Best kitchen small appliances according to redditors
We found 9,661 Reddit comments discussing the best kitchen small appliances. We ranked the 2,794 resulting products by number of redditors who mentioned them. Here are the top 20.
1. Instant Pot Duo 7-in-1 Electric Pressure Cooker, Sterilizer, Slow Cooker, Rice Cooker, Steamer, Saute, Yogurt Maker, and Warmer, 6 Quart, 14 One-Touch Programs
Best selling model: America’s most loved multi cooker, built with the latest 3rd generation technology, the microprocessor monitors pressure, temperature, keeps time, and adjusts heating intensity and duration to achieve desired results every timeCooks fast and saves time: The Instant Pot Duo mult...
2. Anova Culinary Sous Vide Precision Cooker | Bluetooth | 800W (Discontinued)
Enova precision cooker Bluetooth - perfect to cook within Bluetooth range from the Enova app or from the device manually. Serves up to 8 people. Fits on any pot. Adjustable clamp.Cook like a Pro - the Enova precision cooker allows anyone to cook a restaurant quality meal at home. Our sous vide Circu...
3. Aroma Housewares 2-8-Cups (Cooked) Digital Cool-Touch Rice Grain Cooker and Food Steamer, Stainless, 8 Cup, Silver
Multi-functional use - cooks white and brown rice to perfection, but also jambalaya, steamed veggies, and even a fluffy cake! The possibilities are endless!!Steaming capabilities - steam tray allows you to prepare your veggies above while rice, soup, or any other meal cooks below - allowing you to s...
4. Presto 03430 Pizzazz Plus Rotating Oven
Rotating tray turns continuously to assure even baking.Top and bottom heating elements bake foods from both sides. Heating elements are separately controlled, allowing you to select top, bottom, or both elements for perfect results every time.Timer signals end of cooking time and automatically turns...
5. Whirley-Pop Popper Kit - Nylon Gears - Silver - 1 Real Theater All Inclusive Popping Kit
PERFECT POPCORN IN 3 MINUTES: The Original Silver Whirley Pop Stovepop Popcorn Popper takes the guesswork out of creating delicious, perfectly cooked popcorn. This popcorn popper makes up to 6 quarts of flawless popcorn in just 3 minutes, plus it’s backed by a 25-year warranty.NO BURNT POPCORN: Th...
6. Duxtop 1800W Portable Induction Cooktop Countertop Burner, Gold 8100MC
Duxtop Induction Cooktop uses 120V 15 amp electrical outlet - standard in all North American homes; lightweight and compact for easy handling and storage.Digital control panel. Built-in count-down digital timer with 1 minute increments up to 170 minutes; 10 temperature range from 140 °F to 460 °F;...
7. NESCO FD-75A, Snackmaster Pro Food Dehydrator, Gray
Adjustable thermostat allows you to dry different foods at proper temperatures (95º-160º F)Powerful Top Mounted Fan. 600 watts of drying power. 120 VoltComes with 5 trays, but is expandable to 12 trays. (Trays are 13 1/2" in diameter)Opaque Vita-Save exterior helps block harmful light which destro...
8. Cuisinart CSB-75BC Smart Stick 200 Watt 2 Speed Hand Blender, Brushed Chrome
2 speeds (low and high) for all your blending tasks. BPA free200 watt motor handles more blending tasksStick design reaches into pots, pitchers, and bowls to extend blending options, Dishwasher-safe blending shaft and beaker make cleanup effortlessErgonomically designed grip offers comfortable hold...
9. Crock-Pot SCCPVL610-S-A 6-Quart Cook & Carry Programmable Slow Cooker with Digital Timer, Stainless Steel
6 quart Cook & Carry Slow Cooker serves 7+ peopleDigital countdown control lets you program cook times anywhere from 30 minutes up to 20 hours; shifts to Warm setting automatically once cook time completesEasy to use locking lid featuring lid gasket provides extra seal for less mess on the goAll Cro...
10. Foodsaver FSFSSL2244-000 V2244 Machine for Food Preservation with Bags and Rolls Starter Kit | Number 1 Vacuum Sealer System | Compact and Easy Clean | UL Safe, Single, Black
Stretch your dollar: Meat preserved with the foodsaver system in the freezer can last upto 3 years and still taste fresh, flavorful, and freezer burn free; prep ahead meals, leftovers, and produce stored in the fridge will stay fresh upto weeks later instead of spoiling in daysNumber 1 vacuum sealin...
11. Presto 04820 PopLite Hot Air Popper, Yellow
Pops popcorn with hot air, not oilPops regular or gourmet popcornButter melter doubles as measuring cup
12. IMUSA USA GAU-80305 Electric Single Burner 1100-Watts, Black
Can Be Used for Cooking Outdoors or in the OfficeFeatures a Temperature Regulating Knob with Heat Distribution CoilsPower Indicator Light. Non-slip rubber feet prevents product from slidingSlim Space Saving DesignThis item shouldn’t be use for more than 60 minutes in a 2-hour period as indicated i...
13. Cuisinart 1.5 Quart Frozen Yogurt Ice cream maker, Qt, White
New mixing paddle makes frozen desserts in 20 minutes or lessLarge capacity makes up to 1-1/2-quartsDouble insulated freezer bowl eliminates the need for iceEasy lock Transparent lid with Large spout makes adding ingredients simple and mess free.Limited 3-year
14. Dash black Rapid 6 Capacity Electric Cooker for Hard Boiled, Poached, Scrambled Eggs, or Omelets with Auto Shut Off Feature, One Size
SATISFACTION GUARANTEED: Dash Rapid Egg Cooker is the ORIGINAL (and most trusted) egg cooker on the market, for perfect eggs, your way, EVERY TIME, we guarantee it!QUICK + EASY: Short on time? Simply choose your preferred eggs and set the timer. The auto-shut off function prevents overcooking, and t...
15. Zojirushi NS-ZCC10 5-1/2-Cup Neuro Fuzzy Rice Cooker and Warmer, Premium White, 1.0-Liter
5-1/2-cup computerized rice cooker and warmer with advanced Neuro Fuzzy logic technology. Wall mountableMulti-menu selections; automatic keep-warm, extended keep-warm, and reheat cycles. Electrical Rating - 120 volts / 680 wattsSpherical, nonstick inner pan allows for uniform heating; LCD clock and ...
16. FoodSaver T03-0023-01P Wide-Mouth Jar Sealer
For use with wide-mouth standard size mason-type jars and lidsRe-vacuums jars easily. Plastic air tube not includedGreat for liquids, sauces, fragile foods and dry goodsAir-tight and odor proofDishwasher safe and BPA free
17. Presto 06300 Dehydro Electric Food Dehydrator, Standard
NOTE :Item does not have an on off switch. This unit turns on when plugged in.Four-tray system for dehydrating foods at a fraction of the cost of commercially dehydrated foods with no additives or preservativesSee-through cover to monitor drying progress on top tray; Bottom-mounted fan and heating e...
18. Reynolds Kitchens Premium Slow Cooker Liners - 13 x 21 Inch, 12 Packages of 4 Liners (48 Count)
This package contains 12 packs of four Reynolds Kitchens slow cooker liners, each measuring 13 x 21 inches to fit 3 to 8-quart round or oval slow cookersNylon pan liners are ideal for cooking chili, pulled pork and other foodsLine your slow cooker with these slow cooker bags for mess-free slow cooki...
19. Aroma Housewares ARC-743-1NGR 6-Cup (Cooked) (3-Cup UNCOOKED) Pot Style Rice Cooker and Food Steamer,Red
Item Shape: RoundPerfectly prepares 2 to 6 cups of any variety of cooked riceSteams meat and vegetables while rice cooks belowSimple, one-touch operation with automatic Keep-WarmGreat for soups, jambalaya, chili and so much more!Full-view tempered glass lidIncludes Steam Tray, Rice Measuring Cup and...
20. Cuisinart GR-4N 5-in-1 Griddler, 13.5"(L) x 11.5"(W) x 7.12"(H), Silver with Silver/Black Dials
5-in-1 countertop unit works as a contact grill, panini press, full grill, full griddle and half grill/half griddle. Dimensions: 13.50 L x 11.50 W x 7.12 H inchesBrushed stainless-steel housing; sturdy panini-style handle; floating cover to adjust to thickness of food. BPA FreeRemovable and reversib...
egg cooker for egg cooking
shark bed for pet snoozing
squatty potty for help pooping
Link without referral code: https://www.amazon.com/dp/B00FLYWNYQ/
Dude, get a Pizzazz oven. Cheap, countertop appliance that makes wonderfully crispy fries, pizzas, fish sticks, whatever. Pretty much anything that "I guess you could microwave" but would taste better in the stove. Makes it fast, and literally easier than microwaving. Half the time of the oven.
Have you ever actually made a hot pocket in the stove? No. Because it takes an hour to make 1 fucking hot pocket. So you microwave that piece of shit, and it comes out like Elsa aborted the fetus of Satan. Hot and cold and kinda gross. But you'll eat it anyway.
Nah trick. None of that shit. You throw that piece on the Pizzazz. 15 minutes to an evenly heated, cheesy, crispy orgasmic pizza log. Oh shit man. It's for real.
BUT WAIT. THERE'S MORE. You pull that Hot Pocket from the stove, and you're waiting 5 minutes minimum, and still burning your whole shit up like you tried to tongue-fuck my anus after I've just honked out a spicy taco bell dirt snake.
Fuck that, Hoss. The Pizzazz rotating pizza oven cooks quickly, and then continues to rotate while blowing streams of cool air down at the food. That Hot Pocket/fish stick/pizza roll/sausage/pizza/YOU NAME IT is presented at the perfect temperature for immediate ingestion.
Curvature is caused by the cardstock absorbing moisture from the atmosphere. The paper expands slightly, while the metallic front is unchanged. So the foil is effectively pulled taut across the paper, which bends it.
The fix is to remove the moisture from the cardstock. A food dehydrator is the cheapest and most convenient solution I've found. You can get them cheaply online. Here's the model I use:
Keep in mind that this also heats the cards, so the metal will expand, causing it to bend back the other way. But once the foil cools down, it will go back. However, if you left it in long enough, the cardstock will actually dry out, and when the card cools off, it will be straight.
It's not an exact science. I usually have to put my cards in a couple times. But it does last once you get it right, as long as you make sure to store them in a dry place afterwards.
I heavily recommend against any attempts at "flattening" with heavy objects or such. Those methods aren't really addressing the real issue, and you're actually damaging your cards.
Yes! I have this rice cooker for reference. I do about a cup of steel cut oats, any salt/cinnamon/fruit/whatever I'm adding, then fill with water almost to the top. Stir it up, turn it on, and check back when the indicator says it's done (usually about 30 minutes). Stirring periodically while it's cooking helps, but isn't absolutely necessary.
How much money has Vince invested in crock-pots exactly? Seems like everything is on a slow burn these days.
Be a single 22 year old software engineer who eats nothing but cheap beef and rice, barely owns any furniture, wears the same high quality clothes I bought in college 3-4 years ago (that still look dope), and buy everything at Costco.
I could literally build a new computer every week with my cheap as fuck lifestyle.
Edit: To anyone reading this that wants a good tip: buy an instant pot, it lets you make really good food out of really cheap cuts of meat (think like $4.99 / lb or just vegetables if you're one of those people). Eating out like 3 times a week for lunch at work adds up really quickly. Making a whole lot of food in one of these bad boys is the easiest way to save money, and best of all, it's quick and you need approximately 2/10 kitchen skills. There's a cheaper one than the one I linked, but I have that one and basically everything I eat comes out of it.
That flavoured salt is flavacol.
I've seen it sold locally under a generic name in bulk food stores. You can also probably buy it at any party supply store that rents popcorn makers. And of course it's available wherever fine internet is present.
The consensus seems to be that flavacol, coconut oil, and a premium popcorn kernel (eg. Orville Redenbacher), cooked in a whirley pop or similar, will get you as close as possible to theatre popcorn at home.
Well, there are a lot of ways to do it, depending on your budget. It's pretty simple if you buy the right equipment, but "the right equipment" is expensive and improvising is fiddly.
I'd recommend looking this site over some, they have a lot of introductory guides and such. /r/roasting is also an awesome sub in general.
The biggest issue with home roasting is that the beans need to move continuously, for the entire roast, or else they get burned. There are some ways to do this with improvised equipment though:
-Using an air (popcorn) popper. Assuming you have the right model, it does get hot enough to roast coffee, and the beans are light enough to blow around in the interior chamber nonstop. It gets pretty messy though, and you don't have much control. You also can't do huge batches of coffee all at once.
You should have a dedicated popper just for coffee, since you don't want the different oils mixing. Also, some poppers aren't powerful enough, and many modern ones have safety features that'll automatically shut off before it gets hot enough. Some people have fun with disabling those features and/or modding their poppers to give them more control.
"The Poppery II" is a commonly-suggested model for air roasting like this. They don't make them anymore, but they were made like tanks and so you can often find them in thrift stores.
This is a good, cheap, intro way to do it, though the lack of control is annoying. The flavor develops in part based on how long it's kept at each temperature point, and an air popper gives you very few options for adjusting temperature.
-Using a stovetop popcorn roaster, like this. It has a handle that allows you to stir the coffee continuously, and it can work pretty well. The main drawback is monitoring/nailing the temperature, which is tricky. It's easier with a gas stove.
There are other methods as well, like using a heat gun, but I've never tried them and can't comment. I should also point out that everything I've just explained is a fire hazard, as is coffee roasting in general - the beans need to get quite hot, and they give off a thin, paperlike substance called chaff. I've never had a fire, but it's something you need to be aware of and plan for accordingly.
-If all of that sounds like too much of a hassle, you can just buy an actual coffee roaster. They make it way easier, and you can generally roast much larger batches at once. Sadly, they tend to be pretty expensive.
I'd recommend this one, which is actually on the very inexpensive end for a roaster. It's good quality though, and I've had one for over 1.5 years now without issue. Also note that the site I linked includes 8 pounds of free coffee when you buy from them, and (at least when I bought mine) they charge the same price for the unit as everyone else. So that's nice.
I really like roasting my own coffee. It can be a pain at times, but it means I always have fresh-roasted coffee available. Unless you buy from a local roaster, you've probably never had fresh coffee before. Whole bean coffee goes stale in like a week, and grocery store coffee is much older than a week. Pre-ground coffee goes stale in like minutes or hours.
They cover the stale taste up by burning the shit out of their beans, and so almost everything you see in a grocery store is only 1-2 stages removed from being charcoal. This page shows you what the beans look like at every stage, and you can see how "french roast" actually means "burnt to hell."
Man, long post! At any rate, roasting your own coffee can be quite nice. Green coffee beans run around $4-6/pound normally and you can sometimes find it for even cheaper. At least where I live, even burnt grocery store coffee is often much more expensive than that. So you're paying less for better quality -- as long as you don't mind improvising, or a big up-front investment.
Edited tl;dr: It's a good way to save money and get better coffee, though it can be either annoying or require a big upfront investment. This page has a lot of good introductory info on the whole process.
The Instant Pot hands-down.
It's the most popular, best-selling brand of electric pressure cooker, and has some features most other brands don't have...as one example, a stainless steel inner pot rather than non-stick-coated pot (no non-stick coating yet created will last forever since will eventually begin to come off into food or as larger flakes and then the pot will need to be replaced, plus some people feel no non-stick coating is as safe as not having one--and btw, stainless steel inner pots are still easy to clean since pressure cooking is a wet method so if ever necessary a bit of soaking and/or using BarKeepers Friend will be fine).
The "Best Review" of the T-Fal actually compares it to the Instant Pot (though lists only a few of the differences):
And you can get lots more info about the T-Fal from all its other customer reviews at Amazon:
Compare that with the customer reviews of the (most common) IP at Amazon, the DUO60:
We don't know which T-Fal you got though, but in general all the IP's are rated about as high as ratings go (and most of the low ratings are from people who were using it incorrectly, etc).
And the DUO60's are now all 7-in-1's too so will also make yogurt or congee and can also be used to ferment bread, tempeh, etc. (That's the IP model I've had for about 1 1/2 years.)
Also, there's much more info online for the IP specifically from the various Facebook groups for it (one of which is humongous, Instant Pot Community) where people ask questions or give recipes and solutions for any concerns, etc, and there are also many-many recipes/etc online specifically for the IP.
Almost any ricer cooker is better (imo) than no rice cooker. They're super easy and idiot proof.
In my experience the cheaper ones make more of a mess.
I've owned this one and it wasn't very expensive, it's easy to clean, and it makes a limited mess on the counter (unless it's super full). We follow the measurement directions and the rice is great every time.
I currently own this one and it makes almost no mess ever. It's pricey, and I'm not sure it's worth the cost difference if you don't use it a lot, but not having to clean up the counter is super.
We have this Zojirushi, which is the cheapest one they sell that is still made in Japan. We love it. Asian-style cookers are the way to go!
How about something like Ikea's veggie balls?
I picked up a few bags back in early December, emptied two of them into a gallon freezer bag, and toss a few into my rice cooker's steamer tray whenever I cook rice. I'm sure there are recipes to make them at home too.
Edit: My rice cooker that can rice and steam at the same time.
I got this one:
It occasionally will drop to $70 (prime day) but usually sits around $80. You can look up the price history on camelcamelcamel.
8 quarts is pretty big if it's just for one person, but not necessarily so much if you meal prep multiple meals. You can also prep stuff, freeze it, and then cook from frozen.
In my opinion they're somewhat overhyped if you're already an experienced cook and enjoy cooking, but work well for quick and easy meals.
It's probably a food grade Slow Cooker Liner which is perfectly safe.
Power drill set for sure - something I would never think of but oh so totally useful.
I make sure to recommend the Instant Pot every time this question pops up here. It's the most used gadget in my kitchen now.
We also put a NAS on the registry. If you don't have a good backup system, it's definitely worth figuring something out for all the wedding, honeymoon, etc. photos to come.
Rubbermaid 12 Qt Container
EVERIE Collapsible Hinged Sous Vide Container Lid
Anova Wifi/Bluetooth Sous Vide
I discovered the Instant Pot, even though I had a nice pressure cooker, and my wife uses it at least once a day, it seems. I bought another 2 - one for my wife's sister and one for a niece.
I bought one of these, use it once or twice a week and we love it. $35
There are larger capacity ones as well, and others with more features, I wanted something multipurpose, but yet basic enough.
Amazon link (no affiliate, I was just curious how / if they still made them).
They're only $39 now ($47.54 in 2004 dollars), so they've actually gone down in price and the reviews still seem good.
OK, so it has some startup costs due to it needing a rice cooker and crock pot plus Quinoa is expensive if you buy it in smaller amounts, but you're a bachelor so it's likely you've got a little extra money.
A rice cooker is going to be an important addition to your cooking tools because fuck using the stove and burning shit or having to stand over your cooking. It's easy to use, easy to clean, and it's pretty much automatic, you fill it up, plug it in, flip it to on...and blam that shit's cooking. When if flips itself to off, your rice or quinoa will be done.
A big ass crock pot will serve as the main cooking device for your meals. Again, screw the stove, you don't want to have to stand over the damn thing...pour stuff into this bitch flip it on and go to work on what you'd rather be doing. The bowl comes out and goes right into the dishwasher. I'd have starved to death without a slow cooker when I was a bachelor. As you're making meals for several days here...your mother's little 5 quart version isn't going to cut it, spend the 35 bucks and get this one. The reason you aren't buying a bigger one...they don't make one bigger that isn't 200 bucks.
Quinoa This stuff becomes your "rice" except that it's MUCH better for you than rice. If you're poor or don't care all that much about nutritional value, then by all means, buy rice. But seriously...25 pounds of dry quinoa will last you a long fucking time. Get a big tupperware container, pour the quinoa into it, and leave a 1 cup measuring cup in it. If you're looking to cut some costs but still get some of the nutritional value, mix it half and half in your tupperware so you don't have to mess with it when you're making the meals. The water to food mix is the same for both, 2 cups water, 1 cup quinoa (or NON instant rice).
Meat...buy whatever is on a good sale, never pay more than 3.99 per pound for beef (we aren't buying steaks, look for top or bottom round and buy what's on sale, after 12 hours in a crock pot you won't be able to tell a filet from rump roast), or 1.99 per pound for chicken, pork, or 80/20 ground beef (for the love of your colon don't go worse than 80/20.) Shop the sales, have your mother or sister or grandfather or thrifty co-worker look at the sales fliers and find coupons if you don't have time. Buy in bulk, but freeze in smaller quantities ~ 2 pounds each in generic 1 quart FREEZER bags, not the cheap sandwich ones or you get freezer burn. I buy the Walmart brand freezer bags in boxes of like 100 and they're fine.
My wife still laughs and says she can always tell when I find good sales because when I do, I revert to bachelor shopping style. Thursday I came home with 12 pounds of boneless skinless chicken breasts from Stop and Shop because they were on SUPER cheap sale as they were getting close (3 days) to expiration date, they were a buck a pound, I bought as much as I figured I could fit in my freezer.
Vegetables. This is where you're going to get a good chunk of your nutritional kick. When I was a bachelor I would go to the grocery store on Sunday morning and hit the "it won't last much longer" shelf in the produce aisle. I would buy pretty much whatever vegetables they had if I could chop them and toss them into the crock pot, and because I was going to start cooking it in like an hour, I didn't give a shit that it wasn't going to last another 5 days. I found that I was eating a ton of shit I had never heard of, but it was almost always delicious and amazingly more nutritious than eating from a box.
Vegetables that you should always keep on hand are onions, whole carrots, sweet potatoes, and turnips. They're all cheap regardless of sale, they last a long time if stored properly too. I would buy 10 pound bags of onions, 5 pound bags of carrots, for sweet potatoes and turnips I just made sure I always had like 5-10 pounds. To keep these lasting a long time, get a wire cart thing from Staples or Walmart for like 20 bucks, the wire mesh keeps them open to the air and dry, to help prevent rot. It's also on wheels so if the onions make a mess you can move it and just vacuum under it plus you can drag it over to the kitchen with you when you cook.
To make your meals, you start this the night before you want to eat.
Take out 2 beers, start drinking one, pour the other into the bottom of the crock pot.
Cube your meat (or if it's still frozen then fuck it toss it in whole,) chop your vegetables and add both to the crock pot at about a 1 to 1 portion ratio, if the meat is frozen pack the vegetables around it evenly, if you remembered to thaw the meat and cube it (which will improve your meal quality) then mix them in the crock pot. Season this any way you like. I buy spices cheap from Atlantic Spice Company as they're better quality and a lot less money than grocery store spices. I like the smoky meat flavor so I also add a capful of liquid smoke or toss it with Taco Seasoning once in a while, regardless this is up to you, but when in doubt, onion, garlic, oregano, parsley, salt, pepper. Once you've got like 2 pounds of meat and 2 pounds of vegetables packed into your crock pot, put it on low then walk away. I normally started mine at like 8-10pm.
About 30 minutes before you want dinner, toss 2 cups of quinoa into the rice cooker with 4 cups of water along with some salt, pepper, onion powder, garlic powder. Push the cooking thing down on your rice cooker and walk away. If you were cooking a frozen chunk of meat instead of cubed meat, take this time to shred the fuck out of it inside of the crock pot, no need to mess up any more plates or anything, use a fork and a big ass knife and get the meat evenly shredded to like a pulled pork consistency, then stir the vegetables into it.
When it pops up then take a ladle of the meat and vegetable mix over a scoop of your quinoa and enjoy a badass meal. You'll find that you can fill tupperware containers with the quinoa and the meat/vegetable mix and freeze them or toss them into the fridge for lunches/dinners throughout the week. I would often freeze half of mine and set the other half in the fridge for lunches, the frozen ones would get rotated out so I wasn't eating the same thing lunch and dinner 5 nights a week. If you freeze them, at least date them. I never bothered to label what it was other than that, but they keep like 6 months in the freezer and it's nice to have a mix of different meals.
It's called an induction cooktop and it isn't that impractical. (induction cook tops don't use a flywheel, they use an electromagnet, but same principle)
When I was living the bachelor life with my brother, our sister bought us a pizzaz, which was a rotating plate that had heat lamps above and below the plate for heating up pizza.
This was the best way to reheat leftover pizza or fries ever. No way I have found comes close to having it taste like it just was made again. Not even close. I need to buy it again because when I moved in with my now fiancée, we gave it to my brother since he's living by himself and doesnt cook much.
I should get one again.
Not yet a parent, just someone who finds cooking really cognitively taxing. The things that have helped me the most have been:
0) Watching Alton Brown to get an idea of how cooking works.
I would highly recommend getting an Instant Pot while they are on sale today. It is a great slow cooker, but also a pressure cooker, rice cooker, and lots more.
This is a great article going over why a Pressure cooker is better than a slow cooker for most dishes, and with the Instant Pot you get both.
wasn't able to find any on-feet pics but
this one is better. no microwave needed: amazon
Must Have Kitchenware:
Places to Shop:
With all of that, you can make a month's supply of some really damn good fried rice.
When I'm super lazy, here's my go-to meal-- Rice, salt and pepper, cumin, with a tomato sitting at the top, and maybe some carrots. I just toss them all in the rice cooker and watch some TV.
Seems the same as this one but with an extra bowl: https://www.amazon.com/Cuisinart-ICE-21-Quart-Frozen-Yogurt-Ice/dp/B003KYSLMW
With the bowl on Amazon it's about $71. So this doesn't seem much like a deal at all.
We use this air popper and bulk Amish kernels. No oil, and the resulting popcorn is fantastic.
Highly recommended if you enjoy popcorn.
A Sous Vide cooker will decarb for your perfectly every time as well, and will have a million other uses in the kitchen as well.
Anova Sous Vide Cooker
Case (Optional but nice)
Reuseable Vacuum Bag Kit
So for a couple bucks less than a "unitasker," you can decarb perfectly as cited by Drama_Derp's link; You can take that decarb and do a perfect butter immersion with the same device, and you'll also be able to make perfectly cooked steaks, salmon, vegetables, perfectly poached eggs right out of the shell, etc.
Serious Eats has a lot of great material for Sous Vide cooking if you wanna browse how much more you could do on top of decarbing with the same device. :)
i bought that too!! its so convenient
Beans and Rice. Compliment it from time to time with some chicken or ground beef. Deal with the slight plainness of it until you can buy some spices to add flavor.
My recommendation for spices is: salt, pepper, cumin, Total Seasoning, oregano.
For sauces: A good hot sauce, Sriracha, Sambal Olek.
Splurge: Sour cream
Hit up your local asian or latino market for cheap spices, rice and beans. Generally your normal grocer will have 'manager specials' on meats... sometimes chicken as low as 0.79/lb.
Finally, to make it all so much easier, buy yourself a pressure cooker, I use the Instant Pot. Rice cooks in about 20 minutes, beans in about 35 (including time to pressure). I cook out of mine 6-7 times a week. Mostly beans and rice, but sometimes whole chickens that fully cooks in about 30 minutes.
You mention rice cooker, look into an Instant Pot, all in one kitchen appliance.
Don't cut open a can. That shit's sharp.
If I had to make that small an area work, I would rely heavily on countertop appliances.
Forget a built in burner, takes up too much room.
Get a gas or induction hot plate for use in the summer, and use the black oven in the winter.
Make outlets readily available on the counter. Best place would be the underside of any cabinets, or just the wall.
You can do a lot with one of those combo griddles. Cuisinart makes a cheap one, but you can get nicer ones from others. Breville is one, but I am sure there are others.
Build your knife storage into the counter, a la Alton Brown. Saves space, and makes them always available.
Don't skip the dishwasher. It'll take up valuable storage space, but working in a small kitchen like that will be much more bearable if you don't have to wash dishes by hand.
Make sure you get plenty of prep bowls, and have storage space for them. Mise en place will be very important with a small space, and they will help a lot.
A Magic Bullet type blender is really handy for cooking for 2, and for a lot of tasks that would otherwise take up more counterspace (chopping onions, beating eggs, chopping herbs, etc).
Make the whole countertop out of end grain butcher block (or side grain if you don't want to/can't spring for end grain) so that you don't have to deal with cutting boards at all.
If you don't already, try cooking sous vide. Takes little space, and good for summer cooking as it won't let too much heat into the space.
Have a hood vent for your black stove, and in the summer, put your hot plate there. The vent needs to be the type that goes outside, not the filtering one.
You don't want a small space like that filling with smoke from cooking.
Actually, depending on how you build the kitchen, you might be able to just put the vent in the middle of the room. Have the ceiling slope towards the center a bit.
Don't skip the garbage disposal in the sink - you'll regret it. Also, stick with a single sink instead of the traditional double. You're better off with one normal sized sink than two half sized sinks.
Skip the microwave, and just get a large toaster oven instead, one of the deep ones that can fit a 12" pizza. You can do most everything you can do in a microwave in the toaster over, it just takes a bit longer.
Skip the coffee maker, and get a hot water ketttle with a gooseneck spout like this. Learn to do pourover, get an Aeropress, or a Chemex. Saves you counterspace, and you can use the electric kettle for other cooking things too.
Definitely NTA. And if you are looking for another place to live to make it more bearable in the meantime for the last months you live there it might be worth it to get an induction cooktop like this
Duxtop 8100MC 1800W Portable Induction Cooktop Countertop Burner, Gold https://www.amazon.com/dp/B0045QEPYM/ref=cm_sw_r_cp_apa_i_XGBUCb8NZ4ATH.
So if your landlord complains about you using HER stove, you can just say that you bought your own and she can just screw off.
If anyone was holding out for a good deal on an Instant Pot (like me), it's Amazon's deal of the day today. $68.95. https://www.amazon.com/gp/product/B00FLYWNYQ
Its normal price that I've been tracking is $110-120
So I didn't purchase it myself but my boyfriend is getting me an Instant Pot from Amazon for my birthday this Friday. I'm so excited, it's going to change my cooking life. I do a lot of meal prep and I just know it's going to make it go smoother.
This is the model I have: https://www.amazon.com/dp/B0090WOCN0/ref=cm_sw_r_cp_awdb_27ABybM378CRH
Pros are it's cheap to get into, expandable up to 12 trays, and easy to clean.
Cons are the heat comes from one end, so you will have to rotate trays part way through.
An alternative is something like this: https://www.amazon.com/dp/B017HX1966/ref=cm_sw_r_cp_awdb_F.ABybB9VDQGT
Pros are it heats evenly, so no need to rotate.
Cons are you're stuck at the amount of trays it came with (anywhere from 6-12 usually), and it's a little harder to clean.
Edit - Either way, you'll need to be careful of the smell, it'll get into everything. My dad bought one. I tried to warn him, he didn't believe me (although he did use his balcony). Thought I was exaggerating. Until his neighbor two doors down asked him what he was cooking (jerky). I recommend doing it in a shed or garage.
No such thing as a 'healthy slow cooker', because you don't eat the slow cooker itself.
That being said, it's all about the Instant Pot. These things are awesome.
I have an Instant Pot and I just love it. It's safe, reliable, and everything I've made in it has turned out perfectly, but mine is only 6QT.
Check out the Instant Pot
Along with sauté, steam and slow cooking, it's a rice cooker and pressure cooker too.
I've had mine for 6 months and I use it 2 or 3 times a week.
My best week was a slow cooked chicken on sunday, then pressure cooked the carcass into broth on monday, and then brined and slow cooked porkchops in the chicken broth on thursday.
If cost is a factor, definitely consider getting a dehydrator. I have this one.
My advice for perfect rice every time.
Specifically this one: https://www.amazon.com/Instant-Pot-IP-DUO60-Multi-Functional-Pressure/dp/B00FLYWNYQ/ref=sr_1_1?s=kitchen&amp;ie=UTF8&amp;qid=1485534564&amp;sr=1-1&amp;keywords=instant+pot
Since your lanlord doesn't allow ovens get yourself an instant-pot and enjoy delicious meals that are ready in 5-10 minutes! Much much better than a slow-cooker.
Another idea is a precision cooker if he doesn't already have one. I love my Anova. I do think sous-vide cooking tends to appeal to the more advanced home cooks. I use my Anova more than I use my pressure cooker, although pressure cookers definitely have their place. If you do go with the pressure cooker get one with a stainless insert, not the non-stick.
DUO60 are currently $69.95 on Amazon
Some slow cookers have features that allow you to sear and roast and even pressure cook. Something like that would definitely give you the most versatility.
My friend has this one and loves it. It even works as a rice cooker.
An Instant Pot is the way to go if you occasionally want a faster meal. Electric slow cooker/pressure cooker in one, very cheap and has an active fan base.
There are plenty of recipies around the place customised for this thing, /r/instantpot/ is a good place to start.
> Why the foil? My slow cooker is non-stick.
I don't know why the foil, but you should really try those Slow Cooker plastic liners you put in, makes cleanup 2 seconds.
LPT: Buy a dehydrator. They are so worth it. I dehydrate leftovers from dinner and I get stocked with great food that weighs practically nothing. There's nothing like home made chili out in the freezing woods.
Nesco FD-75A Snackmaster Pro Food Dehydrator, White https://www.amazon.com/dp/B0090WOCN0/ref=cm_sw_r_other_apa_xP-zybA94HKTR
Is it weird to think my best hiking purchase of the past year was a $50 dehydrator? I understand many hikers take on a "food is fuel" mentality but I also can't state enough how amazing it is to be able to eat my favorite chili recipe from home after a long day of hiking.
I use a Cuisinart GR-4N 5-in-1. Does everything you want it to, although it may be a little on the small side for big meals. I'll post a link below, sorry it's both canadian and mobile.
Alton Brown's Vanilla Custard Ice Cream (video included)
Just need to have an ice cream churner, which you can find for about $50 on Amazon
Look into a rice cooker, they don't have an open heat source so they should be allowed. I can't recommend them enough. You can find one for about $20 online and then you'll be able to cook rice, beans, pasta, oatmeal, etc (all ridiculously cheap options).
