Rocklobster
Master Chef
Stumbled on this a few minutes ago. Not sure if it has been posted here before. Great idea, not sure if it really translates into any practical use though... Kuru-Kuru Nabe - YouTube
Yeah. That's what I was thinking. Sorry. Slow news day....Fascinating!
Might be a p.i.a. to clean.
Might not 'stir' less liquid contents, particularly at sub boiling temps; e.g. doubt it would work for 3 or 4 quarts of spaghetti sauce or a tapioca pudding.
Okay, how does it work???
Here is an explanation. Pretty interesting!
Kuru Kuru Nabe...Gizmag.com
They had a similar product available, and all I could think of was how long the batteries would last, what would happen if the liquid boiled off, and whether or not it would melt.
Yeah, OK, send me two of them. Yeah, right!
If I'm cooking a long cooking time dish (jambalaya, for instance), I like to think ahead to whether I'm going to be available for stirring.
If not, I'll put it in the fridge to continue later.
I can't imaging turning my pot of food over to some gimmick that has the potential of making a really big mess.
Sorry, Fi, I missed your reply. Do you think it would work? If so, what would you use it for?
They had a similar product available, and all I could think of was how long the batteries would last, what would happen if the liquid boiled off, and whether or not it would melt.
Yeah, OK, send me two of them. Yeah, right!
If I'm cooking a long cooking time dish (jambalaya, for instance), I like to think ahead to whether I'm going to be available for stirring.
If not, I'll put it in the fridge to continue later.
I can't imaging turning my pot of food over to some gimmick that has the potential of making a really big mess.
Well, if they can keep my split pea soup from scorching, I might just be a customer. Is there a speed control?
Sorry, Fi, I missed your reply. Do you think it would work? If so, what would you use it for?