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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 Sugar Tongs Reviewed In 2018Last Updated February 1, 2018
№1 – Cheap&Perfect 1 Pair Stainless Steel Sugar Ice Tongs Kitchenware Bar Appetizer Mini Sugar Server
№2 – Zzanggu Sugar Tongs (Set of 4) Stainless Steel Sliver Tea Party Mini Palm Handle with Skid-proof Silicone for Kitchen Tongues Food Folder and Ice Clip,5-inch Long (4 Colors)
№3 – Rose Handle Sugar Tongs-silver Plate
A canteen set of cutlery can range from a 4piece set to a 12piece set and will come beautifully displayed in a wooden canteen with softly lined cut-outs for each piece to sit securely in. Canteen sets like these are perfect for dinner parties and special occasions as the cutlery in this type of set will be high quality 18/stainless steel. Canteen sets when not in use also look stunning on display on a dresser or sideboard.
Other items that complete your table include, cheese and butter knives, cake slices and dessert knives and forks. All of these can be bought separately to match your existing cutlery. These will also come in small sets or can be purchased individually. Steak knives and forks and fish knives can extend your cutlery set for those special meals. Although these come in smaller sets, some items are presented in pretty boxes which make great gifts for those trying to extend their collections.
Giving a gift of cutlery to a child is a tradition passed down through the generations. A child’s cutlery set can start as a simple knife, fork and spoon with chunky melamine handles for their unsteady grips, and especially as they can feature a well-loved character on the handle like the Gruffalo or Belle & Boo. Cutlery for an older child is a higher quality stainless steel and will match the set used by the rest of the family but this will be a smaller design. Available in presentation boxes to give as gifts.
Individual pieces of cutlery can be purchased separately and are used and designed for a wide variety of tasks including your everyday meals.
Table Fork – Used for your main meal, this fork will be used alongside your main meal table knife and will be the largest fork in your set.
Pastry Fork – Mainly used for desserts like cheesecake and flans which contain pastry.
Fish Fork – A fork used together with the fish knife as a pair, used for eating fish.
Dessert Fork – Used for desserts without pastry, like soft gateaux and sponge desserts.
Steak Knife – A long serrated knife for cutting steak, this knife will generally have a good grip handle.
Table Knife – Your main knife for the main meal course and will generally be the largest in the set.
Fish Knife – Use alongside your fish fork for delicately cutting fish and seafood courses.
Cheese Knife – Designed for cutting all types of cheese and will feature a prong on the end for picking up your cut cheese.
Dessert Knife – A smaller knife with a smaller blade and a longer handle, use with your dessert fork.
Teaspoon – A small spoon used for tea and coffee and measure small amounts of ingredients.
Coffee Spoon – Slightly smaller than a teaspoon, this spoon will be used alongside serving coffee.
Latte / Sundae – A long handled teaspoon, designed for stirring long tall drinks and enjoying a tall dessert like a sundae.
Dessert Spoon – A dessert spoon is a little bit smaller than tablespoon and used for eating desserts and puddings.
Soup Spoon – A rounded spoon designed for scooping and eating soup.
Tablespoon – A deep large spoon used for serving and measuring ingredients.
Grapefruit Spoon – Similar in size to a teaspoon but the bowl of the spoon is more pointed and has serrated edges for cutting the fruit.
Mustard Spoon – A tiny spoon smaller than a teaspoon, perfect for serving a small amount of mustard. These spoons can be decorative or have a hook end to prevent them slipping into the mustard.
Straining Spoon – A straining spoon is slotted for draining vegetables from the cooking water or food from a sauce, once drained the vegetables or food can then be served.
Jam Spoon – A jam spoon is designed to serve jam, the spoon can have a kink in the handle that acts as a hook, preventing the full handle falling into the sticky jam.
Mint Sauce Spoon – A small teaspoon with a pouring lip on the side of the spoon head, this is used for pouring onto your lamb.
Cake Server – A cake server has a flat head, ideal for sliding under a slice of cake and lifting easily away for serving.
Sugar Tongs – Sugar tongs are small tongs for picking up sugar cubes when serving tea or coffee, they are small enough to put with a sugar bowl and not be too intrusive.
Salad Servers – A pair of spoons, sometimes with prongs, designed for delicately picking up salad. Sometimes these can be joined together at the handle for easy handling.