Here's the one I recommend
It comes with a steamer so you'll be able to stream food too, opening up a ton more options.
Here's an idea - $12
First, while wearing gloves, pack that shit into a motherfuggin ziploc baggy. Then, dispose of the gloves and grab another pair. Throw those babies on and get yourself one of these handy dandy Vacuum Sealers and throw your baggy in there and seal it on up. Then, grab yourself some petroleum jelly, completely coat the outside of the first sealed package, swap out your disposable gloves and re-seal that baby a second time. Repeat once more with another layer of petroleum jelly, re-re-seal it in a third vac layer and sneaker express your way on down to your nearest USPS office cause you're ready to ship some weed. Key things to note are that if you have any trace amounts of particles on your fingers and touch the outside of one of the vac seals, you basically just nullified that layer (on the off chance a dog smells your package). Be very, very careful about contact transfers. Never try and pack while high. Also, make sure to package it discretely and in such a way that none of the layers will rupture. I'm also pretty sure that using the mail to ship across state lines probably makes it a federal crime, so don't be dumb kids.
Edit: that really neat bot below me linked the price history for that vac sealer but you don't have to buy an expensive one like that. I bought a ~$60 one like five years ago for sealing meat and shit and it still works great
And for those that think that would be too hard, get a whirley popper. Crazy easy and almost as quick as mircowave popcorn (at least on my gas range).
I would highly recommend a sous vide for cooking chicken (link to popular model on Amazon). You place your raw chicken in a Ziploc bag with some seasonings - even something as simple as salt and pepper makes a big difference - and you place the Ziploc bag in a pot of water with the sous vide and it heats up and circulates the water. It's nearly impossible to ruin your chicken with a sous vide, however it is a bit slow. I cook two large chicken breasts at 150 Fahrenheit for 1 hour and 40 minutes and it comes out nice.
It's on amazon.ca too, which is amazing because we rarely get sales that .com gets.
How about both? I don't have one, but I have friends that swear by their instapots. Something like this:
Does both pressure cooking and slow cooker and more. Not sure this is the best model, but perhaps someone else can offer more specific advice on models?
Canned vegetables and meat are cheap. Chicken and tuna particularly.
Frozen vegetables are better than canned and comparably priced, but obviously not as shelf stable
Chicken thighs - learn to love them. I get a dozen of the skin-on bone-in thighs for like $4. Season liberally with salt, pepper, paprika, and garlic powder. Bake at 350 for like an hour skin side up. Skin will be nicely crisp, and the thigh is delicious. If you don't have a meat thermometer, get one. Pull the chicken when it temps out at 165F right next to the bone and in the big pad of meat.
Cabbage is cheap, nutritionally dense, and very good when treated properly. Get two smoked sausages (the kind in packages are fine), and slice them in half-inch slices. Chop a head of cabbage into bite-sized pieces (note: they shred it here, just chop your pieces bigger, maybe a square inch or so). Get two large cans of diced tomatoes, and some blackened cajun spice. Dice an onion and 3-4 cloves of garlic. Put some bacon grease at the bottom of a large (8qt) sauce pan and get it hot. Add your garlic, onion, and sausage. Saute that until the sausage has some crispness to it and the onions are translucent. Add the tomatoes with the juice from the can, and stir to deglaze your pan. Add 4tbsp of the cajun spice, 2tsp salt, 2tsp black pepper, stir well. Add your cabbage in handfuls, stirring every time to ensure even mixing. Stick a lid on it, and cook on medium heat stirring every 10 minutes or so until the cabbage is tender. The cabbage will release a lot of liquid, it'll turn kinda soupy. That's ok, the broth is very good. This recipe freezes very well portioned, too.
Edit: Your first place on your own will have a small kitchen most likely. Read some Alton Brown stuff to make sure you don't buy useless kitchen gadgets. One gadget I do suggest getting, however, is an Instant Pot. They don't take up much room and are remarkably versatile. Learn to use it at /r/instantpot
Get an Instant Pot. It is a good enough slow cooker, but it is an outstanding pressure cooker, and for the big majority of what you do that is better than a slow cooker. (And if you really want to hit that $150 mark, add a cast iron dutch oven)
For most people the best one is the one at a garage sale or Goodwill for $5. Can't beat that, it's what I did and i've had great results. If you really want the best of the best however, that's without a doubt the Instant Pot. It makes just about everything under the sun along with slow cooking. Best part is it has a stainless steel bowl so you can brown meat and get a good sear before you slow cook it, all in one pot. And if you don't have all day to cook something it's a great pressure cooker. Along with rice, yogurt etc.
That being said you definitely don't need to spend $100 on a slow cooker either. Something like This would be great, as long as 4 quarts isn't too small for you (best for 1-2 people, not for a whole family)
could you add these things to your wishlist for me
You can use the pressure cooker like a rice cooker or steamer as well. I don't know what a good amazon price for rice is tho.
A pressure cooker makes eating a diet heavy in beans and grains much easier. I'm going to shill without compensation for the Instant Pot IP-DUO which is a popular countertop multi-function cooker (pressure cooking, slow cooking, hot plate saute mode, yogurt making) you see recommended on a lot of food blogs for good reason. It's convenient because you just punch in the cooking time and let it do its pressure thing without monitoring a burner. You can cook most any dried bean variety in an hour (tastes better than canned and cheaper), long-cooking grains like barley and wild rice take about half the usual amount of time, and whole white and sweet potatoes steam up in 10 minutes. I use mine all the time to cook rice, dried beans, and one-pot dinners. Think chickpea curry, fast rice pilafs and lentils, wheat berries, risotto without all the stirring, and homemade hummus. It has been going on sale on Amazon pretty often: yesterday was down to $72 and has been as low as $69, is $99 right now (honestly still worth it even at that price but keep your eyes peeled if you're looking for the best deal).
edit: $79 today (12/20): https://www.amazon.com/gp/product/B00FLYWNYQ
These are all very niche products. While each will work to some degree, the scope of its usefulness is very narrow (OK, I may actually be a bit skeptical of the degree to which any of these can work in 10 minutes, but that's besides the point). If you are serious about wanting to help your wife make easy, consistent edibles, skip these overpriced specialty items and get an Anova/Joule sous vide cooker, a bunch of Ziploc bags, and some cheesecloth. Follow the guides at sousweed.com and you will get efficient decarb and infusion every time without the smell. The sous vide cookers are cheaper and do an incredible job at actually cooking normal food too!
I use: http://www.amazon.com/gp/product/B003KYSLMW?psc=1&amp;redirect=true&amp;ref_=oh_aui_detailpage_o01_s00
It's a very standard ice cream maker. It has a fozen tub and a blade in the center that rotates to churn the cream. The best part of it is it works quickly and outs the proper amount of air in the ice cream. The downsides is that it makes alot for one person, and not enough for a large family. The quality of the ice cream will depend on the quality of the ingredients. You have to wait for it to completely thaw and then refreeze to use, which means you can do a double batch with a bit of trickery, but if you plan on making alot of ice cream you're out of luck.
Here's the source article which has a slightly better explanation. But honestly it looks like someone just took a standard induction burner that has existed for years and put it in a microwave...
if it shuts the fucker up... not a bad price http://www.amazon.com/1800-Watt-Portable-Induction-Countertop-8100MC/dp/B0045QEPYM/ref=sr_1_1?ie=UTF8&amp;qid=1419836772&amp;sr=8-1&amp;keywords=induction+stove
> > I was thinking, "Hey, they could make cooking devices like this.." and then realized they already have had them for years, and I'm a dumbass.
> They actually can't and don't...
Then what is this?
I use my Pizzazz.
So far I've just been browsing Kinja deals and had one recommendation as well as interested in others' recommendations. Here are some:
$52 Instant Pot 3 quart. Love the 6 quart version, but it's huge. I think 3 qt would've been fine for me.
$26 dinnerware set don't know this item.
$37 Lodge enameled cast iron dutch oven. Considering this. Anyone own it? Do I need a cast iron dutch oven? Is it better than a stainless steel one? Already have a cast iron pan.
$25 Stick blender
The sous vide immersion circulator was sold out but will be back, let's hope.
As a college student cooking for one (completely off a dining meal plan), my go-to recipe last semester was the following:
1 can black beans
1 can diced tomatoes
1 can corn (not creamed corn)
handful of chopped green onion
dash of salt and cumin
throw it all in a skillet and heat until mixed, and eat with tortilla chips. No access to a stove? Throw it in one of these: rice cooker/food steamer with some water, and press 'steam', stirring occasionally. This thing saved my sanity.
Other than that magic recipe, my advice is don't get home from class hungry. Have something waiting for you, be it fruits or veggies or some hummus and chips. Also, because pizza tends to be a main food group in college, try and find a local pizza place that offers no-cheese options, or Daiya (fake cheese) - it's getting more and more common. :)
Honestly, instead of putting together a cookbook, why not buy him some outdoor cooking equipment like a campfire grill or some pie irons. Or a dehydrator to make jerky or trial mix or other things that will keep while camping. If you still want to go the recipe route, then pick up a few recipes specific to that equipment.
Like /u/apocalypso points out, I just don't see it being incredibly useful to put together a cookbook like that without a really clear theme or something that would make it more than just a lesser version of what they could find on their own online.
I couldn't tell you if it is BIFL yet, but I just bought a cuisinart immersion blender. It works great. The blending portion is super easy to clean, and I believe it is dishwasher safe. The design is really comfortable and easy to use.
Check I out, it's not too expensive:
Join us over at r/slowcooking!
Make it a smile link and you can send some money to charity while you're at it!
I actually have a multi-function pressure cooker (this one) and I use the pressure cooker function probably about twice a month or so, primarily to cook beans. There's not much else that I cook that benefits from pressure cooking over using the slow-cooker function, but I could definitely convert my slow-cooker recipes to pressure cooker ones. If I did that, I'd probably be using it once a week, on average. I also use a lot of the other features often, so I'd say I use the actual machine at least twice a week.
Sorry, I actually meant it's available for pre-order! Anyway, if you use the code "ipot" it's $100 off for a total of $189. Considering their most popular model is $135, I wonder if the Bluetooth functionality is worth the extra $54.
Regarding the sous vide option: on the FAQ page they say with calibration it can be accurate to ±1° Celsius. This isn't quite as accurate as I wish it were... but I wonder if there would be a way to improve it a bit more, maybe by adding some circulator pump. Still, I'm very intrigued.
EDIT: I've emailed them and asked if the sous vide option can be turned on without the lid being fastened (in order to use a circulating pump), and if the firmware for the iPot is able to be updated at all. I'll update the thread when I hear back.
EDIT 2: It WILL work without the lid on, and re firmware:
>"There may very well be some firmware updates in the future".
If you want the best tasting popcorn, get yourself a Whirly Pop
Just pour in a little bit of oil, some popcorn, and a good amount of salt, and you will have the best tasting popcorn.
Hey, I love popcorn, it's awesome. Maybe you love it too? Got a stove? If you do, get yoself one of these - http://www.amazon.com/Wabash-Valley-Farms-25008-Whirley-Pop/dp/B00004SU35
If you put it on medium high (electric stove), put in the oil and add three kernels, wait for them to pop then dump the rest of the kernels in, you will have popcorn that pops nearly all of the kernels. The Orville Redenbacher kernels pop the best IMO (I was buying bulk from sprouts, but they weren't popping as well). Also, get this - http://www.amazon.com/Gold-Medal-Prod-Flavacol-Seasoning/dp/B004W8LT10. You now can make movie theater style popcorn in less than five minutes.
I would look into the slow cooker liners, Reynolds makes them. But definitely run the recipe past your friend first and ask her about avoiding cross contamination, like if you have wooden spoons in your kitchen you cannot use them to prepare a gluten free meal.
If you want to reduce your oil consumption in other ways, here are some tips you might want to experiment with.
One final note, if you make the move to either eliminate or drastically reduce oil consumption, you need to make sure you're still getting an adequate amount of fat within your diet. On a typical day I find that I can get an adequate amount of fat from my normal diet of whole grains, beans, starches, fruits and vegetables. If I need a bit more, I'll look to higher fat foods like avocados, seeds and nuts.
Get yourself a $30 rice cooker. Here's the one I have: https://www.amazon.com/Aroma-Housewares-ARC-914SBD-Cool-Touch-Stainless/dp/B007WQ9YNO/
I used to waste $2 per meal on the microwave instant rice. Now I get a huge freaking sack of rice for some insanely cheap price at Walmart. And properly cooked rice actually has a lower glycemic index than instant rice, so it's much healthier to boot.
Makes some of the best rice I've ever had, It's fool proof, I make cups, and fill the water up to the third line
A rice cooker. We use ours every week and rice goes with everything.
Anova Sous Vide Cooker
Polycarbonite Pan with lid
This really helps with long cooks, 48-72 hours for short rib or brisket.
For steak I cook at 129 F degress for two hours, let rest for 10-15 minutes then high sear in cast iron pan. I usually use grapeseed oil with a tab or two of butter, thyme, rosemary and smashed garlic.
I'm going to sound like a shill here, but the Instant Pot can also be used as a slow cooker, rice maker, yogurt maker, steamer, you can make cheesecake, and it has a solid saute function so you can brown your meats and vegetables without having to break out another pan/pot. The 6 qt model is also $99.
I have this Instant Pot, and it's amazing. Very easy to use. I also bought a second stainless steel pot, sealing ring, and the glass lid for other types of cooking.
It even has a yogurt function that works well. I like it because, while you can make it in the pot, there's enough room to make the yogurt in four 500mL glass mason jars. (Then I put the white reusable screw off lids on and put them in the fridge.)
Instant Pot 6 Qt. Pressure Cooker.
Reg Price: $119
Sale Price: $69
Put the neck bones in the freezer and call up your parents and manipulate them into buying you an Instant Pot. Then you can do pretty much anything.
Instant Pot is the brand
Eta A link to amazon product page for Instant Pot
Buy an Instant Pot on Amazon. Get the 8 quart version if you can afford it.
Buy some silicone baking mats on Amazon.
Get a cheap food processor.
Then, stock up on dried beans (black, kidney, great northern, pinto, etc), dried split peas, dried lentils, dried chickpeas, and dried pasta.
Buy some better than bouillon style vegetable base. (Not a whole food, but it's used in small amounts and making your own vegetable stock doesn't seem worth it.)
Buy some frozen corn, peas, broccoli, and spinach.
If you can, buy some frozen berries for putting in oatmeal.
Buy some canned tomato products like diced, crushed, sauce, etc.
Get some nutritional yeast from the store, and if you like it, buy it in bulk on Amazon.
For fresh stuff, get potatoes, carrots, onions, garlic, and sliced mushrooms. Then whatever greens you want, fresh fruit, and maybe some peppers as you need them for recipes.
From there, you can make all kinds of food in the Instant Pot with minimal effort. Chili, soup, stews, pasta, pasta sauce, burrito filling, taco filling, 'cheese' sauce, baked potatoes, mashed potatoes, refried beans, and hummus.
You can find lots of recipes on youtube, but once you know the basics you can make lots of stuff.
Want to make some pasta? Toss in 3 cups of water, 1 tablespoon of vegetable base, 1lb cup of whole wheat penne, a 28oz can of tomato sauce, mushrooms, peas, broccoli, and whatever else you want. Set the instant pot to cook for 5 minutes on high pressure, and about an hour later you've got a few days worth of pasta.
You don't even have to soak beans when making them in an Instant Pot. Just toss them in, look in the manual for how long to cook them, and walk away.
It also works as a slow cooker, rice cooker, and yogurt maker. And because of the keep warm setting, you can put something in to cook, head off to class, and have a warm meal when you get back.
Pressure cooked beans and lentils taste better than canned, and the chickpeas will be softer and creamier. You'll also save a bunch of money this way.
Hope that helps!
You're an adult now, just cook. It can be tough cooking for just one person
becausebut it's doable.
Learn some basic, cheap recipes and get comfortable eating leftovers.
Here's one for you:
1 pound ground beef (get the cheap stuff 75%/25%, you're a poor student)
1 1/2 cup white rice (uncooked)
1 family size can of Campbell's Cream of Mushroom soup, (low sodium is healthier but doesn't taste as good).
I cook my rice in an Instant Pot, it's very fast, easy, and requires no supervision. Takes about 10-13 minutes depending on how much rice I'm making. I used to have an amazing Zojirushi Fuzzy Logic Rice Cooker that was the most amazing thing ever, but an ex-girlfriend stole it, so... Use the Instant Pot, it's cheaper and faster anyway.
Rice cookers and Instant Pots typically come with a cup for measuring rice which actually measures about 3/4 of a cup, and the inside of the cooking vessels have graduated measuring lines showing you how much liquid to add for the amount of dry rice you're cooking.
Put the two "cups" of rice (1.5 cups actual measure) into the Instant Pot and fill it with water to the "2" line. Close it up and make sure the pressure valve is closed (I've failed to properly cook my rice too often because I am dumb and don't check this). Once everything is set, just hit the "rice" button.
While the rice is cooking put the soup in a sauce pan along with a can full of milk, any milk works but I prefer whole milk myself. Put the sauce pan on the stove, medium low and stir frequently.
Now that the rice is cooking and the soup is warming put the ground beef in a skillet. I like a good [cast iron skillet] (https://www.amazon.com/dp/B00006JSUA/) myself, they're cheap and indestructible, and because of the heat transfer properties of iron they tend to cook foods evenly without burning.
Cook the beef on medium high until it's browned, then drain all the water/grease out into a Tupperware container, do not pour grease down the drain! you can seriously make life hell for yourself and your neighbors if you do.
Add the beef to the soup, increase the heat to medium/medium-high and continue to stir frequently. You want the soup hot enough to bubble a bit, but not a full boil.
By now the rice should be just about done. Let the pressure out, take the lid off, wait a few seconds for the steam to abate then, with a large plastic spoon (you don't want to scratch the bottom of the Instant Pot), "fluff" the rice, just scoop and turn the rice in place, loosening it up, and letting more steam out.
To serve, scoop some rice on a plate, ladle some soup onto the rice, season with a touch of black pepper, and eat.
The rice is enough for 2-4 servings depending on your appetite, while the gravy is enough for maybe twice that. Typically it would be enough for two dinners for me, a 6'4", 225 pound man) and my girlfriend who is pretty petite.
Beef: get the cheap stuff, depending where you go and the quality you get, this can be between $2-$5/lb. If your super poor, get a 10 pound tube of ground beef at Smart and Final for like $25, then break it up into 1 pound portions and freeze, otherwise it's about $5/pound most places. So let's say $5.
Rice: the cheapest food on Earth, and it's healthy too! You should probably plan on this being about $1/pound. Get a 10 or 25 pound bag and you'll be set for at least a quarter. Pro-tip: rice goes with literally everything. Add it to all of your meals for some good, clean carbs. Pair it with smaller portions of what you'd normally eat to get the same caloric intake but healthier and cheaper. Anyway the rice in this recipe has a marginal cost of maybe $0.15.
Soup: I think Ralph's usually has the family size can of Cream of Mushroom soup for $2-$3.
So, all in for one person, you could probably make at least 5-6 servings for $8, and it takes maybe 15 minutes to cook.
Store the rice and gravy separately in Tupperware in the fridge for up to 3-4 days. Mix together in a bowl and b reheat in the microwave for 90 seconds to 2 minutes for leftovers. I prefer to make fresh rice each day, but making one larger batch then reheating it works as well.
There you go, cheap, quick, not totally unhealthy home cooking.
Amazon has an Instant Pot 7 in 1 for $70. https://www.amazon.com/gp/product/B00FLYWNYQ/ref=crt_ewc_title_dp_1?ie=UTF8&amp;psc=1&amp;smid=ATVPDKIKX0DER
What you're looking for is an electric burner or a hot plate. You can get them rather cheaply online, under $20. They're corded so they don't need gas, and they're designed for indoor use. You use them just like your stove burner- just place your pot on it. This is how my family did hot pot growing up.
I bought the dehydrator linked below for <$60 and bought 5 additional racks for it to increase capacity. Between chicken, turkey, and beef, I've probably made upwards of 200 pounds of jerky on the thing. Two years later, it's still running like a champ.
This is what I have. Oval, two settings and a timer. Suction clamp lid...thingy. I love it. $48.99
Try this!! http://www.amazon.com/Wabash-Valley-Farms-25008-Whirley-Pop/dp/B00004SU35
This is the one I have Zojirushi NS-ZCC10 5-1/2-Cup (Uncooked) Neuro Fuzzy Rice Cooker and Warmer, Premium White, 1.0-Liter https://www.amazon.com/dp/B00007J5U7/ref=cm_sw_r_cp_apa_IBEJBbEK90KZV
It can also keep warm for days!
The hell kind of rice cooker are you trying to buy? If you want a nice, long lasting one, this'll do you good if you're single, this if you've got a family.
I posted this in your LPT thread, I think it is worth reading so here.
A few years back, and even some today, I set out to find out how to make popcorn like at the movie theaters. Alton's recipe does not sound terrible and uses items most people will have on hand. However to make it better (read: more like movie theater popcorn) You will need to buy a few items for this.
All total the items are under $40 (excluding popcorn) and all but the coconut oil will last a long time. Flavacol is a must have for this to work. I have not been able to find it locally near me. the 35oz carton will last you just about forever.
The coconut oil is a bit on the messy side just because of the container, you can get different amounts which will come in a different container. I have noticed some differences in taste of some coconut oils and the one linked is the brand I am currently using.(note: Coconut oil solidifies at about 76F)
If you are just toying with the idea of better popcorn, try Alton's method of popping. It cuts the total price in half and for a test run\proof of concept it should work. I have tested several poppers and settled with the whirley pop or similar design. Some outdoors shops sell these but charges about $10 more for them. Note: Yes it has a turn handle, but the gears are made of plastic, so do not hulk smash it.
As for popcorn, not all popcorn is created equal. The artisan fancy colored stuff generally does not pop well in my experience. I have experimented with many different kinds and have mostly settled with Orville Redenbacher. This can be purchased off the shelf at most grocery stores or from Amazon. You can try others to find one you like better.
As a note
I do not have a set amount for any 1 ingredient. I just eyeball it, maybe one of these days I will get this down to a science with numbers and such. When starting out follow Alton's recipe but substitute the above items in it.
Buy a whirley pop, cheap and works great.
Thats why i got one of these.
Passing out and waking up to cold cooked slowly rotating pizza in the morning is better than walking up to burnt pizza and the smoke alarm in the middle of the night.
Also great for nachos.
I keep mine in pint-size canning jars with the air sucked out. Then they live in the freezer. One pound of pellets splits between two pint jars pretty cleanly. A canning jar vacuum adapter is pretty inexpensive and I use a Harbor Freight hand-operated brake bleeder pump to evacuate them.
I've got few ounces left of some 2014-crop hops that were still making good beer as of a few weeks ago. Probably a little less potent than fresh, but still good.
Using this jar sealer and this vacuum pump, you can vacuum seal the big mason jars to store bulk items without having to buy an expensive food sealer.
I've had many other rice cookers, from the target and Walmart brands to black and decker.
Zojirushi is just plain and simple worth it. It will consistently give you perfectly cooked rice...every...single... time.
The reason is it has this thing called fuzzy logic where it's computer can determine how to cook things depending on the weight and what not (not sure how it works exactly, but it works great!). The initial buy in is a bit more expensive than other rice cookers but it's worth the investment. It will last very long.
For steaming, you could use the vegi steamer tray for a pot. It's honestly 100x faster because you don't have to wait like 15 minutes for the water to boil.
This is as good one: http://www.amazon.com/Zojirushi-NS-TSC10-Uncooked-Cooker-1-0-Liter/dp/B0074CDG6C/ref=sr_1_2?ie=UTF8&amp;qid=1394815672&amp;sr=8-2&amp;keywords=zojirushi+rice+cooker
This is the one I have: http://www.amazon.com/Zojirushi-NS-ZCC10-Uncooked-Premium-1-0-Liter/dp/B00007J5U7/ref=sr_1_4?ie=UTF8&amp;qid=1394815672&amp;sr=8-4&amp;keywords=zojirushi+rice+cooker
I can't praise it enough.
Also, this for steaming veggies. Works amazing, I've had it for years:http://www.amazon.com/Amco-Collapsible-Steamer-Stainless-Steel/dp/B000Q4N2LO/ref=sr_1_9?ie=UTF8&amp;qid=1394815756&amp;sr=8-9&amp;keywords=steamer+tray+for+pot
> If you're not getting good rice, the problem is not the rice cooker.
I disagree. I used a $30 Sunbeam rice cooker for a decade. It made acceptable rice. When it finally flaked out, I replaced it with a Zoji NS-ZCC10. Beyond having a number of other useful features, it simply makes better rice. The moisture level is perfect every time, regardless of rice type, batch, or age.
Does the difference matter? It depends on your needs. It's not a night-and-day difference, but it's there. I upgraded more for the capacity, extended hold options, and timer capability than for the rice quality. But the better rice quality is nice too, especially given how much Asian we cook here.
OP, I had similar needs as you when I picked the ZCC10 - I really just wanted top-quality rice with some convenience options (hold and timer), not a steamer/baker/multi-purpose tool. I also considered induction models. But induction matters most for mixed rice - rice with veggies/meat mixed in. The ZCC models don't have induction or a bunch of extra cooking modes but do have a spherical heating element and better sensors and logic than Zoji's cheaper models. They're also made in Japan and not China. They're more expensive than the entry level models but a bit cheaper than the high-end induction ones. I'm completely happy with our ZCC - it does exactly what I wanted, which is make really good rice in quantity and provide the convenience options I need.
This is the one I got. Oops! It's 1.5 quarts, not 2. Look at me, pulling the same shit as the brand names.
Skip to 4 minutes and John Stewart will yell at you.
I have a $16 rice cooker from Aroma. Best investment ever. You put rice and some water in and let it cook. You just need to watch for when it turns from cooking to warm because if you leave in there to long it will brown.
Gainz or also this. I don't have the first but Ive heard its pretty amazing. I do have the second and I can attest to rice cookers being fucking awesome. I use mine for cooking noodles, rice, soups, wontons, etc.
Alternatively if you want it to be purely lifting related I hear that Donnie thompsons recently started selling his bowtie and formal bowtie. Which are for people who bench a lot and have ache-y shoulders and ive heard its good.
Failing that maybe think of lifting clothes that are comfy that they might want? Ive heard a few pots talk about wool socks being amazing (though i dont know if you wear those to lift in or just in boots?). Also some companies like strideline let you put your own logo onto the socks themselves. So maybe get the weak elephant logo and put it on socks?
Here's a few. The first one has good reviews from what I see.
Woohoo! I've been waiting for this one. I talked in the IRC for a bit about my new best friend: The InstantPot!
If you don't know what it is, a quick run down: It's a 7-in-1 electric pressure cooker that you can use as a slow cooker, rice cooker, sauteeing pan, yogurt maker, steamer, and warmer. The only thing is won't do is dehydrate!
If you don't know what a pressure cooker does, it can essentially cut your slow cooker meals down from 4 hours to 25 minutes. For the standard "jar of salsa + chicken breast/thighs" recipe, we have shredded chicken in front of us 30 minutes after it's in the pot. So far I've made succulent pulled pork, amazing shredded chicken, and beans from dried in record time.
My favorite recipe really is the salsa chick (so simple, so versatile), and I end up making 2 pounds of it to spread throughout dinner,s my work lunches, and a little leftover in the freezer for a rainy day. It makes meal prep unbelievably easy. I haven't made a good chili or anything yet because it's summertime, but I know it's going to be awesome.
But the best part? Throwing out my rice cooker (I am a cook of many talents, but perfectly fluffy rice in a pot somehow eludes me) and slow cooker, and thereby decluttering our kitchen/pantry.
I promise I'm not a salesperson (I feel like one, I just LOVE this thing!) but here are some recipes I've tried that are simple, basic, and what I feel are the most useful with my IP.
Anyhow, it's just been a valuable asset to my cooking game!
I'm in the same boat but I pulled the trigger because this also replaces my NuWave oven(wife's purchase long before we got together) that I ONLY ever use to incubate my own yogurt. This will save me quite the hassle of ever having to lug that thing up and down from the basement every two weeks. This and I have seriosuly limited cabinet space. This will help me out tremendously.
Also, if you live in an area that qualifies for PrimeNow through Amazon, order it through them(not the same site as amazon), get it delivered TODAY, and save another $15 if you use the code 15OFFNOW. Plus get another $5 credit for future use. Got mine for $66 including tax and delivery.
I mean this, it's a hybrid rice cooker/slow cooker/pressure cooker.
I know I'd use the rice cooker and slow cooker functions a lot, but I've never had a pressure cooker before so I'm not sure about that part, which is the feature that makes the pricetag worth it. But it cooks beans really quickly, which would be awesome, and being able to braise tough cuts of meat quickly also seems like a great feature.
Reddit loves the Instant Pot.
Do you have any hobbies where you could use some extra supplies? (i.e. camping, running, something else...)
You can make a bunch of soups in an instant pot and get a toaster for bread. Cook taco meat in the instant pot, the rest of the ingredients just need to be taken out of the fridge.
I'd also suggest getting something like one of these https://www.amazon.com/gp/product/B005T0SN0K/ref=s9_acsd_top_hd_bw_bw40p_c_x_1_w?pf_rd_m=ATVPDKIKX0DER&amp;pf_rd_s=merchandised-search-4&amp;pf_rd_r=GG9V3V4H0NHE3XSXK6P1&amp;pf_rd_t=101&amp;pf_rd_p=99e87903-f500-5b25-abb9-c05b564eacc1&amp;pf_rd_i=13838451 so you can just make regular stove top meals as well.
I know food processors are nice, but half the budget? I'd work on my knife skills and spend that money on a saucepan (non-stick for eggs, though a saucepan isn't ideal), maybe a strainer, and whatever else suited one's personal cooking style (I don't think my kitchen would feel complete without a rice cooker/steamer, for example).
When spending only $15-30 for a rice cooker, they're all pretty much the same. I would recommend going for one with the locking lid. The ones with the glass lid that just rests on top tend to spurt rice water on the surface next to it during cooking and the rice doesn't stay fresh/edible for as long.
I'm not sure how you're making it but I've never had a stinky batch in my life. I use a food dehydrator and let it run for 6-8 hours. Here's a link to one, and pm me if you have more questions.
NESCO FD-75A, Snackmaster Pro Food Dehydrator, Gray https://www.amazon.com/dp/B0090WOCN0/ref=cm_sw_r_sms_apa_i_ba90Db2142C3R
A nice Immersion Blender could be cool too...
Can you use a countertop burner?
This would solve a lot of issues.
I have this one since about 3 years. Using it pretty much every day and can't complain.
a slow cooker may be too slow. i would get a rice cooker which doubles as a slow cooker but can also cook and steam much faster. for around $30 you can get a http://www.amazon.com/Aroma-ARC-914SBD-Uncooked-Digital-Steamer/dp/B007WQ9YNO don't get the larger one if you are only cooking for 1-2 people. an ever faster slow/rice cooker is an electric pressure cooker, but they start at more than double this price range, so i would not bother on a student budget.
once you have a cooker, familiarize yourself with the wide variety of affordable starches, hard veg and proteins that cook best in it. locate the indian and asian grocery in your area where you often find the best deals on a wide variety of rice, pasta and dry beans for your cooker. when buying hard and root veg, don't be afraid to buy 1-2 of each veg at a time - often buying big bags of them to save money does not work out, as you may not have the space, and they may spoil before you get to cook them. if you have the freezer space, you can stock up on your proteins if once home you make portion size ziploc baggies and freeze them properly. no need to defrost them before use as the rice cooker will take care of that.
This [thing](presto 06300 dehydro electric food dehydrator https://www.amazon.com/dp/B008H2OELY) actually works wonders. You can find good demos using it with filaments on the utube.
Edit: Sorry for the mobile mangle.
The Frankford Arsenal tumbler works great and has a big enough capacity to do a good amount of brass at once. I'd also suggest the following for drying. One hour of tumbling and 30-45 minutes of drying gets everything done. I deprime before tumbling.
Mesh screens (to keep small brass from falling through)
I use the cheap nesco off of Amazon. It's pretty great, but I dont have a thing to compare it to.
NESCO FD-75A, Snackmaster Pro Food Dehydrator, Gray https://www.amazon.com/dp/B0090WOCN0/ref=cm_sw_r_cp_taa_e68zDbZP3ZW58
Buy one of those hand immersion blenders, they're like 20 bucks or so, work great!
Edit: I have this one. Also works great for thickening up soups and stews or just using it as a regular blender for smoothies/protein shakes (but no crushing ice with it!)
Edit #2 Fixed link.
Hard to say without knowing what he already has. Assuming he has knife, cuttingboard, pans etc, maybe a stick blender like this: http://www.amazon.com/gp/aw/d/B00ARQVM5O/ref=dp_ob_neva_mobile
Or a mandoline like this: http://www.amazon.com/Benriner-Japanese-Mandoline-Slicer-Green/dp/B0000VZ57C
Those are two of my favorite odds and ends that make life easier but took me a while to purchase them because they weren't necessary per se
Yeah! So ErantyInt posted this breakfast shake the other day, I love almond milk and peanut butter so it caught my attention, just blend up:
I picked up this blender, much easier to clean and deal with than a regular blender.
In case anyone is trying to pick one, I want to endorse the Cuisinart SmartStick. It's relatively inexpensive at around $35, but this is not an indicator of low quality; my first one delivered four years of daily frozen-fruit smoothies. This is in contrast to a $100 that died because it couldn't handle ice.
You might be interested in the Dash Go Rapid Egg Cooker then. It was the best $20 that I've spent in a while and the whole family has been eating more eggs because of how easy and consistent it is.
Thanks for sharing the recipe and tips. I'm definitely going to try this out.
