Showing posts with label cooking. Show all posts
Showing posts with label cooking. Show all posts

3/21/2012

KitchenAid Black 2-Slot Toaster 4-slice Review

KitchenAid Black 2-Slot Toaster 4-slice
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KitchenAid hurts its brand name for each day this product is on the market. Here's the good news: The soft rise feature seems to work well for me; toast is easy to remove. The bagel function works well for bagels and hamburger buns. I have to change the darkness setting for different bread types (sandwich slices, buns, bagels, etc.), but I expect that, so it's ok. The digital setting knob is convenient because you don't have to guesstimate the correct setting. The bad news: The thing won't toast consistently. Almost every day, I wake up and load the toaster with two refrigerated bagels (4 sliced halves). It's always a cold start in the morning. I set it to brown on #6. The results range from moderately overdone to no browning at all. There's no excuse for it. As another reviewer has said, it also doesn't cook very evenly with 1 or 3 slices. Evidently, the radiant heat from the opposite side hits only one edge of the single slice and overcooks just that side. If you stick a single slice in the center of the slot, it gets even worse, because both edges will be overdone, while the center is underdone. I have to turn the toaster down one notch if I plan on running a second batch of toast. The Even-Heat System is bogus. I give this toaster an A for effort and an F for execution.

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Breakfast is, after all, the most important meal of the day, so shouldn't it be treated with respect? Even in the dark of a mid-winter's morn you'll be able to see what you're doing thanks to the lighted control panel. Bagels? Frozen strudel? No problem, this toaster is designed to hold, toast, warm, and reheat.

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2/26/2012

Staub 5 Quart Oval Cocotte, Black Review

Staub 5 Quart Oval Cocotte, Black
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I own the predecessor of this Staub pot, the same model but with a domed lid. I received it as a gift a couple of years ago. I am a serious cook-- have taken some culinary classes and enjoy cooking immensely. This pot is quite simply the best roasting pot I have ever owned. It is a very heavy cast iron pot which has been double coated with enamel. The lid and pot fit together perfectly. The craftsmanship is excellent. There are dots protruding from the inside of the lid that essentially channel condensed moisture (steam) back down as liquid onto whatever you're cooking-- sort of creating your own little rainforest in the oven. (You can also use the pot without the lid if you prefer dry heat.)
The design of the lid ensures moist cooking, which tenderizes meats. Cooking a whole chicken (and this pot easily accommodates a very large roaster) with spices and vegetables results in fall-off-the-bone moist, flavorful meat. Cooking a roast of beef or pork? Ditto-- the meat is tender, and the spices are roasted in. Vegetables more your style? This baby makes perfect stews, either on a stovetop or baked.
Best of all, if you season your pot correctly before you use it (instructions are provided), cleanup is a breeze. Just fill the pot with warm soapy water for 15-30 minutes and then wash with a nonabrasive utensil (so as not to scratch the enamel). Even the worst baked on sauces come off easily. Love it.
One word of caution: cutting anything with a sharp knife in your pot may ruin the enamel coating. It's okay to slice into something to test it as long as the knife tip doesn't hit the bottom or sides of the pot. To me, this slight trade-off of convenience is well worth it, given how well the pot works.

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The Staub journey begins in Alsace, France.Rich in history, food, and craft, it is a region renowned for hearty one-pot recipes. Staub has been producing the best cast iron products for professional and aspiring cookssince 1974. Staub’s French oven is a timeless standby for stews, roasts, soups, casseroles and other one-pot classics.Staub has perfected this tradition in our signature "La Cocotte" French Oven, the choice of some of the world's best chefs.La Cocotte moves beautifully from the stove to your table.

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2/22/2012

Mario Batali 4-Quart Essential Pot, Chianti Review

Mario Batali 4-Quart Essential Pot, Chianti
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I checked the DHL tracking info while the pot was en route - this 4 qt. cast iron pot ships at 17 lbs. (thank God for free shipping)! I suspected that couldn't be right, but sure enough, this is one heavy hunk of enamel-covered iron, partner. Its lid seems to weigh as much as the pot it sits on. I simply can't imagine Mario Batali's diminutive Italian grandma (well...more diminutive than he at least) hoisting this thing off the stove to put into a high cupboard. Or a low one at that. Imagine that there are bigger sized editions in this line to boot!
Mere heft aside, this is a beautifully-made pot with heirloom substance and I agree that it is the equal of any Le Creuset piece I own or have ever checked out. No wonder Chris Kimball and the staff of Cook's rated this the best buy dutch oven. It's worth what they're asking.

