Kitchen

She’s Willing to Eat a Little Burnt Toast

September 11, 2007 By NightOwl

I know some people have those toasters with the slots on top that pop the toast up, and I remember having a toy one for my play kitchen as a child, but as an adult with a family to feed, I always choose a toaster oven over the pop-up. My mother had a toaster oven and she would use it for quick meals during the summer when the temperature in our Southern California house was in the mid nineties. My mother is well known in our family for her thriftiness and would use the toaster until it absolutely would not toast another piece of bread. Even when she had to flip the bread over to toast both sides, she kept it.

Here’s a nostalgic piece from the Navasota Examiner for those of us who remember eating toast that had been over cooked in an aging toaster.

I burned the toast this morning and the unfortunate event brought back many memories. The reason I burned the bread to a black crisp was that my toaster oven of about 20 years refused to toast any longer, forcing me to use the oven broiler. One might say the toaster retired. For all those years, the little oven had neatly browned bread, cooked wieners, toasted buns, baked potatoes, cooked tater tots, French fries and chicken nuggets.
I retired it once before, when my children presented me with a new one, but the newer version promptly caught on fire and destroyed itself. One might say it committed suicide. When the new toaster passed away, I dug out the old one and placed it on active duty, sort of like calling up the National Guard.

To read more, click here

High End Appliances – Chef Included

September 5, 2007 By NightOwl

If you have recently spent some time feeling baffled by the many options on a new appliance, you are not alone. Some folks have even sought help with their entire kitchen. Maybe not a bad idea. The Los Angeles Times writes:

With sophisticated, professional-quality appliances and high-design gizmos going into residential kitchens, many would-be home chefs haven’t a clue how to operate the latest technology. The infrequent cook who wants to make a Thanksgiving turkey might stare blankly at the keypad and wonder: Convection, radiant, bake, roast, speed-cook or steam?
People are spending less time cooking in kitchens but more money remodeling them because they want the best to impress their neighbors,” says Mark Connelly, senior director of appliances and home improvement for Consumer Reports.

Connelly, a no-nonsense guy who’s been testing kitchen appliances for 18 years, says manufacturers are adding unnecessary options to differentiate themselves. TVs are embedded in refrigerators, toasters have convection-oven modes, faucets come with hands-free functions. “There are sanitary reasons for having one in an airport bathroom but not in your kitchen,” he says.

And those Starbucks-style coffee machines?

“You can spend $15 on a drip coffee maker or thousands on a fancy coffee maker,” he says, “and they both make a good cup of coffee — if you use quality coffee.”

As kitchen appliances become more complex, Connelly says, owners look for simple ways to use them.

“People spending a lot on an appliance want as many buttons as possible to justify the cost,” he says, “but most of the time they’re using the same selection as on their old appliance.
To read more, click here

The $2,000 Digital Post-it Note

August 21, 2007 By NightOwl

Are folks really willing to pay for what they say they want in an appliance? Apparently not. The OC Register has some thoughts on cool but pricy features that are appearing on kitchen appliances.

In 2002, for example, Whirlpool Corp. introduced Polara, which combined refrigeration with a convection oven. Polara would keep a casserole cool until a preset time then would start to heat the food in anticipation of your arrival home. If you were late, the oven would power down to keep the food warm and not overcook it.

“Our focus groups said they wanted it, but people wouldn’t pay $1,900 for the technology,” said Whirlpool spokeswoman Audrey Reed-Granger. “So we put the Polara on the back burner, and we’ll bring it back in a few years” when the market is ready. Read more about it here.

Can KitchenAid Stand up to the Grind?

July 23, 2007 By NightOwl

One of the easiest ways I have found to get calcium and vitamins into my kids is to offer them smoothies as an after school snack.I just throw a variety of frozen fruit, yogurt and some milk into the blender and produce a treat they love. This is a great time of year to pull out the blender and make a cool treat.

