Best meat & poultry basters according to redditors
We found 35 Reddit comments discussing the best meat & poultry basters. We ranked the 19 resulting products by number of redditors who mentioned them. Here are the top 20.
We found 35 Reddit comments discussing the best meat & poultry basters. We ranked the 19 resulting products by number of redditors who mentioned them. Here are the top 20.
You mean like this? It seems sort of silly to regulate sudafed and the like when Amazon will basically sell you a kit.
Norpro Glass Baster
>Customers buy this item with Food Grade Sodium Hydroxide Lye Micro Beads, 2 Lbs.
oh, you guys
Galaxy brain move is buying naptha, lye, and a glass turkey baster together so you can extract DMT while watching Doctor Strange. Too bad Amazon doesn't sell Mimosa Hostilis anymore.
Most people use a wine thief or a turkey baster (sanitized first, every time) to grab a sample. I use this one.
> Like shorter (ie: 7 days) it'll be sweeter or longer (14 days) it'll be more bitter
Shorter = sweeter, yes, because the yeast will have consumed less of the sugar at that point. The longer is goes, the less sugar content is left. However, 'bitter' is not the right descriptor. The lower the sugar content, the drier it will taste. If you've ever had a dry wine, it will be exactly like that, possibly with a little sweetness still coming through depending on how far it ferments.
I wrote up this big to-do about how I clean my records, and not sure many people saw it. Pasting it below because I think this hands-down, THE BEST way to clean records.
***
I've cleaned over a thousand of records with this. Highly recommend!!
http://cratedigging.co/13/9832/product_review__squeaky_clean_mark_iii_record_cleaning_machine
One pass to suck up loose dirt/dust
Second pass with distilled water + solution
Third pass distilled water only
Flip record and repeat
Solution is the same that the library of congress uses to clean their records. 20 drops per gallon. https://www.amazon.com/dp/B019YI38Z2/ref=cm_sw_r_cp_apa_7WtMAbSQYZ36W
The included brush with the Mark III wears out quickly. Buy these at Home Depot and cut them in half. I use one for the solution, another for water.
https://www.amazon.com/dp/B00004Z4H2/ref=cm_sw_r_cp_apa_MYtMAbMG8T3MW
Solution and water can be applied with these squeeze bottles. https://www.amazon.com/dp/B01E0CZPNA/ref=cm_sw_r_cp_apa_L2tMAbRS7PV87
This cleaning works fantastic for 99%of my records. I can clean a record in 3 minutes. For dirtier records I let them sit in the solution for 5-10 minutes. Stubborn dirt is spot treated with a soft toothbrush.
I put the whole shebang on a storage tub lid (upside down) so liquid that falls off collects in the plastic lid. And when it pools up from lots of cleaning, use a turkey baster to suck up the excess liquid. https://www.amazon.com/dp/B00H9M6Q46/ref=cm_sw_r_cp_apa_V.tMAbHB8KGDE
My vacuum https://www.amazon.com/dp/B003M2F7NI/ref=cm_sw_r_cp_apa_NeuMAb188RH6K
That reservoir is for your clutch. It uses brake fluid (should say on the cap, here in the US we use DOT 3 rated fluid) and it is easy to change it. Just open the bleeder valve on the clutch slave cylinder and fill the reservoir as it gets to the bottom. Don't let it empty out completely. Once you have clean fluid dripping out the bleeder valve you close it and top off the reservoir.
Your radiator is turning brown and that is usually the sign that it will fail soon. Better to be safe and replace it now instead of when it blows out on the highway.
The power steering fluid doesn't look too bad, honestly. The easiest way to change it is suction out the old fluid (a turkey baster works great), put in new fluid, run the engine and turn the wheels from side to side completely, then suction it out and do it again. Usually 3 times will clean most of it out.
Ok so I've prepped a lot for this one. The results were great, still some room for improvement but great nonetheless.
A bit of context - here in the UK all meat is primarily grass fed, there are other things in their diets but they mostly fed by grazing. My local butchers meat is rare breed short horn cattle who roam on the local Howgill hills.
