To those who own a Misto sprayer
Kalmia
of EVO. It got gummed up in no time. What else is it good for?
How are you cleaning it? Are you successful in spraying oil with it?
It's one of those things I kinda wish I hadn't bought, but hate to
give up on it just yet.
Kris
I bought one about 8 years ago and had the same problems. Plus it
sprayed poorly and unevenly, and even so I found the "pumping" it
required to be a pain.
I emptied the oil, rinsed it and donated it - not sure it an item of
that would be resold, but I figured it was better than tossing it.
Too bad, as I thought the idea was a great one. But not to be. (for me
at least)
Hope you didn't pay much,
Kris
Kent
"Kalmia" <tween...@mypacks.net> wrote in message
news:210f17ef-dfe2-4dca...@m25g2000yqc.googlegroups.com...
with gin or vodka each time you use it. It is is a real pain. Ours is
sitting on the top shelf of the cabinet. I buy PAM at Costco. One bottle
lasts a long time. For frying the canola oil in PAM is better than EVO as it
takes the heat better.
Kent
Kalmia
> "Kalmia" <tweeny90...@mypacks.net> wrote in message
I'll try the gin method. Maybe I can put lemon juice in it and give
cut fresh fruit a spritz?
I notice B B and B is still touting it as an oil sprayer - HA.
Kent
I just saw this on the Amazon site: "First, fill it only half way. Second,
if you twist the top after each use to release the pressure you can avoid
clogging problems. My first one lasted only a year or so because I had not
learned that 'releasing the pressure' trick and the nozzle got irreparably
clogged."
Kent
Melba's Jammin'
<210f17ef-dfe2-4dca...@m25g2000yqc.googlegroups.com>,
Kalmia <tween...@mypacks.net> wrote:
Mine's a Pampered Chef brand and about every third time I refill it, I
empty it completely and wash it out with hot soapy water and rinse well
before putting the oil back into it. Works well enough for my needs.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller 12/28/2009
sf
I don't know anyone who bought it that thinks it works well. I guess
you could put water in it and mist your bread in the oven - or mist
your plants.
--
I love cooking with wine.
Sometimes I even put it in the food.
jmcquown
news:pmtik5933v200moij...@4ax.com...
> On Sat, 9 Jan 2010 16:29:01 -0800 (PST), Kalmia
> <tween...@mypacks.net> wrote:
>
>>I bought this thing, thinking it would be ideal for misting on a bit
>>of EVO. It got gummed up in no time. What else is it good for?
>>
>>How are you cleaning it? Are you successful in spraying oil with it?
>>It's one of those things I kinda wish I hadn't bought, but hate to
>>give up on it just yet.
>
> I don't know anyone who bought it that thinks it works well. I guess
> you could put water in it and mist your bread in the oven - or mist
> your plants.
>
>
for about 99 cents. Of course that wouldn't look as cool sitting on the
kitchen counter ;) But hey, I'd rather spend 99 cents than ten bucks only
to have the thing get clogged.
Jill
James Silverton
>> I bought this thing, thinking it would be ideal for misting
>> on a bit of EVO. It got gummed up in no time. What else is
>> it good for?
>>
>> How are you cleaning it? Are you successful in spraying oil
>> with it? It's one of those things I kinda wish I hadn't
>> bought, but hate to give up on it just yet.
> Mine's a Pampered Chef brand and about every third time I
> refill it, I empty it completely and wash it out with hot
> soapy water and rinse well before putting the oil back into
> it. Works well enough for my needs.
I have had a Misto for olive oil for about two years. Having rolled off
the counter a few times, it does not look as good as new. In that time I
have cleaned it it with soapy water once, rinsed it thoroughly and
allowed it to air dry. It still works perfectly. I'l admit the oil is
:"extra virgin" (silly name!).
--
James Silverton
Potomac, Maryland
Email, with obvious alterations: not.jim.silverton.at.verizon.not
jmcquown
news:hicm7i$os4$1...@news.eternal-september.org...
Yes, it's a silly name, but "extra virgin" it means first press of the
olives :) I haven't found it makes much difference in cooking re: extra
virgin vs virgin olive oil. I am not a fan of FoodTV or the Food Network or
whatever it's called, but they always talk about olive oil. I think olive
oil is overrated. I use it, sure. But often times more neutral oils such
as corn or canola are just as good, if not better, depending upon the dish.
Jill
Wayne Boatwright
Extra virgin usually also means "cold pressed" in addition to being the
first pressing. Subsequent pressings often involve heat in the process.
