Best products from r/GifRecipes

We found 39 comments on r/GifRecipes discussing the most recommended products. We ran sentiment analysis on each of these comments to determine how redditors feel about different products. We found 432 products and ranked them based on the amount of positive reactions they received. Here are the top 20.

1. The Ringer - The Original Stainless Steel Cast Iron Cleaner, Patented XL 8x6 Inch Design

    Features:
  • PATENTED XL 8X6 DESIGN FOR DURABILITY. We don’t use just any chainmail. The Ringer uses premium grade never rusting stainless steel that is machine soldered, and built for strength. The machines that manufacture our patented product were originally intended to protect police officers from stab wounds. When life is on the line, you can’t risk chinks in your armor. We bring that same strength to your kitchen sink and believe in quality that won’t let you down
  • MADE IN NORTH AMERICA. When you buy the Ringer, you aren’t going to be left with some flimsy, hand-crimped chainmail made overseas which will pull apart and end up scratching your skillet with a rough ring edge. Most competing products are manufactured in China, leaving you with a low quality scraper. We searched worldwide to find the best quality around, and we found it here in North America. Simply put, The Ringer is set to last as long as your cast iron skillet
  • TOUGH ON GRIT, GENTLE ON FLAVOR. Wash off the grit AND preserve the flavor with soap-less, detergent-free grit removal. You don’t need to fear your seasoning being stripped off by harsh soap or cleaners. With The Ringer all you need is warm water and you’re good to go. Let’s keep your flavors in the family, not with the fishes. Works great in addition with cast iron seasoning or cast iron conditioner
  • MULTI-USE SCRUBBER, DISHWASHER SAFE. Kitchen sponges are 200,000 times dirtier than a toilet seat with 10,000,000 bacteria per square inch. Gross, we know. Don’t worry; this multi-purpose scrubber can be used for cast iron, glassware, stainless steel, a pizza stone, plates, baking sheets, a tea pot, cookie sheets, cauldrons, tortilla press, a hibachi, a waffle maker, a pie pan, a Dutch oven, griddle, woks, and casserole dishes. To clean, just throw it in the dishwasher
  • IRON CLAD GUARANTEE. We’re confident that you’ll love The Ringer as much as we do. Used and loved by cast iron enthusiasts world wide, we’re confident you will be just as obsessed. Aren’t Satisfied? Let us know and we’ll get you taken care of
The Ringer - The Original Stainless Steel Cast Iron Cleaner, Patented XL 8x6 Inch Design
▼ Read Reddit mentions

8. NoCry Cut Resistant Gloves - Ambidextrous, Food Grade, High Performance Level 5 Protection. Size Medium, Complimentary Ebook Included

    Features:
  • 4x stronger than leather: Our cut resistant, highly durable gloves give you EN388 level 5 cut resistance. In other words, they’re made of the highest level of cut resistant material you can get on the market. These gloves are ANSI 105-2016 certified.
  • 100% food safe: Use your cut resistant gloves when you’re shucking oysters, cutting up your meat for dinner, dicing vegetables, using the potato slicer or the mandolin. Protect your hands, feel like a masterchef and give your hands some extra protection.
  • Ambidextrous: Get a pair of knife resistant gloves that fit either hand perfectly… like a glove. Fab for men, women, kids and everyone responsible enough to handle a knife to slice some vegetables or fillet a fish. And the grip is great too - your gloves won’t slip, fall off or irritate your skin.
  • Machine washable: Done using that onion slicer, chopping up steak meat, dicing the vegetables, grating the carrots or using the mandoline? Taking care of your gloves is easy peasy. Just throw them in the washing machine on cool with some mild detergent then let them drip dry.
  • Perfect for outside the kitchen too: These gloves are great for any job that needs precision like woodworking, whittling and carving. If you’re looking for some multi-purpose work gloves you can use when you’re handling sharp tools, you’ve found them.
NoCry Cut Resistant Gloves - Ambidextrous, Food Grade, High Performance Level 5 Protection. Size Medium, Complimentary Ebook Included
▼ Read Reddit mentions

Top comments mentioning products on r/GifRecipes:

u/Bs3ac88 · 0 pointsr/GifRecipes

You're welcome.

