old brix refractometer
what i don't like about this refractomer is that sometimes the blue gauge line was difficult to discern. sometimes the blue gauge did not show. am i using too much sugar in the solution and the reading is past its max limit of 30? or am i doing it wrong? however, it is not expensive.
new digital brix refractometer
no contest! this is one handy little tool when making gelato or sorbet!
old pizza peel
i actually like this pizza peel. it's the right size for my kitchen and it is of light aluminum. however, you need to put a little too much semolina on top of the peel so the pizza dough easily slides into the pizza steel in the oven. if you do more than one pizza (sometimes just one pizza) then too much of the semolina gets on the pizza steel and the semolina flour burns (sometimes smokes).
new perforated pizza peel
it has an anodized aluminum blade. the pizza dough easily moves with just a little semolina. the extra passes through the perforations. about 2/3 less gets on the pizza steel. i like it!
