peelers

GIR: Get it Right (Again)

by Anne Maxfield on October 7, 2019

GIR (Get it Right) has been a favorite of mine since the beginning.

My GIR mini spatula gets used daily and I think their silicone lids are just genius for so many things.

So, when they announced a major product expansion and asked if I wanted to try some of the new items, you know I jumped at the chance.

The expansion adds potato mashers, tongs, basting brushes, peelers and a spaghetti spoon to the lineup. I was lucky enough to get a pair of basting brushes and a potato masher in my preferred color, red, to test out.

The basting brushes would have been great if we were still grilling, but that sadly stopped when we sold our house. However, I’ve managed to use both of them to spread marinade and baste chickens. Like most of the GIR products, they work better than our previous silicone basting brush. They come in two sizes, the longer one being great for grilling and other high heat uses, when you don’t want to get too close to the heat source. The smaller one is good for more delicate, close up uses and both of them are one piece, so I’m not searching the sink for the head of the brush.

Funnily enough, I found a great “off-label” use for the potato masher, which doubled as a recipe holder when I was making some baguettes recently.

It was also a great excuse to use some of the potatoes from our CSA and make mashed potatoes. It mashed the potatoes easily and I was able to get them pretty lump-free. If you like smoother mashed potatoes, you might want to try their perforated masher; as my golf group says, you have options.

When the full line is released, I look forward to putting GIR’s 4 new peelers to the test. When we moved recently, only one peeler made the cut (pun intended) and it remains my favorite. I like it for the way its serrated edges go through even tough customers like eggplants with ease. The fact that it’s two headed with a julienne peeler on one side, is an added bonus. But since I’m always impressed with the way GIR manages to improve on the basics, bring them on!

Do you have a favorite kitchen tool? What is it?

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Because You Never Know When You’ll Need to Julienne

by Anne Maxfield on March 2, 2015

Accidental Locavore Peelers to TestFor a long time now, the Accidental Locavore has been wanting to put a pack of peelers through their paces, but for some unknown (unseasonal?) reason, hasn’t remembered to buy an eggplant or two to really put the peelers to the test. In the meantime, a few peelers that reputedly julienne have appeared in my kitchen. Since I needed some carrots peeled and julienned to pickle for some future banh mi, it seemed to be a perfect opportunity to see if any of them performed as promised.Accidental Locavore MOMA Peeler

  1. The “artsy” one: I picked this set up at the Museum of Modern Art. It’s a set of three, beautifully packaged, two peelers and a julienne. According to the package “These are the three best stainless steel vegetable peelers in the world!” so I needed to try them out. The julienne one was easy to use and made great strips of carrot. Two minor drawbacks: you need the pink (carrot) peeler to actually peel the carrot, and washing it was a little tricky as bits of carrot got stuck in it.Accidental Locavore Uberchef Peeler
  2. The Uberchef: This was a Christmas gift from my cousin (a good cook and fabulous jam maker). It has dual blades so you can peel and julienne with the same tool. It’s nice and sharp with a really comfortable (ergonomic) handle. It easily peeled the carrots, but took a little practice to get the julienne working well. When it did, it made nice long strips, similar to the “artsy” one. Cleaning it was pretty simple. Now, had I actually gone to the website and read the instructions, it might have worked (and cleaned) a little easier, but who reads instructions?Accidental Locavore The Cheapie Peeler
  3. The cheapie: In Saveur there was a blurb about this 20 cent Vietnamese peeler that did everything. Intrigued, I went on eBay and found one for about $4. It peels, slices, juliennes, grates ginger and makes ripple cuts—probably more than that, but it’s all in Chinese or Vietnamese, so who knows? It peeled the carrots easily and julienned them perfectly. This was the only one to make slightly round julienne, which is what I think of when I think of the carrots in a banh mi and it was the easiest to clean.

My verdict: The cheapie. If you come from a culture where there’s a lot of shredding of carrots, you’ll come up with a simple tool to do it with. This one made the nicest shaped julienne and was by far the easiest to use. I like the fact that it was multi-purposed and look forward to trying out all the other features. The runner-up would be the Uberchef, because of its dual purpose, and comfortable handle (and something tells me it would be really good for shaving chocolate or Parmesan). And the artsy set? I’ll probably keep around mostly because I like the packaging.

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