For your kitchen: Homegrown Gourmet’s Savor Cube Trays

What to do with my garden bounty and CSA when there was too much to use all at once.  For a number of years I would make pesto with my excess basil and put it in ice cube trays. The ice cube trays needed to be wrapped very tightly with plastic wrap before putting them in the freezer to protect them from distributing and absorbing odors. Once frozen, I would pop the pesto cubes out and put them in a freezer bag for easy access during the winter months.  There were a couple problems with that, the discoloration of the ice cube tray and the lingering odor of the pesto.  When I receive information on Homegrown Gourmet’s Savor Cube Trays with an offer to test them out there was definitely a personal use for this product.

The advantages of the Savor Cube Trays are the sturdy, hard poly skeleton base with the attached lid to seal in the flavors and aromas while freezing, the dishwasher safe silicone cup inserts and what appeared to be easy removal of the frozen product. 

Check out the slideshow and read the full story HERE.

Taylor Egg Timer you boil with your eggs

I was food curious when I received an email from the folks known for making timers, Taylor, about their egg shaped timer that goes right in the pot with your eggs. My interest was piqued, so I agreed to try it. I was mentioning this to a friend, a food blogger known for testing products. Her first response was so what until she learned the timer goes in the pot with the eggs - it piqued her interest as well.

Everyone has their method for cooking their eggs, hard boiling especially.  What works for me is I use large eggs, from the refrigerator and put them in the pot. I fill the pot with hot tap water. When the water comes to a boil I time it 12 minutes. I drain the pot of boiling water and let cold tap water run over the eggs. Without fail the eggs are perfect not undercooked or overcooked with a green rim around the yolks. 

There are many variations on how to boil an egg and have them peel easily. Older eggs tend peel easier. Most eggs you get at the grocery store have already been held at the farm for a period of time.  If you keep your eggs at room temperature then the cooking time reduces. If you are doing large numbers of eggs at one time, you would want to put them in an ice bath and then move them in the fridge - the longer the better. But I digress.

Watch the slideshow and read the full story HERE.