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    Iron Heart Fall/Winter 2025 Collection Preview - Now Live

    Good Kitchen Tools, Gadgets, White Goods etc…..

    The Resource Centre
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    • DougNgD
      DougNg
      Joined:

      I've heard stories that Instant Pot doesn't let the flavors marry because it's so fast. That's probably my biggest reason why I don't have one.

      I paid $99 for the top of the line Anova on Black Friday.

      My bone broth recipe is pretty simple: bones, water to cover, a tablespoon of apple cider vinegar, crock pot on high for 6 hours, then low for 30 hrs. Most of the time the stock has the consistency of dense jello when its cooled, once in awhile depending on the cut of bones, it comes out like hardened rubber cement.

      I'm pretty low rent when it comes to other things in my kitchen. Mason jars serve as storage, measuring cups, and drinking vessels. I have two Ken Onion Shun knives, and the rest are the cheapest Amazon Essentials knives I can find. Knowing how to sharpen things closes the gap between nice cutlery and cheap cutlery.

      I know violence is not the answer, I got it wrong on purpose

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      • DougNgD
        DougNg
        Joined:

        There are no wooden cutting boards in my house nor will there ever be.

        In my past life I was a manufactured food investigator/inspector.

        There is too much shit that grows in wooden cutting boards.

        Plastic. If there's a gouge, I'll sand it out. After that, it gets tossed.

        No wooden cutting boards.

        I know violence is not the answer, I got it wrong on purpose

        last edited by 1 Reply Last reply Reply Quote 0
        • organisysO
          organisys
          Raw and Unwashed
          Joined:

          In terms of white goods, Miele.  😎

          They are engineered and tested to last 20 years based on typical usage.
          This is from someone who used to fix appliances from all manufacturers.

          Pride of Japan :-)

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          • mclaincauseyM
            mclaincausey
            見習いボス
            Joined:

            Studies have shown wood's perfectly safe, and maybe safer than plastic. I think the most important factor is how you care for it. In our case, we frequently wash our block with soapy water, keep it oiled up with an oil that won't go rancid, and routinely flip it over so that any bacteria that have penetrated the grain on a given side can die off. We also avoid meat and cheese on it. The one thing that is a standing disadvantage for nice cutting boards is that you don't typically routinely replace them, but I am not sure the science is settled that there's a cumulative microbiome of bacteria that necessitates that. What I can say is we don't get sick, the board doesn't stink, and foods cut on it taste untarnished by it.

            We love our Boos block and it is permanently on the counter, secured to the granite by a rug pad. We have plastic cutting boards for meats and cheeses. The only use for it than cutting vegetables is as a charcuterie board.

            Excuse the mess, but here it is:

            Think it, be it.

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            • S
              Steffen
              Joined:

              Yep, thats what I read too, Oak boards even "kill" Bacteria because of the Acid that is in Oakwood (which is also used to tan leather). I do it like you @mclaincausey I use the Wood Board for everything then Chicken including Pizza serving and cutting and never had a single problem.

              In great Michelin started Sushi Resturants basicly every cutting and preparing Surface is made out of Wood, I recently watched the "Omakase" Series on the Eater Youtube Channel and noticed that.

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              • GilesG
                Giles
                IHUK Crew
                Joined:

                I wish I had not started this thread - it's costing me a feckin fortune…. 🙂 🙂 🙂 🙂

                "OK face up to it - you're useless but generally pretty honest and straightforward . . . it's a rare combination of qualities that I have come to admire in you" - Geo 2011

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                • DougNgD
                  DougNg
                  Joined:

                  I can personally attest that I have aseptically swabbed wooden cutting boards and found Listeria monocytogenes.

                  Do as you wish, I ain't eating at your house.

                  I know violence is not the answer, I got it wrong on purpose

                  last edited by 1 Reply Last reply Reply Quote 0
                  • GilesG
                    Giles
                    IHUK Crew
                    Joined:

                    Dont eat at mine then…. We have all manner of wood boards; ash, sycamore, elm, oak, African hardwoods.....I love a bit of wood.... Plastic has no place in my kitchen....

                    "OK face up to it - you're useless but generally pretty honest and straightforward . . . it's a rare combination of qualities that I have come to admire in you" - Geo 2011

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                    • JDelageJ
                      JDelage
                      啓蒙家
                      Joined:

                      We have a Joule sous vide wand and we love it. I have made 72hrs beef short ribs with it, as well as perfect roasts. It's been a revelation.

                      I also like the Thermapen Mk4 instant thermometer for when grilling steaks and the iGrill 2 for pieces I want to roast or smoke for a long time. If you've never cooked with a stay-in thermometer it will change your life.

