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Looking for your opinions and experiences... I am planning to put some wire shelving in my chocolate & confections kitchen. The kitchen has a concrete floor. This shelving will hold ingredients, colored cocoa butters, and packaging. Wondering if I should get casters for this shelving... what are your thoughts on this oh so important question? ;-)
I have a 90 year old house. When I bought it, the kitchen was a 1965 remodel. It was broken and dysfunctional, but the light bulb .... yes, one light bulb ... worked well.
I did almost all the work myself, from design to finding appliances to designing and commissioning cabinets to making the counters. The marmolium floors are awesome. The PaperStone counters are temperature tolerant to 380ºF and feel like soapstone, but I was able to cut them with woodworking tools.
Before ... yes, that's a Litton MicroRange ... Ugh!
But a couple months and few dollars later, I have a place I love working in.
Lots of new outlets. Massive counter space. What isn't shown is the mobile cutting board I built on top of an old French baker's table, which normally sits between the fridge and the sink.
Of course, the counters are full of stuff now: coffee roaster, bean grinder, drip brewer, sous vide, knife block, ... the usuals.
I know I should start with photos of the kitchen but I can not find the "before " I promise I will post them when I do but the hole I am living with will be more profound with some before photos LOL…oh well this is the best I have for now ….and the best I have is what I was so excited and anxious about ..it is my brand new concrete countertops! wow they are done and I am so grateful and happy with the results my husband and his partner did a fantastic job! … as of now Both of the concrete countertops have been poured…. I could scream with joy! ..for a grand total of $200 I now have custom concrete countertops that anyone would be very proud of ! they look just beautiful and will out live me for sure very happy with this ..once they are cured and cleaned up and installed they will be a nice slate gray
here is the sink side the other side is the same but the cooktop will go in instead of the sink
/penny tiles in progress with a nickel boarder
By Chris Amirault
I'm sick of seeing so-called "designer" kitchen equipment that costs a boatload and doesn't do the trick, and it's prompting this shout-out to unheralded designs that many of us take for granted.
Hats off to Earl Tupper, who gave us Tupperware. We are nearly finished with a determined project to eliminate all junky food storage units from our house to be replaced with vintage Tupperware being tossed into donation bins by fools who don't know the stuff is perfectly shaped and will outlast the species -- all while refusing to retain the smell of the fish cakes you stored in it and forgot about last month.
All hail the Ekco Kitchamajig, an ingenious tool that you can use for a variety of purposes and is so underappreciated that the Ekco Corporation doesn't even include it on its website.
Screw Alessi. What are the unsung design heroes in your kitchen?
I'm opening a restaurant (first time I do this) as an upgrade from the catering business I run from home...
I have almost (I think) every detail covered and have come to the A/C issue... Should I provide it to the kitchen or will the hood alone extract most of the heat?
My concern is that food be in a "cold" environment just to make the cooks confortable.
The heat sources under a 6 meter hood (unless of course someone recommends different) will be:
4 charcoal grills
6 burner range
1 80cm griddle
In front of this hood will be the hot table (bain marie) and besides that the refrigerated table without hood on top, for plating and service.
Any input anyone?
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