23 Feb 2015
by linettefm
in BBQ, Food, Gadgets, Grilling, Home, Living, Product Samples, Product testing, Review, Samples, Tomoson Product Reviews
Tags: 100% Satisfaction Guarantee, 3-part hamburger press, Amazon, Amazon Kitchen, Amazon Promos, Angus, ASIN: B00O3DIF0M, BBQ, beef patties, BPA Free, burger, burger press, Burgers, chicken burgers, cooking, Dining, Dinner, Easy Cooking, Easy Dinners, Food, Fresh Cooking, Fresh Eating, Garden Burgers, Giveaway, gluten free, Greek Burgers, grilling, ground beef, hamburger, healthy eating, Healthy living, individual servings, kitchen, kitchen gadgets, Lamb Burgers, Life-time Warranty, Meals, patty, Review, salmon burgers, stuffed burgers, Tomoson, Tomoson Product Reviews, turkey burgers, Vegan, Vegetables, yumms!
My husband worked one summer in the butcher’s department of our local warehouse store. The stories he came home with nearly turned me off ground beef entirely. Luckily that was also the year I got the meat grinder attachment for my stand mixer. And after years of forming uneven disc shaped lumps of meat, we stumbled upon a cheap plastic contraption at a national home goods chain and we both saw little lights go on over each other’s heads. But alas, it was not meant to be in our home long, as it was made poorly, warped slightly after it’s first trip through the dishwasher, and getting the smashed beef out of the various crevasses was a nightmare.
Enter Yumms! 3-piece Burger Press, made from durable, easy-to-clean BPA free plastic. You may wonder what the third piece is for, so I’ll tell you. It’s a Lifter. Anyone who’s ever tried to make hamburger patties at home will tell you horror stories of stuck patties, pried out with whatever flattish utensil was in arms reach, looking like a wolverine got to ’em first. With Yumms!, it’s perfect patties every time. Beef, chicken, turkey, even sausage, there’s plenty of uses for this guy. Salmon patties for the grill? Done. Meat loaf patties for a big family dinner? Done. The limit for these is just you imagination. Yes, I’m even talking veggie burgers. Don’t judge me.
Retail Price Point: $15.95 via Amazon
The handle is sturdy, with a non slip coating on it, a base to catch juices, and non-slip foot pads so you don’t have to watch tonight’s dinner skitter down the counter because you put a little too much English into pressing after a long day at work. Then just drop all three pieces into the top rack of the dishwasher and you’re done. I love my burger press because I can preseason or pre-stuff my burgers, put some parchment squares between them, and wrap ’em up good and tight to freeze for the future. Talk about convenient! So small it stores away easily and doesn’t take a ton of shelf space either. Even if you buy your ground beef from the store, or don’t want to use it for hamburgers, I’ve found that making evenly weighted patties is also the best way to have ground beef ready to go for sauces, stews, chili, shepherd’s pie, or whatever recipe calls for ground meats. I simply patty the meat out in 1/4 lb patties and freeze them together 4 at a time. So this Yumms! Burger press is for much, much more than just for hamburgers. It’s built well enough to use for years and years. And Yumms! also backs this press up with a lifetime (yes, LIFETIME) 100% satisfaction guarantee! What’s not to like?
Connect with Yumms! via:
I received the above product(s) free of charge from Yumms! . I am not obligated to provide a positive or favorable review, just my honest opinion. My review is based on my experience with the product and/or brand, which may differ from yours.
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24 Jun 2014
by linettefm
in Food, Product testing, Recipe, Review, Uncategorized
Tags: 2-in-1 recipe, All-Purpose Flour, Batter Fish, black pepper, Black salt, Black Sea Salt, Breaded Fish, breadings, Buttermilk, Buttermilk batter, Buttermilk battered fish, Cayenne Pepper, Coated Fish, Corn Flour, crab cakes, Cracked Black Pepper, Crispy and Light Battered Fish, Crunchy Batter, Deer Fried Fish, Devil Fish Bites, Dill weed, Dried Herbs, dry herbs, Easy Cooking, Easy Dinners, Finishing Salts, Fish and Chips, Fish Bites, Fish Dinners, Fish Fry, Fish Meals, Fish Tacos, French Fries, Fried Shrimps, Fries, frying, Garlic Powder, Gourmet Nut's Himalayan Pink Salt, Gourmet Nut's Hiwa Kai Hawaiian Sea Salt, Halibut Bites, Hawaiian Salt, Himalayan crystal salt, Himalayan Pink Salt, Himalayan Salt, Hiwa Kai Hawaiian Sea Salt, Lightly coated Shrimps, Marjoram, Oils, Onion Powder, Oregano, Parsley, Peanut Oil, Pink Salt, Po' Boys, Prawns, Quick Dinners, Quick Meals, Rice Flour, Salts, salts with benefits, Sea Salt with Charcoal, Sea Salts, Seafood, Seafood Batter, Shrimps, Spicy Fish Coating, Sr, sriracha, sriracha batter for fish, sriracha fish recipe, sriracha sauce, Summer Cooking, Summer Foods, Summer Meals, table salts, Tartar Sauce, The Gourmet Nut, The Gourmet Nut Salts, Thyme, Tilapia, Tlapia Bites
With fish prices rising and myself still craving fish, I have pretty much made every fish readily available in a manner of ways. Nothing satisfies a dual craving of seafood and fried food like the recipe below. The combination of salts brings a unique flavor to the dish as do the flours, which create a perfect thin crust that is super crunchy but remains light. You can make the dish using pretty much any fish (that is not ultra oily)or even use shrimps….po’ boys style or just bites to enjoy. You can also make “Devil Fish” bites by adding Sriracha to the buttermilk soak. Great for fish tacos too because the batter is crunchy but not heavy!