Cutlery Tray – Designed to fit into a kitchen drawer or a dresser, a cutlery tray is a shallow tray with sections for all of your cutlery, these come in a variety of materials and sizes suitable for different types of cutlery. Adding a cutlery tray to your drawer will keep the cutlery from being mixed up and makes it easy when selecting the right cutlery for your table layout.
Cutlery Cabinet – A cutlery cabinet, also known as a canteen, is a wooden presentation and storage box. Inside the hinged lid and box will be a soft velvet lining to protect the cutlery from scratches and damage. The boxes vary in wood types and styles and are great to display.
Silver Plated – Silver plating provides a high quality and high class finish to your cutlery. Different thicknesses of silver plating are available depending on the level of finish you require. Silver plated cutlery is ideal for entertaining and fine dining, though often reserved for special occasions.
Grill Friends Silicone Brush
Silicone brushes are the best thing to happen to barbecue since the charcoal briquet. I long ago relegated my natural and nylon bristle brushes to cleaning computer keyboards. Silicone brushes load up with lots of sauce, deliver it evenly, and are easy to clean and decontaminate. They are dishwasher safe. We have three: One for barbecue, one my wife uses for egg washes and other baking, and one for whatever. There are many brands on the market. Meathead
There are pros and cons to using a cover.
Pros. They keep rain, snow, wasps, birds, and other vermin out. If you have a shinyt stainless steel rig, it will keep it shinier. An expensive grill under cover will attract fewer thieves.
Cons. They are a bit of a pain because you have to wait til the grill cools and they gather rain when left off. But they can also trap moisture and humidity underneath and actually encourage rust and mold growth. For these reasons I cover only my grills and smokers that can collect water on the inside like my Weber Smokey Mountain, my Hasty Bake, and my pellet smoker (if the pellets ever melt and then dry out, getting your smoker up and running is an all day sucker).
Cheapo covers last only a year or two. A good cover will last five years or more. All the plastic or vinyl ones I’ve tried cracked and fell apart in two to three years. The canvas covers rotted in a few years. The best were canvas laminated or impregnated with polyurethane or PVC. Meathead
Weber’s Grill Pan Sears and Allows Smoke Through
Another favorite grill topper is the Weber Style Grill Pan, and I was pleased to see the folks at Cooks Illustrated agree. It has plenty of slots for smoke to travel through, and plenty of surface to brown things like salmon cakes. Meathead
Lodge Logic Pro Cast Iron Griddle Can Put a Gorgeous Sear on Salmon, Steak, or Use It For Pancakes And Eggs
You need a good cast iron griddle. Especially if you like fish, burgers, grilled sandwiches, home fries, or pancakes. Coat the flat side with oil, and you can sear fish so it is golden and crispy on the outside just like that great pan-seared fish you get in restaurants. Throw some dried herbs onto the flame, and you’ll get a whisp of smoke in the meat.
You can even bring it indoors and it will straddle two burners. Use the flat side for pancakes. Flip it over and you get grill marks and conduction cooking from the ridges on steaks, burgers, or asparagus, and the fats and juices drip into the grooves where they vaporize and flavor the meat and cook by radiation.
This is a very handy tool. One word of caution. You may need two. If you use it for fish a lot, the flavor will remain on the surface, even after cleaning, so you won’t be able to use it for pancakes.
I have two of them by Lodge, known for quality cast iron, and I use the ridged sides of both, one on top and one on the bottom, for making paninis. And my spatchcocked (butterflied) Cornish game hens pressed between the flat sides are unbelievably crisp and juicy in only 20 minutes. It is 20″ x 7/16″. Meathead
Lodge Cast Iron Panini Press Makes World Class Paninis And Grilled Cheese
These flat weights are great for making grilled cheese sandwiches and other paninis, and even bacon. When I make sandwiches I preheat the press on high on the side burner, and then put the sandwich on the grill grates and the hot press on top so I can cook both sides at once. You can use them for keeping bacon from curling up on the grill with these, too. The Lodge model is preseasoned. Although the handle is supposed to provide heat protection, wear a glove. Meathead
Thermoworks Timestick Is The Best Cook’s Stopwatch And Alarm
I keep a cooking diary. In it I write down vital info about every cook so I can learn what works and what doesn’t. OK. So I’m anal. But being anal got me this gig. The two most important variables to track in any cook are time and temp. So I used to wear a stopwatch around my neck when I cooked. Click when I fire up. Click when it is up to temp. Click when the meat goes on. Click when I add more wood or charcoal. Click when I turn. Click when I sauce. Click when I take it off. But have you seen the new digital stopwatches? They are a real pain with faaaar too many features and bells and whistles. My last one sat in my desk between cooks and beeped every hour and the only way I could make it shut up was with a hammer. True story. Now I use the very sinple user friendly Timestick.
