Discussion in 'Social Life, Food & Drink, Travel' started by mgm9128, Dec 29, 2011.
i've actually often wished that i had a kitchen aid more than some of the shit we're talking about here. how is it?
The pasta attachment is fantastic.
Join the club. We meet on Thursdays. Its pot luck only.
My parents just got a Kitchen Aid mixer and we put it through its paces over the holidays. It's great if you do a lot of baking. They bought me a Vitamix. Calling this machine a really powerful blender (which it is) is an injustice. It can make everything from smoothies to sorbets to hot soups. I think it would be useful to everyone from a beginning cook to a professional chef.
fucking awesome. i use it 3-4 times a week.
this. I hesitated when i saw the price...i paid 200 just for the pasta thing...however, VERY well worth it.
I need to check one of those out. my blender sucks nuts.
Hmm, I can get a WMF pressure cooker 6.5q that normally costs like 110€ for 70€. I guess the overall effectiveness for making stock still makes it worth a buy, no?
that's the size i got. i didn't get it just to get stock. in fact, the real reason i got it is probably because i'm so damned hard to shop for and ms. foodguy needed an xmas present. but it seems like a reasonable enough size. i got a fagor electric and have been pleased with it in the early going.
I think I'll get one. Is it useful for small sizes of beans/lentils and stuff, too, or just for bigger batches?
mine has worked great for small batches. ridiculous waste of equipment, i know, but i make oatmeal in it every morning: 1/3 cup steel oats and 1 cup water. (the thing is,as i said before, it has a stay-warm cycle)
They are very good for oxtails as well. For other tough meats, but oxtails just seem made for the pressure cooker. FWIW, I have two. One is a large stockpot and the other about the size of fg's. I use that one for cooking beans quite often.
To take this full circle, Modernist Cuisine has a carnitas recipe in a pressure cooker. I guess I am a little surprised they didn't just cavitate it for 128 hours, but it does seem like a good use for a pressure cooker.
Not having read Modernist Cuisine really makes me feel like an outsider.
I guess I'll have good use for the pressure cooker. While it's no Kiton, er, Kuhn Rikon, WMF is a solid German company and the price is good for that. Thanks for the advice.
Not sure how many people have actually read it, so don't worry. Doesn't keep anybody from having an opinion.
It's really not that expensive. You'd have to vacuum seal an awful lot of food to make up the $450 difference in price between that vp112 and the newest foodsaver. 20ft of foodsaver bags is $24 on amazon. I mean, it doesn't make sense to vacuum seal half an avocado like they do in the ads, but for meats purchased in bulk and stuff, it makes sense.
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