PRODUCT REVIEW - Betty Crocker Gluten Free Cookie Mix

I'll admit it....I've used boxed mixes when necessary. In the case of making gifts for folks with gluten intolerance, I'm not above admitting the need for some "professional help," leastways 'til I get it sorted out.

Betty Crocker's Gluten Free cookie mixes are pretty good.  The dough has a bit of a "sandy" consistency, when compared with your regular, wheat flour dough.  And there's no wonder for this difference!  Betty's kitchen is using things like sorghum flour and rice flour instead of wheat.

You'll need to add ingredients - they specifically call for Gluten Free Vanilla, butter and an egg.  I substituted Gluten Free margarine for the butter and it seemed okay.

There's a difference in flavor, too. Not a horribly bad difference and I was able to adjust the flavor with a few well placed spices.  It's just the flavor was a bit "wimpy" compared to the cookies made with "regular" flour.

The finished cookie's texture is as expected.  Crunchy with a quick break down during chewing. The addition of cinnamon made for a more flavorful cookie.

On the whole, Betty Crocker's Gluten Free Cookie Mix performed well and the recipient was very pleased. So I'll give it a rating of Five Mixing Bowls.   Good job, Betty!





As always, if you have any stories, memories, recipes, product reviews or whatever that you want to share, please feel free!
And don't forget - Enjoy!

PRODUCT REVIEW - Powdered Whole Milk

I sing the praises of an item so common that it's hardly thought about until there's a real need.  When it comes to cooking and baking, and even general life... this need can show up very often!

I'm talking about powdered milk.  Come back, come back!  Don't leave the room!
I'm not talking about that awful, tasteless skim milk stuff folks tried to pour down your throat back in childhood days.  Tell me one kid who can't spot that crap a mile away!

No...I'm talking about 100% whole milk that's been powdered.  When water is added it comes back to life as the very thing it was originally....whole milk.   Nestle's Nido is a real good example of this product.  I've been using it for years in everything from coffee to cooking and baking with no ill effects.

Actually it helps a great deal when trying to go for a little extra flavor.  For example: mix it with the soaking water from cranberries, raisins or other fruits.  Use this mixture in the recipe when it calls for milk.  The results will be extraordinary.  Great for gravies, too!

Bowl rating:
Five Bowls for fantastic!



As always, feel free to share your thoughts and ideas
Enjoy!

KITCHEN TOOLS - George Foreman Grill

Isn't it great when something works like it's supposed to?  Such is the case with the George Foreman Grill. Mind you, I have the small version, actually two of them, bought at a garage sale.  They were used when I got them, about six years ago, but they still work like new!

For grilling burgers, hot dogs and sandwiches, the Foreman Grill is a natural!  Heating elements on both lid and base assure even cooking.  One of my grills has a special bun warmer in the lid, and it actually works pretty good.

Foreman Lean Mean Grillin' Machine w/ bun warmer lid

The grill works pretty good on other cuts of meat like chicken breast fillet and sausages. Vegetarians will find it useful for grilling those thick portabello mushrooms, eggplant "steaks"  and other such goodies.

Dripping into the drip pan

No matter what you're grilling, be sure to keep an eye on the drip pan.  It's probably a good idea to have a spare on hand if you're making a lot of things...that way a fresh one can be slid underneath while the old one is being emptied.

Not submersible, the George Foreman Grill' s clean-up is still fairly easy, with its non-stick, raised surfaces.  A warm sponge usually does the trick.

My main complaint about my grill is that it is too small. 

PRODUCT REVIEW - G-Rilla grill

Upon seeing this advertised on t.v., I thought the G-Rilla Grill might be what I need for indoor cooking.  I was a little hesitant; it was made with aluminum and I was worried about it warping.

But Jack said I should give it a try anyway...he was in the mood to buy me a present and the thing came as a two-for-one deal, so I figured why not?

G-Rilla Grill ribbed side after only 2 uses

We weren't doing any out door barbequing lately, and I missed that special flavor that only comes with that type of cooking. The closest we'd come lately was very high heat and my cast iron pan.  Fifteen years old, that thing.... and it's still working good as new.

Anyway, it took several weeks for my package to arrive.  When it did, I was a little concerned.  The box was light.  I'd expected a bit more...even with aluminum, I expected that with two grills there'd be a bit more substance to the box.  Upon opening it, I saw why.

The grills were okay dimensionally....they easily covered two burners each, like they should.  But they were light, really light, even for aluminum.

Side one was a ribbed grill with an offset diamond center...I supposed this was to help channel heat.
Side two was a flat surface grill, but it wasn't exactly flat.  There were little raised circles placed 'round the edges like they were part of the mold and didn't get quite sanded down.  I couldn't think of any other reason for them. Both sides came equipped with two corner reservoirs for catching grease.