>the link posted above is not an affiliate link
For me, that's a page-not-found so... you're not wrong.
edit: I don't know anything about affiliate links or anything so feel free to lemme know and I'll delete this, but is this a non-affiliate link to it?
Honestly, if you're going to spend more than $100 or so just get the Instant Pot - the large 8 quart should be fine for families. There's the added functionality of using it as a pressure cooker, rice cooker, etc. It has a removable insert and it's very durable. There's a reason why the Instant Pot has gotten a huge cult following so fast - you can do a lot with it. But even if you just use it as a slow cooker, it's pretty great.
However, if you want to stick with a just a basic slow cooker, this site has pretty reliable reviews and rankings in my experience.
The best way is to purchase a pressure cooker, like this
I can cook an entire soup with dry beans from scratch in less than an hour.
Even better than a crock pot is a pressure cooker. Perfect rice, dried beans, cheap meat cuts made tender in 1/4 of the time (10lbs of pulled pork from a $20 pork butt in 1 hour? Yup). Make yogurt, can foods, it's amazing.
I highly recommend the electric kind Instant Pot 7 In 1 Multi-Use Programmable Pressure Cooker, 6 Quart | 1000W https://www.amazon.com/dp/B00FLYWNYQ/ref=cm_sw_r_cp_api_dr-bzb3BECR8N
Bose QC35 Noise Cancelling Headphones - well worth the price
Amazon Prime membership
The Instant Pot is a very popular combination pressure cooker, slow cooker, and more. A top seller on Amazon.
However, what she'd probably like more is some pampering -- a babysitter, a spa day, a massage, something like that. Or for you to do all her chores for one weekend. Or (if it's her thing) some jewelry.
Because I'm much lazier than these other diligent posters, I got the Instant Pot that makes yogurt. It's really easy and the pot pretty much walks you through it. Plus, this pot is a pressure cooker that is great for making all things lentil/bean. It can can things. It also acts as a rice cooker and even a slow cooker. But unlike conventional slow cookers, you can sauté and brown ingredients prior to slow cooking. If you get one, make sure you get the 7-in-1 so you have the yogurt making function. It's a bit pricey but super useful. And I'd advise that you get an extra one of the cooking bowls if you think you'll use it a lot!
Instant Pots are pretty good and this is a good weekend to buy one. This one is on sale down to $50.
Whirley-Pop all the way! It has a thin aluminum bottom that distributes heat evenly but doesn't retain heat so that as soon as it's done popping, you can take it off heat and the popcorn on the bottom won't burn. The swirling arms also make sure that you get pretty much 100% poppage and that everything pops at the same time. It's amazing because normally in a pot or a wok, there's a gap of maybe a minute or so between when the first kernel pops and the last one does. With the whirley-pop, it all shoots off at once. Like, a five second interval start to finish. It also makes distributing melted butter very easy.
Pro-tip: clarify your butter. The water content is what will turn popcorn soggy.
I buy bay leaves, yeast, and an assortment of dried chilies in bulk and freeze. They are always in my freezer.
Then get the right pot.
I'm personally a fan of the Whirley Pop since it goes right on the stove, and you can control the heat more directly. I've never tried this one though, so it might work too. Only thing I would be concerned about would be if you wanted to make kettle corn. Not sure how well this would work with that. Maybe some other people can share their experience
In the last place I lived, my roommate had one of those stovetop popcorn things. It's amazing. Throw some popcorn kernels in, pour in just enough canola oil to lightly coat (I mean lightly). When it starts to pop, turn the handle. When the popping slows down and starts to stop, pour it into a bowl. I used melted butter and white cheddar seasoning. Probably not the most healthy way, but it's delicious.
I keep them vacuum sealed in a mason jars (painted black) with desiccant and oxygen absorbent. I have had them last up to a year without loosing much in potency, and remain cracker dry. They would probably last even longer, but i've always eaten them up in less than a year.
I use this combo to make vacuum sealed jars.
I got an this air popper from amazon. Its $20, doesn't need any oil and is idiot-proof. Literally just put in the kernels, plug it in and you'll get perfect popcorn (no burning, virtually no kernels un-popped)
BUY AN AIR POPPER!!!
I can't recommend this highly enough. It's nothing short of amazing. Fast, easy, no clean-up, no oil, no un-popped kernels, and so so cheap. I bought like 5 pounds of kernels for about $3. That will make like 50 big bowls of popcorn.
that's the one I got
My family bought one of the bigger versions that look like this about 10+ years ago. It's been through a fire. It's still kicking and putting out perfect rice every time. This is the model you want. Anyone who says to just learn how to make rice hasn't owned one of these.
You can set it on a timer. It keeps rice warm for like 12hrs after cooking, never burns. You can reheat rice in it and it comes out as if it were fresh. What more could one want?
We purchased the EatingWell Healthy in a Hurry cookbook about 3 years ago and it has been a great addition to our routine. There are some great quick and healthy recipes in there. Some take longer than 30min, but most are pretty close. Family favorites include:
We generally do at least one stir fry (with a Zojirushi rice cooker that cooks the rice before we get home--worth every penny!) every week. We also try to use the crockpot at least once a week, but that usually means you have to cook 2x in one night, but we usually manage after bedtime.
Edit: Just for reference we both work full time and have a 6 year old and a 3 year old. We generally eat out at least once during the weeknights. To limit the complaints, we usually let each kid pick out a dinner (the cookbook has great pictures btw) for the week.
It's a special liner, not just a grocery store bag. Completely safe for quick cleanup of your slow cooker!
We have this one by Cuisinart. You keep the bowl in the freezer until you're ready to use it. It works very well for us.
For the ice cream base:
I like the balance of this recipe, but my best friend loves super dense super rich ice cream. When I make batches for him, I use 8 egg yolks, 2 1/2 cups heavy cream, and 1/2 cup of milk. Tinker with the ratios to fit your taste.
I also use honey instead of sugar for his ice cream, because it makes him happy. I've been asked about using date sugar for this specific ice cream, but since I haven't gotten my hands on it, I can't speak for how much to substitute.
How to make it:
Scrape the vanilla beans and put the scraped flesh and pods into a saucepan with the cream, sugar, salt, and milk. Simmer the mixture until all the sugar is dissolved. Don't boil, simmer.
Whisk the egg yolks in a bowl and slowly whisk in some of the hot cream mixture. Don't do it too fast, you don't want to curdle the eggs. Then whisk the egg-cream mixture back into the rest of the cream mixture in the pan. Cook the mixture until it coats a wooden spoon. It should be fairly thick. If you draw a line with your finger on the spoon, the mixture should stay separate. Like this
If you did everything well, you shouldn't have clumps. If you have clumps, you'll get better after making it a few times. Strain in through a fine mesh sieve and let it cool. Once it's cool, put it in the fridge to get cold. I usually cook at night, so I just leave it in the fridge overnight.
I used to have this ice cream maker before someone stole it. :( It was a gift. I couldn't afford a new one, so I got this. It's adequate. The bowl needs to be pre-frozen for 48 hours, though I do it for 4 days. It's important to keep it straight so it freezes evenly. You pour the mixture in, and 20 mins later, done. You now have soft serve vanilla ice cream.
I puree 15 dates in the vitamix, after making sure there are no pits. I chop 5 dates so that there are nice little chunks here and there.
I try to buy moist dates, but if they aren't moist, I sometimes add a few tsp of water or bourbon while pureeing.
Now all you do is swirl it into the ice cream, and put it in the freezer to get hard. Some people like soft serve, I like mine hard and slow melting.
Heavy duty plastic bag + stored in a vacuum and not going to exhale smells. I didn't tell you this. And I didn't tell you it doesn't dry out this way, even for long term storage. You do have to pick out the pokey stems though.
I've had this for 3 years. It's not the best vacuum setup out there...you can spend a lot more money that would be very well spent, but it does the job very well for sous vide. If your problem is not getting a good seal, I've never had this unit not seal, or create a seal that failed.
The only downside is that if you are sealing a lot quickly, then it gets overly hot and then needs to rest and cool for a few minutes. The unit has a safety shutoff that keeps if from overheating.
But if you are looking at bang for the buck, this is what I'd get.
Depends on your situation do you need a programmable one or are you always home when you cook? do you need the traveling one or do you only cook for yourself? How many people do you cook for if its just 2 people you could probably get away with a 4.5 QT.
Crock pot is a good brand and its not really more expensive than the others.
this is one I usually reccomend its 10$ cheaper than normal you can bring it to parties and cook while your at work and big enough for a family or party.
Have you considered getting an actual rice cooker? I don't know if it is in your budget but I have used an inexpensive one for many years and they work very well and are versatile. I cook most of my meals in the rice cooker and toaster oven for a variety of reasons. One of my go-to meals is rice in the bowl of the cooker and a handful of frozen veggies and frozen salmon in the steamer tray on the top. Everything comes out perfectly every time, uses very little electricity, only a few dishes to wash, and it doesn't heat up my home as much as the stove/oven does.
This is the one I've been using for the last 5-6yrs:
Maybe it is an option for you?
Amazon: Anova Bluetooth $94.95 and Anova WiFi $111.95
Deal of the Day - 11/20/17
Something like this would pair nice with the food saver! Would also go good with the grilled food!
Anova Culinary Bluetooth Sous Vide Precision Cooker, 800 Watts, Black https://www.amazon.com/dp/B00UKPBXM4/ref=cm_sw_r_cp_api_WwVmzbSPXPQ10
Looks like an Anova
For small DIYs, I use that setup: hot plate with some sort of pot/tub holding water, silicon trivet, and beaker. I use a digital thermometer to check it every few minutes and adjust the temp that way.
For larger DIYs, I use a sous vide machine. I just get a big plastic tub (I like the Rubbermaid Commercial ones), fill it with water, and let the sous vide do its thing. It's the BEST - it holds an exact temperature indefinitely, it pairs with an app so you can adjust it remotely, and it keeps water circulating so you don't have to worry about different temps in different places. It's maybe overkill for small personal projects, but I super duper love it.
Try Sous Vide. A basic immersion circulator runs $120 on Amazon (Anova). It's practically impossible to screw up, and there's no risk of fire...
Also makes it easy to cook a LOT of steak at once. Sous Vide will cook several bags of steak at the same time, just use a big container of water.
Aw! I'd give you some if I could! I wound up buying this for Black Friday as an early Christmas gift for me and the hubby and just let it stay in there all day. Easy dinner lol.
I'm all about easy dinners lately. Cause I'm lazy and round haha.
The expensive brands in that same price range:
All-Clad, Le Crueset, Henckel, and Mauviel.
This five piece set is worth it's weight in... well, copper. Cuz copper is super expensive.
At a much more reasonable price range you've got Cuisinart, Calphalon, Lodge, Victorinox and a few others.
Here's a list of things they could get (an entire kitchen revamp) for under $1000:
A $300 knife set with 4 steak knives (note: the 7 piece classic set is available from Costco online for only $80 if you have a membershit, same blades, no fancy handles. The steak knives can be got for $10-15 each, so the entire set is like $130 if you don't want rosewood)
Anova sous vide cooker for $110. Toys are fun.
Lodge enameled dutch oven for $60
Mauviel carbon steel pan for $40 (needs to be seasoned), or a pre-seasoned Lodge for $20
Lodge cast iron for $10-20 (depending on 8 inch or 10 inch).
Scrapers (super important!) and maybe silicon handles for $10
and the most important thing they'd want, is the Calphalon tri-ply set for $225 (which I think is also cheaper over at Amazon).
An Instapot (combined pressure cooker + slowcooker + ricecooker, this thing is like a slowcooker on crack). You can also opt for just a regular $30 slowcooker, too.
If they don't care about fancy looking handles, the Fibrox handles actually have a great grip, and Victorinox knives are sharp as shit.
OXO good grips tools/spatulas/measures/everything for about $100 depending on what they want.
The Costco membership would probably be worth it just so you can buy the Victorinox knives (and I think also the Calphalon pans?)
Total price: ~$1000 if going with the rosewood handles (I personally didn't bother), and instapot (I would highly recommend the instapot, though!)
If going with regular handles and instapot, $850 <--- my choice
If going with regular handles, instapot, but no sous vide, $750 <--- probably most economical choice
If going with regular handles and regular slowcooker, and no sous vide ~$650
Just regular Victorinox Fibrox knives, and Calphalon Tri-Ply set and one cast iron skillet: ~$400
Go with the Anova, $150 https://www.amazon.com/Anova-Culinary-PCB-120US-K1-Bluetooth-Precision/dp/B00UKPBXM4/ref=sr_1_1?s=kitchen&amp;ie=UTF8&amp;qid=1487868151&amp;sr=1-1&amp;keywords=anova
And don't be surprised if you end up using it a whole lot more often you expect. Sous Vide 4-lyfe
To keep things in a rational perspective, you're much more likely to die in a car accident on the way to the store than from any bacteria.
Rinsing meat just spreads bacteria all over your kitchen. No need to do it. Ask any chef if you need a second opinion.
Also no need to cook meats to well-done. Get an "instant read meat thermometer" and learn how to use it properly. The USDA has minimum internal meat temperature recommendations. Aim for these targets and your food will be bacteria-free and taste the best. Even better, get an inexpensive sous vide cooker and be more than absolutely sure things are as moist and safe as can be.
Whirlypop is great for the stove https://www.amazon.com/Wabash-Valley-Farms-Stovetop-Popcorn/dp/B00004SU35. I just use vegetable oil with some flavacol. I should probably try a healthier oil though..
you need to get a whirley-pop.
I make kettle corn all the time and this allows me to not need to take the pan off of the burner and it coats evenly every time.
Microwave corn sucks and it has some really weird chemicals in it. Recommend that you switch to this and control what you eat....save some $$$ too...
I'm pretty sure they're referring to the tiny, open-air, oven-like, heated turntable used for cookies and pizzas and such...
here you go buddy: http://www.amazon.com/Presto-03430-Pizzazz-Plus-Rotating/dp/B00005IBXJ
Air tight mason jars work great. I've had bud last just over a year in a mason jar with air removed (http://www.amazon.com/FoodSaver-T03-0023-01-Wide-Mouth-Jar-Sealer/dp/B00005TN7H) that was stored in a box in my closet.
I have the basic model found at target. I got it about a month ago, dont remember the exact cost but I think it was somewhere around $55-65. Also got the [jar sealer] (https://www.amazon.com/dp/B00005TN7H/ref=cm_sw_r_cp_apa_9WXjyb40EXJ9H) attachment and about 4 dozen jars divided amongst quart, pint & half, and pint sized.
I loaded up on these bags: [Commercial Bargains 2 Pack 11" x 50' and 8" x 50'] (https://www.amazon.com/dp/B00GG5I5AK/ref=cm_sw_r_cp_apa_ASXjybDZAJ08T)
The 8" perfectly fit my burritos. I'd say I'm using about 6 inches per burrito so if I'm careful I'll get at least 100 burritos out of a $12 roll. Also you can use regular ziploc freezer if you trim off their zip lock seal. The vacuum doesn't agree with the thin ziploc bags every time but it's surely good enough for freezer burritos.
Not OP but I will give you a couple of mine
Popcorn - My wife bought this. Then she puts coconut oil and TJ vegan butter on it. I've never cared for pop corn until she started making it like that.
Chips and salsa and/or hummus - I like to do a chip in spicy salsa then the next chip in hummus for the compliment.
Chips and Guac - if making guac isnt considered cooking
Pasta and marinara
Trader Joe's Spring Rolls - Just bake
They make electric popcorn poppers, called air poppers. Like this one
If price is the biggest factor, and he doesn't mind a hands-on approach, buy green beans + a popcorn popper and have him roast his own beans. It's a very easy way to roast and will taste better than Starbucks beans with a little effort. It also comes out to about ~$6/lb of coffee after you buy the popper.
Other options roasted beans:
Keep in mind that different blends/origins will affect price of the beans. If you need help with suggestions, feel free to ask!
Roasts by the 1/2-cup and great for learning. Run it with beans for about 5-8 minutes at a time, and make sure you listen for the cracks.
It's not as large or fancy as the other suggestions in the thread, but it's also not $300.
EDIT: It's also really simple to repair and modify. I've taken out the temperature governor and installed a thermometer.
My own two cents:
I own a zojirushi rice cooker ( http://www.amazon.com/Zojirushi-NS-ZCC10-Uncooked-Premium-1-0-Liter/dp/B00007J5U7/ref=sr_1_1?s=kitchen&amp;ie=UTF8&amp;qid=1407830834&amp;sr=1-1 )
I purchased it on craigslist for $30 and I'm not sure how used it was at that point, but having had it for over 6 years now, it still works flawlessly. If you plan on cooking rice at least 3-4 times a week or other things in it, I'd recommend buying one. Yes they are expensive, but they also last a LONG time. It will pretty much cook anything and will keep it warm/good for several hours on end. I've had rice left in the pot on warm mode for over a day and it was mostly still fine.
Just a minor note, make sure all your components are made in Japan. (Sent an e-mail to the company if you're wondering this too). I've heard, but never experienced myself, that the ones made in China are not nearly as good in quality.
A lot of people tell me "What?! $150-200 bucks for a rice cooker? That's insane!" Yeah but you're buying quality and eating food you've made yourself (which is healthier in the long run too) and honestly $150-200 bucks is less than most people spend on other things in a week, at least this will last you a decade most likely. Most people who I've known who don't think its worth it don't eat rice often, like once a month. I'm Viet and I cook oriental dishes 5 days a week, so rice makes up about 15-20 meals a week for me. I've cooked both Jasmine and Japanese short grain rice, both come out excellent. The rice cooker is good at making various kinds of rice and keeping it warm/edible for at least a day (after that I'd recommend using it for fried rice).
One tip, make sure you keep it plugged in. There's a battery in the machine for the clock, but the machine uses power from a socket if it can. The battery is a pain to replace and most likely not worth it, so best keep it plugged in.
Last, but not least, the most important thing you're buying is consistency. Using a Zojirushi means getting the same perfection every time you use it. You don't have to worry about if it'll come out dry, burnt, or soggy. The machine does almost all the work for you as long as you know how to measure. Rice and everything else you'll cook in it will taste the same on day 1 or day 2000.
> zorjirushi brand rice cooker
Also have one, specifically the Neuro Fuzzy. It's a bit pricey but it's the best rice cooker we've had and well worth the price if you cook enough rice. Also, besides working well, the machine looks very nice. A bit silly but it does seem smarter to trust an Asian company to make rice cookers.
Ooh, for a rice cooker that's not too expensive and would feed a family of 4 for a day and a half, I'd recommend Zojirushi fuzzy logic. In my parent's house, they've got two 10 cup, and both had been working wonderfully for about a decade (or longer).
I have this Cuisinart and it is awesome. And the waffle plates are great too.
I doubt its truly BIFL, but I've been eying the Cuisinart GR-4N 5-in-1 Griddler for quite some time now. just haven't been motivated enough to get it.
I purchased this hot plate and its been doing me well. Plus its not breaking the bank at all.
Only fault is sides get hot so you cant move it bare hands midway through cooking but not an issue if you think about placement beforehand.
Buy a hot plate. 11 bucks. It will be a little tedious cooking with one burner, but can be done.
Crockpots are also your friend. You could probably find one at a yardsale for a few dollars. You can cook all sorts of things in them.
As for a microwave, it is handy, but not necessary. A lot of things can be reheated on the burner.
I saw a small microwave for about 25 bucks on amazon. Sometimes people resell for cheaper on the buy used section.
I do this exact same thing most weeks. If it's nice out I grill the chicken (whatever meat) outside, otherwise I just bake it because I can do a bunch at once.
Also - I'd recommend getting out of the dark ages with stove top rice. This rice cooker is the jam and you can also steam your veggies in it. It is literally the most used kitchen appliance in my house. Has held up great over the past couple years.
What works for me:
I have this rice cooker.
It has a timer which is really helpful. Every morning I wake up to freshly cooked oatmeal, which is a dope way to wake up. I usually throw in some cinnamon and honey. If I have nuts, berries or seeds around, I'll add those too.
At meals I'll have a portion of whole grains-- barley, brown rice, quinoa, pretty much whatever your heart desires. I personally like these more than white rice because they have more texture and make me more full (not to mention the nutritional benefits).
I enjoy stir frying vegetables and some chicken or eggs and adding it to the grains. When I'm getting bored I'll buy some sauces or make some sauces and use those. Generally when I'm stir frying vegetables I like to vary the colors and textures/juiciness of the vegetables I use. Some that work for me: carrots, broccoli, broccoli, kale, sprouts, mushrooms, tomatos, zucchini, corn, and avacados. Avacados are the shit.
If you get a rice cooker you can also cook all types of legumes, and beans in there. With these you can make soups, stews, and many kinds of dishes.
I don't think I really used to like this simple of foods; now I really enjoy what nature has to offer though. I found myself in a similar position as you and walked in to the produce section and thought to myself, "wow, I can eat any of this...and, it's relatively cheap."
Here's my starter kit:
Today, I put a bunch of chicken breast in the slow cooker with salt, pepper, and a jar of pesto, and made quinoa in the rice cooker with salt, pepper, chicken bouillon, cumin, and turmeric.
I use a rice cooker.
Just picked this up a few weeks ago, my first rice cooker. I've made maybe a dozen batches so far, brown, white, basmati, short and long grain. Each turned out better than I have ever done on the stovetop.
I'm sold on using a rice cooker from now on, and quite happy with this inexpensive model. Maybe it won't last a lifetime, but when it eventually dies I'll just grab whatever the best inexpensive model is available at the time.
I use this Aroma rice cooker
I use this...
This one works perfectly, no controls, no power switch, just plug it in and it dries em at 165F. Dehydrators go to that temperature so it's safe to make jerky. Everybody uses this kind and nobody complains about potency loss.
Personally, I'd skip the very expensive Excalibur units at this time. Stick with a cheaper and more basic ones at first to see if it's something you'll continue to do over time.
I have only had 1 dehydrator; the Nesco FD-75. I bought it about 1.5 years ago and I absolutely love it. It comes with 5 trays but can be expanded to 12 trays. I bought 2 extra trays because I need 7 trays to make a 5lb (beginning weight) jerky batch. I use is probably twice a month for jerky, dried fruits, or to dehydrate meals for backpacking. I think the biggest surprise was a backpacking Ratatouille. I made this for backpacking but I've used it more for pot lucks and dips for guests.
It has a temperature control but not a timer which, for me, isn't an issue. If I need a timer then I use one of these timers because I already have 3 of them for other uses. Clean up is easy since the heating and fan are on top. Everything below can be either hand washed or go through the dishwasher.
The best thing about this unit is the price; less than $70. This made it a reasonable investment at the time so I could see if I would use the dehydrator like I planned. I didn't want to spend a couple of hundred dollars for something and end up not using it. So far I've used this dehydrator for about 20 months and it looks like it's going to last for a while longer. I haven't had the first issue.
I got this one on Amazon and can back it up. I use it every single camping trip to dehydrate fruits, veggies, beans, rice, chicken, etc. There are just so many things you can do with one, and they save you so much money on dehydrated/freeze dried food that they pay for themselves in just a few trips.
My next kitchen purchase, whenever I have the money anyway, is an immersion blender (huh, they're cheaper than I thought lol).
I've never made soups from scratch (stocks/broths, yes), but the soup you make yourself I assume would be better for you than anything out of a can. Fuck canned goods (well unless that's all you have, then, OK, either canned goods or don't eat.)
In the meantime though, gimme a milkshake/smoothee instead. More calories and I would wager more protein in most cases.
You should tell people that the link you put in is an affiliate link, which means you get paid if they click and buy.
For anyone wondering, this is a non-affiliate link of the same product: http://amzn.com/B00DDXWFY0
Edit: Appparently OP says it's not her affiliate link... is that believable, who knows.
Direct link w/o affiliate tag
The "all or nothing" personality is something I struggled with. I recognized it, as you have, but what really made the biggest difference was making it my primary focus. The reason I never seemed to reach my goals, time and time again, was because I burnt out. I was fueling myself with the initial rush of motivation, forgetting that I would soon have to switch fuels to something I wasn't ready for: discipline. So, it's important for us to start small. Have you read "The Hobbit"?
Bilbo Baggins didn't go straight from his comfortable little hobbit hole straight to the Smaug's lair. His first step was simply leaving his hobbit hole, which he never would have done if he knew from the start that he'd be facing a dragon.
So, you need to start small. You have these goals, which are great, but they are the long-term goals. We need to break these things down into small, do-able goals that won't result in burnout. You need to leave your hobbit hole before facing your dragon.
You want to start going to the gym, among many other things. Going to the gym involves:
(a) convincing yourself to go to the gym, even on a rainy day or when you're super comfortable at home
(b) getting off your ass, into the car for ~15 minutes, into the gym where you would feel guilty for working out less than 30 minutes since you drove there, driving back home for ~15 minutes
(c) paying for a membership
Is this sustainable right off the bat? Remember, this is about building habits. We want to make this so easy that you will have no problem doing this. So start small and reduce the barriers of entry that will likely burn you out after your 2 weeks of motivational fuel runs out.
I did this simple routine. You can do it at home, it takes 20 minutes max, and all you need is a pullup bar. How much more doable does this sound?:
(a) convince yourself to get off your ass and walk 10ft to your pullup bar
(b) do pullups, pushups, and squats for 10-20 minutes
People may chime in about this program is missing this or that or how barbell squats cured their cousin's cancer. Fuck 'em. Doing something consistently is infintely better than doing the "ideal workout" inconsistently for 4 months before tapering off working out altogether. And guess what? Once you have built the habit of working out and want to go to the gym, you can!
You want to keep up with housework. So, using the same principles, start small! I mean so fucking small that you would laugh at yourself if you couldn't even do that. Turn on your favorite song and do housework until that song is over. You aren't obligated to do any more than the length of that song. Sure, you may not have cleaned the entire house, done all of your laundry, and roasted a fucking turkey. But, you may have done the dishes, or at least half of them. Again, something consistently is infinitely better than nothing. And, again, guess what!? Once you have built the habit of doing housework for the length of a song, you can play two songs!
You want to be healthier and take better care of yourself. Well, working out and doing some housework certainly falls under this. Let's address healthy eating. Again, we want to make this as simple as possible. Here is what I do that has been working really well:
Toss the following into a pressure cooker:
Meat (Choose 1):
Veges & stuff (choose 4):
Sauce (choose 1):
I don't even cut anything. If anything, I just use my hands to split the green beans, carrots, etc. Again, low barrier of entry. Keep it simple!
At the same time, on the stove or in a rice cooker, make something to put this all on top of:
It takes about ~30 minutes to make a ton of healthy and tasty food. I do this twice per week.
For breakfast, I toss 1 cup of oatmeal in a bowl, 2 cups of water in that bowl, cover and microwave it for 4 minutes, and add a tbsp of brown sugar and maybe some peanut butter. Simple, easy, fast, little barrier of entry.
We've added quite a few (doable!) things for you to work on. You said you want to start studying programming. I would caution you to not start doing that now. You don't want to burn yourself out. Remember, start small, we're building habits here.
This doesn't mean you won't ever study programming. In fact, what if you start now? What if you burn out in 1 month and don't touch programming again? What if this leads you to stop working out, stop doing housework, stop cooking? It's not worth it.
So how do you know when you're ready to add studying programming? Read this. Only make 3 cards: workout, housework, cook.
Once you are done with these 3 cards, you can create a new one for programming. But make sure you follow the same principles of starting small! Only commit yourself to 10 minutes a day. You can always do more, but 10 minutes is success.
Enjoying this? Looking for another adventure to go on after 7 weeks of programming? Fix your sleep schedule. Make a card for light's out at : pm.
At this point, we're getting closer to facing Smaug. You want to add another thing? Add meditating. Again, start small! Start with 5 minutes a day, or maybe less! Whatever sounds so doable that there is no way you couldn't do it. I don't give a shit if that means 1 minute per day.
Don't feel bad if you don't fill out these cards perfectly. Remember, something is better than nothing. If you only have an X for half of those days, you've still improved yourself enormously.
There will be fuck-ups. Bilbo fucked up, but he still got to Smaug's lair. Use your fuck-ups. Fucking abuse those fuck-ups. When you fuck-up (which you will, it's part of the process), make it a point to learn from it. Make yourself glad you did it. Didn't workout today? Do something you otherwise wouldn't have done that day: maybe go for a short 5 minute walk, or call your mother to tell her you love her, or send an email to your favorite band or author and thank them for existing, or read a short story on /r/writingprompts, or write a haiku, or tell yourself you're fucking awesome. It doesn't have to be big, but I guarentee it will be worth doing.
Remember, the first step is coming out of your hobbit hole. There will be many, many challenges along the way. You might have to fight some spiders in Mirkwood, you might have to get in some barrels to escape some wood-elves, you might find a ring. Your life is a book, you aren't going to go directly from your hobbit hole to Smaug's lair. Along your journey, you likely won't even be thinking about Smaug's lair, because you should be focusing on the present, your 3 minute dishwashing session, your 10 minute workout. There will be a point you will look back and see how far you are from your hobbit hole. Before you know it, you'll be standing in front of a dragon's lair and realizing that back in your hobbit hole, you never in 100 years would have expected to be standing right there.
Now go take your first step toward becoming Bilbo.
$80 right now i bought a different version for $60 last year on a lightning deal on amazon (mine dosn't have a low pressure setting , which is pretty much only good for making yogurt.)
We decarb foil-wrapped packs in a convection oven at ~290. Then toss the ground stuff into an Instant Pot with a bunch of coconut oil. Leave there at low temp for 10-30 hours. Makes super mellow gummies.
Good vid, thanks!
Here are some ideas:
The multi-purpose are nice. I've got a 6 quart Instant Pot that I use quite a bit but if you're just looking for a crock pot you can definitely get one for less. I've got a 4, 6 and 8 quart that I also use and they were all between $25 and $35 (US). It's nice to have different sizes for different applications. I recently did a small batch of chili in the 4 quart and have a big batch of 15 bean and ham soup going in the 8 quart that will be ready when I get home! Perfect timing because we're expecting about a foot of snow by Friday. Crock pots are perfect for winter comfort food.
An electric pressure cooker. I have one and I have suggested this to many of my older friends and they seem to like the ease and safety.
As long as you put the prescribed minimum of fluids in them they are easy and pretty fail safe. The one I have not only pressure cooks, but also slow cooks and brazes. It is quick and easy and you don't have to stand over it to make sure it doesnt burn the food. The one I bought and has an easy to clean stainless insert rather than a questionable "no stick" one.
The one I am referring too is an Amazon #1 best seller. (Instant Pot IP-DUO60 7-in-1 Programmable Pressure Cooker with Stainless Steel Cooking Pot and Exterior, 6-Quart/1000-watt, Latest 3rd Generation Technology)
I use mine at least 3 or 4 times a week and really like how easy it is to use (set and walk away - if you are busy when it finishes it goes into a keep warm setting) and it's easy to clean. I would buy another asap if anything happened to this one.
I'd get an InstantPot. It combines a slow cooker, pressure cooker, and rice cooker into a single device.
Whoa!!! Mind blown!! Great tip. Just went to Amazon and its one of the Prime deals, at $70 + $5 off for no rush delivery. Even check it on PriceZombie per another persons suggestion. Thank you!!! Instant Pot
I have an older version of this Cuisinart machine. It works well and isn't difficult to clean.
So there are two main types of vacuum sealers; External sealers and chamber sealers. External sealers are like your garden variety food saver. The bag stays outside the machine and the machine draws air from the open end of the bag. Upsides are they are inexpensive and quite effective for sealing dry or frozen goods and they are small. Down sides are that they use corrugated bags (which are pricey) and don't work well with moist food (or at all with liquids) because the suction draws the liquids from the food and prevents the bag from sealing. Chamber sealers have a chamber that the whole bag/food combo sits inside of and the chamber is evacuated. Since the vacuum is on the inside and the outside of the bag there is no pressure differential so you can vacuum pack anything including a bag of liquid. The bags are also much cheaper because they are simple smooth plastic. Downsides are that the machines are MUCH more expensive, require maintenance (oiling) of the pump, and they are quite large in comparison to external sealers.
Now, the quality difference between a <$100 external and a $200-300 external are going to be things like durability, vacuum pressure, and sealing bar width. More expensive units usually have dual piston pumps that evacuate faster and to a higher level of vacuum, wider sealer bars for a better seal (for instance I always do two seals with my food saver to be safe), can seal more bags continuously without over heating, and have more features like adjustable vacuum pressure, marinating modes, and various sealing options.
You can get over priced externals that sell on points like built in roll storage, various (usually useless) accessories, and fancy looks but you are wasting your money. This is an excellent entry level external. It is a single piston pump with no fancy features, but it works perfectly fine on most things. You'll generally have to let wetter meats set up a bit in the freezer first so they don't leak liquid, but that's true for most externals without a "wet" or "low vacuum" setting. This would be a higher end external with dual piston pump, cooling fan and a bunch of settings. This guy here is about as cheap as you will find for a dual piston, but it will not be nearly as durable or versatile as the Pro350.
Chamber sealers, you can spend $500-15,000 on but for most home users this is the gold standard. Inexpensive (for a chamber sealer at least) and has a well proven track record. Come see us over at /r/sousvide we have a ton of threads discussing sealers.
Duxtop 8100MC 1800W Portable Induction Cooktop Countertop Burner, Gold https://www.amazon.com/dp/B0045QEPYM/ref=cm_sw_r_cp_api_DH7ZBb10CGXYV
Zach, I think that you could do well with a toaster oven, a small slow cooker ( think chilli, spaghetti sauce), and an an electric boiler (like this:
https://www.brevilleusa.com/collections/tea-makers/products/the-iq-kettle-1) think: hot water for pour over coffee, or instant soup) and a hot plate or induction burner (https://www.amazon.com/Secura-8100MC-Portable-Induction-Countertop/dp/B0045QEPYM/ref=sr_1_4?ie=UTF8&amp;qid=1502774193&amp;sr=8-4&amp;keywords=induction+burner)
single induction cooktop would be a good thing to have. something like this
I don't know if this is an option for you, financially or locationwise, but you could get an induction cooktop (single burner) for around $60 shipped from Amazon. That and a basic non stick frypan would GREATLY expand your cooking options.
