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Advice for Buying a High-Def TV

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If you are shopping for a high-def TV, you’ll need to decide which type you’d like. Will you go for LCD(liquid crystal display), plasma, or HD rear projection microdisplay? Let us offer some information and advice to make your decision a little easier.

LCD

These televisions are thin and lightweight with bright picture contrast. That is good in a room with a lot of light. The largest screens are 46 inches and the picture quality is not quite as good as a plasma TV.

Plasma

These have the most lifelike picture, with 180 degree viewing angles. They are quite large screens, with nothing smaller than 42 inches.

HD Rear Projection

Cathode ray tube rear projetion sets are being phased out, but new hi-def flat screen have great picture quality. They are not meant hanging on the wall.

Your new TV can be wall hung and all the cable and wires hidden – no TV cabinet necessary. Although it is a job for a do-it-yourselfer, it requires some know how. Sets over 32 inches will be at least a two person installation job. Mounting requires a mounting kit with costs ranging from$100 to $200. Kits that swivel and tilt will cost more.

Before you go shopping, decide how large a screen you’d like, LCD is the best choice for for 42 inches and under. Plasma or rear projection are better for larger sets.

You can get a a high definition television without spending a fortune, or you can really blow a wad on one if you are inclined. For example, there is Samsung’s Slimfit which we found selling for $380. This has CRT technology and is only 16.5 inches deep. A pricier choice could be Sony’s Bravia which is 40″ wide and retails for about $1600. If you have the money, the Pioneer PDP-6010FD has two million pixels on an almost 60 inch screen. It also has four independent HDMI 1.3 inputs and a new room light sensor for adjusting to the viewing surroundings. This one will set you back about $4,000.

High definition televisions have a picture quality that is superior to analog TV and next year, over-the-air TV will be phased out. Analog televisions will require converters. If you are in the market for a new television , a high-def TV might just be the way to go.

Miele Unveils CombiSets- For Customized Cooking

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Miele will introduce an entirely new CombiSet assortment in Fall 2008. Miele CombiSets are unique units that stand alone or combine to fully customize any cooking surface, or even create multiple cooking stations.

All CombiSet™ modules are matched to one another in terms of their design and functional characteristics so consumers can mix and match to form their own personal cooking space. Every imaginable combination of individual elements is available from induction, gas or electric, to an indoor grill or teppanyaki. Integrating gas with electric or even induction offers opportunities that just aren’t available with standard cooktops.

Miele’s new CombiSets feature a new stainless design, with sleek steel knobs and an ergonomically inclined control panel. The new line boasts innovative new products including an induction unit and a Japanese teppanyaki. A slightly larger width dimension of 15” now offers small space chefs room for large pots.

The CombiSet is a solution for designers and homeowners who are seeking something completely unique and customized to their cooking style, space and needs,” concludes Schmidt.

Hamilton Beach Party Crock

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Here’s a twist on the crockpot and fondue pot. Hamilton Beach’s Party Crock Cookset. This little pot would be great for entertaining. The 1.5 quart pot holds dips or side dishes on your buffet and can go from the refrigerator to the heating base to the table so you can prepare in advance and have fewer dishes to clean. The warming stand uses a tea candle so you don’t have to worry about guests tripping over the cord. It is available in red, blue, red heart shape, and orange pumpkin shape. It retails for $30-$35.

Microwave Popcorn Tips

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Next time you pop one of those convenient bags of microwave popcorn, put the bag on a plate first.  The bottom of the bag can become so hot that it can crack the glass tray inside the oven.  Another good suggestion for popcorn and other foods is to place the food off center on the turntable.  This enhances the stirring effect of the turning movement and also makes it less likely that the same spot will be used repeatedly for cooking.

Cooking Safely in the Microwave

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Microwave ovens can play an important role at mealtime, but special care must be taken when cooking or reheating meat, poultry, fish, and eggs to make sure they are prepared safely. Microwave ovens can cook unevenly and leave “cold spots,” where harmful bacteria can survive. For this reason, it is important to use the following safe microwaving tips to prevent foodborne illness.

