The General Chat Thread

Loire

I'd like to get a gas hob alright, but as we don't have gas we would have to get the gas in. Our house is very well insulated so not really worth our while getting the gas in for the expense. I'm actually considering an induction hob, which are also a lot cheaper to run than gas from what I can see. I've used one before and they are quite revolutionary, boiling water as fast as a kettle!

Loire.

the beer revolu

Photo-Sniper wrote: »

If your willing to pay the price go Gas hobs.

Couldnt live without gas. The heat control on gas is x10000000000 better than any electric tops.

This.
And, in my experience, the cheap gas hobs are really much like the expensive ones - they just don't look as nice!

IvyTheTerrible

I'd be too clumsy for an induction hob, my mother in law cracked hers by dropping something on it. Can't do much damage to a gas hob!

Markcheese

Gloomtastic! wrote: »

Bought a Zanussi oven last year with electric hob. Hob is crap!!!

The only electric hob that's any good is induction - and it doesn't suit all pots and pans -

Kovu

Loire wrote: »

I'd like to get a gas hob alright, but as we don't have gas we would have to get the gas in. Our house is very well insulated so not really worth our while getting the gas in for the expense. I'm actually considering an induction hob, which are also a lot cheaper to run than gas from what I can see. I've used one before and they are quite revolutionary, boiling water as fast as a kettle!

Loire.

We have a gas hob here and use the refillable jars, always have one jar full as a spare while the other is connected. Find they last ages too. The only issue is (in this house anyway!) it tends to blacken the sides of saucepans if you don't have them on the correct size ring.

We have an induction hob in a second house and don't like it as much, I find that you can't control the heat as easily and can be easily damaged. But they are loooooads better than the old electric ring hos that food could fall down.

Would you ever consider a half & half? I wanted one of those the last time I was shopping for one with my mum but it was too big for the space we had.

Alun

Kovu wrote: »

The only issue is (in this house anyway!) it tends to blacken the sides of saucepans if you don't have them on the correct size ring.

That shouldn't happen if you have the correct jets and have them adjusted properly (air/gas mix) for the type of gas you're using. Could you maybe have a gas hob designed to run on natural gas?

Avada

The best thing we ever did was get a raised dishwasher! Dishwasher is about 2.5ft off the ground, makes loading/unloading a hell of a lot easier.

Kovu

Alun wrote: »

That shouldn't happen if you have the correct jets and have them adjusted properly (air/gas mix) for the type of gas you're using. Could you maybe have a gas hob designed to run on natural gas?

Possibly, but there's a tendency to use the biggest ring & highest flame regardless of the saucepan size and I've given up trying to tell them otherwise! :rolleyes:

Markcheese

My main kitchen design tip would be to use any skinny spaces for skinny cupboards next to hob - I keep oils, seasonings ect in an eyeline height ,8inch cupboard right next to the hob - no running around-
Also use loads of drawers and pull out racks , nothing worse than dead space at the back of a cupboard -

Oh yeah , don't skimp on the extractor fan - lots of power- low noise (db rating) and a good filter ... Mines too loud and not as strong as I'd like-

fiddlechic

Definitely agree with the mix of gas / induction. My parents have 2 gas rings ran off the cannisters, and likewise, they last ages. only way to cook meat, stir fry etc.
They also have 2 seperate fan oven/grills as well as a solid fuel cooker. My mother was obsessed the perfect mix of cooking methods!

grey_so_what

Happy New Year to all on the C&R thread.....

I'm not doing much cooking but I got Tonka Beans recently...

Has anyone got a nice use for them in a desert or otherwise?

Thank you so much, GSWxxx

I would really appreciate it!

Dizzyblonde

Random_Name wrote: »

The best thing we ever did was get a raised dishwasher! Dishwasher is about 2.5ft off the ground, makes loading/unloading a hell of a lot easier.

That's a brilliant idea.
My oven is raised, with the top oven/grill at eye level.

Photo-Sniper

Called into the kitchen today to see how the lads are getting on and a TV crew called (something the manager had arranged) and I was asked for an interview. Really cool that its going to be on TV over here.

Lets just say im spreading the word of how much of an amazing food culture Ireland has and how good our produce is. Very happy about that

Photo-Sniper

grey_so_what wrote: »

Happy New Year to all on the C&R thread.....

I'm not doing much cooking but I got Tonka Beans recently...

Has anyone got a nice use for them in a desert or otherwise?

Thank you so much, GSWxxx

I would really appreciate it!

Why not make a Tonka Bean Panna Cotta?

Off the top of my head just a basic panna cotta recipe

300g Double Cream, 300g full fat milk, 120g caster sugar and four gelatine leaves. combine it all in a pan and take one of the beans and finely grate them into the mixture..pour into molds and set in fridge overnight.

Read somewhere before to sprinkle some caramelized popcorn over the top of it...delicious.

Come back and let us know how it goes if you make it

grey_so_what

Photo-Sniper wrote: »

Why not make a Tonka Bean Panna Cotta?

