Small kitchen appliances/gadgets
5 years ago
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Kitchen appliances and gadgets...
Comments (26)OK, Judie I have all the items in some form that you have in your picture. This year alone, between garage sales & Amazon, I have aquired the following. vintage Rival meat slicer, Farberware Open Hearth broiler & rotisserie, West Bend indoor electric grill, Waring Pro hotdog grill, vintage Oster super griddle, Marcato pasta machine set with several attachments, vintage 4.5 qt Crockpot, vintage 1.5 hp meat grinder, rotary spaetzle maker. A few things I already had before this year: GE 18 qt roaster oven, Nesco 6 qt roaster oven, Nesco dehydrator, Fagor pressure cooker, Presto 16 qt canner, Cuisinart verticle rotisserie, Chef's Choice electric knife sharpener, Villaware food strainer, Chef's Choice SmartKettle, Breadman bread maker...that's most of it!...See MoreMost Multi-Functional Gadget in your kitchen?
Comments (11)Eight inch chef's knife. I have room for whatever I want, but I think I'm going to get rid of my crockpot. It's very big, and with my new kitchen it has lost all allure. My mother has a teeny tiny kitchen, but even with the tiny counters there's a KitchenAid mixer and a Cuisinart. An immersion blender is more multi-purpose useful than a motor mounted jar blender. I have a number of specialized cutting tools and gadgets, but they don't take up much room. I inherited an electric skillet which I've never used. I may send it to my studio for melting wax. I only use my toaster oven for toasting, and could easily give it up. I love my automatic egg cooker (had one of those growing up), but it's getting a little beyond its age, and I don't really need it. I have a jar blender which I haven't taken out of the box since moving into my new kitchen a year ago. My list is POST new kitchen though. In the old kitchen, I used the toaster oven much more. I couldn't boil eggs without the egg cooker. I needed the crockpot, and some of the others. Be careful before you downsize. Especially, keep in mind what you might need for a temporary kitchen when you are ready to remodel. Maybe you should box up the things you don't think you need and relocate them to the garage or somewhere out of your way. Then you can see if you really don't need them, or go get them if you want them, and have them for the eventual temporary kitchen....See MoreSmall appliance for kitchen
Comments (26)I believe you can use the new George for pannini. The tiny old one we have doesn't have removable grills or a deep hinge so it's hard to get thick slices of bread in there but it works great as a press. Besides burgers and grilled cheese on bread we have done psuedo-(ham and cheese) pannini and quesadillas (just have to fold tortilla in half instead of using 2). I would go for a larger GF instead of separate appliances. Of course, KA attachment is good idea too. With ground turkey at $5/lb, I told DH it was worth $50 to get grinder and use Artisan - grinder would pay for itself in 6 months or less! Being an engineer, I'll have to check out the link on thermometers. I hate my digital (not instant read) - it was off 50 degrees and I ruined a $15 roast last month! I usually don't use it, just go by time but I'd never cooked a "spoon roast" b4 and the butcher told me to cook it by temp. Happy anniversary!...See MoreNew ideas for appliances, gadgets and finishes?
Comments (19)Re: sous vide. I love sous vide. I rigged up my own sous vide contraption using a temperature controller and a crock pot. Marcolo, the point isn't so much that the dishes will be more tender than conventional. Instead, sous vide has two and a half strong points. The first is cooking things like lamb shanks or short ribs, as you point out, but keeping them from getting overcooked while at the same time getting them tender. (You can have a tender short rib done medium rare, still showing pink. Yum.) The second strong point is cooking, say, a rare steak. You can cook it entirely rare, with no chance of overcooking it, and no worries about timing. Then just brown the outside, and you have a delicious steak that is 90% rare, and still has the wonderful browned outside part. A rack of lamb cooked for 8-10 hours at a medium-rare temperature is divine. The "half" part is just the ease of not having to worry about timing. You can start cooking your scallops anywhere from 3 pm to 6 pm, and the timing matters essentially zero. Cook the rest of your dinner, then pull out the scallops when everything else is finished. I made the recipe below last New Year's, and it was pretty manageable due to the insensitivity to timing. My guests thought is was the best meal they ever had, and still say so 7 mos. later. Here is a link that might be useful: sous vide lobster...See More- 5 years ago
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