Kitchen little things (2)

and I take out the rest of the pots with slotted spoons.

So do I. But from the jar with tongs.

[Wiki]

Wiki, I have soft silicone tongs. I turn them cutlets, sausages in a frying pan and in the grill, I remove pies from a baking sheet

And I have such

that's why I couldn't get used to them - fat.
There is also a large medical tweezers - these are for a dome grill and metal outdoor barbecue tongs.

I also use silicone soaps in the dishwasher, so the side inserts and the top ring become sticky. I just had to throw them out.

Thank you, girls, otherwise they are lying idle with me.

I just had to throw them out.

I mean, do not throw out the tongs, but the parts that have become sticky, now they are like this

silicone soap in the dishwasher, so the side inserts and the top ring become sticky. I just had to throw them out

tongs one to one mine, only pink. I wash with my hands, they also periodically become sticky, I peel them well with dishwashing detergent and everything is ok

I bought such forceps, but I cannot find a use for them

I also use tongs to turn the meat, turn the cutlets, it is convenient to get something hot. Only I have Josef like this, thin on the edge, it's convenient to grip.
Joseph Joseph Elevate Steel Kitchen Tongs

I use tongs in my cousin. Sometimes I put on especially obstinate pasta. With thinner waffles I take off the churros from the churrosnitsa on a plate.

what do you use like for?

Twirl deep-fried pies and get out of there

Yesterday Tefal took the scapula from the CSN. Now I already have two: Tupper and Tefal. It remains to gather strength and bake pancakes. Probably this weekend

Tefal from CSN

Not a fig for myself, they have a 2 year warranty !!! I don’t remember at all that there was a guarantee on the scapula / ladle, but here it was already 2 years!
I also look at them. Moreover, in Technopoint they are a little cheaper, by 20-40 rubles, it's still nice

Yes, I wrote above that I bought it at the technopoint for 170 rubles. In CSN 199, in Eldorado 219.
The guarantee is of course for the species. If it melts or cracks, no one will go to court anyway.

I ask for help, advice.
Apparently lost (or still will be found .... perhaps) the "flower" insert from the "non-boiling" cover.
What do you advise?

Buy a new one.

does anyone have such a thing

what do you think?

what do you think?

grandma's blanket

what do you think?

I have a fur coat made of faux fur, she is 35-40 years old (by the way, it looks like new, the fur is shiny, the buttons are native, never repaired), I don’t wear it, but for potatoes, mashed potatoes, yes any dish, so that it was hot - the very thing, it holds for five or six hours, you open it - like from fire, it glows with heat. So I wouldn't buy such a thing ... IMHO.

[Hope]

Hope, well something like that. sells with us one departing lady. Hanging for a long time already, no one needs it, but I watch

So I wouldn't buy such a thing

and if there was no rare fur coat?

Any fleece blanket will replace a fur coat. Keeps you warm even better.

Any fleece blanket will replace a fur coat

and if there was no rare fur coat?

any blanket or blanket ... there is no shortage in the house .. plus on top and a pillow you can ... any sheepskin coat (the pan does not get dirty) ... a jacket or two ... a lot of options ...

... there is no shortage of home.

Yes! agree! only the saucepan will look prettier than a sheepskin coat, pillow and so on. But I still walk past her

only the saucepan will look prettier than a sheepskin coat, pillow, etc.

and I also have a cat on top .. it's absolutely cute! Well, they love to lie on top of me ...

what do you think

Not worth it. Staaaam

A multicooker on heating keeps heat well.

the cat is obligatory .. it is absolutely cute!

aaaa yeah yeah yeah! my cat doesn’t bother me.

Not worth it. Staaaam

well that's it! calmed down!

the more I bought the Tupperovsky thermoservice

I kaaaaat, this is a deception. Well, how would such a thin saucepan keep warm? No matter what they advertise, she's never a thermos.

how will such a thin saucepan keep warm?

A thick-bottomed stainless steel pan keeps heat well.
If I understood correctly, then that saucepan from the video in which potatoes with a thick bottom were cooked, then this is the first plus in the direction of keeping heat.
Second, when the pan is placed in the pan, an air space is formed, which also traps the heat.
Third, it is possible that when the lid of the second pot is closed and there is a rubber gasket, a vacuum is formed, which also traps heat.
And, fourth, this is the second saucepan, also made of stainless steel, and as you know, stainless steel heats up longer and gives off heat more slowly, therefore thermoses are made of stainless steel.
I have two thermos flasks, one with a glass flask, which can easily break from a stainless steel, and so they keep the heat equally. And milk is fermented better in a stainless steel pan. steel than just enameled.

does anyone have such a thing

what do you think?