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Himalayan Pink Salt
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Salt Crystals are a nice size!
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Hiwa Kai Hawaiian Sea Salt
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Nothing in the salts I have tasted is like this one. Unique and delicious!
The combination of salts is what makes the impact because the salinity in the Himalayan Pink Salt is great in the buttermilk soak but does not “pickle” the meat. The Hiwa Kai Hawaiian Salt brings those earthy notes that is almost like a truffle but so unique that is difficult to pin point. In the end, you just end up with a flavor combination that is perfect and better than anything you can buy. It’s also quick to make!
Let’s get started……
I start the night before to allow the fish soak up all the flavors and I like making meals that allow me to prep the evening before, so I get less mess but the benefit of capturing every flavor note without doing a thing.
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I purchased Frozen this time and just defrosted the fillets.
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I use 3 Tilapia Fillets.
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You cut the fish into bite sizes
- Start with 3 Tilapia Fish Fillets and cut them into finger size pieces and I usually try to make bites in size that take one to two bites each to eat.
Buttermilk Soak:
- 1/8 of teaspoon of each (Dried Herbs)- Thyme, Oregano, Parsley, Dill Weed, Marjoram, Garlic Powder, Onion Powder, Black Pepper, and the Gourmet Nut’s Himalayan Pink Salt.
- Optional- You may add 1/8 of a teaspoon of Cayenne Pepper or more to suit your taste. I have added Sriracha in the past to create “Devil Bites” but again this is to your own discretion. You can also make 1/2 normal and 1/2 deviled to get different bites out of one dish.
- 1/2 cup of Buttermilk
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Combine the dry ingredients
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Then add fish and coat evenly
You add the dry ingredients and the fish to a bowl and mix to combine and cover everything evenly.
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Allow the fish to soak at least 4 hours but best overnight.
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You will see the buttermilk level just lower to the point very little is left.
Then add the buttermilk and allow the fish to soak over night. I like to give it at least 4 hours but the more you give it, the more the fish absorbs and the better the flavor.
The following day, take the fish out and allow it to lower in temperature for about 20 minutes and then begin making the coating/batter.
Batter/Coating:
- 1/4 cup of Corn Flour
- 1/4 cup of Rice Flour
- 1/2 cup of All Purpose Flour
- 1/2 teaspoon of Gourmet Nut’s Hiwa Kai Hawaiian Sea Salt
- Cracked Black Pepper to taste
- Optional- Cayenne Pepper to taste
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Add all flours
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Then ingredients and combine
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Batter fish until evenly coated and usually set mine on a plate as I go
Combine the batter and no egg needed bath is needed as the buttermilk serves as a great “glue” to make the coating stick. You simply drop each bite and coat evenly, repeat until finished.
Frying:
I use Peanut Oil to produce a nice crisp outside and a clean taste when frying but you may use any oil you desire. I heat up the oil between 370 and 395 degrees because I find this heat point perfect for less spatter and spitting, even though my chicken tends to cause more than the fish does. Simply drop the bites and because this is a light batter, the fish coating will remain light in color and you will achieve a light golden tone. The fish literally stops making noise when they are done. You will see within the oil the bubbling starts to subside and it takes only a few minutes to fry in small batches. It’s quick and self telling when it’s done, so that works for me.
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Heat oil and I use Peanut
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Fry in small batches to not over crowd
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Color is a light golden just like the batter’s texture. It only takes a few minutes to fry.
Serving:
You can make fish tacos or serve the fish as-is with a side of tartar sauce. I made shrimps and crab cakes that evening, plus fries because I wanted to nip my fried food craving. I also like to grind a little finishing salt of the Hiwa Kai Hawaiian Sea Salt when serving because it gives it touch of extra flavor and the color against the white meat of the fish is just gorgeous! Enjoy!
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I received the above product(s) free of charge from The Gourmet Nut. I am not obligated to provide a positive or favorable review, just my honest opinion. My review is based on my experience with the product and/or brand, which may differ from yours.
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