Off the top of my head just a basic panna cotta recipe

300g Double Cream, 300g full fat milk, 120g caster sugar and four gelatine leaves. combine it all in a pan and take one of the beans and finely grate them into the mixture..pour into molds and set in fridge overnight.

Read somewhere before to sprinkle some caramelized popcorn over the top of it...delicious.

Come back and let us know how it goes if you make it

I was thinking that P-S....

They are a bit odd to grate if you know what I mean...Such an odd smallish shape...I will try that - I was wondering if you could put them in a P&M??

Photo-Sniper

grey_so_what wrote: »

I was thinking that P-S....

They are a bit odd to grate if you know what I mean...Such an odd smallish shape...I will try that - I was wondering if you could put them in a P&M??

Sorry but P&M has just whooshed over my head. What is it?

grey_so_what

Photo-Sniper wrote: »

Sorry but P&M has just whooshed over my head. What is it?

My bad....crushing them in a pestal and mortar....:D and adding them for flavour?

grey_so_what

Photo-Sniper wrote: »

Sorry but P&M has just whooshed over my head. What is it?

Just crushing it in a pestle and mortar P-M...like grinding it into ingredients.......:o

Photo-Sniper

grey_so_what wrote: »

Just crushing it in a pestle and mortar P-M...like grinding it into ingredients.......:o

Yeah you could do that too, just make sure you turn them to dust if adding to panna cotta.

grey_so_what

Photo-Sniper wrote: »

Yeah you could do that too, just make sure you turn them to dust if adding to panna cotta.

I'll try that.......

Dust it is......:D

I feel like a challenge this weekend.....:pac:

Photo-Sniper

grey_so_what wrote: »

I'll try that.......

Dust it is......:D

I feel like a challenge this weekend.....:pac:

I need a break from it all.

I spent 26 hours, with one or two naps in between, experimenting the other night for new specials for our menu at work.. Im wrecked... Yet I cant stop cooking...

grey_so_what

Photo-Sniper wrote: »

I need a break from it all.

I spent 26 hours, with one or two naps in between, experimenting the other night for new specials for our menu at work.. Im wrecked... Yet I cant stop cooking...

My problem is I've no-one to cook for!!....:D

You can do it P-S!!

You just need a good nights sleep and to re-group!...:)

Sleep is short on a good cook's life!!

dee_mc

Loire, use as many deep drawers and larder style units as possible. Cupboard space is dead space without some sort of pully-outy-magic! We got ours in Ikea.
As others have mentioned, an eye level oven saves you alot of bother. We have 2 deep drawers under ours, enough space for all our pots and many of our baking trays, tins and cooling racks etc.
I love my induction hob, great alternative to gas.
Oh and don't forget the wine rack, great for filling a narrow space between cupboards!

Photo-Sniper

grey_so_what wrote: »

My problem is I've no-one to cook for!!....:D

You can do it P-S!!

You just need a good nights sleep and to re-group!...:)

Sleep is short on a good cook's life!!

My girlfriend works in the restuarant at nights too so we rarely cook at home... I have a holiday at the moment, but still no time to rest..

No rest for the wicked i guess

Stheno

dee_mc wrote: »

Loire, use as many deep drawers and larder style units as possible. Cupboard space is dead space without some sort of pully-outy-magic! We got ours in Ikea.
As others have mentioned, an eye level oven saves you alot of bother. We have 2 deep drawers under ours, enough space for all our pots and many of our baking trays, tins and cooling racks etc.
I love my induction hob, great alternative to gas.
Oh and don't forget the wine rack, great for filling a narrow space between cupboards!

We've a second under the counter fridge in the utility room which is where all the raw meat goes if it is not in the freezer, handy to keep it away from cooked food, and for planning a big cook out

Avada

Dizzyblonde wrote: »

That's a brilliant idea.
My oven is raised, with the top oven/grill at eye level.

It's great tbh, it opens towards our island, then the drawers in the island which contain all the plates and cutlery open towards the dishwasher. Unbelievable laziness on my part, but essentially you don't have to move to unload the dishwasher.

Having the oven raised is dead handy as well.

heldel00

Shop around Loire not just for prices but for ideas. We were going with the "hipster, cool, mod" kitchen designer for ours but someone mentioned a local man who had been at kitchens for years. We went to him and the ideas and insight he had were fantastic. Completely turned the other fella'a ideas on their head and made a great job of the kitchen.
They won't let you bring plans that they design with you but you should remember when a good idea is suggested.

Mrs Fox

Meanwhile, in the cooking club.......





:D:D:D:D:D

beertons

Curly kale for 29cents in Aldi. Sure you couldn't walk by it for that price.

Stheno

I was in Mongolian Barbeque this evening and the beef they use for the stir fry was gorgeous, very very thinly sliced, and very tender.

Am trying to figure out the cut of beef, would it be something like flank steak?