Okay, so much for inspection, it was time to cook.
Simple burgers....a bit of ground beef, low-salt, diced onions, formed into patties.  I chopped some onions into rounds to help season the grill.

I got the grill hot-being sure to bring it slowly up to temperature with both burners at the same heat level.
Although there was a non-stick surface claim, I wasn't taking any chances so lubricated it with a bit of canola oil release spray.

Then I added the onion rounds to brown them and add some base flavor to the grill.  I noticed that the onions were trying to stick....hmmm.  Flame not high enough?  Too high?  Nothing was burning. Hmmmm.

After removing the onions, partially browned, from the grill I let the thing come back up to temp.  That's when I noticed it, the grill was warping.  Right in front of my eyes!

I double-checked the flame...medium.  Hmmmm.
I knew aluminum had a problem with too much heat, but was sure I followed the printed instructions, such as they were.

Warping problem

It was time to put on the burgers.
Okay, so they cooked, after a fashion.  The meat stuck in between the ribs, the grill kept warping.

The burgers were burnt in some places, scorched is more the appropriate word, and I swear the heat was no where near high, matter of fact I lowered it to low-normal just to see if it would stop warping.

Not-so non-stick

Grease spattered all over the stove top. I was surprised no one had thought to add tall sides to the thing. Poor planning.

Clean up was difficult, the "non-stick" surface seemed to come off with the food.  Using the recommended warm, soapy water and rag wasn't enough.

Warping

It took a lot of elbow grease to get all the specks of burnt on burger off the grill....And looking it over while drying it, I noticed the warping was even worse than originally thought.

I tried cooking with the ribbed side one more time and had the same experience.  Food sticking and scorching, warping, grease spattering everywhere and difficult clean-up. Too bad.


The flat side seemed to work a little bit better, although being warped made the grill rock too-and-fro.  The non-stick surface seemed more stable on this side, although I noticed by the second use there was some evidence of surface damage.

Flat side a little better

Mind you, I used the proper utensils, monitored the heat and did everything else according to directions but the G-Rilla Grill couldn't stand up to the test.

I don't rely on it for regular grilling....at least not the ribbed side.  Once in a while I'll use it for flapjacks or browning eggplant slices, but not for any heavy grilling.   It's just not a good thing.

Product Review Scale:  One mixing bowl- because even the worst things have some redeeming quality. In the case of the G-Rilla Grill, that quality might easily be that I've not seen it advertized on t.v. since shortly after ordering it.

PRODUCT REVIEW - Meatloaf Pan and Meatloaf Recipe

 As if there are not enough kitchen gadgets around already.....!  But then again, are there ever enough?

Some are horrible, wastes of time and money....making one wonder if the inventor ever beat an egg or boiled a kettle of water!

The Perfect Meatloaf Pan in use

Then again, there are those gizmos that make you wonder how you ever survived without them.

Such is the case with this meatloaf pan I ordered through a t.v. add recently.  Called the "Perfect Meatloaf" pan, it comes with instructions for use and care along with a handy little recipe guide. It looked simple, even logical.  A loaf pan with an insert that lifted the food away from accumulating grease.
 How many of us have had to suffer through greasy, soggy, falling apart, stuck to the pan meatloaf?

Putting the meat onto the insert

Well, not with this handy tool!  It really does perform as promised.
As you can see from the photos, the loaf sits on the insert within the pan, cooks the normal amount of time, and comes out solid, maintaining its shape. We like our meatloaf with a tomato or ketchup top (see below), but that's not necessary.  

Also, you can use it for other things....they suggest stuffed peppers....I'll try that some time
Some product use hints: Of course don't use it in the microwave-metal and microwaves don't mix! The manufacturer also recommends to not use it under the broiler.

Placing insert w/ meat in pan

As in all new kitchen gadget purchases, clean the pan and insert with warm, soapy water before the first use and dry it completely before putting on your non-sticking agent (release spray like Pam, margarine or oil).

For now, here's a Meatloaf Recipe.
Please note that you can use beef, ground chicken or turkey, or anything that has the same sort of consistency.   Some folk like to make a nut/tofu loaf....they can be pretty tasty.  I don't know how they'd work with this pan, but if anybody gets one and wants to try it out, let me know!

MEATLOAF BECAUSE....