If you have access to an outlet outside, I'll suggest something a little different. A portable induction burner will offer you a greater amount of control and should allow you to get a good sear outside, without charcoal.
One thing I found that really helps is to get an induction stovetop. They are so much more powerful than electric and gas stoves. I put it right on top of my electric stove and only use that. Your cookware has to be induction capable though.
https://www.amazon.com/dp/B0045QEPYM for example
Are you cooking for yourself or multiple people?
4 quarts is about the minimum size needed to cook a meal for a family of four. 6 quarts is the most common you'll find in the larger units, and with that you can cook a few days' worth of food for a single person. Also, most slow-cooker recipes are setup for the larger units.
1.5, 2, 3 and 3.5 quart units are also available, but tend not to have the added features, like a timer, automatic temperature switching or removable dish.
EDIT- Crock Pot's Smart-Pot 4 quart digital is a good option.
If you need the extra capacity, go ahead and get a 6 quart version.
If you want something smaller, this 3.5 quart Cuisinart is the only thing I could find under 4 quarts with digital controls.
I just picked this one up from amazon. they currently have online coupons for $10 off crock pot slow cookers (and i think a few other brands)
picked this one because i liked the locking lid for transport. it has a programmable digital timer that counts down (there is a similar looking crock pot that is $10 cheaper but you are locked into times based on the heat setting). also i prefer the stoneware insert....you can read up on that to see what your preference is as far as insert material. and the size is good for cooking big roasts or birds
hope this helps !
This was my list for a previous, similar post -
I would buy the following items in this order, if it were my $80:
From there I'd get a solid set of pots and pans and/or a dutch oven. A rice cooker also is pretty helpful. I use mine constantly. Good luck!
If "easy recipe" can include buying some mixed ingredients ahead of time, here are a couple of my favorites.
Hey dude, here's the one I use: Aroma Housewares ARC-914SBD 8-Cup (Cooked) Digital Cool-Touch Rice Cooker and Food Steamer with Stainless Steel Exterior, Silver https://www.amazon.com/dp/B007WQ9YNO/ref=cm_sw_r_cp_apa_l8RDyb62MNS2K
I cook either 1 or 2 cups of dry rice at a time and it always comes out perfectly. You might even be able to go under 1 C.
I just could not cook rice to save my life, I ended up purchasing a rice cooker off of Amazon. I highly recommend the Aroma Rice Cooker. I have been using it at least 2x a week for the past 3 years. Best $30 I've ever spent.
I have this guy, and it never comes our right. I've tried basmati and jasmine rice. The bottom is always overcooked.
Edit: I lied. THIS is what's actually on my counter.
I use this rice and this rice steamer.
I made my rice (add rice vinegar, sugar and some salt after it cooks) and put sweet potatoes, mushrooms and asparagus in the steam tray while the rice cooked. Super easy. I then also cut avocado, red pepper and cucumbers. I then left my family choose their insides so they are all different. I also used regular and black sesame seeds. I can't really explain how to roll the sushi since I am so new at it but youtube has a bunch of good videos.
I have that exact one, very unhappy as it spits foamy rice jizz all over no matter what I do. He'd be moving from microwave boilover to countertop boilover.
I upgraded to http://amzn.com/B007WQ9YNO and couldn't be happier. It also has a setting for the brown rice I use, and it comes out perfect! I cook 3 (rice) cups at a time, and store it in the fridge to eat off the next few days.
It is quite simple, really.
The most important part is that you always are very careful. You need to wear nitril gloves (latex does not keep you safe!) and if you are doing for the first time, maybe even eye and breath protection. If you get some of the powder in your eyes or in your breathing ways, you are in for a world of hurt.
Get the $75 Nesco Dehydrator instead of messing around with fans and air filters, and you will never look back.
This is the one I have. It works very well. It is honestly quite fool proof.
Do some basic research about the meat you want. Slice it up. Marinate it. Pop it on here until it is done. It works well. I have done several batches for hiking/camping trips and it always receives compliments. If you have questions, let me know.
The motor and stick are connect with a piece of plastic. I have gone through several before giving up. I am not alone with this problem.
That is actually not a bad deal. The only thing that I dont see in that kit is a stick blender, which you really do need because mixing by hand can take hours and hours and is horrible. So add a stainless steel stick blender to the pile. Something like this: https://www.amazon.com/gp/offer-listing/B00ARQVM5O/ref=lp_289916_1_1_olp?s=kitchen&amp;ie=UTF8&amp;qid=1493140970&amp;sr=1-1 (its about $10 more on Brambleberry). Oh and youll need some mixing containers and a silicone spatula - sturdy plastic stuff from dollar store or my personal favorite, paint mixing buckets from the hardware store.
I mean, sure, you can spend less by searching around and using other things for molds and oils from the grocery store, but the mold and scale alone are $41 so that's not a bad deal.
I would advise the lavender kit, or maybe lemongrass. Citrus scents are usually disappointing in soaps.
Anova is usually on sale for like $80. Works great and simple to use
You can use it in a plastic tub or pot. Also, I use a roll of these and cut them with these.
Vacuum sealers are nice to have but not necessary. You can just use a sturdy ziploc bag and water displacement before sealing. Or you can just clip it to the side of the pot, no sealing necessary.
I have no idea what you ate, but what you are describing is now easily achievable with sous vide. For chicken beer cooler sous vide works until you decide you want a rig. A few years ago I decided to get an Anova and am glad I did. In the summer I use it about once a month; in the winter about once a week; around the holidays, it never gets put away. The cooking style is totally different, so I recommend a slow start with things like the beer cooler method to see if the results are the ones you like, but if you do, the timing freedom for busy folks is a game changer.
Here's what I use
200 degrees for 2 hours (or less some say). No smell as it's sealed (get a foodsaver too). When done, unseal the bag outside for extra stealth.
Also makes fantastic food...
Lots of ideas here:
My cooking game is on point, no problems there. Trying to decide what my annual tax refund kitchen purchase is going to be this year and I think it's gonna be one of these bad boys.
I have the Anova sous vide. It's not a whole separate appliance, like some sous vide models, this you just clamp to a pot of water and let it whiz away.
This is the one I use. Take a look, there are similar ones that are cheaper that do the same thing.
EDIT: Another cheap skate tip. No need for a vacuum sealer. Just take a regular freezer bag, put whatever in it, and submerge in the water until you get up to the seal and.... seal... The water will push all the air out and create the same effect. Just don't get any water in the bag of course.
This should show Amazon's pricing for the WiFi model over the last 6 months:
And the Bluetooth model:
The answer seems to be "somewhat often"?
(Edit: it shows 3 months of history by default, but you can change the amount of time shown in the graph. And sorry, I hadn't realized that your post title was a link to a similar site, so you already had the info that I linked to.)
Thanks! I was having trouble sleeping and my thoughts were kind of jumbled.
I forgot to mention, if you don't have a traditional kettle popper, a whirlypop-style stovetop popper makes great popcorn. This is also the best choice if it's for only you or for a small group because the kettle style are a pain to clean.
There are lots of knockoff whirlypops but I've heard the the crank/gearing on some are very cheap and break after not too long. I think even whirlypop had QC issues for awhile. There are some good copycat brands, though.
Find the right heat/gas setting on your stove through trial and error and always stick to it for a consistent result. Also, you will get the best result with slow, even stirring as opposed to fast, occasional stirring. Anyway, once the test kernel pops it only takes a few minutes to pop a batch, so you're not handcuffed to the popper for very long.
It's a stovetop popcorn cooker.
This is the reason I own a Pizzazz It shuts off automatically.
We used this holy grail recipe for the crust. Topped it with this amazing carb-friendly Mid's Homestyle Pizza Sauce (only 4g), mozzarella, a sprinkling of parmesan, freshly ground pork sausage with fennel, basil, salt, pepper, and italian seasoning... and of course, pepperoni.
All cooked up on the greatest kitchen utility ever created, the Presto Pizzazz Pizza Cooker. We ran the bottom burner for about 5 minutes to get the bottom of the crust cooking first, then switched on the top burner. Cooked the crust until starting to get golden brown, then added toppings and finished it off with both upper and lower burners.
It was perfect.
So I have one of these rotating pizza ovens. It has two heating elements. One on top for bubbly cheese, one on bottom for crispy crust. And a selector switch for top, bottom, or both. It can spin a weak frozen pizza into the dank. Especially if you grab some fresh mozzarella and some prosciutto and throw it on. Also the best reheating option I've found.
A Pizza Pizzazz! I've had one for about 10 years. I use it for way more than just frozen pizza. One time just to prove a point to my skeptic roommate, I baked cookies with it. They were incredible, just like I expected.
It hold the lid up, pulls the vacuum, the lets the lid fall.
It's held on by vacuum until the jar ring is installed.
You better believe it! http://www.amazon.com/Reynolds-Slow-Cooker-Liners-4-Count/dp/B002U0KKK8
Putting the food in is super quick. Literally open a pack of chicken, open 1 jar dump it in, stir once. No measuring, unless you want to get fancy and add some extras like cumin or pepper.
Getting it out takes maybe two minutes. I shred the chicken with a fork. And then scoop out some rice and scoop out some chilli into a bowl.
Putting it into containers takes about the same amount of time as serving myself and I usually do it all at the same time. Maybe 5 minutes in total. I have some mugs with snap on lids that you can eat straight out of, which saves on dishes.
Then I can just whack those in the microwave for the rest of the week. 2-3 minutes.
I also hate washing up. You can get slow cooker liners which you just toss out, if you don’t want to wash up the pot. I don’t personally because I have a dishwasher, but it could work for you. Each mug only takes a quick rinse and wipe and they’re lighter than dishes, so less tiring to hold.
Slow cooker liners: https://www.amazon.com/Reynolds-Cooker-Liners-4-Count-Regular/dp/B002U0KKK8
Why don’t you get some crock pot liners? You’ll be able to just throw them out when you’re done instead of worrying about washing it.
Ive used this one a lot in the past. Not the cheapest version, but I still definitely recommend it.
I mostly just used it to grill sandwiches but it’s good for whatever. Here.
You could get a contact grill. I just bought this one:www.amazon.com/Cuisinart-GR-4N-5-in-1-Griddler/dp/B002YD99Y4/ref=sr_1_1?ie=UTF8&qid=1412521990&sr=8-1&keywords=contact+grill
Get yourself one of these:
Dash has all these mini appliances on Amazon.
550watt toaster oven
Mini griddle 350 watts
Dash egg cooker 360 watts
My version has a metal piece there that rises up.
EDIT: I have a different model. You can see my lid on this Amazon posting
Instant Pot makes rice, steams food, pressure cooks, slow cooker, and even makes yogurt. Stainless steel pot is easy to clean.
buahahaha - I thought the same thing, but honestly I'm a total convert to it now!
Here's a link
The basic gist it that it's a hot plate with a removable stainless steel lining. The top has a gasket on it to make it a pressure cooker, and you can get a different lid for it so you can use it as a crock pot as well.
Pressure cooker basically does the job of a crock pot in about ohhhh 20-45 minutes depending (not necessarily including the time it takes for the content to get up to a boiling temperature and create the heat/pressure). Pressure cookers can be a little intimidating because back in the day they used to explode a lot. Instant pot has a lot of safety features to prevent that.
Last night I made bacon and corn chowder in mine - cooked the bacon in the pot on the "browning" feature, pulled that out, and added onion, potatoes, leftover grilled corn, garlic/salt/pepper to the bacon fat in the bottom of the pan and let that cook for just a few minutes then added flour as the thickener, and a whole box of chicken stock and less than 20 minutes later had soup that tasted like it had cooked all day. I finished the soup off with sour cream/milk/cheese and top it with the bacon I cooked before and some chives - seriously amazing.
Also instant pot would've worked great for your dr pepper pork! And it likely would've taken less time than anything else. Also cooked potatoes for your potato salad in 1/4 of the time as well. ;)
This is the recipe I made two weeks ago using my instant pot It turned out so good we made it 4-5 more times since then.
And as one more "holy moly big sell" here, I take chicken breast from the freezer, put it in the instant pot with a whole jar of salsa and a packet of taco seasoning and set the instant pot for 40 minutes, and I'll have perfectly shredded chicken. :)
Seriously, this thing is a life saver!
Instead of a slow cooker I recommend an Instant Pot. The best meal prep tool I've ever gotten, mine does 4kg of chicken in 30 minutes, 4 kg of pork takes 45. You can also use it as a classic slow cooker too.
I got you fam
On sale now
Just got mine for 20 bucks off.
The Instant Pot. A true multitasker. Makes yogurt but also does so much more. Definitely worth the price of admission.
I have this instant pot in 6 quart, and it's worked really well for us. Honestly haven't used too many of it's features, just saute, slow cook and pressure cook, but it has done all of those very well. It's great right now, as I am super pregnant and since it has a saute feature, I can do a lot of my cooking sitting down at my island, instead of standing at the stove. My only regret is not buying the 8 quart one for my growing family.
It pressure cooks well, I've made a whole baked chicken in half an hour, chick stock in an hour (instead of three), rice is so fast in it. I also really like that in the summer heat, I can put it on the deck, and then I don't heat my house up at all (this is actually what convinced me to get it). I mean you could do that with a slow cooker too I suppose, I just used to use my stove and oven for everything.
I got this egg cooker and it is amazing. You can hard/medium/soft boil a bunch of eggs or poach and it's super quick. The buzzer when it's done is a little annoying but it's really small and can be stashed away easily.
I have this one.
it's cheaper and also works perfectly everytime with easy to de-shell eggs.
[This is for you] (https://www.amazon.com/dp/B00OICLVBI/ref=cm_sw_r_cp_apa_ba90Ab25AP3XJ) because I read in your comments that you have a new guy that you're excited about. I have found that keeping a mate happy is MUCH easier if you know their love language. 😍
[This is for me] (https://www.amazon.com/dp/B00DDXWFY0/ref=cm_sw_r_cp_apa_Ud90Ab86J7VHE) because I have been doing Keto diet to lose weight and EGGS ARE LIFE on this diet. 🤓
[This is for /u/Miss-omnibus to read when she has insomnia] (https://www.amazon.com/dp/1596433973/ref=cm_sw_r_cp_apa_cp90AbX8407XZ) because she was sweet enough to summon me to introduce herself in another thread and we had a good conversation. 😘
AND I think there is still money left over for you to get a little something extra for yourself or save it for another contest! 🤩
It's PRIME DAY TODAY TOO! Here's some of the deals I have found for keto stuff, get them while they last
Spiralizer - https://smile.amazon.com/dp/B00AW3B5MM
Scale - https://smile.amazon.com/dp/B00M8FXDIQ
Indoor Electric Grill - https://smile.amazon.com/dp/B00H4O1L9Y
Mandoline - https://smile.amazon.com/dp/B00ZDVUWK4
Running Belt - https://smile.amazon.com/dp/B00F01E3PC
Pressure Cooker - https://smile.amazon.com/dp/B00FLYWNYQ
Crockpot - https://smile.amazon.com/dp/B004P2NG0K
Headlamp - For running at night (also great for working under the sink) https://smile.amazon.com/dp/B019G650A8/
I have the Instant Pot Duo 7in1 & I love it!! I make big batches of both chicken & veggie stock weekly to freeze; I have a 6qt size & it is PLENTY big. I bought mine as a "New, Damaged Box" from Amazon Warehouse Deals & saved quite a bit. I use it a lot more than I thought I was going to so it has been well worth the investment :D
It's an electric pressure cooker.
It gets tons of good reviews on Amazon.ca - https://www.amazon.ca/Instant-Pot-Multi-Use-Programmable-Pressure/dp/B00FLYWNYQ/ref=sr_1_2?s=kitchen-substore&amp;ie=UTF8&amp;qid=1511367383&amp;sr=1-2&amp;keywords=instant+pot
And Amazon.com https://www.amazon.com/product-reviews/B00FLYWNYQ/ref=cm_cr_dp_d_cmps_btm?ie=UTF8&amp;reviewerType=all_reviews
There is also a ton of info in this group - https://www.facebook.com/groups/InstantPotCommunity/
As long as you're asking for stuff, skip the crock pot and get an Instant Pot instead. Reassure your fiancé that it still does the "crock pot/slow cooker" thing, but it also can knock out this pork but recipe in an hour as a pressure cooker.
I recently bought an electric pressure cooker and my new favorite thing to make is bbq ribs. Throw in a slab or two of ribs, pour in apple juice/cider to the top of the ribs, hit the 'beef/stew' button. When the timer goes off, the ribs are unbelievably tender. Just take them out, lather on the bbq sauce and broil for 10-15 minutes. So damn delicious.
Electric pressure cooker. For me atleast, makes meal prepping much easier. Wish I knew about it during college!
This is the one I used: https://www.amazon.com/Instant-Pot-IP-DUO60-Multi-Functional-Pressure/dp/B00FLYWNYQ/ref=sr_1_1?ie=UTF8&amp;qid=1487124933&amp;sr=8-1&amp;keywords=instant+pot+duo
I got the Instant Pot IP-DUO60 7-in-1 Programmable Pressure Cooker for $95 CAD during a Cyber Monday sale. Easily worth every penny!
Wait for cyber monday - https://smile.amazon.com/Instant-Pot-Multi-Use-Programmable-Pressure/dp/B00FLYWNYQ - if you have more than four people in your family you may want to go 8 quart though.
currently this $70 highly rated pressure cooker is being sold by kohl's for $56 and you get a $10 giftcard slickdeals link
instant pot is considered the 'coke' of soft drinks, they've been making their product for a long time with a lot of success.
fyi slickdeals is basically a reddit reskin, people post deals from all over and user votes get things to the front page. i dont have an association with them, i just push them because i have saved thousands since starting college. everything from toilet paper, tooth paste, tires, video games, clothes.
There are a couple of variations of the Duo, though in your case, the 6 qt. model should suit your needs just fine.
[This is the 6 quart version of the one I have.] (https://www.amazon.com/dp/B00FLYWNYQ/ref=cm_sw_r_cp_apa_i_7To1CbA2C75XM)
Instant Pot came highly recommended in an AskReddit thread a few weeks ago. It does more than cook rice!
I think this thing is absolutely fantastic. It's probably more of a basic rice cooker as per RKS1157 post, but it does so many other things so well, that its versatility makes up for any deficiencies.
For brown rice, it can probably do it in about 8-12 min, plus five cooling time.
I've been coveting this pressure cooker/slow cooker combo. My sister has one and has been extolling its glories. It's got a stainless steel insert so you can sear your meat before switching it over to slow-cooking so you don't have to dirty a pan beforehand. It also steams & cooks rice so it would consolidate a couple appliances I already have (slowcooker & ricemaker) as well as pressure cooking. Sis tells me it's made pressure cooking ridiculously easy as well.
Not just a slow-cooker, but this has replaced all my other appliances. Instapot
Instant Pot is the brand name.
Most crockpot recipes can be converted for the pressure cooker pretty easily. If you're on the fence, I'd advocate for the pressure cooker instead, since it can do multiple things (slow cooker, pressure cooker, yogurt maker, sauté function, etc.) whereas the slow cooker can only slow cook.
There are subreddits you can reference for both these pieces of equipment: /r/slowcooking and /r/pressurecooking
One quick and easy thing you can make in the PC (I'd recommend this one: http://www.amazon.com/Instant-Pot-IP-DUO60-Programmable-Stainless/dp/B00FLYWNYQ) is salsa chicken. Put frozen chicken in the PC, about 2 breast pieces, add a half jar of salsa, 2 T of taco seasoning, seal and pressure cook for 15 minutes. Shred, mix, stuff into tortillas and add your extras. Boom, shredded chicken tacos.
I have heard good things about Instant Pot.
Rice cooker, electric skillet/hot plate, and slow cooker are all great answers so far.
However, an Instant Pot does all three and several other things.
Unfortunately this doesn't really get you over the dish washing hurdle, so you might just have to be that guy and scrape off as much as you can into the trash and wash your dishes in the common area, leaving as little mess as possible.
If that makes you feel any better, it won't be the weirdest thing that people see in a military dorm, I guarantee some dumb stuff will go on there.
there are a few on amazon but they are much higher than usual pricing.
I recommend the instant-pot.
It generates 12.8 PSI at high pressure(verify?) but whatever i cook in it comes out great as i use timing from
America's Test Kitchen pressure cooker
Lorna Sass Pressure Perfect
Bob Something From HSN Fast cookbook(built for electric units).
I also use a meat thermometer in case to verify safety in case the meat was somewhat frozen or not.
PM me for any questions?
The Instant Pot 6 Qt Duo just dropped to $67.99.
No idea on what's cheapish for you but there's this neat cooker that not only does rice but it is also an pressure cooker and a slow cooker. It's ridiculously useful.
why would you buy something you have no need for, or no thought about how you would use it. Having said this, here is what is called an Instant Pot I would like to buy, combination pressure cooker and crock pot, one appliance save space.
Ingredients (makes 6 servings)
Note: Every 10 oz (283 g) can of clams contains 5 oz (142 g) clams and clam juice.
Nutritional values (per serving, 1 1/4 cup/ 300 ml)
Total Carbs 9.8 grams, Fiber 1.8 grams, Net Carbs 8 grams, Protein 15 grams, Fat 36.1 grams, Calories 429 kcal
This may be a bit of an investment, but I use the sous vide method. I have an Anova One immersion circulator cooker that I use as a general kitchen appliance for cooking meat and veggies, etc. I found a method to mash grains using it, here. I've only done this once for my last batch of cream ale, which is fermenting right now, but it appears to be have worked well! It's great at maintaining a temperature without any insulation. I do it right in my brew pot, with the grains in the bag, 3 gallon boil volume. I do 5 gallon batches and add water after the boil. Anova says the volume limit is 4-5 gallons.
Like I said, it's a bit of an investment with a sous vide device costing $150-$200, but you can use it for a lot of other cooking tasks, and it's cheaper than a store-bought 2-cooler mash and sparge setup.
Anova Immersion Circulator
Not totally Keto related, but they're great for cooking all the meats!
I have this one. It clamps onto a container (like a pot) rather than being integrated, so it takes up less space. I have had problems with it getting fried by steam rising from the water (an amazingly stupid flaw), but a cheap replacement plan and covering the pot solved that problem. It looks like there's a newer model, so hopefully they've fixed that issue
He means in a Sous vide bath. Like Anova Precision Cooker or Chefsteps Joule
The one I have is from Anova, it works pretty well. There are less expensive ones out there, I went with this one because of recommendations from friends.
I'll probably go with this one, considering the reviews. It'll have to wait until the end of stout season, though. :-)
Anova Culinary PCB-120US-K1 Bluetooth Precision Cooker, 800 Watts, Black https://www.amazon.com/dp/B00UKPBXM4/ref=cm_sw_r_cp_apa_8ExhybST8H8EC
You can cook them in shell. Set the water bath to 170f, drop eggs directly into water. Remove after 14min or so, and you have perfect poached eggs. Crack to serve.
Sous Vide is slow cooking done perfect. It will give you an exact result, each time. Its consistent, which is a rare feat in most cooking, and makes amazing dishes. Chef steps has some great tutorials and recipes.
I use the Anova in a 10Qt soup pot. Works great. Note that the price does drop to about $130 at times, so if you want to save a bit of money, wait it out. If you want to save a lot of money, you can DIY a sous vide cooker yourself.
Gahhh looks like I got it on sale for 50 bucks off! But this is the one. Super easy, the blue dial just scrolls up or down to change temp and the play button starts and stops it.
1 best keto device ever:
Anova Sous Vide immersion circulator. perfect, easy, restaurant-quality food every time at a fraction of the cost.
You can also sous vide the ribs using this amazingribs.com recipe and finish on the grill. Gets you about 90% of the way there for much less investment. Plus you can use it for steak, roasts, chicken, or anything else.
So, after hours spent on internet I decided to get myself a 28 quart insulated cooler for my new Anova. I didn't expect it to have "can space" on top but it's a perfect fit. Right now I have 12 New York strip cooking in there for 2.5h.
cooler : https://www.amazon.ca/gp/product/B000MQ63C6/ref=ppx_yo_dt_b_asin_title_o01_s00?ie=UTF8&amp;psc=1
cooker : https://www.amazon.ca/gp/product/B00UKPBXM4/ref=ppx_yo_dt_b_asin_title_o01_s01?ie=UTF8&amp;psc=1
note : prices are CDN $
There has been only one other time the 900W WiFi version has been this low on Amazon; last Black Friday.. In the last 6 months, the lowest price is $150 and the average price is $183.86. The 800W Bluetooth only version can be regularly found for around $130 on Amazon though with an average price of $141.10.
This thing saved my life when I was a poor student with a neglectful landlord. That, plus my toaster oven and rice cooker, gave me so many options. I could make cookies in my toaster oven, grill a sausage, and make some rice at the same time! Also, if I really wanted to, I could use the griddler as a stove burner to boil water.
The panini inserts made sure I had quesadillas on the regular for a long, long time.
This is the one I have. It works really well. I understand what you mean with the bowl in the freezer. But after I make the ice cream I put it in second container that is much less bulky. I use it maybe once a month so having the bowl in there for a day is much less of an inconvenient than you would think. Not to mention this one is much less expensive than stand alone devices.
I bought this one off of amazon. There are cheaper ones on there, but then you have to mess with salt and ice. You just pop the bowl in the freezer for 24 hours, prepare your mixture and let it sit in the fridge until it is really cold, and then make your ice cream. One thing I didn't realize is that the ice cream is much softer than store bought. It will be super delicious, but if you want a harder consistency, you gotta leave it in the fridge overnight.
We make really good (vegan and usually raw) ice-cream in it. This Cuisinart one is what we use.
Yeah.. I know that ordinary ice cream essentially has to be stirred as it freezes (the machines are pretty cheap on amazon / ebay).. but I'm pretty sure that even then - without adding sugar & fat, it'll turn hard as a rock in the freezer, just as you say.
I suspect that if it's possible to create a stable, scoopable frozen yogurt without relying on sugar & fat, you need some sort of trickery to stabilize it.. perhaps xanthian gum, erythritol, and some other compounds?
This is what I have. Pretty cheap, simple to use, works well
Get the Cuisinart. I got the earlier ICE-21 version and I'm very happy with it. BEWARE - the bowl works with a freezing gel that will get ruined if you heat up the bowl or even wash it with hot water. It won't freeze again afterwards. So always clean it with cold tap water and never leave it next to a heat source.
I have a Cuisinart one in your price range. I like this better than the kitchen aid attachment. The KA attachment I had broke, but before it broke it was a bit of a hassle to pour the ice cream base into - you do it after it's on the stand with the mixer running. I made a mess every time. The Cuisinart one is cheaper than the KA attachment, is easy to use (less messy for me), and has frozen ice cream bases up nicely every time.
Here's a link: https://www.amazon.com/gp/aw/d/B003KYSLMW/ref=mp_s_a_1_2?qid=1462496127&amp;sr=8-2&amp;pi=SY200_QL40&amp;keywords=cuisinart+ice+cream+maker&amp;dpPl=1&amp;dpID=41cIcGTIN2L&amp;ref=plSrch
If everything is dehydrated, I would vacuum seal it instead of pressure canning. There are adapters that come with vacuum sealers that will do canning jars. Haunt Freecycle or Craig's List for free or cheap sealers.
I have this one, and I got it for like $20 on a meh.com deal, and I've seen them on sale there a few times. It works perfectly fine for all my purposes (hops and sous vide steaks).
This one. (I have and use a lot. Not just for hops, but sous vide cooking and buying meat in bulk)
I have this food saver :
I vacuum pack liquid stuff all the time. Specifically I make chicken thighs with lawrys jerk sauce in the bag. Turns out great. But you don't need to freeze first and then vacuum seal the bags. If you have a food saver like mine just clamp the bag exactly like normal. Now before you hit the vac button move the whole thing so the bag is hanging vertically off the counter held by the sealer. Hit the vac button and JUST before the liquid gets to the top hit the seal button. Mine stops dead and seals the bag right away and since you're pulling liquid up to the top of the bag it gets all of the air out every time.
I have the FoodSaver V2244 which is as close to standard issue consumer grade as I'm aware of. I've only had it since October but have used it almost every single day since then and have been very happy with its performance, especially for its price. I'd recommend it!
I can totally relate to your situation, I myself have no ability to clean my house, do anything hygienic, and have no job. So I am highly dependent on many, if not all of the services that you are looking for.
I first just did a simple Google search for "home care based services colorado", and came up with quite a few results that might work for you, including what's called "Home and Community Based Services (HCBS)" and "Aging & Disability Resources for Colorado". Here is a link to A List of Colorado Programs. If Colorado's ADRC is anything like Washington's, call up your local Social Security office and ask about starting the process for an ADRC social worker, and to have them come out to your house to assess you for home care services. Because your boyfriend is on actual disability, he might have an easier time going through the process. I do know of people with schizophrenia and other such mental illnesses like depression, that have been able to receive this service as well. After you are approved, they will assign you with a care company that sends out a caregiver for a preapproved set of hours a week to help you with cleaning around the house, cooking meals, etc. An added bonus is that you can get a doctor's note to pronounce your pets as medical necessity, like Seeing Eye dogs are, but these would be "emotional service" cats. Then after that your caregiver would then be able to clean the litter boxes for you as well from then on.
Since you both are not married, you both will have to go through this process separately and I'm assuming would be assigned a separate social worker. Meaning one person may be eligible for more things than the other, and I'm sure the social worker will be more than willing to help you through all this.
As for the food, I too really hate reheating food in the microwave and get tired of processed foods. I invested in a FoodSaver | non, which vacuum seals food and extends their shelflife by months. I'm sure you can easily find a used one on craigslist or goodwill. The bags are a little spendy, but you can reuse them quite a few times if you wash them well. Just pull a preprepared meal or vegetable from the freezer and warm it up in a pot of boiling water. I'm sure there's a bunch of YouTube videos with good "How to" guides for getting the most out of a FoodSaver.
As for finding work as a person with a disability, I can totally relate to this, and have a few blog posts floating around in this sub getting into the different things that I do to make a little money to survive. Like using referral links – as I did above – to make a percentage off Whatever purchase is made from that link. I also make designs and post it to my RedBubble store for people to buy them on T-shirts, posters, pillows, etc. Totally not trying to link bait everyone. It can be really slow or really good passive income, depends on how much time you put into it. A good subreddit for making money online is /r/WorkOnline.
I hope all this helps, sorry I don't know Colorado law and there couldn't be more helpful with that. Let me know if you have any other questions.
>I received the northern Brewer starter kit,
I am curious which starter kit you got, the currently on sale $99 home brew starter kit?
> Propane burner to heat up the wort faster.
FYI, My electric range tops did not work at all with 5 gallon kettles, but I am curious the take of the community on this one, I personally use a induction cocker Duxtop 1800, and 5 gallon stock pot and it works pretty fast to boil, and I have been able to walk away for 30 minutes while boiling the wart without fear. I assume the gas would not be able to set and forget. I have done a few whole grains with a brew bag, and that worked really well. Did my first saach' rest whole grain, and the temperature settings on the Duxtop didn't seam to work well enough for that. I am looking to find a way to insulate the pot for the next brew, to see if that fixes this problem.
Induction countertop stoves are really cheap anymore, you might do that instead if you've got a pot that will work with it. This is the first one to come up on Amazon, and its only 50 bucks https://www.amazon.com/Duxtop-8100MC-Portable-Induction-Countertop/dp/B0045QEPYM/
Can't say I know much about this at all, but using the same source of energy for both purposes makes sense in the winter- not so much in the summer.
Maybe a hybrid system would work? Propane or (my preference) wood heat in the winter which you could cook on, then use an inductive heating element in the summer. Induction is fairly inexpensive nowadays for a stand-alone element and very, very efficient.
Here's the first one that pops up on amazon:
EDIT: Now see? Here is the difference between a pyramid of greatness and a simple gudgeon pin. A gudgeon pin has no clue how to format a hyperlink. shuffle...shuffle...
Just get an inductive cooktop.
Another option is an induction cooker. These won't be quick, but they'll do better than your stove. Note that while it's less power than a typical large electric stove element (1800 watts vs ~2200 watts), it is far more efficient because it sends all the heat to the pot rather than a lot being lost to the surrounding air.
If you check this blog, in the comments he said it took 1hr and 15min to get 6 gallons to a boil starting at 85. If you used full hot tap water at 120 or so it would probably get that down under an hour. Or you could try to find a more powerful induction burner but that might get expensive.
One key note, induction cookers require a pot with some iron content. Easiest way to tell is use a magnet, if it sticks to the pot it's good to go. Aluminum is right out, but many stainless steel pots will work.
Did you mean to do [this](https://www.amazon.com/dp/B0045QEPYM/ref=cm_sw_r_cp_apa_k2vQzbMYTNDC2 "Secura 8100MC 1800W Portable Induction Cooktop Countertop Burner, Gold")?
[this](https://www.amazon.com/dp/B0045QEPYM/ref=cm_sw_r_cp_apa_k2vQzbMYTNDC2 "Secura 8100MC 1800W Portable Induction Cooktop Countertop Burner, Gold")
> We don't even use her kitchen unless we need to boil something.
We got a countertop induction burner to test-drive before we risked a bundle on an induction range. They're efficient, they don't throw off a lot of waste heat, and they're not bad at boiling and simmering. Ikea sells a range of inexpensive induction pots and pans.
There's also electric kettles. Alton Brown regularly misuses his to great effect.