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A versatile performer that will be at home in any home, this 4-quart cast iron Essentials Pot in chianti from Mario Batali is large enough to cook pastas and soups as well as roast cornish game hens and smaller cuts of meat. The pot's cast iron core guarantees even heat distribution, so your food won't burn, and it's been given a colorful durable porcelain enamel coating on both the interior and exterior that will resist stains as well as provide easy clean up. Self-basting spikes are featured on the interior of the lid, which ensures constant natural basting. The heavy lid is accented with a cast stainless steel knob, and it's further complemented by two generously sized looped handles on either side. Safe for gas, electric and ceramic-top ranges. Hand wash only.
Joining forces with Copco, a leading manufacturer of kitchenware products, famed restauranteur, cookbook author and Food Network personality Mario Batali has created The Italian Kitchen--a unique line of cast iron cookware, kitchen tools and serveware. Each item includes new features that modernize traditional cooking tools and are sure to be a help to anyone in the kitchen, from novices to the most seasoned cooks.

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2/18/2012

The Pampered Chef Cut N Seal #1195 Review

The Pampered Chef Cut N Seal #1195
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If you'd like to make your own knock-off "Uncrustables" (as dubbed by Smucker's), this little tool offers wide possibilities. Nut butter and jelly, pizza pockets, grilled cheese, salmon salad, and just about any other filling you can thing of are all fair game with this Cut N Seal gadget, and they all come out with that cute scalloped edge. For those dieting or health-conscious, losing that extra crust (x2) means intaking many fewer calories. Came promptly, wrapped in plastic, with directions, and is very easy to clean. Directions indicate ability to make half pockets (half-moon-shaped) but have not yet tried. My only minor wish is that the press-button was smoothly-shaped - without the nub on top - so it didn't imprint in your palm when pressing down, but this is not a big deal. Otherwise, this is fun (especially for kids), easy to use, and fairly priced; very pleased and highly recommend.

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Make crust-free pocket sandwiches for your kids! Simply place filling between two layers of bread, then cut and seal. 3 1/2".

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2/16/2012

Wasabi Black 10-Piece Knife Set with Block, Limited Edition with Ken Onion Knife Block Review

Wasabi Black 10-Piece Knife Set with Block, Limited Edition with Ken Onion Knife Block
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This is a good set of knives, they cut very well and are nice and light weight. They seem to be a good quality set and they cut very well through about anything. They are a bit sharp to hold where the handle meets the blade and can dig into you while you use them. The knife block is of poor design in that the shears poke out the bottom and hit the counter top unless you let the shears catch the block on the rivet on the side of them. This is a major flaw in the block, so I recommend a small piece of cutting board or Plexiglas, etc under the block so you do not damage your counter.
Overall a good knife set, sharp, easy to use, attractive, and reasonably priced despite the uncomfortable grip and poor block design.

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Made with the same exquisite quality and craftsmanship as the original Wasabi knives, this 10-piece set of Wasabi Black knives from Kai features Daido 1K6 high-carbon, stainless steel for superior edge retention and double-beveled blades on several of the knives--including the paring, utility, and chef's knives. This set includes 8-inch chef's, 9-inch bread, 6-1/2-inch Nakiri, 6-1/2-inch Santoku, 9-1/2-inch Yanagiba, 4-inch paring, and 6-inch utility knives as well as a pair of kitchen shears and a sharpening steel. An attractive bamboo block holds nine knives, sharpening steel and shears.
The Daido 1K6 high-carbon, stainless steel blade offers superior edge retention, and it will stay sharp when used against many materials in the kitchen like chicken bones. Graze-finished to produce a beautiful, brushed-look, each blade is embellished with the Japanese characters for "wasabi"--which translates to "harmony and tranquility." Tradition is combined with a uniquely modern handle that's made of powdered bamboo combined with polypropylene and is impregnated with an antibacterial agent for super clean food preparation. This wood block fits both Wasabi knives as well as Ken Onion knives, and its smaller footprint more counter-space for your kitchen.
While you're probably familiar with some of the staple knives in this collection, such as the chef's utility knives, it also includes several traditional Japanese kitchen blades. The long 9-1/2-inch Yanagiba slicer (which is single-beveled) is used by sushi chefs for filleting fish, and it's also great for use on other cuts of meat. The 6-1/2-inch Nakiri has a rectangular blade shape that can be used as a cleaver, and its super sharp edge is also handy for skinning tough vegetables. And the 6-1/2-inch Santoku knife, which is style after the classic Japanese cook's knife, has broad blade and especially sharp cutting edge that's great for cutting fruits and vegetables. This knife set is backed by a lifetime warranty. Dishwasher safe, though hand washing is recommended. Made in Japan.
What's in the Box Kai Wasabi Black 10-piece knife block set with 8-inch chef's, 9-inch bread, 6-1/2-inch Nakiri, 6-1/2-inch Santoku, 9-1/2-inch Yanagiba, 4-inch paring, and 6-inch utility knives; sharpening steel; kitchen shears; bamboo knife block

