Excess Gadgets
coralee7
7 years ago
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Kitchen Gadget Junkie Needs Advice!
Comments (7)Just one more opinion: If you're pasta-anal like me, or want to become so, I'd suggest an experiment or two. Like rice, coffee, frozen OJ, and other products that are prepared using water, a pasta's quality at serving will be grossly affected by the water used for preparation. I happen to live in an area where the tap-water tastes lousy. Years ago a light came on in my head and I began using RO water or bottled water for cooking rice, pasta, and for all these other water-affected products. The difference was noticed instantly by every guest thereafter. If you live in an area with good-tasting tap-water, please disregard. Focusing on pasta, it needs to "swim" while cooking in good water for a precise (or nearly precise) time. After draining, I coat quickly with virgin olive oil. The quality of that makes a difference, too. Among the brands available at typical grocery stores, I've found Columela is quite good for the purpose. It's slightly more expensive, but worth it. Much better than, say, Star, or Bernoulli, or store-brands. It's flavorful but does not compete with the main sauce....See MoreKitchen Gadgets
Comments (31)As I said before, one person's indispensible tool is another person's clutter. So, just for comparison: Padded tongs (Teflon tips or some other non-abrasive coating)---I don't use non-stick cookware, so have no particular need for padded tongs. But not counting the grilling stuff, I have 3 or 4 in the kitchen. Rice cooker. See absolutely no need for this. Wooden spoons. Broaden this out to include paddles and other wooden stirrers. Silicone spatulas in at least two sizes. Again, without nonstick surfaces silicone isn't necessary. I have several stainless ones, though. Old-time steel wok. You call this a gadget? Then every pot, pan, and your stove is a gadget. A wok is an undeniable necessity. Burr coffee grinder. For coffee I'd agree. For spices and other grinding chores a bladed one does fine. I have three. See-through containers for everything in your pantry that does not come in bug-proof wrappers, e.g., flour, sugar, cornmeal, etc. Again, I don't see these as gadgets. I use canning jars for all these needs; along with holding grains, beans, pasta, etc. BTW, cornmeal should be stored in the fridge, not in the cupboard. Flour sack towels. I use terrycloth. And, again, don't consider them to be gadgets any more than my stove is a gadget. Bayonet-style carving fork (indispensible during apple placement in tarte tatin, for example). I see no need for this at all. God gave us fingers, donchaknow. Variously sized cutting boards. An interesting addition. I make cutting boards, as gifts and for sale, and fail to see the need for more than one size (unless you're in the market for one---in which case, 6 or 7 sizes would be nice ;>)). The exception would be those custom-designed to fit over the burners on a cooktop to provide more prep room. The kind of manual can opener that makes the edges of the top smooth after cutting it off the can. Are there other kinds? Clear, glass, teensy bowls, so you can premeasure spices and have them ready to go before you start cooking. I prefer stainless to glass for this, and have them in several sizes and designs. Not just for spices. Lot's of prep work consists of cutting and chopping and mincing stuff that then is held for one reason or another. A couple of sets of measuring spoons and measuring cups strategically stashed around the kitchen, so you can grab them wherever you are. Yes! Baking soda. Not a gadget, IMO White vinegar. Not a gadget, IMO Flexible spatula. Handy but not necessary. Orca silicone mits (great for wet work like pouring a vat of pasta into a colander). I found them to be awkward. Ditto the pot-holder tube. Colanders--stainless steel with tiny holes. For sure. Several Hot pads, trivets, oven mits. Again, not gadgets in my mind. Cookbook holder (if you use cookbooks) with lucite cover, so you minimize drips. Totally unneeded. Fine mesh sieve. Strainers. I would group these with colanders. How much they are needed really depends on cooking style. The Rubbermaid non-staining food storage containers that actually withstand dishwashers without clouding or deforming. Being as I'm the dishwasher, I can't accept the rationale for these. Hand washing doesn't affect things the same way. Ice tea maker (never had one of these until I moved to the South and now cannot function without one). A totally unnecessary applience; even less useful than a rice cooker far as I'm concerned. It doesn't take any effort at all to heat water for tea. My comments should not be taken as either an endorsement of, nor a negative statement about KitchenDetective's choices. The whole point of gadgets is that they make the job easier, more enjoyable, performable for you! That somebody else doesn't agree is just a difference in style, not a right/wrong sort of thing....See MoreWhat are your favorite utensils/gadget in the kitchen?