I have been doing this for years using a Hamilton Beach blender I purchased on sale at a local drugstore almost twenty years ago. Now we have a problem. About five years ago, my husband bought me a Kitchenaid blender that claims to be strong enough to crush ice at all speeds, but after years of occasional use, the coupler started breaking apart.The coupler is that small black gear-like circle that connects the blender jar and blades to the base. It has broken in two stages. The first time, when two pieces broke off, I called Kitchenaid customer service. The representative there was friendly and sympathetic, but as our blender was out of warranty, she offered no advice other than that we could continue to use the blender as it was although, it would add a slight strain to the motor and therefore shorten the lifespan of the appliance somewhat.

So, we continued using the blender for the next few months.Yesterday, two more pieces of coupler broke off.I have sent the base to be repaired at an authorized repair shop at a cost of $25. This is not a huge cost, but as a percentage of an $80 blender, it seems high considering how often (or not, really) we used it. I just think a blender that claims to be an ice crushing, high powered appliance, made by a quality manufacturer should be more durable.

RECALL: Signature Gourmet and Kitchen Gourmet 12-Cup Coffeemakers

July 21, 2007 By NightOwl

signaturegourmet coffeemaker Signature Gourmet^TM and Kitchen Gourmet® 12-Cup Coffeemakers

Units: About 392,000

Importer/Distributor: Atico International USA Inc., of Fort Lauderdale, Fla.

Hazard: The coffeemaker can ignite due to an electrical failure, posing a fire hazard.

Incidents/Injuries: Atico International USA, Inc. has received 14 reports of electrical failures, including six reports in which the unit ignited causing minor property damage. No injuries have been reported.

Description: The coffeemaker is white with a glass coffeepot. Signature Gourmet^TM or Kitchen Gourmet® is printed on the front of the unit. The Model Number (XQ-673B), Item Number (W14A4984) and date code are located on the bottom of the unit. Only units with date codes from May2003 (0503) through July 2006 (0706) are affected by this recall.

Sold at: Walgreens stores nationwide from August 2003 through December 2006. The Signature Gourmet^TM model sold for about $16 and the KitchenGourmet® model sold for about $10.

Manufactured in: China

Remedy: Consumers should stop using the recalled coffeemakers immediately and contact Atico International USA for instructions on returning the product for a full refund.

Consumer Contact: Consumers should call Atico International USA toll-free at (877) 546-4835 between 9 a.m. and 5 p.m. ET Monday through Friday, or visit the company’s Web site at www.aticousa.com

Recall details.

Considering Convection – Three Racks of Cookies a Breeze

July 20, 2007 By Appliance

In a conventional oven, baking three racks of cookies is an invitation for trouble. The bottom row burns and the top is undercooked. In a convection oven, the circulating air makes baking cookies easier, because it eliminates hot and cool spots and differences in cooking times.

Do they work only for baking? Not so.

Convection ovens are capable of being all-purpose kitchen mainstays, turning out evenly cooked cookies; juicy, well-browned poultry and meats; and vegetables packed with caramelized flavor.

[Shown: Jenn-Air JJW9430DDS 30″ Double Electric Wall Oven with Two-Mode Convection in Upper Oven and CustomClean Self Cleaning Oven: Stainless Steel ]

Gas or electric, the ovens use a fan that circulates hot air around food. This moving blast of air speeds up the heat transfer that occurs when two temperatures converge. [See Second Law of Thermodynamics]

Think the opposite of wind chill. When cold air blows, you feel colder more quickly than on a windless day.

Some tips:

Not all convection ovens are “true convection.” The true, or best, ovens blow heated air into the oven cavity. This means they have a third heating element near the fan in the back of the oven, in addition to the usual top and bottom elements.
Food cooked in a convection oven usually is done about 25 percent faster, so foods retain more nutrients and lose less moisture.
In a conventional oven, baking three racks of cookies is an invitation for trouble. Chances are the bottom row will burn and the top will be undercooked. Not so in a convection oven. The circulating air makes baking cookies easier, because it eliminates hot and cool spots and differences in cooking times.
To reap the benefits of the circulating air, you must use the appropriate pan. The whole point of convection is to have air circulating around the food, so casserole lids and high-sided cooking pans do not work. Use the conventional oven when cooking with these pans. Convections work best with cookie sheets and shallow pans. When cooking beef, pork or poultry, place them on a rack to allow air to circulate beneath.
Bake pizza, tartlet shells and breads.
Do not bake delicate desserts, such as ladyfingers, souffles or meringues on the convection setting.
Several dishes can be cooked at the same time without flavors transferring from one dish to another.

