Reddit Reddit reviews OXO Good Grips Precision Batter Dispenser

We found 1 Reddit comments about OXO Good Grips Precision Batter Dispenser. Here are the top ones, ranked by their Reddit score.

Kitchen & Dining
Kitchen Utensils & Gadgets
Home & Kitchen
Specialty Tools & Gadgets
Batter Dispensers
OXO Good Grips Precision Batter Dispenser
Precisely dispenses batter for pancakes, cupcakes, crepes and moreEasy-to-squeeze handle and unique, drip-free shut-off valve provide total controlWide opening for mess-free filling of Batter DispenserConvenient measurement markings on BPA-free body up to 4 cupsRemovable valve for quick clean-upLid can be used as a drip tray between squeezesThe OXO Better Guarantee: If you experience an issue with your OXO product, get in touch with us for a repair or replacement. We’re grateful for the opportunity to learn from your experience, and we’ll make it better.
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1 Reddit comment about OXO Good Grips Precision Batter Dispenser:

u/sstable · 2 pointsr/cocktails

Thanks so much for the details! A few thoughts that I've been meaning to write down in a blog post or something:

  1. I think I originally did a small trial using the recipe exactly, but it didn't feel meaty enough (it basically only added a slight smokiness). After a few iterations I essentially ended up upping both the ratio (1.5-2oz per 750mL of whiskey) and the time (closer to 24h).
  2. For the bacon itself, I basically do what you said, cook it at the lowest heat on the stove and let it really render out, and then let it cool down for a while. PDT apparently actually gets their bacon fat from Momofuku (I speculate it's skimmed out of the bacon dashi broth, which would be interesting and seems pretty hard to replicate).
  3. I usually did this in a mason jar, and when I did it at room temperature, I would lay the jar flat to increase the surface area of the fat in contact with the whiskey. I haven't actually rigorously tested this, but the core theory seems sound.
  4. I got myself one of these: https://www.amazon.com/OXO-Grips-Precision-Batter-Dispenser/dp/B07G5VGJPM it's basically equivalent to the separatory funnel that Dave Arnold talks about, except much cheaper and not actually lab equipment. It still do the freeze and I still use a strainer, but this makes separating the fat from the infused whiskey much simpler.
  5. Like I previously mentioned, I now do this in an immersion circulator. The heat makes it infuse much faster -- I can now do the infusion in 1-1.5 hours at 63°C. An added bonus is that bacon fat melts at about 30°C, so the bacon stays liquid throughout the duration of the infusion.

    Bacon old fashioned is my favorite cocktail. I basically went to NYC for this long weekend just to have another one and compare it with my own attempts. I probably still have to adjust my own recipe, but I'm getting closer.