Vacuum Sealers, built in or portable, Miele, Irinox Zero or what?
waverly6
5 years ago
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digdirt2
5 years agoRelated Discussions
Miele or Asko?
Comments (31)Yes I'm sure I'm way too late, but I'll comment anyways. Being a Canadian/American now Australian. Miele and Asko are much bigger here than NA. Reason being, electricity, water et cetera are much dearer here than there. So we use as commonplace, Euro appliance compared to larger dishwashers and washer and dryers. Also something like a vented dryer is not as commonplace save for very cheap models. I've had experience with both Asko, Miele and a Samsung. Now we are talking about an Asko washer and dryer not a D/W. However currently every appliance I own including vacuum is a Miele. I first paid about $4200AUD for the Asko top line W6884 Eco washer and matching T784C (I think it's the right model) dryer. To say the least, I liked one and one thing only on the Asko washer, it didn't have the typical rubber bellow seal and instead a flush mounted door with a small gasket on the door. A wonderful thing. Other than that Asko, which at the time was moving all production of all appliances from Sweden to Slovenia (owned by Gorenje now, and quite reputable and reliable Euro brand). The washer was a nightmare, leaks, constant electrical issues, repaired 6 times and finally my ex took them away. Build quality was there and the technology was as well, but it just couldn't keep up with its name. Their reliability is on par with Fisher and Paykel, some of the worst D/Ws you can buy, and they are a New Zealand company, so I'm all for supporting more local products. Their fridges are absolutely top notch though. Now that Asko had the resources of Gorenje behind them I'm sure quality will improve; but be weary, make sure there is a long return policy to try it out first. A friend has one, but it's being repaired twice a year. Fair enough. I love the look, the design, the technology and it does clean dishes excellently, and they are exceptionally quiet. However Miele is just a notch above in every aspect. Just an inch better quality, a few decibals quieter, overall better build quality, German engineering, most are still made in Germany, warranties on certain parts are a decade long. They just push the boundaries to make home appliances from excellent like Asko to phenomenal. My D/W and washing machine are eerily quiet. They clean with so little water and such little electricity. The washer has an actual meter that measures the actual electricity and water used to the litre and watt. In 2.5 years my washer has used just over $62AUD in electricity, cold water intake, all heated internally, and many hygiene cycles. If I had the choice, get a Miele, their loyalty rate is at 97%. They are not as well known in the US and Canada but are getting there and now make larger appliances to go head to head with the likes of Wolf and Sub Zero. Askos are great, but Mieles live up to their motto "Immer Besser", Forever Better!...See Morefloor models -Miele or Gagg?
Comments (9)I'm less familiar with the Miele ovens, but do know about cooking for mobs. I'm impressed with your use of the single 24" oven. I could only manage meat for a couple of dozen with my old oven, with simple veg on the stove, and a lot of cold sides, or borrowed a portable oven from my mother. Because of the small size of the cavity in the Gaggenau combi-steam, I also got an Advantium, which holds a lot, (instead of a portable). It's fantastic having the three ovens. I don't use a microwave for mobs, at least not at time of service. If you have room for the oven, speed oven and steam oven, and if you can use the steam oven for some of your time of service cooking (e.g., a fish course, dumplings, or veg), then having the three spaces would be great. If you don't have that use for the Miele steam, and/or if you use a microwave when you're entertaining, then you might as well get the Gaggenaus that you were dreaming of, and use the combi- as a second oven. For me, the roast(s) go in the big oven, the secondary main goes in the combi- and the sides go in the speed oven on convection oven setting. The warming drawer is great for stovetop dishes that are finished before company comes. When I've gotten better with the speed oven settings, I might use that for the secondary and swap things around. Also, if I'm having a smaller group and baking potatoes I'll do them in the speed oven. I have to admit that when it gets to be more than 50, I'm all for calling the caterer, at which point they'll bring whatever additional equipment they need. In your situation, I'd look back on the last few menus, plus look at the things that I'd wanted to make for company but couldn't manage before, and figure out the capacity and timing on each of the suites. That should give you a good idea of which works best for you....See MoreWent appliance shopping--didn't see much new! Sous Vide Oven?
Comments (14)So, from Pedro's graphs, it appears that the steam oven has a wobble of about 3-4 degrees, which is about what I'd expect from the discussion. Plenty good for making dinner, but not precise enough for when that's the difference between different levels of doneness. I think this is where the immersion circulator is revolutionary and wipes out a lot of the assumptions in the existing texts. Given the assumption that they really are as accurate as they're supposed to be (I tested once with my instant read, because I was using a big roasting pan and wasn't sure about the large volume, and it was fine, but that was nowhere near a scientific test), and have had tremendous results, but haven't had a fail to investigate. When looking at the old style commercial circulators with tanks and commercial or the original high end only CSOs, many thousands of dollars for either, for a specialty piece of equipment, it's a debate worth having. With an inexpensive immersion circulator and a $10 pot or bucket or cooler, easily gotten for free, as well, it just throws those arguments out. The immersion circulator can be classed with the torch, infrared thermometer, and grill press, as a kitchen gadget that's slightly pricey for a limited use item, but is just another tool in the kitchen. It's the price of sous vide grade vacuum bag rolls that's the kicker, nowadays, when a circulator costs about the same as any other countertop oven. I reuse the water for the washing up. :) Well, that paragraph is a mess. What I meant was that a lot of the discussions are from before the immersion circulator (and from a professional perspective) and I think it really changes things, especially for home cooks who already have a vacuum sealer. I didn't find what you were referring to in Cooking Issues, but it was very interesting. I did find the discussion of the pickling in vacuum interesting, but I don't know enough to know if the vacuum chamber is necessary or just what they had? Perhaps it builds a truer vacuum, and the pickler was talking about the pressure and pressure release boiling, so maybe that is different with a chamber than just sucking out the air. If so, that would be a reason for the small vacuum drawers, as well. I've been looking at sous vide turkey breasts. I did the roulades last year, and they were great. I found a lot of recommendations for on the bone, but they still remove the ribs. I don't want to fiddle around with that, though I could probably get the butcher to do it. Some of those drawers don't look like they'd hold a whole turkey breast on the bone, though I'm pretty sure it would fit in my bag material. Chanop, many thanks, again, for the great discussion and for providing so many interesting sources of input. It's a real treat!...See MoreFeedback on kitchen appliance selection - Miele/SubZero
Comments (22)So...I didn't really consider the speed ovens until they were brought up recently on the thread. Now that I've looked at them, aside from the increased cost and loss of a turntable, are there any downsides to swapping the Miele microwave with a Miele speed oven? It looks like the footprint is identical, which would be my primary concern with this change. I didn't really set out to get three ovens, but given that I really want the standard convection oven, the combi-steam oven, and a microwave, it seems like it's worth considering this change. Given the desire for fast reheating, etc with wife and kids, having a microwave is necessary. Also, is it still advisable to keep the warming drawer? From what I've read, some have suggested the the speed oven and/or steam oven can replace a warming drawer, but @pillog's thoughts on this post have convinced me that I'm not completely insane for wanting to keep this in the layout. (Biasing towards Thanksgiving/large group cooking as opposed to everyday needs.) The layout would be: Main stack: convection oven (bottom); warming drawer (middle); speed oven/microwave (mainly due to the fact that the XXL Miele CSO won't trim match with the 30" convection oven but the microwave will: post and post) Separate stack (opposite side, beneath counter): CSO Thanks for everyone's thoughts on this design, it's been really helpful. -joe...See Morewaverly6
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