Measuring Jug that you can Make Sauces In?

Thargor

I found the Pyrex jugs perfect for this, dump in all the ingredients and you had the measurements right there to top up with milk/water etc and stir into a sauce, however apparently modern Pyrex is sh1te judging by the complaints on their Facebook page, mine shattered on the hob the other night when I was making some white sauce and now I dont trust them.

Is there any other way to do this in the way I described above? I find I only make enough sauce for myself so a saucepan is a pain in the ass to use no matter how small, plus no measurements, is there a metal version of the standard Pyrex jug I could use or anything like that? Or just a better way of doing this with gravy etc?

Miaireland

You can get metal versions but probably would need to contact a proper catering supplier. Brennans Kitchen Shop and Catering company Cork & Kilarney is the one I use and they have an online shop I think. I am sure there are many other places. TK Maxx, Debenhams are also worth a look.

blue_blue

Thargor wrote: »

mine shattered on the hob the other night when I was making some white sauce and now I dont trust them.

Wait, were you putting that jug directly onto the stove? I don't think they're designed to function like that. Glass always run the risk of exploding.

Faith

:eek:

Yeah, I definitely don't think you're supposed to put Pyrex directly on a heat source like that!

EoinMoran

Thargor wrote: »

I found the Pyrex jugs perfect for this, dump in all the ingredients and you had the measurements right there to top up with milk/water etc and stir into a sauce, however apparently modern Pyrex is sh1te judging by the complaints on their Facebook page, mine shattered on the hob the other night when I was making some white sauce and now I dont trust them.

I wouldn't trust you in the kitchen after that!

pwurple

I have a very small cast iron saucepan with a lip on it that i use for this.

Something like this...




I think they are called sauciers.

You might be able to get one with measurements.

L1011

Borosilicate Pyrex *should* be able to take the heat of a hob however I wouldn't trust it myself. It is what test tubes are made out of after all, but they're made to much higher tolerances and are thinner (which means they heat through quicker and have less risk of blowing up from thermal stress with the inside cold and the outside hot, etc)

Don't even consider putting broken Pyrex in recycling either - the different composition can screw up the entire batch of cullet.

Tree

Thargor wrote: »

I found the Pyrex jugs perfect for this, dump in all the ingredients and you had the measurements right there to top up with milk/water etc and stir into a sauce, however apparently modern Pyrex is sh1te judging by the complaints on their Facebook page, mine shattered on the hob the other night when I was making some white sauce and now I dont trust them.

Is there any other way to do this in the way I described above? I find I only make enough sauce for myself so a saucepan is a pain in the ass to use no matter how small, plus no measurements, is there a metal version of the standard Pyrex jug I could use or anything like that? Or just a better way of doing this with gravy etc?

First off, american pyrex isn't borosilicate, (so it *is* ****e) so that might be the source of a lot of comments.

Second, why on earth are you putting it in on the hob? If you're doing a powder/(water/milk), why not microwave it, stirring every five minutes? http://chainsawsuit.com/comic/2016/05/03/a-trap-for-jigsaw/

Third, use any oul pot and a weighing scales. Pot on scales, weigh liquids (milk/water are basically 1 g per mL), no washing up beyond the pot and stirring implement.

fourth, if you're making gravy from a tub, just add powder and boiling water to a mug. Works a treat. (ditto for chipshop gravy)

rubadub

Tree wrote: »

First off, american pyrex isn't borosilicate, (so it *is* ****e) so that might be the source of a lot of comments.

It would not surprise me if places here might be selling the US stuff too.

https://en.wikipedia.org/wiki/Borosilicate_glass#Physical_characteristics

The temperature differential that borosilicate glass can withstand before fracturing is about 165 °C (329 °F). This compares well with soda lime glass, which can withstand only a 37 °C (99 °F) change in temperature and is why "Pyrex" kitchenware (soda-lime glass) will shatter if a vessel containing boiling water is placed on ice, but Pyrex laboratory equipment (borosilicate glass) will not.

So it could easily fracture if your hob is hot enough. It can also depend on the shape of the glass vessel.

Thargor

Yeah this was always how gravy and others were made in our house, a Pyrex jug on the hob used as a gravy boat afterwards, one jug has done about 15 years service in our house, Pyrex is supposed to be freezer to hob proof, that was their whole point. Take a look at the visitor messages on their Facebook page, it's nothing but people complaining about their new stuff exploding.

