wood Spatulas and Spoons Cooking Utensil Set, 12 inches – Corner Spoon, Round Spoon, Curved Spatula, Flat Spatula and Slotted Spatula
- №3 — Mud Pie Olive Utensil Set, Silver