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Everything posted by &roid

  1. Canadian, agree completely that induction is a different world from electric - if that was my choice I’d pick induction every day. My gripes with it are tiny compred to the difficulty of trying to cook on electric coils. But (for me) gas is just so much better...
  2. After a LOT of deliberation we’ve gone for a worktop made from Neolith. We’ve had enough samples of different materials to clad a few dozen kitchens but this seems the best bet. It’s a sintered stone product that will hopefully stand the test of my less than delicate cooking style - I just want something I can scrape and burn and pummel without destroying it. We’ll see how it works out this is the colourway we’ve chosen:
  3. The baby thinks this whole project is hilarious - why would you bring me into this building site???
  4. We’ve been able to keep an oven, dishwasher and small sink. The builders have been great and built us a temporary worktop to get by on - I even got my knife block back up on the wall. My brother loaned me a single burner induction plate. It’s been hilariously bad (think it cost about £30 so not surprising). Even on a medium low setting it overheats after a few minutes. I can just about manage scrambled eggs but pan frying meat is a disaster, mildly boiled chops... mmmm
  5. Everything stripped out and put in storage:
  6. The original kitchen was L-shaped with a small dining area:
  7. We’ve lived in our house for about twelve years and did a small extension not long after we moved in. With our growing family (son number two arrived this July) we wanted to get a bit more living space so started looking at options about a year ago. We have a late Victorian house with a separate dining room, as nice as this is it’s been a big waste of space - we probably used it two or three times a year. So the plan was to extend the kitchen to add a decent sized dining area and free up the dining room for something better. The kitchen we had is under ten years old so we’ve decided to keep some parts of it, adding new worktops, a large rangetop and a breakfast cabinet with pocket doors to hide away the toaster and coffee machine. We’re about halfway through the build at the moment so thought I’d post up some pictures of our progress. Hopefully we’ll be finished this side of Christmas... hopefully!
  8. As much as I’ve tried (and I really have tried) I just can’t get along with induction. Every unit I’ve used from a cheap single burner plug-in unit to a very expensive cooktop, has had limitations I just can’t get past. The main aim things I hate are: touch controls - awful. What is wrong with a dial that works EVERY SINGLE TIME? Kitchen touch controls are horrific and fail a good 20-30% of the time. Lack of controllability - maybe none of the units I’ve used have been good enough but they’ve always left me wanting for intermediate settings, I seldom get a temperature that’s just right. “Smart” functions - the obsession with removing control from the user offends my sensibility more than almost anything. If I want to heat a pan on maximum for ten minutes, just let me. If I lift a pan up, don’t assume that I’ve finished cooking and turn off. If I put a plate or a non ferrous pan next to where I’m cooking, don’t think that means I want everything shut down. Just let me choose - if I get it wrong I’ll live with it and learn. Aside from sleek lines lines and easy clean up they always feel so compromised compared to a decent gas burner. I’d never spec one in my own kitchen. Am genuinely puzzled why people love them so?
  9. my brother in law has made a really good steak in his. get a cast iron sizzler plate screaming hot in the pizza oven then toss on a decent ribeye, turn it halfway through cooking to even out the heat from the flames vs. the cast iron. some sliced mushrooms and onions while it rests.
  10. any more feedback from people with a wolf range/rangetop with the infra-red chargrill? I'm just about to do our kitchen refit and would love one of these if it does a good job
  11. I used hocho knife before Christmas to get a misono for a gift. They were very good to deal with, simple ordering process, quick dispatch and (at a cost) very fast delivery. I'd definitely use them again. I thought I'd got away without any customs charges but FedEx sent an invoice through a week or so later. That's a beautiful looking knife, btw.
  12. Mine is cooking beans from dried. No matter how long I boil them for, no matter whether I use a saucepan, do them in the oven or in my pressure cooker, they always, always come out chalky and unpleasant. I've managed to find some really good cooked ones in jars now so will never bother again.
  13. Carbonara works really well - cook some lardons till very crisp, remove them leaving the bacon fat behind, use this to cook the noodles. Stir the lardons and a handful of Parmesan into a beaten egg then mix this with the cooked zucchini. Chopped parsley and some chilli flakes if you fancy it.
  14. Hi there, I'm a solution looking for a problem.
  15. Unless you only eat apples you've grown yourself you already eat ones that are twelve plus months old. It's normal practice to store them for prolonged periods.
  16. I think I've cracked it! Thanks for all the tips on this thread, I was a lot more careful with the shaping this time, only allowing minimal flour on the top of the boule. It came out perfectly and is probably the best bread I've made in a long time. Thanks again!
  17. @concordal, I love that will try and leave myself nowhere to sleep next time!
  18. I season mine with salt and Indian spices then microwave it for 90 seconds or so - perfect side dish for my fasting days on 5:2.
  19. Thanks for the tips on shaping - I think that may well be the problem. I did flour the top quite heavily as the dough is 75% hydration so didn't want it to stick. I'll be more circumspect next time and hopefully see the right result! nancy, I'm at boring old sealevel now, though I did live up in Breckenridge for a season a few years ago and had to adapt nearly everything I knew about cooking!
  20. Thanks for all the replies guys. It was definitely properly mixed - the book goes into great detail about what and how to do this, and it's certainly not like the no knead recipes I've tried in the past. The bit about rope was really interesting - I knew nothing about it before so have had a good Google and learnt a bit! As you thought though, it wasn't the answer. Cyalexa, any suggestions about shaping I should follow? I wonder if this is the answer.
  21. Thanks TFTC, I think it's just a trick of the photo - the bottom was nicely cooked but not overdone.
  22. This weekend I've been trying a Dutch oven boule from Ken Forkish's flour water salt yeast. It's a poolish dough, with the preferment started the day before. I I was really pleased with the appearance, and the taste was pretty good, but I'm not at all happy with the crumb. It's too dense at the bottom with ridiculous air pockets at the top. Any suggestions?
  23. As others have said, I wouldn't consider laminate in the kitchen (or anywhere to be honest). We had it in our last place and although it started out looking good it quickly got tired. Even fairly minor spills were enough to warp it. We've now got engineered oak and it's perfect. Incredibly hard wearing and if you get decent stuff you can resand and finish it if you need to. Not sure if it's available where you are but its from kahrs, I'd definitely go with them again.
  24. Hi guys, just dragging this old thread up. Is the app still available? I've been using it for a year or two and was about to recommend it to a friend but can't find it on the App Store.
  25. You probably should worry. You won't scorch it (but then you wouldn't have scorched the caeserstone either), if you leave the pan there long enough you might crack it though. Having been in a kitchen when a stone countertop fractured due to a large pot sitting on it I can heartily recommend against this!
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