Thargor

Microwave and stir is a good idea, should have thought of that thanks.

Alun

I think you've just been lucky so far TBH. From what I remember Pyrex was always advertised as being able to go from oven to table to refrigerator/freezer, but not to the hob. If you put something like that into an oven it'll heat up uniformly, put it on a hob when cold, and one small part of it, the base, will heat up to a much higher temperature than the rest and that's why it goes bang I reckon.

syklops

Thargor wrote: »

I found the Pyrex jugs perfect for this, dump in all the ingredients and you had the measurements right there to top up with milk/water etc and stir into a sauce, however apparently modern Pyrex is sh1te judging by the complaints on their Facebook page, mine shattered on the hob the other night when I was making some white sauce and now I dont trust them.

Is there any other way to do this in the way I described above? I find I only make enough sauce for myself so a saucepan is a pain in the ass to use no matter how small, plus no measurements, is there a metal version of the standard Pyrex jug I could use or anything like that? Or just a better way of doing this with gravy etc?

This is my most favorite post ever.

pwurple

Thargor wrote: »

Yeah this was always how gravy and others were made in our house, a Pyrex jug on the hob used as a gravy boat afterwards, one jug has done about 15 years service in our house, Pyrex is supposed to be freezer to hob proof, that was their whole point. Take a look at the visitor messages on their Facebook page, it's nothing but people complaining about their new stuff exploding.

That's a depressing story... Multiple generations who think gravy is brown cornflour gloop.

Thargor

syklops wrote: »

This is my most favorite post ever.

Whats with the smugness? Pyrex beakers and test tubes in a lab are used on open flames, an electric hob on low heat shouldn't be a challenge, and it wasnt until they switched to cheap sh1t about 10 years ago judging by comments online that it became a problem, I wont be buying their stuff again anyway. Even looking at them in Woodies this evening the labels have a picture of an oven with 4 rings, a microwave and a snowflake on the label, no warnings about heating them.

pwurple wrote: »

That's a depressing story... Multiple generations who think gravy is brown cornflour gloop.

Yeah, meat juice, bisto and hot water to make gravy, a tragic tale...

Faith

Thargor wrote: »

Pyrex beakers and test tubes in a lab are used on open flames

That's because they're designed to quickly distribute the heat throughout the glass. The problem with putting a Pyrex jug directly on a heat source is, as Alun said, that only the base heats quickly while the rest of the glass doesn't. I think this causes thermal shock, resulting in the glass exploding.

Alun

Thargor wrote: »

... and it wasnt until they switched to cheap sh1t about 10 years ago judging by comments online that it became a problem, I wont be buying their stuff again anyway.

According to the european Pyrex website http://www.pyrex.eu/materials/borosilicate-glass.html they still use borosilicate glass, so that would appear to be not true.

Also here http://www.pyrex.eu/products/prepware/measure-jug-1668.html, and indeed for all the casserole dishes I looked at, they specifically state "No hobs" as I would expect.

Yeah, meat juice, bisto and hot water to make gravy, a tragic tale...

Nothing wrong with that (IMO) but I fail to see where putting a glass jug on a hob comes into the process. You're surely going to deglaze the roasting tin the meat was cooked in on the hob anyway, so why not just make it in the tin and pour it into a jug (any old jug) once made?

Alun

Faith wrote: »

That's because they're designed to quickly distribute the heat throughout the glass. The problem with putting a Pyrex jug directly on a heat source is, as Alun said, that only the base heats quickly while the rest of the glass doesn't. I think this causes thermal shock, resulting in the glass exploding.

Also test tubes are made of much thinner glass, so thermal shock isn't such a problem as heat distributes through the material of the tube much more quickly.

arian

Tree wrote: »

Third, use any oul pot and a weighing scales. Pot on scales, weigh liquids (milk/water are basically 1 g per mL), no washing up beyond the pot and stirring implement.

This is so obviously the way to go I'm surprised nobody's commented on it.

Couple of spoonfuls in the pan (learn the weight if you want), add 100g (or whatever) liquid: done job.

syklops

Alun wrote: »

Also test tubes are made of much thinner glass, so thermal shock isn't such a problem as heat distributes through the material of the tube much more quickly.