We bought this one:
Secura 8100MC 1800W Portable Induction Cooktop Countertop Burner, Gold https://www.amazon.com/dp/B0045QEPYM/ref=cm_sw_r_cp_apa_HfKZzbBBBGTZ8
It's not as good as gas, but it's pretty good. The only thing is you need pots that are compatible...iron or stainless steel (it works with magnets and whatnot)
How about an induction burner?
This would essentially give you a stove right on the countertop.
It's been a while since I used an electric range but I think the induction heats the pan much faster. Mine cook top can heat it to a certain temperature or by power level, both seem to work well.
One minus is that doesn't like to simmer at a very low temperature. It may be me doing something wrong but I don't consider it too much of a problem. I would definitely buy another to replace it if this one broke.
This is the cooktop that I have
Yay! I'm so excited that you're getting your own place! That's such a good feeling!
/u/Pinalope4Real and /u/dnd1980
Startup an excel spreadsheet and make a budget for yourself. I find that once I have a budget setup I pay even more attention to my money and figure out new ways to save. I have helped my roommate and my boyfriend setup a budget. :o)
The meat market can save you sooo much money and make you more conscious about the items you are buying and motivate you to cook more.
Crockpots are awesome and help you save time during the week. I know you work from home, but ready-made food throughout the week is awesome!
The Magic Bullet or Nutribullet are both great to have in the home for smoothies! Of course you can blend other items in the cups as well.
I have this Himalayan Salt Lamp and I love it. I also have this Himalayan Salt Candle Holder....actually everything I'm linking you is something that I own and love, something I have experience with, or a similar model (the crock pot was a random model) lol
Oh and this tea because it's delicious.
I have this one and it works just fine. I like the fact that it comes with a temperature probe - it's really great for when I cook chicken and don't want to overcook it - but the downside is that the programming only goes up to 180F. So for tough pork and beef cuts, which typically reach maximum tenderness at 190F, it doesn't really work at all and the one time I tried to use it for pork shoulder I almost wrecked my meal.
Crockpot has a model with temperature reading as well though it looks like it's not a probe, so I'm not sure how well it works. There's also this one but it doesn't have a temperature reading at all so I'm not sure why it's more expensive...
Do you have an ALDIs store where you live? If so, you can quite easily eat decently on a budget. If not, then try and look around online for the cheapest store which sells items I am about to mention. I wouldn't go with the Dollar Store/Dollar General as they have higher prices usually. If you have a dented food store, commonly ran by Mennonites, you can save some decent money on food. Make sure to check the dates. I ran across an item before where it was 2 years past expiry.
Do you have a rice cooker by chance? You can pick up an awesome one on Amazon for $30 and it will more than pay for itself. You can also find a decent slow cooker for $50. Once you have these two items, you will never go back to Ramen and Mac.
The trick is to cook once for several days. If you are like me and work 10 hour days, you are pooped out and just want to crash, so having time to cook is rare. You can cook in bulk ahead of time and save time, money, and eat healthier. That $1.50 box of Mac and Cheese can be replaced by a bag of rice and some I currently only have to feed myself and I do it for between $100 and $150 per month on average. This includes things I don't mention here. I don't coupon, but I do watch for sales. I don't know what your budget is or what your dollar store carries, but here are some of the items I eat and what I do.
Chicken is a very healthy and affordable protein you can buy to use in many items. I normally buy boneless, skinless breasts or thighs when they are around $1.29 to $1.99 a pound at whatever nearby store. I will buy about 4 packages of them and break them down into meal-sized servings and freeze for later use. The reason I don't go with bone-in chicken because the price difference of boneless makes up for the loss of meat from the weight of the bone and the time spent picking it off when using a slow cooker. However, it is more of your own preference. You can find drumsticks and thighs with the bone for as little as $0.59 per pound.
Once you have chicken, you can do lots of things. I like to bake it and then slap on some Sweet Baby Rays BBQ sauce for a few minutes towards the end. You can always saute it with vegetables and make a stir-fry. You can throw it in the slow cooker and make some amazing dumplings while you sleep or at work. You can throw it in a bowl with some rice and a vegetable and cook plenty of meals in advanced. Example.
Lentils and rice are a very good and cheap option as well. A one pound bag is like a dollar and easily covers four meals for a single person. You can make lentils into soup, make and mix with some other protein, or eat with a little bit of salt. Rice can be used in many things. I like making this recipe (with half of the cilantro) and eat it with baked chicken.
You can often find pork butt roast on sale for as low as $1.19 per pound. I buy a 5/10 pound roast and split it into 2.5 pound portions to later slow cook. I normally throw some vegetables (carrots, celery, mushrooms, onions, etc) at the bottom of the slow cooker, then throw the slab of meat on top, throw a can of root beer or Dr. Pepper in, and then leave it on to cook when I go to bed/work. Here is what it would look like before I throw it on, but I don't have any after pictures. You can either slice it up, make into stew, or pull it apart and make BBQ sandwiches. This will feed me for several days.
I work night shift, so I don't have a normal breakfast. Even days I wake up in the morning, I still don't. What I do eat is protein bars which I found a recipe for off of Reddit. I think they were about $0.40 a piece after factoring in all of the ingredients. I eat one for breakfast each night on the way to work and have one spare just in case I end up working through lunch.
I came across this Reddit post awhile back. It is really simple to do and cheap. You can mix it up and switch out the vegetable or replace the chicken with beef, and add rice to make each meal more filling. Here is the aftermath of my last round of making these.
I would write more, but I have been called into work to deal with an emergency. I hope these helped you or at least gave you an idea of items you can do.
Cooking patience is easy, get a slow cooker. Slow cooking is the easiest and most delicious type of cooking.
6oz6qt, like this, not necessarily this one, just that size.
Might invest in a slow cooker with the "Keep warm" feature. After the cook time expires, such as 8 hrs, it will then automatically lower the temp to 140°, which is low enough to stop cooking but high enough to avoid bacterial growth and will still be hot at dinnertime. Basically acts like a steam tray you'd see at a buffet. Here is the one I have: https://smile.amazon.com/Crock-Pot-6-Quart-Programmable-Stainless-SCCPVL610-S/dp/B004P2NG0K/ref=sr_1_4?ie=UTF8&amp;qid=1536105258&amp;sr=8-4&amp;keywords=crock+pot
I have this one and I really really like it! The only feature I wish I could add would be a delay-start but even then it's not a big deal, because it switches to warm once your timer is done so it's not going to overcook the food!
If you aren't going to use the programmable features you can get something way cheaper (like a basic Crockpot) for about 30 bucks at a comparable size. The cheaper options don't have an auto shut off function and will keep cooking until they're turned off BUT if you're only planning to be gone for less than 10 hours when you use it it'll be fine.
Actually just checking Amazon, Crockpot has a programmable one (https://www.amazon.com/Crock-Pot-6-Quart-Programmable-Stainless-SCCPVL610-S/dp/B004P2NG0K/ref=sr_1_4_acs_ac_1?s=home-garden&ie=UTF8&qid=1543427473&sr=1-4-acs&keywords=crockpot) for less than 40 bucks and the basic one is around 30 (https://www.amazon.com/Crock-Pot-SCV800-B-8-Quart-Manual-Cooker/dp/B0196B3P1E/ref=sr_1_6?s=home-garden&ie=UTF8&qid=1543427473&sr=1-6&keywords=crockpot)
Est-ce qu'il y a une culture de "slow cooker" en France? J'habite maintenant aux États-Unis et les américains adooooore ce truc. Ou parfois ils utilisent aussi un pressure cooker, ce qui fait la même chose que le slow cooker mais encore plus vite. Ils y jettent tous les ingrédients -- la viande, les épices, les sauces, tous -- ils mélangent tout, et un repas est préparé huit heures plus tard. &nbsp;
Bon, je ne sais pas pourquoi j'ai tant parlé du slow cooker et du pressure cooker, mais ils pourraient être une ressource ou un matériel utile pour les gens qui n'ont pas trop de temps pour cuisiner.
:(. Well, thanks for letting me know! For those curious, it was this crockpot: http://www.amazon.com/gp/product/B004P2NG0K/ref=oh_details_o03_s00_i00?ie=UTF8&amp;psc=1
This is awesome. My old/current one is the exact same as your old one. And the new one I ordered last night is very similar to your new one.
This one is fantastic and you can find a used one with free shipping (for college students or prime users) for $37.
For $56 you may as well buy a crock pot.
I was torn between that one and the crockpot one. I went with crockpot only because the reviews were slightly better.
I saw the reviews about the Hamilton Beach, but someone answered in the "Questions" that they had called the manufacturer and who stated that the issue has been resolved and all new appliances no longer have that problem. I would probably trust them. I mean, you can always return it.
I need a rice cooker. You see, my boyfriend was incapable of making anything that wasn't in a microwave, so I showed him how to make instant rice one day. Mistake. Apparently he can't keep it in the pot when he stirs. I keep finding rice grains in the stove, on the counter top, all over the floor... its a mess. I figure with a rice cooker it might be somewhat more contained.
and I want to soak in a hot tub. badly.
It's $15, that's the price of what? like five packs of instant rice? just buy one. If you don't like it then throw it away. It's not like you're making a huge investment here.
That's the one I use and it cooks just fine, there are certainly better cookers on the market but if you're on the fence what's $15 to try something out?
You can cook the rice in the cooker and the soaked beans in the steamer in like 10 minutes DINNER IS READY. If you're feeling rich, add cheddar cheese.
I use Zero and Lose It apps. I’ve seen others using MyFitnessPal and the LIFE app, and I’m pretty sure they’re all reasonably comparable.
If your campus cafeteria uses SYSCO or a similar food distribution company, you will be able to look up the calories of many of the foods just through Lose It, MyFitnessPal, or tracking apps/nutrition websites, etc. I know it may be embarrassing to be “that person” carrying around a food scale but it’s vital to learn what food servings look like and weigh. There are SO many posts from people who are doing IF, saying they’re eating below their TDEE, eating lower carb/Keto, etc and confused why they aren’t seeing results and it’s often bc they aren’t weighing their food and they’re overestimating portion sizes.
Bulk up on vegetables and dark leafy greens, skip the salad dressing and either use your own or get used to a squeeze of citrus or a splash of vinegar or use wet ingredients in place of dressing (guacamole or cottage cheese for example). If you’re able to, get an instant pot or crockpot, you can control exactly what’s in your meals. You can even make a reasonable amount of food just from rice makers with steam baskets like this one.
A rice cooker/food steamer
Would you like a falafel with that?
To answer your question about natural coals (fellow apartment dweller here), i bought one of these guys and use it only for lighting natural coals. I just set it on top of the hot plate, and flip it after 5 minutes or so. Definitely takes a while, but, it's worth the longer lasting heat and the lack of chemical taste. Would highly advise you get one, usually very cheap in hardware stores and other places.
A few gadgets can help. Get a rice cooker with a steamer basket, microwave, and mini fridge. I could cook probably half my diet with just those things. With the rice cooker you can do rice, quinoa, lentils, pasta, steamed veggies, oatmeal, and some simple soups. A small nutri-bullet style blender will let you make smoothies and some sauces. And never underestimate the classic PB&J.
Edit to add some more:
Vegan rice cooker recipes: http://www.peta.org/living/food/vegan-rice-cooker-recipes-that-arent-just-rice/
Rice cooker recommendation (not an affiliate link- I've just used it for years and like it): https://www.amazon.com/Aroma-Housewares-ARC-914SBD-Cool-Touch-Stainless/dp/B007WQ9YNO/ref=sr_1_1?s=kitchen&amp;ie=UTF8&amp;qid=1484017119&amp;sr=1-1&amp;keywords=rice+cooker
You should! I recommend this one. Steamer tray, white and brown rice settings, a delay timer.
And there are cookbooks and sites out there with recipes for other things you can cook in a rice cooker. And another tip, wash your rice. It comes out much better.
This! Also this. Between steamed veggies, soups and rice, you've got a no-brainer dinner option always at the ready.
Instant pot is great for large portions. For 1-2 servings I'd recommend getting a smaller rice cooker. I've had this one: https://www.amazon.com/dp/B007WQ9YNO/ref=cm_sw_r_cp_apap_tBie2VjX5I8MT for 4 years and used it 5ish times a week. Perfect everytime. Other cheap ones I've tried burn rice.
for a slightly smaller one of the same version here is the amazon link
Gift One: [Rice cooker] (http://www.amazon.com/Aroma-ARC-914SBD-Uncooked-Digital-Steamer/dp/B007WQ9YNO/ref=wl_it_dp_o_pC_nS_nC?ie=UTF8&amp;colid=248F1IX5XB&amp;coliid=I1UO7W7RA0E2A8)
Gift Two: [Popsicle Mold] (http://www.amazon.com/Norpro-423-Ice-Pop-Maker/dp/B0002IBJOG/ref=wl_it_dp_o_pC_nS_nC?ie=UTF8&amp;colid=248F1IX5XB&amp;coliid=ITALZ5IKX5WPM) C'mon...gimme.
I haven't seen you today, but I am sure you look very nice.
Alright, so for rice cookers I was looking at this. Cheap and has some pretty good reviews. Do you think I should get the 10 cup version or spend a little few bucks extra on the 20 cup? I was also going to get this "Japanese Rice Washing Bowl"
For a bamboo mat how does this look?
For knives, I have a few thin ceramic blades. Do you think will those work well enough?
EDIT: I saw this knife on one of those weekly threads. I think I may spend some money and buy it.
You don't need a fancy rice cooker to make nice rice. For years I used a random wolfgang puck 2 cup cooker that is now discontinued, then moved to something like this.
However, you can cook it on the stove, too. I think the most important steps are to account for rinsing, setting, and water amounts. I use the knuckle method seen here, because that's how my mom taught me to do it.
I assume you're referring to this one : https://www.amazon.com/Aroma-Housewares-ARC-914SBD-Cool-Touch-Stainless/dp/B007WQ9YNO/ref=sr_1_4?s=kitchen&amp;ie=UTF8&amp;qid=1524503700&amp;sr=1-4&amp;keywords=aroma+rice+cooker
I only used aroma rice cookers for a long time for just the two of us. Cause it was cheap. I was able to get a zojrushi for cheap 5 bucks. and I would never go back. But people are right. They are super expensive.
But this rice cooker made amazing rice for Curry’s. I washed it twice and let it dry then add water and cook it. Bam. Flaky rice for Curry’s. I really can’t recommend it enough.
I've had the older one of this for 5 years now, the Aroma Rice Cooker.
Think its pretty gold standard for simple rice cooker. I'm happily giving mine to a friend.
The instant pot is also a good should, but I tend to want something both from the pot and rice...
I'm only now upgrading to a Zor because I got a great deal
I bought this Aroma 8-cup Rice Cooker back in July as an impulse buy and I use it probably 3-4 times a week. I've never steamed vegetables in it (even thought it has the option) or use the "Brown Rice" button haha but the little thing has worked like a champ and it wasn't even $30 off amazon. :)
I don't really have a recipe, but this is how I'd break it down in a very explicit manner:
I have also let it cook for ~30 minutes longer, or let it sit on the "Keep Warm" setting for ~2 hours, without a noticeable change in the results. The "keep warm" is nice if you have a programmable slow cooker and you start it in the morning before going to work.
Alternatively, this is a very good pulled pork recipe that I've done. What I'm doing now is skipping the soda and applying BBQ right away, and subbing in chicken thighs for the pork for health reasons. Also, I don't think I've never used the full 18oz of BBQ the recipe calls for. Seems like a lot.
Also, ~30 minutes before the slow cooking is done, you can start up a batch of rice and nuke some veggies. I haven't explored adding the veggies to the slow cooker yet, but that's probably an option too. If you don't have a rice cooker, I have this one and I love it (4 cups of rice is enough for 6-8 meals depending on how much you like rice). Looks like it's cheaper than when I bought it too.
Lastly, /r/slowcooking is probably worth checking out.
Good rating too.
Edit: looks like the price is because of my Prime account.
Edit 2: price has changed. More expensive but less than $5 more expensive.
A few ideas:
Macadamia nut oil:
Can highly recommend this guy. Drying cubes without a dehydrator takes WAY to much time. They'll be cracker dry in about 4-5 hours in this thing. For super thicc bois I cut them in half so they lay flat in the dehydrator - it helps in drying them out, too.
Also, this is a cool tek for harvesting.
I borrowed a dehydrator from a friend and it had an on/off switch and that was it. I had no idea how warm the thing got or anything. I tried dehydrating a few different things with it but the results always varied and sometimes cooked/burned more than dehydrated. So I would definitely recommend one with adjustable temperatures.
One temp definitely doesn't fit all purposes. I ended up getting a Nesco off Amazon. I got this one. It's a little pricy than a thrifted one but I haven't regretted it and have made perfectly dehydrated mushrooms, fruit leather, and herbs. I still want to try an onion (outdoors!) and jerky.
Not to mention higher in fat and carbs than meats.
I bought a food dehydrator and now I make my own jerky. It's delicious, nowhere near as much salt as store-bought, and stupid cheap.
Just to add, you can get a really good dehydrator for about $65 that will do virtually anything you want. I've done jerky, fruit leathers, veggies, etc but you can also dehydrate cooked meals with great success. It's crazy how easy it is, you literally pat stuff dry, cut it into small/thin pieces, and plug it in. It's really that easy.
I just posted this comment elsewhere, I have had a good experience with this one:
It can be used to many so many different cool snacks, and the best part is that YOU made them!
it works very well for making beef jerky. It dries evenly.
If anyone is interested, heres a quick list of useful things:
1.) The beef jerky you make should cost about 35% of store bought beef jerky.
2.) Use large freezer bags to marinade the beef jerky.
3.) Try to time your day out when you make jerky, put the jerky in marinade overnight and then right when you get home put it into the dehydrator, that way you can stay up a little bit late if it takes too long, or take it out when it's ready so it doesn't overdehydrate and get brittle. You don't want to be away from home with it running in the dehydrator, because sometimes it will go quicker and then it may get overdried. It seems like it would take a LOT for that to happen though, a few hours past the correct time.
4.) Make sure to cut the meat across the grain, it will be super tough if you cut it with the grain. My best results are having the meat cut at 1/2 inch thick, across the grain, with "eye round roast" beef.
5.) Make sure to clean the dehydrator well when you are done. Be careful that you don't deform or melt the plastic trays in the dishwasher.
6.) Follow this recipe for jerky, it worked great for me http://allrecipes.com/Recipe/Docs-Best-Beef-Jerky/
Make your own!! Here's a recipe. Just take the honey out of his marinade recipe. I use a marinade of soy sauce, worcestershire sauce, garlic powder, fresh ground pepper, and curing salt, and I also got a dehydrator to make it easier. I only marinated the meat for 2 hours, and it came out great!
Not at all. Just use the fruit roll sheets instead of the standard tray so there's no drip, or you can use parchment paper on the standard tray. Periodically just break apart the chili and flip it and voila, no mess. This is the dehydrator I use. I think it's a great starter kit for people who want to try dehydrating but don't want to invest in an Excalibur.
Does he have an immersion blender? ($35) ($26) ($32)
There are a few different vendors on Etsy that will print your logo on flour sack towels for less than $30.
Digital kitchen scale.
Food seasonings (herbs/spices/rubs). They come in small bottles so you can get him a few to try out. You should see if you can find a local shop you can browse. I like Penzeys, myself.
You might also want to ask over on /r/Calligraphy for some ideas if you haven't.
ooh ooh finally something I can give insight on. I am a hot chocolate lover as well.
I would buy an immersion/hand blender. Here is an amazon link to the one I use and its awesome. The hand blender will blend mexican hot chocolate and chocolate bars into milk you heat in the microwave or blend right in a pot and froth it nicely. Try to use a big glass jar. Don't add chocolate to a pan that is on the burner, if you burn the chocolate it tastes really bad and you don't need that much heat to blend chocolate.
When you heat milk it needs to be hotter than you can drink because when you use the hand blender it will cool it down. Also be careful with it boiling over.
I'm Hispanic so I was accustomed to Abuelita and Ibarra and I realized over time the flavor changed, recently I looked at the ingredients and they were made cheaper. You have to be careful with some Mexican groceries because they will substitute cheap ingredients.
I suggest Tazo hot chocolate if you want that Mexican Style Hot Chocolate, they sell them at whole foods or at their website but their shipping is ridiculous.
Another hot chocolate I like is called Wicked Hot Chocolate
here is the link to the website
Godiva serves hot chocolate and I love it from there.
What I do normally though is buy a huge quality bar of chocolate like at Trader Joes and chop it and put it in a jar. I dust it with some cocoa powder so it won't melt to the jar. If you ever see a good flavored chocolate bar get it and use it in hot chocolate. Remember to look at the ingredients and make sure it has cacao butter not palm oil substitute. Also be careful when buying things with "flavor" in the end. Like Cinnamon "flavor" means there is no cinnamon in it, just something with that flavor.
For sweeteners I prefer raw sugar or maple syrup. But normal sugar is fine. I like to add sugar and keep tasting and add more as I go in teaspoons. I've found 1 Tablespoon of sugar to 3 Tablespoons of chopped Chocolate to be my favorite. If you measure the milk, chocolate and sugar and have the measurements down you can make them really quick.
Also I like to add a pinch of sea salt to finish the chocolate. And I also eat it with Hawaiian bread, when you dip the Hawaiian bread in the chocolate it coats it and is delicious.
For heating water, fire is better than electricity so just get a good camp kettle and forage for dry wood while you're out enjoying nature. If you want hot water right when you wake up and are stealthing, go heat it over a campfire somewhere the day before and throw it in a thermos. Adjusting your lifestyle a bit is part of becoming a vandweller after all...
For blending, I'd suggest one of these since it only uses 200W, is easy to clean and takes up little space. I use it to make delicious smoothies using a frozen banana (plus blueberries, yogurt & whey protein - yum). A frozen banana is a lot tougher to puree than most raw veggies, and 2-3 minutes of blending with that is all it takes. My guess is a blender that can turn bricks into sand is probably overkill for most of what you eat.
Cusinart is terrible. I'm on my second.
Here's why: I was looking for the same thing as you. After a long search, I decided that a BIFL stick blender simply wasn't worth the money it was going to cost for something genuinely commercial.
Not when I can buy a Cuisinart that will last for five years of light duty.
It'll die when the plastic gears strip, as you pointed out. But it does serve its very occasional purpose and for about 1/10th cost of a seriously good one.
If I used a stick blender more than once every two weeks, I'd probably consider a more serious machine. As it is, the Cuisinart is a dead stick blending, but for the price of a decent dinner, I can live with that.
Yup! I have the same one as well and it has been great. OP, I use it for exactly that, blending big pots of soup.
edit: Here's a little nicer of a link: http://amzn.com/B00ARQVM5O
Butter microwave popcorn smells like sweatsocks/gymlocker to me for some reason.
I can make real popcorn with a WhirlyPop just as fast as microwave.
If you're going to make popcorn, do it right.
something i really want
Secrets to theatre style popcorn:
get a whirley pop & it won't be.
Get a stovetop popper for about $20 and find real popcorn salt.
I also have a $500 Sam's Club popper but this is easier, less cleaning, and faster. The downside to the $20 popper is that it isn't quite as good, maybe 8/10 instead of 10/10, and you have to turn it manually.
Edit-also day old popcorn is better and what you get a lot of the time in a theater.
Tell me about yours. We eat a lot of popcorn. We use the whirley pop popper.
I can't say I have ever heard of someone popping popcorn in the oven.
Next time get some paper bags for the kernels in the microwave, use a pot and some oil on the stove, or pick yourself up a whirley pop, or something similar.
i like the whirley-pop it is quick and simple. no nonstick anything, and the popcorn tastes much better than air pop or microwave. and its cheap!
it looks like this
If you're looking to re-create theatre-style popcorn, then a spice/salt you're looking for Flavacol! My go-to recipe is a heaping tablespoon of coconut oil, a half-cup of popcorn kernels, and a teaspoon of Flavacol, all put in a Whirley Pop over medium-high heat. Three minutes later, you've got a pot full of popcorn!
I've taken to cooking them on a Pizzaz
Link in case you don't know.
seem to have good reviews.
Try it on this. https://www.amazon.com/Presto-03430-Pizzazz-Plus-Rotating/dp/B00005IBXJ
The pizzazz is almost as good as this.
$50, free shipping.
Blue Print of Delorian
A subscription to Spotify to listen to 80s pop music
Pizzaz!! i cook lots of stuff on it. http://www.gopresto.com/products/pizzazz/
You could get your very own pizza cooker for 48 bucks and free shipping on Amazon. It has a 5 star rating with 844 customer reviews here. Part of reddit knows about it, specifically the members of /r/TheBestofAmazon , I personally own one and it kicks ass and can be used to heat up frozen foods at a better consistency than a toaster oven or microwave.
I bought this as a gag gift, but ended up getting one for myself because it ended up making perfect frozen pizza
To be honest, I hardly use my oven anymore. Ever since I got one of these: http://www.amazon.com/gp/aw/d/B00005IBXJ?pc_redir=1409137881&amp;robot_redir=1 highly recommend it. Cooks a frozen pizza in 18 mins flat start to finish.
Make it daily.
And you can indeed vacuum seal jars- my Foodsaver works with vacuum jar lids that fit standard mason jars.
OK that answers that question. Thanks.
If you make much popcorn at all get a popcorn machine. They are small, you save money as popcorn kernels are ridiculously cheap, and it tastes way better.
I think you need to make your own popcorn with a popcorn popper. Imagine the warm, buttery, salty goodness of fresh popped popcorn 😀
Way cheaper and healthier, too.
There's a slow cooker subreddit.
If you like rice get a Zojirushi Nero Fuzzy Rice Maker. It's one of the easiest ways to stay alive. My search made this one show up. I've seen them in the $100-120 range. It keeps rice perfect for 2 days, and good enough for another day. You can make jasmine, basmati, etc. Since the rice is ready after an hour and good for 2 days, it can be quick. Heat up some beans, put on rice, make little stirfrys, put on rice.
The other big one for me is a big toast oven. I have this admittedly expensive one. Note you can use a 20% off bed bath and beyond coupon to bring it down to $200. I bake in it, make pizza (from scratch, or store boughten), can braise in it with a 3.5 quart enameled cast iron braiser. I make bread in it in a 2 quart enameled cast iron dutch oven. Make chicken in it.
This recipe is a great go to. It's 'fancy' but easy as hell, and cheap. It's the greatest cheapest meal you can make probably.
You can make baked potatos in a toaster oven that taste great. You can make a baked potato in a microwave. Or you can even make a baked potato starting in the microwave and ending it a toaster oven that's a pretty good compromise. Just make sure you turn on the toaster oven first thing, then prep the potato, then microwave it, then the toaster oven will be good enough. Salsa keeps in the fridge easy, can throw some on the baked potato. Just throwing out some ideas.
Also have an eating strategy based on how much time you have to eat, and shelf life.
level 1 (takes 1-2 min)
protein shake (long shelf life)
special k & milk (short shelf life (milk))
handfull of nuts.
level 2 (5-7 min)
Heat something up and put it on your rice that is already ready.
ramen (long shelf life)
level 3 (10-15 min)
baked potato in microwave (medium shelf life (potato))
level 4 (30 min or so)
kraft mac (long shelf life)
You can make a plan that makes sure you eat if you have no time or lots of time. It's always best to eat something healthy before you are hungry, because if you don't you will get hungry and be willing to eat something bad.
consider literally making a chart. Look down the chart to how much time you have, and then look over to the short self life, and long shelf life options. Revise the chart around your schedule. This is how I think, but hell I should make that chart.
upvote for zojirushi with fuzzy logic.
we have had this one from zojirushi for ~3 years and use it almost every day. we cook all sorts of rices in it, basmati, sushi, medium grain, and it does an incredible job every time. we also love to put steel cut oatmeal in it before bed to be ready for breakfast in the morning (cheapest meal ever and our 2 yr old loves it). this rice cooker is a wonderful investment and worth every cent.
edit: things we love about the zojirushi - retractible cord, easy clean up, easy to read, functionality, timer so that we can set it aside to be ready when we get home from work or wake up, cooks every rice we've tried perfectly, highly versatile, it's cute and plays twinkle twinkle little star.
Don't go too cheap on the rice cooker, you'll probably need to spend at least $80 maybe a bit more, unless the prices have gone down recently. Find one that keeps the rice warm and a timer is nice too. We have a Sanyo and a Zojirushi (lived seperate now together and kept both of them). The sanyo was about $90 the Zojirushi about 120 (on sale) both are great, the Zojirushi has a few more features such as a quick cook button that gets it done in about 15 minutes with a little sacrifice on quality but hey sometimes ya gotta eat. I think my Sanyo works better on brown rice but that could be that I am used to cooking with it too.
Both of them have locking lids which some say are key, I don't know since I was an abject failure at rice before the rice cooker.
Here are our's:
dunno bout OP, but mine doesn't have the induction heating:
rice is good for a full day though. generally i unplug it after 12 hours to avoid getting crusty rice on the bottom. does induction help a lot with that? 3 days warming non-stop?
edit: i just realized that i always just used "keep warm" button, but just noticed the "extended keep warm". not sure i've ever used that...might have to give it a shot
I have this one. http://smile.amazon.com/Zojirushi-NS-ZCC10-Uncooked-Premium-1-0-Liter/dp/B00007J5U7/ref=sr_1_4?s=kitchen&amp;ie=UTF8&amp;qid=1459278075&amp;sr=1-4&amp;keywords=zojirushi&amp;refinements=p_89%3AZojirushi
Found it on sale, damaged (Just the box was busted, nothing missing or broken) for $49. I would easily pay $200 for it now that I've had it. I make rice way too much to not have a good rice maker.
I hope you didn't actually throw it out. It looks like a zojirushi rice cooker like my brother has. Basically an older model to this: http://www.amazon.com/Zojirushi-NS-ZCC10-Uncooked-Cooker-Premium/dp/B00007J5U7/ref=br_lf_m_1000220711_1_1_ttl?ie=UTF8&amp;m=ATVPDKIKX0DER&amp;s=kitchen&amp;pf_rd_p=385185701&amp;pf_rd_s=center-2&amp;pf_rd_t=1401&amp;pf_rd_i=1000220711&amp;pf_rd_m=ATVPDKIKX0DER&amp;pf_rd_r=11QWDENE298PSQEB51VE They start at $165. Anyway my brother and I made some chicken and rice and put the chicken in there to keep it all warm (they're SO nice like that even when off). Well, whoever never showed and we forgot. By the time we found it it was moldy and we closed the lid and didn't really know what to do. Well, dumb as it sounds we left it, unsure of how to salvage the cooker. I thought of buying a new bowl for it but couldn't find one. Fast forward maybe 6-8 weeks after the dinner and it's really moldy and nasty, smells when opened, etc. My cousin one day, bless her soul, finds it and cleans it out. It looks awful but that mess should just slide out with little resistance. I was amazed seeing how easy the clean up was. Then the nonstick surface can be cleaned and it's fine. He's been using it for the last 6 years with no issues. It's funny, when you buy quality the mess you found is cleanable and the cooker will continue to work. There's no contamination to your food if you wipe the lid and bowl holder. It's just food mold, not black mold. Not as safe as Bleu cheese but it's not gonna kill you. And when cleaned with dish soap it should work fine for years to come. If that sounds crazy you can mail it to me and I'll prove it.
I bought this one last year when it dropped down around $130.
Even at the current price it is still well below your budget. If you want to spend more you can get a higher capacity model. The main reason for me choosing this model is that it's made in Japan instead of China. I've heard people argue there isn't as much of a difference between the two manufacturing locations for Zojirushi, but for my own peace of mind and preference I chose the Japan model.
No, it's a slow cooker liner. ex: https://www.amazon.com/Reynolds-Slow-Cooker-Liners-4-Count/dp/B002U0KKK8
They're normally great to help with clean up and the like.
Also, you can get these amazing disposable liners from the grocery store in the baggie/foil aisle and makes it so much nicer to clean up at the end of the day!
An alternative to easier clean up would be using a liner, I haven't used them but know a few people that do and they love them.
Something like this.
you can even get crockpot liners
I justify it by saying I would waste more on soap and water trying to clean the crockpot manually after, but between you and me that's not the reason.
Cleaning them is kind of a pain but they do have liners you can buy. Also for some recipes that seem to chemically bond themselves with the inside of the slow cooker, you can usually give a quick spray with nonstick cooking spray before adding the ingredients and it makes cleaning a lot easier.
Slow cooker liners!
They are a bit costly, but oh the time saved!
A while ago, another redditor in this sub recommended slow cooker bags when I was getting started with my crock pot.
Now I never ever worry about clean up, or about lifting out the food after cooking.
Panini press grills both sides at once. They need not be expensive - the top rated Cuisinart Griddler is only $70 at Amazon. There are cheaper options and much much much more pricey options.
Electric grills aren't just panini presses. I use my ~20 year old Bosch to make panini style sammiches, yes, but also burgers, veggies like grilled asparagus, shrimp, kebabs, sausages, most anything that can get grilled. Get one with reversible plates - ridges on one side, flat on the other and you've got a griddle as well. Good for pancakes, eggs, you name it.
Something like this electric griddle or this grill & griddle will allow you to do quite a bit - fry eggs, bacon, make cream cheese pancakes. If you get the 3 in 1 version, you can also grill meat/veggies. I also find them easy to clean & store.
They're not appliances, but I could not live with my stoneline pots and pans. They cook like cast iron, but are so much lighter, are completely non-stick (I can wipe off burnt cheese and caramel sauce with a damp paper towel).
I also love my slow cooker, I use it at least once a week if not more.
My cuisinart griddler, it's like a fancy George Forman, but the plates are removable and dishwasher safe. It also opens flat so I can use it griddle. I also have the waffle plates.
10 year theater veteran checking in...
