Cuisinart SSB1U soup maker
Looks like a blender, doesn’t it? But this does more than just mash-up fresh ingredients - it has an integrated heater which sautes, boils, heats and simmers them too. In other words, it makes perfect soup. Once the ingredients have cooked, the 500W motor mixes them together to make the soup while keeping the whole lot at your desired temperature. Its digital timer means you can set it and go off and do something else for the 20 minutes it takes to make the soup. Cuisinart says it’s easy to clean too, but let’s not get carried away.
More Info Cuisinart
Imperia SP150 pasta machine
If you’re serious about food, and particularly if you’re serious about pasta, you need to roll your own. The problem with that is that it takes so damn long, and, let’s face it, who’s got the time to spend making pasta by hand? The Imperia SP150 solves that problem. Choose the thickness you want, set it to spaghetti or tagliatelle and turn the handle. There are additional attachments available for everything from gnocchi to ravioli and, best of all, it’s wipe clean. The box includes the machine, handle, and table clamp. And even if you never use it, it will look great in the kitchen. Bellissimo.
More Info Imperia
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I don't get why you would want a cartridge coffee maker. You're tying yourself to one manufacturer and are forced to pay whatever they want to charge.
They may have me on printer cartridges, but I'll be damned if they get their hands on my coffee!
Engraved handle on a kitchen knife...
"look at me - I'm a chef". Strangely, chef was not the word that sprung to mind when I read that.
Re: Love the Imperia pasta machine
Kids are definitely the most useful kitchen gadget. They're pretty cheap to buy but the running costs can be enormous and they're a bugger to keep clean.
Cupboards full of crap
I wonder who has the space for most of this junk.
Re: Engraved handle on a kitchen knife...
knifes do not 'stay sharp'. that is the common misconception that leads people to buy expensive knifes - usually japanese as they keep their edge a bit longer (see below).
the best thing you will every buy for the kitchen is a steel bar. Use it after EVERY TIME you use the knife.
yup - not once a year. or once every now and then. EVERY TIME. EVERY DAY.
I have a nice 10" from ikea. cost a tenner. cuts through anything like butter. had it for 2 years and use it everyday (with the steel bar).
the japanese tend to use sharpening stones for knifes rather than a steel bar, which leaves a sharper blade for longer, but then needs the stones again, plus it wears the knife out more than a bar.
It's horses for courses, but it is one of the reasons folk get lured into buying expensive japanese knifes.
How many folk have one of these 100 quid knifes in their kitchen and no sharpening device at all ? my bet is the majority....