Kitchen toys...

[21TonyK]

Just showing off my new toy I bought second hand from the local butcher last night...



Now all I need is a water bath to go with it.

Whats you latest or best toy?

Edited by 21TonyK on Thursday 4th November 10:40

[21TonyK]

Melman Giraffe said:

Sous Vide I presume!!

Thats the one. Already got some peri-peri chicken legs and carrots in at 85 degrees for a few hours.

/top tip, oranges don't like packing on max. vacuum

[21TonyK]

Cotty said:

latest is a mandoline with multiple blades but not yet used it.

For Gods sake I hope you've got the additional guard/holder thing! I have one missing finger tip, one which has regrown diagonally and a finger nail with a very strange kink where the third tip regrew.

And, yes, it took three separate mishaps until I bought a guard!

[21TonyK]

Melman Giraffe said:

21TonyK said:

Melman Giraffe said:

Sous Vide I presume!!

Thats the one. Already got some peri-peri chicken legs and carrots in at 85 degrees for a few hours.

/top tip, oranges don't like packing on max. vacuum

Interesting!

85c being the optimum temp where Salmonella isn't being cultivated?

Let us know your results

I'll post some pics when I get round to eating it, but, in theory 50 degrees for long enough will destroy Sal. (it's pretty fragile as bacteria go) and 75 will knock most things on the head in 10 minutes. 85 was chosen as this was the recommended temp for root veg and with cheap imported chicken I wouldn't take the risk

[21TonyK]

MonkeyBusiness said:

My biltong machine....

Superb!!

/want

[21TonyK]

Prompted by the volume vs. weight debate I couldn't not post my micro scales...



Its oregano... honest guv'

(Before anyone says what a stupid idea they are used for weighing seasoning, spices and herbs for test cooks before scaling up to production volumes)

[21TonyK]

sleep envy said:

why is there a trace of white powder on them?

Salt

[21TonyK]

juice said:

This is my favorite gadget ever.

Primarily got it for the smoker so I could make sure the meat was in the correct range..

But it makes roasting beef to 'doneness' an absolute dodle. Just set the meat you want to cook (Lamb/Pork/Beef/Veal - even hamburger ! ) then set how well done you want it done - insert the probe and off you go...It's wireless so you toddle off to watch TV/have a beer/do something else and you can keep an eye on how the meat is getting on...Wouldn't want to be without it now.

Like that! Where was it from?