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    Published on February 29th, 2012 | by Greg

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    The Impressor Tenderizes Tough Cuts

    If some of your grilled steaks don’t turn out quite right, you aren’t alone. Un­less you mar­i­nate for hours, it’s hard to get those fla­vors to sink in- some­times a thick­er slice will need 24 hours of prep time. And if you’re us­ing less ten­der cuts of meat, it can be hard to get them nice­ly fin­ished. Lon­don Broil can end up love­ly, or it can feel like jerky, and the dif­fer­ence is all in the tools and meth­ods you use.

    Con­tin­u­ing our mi­ni-kitchen set, af­ter yes­ter­day’s look at in­duc­tion and Sun­day’s piece on cof­fee, we bring you our re­view of the Butch­er’s Kitchen Im­pres­sor. Re­al­ly, it’s a pret­ty sim­ple piece of equip­ment, and while we won’t go so far as to say that ev­ery kitchen should have one, we will firm­ly state that ev­ery­one who cooks meat will get good use out of it. In fact, you can cut down on cook­ing time as well as the afore­men­tioned prepa­ra­tion time. And it’s easy to use, clean, fair­ly in­ex­pen­sive, and tucks away nice­ly.

    All in all, we’re a bit dis­ap­point­ed in our­selves for not hav­ing one soon­er. Grant­ed, if you pri­mar­i­ly make filet mignon, this might not come in handy as much. But we like our brisket, and it’s tough to get brisket to ab­sorb your mari­nade. We took out our Im­pres­sor and went to town on some meats. Ba­si­cal­ly a dan­ger­ous-look­ing set of ex­treme­ly thin ra­zor sharp blades set be­low a su­per-dense block of chrome-plat­ed zinc, we found our­selves lov­ing cook­ing. Slic­ing through that tough con­nec­tive tis­sue, you’re al­so left with a holi­er piece of meat, with chan­nels that suck in those sauces. And be­cause those same chan­nels con­duct heat, we did no­tice a de­crease in cook­ing time- the in­te­ri­or heats up more quick­ly and even­ly, which can take a bit of ad­just­ment for those used to spe­cif­ic tim­ings.

    At $70 or so, and avail­able on­line, we on­ly found one is­sue- the plates are hard to re­move and change. Clean­ing was pret­ty easy- it’s nice that ev­ery­thing is dish­wash­er safe- but we did have some trou­ble with as­sem­bly, odd­ly. Over­all, though, this is an easy gift for the chef who thinks they have ev­ery­thing- be­cause they al­most cer­tain­ly don’t have one of these.

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    About the Author

    Greg dreamed up the idea for the Truly Network while living in Hawaii, which began with a single site called TrulyObscure. In 2010, when advertisers and readers were requesting coverage beyond the scope of that site, TrulyNet was launched, reaching a broader audience over a variety of niche sites. Formerly the head technology correspondent for the Des Moines Register at age 16, he has since lived and worked in five states and two countries, helping a list of organizations and companies that includes the United States Census Bureau, TripAdvisor, Events Photo Group, Berlitz, and Computer Geeks. He also served as the Content Strategy Manager for HearPlanet, a multi-platform app that has reached over a million users and has been featured in the New York Times, Hemispheres Magazine, National Geographic Adventure, Fox Business News, PC Magazine, and even Apple’s own iPhone ads. Greg has written as a restaurant critic and feature journalist for a number of national and international publications, including City Weekend Magazine, Red Egg Magazine, the Newton Daily News, Capital Change Magazine, and an arm of China Daily, Beijing Weekend. In addition, he has served as a consulting editor for the Foreign Language Press of Beijing, as well as a writer and editor for the George Washington University Hatchet, the school newspaper of his alma mater. Originally from Iowa, Greg is currently living in the West Village of Manhattan.



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