Culinary gifts this year

[RPCookin]

Well, it's a bit of a reach to call it "culinary", but I got a Powerhorse 2000 watt inverter generator for the camping trailer. With the generator, it gives us the option of being able to use the microwave when camping out in the woods and far off the grid (this is the tenuous link to cooking ).

 

[tenspeed]

It is the Phillips Advance Collection pasta maker...gf loves pasta, so I figured she would like to take things up a notch and start making her own fresh stuff. She plans on using it for tonight's dinner, so I will let you know how it goes...

I have a Simac Pastamatic (made in Italy) that hadn't been used since the last millennium, but started using it again this year. I used the measuring cup that came with it, but the pasta was a little too wet to extrude properly. I made the second batch a little drier, which worked much better, and can now judge when it is the right consistency. I'm assuming the same will apply for the Philips.

There is no comparison between fresh pasta and the dried stuff. If the Pastamatic dies I'll be shopping for a Philips.

 

[LPBeier]

Gee LP, I envy your present from your MIL. I used to have a couple of sets of wooden tools. But like always, my kids come in and help themselves to them Their excuse is "they never can find them in the stores." I let it slide. Yeah, go ahead, take them, I can always get new ones. I don't think my kids have ever heard of the Dollar Store. It is time for me to make a trip there and replenish my supply. I am always looking at Zulily.com. They have some great kitchen stuff. And reasonably priced.

Addie, I now have a special relationship with my MIL. She and I had a rough go of it the first few years because our upbringings were very different. But we got past it and she treats me like her one of her daughters (she has 3 and 2 sons). I lost a few items to two "daughters" I have been mentoring but like you I let it slide.

 

[LPBeier]

????

Charlie, CakePoet is talking about piping tips used for cake and pastry decorating. There are several "Russian style" tips. The ball tips make a nice design on cupcakes or pastries. The top image is of ball tips and the bottom one is the floral tips like I use.

Hope that helps.

 

[medtran49]

Wow, we tried out the induction burner, it really is much faster. Only thing is All Clad stock/pasta pot isn't induction ready, so we'll have to buy an adapter or a different pot. Craig is talking about getting another one since the burners themselves don't add heat.

 

[Rocklobster]

I have a Simac Pastamatic (made in Italy) that hadn't been used since the last millennium, but started using it again this year. I used the measuring cup that came with it, but the pasta was a little too wet to extrude properly. I made the second batch a little drier, which worked much better, and can now judge when it is the right consistency. I'm assuming the same will apply for the Philips.

There is no comparison between fresh pasta and the dried stuff. If the Pastamatic dies I'll be shopping for a Philips.

GF used it tonight..of course, I had to stick my nose in her business...she gives it two thumbs up. She made two batches. The first was a basic recipe from the users manual and the second was an Italian one we got and translated from the internet...both were good. The machine works surprisingly fast, very quiet and makes nice noodles...about 15 minutes from start to finish. Has 4 attachments, makes spaghetti, pene, fettucine, and lasagna strips which can be used for making pappardelle, or ravioli...looking forward to making them all. Comes apart for easy cleaning..We were very happy with the texture and flavor...I may have created a pasta snob. If she wants pasta for dinner I guess she'll have to make the noodles...Let's hope it is durable...time will tell, but for now, it all good news!

 

[buckytom]

Lol, Rock, about creating a pasta snob. A lot like bread snobs. Something really basic, just a starch, that can really be a beautiful thing.

 

[buckytom]

I was pleasantly surprised by a nice gift, the Le Creuset Multi-function Braiser with Grill Pan Lid.

This thing: Multi-Function Braiser with Grill Pan Lid | Le Creuset

I don't get a night off from work very often, but when I do I usually eat a second dinner around 10 PM, well after anyone else's schedule, so I get to make a treat for myself. I therefore make things like lamb shoulder chops, or beef underblade steaks in a grill pan with onions and potatoes. The grill pan lid on this thing is going to come in handy, but it seems weird to me that flame will be applied directly to the surface of what is otherwise the lid.

And then I realized that the bottom pan, with which I can't wait to try my first paella, also has the ceramic coating that contacts the flame.

Since this is my first piece of enameled cast iron, are there any things that I should be wary? Any tips for use or cleaning?

TIA.

 

[Allyann]

I got a Sunbeam Dehydrator which I am going to try out today on my herbs

 

[Andy M.]

...Since this is my first piece of enameled cast iron, are there any things that I should be wary? Any tips for use or cleaning?...

Don't drop it on your foot. enameled cast iron takes a long time to get to temp and holds the heat well. You'll find it will become a favorite over time as it's great for al kinds of applications.

 

[Kayelle]

I'm excited to get an Anova Sous Vide cooker for Christmas! I've been wanting one a long time and I can't wait to get started using it when we get back from our Mexican Cruise. I'd sure love some favorite meal ideas from those of you who have one. TIA

 

[Rocklobster]

I was pleasantly surprised by a nice gift, the Le Creuset Multi-function Braiser with Grill Pan Lid.