Microwave Oven Cooking

    * Arrange food items evenly in a covered dish and add some liquid if needed. Cover the dish with a lid or plastic wrap; loosen or vent the lid or wrap to let steam escape. The moist heat that is created will help destroy harmful bacteria and ensure uniform cooking. Cooking bags also provide safe, even cooking.
    * Do not cook large cuts of meat on high power (100%). Large cuts of meat should be cooked on medium power (50%) for longer periods. This allows heat to reach the center without overcooking outer areas.
    * Stir or rotate food midway through the microwaving time to eliminate cold spots where harmful bacteria can survive, and for more even cooking.
    * When partially cooking food in the microwave oven to finish cooking on the grill or in a conventional oven, it is important to transfer the microwaved food to the other heat source immediately. Never partially cook food and store it for later use.
    * Use a food thermometer or the oven’s temperature probe to verify the food has reached a safe minimum internal temperature. Cooking times may vary because ovens vary in power and efficiency. Always allow standing time, which completes the cooking, before checking the internal temperature with a food thermometer.
    * Cook foods to the following safe minimum internal temperatures:
          o Beef, veal, and lamb steaks, roasts, and chops may be cooked to 145 °F.
          o All cuts of pork to 160 °F.
          o Ground beef, veal and lamb to 160 °F.
          o Egg dishes, casseroles to 160 °F.
          o Leftovers to 165 °F.
          o Stuffed poultry is not recommended. Cook stuffing separately to 165 °F.
          o All poultry should reach a safe minimum internal temperature of 165 °F.
    * Cooking whole, stuffed poultry in a microwave oven is not recommended. The stuffing might not reach the temperature needed to destroy harmful bacteria.

Microwave Defrosting

    * Remove food from packaging before defrosting. Do not use foam trays and because they are not heat stable at high temperatures. Melting or warping may cause harmful chemicals to migrate into food. ( There is some controversy about this.)
    * Cook meat, poultry, egg casseroles, and fish immediately after defrosting in the microwave oven because some areas of the food may begin to cook during the defrosting time. Do not hold partially cooked food to use later.
    * Cover foods with a lid or a microwave-safe plastic wrap to hold in moisture and provide safe, even heating.
    * Heat ready-to-eat foods such as hot dogs, luncheon meats, fully cooked ham, and leftovers until steaming hot.
    * After reheating foods in the microwave oven, allow standing time. Then, use a clean food thermometer to check that food has reached 165 °F.

Containers & Wraps

    * Only use cookware that is specially manufactured for use in the microwave oven. Glass, ceramic containers, and all plastics should be labeled for microwave oven use.
    * Plastic storage containers such as margarine tubs, take-out containers, whipped topping bowls, and other one-time use containers should not be used in microwave ovens. These containers can warp or melt, possibly causing harmful chemicals to migrate into the food.
    * Microwave plastic wraps, wax paper, cooking bags, parchment paper, and white microwave-safe paper towels should be safe to use. Do not let plastic wrap touch foods during microwaving.
    * Never use thin plastic storage bags, brown paper or plastic grocery bags, newspapers, or aluminum foil in the microwave oven.

Cooking Safely in the Microwave

By

Microwave ovens can play an important role at mealtime, but special care must be taken when cooking or reheating meat, poultry, fish, and eggs to make sure they are prepared safely. Microwave ovens can cook unevenly and leave “cold spots,” where harmful bacteria can survive. For this reason, it is important to use the following safe microwaving tips to prevent foodborne illness.

Microwave Oven Cooking

    * Arrange food items evenly in a covered dish and add some liquid if needed. Cover the dish with a lid or plastic wrap; loosen or vent the lid or wrap to let steam escape. The moist heat that is created will help destroy harmful bacteria and ensure uniform cooking. Cooking bags also provide safe, even cooking.
    * Do not cook large cuts of meat on high power (100%). Large cuts of meat should be cooked on medium power (50%) for longer periods. This allows heat to reach the center without overcooking outer areas.
    * Stir or rotate food midway through the microwaving time to eliminate cold spots where harmful bacteria can survive, and for more even cooking.
    * When partially cooking food in the microwave oven to finish cooking on the grill or in a conventional oven, it is important to transfer the microwaved food to the other heat source immediately. Never partially cook food and store it for later use.
    * Use a food thermometer or the oven’s temperature probe to verify the food has reached a safe minimum internal temperature. Cooking times may vary because ovens vary in power and efficiency. Always allow standing time, which completes the cooking, before checking the internal temperature with a food thermometer.
    * Cook foods to the following safe minimum internal temperatures:
          o Beef, veal, and lamb steaks, roasts, and chops may be cooked to 145 °F.
          o All cuts of pork to 160 °F.
          o Ground beef, veal and lamb to 160 °F.
          o Egg dishes, casseroles to 160 °F.
          o Leftovers to 165 °F.
          o Stuffed poultry is not recommended. Cook stuffing separately to 165 °F.
          o All poultry should reach a safe minimum internal temperature of 165 °F.
    * Cooking whole, stuffed poultry in a microwave oven is not recommended. The stuffing might not reach the temperature needed to destroy harmful bacteria.