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2/15/2012

Orka Silicone Loaf Pan, Black Review

Orka Silicone Loaf Pan, Black
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just got my pan and it wasn't as I expected. from handle to handle is 13 inches but from the description I thought the inside actual pan part was going to be 13 inches so it was much smaller then I wanted.
still a nice pan just take note of the pan really being 9.5 inches inside

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Orka nonstick loaf pan, flexible silicone with patented rigid handles offer professional and home bakers the best of both worlds.Bakeware delivers consistently superb results and provides quick and easy removal.

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2/02/2012

Farberware Pro Stainless-Steel 15-Piece Fine-Edge Knife Set with Block, Black Review

Farberware Pro Stainless-Steel 15-Piece Fine-Edge Knife Set with Block, Black
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Had the knives two weeks, and was really impressed by the look feel and cut. However, after a couple of washes, rust spots began appearing. I suppose if I washed them all by hand and dried them off right away instead of air drying this wouldn't have happened(my fault..(?) ). I expected better, since I've had cheap K-mart knives for 10 years that didn't rust. I contacted farberware and they did say that if I return the rusted knives they would exchange them, with a turn around time of 6-8 weeks.

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SmartBargains Style #3010574021

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1/24/2012

Emile Henry 614553 Flame Top 5-1/2-Quart Round Stewpot, Red Review

Emile Henry 614553 Flame Top 5-1/2-Quart Round Stewpot, Red
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I researched Dutch Ovens on-line and in several cookware shops. Looked at Le Crueset, Staub, and Emile Henry. With some hesitation I ordered this one from Amazon. I did not believe that a ceramic one would really brown ingredients well the way that braises require. Believe me, it does an excellent job on meat, poultry, and vegetables. I have made Beef Bourguignon and Coq a Vin so far. The pot is a joy to use, the shape and size is perfect, food does not stick or burn as it is cooking, and after cooling and a brief soaking it cleans beautifully. This Dutch Oven is not light weight but is is much lighter than the cast iron ones and I do not need to worry potential rusting or enamel chipping in the future. I expect that you do need to be more careful to avoid sudden temperature changes such as putting a really hot pot on a cold counter. Note that the first one I ordered was not packed well and arrived broken in many pieces. Amazon promptly and courteously sent a new one and a postage free label to send back the broken one. I am sorry to see that Amazon no longer offers this item directly.
Cathleen

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Emile Henry Flame Top cookware, a technological innovation. An innovation in ceramics technology, Emile Henry's new line of Burgundy Clay Flame-Top ceramics products work directly on a gas flame or an electric or halogen hob without a diffuser, without any fear of cracking or breaking.Much lighter, (30%), than many types of comparable metal cookware products, Flame-Top is microwave and dishwasher-safe, cleans up very easily, is extremely strong and durable, goes under the broiler, and can go directly from a freezer or a refrigerator to a hot oven to the table, where it will retain the cooking heat for a very long time. This recent innovation from Emile Henry is a break-through in ceramics technology. Unlike most metal cookware products, Flame-Top cookware can sit on a very hot open flame for an extended period of time without any ingredients in the cook pot, and they will not crack, discolor or break. Perfect for braising, browning and slow cooking due to the incredibly gentle heat distribution properties of Burgundy Clay, Flame-Top products cook evenly and thoroughly when used on top of the stove, in the oven or even in the microwave.Enhancing this gentle cooking action are raised dots on the underneath side of each lid that evenly distribute evaporated juices directly back into the cooking food.This self-basting technique produces a more thoroughly cooked, tender and moist dish than with traditional lids, which force liquids to run down the sides of the pot, and which contribute to uneven cooking. Emile Henry Flame-Top ceramic cookware is light and versatile, and better brings out the flavors of all cooked foods.