--
~~ If there's a nit to pick, some nitwit will pick it. ~~
~~ A mind is a terrible thing to lose. ~~
**********************************************************
Wayne Boatwright
-a-
"jmcquown" <j_mc...@comcast.net> wrote in message
news:7qu1ek...@mid.individual.net
I got mine maybe 6 months ago and love it. (9.95 at BBB) Worked fine -- I
didn't read about releasing the ring each time, but I'll do that from now
on. But it hasn't clogged (yet -- knocks wood). I did use a plastic bottle
previously, but I like this mist much better. It's great for spraying a
grill/griddle, and when I roast vegetables, I spray inside a plastic produce
bag, give it a shake and use a whole lot less oil than previously, which
works for me.
brooklyn1
wrote:
Rinse out an old Windex bottle... free... and better quality than the
99� ones or even the fancy schmancy $10 ones. For like $7 one can
buy a battery operated fully adjustable sprayer/mister bottle at any
garden supply emporium. I have two of them in my garden shed, they
work for a long time on two AA cells. I honestly don't see the point
to spraying oil for cooking.
jmcquown
news:kl2kk5djlbhjoujoo...@4ax.com...
I don't really see the point, either. Just another gadget to sell to
people. Obviously it is one that some people here have purchased. I just
pour olive oil (any oil) it straight from the bottle it came in; I don't
"mist" food or pans with oil. (If need be I can lightly brush oil on a pan
or baking dish... brushes are handy things to have in a kitchen and you
don't have to pay a fortune for those, either.)
I was given a set of oil and vinegar bottles which are really pretty. But
it's a hassel to transfer said items into the bottles. So they're just
sitting on the kitchen counter (empty) looking pretty, instead :)
Jill
brooklyn1
Making it even more STUPID to use it for cooking. I find many of the
pricey evoo/estate olive oils taste funky, almost rancid and even
smell nasty... folks are just too embarrassed to admit they just spent
$30 on a half liter of oil that tastes lousy and smells like unwashed
armpit... and what's the point in spending a ton of money on an oil
with a special unique flavor and then fudge it up with spices, herbs,
even garlic and vinegar... that's like using top shelf booze for a
mixed drink... folks who use evoo to mix up a dressing really don't
like evoo. Dagos actually boast of their fresh mozz and perfect
romas, then Eff it all up by douching it with some fetid evoo.
To my taste the best oil for salad dressing is sunflower seed oil,
light, mild, and doesn't puke up the flavors of fresh veggies... then
all it needs is a bit of s n' p, and maybe a squeeze of fresh lemon...
vinegar is for pickling and washing windows, not for evoo salad
dressing. Many moroons even add strong flavored hard cheeses to evoo,
DUH!... using evoo like how the typical dago spriztes their privates
with lysol 'cause they don't bathe.
J. Clarke
FWIW, PAM isn't just canola anymore--read the ingredients on the various
varieties and you'll find different formulations.
James Silverton
I don't use much oil in cooking but I also use the Misto to add a little
olive oil to salads before the rest of the dressing; thus filling it
with olive oil is the best compromise. IMHO, extra virgin is the best
tasting oil for salads.
--
James Silverton
Potomac, Maryland
Email, with obvious alterations: not.jim.silverton.at.verizon.not
Leonard Blaisdell
"jmcquown" <j_mc...@comcast.net> wrote:
> Yes, it's a silly name, but "extra virgin" it means first press of the
> olives :) I haven't found it makes much difference in cooking re: extra
> virgin vs virgin olive oil. I am not a fan of FoodTV or the Food Network or
> whatever it's called, but they always talk about olive oil. I think olive
> oil is overrated. I use it, sure. But often times more neutral oils such
> as corn or canola are just as good, if not better, depending upon the dish.
Extra virgin olive oil gives up a hundred and ten percent. It's wasted
on an ordinary guy. It shouldn't be used for cooking, and it shouldn't
be named that.
EV leo OOoooo
Leonard Blaisdell
"J. Clarke" <jclarke...@cox.net> wrote:
> FWIW, PAM isn't just canola anymore--read the ingredients on the various
> varieties and you'll find different formulations.
FWIW, in the early to mid seventies, PAM was lecithin, R-11 and R-12
only. My company (defunct) contract packaged for them.
leo
James Silverton
>> FWIW, PAM isn't just canola anymore--read the ingredients on
>> the various varieties and you'll find different formulations.
> FWIW, in the early to mid seventies, PAM was lecithin, R-11
> and R-12 only. My company (defunct) contract packaged for
> them.
It still contains lecithin, which can ruin a non-stick pot surface.