Small kitchen appliances/gadgets
lucillle
3 years ago
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georgysmom2
3 years agoJasdip
3 years agoRelated Discussions
small kitchen reno-chose Miele small size appliances
Comments (16)The Miele speed ovens will serve quite well as a microwave so long as you can live without the popcorn/defrost/dedicated functions available with one button push. The unit does have a minute plus button that will, with one push, start the microwave, so you can do a coffee reheat, melt butter, etc. But for more complex microwaving, you need to go into the menu structure to select power, duration, etc. But it is an excellent microwave. Instead of turning the food on a turntable, it turns the antenna! The big charm of the things is that they can convection bake, broil, or microwave, or all of the above, concurrently. There are modes you can dial up that will heat up the oven cavity using the heating elements and then inject some microwaves periodically, greatly speeding up the baking, but with results like the dish was baked in a standard oven. Our speed oven has taken over as the go-to oven in our house for most stuff. It won't do pizza very well (you need bottom heat for that) but for most dinners where you are serving one baked dish with sides, it rocks. Here's the deal, though. If you decide on a speed oven you will have to plan for a 220-240V circuit to power it....See MoreI hate small kitchen appliances
Comments (18)I love gadgets and kitchen appliances. I work in a kitchen store and do catering when asked so kitchen items are part of my daily life. I think it comes down to I just like to cook and bake(bake mostly) and the appliances are part of the that. The only small appliances I keep out on my counter are the toaster and the coffee maker. Everything else is on the selves in the pantry or in the kitchen cabinets. I use my KA mixer and Cuisinart FP the most. Bowls, beaters and blades go in the dishwasher so clean up isn't a problem. Wipe down the outside of the appliances with a damp paper towel and it's done. They go back into the pantry. There are times thou, that I just like doing things by hand. Making pasta dough comes to mind. I still have a mess on the counter to clean up so I don't think you will ever get away from the cleaning part whether you use small appliances or not. I second the advice of selling the items you don't want/use on EBay. Recoup some of your money and get storage space for something that you will use. NancyLouise...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 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 Moremarilyn_c
3 years agomarilyn_c
3 years agoMarilyn Sue McClintock
3 years agoraee_gw zone 5b-6a Ohio
3 years agonicole___
3 years agoElmer J Fudd
3 years agochickadee2_gw
3 years agochickadee2_gw
3 years agopatriciae_gw
3 years agolucillle
3 years agolast modified: 3 years agoolychick
3 years agolast modified: 3 years agolisa_fla
3 years agomarilyn_c
3 years agolucillle
3 years agopatriciae_gw
3 years agoWalnutCreek Zone 7b/8a
3 years agolast modified: 3 years agoJudy Good
3 years agodesertsteph
3 years agoWalnutCreek Zone 7b/8a
3 years ago
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