Comments (63)My Mother was at a flea market one day and she happened to see one of those pie crimpers on a table with old metal working tools...She picked it up and was looking at it and the man who had the both says to her,,,"If you can tell me what that is used for, I'll give it to you". Mother told him it was a pie trimmer and to show him she borrowed a pie pan off a both next to his and demonstrated how it works...When the guy saw her using it he began laughing like crazy and he says..."Lady, it's yours,,I have had that with metal working tools for nearly a year and you would never guess some of the silly things ppl have told me it does."...See MoreCookalong - #42 Pork
Comments (1)Posted by foodonastump (My Page) on Thu, Mar 8, 12 at 7:57 I tried out this Pork Lo Mein recipe in an effort to find a good base for the Lo Mein for ARgirl wanted. I don't think this is what she was looking for, but it was really good nonetheless. Serves 4. Published September 1, 2008. From Cook's Illustrated. Ingredients 3tablespoons soy sauce 2tablespoons oyster sauce 2tablespoons hoisin sauce (see note) 1tablespoon toasted sesame oil 1/4teaspoon five-spice powder 1pound boneless country-style pork ribs , trimmed of surface fat and excess gristle and sliced crosswise into 1/8-inch pieces 1/4teaspoon liquid smoke (optional) 1/2cup low-sodium chicken broth 1teaspoon cornstarch 2medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons) 2teaspoons grated fresh ginger 4 1/2teaspoons vegetable oil 4tablespoons Chinese rice cooking wine (Shao-Xing) or dry sherry 1/2pound shiitake mushrooms , stems trimmed, caps cut in halves or thirds (about 3 cups) 2bunches scallions , whites thinly sliced and greens cut into 1-inch pieces (about 2 cups) 1small head Napa or Chinese cabbage , halved, cored, and sliced crosswise into 1/2-inch strips (about 4 cups) 12ounces Chinese egg noodles (fresh) or 8 ounces dried linguine 1tablespon Asian chile garlic sauce Instructions 1. Bring 4 quarts water to boil in Dutch oven over high heat. 2. Whisk soy sauce, oyster sauce, hoisin sauce, sesame oil, and five-spice powder together in medium bowl. Place 3 tablespoons soy sauce mixture in large zipper-lock bag; add pork and liquid smoke, if using. Press out as much air as possible and seal bag, making sure that all pieces are coated with marinade. Refrigerate at least 15 minutes or up to 1 hour. Whisk broth and cornstarch into remaining soy sauce mixture in medium bowl. In separate small bowl, mix garlic and ginger with 1/2 teaspoon vegetable oil; set aside. 3. Heat 1 teaspoon vegetable oil in 12-inch cast-iron or nonstick skillet over high heat until just smoking. Add half of pork in single layer, breaking up clumps with wooden spoon. Cook, without stirring, 1 minute. Continue to cook, stirring occasionally, until browned, 2 to 3 minutes. Add 2 tablespoons wine to skillet; cook, stirring constantly, until liquid is reduced and pork is well coated, 30 to 60 seconds. Transfer pork to medium bowl and repeat with remaining pork, 1 teaspoon oil, and remaining 2 tablespoons wine. Wipe skillet clean with paper towels. 4. Return skillet to high heat, add 1 teaspoon vegetable oil, and heat until just smoking. Add mushrooms and cook, stirring occasionally, until light golden brown, 4 to 6 minutes. Add scallions and continue to cook, stirring occasionally, until scallions are wilted, 2 to 3 minutes longer; transfer vegetables to bowl with pork. 5. Add remaining teaspoon vegetable oil and cabbage to now-empty skillet; cook, stirring occasionally, until spotty brown, 3 to 5 minutes. Clear center of skillet; add garlic-ginger mixture and cook, mashing mixture with spoon, until fragrant, about 30 seconds. Stir