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12/26/2011

Global Sun Oven - Solar Cooker Review

Global Sun Oven - Solar Cooker
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My mother first sent me plans for a solar cooker when I was a Peace Corps volunteer in Kenya back in the 1900s, but being young and foolish, I preferred to walk an hour to town for kerosene to light my little stove. (Heck, I couldn't cook, anyway.)
Being much older and a little wiser, I finally woke up to the idea of solar cooking. A parent at the school I work at donated the money to buy a Sun Oven, and my science class fired it up yesterday. I had never cooked in a solar oven before, so I was fully expecting some initial failures, which would be disappointing but instructive. I figured if it could heat up water, we'd bake brownies. The kids (7th and 8th graders) were unusually motivated to see this thing work. Some boys who have never previously volunteered in class eagerly peeled off the protective coating from the reflectors. We set the box outside facing the sun, and it quickly heated up to almost 300 degrees. It easily passed the water heating test, so other students mixed together my favorite brownie recipe (from Baking Illustrated), and into the sun it went. An hour later it passed the toothpick test, so the students tucked into moist, delicious brownies at lunch! It exceeded our wildest expectations for our first solar cooking attempt!
Today I've been experimenting some more, and I've cooked some brown rice (I'll use less water next time), a small loaf of bread (nicely browned crust in one hour), corn on the cob (no water necessary!), and an encore of the brownies. Everything has turned out very well, and all it took was turning the box every half hour or so.

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The Global Sun Oven® is the world's most widely used solar oven. Solar cooking has been around for centuries, but up to now, not many people have had the opportunity to try cooking with the sun. Using the most advanced materials, the Sun Oven takes all the hassles out of solar cooking to create the ultimate solar appliance.The sun oven can be used in the winter as well as summer. It has been used very successfully at below zero conditions at a base camp on Mt. Everest.Measures 19" x 19" with an average depth of 11". The total weight is only 21 pounds. You can bake bread, make cookies, pizza, muffins, or anything you could prepare using a conventional oven. The Global Sun Oven® lets you harness the power of the sun to cook without fuel and is currently being used in over 126 countries around the world.Sundance Solar is proud to carry this high quality solar appliance that is designed to last a lifetime.

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12/23/2011

Lodge Logic Camp Dutch Oven Review

Lodge Logic Camp Dutch Oven
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People seem to either love, hate, or have total disinterest in cast iron cookware. I love it. It seems to have a lot more soul than "modern" utensils.
I've been reading "Little House on the Prarie" to my daughter and she enjoyed hearing how the Ingalls used a pot just like daddy has.
This dutch oven is quite versitile. I can use it with campfire coals, with charcoal, over my Coleman campstove, or in the oven at home. The legs are too long to use on my rangetop at home (without risking damage to the range surface).
Dutch oven cooking is an acquired skill (on top of the general cast iron learning curve), but I've had no problems so far. I have mostly used it to make chicken or beef stew when camping.
Once you get hooked on dutch ovens, then you start wanting accessories. I use a charcoal chimney to start the coals, a pair of metal tongs to move the coals around, and a metal oil drain pan to contain the coals. I've just ordered a Lodge lid lifter, lid rack, and leather gloves to make the whole process a bit easier and safer.
I'm also already thinking of my next dutch oven. It will be the "deep" 8 quart. The 4 quart being reviewed here is 10" diameter at the lid and 3-1/2" deep. The "deep" 8 quart is 12" at the lid and 5" deep. (The standard depth 12" oven is 6 quarts, the standard depth 8 quart is 14" diameter). For soup or stew I like to leave some space below the rim so I probably only get 3 quarts in the 4 quart model, while the deeper 8 quart model would allow a greater percentage of the volume to be used. I imagine for bisquits or other baked goods the standard depth is probably fine.

