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.
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chand19861 Oct 2018 21:34@Müllerin
In the end, when seasoning, you just have to weigh: what’s missing and what’s too much? It’s always about balancing sweet, sour, salty, and the flavor now called “umami,” which the brain probably associates with proteins.
If your homemade dressing tastes blander than the store-bought one, try tasting them side by side (rinse your mouth with a good sip of water in between). Then analyze what’s different. Less sour? Add more vinegar! Less salty? Add more salt! Less sweet? Add more sweetness! Less watery but without any of the first three? Try Worcestershire sauce (please use only the original Lea & Perrins. The name isn’t protected, but the imitations are disappointing).
Otherwise, experiment to your heart’s content. Good recipes are often discovered through trial and error.
When you finally make something really delicious on your own, often even without a recipe, that’s when the fun begins.
In the end, when seasoning, you just have to weigh: what’s missing and what’s too much? It’s always about balancing sweet, sour, salty, and the flavor now called “umami,” which the brain probably associates with proteins.
If your homemade dressing tastes blander than the store-bought one, try tasting them side by side (rinse your mouth with a good sip of water in between). Then analyze what’s different. Less sour? Add more vinegar! Less salty? Add more salt! Less sweet? Add more sweetness! Less watery but without any of the first three? Try Worcestershire sauce (please use only the original Lea & Perrins. The name isn’t protected, but the imitations are disappointing).
Otherwise, experiment to your heart’s content. Good recipes are often discovered through trial and error.
When you finally make something really delicious on your own, often even without a recipe, that’s when the fun begins.
C
chand19861 Oct 2018 21:45Kekse schrieb:
For the umami flavor.Yes, that tasty, rounded, mouth-filling umami. Unfortunately, mostly found in meat products. But soy sauce, mushrooms, dried tomatoes, and smoked spices can also get you close to a vegetarian version through combinations. Just saying.
I also add sugar to kale. Brown sugar. And a little lemon zest because it pairs so well with the caraway seeds I add generously. I like to cook pork spare ribs with it. Definitely not traditional, but so delicious when they’re cooked until falling apart tender.
But now we’re way off topic, right?
Anyway, speaking of lemon zest: I got this elongated grater called a Microplane that finely shreds hard cheese, perfectly zesting just the very top layer of citrus peel, and grates nutmeg perfectly... It’s handheld, small, practical—you need one.
Does anyone else have it?
And about northern Germany: I make Labskaus in the TM, all in one, served with fried eggs from the pan. My recipe even follows the guided cooking times. I just modified some quantities and spices. So yes, tasty mush is possible.
Does anyone with a TM make baby food in it? Seems ideally suited, I just realized.
chand1986 schrieb:
@Müllerin
Otherwise, just experiment as you like. The best recipes often come from trial and error.Yeah... I once added cinnamon to the schnitzel breading, my husband didn't like it much *g. Ok, it did taste a bit strange, probably something else was missing to balance it out...
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chand19861 Oct 2018 21:52Müllerin schrieb:
I once added cinnamon to the breadcrumb coating for schnitzel, my husband didn’t like it that much *g ok it tasted a bit strange, probably something else was missing to balance it out... Cumin and chili. However, too much cinnamon can overpower everything. But a combination of these three with a moderate amount of cinnamon works well with meat.
chand1986 schrieb:
Well then, regarding lemon peel: I got this elongated grater called a Microplane, which finely grates hard cheese, zesting just the very top layer of citrus peel very finely, and works perfectly for grating nutmeg... Handheld, small, practical, a must-have.
Does anyone else have one of these?Definitely... we just call it a grater here
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chand19861 Oct 2018 22:09All the other floats I have had were coarser.