Jakob Wagner Wine Thermometer
If you’re the kind of person for whom drinking at home means four cans of Special Brew on a Saturday night, look away now. If you’re one of the many who open a bottle of wine in the evening, however, this is for you. If you want your wine to taste as nature, or at least the winemaker, intended, you’ll need to serve it at the right temperature. This chic-looking thermometer grips the bottle and ensures that you pour white at between 8°C and 10°C, and red at between 14°C and 18°C, by displaying the temperature in large digits on its watch-like display.
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Magimix 11529 2-Slice Vision Toaster
Your granny told you that a watched kettle never boils. But do two slices of watched bread toast? This Magimix toaster will help you find out. It has an extra wide slot so you can slip almost any type of bread, bun, or teacake inside. And there are reheat and defrost buttons, too. There’s even a lever to lift the slots extra high when its done, just so that you don’t have to risk your life sliding a knife inside to prize out those difficult-to-remove slices. And a variable browning control and accurate timer mean that you’ll never burn toast again.
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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....