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                      • S
                        Steffen
                        Joined:

                        @Giles:

                        I wish I had not started this thread - it's costing me a feckin fortune…. 🙂 🙂 🙂 🙂

                        I already spend a Fortune and I´m not nearly there  😃

                        I recently discoverd Alpes Inox Kitchens an italian company that custom makes stainless steel kitchens with an insane eye for details, one of those will for shure go in if I buy my own place in the future  😎

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                        • JDelageJ
                          JDelage
                          啓蒙家
                          Joined:

                          WRT boards, I think the key thing is to not use the same boards for meats and items one plans to eat raw (e.g., salad).

                          The fact that a lab can detect the presence of a given bacteria does not mean that said bacteria is present in quantities large enough to contaminate.

                          Personally I like the Epicurean cutting boards because they look & feel "woody" but they go in the DW.

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                          • C
                            Chad
                            Joined:

                            Can also vouch for the Sous Vide. My brother got my mom one for Christmas and it's amazing. We've done steaks and burgers so far and they've been perfect each time. All you gotta do is sear them on the cast iron.

                            I'd also suggest the Ninja Foodi for easy cooking. I got my mom one for Christmas and it can pressure cook, air fry, broil, and there's a few other options. We did a rotisserie chicken that cooked perfectly, then browned it using either the air fry or broil option. She had a solid Christmas for kitchen gadgets.

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                            • mclaincauseyM
                              mclaincausey
                              見習いボス
                              Joined:

                              +1 on the Thermapen, @JDelage  it is bad ass. Instant read is important, and that is the best I've used.

                              I also have a thermometer that you leave in while roasting and smoking and allows you to set an alert temperature. Both are important, no matter how much cooking one does by feel.

                              Think it, be it.

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                              • GilesG
                                Giles
                                IHUK Crew
                                Joined:

                                Just ordered…..

                                https://www.riess-markenshop.de/en/p/riess-stainless-steel-cristall-water-kettle-with-lid-1

                                (Thanks @Steffen  ::) )

                                "OK face up to it - you're useless but generally pretty honest and straightforward . . . it's a rare combination of qualities that I have come to admire in you" - Geo 2011

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                                • mclaincauseyM
                                  mclaincausey
                                  見習いボス
                                  Joined:

                                  Pish tosh, y'all work way too hard.  😉

                                  Here in the 21st century, we have digital kettles:
                                  https://www.homedepot.com/p/Bonavita-1-0-l-Variable-Temperature-Gooseneck-Electric-Kettle-29602/301886683

                                  The gooseneck is great for tea and pourover coffee, but I'll even use it for a quick vegetable blanch (e.g., take the sting out of some julienned red onion). And setting specific temperature is great to get the most out of teas and coffees.

                                  Think it, be it.

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                                  • GilesG
                                    Giles
                                    IHUK Crew
                                    Joined:

                                    Paula loves a leccy kettle.  I don't.  I'll get her one of those…..

                                    "OK face up to it - you're useless but generally pretty honest and straightforward . . . it's a rare combination of qualities that I have come to admire in you" - Geo 2011

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                                    • S
                                      Steffen
                                      Joined:

                                      @mclaincausey I use a Digital Kettle at the Moment but i really don´t like the Tons of cheap looking plastic on those things, it ruins the whole ahstetic in the kitchen, I recently dicoverd the Kitchen Aid Precision Kettle which seems to be new and I´m really tempeted to try it, it looks quite well made on the photos which would go against my therory that everything they make is trash expect the Kitchen Aid Machine itself (at least these days, the old toasters where solid like a tank) but we shall see.

                                      I´m sorry for you loss of money @Giles don´t read further into what I wrote, there is a ton of money more at risk  😃

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                                      • mclaincauseyM
                                        mclaincausey
                                        見習いボス
                                        Joined:

                                        Wow, that is much more attractive @Steffen . Should I ever need to backfill, that will be on the short list.

                                        Think it, be it.

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                                        • mclaincauseyM
                                          mclaincausey
                                          見習いボス
                                          Joined:

                                          What about non-stick pans? I have two sizes of Henckels' ceramic pans. They are nice and hefty and conduction-compliant. I find that eggs can at time stick to them more than I'd prefer.

                                          This morning I fried up some eggs. I sprayed the pan lightly with avocado oil and then added a touch of ghee for flavor.

                                          Pickapeppa's Hot Mango sauce is one of the best condiments in the world. It is just fantastic on pretty much everything, and I don't typically like sweet things mixed in with savory. The red hot sauce is also very flavorful.

                                          A quick scrape with a rubber spatula (metal is still not OK with this form of non-stick) removed the little egg crispies as seen here. Where it can get a bit stubborn is if you let the egg crust on the bottom of the pan, which is easier to do and harder to clean than I would prefer.

                                          Think it, be it.

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                                          • S
                                            Steffen
                                            Joined:

                                            @mclaincausey I prefer Iron Pans, there as blank as it gets and are if burned in as non stick as a coated pan but a more natural way.

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