This grass fed meat tastes amazing, but lacks some of the marbelling you get in your normal US meat. A long smoke will really dry it out, it's normally rolled and roasted at a higher temperature for maybe four hours max.
So I've been researching and planning techniques to make a juicy, wobbly brisket.
I started with a 2kg point end brisket from my butchers. Couldn't get a full packer joint, and besides I'm on my own this weekend so no chance I'd eat it all! There's only so much room in the freezer...
The key thing I tried this time was to inject the beef. Ideally I would have used beef broth and beef dripping mixed together, but I only had chicken stock and pork fat. I used this injector
https://www.amazon.com/dp/B0018BGKUE?ref=yo_pop_ma_swf
I filled it about three times, injecting every inch or so across the meat. You squeeze the plunger as you withdraw the needle. Look out, it can squirt!
Then I patted the surface of the meat dry so the rub didn't go sloppy.
I rubbed it with my normal mix, 3tbsp salt, 3tbsp pepper, 2tbsp paprika, 1tbsp garlic granules (i was out of onion granules that normally also feature). After seeing it online I tried something new too and added a tbsp of ground coffee beans. I could take it or leave it.
I got the big green egg up to 240f (that's about 115c, but I always use f because all the recipes and guidelines are American).
I used hickory chunks, they're big pieces that I have to break up with a hand axe, so not much need to soak them.
Annoyingly, I placed them poorly so only a few of them really smoked. I thought the heat would spread out further and give smoke for longer, but many of the chunks were still around at the end of the cook.
For the first time I used a Bluetooth monitoring thermometer with multiple probes. I love it! It alerts me when the bbq gets too low or high, and you can sit there in crushing desperation as the internal temperature stays the same for hours during the stall!!
The internal temperature increased steadily for the first several hours then stopped at 150. I thought that was odd, because the stall is supposed to come at 160-170. I can only assume that it's a difference with these grass fed joints. It could be the size of this piece too? I think I waited too long to wrap the joint, thinking I needed that 160f on the gauge.
I finally wrapped at 4.30, 5.5 hours into the cook. At this point, once the grill had equalised after the disruption of opening and closing it, the internal temperature started to rise almost immediately.
I also injected again when I wrapped. I wrapped in pink butchers paper. Foil keeps more moisture in but softens the bark and can stew the meat. It's a fine balance. I think the paper is better and it also looks great.
It was still a slow crawl! The temperature slowly increased over the next six hours. I finally pulled it off when the thick end had reached 195 internal temperature. It was eleven o clock! I knew I was in for a long haul, and it's just me this weekend so it was nice to be able to relax and let the meat do its thing with no pressure.
It was worth the wait though, much juicer meat than ever before, great taste if lacking a smoke ring.
Lessons learned:
I hope that helps some of you guys from the UK emulate the American style brisket, I'll try again with these lessons and come back but probably not for a few months!
https://www.amazon.com/Prepara-Basting-BBQ-Brush-Set/dp/B00K8B9RNM
you'll need a hydrometer and graduated cylinder. You could instead get a refractometer which uses much less beer to take a sample but requires more attention to detail because you need to adjust for alcohol in the sample. You'll also need a way to get the sample out of your bucket/carboy so a wine thief or stainless baster should getcha there
You definitely want a Multi-Purpose Fluid Removing System. $50 is a bit steep, though - I agree.... I suggest a budget model:
https://www.amazon.com/dp/B004MF22M8/
Ghetto Baster? That is hardcore
As it turns out, this spatula is the cheapest thing in my entire wishlist. Go figure.
As for the higher price item I want, I figured that I'd leave it to the fates and you, /u/tinyblondehuman, to decide. I'd like either a 100 plus set of dice or this here plastic model kit.
Thanks for running this contest!
Cheaper.
Turkey baster, about $3 at Target.
https://smile.amazon.com/Norpro-5900-Nylon-Baster/dp/B000HEIUBU
I'll just list everything that I can, how's that?
The bakers rack on the left is This
The left most skillet is an AUS-ION
They're made in Australia and so smooth. Some nice touches of the piece are the very detailed cut-out of Australia on the handle and another nice engraving on the bottom.