You need both proper seasoning and a proper device to make it in.
To make the popcorn, you'll need a popcorn maker that agitates the kernels. Most have this as a manual function. That means that, yes, you have to actually turn that knob for like three minutes. However, you'll get a great batch. This is the most important piece. Every commercial movie theater popper operates that exact same way, albeit in an automated mechanical fashion.
The second thing you need is proper seasoning. You can get pretty good taste with standard salt, but for authentic flavor you'll need butter salt.
So, toss in a cup of kernels and about four tablespoons of canola oil. Then put in a spoonful of butter salt. Turn on high and agitate at a consistent speed. Once popping starts, keep agitating until there are around three to five seconds between pops. Remove from heat and place in a bowl. Enjoy.
Is it the Whirley-Pop? My parents have one, too, and they swear by it.
I grew up on popcorn made in this. Absolutely loved every second of it.
Hot air is tasteless. Get a Whirley Pop and some kernels from Amish Country Popcorn. I suggest Rainbow Ladyfinger, but they are all good.
Try a Whirley Pop, use coconut oil and 1/2 tsp of Flavacol, you'll never go back.
Here's your starter kit:
You only need a little bit of salt at a time, so that'll last you years. I like the Orville popcorn topping, but couldn't find it cheap on Amazon. Anyways, this is a good set so you don't have gallons of stuff in your house, but still get authentic movie theater taste.
I got it at Bed Bath and Beyond, but they have them on Amazon, too. There's a few different brands, I think this is the one I used.
I know this is getting to you a few days late, I make cheese popcorn all the time. Really you need the cheddar powder and something for it to bind together (popcorn topping, butter, etc.)
My method, with links to things I use:
You don't have to use most of these things, but I've made popcorn that has gotten a ton of rave reviews with either that method, or minor changes to it. Get some of the cheddar powder and go from there. It can also be used to make mac and cheese, au gratin, or any dish that could use a little cheese flavor if you don't want to just use grated cheese. The powder also sticks on the popcorn crevices, making it amazingly tasty.
You can buy a pretty cheap stove top popcorn maker. The kernels are super inexpensive at the store. It takes about two minutes from thinking "gee I'd like some popcorn" to having a full pot of it: you add a cup of kernels with a spoonful of coconut oil, heat it up and spin it around, then apply butter and salt as necessary when you're done.
I got this one for my birthday six months ago and honestly now when I go to the movies I have zero desire to buy their ridiculously expensive popcorn.
Get a Whirley Pop. I love mine. Use it every night, or at least every other night.
nevermind, found it.
2nd question: how much bean does he throw in?
I just Whirley-pop it
As long as you heat it up gradually, turn the heat up once it starts browning, and then cool it very very quickly, you'll end up with a good end product.
Turn the crank at about 2-3 revs/second on medium - medium high heat, and you'll be done in roughly 18 minutes.
TIL what a whirley pop is: http://www.amazon.com/gp/aw/d/B00004SU35
a hand crank stovetop popcorn popper, olive oil and Jane's Krazy Mix Up Salt
As far as cooking frozen pizza, reheating leftover pizza, and a lot of other things, the Pizzazz is the way to go. I've had the same one for 10 years now and it's fantastic.
The Pizzazz is the only way I've found to bring fries back to full crispiness and flavor. They sell it by saying it cooks a pizza in 2/3 the time, which is awesome, but they don't tell you it can cook so many other amazing things.
(Presto 03430 Pizzazz Plus Rotating Oven)[http://smile.amazon.com/Presto-03430-Pizzazz-Plus-Rotating/dp/B00005IBXJ]
I thought the same thing, but then I remembered.... I prefer scrambled eggs and sausage. CAN IT DO THAT!!!!! EH?!
Btw.... I almost bought a presto pizzazz pizza oven ... anyone own one & does it work well? I eat frozen pizza pretty often.
This is spot on. Only thing is make sure you & your roommate have a Pizzazz and mini-fridge.. That thing saved my life in more ways than I can count. Most RAs won't give a shit. I'm sorry if you get the one that would.
it's a pizza cooker
Needs a Pizza Pizzazz or maybe a toaster over for pizza rolls.
This! Better than a microwave for pizza. Can also heat up some chikin wangs
You can get a vacuum sealer and use this
When I read your post, I recalled that they made adapters for food sealers that fit onto mason jars. But, I think what this guy on youtube did is more what you're looking for. The guy effectively sealed a bag of cigarette rolling tobacco with his food sealer for six months for a test in the sale package.
Straight up liquid? Not sure it's made for that, but I've never tried, so I don't know. I've sealed plenty of things with liquid in them without a problem, like a dish with a sauce, for instance. They do make containers and [jars like this] (http://www.amazon.com/FoodSaver-T03-0023-01-Wide-Mouth-Jar-Sealer/dp/B00005TN7H/ref=sr_1_2?ie=UTF8&amp;qid=1398218675&amp;sr=8-2&amp;keywords=seal-a-meal+container) that you can vacuum seal with a tube attachment.
Like /u/DblBaggerDonkeyPunch says, the glass would have to be exceptionally fragile to break from being vacuum sealed.
Also, /u/CosmoVerde is correct in that the vacuum seal won't be terribly beneficial in preventing oxidization. There is still air in the bottle.
If you want to preserve your nicotine base with a vacuum sealer, seal it into mason jars using a vacuum jar sealer and store it in the freezer.
This is the vacuum accessory mentioned. If I don't have a foodsaver but this vacuum tool works great.
If you're cheap like me, or have no more space for appliances, like me, you can get the vaccuum lid sealer for Mason Jars, and a small hand pump that will attach to the lid. I'm sure they don't do as good a job as the electric model, but they work fine for me. I also store them in a freezer.
Interestingly, my hand pump came with the jar sealer, but I cannot find a listing like that on Amazon anymore. I only see the jar sealer with the hose attachment for the electric appliance. Just don't get the Mason lids with the nozzles built in. The attachment I listed will do it on standard Mason lids.
You use the regular lids. Seals them pretty good, but the important part is getting all the air out.
FoodSaver Wide-Mouth Jar Sealer https://www.amazon.com/dp/B00005TN7H/ref=cm_sw_r_other_apa_WIx-yb44GTHDE
Ziploc Vacuum Starter Kit, 3-Quart Bags, 1-Pump https://www.amazon.com/dp/B003UEMFUG/ref=cm_sw_r_cp_apa_iLx-yb422N6MD
You want to get the wide mouth jar sealer so you can get the greens out of the jar. I think I got vacuum pump thing at Walmart and it was just the pump bc I didn't spend that much on it, but it's still one of the cheaper ones on Amazon and it's rly good quality.
Sauce and heaviest foods on botton, lightest or bruisable things or things that could get soggy (strawberries, lettuce, etc.) on top.
Pack as tightly as possible without squishing/ruining food.
Set out and let it get to room tempterature (about an hour or so), then seal the jar and put in fridge. This will allow the mason jar to "vaccuum seal", and stay sealed until you pull it back out of the fridge -- so leave it refrigerated until you grab it for work in the morning or are ready to eat it that day in general. **TIP: this works best with salads. if you're going for more complex foods, like dairy based sauces, you may want to invest in a jar sealer and seal right away!
Easiest thing. I do it with salads all the time, and they last about 9 days in the fridge.
Tip: keep things like dairy on the side, and grab with the jar.
You can buy an adapter/kit off Amazon from FoodSaver. I don't actually know if this is similar to what OP used. But yeah, you can do it.
If you want to vacuum seal you can use the food saver wide mouth mason jar sealer https://www.amazon.com/dp/B00005TN7H/ref=cm_sw_r_cp_apa_i_eJBTDbX17YWBA with a cheap vacuum sealer like a ziploc handheld pump.
I plan on storing my seeds for years. Here's how I do it:
This method takes care of the 3 things that lower seed viability--humidity, oxidation (with the oxygen absorbers and vacuum seal), and temperature. I also plan on saving herb for the long haul like this, but with 62% Boveda packs instead of the CaCl2.
I bought a ton of hops and have no idea how I will ever get through them unless I make a ton of big IPAs. On hand, I have 1 pound of centennial, columbus, and belma. About 14 ounces of cascade. Maybe 2 ounces of citra, and 4 of simcoe. They take up a lot of room, but not THAT much room. In my side-by-side fridge, they take up maybe a shelf. The centennial are whole hops and are like 2x the size, so you have to take that into consideration.
For storing, they go in the freezer, vacuum sealed. I didn't want to buy a big vacuum sealer, so I bought one of these ziploc hand vacuum pumps as well as a jar vacuum pump valve thing and that way I can do a kind of quick ghetto vacuum seal on bigger hops bags and store the smaller amounts of things in vacuum sealed jars. It's not amazing or as great surely as a regular foodsaver type vacuum, but it's way smaller and cheap, even compared to the foodsaver version of the hand pump.
I actually suggest going one step deeper: get some jars and use a jar sealer to split your nic into multiple jars. Suck the air out totally, stick THAT in the freezer.
Foodsaver has an attachment that you can attach the vacuum to mason jars and suck the air out. Get a bunch of wide mouth small jars, the foodsaver machine and your are set.
There's a few handheld pump varieties too designed for mason jars too, and some DIY options.
Foodsaver Jar Sealer attachment
You hook that up to your Foodsaver vacuum pump. It pumps out the air and seals the lid in about 20 seconds.
A freezer goes a long way.
You can also try aliquoting the nic into mason jars and use a mason jar attachment with a food saver to vacuum seal your goods.
mason jar attachment
As for how long you can possibly store your nic viably, no one really knows becasue
I bought this one for wide mouth mason jars, but you can get them for regular jars too. https://www.amazon.com/gp/aw/d/B00005TN7H/ref=mp_s_a_1_2?ie=UTF8&amp;qid=1498425940&amp;sr=8-2&amp;pi=AC_SX236_SY340_FMwebp_QL65&amp;keywords=foodsaver+mason&amp;dpPl=1&amp;dpID=51b0i952XTL&amp;ref=plSrch
I bought one of these but don't remember paying $35 for it.
I use it on a mason jar sealer like this.
It says you need the tube but the soft rubber on the vacuum makes a good seal on top of the sealer, the only issue I have with this setup is that you open all the hops to the air every time you weigh some out, a proper vacuum sealer is definitely going to be purchased in the future.
I do this, only I vacuum pack my salads using one of those canning attachments and a brake bleeder.
I actually get a pretty good vacuum and my salad stays crisp in the fridge for a week. Just remember to layer your ingredients as to not get anything soggy.
As enterstip mentioned, they're easy to eat out of and readily washable in the dishwasher. I reuse the caps (lids?), too. As long as I don't damage/bend them while trying to break the vacuum.
Wide Mouth Jar Sealer
Wide Mouth Mason Jars
Edit: The advantage of doing this using mason jars as opposed to Tupperware would be evacuating near all the air as opposed to lazily squeezing it out using one of those cheap bowls.
Oh, and not to mention people at work'll think you're awful crafty bringing in vacuum-packed mason jars full of salad.
we have this: https://smile.amazon.com/Presto-04820-PopLite-Hot-Popper/dp/B00006IUWA/ref=sr_1_5?s=kitchen&amp;ie=UTF8&amp;qid=1484182397&amp;sr=1-5&amp;keywords=popcorn+air+popper and absolutely love it
I use an air popper similar to this one. You can dress up the popcorn however you like afterwards or eat it plain. I use flavoring salts and you can make them yourself if you want, this site has some recipes.
The only issue that I have is getting the salts to stick well to the popcorn, but I hardly use any oil/butter. I usually spray some oil on the popcorn and then dust the seasonings on.
For popcorn, do yourself a favour with the trip-down-memory-lane-and-yet-still-is-pulling-in-amazing-reviews purchase of this popper. Bought the exact model and it's superb.
I don't use butter, but squirt grapeseed oil on the popcorn as it flows out, while crushing fresh salt on it. Movie time, baby. Movie time!
Air-popper. This brand: http://www.amazon.com/Presto-114316-04820-PopLite-Popper/dp/B00006IUWA/ref=sr_1_1?ie=UTF8&amp;qid=1311275338&amp;sr=8-1
Seriously makes delicious popcorn, pays itself off over time, and is faster than the microwave.
I'm a big cast iron cooker, and I still screw up popping kernels. This $20 air popper is a great timesaver.
I have an Air Popper so I just pop it myself. I have this one. It's only $20. You can get a big box of kernels for like $5 at a grocery store and you really only need 1 or 2 tablespoons of kernels to make a nice big batch of popcorn.
You need a popping machine :)
It's special purpose hair dryer that's fun to watch in action. It's easy and doesn't make a mess.
The best way to make popcorn is with oil. You can use a covered pot you shake, or better yet something like a Whirley Pop. Unfortunately, using a tablespoon or two of oil doesn't exactly make it a low-calorie snack you want to eat regularly on a reduced intake.
The lowest-calorie method is to use an air popper, then apply a measured amount of whatever toppings or seasonings you prefer. My go-to recipe is to weigh out 20 g of popped popcorn, then carefully apply 3 g of melted butter, stirring constantly to distribute it well. I then sprinkle on sea salt that was ground to a fine powder. This gives a nice 100 calorie snack with just enough buttery flavour to be satisfying.
Unless you are specifically using large crystal salt for the crunchy texture, you probably want to use fine "popcorn salt" to avoid the gritty feeling of regular table salt. You can buy this pre-made, or grind it at home in a blade grinder or mortar and pestle. It has the side benefit that you use less salt because there is more exposed surface area.
There are many, many ways to season popcorn. Sriracha is pretty popular, but you can also use any combination of spices and herbs, or even stuff like nutritional yeast. You will probably get some great suggestions here, but a quick Google will get you a tonne of recipes you can modify to your heart's content.
I'm no professional. However if you can't do much at the moment. Try going on a walk for a bit. Maybe 10-30 minutes in the beginning. Try and do it mutiple days a week. Once you start getting use to it increase the time a little or jog for part of the walk. If it's an option listen to music. I know walking may not seem like much. But it's best to start small and build up the habbit. As for getting healthier food. Identify what is actually bad. Saturted fat and transfat are pretty bad. Not all fats are bad. Try and decrease the amount of salt and sugar you have. A cheap snack option is plain popcorn. It's around 20 dollars. And the kernals themselves are pretty cheap per bag. If it's to plain add a little bit of butter and salt.
Go for it.
I'm using the standard air popper set up, works great.
Just pour the beans in, tip it back a bit, turn on the popper, and starting checking the color after the first audible crack (~3-5minutes). When the roast is just before where you want it, turn the popper off and dump the beans into a pan.
There's a bit of smoke and chaff involved, so do the roasting outside or at least pointing out a window.
You save money, time (I buy my green beans in bulk from sweet maria's so I never have to make weekly bean runs again), and you get some truly incredible coffee.
You can roast your own pretty easily and cheaply. I bought a 5 lb bag of Ethiopian Yirgacheffe green coffee beans from Etsy for $30 shipped and then I bought this hot air popcorn popper. Put a scoop of beans into the popper, place a bowl under the shoot to collect the chaff so it doesn't go everywhere, angle the popper so the chaff shoots out but the beans stay in, and plug it in. Roast to desired doneness then pour the beans in a mesh colander and shake it until it cools. Let it sit for a few days and then you can grind and drink.
It's really simple and once you've done it a few times you get the hang of it. Just watch a few videos first. Roasting it myself has yielded the best coffee I've ever tasted at roughly the same cost as the cheaper brands.
It's my gf's, and she's at college right now, so I'm not sure of the exact model or brand. But it looks like this. Yellow rim, clearish plastic lid with a tray for heating up butter or oil while the popcorn pops. I'll ask her tomorrow for a specific brand.
I really want this for my daughter. She LOVES popcorn....so do I ! Thank you so much for the contest, I hope you become a ps pro today lol
Presto on Amazon $23 prime eligible
I think it is pretty close to this one:
I have been using that for 5 years to roast. A minor mod that I did was open it up and twist the bimetal overtemp protection closed so I could roast as many batches as I want in succession. Works great. Just don't rely on the air pushing up to circulate the beans. I use a shaking motion to rotate the beans around and you can roast up to 1/3 lb with this.
Is this the one you purchased?
my only addition is to look for the made in japan ones, they are better quality than the made in china ones. I have this one (made in japan) and its awesome. though when i bought it ~5 years ago, it was only $120 or so
I've got one of these. Expensive, yes, but being able to have real steel cut oats ready at anytime I enter for the next morning; it was worth it. Also makes amazing brown rice.
not a meal, but seriously it'll make your life better.
get a rice cooker
no, not a $30, break-in-a-year, dry-out-your-rice, POS
a real, fuzzy logic, badass rice cooker. they work better, last decades and are ultimately cheaper in the long run.
like this one
and this one
best part about a good rice cooker? set it to be done at 5pm and leave for the day. second best? never ever deal with burnt rice again. ever. also the rice is better quality than you make in your laughable stove-top pot (ha ha ha ha).
I recently took the plunge and got a neuro fuzzy. I don't really know what the differences are except that the neuro fuzzy is supposedly better at making sushi rice and I make a lot of sushi rice, and then just eat it like regular rice.
Before the Zojirushi I used a cheap $30 rice cooker or just a pot on the stove and have tried both cheap and expensive rices, sticky or otherwise. The difference between the old methods and the Zojirushi is night and day. It really makes superior rice but then better quality cooked rice is not a priority in most people's lives so whether or not it's worth it will depend on you.
I'm really picky about rice, and I have a somewhat fancy Zojirushi rice cooker that I cannot live without. Perfect rice every time, and I do mean perfect.
It's this one: http://www.amazon.com/Zojirushi-NS-ZCC10-Uncooked-Premium-1-0-Liter/dp/B00007J5U7
The nice ones are kinda expensive, so don't buy one if you don't already like rice. That being said you can do oatmeal and other things in them as well. Rice every day!
The differentiating factors between models are cook time, capacity, build quality, and cooking settings. If you want to only make Japanese style rice and sushi rice, any of the models should make it just fine; it is a Japanese rice cooker after all. If you want to cook other things (oats, brown rice, etc.), then you need to pay attention to what each model makes. If you want good build quality, you get one that is made in Japan.
If you want it to cook faster, you can get the pressure cooking models. Really you haven't given us enough to go off of. The best advice I can give you is to make sure you get one that is made in Japan (it will say it above the cook button) and at least get a model with the micom. I bought this model, and I have no regrets.
Edit: I was just reading up on the pressure cooking models, and it still takes about an hour to cook the rice (unless you use the "quick" setting." Supposedly the pressure cooking models help keep the rice soft, but I don't know if I'd consider that worth spending extra money on. Really there is no telling how much better the rice from an induction or pressure model is without trying it. I'd be willing to bet it's marginal. I feel like if I were to upgrade from the model I linked above, I'd potentially just up the capacity and maybe get a model with an "umami" setting.
i had a cheap one when I was younger, there was always a layer of rice stuck to the bottom and partially burnt.
my mom swears by this one: http://amzn.com/B00007J5U7
my partner just spent too much on a blender, but at some point I'm getting one similar to that one.
I'm in a better place to Google now. Here's what we use: https://www.amazon.com/Reynolds-Slow-Cooker-Liners-4-Count/dp/B002U0KKK8
Though we don't usually buy them in bulk like that. You should be able to find them at Target or grocery stores easily enough.
In fairness, I also think you're worried about a non-issue. But it seems easy enough to solve. No point mocking you for it, nu?
Has this sub not heard of crockpot liners?
Beyond that though, looks good and I agree, not chili.
I agree completely, but my wife's aunt uses them all the time.
Best crockpot ever.
Also if you're lazy like me, buy these: http://www.amazon.com/Reynolds-Slow-Cooker-Liners-4-Count/dp/B002U0KKK8/ref=sr_1_3?ie=UTF8&amp;qid=1418739945&amp;sr=8-3&amp;keywords=slow+cook+liners&amp;pebp=1418739955166
These are in the same part of the supermarket as the aluminum foil and plastic wrap. They help make clean-up a lot easier. And if you ever decide to cook a turkey, the baking bags are perfect for keeping the bird from drying out. My husband was skeptical about the whole plastic in an oven thing, but they really do work.
Like these... https://www.amazon.com/Reynolds-Slow-Cooker-Liners-4-Count/dp/B002U0KKK8
Just buy a new one. They are so cheap that the cost outweighs the hassle of using a broken one.
They work well, despite what people here are bitching about.
Basically. They have to be thawed but typically what I do is every other weekend or so, I get the 10lb bag of frozen breasts from BJs along with whatever other stuff I need (like their 4 packs of pints of egg whites), leave it in the sink overnight to thaw out, then the next morning, stick the whole bag in the cooker together because my mom is awesome and gave me her giant crock pot. Oh snap, forgot to mention, for even further laziness, these things are awesome, just put them inside like you were lining a trash bin, put the food on top of/inside the bag and then when everything is done you probably won't have much clean up (sometimes they break/liquids leech into the crockpot anyways, ymmv.)
Almost anything over in /r/slowcooking is minimal cleanup if you use liners.
I've found this grill from Cuisinart holds up better than the George Foreman: http://www.amazon.com/Cuisinart-GR-4N-5-in-1-Griddler/dp/B002YD99Y4
I've really like using rubs for meat, this one is my favorite, though you could just as easily make up a mix yourself. http://www.amazon.com/Rub-Love-Roast-3-5-jar/dp/B007456L2K/ref=sr_1_16?s=grocery&amp;ie=UTF8&amp;qid=1405136500&amp;sr=1-16
You might consider chia seeds for fiber, 1 ounce of chia seeds is about 11 grams of fiber. Soak for a bit in a glass of water, juice of a lemon or lime, some honey/maple syrup/sweetener of your choice and you have Chia Fresca, a super hydrating high fiber drink.
No soup for you!
I like mine med rare to medium
/u/Aerys1 I'll cook!
Well you can't bake/broil with a grill. I do corned beef briskets, pizzas, baked meats, in my 4 slice toaster oven.
I do recommend getting a grill like the Foreman one as well. I went with a grill like this one. It has removable surfaces and can double as a griddle, grill, and waffle maker. Think I picked it up on sale at Lowes for under $50.
Get the Cuisinart Griddler instead. It works much better than a GF for panini and does a pretty good job if you need to cook mass quantities of hot dogs, hamburgers, or grilled cheese sammichs for, say, a gang of rugrats if you're having friends over. If you open it all the way, it even does a good job as a griddle.
Also, crockpots are awesome.
If I upgrade, I'll go for one of the combo grill/griddle/waffle makers. This one is the one I'd probably want: https://www.amazon.com/Cuisinart-GR-4N-Griddler-Silver-Black/dp/B002YD99Y4/ref=sr_1_8?keywords=combo+waffle+grill&amp;qid=1569078971&amp;sr=8-8
Ha. Apparently these days the Wiz-Grid is an X-ray template for BDU technicians to position a bomb disruptor charge. You could always try one of those to cook bacon in a flash, I suppose.
More seriously, is there a reason you couldn't just sand/grind off the teflon and let the surface be bare metal? I cook bacon on a bare stainless steel griddle all the time, and it cleans up without much trouble. Even a quick spray of Pam on the griddle would probably work. Nonstick cookware is highly overrated...bare metals with proper temperature control and oils work much better.
If you're looking for a modern replacement, try the Griddler.
$11 cheaper on Amazon
I suggest getting the Griddler for more kitchen flexibility. The waffle plates are $25 extra but worth it: https://www.amazon.com/dp/B002YD99Y4/
I absolutely can post a grocery list… because I need one or I forget things/buy too much/buy too little. I made this list awhile back to keep track of what (and how much of it) gets used in an average week.
Making a list is a very good habit to get into (IMO), especially if you’re buying a lot of perishable foods. Some items are sold in quantities that will easily carry over and last into the following week, so I adjust as needed.
A few things to keep in mind:
My focus is high volume (ultradistance) endurance training, not strength training, so my diet is heavy in the carbs department (oats, bread, pasta, potatoes).
I have myself, two kids (one teen w/adult appetite) and my husband to feed. I’ve struck out the few items that are strictly for my kids/husband. Half of the soup & bread plus some of the eggs is for them, too.
My kids are picky eaters and I don’t like making two meals (one for adults, one for kids). I can usually only get vegetables into them in the form of soup, chili and pasta sauce, so those get heavy rotation.
The list is not tight-budget-friendly and because I have the time for prepping everyting in advance, I do so. You can save a lot of time by buying frozen veggies or even pre-cooked frozen meat (chicken/beef strips), but it’s more expensive that way.
To give you an idea of where all of that food goes… mostly into me. My husband is content to have the same damned thing for breakfast every morning and he buys his lunch Mon-Fri. He is currently dieting to lose weight, so I have a somewhat different list now (and my kids hate me because I make them eat green things).
Breakfast: Some combination of oatmeal, cream of wheat, French toast or egg omelet w/bagel + yogurt + fruit (which I also snack on through the day or blend into smoothies).
Lunch: Sandwich (w/shredded chicken, lots of veggies, pressed cottage cheese or cheddar) + salad (topped with yogurt or cottage cheese, non-junky trail mix and berries/pomegranate). Alternatively soup + salad... sometimes all 3.
Dinner: 2x Chili (once with Tortilla chips topped with cheese, onion, green pepper; broiled to melt), 2x pasta (with salad on the side), 1-2x stir fry (sometimes vegetarian, usually with chicken) and rice, 1-2x chicken with baked, broiled or mashed potatoes + veggies.
How I make my chili (slow cooker):
Brown 2lbs lean ground beef, slice/dice 3 stalks celery, 1 green pepper, 1 white onion, add 2 tins Alymer’s tomatoes (do not drain water), 1 can red kidney beans (do not drain water), 2 tins mushrooms (fresh mushrooms fall apart; DO drain water), garlic, salt, pepper, 2 packages chili seasoning (Old El Paso/Clubhouse), stir. High to prepare in 4 hours, low to set and forget (8-10hrs). Takes about 20 min to prepare to cook. I store leftovers in the removable cooking pot.
How I make spaghetti sauce (slow cooker):
2lbs lean ground beef, 3 stalks celery, 2 tins Alymer’s tomatoes (drain about 3 quarters of the water), 1 sm can tomato paste, 2 tins canned pasta sauce, 1 diced green pepper, 1 diced onion, 4-5 lg fresh mushrooms, 5 cloves garlic, salt, pepper, basil, oregano, 1 tsp sugar, stir. Same cooking/storage instructions as above. Yeah… I have 2 slow cookers (one was a gift when we already had one).
Handy/helpful appliances: Kitchen grill with removable/reversible plates, rice cooker, BIG slow cooker.
This is the most time consuming prep (1-2hrs). It also requires a fair amount of tupperware. I make sure I have plenty of counter space, I wash my sinks/counter and rinse/wash everything thoroughly. I chop everything up to the appropriate size and use a lettuce spinner to dry off anything that doesn't last long when wet (mushrooms, lettuce, fruit). I add a fair amount of lemon juice (I transfer it to a spray bottle) to any sliced fruit to keep it from turning brown (also works on cucumber; added before spinning).
I store it all by meal/dish with lettuce kept separate to keep it dry. If lettuce is kept dry, it will last through the week. If it’s moist, three days, tops. You can mix most veggies together by meal with the exception of sliced tomatoes.
Same with fruit, which I usually sort by berries, grapes and "other" – other requiring lemon juice to keep.
I didn't include it under breakfast groceries, but I also tend to mix some finely chopped green pepper, green onion, tomato and mushrooms for omelets. I don't use the whole tomato, though. I just use the solid pieces, mixing the wet part with more green onion, chives and some olive oil to use as a topping on souvlaki (stored in its own small container).
I rarely stray from chicken/turkey. I sort of suck at cooking anything else.
I tend not to cook most of it in advance these days as I have more time than I used to, but I was much more pressed for time a few years back. It can be a little dry after a few days in the fridge, so it's best to put any pre-cooked chicken into a dish that moistens it up. As a standalone, it takes less than 10 minutes to grill (because the kitchen grill cooks from the top and bottom) and a whole chicken can be put in a slow cooker if you feel for it or roasted if you've got the time.
I use the serrated plate of the kitchen grill or barbecue to cook it and keep it in two separate tupperware containers: One is for shredded chicken (sandwiches). The other is for strips/cubes (destined for stir fry or chicken caesar salad). It’s much easier to shred/slice when cold.
The Griddler ftw. (Would also be a great Batman villian.) We love ours.
The ref= part of Amazon URLs is used for tracking, affiliates, etc.
The correct "clean" links for your two products:
Southeast Asian countries usually have a Chinatown , no? Where there is a Chinese community, there is loose leaf tea. :>
My favorite tea recipe is.... Ice Cream. An ice cream maker can be found between 20-40 dollars online and pays for itself after you make a few batches. Something like this:
I use the following ratio of ingredients:
6 egg yolks
1.5 cups of heavy cream/full fat cream
1.5 cups milk
(Or if you have something called Half and Half available you can just use 3 cups of that).
0.75 cup of Sugar
.25 teaspoon of salt
You first whisk the egg yolks and sugar until the yolk changes color and sugar is dissolved in the yolks. Then you bring the milk and cream to a low simmer(don't boil). While mixing the egg, very slowly add half of the hot milk to the egg and continuously mixing. Then put the egg+hot milk mixture back into the pan, at this stage add your salt(I add salt at the last possible moment so it doesn't break down any of the proteins in the egg/milk and cause curdling), and then constantly stir and be careful to scrape the bottom of the pan so it doesn't stick to the bottom and burn. The goal is to have a slightly thick texture, just like melted ice cream would be, not watery. You can know if you use a wooden spoon and it easily coats the back of the spoon and doesn't run, like this: https://usingmyhands.files.wordpress.com/2012/05/img_2056.jpg
You can add any flavor you want. As simple as vanilla extract, or in this case, with tea, you would add your tea leaves to the first step of simmering milk. I recommend using a lot of tea because the cold temperature of the ice cream will tone down the tea strength, you want to make a very strong tea extraction to get good flavor in the ice cream. Exact measurements for this are tricky because tea differs so greatly, but i'd say around 30-60g. Then it's just a matter of chilling the mixture, straining it, and putting into the maker.
Gift One is an ice cream maker, which I can use during the summer to make yummy treats for friends and family.
Gift Two would be a kindle version of The Chaos Walking book trilogy. I've heard wonderful things about this series and have been looking forward to reading it. C'mon...gimme.
You both look wonderful today :)
Thanks for the super awesome contest! You guys are great!
I think the technology has pretty much been perfected, but this is best selling on amazon. Link
my bad it is about 50% less
The Cuisinart ICE-21 is a pretty good entry-level machine, if you don't have a Kitchenaid mixer (or if you have the wrong Kitchenaid model...). It's the same idea - keep the bowl in the freezer, take it out when you want to make ice cream. Just make sure your base is very cold for good consistency (otherwise it will freeze too slowly and get icy).
I make ice cream like every other week.
Yes. You don’t need salt or ice. It’s a water lined bucket that you freeze. It’s $44 on amazon but this is the model I have that I bought at bed, bath and beyond years ago
Cuisinart ICE-21 1.5 Quart Frozen Yogurt-Ice Cream Maker (White) https://www.amazon.com/dp/B003KYSLMW/ref=cm_sw_r_cp_api_i_xwrJDb0ZK7NRH
I fill up on beef during the day and dinner (it keeps me full much longer than cheese, chicken, pork rinds... anything else really), then EVERY night my husband and I make coconut ice cream in our ice cream maker. Honestly, this is what has made keto 300x easier and it's now a staple for us each night after dinner.
This makes 3-4 cups of ice cream for 225 calories TOTAL for each person (that's over a pint per person!). It fills up our cereal bowls... it's a ton of ice cream. We never skip a day without this.
2 cans lite coconut milk (we get ours from Giant)
Truvia to taste
optional: Walden Farms chocolate, caramel, etc. for flavoring
Throw everything into this puppy right here: https://www.amazon.com/dp/B003KYSLMW/ref=twister_B01H1T6HTK?_encoding=UTF8&amp;psc=1
In 20 minutes you will have 6-8 cups of ice cream. It's 225 calories per person!!!
Rinse out the frozen bucket in the machine (we don't even wash it with soap). Throw it back into the freezer for the next night. Done!
I don't live in one of those places anymore but I remember having to drive 150 miles round trip to get some significant groceries once a month.
For Ice cream how about making your own? it's pretty easy and this machine makes it really easy. I have one. I have not made vegan ice cream yet but can't be too hard to change out some ingredients
Trader Joe's they have a GREAT vegetable fried rice (in the freezer section) won't hurt anything if they thaw a bit.
they also have some pretty good vegan cheeses, I like their soy sauce it's very low in sodium, their olive oil is pretty cheap too been using it for years.
I don't know of too much more vegan stuff that is over there. I am still learning what they hav that is vegan.
I got this ice cream machine instead and it works like a charm. I got mine a lot cheaper because the color was being discontinued, but even at normal price it's cheaper than the mixer attachment!
It is so sweet of you to try do this for her!
With the coconut and nut allergy you’re going to have to make the ice cream. You’ll need a small ice cream maker. I have this one and it works well for small batches.
Cuisinart ICE-21 1.5 Quart Frozen Yogurt-Ice Cream Maker (White) https://www.amazon.com/dp/B003KYSLMW/ref=cm_sw_r_cp_api_i_GDs4DbG40WRR3
You can make it out of any safe milk. Ripple milk is good, it’s made out of peas and it’s the closest to dairy milk. Just find instructions and substitute the safe milk for dairy milk.
It will probably take a few batches until you figure out one that tastes good.
After that, the candy shell. The recipes I have seen are all chocolate + coconut oil. You could try to substitute crisco, the organic vegan products like crisco, or even lard. Enjoy life makes allergy friendly dark chocolate chips you could use. I don’t know if any of these would work but you can try! If they don’t work you can always just have ice cream with chocolate sauce or chunks.
