EMULSTIR

I'm not the only one for the kitchen utensils. As a restaurant cook, they have been immune to the charms of fun, as-seen-on-TV tools for years. Almost every task that can be done with a special tool can almost certainly be done by hand, with elbow fat and a little skill. I have the garlic with a knife, I whip the cream in the whiskand you will not be dead with a battery pepper mill (no hate). So it took me a while until I came to this salad cast– But now I'm turning on.

For the first time, I met this funny little tool in my mother -in -law's house. For Christmas dinner, I was looking for a salad, a bowl and a whisk when he made this salad casting -and offered it to me. My first reaction was entertainment and I gave him a shot, and I am sure to decide immediately that this is unnecessary. I used the marks on the site to measure the self olive oil and vinegar ratio, and He threw some mustard, minced peanuts and some honey. I lifted the twisting mechanism and descended and watched the dressing groomed with the most important effort.

The memory of the use of the mixer was delayed after the holiday was completed. In the last experiment (or perhaps just with simple stubbornness), I made some bandages for a few months. I hit them in a bowl by hand or shook them in a bricklayer. I finally demolished and spent $ 20 on Emulstir. I have never been happier with a device and I haven't bought a shopping dress for more than a year ago.

How can you use a salad binding material?

The way this salad dresser works is simple but brilliant. A small twisted piston pulls it up from the cover and pressed down an integrated whisking spin inside the tank (not completely unlike your favorite push-top salad -sponsors). This small but huge tool won't take much space in the kitchen. Barely larger than a standard cheese glass, not nearly as difficult or bulky as the cuisineand require less effort than stir And a whisk. The tank side has clean, well -marked measurements in millimeters, ounce and cups to add the ingredients as easily as possible.

One of the best features of Emulstir is that it acts as a dressing tank and the vessel needed to create. When it is inserted, the silicone ring of the lid seals the mansion and holds the dressing airtight. I usually make a series of dresses and store it in Emulstir so I can use it during the week. After about 10 minutes on the counter to get to room temperature and a quick mixing stick, the dressing is emulated again and is ready to dress my salad.

LIZARD

Can you make egg-based bandages in salad binders?

With a little delicacy, yes. The best way to have an egg -based dressing, such as Caesarto emulsify a small amount of oil into the egg yolk (we break down the process here) and then continue in more oils – slow, so it does not interrupt the sauce. This mixer has no way to add more oil or vinegar while mixing (although the Version 2.0 did it), it was successful by opening the top, adding teaspoon of oil, then replacing it, mixing and repeating until I was solid emulsified. From now on, the bandage can be more stable and you can use major additions.

Why are we experts