Soldato
Nice one neviditelny. I hope you like it. It's only basic but it should serve you well. Careful not to do what I did though and stick your hand inside it the bowl to remove any food before removing the blade. I did that and cut my finger.
Kitchen Gadgets!
- Thread starter Avenged7Fold
- Start date
Nice one neviditelny. I hope you like it. It's only basic but it should serve you well. Careful not to do what I did though and stick your hand inside it the bowl to remove any food before removing the blade. I did that and cut my finger.
Associate
- Joined
- 15 Oct 2015
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I've been looking for a very basic and cheapish food processor as all I'm planning to do is to shred/cut vegetables as I'm planning to over towards a keto diet so would be doing lots of coleslaws, salads, cauliflower and/or broccoli mash etc. And yeah, I can imagine that did hurt a bit but I gonna do my best to avoid it.
seems like a 3rd world problem ...can't you use the lid or a sieve
granulated might be half the price of caster, but, although I've seen this method on USA sites, can't believe either, that blender would uniformly grind it, or that trying to do icing wouldn't create a cloud. ...humidity would have a lot to say too, need to see proof of execution - pictures ..
great gadget we bought last year https://www.lakeland.co.uk/50522/Small-Pop-up-Food-Cover so for cooling bread/cakes/meat can keep the flies off.
Associate
To be honest, I think that logic can be applied to a lot of kitchen gadgets.
They are all made to make life a little bit easier.
Caporegime
I have...
A flat bed, non rotating microwave. Strange at first but you can fit much bigger plates and items inside.
A waffle iron - not used in a while but it’s one on the hob so easier to clean than electric versions.
A egg waffle iron - same as above but for egg waffles.
A takoyaki griddle - to make takoyaki of course
A Gaggia Gelato machine - only used in the summer to make ice cream, Sorbet in any flavours that I want.
Also have a juicer, Anova sous vide, coffee grinder, espresso machine, hand held blender, Nutri Ninja the usual stuff.
I don’t have any weird chopping gadgets, I prefer a simple knife and pestle and mortar, old school tools for chopping and crushing. No fancy expensive knifes either.
A flat bed, non rotating microwave. Strange at first but you can fit much bigger plates and items inside.
A waffle iron - not used in a while but it’s one on the hob so easier to clean than electric versions.
A egg waffle iron - same as above but for egg waffles.
A takoyaki griddle - to make takoyaki of course
A Gaggia Gelato machine - only used in the summer to make ice cream, Sorbet in any flavours that I want.
Also have a juicer, Anova sous vide, coffee grinder, espresso machine, hand held blender, Nutri Ninja the usual stuff.
I don’t have any weird chopping gadgets, I prefer a simple knife and pestle and mortar, old school tools for chopping and crushing. No fancy expensive knifes either.
Last edited:
Associate
- Joined
- 15 Oct 2015
- Posts
- 1,480
A mortar is definitely something I should look into getting. Would make it easier to make various sauces etc when needing to crush and add spices and so
Soldato
I've ordered my mixer, a dough scraper, a Paul Hollywood 20 x 20 square cake tin so I can make fudge brownies, an analogue oven thermometer and an Etekcity 1080 lasergrip infrared non contact gun thermometer.
The analogue thermometer just arrived and I'm pleased to say that on testing it by setting my oven to 200c, the thermometer (though a little hard to read through the window) was reading 195/200 when the oven light went out. Precise enough I think. It was one of the recommended ones with good accuracy. I've read of many people where temps were off by more than 50c and they obviously needed to calibrate their oven.
I'm going to put this to the test today by making caster and icing sugar using some granulated, as my shiny new mixer just arrived.
The analogue thermometer just arrived and I'm pleased to say that on testing it by setting my oven to 200c, the thermometer (though a little hard to read through the window) was reading 195/200 when the oven light went out. Precise enough I think. It was one of the recommended ones with good accuracy. I've read of many people where temps were off by more than 50c and they obviously needed to calibrate their oven.
I'm going to put this to the test today by making caster and icing sugar using some granulated, as my shiny new mixer just arrived.
I'll see your flat bed microwave and raise you a flat bed with shelves, 3 infact.
