The kitchen gadgets/equipment thread....

Discussion in 'CycleChat Cafe' started by Fab Foodie, 29 Nov 2018.

  1. Katherine

    Katherine Guru Moderator

    Location:
    Manchester
    Thanks. I'll try that.
     
    Reynard likes this.
  2. Reynard

    Reynard Guru

    Location:
    Cambridgeshire, UK
    It's useful if you fancy a jacket spud and don't want to fire up the oven.
     
    Katherine likes this.
  3. CarlP

    CarlP La-Dee-Rhum-Buckedee-Ni-Ni-Nooo

    That was an internet pic, here is the actual one bought in a charity shop for a quid , we were trying to buy minced chicken and no one had any so we did it ourselves.

    1D457B13-2878-43AF-8B4E-1794FD1C12BE.jpeg C50398C2-07FF-4E5B-AB93-DE3B6FFB879E.jpeg
     
    Hill Wimp and Fab Foodie like this.
  4. Pale Rider

    Pale Rider Guru

    Probably because chicken doesn't have the right structure to mince well.

    A general mincing tip is to run a slice of white bread through at the end of a session - it does a decent job of cleaning the mincer's internals.
     
    Fab Foodie likes this.
  5. CarlP

    CarlP La-Dee-Rhum-Buckedee-Ni-Ni-Nooo

    You are correct, a butcher said he would do it the next day, but he had just cleaned his machine and didn't want to do it again. As luck would have it the charity shop that had the mincer was next door to the butchers shop. I knew that about the bread, my nan used to do that.
     
  6. Reynard

    Reynard Guru

    Location:
    Cambridgeshire, UK
    You could probably do minced chicken just as easily with a sturdy chopping board and a large chef's knife in each hand. Much easier to clean at the end of the day as well LOL...
     
    CarlP likes this.
  7. oldwheels

    oldwheels Veteran

    I got a Remoska for the motorhome but it now lives in the house. Baked potatoes or chips initially microwave for a couple of minutes then spray on some oil and bake for 30 to 60 mins. Pizza 15 minutes. Meat of any kind and also fish,wrap in foil with any thing else you fancy and leave about one hour. I use a foil pie dish before wrapping to seal in the steam. If you want the top browned just take off the foil half way. You can also do casserole type things and even bake cakes.
     
    Fab Foodie likes this.
  8. OP
    OP
    Fab Foodie

    Fab Foodie hanging-on in quiet desperation ...

    Class, pure class....
     
    raleighnut and CarlP like this.
  9. OP
    OP
    Fab Foodie

    Fab Foodie hanging-on in quiet desperation ...

    My trusty typhoon mild-steel wok :-)

    BC48114B-1CD1-43AF-AE59-08C964EDBEF6.jpeg
    Looked at a Remoska for the MH as we now don’t have a proper oven, but figured we wouldn't need it that often. We hardly use the oven at home to be honest. Look a great piece of kit though!
     
    raleighnut likes this.
  10. Tail End Charlie

    Tail End Charlie Guru

    Location:
    Altrincham
    I can't remember what it's called, but I love my thing which you use to get the zest off lemons. I have two, fine and medium and they are both viciously sharp. Can be used to shave nuts (stop the sniggering), garlic, anything, although blood is usually drawn when I get too gung ho.
     
    Fnaar, Fab Foodie and Katherine like this.
  11. Tail End Charlie

    Tail End Charlie Guru

    Location:
    Altrincham
    And my big cast iron casserole dish is so useful.
     
    Fab Foodie likes this.
  12. Profpointy

    Profpointy Guru

    I find that cous cous repeats on me
     
  13. Salty seadog

    Salty seadog Space Cadet...(3rd Class...)

    What you did there..... I saw.
     
  14. Yellow Saddle

    Yellow Saddle Veteran

    Location:
    Loch side.
    What is your concern with Teflon?
     
  15. Yellow Saddle

    Yellow Saddle Veteran

    Location:
    Loch side.
    If you don't mind black, a piece of bicycle tube does the same job.
     
    rikki and Milkfloat like this.
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