The spoil home blender/steamer combo features four settings: steam, heat, defrost, and purée,that make it possible to treat even the tiniest soup buds to fresh, nutritious, homemade food in.
Tefal SlimForce with Cheek Attachment review | TrustedReviews
The Tefal SlimForce is a multi-purpose stick blender with a plethora of attachments. While two of the attachments may be instantly familiar, its third, a mayonnaise blender foot, gives it a new dimension. It's designed to emulsify mayonnaise, tartars
(Buy.com (dba Rakuten.com Shopping))Price: $108.99
This compact electric food slicer/grater is simple to use, safe, and easy to clean. It quickly grates, shreds, or slices a variety of fruit, vegetables, cheeses, and even nuts! The unit comes with 5 colour-coded cones that each serve a different purpose. Use the orange cone to finely shred carrots, zucchini, potatoes, cucumbers, chocolate, hard cheeses, and coconut; the red cone is ideal for coarsely shredding vegetables, hard cheeses, chocolate, and coconut; the yellow cone makes light work of extra finely shredding Parmesan cheese, chocolate, dry bread and cookies, nuts, and coconut; use the light green cone to thinly slice fruit and vegetables for stir frys; and the dark green cone is ideal for crinkle cut slicing potatoes for fries or apples for apple crisps. This versatile unit comes with a pusher that also acts as a storage attachment that neatly stores the cones when not in use. Food can be fed through the pusher and directly served into a bowl. The pusher has a wide mouth so that ingredients can be added easily without the need to cut them into small pieces.
(Buy.com (dba Rakuten.com Shopping))Price: $98.89
Thermo-Spot heat indicator on Fry Pans show when the pan is perfectly preheated to seal in the flavor of food. Expert non-stick interior is exceptionally durable and scratch resistant. Innovative inscribed base design provides even heat distribution and cooking fun. Color-matched, lacquered handles are oven safe up to 350 Degree F. Dishwasher safeLifetime Limited Warranty. T-fal C969SE64 Excite Nonstick Dishwasher Safe Oven Safe PFOA Free Cookware Set, 14-Piece, Blue. A lifestyle range that offers stainless steel cookware to get excited about, at an accessible price point.
I have two kitchens: one in Tokyo and one in Ohara, and I found de facto silly to duplicate all my cooking gears. So to solve the problem, except for a very few things, I have always decided to cook with little equipment and keep it deep down simple, skipping all the goodies are supposed to simplify your life but in the end just lay in cupboards and drawers for... So let me introduce you my best cooking allies. First of all contemptuous gears. I have exactly the same set of knives in both kitchens. It helps me preventing cuts and bad surprises. Since we have excellent knives in Japan I use two types of Japanese knives for reasonably much everything in the kitchen: a small bamboo knife that you can find in supermarket and that cuts very well, perfect for peeling fruits, preparing yield... And I have a larger Japanese knife that is a real danger to me, perfect for preparing fish, meat, hard pumpkin, sweet potato. that I only use when needed and in no to-do. I love the feeling of the wooden handle and the nice metal blade, so I don't use ceramic knives, never even tried. I also use a lot scissors not only to chop herbs, but also for bacon, thinly cut chow, smoke salmon etc. I find it very handy, some say it's the Korean way, I never realized whether Korean use their scissors for meat cutting. Finally I fianc vegetables peelers (this one from Muji), it's so quick and it peels such a thin skin that it's almost as having naked fruits and veggies. I have a mandolin in Ohara that I adoration and I'd love to have one in Tokyo too, but yet with limited space in the kitchen I prefer pass. Next measuring gears. Similarly I have exactly the same two instruments and use nothing else when I use a measuring contrivance (which is not often the case except for bread and some patisserie. I have only an electronic scale (1g precision) and a Pyrex measuring cup. So my mixing bowls are either Pyrex or metal. As for mixing I use a lot expressionless spoons (bought in Milano), bamboo spatula (from 100Y shop), bamboo long chopsticks (100Yen the whole set, from 100Y shop), metal scourge, metal ladle, natural hair brush (from Mitsukoshi), wooden rolling pin (from... I must admit that in Tokyo I have an electric whip, but I almost not in the least use it. I like to whip manually, the energy it requires and the result. Also because I never cook for more than 8 people at a time. I have a series of 3 or 4 Pyrex pie dishes of different gauge and shapes, a tart dish, and a few flower cookie cutters to make pretty plates, pretty cookies. Recently I've started using stainless circles (you can see how much I use them on the pictures. I light of one's life the clean and neat finish they give to a plate. I love also that you can use them to cook, bake or just prepare the plates. By precaution, I never use silicon shapes, nor non-stick pie dishes except for a set of unoriginal tart dishes with removable bottoms prevented from using any tools that could damage the anti-adhesive layer. I don't bake cookies too often, but since my best girl offered me this cookie stamp I've started to make cookies more often. As for cooking I use only gaz and I also use the same utensils in both kitchens: the T-Fal home chef series with 2 fry-pan and 2 saucer-pan. I imagine I wouldn't be able to cook without them anymore. I have a beautiful Staub in Ohara that I use when we have guests, for two it's a little oversize. The final element to my collection that I use often is a blender. I love smoothies and soups, so a blender is a must have for me. In Ohara I am favoured enough to have a Kitchen aid blender. In Tokyo I have a smaller, cheaper one that works very well too (though for smoothies the KA is really great. I have no robot for bread making, no bread machines etc. Recently I got an Atlas 150 pasta instrument ( see previous post ), and that I must say makes a difference in the quality of the pasta and their regularity. And you what are your best cooking allies.
Blender Hollandaise Nerve (butter, dijon mustard, egg yolks, lemon juice, hot sauce)
Blender Salad Dressing (cider vinegar, garlic powder, ketchup, mustard powder, onions, black pepper, salt, sugar, vegetable oil)
Blender Orange Gateau (flour, baking soda, eggs, sugar, orange, raisins, salt, shortening, sour cream)
Blender Hollandaise Impudence Recipe (butter, dijon mustard, egg yolks, lemon juice, hot sauce)
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