A Guide To The Kitchen Tools And Gadgets We Love (cont'd)

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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 2 ounce bottle and tried it. One drop was enough clean a shirt so well that I could not find where the stain had been originally. read more
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What can go wrong with measuring spoons? A lot. Trying to fit them into little spice jars is the worst. These rectangular measuring spoons from RSVP make it so much easier. The 18/8 stainless steel set includes everything from 1 tablespoon down to 1/8 teaspoon. Read our review here. read more
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Add a touch of humor to your cookout with these fun chef aprons. I have designed a range of aprons with pockets, T-shirts, mugs, and more with scores of humorous sayings from "BBQ God", "Got Ribs?", "Eat Me", "Chef is Prime and Well Aged", "Nice Rack" and many more! read more
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A carving fork is sometimes the best tool for holding meat steady when you slice it. read more
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The elegant eco-friendly wooden plates, bowls, platters, snd flatware sets from Leafware are so much nicer and more elegant than paper plates, plus they are fully biodegradable and compostable because they are made from leaves! Best of all, they don't leak or get floppy when wet! read more
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Don't use jaccard blade tenderizers on food that will not be cooked beyond 160°F. read more
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f you enjoy fresh juice then a quality pitcher is a must for your kitchen. When selecting a pitcher, we prefer one from Rubbermaid that holds one gallon of liquid, has markings on the side for quart measurements, and has a tight lid so that you can shake the juice without it splattering it all over your kitchen. read more
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Airtight canisters are a must in any kitchen as they help keep ingredients fresh much longer. If you don't put the flour in an airtight canister, it can lose quality, but worst of all, it will attract pantry moths, a most unwelcome infestation. You need a canister for flour, sugar, brown sugar, rice, coffee, and tea. read more
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Grinding your own meat gives you fresher, better tasting meals. You can buy attachments for stand mixers and food processors, but an old fashioned hand operated meat grinder is inexpensive and will last forever. If you make hamburgers you can create your own signature beef blend featuring chuck, brisket, and more. read more
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Cook a turkey or prime rib or pork loin properly and you're going to end up with a lot of juice on your cutting board. If yours has only grooves, it's going to overflow and ruin the table cloth. read more
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If you cook, you need mixing bowls. Heat proof glass like Pyrex and stainless steel are good choices because they can go in the oven. When making your selection, note that glass can be used in the microwave and that metal cannot. Glass also looks nicer as a serving bowl while stainless bowls are lightweight. read more
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A good garlic press is an important kitchen tool and the Trudeau Garlic Press is the perfect choice. The Trudeau press is sturdily built, and is easy to grip. It's also quite easy to clean, and has a large hopper to hold big cloves. Avoid non-stick garlic presses. read more
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The Kyocera Everything Mill Adjustable Grinder allow you to dial in the size of your grind from coarse to fine and it grinds all kinds of spices from pepper and salt to coriander and cumin. Fresh ground pepper has much more flavor than the pre-ground. And the size of the grind matters making this a perfect choice. read more
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If you're in the market for a sturdy wide spatula then The Weber Style Professional-Grade Fish Spatula is a great quality choice. This heavy duty spatula features a solid extra-wide turner that is not only great for turning delicate foods but also smashing burgers diner-style! read more
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The two most important variables to track in any cook are time and temp. The ThermoWorks Timestick gets it done. read more

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Meathead Goldwyn

Meathead is the founder and publisher of AmazingRibs.com, and is also known as the site's Hedonism Evangelist and BBQ Whisperer. He is also the author of "Meathead, The Science of Great Barbecue and Grilling", a New York Times Best Seller and named one of the "100 Best Cookbooks of All Time" by Southern Living.

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