ᐅ Kitchen Appliances – Stove, Oven, Microwave, and Everything You Need!
Created on: 28 Sep 2018 11:06
A
Anoxio
So, I'm starting a new topic here to avoid overloading the house pictures thread.
I find the sliding doors for ovens quite interesting – but do they really offer any added value? I was also surprised to read that ovens now seem to be adopting a feature I dislike in microwaves: instead of setting temperature and possibly time, you input the "dimensions" of the food?! What is that supposed to achieve?! Personally, I think it’s terrible.
I find the sliding doors for ovens quite interesting – but do they really offer any added value? I was also surprised to read that ovens now seem to be adopting a feature I dislike in microwaves: instead of setting temperature and possibly time, you input the "dimensions" of the food?! What is that supposed to achieve?! Personally, I think it’s terrible.
But it is difficult. When consultants let meat die for the second time, and only cooking-challenged people around use it, who are unable to prepare tastier food with it.
I don’t miss it. However, I never called it a marketing gimmick or nonsense.
Maybe one of you should demonstrate the parts and show how to use them correctly.
I don’t miss it. However, I never called it a marketing gimmick or nonsense.
Maybe one of you should demonstrate the parts and show how to use them correctly.
C
chand198629 Sep 2018 21:50@haydee
Agreed. But you first need to understand the principles of traditional cooking before efficiency in using kitchen tools can be achieved.
I can’t train someone with a flour allergy to become a baker.
Personal example: I use the Thermomix as a coffee maker for gatherings.
I know the correct ratio of coffee grounds by quantity and grind size, extraction time, and water temperature. With a large, fine-mesh tea infuser, 94°C (201°F), and x minutes, you can make liters of great coffee.
That’s the chemist’s way, but hey: it makes sense. And I don’t have a coffee machine.
Agreed. But you first need to understand the principles of traditional cooking before efficiency in using kitchen tools can be achieved.
I can’t train someone with a flour allergy to become a baker.
Personal example: I use the Thermomix as a coffee maker for gatherings.
I know the correct ratio of coffee grounds by quantity and grind size, extraction time, and water temperature. With a large, fine-mesh tea infuser, 94°C (201°F), and x minutes, you can make liters of great coffee.
That’s the chemist’s way, but hey: it makes sense. And I don’t have a coffee machine.
C
chand198629 Sep 2018 22:37Exactly not.
This is THE selling point with which Vorwerk sells 20% of the TM potential at 100% of the price.
I use almost everything from the remaining 80%. That’s how confident I am.
That’s why I understand the reservations. If I were presenting, I would have only 10% of the customers compared to a standard presenter. But with a real 90% added value. Economically nonsensical.
The reservation towards TM results from the typical behavior of the standard user. But the critic positions themselves exactly at the level of that standard user. That’s not very smart.
This is THE selling point with which Vorwerk sells 20% of the TM potential at 100% of the price.
I use almost everything from the remaining 80%. That’s how confident I am.
That’s why I understand the reservations. If I were presenting, I would have only 10% of the customers compared to a standard presenter. But with a real 90% added value. Economically nonsensical.
The reservation towards TM results from the typical behavior of the standard user. But the critic positions themselves exactly at the level of that standard user. That’s not very smart.
chand1986 schrieb:
before efficiency in the use of kitchen tools develops.If it’s seen as a tool, that’s fine.
But most people say, “my TM made this,” when serving pumpkin soup, or earlier, “my TM baked the cake.”
Recently there was a quiche. Me: Oh, delicious. Them: my TM made it.
You can’t help but roll your eyes. I don’t say “my knife cut this” when I prepare food without a TM.
Most of the time, the food really tastes like nothing. Yes, the recipes seem more suited to a nursing home’s taste buds. It makes you wonder whether the user (not the cook) somehow doesn’t know how it should taste.
I compare this to the designs here: those planning to build proudly present non-functional drafts, but since they were created with software, it suggests everything is professionally correct.
Replace “designs” with “food,” and “software” with “Thermomix”…
So far, the food I’ve been served is not exactly impressive (except for the quiche, but even a basic blender can mix ingredients). Dips can be tasty, but you don’t need a TM for that.
The only thing I found truly remarkable was a dessert with egg white foam and raspberries... I honestly don’t know how I’d make that without a TM.
Still, as a tool, it is simply too expensive! An iPhone is also expensive.
C
chand198629 Sep 2018 23:00@ypg
Almost unconditional agreement.
1.) I have some reservations about the guided cooking feature, though not as strong as yours.
2.) I did THAT: nonsense!
3.) Nursing home: exaggerated, most of the recipes are good.
4.) Anyone without basic knowledge won’t achieve good results with any device in the world (“good” according to my personal rating scale).
Almost unconditional agreement.
1.) I have some reservations about the guided cooking feature, though not as strong as yours.
2.) I did THAT: nonsense!
3.) Nursing home: exaggerated, most of the recipes are good.
4.) Anyone without basic knowledge won’t achieve good results with any device in the world (“good” according to my personal rating scale).
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