It can count down or up and when a count down alarm sounds, the count up timer starts so you can see how much time has elapsed since your alarm. It’s range is 9hours 9minutes and 9seconds, there is a keypad lock so you don’t accidentally screw things up, there’s a lanyard so you can wear it around your neck, it comes in nine colors, it’s splash proof, and it has a magnet on back so I can stick it to my grill, fridge, or oven. Operates between 3and 104°F. Best of all, you won’t need to read the manual. Love it. Meathead
Knob Where You Need It Makes Grilling Safer And Easier
You’re supposed to turn off the propane tank between cooks to prevent expensive leaks and more expensive explosions. But many grills don’t have easy access to the tanks, and it sure is easy to forget. Knob Where You Need It makes it easy to turn off the gas and easy ti remember. There are no instructions in the box so you need to go to their website. I suggest printing them. Installation is easy for most people (I made a dumb mistake). Please note: You need to drill a 1/2″ hole in your grill. Watch the video below to see the installation process. – Greg Rempe
Lafuma Futura Zero Gravity Chair, Black Steel Frame, Cedre
The famous French recliner by Lafuma. I own two of them, and, man, are they comfortable. Park it next to the cooler, pour a cold one into your stein, set your remote temperature monitor on top of the cooler, and relaxxxxxx. There are cheaper knockoffs, but I haven’t tried them yet. Meathead
Most kamado smokers have an airflow control/chimney at the top that is very good at controlling the oven temp. They have one innate flaw: When it rains, water gets into the cooking chamber! If you have a Big Green Egg, Primo, or Kamado Joe, or any other leaky kamado, here’s the solution. Made from aluminum, it is simple and effective. Meathead
FoodSaver Vacuum Sealer
The best way to store food more than a week is in the freezer. Foods lose few nutirents and little quality when frozen. But if they are kept for longer than a few weeks, meats can oxidize, fats can get rancid, and the surface can harden from freezer burn. Especially pork and seafood. Oxygen is the enemy. So I pack food for storage is with a vacuum sealer like the FoodSaver Vacuum Sealer. You put the food in a plastic bag, insert it into the machine and it sucks out the air and seals the bag. Make sure you mark the date on the bag. It is a great way to store cooked foods too. Put your pulled pork in the bag, add a little sauce and seal. When it is time to serve, place the bag into a pot of simmering water. It reheats rapidly and tastes almost as good as when it came out of the smoker. Meathead
Use a Grill Grabber to lift your hot and dirty grill grates, even if there’s the food still on them. I use mine when I need to add coals, wood, water to water pans, or to rescue food that has dropped through the grates. This may seem like a frivolity, but it is a thoroughly useful tool. Meathead
OXO Good Grips Tongs
Dishwasher safe stainless steel with OXO’s popular nonslip rubber handles, they are the winner of the Tylenol/Arthritis Foundation Design Award. They are spring loaded and the ends are scalloped for better gripping. There is a loop for hanging and a mechanism that locks them in closed position for storing (which has failed after several years on all three pairs that I have). Regardless, they are still my faves. I just store them with a cardboard toilet paper core over the ends.
The 18″ tongs don’t have the locking mechanism, but they are necessary if you have a deep pit. But be warned, the longer the tongs, the less leverage you have and the harder it is to get a grip. I also recommend their nylon tipped tongs for use on non-stick cookware.
LamsonSharp Fish Tongs
A jumbo hybrid of tongs and spatulas, this is the proper tool for flipping fish, burgers, and other crumbly foods. Rosewood handle protects you against the heat, and there is a leather loop for hanging. They come with a lifetime warranty. I find them to be indispensable. Meathead
Stiff Metal Spatula
Spatulae come in slotted and solid, and I recommend the solid with a good insulated sturdy handle. The solid is best for pressing things down on a griddle, like when you are making Diner Burgers on a griddle or in a frying pan. I like the Weber Style 644Professional-Grade Fish Turner. Meathead
Double Pie Iron
Here’s how to make two perfectly toasted panini style grilled sandwiches at once. Use this old fashioned double pie iron, originally designed for filled pies, for everything from Grilled Cheese to Pulled Pork.