Tell that to the dozens of test tubes I destroyed as a kid experimenting.

pwurple

Thargor wrote: »

Yeah, meat juice, bisto and hot water to make gravy, a tragic tale...

It was different when I was small. Stock, roasting pan from the meat to make it in, and my dad showing us how to mash flour into butter with a fork.

I remember as a teenager in a friends house being handed a tin of bisto and pointed to the kettle to 'do the gravy' while they rinsed the roasting tin from the meat with the real deal in it down the sink.

Just a waste is all... Well... And as this is the food and drink forum, I think I can admit I am a food snob. I don't consider a mixture of maltodextrin , E621 and E322 and E150 (aka bisto) to be food.

However, each to their own. have you tried measuring cups? They are often metal, and graduated.

syklops

Thargor wrote: »

Whats with the smugness? Pyrex beakers and test tubes in a lab are used on open flames, an electric hob on low heat shouldn't be a challenge, and it wasnt until they switched to cheap sh1t about 10 years ago judging by comments online that it became a problem, I wont be buying their stuff again anyway. Even looking at them in Woodies this evening the labels have a picture of an oven with 4 rings, a microwave and a snowflake on the label, no warnings about heating them.
Yeah, meat juice, bisto and hot water to make gravy, a tragic tale...

You asked for a metal version of a pyrex jug.

Why not get a saucepan and a measuring jug. Put the saucepan on the hob and measure with the measuring jug. Or just weigh everything.

When you said a metal pyrex jug I had the image of you wanting some sort of invisible metal so you could still measure stuff.

Dizzyblonde

I'd love one of these - it's expensive but I reckon it would last forever.


http://www.arnotts.ie/stellar-7000-14cm-milksauce-pot/299746/400250100300

syklops

Dizzyblonde wrote: »

I'd love one of these - it's expensive but I reckon it would last forever.


http://www.arnotts.ie/stellar-7000-14cm-milksauce-pot/299746/400250100300

Expensive she says... Arnotts she says.... 34 quid for a decent pot is not expensive.

L1011

syklops wrote: »

When you said a metal pyrex jug I had the image of you wanting some sort of invisible metal so you could still measure stuff.

https://en.wikipedia.org/wiki/Aluminium_oxynitride

Not sure if that's food safe though!

Tree

Dizzyblonde wrote: »

I'd love one of these - it's expensive but I reckon it would last forever.


http://www.arnotts.ie/stellar-7000-14cm-milksauce-pot/299746/400250100300

oh my goodness, i want that. always looking for something small and deep for making (reasonable volumes of) candies

RasTa

Better off going to the professional catering shop on Parnell Street. All the prices are ex vat

http://www.sweeneyorourke.com/ebstore/so/product.asp?p_part_code=1414-01

Thargor

syklops wrote: »

You asked for a metal version of a pyrex jug.

Why not get a saucepan and a measuring jug. Put the saucepan on the hob and measure with the measuring jug. Or just weigh everything.

When you said a metal pyrex jug I had the image of you wanting some sort of invisible metal so you could still measure stuff.

Because none of those things are what I asked for in my OP, sorry if you thought I was asking for "invisible metal", Im sure thats my fault

Thanks for that Dizzyblonde, I think Ill grab one of those, pricey but exactly what I was looking for.

rubadub

Alun wrote: »

According to the european Pyrex website http://www.pyrex.eu/materials/borosilicate-glass.html they still use borosilicate glass, so that would appear to be not true.

It is still feasible that non eu pyrex is on sale in the EU.

Thargor wrote: »

I think Ill grab one of those, pricey but exactly what I was looking for.

it appears to have no spout on it, just straight walled. Sounded like you were pouring it out of the pyrex jug.

You can get small pots with spouts easy enough. If you are only making small amounts then a stainless steel milk frothing jug for coffee might be worth looking at. If you make the same amount each time you could score the inside yourself to make your own graduation line. Scrape a line with a drill bit or similar. Even if the line is on the outside you can sometimes be able to eyeball inside and outside

BailMeOut

a proper saucier pan and a good whisk is what you need. I have this one which was very expensive but my favourite kitchen utensil and makes the perfect gravy, sauce or custard every time.


http://allcladtk.com//assets/img/2Qt-Saucier.png