Just some additional pointers that I recommend:

Quick GIF recipes have become very popular recently. Most chefs tend to have a particular area they focus on. Have you heard of Joe Wicks? He started by posting .gif recipes on Instagram and has taken the market by storm (here in the UK anyway). He focuses on healthy recipes and sold thousands of books.

Your market selling point is charcoal grilling. This is what makes you different to other online chefs. Although it might be less popular because a BBQ takes more time than conventional cooking methods. This is not to say people won't find it interesting, just harder to relate to.

If I was you, I would focus on recipes that really make people go 'wow'. Recipes that are not obvious but make people think 'why didn't I think of that'. Take this for example or this. The recipes themselves aren't something new (e.g. everyone has had pigs in blankets or had a watermelon alcoholic beverage) but what makes these stand out is the method and uniqueness of the recipe/method.

The recipes don't have to be complex. Take a look at this. Lamb and rosemary goes hand in hand. The clever thing about this however is that the person placed rosmary inside of the meat, meaning it would infuse the flavor from the inside when cooking. This had me thinking 'why didn't I think of that'.

All the best and good luck with your success.

u/not_dijkstra · 7 pointsr/GifRecipes

For sure! This is the cake cooler I use. I got pretty lucky, it's nice and high so it sits well over the element and has the handle to easily take it on/off. It looks like you can actually find them branded as Roti grills on Amazon. Works great! Found mine at a sketchy dollar store for a few bucks and it really helps get enough heat to puff it up nicely.

u/AoiroBuki · 17 pointsr/GifRecipes

For the love of god don't just go to any old bakery. I can't even step into a regular bakery, there's so much flour in the air. If your town doesn't have a dedicated gluten free bakery, you're S.O.L. in that department.


OP, the best gluten free cake recipe I've come across is this one from Martha Stewart. https://www.marthastewart.com/1138783/gluten-free-chocolate-layer-cake


And this book from William Sonoma.
https://www.amazon.com/Gluten-Free-Baking-Williams-Sonoma-Kristine-Kidd/dp/1616288108


Head on over to /r/celiac because its super helpful for beginners!

u/TheLadyEve · 3 pointsr/GifRecipes

The first one I had was Nick Maglieri's Perfect Pastry which I really can't recommend highly enough if you're learning fundamentals. Then shortly thereafter I received Baking with Julia as a gift and that's a pretty great resource, too, albeit not as comprehensive.

EDIT: I didn't get her stuff until later, but I also recommend getting something by Dorie Greenspan. She has several amazing baking books. Her Baking and Baking Chez Moi are both excellent.

u/snrub73 · 2 pointsr/GifRecipes

I use a dollar store cheese shredder for hash browns too (thats one of the better tools for it), but there are plenty of immersion blenders you can get with a processor attachment for under $30. As for the knife, you only need one, and I have found a good one is well worth having, Mercer or Victorinox(for a little more) both have you covered for good daily use quality at a good price.

u/RealBuckNasty · 2 pointsr/GifRecipes

I’m not sure if you’re looking to sharpen kitchen knives or just the pocket knife, but I feel strongly enough about this sharpener that I dug through my Amazon order history to get you the link. I’ve had this since 2013 and every time I sharpen my knives it’s like they’re brand new. I’m sure there are better (much more expensive) options out there, but dollar for dollar the best sharpener I’ve ever used:

Presto 08800 EverSharp Electric Knife Sharpener https://www.amazon.com/dp/B00006IUWM/ref=cm_sw_r_cp_api_oDSVAbRRW5C5Z

u/windoge2 · 1 pointr/GifRecipes

I like the ones like this. They're nice as you can just stick the probe in your meat, put in the oven, and get an alert when it reaches the perfect temperature. I have one by a different brand that great for this as well as using it like a regular instant read thermometer.

u/analton · 11 pointsr/GifRecipes

Sorry, no links.

For a steak like the one in the gif we'd use a "plancha" (I don't know how you call it).

