Best kitchen appliance Brand
Abby Boyer
4 years ago
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live_wire_oak
4 years agolast modified: 4 years agoRelated Discussions
your opinion..best brand appliances
Comments (4)PattyK, When we moved into our home in March all the kitchen appliances were Maytag and Jennaire. The dishwasher was recalled, the authorized repair shop botched the fix, and after three months Maytag replaced the dishwasher. The two built-in ovens work (so far) and the cooktop is functioning, although it is very difficult to keep clean. We replaced the refrigerator with a Whirlpool side by side, and are satisfied. I really can't recommend Maytag, Jennair or Whirlpool because they are the same company now, and seem to be going through some sort of mid-corporate crisis. I can only recommend that you get the simplest, most energy efficient appliance that fits your needs, and keep your fingers crossed!...See MoreWhat appliance brands are the best?
Comments (7)I have been surprised by the transition to electronic (not electric) controls in what appear to be simple appliances. My Whirlpool washer that I bought in 2012 from Home Depot appears to be a relatively simple top loader with standard manual dial controls. The only "electronics" visible are a couple of indicator lights. However, when it quit running after going out of balance from a very heavy rug, I found out that those manual-looking dials are connected to an electronic controller. For example to put it into maintenance mode you turn the main dial to a middle position, and then go through a specific sequence (one click left, two clicks right, three clicks left, etc.) and it goes into maintenance mode. From there you can verify cycles, pump water in and out, reset errors, and do all kinds of other tests. I had no idea that a washer that appeared so simple (and was so cheap) would have a built in test capability. Bruce...See MoreBest kitchen appliances for a cook?
Comments (76)Wekick, it depends on what you're baking. A bundt cake should be caramelized because it's meant to be served naked. I can see the buttering and sugaring there, since the pan side is the top. For a layer cake or sheet cake, it's more important to have an even bake, especially in the middle. The top will be sliced off anyway, to make it level, so there'd be no point in going for the toasty and suffering with the doming, cracking, hard sides and unset middle, etc. Additionally, the toasty flavor doesn't always pair well with the filling. Butter cakes (in some regions called pound cakes, though in other regions pound refers only to quatre quarts) are usually baked around 325° for these reasons. Some cookies are meant to be partially or wholey browned, and crisp or even hard. More are meant to be blond, both for presentation and tenderness. One usually looks for the very beginning of browning at the edges as an indication that they're set on the bottom and done. Hvtech, my current go to, five minutes prep, roast chicken is butterflied on a bed of onion slices and baby carrots (and any veg that wants to jump in). The veg bed is old fashioned, but I figure if I'm going to use a rack, why not get some cooked veg out of it? They go well with the chicken, or can be blended into the juices for a sweeter, thicker gravy. I put "suntan lotion" on the bird. That's usually some sauce from the fridge, but the essentials are that it have some oil and some sugar. That also helps the ultra-crisp. Also some herbs and seasoning for flavor. That all is then steam roasted at 360° F with 60% steam. That comes from the clue wheel which was included with the oven--I agree that the maker isn't always right, but it comes out well so I stick with it. We like it cooked through, so for a 3.75-4.25 lb. chicken, it's an hour and a half. 5-10 minutes more or less if it's bigger or smaller. The skin comes out consistently hard crispy and delicious, with lacy, lingering fat only at the very edges. Before the combi-steam, I was a devotee of the vertical roaster, whether beer can style with the well of liquid up in the chicken, or on a wire stand in a pan with some wine or other liquid in it. I have a rotisserie in my current large oven, and it makes good chicken, but it also makes a big mess of the oven, and it's no better than the vertical roaster chicken. I think I put wine in the bottom of the drip pan, but I can't swear to it. Both rotisserie and vertical make thin, crispish skin which goes soft again very fast. The vertical retains the liquified fat inside the skin until one cuts it, whereas on the rotisserie the fat runs out the holes that the prongs of the clips make and, according to theory, baste the outside of the bird. As I said, the results are pretty much the same in the end. Crispish, going soft. That's with or without suntan lotion. Salt can also help crispen skin, but I don't do that since we don't care for it to taste salty. I've done the same prep of a butterflied chicken in regular convection ovens with liquid added to the pan with the veg, and get a fairly similar result to the combi-steam, though with more fat clinging to the skin. This is where my surmise that the steam helps the fat render comes from. Before I switched to sous vide turkey breasts ("Best turkey ever!" according to those I'm feeding and so much better doing all the work two days prior), I would roast a 20-ish lb. turkey. Most recently, it was on a turkey rack in a big roaster. The turkey was always too big for the lid, so I loosely tented with extra-heavy foil. Some roots around the bottom for flavor, and a whole bottle of white wine over the top to sit in the bottom and steam. Either a bread style stuffing, or just some tarragon twigs, and maybe a lemon inside. I've never understood why people's birds don't brown, because I never did anything to encourage it. It just happens. At 325°, I think, though I might have raised the temperature at the end, which would make sense, but I don't remember. Really good turkey. I liked it better in the eating than the sous vide, but since the guests like the latter and it's so much easier, bye bye turkey, and the flabby white nasty skin is removed during slicing....See MoreWhich brand is best for each appliance??? Need help picking appliances
Comments (3)“What brands make the best of each appliance??” It’s a great question, and there are other threads on this topic. I doubt the information has changed much over the last few years, except for the decline in the prominence of Miele. What auto maker makes the best car? It depends on how far you drive, how many people you need to fit in your car, and your budget. As @rebasheba points out, when buying appliances you need to take a similar, customized approach. What is best for you doesn’t include SubZero. You will find other higher end refrigerators roughly equivalent. I would absolutely buy a KitchenAid dishwasher before I bought a Bosch, and I would buy Thermador ovens, but then, I bought the SZ. I doubt you can make a wrong choice. It might be more useful to ask people what to steer clear of (Viking, Miele, Wolf ovens because they are still chipping). Whatever you decide, keep in mind all drawer microwaves are manufactured by Sharp, so they are all pretty much the same....See Moredovetonsils
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