Microwave Defrosting

    * Remove food from packaging before defrosting. Do not use foam trays and because they are not heat stable at high temperatures. Melting or warping may cause harmful chemicals to migrate into food. ( There is some controversy about this.)
    * Cook meat, poultry, egg casseroles, and fish immediately after defrosting in the microwave oven because some areas of the food may begin to cook during the defrosting time. Do not hold partially cooked food to use later.
    * Cover foods with a lid or a microwave-safe plastic wrap to hold in moisture and provide safe, even heating.
    * Heat ready-to-eat foods such as hot dogs, luncheon meats, fully cooked ham, and leftovers until steaming hot.
    * After reheating foods in the microwave oven, allow standing time. Then, use a clean food thermometer to check that food has reached 165 °F.

Containers & Wraps

    * Only use cookware that is specially manufactured for use in the microwave oven. Glass, ceramic containers, and all plastics should be labeled for microwave oven use.
    * Plastic storage containers such as margarine tubs, take-out containers, whipped topping bowls, and other one-time use containers should not be used in microwave ovens. These containers can warp or melt, possibly causing harmful chemicals to migrate into the food.
    * Microwave plastic wraps, wax paper, cooking bags, parchment paper, and white microwave-safe paper towels should be safe to use. Do not let plastic wrap touch foods during microwaving.
    * Never use thin plastic storage bags, brown paper or plastic grocery bags, newspapers, or aluminum foil in the microwave oven.

Plan for Spring – Viking’s Outdoor Gas Rangetop

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Planning for spring?  Looking forward to meals in the backyard? When winter is wearing thin, planning for coming days of sun can cheer you up.  Viking’s outdoor gas rangetop can be a part of your outdoor kitchen.

“Outdoor areas like gardens, decks and patios are now often considered rooms of the house. Since cooking and entertaining are such popular indoor activities, consumers are making the natural transition to doing these activities outdoors,” said Sue Bailey, Viking major appliance product development manager.

The outdoor gas rangetop can be purchased as a complement to a built-in grill or as a stand alone unit. The Viking outdoor rangetop utilizes electronic ignition powered by a 9V battery, and it comes equipped with porcelainized “V” grates. A 24″W. portable griddle accessory may also be purchased for use with this model – perfect for preparing omelets or crispy grilled bread al fresco. The outdoor rangetop unit can be built-in or placed in Viking custom outdoor stainless steel cabinetry.

How Food Cooks – Conduction, Convection and Radiation

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If you are feeling scientific and have begun to wonder how it is that the microwave or convection oven really cooks your food, or even what good old fashioned heat is doing to your meal, we’ve found your answers.  At drdavescience.com, a PhD candidate with a flair for explaining the scientific tells us how it all works. 

The science of heat

Cooking is the transfer of heat energy from some source to the food. In the kitchen there are three devices that are used to cook food: the stovetop, conventional oven, and microwave oven. Each of these devices are designed around a different method of heat transfer.

The movement of heat is so important that there is a name for it: Thermodynamics. By understanding how heat moves, we can gain insight into our everyday world. It is responsible for the weather, car engines, your refrigerator, cooking, and a host of other things that you may not have even thought about.

Heat is transferred in three basic ways listed below:

Conduction is heat transfer through direct contact. When cooking on the stovetop, the heat from the flame or electric grill is applied directly to the frying pan. This means that only the flat surface of the pan is sufficiently hot enough to cook anything and we must flip and toss around the food to cook it properly. conduction cooking a sandwich

It is important to note that most pans are made of metals, like copper, that conduct heat very efficiently and do not melt on the stovetop.

Convection is heat transfer through a fluid. The fluid can be liquid or gas and in the case of a convection oven, the fluid we care about is air.

An oven is a confined area that gets hot by flames or electric coils. The air inside is warmed to a desired temperature and, as a result, cooks the food from all directions. This method of heat transfer is responsible for pizzas, cakes, and other baked treats!

Keep in mind that ovens heat foods from the outside. The inside slowly heats up with time, and it is not uncommon to see food where the outside looks done, but the inside is uncooked. This is very important when preparing a Thanksgiving turkey, and there are special thermometers that measure the temperature of the food in the center of the turkey to show that it is properly cooked. (editor’s note:  All ovens cook by convection – where the hot interior air does the cooking.  What appliance manufacturers call “convection ovens” have an additional heating element and an extra fan to make the air circulation more efficient and effective, boosting the heat transfer from the air to the food, and thus altering the way the food cooks -faster, dryer etc..)

