OXO Good Grips Chef's Squeeze Bottle - Small - 180 ml

Product Information

I found bottles that came with a tiny cone-shaped cap to stick on the spout’s tip, but I knew I would lose these immediately.

I long thought squeeze bottles were for the kind of restaurant chefs who also need tweezers to plate a leaf of parsley. Whether you run a pub, restaurant, hotel or contract catering company, you'll find a huge range of tableware, kitchen equipment, barware and catering appliances to ensure business runs smoothly. The act of capping the bottle also clears the nozzle of any excess liquid, so the next time you use it, it flows freely. Rather than unscrewing a cap on, say, oil and glugging it into your pan, a squeeze bottle offers more precision in terms of quantity and directing that stream of oil, allowing you to coat the surface and/or sides with ease (a squeeze bottle is one of our must-have wok accessories for this reason). Clear Squeeze Bottle: This bottle’s opacity made it difficult to see what was in it—a drawback when you’re pressed for time and just need to squeeze.

Complement perfectly cooked dishes with crockery from Churchill, Steelite, Revol and Dudson, or we also have exclusive tableware brands Alto, Crème and Artisan. In particular, consumers identify with the Chef's head, the blue packaging of Chef products and the unique taste profiles of the Chef recipes. Take a look at our catering design services and discover how our specialists in interior refurbishment work could help you realise your catering business aspirations with a full turnkey design solution. Heavier liquids, like oil, come out in an arc rather than a stream unless you squeezed very hard—and then the oil gushed out, over-saucing foods.

On the other hand, thick-walled models like the Choice squeeze bottle took far too much muscle to achieve an accurate stream. Because of the possibility of chemicals leaching from plastic into food, you don't want to put hot liquids into a squeeze bottle (or any plastic in general). It failed entirely, though, with thicker sauces because the nozzle had been imperfectly cut, causing a ragged flow; mayonnaise squirted all over the place! Shaun Hergatt, owner and executive chef at Manhattan’s Vestry and executive chef at REN in Brooklyn,agrees. Like all plastic, they are not safe to microwave or heat, and you should not add hot liquids to them.You can get a fine point, a wider one, and sometimes you wind up cutting it to your own size,” notes O’Hare. To avoid spills or air exposure, wrap some foil or plastic wrap around the nozzle if it doesn't have its own cap. These containers are highly regulated by the FDA and are all BPA-free and can be used as storage containers. Turmeric-infused oil stuck to the shoulders, and unless we squeezed very, very hard, thinner liquids came out in an arc rather than a stream, making the flow difficult to control.

We were not impressed with its performance with thinner liquids and oils, but boy, did it perform with thicker sauces. Finally, the nozzle is separate from the cap, so there are more opportunities for improper assembly.Cleanup Tests: After nearly every test, we emptied and hand-washed each bottle and noted any residue, staining, or smells. We squirted two ounces into a measuring cup, noting if it produced an even stream, if it dribbled, etc. They didn’t seal, a problem I half-solved by stretching a small piece of plastic wrap over the opening of the bottle before I attached the lid.