More to look at:
Frigidaire FEB27T7FC 27″ Electric Double Wall Oven with Self-Cleaning Oven and SpeedBake Convection System

Delonghi DEFSGG36DE 36″ Freestanding Gas Double Oven Range with 5 Sealed Burners & Convection in Both Ovens: Black

900 Watt .9 cu. ft. Double Grill White Convection Microwave Oven

Recall: Thermador Built-in Ovens – Fire Hazard

June 30, 2007 By NightOwl

WASHINGTON, D.C. – The U.S. Consumer Product Safety Commission, in cooperation with the firm named below, today announced a voluntary recall of the following consumer product. Consumers should stop using recalled products immediately unless otherwise instructed. Name of Product: Thermador® Brand Built-In Ovens

Units: About 42,000

Manufacturer: BSH Home Appliances Corp., of Huntington Beach, Calif.

Hazard: The oven can have gaps in the insulation where overheating can occur and when used in the self-cleaning mode it can cause nearby cabinets to overheat. This can pose a fire hazard to consumers.

Incidents/Injuries: BSH Home Appliances has received ten reports of incidents including one which resulted in a fire that caused extensive property damage. No injuries have been reported.

Description: This recall involves Thermador® Brand built-in single ovens and combination models which have a conventional oven and a microwave. The model numbers of the single ovens are C271B, C301B, SEC271B and SEC301B. The model numbers of the combination models are SEM272B, SEM302B, SEMW272B and SEMW302B. The ovens have date codes between FD8403 and FD8701. The model number and date code can be found on the underside of the control panel.

Sold at: Appliance and specialty stores nationwide from November 2004 through May 2007 for between $2,400 and $3,900.

Manufactured in: United States

Remedy: Consumers should stop using the oven’s self-cleaning mode and contact BSH Home Appliances immediately to schedule an inspection and free repair, if necessary.

Consumer Contact: BSH Home Appliances at (800) 701-5230 between 7 a.m. and 11 p.m. ET Monday through Friday. For more information, visit the firm’s Web site at www.thermador.com

Fresh home made ice cream for the Fourth of July

June 29, 2007 By NightOwl

One of my fondest childhood memories is of eating homemade chocolate ice cream on the Fourth of July. I can still hear in my mind the sound of my parents’ ice cream maker churning for hours in the bathtub. (Where it was placed to catch the water from all the condensation that would form.) I also remember the great fun we kids would have smashing blocks of ice into the crushed ice needed to fill the bucket around the ice cream canister. My mother would fill milk cartons with water and freeze them a few weeks before the holiday in preparation for the big day.

Now that I’m a mother, I not only make ice cream on the Fourth of July, but on any day I want to give my family a special treat. Old fashioned ice cream makers like my parents’ are still out there, (you can even find ones that require hand churning) but I have one of the gel-canister types that is much less messy. Some advance planning is still necessary, as the canister must be frozen for at least twenty four hours before use, but if you store it in the freezer, you are always ready for spontaneous ice cream making.

Here are a few tips for making your own ice cream:

The gel-canister should be completely dry before being frozen overnight.
If you plan to store it in the freezer, place the canister in a bag to keep it free of crumbs and ice that might fall on it.
Ice cream bases must be thoroughly chilled before processing.
Processing times vary, start checking at around twenty minutes.
Add nuts, etc. thorough the lid opening during the last few minutes of processing.
Let the canister thaw completely before washing.
Be gentle with the canister; some can be easily punctured by a sharp tool.

Chocolate ice creams are still my favorite, but vanilla is a big hit in this house as well. I have also found that a good vanilla base is a great start for fruit ice creams. Here are some basic recipes and variations from the manual that came with my Hamilton Beach ice cream maker, that I have used and enjoyed.

Old Fashioned Vanilla Ice Cream

¾ C sugar
dash of salt
1 ¾ c whole milk
2 eggs, beaten
1 ½ C heavy whipping cream
1 tsp vanilla

Combine the first three ingredients in a heavy saucepan, and cook over medium heat stirring until mixture is steaming. Reduce heat to low.