Just butter your sandwich on the outside, open up the hinged mold, insert the sandwiches and put it over the coals, campfire, or gas grill. This Old Mountain cast iron double square pie iron is 1/2″ x 1/4″ and is pre-seasoned and ready to use. The long handle allows you to grill in comfort away from a camp fire. – Meathead
My wife hasn’t noticed the burn hole yet. It’s pretty substantial. For the life of me I don’t understand why the deck didn’t go up in flames and take the house with it. Must be some sort of flame retardant in the wood. But a hunk of charcoal somehow jumped from my grill and tried to escape before I caught it. But not before it burned a serious hole. Meathead
Bayou Classic 8.Quart Cast Iron Dutch Oven
Forget the fancy high end pricey Le Cruset French Oven, this is the one you want for cowboy cooking and camping, and it comes in handy around the house. It’s perfect for whole chickens or slow braising in the oven or in the grill.
You can even sit it on top of coals and shovel more coals on top of the flat lid with a raised rim, and you can cook classic chili, baked beans, cornbread, casseroles, and even cobblers. It is 13″ wide x 7″ high, weighs 2pounds and includes a perforated aluminum basket for steaming, frying, or boiling. Meathead
You want good stiff scissors for cutting a chicken apart, for snipping herbs, cutting pizza, butcher string, opening packages, and many other tasks. Get sturdy stainless blades so you can cut through the ribs of chickens. The best models come apart at the hinge so they can go in the dishwasher and you can get them really clean. Meathead
When a recipe calls for garlic to be crushed, minced, or pressed, I use a garlic press. A good garlic press releases more oils and flavors than mincing with a knife and pressed garlic coats the food more evenly than mincing.
A good garlic press is an important kitchen tool. Get one that is sturdily built, that is easy to grip, that is easy to clean, and has a large hopper to hold big cloves. Avoid non-stick models. I have a well-used Trudeau Garlic Press Meathead
Digital kitchen scale
I don’t know how I lived without a good, accurate digital kitchen scale for so many years. It is so important. Look at salt for example, cup of table salt has almost twice as much salinity as a cup of Morton’s kosher salt because Morton’s kosher salt has more air space between the grains. But a pound of all salts contain exactly the same amount of sodium chloride.
Without a scale, making a brine requires a calculator. Flour and sugar have the same problem. Packed brown sugar or loose brown sugar. Big diff. Ever try to measure a tablespoon of honey? Did you get it all into the bowl or leave a lot of it on the spoon. There are plenty of conversion tables out there that help you convert. My favorite is the OXO Good Grips Stainless Food Scale with Pull-Out Display. It can weight accurately up to 1pounds as well as fractions of an ounce. Push a button and it converts to metric. Put the bowl on the scale and push a button and it zeros out so the bowl’s weight is not included. The top comes off for easy cleaning. It will significantly improve your cooking. Meathead
Grandma’s Secret Spot Remover
I first heard about this from a competition cook. To say I was skeptical is an understatement. A spot remover that will remove the grease stains on almost all my shirts is something I considered to be as elusive as unicorns and perpetual motion machines. So I bought a ounce bottle and tried it on one of my t-shirts.
The instructions say that all you need is just a drop. Sure. I used three drops. My shirt came out so clean I could not find where the stain had been originally. So I tried it on a dress shirt, but fearful it would ruin it, I used only one drop. Again, the grease was gone! So I hauled out all my saucy and greasy shirt, 1in all, put Grandma to work, tossed them all into one tub, and before long, I had a new wardrobe. Utterly amazing stuff. And just for the record, I have been doing my own laundry since I went away to college, even through 40 years of marriage. May be a contributing factor to our longevity.
Even my wife is impressed with Grandma. She has used it on some of her finery including her Mom’s table cloth with ancient spaghetti stains, stains that Oxi-Clean, her go to remover, couldn’t handle.
The label says it is good for “oil, grease, paint, makeup, grass, inks, blood, baby formula, tar, spaghetti sauce, coffee, rust, beadine, tumeric, fabric bleed, and pet stains”. The only caveat on the label is to “check garment for colorfastness.” Meathead
Griddles and Bars
A solid metal griddle plate is useful for foods that could fall through the grill like eggs or small chunks of meat
Barbecues with ‘flavorizer’ bars give a rich, smoky taste to your food, particularly when hot juices and fats drip between the grills.
