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Posts Tagged ‘kitchen

Biscuit Lover Mug

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Hot or Cold Coffee mug

Finally, this simple cool clever mug automatically indicates its current state of mind when you pour a hot beverage into it.

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In its dormant state, the mug offers a black “OFF” display, but once your hot coffee or tea hits the inside, it gradually transforms to read “ON”. A heat sensitive pigment changes the colour of the mug from black to white.


Everybody loves kitchen gadgets, but is it possible to love them a little too much? While it’s a great idea to get yourself some inexpensive counter top toys that make cooking easier, when you’ve, say, spent four figures on something that cooks exactly one kind of dish, your kitchen-gadget enthusiasm may have crossed over into obsession. Either that, or you’re executive chef at Tao.

Kitchen porn: 8 of the most outrageous food gadgets money can buy

Whether you’re a gourmet chef or just like to dabble in the kitchen, you’ll be amazed at just how ridiculous something as simple as a corkscrew can get. We found eight of the most over-the-top kitchen tools out there, ranging from $50 to $60,000. Some are pretty awesome if you can afford them; others are simply ridiculous. Follow the jump to check them out.

allcladpot.jpg

1. All-Clad Asparagus Pot

PRICE $50

WHAT IT IS When it comes to All-Clad pots, $50 isn’t really a bad price — the company makes some of the nicest pans around. It’s the perfect size for asparagus, but can’t cook anything else — it’s too skinny for pasta and may even be too skinny for some of the burners on your range.

WHY WE DON’T HAVE IT Unless you’re extraordinarily wealthy or have some kind of obsession with asparagus, you’ll feel guilty for making room for this pot in your kitchen.


saltpepper.jpg 2. Peugeot Electric Salt & Pepper Mills

PRICE $240 for both

WHAT IT IS Grinding your own salt and pepper can get tedious, and that’s when these electrical light-up gizmos step in to do it for you. At least the $240 buys you the twelve AAA batteries it takes to run these mills, plus two spare light bulbs. In online reviews, some happy customers report that these liven up any dinner party. We think they should throw better dinner parties.

WHY WE DON’T HAVE IT We’d rather save $200 bucks and the landfills with some servacable wrist-powered mills.


expensivetoaster.jpg 3. Dualit Four-Slice Toaster

PRICE $320

WHAT IT IS It’s a nice shiny toaster that will heat up four — count ’em! — slices of bread. The removable crumb tray and an adjustable rear foot give it more flexibility than most models, though the slots aren’t wide enough to hold bagels.

WHY WE DON’T HAVE IT We know that nice appliances can come at a premium, and that not everyone wants the ugly-but-serviceable $10 model. But for this price, we’d expect a toaster that prints the Mona Lisa or at least some kind of iconic symbol.


warming drawer.jpg 4. Viking Warming Drawer

PRICE $1,809

WHAT IT IS A drawer that keeps your food warm. Just choose a temperature, and food that’s done will stay warm while the roast is still cooking in the oven.

WHY WE DON’T HAVE IT We understand the appeal here — there are lots of ways a warming drawer could be useful, and some ovens come with them. But we’re not about to spend two grand for a stand-alone drawer that’s basically doing the job of a $45 hot plate.


espressoexpensive.jpg 5. Jura-Capressa Impressa Z6 Espresso Maker

PRICE $3,299

WHAT IT IS This machine will make you some very nice, very customized cappuccinos and lattes that will beat a local barista’s espresso any day of the week. The “luxury espresso center” can remember the drink preferences of several different people, and lets you choose between five coffee strengths and three temperatures. And it’s fully automated— from when it starts by grinding the beans to when it cleans up after itself after it’s done.

WHY WE DON’T HAVE IT This machine is seriously impressive, but for the same price you could go to Europe several times to sip espresso on a piazza in Italy.


s-g_large.jpg 6. Kalamazoo Sculpture Grill

PRICE $6,495

WHAT IT IS It’s a grill! It’s a sculpture! You can even get it fitted with a #1 Dad custom cooking surface. And according to Kalamazoo, it “cooks as great as it looks.”

WHY WE DON’T HAVE IT The grill has a solid, if wavy appearance. We like it, but it’s no more a sculpture than is the kidney bean-shaped in-ground swimming pool you’d probably buy to go with it.


turbochef.jpg 7. TurboChef Double Wall Speedcook Oven

PRICE $7,895

WHAT IT IS Two ovens for the price of 10! Actually, the selling point of this TurboChef is its top oven, which purports to cook food 15 times faster than a normal oven. The company claims that the speed oven will cook a 12-pound turkey in just 42 minutes by using a patented combination of hot air and microwave technology. The bottom oven is a normal, high-quality convection oven.