In a medium bowl whisk eggs and slowly whisk in half the hot mixture and then pour all back into the saucepan. Cook until slightly thick, about three minutes. Remove from heat and chill.
When ready to freeze, stir in heavy cream and vanilla. Follow directions for freezing in your ice cream maker.

Because that recipe requires advance preparations, and I tend to do my cooking on the spur of the moment, I use the next recipe most often. I also try to cut back on fat and calories where I can and I have found that I can turn this recipe into low fat ice cream (or ice milk) by substituting half and half for the cream and 2% milk for the whole milk. It is definitely a less creamy, icier dessert, but then I don’t have to feel so guilty eating it.

Easy Vanilla Ice Cream

1 C sugar
2 tsp lemon juice
2 C whipping cream
1 C milk
1 tsp vanilla

Combine all ingredients, mix well and freeze according to manufacturers directions.

Some variations we enjoy:

Cookies and Cream– reduce the sugar to ½ cup and add about 15 broken chocolate sandwich cookies after about 15 minutes of churning.

Mint Chip – Substitute mint extract for the vanilla and add 1 cup mini chocolate chips after about 15 minutes of churning.

There are ice cream makers by Cuisinart, Delonghi, Salton and Rival. You can spend a simple thirty dollars on up to close to three hundred. Kitchenaid even makes an attachment that turns its mixer into an ice cream maker. My simple Hamilton Beach model has worked well for my family; it makes one quart, which serves everyone, (There are six of us.) but rarely leaves leftovers. I sometimes wish I could make a larger quantity, but for the most part this works, and part of the fun is making and eating a new batch.

SuperSize Me – Kitchen appliances to do a hummer proud

June 27, 2007 By WorkinMan

I was visiting a friend a few weeks ago who has recently finished a home remodel in West Los Angeles. He and his wife turned their 1500 square foot bungalow into a 4000 square foot family home. I stood in their kitchen looking at their double wide refrigerator (literally, double wide.) It’s two fridges side by side with the doors mounted to open to the outside creating about 72 inches of cold storage. The hummer of refrigerators.

Super size refrigerator — by Hummer?

Makes you wonder, how did anybody ever raise a family in the 1500 square foot house that was there before? Arrol Gelner of Inman News touches on the same question in this article from Upstate House a couple months ago:

Needless to say, bigness has hit housing in, well, a big way. Not only are American homes now nearly twice the size of their postwar counterparts, but they have more of everything: more bedrooms, more bathrooms, bigger windows, taller ceilings, more garage doors.

The things inside our homes are getting bigger too, as a trip to an appliance store will quickly confirm. Like those colossal baby carriages, appliances are being pumped up to SUV-like proportions.

Many washing machines and dryers, for example, are now raised up on huge pedestals for “convenience,” not to mention being slathered with enough fake chrome to shame a Lincoln Navigator owner.

I’m guilty too. We tore out 24 inch wall ovens and rebuilt our vintage kitchen around 30 inch double ovens, dropped in a huge fridge and a six burner range. We drive the biggest suburban on the market, and live in twice the house I grew up in. Personally, I just like elbow room and efficiency, and have a big family. But what about couples with 4000 square foot mini mansions crammed into lots of little look alike lots? Does the space inside make life seem more substantial? What’s the nexus between, big and shiny and important and successful?

What do you think?

Whirlpool does Right – wins the Helen Keller Accessibility award

June 17, 2007 By NightOwl

Superman said it best “Truth Justice and the American Way”. The American Way – the secret to our strength? well you can follow it back to the days of barn raising, and follow it forward to the deep response of American’s nationwide to the victims of Katrina. American’s look out for each other. We want our neighbors, our friends, and even strangers to have better lives.

One of America’s great companies has been honored for keeping it sights on how to help all of its customers have better lives, even those with disabilities. The American Foundation for the Blind awards annual recognition to a companies or individuals that have made significant contributions to people who are blind or visually impaired. This year they honored Whirlpool for their tremendous focus on making their products easy to use for those with visual impairments.

Whirlpool brand is the 14th annual recipient of the Helen Keller Achievement Award, recognizing individuals and organizations who have improved the quality of life for those who are visually impaired. The award is named for the world renowned advocate for the deaf and blind, Helen Keller.