Then there's the Stargazer. My first expensive piece. It's also very smooth. It's had a hard time keeping its seasoning, and I've admittedly been babying it by seasoning and seasoning it with flaxseed oil and a Crisbee puck.
Then there is the Finex group. It starts with the 10" grill pan. Then there's the 12" and 8". I just love the different geometric shapes of them.
All the way to the right is the Lodge Sauce Pot
I haven't used it a whole lot other than to make a few dips.
Between the big hanging skillets are some Lodge 4" and 5" skillets that I thought just looked cool and rounded out my collection.
The griddle is just a double sided griddle from world market. It's my go to pancake tool.
Then there is an A1 Chef pizza pan that I honestly don't use very much. I tend to just use some cheap aluminum pans with holes on the bottom because they're easier to form the crust on.
On the middle shelf from left to right are my 10" and 12" lodges. The 10" was my very first cast iron skillet. They've both been stripped and reseasoned and are much smoother than factory. I don't see myself giving up my first two skillets. I still use them a lot.
In the middle is the 10" grill pan from Lodge. I honestly hate cleaning the grill pans and have found that the lines in the meat aren't really worth the scraping. There's also some cheap fajita skillet that I don't think I've ever used.
And on the right is the Lodge enameled dutch oven but in the light grey. I love this thing, and got it for a song on Amazon one day.
On the bottom shelf on the left is the Lodge Wok I have definintely not used it. It seems like it would be better on a gas range, which I don't have. This was an impulse buy, and I don't know how to really cook any asian food, so who knows.
Then last but not least is the regular Lodge Dutch Oven
Many a roast has been made in this. The drip spikes on top does the basting for you. I just got a sous vide setup, so I'll probably be using it less and less, but sometimes I know I'll want the smell of a roast wafting through the air all day on a cold Autumn day.
Bonus pieces Kitchenaid Stainless Steel cookware set on top with All clad non-stick pans to the right of those.
Then there are some Lodge Stonewear on the other bakers rack
http://www.amazon.com/Norpro-5898-Stainless-Steel-Baster/dp/B0000CFTOE
Use the little adapter that come with the butane, I can fit just about 10g perfectly in it
Here you go
Will these pipettes from EarthOx work? You could always check out basters too.
Turkey baster? Not the brush kind but the kind that’s basically a giant eye dropper.
Example: Norpro Nylon Baster https://www.amazon.com/dp/B000HEIUBU/ref=cm_sw_r_cp_api_i_3AtSDb3GAQX93
capping the dirt with sand as well as using a turkey baster like this to knock the dirt off the leaves immediately followed by a WC will help a lot.
https://www.amazon.com/gp/product/B0000CFTOE/ref=oh_aui_detailpage_o01_s00?ie=UTF8&psc=1
Most phallic in Kitchen
oh god, I would never be seen with this in public and most geeky in Misc
achieve goal in Misc
Yes, but women have the choice to use this EDIT: a word
you got this
I use a long plastic baster to spot clean anytime I see poop in the tank. Its 18 inches long so I don't even have to get my hands wet. I try to get the really fine particles during the weekly water change.
Home Brew Ohio Plastic Baster https://www.amazon.com/dp/B00AFEER5U/ref=cm_sw_r_cp_apa_i_brzzCb1VFR62R
[This one](http://www.Norpro.com/ Deluxe Stainless Steel Baster with Injector and Cleaning Brush https://www.amazon.com/dp/B0000CFTOE/ref=cm_sw_r_cp_apa_i_qbBuDbZYKZTW2) is great.
I also use the small tip when taking preboil refractometer readings. Anecdotally it helps me get more consistent preboil readings. My theory is the higher sample volume helps combat the stratification of the pre boil wort.
I use this small spatula to mix and an old protein powder scoop to scoop out discard.
https://www.amazon.com/dp/B01DGGLD50/ref=cm_sw_r_cp_apa_i_AV8qDbE0RQV5H
or a Turkey Baster EDIT you can save a whole dollar :D