Review on Zwilling Henckels 39500 089 Sorrento 2 Piece: The Perfect Kitchen Essential by Robert Arneson

Among all the reviews of Zwilling Sorrento Bowls we have yet to see any that mention the main purpose for which we bought ours; So here it is. We believe Sorrento Bowls are essential for making waffles. Let's explain. These bowls are very helpful in raising the yeast. You read that right: yeast proofing. The best waffle recipe of all time first appeared in print in Fannie Farmer's original cookbook from the Boston Cooking School in 1896, and the recipe has been adopted and repeated in every edition of Fannie Farmer's cookbook for years to come. 125 years. Editor Arthur Knopf hired the great chef Marion Cunningham to do the curating, updating and refining of Fannie Farmer's cookbook after Fannie Farmer's death, and every edition produced under Mrs Cunningham's direction featured the same waffle recipe, usually with this annotation. for example, "This is the best recipe I know." Cunningham has been publishing her own series of cookbooks for several decades, and most or all have contained the same waffle recipe (quote from Fannie Farmer). Example: The Breakfast Book, https://www.amazon.com/Breakfast-Book-Marion-Cunningham/dp/0394555295 Shirley O. Corriher later compiled a CookWise best-selling cookbook that included the same waffle recipe (again with source) . . Well, here's a little catch with the great waffle recipe: It calls for the yeast to be "checked" (began to bloom in warm water), "warm" meaning 115°F specifically. For kitchen buffs like us, getting water to stand at 115°F is tricky and must be approached with care, as temperatures above 130° or so can kill the yeast. We've ruined several batches of waffle batter over the years by using our fingertips to misjudge the temperature of the water when we sprinkled yeast on it. We finally found a reliable solution. We bought a pair of Zwilling Sorrento bowls and an ennoLogic digital thermometer (https://www.amazon.com/ennoLogic-Temperature-Non-Contact-Infrared-Thermometer/dp/B00IT0ODPQ/). and have hit the mark with every batch of waffle batter we've made since. The insulating properties of the Sorrento skins prevent the 115° warm water in the skin from cooling down too much before the yeast has settled; Previously, when using a stainless steel, glass, or porcelain bowl for fermenting, we would intentionally make the water too hot at the start of fermenting, knowing that the water in the bowl would drop in temperature quickly to keep the water warm. too much while the yeast was doing its thing and sometimes we would start too hot and kill the yeast. We no longer have this problem. It should also be mentioned that we have two adorable grandchildren who are very fond of ice cream. They love ice cream even more when we serve it in right sized Sorrento bowls that slow down the melting of the ice cream. As you can see, Sorrento Bowls are very versatile.