Review on 🍴 Stainless Steel Grapefruit Knife by Better Houseware by Scoony Taker

Although this grapefruit knife is great for cutting grapefruit slices, I've found many other uses for it. I cut the peppers in half lengthwise, leaving the stalk and use this knife to cut the part behind the stalk and remove any membranes and seeds. This leaves each pepper half open for additional ingredients. I prefer red peppers for this as they are sweeter, but green peppers can also be used. Steam the pepper halves for 3 minutes to soften and lay flat. If your peppers are big enough, you can use a whole egg in each half. I usually beat the eggs in a 2-cup measuring cup and add some milk (similar to scrambled eggs). Before I add the egg to the peppers, I add the ingredients I would use in an omelette, i.e. ham, bacon, diced tomatoes, basil, chopped onion, chopped spinach, etc. Then I pour egg into each half of the pepper mixture around it to fill. Bake the halves of peppers with the filling for 20-25 minutes at a temperature of 350 degrees. The roasting time will depend on the size of your peppers and their quantity. Sprinkle grated cheese on top during the last 2-3 minutes of baking and bake until melted. I usually use shredded cheddar or Monterey Jack. These Pepper Egg Boats can be made ahead of time, wrapped, and frozen for future meals or breakfasts. Reheat from frozen in the microwave on low power for 3-4 minutes. Another great use for this knife is removing seeds and membranes from tomatoes for stuffed tomatoes. Tomatoes can be stuffed with tuna mixed with mayonnaise and some pickled vegetables. or sausage stuffing. One of my favorites is sausage stuffing and a bunch of other ingredients. In any case, this curved knife makes it much easier to prepare the tomatoes for stuffing without piercing the tomato. It is also very suitable for pitting tomatoes. This "grapefruit" knife is not only useful for slicing grapefruits. You just have to think outside the box. It's not as sharp as a high-end knife, but that's good. If it were too spicy, it would cut through tender peppers, tomatoes, etc. too easily. It's just spicy enough to get the job done. I would personally buy it again and can only recommend it. UPDATE 6/19/21: I've had this knife for about 7 months now and use it almost daily. Because it's curved at the end, it's perfect for coring tomatoes - just slice the core in a circle and it pops out. It's invaluable for removing seeds and skins from peppers, even long, thin peppers like banana peppers. Simply cut off the top of the peppers, insert a knife near the inside of the peppers and slice off. The core and most of the seeds pop out. Then use this knife to cut out any remaining membranes. The curvature of the knife allows you to cut the membrane without piercing the bottom of the peppers. I will buy another of these knives in case something happens to the one I have. To be honest, I wouldn't want to be without one of these knives anymore. UPDATE 8/12/21: I've been using this knife for over 9 months and use it at least 3-4 times a week to peel peppers or core tomatoes. . I don't use it for grapefruit at all. I've added a video showing how to use this knife to peel seeds and membranes from peppers. The curvature of this knife makes it much easier than using a straight knife that doesn't fit the curves on the inside of the peppers. This knife is also very good for peeling peppers that you want to leave whole for stuffing. I also use it quite often to deseed tomatoes before freezing. Can you imagine removing the seeds and membranes of a banana pepper? Today I decided to stuff whole banana peppers. I cut off the tops and with this knife I was able to remove all the seeds and membranes from the peppers. This knife was able to reach the pointed end of the pepper and remove all of the seeds and membranes. I stuffed the banana peppers with the sausage filling, poured 1/2 can of spaghetti ragout sauce in the bottom of a casserole dish, placed the stuffed peppers in, covered the peppers with the remaining sauce and baked at 375 degrees for 1 hour. . In the last 10 minutes of baking, I sprinkled them with mozzarella cheese to melt the cheese. I didn't blanch or cook the peppers before stuffing as we want the peppers to stay crisp. It was wonderful. I hope this review was helpful to you.