garlic mixture into cabbage; return pork-vegetable mixture and chicken broth-soy mixture to skillet; simmer until thickened and ingredients are well incorporated, 1 to 2 minutes. Remove skillet from heat. 6. While cabbage is cooking, stir noodles into boiling water. Cook, stirring occasionally, until noodles are tender, 3 to 4 minutes for fresh Chinese noodles or 10 minutes for dried linguine. Drain noodles and transfer back to Dutch oven; add cooked stir-fry mixture and garlic-chili sauce, tossing noodles constantly, until sauce coats noodles. Serve immediately. o RE: Cookalong #42 ---------- PORK clip this post email this post what is this? see most clipped and recent clippings Posted by jude31 (My Page) on Thu, Mar 8, 12 at 16:30 I tried this recipe, recently, from "Savoring Time in the Kitchen". It is so good and again I couldn't print the picture. I am so sorry, because it looked mouth-watering good. I just have to learn what I'm not doing or doing wrong. jude Pork Schnitzel with Lemon Caper Butter This is a very tasty recipe that I found in our local newspaper. It had achieved the recognition of being one of the top 25 recipes that the newspaper had tested and reviewed in 2011. It's an adaptation of a recipe from the Gourmet Today cookbook. Since pork tenderloin is our favorite cut of pork, I'm always looking for new ways to serve it. This was...delicious! The salty flavor of the capers pairs so well with the breaded schnitzel. It was also a fairly easy dinner to put together and the cooking time is quick. I served it with a simple salad on the side. Enjoy! Pork Schnitzel with Lemon Caper Butter Adapted from Gourmet Today Printable Recipe Note: I cut the recipe in half and only used 1 egg Makes 4 servings 1 ½ pounds pork tenderloin, slice into 1-inch-thick rounds 6 tablespoons cup unsalted butter (divided in half) 3 tablespoons olive oil (divided) 2 tablespoons capers, rinsed and patted dry 1 teaspoon fresh lemon juice Salt and freshly ground black pepper 3 eggs 1 ½ cups fine dry bread crumbs 6 tablespoons vegetable oil (about) (divided) Garnish: 1 ½ teaspoons chopped fresh flat-leaf parsley Lemon wedges Line 1 baking sheet with waxed paper and another baking sheet with paper toweling. Pound pork tenderloin rounds between two sheets of plastic wrap to ¼-inch thickness. Preheat oven to 200 degrees. Line a baking sheet with wax paper. In a small saucepan, melt 3 tablespoons butter. Stir in capers, lemon juice and a pinch of salt. Remove from heat and cover loosely to keep warm. Pat pork rounds dry and season with salt and pepper. In a shallow bowl or pie plate, beat eggs with ¼ teaspoon salt. Put bread crumbs in another pie plate or shallow bowl. Dip pork rounds in egg mixture, one at a time, allowing excess to drip off, then dredge in bread crumbs and place on wax-paper-lined baking sheet. In a non-stick skillet, heat 1 tablespoon olive oil with 1 tablespoon butter over medium-high heat until foam subsides. Add 2 to 3 pieces of pork, without crowding meat, and cook, turning once, until golden and just cooked through, about 1 minute per side. Transfer cooked rounds to paper-towel-lined baking sheet and keep warm in preheated oven. Cook remaining pork pieces in the same way, adding 1 tablespoon oil and 1 tablespoon butter for each batch. Serve pork drizzled with caper butter and sprinkled with parsley and lemon wedges on the side. o RE: Cookalong #42 ---------- PORK clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Fri, Mar 9, 12 at 15:31 FOAS, Pork Lo Mein recipe reminded me of this one. It makes a great meat dish for a Chinese style meal. Serve with rice, steamed broccoli with almonds or vegetable Lo Mein. Sweet and Sour Pork 1/2 cup salad oil 1 