Showing reviews 1 - 3 of 3
by Mrs Dammann
This is a really good idea and in theory should last forever as the plastic ones don't. And the needle should be extremely useful for under-skin basting. But the bulb pops off all the time and the last time I used it for a turkey (which really needs careful basting, I spilt hot fat all over the place, including my part shoes. So never again I'm afraid! If you have any tips for others to avoid this, do add them to the instructions. But I'm going back to plastic I'm afraid.
Published 07 01 2014
A note from the team: Thank you for placing your review. We're sorry to hear you've experienced this problem and will be in touch soon.
Good product but be careful when using hot liquids!!!”
by Mrs Maynard
Ok so this is a nice baster - seems well made and nicely constructed, but, the bulb on mine doesn't seem to be that firmly on there. It was fine when I used it on it's own, but when I tried to use the small "injecting" needle with chicken juices the bulb popped off spilling hot oil. So be careful when using the small needle with hot liquids. I wonder if the product is actually able to withstand the additional pressure incurred by the finer end. Despite that there seems to be no other problems, and it was a breeze to clean. Would I buy it with hindsight? Maybe I would just buy a normal (cheaper) version as I don't think I would use the fine needle in the future so it was a bit of a waste.
Published 16 02 2011
A note from the team: I'm sorry that your baster has proved to be faulty. I'll be in touch shortly.
by Kirstine Oswald
I've had quite a few basters in my time and this is the best yet. Being stainless steel it doesn't crack as eventually happens with plastic, or break, like glass. The injection needles really work as they are sharp enough to penetrate raw meat. I've tried an infusion of garlic and rosemary either in melted fat or olive oil and injected this deep into lamb joints getting these flavours to permeate the meat far better than any surface marinade. I've used the fatter needle to introduce soft fat (duck, goose or ham fat) deep into a rolled joint of beef to increase succulence. Finely whizzed up herb, garlic and soft butter can also be injected with the wide needle. A word of caution be careful when injecting liquid as it can spurt out of a joint where there's an exit channel. Cleaning is relatively easy: wash up liquid in very hot water sucked in and out to clean and then plain boiling water to rinse does the trick
Published 12 02 2010