Real fried chips have become the pariah of home cooking, thanks largely to the evolution of the oven chip (alas) and just how filthy your average chip pan can get. But no matter how good the healthy alternative tastes, it'll never be quite the same. By using a grill element and a fan, this boy circulates air at up to 200°C around food that you’d normally dunk deep in hot oil. Chips, chicken and fish can all be ‘fried’ in less than 15 minutes and, according to Philips, chips done this way have 80 per cent less fat than their deep-fried cousins. There’s also a filter to remove those nasty fried-stuff fumes before they fill the kitchen.
More Info Philips
Samsung RR82PDRS fridge
There are few things more impressive in a kitchen than a big fridge. No really. This one is about more than size, though. It’s rated A+, which will get you brownie points for energy consumption and keep your electricity bill down. It also has a Brita water dispenser on the front so you can have chilled filtered water on tap. Inside, the LED lights shine on even the furthest corner, so there’s no chance of mouldy cheddar lying unnoticed for months. Lastly, but importantly if you forget to stick the beers in before a barbecue, there’s a Power Cool function which chills food and drink in a jiffy.
More Info Samsung
Next page: Tojiro Senkou 15cm kitchen knife
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....