Kitchen stuff (1)

Girls, help me make a choice! And then in this Temka, maybe, no one will come in for a couple of months ... until the time for the preparations comes! Thanks in advance!
https://Mcooker-enn.tomathouse.com/in...310.0

[Crumb]

Crumb, Nonsense, thanks for the links

[lega]

lega Do you have such a sieve? There are, after all, 3 inserts, as I understand it, for different degrees of grinding.
I actually plan to grind raspberries, currants in order to get rid of seeds and skins.
What won't work? Don't want to?

Girls, my neighbor brought such a sieve from Italy.
And very successfully grinds tomatoes on it into tomato paste,
BUT having previously scrolled them through a meat grinder or chopper.
It is wiped very quickly and efficiently.
I took this sieve from her the year before last, and now it's the same for me
Kenwood does!)))

On Sunday I saw such a sieve (of course not Italian), but with three replaceable knives at Epicenter. And there are also different forms for ravioli.

Less than six months later, I tried "pencils" from Aliexpress



Rather, I tried one - with a hole of 2 mm. Squeezed out chocolate icing (cocoa + butter + sugar). It turned out, only very hot, I had to hold it through a towel so as not to burn myself. And when it got cold, when pressed, tore off the top cap.

In general, I do not advise taking. Or for something thin, maybe ... but it's better not to take

And I also bought myself a mini-terachka with a compartment, well, not quite a mini - 10 cm somewhere.



It is very convenient for a chocolate bar, and you do not need to stain a large grater

On Sunday I saw such a sieve (of course not Italian), but with three replaceable knives at Epicenter.

These Siths from Epicenter to Teskomovskys are like reaching the sky with a hand, but they are expensive.
If these are the ones I think about (I saw them at the end of autumn), then the stainless steel is flimsy in them, and somehow I didn't like the design itself. If you have never worked before, then you will not immediately understand what is wrong with it.

[vacuum bags with Tescoma pump]

Girls - need help - someone is using vacuum bags with Tescoma pump?
How long does it serve, how is it convenient? Nothing goes wrong?

[Yulyash]

Yulyash, the girls dissuaded me from such a set ...

It seems like there are a lot of complaints about the fact that the vacuum does not hold ...

About vacuum bags. I have a hotter set. Everything is pumped out perfectly, but after a while the packages begin to let air through. Moreover, this was not on one package, but on several.

[Zhuliferochka]

Zhuliferochka, I've been thinking about buying a vacuum apparatus like Profi Cook or Shteba. Don't you look at this one? It seems to me that they will be more convenient.

I've been thinking about buying a vacuum apparatus like Profi Cook

I have it in my plans, but now the money went to Home Cooker from Jamie Oliver, I thought temporarily to limit myself to such a manual option - I need to isolate odorous things in the freezer, I somehow feel reluctant to pull the vacuum cleaner to pump out a simple zip, but I feel I have to

shl
And from sucking large volumes through a straw - it makes me sick

didn’t find a topic about the choice of soup cookers .. on chibo, this one is for 70 euros:

sold here 🔗
joint purchase here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=306868.new#new

did not find a topic about the choice of soup cookers

And, indeed, there is a section for soup cooks, and there are a bunch of different soup cooks, but there is no topic for choosing them ... Maybe you need to create it?

I just don’t get interested in this device until I’m interested))) .. but of course it’s always more convenient to discuss a choice in one topic .. than to float in each topic about a particular device ..

I'm a bunch of different soup cookers, but there is no topic for choosing

Because initially a common bobber about such a design is a kettle, and on top of a blender leg with a program unit (that is, a soy cow design) was in the subject of cows.
And then, in the same cow theme, soup cookers with a lower zip went, and then everything was divided into separate Temko ...

Well then, you can ask Ukku to break the cow theme. I'll write to her right now

Well, yes - Asian soybean machines were adapted in Europe, and soup cookers appeared by analogy: a rice cooker in Asia - a multicooker in Europe.