WHY WE DON’T HAVE IT If it’s in your price range, the TurboChef does seem like it would be awesome to have around. Consumer Reports says it zapped through a frozen pizza in four minutes instead of 23. But the magazine also complains that chickens and turkeys tended to be cooked unevenly, so it sounds like that magic bullet — speed-cooking technology — may not be all there yet.


expensive-corkscrew.jpg 8. Sveid Corkscrew

PRICE $66,225

WHAT IT IS Why, the world’s most expensive corkscrew, of course. While it’s not solid gold or platinum, the fingertip lever — the bit you have to touch the most — comes standard in 18K gold.

WHY WE DON’T HAVE IT Given the country’s angry, anti-executive bonus sentiment right now, if we owned one of these, we’d probably not letting anyone know about it. And what, exactly, is the point of spending $60K on a corkscrew if you can’t use it openly to dip into your even more expensive wine collection?

Source: http://dvice.com/archives/2009/04/8-amazing-kitch.php

1India is well-known for delicious food, and the kitchen is considered to be a sacred place in any Indian home. And now India has something else to be proud of: the world’s largest solar kitchen. The system has been installed as a collaboration between the Academy for a Better World and Brahma Kumaris World Spiritual University, with technology from Solare-Brücke, Germany. With 84 receivers and cooking at 650 degrees, the system can produce up to 38,500 meals a day when the sun is at its peak!

The solar kitchen has been set up at Taleti, near Mount Abu, situated at a height of 1219 m above sea level in Rajasthan. It boasts of a six-module solar steam cooking system and a total of 84 parabolic dish concentrators shell type receivers. Each oval parabolic concentrator has a reflective surface area of 9.2 square meters, and reflect sunlight on the receivers by special white glass pieces. Steam is collected in the header pipes, which is then directed via insulated pipes to cooking vessels in the kitchen.

The system generates temperatures of up to about 650 degrees, and 3500-4000 kg of steam per day. The food is cooked in 200-400 liters capacity cooking pots, producing an average of 20,000 meals a day, and up to 38,500 meals per day during periods of peak solar radiation maximum.

A total of $5 million has been spent on this endeavor. The Academy for a Better World is interested in renewable energy technologies and the program is part of a special demonstration project of Ministry of New and Renewable Energy (MNRE), Government of India.

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Pyr kitchen cook WEBTo determine whether an egg is fresh, immerse it in a pan of cool, salted water. If it sinks, it is fresh~if it rises to the surface, throw it away.

Keep the linings from cereal boxes~they make great substitutes for waxed paper!

To keep potatoes from budding, place an apple in the bag with the potatoes!

Poke an egg with a small sewing needle before hard-boiling, and the egg will peel with ease! And hold that needle in place with a magnet refrigerator clip!

Stuff a miniature marshmallow in the bottom of a sugar cone to prevent ice cream drips!

Zap garlic cloves in the microwave for 15 seconds and the skins slip right off!

To prevent egg shells from cracking, add a pinch of salt to the water before hard-boiling!

Sweeten whipped cream with confectioners’ sugar instead of granulated sugar~it will stay fluffy and hold it’s shape better!

For easy “meatloaf mixing”, combine the ingredients with a potato masher!

If you don’t have enough batter to fill all cupcake tins, pour 1 tablespoon of water into the unfilled spots…this helps preserve the life of your pans!

To easily remove honey from a measuring spoon, first coat the spoon with nonstick cooking spray!

Run your hands under cold water before pressing Rice Krispies treats in the pan~the marshmallow won’t stick to your fingers!

Mash and freeze ripe bananas, in one-cup portions, for use in later baking~no wasted bananas (or you can freeze them whole, peeled, in plastic baggies)

To quickly use that frozen juice concentrate, simply mash it with a potato masher~no need to wait for it to thaw!

To get the most juice out of fresh lemons, bring them to room temperature and roll them under your palm against the kitchen counter before squeezing!

Spray your tupperware with non-stick cooking spray before pouring in tomato-based sauces~no more stains!

Transfer your jelly to a small plastic squeeze bottle~no more messy, sticky jars or knives! This also works well for homemade salad dressing!

Save your store-bought-bread bags and ties~they make perfect storage bags for homemade bread!

When a cake recipe calls for flouring the baking pan, use a bit of the dry cake mix instead~no white mess on the outside of the cake!

Wrap celery in aluminum foil when putting in the refrigerator it will keep for weeks!

When making bread, substitute non-dairy creamer for the dry milk~it works just as well! Rinse cooked, ground meat with water when draining off the fat~this helps “wash away” even more fat!

Slicing meat when partially frozen makes it easier to get thin slices.

Instead of throwing away bread heels or leftover cornbread, use them to make bread crumbs. For use later, store them in the freezer.

Substitute half applesauce for the vegetable oil in your baking recipes~you’ll greatly reduce the fat content! (Example: 1/2 cup vegetable oil = 1/4 cup applesauce + 1/4 cup oil)

To ripen avocados and bananas, enclose them in a brown paper bag with an apple for 2-3 days!

