Tying Up Loose Thanksgiving Ends
November 17, 2008 posted by David Leite
I’m not a kitchen gadget guy. I’ve never been a kitchen gadget guy. But every birthday and Christmas I invariably receive astoundingly useless gifts. There was the bagel slicer; the vacuum sealer (I actually used that one for a while); the spoons that measure a smidge, hint, pinch, and drip; and the mechanical tea-bag squeezer. All are tag-sale fodder. I prefer to use a knife to cut my bagels, tightly wrap food with plastic, pinch my own spices, and squeeze my own tea bags, thank you very much. So it’s not surprising that I looked upon thefoodloop with utter skepticism. A ribbed silicon tie that takes the place of twine? But the notion of rolling, binding, or trussing food, such as a turkey, stuffed pork loin, or a boneless leg of lamb, with just a snap intrigued me. I tried one on a roast chicken (as a test for T-Day), and it held perfectly. They’re also heat resistant up to 675 degrees in the oven, microwave, or on the stovetop, which means I can even burn dinner, and it’ll still hold together beautifully. Best of all, the loops are reusable; just wash them in hot soapy water.
© 2008 Leite’s Culinaria, Inc. All rights reserved. Terms of use.
David Leite is the publisher and editor-in-chief of Leite's Culinaria. He has received three James Beard Awards for his writing as well as for Leite's Culinaria. His work has appeared in the New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Pastry Art & Design, Food Arts, Los Angeles Times, Chicago Sun-Times, The Washington Post, Charlotte Observer, epicurious.com, and Ridgefield Magazine, where he was the food editor for three years.
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