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This 4 qt portable "camp stove" is the pot that does it al.Flanged lid for hot coals inverts for use as griddle.Integral legs on oven for campfire and fireplace cooking.Seasoned and ready to use.10 inch diameter, 3-1/2" deep

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12/15/2011

Lodge Logic Cast Iron Dutch Oven with Spiral Handle Review

Lodge Logic Cast Iron Dutch Oven with Spiral Handle
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I received my eagerly-awaited Dutch oven a couple days ago and made some chili to try it out. It works great, with excellent heat retention... good for browning beef at higher temperatures, and bubbles merrily away even at low heat. Great for anything you want to simmer long and low for the best flavor.
An added bonus - the lid from this Dutch oven also fits the Logic 10-1/4" skillet if required.
To clean, I fill it with hot water, boil a bit to lift the grease, then rinse with hot water and wipe with a paper towel, using a bit of nylon mesh from an onion bag for any stubborn bits, then dry and re-oil.
A couple notes:
If you receive a Logic Dutch oven and find a couple gobs of sticky, brown, almost rust-colored stuff on the handle flange, it is likely NOT rust. Because of the shape of this pot, the pre-seasoning process sometimes leaves a bit of extra, thickened oil in this location. If this is the case, it can be easily rubbed off with a fingertip, much like rubber cement.
The pre-seasoning is very effective, but the inside of the lid, well-designed to keep moisture inside the pot, is a vulnerable spot. Depending on what you cook, the inside of the lid will likely require additional seasoning; I only oiled the cooking surfaces and the first use (no tomato, but enough water to simmer the chili) removed much of the seasoning between the self-basting points. No rust, so it was a simple matter of wiping the inside surface of the lid with peanut oil and putting it in a 450 degree (F) oven a couple times. I'd suggest doing this to the lid before use, and any time the seasoning in this location appears to be thinning. I did not lower my rating for this, as its simply the nature of the beast, not a design or manufacturing flaw.

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The American-based company Lodge has been fine-tuning its construction of rugged, cast-iron cookware for more than a century. No other metal is as long-lasting and works as well for spreading and retaining heat evenly during cooking. Lodge's Logic line of cookware comes factory pre-seasoned with the company's vegetable oil formula, and is ready to use right out of the box.
At 12 inches in diameter and 4-3/4 inches deep, this 7-quart Dutch oven holds a heap of chili, chicken and rice, or fruit cobbler. This model is not the campfire style, with legs, wire handle, and a lid for coals. This one is flat-bottomed to sit on a stovetop burner or in the oven, with a domed lid that sends moisture back into the pot. It features a traditional wire ball handle that's been popular for over a century. While the Dutch oven comes pre-seasoned to prevent food from sticking, it works best when sprayed or lightly coated with vegetable oil before use. After the meal is done, simply scrub the cast iron with a stiff brush and hot water, no soap, and dry immediately. Lodge covers the sturdy oven with a lifetime limited warranty against defects, and when cared for properly, this virtually indestructible pan should last for generations.

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KitchenAid Food Processors Review

