Category Archives: Useful Tools

Tuesday’s Tool: The World’s Greatest Bar Tool

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Nothing is better than having a multi-functional kitchen gadget that gets the job done, quickly, comfortably, efficiently, and professionally – and it looks cool, too. That’s exactly what makes a great bar tool, and exactly what you’ll get with The World’s Greatest Bar Tool from HIC, Harold Import Co.

It truly is The World’s Greatest. In fact, The World’s Greatest 4-in-1 Bar Tool was recently selected as a 2016 Editors’ Pick in the Housewares Category from The Gourmet Retailer!

This Bar Tool boasts a built-in bottle opener, can opener, fruit and vegetable peeler, and channel knife, all in one ergonomic design.  This versatile 4-in-1 gadget opens cans and bottles, peels produce, creates decorative garnish, and so much more.

The World’s Greatest Bar Tool is an essential addition to any home or professional bar, giving bartenders an advantage when making cocktails. Crafted from Japanese stainless steel for maximum precision and durability, the Bar Tool has a soft-grip handle that prevents slipping while ensuring comfortable use.

It feels comfortable in your hand, performs all the necessary functions when making cocktails, and is compact for easy storing in a drawer or on the counter.

TWGBartool_LemonMaking your special recipe Bloody Mary? No worries. The punch-style can opener easily opens tomato juice.

Adding a lemon twist or other garnishes to your cocktails? The channel knife helps easily create decorative garnishes.

Serving soda or beer, the tool easily pops off bottle caps and opens flip top cans.

The Bar Tool also handy for other entertaining prep, including cutting thin strips of cheese or chocolate, even removing potato eyes.

Great for garage, boat, camper, cooler, tool and tackle box portable coolers, tailgating supplies, tool boxes, and tackle boxes. Hand wash in warm, soapy water.

Head on over to www.HaroldImport.com to learn more about all of our innovative line of The World’s Greatest – those which go way above and beyond the normal call of duty — without ever losing sight of functionality.

 

 

Tuesday’s Tool: Mrs. Anderson’s Baking Pie Shield

 

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When Life Gives you Apples, Pears and Peaches, Make Pie!

Whichever kind of pie you’re baking, the Mrs. Anderson’s Baking Pie Shield is sure to be one of your favorite pie-baking tools. The new and improved Mrs. Anderson’s Pie Shield fits 9.5-inch and 10-inch pie plates, including those with fluted edges (such as our own Easy as Pie Pie Plate). Simply place the shield over the pie before baking, and the shield keeps crusts from over browning, allowing the pie to rise in the middle while reducing spillage.

Tuesday’s Tool: Fante’s Uncle Paulo’s Cheese Wire

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Fante’s Uncle Paulo’s Cheese Wire easily cuts through all types of semi-hard cheeses and allows each slice to be cut to desired thickness. Made in France from stainless steel wire and ABS handles, this essential cheese tool is ideal for professions and cheese connoisseurs alike. Sturdy and durable, the fine gauge wire easily slices through blocks of semi-hard cheeses such as Cheddar, Emmentaler, Gruyère and Swiss. It doubles nicely for portioning soft, creamy cheesecake or cutting batter-based cakes into layers.

You can check out a Cook’s Illustrated review of the cheese wire here.

 

Tuesday’s Tool: Benriner Slicers

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You don’t need to be a restaurant chef to appreciate a good mandolin slicer. But, to be truly useful in the kitchen, the mandolin has to be easy to set up, use and clean. That’s why the Benriner continues to be the popular choice for restaurant chefs – and, home chefs alike.

HIC ‘s 3 exclusive Benriner Slicers are now in stock. The slicers are upgraded to provide added easy of use and functionality for anyone who uses them, creating sliced and julienned fruits and vegetables faster than a skilled chef with a sharp knife.

The Benriner Mandoline Slicer (BN64), Benriner Super Mandoline Slicer (BN95), and the Benriner Jumbo Mandoline Slicer (BN120) feature high-quality Japanese steel blade for perfection every time. The straight edge produces clean, even slices; the fine-toothed blade helps produce elegant vegetable garnishes; the medium toothed blade is ideal for creating match stick for stir fry; and the coarse blade makes chunky cuts.

BenrinerEggplantThe Jumbo Mandoline Slicer, is unique in that it is large enough to ensure that you have a unobstructed wide platform for creating eggplant planks, full length fries, or cabbage shreds.

(Note: The Jumbo Slicer does not include the interchangeable blades).

The slicer’s non-skid silicone base secures it in place when in use, and to add to its stability, the side slopes allow for the slicer to sit securely on the bowl. Equipped with a larger, easier-to-grasp safety handle ensures fingers are kept safely away from the blade

To adjust, the larger easy-turn dial adjusts thickness of slices, and with 3 interchangeable blades, the slicer creates multiple cuts quickly and conveniently, transforming fruits and vegetables into consistent sizes for even cooking.

Benriner is truly the slicer to be used every day. The new Benriner slicers are available in white; 3 sizes.

Benriner Mandoline Slicer (BN64) Includes 4 blades; 12 ¾” X 3 ¾”

Benriner Super Mandoline Slicer (BN95) Includes 4-blades; 14 ½” X 5 ¼”

Benriner Jumbo Mandoline Slicer (BN120) Include straight edge blade; 13” X 6 ½”

 

 

 

Tuesday’s Tool: The World’s Greatest™ Handy Dandy Super Slicer

TWGSlicerThe World’s Greatest™ Handy Dandy Super Slicer is just the tool needed to create uniform slices of hard boiled eggs. Simply slip the peeled egg in the spoon, and close the top, the stainless steel blades cleanly slice through the egg. Also perfect for soft fruits including bananas or strawberries, as well as vegetables including mushrooms. It even works with cheese. The handle locks for compact storage.

