Posted on 05/01/2022 1:12:22 PM PDT by Jamestown1630
This month: Kitchen gadgets and other stuff.
(If you would like to be on or off of this monthly cooking thread ping-list, please send a private message.)
-JT
Re: kitchen gadgets
I’ve found I can’t live without an IR temperature gun and a fast read probe thermometer. Better cooking via modern thermometry is a thing for me.
Like these:
https://smile.amazon.com/Etekcity-Lasergrip-1080-Non-Contact-Thermometer/dp/B00DMI632G
https://www.thermoworks.com/thermapen-one/
The Thermapens aren’t cheap, but they are FAST! If anyone knows a cheaper alternative that is just as fast, I’d be curious to know about it.
The onion rings cooked using the foodie turned out better
than the fries (IMHO) Rather than cook bacon in the oven,
try the foodie on the rack. Very good, as are the burgers cooked on the rack.
This site might be of help:
https://thekitchencommunity.org/ninja-foodi-recipes/
My favorite will always be a kitchenaid. I have two. I need a professional restaurant size. When I made dinner last night, I had to make dough twice because 17 cups of flour won’t fit in a 4.5 or 5 qt. lol
I bought both of those for my husband’s birthday a couple of months ago. He’d especially been wanting the ‘gun’ type, which I think he’s used most often.
Thanks. I think bacon and hamburgers are two of the essential ‘food groups’ and glad to see suggestions for them.
We were given one by my mother-in-law. I’ve yet to try it out; my kitchen is so small, and I really haven’t baked much over the past couple of years. I bought a nice cover for it, and it’s on a shelf.
My husband does want the meat-grinder attachment for it.
(On our next move - hopefully our last - I want a really big kitchen. I’m finding counter space even more attractive than cabinet space.)
I just got that kitchen. Have a fair amount of counter space and a HUGE island. It is a real game changer.
The other thing I got is a big 5 burner cooktop and an exhaust to the outside.
okay....has anyone used a Pullman pan before?.....thinking of getting one but want to know if its worth it...TIA.
Leave it to the Japanese :-)
Don’t know if anyone has done this before: every time I try to cook a syeak in a pan I get some water from the steak and it boils rather than sears. So I cooked the steak by laying it directly on the oven rack in a 400o oven. A few minutes on each side with a pan beneath to catch the drippings and it cooked better than ever.
I bought one a while back, but it turned out to be much larger than I expected - I think it’s about a 2-lb loaf, and I wanted one to make small breads, like those little rye or pumpernickel loaves you can buy for appetizer-type stuff.
I like using the Bridgford frozen dough, and thought I’d try that in it.
When you buy one, make sure you get the size you want- and you want to be sure it has the top that slides on and off. (They’re nice for making pate-type recipes, too.)
I’ll tell my husband that. He eats a lot of steak, and usually does it in cast-iron on the stove top. (I think he starts with a REALLY hot pan.)
I envy you!
Little over a year ago bought a bread machine. Had thought about getting one for years but resisted as I enough unused kitchen gadgets. Finally bought a roughly $70 one. Was tired of buying a loaf of bread once a week and tossing half of because wife and I don’t eat that much anymore and don’t like freezing bread. Can make a loaf for a few cents so don’t feel bad about waste. Now use it every 7 to 10 days. We now make fancy breads that I would pass up in supermarket. Have started letting machine do mixing, kneading and resting. Take dough out for final rise and then bake in oven, oven does a better job baking than machine.
But my favorite thing in the world is my knife. Not an expensive knife. It is hand made by someone who used an old piece of hacksaw blade. I picked it up at a garage sale for ten cents. It is sharp, it is always hand washed, honed and rubbed with a lightly oiled rag before going in it's own special place in the drawer.
Yesterday I could not find it. My mother was coming to dinner and my knife was no where to be found.
I was frantic. I was baking, whisking and kneading but all the time my brain was going "where is my knife?" Finally lined up the family, had they seen my knife?
What Knife?
MY knife. My little wooden handled knife that sat in it spot, (Drawer was opened) RIGHT HERE. Where was my knife?
My Dear Husband, My Sweet heart, love of my life and father to my children.... "I used it down stairs to cut a piece of rubber hose. It is probably still down there...."
Everything else was put on hold until knife was found, washed, honed and I was once again chopping, slicing dicing and making radish roses.
The Word has now been issued, do not touch my knife.
I like that.
Chef Jean-Pierre makes a garlic puree. He keeps it in the freezer to use as needed (I don’t think it freezes solid with the olive oil in it, but it keeps and is still easy to spoon-out as needed). He uses a blender for larger batches:
https://www.youtube.com/watch?v=SZA2UcvnE6g
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