Gestura Noyau Cake Tester
Main Description: We found the only cake tester you’ll ever need: the Japanese-designed Gestura Noyau. Most cake testers are made of flimsy plastic—they melt, snap, break or separate in just a few uses. (And how many times have you used weak wooden skewers to check food temps before chucking them in the bin?) Built with durable steel, the Noyau tester is strong and thoughtfully balanced, resulting in accurate piercing of ingredients, every time. The tester’s head is stamped flat into a tab shape—similar to a guitar pick—so it’s easy and comfortable to grip; this design is inspired by cocktail pins you’d find in bars in Kyoto. The tip has a sharp point that slides smooth into meat, fish, cake and veggies without damaging the flesh, fiber or crumb. It leaves less noticeable holes than any knife or skewer we’ve tried. And yes, despite the name, Milk Street uses the Noyau “cake tester” for more than just cake: you can check the doneness of turnips, beets, potatoes and carrots with a simple stab or test the resistance of the crispiest, slow-roasted pork belly to see if it’s cooked through. Cake testers are a simple but critical tool to help home cooks practice intuitive cooking.
Net Weight: 0.7 ounces
Materials: 18/8 Japanese Stainless Steel
Dimensions: 5.5 inches
Place of Origin: Niigata, Japan
Care: Hand-wash only.
How to Use: For cake or batter-based goods, slide the tester in and out—if there is no batter adhering to the rod, you’re good to go. (If not, bake for a few more minutes and try again.) Use the tester to check the doneness of roasted or boiled vegetables, low- and slow-cooked meats and more. You can also try the Noyau when reheating meatballs, sausages and roasts to avoid the risk of overcooking. Just insert the cake tester and leave it for a few seconds, then remove it and touch the tip to your wrist or lips to gauge the internal heat.
Original: $19.95
-65%$19.95
$6.98Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Main Description: We found the only cake tester you’ll ever need: the Japanese-designed Gestura Noyau. Most cake testers are made of flimsy plastic—they melt, snap, break or separate in just a few uses. (And how many times have you used weak wooden skewers to check food temps before chucking them in the bin?) Built with durable steel, the Noyau tester is strong and thoughtfully balanced, resulting in accurate piercing of ingredients, every time. The tester’s head is stamped flat into a tab shape—similar to a guitar pick—so it’s easy and comfortable to grip; this design is inspired by cocktail pins you’d find in bars in Kyoto. The tip has a sharp point that slides smooth into meat, fish, cake and veggies without damaging the flesh, fiber or crumb. It leaves less noticeable holes than any knife or skewer we’ve tried. And yes, despite the name, Milk Street uses the Noyau “cake tester” for more than just cake: you can check the doneness of turnips, beets, potatoes and carrots with a simple stab or test the resistance of the crispiest, slow-roasted pork belly to see if it’s cooked through. Cake testers are a simple but critical tool to help home cooks practice intuitive cooking.
Net Weight: 0.7 ounces
Materials: 18/8 Japanese Stainless Steel
Dimensions: 5.5 inches
Place of Origin: Niigata, Japan
Care: Hand-wash only.
How to Use: For cake or batter-based goods, slide the tester in and out—if there is no batter adhering to the rod, you’re good to go. (If not, bake for a few more minutes and try again.) Use the tester to check the doneness of roasted or boiled vegetables, low- and slow-cooked meats and more. You can also try the Noyau when reheating meatballs, sausages and roasts to avoid the risk of overcooking. Just insert the cake tester and leave it for a few seconds, then remove it and touch the tip to your wrist or lips to gauge the internal heat.
