Speaking of gadgets
10 years ago
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Need to find a Cherry Pitter for LOTS of cherries
Comments (5)OOOOH, you lucky girl to have all those cherries. I will be right over, ha ha ! Here they are so expensive that I don't can them. I would love to, though. I did make maraschino cherries once. They were so good, but not like commercial ones. Homecanned ones are much softer. My daughter and I loved them and saved the juice to mix in Sprite. I only have used the hand pitter doing one cherry at a time. Speaking of gadgets, I just got the pear corer and pitting spoon on the site below. I didn't think of using the corer for jalapenos. I tried one out on a pear and was instantly sold. Will make pear canning faster that using a knife. I can't say as to how well the other types of cherry pitters work, the one with the hopper for more that one at a time. Here is a link that might be useful: cherry pitter...See MoreBest gadgets?: knife sharpener, garlic press, immersion blender
Comments (26)To the OP - the reason you never found the sharpening steel very effective is because a steel does not sharpen, it hones; there's a difference, and its simple and important to remember. Basically, the edge of a knife is very very thin. German knives, in particular, use *relatively* soft metal in their blades (compared to modern Japanese knives, especially). Just in normal use, the edge deforms on a microscopic level, interfering with cutting ability...when you hone using a steel, you are essentially bending the edge back into shape. You are not, however, removing any metal at all. You should hone often. Doing it everytime you start a job is not too often. If you do this, you will maintain your initial sharpness much much longer. Note that on many of the manual pull-through systems, and some electric, the "final" sharpening level is actually a honing level, so you can use that instead. Note also that "diamond steels" are a different beast entirely; they are much more abrasive, and are best treated as true sharpeners. Regardless of how often and religiously you hone, however, at a certain point the edge will still get dull...and at that point, you need to sharpen by actually removing some metal to reshape and sharpen the edge. To do this, you need something more abrasive than a steel - a diamond rod, ceramic rods, stones, a mechanical sharpener, etc. Practically speaking, this is something you probably only *have* to do once or maybe twice a year. Learning to use sharpening stones is relatively easy, and they can be relatively affordable, but it does take some commitment and a bit of practice to be able to hold the correct angle. The systems like the the EdgePro and Wicked Edge get you the same results consistently without requiring as much user skill/commitment, but they are a bit expensive initially. For a cheaper option that still requires less commitment/skill than flat stones, and is very well reviewed, you might look at the Spyderco Tri-Angle Sharpmaker. Note, however, that all of these methods take a while to use - they aren't a quick 5 minute task. The electric sharpeners are quicker and have almost no learning curve. The downside is they are harder on your knives (removing more metal more quickly), and the edges they produce are serviceable but not at the same level a skilled manual sharpener can achieve. For many people, the tradeoff is worth it. Do you live close to a Williams Sonoma? I believe they are currently offering to sharpen one knife free, with an electric sharpener (Chef's Choice, I think) on Saturdays. I would recommend you take one in to them and get a hand's on demonstration, and then you will have an actual edge on your own knife to test with. If possible, I would also take another of your knives to a good professional hand sharpener (will probably cost between $1 an $2 per inch). Then, I would see whether the difference is worth it, to you. I'd also second the recommendation for the "An Edge in the Kitchen" book. There is also a book you can get a Sur la Table called "Knives Cooks Love" which is a good overview and is currently on sale for $4.99....See MoreNew Gadget Roundup Time!
Comments (38)We received this wine aerator as a gift. https://m.wine.com/product/vinturi-wine-aerator/120451?warehouses=CA&cid=GoogleBase_CSE_120451_Beta&gclid=CjwKEAjwlq24BRDMjdK7g8mD6BASJABBl8n310IPzm54CwZGYb5jIVpe2Mj-rkHdl7ntD2MlAdvEXRoC3Pnw_wcB&mode=xfercomplete Sometimes I have guests do blind tastings - (1) a glass straight from the bottle, (2) a glass poured through the aerator. They prefer (2) about 2/3 of the time. 1/3 of the time they can't tell the difference - but those guests might not be able to tell a California wine from a French wine, so we won't give their opinions too much weight. No one, so far, has preferred (1). If you decant into a carafe then the aerator is unnecessary. I picked this laser-sighted infrared thermometer up on a whim, because I was in Home Depot and it was only $16. http://m.homedepot.com/p/PRO-SERIES-Non-Contact-Infrared-Thermometer-with-Laser-Sighting-12-1-Spot-THERMNC/204262824 Along with enabling all sorts of geeky investigations - have you ever wondered how much hotter your ceiling is than your floor? do cats have the same internal temperature as humans? when your spouse is "steaming mad", is she really? - it has certain cooking uses. Measuring the temperature of a pan. Or of spitting oil that is too scary hot to dip your probe thermometer in. This one is as cheap as they come, and no doubt there are advantages to the expensive models, but save your money and get the wine aerator too. Differences in the emissivity of surfaces limits the accuracy of infrared temperature measurement anyway....See MoreTwo New Gadgets For Me
Comments (15)How does the air fryer work? I have a Cool Daddy deep fryer, and I use it for making tempura, hush puppies, empanadas, etc. Will the air fryer work for those? Last night I used a new gadget that I bought recently and had forgotten about - it is a bamboo wok spatula, and it did a great job on the stir-fry I made using leftover bean noodles (from Kevin's lunch) and some leftover rice pilaf. I added a large amount of fresh ginger plus garlic, onion, and zucchini to the mix, plus three eggs at the end, which I mixed with my Habanero chili sauce. The bamboo spatula did a great job of scraping up everything from the wok, and therefore nothing got burned or overcooked. I had read a review that said these spatulas were not necessary, but I very much disagree with that review and ignored it anyway when I bought the spatula....See More- 10 years ago
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