Tuesday’s Tool: The Ham Rack for a Springtime Buffet

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The HIC Ham Rack is the perfect choice for baking, slicing and serving ham for your Easter buffet, or any springtime brunch.

HIC’s Ham Rack is for baking, carving and serving ham, up to 8-pounds. Its unique oval shape securely cradles and elevates any size ham above fats and juices, resulting in faster cooking times and all-over browning. Oven safe to 400-degrees Fahrenheit, it’s the perfect roasting rack for cooking ham from scratch or heating a fully cooked ham. For lunch or brunch, holiday meals, party buffets, or outdoor entertaining, it’s how to bake a ham the easy way.

Designed to offer the perfect angle with better leverage to make carving and slicing easier, especially the more challenging bone-in ham. The wide base adds surefooted stability for less fumbling. Use it to display spiral ham as the centerpiece at holiday meals for a spectacular presentation.

Great for all of the traditional favorites, like baked ham, pineapple glazed ham, smoked ham, and more. HIC’s Ham Rack is sturdy, durable and oven safe to 400-degrees Fahrenheit. It stands 6-inches tall with an oval opening measuring 6-inches x 5-inches. Easy to use and easy to clean. Hand wash in warm, soapy water.

 

It’s Always Pie Baking Season: A discussion with Rose Levy Beranbaum

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Pie is an inviting, homemade and delicious dessert that evokes pleasant memories of home. There is no doubt that Americans love pie, and whether it is sweet or savory, the pie plate is an essential part of the recipe.

With that in mind, we turn to Rose Levy Beranbaum, award winning author of The Baking Bible and The Pie and Pastry Bible, to learn a bit more about how the idea for the Rose’s Perfect Pie Plate came about, and why it is the perfect pie plate for baking delicious pies throughout the year.

HIC: Can you please tell the story of how the idea of a pie plate come about, including what you saw was needed in a pie plate that wasn’t available.

Rose Levy Beranbaum: When teaching students how to make pie crust, the one thing most were intimidated by was making an attractive border. When using a popular pie plate that had a fluted edge, I tried just pressing the dough into the edge, but found that it was so shallow it didn’t hold the impression. Because I found that this pie plate didn’t hold its impression, I reached out to the company and suggested that they make a deeper fluted edge, and also a standard 4-cup pie plate rather than the deep-dish model, but they were not interested in the idea at that time.

I was determined to find a way to create the perfect pie plate, so when I told my dear friend Elizabeth Karmel about my idea of creating the perfect pie plate, she introduced me to Rob Laub, and that’s when my idea began to take form.

From there, I made a prototype. My cousin, Elizabeth Granatelli, who is an artist, brought me some modeling clay so that I could create the exact shape I wanted. She then created the drawings so that it could be reproduced in ceramic.

 

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HIC: What is it about the pie plate that sets it apart from others?

Rose: I designed the fluted rim to form a small flat “shelf” with slightly curved edge so that it would be fluted deeply enough to hold the shape of the dough, but also so that it would neither spread over the edge during baking, nor slide down at the sides. (I find that the dough slides down the sides of the new version of the ‘other’ fluted pie plate, because the fluted edge is straight up and down.)

Another benefit of the fluted rim on my pie plate is that you get extra pie crust to eat — it is the crispest part of the pie crust, which is everyone’s favorite.

Further, the ceramic material is non-stick so that it is easy to remove slices of pie. And it helps to create a crisp bottom crust and even baking throughout. (Note that all pies benefit from setting a foil ring on top to protect the edges from over-baking. I make my own so that it fits the extra wide rim perfectly.)

HIC: Can you tell us a bit about the key features of the pie plate?

Rose: Ceramic is ideal because it releases the pie crust easily and also because it is so beautiful it can be used as a serving dish as well as a pie plate.

The depth of the pie plate and the standard 4-cup volume create the ideal proportion of crust to filling. It also makes it much easier to serve a perfect slice of pie, as pies baked in deeper pie plates more often than not have the filling spilling out of the pie crust.

HIC: Do you have any other tips on creating the perfect pie?

Rose: After rolling and filling the pie crust, cover it and refrigerate for a minimum of 30 minutes to prevent shrinking. Chilling it also helps ensure a flaky baked crust.

The best way to ensure that a pie has a crisp bottom crust is not only to bake it in this ceramic pie plate but also to preheat an oven stone for a minimum of 45 minutes and set the pie plate directly on the oven stone. Alternatively, most ovens allow you to bake right on the floor of the oven. After the first 20 minutes, raise the pie to a higher shelf to complete the baking.

Of course a pie crust should be delicious to eat and also tender and flaky but strong enough to hold together well to transfer to the pie plate and to make lattice strips.

My favorite pie crust recipe fills this criteria. To ensure that it is at its best, weigh the ingredients and add as little extra flour as possible. But if working in a hot kitchen and the dough softens, refrigerate it until firm.

If you’re baking a pie today, or any day, be sure to have all the best tools. Head on over to HaroldImport.com to view all of Rose’s baking tools, as well as HIC’s collection of baking tools and accessories from Mrs. Anderson’s Baking.