KitchenAid Food Processors
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I bought this model almost two years ago, as a replacement for a much-loved food processor that had been discontinued. Here's why I don't like this one:
1) One of my main criteria when I was shopping for it was that my new food processor should have a large capacity. This one was advertised as having a large capacity. But the stem in the middle of the bowl is very short, so you can't actually put much food into it, especially if the food is liquidy.
2) They advertise having one of the widest mouthed feed tubes. But what they don't tell you is that the "maximum fill line" on the feed tube is very low. So you really can't pack all *that* much food into the feed tube.
3) The ad said it had an attachment called "juicer." I thought that this meant that I could use it to, say, juice carrots, like the way my local food co-op has a juice bar where you can buy things like carrot-beet-celery juice. But no, actually the "juicer" is an attachment where you push down on an orange over a dome and the juice comes down the sides, through holes, and into the body of the food processor. It's basically like an ordinary "Mexican hat shaped" manual juicer except that you use the food processor to turn the middle (I guess that's how it goes -- I've never used this attachment) and then the bowl collects the juice. When I made my final decision between the last two food processors that I was looking at, I chose this one because it said "juicer." So this was a disappointment and made me feel that I'd been snared by phony ad hype. Interesting... I see they are now saying "citrus press" instead of "juicer" for this attachment. I think that is much more honest.
4) It's not good with small quantities. My old food processor could chop a clove of garlic. My KitchenAid just bounces the clove of garlic around, uncut.
5) Food often will "slalom" between the lower and upper blade without ever getting chopped. I've made hummus, let the machine run for a while, served it, and then found whole garlic cloves in the middle of the hummus, totally uncut. My old food processor never did that.
6) Flimsy spatula.
7) The rim of the lid fits on the *outside* of the bowl. So if you blend anything liquidy, it's pretty much guaranteed to be spread all over the outside of the food processor. And the counter underneath. On my old food processor, the lid fit *inside* the bowl, which was a zillion times better at keeping drips contained, mess-free.
8) When I want to take off the bowl with the blade inside, the blade is always "locked" to the middle stem, which keeps the bowl from coming out unless I reach in and disconnect the blade. This is easy to do, but it's annoying, especially when the blade is covered in food.
9) The pusher that you use to push food through the feed tube has two parts to it. They often unlock from each other while I'm in the middle of using them to push food into the food processor. This seems mildly dangerous.
10) When I bought it, I loved the idea of having multiple bowls, so that I could chop one thing, then switch bowls and chop something else. However, to use a smaller bowl you need to put the smaller bowl inside the larger bowl and then run the food processor with both bowls attached. Unfortunately, the few times I've tried this, food from the smaller bowl has gotten onto the bigger bowl, making it dirty enough that it needed washing too, with no time saved.
The one thing that I *do* especially like about the KitchenAid more than my old food processor is that its base is very well-sealed, so it is easy to wipe spills off it.
You wanted to hear all of that. Right? :-)----------
An update: Soon after I wrote this review, the food processor self-destructed. One of the metal blades ripped off of the shaft while I was using it. And then a piece of the latch broke off the lid in a way that sealed the lid and bowl permanently shut and permanently attached to the base. I was really happy, because it gave me a chance to buy a new food processor. I got a Braun CombiMax and am delighted with it. Here is a link to it: Braun CombiMax K-650 Food Processor, Braun K650 replaces the K600 The CombiMax has a much larger usable capacity than my old KitchenAid did, plus some nifty features that I haven't seen on any other food processor, such as a sealed bowl -- which means that liquid can't run out through the stem, so you can fill it *much* more full than other food processors.

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With its powerful 700-watt motor, this convenient food processor quickly and easily slices, dices, chops, and purees, helping to reduce prep time in the kitchen. The unit's durable sealed housing creates a sound barrier for quiet operation, while its ultra-wide mouth feed tube accommodates tomatoes, cucumbers, and potatoes with minimal sectioning or slicing. The food processor features three polycarbonate bowls, including a large 12-cup-capacity work bowl, a 10-cup chef's bowl, and a 4-cup mini bowl with mini blade. A multipurpose stainless-steel blade, dough blade, citrus press, and egg whip are also included, as well as three precision stainless-steel discs: a fine 2-mm slicing disc, a medium 4-mm slicing disc, and a medium 4-mm shredding disc. Other highlights include pulse control, a spatula/cleaning tool, an instruction/recipe guide, and a durable storage case that helps protect and keep the blades, discs, and accessories organized. For added convenience, the control pad and base of the appliance wipe clean easily and the bowls, blades, and discs are dishwasher-safe. Stylish and functional for today's busy kitchen, the food processor measures 10-1/2 by 8-1/4 by 16-1/8 inches and carries a one-year hassle-free replacement warranty.