Brush beaten egg white over pie crust before baking to yield a beautiful, glossy finish!

In recipes calling for margarine, substitute reduced-calorie margarine to help cut back on fat! (Same goes with sour cream, milk, cheese, cream cheese, and cream soups)

Place a slice of bread in hardened brown sugar to soften it back up!

When boiling corn on the cob, add a pinch of sugar to help bring out the corns natural sweetness!

Don’t throw out all that leftover wine. Freeze into ice cubes for future use in casseroles and sauces.

If you have problem opening jars: Try using latex dishwashing gloves. They give a non-slip grip that makes opening jars easy!

Potatoes will take food stains off your fingers. Just slice and rub raw potato on the stains and rinse with water.

To take the tears out of chopping onions: Plug in a portable fan and turn it to high. It’ll help blow away the fumes from your eyes – no more tears!

Don’t panic if your soup’s too salty: Add cut raw potatoes and throw them away once they are cooked and have absorbed the salt. Your soup’s saved!

Instead of throwing away a sponge that has a stale odor, simply toss it in the dishwasher and wash it with the next load of dishes. It will come out clean and fresh smelling and will kill any bacteria in the sponge, so it’s a good idea to toss your sponges into the dishwasher often.

Save celery leaves. Spread them out on paper towels or a paper plate and let them dry. Crumble them into soups, salads and stuffing’s. They will add an extra zippy flavor for free.

Make giant ice cubes in muffin tins or plastic margarine bowls. These are perfect for using in picnic coolers or punch bowls. They look pretty and keep your drinks or food cold longer.

Don’t throw those single serving gelatin plastic cups away, make your own single servings. Place the cups in a muffin holder, fill the cups and place in the refrigerator. It only takes a few minutes and no mess.

Fruit Freshener – Use 2 vitamin C tablets in a big bowl of water…let them dissolve and stir…dunk any veggie or fruit and it will stay fresh for a couple of weeks and vitamin C won’t hurt you either! Try it out on a potato… dunk the potato and leave it out on the sink..it won’t discolor… It’s the short version of “fruit fresh “.

Cottage cheese will remain fresher longer if you store it upside down in the refrigerator. This slows the effects of oxidation.

To keep milk past it’s expiration date add salt. A pinch of salt in a gallon will do it. The salt slows the rate of bacteria growth.

Brown sugar will not harden if stored in the freezer.

If you freeze wild rice it will last 3-4 months compared to a week in the refrigerator. A good trick when you go away on vacation is to place a baggie with a few ice cubes in the freezer. If a power failure occurs while you are gone and the food thaws and then refreezes you will know about it when you get home.

Ice cream container sealed in a plastic bag will stop ice crystals from forming when it is in the freezer.

Potato chip bag open again and they’re all stale and yucky?? Pop them in the microwave for 30 to 60 seconds, let stand for two minutes and they’ll be crispy again.

Regarding tomato paste, it seems a whole can of tomato paste is many times too much for some recipes. Suggestion: take a piece of waxed paper, putting it on a cookie sheet and putting teaspoonfuls of the leftover paste on the paper — another sheet on top and freeze this. When frozen just peel them off and put them in a baggie and when you need a tsp. or tbs. of paste you have it without opening a whole can and there is no waste. OR– put small amounts in an ice tray and then just pop them out when I need them.

Quick Whipping — A teaspoonful of cold water added to the white of an egg causes it to whip more quickly while increasing the quantity.

Moldy Fruit — What should you do with fruit with mold? Throw it away rather than simply cutting off the mold since mold on fruit goes much deeper than what appears on the fruit.

Broccoli Stalks — Don’t discard the tough ends of broccoli stalks. Use them for making soups.

Measuring Honey — Measuring honey with a spoon is easy but getting it all off the spoon is another matter–so first rub the spoon with margarine.

Dropping Cookie Dough — To get cookie dough to drop without sticking dip the spoon in milk first.

Leftover Pie Dough — Extra pie dough? Cover it with some parmesan and gruyere cheese and you’ll bake a delicious appetizer–at the very same meal with your pie as dessert.

Easy Shelling — Pecans are easy to shell if they are first soaked in boilingwater for 10 minutes or so. Or microwave 2 cups of pecans or Brazil nuts in 1 cup of water for 5 to 6 minutes on HIGH.

Storing Cake — If you store half and apple in the container which you are storing a cake, the cake will retain its freshness.

Cheesy Apple Pie — Don’t just serve cheese with apple pie, bake it right in. Spread grated sharp Cheddar on the bottom of the crust before adding the apple filling.

Sticking Cake Layers — Cake layers sticking to the bottom of the pans? Put them back in a warm oven for a short time. The layers will then come out without a problem. Or, try lining the bottom of your pans with waxed paper


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