Well then you can ask Ukku to break the cow theme

All the same, some models of soup cookers - ala korovka, maybe everything will be better in one temka - discussion, comparison of two designs, differences in the quality of cooking, choice - it just needs to be discussed together, and add the word "soup cooker" to the name of the cows

The Ukka path decides how best to proceed. I'll just give her a link to this discussion.

It's just really getting bored with the same question, walking around a bunch of soup cooker topics, comparing it with a soybird, etc. ... Otherwise, in one topic, all the questions, subtleties and differences would be covered

Aaaa, I wrote to Ukke, and then I saw that the soup cookers were taken out of her section, and there was no moderator in them

Girls, I don't know where to ask:
- $ 16 for 1 liter of rapeseed oil is an adequate price ??
Is it so expensive for everyone?

The bottle is exactly the same green as in this video - one to one:

Is it so expensive for everyone?

Inadequate! We have 40 rubles! 🔗

So the oil is rapeseed, it is at a stretch considered edible, rather technical. They make gasoline from it, due to its widespread cheapness. And already for 16 dollars

So the oil is rapeseed, it is at a stretch considered edible, rather technical. They make gasoline from it, due to its widespread cheapness.

(in a whisper, gasoline is made from oil, "gasoline fraction", it is volatile, oil is not)

Probably abroad it is expensive, and, accordingly, the rapeseed oil produced abroad is expensive in our country, and in our country the rapeseed oil obtained from the local production should be cheap. I met him on sale in departments where everything is for a healthy lifestyle.

I was wrong to say that rapeseed oil is used to make diesel fuel, not gasoline.

I met him on sale in departments where everything is for a healthy lifestyle.

As if I poke my nose everywhere, but in our healthy departments I never saw
I only found this, with a sick price ...

Rapeseed oil is edible, the whole problem is that during processing the substances in it disable the catalysts of the reaction, and yet the taste is not comparable to sunflower (even deodorized). And the cost should be cheaper than sunflower - the rape is an unpretentious plant. Traces of gasoline can be in any oil - with gasoline, oil is extracted from the cake, then it is distilled off ...

flashed across the internet .. nadybala on the site with different oils .. can someone come in handy: 🔗
but I didn’t find rapeseed.

I remember in Soviet times rapeseed oil was on sale. Nobody wanted to take it, because when frying it was very, very frothy.

Rapeseed oil is freely available for sale, you are just looking in the wrong place ... Now it is called "vegetable oil"- pay attention! As a rule, this is a mixture of cheap oils (not 100% sunflower) such as linseed, rapeseed, sunflower of the last stages of extraction. rice (for baby food).

We call rapeseed oil "Canola Oil". It is tasteless and odorless, it is very easy to fry on it, and it does not foam at all.

Probably, that Soviet one was unrefined, for dressing salads. But who knew about it. We bought, tried to fry pies, swore
It was sold on tap, and there was also cotton.

[vatruska]

vatruska and this is what I read

It is also important that according to statistical data in European countries this type of oil is the third after olive and flaxseed oils in the ranking of oils in terms of taste and useful properties, while being ahead of sunflower oil.

Probably, that Soviet one was unrefined, for dressing salads. But who knew about it. We bought, tried to fry pies, swore
It was sold on tap, and there was also cotton.

I also bought in five-liter tin cans during the restructuring. Didn't like it, the taste was specific, some kind of "fishy". I never took it after. Perhaps now they are selling high-quality, but the rejection remains.
Perestroika also developed in me a persistent aversion to jams, pasta, homemade products, chicken legs (after Bush's legs) and all alcoholic drinks (after Royal alcohol).

love-apple, I won't even ask where you read it. From memory from the course of fat chemistry and in accordance with common sense:
- Europe can sell and pack anything, but in all recipes - OLIVE oil. Further, olive oil begins to burn at a higher temperature, therefore it is much preferable for frying than other oils, and finally, olive oil contains some essential unsaturated acids, which are very little or not at all in other oils (this is mainly important for salads)
- sunflower oil is typical mainly for our country, and of related countries (this explains its high turnover)
- flax is an industrial crop, not an oilseed crop
- rapeseed - on the contrary, it is an oilseed culture and is very unpretentious in cultivation (can you imagine a rape? this is it ...) The oil has a number of peculiarities, now varieties of oil which are not destroyed by catalysts have been developed. This makes it possible to use this oil in the production of margarines (here's an explanation of the amount consumed) - take any margarine and see the composition. In most cases, it will be written "vegetable oil", and not, say, sunflower. For frying, after processing, it is also suitable - so they disassemble it as cheap. Although one old friend of mine, who saves on what she can, only takes sunflower seeds.