Get it hot and use a bit of fat from the meat to know when it's hot enough. It has to cook it almost instantly. You have to see the juices from the fat coming out.

Smear that fat all over the "plancha" to coat it. Then put the steak, you can add salt before of after. Same as here, some people say that you have to add the salt before and others that you have to do it after.

Cook it until you see little drops of blood coming on the raw side, then you turn it. (once you know the cooking time of your kitchen you can divide this time in half and rotate your meat to get the lines to cross and get some nice crossed lines on it).

Don't touch the meat until you see the blood!

Then you can flip it and add salt and pepper if you choose to salt it later.

Use the method shown in the gif to know how done it is.

Of course a lot of the tenderness comes from the meat itself. In Argentina we have a lot of veal. It's almost a crime to sell other thing. You can even get free range veal without looking much. But in the last 15 or 20 years feedlots have grown much.

This is if you cook it on you kitchen. In a grill it's a whole different story.

Make some fire with charcoal or wood (better a hard wood, I like to use quebracho if available).

Put some embers under the grill, you have to be able to hold your hand 2" over the grill for a few seconds without burning yourself. Then you put the meat.

We have a cut called "asado de tira" (the one in the front, with the bones.

Use "thick" salt (I can't believe this is the first link that came up and how expensive it is, I'm sure you can get it cheaper, IT'S SALT FOR FUCKS SAKE!) before putting it on the grill.

Cook the bone side first and wait until you see it nice and golden, then flip it.

Cook it until it's how you like it. I recommend medium.

A good asado argentino is never a single cut of meat. We usually add chorizo and other "achuras" to the grill.

I know that "achuras" sound gross when you know what part of the cow they are, but its fucking delicious.

Edit: wow! That's a wall of text. I'll try to look for a video when I get into a computer. I' send you a PM.

u/Enneirda1 · 13 pointsr/GifRecipes

Just cheap-o caramel candy (example). I shape the caramels into disks so the final product has a better cookie shape (and I keep the caramel at room temp the entire time). Also, instead of rolling the stuffed cookies in sugar, I roll them in cocoa powder (for both types of cookies). I have omitted the cocoa powder/sugar rolling stage at the end, but the final product bakes strangely.

Either cookie is a huge hit with coworkers or at parties. People always request that I make either the caramel or peanut butter stuffed chocolate cookies or chocolate chip oatmeal cookies by KAF. I promise I don't work for KAF, in fact, I usually make this recipe change: store brand flour instead of KAF haha

Happy baking!

u/RealLifeNoRespawn · 5 pointsr/GifRecipes

Yep. Referring to cooking, not cleaning.

For cleaning, I use chainmail.

---------------------------------

And to address the orangered envelopes that I'm certain I'm about to receive that always show up in number, without fail, when there are discussions regarding Cast Iron being had;

Cast iron, including it's seasoning, is pretty tough. People have this habit of treating it like the seasoning is going to be ruined if you look at it without anything other than pure adoration. I call those people Reddit Hipsters, because they only exist on Reddit, because they believe everything they read and because they take the things they read to the fullest possible extent. Reddit doesn't do much for the most part, but when it does, you'll be sure to have at least a dozen horses that were mercilessly beaten by a small horde of people proclaiming; "We did it, Reddit!"

They will also act like people on Tumblr, which I can say there is no word better to use here than simply 'triggered', by somehow managing to screech at you through nothing but mere text, if you ever even think about cooking tomatoes or tomato sauce in cast iron.

And here's the thing, they aren't wrong about it. It's more that they're just being completely ridiculous about it with the vast majority of them simply parroting what they've heard with such vigorous intensity that they end up cross-eyed, without ever experiencing the thing happening themselves. They're practically religious about it. You put a book in front of them while impressing great importance about the book and suddenly they're attending a church constructed of perfectly seasoned cast iron.

The only thing I don't do is wash them in the dishwasher with detergent, only because I've never had to do so, though I do believe detergent is quite corrosive. My mother washes all of her knives that way and then wonders why they dull so fast.

