Test Kitchen
FoodandWine

I've found nothing more indispensable for baking than the simple spring-loaded ice cream scoop. It makes portioning muffin, cupcake, fritter or cookie dough batter virtually foolproof. Even when I'm not baking, my scoops get put to good use: Meatballs, dumpling filling, crab cakes, tortillas/pupusas and rice balls all benefit. If I'm making a huge batch of cookies or meatballs, I know that the last ones will be the same size as the first ones-something that rarely happens when done entirely by hand.

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