Svetlana62, I also don’t understand why the butter was deodorized for margarines, but we couldn’t put the filling lines for retail ... And I also remember the oil for bottling ... Tin ... Once I grabbed it (there was a terrible shortage!) - so then they didn’t know what to do with it ... And cottonseed - perhaps it was exactly - there is nothing to compare with, it is sold in the markets now - unrefined.

In general, with this topic, I propose to move here:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=102094.0

And I offer my deepest apologies to the moderators for unintentionally clogging up the topic.

[vatruska]

vatruska thanks for the info: rose: I've always considered rapeseed to be a technical culture. But in the subject I saw about him and decided to read

[vatruska]

vatruska, balm for the soul ...

Didn't like it, the taste was specific, some kind of "fishy"

I don't like this "fishy" taste in soybean oil. Rapeseed oil is tasteless and odorless.

Girls, what are you smart - I trudge!
I know three oils - sunflower, corn (in Soviet times there was a terrible shortage, now I only use it) and olive (not very good for me - it seems that the smell) - and that's it!

there was a terrible deficit in Soviet times

But rapeseed could be bought! It was cheap! And then the palm tree appeared! Sold in healthy cans! I fried on it. Praised. Then there was a lot of information about its dangers. Then there was rehabilitation - supposedly, they checked, tested, everything is no worse than with another vegetable. Then again - it is harmful. Generally - !

dopleta, I for the life of me do not understand what is the harm of this unfortunate, natural vegetable solid oil? Why is avocado good but palm not?!? The whole fault of this product is that it replaces butter in margarines, but this does not make it harmful ...(I had a diploma in the use of palm oil in food, if cho ..., a whole semester at home on samples they fried, baked and made a cream from it ...)

I for the life of me do not understand what is the harm of this unfortunate, natural vegetable solid oil?

Yes, an interesting question! I read somewhere that this oil has a melting point of 42 degrees, that is, in our body it is poorly processed because of this. I really don't understand how this is connected, because we crack lard, and it does not melt even at 42 degrees.

[vatruska]

vatruska, Svetlana, I come to you as an expert ... I often bought corn oil for Maly, but every other time it was with flakes at the bottom? Is this normal or is there something wrong with it? The main thing is that the taste was no different and the date is always fresh, but one batch is "clean" and the other with sediment

Aina, by definition, refined deodorized oil (odorless) should be free of any flakes and sediment. Salad oil can have flakes - these are the so-called phospholipids (a very useful thing for the digestive tract).

I for the life of me do not understand what is the harm of this unfortunate, natural vegetable solid oil? Why is avocado good but palm not?!?

To be honest, it's hard for me to understand this too. Butter is like butter. It is quite natural.
By the way, I've heard that refined vegetable oils are bad for you. It seems like the cleaning process (some kind of special, deodorizing?) Turns very useful vegetable fats into trans fats ...

converts very healthy vegetable fats to trans fats ...

Yes, I read about that too. But, nevertheless, refined oil is better for frying than the first pressing. All the beneficial properties of extra virgin oil turn into a carcinogen when frying.
The palm tree, in short, clogs the blood vessels. Well, anyway, so they say British scientists.
I admit that in the stream of diverse information "harmful-useful" there is a percentage of those or other custom-made horror stories associated directly with the redistribution of the sales market.

But, nevertheless, refined oil is better for frying than the first pressing. All the beneficial properties of extra virgin oil turn into a carcinogen when frying. The palm tree, in short, clogs the blood vessels.

Eh, they are poisoning us, the poor. What can we do? Until we came up with anything new - we will continue to fry on refined.