TL;DR - Don't imagine your spatula as a hatchet and your cast iron as a murderous tree. Don't put the cast iron on a pedestal. Don't be a half-brained parrot. Don't be Tumblr Reddit.

u/imawin · 2 pointsr/GifRecipes

I use cast iron for most of my cooking. I have vintage Griswolds, so they are a bit lighter and have a smoother surface. They are still a bit heavy and my wife also prefers non-stick.

I think there's a lot of misinformation when it comes to cast iron care. They are definitely not dishwasher safe, but it is safe to use soap on them, as soaps today don't contain lye like they did years ago. And if you still choose to shy away from soap, a chainmail scrubber is the easiest way to clean stuck on bits, and won't damage the seasoning. Drying afterwards is definitely important but I feel putting on an oil coat after cleaning is mostly for cosmetics.

u/1337hephaestus_sc2 · 38 pointsr/GifRecipes

See the full written recipe for this Pandesal here:

Pandesal Recipe

Want to slow down the video? Check it out on youtube if you'd like to control the play speed: https://www.youtube.com/watch?v=lWSi2QpJg5Q

What's your favorite Filipino dish? If people vote for it, then I'll make it in the next video :D

Last week /u/isahoneypie requested Pancit, and we made it here:
https://pilipinasrecipes.com/pancit-palabok-recipe/

edit:
If you're curious about the oven, it's a:
Rosewill R-HCO-15001 Infrared Halogen Convection Oven with Stainless Steel Extender Ring, 12.6-18 Quart, Healthy Low Fat Cooking https://www.amazon.com/dp/B014UO0KW4/

u/pahool · 1 pointr/GifRecipes

I use a crock pot plugged into one of these:

https://www.amazon.com/WILLHI-Temperature-Controller-Thermostat-Improved/dp/B00V4TJR00

Probably not as good as a professional sous vide, but much cheaper and it works great for me. There is no agitator, but I find it works pretty well without it if I fill it full of water and am not cramming the crockpot full of bags of meat. I think the natural thermal currents do a good enough job of keeping the temperature even throughout. Plus you can agitate every so often manually.

u/Amynthis · 29 pointsr/GifRecipes

I've got gloves like these, I use them pretty much any time I have to cut something now. I loved it when using a grater for cheese the other night, and again for cleaning said grater. It's nice not to have to worry about your fingers.

Here's the same type

u/AllMenMustBlergh · 1 pointr/GifRecipes

I can understand that, I didn't use it for a long time for cooking because of that either. I can still remember some eggs I had like 3 years ago that were cooked in coconut oil and tasted wack. But if you ever feel like you want to use coconut oil again try this one https://www.amazon.com/LouAna-Pure-Coconut-Oil-Natural/dp/B00CHOGMI6 has no smell or taste AT ALL. Apparently it's 'lower quality' because it is refined but it's great as a cooking oil or moisturizer. It's not as expensive as the price listed there but I've had a jar for a couple months and i use it maybe 2-3 times a week and still has about 1/4 left.

u/FiveBookSet · 28 pointsr/GifRecipes

I've never made it without black vinegar, but I can't imagine it working out with any of those substitutes. You can just use Amazon though. Same for the dark soy sauce.

Honestly it's probably not worth it to make without those, I imagine it would be pretty disappointing. My mom always did that when I was a kid. "This recipe just isn't very good, I don't get it." but also "Well I didn't have x,y, or z, so I just substituted the closest thing I had."

u/MrFluffyThing · 9 pointsr/GifRecipes

As someone who tried for a while to recreate a Chinese dish from overseas, I researched the hell out of it. Turns out, most of the ingredients that I bought that were cheap and lasted forever and seemed like "specialty items" but actually were the most common things among any sort of asian cooking and could be crossed over to do asian fusion in traditional dishes. At the bare minimum I recommend Sesame oil, rice wine vinegar, and dark soy sauce.

