On My Kitchen Counter
Knowing that I truly needed an extra burner in my kitchen but not wanting to waste my money, I took a lot of time researching before I settled on this 1300 Watt Induction burner . I didn't want a clumsy hot plate, but something that was efficient, stable, safe, with a low profile.
Delving into the realm of induction burners was an exciting but daunting step, although choosing induction was a no-brainer. As I read information and reviews I realized there was a lot to consider: wattage, how low was low, noise level, cook time allowances, and diameter of surface being truly magnetized. The main thing I need this for is stock-I make gallons and gallons of stock every week, in fairly large pots (Calphalon & LeCreuset primarily). With lots of kids in the house I didn't want a surface, or unit, which was tipsy and likely to let my pots spill off. Stocks need to be simmered low and slow, so I need something that could maintain a true low simmer (boiling destroys proteins in the stock) and for an extended period of time, so I couldn't use something that turned off automatically in a few hours time. And then there is the noise factor-I was reading reviews that mentioned that one needed to be prepared for the constant humming, often loud, of the unit. With 7 kids about, I certainly did not need any more noise!
After many hours spent considering first this, then another, and still more induction units, I settled on this one. I have to say that after only a few days, I am thrilled with my purchase! I have already made stock, and then soup with it. It did simmer low and slow, just like I needed, and was very quiet in the process. It is easy to set, easy to clean, and stable on my counter top. It rapidly brings my tea kettle to a boil. What's not to love?! I think that for the price I really got my money's worth! Should there be any problems I will surely update this review, but for now I am certainly well satisfied and would recommend this unit to anyone!
Delving into the realm of induction burners was an exciting but daunting step, although choosing induction was a no-brainer. As I read information and reviews I realized there was a lot to consider: wattage, how low was low, noise level, cook time allowances, and diameter of surface being truly magnetized. The main thing I need this for is stock-I make gallons and gallons of stock every week, in fairly large pots (Calphalon & LeCreuset primarily). With lots of kids in the house I didn't want a surface, or unit, which was tipsy and likely to let my pots spill off. Stocks need to be simmered low and slow, so I need something that could maintain a true low simmer (boiling destroys proteins in the stock) and for an extended period of time, so I couldn't use something that turned off automatically in a few hours time. And then there is the noise factor-I was reading reviews that mentioned that one needed to be prepared for the constant humming, often loud, of the unit. With 7 kids about, I certainly did not need any more noise!
After many hours spent considering first this, then another, and still more induction units, I settled on this one. I have to say that after only a few days, I am thrilled with my purchase! I have already made stock, and then soup with it. It did simmer low and slow, just like I needed, and was very quiet in the process. It is easy to set, easy to clean, and stable on my counter top. It rapidly brings my tea kettle to a boil. What's not to love?! I think that for the price I really got my money's worth! Should there be any problems I will surely update this review, but for now I am certainly well satisfied and would recommend this unit to anyone!
I am a minimalist when it comes to "stuff", especially in my kitchen. But this is a tool I absolutely will not be without! After owning my first Kitchenaid Immersion Blender for about 5 years, a lovely daughter managed to do the unthinkable-she broke it trying to chop up a rather larger block of very frozen fruit puree. But this tool had become such an essential part of my kitchen that I wasted no time in replacing it.
Prior to the original purchase I had burned through a couple of lesser models. But a Cooks Illustrated review convinced me to give this one a try, and I never looked back. It can puree soups right in the pot, whip up a smoothy in seconds, makes easy work of homemade mayonnaise, and with the chopper attachment also chops up onions, etc. for whatever is for dinner. With the whisk attachment I can even whip cream in no time!
This tool is indispensable, and I would encourage everyone to purchase one for their own kitchen- you will not be disappointed!
Prior to the original purchase I had burned through a couple of lesser models. But a Cooks Illustrated review convinced me to give this one a try, and I never looked back. It can puree soups right in the pot, whip up a smoothy in seconds, makes easy work of homemade mayonnaise, and with the chopper attachment also chops up onions, etc. for whatever is for dinner. With the whisk attachment I can even whip cream in no time!
This tool is indispensable, and I would encourage everyone to purchase one for their own kitchen- you will not be disappointed!
My kitchen will not function without these Sil-Eco Silicone Non-Stick Baking Sheet Liners! I have gone through a couple of Sil-Pat brand which I also love, but these are of equal quality and cost much less.
My Sil-Eco are very useful to prevent sticking and promote even browning. I even use my larger ones for kneading dough and other messy tasks, making for quick and easy clean-up.
My Sil-Eco are very useful to prevent sticking and promote even browning. I even use my larger ones for kneading dough and other messy tasks, making for quick and easy clean-up.
The Book Shelf
Nourishing Traditions by Sally Fallon & Mary Enig, Ph.D.
Nourishing Traditions is my "bible" of health, nutrition, and healing. Well-documented and with loads of anecdotes and research on every page, each section of this book is preceded with the "how" and "why", not just mere recipes. NT contains a very thorough section explaining all of the macro-nutrients, many micro-nutrients, and much information on where to find and how best to prepare the foods which contain them.
This is a very readable book which I use extensively. It is informative, entertaining, helpful, and hard to put down!
