What kitchen appliances do you use?
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DH does most of the cooking at home.
When I do cook, it’s pretty fuss-free.
I steam DD’s fish + slice of pumpkin/apple/pear/broccoli in the separate colander (that comes free with the rice cooker) on top of the rice, in the rice cooker.
We have steam fish/chicken wings with two vegetable dishes + soup (made in thermal pot).
When we cook meat other than steaming e.g. terayaki chicken wings, grill salmon/cod, pork/beef rolls (meatloaf), I pop those in the toaster-oven.
I use old sarongs (from MIL) to line the kitchen floor during cooking.
If you can splurge, buy a good convection oven. If you wish to cook meat by frying, buy a wok/frying pan with a glass cover. Then you can cover the meat during low-heat frying, carefully watching it while reducing grease to a minimum.
If you want to cook, it’s difficult to keep kitchen spotless but you can try to reduce the dirt and grime, so that it’s easier to clean afterward. -
I’m into kitchen stuff and i own a couple of ‘equipment’ to get my diiner out in 1 hour.
1. microwave oven to defrost frozen meats, fish, chicken
2. Thermal cooker to cook rice, brainless and use less electricity
3. Pressure cooker to cook those soups, stews or porridge that otherwise will take forever
4. Mulit-purpose mandoline to slice up cucumber, cabbage, potatos, bitter gourd up fast
5. Reversible Grill and griddle pan. i put oil in a sprayer, coats the pan thinly and reduce splatter, i grill sausages, fish, prok chops. Flip to the griddle side, i use it like a hot plate, wrap fish, meat, veg with condiments and seasoning in aluminium foil. Put on griddle, no splatter at all.
6. Lastly my mulit-purpose cleaner. IMMEDIATELY after cooking, i spray areas that are oily or dirty and clean up with a wet cloth.
All done in an hour. Ok, maybe minus the washing. -
schellen:
Hi schellen, If I am not mistaken, what peterch mentioned is the square frying pan from Korea. There is no particular brand but it is made in Korea. I don't see them in downtown stores but at the rented stores around my market place sometimes. You can actually fry your fish without oil..I never own one so can't tell much. Quite heavy..kinda cast iron looking. Try Kessler...they usually carry unique products.peterch:
My wife has a pan that like shell, so it has a pair of pan actually and when she cooks, the stove seldom get dirty. It could be used for frying fish as we could turn/cook on both saide of the pan.
Do you know the brand/model? I'm interested as I really hate cleaning up the walls and floors after cooking. Is the pan heavy since it is \"double-sided\"? Any website? TIA.
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does anyone know where can we buy replacement pot for the rice cooker? is it neccessarily only from the brand dealer?
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You can check at Harvy Norman or Best Denki.
Timtams:
does anyone know where can we buy replacement pot for the rice cooker? is it neccessarily only from the brand dealer?
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Hi
I own a Panasonic convection oven too :celebrate:
Most of the time use it for baking cake, making mashed cheese potato, pizzas with self add-on ingredients, etc.
Tefal steamers to steam fish, steamed egg, sweet potato, canned food, etc.
Tefal deep fryer to fry chicken wings, fries, nuggets, etc. On top of this, I'll on my fan to blow out all the hot air and smell out of my kitchen window :rahrah:Funz:
I am also using a Panasonic convection oven. I cook my rice using the microwave functions and I have been baking and roasting with the convection function. Had it for coming 8 yrs oredi. So well worth the money.
I do not like steaming or cooking using microwave though it is a lot more convenient. Somehow, I have it stuck in my mind that fire makes the food taste better. -
b2b3m4:
I'm looking for a good mandoline - could you let me know where you bought yours and what its brand is?I'm into kitchen stuff and i own a couple of 'equipment' to get my diiner out in 1 hour.
1. microwave oven to defrost frozen meats, fish, chicken
2. Thermal cooker to cook rice, brainless and use less electricity
3. Pressure cooker to cook those soups, stews or porridge that otherwise will take forever
4. Mulit-purpose mandoline to slice up cucumber, cabbage, potatos, bitter gourd up fast
5. Reversible Grill and griddle pan. i put oil in a sprayer, coats the pan thinly and reduce splatter, i grill sausages, fish, prok chops. Flip to the griddle side, i use it like a hot plate, wrap fish, meat, veg with condiments and seasoning in aluminium foil. Put on griddle, no splatter at all.
6. Lastly my mulit-purpose cleaner. IMMEDIATELY after cooking, i spray areas that are oily or dirty and clean up with a wet cloth.
All done in an hour. Ok, maybe minus the washing.
Personally, my fav cooking apparatus is the thermal pot. We use it daily for soups, stews and to keep our rice warm. We cook our rice via microwave, and when we have guests over for dinner, our usual microwave pot is too small to cook rice at such a number, hence we keep the rice warm in the thermal pot.
That said, we also cook our claypot rice with the thermal pot too. Just make sure that the amount of water used is lessen because water don't evapourate much in the thermal pot.
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I have been using alumimium foil all the while till a friend of mine asked me did I use it correctly??? I have been using it in such a way that I put my food on the not so shinny surface but she said she put hers on the shinny side of the alumimium foil…is she right or mine???anyone to comment???
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For alu foil, the key to which side faces the food depends on what your purpose is.
The shiny side reflects heat, so if your intention is to cook or keep food warm, then the shiny side should be facing in.
The dark side absorbs heat better, so it ought to face outside.
If your intention in using the alu foil in baking is to prevent food from browning too fast, put the alu foil shiny side out. -
ANobleNerd:
Tsk.. So all these while, I'm using the wrong side when BBQ-ing.. :oops:For alu foil, the key to which side faces the food depends on what your purpose is.
The shiny side reflects heat, so if your intention is to cook or keep food warm, then the shiny side should be facing in.
The dark side absorbs heat better, so it ought to face outside.
If your intention in using the alu foil in baking is to prevent food from browning too fast, put the alu foil shiny side out.
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