Reddit reviews OXO Good Grips Chef's Squeeze Bottle Set
We found 3 Reddit comments about OXO Good Grips Chef's Squeeze Bottle Set. Here are the top ones, ranked by their Reddit score.
Set consists of medium bottle and large bottle with one Thick tip and one thin tipUnique attached cap stays open while you squeeze for a precise pourCap snaps closed for Shaking and convenient storageDurable, reusable bottle is perfect for oil, vinegar, dressing, condiments, syrups and drizzling dessert toppingsLids are interchangeable between bottle sizesBottles feature convenient Measurement markings in cups, oz. and mlBPA free bottle comes apart for easy cleaning and is dishwasher safe
A griddle is absolutely my favorite cooking... appliance? Method? Thingy? Regardless, I've worked as a cook in a couple diner/short order places and quickly learned to LOVE griddles, especially the big, professional ones. I swear a good cook could make soup on a griddle, without a pan, they're that versatile.
My advice is to get a good spatula like this (if you have a cast-iron/steel griddle). I'd also suggest getting a set of stainless steel bowls & set of squeeze bottles and filling one with water & the other with oil. That makes it easy to grease the griddle before putting something down, as well as using the water and an upside down bowl to steam buns.
If you have a large griddle you can experiment with making one side hotter than the other, which comes in handy for keeping things warm and cooking different things at the same time.
When you're done cooking, while the pan is still hot, use the spatula to scrape off everything you can. Once the heat is off, pour a little bit of HOT water into the pan or onto the griddle but watch out for steam. Then use a brillo pad or one of those green scrubbers to barely clean the pan (use tongs if it's really hot). You're not trying to scour it, you just want to loosen up anything remaining stuck to the pan so you can rinse it out. Once the pan is scraped/wiped clean, rinse it off in hot water, then put it back on the burner on high/medium-high until it's dry.
You might already know it but most cast iron cook surfaces are made up of little micro-pits, and what you're actually doing when you "season" the pan is getting something (like cooked food, oil, etc.) to fill in the pits, so it's smoother. That's why people say not to scrub cast iron or to use soap, but a quick wipe or light scrub with a brillo isn't going to hurt it, and the soap thing is from when soaps had lye in it (most no longer do), which did a better job of removing the seasoning.
Never go back haha.
https://www.amazon.com/gp/product/B076PT3BD9/ref=ppx_yo_dt_b_asin_title_o09_s00?ie=UTF8&psc=1
These are the things I bought this summer when I purchased my frist Blackstone.
For squeeze bottles: criteria: they dont leak as I take them camping https://www.amazon.com/gp/product/B076PT3BD9/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1
For spatulas & Scraper: Wanted ones that dont bend and hold up well without breaking the bank
https://www.amazon.com/Stainless-Steel-Metal-Spatula-Set/dp/B072QT1LYY/ref=sr_1_1?keywords=anmarko&qid=1575082739&sr=8-1
Cafeteria trays: surprised how much I love/use these, such easy cleanup camping, no excessive waste of paper plates etc. Mine were red, pack of six, and a bit cheaper than what the price is showing now. I use them for everything, chopping veggies, preparing steaks, just toss the dirty one aside, grab a clean one, put the cooked stuff on them, let the steaks rest on them etc. Much sturdier than paper plates. But I also find myself using them at home a lot now when going outside and back inside. Easy carrying food.
https://www.amazon.com/Carlisle-CT1014-8103-Standard-Cafeteria-Black/dp/B01C5HC1S4/ref=sr_1_37?crid=KRE80XQPYXZZ&keywords=carlisle+food+tray&qid=1575082836&sprefix=carlisle+%2Caps%2C159&sr=8-37
Meat temp pen: its cheap and it works, not the best you can buy
https://www.amazon.com/ThermoPro-Digital-Instant-Thermometer-Kitchen/dp/B01IHHLB3W/ref=sr_1_7?keywords=thermopro&qid=1575083104&sr=8-7
Digital Read Temperature for the griddle. Cant find the one I bought
I already owned excellent quality dome lids. Get one! They work great for steaming vegetables, melting cheese, etc.
If you bought the new pro series with a lid, you can make things like pizza really well :) I made it all summer on my smaller 22" with lid and figured out the best base to set the pizza on was a wire cooking rack. I found the pizza stone worked as well but it got very hot directly on the griddle, and I figured it was just as easy to place it on a rack. Either the pizza directly or the stone on rack. So a cheap cooking rack is handy.
Lots and lots of paper towels :)