I don't see dark soy sauce used in many recipes in gif form, but it's basically a condensed and sweetened soy sauce. It's very thick and almost thin syrup, but it has so many applications and is used heavily in traditional chinese and surrounding regions recipes. I can't ever find mine locally but you can buy an 18oz bottle on amazon for like $8. (link: https://www.amazon.com/gp/product/B0001EJ4C0/)

u/Busslerhustler · 1 pointr/GifRecipes

The Spiralizer isn't that expensive actually. Otherwise, this makes for a pretty good meal.

u/-QuestionMark- · 5 pointsr/GifRecipes

I never use soap/detergent on my cast iron. If something gets burned onto the pan I use something like this to scrape it off under warm water. Works great. Then I dry the pan, put it back on the burner and put a tiny amount of oil in it, wiping it down with a paper towel to cover all of the inside surface. Heat it up until it justttt starts to smoke then turn the burner off.

u/FlyingPhotog · 4 pointsr/GifRecipes

It's not steel wool. It's one of these:

https://www.amazon.com/Ringer-Stainless-Chainmail-Cleaner-8x6-Inch/dp/B00FKBR1ZG/

It does a great job at not removing oils or grease while still cleaning the pan.

u/NotMyHersheyBar · 4 pointsr/GifRecipes

Pressing the tofu is really important to get it crispy. I think it's easier if you cube it first, or at least cut it into 4 rectangles, and then wrap it in a teatowel, put it between 2 plates, and stack books on top for 1/2 hr.

Also, you can get this peanut sauce in a little jar in the 'ethnic' food section. This one: https://www.amazon.com/Thai-Kitchen-Gluten-Peanut-Satay/dp/B000WGEMXS/ref=sr_1_3?fpw=fresh&keywords=thai+kitchen+peanut+satay+sauce&qid=1557440034&s=grocery&sr=1-3

u/straightupeats · 35 pointsr/GifRecipes

You can use Japanese pre-made fish stock like this:

https://www.amazon.com/Ajinomoto-Modest-salt-HONDASHI-100gx30/dp/B00BBVWMAS/ref=sr_1_10?keywords=japanese+dashi&qid=1563443676&s=gateway&sr=8-10

​

You can find it MUCH cheaper than that if you have an asian market nearby, or even picking it up from an online asian grocer. Dunno why the price is so high. Korean markets have a variation on the same powdered soup stock, but I'm not sure what they look like, as I always use the Japanese one.

u/Revlis-TK421 · 3 pointsr/GifRecipes

They are a thing.

https://www.amazon.com/Knapp-Made-CM-Scrubber-Stainless/dp/B0087UYR1S

They are virtually non-abrasive at the micro-scratch level as compared to say steel wool, being hard yet smooth. They grind off charred bits on the cast iron without scratching.

https://www.google.com/amp/s/cookinghacks.com/chain-mail-scrubber-review/amp/

https://www.google.com/amp/www.bonappetit.com/test-kitchen/tools-test-kitchen/article/how-to-clean-cast-iron-pan-ringer/amp

Still not a believer?

https://youtu.be/JtbqWD3s--o.

Jump to 38 seconds for castiron

Essentially they slide smoothly on the metal doing 0 damage but they knock free any caked-on char, stripping it but not the seasoning off.

u/Oranges13 · 13 pointsr/GifRecipes

It's a halogen convection oven. I have this exact model

Rosewill R-HCO-15001 Infrared Halogen Convection Oven with Stainless Steel Extender Ring, 12.6-18 Quart, Healthy Low Fat Cooking https://www.amazon.com/dp/B014UO0KW4/

u/randy_dingo · 1 pointr/GifRecipes

Posted by u/Oranges13 above,

"Rosewill R-HCO-15001 Infrared Halogen Convection Oven with Stainless Steel Extender Ring, 12.6-18 Quart, Healthy Low Fat Cooking https://www.amazon.com/dp/B014UO0KW4/

"

u/repeal2am · 0 pointsr/GifRecipes

I was the same way for a long time, but I got one of these. So you brown on both sides in a skillet, about 4 minutes each side, put them in the oven at 350 with the probe. When it goes off, they're done.

u/Zbignich · 26 pointsr/GifRecipes

30 USD on Amazon. Plenty of different models to pick from.

u/lunarmodule · 8 pointsr/GifRecipes

That device is called a spiralizer and it makes long, curly, almost pasta-like strands out of vegetables. Here is an example.