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12/11/2011

Matfer 321005 Exopat 11-5/8-by-16-3/8-Inch Nonstick Baking Mat Review

Matfer 321005 Exopat 11-5/8-by-16-3/8-Inch Nonstick Baking Mat
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You may have seen sheets like these on cooking shows or at fancy stores under the Silpat name selling for huge sums of money and were discouraged. Well, let me end any confusion and tell you that these work the same way! They are like having permanent non-stick surfaces for baking, roasting, and even candy making. You may be a bit scared to put this plastic looking sheet into the oven at first, but don't worry, as your food would be charred before it would ever melt.
You may have been very frustrated by candy making in the past because the hot sugar would stick to anything that wasn't caked in non-stick spray. Fear no more, as this slippery wonder is a great working surface for kneading it while it's still hot or after it has cooled. If you want to keep it malleable for a longer period of time, set up a small heat lamp over the work surface.
What about cookies? I was shocked with how well they baked. Needless to say, nothing sticks (I was even able to just pick the sheet up and slide them onto a plate), but the surface also helped for even heating of the bottoms in our wonky oven that normally burns them. This was the most even browning I've ever seen, and required less effort than normal. It makes me much less nervous about putting baked goods into the oven. The downside is that cookies that rely on an ungreased cookie sheet to maintain proper form will spread on these sheets in a manner similar to a baking sheet sprayed with Pam. Fortunately, those cookies are typically laden with butter and do not stick anyway.
A bonus feature is that you can place this on a cookie sheet underneath a pie that might boil over in the oven. This can save hours of cleanup for those messy pastries.
Then comes the cleaning of the mat. All you do is rinse it with warm soapy water, as I've never seen anything actually stuck to it. It can tend to feel a bit slimy, but that's just the nature of the material. Storage is very convenient as well, as you can roll it up and even stick it in your silverware drawer!
I really have no reason not to recommend this product. It saves time, is cheaper than less effective sprays, and is convenient. I wouldn't cook without one... or two.

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If you love to bake but are disheartened by cookies and pastries that burn and stick, you'll certainly appreciate this flexible, non-stick Exopat Baking Mat, often referred to as Silpat. Made in France, the mat promotes even browning without burning, and easy removal from the pan without sticking. To use, simply place the mat on your baking sheet ??? no greasing required. Place your cookies or pastries on top of the mat and bake in the oven as you normally would. After baking, simply remove the mat, shake it clean and store it away until next time. The mat is freezer safe and can withstand oven temperatures up to 580 degrees. Use it over and over - it's guaranteed to last up to 3,000 bakings.

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12/07/2011

DeLonghi DO400 1400-Watt Digital Control 4-Slice Toaster Oven Review

DeLonghi DO400 1400-Watt Digital Control 4-Slice Toaster Oven
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I used to have a much larger toaster oven, but having subsequently bought my first microwave, when the big toaster oven died, I looked for a smaller toaster oven to free up some counter space. I've had this for about a month, and I think it's quite good for what it is, but for what it is, it's overpriced. If it were cheaper I'd rate it higher. It broils beautifully. The oven heats very quickly, which is great. By my measurements, it's about 50 degrees above the requested temperature in middle ranges, as has been noted by others. But small toaster ovens are always unreliable on precise temperature. That's why all those frozen foods that come in microwave containers say don't cook them in a toaster oven (which you can do just fine, by the way, if you know how far off the temperature is). I prefer toast a little lighter than it makes toast at T-1, but it's okay. I miss features like the hook pull-outs, which not only pull the shelf out when you open the door but keep the door from crashing up and down, and the pull-out, rather than drop-down, crumb drawer. It's a perfectly adequate small toaster oven, but it should be either a little better or a little cheaper.

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An efficient alternative to turning on the oven, this 1400-watt countertop appliance provides user friendly digital controls that make it easy to bake, broil, toast, or keep food warm. Its 1/3-cubic-foot capacity will accommodate individual pizzas, casseroles, or up to four slices of bread, bagels, or English muffins at a time. In addition, the unit's toast-color selector with automatic shut-off allows for choosing from light to dark settings, and its adjustable temperature control makes it easy to cook with the right amount of heat. For precise and consistent results, press the quick-check button to view the current oven temperature anytime during the cooking process. Other highlights include a drop-down crumb tray for easy disposal of crumbs, a removable bake pan and broil rack, and an attractive design that will nicely complement any kitchen decor. Great for cooking up breakfast, lunch, and dinner, the toaster oven measures 11-1/4 by 16 by 8 inches and carries a one-year limited warranty against defects.

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12/06/2011

Dexas 14-Inch by 17-Inch Midnight Granite Pastry Board Review

Dexas 14-Inch by 17-Inch Midnight Granite Pastry Board
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This is a nice product. It gets the job done. I have to disagree with the one reviewer. The description plainly states that the board is made of polyethylene. The midnight granite signifies the color.
For $9.99, 14x17 is a great price.

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The boards meet rigig health and safety standards, never adsorb odors, won't dull knives and clean easily with hot sopay water. Large size takes on any baker's job and nonstick surface is great for rolling dough.