Nourishing Traditions is my "bible" of health, nutrition, and healing. Well-documented and with loads of anecdotes and research on every page, each section of this book is preceded with the "how" and "why", not just mere recipes. NT contains a very thorough section explaining all of the macro-nutrients, many micro-nutrients, and much information on where to find and how best to prepare the foods which contain them.
This is a very readable book which I use extensively. It is informative, entertaining, helpful, and hard to put down!
That's right, Get Your Fats Straight!
Separate fact from fiction as you learn the truth behind those demonized saturated fats, as well as the very real dangers of those "heart healthy" (NOT!) polyunsaturated fatty acids. What are omega 3' and why do we need them? All this, and much more!
Separate fact from fiction as you learn the truth behind those demonized saturated fats, as well as the very real dangers of those "heart healthy" (NOT!) polyunsaturated fatty acids. What are omega 3' and why do we need them? All this, and much more!
Bouchon Bakery by Thomas Keller
I am wowed by this book-absolutely amazed! First, aesthetics.
This book is *gorgeous*! Drop dead, hard to put down, mouth-watering delicious! The pictures tantalize my taste buds; I can almost taste the brioche, the croissants, the danish, those wonderful breads!
But beyond gorgeous, the clear and well-angled photographs provide an almost-there presence; the shots are well chosen to replicate the viewpoint of the serious student as if *there*. The dialogue captures exactly what the authors know *I* need to understand; using clear, descriptive terms they help me to really "get it".
Yes, this book is heavy and large in scale. Not massive mind you, but large. It won't stand up on your book stand. But if it did, you'd be missing a lot. I have it laid out on the bar in my kitchen so that I can see clearly and absorb all the information and inspiration that each page contains.
And last, the methods really work. Hate the thought of working with weights? There are close volume measurements as well, but really weight is key to consistently excellent results. As with all aspects of serious baking, each of these details and more are explained thoroughly so there be no question remaining.
One last high point? I *love* reading the stories of the people behind the goods. It brings a real sense of connection as I learn what brought each player of this wonderful performance to the place they are now.
If you're serious about baking, stop contemplating and buy this book; you won't regret it!
I am wowed by this book-absolutely amazed! First, aesthetics.
This book is *gorgeous*! Drop dead, hard to put down, mouth-watering delicious! The pictures tantalize my taste buds; I can almost taste the brioche, the croissants, the danish, those wonderful breads!
But beyond gorgeous, the clear and well-angled photographs provide an almost-there presence; the shots are well chosen to replicate the viewpoint of the serious student as if *there*. The dialogue captures exactly what the authors know *I* need to understand; using clear, descriptive terms they help me to really "get it".
Yes, this book is heavy and large in scale. Not massive mind you, but large. It won't stand up on your book stand. But if it did, you'd be missing a lot. I have it laid out on the bar in my kitchen so that I can see clearly and absorb all the information and inspiration that each page contains.
And last, the methods really work. Hate the thought of working with weights? There are close volume measurements as well, but really weight is key to consistently excellent results. As with all aspects of serious baking, each of these details and more are explained thoroughly so there be no question remaining.
One last high point? I *love* reading the stories of the people behind the goods. It brings a real sense of connection as I learn what brought each player of this wonderful performance to the place they are now.
If you're serious about baking, stop contemplating and buy this book; you won't regret it!
A Year in Provence by Peter Mayle
I laughed so hard I cried through this entire book! The author so vividly describes the characters and life in his adopted home, the Provence region of France, that you can almost smell the aromas and taste the flavors emanating from the country kitchens, hear the sounds and feel the Mistral as it blows through the blustery winter, and see the mishaps unfold before your eyes as Mr. Mayle and his wife experience the comedy of home renovations. So warm, funny, and real, this book was a total delight! And as a side note, one evening as I climbed into bed expecting to read another chapter I found that I had to wrestle the book away from my husband who hadn't read a book in years! He had become so intrigued by my own enjoyment and recounting of characters and events from the book that he decided to read it for himself and actually finished it before I did! A really, really good read!
I laughed so hard I cried through this entire book! The author so vividly describes the characters and life in his adopted home, the Provence region of France, that you can almost smell the aromas and taste the flavors emanating from the country kitchens, hear the sounds and feel the Mistral as it blows through the blustery winter, and see the mishaps unfold before your eyes as Mr. Mayle and his wife experience the comedy of home renovations. So warm, funny, and real, this book was a total delight! And as a side note, one evening as I climbed into bed expecting to read another chapter I found that I had to wrestle the book away from my husband who hadn't read a book in years! He had become so intrigued by my own enjoyment and recounting of characters and events from the book that he decided to read it for himself and actually finished it before I did! A really, really good read!
French Lessons: Adventures with Knife, Fork, & Corkscrew by Peter Mayle
Chapter by chapter, Peter Mayle vividly portrays the French and their often times rather bizarre culinary traditions. From frog legs to smelly cheese and everything in between, the festivals and foods of French country life become an entertaining and delightful escape from the drudgery of daily life. A truly good read!
Chapter by chapter, Peter Mayle vividly portrays the French and their often times rather bizarre culinary traditions. From frog legs to smelly cheese and everything in between, the festivals and foods of French country life become an entertaining and delightful escape from the drudgery of daily life. A truly good read!
External Links
The Weston A Price Foundation
Serving up accurate nutrition information while examining the latest research and propaganda.
Serving up accurate nutrition information while examining the latest research and propaganda.