Tiger is a well-known Japanese manufacturer of thermoses. At 58 seconds, the heat retention mechanism is shown. A neat, comfortable saucepan, large volume, you can, for example, put a lot of dough on bread and distribute water at the required temperature. Does not require energy consumption to keep warm.

Third, it is possible that when the lid of the second pot is closed and there is a rubber gasket, a vacuum is formed, which also traps heat.

I have to disappoint you, no vacuum is formed there, here it is necessary to talk about tightness.

🔗

And there it is just the opposite - because of the hot saucepan, the pressure will be higher than atmospheric ...
But the tightness will still help keep you warm longer!

Now on aliexpress I saw such a thing for a sponge / washcloth in the kitchen. I ordered it, of course. A discount price of 60 rubles, even if it does not fit for its intended purpose, you can use it as a hot stand. Green to me just the color of the kitchen!

how to use a hot stand

Will not work. It is not silicone, but plastic and curved, not flat. I have.

And I boast a little, I managed to order on Ozone with free shipping and a discount, especially the cake grid form; here are the curly cookie cutters I wanted more, so that the glaze would pass from above along the contour.

[Elena]

Elena, Congratulations! I like it too .. frightened off by the price I'm glad that with free shipping!ElenaM, thanks for clarifying, otherwise I would have ordered it too ..

[Katerok87]

I kaaaaat, this is a deception.

not. it is definitely not cheating!
Katerok87, so you would buy one if someone offered you not expensive?
Yes, I slept the night with this pan. or rather, I think about her. what can you just use as a saucepan and if-what and as a thermos
despite all the available electric pots, I continue to use simple pots

[Mirabel]

So you would buy this if someone offered you not expensive?

Mirabel, Vika, thank you for showing the saucepan, I have been thinking for a long time how to replace the "grandmother's blanket" because to.I don't like to wrap it up, you can't put a lot of space on the table, it takes up, on the floor, children can turn it over, when I wrap the saucepan I'm afraid that the lid will turn over, the view is not very aesthetic, but of course you can endure it. A thermos-saucepan is much more convenient, prettier and you can put something else on its flat lid - saving space.

Thermos saucepan is much more convenient, prettier

It's right!

People, why wrap up something? This is to remove some porridge a little earlier and save "fuel"? So it still needs to be calculated, how soon that saucepan will pay off.))

You won't wrap up soups / borscht like that, on the contrary, you often rush about with them, as if to cool them down as soon as possible, until they turn sour or turn into a tasteless sour substance. In short, I’ve already broken my whole brain, don’t let it die, tell us, eh? Maybe I need it too?

why wrap it up?

I don’t understand it either! probably cook dinner and wait for hungry households

turning off the heating

In short, I’ve already broken my whole brain, don’t let it die, tell us, eh?

We used to boil millet and wrap it up in a coat, you can't get good looseness without it, but now I cook it in a bread machine, in a ceramic pot, and simmer it.
Interestingly, this saucepan holds the temperature for a long time, how can you not plow a yogurt maker?




Compote, by the way, is much tastier when it is infused for a long time, without boiling.

That is why I cook compote and in a cartoon. It is infused with heating, it becomes very rich even from a small amount of berries.

probably cook dinner and wait for hungry households

My children only eat freshly boiled soup. So that it boils for the last time under the lid - pour it into a plate - it cools down on the table and we eat. If it has stood in a saucepan for at least an hour (even without any insulation), then it is already tasteless. Me too. The cereals lose their shape, the vermicelli swells and crumples, the greens turn brown, the aroma changes .. The soup-puree is perhaps not so degraded, but there I also don’t see any particular joy from "rebellion".

IMHO, the soup stopped in time, heated in the microwave the next day, can easily turn out to be tastier than today's hot soup. With borscht and basins of water, I just carry around as if I was possessed, the saucepan is usually large, it takes a long time to cool. I do not get tired of thanking Admin for the idea of ​​canning it in cans - and most of the borscht leaves the pan, and in cans it does not change as much as usual in the refrigerator.