Lids and Hoods
Lids on kettle barbecues serve as roasting hoods and also act as windbreakers
Closed lids help in trapping heat and smoke to cook food more evenly
Standard or optional hoods are great for roasting meat joints or a whole chicken
Hoods with integrated thermometers help you keep an eye on the temperature of food items being cooked
A warming rack is particularly essential if you are grilling different types of meats or food items. Since every item takes a different amount of time to cook, a warming rack sits above the main grill and acts like a smaller second grill. While the slow cooking items catch up, you can place cooked food on the warming rack to keep it hot without burning it or letting it turn cold.
The temperature indicator is another essential device that is fitted to the hood of the barbecue. It is useful for checking cooking temperatures while the lid is closed. This indicator also helps in pre-heating the barbecue by telling you when it has reached its ideal cooking temperature. Some temperature indicators are removable and come with a probe that can be pierced into food items to ensure that food is cooked thoroughly.
Firing up the bbq
The barbecue should be fired up at least 30 minutes before you start grilling
Pile up charcoal pieces in a pyramid structure under the grill and add lighter fluid to ignite them quickly
Look out for a grey ash coating and glowing red color, this indicates the charcoal is ready for cooking
Spread the charcoal around the base so it cooks your food evenly
For charcoal barbecues
Once the charcoal has cooled down, remove the grill and scrub off residue with a good barbecue brush.
Different materials require different brushes. The most common type is a wire brush
Following the scrubbing, wash it with a soapy scouring pad and leave it to dry.
Remove cold ashes from the grate and use the brush to clean it thoroughly.
Clean your barbecue regularly with an oven cleaner that is designed to get rid of accumulated grease and dirt.
Once you’re finished cleaning, thoroughly rinse once more and dry with a soft rag.
For gas barbecues
The rack, lid, drip tray and burners of a gas barbecue must always be cleaned after use
If your barbecue comes with flavorizer bars, simply turn on the gas and heat them. This makes it easy and quick to clean the bars
Before storing, wash the outside of your barbecue with soapy water, rinse and then dry thoroughly
Bayou Classic Aluminum Turkey Fryer Stockpot
Part one of our suggested turkey-frying kit is a 30-quart aluminum stockpot that heated up quickly and stayed warm in our tests.
Fried turkey tastes great, and as long as you follow safety precautions, it can be fun. Besides, big holiday meals are like theatrical productions, and few things are flashier than putting your mitts on and pulling a gorgeous, crispy, burnished bird from a vat of boiling oil.
Our pick for the best turkey fryer is the 30-quart Bayou Classic Aluminum Turkey Fryer Stockpot along with the Bayou Classic Single Burner Patio Stove. The affordable, quick-heating stockpot kit has everything you need to get the job done except the oil, the turkey, and the propane tank. The separate stove is solidly built, powerful (enough), and designed with the four-legged stability you want when you’re handling gallons of bubbling peanut oil.
Frying turkeys is serious business, and you need more than just the turkey-frying kit before you get started. Follow the instructions from your favorite pro. We found this Serious Eats guide, this Alton Brown video, and this Sam Sifton recipe on Bon Appétit to be the most helpful. —Ganda Suthivarakom
A nice Dutch oven is indispensable for preparing all kinds of hearty Thanksgiving sides, and it looks nice enough to double as a serving dish. We’ve spent more than 6hours researching and testing Dutch ovens over the past three years for our Dutch oven guide, and the Lodge Color Enamel Dutch Oven cooked foods just as effectively as pricier models. Lodge is already renowned for its remarkably affordable plain cast iron, and we found that its enameled cast iron offerings perform admirably, too. In our tests the 6-quart Lodge Color Enamel Dutch Oven kept pace with French-made pots four times the price, searing, braising, steaming, and caramelizing foods at the same level as more-expensive competitors. After using the Lodge for four years, we stand by it as a reliable, affordable Dutch oven that will work for most people. For a big gathering, we recommend the 7.5-quart size. —KP
All-Clad Stainless Steel 12-Inch Covered Fry Pan
A 12-inch skillet is an essential tool: It’s perfect for stir-frying, pan-frying, making one-pan meals, searing steaks and other hunks of meat. At Thanksgiving, you can use it for everything from toasting nuts to creaming spinach. After more than 50 collective hours devoted to research, three years of long-term testing, and time spent comparing eight pans with one another in a side-by-side cook-off for our guide to skillets, we still think the tri-ply All-Clad Stainless Steel 12-Inch Covered Fry Pan is the best one for the money. —LS
You’ll want to have at least a couple rimmed baking sheets on hand for Thanksgiving prep. Beyond making cookies, they’re great for everything from roasting vegetables to drying out bread cubes for stuffing. In testing 1models for our best cookie sheet guide, we found that the heavy-gauge aluminum Nordic Ware Baker’s Half Sheet baked cookies evenly without warping at high heat, for a fraction of the price of some other sheets. Even after years of heavy use, the Nordic Ware pan still performs well, and any baked-on oils and fats have been easy to remove. —Christine Cyr Clisset
An economical flatware set
If you entertain large groups rarely, these utensils, which are heavier than you might expect, are excellent to have on hand for the holidays or other times when your guest list swells.