If you want a great book on allergy cooking check out this one.
The Allergy-Free Pantry: Make Your Own Staples, Snacks, and More Without Wheat, Gluten, Dairy, Eggs, Soy or Nuts https://www.amazon.com/dp/1615192085/ref=cm_sw_r_cp_api_i_WNs4DbNSA7B0S
Let us know how the ice cream (and hopefully Klondike bars) turns out!
Pick up one of these:
I have a double barrel version of this. It makes GREAT slushies. Coke, Pepsi, whatever. Every now and then, I'll put OJ in it and a shot of Vodka or two and make a OJ slushie.
I use this Cuisinart 1 1/2 quart ice cream maker. It's the perfect size for meet-ups and not too expensive ($55 for the white one - but I feel like it has been cheaper). Plus there are a ton of color options (the red one is only $40!). You do have to refreeze the bowl between batches and several people have recommending buying a second bowl to reduce wait time but I just don't have that kind of space in my freezer.
I got the V2244 off Amazon. It comes with a few sizes of bags, as well as a roll for making your own bags. I also bought a roll of the Ziploc vacuum bags, which are cheaper than the FoodSaver brand and work just as well.
I really appreciate my vacuum sealer when meal prepping. It's super helpful to freeze food for longer storage.
what I use
Also, I've found a simple kitchen scale is very useful for portion control.
I use a Foodsaver vacuseal system. I highly recommend them. They're great for a number of things.
If you're serious about preserving and storing, I'd suggest getting a FoodSaver, a pair of jar sealers and a package of oxygen absorbers.
This will enable you to store nuts, grains, coffee and tea with very little loss of flavor.
True but it also says there is a newer model which is only $10 more than the woot sale on this older model.
I'll be honest. I just trusted Amazon and bought the number 1 seller in vacuum sealers haha. This one to be exact along with these bags.
Aside from the one I bought I have zero experience with vacuum sealers, but I can say I don't have any issues with the one I bought either. It works and works well. They say the bags can store some foods up to 6 months, but I as I said in my original comment I found the chicken and rice portion of my last meal to be kinda starting to show slight signs of burn...although I suppose it could have been user error or just in my head.
Purchased from Amazon
I am using this. It's pretty easy to use, but relatively expensive. I found that ziploc bags does the job most of the time by using archimedes principle (it's showing liquid contents, but it work just as well on solids).
Yay happy birthday to you happy birthday to you happy birthday dear shercock! Happy birthday to you. (I signed that in ASL , but you couldn't see it...)
But this nifty vacuum sealer would make my life so much easier when it comes to sending my baked goods! thissssss
I hear ya on the 2-part equation. Here's the sealer I'm using, currently:
I do a little bit of both vacuum and the ol' zip-lock immersion trick. Basically, if I end up having some kind of sauce that's anywhere near watery, I'll go with the zip-lock, immerse it to force the air out, then use a lid on my Cambro to hold the zipper outside of the water while the stuff that's cooking stays immersed.
I use this and am very satisfied with it. $80.
I have a FoodSaver V2244 and love it. I also got it on the rare occasion when Amazon had it for $29.99.
It is super simple. Anova even has an app so you can monitor your cooker while you are in another room. They are on sale right now which is why I pulled the trigger.
anova precision $155 w the code SPRING25
12 qt container $24.95
container lid $11.08
apparently you can also just float ping pong balls on the top as well - having a lid insulates and slows the water evaporation
cheap adjustable rack to keep the meat in place $13.21
vacuum sealer $69.99
but for this you can just use freezer bags and water displacement to get a similar outcome
I use Farmhouse 9 times out of 10. The caveat is that its harvest time related so the longer you wait beyond harvest the slimmer the pickings become, and that's across the board for all suppliers. Harvest is in late summer/fall, so right now you are still dealing with 2015's crop (last fall's harvest).
I just looked and there are a fair number of good hops still available, though you may be limited to either 1lb in some cases. In such a case, you may want to invest in a vacuum sealer deal. I have one of these and it's more than paid for itself (about $75).
At that point I would have just spent $60 on an induction burner and not even bothered hooking up gas...
Honestly, if it's for home use, this one is very highly reviewed and inexpensive.
I have an 1800w induction cooktop and I've done full AG batches with it.
I prefer to brew on propane, but it's nice to have for those really ugly weather days. I can get 7 gallons from sparge temps to boiling within a half hour. Takes a bit longer to get there, but my boil off rate is pretty decent once it gets that hot.
This is the model that I have:
If you have access to an outside area that's suitable, you might consider a portable bbq. If you're doing all the cooking inside, an induction cooker could help- just make sure you get pots and pans that work with it. This is the first example I found on Amazon.
You can also use cast iron with induction burners, just in case you didn't know that: https://www.amazon.com/Duxtop-8100MC-Portable-Induction-Countertop/dp/B0045QEPYM/
> You found out that propane heating can be wasteful so now you'll look to get a proper ceramic electric heater.
My rig has an instant gas water heater that's very efficient. It only heats water when you run hot water.
But I do use an electric space heater if I'm going to be plugged in when it's cold. My furnace will destroy a tank of propane in a weekend.
Another tip to reduce propane use is to get a portable electric cooktop, like this induction one. If you do a lot of cooking there are two-burner models too.
Doesn't need to be an "outside" one. You could use any cheap portable induction cooktop and drag it outside for use.
It will work with your castiron.
I have been using [this one](Duxtop 1800W Portable Induction Cooktop Countertop Burner, Gold https://www.amazon.com/dp/B0045QEPYM/ref=cm_sw_r_cp_api_i_fPNZDbEHKZ8TM) for quite a few small batches with good luck. It fits my 5.5 gallon anvil kettle great, but it does take longer to get 3.5 gallons of water boiling then it did with just a couple gallons.
Maybe get an induction countertop and use it. Read up on what type of cookware is compatible with it beforehand.
Take tour pick: http://www.amazon.com/s/ref=nb_sb_ss_c_0_8?url=search-alias%3Dappliances&amp;field-keywords=hot+plate&amp;sprefix=hotplate%2Caps%2C414
For something safer try an Portable Induction Cooktop: http://www.amazon.com/1800-Watt-Portable-Induction-Countertop-8100MC/dp/B0045QEPYM/ref=sr_1_1?s=appliances&amp;ie=UTF8&amp;qid=1344563516&amp;sr=1-1&amp;keywords=induction
Induction cooktops use magnets to cook so they are much safer then the other types of hotplates.
Consider getting a single burner induction stove/cooktop. Like this and this. It has temperature control, timer, and also cooks very efficiently. Only thing is, you will need to buy special induction friendly pots and pans.
Better still, have you considered changing your style of cooking? Try using a pressure cooker for example. It cooks meat and stews every bit as good as a slow cooker (in fact, better) and you are done in less than half hour. Look at Instant Pot or the equivalent - which is an electric pressure cooker, slow cooker, rice cooker, and for general purpose cooking/sauteeing. You can literally cook everything in this single pot, and be done in half hour instead of doing the "all day cooking on slow cooker" thing. And it has a timer, temp control, the works.
If you want to try one out, Amazon has a pretty well rated single burner model for around $70 bucks.
You should look into getting a microwave and a contertop stove like this for things like cooking. The baby swing is a good idea, you could also look into pack-and-plays for overnight stays!
Getting rid of unnecessary furniture is also a great idea, just make sure you have good places to store everything. I had a day-bed and I stored all my clothes and my son's clothes under it while I lived there.
Would it be possible for you to draw up a diagram of what your bedroom looks like currently in MS Paint? I can give you a few more pointers if I have a clearer picture.
I don't have keen financial advice, but I can offer some practical answers to your stove dilemma.
You can get replacement burners or even standalone burners for under $20.
Hell, for $70 you can get a sweet standalone induction burner, which is cool to the touch and gets the pan itself hot by using induction to interact directly with the metal. (Which means, in addition to being friggin' neat, these are less likely to burn your house down than a standalone traditional electric element)
EDIT: Also, to echo some other sentiments... I highly recommend you try renting a place together first, before you attempt to buy a house for your lady and her daughter... make sure you can really live together before make a huge commitment.
here's an example - http://www.amazon.com/Chemglass-CG-1512-09-1000mL-Single-Evaporating/dp/B005WVRHFS/ref=sr_1_82?s=industrial&amp;ie=UTF8&amp;qid=1348542044&amp;sr=1-82
For that, it takes a standard glass connector (I think similar to that found in the Arizer packages) - but you should be able to get one with two holes, if you want (or a 2 way connector than plugs into the top to allow airflow etc. (you could actually put this on top of a cheap hotplate to get it going (scientific ones are $150+, but hell, you just need evenly distributed heat). If you really want to get fancy - check out these: http://www.amazon.com/s/ref=nb_sb_noss?url=node%3D318083011&amp;field-keywords=20%2F40+joint&amp;rh=n%3A16310091%2Cn%3A%2116310161%2Cn%3A317970011%2Cn%3A318049011%2Cn%3A318083011%2Ck%3A20%2F40+joint
Anyway, I've not followed through with my plans, but that's some of the stuff I found when I researched it a couple years back.
edit: oh there are also mason jars, of course, which tend to put up with heat fairly well. I did a quick test the other day, just punching two holes in the metal lid, and tossing some pot at the bottom of the jar - I held the base (with the pot) over the edge of my gas stove's flame, and presto, vapor ... I'd do some checking to see how much heat/the limitations for this stuff.
edit2: if you're really temperature picky, invest in a calibrated hotplate - then you'll know exactly what you dial in is what you'll get. Hmm...now I'm wondering if something like this: http://www.amazon.com/1800-Watt-Portable-Induction-Countertop-8100MC/dp/B0045QEPYM , with a mason jar sitting on an old cast-iron pan (or does it need to be steel?) may just work...the conductive stovetop heats the pan, which heats the glass (this is where a flat bottomed boilign flask would be best, since the heating would be even), which heats the pot, which you then enjoy :D
edit3: Depending on your 'container/bowl', would a simple flatiron (be it for clothes, hair, or craft (the tiny ~1inch square ones)) be sufficient to heat things up? (without all the noise of a heat gun?) ; you can also look into mesh/fibrous materials that you could heat that don't actually come into contact with your pot - (grab some inexpensive copper wire, roll into small ball with air spaces galore that fits at bottom of your cyclone bowl, attach the ends to a 9v battery and presto - a heat source, not in contact with your pot, that you can suck heated air through (that get's heated) to vape? And yeah, I'm at 7 after experimenting with the bong I just made out of a container for 2kg of Whey protein powder, some spare tubing, and a metal bowl/shaft I had lying around unused. HEll, there's enough room there for a bag of ice, and space to spare, I dont' think I'll use my 'real' bong ever again - this capacity was perfect, and it's so easily cleaned. Tomrorow I'll have to get some silicone to create better seals...thanks for prompting my creative energies tonight.
It's a 6 qt. crock.
I am not sure of what you already have or what you would need, I am listing a few things on top of my head:
My honest opinion: If you can read, you can cook. Literally. Basic cooking is simply reading instructions and following them. Once your comfortable with how things taste together, timing, and what spices taste like, then you can move on to more advanced dishes.
I think a fun part of learning to cook is gearing up. Since most people here will give you a grocery list, I'll give you a list of helpful items that I use daily.
The knife if a bit on the pricey side, but trust me when I tell you it's worth it. You only need 1 and as long as you hand wash and dry regularly, it can last forever. Sharp knives won't cut you as often as a dull knife that sometimes slips.
I assume you have basic dishware and silverware, so I've only included common cooking items.
Hope this helps! I'll update if I can think of anything else you'll need.
Just to make sure, if you are using a pot like this one, do not latch the latches. The latches are for transport, not for using during cooking; this can lead to explosion or other unpleasantness.
My favorites are my slow cooker and my spiral veggie slicer.
[This] (http://www.amazon.com/gp/product/B004P2NG0K/ref=oh_details_o00_s00_i00?ie=UTF8&amp;psc=1) is the one I have and I love it. It's 6 qt, but I use it for much smaller portions all the time. It's programmable to only run for a certain amount of time before switching to warm. And the lid can lock down if you need to take it anywhere. My only complaint is that the low setting seems to run kinda hot. But that could be because I usually don't fill it up to 1/2 like is reccomended.
As little as possible. The more crap you have, the more it weighs you down.
That said, every home needs some necessities to get by. For me those generally involve cooking, sleeping, and repairs. I just finished watching Parks & Rec and am in a bit of a Ron Swanson mood.
For the kitchen (all recommended by America's Test Kitchen):
Victorinox 8" Chef's Knife
Victorinox Paring knife
CDN Instant Read Thermometer
Lodge 12" skillet - cheap and will last you forever
Crockpot, 6qt - the one kitchen appliance I'd cheat with. Easy delicious meals. Toss in a cheap cut of meat (chuck roast, etc), salt, pepper, garlic, onions, carrots, whatever. Let it sit for 6-8 hours. Dinner for 3 meals.
I'd probably just pick up a cheap set of craftsman stuff (screwdrivers, hammer, sockets, pliers). Splurge on the ratchet and any power tools you need:
Bahco 3/8" ratchet - same as snapon F80 at 1/2 the price
Other misc. tools that are quite handy:
Magnetic stud finder - in a new place you're going to be hanging pictures, installing shelving, and mounting curtain rods. These are dirt cheap and super convenient.
Multimeter - Flukes will last you for life. If you need to do any electrical work, these are great. If you don't want to splurge up front just borrow them or buy a cheap $15 one at home depot.
Get comfortable pillows and nice sheets. Don't get all caught up in the 1000 thread count crap, it's a hoax. Just get at least 400tc or so, and preferably egyptian or pima cotton. My favorite sheets are actually a super cheapo brand that are 60% cotton 40% polyester. I prefer them because they feel more "smooth and cool" rather than "soft and warm".
Obviously get real furniture: dresser, bed with headboard, etc.
I won't go into too much detail here, but consider cutting the cord (/r/cordcutters).
A cheap Roku3 + netflix + an OTA antenna can go a long way.
If you have a lot of pictures/media/etc, don't forget about backups. I'd look into an inexpensive NAS, or at least a USB harddrive. They are dirt cheap and worth the insurance.
Lastly, don't forget renters or homeowners insurance. If you are renting, you can get rather good coverage for quite cheap. I just paid around $50 for 12 months of coverage on my apartment ($15k coverage, $1k deductible). I shopped around at 5 different places and Amica came out the cheapest by FAR.
Other than that, you don't need much. Buy less crap. Don't buy some $50 automatic electronic wine opener when a $1 wine key will do the job. Same for a can opener.
¿Básica como esta? https://www.amazon.com.mx/Aroma-ARC-743-1NGR-Arrocera/dp/B0057XGM5W/ref=sr_1_5?ie=UTF8&amp;qid=1535909478&amp;sr=8-5&amp;keywords=arrocera+aroma
Get rice cooker/steamer. Basically It's just a rice cooker but it has a steamer pan as well. I use it to cook rice, chicken, and broccoli all-in-one. Less dishes and pretty much the "set it and forget it". I happened to get an extra steam tray for mine because my roommate left it with me.
Also, near apartments, I noticed that when my neighbors move out at the end of their lease (most people are Aug, Sept year leases so the time is now) They dump all their unwanted stuff near the dumpster. So far I scored a few decorative boxes, a couch, a couple desks, a couple lamps 2 suitcases and a really nice big gym bag, a few shelves, 2 shoe racks... You get the idea. For me, no shame in dumpster diving! D: haha.
Also cruise on craigslist, you'll come across super needy people selling awesome stuff, or angry girlfriends selling their BF's xBox, TV, etc
If you wanted to get an awesome TV (don't know if you have the money, but this happened to me), Go to Best Buy, get one of the clearance TVs. Most times they are clearance b/c they are open box returns. Return policy needs the TV to be back in 15 days. My TV had the last owners Netflix logged in. And her Pandora (good music taste). But yeah... That was cool.
If you're looking for something pre-packaged and healthy, I feel like you might have a difficult time. As far as something simple goes, frozen fish is a favorite of mine. Thaws in five minutes, cooks about in about the same time, and you can throw it on some rice. Or into a taco.
My sister-in-law is also a fan of home made sushi, and it really isn't hard. Just some avocado and a little bit of that fish you've cooked up. Light mayo and sriracha make a great sauce.
Speaking of which, this is why I want this rice cooker. I myself have been looking to eat healthier and can't cook rice for the life of me. It's a quick and easy thing and you can set your rice concoction to cook for the day so you have a meal to come home to as well.
I for one know that if I had rice on the ready at all times, I would spend less money eating fast food.
Also wraps! Spinach or pumpernickel with turkey...and maybe some alfalfa...oh god I'm hungry.
lol i love the imaginary friend, maybe we have the same imaginary friend O_O
anyways could i say two things? because i feel bad about entering with a high priced item
but the relatively high priced item that would change my life would be this mini fridge because i live with 7 other people and the stuff that i buy ALWAYS gets eaten before i can eat it like i'll buy food to eat for work and it'll be eaten or i'll buy like stuff to drink and it'll be gone before i can even drink it so in the long run it would probably save me money and frustrations because this cycle makes me angry xD
the not so crazy item would probably be this cooker because i'm terrible at cooking but this seems really simple and probably a healthier way to eat then going out all the time so hopefully with that i can maybe eat better and eat at home more often.
I bought my cheapy old reliable rice cooker for just about $15 in a local True Value store (kinda like Harbor Freight/OceanStateJobLot but for appliances housewares etc,) and it's not fancy but I've had it for 2 years and it's still going strong. It makes pretty good rice, though I am just as used to making good rice on the stove it is just easier to have 1 burner free if I need it. Rice doing its own thing off to the side.
I've only used plastic or wooden utensils in my rice cooker pot and wash it gently after a soak, with a soft sponge. Basically never scratching it if I can help it, and it's held up very well.
I live in a very poor household, believe you me, but there may come a month where you do find yourself with an extra $15 in your wallet. Instead of buying those few coffees, one CD a month, 2 six packs of beer, whatever your vice; invest in getting yourself some things that make life seem more normal once in a while. Things that keep you well fed, well rested, and able to find transportation should never be looked over ;)
Not so; I've had this one for a year. It's awesome.
Here's one for $12.
Something like this!
Invest in a electric stovetop (like this: https://smile.amazon.com/GAU-80305-Electric-Single-Burner-1100-Watts/dp/B005T0SN0K/) and bring cooking supplies.
What country are you in? If you're in the US, the plug-in coil burner units cost around $10-15 shipped: https://www.amazon.com/dp/B005T0SN0K/
Amazon has same-day and next-day shipping for a few extra dollars if you can't wait a few days...
This is the one I use. I use Titanium cubes and it lights the coal in about 10 mins. It probably has an auto shutoff as others have but I have never had it shut off on me as the coal were lit before then. I had one from walmart that wouldn't shut off but would take over 30 mins to light the coal and it was awful so I feel your pain. I will also mention that Fumari (I believe) makes an "official" coal lighter but I found this one by googling the same wattage as it had and this is about half the price and identical save for the logo on the front.
Something like this: http://www.amazon.com/IMUSA-GAU-80305-Electric-Single-Burner/dp/B005T0SN0K/ref=sr_1_2?ie=UTF8&amp;qid=1419315289&amp;sr=8-2&amp;keywords=single+coil+burner
Try this thing. I don't know how but they peel way easier and cook perfect every time.
Dash Go Rapid Egg Cooker, Black https://www.amazon.com/dp/B00DDXWFY0/ref=cm_sw_r_other_apa_K8ENxbF6Y21M0
Nah this thing:
Dash Rapid Egg Cooker: 6 Egg Capacity Electric Egg Cooker for Hard Boiled Eggs, Poached Eggs, Scrambled Eggs, or Omelets with Auto Shut Off Feature - Black https://www.amazon.com/dp/B00DDXWFY0/
I got this one from amazon
Dash Go Rapid Egg Cooker, Black https://www.amazon.com/dp/B00DDXWFY0/ref=cm_sw_r_cp_apip_gK7rY5lrL4HpY
Highly recommend it we use it here in my office. Dash is the one we have. But I'm sure you can probably find it cheaper at Wally world or a Marshall's type store. It makes the perfect hard boil egg that peels so easily. And it's tiny. So 6 hard boiled eggs in 10 mins, instant breakfast or fast protein lunch.
I bought one of these and it’s made making soft boiled eggs more consistently a lot easier.
I use this thing to boil the eggs:
Makes perfect eggs every time. Super easy.
And I make them very simply: just mix up 12 egg yolks, 1 tbsp of yellow mustard, 1/2 tsp salt, and however much mayonnaise you like in a bowl, spoon them in the egg whites, and pepper them to all hell.
I use Hellman’s with added olive oil.
More mayonnaise or mustard if you like. The first time I used too much mustard, which just makes them zippy. One time I didn’t use enough mayo, and they were very plain. I just eyeball the mayonnaise, making it nice and creamy.
I haven't gotten one yet but it seems most people are crazy about the Instant Pot. If/when I decide to get one it will probably be something like this
I would definitely add cartilage into it. I would also recommend cooking it for a lot longer than 50 minutes. I'm talking hours here. Also remember to add apple cider vinegar. It helps break things down easier.
However, if you don't have the time....like me....then I recommend getting an Instant Pot or the Power Pressure Cooker. I have the instant pot and it works wonderfully. I turned the Thanksgiving Turkey carcass into 10 cups of yummy broth. Wife hated it but the dog and I loved it. I've had wonderful success with Chicken both cooked and uncooked.
Here are a couple of websites that have good Bone Broth recipes you can use as a guideline for you.
Stupid Easy Paleo
No, that's not really how you use the term straw man, it's now clear you don't understand it. A straw man is arguing against a conjured argument, not simply (as you claim at least) mistaking what you said.
And I did not. You said rice cookers were no big deal, I said pressure cookers were a big deal, you then ADMITTED that they look the same.
Here's the best fucking selling electric pressure cooker on the market It looks almost exactly like a similarly sized rice cooker, (in fact all a rice cooker is is a pressure cooker without locking sealed cap) the same size as the picture in the article you posted. It may as well have been the same damn device for all anyone on the sidewalk knew. It's entirely obvious at this point that you didn't know what a pressure cooker was before this thread and now you're backpedaling. And again, you already admitted long ago they look the same.
tap dancing christ you are desperate.
The product description on Amazon says: "Slow Cooker: 0.5 - 20 hours at 3 Temperatures". I'm behind this answer; the Instant Pot is amazing. I love my LUX-60, but if you're less concerned about budget, you can just request the DUO-60 instead and have a couple extra functions.
If you want to get a rice cooker, slow cooker, and pressure cooker in one thing, get an instapot or isntantpot, can't remember. It's awesome. Link: https://www.amazon.com/Instant-Pot-IP-DUO60-Multi-Functional-Pressure/dp/B00FLYWNYQ/ref=sr_1_1?ie=UTF8&amp;qid=1466445153&amp;sr=8-1&amp;keywords=instapot
Def not as cheap as just a rice cooker but since it cooks over half my meals, soups, stews, beans hella fast, huge pieces of meat in an hour, etc, it's my go to. If I moved and had no appliances, I would get that and a good nonstick pan and that's it.
You can sautee on the thing, even.
It is a programmable crock pot/pressure cooker. It can even delay the start.
Here you go!
Instant Pot! OMG Instant Pot!
It sautes! It pressure cooks! It slow cooks! It makes cheesecake and boiled eggs! It makes yogurt! It steams! It is a rice cooker!
I love my Instant Pot. Like so much. Once you go pressure cooking its so hard to go back. There is a timer with delayed start so you can put food in before you leave for work and when you come back its done! It even sautes so that you can make a crispy edge after you're done pressure cooking. I literally will make a roast in 40 - 80 minutes, depending on the size of the roast, with all stages happening in the Instant Pot (browning the meat, cooking the roast with vegetables, making gravy).
Canadian innovations that cements my Canadian Pride: the Instant Pot and the International Space Station Arm.
Ah I see. You have the LUX60 v2. I have the DUO60: https://www.amazon.com/dp/B00FLYWNYQ
Note that yes, there is now a LUX60 "v3" on Amazon, so your model may have been discontinued.
i got an all-in-one pressure cooker this one on sale for $80 on cyber monday and use it to sautee onions/add spices before pressure cooking lentils in the same pot with whatever veggies or tomatoes i have. for spices i use tumeric/cumin/cayenne. after its done stir in spinach and butter while it's still hot and you've got Dal Palak.
If money isn't an issue, then I would go with an Instant Pot. It does everything a slow cooker does, plus also operates as a pressure cooker and a myriad of other things. It also doesn't let as much smell out while the food is cooking (at least in my experience) if that's an issue for you.
It's like a crockpot and pressure cooker had a baby who learned how to make yogurt and rice, steam things (best hard boiled eggs), and sauté things.
Edit: https://www.amazon.com/Instant-Pot-IP-DUO60-Multi-Functional-Pressure/dp/B00FLYWNYQ They're pricy but usually go on sale around Thanksgiving/Christmas. I paid $75 for ours.
> Wednesday: Yellow curry with potatoes, carrots, and spiced chicken.
> Other common dishes are "one pot" type for weekdays, such as curried lentils and sweet potatoes over coconut rice
You might want to look into a good modern pressure cooker like an Instapot or a stovetop one like a Fagor Futuro or Kuhn Rikon models.
Great for making quick curries and other "one pot" meals. We use ours all the time to make various dishes, from Spanish rice, to Moroccan Chicken, to poached chicken breasts, steamed vegetables. Also good for breaking down vegetables into pasta sauce.
Also great for making chicken stock: throw the bones, skin, and cartilage from 2 rotisserie style chickens in, cover with water, maybe a bay leaf or other herbs (no salt, there is already enough on the chicken). Pressure cook for an hour and you have the BEST gelatinous stock.
Personally http://smile.amazon.com/Instant-Pot-IP-DUO60-Programmable-Generation/dp/B00FLYWNYQ is the best rice cooker. I own the previous gen and love it. Waaaaay cheaper than a Zojirushi too.
You can find one for under $100 often
Buy an Insta-pot from Amazon. It will make cooking easier for you and motivate you to keep up healthy eating. You basically chop up whatever veggies you like, add beans/legumes and whole grains like quinoa or farro, and add stock, set it for 30 minutes and go about your day. What's really useful is that you don't have to cook the grains beforehand, the pot will do that. I cook all of the time and I have great original insta-pot recipes. If you get one message me and I'll give you some meals to start with.
Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer https://www.amazon.com/dp/B00FLYWNYQ/ref=cm_sw_r_cp_apa_i_3irIDbF4QYKWS
PLEASE don't spend near $100 on something that only cooks rice when you can get an Instant Pot instead. It's a hugely versatile multipurpose appliance--rice cooker, steamer, pressure cooker, slow cooker, you can even saute or make yogurt in it. It's been a total game-changer for me and they've gotten really popular.
what are you comparing?
I checked a random Presto cooker: $69 on Amazon.
IP DUO $79
are you comparing "apples to apples"
here's an IP ULTRA for $140.
both are 6Qt,
the ULTRA has " a steam release reset button."
my DUO doesn't, but I don't think I'm missing out on anything significant.
the ULTRA has a lot of "extra programs".. but on my DUO i use ONE 95% of the time. PRESSURE COOK (but I have simple needs)
read this article... just to see the things you should consider as you shop.
The great thing about prep after surgery is the small amount of food. More fits into the fridge. You cook once a week or every 2 weeks and just heat it up.
Get some containers you can microwave. I bought some cheap containers on amazon with compartments so the stuff does not mix (in case of souce/gravy) or invest in some that last longer. These
The first time I prepped I made some meat plus sides of cauliflower and broccoli. It started to smell badly after day 4 in the fridge so I had to throw it away. I should have frozen the food and not just used the fridge. I think if you don't eat it in 3 days you should freeze it.
Perfect for prep is shredded chicken (or beef or pork) or meatloaf or steak (cut in very small pieces). The shredded chicken you can mix with all kinds of tastes like teriyaki or curry... whatever you prefer. It all heats up nicely in the microwave.
Stews or soups are good too. Instantpot is your friend. I use mine for all the meat or vegetables. Especially in the beginning you need as moist food as possible. Dry chicken will not sit well and if it is in a stew or with some liquid it works.
Some stuff is just too much work to prep. I make them fresh like eggs for breakfast.
This is how I started but I got lazy. It is a lot of work to prep for 2 weeks. That whole day is gone.
So... What I do now... And that is just me. I have small 5 oz plastic cups with lids. I put the meat in there and freeze those. Or I make little meatloafs (8 loaf sheet pan) with turkey and freeze those. Vegetables I buy now in a steamer bag (I got too lazy to prep vegetables) but one steamer lasts for 2 meals. And when it's time for dinner or lunch I just grab one meat item and a steamer and am good. The meat container I have already calculated and added to MyFitnessPal App. One click and the diary is done.
Variety is important or it gets boring. And... All this is for the stage when you can have all foods. :-)
I hope you did not want to prep for the whole family... That would be soooo much work. I am single so it is easier but really... Instantpot.
(sorry for the unstructured answer but I just wrote what was in my mind and that was not in any sequence.)
Ovaj 7 in 1 ima super ocjene.
If we are going to be talking food prep, then Instant Pot. Seriously, this thing changed my life.
The classic model is https://www.amazon.com/Instant-Pot-Multi-Use-Programmable-Pressure/dp/B00FLYWNYQ and costs $70 (a few years ago, they were like $100). They cost even less around Black Friday. There are more expensive models, of course, but if you're not sure you want to spend the extra dollars (if you're in the US that is).
Instant Pots use stainless.
The biggest question is whether you want and electric or stovetop. Many people advocate for stovetop, but I love my electric and it doubles as a slow cooker as well as a rice cooker. It also has a "brown" setting so you can sear your meat all in one pot. Personally I've had this one on my Amazon wish list for a while. It's hard to justify though unless/until mine dies.
Currently on sale, get it while it’s hot.
I recommend an Instant Pot - I use an 8 qt. I cook a big batch every Sunday (usually double the recipe) that lasts me a week. Some of my favorite recipes:
I pre-ordered the Bluetooth IP model when it was first announced. I used the iOS version of the app & never had any problems with it. I was pretty excited about it & even started a sub on it (/r/instantpotsmart) a couple years ago.
However, IRL, I have not found it to be useful. Having pre-programmed scripts is a great idea & can be quite powerful, but like 99% of the recipes I use all simply rely on Manual mode. Other than that, I use Saute for browning stuff sometimes (although I prefer my cast-iron skillet & Nuwave induction portable burner) & use the Yogurt function a couple times a week to make batches of yogurt (yogurt, sweet yogurt for parfaits, plus using it various dishes like chicken salad or Indian food recipes). But that's pretty much it...mostly everything is just done on Manual (high pressure for a set period of time).
OP, my advice: buy the $99 Instant Pot DUO60 7-in-1 model:
The Ultra is $150 and the Smart is $160. Personally, I don't feel like the extra cost is justified. Currently I have 3 EPC's in my stable:
I had the Smart model, but I accidentally dropped it awhile back & it broke :( As far as using multiple cookers go, I split up a lot of my cooking into meat, veggie, and starch (potatoes, sweet potatoes, or various types of rice). It's not for everyone, but it makes cooking a lot more convenient for me. I recommend the 6qt DUO60 for a couple reasons: first, it's not too big, not too small. I've tried to double certain recipes (like crack chicken) & they didn't come out quite as good in the 8qt (at least, not without tweaking). Second, most recipe sites out there use the 6qt size, so it's easier to follow along with food blogs, Youtube videos, and Pinterest recipes because you'll be using the same setup everyone else has.
I use my 6qt model the most. The 8qt model is larger & can fit more stuff, although you have to try recipes out first to make sure they scale appropriately. The 14qt is a ridiculous monster. 10 pounds of chili, no problem. Awesome for potlucks, family reunions, bulk meal prep, etc. I've used various brands (GeekChef, GoWise, etc.) and definitely like Instant Pot for quality & usability. There's nothing wrong with cheaper ones (Home Depot sells a couple models for like $50 - $60), but again, with the DUO60, you're getting a standard size with a standard interface for the majority of the recipes out there on the Internet, primarily due to the popularity of the Instant Pot brand.
I use to have over three dozen kitchen appliances. I've cut out a lot of them thanks to the IP...no more fuzzy-logic Japanese rice cooker, electric steamer, hardboiled egg cooker, crockpot, etc. I do everything in my Instant Pots now. I've been using EPC's for about 3 years now & am constantly finding new recipes to try. Here are a few good recipe sites to check out:
Anyway, there's nothing wrong with the Smart or Ultra models, both are great, but you'll find that most recipes use the very simple Manual mode & you can just jot down recipes in your favorite note-taking app, such as EverNote or OneNote, and just download the phone app to reference the cook times, ingredients, and cooking procedures.
I got this electric one-
Anyone know the difference between these two models:
Instant Pot IP-DUO60 7-in-1 Multi-Functional Pressure Cooker, 6Qt/1000W https://www.amazon.com/dp/B00FLYWNYQ/ref=cm_sw_r_cp_api_DKgoyb57947N1
The price is about the same. The walmart model comes with the mini mitts thought. The model #s are different so can anyone see what's what here?
A pressure cooker is your best friend. I hate cooking and I bought an Instant Pot. Saves me a ton of time from cooking during prep.
Don't get just ANY slow cooker though... Get an Instant Pot.
This thing is BY FAR the single most valuable cooking appliance you can get for 100 bucks. It replaces SO MUCH other shit. It's a game changer.
Get this: the Insta Pot way better than the crock pot.
I have been crock cooking my whole life, but this is the best darn kitchen utensil you can buy.
Since I've been asked, I'll go ahead and link it. It's the instant pot
My concern is that a good cook would not use a pressure cooker, but I don't even cook, so I don't know if there is any logic towards that reasoning.
