A breading kit, precision frying pot and hammered steel pan ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏
Don't Miss Out on These Japanese-Designed Cooking Tools Try a six-piece Breading and Mise Set that cuts down messes and makes for cleaner, more efficient prep and breading; a carbon-steel fry pot with a built-in thermometer for perfect calamari, fritters and tempura and a pot and sieve pair that heat quickly heat sauces, soups and stocks. | | | | |
 There's a reason tempura is most often enjoyed in restaurants—unbelievably light and crispy, it's a bear to get right at home. More often than not, cold oil or a crowded pan delivers soggy, dense grease bombs, even if everything else is right. Wahei Freiz built their Fry Pot to excel at the trickiest frying jobs, like tempura—and while it's great for the complicated stuff, there's almost no small frying job we won't try in it.
Compact and shallow, like classic tempura pots, the carbon steel pot is about 10 inches in diameter and deep enough to hold over two liters of oil. The brilliance of its construction is in its details: A built-in thermometer with a highlighted frying range shows you exactly how hot your oil is, so you can heat or cool it for your recipe's needs; we tested it against our gold standard thermometer and found complete accuracy. The removable lid sits open on an angle and with a built-in rack to drain fried chicken or fritters while any extra oil drips back into the pot (meaning less oil waste, too). The rounded opening of the pot reduces spatter, or simply lower the lid for any bigger pops or splashes. | | | | |
Wahei Freiz 6-Piece Breading and Mise Set | |  Most cooks grab a handful of plates to dredge and coat food before frying, but that can make a mess and lead to uneven breading—the source of many an unappealing "bald spot"—and a far cry from perfectly fried chicken cutlets or shatteringly crisp slabs of eggplant. Exclusive to Milk Street in the U.S., this durable six-piece Breading and Mise Set from Wahei Freiz comes with four stainless steel rectangular containers, one stainless steel rack and a single snap-on lid. Use one tray for flour, a second for liquid binder or beaten egg and a third for your breading mixture. Then, once your food is fried, use the fourth tray fitted with rack to allow any excess oil to drip off. The compact, stackable pans are excellent for all kinds of small tasks, like collecting prepped vegetables, herbs, cheese and nuts as you mise en place. Our favorite feature might be the snap-on lid: Rather than clumsily dredging food in flour or bread crumbs with hands or forks, click the lid on and simply shake the tray until your food is evenly coated. And use the lid to store any leftovers or—even better—other mise en place jobs, like marinating meat or fish.
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Wahei Freiz Saisyokuan Stainless Steel Pot and Sieve Set | |  As attractive as they are functional, yukihira pans are traditional Japanese saucepans that date back centuries for cooking soups, broths and stews. What sets them apart from European-style sauce pans are the thin construction and textured hammered finish—and this one from Wahei Freiz comes with a custom-fit sieve. The pot's thin stainless steel bottom heats up fast, perfect for boiling water or reducing sauces or soups, and the hammered surface has two advantages: It both strengthens the thin metal and creates more surface area to help foods cook fast and cut down on reduction time. The wooden handle will stay cool during use, and dual pour spouts—perfect for left- and right-handed cooks—minimize spills while serving.
Hitting the right balance between fine and coarse mesh, the sieve allows for efficient drainage without leaking, perfect for washing anything from rice to leafy greens and draining pasta or grains. Try the set together for simmering, boiling, frying, steaming and draining—we like it for blanching vegetables, boiling eggs, reheating pasta, preparing soups, stocks and sauces, particularly soy sauce tare, miso soup or Japanese dashi stock. | | | | |
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