Radiation is the transfer of heat using electromagnetic radiation. A microwave oven uses very strong radio waves (a form of electromagnetic radiation), which are very weak and not hot. So how does it work? microwave oven

Microwave ovens work by spinning water, fats, sugars and oils inside the food. This causes friction, which then heats the food and cooks it from the inside.

Please do not be confused by the word radiation or electromagnetic radiation. In science, these terms are very general and mean a lot of things. Radiation comes from many sources, some are beneficial and others are harmful. For example, solar radiation from the Sun is responsible for heating the Earth and the light we see is a form of electromagnetic radiation.

As you know, heat is very important in the cooking process. Now you have the basic knowledge of heat transfer.

Immersion Blenders – Indispensible?

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Back in July of 2006, I cast my vote for the immersion blender, with my article about my old Braun blender. Well, I’m not alone in my opinion. You can read Marlene Parrish’s thoughts in the Pittsburgh Post -Gazette. She’s even more enamoured of the tool than I am.

I chose model KHB300OB, in black. With one-touch ignition, multispeeds and powerful performance.

No, it’s not an ’08 BMW. It’s the latest Kitchen Aid appliance, a new immersion blender. Not for you? Fine. You probably don’t need or want one more thing that plugs into a socket.

But think a minute. Leaving out the coffee maker and dishwasher, what is your favorite kitchen appliance right now, and why?

It could be a food processor for all-purpose duties, a hand mixer for cakes and whipped cream, a blender for soups and smoothies, a coffee bean grinder for you know what and so forth. The appliance has earned favorite status because it has multiple uses, is convenient to use and easy to clean and store.

You might even call it indispensable.

The immersion blender is the latest appliance on the market to vie for that coveted crown. It does all the tricks my 25-year-old, wearing-out Waring blender does, but does them lots faster and way smarter. It also whips, aerates, emulsifies and purees. Results are immediate, and cleaning is a snap.

My immersion blender looks like a giant candlestick. The hand-held, ergonomically designed wand comes with multiple bells and whistles. It has a detachable blending attachment, a whisk, a chopper attachment, blending beakers and a chopping beaker.

There’s only one way to find out if it’s as good as it looks. I decided to put this baby to the tests.

In the kitchen

First project: creamy soup. Into my largest pot, I tossed a coarsely chopped potato, two stalks of celery, an apple, a banana, an onion and broth to cover, then simmered until the ingredients were soft. Seasonings and milk were added. Then came the moment of truth. I snapped the blending wand onto the base, plugged in the cord, submerged the business end and pressed the power button. Whoosh, whirr, slurp — done. I had a velvety puree, no lumps and no blade-bitten rubber spatula, either, as often happens in my blender.

I pressed the dual-ejector buttons, snapped off the attachment, swished it under hot soapy water and started on the mayonnaise.

Holding the wand at a slight angle (yes, guys, I read the owner’s manual), I moved it slightly up and down within the container as I added a cup of oil to the egg, vinegar and seasonings. Flash, shazam! Done. I tossed two scallions cut into thirds and a half-handful of parsley into it and pulsed again. Smooth, pale green mayo appeared before I could say “Martha Stewart.”

And so it went for an afternoon.

• To gauge the efficiency of the nine-speed dial, I made salsa in the chopping container using a pulse action. Had I kept the motor running on a higher speed, the salsa would have morphed into gazpacho. The fat switch is rubberized and the slightest pressure of your fingers turns it on and off. I like that.

• I harvested my entire basil crop to make superb pesto, using less than the usual amount of olive oil because I had complete control of the power.

• When I whirled the soup, the 5-foot power cord was an easy reach from the outlet to the stovetop and into the pot.

• Using the whisk attachment and the beaker bowl, I whipped cream. Next time I’ll try egg whites.

• Using the chopper attachment and the chopping bowl, I took some nuts down to flour, although I don’t know what I’ll do with it yet. Toss it into cookie dough, I suppose. A couple of leftover slices of breakfast toast became crumbs to brown in olive oil for a pasta topping at supper.

In the future, I can see the ease of pancake and waffle batter and smooth gravies. Lumpy sauces are past tense.

Decisions

A small kitchen has only so much storage. And most people only use what they can see or reach. Where will my new toy live and what, if anything, can it replace?

It won’t replace my chopping boards and knives. It’s a joy and comfort to slice and chop through a bag of produce. It won’t replace my beat-up, hand-held old Sunbeam mixer either; the thing is older than my children.

It will not and does not replace my Cuisinart food processor; they are complementary machines. My beloved workhorse processor is for mixing pastry and pizza doughs, shredding cheese and slicing vegetables. Not jobs for the immersion blender.

