Are these are any better than cutting down regular foam meat trays? I've always used meat trays-wonder if these have an advantage besides shape.
1336707
They are there when you want them, without having to buy meat! They have no patterns pre embossed as some meat trays do and you don't have to scrub them to remove contaminates. They may, however, be a littl thinner than standard meat trays, so, dependong on the depth of the lines you need to carve, you may want to keep a few trays around. Kathy
1448443
YES! I accidentally found out how much better vacuum sealed steaks tasted vs ziplocked and I was HOOKED. I'll grill out mass quantities off meats (pork chops, chicken thighs, chicken breasts, hamburger patties... you name it, let them cool slightly and seal 'em up. I call them "meat snacks". I've actually sealed chili, ground turkey and tomatoes, ham and potato stew... pretty much anything. Really helps to be able to grab something from the freezer at work vs going out for fat food. (Typo intentional, lol.) Protip... if your sealer seems to be losing suction after say a year or so, just moisten the foam rings prior to using. Gotta do it each time, but it beats buying a new unit.
1073560
I have two of the larger Boos boards and because mine do not have the run off groves to catch liquids I do not use these boards for any meat cutting that might have run out liquid. I use boards specifically for that. These boards are really nice and gentle on my knifes. You will like them for all other use.
1185124
I bought a pair of these gloves specifically for picking food up off the grill. I steam a lot of oysters and you have to pick em up - shuck em while they are HOT. I've also used them to rotate sausages while grillin. They work great for me!!!!
2111078
I have 3 of these, including the XL. I have a family of six and it has been perfect for 6 small steaks, burgers, a whole tube of sausage patties, etc. all at once. I've had them for 8 months, and I use at least one of them daily... the XL the most. So far I've had no problems with scratches or with the surface just plain becoming less non-stick. I try not to use metal utensils, and I do wash them by hand. They are very easy to clean and take up too much room in dishwasher anyway. I know where you're coming from. I had about decided to purchase a cheap pan and plan on replacing it yearly, but so far, so good with these. Ask in 5 years, right? That's the test. I have 3 of these, including the XL. I have a family of six and it has been perfect for 6 small steaks, burgers, a whole tube of sausage patties, etc. all at once. I've had them for 8 months, and I use at least one of them daily... the XL the most. So far I've had no problems with scratches or with the surface just plain becoming less non-stick. I try not to use metal utensils, and I do wash them by hand. They are very easy to clean and take up too much room in dishwasher anyway. I know where you're coming from. I had about decided to purchase a cheap pan and plan on replacing it yearly,... » Read More I have 3 of these, including the XL. I have a family of six and it has been perfect for 6 small steaks, burgers, a whole tube of sausage patties, etc. all at once. I've had them for 8 months, and I use at least one of them daily... the XL the most. So far I've had no problems with scratches or with the surface just plain becoming less non-stick. I try not to use metal utensils, and I do wash them by hand. They are very easy to clean and take up too much room in dishwasher anyway. I know where you're coming from. I had about decided to purchase a cheap pan and plan on replacing it yearly, but so far, so good with these. Ask in 5 years, right? That's the test. « Show Less
1082914
I always start at the edge but if I had to I could take the plate off and and then get a sharp knife and make a small slice in the foam at your starting point. You can force the blades through the foam without making the pilot cut without to much effort but it's slightly neater using the knife first.
117771
They are serrated. They are not "sharpened," per se, but they cut pretty well. The ends are square; they do not come to a point. The just-slightly-rounded corner of the rectangular end of the knife comes in surprisingly handy when cutting various foods. I have no trouble cutting cooked meats with a sawing motion of the knife blade. Hope that helps.
1716744
Okay, I did a test on some foam board. It doesn't work very well at all, it still cuts, but starts the paper on fire and is real slow process..and will most likely deform your blade. With plain foam, it cuts just unbelievably well. So, in my opinion, not good on foam board. Use a sharp razor blade.
1063367
I think they are great for icing injuries. Because they have squares they are bendable (it helps as they soften a little, but with inflammation it doesn't take to long to do this. I also cut them to various sizes and shapes for whatever I am using it on, i.e. shoulder, knee, back, lunch sacks, pt luck dishes :).
1041070
Knife cut I believe. Which makes sense for a "home" pack. Knife cut produces less holes and a stronger casing for a less experienced sausage maker. With knife cut, you will have the connective tissues known as whiskers. The pack I received has the small fleshy strands (whiskers), but not as many as I anticipated.
1486529
The knives I find to be decent for cutting. They are serrated on one side and flat on the other so it's not like you'll be cutting through food like a stake knife but they are very comparable with my other "el-cheapo" knives I normally use (this set is too fancy for me to use daily)
347092
I don't see the big difference. I have one of both, use the ribbed one on sandwiches and the flat for bacon and meat. The ribbed one makes decerative lines on the sandwiches, and meat. No taste difference I can tell
457561
yes, I use them...however, did not find any difference in cooking time - it just sets better....so easier to take out from the pans.
1701845
I like the side because they are an extension of the pot itself so I think it much more secure. Yes they get very hot and you need to be very aware of that but a good thick mitt will take care of that. Be safe and enjoy cooking. I made meatballs and red gravy yesterday and they were fabulous.
1217308
When I make stock, I use them to strain out the veggies and meat/bone/fat stuff. It's clear enough for me but if I want the stock clear, clear, I would use a cheese clothe. I rarely use the cheese clothe so... hopefully this helps you. I love my strainers
1395672
Blades are great. The bread knife slices bread easily and quickly. The meat knife hasn't had any problems cutting through ham, pork or beef. The blades are rigid, if that is your question. I still have the blades from my older Cuisinart that I've used to cut foam for upholstery projects and they're still as sharp as ever.
843168
The plate with the two HUGE holes is for sausage stuffing. The rest are just different sizes, and can be used for whatever, mostly. The one with 5 holes does a more "Chili Grind" that gives you larger chunks that are perfect for a chunky chili, where as the smaller plate does a "hamburger grind" thats perfect for like Taco Meat or Sloppy Joes... Its just a little bigger than the small grind that came with your meat grinder unit. The one that came with your unit is a very fine hamburger grind, thats GREAT for hamburgers or meatballs... But mostly. The only difference between the rest of the plates is how fine/course your meat will come out, and thats a personal preference rather than anything that's set. I suggest grinding about 1/4lbs with each plate, cook them seperately, and see what you like the best and what you think will work for you. I like using the one that came with the set with the 6 holes for ground chicken! Its nice, because it dooesn't make chicken mush like the stuff i get at the store!