Most people probably don’t want to run out and buy a special set of flatware just for the holidays. But if you’re hosting a large Thanksgiving gathering and are short on forks, the IKEA Förnuft set is a sturdy, super affordable alternative to plastic disposables. You can easily fold these pieces into your everyday life—without breaking the bank in the process. If you are in the market for a nicer set, consult our guide to the best flatware, where we cover 1sets of varying styles. —Stephen Treffinger
Timeless and durable
A casual porcelain option with proven longevity, available in sets of four.
In our guide to dinnerware sets, we also recommend the Williams Sonoma Open Kitchen Dinnerware Collection. This casual porcelain set has a comfortable weight and an even glaze. It’s a timeless set that’s been around for years, so replacing items shouldn’t be an issue. The Open Kitchen Collection is sold in open-stock sets of four online, or as fully open stock in stores only. —GS and MS
We love the simple design and polished finish of the 10-inch-long WMF Manaos Bistro Serving Spoon. The bowl of the spoon, which measures 2¼ by inches, is big enough to scoop up dishes like mashed potatoes and Brussels sprouts.
If a high-polish finish isn’t important to you but having a multitasking utensil is, we recommend JB Prince’s Gray Kunz Sauce Spoon. This spoon is an essential tool for chefs and line cooks in fine-dining kitchens all over the world, whether for saucing, plating, cooking, or tasting. Developed by Chef Gray Kunz during his time leading the kitchen at Lespinasse in New York City, this spoon was standard issue for every cook at that restaurant. Its brushed finish and ergonomic handle make it comfortable and attractive.
Collectors of silver-plated flatware have picky tastes
Some of the guidelines that you can use to establish a quick minimum value for sterling silver do not apply to silver plate. The heavier piece, for example, does not necessarily have a greater minimum value than a lighter piece. The minimum value of silver plate depends, not on the scrap value of its materials, but on what someone will pay for it. What someone will pay is determined by three factors: the condition of the flatware, the supply of and demand for the particular piece or pattern, the type of buyer.
Supply and Demand
Production of silverplated flatware began in Connecticut in 184Connecticut continued to be a center of production, although considerable amounts were also produced in Massachusetts and Rhode Island. Although some production continues today, silverplated flatware was most popular between about 1870 and 1950. During this period more than 2,000 patterns were introduced and a great variety of place and serving pieces were designed. Doris Snell, in her book American Silverplated Flatware Patterns, lists 200 collectible pieces of flatware, from A (almond scoop) to W (waffle knife). In between you have such wonders as asparagus tongs, crumb knives, and lettuce forks.
The Most Elegant Sugar Cube
Once, when I was a kid, my mom returned home from dinner out with my dad with an awesome treat: a wrapped white sugar cube. I don’t think I’d ever seen a sugar cube before, much less one wrapped like a tiny present. I was smitten. Ever since I’ve been fond of the sugar cube.
While I use white granulated sugar for baking, the sugar that goes in my coffee is the raw variety. I keep two kinds – Sugar in the Raw, a granulated raw sugar for everyday use and La Perruche sugar cubes for entertaining or for mornings when having a sugar cube in my coffee is what I need to start my day off with a smile. (Shopping tip: Sugar in the Raw is priced well at Target. La Perruche is a specialty item I pick up at Treasure Island and Whole Foods.)
