I previously had an old 11" West Bend electric skillet, a 600 watt microwave, and a B&D toaster oven.
I did prepare a couple of meals using the skillet and made a couple of batches of cornbread from a box mix using the toaster oven.
I added the hot plate, Dash egg cooker (not used yet), Aroma 8 cup rice cooker, Hamilton Beach 8 cup processor (shoulda bought the mandolin!) and a 4 quart Crock Pot (also not used yet).
Since then, I bought the Presto 16" 06850 skillet and the Hamilton Beach countertop oven/convection/rotisserie.
I used the hot plate to blanch some cabbage I was going to freeze, then tried to carmalize some onions. That didn't end well, but not so much due to controls.
When they would have been ready, I just turned the hot plate off, but didn't remove the pan. Got distracted with company, and when I went back they were burnt. Second attempt went ok.
I recently fixed my first ever pot of beans from scratch. Seems like way too much trouble.
Using the West Bend, I sliced and browned some beef sausage, then sauted (I think) some onion, celery, and bell pepper with it.
I was satisfied with the accuracy of the countertop oven temp, but so far have only prepared TV dinners and fish sticks (freezer space has become precious and needed to make a little room).
Besides the hot plate, the processor and rice cooker have proved most frustrating.
With the processor, whether I'm chopping, slicing, or shredding, the results appear to be the same. I've reverted to doing bell peppers and onions by hand. Definitely haven't acquired 'the touch' yet.
The rice cooker, admittedly a cheap one, yields a clump of cooked rice. This really hasn't mattered so far, as the rice has always been combined with something else. I guess if I want 'fluffy', I can buy Success.
On my budget, I had counted on beans and rice being staples.
Thursday, I bought some drumsticks, thighs, and a couple of breasts. Also four pork chops. I did brown some breasts recently, then added black beans, corn, and salsa to the skillet. Was actually bland. The next day, I added some homebrew hot sauce from Trinidad to spice it up.
Still have yet to tackle cooking potatoes. Got some reds and Yukons to fix if I get bold enough.
Think the problem is that I'm trying to deal with too many learning curves!
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