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What is your best ever bit of kitchen equipment?


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Showing 1-25 of 45 posts in this discussion
Posted on 3 Dec 2012 17:59:29 GMT
happy says:
Thanks for that Bearman. My slow cooker only has two settings but so far I seem to be able to control the temperature in the same way as you. I've got the Sous Vide temperature chart from their website. I've been looking for a thermostat, as that would help with the variation in temperature especially at night when the kitchen is much colder, so the slow cooker won't get as hot. So far I'm pleased with the results, but like most 'gadgets' it has to find it's place in the kitchen.

Been out shopping today so I'm going to have a go a cooking veg. Mainly to see if the flavour improves. Did some potatoes today. Flavour was much better, but the colour - brownish yellow - wasn't so appetising!

Posted on 3 Dec 2012 10:21:55 GMT
Bearman says:
Happy Cleaner - As I have been avoiding the expense of the Sous Vides water bath (hoping Santa might be feeling generous), I have been using my old slow cooker. This has High, Medium and Warm settings. I found that by filling it with water, and using a submerged thermometer, I could control the temperature using these 3 setting, and then fine tuning by taking the lid off, or half off, or open just a crack. I experimented first to ensure that I got a good measurement of the temperature in each set up, and then that the temperature was stable. It must reach a minimum temperature to pasterurize and kill any bacteria. I recommend getting a sous vide recipe book so that you know what temperature you need and for how long. A vacuum packer is also vital.

Posted on 2 Dec 2012 18:08:26 GMT
As an aside. Cooking kills bacteria. Bacteria can produce toxins. Cooking has no effect on the toxins.

In reply to an earlier post on 2 Dec 2012 18:07:51 GMT
pixie says:
You cheery soul!Lol!

Posted on 2 Dec 2012 18:06:06 GMT
Sous vide uses laborartory equipment. Domestic versions of this equipment are becoming available.
Restaurants are subject to far more strict hygeine regulations. Your kitchen and practices would fail these regulations.
Sous vide is low temperature "cooking" and requires skill, meticulous hygeine and quality temperature controlled equipment which is expensive. Such eqipment is usually operated by people with qualifications.

Still, nothing to stop you haing a go if you fancy it. The botulism outbreak will be contained to your household; hopefully.

Posted on 2 Dec 2012 17:35:10 GMT
busy bee says:
Kitchenaid definitely, couldn't live without it.

Posted on 2 Dec 2012 16:22:24 GMT
Pressure cooker, Bamix, Kenwood Major. ( No, maths is not my strong point!)

In reply to an earlier post on 2 Dec 2012 15:16:35 GMT
pixie says:
No but I have seen new potatoes cooked in it. There are some great video sites for the sous vide cooking style. I have made duck confit, which is lovely as there is less duck fat to add.

Posted on 2 Dec 2012 13:23:34 GMT
tillymae says:
My 5" serated edge wooden handle knife,now 54yrs old, made in Sheffield and used every single day,would be completely lost without it.

Posted on 2 Dec 2012 12:50:58 GMT
happy says:
Yes Pixie I just flashed in a hot frying pan with a bit of olive oil and garlic to get rid of the slimey outside.

Have you cooked veg in a Sous Vide?. I've tried steaming veg but they usually end up tasteless, just wondered if the Sous Vide method would be any better. Haven't got any veg to experiment with until tomorrow. Used the whole lot up in a soup making exercise on Saturday.

Posted on 2 Dec 2012 12:37:27 GMT
happy says:
That's why I want a thermostat, so that I can control the temperature more acurately. Mind slow cooker is set to 56C on the lowest setting, which works really well for beef,but I wanted to be able to control the temperature a bit more. Seem to remember that Bearman had made his own .

In reply to an earlier post on 2 Dec 2012 12:00:10 GMT
Last edited by the author on 2 Dec 2012 12:00:51 GMT
Hmm, my Hon No2 Daughter and some friends suffered severe food poisoning after visiting a certain well known restaurant for a special occasion.

Apparently, the food had been vacuum slow-cooked at too low a temperature and some bacterial toxins had prospered, but this is only my fractured memory of what she said and I don't know the exact details.

She and her friends had the fortitude to accept the offer of an upgraded free meal etc at a later date, which she said was excellent.

Just make sure you cook stuff at a high enough temperature to kill the toxins. I always use my old meat thermometer to check slow cooking (there are lots of cheaper ones around now and they are just as good).

In reply to an earlier post on 1 Dec 2012 21:35:19 GMT
pixie says:
Hi happy...I don't have a thermostat but I do have a sous vide...my book says for beef it's
Rare 120f/49c med 140f/60c and other temps in between. All depends on the cut. Did you griddle it after and was it tasty?

Posted on 1 Dec 2012 21:22:42 GMT
happy says:
A while ago , I think it was Bearman, said he'd made a Sous Vide. I found a piece of steak in the freezer which was there because the half had been tough. So I thought why not give it the Sous Vide treatment. Haven't got one, so decided to use the slow cooker. It worked very well, but I used a thermometer. What I want to know is do you have a thermostat, and if so which one?

Posted on 1 Dec 2012 06:22:45 GMT
M. A. I've heard the "Garlic Twister" is hard to clean. Is that so? How do you clean yours?

Posted on 30 Nov 2012 22:59:02 GMT
My 'Garlic Twister' is fantastic, as is my Magimix!

Posted on 30 Nov 2012 20:38:40 GMT
Thermapen thermometer - worth every penny.

Bamix stick blender - sooo handy

In reply to an earlier post on 29 Nov 2012 08:49:00 GMT
pixie says:
I agree Ciao! I have my little Delia too and I love it!

Posted on 29 Nov 2012 00:34:17 GMT
Ciao Paola says:
I love my Kenwood Prospero but I can't live without my Delia's cheat mini chopper. I used to hate chopping onions.

Posted on 28 Nov 2012 23:18:54 GMT
Last edited by the author on 28 Nov 2012 23:19:34 GMT
wobberoo says:
My most favourite piece of kitchen equipment is without doubt the remarkable suzysunshine7.
It is a truly exceptional model. Genuinely one of a kind! - which is unfortunately a very great shame for the rest of the forum.

Posted on 26 Nov 2012 23:37:48 GMT
Spock says:
For me, got to be the magic bullet, but i really want a nicer dicer plus!

In reply to an earlier post on 22 Nov 2012 18:19:41 GMT
No? I thought it got repossessed when you were repatriated to Iceland?

In reply to an earlier post on 22 Nov 2012 18:15:14 GMT
Where have I been!! Have you seen the state of Trebostine Towers?

In reply to an earlier post on 22 Nov 2012 18:02:03 GMT
STELLA?!?!?!......X !
WHERE HAVE YOU BEEN?!?!?!

Posted on 22 Nov 2012 15:53:00 GMT
Bearman says:
I think a good antibiotic cream will clean that up in no time.
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Discussion in:  cooking discussion forum
Participants:  22
Total posts:  45
Initial post:  21 Nov 2012
Latest post:  3 Dec 2012

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