clove garlic 2 green peppers, quartered 1 1/2 to 2 lbs pork tenderloin, cubed 2 eggs 3 TBSP flour 1 tsp salt pinch pepper 1 cup chicken broth 1 can pineapple chunks, drained 1 TBSP corn starch 3 tsp soya sauce 1/2 cup sugar 1/2 cup white vinegar 1 TBSP molasses Parboil peppers for 5 minutes. Saute garlic in oil. In separate bowl, beat flour, eggs and seasonings. Dip the pork in the mixture and brown in the oil. Pour off excess oil add broth, pineapple and peppers. Cover and simmer 20 minutes. Blend remaining ingredients. Add to pork. Stir until thick. o RE: Cookalong #42 ---------- PORK clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Sat, Mar 10, 12 at 9:36 Here's one I forgot to post. You can brown sliced onions along with the pork if you want a lower sodium alternative but I like the flavor of the onion soup mix. CITY CHICKEN 1 1/2 lbs. pork cubes 1/2 cup flour 1/4 tsp. salt 1/4 tsp. garlic powder 1/4 tsp. pepper 2 Tbs. butter 2 tbs. vegetable oil 1 envelope dried onion soup mix 2 cups chicken broth or water, or 1 cup of each Thread pork on small wooden skewers. Combine flour, salt, pepper and garlic powder; roll kabobs in flour mixture until coated. In large skillet, heat butter and oil over medium heat. Brown kabobs, turning frequently; drain excess oil. Sprinkle with soup mix. Add broth and/or water. Reduce heat. Cover and simmer for 1 hour or until tender. If desired, thicken pan juices. Photobucket o RE: Cookalong #42 ---------- PORK clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Mar 12, 12 at 13:01 Many good recipes on this thread with pork and they really show how versatile pork is. Ruthanna's City Chicken is calling my name...along with all the other recipes. I agree with Chase...pork is my favorite meat. I just drew a name..... your turn ****************** Annie1992 ******************* The next Cookalong subject is your choice. Just post it here and I will set up the next thread. Nancy o RE: Cookalong #42 ---------- PORK clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Mon, Mar 12, 12 at 17:18 Well, we now know the next Cookalong ingredient won't be Jell-O. LOL o RE: Cookalong #42 ---------- PORK clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Mon, Mar 12, 12 at 17:38 Nope, and not olives either, or veal! (grin) I'm thinking, I'll get back to you as soon as I check the other cookalong threads and see which ingredients we've already used. Annie o I'm back..... clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Mon, Mar 12, 12 at 17:56 OK, I've decided. My ingredient is cheap, 19 cents a pound at the local grocery right now. It's readily available and I think terribly under utilized and I like it. So, my choice is cabbage! Cooked, raw, in cole slaw, with corned beef for St. Patrick's Day, baked, sauteed, cabbage soup, stuffed cabbage, you name it. Ready? Set? Discuss. Annie o RE: Cookalong #42 ---------- PORK clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Mar 12, 12 at 18:10 Cabbage it is! Thanks to all who contributed to the pork Cookalong. Other pork recipes can be added to this thread.. Nancy Here is a link that might be useful: Cookalong #43 ----- CABBAGE! o RE: Cookalong #42 ---------- PORK clip this post email this post what is this? see most clipped and recent clippings Posted by foodonastump (My Page) on Mon, Mar 12, 12 at 18:26 Just coming back to give a thumbs up and thanks to Sharon for the Sweet and Sour Pork. We liked! o RE: Cookalong #42 ---------- PORK clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Mon, Mar 12, 12 at 18:45 Glad you enjoyed FOAS.....good with shrimp too! Cabbage.....thud! Does sauerkraut count?...See Morecoralee7
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