Since this is my first piece of enameled cast iron, are there any things that I should be wary? Any tips for use or cleaning?
TIA.

You'll love it...

 

[buckytom]

Thanks Andy and Rock.

I plan on using the grill pan lid tonight since my boy will be at his MMA gym for a few hours, and DW will be at her gym. I took the night off before I collapsed from exhaustion, so I'm going to treat myself to a nice thick steak and sauteed onions and mushrooms.

 

[CWS4322]

I was pleasantly surprised by a nice gift, the Le Creuset Multi-function Braiser with Grill Pan Lid.

This thing: Multi-Function Braiser with Grill Pan Lid | Le Creuset

I don't get a night off from work very often, but when I do I usually eat a second dinner around 10 PM, well after anyone else's schedule, so I get to make a treat for myself. I therefore make things like lamb shoulder chops, or beef underblade steaks in a grill pan with onions and potatoes. The grill pan lid on this thing is going to come in handy, but it seems weird to me that flame will be applied directly to the surface of what is otherwise the lid.

And then I realized that the bottom pan, with which I can't wait to try my first paella, also has the ceramic coating that contacts the flame.

Since this is my first piece of enameled cast iron, are there any things that I should be wary? Any tips for use or cleaning?

TIA.

I love my LC Braiser--mine's 33 yrs. old, pre-grill-pan lid. But, I love my LC grill pan, too.

Season it. Even if the instructions don't tell you to, season it like you would season CI. I have cardboard inserts (from liquor/wine boxes) that I put in mine so as not to chip the rim (I put my lid upside down inside to store it). Keep the box in case you ever want to exercise the life-time warranty (makes shipping easier). If you get slight stains on the inside, use baking soda and vinegar paste to clean it. Don't put it in the dishwasher. Use non-metal utensils in Braiser. You can get rid of your hand weights if you use it often enough...lifting it off the stove into the oven and back out again is enough of a workout to maintain upper body/arm strength.

I love all my LC cookware. I have tons of it. The Braiser was one of the add-on pieces my Mom bought me when she bought me my starter set. She also bought me the lasagne pan and the 12" skillet at that time. I like that the Braiser lid I have fits on my largest skillet (which I think is a 12"). Now I want the grill pan lid! I have had mine since I graduated from HS. Through the years, I have added pieces. I have had one DO replaced. Make sure EVERYONE in the household knows how to cook and clean them. I periodically put water and a little bit of bleach in the pieces (my instruction booklet says how much to use--don't have it with me in MN), heat it, and let it simmer on the stove for I think an hour. That removes any stains that might occur. I soak it overnight if it is really grimy--clean the outside every time--again I use baking soda and vinegar paste. We used some of my pans for photo shoots, I had to clean them to get them ready. That taught me to keep the outside clean, too.

I hope you enjoy it! It is an expensive pan, your boy will be inheriting it some day, so teach him how to take good care of it. I have no kids, but I have already taught the two boys who are getting my collection how to take care of the different pans and finishes.

 

[buckytom]

Thanks very much, CWS. Good info to know.

I saved the box and the cardboard used to separate the lid from the pot. I plan on storing it that way.

 

[buckytom]

I forgot to add that I got 4 ramekins as a gift. It's sort of a family joke.

Several years ago, we were staying at a hotel in Amish country, and the buffet style restaurant in the hotel had delicious peach cobbler in little ramekins. Since there was no room service, DW asked me to bring 2 of them back to our room after dinner for a late night snack. I wrapped them in napkins and put them in my camera bag to bring back to the room.
We never ended up eating them, and after we checked out the next day, I realized that I still had the cobbler ramekins in my bag. By then, we were half way home so there was no way to return them.

My wife and son have continuously teased me about stealing from the poor, hardworking, and pious Amish people. So, DW finally bought me my own ramekins, and I'll have to return the purloined ones the next time we go back to Lancaster. Although, then I will only have 4 ramekins, not 6...

I think I may try my hand at a chocolate soufflé pretty soon.

X6.

 

[Andy M.]

I got a pasta maker for Christmas. It's a basic hand cranked model but I'm looking forward to making lasagna, ravioli and some long pastas. Also got a pasta drying rack and crimper/cutter.

 

[LPBeier]

Andy, you can also use that hand crank pasta maker to sheet small amounts of fondant for cake decorations!

I am sure that is a valuable tip for you!

 

[msmofet]

I received several gifts:
An Instantpot
A stovetop smoker
A Javelin instant read thermometer
And Soup Socks

 

[Cooking Goddess]

Soup socks, msm? I'm going to venture a guess and say that they are used for corralling soup seasonings like garlic cloves, peppercorns, and bay leaves? I use a large tea steeper for that, but those sound "cute".


I made a jar of preserved lemons for Goober. We did our gift exchange today (well, Monday) and he said "what do I do with these?". So nice to know something culinary that Mr. Smarty Pants hasn't found out about yet. I told him he could find answers on The Google, then added that they are great for chicken or pasta dishes. He's curious, so he'll play around with them.