2 lb ground meat (beef, chicken, etc.)     
salt/low salt
pepper to your liking         
garlic diced
1 egg                                                      
onion diced
1/2 cup breadcrumbs or                         
1/4 to 1/2  rolled oats                            
ketchup  or tomato sauce for top
release spray or oil for pan

Preheat oven to 350 Degrees   Prepare pan and pan insert by spraying all surfaces with release spray or greasing it all with margarine or olive oil

Pretty much combine all ingredients except for the release spray/grease  and ketchup in a large bowl.

Completed meatloaf before removing from pan

You may wish to add more seasonings, it's up to you.   Shape the whole thing into a loaf  and pop it into the pan.  I like to put the ketchup on top of the meatloaf so it cooks into kind of a crust, but it's optional.
 Bake in the oven 45 minutes to 1 hour.   Test by inserting a knife in the center.  There should be some resistance, it should feel firm and the knife should be fairly clean and hot-feeling when you withdraw it.
Enjoy!

Great side-dishes - steamed broccoli, cole slaw, macaroni and cheese....think comfort food!


And don't forget-Meatloaf means Meatloaf Sandwiches for lunch!  YUM! 

In short, I was pleased with the product's ease of use and the fact that it worked as promised.

PRODUCT RATING:
On a scale of one to five mixing bowls, one being YUCK!  five being YUM!
We'll see how it lasts the test of time, but as a new gadget, 
I give the Perfect Meatloaf Pan a rating of five, for performance, quality and truth in advertising.

PRODUCT REVIEW - KITCHEN TOOLS - Ball Tipped Whisks

 Whisk, whisk whisk!   How many eggs, sauces and other things have you whipped into shape through the years?  My first such experience was as a child at home in the kitchen with my mother.

We didn't have any of those fancy-schmancy wire doo-dads like on the cooking shows.  Nope!   We used a plain old table fork, or occasionally one of those hand-cranked egg beaters.  Of course for the really big jobs we just used a mixer.

Standard wire whisk

 My first experience with an actual wire whisk happened in tenth grade Home Economics class. I was immediately taken with how that tool made quick work of fluffing eggs, smoothing sauces and such.  

The construction and concept were so simple, elegant.  I couldn't wait to get one of my own, to try it out at home.

It took a while but I finally got one....in a gift basket of kitchen gadgets at my wedding shower.
I was thrilled.

Although the marriage didn't last, we were both so very young, my fascination for cooking and kitchen gadgets has remained strong.  So when I saw this latest version of the whisk, I had to get one and try it out. 

Ball tipped whisk set

What we're looking at is a set of ball tipped whisks. There are three different lengths to accommodate any task.   These particular ones were ordered online and they arrived were not a disappointment.

 

Generous handle, balanced feel

 Unlike some other kitchen products I've ordered via the
internet, these felt well built and didn't get all bent out of shape after one use.  The cook in me was pleased about that.  The arthritic in me appreciated the generous handles and balanced feel of each tool.

 They work well on most things...taking on thick sauces with ease.  But I must confess that the old fashioned wire whisk still wins, hands down, in the whisking egg yolks division.  For some reason the ball tipped variety doesn't work as well in that area, leaving thready, transparent bits of egg white and membrane unincorporated in the mixing bowl.

Lumpy sauce needing help

But it did wonders on a stubborn  cheese and cream sauce!  What began as a hopeless, lumpy mess was soon tamed....turned smooth and lumpless under this tool's will.

Lumps?  Gon

Don't overlook the other possible uses for these things - icing drizzling was the first thing that came to my mind.  I have a friend who went to cooking school and they had to take a regular wire whisk and lop the bowed ends off to make an icing drizzler.

No need for cosmetic surgery with the ball tipped whisk!

I'll bet you could come up with several new uses too!  Feel free to send them and they'll be put up in the blog!

Rating Scale for this kitchen tool :

Five bowls!  I love them!

PRODUCT REVIEW - Suzanne Somers' Skillets

Suzanne Somers' skillets

Lots of celebrities have gotten into the Home Shopping Network biz, touting products that carry their names to the American public.

Diane had an aunt who kept the t.v. station tuned in just about 'round the clock for fear she'd miss t he conversations, descriptions and calls from buyers...of course there's always the possibility that she'd miss seeing something else she really didn't need to purchase.

Suzanne Somers

Of course, Aunt Ester had her own reason. She said it kept her company. Hey...whatever floats your boat!

I don't watch a lot of those things for the simple reason that I have not "extra" around, so wouldn't want to be tempted to covet something I can't afford.   Also, I've always got something going on....watching t.v. isn't foremost on my agenda. However I am grateful that these networks and programs are in existence...otherwise I'd have never inherited some really great cooking tools and gadgets. That's how the Suzanne Somers' skillets came to me...and I am sooooo grateful. 

