That's the one. Just peel the cloves and throw them in and roll it back and forth a few seconds.
Kitchen Gadgets that aren't shit - Things they say you'll use everyday but you actually use them every day
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Sister services, email, and search will continue to be negatively effected by the attacks. I made a thread to talk about it, if you're into networking.
asr
kiwifarms.net
An instant pot. I use mine very often, biweekly in fact. Pot roast, rice, soups, lentils, beans (not the gay instant kind) shredded chicken, etc. Just toss ingredients in. I can toss everything in, after searing my meat in the pot itself (saves time on cleaning after) sauté, toss my other ingredients in and go about my day. I come back after work and it's all warm and nice, then I just cook the rice in the pot roast itself and bam that's my meal done for the whole week.
Syikeblade
kiwifarms.net
What a coincidence, my garlic press broke last week, so I need a new one. We'll see how this one works, and more importantly, how easy it is to clean.
asr
kiwifarms.net
that all depends on the ratio of liquid to rice used. The rice usually absorbs the liquid (which is just fat, broth, etc) if you add it at the right time and an appropriate dose. For example, when I make a pot roast I actually lower the length of time it cooks on high pressure because when it's done cooking I add rice (after having given it a rinse) into the instant pot and cooking that for about 13 min on high pressure. The rice turns out really nice and gains a rich flavor from the fat and the broth. As for the dose of rice, I usually just eyeball it to about 75 percent rice to water by mass (in grams). that usually give me nice fluffy rice, but not soggy or undercooked. Also lets me be max lazy and have to clean less because I just take the metal bowl out and put a silicone cover on top of that and toss it in the fridge.
It isn't exactly the same because a press pulps the garlic and this thing minces it. I haven't found that usually matters, though.
skjora
kiwifarms.net
I hate properly dicing onions, so I find these things (many brands make similar ones) very convenient. The grid-shaped cutting bit is a bit of a pain to clean though, sometimes a literal pain if you grab it carelessly.
Also, I can only agree with the previously mentioned rice cookers and crock pots. An iron dutch oven is pretty great as well - just made some nice chicken curry in one.
Also, I can only agree with the previously mentioned rice cookers and crock pots. An iron dutch oven is pretty great as well - just made some nice chicken curry in one.
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Not a gadget but an unusual recommendation for not a knife. Whilst Nigella Lawson's cookery show are lolcow tier. Her suggestion of using very good kitchen scissors to chop small veg such as spring onions. Bell peppers. Celery. And meat such as chicken into strips is really rather good advice for
1) people who can't use knives or scared
2) good pair of scissors far more affordable and less intimidating than knives
3) fine snipping not chopping herbs for cooking and garnishing
My favourite kitchen gadgets are
Instant pot
Dishwasher
Airfryer (addicted to the crispy texture that can be achieved. I really did think they were impatient ovens at first)
1) people who can't use knives or scared
2) good pair of scissors far more affordable and less intimidating than knives
3) fine snipping not chopping herbs for cooking and garnishing
My favourite kitchen gadgets are
Instant pot
Dishwasher
Airfryer (addicted to the crispy texture that can be achieved. I really did think they were impatient ovens at first)
Pasta maker attachments for Kitchen Aid stand mixers own. Same with the meat grinder.
Really though I don't need all the gadgets I have when a 120 mm Japanese ko bocho knife does everything.
Really though I don't need all the gadgets I have when a 120 mm Japanese ko bocho knife does everything.
That's what the timer on the stove is for.
I like using them for other things, too, especially the fancy ones you can put on a timer. Throw in some steel cut oats and maybe a bit of fruit and some water overnight so it presoaks, have it turn on a bit before I wake up, wake up to perfectly done steel cut oatmeal without spending a half hour messing around with it. Since I wouldn't do that since I hit the snooze bar until I have just barely enough time to get where I'm going.
If I want sticky rice, then I use my rice cooker. If I want paella, rice pudding, or risotto I'll use a pot to make it. It's more a matter of the texture of the end product is why I use rice cookers. Also, I can steam stuff at the same time as I cook the rice. So, that's a plus in my book.
The electric mixer is a convenient tool for me. Since I cook astronomical amount of cakes and meringues.
skjora
kiwifarms.net
They can also be used to make mashed potatoes/potato puree when you want a really smooth texture!
Indeed.
But I'm from the school of Thick Mash with Chunks, carrier of the Potato Masher.
My cast iron skillet get used for every meal. It's not an appliance, but it lives on the stove.
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