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Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional leaf gelatin — panna cotta, bavarian cream, aspic
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
Fine mesh oil skimmer — remove crumbs from frying oil between batches
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional leaf gelatin — panna cotta, bavarian cream, aspic
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
Fine mesh oil skimmer — remove crumbs from frying oil between batches
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add 1 cup boiling water to lemon gelatin mix in medium bowl; stir 2 min. until completely dissolved. stir in 1/2 cup cold water. pour into 8-inch square pan. refrigerate 4 hours or until firm. stir remaining boiling water into orange gelatin mix in large bowl 2 min. until completely dissolved. stir in remaining cold water. refrigerate 20 min. or until slightly thickened. cut lemon gelatin into 1/2-inch cubes or decorative shapes. add to orange gelatin along with the cool whip; stir gently until blended. refrigerate until thick enough to mound; pour into crust. refrigerate 4 hours or until firm.