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12/01/2011

Cuisinart Chef's Classic 6-Cup Nonstick Muffin-Top Pan Review

Cuisinart Chef's Classic 6-Cup Nonstick Muffin-Top Pan
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I purchased three of these pans specifically for baking homemade sandwich rolls (hamburger buns). I mix the dough in my breadmaker, then bake in this pan to get the perfect 4-inch bun. The pan bakes well and the nonstick feature is a great bonus. So, think beyond muffins -- try making your own sandwich buns!

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Bake everyone's favorite part of the muffin with this six-cup muffin-top pan. Hailing from the Chef's Classic line, the pan is made of heavy-gauge aluminized steel, a durable material that heats evenly and delivers extra-consistent baking results. In addition, the pan features a slick nonstick coating on both sides, ensuring an easy release even without the use of shortening or butter. Muffin tops will pop out with nothing more than a slight pull. Less-sturdy pans might wilt under excessive heat, but Chef's Classic bakeware provides extra-thick rolled rims, which prevent warping even after years of use. Oven-safe to 450 degrees F, the bakeware is dishwasher-safe--though it also cleans easily by hand due to its nonstick surface. The muffin-top pan measures approximately 11 by 7 inches and carries a limited lifetime warranty.

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11/25/2011

Emile Henry Flame Top Round Oven Review

Emile Henry Flame Top Round Oven
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I had put off buying a dutch oven for quite some time, just because they are always SO heavy and SO expensive (the good ones, anyway).
I was at Sur la Table looking at dutch ovens when I lifted the lid off a Emile Henry Flame Top and very nearly threw the lid backwards over my shoulder because I expected it to be about twice as heavy as it actually was. I was dubious; a ceramic dutch oven? It was on sale so I bought it, thinking that I could return it if I didn't like it.
I don't like it. I LOVE it. So far everything has cooked absolutely perfectly in it. The ceramic retains and radiates heat better then metal, excellently searing pot roasts and then simmering evenly on the very lowest gas heat setting. If my Flame Top went missing today I'd buy another one without hesitation. This is 100% heirloom cookware: it's going to be in your family, being used, for a long time.
To address the complaint that the Flame Top retains odors, all I can say is that I never had this problem, but with two caveats. The first is that the reviewer didn't state if she seasoned her Flame Top as recommended by the manufacturer (instructions are both in the box and on the website). The ceramic glaze needs to be "set" by simmering either milk or water with dry rice in it before it's first real use. If this step is skipped and the pot is instead seasoned with tomato sauce, then I imagine there would be a problem. The second issue is that of tomato sauce in general. Highly acidic foods cooked in any lightly porous cookware are going to leave an odor behind, at least for a little while, that's why tomato-based sauces should always be cooked in steel. Like I said, I've cooked a range of stinky, odorous foods in my Henry pot and it doesn't smell at all.


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Emile Henry Flame Top cookware, a technological innovation. An innovation in ceramics technology, Emile Henry's new line of Burgundy Clay Flame-Top ceramics products work directly on a gas flame or an electric or halogen hob without a diffuser, without any fear of cracking or breaking.Much lighter, (30%), than many types of comparable metal cookware products, Flame-Top is microwave and dishwasher-safe, cleans up very easily, is extremely strong and durable, goes under the broiler, and can go directly from a freezer or a refrigerator to a hot oven to the table, where it will retain the cooking heat for a very long time. This recent innovation from Emile Henry is a break-through in ceramics technology. Unlike most metal cookware products, Flame-Top cookware can sit on a very hot open flame for an extended period of time without any ingredients in the cook pot, and they will not crack, discolor or break. Perfect for braising, browning and slow cooking due to the incredibly gentle heat distribution properties of Burgundy Clay, Flame-Top products cook evenly and thoroughly when used on top of the stove, in the oven or even in the microwave.Enhancing this gentle cooking action are raised dots on the underneath side of each lid that evenly distribute evaporated juices directly back into the cooking food.This self-basting technique produces a more thoroughly cooked, tender and moist dish than with traditional lids, which force liquids to run down the sides of the pot, and which contribute to uneven cooking. Emile Henry Flame-Top ceramic cookware is light and versatile, and better brings out the flavors of all cooked foods.

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