Suzanne may have played a "dummy" on Three's Company, but she's no dummy in real life.  She's been championing healthy living, exercise and cooking for a number of years and, from what I've been able to experience, offers products with a high standard of quality.

Stainless steel clad copper plate for even heating

The skillets are solidly constructed and well balanced with reliable; each has covered handles and a stainless clad copper plate on the bottom that acts as a heat-spreader. I think they are referred to as Omelet pans online.  After several atrocities passing themselves as skillets came and went through my kitchen, it was quite a hallelujah moment when those two pans crossed my threshold!

Secure handles

The pans are a pleasure to work with and easy to clean.  No matter what I've cooked in them, they come back gleaming.  The even heating prevents scorching..  The handles don't feel like they're going to fall off. The pan feels like it'll last a long, long time.

On a scale of one to five mixing bowls, I rate these at five....meaning the BEST!

Way to go, Ms. Somers!


If you have any suggestions, comments or ideas feel free to submit them!
Enjoy!

PRODUCT REVIEW- The Slap Chop

Slap Chop

The Sham-WOW guy started hawking another product about a year or so ago...and since it was a kitchen gadget he got my immediate attention.  This tool, he claimed, would make chopping things so much easier, and unlike other similar units the Slap Chop would be safe, easy to operate and easy to clean.

I didn't run right out and get one.  See, I'm one of those weirdos who enjoy cutting their veggies and nuts the old fashioned way....with a knife.  Go figure.

But Jack spotted a display of "As Seen On T.V."  items near the check out line at Fry's Electronics and decided to buy me a present. 

As luck would have it, I was in the midst of a baking binge so had been chopping, cutting, clipping and cracking my way through nuts, spices and the like. If it worked, the Slap Chop had the potential to cut the job time in half, pardon the pun.

Once home, I unwrapped my new tool and read the instructions.  It looked simple enough; a spring action chopping blade, a plastic extender for using on a cutting board and a black plastic bottom cup for more contained work. And unlike similar products the Slap Chop claimed to be easy to clean, due to its unique "butterfly" casing design. This feature, more than the others, was important to me. 

I'd had a similar product years ago in my arsenal of gizmos and suffered a severe injury trying to clean it.  Needless to say, the thing ended up in the garbage, wrapped in the towel I used to stem the bleeding.
According to the Sham WOW guy, the Slap Chop people had solved that problem, and I was interested....albeit a little nervous....in checking the facts.

Looking it over, I kept thinking....this thing feels cheaply made.  The spring felt firm, but the rest of it felt  light weight. The blade itself seemed flimsy, the case was light weight plastic....real light weight.  I wondered if it might be too light weight for the job it was supposed to do.

This feeling continued as I washed the components in warm water in preparation for first use.  But I pressed on, wanting to put the thing to the test on some nuts that had to be chopped for cookies.  

Following the instructions, I first tried the tool with the chopping cup.  It seemed to do the job, after a fashion.
The problem was, nuts kept getting stuck in the blade.  And not just plain stuck, I mean stuck real bad.  I had to use a knife to get those nuts loose.

After the third attempt, I noticed the blade was getting bent.

Nut stuck, blade bent....during maiden voyage.

Undeterred, I next tried the tool with the clear plastic ring for use on a cutting board.  The same thing happened and the chopper got jammed. All this within the first 15 minutes of the maiden voyage.

Needless to say, I set the thing aside and finished the chore with my favorite knives, breezing through the pile of nuts with ease and no injuries. 

At clean up time, I tried cleaning the Slap Chop according to the directions.  After cutting my finger,  I stopped.  Hey, I'm a musician, my fingers are important and I need all of them!  No hunk of plastic will ever be worth me changing my name to Lefty!

To make a long story short, the Slap Chop did not live up to its advertising.  Personally I think it's dangerous and shouldn't be sold in its present state.  Perhaps the spring could be sold separately for use in factories somewhere, but as a kitchen tool, I find the Slap Chop to be cheaply made and unsafe.   I wouldn't recommend it to my worse enemy. 

I believe that every Slap Chop should be recalled, burnt beyond recognition and their ashes sewn with salt before being consigned to the bottom of a very deep pit in a very remote location. 

Of course that's just my opinion.

On a scale from one to five mixing bowls, one being yuck...five being yum, I don't think this product deserves even a shard of a mixing bowl. Mixing Bowl Scale - Zero.  Zip. Zilch.

This is one of the few times where I find no redeeming qualities whatsoever in a kitchen gadget.  
Sad.  Very sad. 

If you have tried the Slap Chop, please feel free to share your experiences...positive or negative.  Hey!  I'd love to hear that the thing works right for somebody!