Quality equipment

Latest Articles

Quality equipment
Page Previous 1, 2

Downsizer Forum Index -> Recipes, Preserving, Homebrewing

Author

Message

jema
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 28233
Location: escaped from Swindon

Posted: Mon Feb 21, 05 12:57 pm Post subject:
I have been farily happy with a ceramic from Le Crueset.

sean
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 42219
Location: North Devon

Posted: Mon Feb 21, 05 12:57 pm Post subject:
This lot are quite good IMHO: www.cookware.co.uk We've got a cleaver and S&P mills from them, which I'm happy with. Their stuff isn't particularly cheap, but I think it's reasonable and they quite often have decent special offers on.

tahir

Joined: 28 Oct 2004
Posts: 45668
Location: Essex

Posted: Mon Feb 21, 05 1:02 pm Post subject:
This lot are excellent for any German cutting tools (knives, scissors, nail clippers etc), Rosle utensils, Zassenhaus utensils and a couple of ranges of cutlery too. They're cheaper and quicker than any of the UK online merchants I've used. https://www.hainlin.de/

Sarah D

Joined: 28 Oct 2004
Posts: 2584

Posted: Mon Feb 21, 05 2:11 pm Post subject:

I tend to buy stuff as and when I need it, and go after no specific name. We have a pepper mill that is about 15 years old, beechwood, survives dropping, throwing (don;t ask), heat, etc. No idea of the make, though.
As for the rest of the equipment I use, I tend to go for the catering standard quality if I can get it - much better made and lasts better than that aimed at the ordinary domestic market. Can be picked up quite cheaply second hand too. Best things ar the things like slotted spoons and ladle, etc, and the saucepans, sieves, strainers, etc.
My own favourite is "nice" wooden spoons - I have "far too many" of them, apparently, but I love them, especially when they become old with a bit of character. It is also one of the things on the make myself list, being not too difficult and very forgiving for a slip with the gouger...........

tahir

Joined: 28 Oct 2004
Posts: 45668
Location: Essex

Posted: Mon Feb 21, 05 2:16 pm Post subject:

Sarah D wrote:

My own favourite is "nice" wooden spoons - I have "far too many" of them, apparently, but I love them, especially when they become old with a bit of character. It is also one of the things on the make myself list

Ditto, we always used to buy a wooden spoon wherever we went on holiday, got one left now, it's olive wood from Kenya.

Sarah D

Joined: 28 Oct 2004
Posts: 2584

Posted: Mon Feb 21, 05 2:18 pm Post subject:
I'll tell him iI'm not alone, then, when he starts................

jema
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 28233
Location: escaped from Swindon

Posted: Mon Feb 21, 05 2:40 pm Post subject:
Qaulity can be timeless, my best saucepan must be 40 years old or more

Jonnyboy

Joined: 29 Oct 2004
Posts: 23956
Location: under some rain.

Posted: Mon Feb 21, 05 2:42 pm Post subject:
We have tons of wooden spoons, they seem to 'season' over time so I have particular ones which always get used for currys and chillis

Sarah D

Joined: 28 Oct 2004
Posts: 2584

Posted: Mon Feb 21, 05 2:44 pm Post subject:
Yellowed ones for curries, very long handled ones for getting into the brewing bucket, one with a corner for sauces, tiny wee ones for small pots of sauce, flat ones for stirring onions, big ones for big pots, the one with the bent handle for soap making................

Jonnyboy

Joined: 29 Oct 2004
Posts: 23956
Location: under some rain.

Posted: Mon Feb 21, 05 2:48 pm Post subject:
The odd thing is that I don't use a wooden spoon for tasting, always a metal one so I get the full flavour of the food. Eating food off a wooden spoon just doesn't taste right for me.

jema
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 28233
Location: escaped from Swindon

Posted: Mon Feb 21, 05 2:53 pm Post subject:

Jonnyboy wrote:

The odd thing is that I don't use a wooden spoon for tasting, always a metal one so I get the full flavour of the food.

Eating food off a wooden spoon just doesn't taste right for me.

ditto

Sarah D

Joined: 28 Oct 2004
Posts: 2584

Posted: Mon Feb 21, 05 3:21 pm Post subject:
Usually all you can taste is wet wood. Like steaming veg in a bamboo steamer - yuk And a bit like only having one knife to reliably test the potatoes when cooking............. I always use the same one.

twoscoops

Joined: 28 Oct 2004
Posts: 1924
Location: Warwickshire

Posted: Mon Feb 21, 05 3:46 pm Post subject:
[quote="tahir it's olive wood from Kenya.[/quote] Do they press olives for oil in Kenya? I find my Microplane grater very good. And my Bosch processor.

tahir

Joined: 28 Oct 2004
Posts: 45668
Location: Essex

Posted: Mon Feb 21, 05 4:04 pm Post subject:
That did occur to me, I don't know to be honest, but they had a lot of stuff in olive wood around. Microplane is the only way to go if you need to grate ginger, excellent, just be careful of grating your knuckles off (take ages to heal)

jema
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 28233
Location: escaped from Swindon

Posted: Mon Feb 21, 05 4:47 pm Post subject:

tahir wrote:

That did occur to me, I don't know to be honest, but they had a lot of stuff in olive wood around.

Microplane is the only way to go if you need to grate ginger, excellent, just be careful of grating your knuckles off (take ages to heal)

I love my microplane

	Downsizer Forum Index -> Recipes, Preserving, Homebrewing	All times are GMT Page Previous 1, 2
Page 2 of 2

View Latest Posts