POURfect products are simply perfect – in the words of my good friend, Margaret! She calls this a handy-dandy measuring cup, because it is easier to see the point on the cup where the surface of the liquid lies.
Due to the fact that this little pitcher is narrow, there is no sloping of the liquid in the center, which is caused by surface tension, so your eye can more easily see the measurement and it will be very accurate, quite unlike what happens in a typical wide mouthed Pyrex two cup measure. So you might think that this is just a measuring beaker, which it is, but it is perfectly designed for the most accurate liquid measuring!
Additionally the handle is uniquely shaped for an easy grip while the spout to pour is flawless, not leaving any drips behind. I’m thinking of using this for maple syrup the next time I make pancakes or waffles! I really dislike those sticky little drips that appear all over the table from a regular little pitcher.
So I made this DELICIOUS Roquefort dipping sauce for wings or salad dressing, in this little pitcher. I used walnut oil instead of olive oil that added a distinctly rich, nutty flavor. Of course you can use this on a salad which I did last night, of finely sliced lacinato or Tuscan kale, farmer’s market Romaine and bacon. Total yum.
But football season is here and we all love wings! Frying is messy and not a great thing for you. I marinated these in buttermilk and hot sauce, coated in panko and “oven-fried” them on a rack at 450 degrees. Much easier in making and clean up and so much better for you.
Happy cooking and measuring!!
BAKED CRISPY WINGS – serves 4 – 5 as an appetizer
7 whole wings, cut into pieces
½ cup buttermilk
2 Tbs. Sriracha Sauce
¾ cup of panko
Preheat oven to 450 degrees.
Wash and dry wings with paper toweling. Cut into pieces at the joint, discarding the end tip – freeze and save for making stock. Whisk together the buttermilk and sriracha sauce in a small bowl and marinate wings in it for 30 minutes at room temperature.
Drain wings and coat with panko. Place on a rack on a rimmed baking pan and roast in the oven for 12 – 15 minutes, until done and golden. Serve with LOVE, celery, Roquefort dressing and enjoy!!
1 Tbs. mayonnaise
11/2 Tbs. buttermilk
2 ¼ tsp. red wine vinegar
1/2 tsp. Dijon mustard
Salt to taste
Cayenne pepper – dash
2 oz. Roquerfort cheese
¼ cup walnut oil
Whisk the mayonnaise, buttermilk, vinegar and mustard together in the POURfect measuring beaker. Gradually whisk in the 1/4 cup of walnut oil and season with salt and cayenne. Stir in the Roquefort cheese.
There are a few fall boxes left where you can
get your own POURfect beaker.
And your purchase helps us support Feed The Children.