But the immersion blender will replace my mini-processor, which has been a loser from the get-go, with a whiny motor, too-little capacity and poor handling. My Waring blender also is going on the garage-sale shelf. It’s been a good friend and companion, but, like other friends, it’s old, overweight and slow, overheating and balking at simple jobs.

Be warned. There’s a safety factor to contend with. The chopping blade, while well-designed to be covered and protected, is super-sharp. Fingers can find that blade like a moth to a light. I’m putting all the attachments in a plastic box in a kitchen drawer.

Not that you’d know, but people can get careless under the influence of, um, cooking wine. So let’s borrow the slogan “don’t drink and drive” and change it to “don’t drink and immerse.” And not that you need to be told this either, but never let the kids play with the parts.

Which model to get? My Kitchen Aid retails for $99.99 and is loaded with attachments. But then I’m of the “you-get-what-you-pay-for” school of thought, and I like Kitchen Aid products. They are the All-Clad of plug-ins. If I were to re-think the purchase, though, I’d buy just the immersion wand. I could do without the whisk attachment and possibly the chopping blade, both of which duplicate jobs done by my hand-held mixer and food processor.

There is certainly a model to suit your specific needs and wallet. Braun, an excellent company, has two models at $29.99 and $69.99. Cuisinart has one for $49.99. Some have a cord, some are cordless. Others are blender wand only, while some have attachments. Just be sure the one you settle on is sturdy enough to handle the jobs you have in mind.

How to Buy a Slow Cooker

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Winter is a great time to enjoy chilis, stews and soups. If you want to arrive home to a comforting meal, one of the easiest ways to do so is by using a slow cooker. Slow Cookers (also known as Crock-pots) work, their name suggests, by maintaining a low, constant heat over many hours. Although they are generally thought of as being used for wet mixtures, slow cookers can also cook a whole chicken or roast.

If you are looking for a slow cooker, be prepared by reading the tips here before you shop.

Checklist for buying a slow cooker:

What size slow cooker do you need?

Slow cookers are available in 8 ounce to 6 quart sizes. Depending on your intended use, if you’re cooking for a family of four or more you will need at least a 6 quart model, if less that 4 than the 6 quart would do.

Keep in mind that slow cookers need to be at least half full to properly cook as intended, so if you have a large slow cooker, but are only cooking for a small family, you could prepare a larger quantity of food and then freeze the leftovers.

Is it user-friendly?

Choose a slow cooker with user-friendly features like a removable power cord with switch. From time to time you may need to move the slow cooker in your kitchen or even outdoors during a picnic. A long power cord provides you hassle-free mobility with the slow cooker.

Glass lids and removable pots

The best slow cookers come with glass lids so you can see through it to check on the progress of the food without opening the lid.

When you open the lid, the cooking temperature drops so the cooking time will change and may take longer. Most models will have removable pots, but make sure they have stay cool handles to avoid getting burned when lifting them out.

Most slow cookers have a thick stoneware liner surrounded by a metal exterior. This outer surface can become quite hot. While it may be pricier, you can find models that have added insulation and are layered with temperature absorbing finishes.

Temperature setting options

Kitchenaid slow cookersLook for slow cookers with temperature setting options. A slow cooker which only comes with an On/Off switch could not keep your food warm without burning it after it is cooked.

Most models offer at least 2 heat settings, better yet, some models may have an automatic temperature control that you can set.

Look for a slow cooker that has a “keep warm” setting because you may not eat immediately as soon as your food is cooked, and you don’t want it to dry out.

Better yet find a slow cooker model with an electronic temperature sensor because that feature will alert you if there is a drop in the food temperature level.

Other slow cooker buying tips:

  • Choose a slow cooker that is durable and could be of service to you for the next five to ten years.
  • Digital programmable settings offer cooks maximum flexibility with time and temperature.
  • Choose a slow cooker which is dishwasher friendly and whose parts can be easily removed for easier cleaning.
  • Designer models have sleek shapes, finishes, and a choice solid colors or patterns of floral and plaids. Stainless-steel models are also very popular.
  • Slow cookers are priced from $20 to $250. If you choose a simpler model you will pay less but if you opt for a more elaborate slow cooker with more features, you can expect to pay more.

The leading distributors of slow cookers in the market today include Rival, Hamilton Beach, Cuisinart, All Clad, West Bend, Farberware, and KitchenAid slow cookers.

hamilton beach slow cookersWith the right choice, slow cookers can come up with the best-tasting chicken, beef stew, pot roast, roast beef, ribs, vegetarian dishes or any home-made meal you want to eat, but don’t want to stay around and monitor.