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

Product Information

Staining Test: We left the remainder of the oil in the bottles for four hours, then emptied and hand-washed them with soap and water and noted any staining or leftover odors. Moreover, with thinner liquids, they offered little resistance, so the stream was more difficult to control. It failed entirely, though, with thicker sauces because the nozzle had been imperfectly cut, causing a ragged flow; mayonnaise squirted all over the place! Finer nozzles, like the one on the HIC squeeze bottle and, to a lesser extent, the Tablecraft, are a bonus if you’re doing delicate decorating work with a thicker icing or sauce. To find the best squeeze bottles, we tested seven popular, 12-ounce models (a reasonable size for most home cooks).

Chef has a special place in the hearts of Irish consumers as it's a brand, which consumers recognise from their childhood and as adults continue to enjoy with their own children. Ask Tony Inn, chef at Manhattan’s Taru, and you’ll find that all sorts of things can be applied with a squeeze bottle. We squirted two ounces into a measuring cup, noting if it produced an even stream, if it dribbled, etc.

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. We use squeeze bottles for sauce and purées, oils and liquids to make sure everything is portioned perfectly,” he says. Squeezy saucebottles in all sizes for the professional chef to carefully add ingredients or dressings help to speed food preparation and service. The act of capping the bottle also clears the nozzle of any excess liquid, so the next time you use it, it flows freely.

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. Squeeze bottles serve so many different functions,” says Annie O’Hare, chef and founder of Manhattan’s O Cuisine catering.The Chef brand can be traced back to 1921 when Willwoods started making sauces and vinegar for the Irish market and since then has been a much loved favourite with Irish householders. You can get a fine point, a wider one, and sometimes you wind up cutting it to your own size,” notes O’Hare. Given their versatility and overall utility, it’s not surprising that chefs we spoke to have squeeze bottles of all volumes, from nearly dropper-sized to 32-ounce behemoths. What we liked: We were so pleased with the squiggles and decorative lines we could make with a thicker substance in this squeeze bottle!