Soldato
Update on oven temperature testing. I tested again, from cold, with oven set to 160c. This time, the light went off early when my thermometer only read 140c. However, by about a minute later, the thermometer reached 160c. From then on, it went up to 170c but no further and would then fluctuate back and forth between 160 and 170, with the thermostat light coming back on as it dropped slightly past 160.
I reduced oven setting to 150 and same thing, fluctuating between 150 and 160.
Having read up on this, this tolerance is apparently quite normal even for a well calibrated oven. So if my recipe calls for 200c, should I set my oven to 190c knowing that it will fluctuate up to 200, or put it at 200c?
I found this from an appliance manufacturers page
Gas and electric ovens will cycle on and off throughout the cycle to maintain the set temperature. When the oven temperature has dropped below the set temperature, the oven cycles on again to heat and will then cycle off again once it is higher than the set temperature. The goal is to maintain an average set temperature, but you will see a normal swing in temperatures throughout the cycle. This is typical of ovens, and is factored into how recipes are created and used.
I reduced oven setting to 150 and same thing, fluctuating between 150 and 160.
Having read up on this, this tolerance is apparently quite normal even for a well calibrated oven. So if my recipe calls for 200c, should I set my oven to 190c knowing that it will fluctuate up to 200, or put it at 200c?
I found this from an appliance manufacturers page
Gas and electric ovens will cycle on and off throughout the cycle to maintain the set temperature. When the oven temperature has dropped below the set temperature, the oven cycles on again to heat and will then cycle off again once it is higher than the set temperature. The goal is to maintain an average set temperature, but you will see a normal swing in temperatures throughout the cycle. This is typical of ovens, and is factored into how recipes are created and used.
maybe put a piece of metal with a high heat capacity in the oven - le-creuset ? and measure what that averages out at with your imminent infra-red gun
Soldato
Yeah, I read something similar by using a pizza stone or slab of marble. I usually keep my metal baking sheet/tray and large roasting tray in the oven. I'm looking forward to getting the gun and comparing temps. Although it can't be fired at the oven door glass so I'll have to open it. I guess it won't lose too much heat when I do that.
Soldato
jpaul, I did a video for you. I must admit I didn't blitz the caster or icing sugar for quite long enough. The caster sugar granules I made in the video aren't quite as small as the caster I show in the bag, I think another minute would have done it. Gotta be careful though because then it goes quickly into icing sugar territory. And the icing sugar I made came out powdery but a bit gritty. I only did it for about a minute or two. It seems, from seeing it done on youtube, I need to zap it for about 4 or 5 minutes giving it a stir in between. So yeah, not perfect first time but it works.
https://www.youtube.com/watch?v=k1Qyw3amM68
https://www.youtube.com/watch?v=k1Qyw3amM68
Soldato
1. How much tuna do you eat??
2. What's wrong with the lid?
I've got a rice cooker (eat it three times a week), a garlic cutter (two bits of plastic), and electronic thermometer pen. That's about it.
I eat a lot of tuna and the best strainer is an almost completely open tin lid.
My impulse buy waffle maker from years ago is out and being used daily. I whip up a batch of Waffles using Myprotein Pancake mix (in a thicker consistency).
My impulse buy waffle maker from years ago is out and being used daily. I whip up a batch of Waffles using Myprotein Pancake mix (in a thicker consistency).
Soldato
I just dangle a tuna tin over the sink gripped by my can opener, open it about 3/4 the way and I push down hard on the lid to squeeze all liquid out, takes about 10 seconds.
Associate
1. There are 3 of us who eat is regularly
2. The lid doesn't strain the tuna aswell as the strainer.
It was only a few quid and it just makes life a little bit easier, the same can be said for the majority of kitchen utensils. Most are a waste, but we buy them to make our lives easier / simpler.
*divert*
... so as connoiseur's of tuna which is the good brand ?
as a fan of tinned fish, which I think is usually fresher/tastier than the supermarket frsh fish counter (but maybe brexit will improve that if they can't flog it abroad)
lidl sardines and rollmops are top of my list, although lidl ramped the price on roll-mops.
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... so as connoiseur's of tuna which is the good brand ?
as a fan of tinned fish, which I think is usually fresher/tastier than the supermarket frsh fish counter (but maybe brexit will improve that if they can't flog it abroad)
lidl sardines and rollmops are top of my list, although lidl ramped the price on roll-mops.
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waffles are sacrosant with butter+eggs/maple syrup ... does a protein version conserve taste
]