For a number of years now, I have had an induction stovetop in my kitchen. It is nice in many respects, but a traditional, round-bottomed wok will just not work properly with it. After way too long with disappointing results I purchased a flat bottomed wok in cast iron… this was a nice piece of cookware, and may have had some practical uses in other ways, but as a wok it was just too damn heavy and didn’t allow for easy heat control. Accordingly, back this past May, I purchased the Joyce Chen 14 inch flat-bottomed wok you see above. Sadly, though I have purchased quite a few Joyce Chen products that were well worth the money, this $50 item that I purchased here at Amazon, was a bit of a disappointment … Continue reading “Equipment: The Joyce Chen Wok”
The Makiyakinabe is also known as a Japanese Omelette Pan as this generally describes its primary function. The name, however, translates as ‘roll-cook-pan’ so, more particularly, it is used for the multi-layer, rolled style of omelette known as Tamagoyaki. These pans are rectangular (or sometimes square) in shape, in contrast to the rounded western omelette pan, and they come in a variety of sizes. I bought the Kotobuki™ brand version you see above to replace one I lost in a house move some time ago and, today, I gave it a test-run… Continue reading “Equipment: Makiyakinabe”
I am the sort of cook who would generally prefer the traditional simplicity of open fire cookery over the hi-tech methods of molecular gastronomy, but I have been reading so much about Sous-Vide cookery over the last few years that I have been dying to give it a try. The basic idea, I was surprised to learn, has been around for over 200 years but it only seems to be in recent years that it has become widespread, not only in restaurant but home kitchens as well.
Although interested in this form of cookery, I was not quite ready to throw my heart and soul into it and so I limited my expenditure to just the ‘Immersion Heater, which is essentially the device that keeps the sous-vide water bath at a constant temperature and creates a current of circulating water. One can, of course, buy vacuum-sealing equipment and other bits and pieces, but the home cook can make do without these well enough without these and I decided to keep my purchase to the basics. The Instant Pot® model Accu SV800, which you see pictured above, is a Canadian product and retailed at Amazon for $199.95… Continue reading “The Instant Pot® Immersion Circulator”
I got this little device for my birthday not long ago. I was using it today and I thought you might like to see it. Basically, it is an adapter for a steamer basket. For years, I had a pot that worked perfectly for steaming as the rim just fit perfectly into the underside of my bamboo steamer set. Now, I no longer have it and my steamers sit rim to rim with my two remaining pots of suitable size and are a little precarious as a result. Luckily, someone came up with a solution… Continue reading “Equipment: Steaming Ring”
Sometime ago, I posted a review of a ‘cheapo’ kitchen ‘Spiralizer’ called ‘The Vegetti’. As I mentioned in that review, I barely got my money’s worth as the product was limited to vegetables of a limited range of sizes, produced a lot of waste, and really didn’t ‘cut it’ as advertised. Anyway, after doing a bit of research, I chose another model online and duly received it for testing.
As you can see in the picture above, it came with three different blades for various effects (the reverse side of the machine has a rack for storing the two not currently in use). A stainless steel machine might look a little more professional and ‘sturdy’ but this model is actually well designed and performs its advertised functions nicely.
You can take a detailed look at the various features of the product here at Amazon.ca, so I will just limit my review to my initial tests… Continue reading “The Paderno™ Spiral Vegetable Slicer”
I can’t remember exactly where I purchased this little gadget. It was quite a long time ago and the thing ended up languishing in one of my kitchen drawer for ages waiting for me to get around to trying it. I seem to recall that I found the product in the ‘bargain bin’ of a food shop down south somewhere and it came with neither an identifying label (other than the logo on the device itself), nor any instructions. This last omission was rather significant as I first misunderstood the basic function of the ‘mold’ and I used it in a way that is not specifically intended… Continue reading “The ‘Maki Sushi Ki’”
I picked this little item up at one of our local stores about a month or two before actually using it. I wasn’t especially in the market for any such device, having no immediate plans to make Nigiri style Sushi, but at a mere $6.00 it seemed worth giving a try… Continue reading “The Joyce Chen Sushi Mold”