What’s the one piece of
that you can’t live without and how
has it transformed your kitchen? Do you know your sous vide from your pacojet or
HA, just one? bugger so thermo, pacojet, dehydrator...... love em all.
guess mine would be the Grant SV100, immersion circulator, great accuracy to the usual 0.1C however is portability means when I need to cook for service in a 8 litre bath, no problem, but when I have larger amounts of mis en place for batch cooking of banqueting, simply latch it onto a larger container and off I go.
of course need the vacpac machine to make this kit any use, so would have to say the 2 hand in hand. changed the way I manage the logistics of prep in my kitchen and maintain consistency and quality of finished product whether it be for a table of 2, or a party of 40.
Sounds like a great piece of kit. Can you give us some examples of what you are producing with it?
For me it has to be the Vitaprep, it's not new by any means, but we can't live without ours now. When you do a puree it's so smooth you wouldnt know you havent passed it. It's also amazing for soups and sauces aswell, we have a dual/vari speed version, and it is the work horse of our kitchen. If it breaks down, you know your going to have a bad day.
Don't know if it fits the 'can't live without' criteria for most people but my PolyScience 'Anti-Griddle' is a pretty amazing bit of kit - use it for all sorts of things, dual texture dual temperature within one object, fast freezing for texture or to retain effect of carbonation (or similar) in frozen items. Frozen shaped purees, dressings etc. Layering frozen elements or freezing fresh items into frozen bases but keeping the fresh room temp. Instant granita. A whole bunch of stuff more aswell.
Theres a dish I used it for you can see here - http://www.veggiechef.co.uk/Blog/files/grape.html
And a short video I did of a couple of uses for it here - http://www.youtube.com/watch?v=bQRrRk13Pac
Fantastic bit of kitchen technology, opens up alot of new possibilities
Only just seen the ask so.....
we use to cook most meats, reheat braises in sauce, cook vegetables for puree, also once blanched and popped out of their shell, we vacpac lobster with a little bisque emulsion then quick freeze, this can then be cooked from the freezer in the bag for 12 minutes at 65C, great consistent results every time and no wastage on such an expensive product. the lobster are blanched for 2 minutes 1st to loosen from the shells only.
every day we are lobbing different items into bags to try out, getting new and interesting results all the time.
We have the thermomix, vac pac and water bath which we use to great effect, but one of the items we use extensively is our Dualit Juicer, it juices root vegetables in seconds, great yield, very quiet operation, makes amazing fresh pea puree without cooking, juices are used for gels, jellies, dressings, reductions and veg stocks. Its not the most exciting piece of kit but only approx £100 and massively useful. Still want a Pacojet though. Oh and a decent cooking suite!
Its funny to see the Thermomix keep cropping up, I've heard only good things about it!
Indeed, whilst I stand by my immersion circulator post, can't imagine a kitchen without a Thermomix in it now.
A kitchen kit is very important for the kitchen and contains everything you need for sharpening your cutlery.
bought some Global knives at half price from a clearance sale at Akro. I simply
love them because they have made tasks easy. Their weight, design and cuts make
them special kitchen equipment for me!