March 15, 2010
Looking to make a frozen drink and then not have the mess of pour said drink from the blender? How about a spigot of smoothie fun? This blender is equipped with 500 watts of power, and works great for liquefying frozen fruit, whipping up creamy smoothies, making pureed soups, and more.The unit includes a 56-ounce dishwasher-safe DuraBlend plastic jar with a tight-fitting lid, generous handle, and drip-free spout for graceful pouring. So when it's time for the smoothies and party drinks - just tell your guests to fill up in the fridge.
At Hamilton Beach 54615 Wavestation Express Dispensing Blender with 48-Ounce Jar
February 25, 2010
Forget about eating healthy. Lets talk about eating fried foods. This deep fryer can cook over 2 pounds of food at the time. The dial adjusts temperature settings from 300°F to 375°F and LED .ights up when oil reaches the proper temperature. There is also a 30 minute dial timer, and it comes with a fry basket.
At Krups High Performance Deep Fryer
February 18, 2010
We're always looking out for a really well reviewed rice cooker, and this Sanyo has the stars. This micro-computerized cooker makes up to 10 cups of cooked rice, and also functions as a slow cooker, pressure cooker, and steamer. We like multi-function appliances, and getting a bit of all of them into one is going to save counter space. It also has a nonstick inner pot, and 1-touch cooking options including a 24-hour timer. measuring cup, spatula, and manual with recipes are included with this rice cooker and steamer.
At Sanyo ECJ-PX50S 5-Cup Micro-Computerized Pressure Rice Cooker and Steamer
February 3, 2010
We've been covering the first "affordable" home sous vide cooking machine, and are pretty excited about it. We also are very excited about the uber review just published over at Gizmodo. If you don't know what a SousVide oven is - it offers the product of decades of refinement by top chefs, the SousVide Supreme Water Oven cooks sealed food at precise preset temperatures for consistent cooking, and wonderful flavors. Vacuum-sealed food loses virtually none of its flavor or nutrients during cooking, and the pressure encourages flash marinating, naturally enhancing the delicious tastes and aromas of the food with little added seasoning.
What does Giz thing about the SousVide Supreme over?
- Extremely easy to use, and works exactly as billed
- It will not make you a great cook overnight, though it will help you achieve goals you may already have
- $450 is still too much for most home cooks, especially for something that they might not use often enough
- Vacuum sealer equipment sold separately (and can be costly)
- As large as a bread-maker or turkey roaster, equally hard to store when not in use
- Interface not great; display lacks count-down timer, and buttons are sometimes unresponsive
We encourage you to click on through to see al the amazing items they made in the SousVide Supreme, and hopefully we'll have our own review soon as well.
Via Gizmodo at At SousVide Supreme Water Oven
February 2, 2010
We've had this steamer now for just over 2 years, and have to say - it's amazing. We cook rice, vegetables, and fish in this, along with occasionally steaming hot dogs and buns. The 2-Tiered 6-quart capacity steamer creates instant steam for preparing all kinds of food. You can delay cooking up to 12-hours, and the LCD display with 95-minute timer is easy to read and use. The other thing we like - it cleans up really easily - allowing you to empty the water and refill between meals keeping the steamer clean and fresh.
At Oster 5712 Electronic 2-Tier 6-Quart Food Steamer
January 28, 2010
New York Times guest blogger Paula Crossfield relies on her pressure cooker to make everything from soup to risotto, and says she regularly marvels at the better flavor this method of cooking produces. The key to pressure cooking is in the liquid you add to your grains, beans, veggies and meat. Liquids heat fast, and the steam produced helps build pressure in the sealed pot, quickly tenderizing the fibers of the food inside. The result of that contained cooking holds other surprises: intense flavor, and more nutrients maintained in the food. We like our food rich and intense, thus this article holds true to our ideals.
Want to learn more about the pressure cooked meals? Check out the full article at The New York Times.
January 21, 2010
This SousVide Supreme Water Oven combines a thermostatically controlled, touchpad enabled, super slow cooker function with vacuum packed foodstuffs and water to deliver perfectly cooked fish, vegetables, and other sealed items of your choice.
The product of decades of refinement by top chefs, the SousVide Supreme Water Oven cooks sealed food at precise preset temperatures for consistent cooking, and wonderful flavors. Vacuum-sealed food loses virtually none of its flavor or nutrients during cooking, and the pressure encourages flash marinating, naturally enhancing the delicious tastes and aromas of the food with little added seasoning.
We've never used a SousVide Oven ourselves at home, but we have cooked in this style using our slow cooker and some vacuum sealed bags. Given how nerve racking that was, we pretty sure if we'd like a no fuss solution.
Via The Red Ferret Journal at SousVide Supreme Water Oven
January 20, 2010
The Morphy Richards Intellisteam features a backlit blue LCD allowing you to control three separate steaming pods, each with their own steam controls. The Morphy Richards Intellisteam comes loaded with a ton of presets that make steaming various different foods simple. It also features a visible water gauge, auto-off when water runs out and up to 40 minutes of food warming.
What's amazing about the different compartments is that they allow you to make a meal for up to 4 people. We can imagine doing exactly above - some potatoes, rice, and a nice piece of salmon in the Intellisteam.
Via Gizmodo at Morphy Richards
January 15, 2010
We've featured the T-Fal Actifry in the past, and we really liked the promise of no-oil frying. The T-fal Actifry promises to fry your favorite foods using just 1 tbsp of oil - so there is oil in this frying method. The price is $300 - and it's been out for about a year in the UK, and is now just hitting the US market.
What is the T-Fal Actifry? Basically, it's a big nonstick pan equipped with a constantly rotating silicone stirrer. You load all the food into the pan, drizzle it with a relatively small amount of oil and then close the clear lid. The controls include just two buttons—one for on/off, one for a timer. Fired up, hot air blows around making it sound, as you might expect, like a weak hairdryer. The idea is that the air blows the oil around and cooks the food while the spatula keeps everything cooking evenly.
Click on through to Gizmodo for the rest of their review, but in the end the results were mixed.
January 13, 2010
This ceramic based electric skillet is environmentally friendly. The surface is petroleum-free and contains no PTFE or PFOA. You can use the skillet to sear, fry, griddle, simmer, or braise. The skillet has six temperature settings, an indicator light that turns off when the temperature is reached, and a glass lid.
At Cuisinart Green Gourmet Electric Skillet