Review on 🔒 Resistant Stainless Steel Restaurant Equipment by Adam Townsend

The instructions for use show a slightly different glove than the one I received. Not really a big deal (it's a glove after all) but the closure is a little tricky as I'm left-handed. Also, I've only used it for deboning a whole chicken, and it tends to keep the bird's soft parts in the web. Even after washing by hand and processing in the dishwasher, it is still present in places with high pressure. However, it gives a beginner whose isolation goal was learning how to debone and stuff a chicken much greater confidence. (Note: Aside from slicing success, the most important thing I've learned is that a simple overnight brine will literally change your chicken cooking standards. Rule changes!)