The Chef brand can be traced back to 1921 when Willwoods started making sauces and vinegar for the Irish market and since then has been a much loved favourite with Irish householders. I know if the time ever comes when I need perfect pretty dots, doodles, or other designs on my food, I have the perfect tool to create them. Though that was annoying, as soon as we got used to it, we actually preferred the Tablecraft because it was easy to control the flow speed with thinner liquids.

Though we found thinner-walled bottles like the HIC, Vollrath, and Kegworks, easy to squeeze, they were more difficult to clean up when filled with a staining ingredient like turmeric-infused oil. The JapanBargain bottle presented this problem, because its cap, attached by a flexible plastic arm that is part of the screw top, flopped over into the stream of liquid.

Because of the possibility of chemicals leaching from plastic into food, you don't want to put hot liquids into a squeeze bottle (or any plastic in general). But the OXO had a different screw top problem: its top comes in two parts, with a separate nozzle held in place by a screw lid. Clear Squeeze Bottle: This bottle’s opacity made it difficult to see what was in it—a drawback when you’re pressed for time and just need to squeeze. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Turmeric-infused oil stuck to the shoulders, and unless we squeezed very, very hard, thinner liquids came out in an arc rather than a stream, making the flow difficult to control.

Ask Tony Inn, chef at Manhattan’s Taru, and you’ll find that all sorts of things can be applied with a squeeze bottle. What we liked: There was simply nothing to complain about when we filled this one with staining oil and worked with it.Make sure not to neglect the nozzle; add a touch of soap to it on the inside, and run or spray warm water through it. Its thickness means squeezing was a workout, and its broad shoulders and thick-lipped, small opening complicated its cleanup.

Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. You can get a fine point, a wider one, and sometimes you wind up cutting it to your own size,” notes O’Hare.

That’s why Samuel Kim, senior director of culinary operations for Baekjeong Korean Barbecue, says, by definition, “good squeeze bottles have very tight-fitting tops. Another potential issue is the added feature of the cap that covers the nozzle tip, which gets in the way. It’s a bit thicker-walled, so you must apply more pressure to emit the liquid, but its straight, confident stream really impressed us, and it cleaned up easier than others—particularly flimsier bottles, which tended to hold stains and grease longer. With its fine tip that allows for maximum control over pouring speed, you may never break a sauce again. If you have any questions as to how long the food can remain in the container in the fridge, check the USDA’s Foodkeeper app.