Raw sugar is closer to the cane than white sugar, the latter having been bleached, filtered and exposed to various chemical agents to make it recognizable as we know it. Raw sugar is not the same as brown sugar which has been through all that same bleaching and refining, only to have molasses added back it at the end. I keep brown sugar in good supply but it is an abomination similar to the enriched white flour. “Enriched” is a just a nice way of saying that vitamins were added back to the flour after the refining process destroyed the grain’s natural nutrients. I shouldn’t shake my fist too hard at the sugar industry; until I develop cookie and toffee recipes that use unrefined product I’m going to be a part of the problem.
Anyway, back to raw sugar. Its brownish color comes from not having been bleached or stripped of every trace of molasses. On the tongue, raw sugar is more syrupy than white sugar, but it usually (depending on the degree to which its refined) doesn’t have an overwhelming flavor. Both Sugar in the Raw and La Perruche are very mild flavored.
Fill a large pot with water. Place a steamer rack inside. Bring to a boil over medium heat. Using tongs, place three crabs on the rack in an even layer, with belly side down. Gently place remaining crabs on top. Sprinkle with two tablespoons of Old Bay. Steam for 2to 30 minutes. (One way to know when they’re done is that yellowish, white fat should be steamed out.) Using tongs, remove crabs to a platter. Sprinkle with remaining Old Bay and dry mustard. Serves to Courtesy of Jimmy Fowler, assistant manager at Pappas. “If you’re squeamish, you should probably have someone else steam them. Even I’ve never really gotten used to it.”—Pappas’s Jimmy Fowler
HERE’S THE RUB
Old Bay may be synonymous with Baltimore, but it’s just as easy to blend your own signature mix. Used on fish, shrimp, and other types of seafood, a rub acts as a marinade, enhancing the flavor of food as it cooks. Local chefs Opie Crooks of Shoo-Fly Diner and Jerry Pellegrino of Waterfront Kitchen weigh in with these simple-to-make rub recipes. For each rub, mix in a bowl, then store in a cool, dry place.
Brown paper vs. newspaper
The professionals use heavy brown paper—it’s print-free, and easy to discard at feast’s end. If you’re carrying out, most joints will provide brown paper, but if you’re going the D-I-Y route, several layers of newspaper work just as well.
A traditional Maryland-style crab feast entails serving the savory swimmers straight up on a paper-covered table or on paper or plastic platters. If you want a fancier feast, pile in a pail or present on a pretty, nautical-themed platter.
Each spring, soft-shell crabs appear on Maryland menus as a seasonal specialty. The crabs, plucked from the water just after molting their outer shells, make for a delicacy necessitating neither the mallets nor the patience required when eating steamed crabs. Prepping soft-shells, however, is anything but dainty. (Cut behind the mouth and eyes with sharp shears, rip off face, remove gills and apron.) Though most fishmongers sell soft-shells already prepped, there’s an “ick” factor even with the cleanest of crabs. “I recommend easing someone into soft-shells with a sandwich,” says Ryn Dorsey, executive chef at Kali’s Court and Mezze. “They’re not seeing as much of the crab.” on top. Place soft-shells on salad. Serves 2.
Preferably flecked with cranberries, raisins, or even pineapple, this earthy sidekick salad doesn’t dominate but marries well with crusty crab. Don’t want to make it yourself? Try it from Graul’s Market, 12200 Tullamore Rd., Lutherville, 410-308-2100.
A mayonnaise–based sauce, typically blended with pickles, capers, and lemon juice.
A French version of tartar sauce that can contain anchovies and horseradish, among other ingredients.
Citrus adds a bright note to crab and can also be used to squeeze on fingers after you’ve consumed crab.
In a medium-sized bowl, mix together all ingredients except crab. Fold in crab. Press into six cakes and place on buttered sheet pan. Bake at 400 degrees for to 1minutes until golden. Yields six crab cakes. From executive chef Medford Canby.
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 Sugar Tongs wisely! Good luck!
So, TOP3 of Sugar Tongs
- №1 — Cheap&Perfect 1 Pair Stainless Steel Sugar Ice Tongs Kitchenware Bar Appetizer Mini Sugar Server
- №2 — Zzanggu Sugar Tongs (Set of 4) Stainless Steel Sliver Tea Party Mini Palm Handle with Skid-proof Silicone for Kitchen Tongues Food Folder and Ice Clip,5-inch Long (4 Colors)
- №3 — Rose Handle Sugar Tongs-silver Plate