How can you not plow a yoghurt maker?

in my opinion, the temperature can be high for sour milk ... but in general, our Russian brain wants to somehow conveniently use this saucepan, Euro-Americans think differently, here is the most important thing. SAVING!!! on everything! in this case, on electricity or gas, start cooking on the stove and finish in a thermos.

[Crown]

Crown, well, that's about porridge, yes, I just thought. Compote is still the most delicious in Shteba in a minute, it does not need to be "evaporated" additionally.

I cook and simmer it in a bread maker, in a ceramic pot.

can you give more details?

We used to boil millet and wrap it up in a coat, you can't get good looseness without it, but now I cook it in a bread machine, in a ceramic pot, and simmer it.

In a milk cooker with double walls, an excellent millet porridge with milk turns out, my aunt calls it the Miracle saucepan. But the mother-in-law cooks in an ordinary saucepan, first in water, and then only adds milk, since millet is boiled for a long time in milk alone.

How can you not plow a yogurt maker?

I make yogurt in a stainless steel saucepan. steel, covered with a glass lid (glass also retains heat for a long time), put in a warm place, and here are two stainless steel pots and another plus an air gap between the two containers.

Compote, by the way, turns out to be much tastier when it is infused hot for a long time, without boiling.

I completely agree

in my opinion, the temperature can be high for sour milk ...

Vika, the milk will not heat up above the temperature to which you bring it, the saucepan is unheated, it only retains the heat that you put into it. The technology for making yogurt is about the same: milk is poured into a saucepan, a thermometer is placed in it, when it reaches the desired mark, the starter is put in the milk and wrapped.

can you give more details?

I use my bread maker as a mini oven, put a suitable shape / saucepan on the stand and cook or stew meat, cereals, vegetables. I have HP Redmond 1910 with a multicooker function, it cooks / extinguishes for up to two hours, then keeps it heated for another hour, it turns out languor. Only the size of the mold is limited due to the small HP chamber, diameter 19 cm.

I don’t understand it either! probably cook dinner and wait for hungry households

I liked that you can take it with you with food, put it in the car and go. It would be convenient for me to go to the lake shore and relax. Of course, you can cook everything on the shore, but we are not tourists, if we go for a day, we take ready-made food with us. And honestly, I don't want to cook where I want to relax with children. I wish I could boil potatoes and take with me, and meat on top of their oven, super))

[Bijou]

Bijou, sometimes I have to wrap up. Example: you need to take your son to drawing at 17.30. Will end at 19.00, we will be home at 19.30 approximately. Since I go there on foot (my husband left by car), I sit there and wait for the end of the lesson. There is no sense to wander on foot - in one direction about half an hour walk. If I weld kart. puree before class, then it will be cold by return. You need to warm it up, but it's not so tasty, you want something fresh and warm. This is where the wrapping would come in handy: cooked, wrapped it up, after 2.5-3 hours came home and ate a warm dinner.

Girls, what kind of dreamers you are, what the good old slow cookers do not suit you, of which many have several and different calibers, the meat in such a thing will reach at a falling temperature of about 70 degrees, if it does not have time to reach it remains raw, in mashed potatoes there is starch from a long being hot will not know what reaction

Saccharification is the process of breaking down starchy raw materials (flour, cereals, potatoes, etc.) into simple sugars under the influence of natural (from malt) or artificial (synthetic) enzymes. Due to the temperature characteristics of the technology, the first method is called hot saccharification, and the second cold.

, it may be better to heat it, milk with sourdough in such a saucepan is unlikely to turn into yogurt, since the temperature will quickly drop

this is not a thermos

and the process of fermentation with unknown bacteria will begin, the porridge will be steamed and will be good, but only it is I am trying to prove to myself that such a saucepan is not necessary for me

[selenа]

Saccharification is the process of breaking down starchy raw materials (flour, cereals, potatoes, etc.) into simple sugars

under the influence of natural (malt) or artificial (synthetic) enzymes.

selenаHope, saccharification occurs in the presence of enzymes, for example, malt is used in baking malt sourdough, which contains certain bacteria that secrete certain enzymes that break down starch into alcohol and sugar, and these bacteria work at a certain temperature, I don’t remember exactly, but somewhere 30 degrees is needed support. The potatoes are hot, so I don't think they'll go bad in a couple of hours, and it probably doesn't make sense to keep them warm longer.