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Olli Jarva (Finland)
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Smarter iKettle 2.0 Wifi Kettle, 1.8 Litre, Stainless Steel
Smarter iKettle 2.0 Wifi Kettle, 1.8 Litre, Stainless Steel
Price: £79.99

9 of 11 people found the following review helpful
1.0 out of 5 stars Horrible and completely incomplete&buggy apps, 4 Feb. 2016
Verified Purchase(What is this?)
Absolutely horrible apps in both android and iOS. Really poorly designed, buggy, crashes all the time, missing plenty of advertised features on android. Setup is really cumbersome and worked only after several tries.

When clicking "boil" on the empty kettle, the app warns there is no water but the kettle starts to heat itself anyway. I had to stop that as it seemed to heat up quite a bit before overheat protection would kick in (I hope it would at some point, it didn't as early as one could expect). In this case it was just a test, but if the automatic triggering (boil at preselected time, or when arriving home) would actually work, there's high chances there's no-one stopping it manually, if it boils dry.

On the positive side, the kettle is powerful and quick.

Avoid this product - next version might be worth trying, but this one isn't. Hardware seems to be ok, but the company really needs to redesign and reimplement their apps from scratch.
Comment Comments (5) | Permalink | Most recent comment: Mar 18, 2016 12:43 PM GMT


Modernist Cuisine: The Art and Science of Cooking (6 Volume Set)
Modernist Cuisine: The Art and Science of Cooking (6 Volume Set)
by Nathan Myhrvold
Edition: Hardcover
Price: £375.25

12 of 17 people found the following review helpful
5.0 out of 5 stars Amazing photography, full of information, 26 Jan. 2012
Photography is really amazing, and the book is full of useful information even for amateur cooks. However, I definitely recommend thinking twice and reading for example modernistcuisine.com (homepage of the book) before buying, except if you are professional cook with really high-end kitchen.

For amateur cook, I would recommend buying this book, if

1) it feels like good idea to buy and read over two thousand pages of information, and almost zero useful recipes - majority of recipes in the book are rather complicated, and requires exotic cookware, chemistry lab hardware and/or exotic ingredients.
2) you can and want to use long periods of time for making single (albeit really good) dinner.
3) you are interested in making food in more "scientific way" - measuring all ingredients precisely , using more exact temperatures and so on - instead of traditional way "just add everything until it feels good". Of course, buying and reading this book series doesn't exclude traditional cooking, but for that, it doesn't add really much anything.
4) You are willing to read hundreds of pages of text about cooking.

Still, I'm happy to give 5/5 for the book. It's hard to beat this good information package - I think majority of the information is available out there in the Internet, but it's just impossible to find it and filter out completely wrong ones.


Sous Vide for the Home Cook
Sous Vide for the Home Cook
by Douglas Baldwin
Edition: Paperback

35 of 36 people found the following review helpful
5.0 out of 5 stars Excellent package of sous vide information, 23 Dec. 2011
It's possible to find at least almost everything mentioned on this book from forums and blog posts, but I think it was totally worth of it to pay for this book. Information is correct - which is not the case with may forum/blog posts - and easy to follow.

Book contains general information about sous vide cooking, food safety and equipment, and large collection of recipes. Amount of recipes is greatly increased by having sous vide part and additions ("Chicken breast" and then "... with teriyaki", "... with ...").

If you want more motivation to buy this book, Douglas Baldwin's (book author) home page have rather lengthy document about sous vide. Just search for "douglas baldwin sous vide" with your favorite search engine and it should be first hit. However, please note that this book includes plenty of more information, including huge amount of recipes - even though there's free information, I definitely recommend buying this book.
Comment Comments (2) | Permalink | Most recent comment: Jan 24, 2012 9:21 AM GMT


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