We survived a brutal bout of norovirus unscathed save for an enormous amount of laundry (bedding, towels, etc) and lingering lack of appetites. Could've been worse.
The kids are mostly fine.
Had to cancel the 2yo's therapy today for fear of lingering projectile vomiting germs but I made sure to do extra therapy work with him. He's pointing on a much more regular & appropriate basis recently and he made a vague "ch ch ch" noise when we were playing "choo choo" trains today. Still has no idea what the correct answer to "where is mama?" is but it's something.
The 4yo has been a disaster since Christmas - not listening, not giving a fuck about consequences, and really pushing limits. He got sent to bed early tonight because I told him for the 3rd time "no running in the house" and his response to that was to look me in the eye, hop up on the dining room table and stamp his feet all over the surface we eat our meals. What the fuck, kid??
I'm fine. Tired, patience stretched thin, but that's normal. I've been obsessively cooking things in my new Christmas present from my mom and holy shit this is the most amazing appliance ever! I'm so ridiculously excited about it that I must now accept that I'm old & boring.
I've been looking at getting a new slow cooker as the ceramic inlay for mine is chipped and cracked, just waiting to bust. So I am toying with getting a combi slow cooker and pressure cooker, which might be useful in both cases. Here's the one I'm looking at.: Instapot
multi-function cooking thingy
it is a timed pressure cooker, looks very convenient
Don't skimp on the broth. This will give you PERFECT bone broth if you pack it with pork trotters and neck bones. I also like to add chicken feet. Add some celery and carrots and fill the rest up with water. Set it for 4 hours, strain it and you are done. Trust me :) https://www.amazon.com/Instant-Pot-Multi-Use-Programmable-Pressure/dp/B00FLYWNYQ/
Yeah, beforehand, it meant I'd have to pre-plan a huge block of time for it to boil & simmer, which is non-existent. Then I'd inevitably have to make too much, to justify the time spent, and half of it would go bad and stink up my fridge before I used it.
I got one of these and never looked back. Having it as a slow cooker and pressure cooker means I use it all the time.
Here ya go! I would shop around, the price really ranges
Published on Aug 18, 2017
Recipe for Instant Pot Braised Pork Belly: http://bit.ly/IPporkbelly
If you are interested in buying the Instant Pot, get it here: http://amzn.to/2xgKLLa (affiliate)
Marinated soft boiled egg: http://bit.ly/shoyuramen
Just like the famous red braised pork belly in mainland China, lu rou fan (卤肉饭/滷肉饭, braised pork belly with rice) is one of the most popular comfort foods in Taiwan. There’s another variation that uses ground pork instead of pork belly.
Braised pork belly over rice is an iconic Taiwanese comfort food. The pork is cooked in a sweet and savory sauce until the skin is melt in your mouth soft and unctuous, making the meat even more succulent and flavorful. This is one of our favorite dishes that we hope you'll love as much as we do!
Making lu rou fan in a clay pot or regular saucepan on the stove top can be tricky sometimes. Since it has to be slow cooked for at least 1 hour to make the pork belly tender and juicy, you need to keep an eye on the water level during cooking and stir occasionally so that it doesn’t dry out and the bottom is not burnt. I’ve made these mistakes before. Also if the cooking time is too short, the pork belly will be dry and hard.
Traditionally, you can add cooked eggs to the pot along with the pork and make soy eggs, but I don’t like the overcooked egg yolks. So I make the soy eggs separately using the tare sauce from this shoyu ramen recipe for marinating soft boiled eggs.
Please make sure you read the notes at the end of the recipe for extra tips and substitution suggestions.
If you make this recipe, please share a photo of your creations and use hashtag #iceorrice on Instagram and Facebook! We’d love to see them. Thank you!
I have two general tips for anyone who wants to live a tasty, healthy, and affordable plant-based life:
•Make the investment and get an instapot($99): this just helps save time, money, and can really help you make meals in bulk which is huge for lunches and dinners.
•Start buying your beans, grains, and anything you can in the bulk section of grocery stores. This just saves a lot of money and helps ensure your variety and nutrition is on point.
Other than that I think everything else has been mentioned. Definitely check out YouTube, blog chefs, and what really helped me was watching cooking shows (great British bake off, mijd of a chef, chefs table, Anthony Bourdain, (essentially anything on Netflix lol), etc. Those all really help inspire you since you get shown a lot of brilliant ideas and cooking styles.
Also, good for you! It's great to see. Wish you nothing but the best of luck on this endeavor 🙏
I started when I was around 23 (27now) and haven't looked back 4+ years now.
I got this pressure cooker/slow cooker/rice cooker /yogurt maker for $ 69 : https://www.amazon.com/gp/aw/d/B00FLYWNYQ
What is your price range? If you can swing it, I would get the Instant Pot. It's an electric combo pressure/cooker. It is extremely energy efficient and does everything. Link.
You may save a lot of money on the Instant Pot Duo60 by waiting for the black friday or prime day sales on Amazon. It was selling for $69.99 on last prime day. Here's a price chart (it doesn't include the prime day sale price though).
I love my InstaPot that I got for Christmas last year. Not only can I cook a spaghetti squash in 7 minutes, but it makes yogurt and a kick ass roast.. :) http://amzn.com/B00FLYWNYQ
I have a Anova immersion cooker. It is my go to way to cook venison, beef, pork, and veggies
hmmm i'm a low tier beast at Sous Vide I started out with Anova but making the switch to Joule.
Joule is gonna be all app based to start and stop with it no buttons on the device itself. So that may be annoying to some.
Anova is a great company as is Joule
Joule has a crazy deal for Prime day I would say go with them as they are top tier and that's such a sick price.
You can't go wrong with Anova though and even with no deal its a bit cheaper at the moment than the Joule and has buttons on it for stop and start which some may prefer.
End of the day you are just heating up water in a container also make sure you grab a container and a lid
Let me know if you need links to that as well.
Let me know if you need anything else. Like I said though you can't go wrong with Anova or Joule two top tier companies.
Obviously not all of them do, but check out the reviews for this one on Amazon
Anova Culinary Sous Vide Precision Cooker | Bluetooth | 800W | Anova App Included https://www.amazon.com/dp/B00UKPBXM4/ref=cm_sw_r_cp_apa_i_VOmnDb4KZ662E
Even if they did walk it back, several people at that company thought it was a great idea to integrate FB. No thanks.
I get that you had a bad experience with a Gourmia, I've seen you post about it on here a couple times, but as this post attests, units from any manufacturer can go bad. If you compare:
Anova: $125, 800W, 4.2 stars, 84% 3-5 star rating
Gourmia: $70, 1200W, 3.9 stars, 75% 3-5 star rating
Those numbers hardly indicate that either product is junk, nor do your experience or OP's, necessarily. Just wanted to point this out since aggrieved consumers tend to be loud while the contented majority stay quiet.
CC: /r/hailcorporate /r/shills
wow it looked so cheap.... but then i check on amazon canada T.T
the container is $33
lid is a nutty 50$
and the anova is 160+35 shipping
so it's a total of $278 :(
Buy a vacuum sealer. Here's the model I have.
You can buy the big bulk "we got 14 kids" packages, then vacuum seal and freeze them in meal-size portions. Throw a bit of marinade in the bag with the pork chops or whatever, then your meal prep can be taking a bag from the freezer and letting it thaw in the fridge overnight.
If you want to get real fancy, get a sous vide machine and the vacuum sealed bags can go from your freezer straight to the water bath.
I tried using an electric bucket heater to assist boiling 6 gallons on my electric stovetop, but wasn't able to get quite enough juice to get a heavy rolling boil. YMMV depending on your stovetop power and boil volume and other such parameters, obviously. But I'd imagine with a temp controller hooked up it'd work well for mash temps, probably even on it's own without the stove power.
That said, what I did after the bucket heater failed to hit a rolling boil was buy one of these purpose-built Hot Rods. I got the 1500w stainless element + cable and plug from them, and paid the labor charge they offer to put it all together for me. Works great, boiling 6+ gallons in combo with my stovetop in under an hour.
For the mashing end, what I recently did for my mash that worked really well was to use a Sous Vide cooker (like this one) in place of my Hot Rod. A Sous Vide cooker is basically a heating element + temp control + water circulator all in one. It's meant to be used for precision temperature cooking of food immersed in water in vacuum-sealed bags...so it seemed like a perfect fit for a mash. And it really was! I do BIAB, so the grain stayed separated from the Sous Vide device to not clog the circulator. In my open-topped kettle I was able to maintain a mash temp of 151.5 degrees +/- 1 degree for the full 60 minute mash. And the bonus is I can still use it for it's intended food cooking purpose!
Immersion circulators have become increasingly affordable in recent years, and can hold highly stable temperatures by means of a controlled water bath. I use a pair of Anova models, and have been quite satisfied thus far. They have occasional sales that drop the price for that particular model down to around $100. There are a number of similar products presently on the market.
Look into "Sous Vide" cooking.
I'm using the Anova Precision Cooker. I'd also recommend looking at the Joule by Chef Steps
A good all around primer: http://www.seriouseats.com/2016/01/first-thing-to-cook-with-sous-vide-immersion-circulator-essential-recipes.html
The sub: /r/sousvide/
$109 on amazon right now...https://www.amazon.com/Anova-Culinary-Bluetooth-Precision-Cooker/dp/B00UKPBXM4/ref=sr_1_3?s=kitchen&amp;ie=UTF8&amp;qid=1496426695&amp;sr=1-3&amp;keywords=anova+sous+vide
Still live for the BT version for $99.
Hey, since you've been so involved with this I thought I would update you.
So I've discovered you can decarb weed with a sous vide, which is essentially keeping water at a precise temperature and putting a vacuum sealed bag with what you're "cooking" in the water.
In this case just at the temperature for decarbing, The THCA in cannabis begins to decarboxylate at approximately 220 degrees Fahrenheit, for about an hour or two.
Different things have said different times, but I can get 80-100% decarb with it. At that point I can cook it into a butter and get some good butter. That can be done on a stove.
A camping stove. Now the important part about that, is that there's an oven you can get that works with camping stoves. (Linked at the bottom) Sous vide, because it's vacuum sealed, has little to no smell, so the only part I would have to do at home shouldn't smell, and no electricity required for the rest!
Camping Stove Oven
Sous Vide Device
The bluetooth capabilities aren't so important to me, it was just on-sale when I had a bunch of BB Reward Zone points to redeem before why expired. What I like is it's compact, and self contained.
I think it was this one
I have a Anova sous vide machine and it is great and it is 30 bucks cheaper then the joule and does the exact same thing. I highly suggest it, I use it with a 5 gallon bucket and it works great.
You use an immersion circulator. (Some people just call it a sous vide, but "sous vide" in French literally means "under vacuum", because typically you vacuum seal the food before it goes in the water.) This is the one I have: https://www.amazon.com/Anova-Culinary-PCB-120US-K1-Bluetooth-Precision/dp/B00UKPBXM4/ref=dp_ob_title_kitchen and this is a popular one that came out recently: https://www.chefsteps.com/joule
y algo asi? https://www.amazon.com/Anova-Culinary-Precision-Adjustment-Circulator/dp/B00UKPBXM4/ref=sr_1_5?ie=UTF8&amp;qid=1527601165&amp;sr=8-5&amp;keywords=sousvide ? tiene el tamañao de un termo
I use the Anova with bluetooth. Although I do not use the bluetooth function...
I usually buy 1" thick steaks, sous vide for about 60-90 min at 59* with thyme in the bag. Then I heavily season with Kosher salt and black pepper. After seasoning, I sear both sides in a cast iron skillet with black or white truffle butter for 3 min and also try to sear the edges as much as possible. I have had great results with this process.
I'd ask for a piece of exercise equipment second hand is usually pretty cheap. Or maybe ask for something that will allow you to cook something healthy for yourself easily. I've had my eye on this lately http://www.amazon.com/gp/aw/d/B00UKPBXM4/ref=mp_s_a_1_1?qid=1450105470&amp;sr=8-1&amp;pi=SY200_QL40&amp;keywords=suvee+cooker&amp;dpPl=1&amp;dpID=31qzlpLHQcL&amp;ref=plSrch
I usually grab an inexpensive electric stove burner and a cheap pan to cook with.
We got one of these electric one-burner stove tops, plus a small pan... hopefully that works ok. We're planning to warm up stuff for breakfast, heat up leftovers, maybe prepare something simple like instant ramen, etc.
Maybe something like this? May be overboard though..
This guy has been a champ for me:
How much does 3 spark plugs and a car battery cost? https://www.amazon.com/dp/B005T0SN0K/ref=cm_sw_r_cp_awdb_t1_xGCRCbPHQ306A
The name of these appliances is "plata" or "electric blech" (see here for the original, non-electric concept). Here are some examples:
so yeah, very different from something like this:
I got this one a few months ago and I love it!
I'm about to move out of my parents house and someone suggested me to buy a rice cooker. I'm broke right now so this would make an awesome gift.
Thanks for your generosity OP, you rock!
Easiest way by far. Just throw in the right ratio after rinsing the rice, sub in stock instead of water if you want a specific flavor, and let it go. It'll even sit on warm while you make the rest of the meal.
I use this one. No issues yet!
Cheap rice cookers don't have to be terrible. I use this one and it cooks the rice perfectly every time. My 8-year-old Zojirushi recently gave out, and I had a stash of Amazon points so I figured why not. It definitely keeps up with the Zojirushi. Granted, I haven't had it for 8 years so it may not last as long, but for $30 I really have no complaints.
I actually tried this with my crockpot with just water on high for 4 hours, and I tested the temperature and it was only 165. So I would
be extremely careful with this. This was a $25 crock pot branded crockpot as well.
If you want a good slow cooker that has absolutely no issue boiling water, I'd recommend the Aroma 5 in 1 from Amazon. Just set your beans on steam for 30 minutes, and then slow cook. It will boil water for 30 minutes that way. Works great, but it does take 6 hours or so to cook beans.
I've only been steaming it so far. I use this rice cooker for literally everything: http://smile.amazon.com/Aroma-UNCOOKED-Stainless-Exterior-ARC-914SBD/dp/B007WQ9YNO?ie=UTF8&amp;psc=1&amp;redirect=true&amp;ref_=oh_aui_detailpage_o02_s00
Cooks chicken thoroughly in about 30~35 minutes, and salmon in 45 minutes. I love it!
Which is weird, because as far as I can tell it is a US company (San Diego). Otherwise their devices on sale in Japan would have been localised to compete with the models here. Also, the same model is [12,000 JPY on Amazon Japan] (http://www.amazon.co.jp/%E3%80%90%E4%B8%A6%E8%A1%8C%E8%BC%B8%E5%85%A5%E3%80%91Aroma-Digital-Rice-Cooker-Steamer%E3%80%80%E3%83%87%E3%82%B8%E3%82%BF%E3%83%AB%E7%82%8A%E9%A3%AF%E5%99%A8%E3%80%80%E9%A3%9F%E5%93%81%E3%82%B9%E3%83%81%E3%83%BC%E3%83%9E%E3%83%BC/dp/B007WQ9YNO/ref=sr_1_1?ie=UTF8&amp;qid=1457593812&amp;sr=8-1&amp;keywords=aroma+%E7%82%8A%E9%A3%AF%E5%99%A8).
I mean I live in Japan so I can get one from a second hand shop for under $20, but it's still a ridiculous difference. 166gbp is less than you can get their gigantic 60-cup cooker for in the US. Rage.
im not sure about the size of the one that i have, i dont remember its maximum volume, but the 8 cup one would probably work https://www.amazon.com/Aroma-Housewares-ARC-914SBD-Cool-Touch-Stainless/dp/B007WQ9YNO/ref=pd_sim_79_7?_encoding=UTF8&amp;pd_rd_i=B007WQ9YNO&amp;pd_rd_r=JMFH55J0SKKGPGN737K7&amp;pd_rd_w=GL3LS&amp;pd_rd_wg=50oqw&amp;psc=1&amp;refRID=JMFH55J0SKKGPGN737K7
my favorite budget rice cooker is the aroma
The ones that the other people linked are good, but not exactly cheap. When I moved out of my parents' house, I bought this one and it does a good job. 1/3 the price of the ones previously linked. It's not a huge cooker. It's only me and my fiancee, but it can comfortably make enough for 6 servings for us in one go. I would get a bigger one if you are feeding a family. I am also Asian, if that helps.
get a $30 rice cooker ( http://www.amazon.com/Aroma-ARC-914SBD-Uncooked-Digital-Steamer/dp/B007WQ9YNO ) and then get BIG bags of white rice at costo or some other buy-in-bulk store . . . will basically give you perfect rice at the push of a button, add rice + water and walk away. keeps it warm after it's done cooking until you're ready for it.
i set mine when i get back home, hop in the shower, and it's ready by the time i'm dressed. CHEAP. AS. FUCK.
Here's what you do for each of these problems:
> Rice constantly sticks
Get one with a non-stick pot. Don't ever scrape it with something metal, always use a wooden or plastic spoon to remove the rice. Add enough water so it doesn't burn on the bottom. Usually this will be enough, but some high end cookers allow you to control the exact temperature they cook at, in which case, you'd use a lower temperature and cook for longer.
> it leaks
Hinge-top cookers tend to leak less than lid-top ones all else the same, but the big problem here is using too much water when cooking. Ideally, you want to use as little water as possible, just enough to cook the rice through. Maybe even a little less, leaving a tiny "bite" in the middle, like al dente pasta. So experiment by using: the same amount of rice, the same brand and type of rice, and the same cooker- but reduce the amount of water you use until you reach that "just cooked through point". This should 1) Use a bit less water 2) Cook a bit faster 3) Leak a little to a lot less 4) Make rice with a little more interesting texture
> it's difficult to clean
Knowing which are easy to clean or not really requires looking at the inside of the cooker and seeing where water and steam are allowed to go. Hinge top can control what happens more, but you also look for large overflow inserts. (You also clean out the overflow insert thingys every time you cook). In the cooker I linked, it's hard to see, but it's a clear, plastic, thin "cup" on the right side of the first and second last pictures. They pop out of the side of the cooker for easy cleaning, and their purpose is to catch overflowing water/steam.
> only makes 2 cups of rice (uncooked)
Buy a larger cooker.
I recommend Aroma cookers for this price range. I've had a lot of success with them over the years.
8-cup capacity is probably what you want, but if you need to cook really large quantities of rice every day and counter space isn't an issue, they also have a 20-cup capacity one for not much more money.
They have: the capacities you're looking for, non-stick pots that work, overflow insert cups for if you do add too much water, and two different settings for white and brown rice, which is nice.
Anything under 100$ doesn't really do anything better than this. If you really want a cheaper option than the Aroma, go with the cheapest glass lid one you can find, and really work on getting the water added right (minimized), would be my only advice.
And if instead you wanted a more expensive one, you could spring for a Zojirushi, which have a really good reputation for consistent cooking, and have some neat features and stuff (I don't know I haven't used many of them), but are usually quite a bit above 100$.
Sorry to hear. That sucks so hard.
If you're going to have to make meals in you room dorm style (again sorry), a rice cooker like this one can really help. Also mass cooking while their away after cleaning the main kitchen and freezing individual "microwave dinners" is a lifesaver.
Actually that is the only hummus I've tried. After I ate it I almost gagged, so I'll try another brand.
> rice cooker
Yes I've been hearing this suggestion frequently around here. Does this one look ok? I'll order it now if it does. It looks pretty awesome. Assuming your right about just throwing stuff in there and putting some water in that is. So veggies will be cooked in there too without external help?
I mean, you have literally the cheapest, most basic rice cooker made. I have this Aroma one for $35 that cooks perfect rice every time, brown or white. The keep warm function does dry out the rice, but only after an hour or so. And it's never burned it. Plus you can steam things in it.
Rice cooker my friend! They're great and super easy. Just load it up with stuff like rice, lentils, beans and add some spices and you've got some really easy on the go food that can be made in your dorm. In a real hurry there's always nuts and fruit.
Like you say, dairy and eggs are just a habit you have and habits can be changed and replaced with new ones. If you're motivated to go vegan (which is awesome!) I recommend just trying to make some changes and see what works. Try a tofu scramble in the mornings super fast and super easy. And just keep trying different veggies and different fruits prepared different ways. You'll find there are so many great foods out there that given some time and experimentation going vegan can be a breeze!
I think I got this right...
$0-5: Sharpie Pens these are currently waaaaaaay marked down, hopefully they stay that way for the duration of the contest EDIT: booooo the price went back off, I've got nada for this category.
$5-10: A wind-up Tardis
$10-20: The Avengers Pre-order everyone wants that
$20-50: Rice Cooker!
Get a large rice cooker that has a removable plate to steam chicken and veggies.
I have this and its been great! https://www.amazon.com/gp/product/B007WQ9YNO/ref=oh_aui_search_detailpage?ie=UTF8&amp;psc=1
My favorite kitchen appliance is my cute little rice cooker/food steamer! It makes the perfect amount of rice for 2 and only takes 10 minutes to do so. I also use it to steam delicious shrimp dumplings.
I had originally bought a cheapo black and decker one where you put the rice in, and water and pushed down a button. When the pot hit a certain weight the button popped up and that's was the end of it. It had a shitty coating and burnt rice on warm all the time.
I picked up this one at my local ollies for $15 it works so much better. No burnt rice and the coating has yet to peel in my 4 years of ownership.
There are rice cookers that you can steam fish, chicken and vegetables while cooking the rice, or make a little soup/stew it's an entire meal quick, easy and cheap. https://smile.amazon.com/gp/product/B007WQ9YNO/ref=oh_aui_detailpage_o04_s01?ie=UTF8&amp;psc=1
Rice is really cheap, if there is an Aldi near you that would be gold otherwise walmart is a good cheap option. Get salt and pepper in the grinders, it is stronger so you don't need to use as much.
Defiantly toilet paper, paper towels, rice, black beans, flour, beef and chicken broth cubes (there are a million little soups you can make with these, they don't require refrigeration), hard candies, carrots and broccoli (these don't need refrigeration and can be steamed or eaten raw), drink flavor squirts or the packets to put in water bottles (you're not always going to want plain water), hot tea bags and/or coffee, peanut butter and jelly, dried fruit, cereal bars, oatmeal, olive oil or cooking pan spray, quinoa and/or couscous (again if you are near Aldi, these are very cheap and easy to make).
I bought a rice cooker 2 years ago and it's still going strong for even less than this deal. It's from amazon so no shipping charges either:
why not both?
https://www.amzn.com/B007WQ9YNO/ I have this one, works great!
I recently got the digital stainless steel 8-cup Aroma Rice Cooker & Steamer from Walmart
Which is also available on Amazon: https://amzn.com/B007WQ9YNO
The white version is also slightly cheaper ($1): https://amzn.com/B007WQ9YNE
I find it perfect for personal uses and great for steaming other vegetables.
This one. Doesn't have a slow cooker button, or even plus/minus for manual timing.
There are a lot of really cool camping things! I'll be back to edit this post on my computer with some things that we like / are unique /cool
EDIT - these are things that we use that we love. These things all range in price, so hopefully you can find one or two to fit whatever budget you have.
Other general items that are useful: Climbing/heavy duty carabiners (to clip stuff to other stuff. you can even get locking ones); water filters (if you get a Lifestraw, I recommend the water bottle. The actual Lifestraw is an interesting idea, but we've found in practice it's a little awkward); hammocks with nice straps; base layers; battery-operated lights of any kind (especially ones that clip or are hands-free); a set of waterproof cards (to pass the time on a break); nice, wicking socks; hiking poles; a camping knife.
I haven't tried Cairn (the camping sub box) but they always look interesting.
"preset temperature of approximately 165," says the manual. this is the one I got:
Presto 06300 Dehydro Electric Food Dehydrator https://www.amazon.com/dp/B008H2OELY/ref=cm_sw_r_cp_apa_FR61xbJ3ZHFC2
Presto 06300 Dehydro Electric Food Dehydrator https://www.amazon.com/dp/B008H2OELY/ref=cm_sw_r_cp_api_i_ZnsnDbMV74ZZB
This is a good starter dehydrator.
I've been making jerky for about two years now and have been making that keto jerky for about a year or so.
There's some research and learning to be done, as well as trial an error, since you'll want to go for good lean meat and learn how to make 2-3mm thick pieces but def worth it. London broil or bottom round if you see it on sale but with great power comes great responsibility. I've had some jerky binges when starting out just because of how much you end up with in comparison to buying premade jerky. Lastly, its something like 1lb of steak turns into .5-.6 lbs of jerky. Keep it up man, you're looking fierce :D
If you have some extra cash, I'd suggest investing in a dehydrator. They're really fun to learn to use, and make for a nice supply of snacks! I use this one, and although it's not very flashy, it makes some very tasty jerky.
Well hell, while I got you here is this too cheap of a dehydrated to start out with?
I tried using desiccant for drying, and it's way too much hassle.
Just pick up a dehydrator somewhere. Check the local Goodwill stores and then Walmart if you need it now. But this guy is under $40 and free one-day shipping.
So that’s where the trays for my meat dehydrator come from.
Behold the KING https://www.amazon.com/dp/B00HVKKZR0/
Now that your eyes have bugged out of their sockets at the price tag for this unit, get a smaller, cheaper one lol
Never tried that and honestly if you have the money and want something to do the job right the link below is for a dehydrator. It’s 40 dollars.
Presto 06300 Dehydro Electric Food Dehydrator https://www.amazon.com/dp/B008H2OELY/ref=cm_sw_r_cp_api_EnLTAbACW6SYE
This will do the trick. I personally have this one, and I love it. Just take a look through amazon and read some reviews.
Nesco FD-75A Snackmaster Pro Food Dehydrator, White - MADE IN USA https://www.amazon.com/dp/B0090WOCN0/ref=cm_sw_r_cp_api_MpLTAbKDGTP1D
So far my ideas include:
Looks to be the same one I have judging by the set plates. Presto Dehydro Food Dehydrator. They're cheap and awesome, imo.
Edit: I'm wrong, but here's the one I've had for a while now. Dehydrator
This is what I do, but it's not really cost efficient, I think I get about a lb of jerky for 3lbs of flank steak, or about $23-$24 per lb of jerky. I need to experiment with other / cheaper cuts.
Buy a dehydrator (I have this one with some extra trays: https://www.amazon.com/Nesco-FD-75A-Snackmaster-Dehydrator-White/dp/B0090WOCN0/ref=sr_1_5?s=kitchen&amp;ie=UTF8&amp;qid=1484277570&amp;sr=1-5&amp;keywords=Dehydrator)
I think I spent $75 on the dehydrator plus extra trays.
After that, it's $7/lb flank steak from costco for me.
Trim the flank steak
Freeze it for a while to make it easier to slice
Slice it and experiment with slicing against / with the grain. Against gives you soft, crumbly jerky that chews easy, with the grain gives you hard jerky. Also experiment with thickness. I've found I like a thicker cut that is sort of diagonal across the grain a bit. You can also try using a mandolin but I've found it doesn't slice nicely.
There's a giant vein in the flank steak that you'll want to work around and remove, although the smaller veins of fat you can leave in.
Experiment with marinades, but a pretty simple one is 1 part soy sauce, 1 part worcestershire sauce, black and red pepper. They key is really to make sure you've got plenty of salt.
Marinade for 12-24 hours.
Dehydrate on the highest setting, mine has the minimum for beef jerky marked on it.
You can't over-dehydrate it so let it really dry out. I've run it for up to 24 hours before.
Blot the pooled oil off the dried meat before storing in an air tight bag, as it will make it go rancid faster (plus its greasy).
This makes easily some of hte best jerky I've ever had and is price competitive with some of the really nice jerkies I've had but like it doesn't compete price-wise with pemmican or jack links or whatever the hell basic jerky you might be eating.
Usually what I do to dry my filament is put it in a food dehydrator set to 47C overnight. After that I store my filaments in a plastic bin that has lining on the brim of the lid. I throw a bunch of desiccants in there with the filaments and then I have a hydrometer in there to monitor the humidity. The humidity is so high where I live that leaving pla out for as little as a couple days will cause moisture issues.
I don't recommend using an oven because ovens usually swing pretty far on the temperature setting, and I've also never seen an oven that can be set as low as needed for pla. Here's a link to the food dehydrator I picked up. On mine the temperature setting is a little off but whatever temperature you set it to is rock solid. (i.e. I set the temp on the dial to 52C, it then reaches 47C and stays there all night long)
If you have the money, Excalibur dehydrators are incredibly nice. Otherwise, the nesco dehydrators like this one work great. Make sure you go through Amazon or someone who will handle warranty issues for you, though.
I bought a dehydrator from Amazon, not the best but not the worst. I usually get the flavored Great Value bacons like peppered or maple smoked. Or you can make your own "sauce" to leave it in overnight...but a lot of the recipes I've found on the internet are pretty sugary. Sometimes I'll add garlic salt or what not. Then, I cook it on a draining pan in the oven. Afterwards I toss it in my dehydrator. It's definitely a trial and error process. But it's nice to bring it with me on hikes or road trips.
Thanks for the heads up on the burgers; I hadn't thought about fillers... I need to retrain my brain to see outside the nutrition box. I usually just crunch numbers and see if it fits. I haven't been to KFC in forever, so I will swing by and taste the non-breaded varieties. And buffets are also a great choice since they are usually close to interstate exits. Thanks for the tips!
we use the nesco fd-75a (amazon link)
i would absolutely not get the one moongrass09 recommended(no offense) because it doesn't have an adjustable temp. reviews said it dries at 160 degrees and the only thing you should dry at that temp is jerky. herbs should be dried at 95 degrees.
we've had ours for over 5 years now and it's still going strong. we expanded it to 7 or 8 trays and still dries well. we do fruit leather (there's a batch of apricots in right now actually), fruit chips, beef jerky, pretty much anything you can think of. the extra power and temp control make the model i linked worth the extra $20. if you dry some fruits or herbs at higher temps it gives it ruins the flavor.
Those Chocolates are scary! I would also recommend a dehydrator. I got one last year and haven't looked back.
I have a really old, American Harvest (now Nesco) that looks much like this one: https://www.amazon.com/Nesco-American-FD-50-Snackmaster-Dehydrator/dp/B00004W4V4 Mine is 550 watts vs the 500 watts in the link. I don't think it's made anymore. For somewhat light use, it's lasted me more years than I care to admit.
I think this might be a similar replacement.
I'm not sure how quality has changed over the years. I have a really old Kitchenaid mixer too and wouldn't buy a new one of those, because the workmanship went down the tubes.
This might be a more affordable option over the Cabelas dehydrators. If I were needing a dehydrator, I'd probably look at the Cabelas' but I have a lot more money available to spend now than I had back in the day.
Lol i know right? Though my newest, best kitchen toy isthis dehydratorand it's brilliant for when your garden gives you 3824720 tomatoes all on the same day and you have no idea wtf to do with all that (or when you find strawberries on sale...)! I've been eating soooo many dried kiwi slices and apple chips :)
This is the one you want
Nesco FD-75A Snackmaster Pro Food Dehydrator
If I've had to estimate I've probably put 200 pounds of meat and 400 pounds of fruit through this thing in the last 10 years.
I want to upgrade to an Excalibur Dehydrator but this thing just won't die.
I mean yes.
But really, something like this is fine. Some things to look for are a temperature control and a timer. They help with getting various foods dehydrated perfectly. Mine has neither, I just keep an eye on my foods a little more. At this point I know how it runs so I know what food I can set and leave for 8 hours and what foods I need to rotate trays every 2 hours.
I will say, I borrowed and Excalibur when I was prepping for a long distance backpacking trip and it was AMAZING. It dehydrates much quicker and much more evenly than my cheapo unit. But I would probably never buy one myself. For that particular trip I was running both machines pretty much around the clock for months making meals. For the occasional use, my cheap machine is fine.
Something like that is way overkill for hiking, especially if you're only doing day hikes. My girlfriend and I go up to 20 miles on a regular breakfast and some sort of high protein meal after. You'd be better off getting a dehydrator like this one and just drying a bunch of on-sale fruit/meat/vegetables to use as trail food.
I got this one: https://www.amazon.com/gp/aw/d/B0090WOCN0/ref=ya_aw_od_pi?ie=UTF8&amp;psc=1 (hopefully that actually brings you to the dehydrator). It was pretty simple to use, although I think I would’ve bought a more powerful one, since I had to run it more than 24 hours straight to dehydrate the peppers. I did some whole and some cut, if I cut them, I did it in half and put the dehydrator in my basement with an oscillating fan blowing on high on it since I didn’t want to pepper spray my entire family. The one I posted you just plug it in and set the temp and let it run, you put the peppers on the trays and stack them all up, the manufacturer recommends using 4-5 trays at all times even if they don’t have anything on them. Let me know if you have any other questions and I’ll try to help.
i have this one and love it: http://www.amazon.com/gp/product/B0090WOCN0/ref=oh_details_o00_s00_i00?ie=UTF8&amp;psc=1
>The goal is basically to have:
I like this one that I have:
When my old Kitchenaid blender broke (I don't think they make the exact model anymore), I got this pricey Breville one and I love it so much. It tackles any job beautifully, and I also end up using the small food processor attachment quite frequently for stuff like summer pestos. It is really expensive though, and for 1/3 the price, this Cuisinart model, which I was also considering, gets just as high reviews.
An immersion blender, setup/cleanup are easy and fast
Buy one of these and make your own. It will taste a lot better, and be better for you. Tomato, garlic, red onion, lime juice, salt. That'll get you started. Buy a jalapeno or two, strip out all the seeds and ribs on the inside - that'll take away most of the heat. Still too hot? Drop down to a Anaheim or poblano (handy, dandy, chart).
Try making your own mayo. I didn't like it before, but after learning that the ingredients in mayo aren't actually that offensive, and that home-made mayo is much tastier, I add it to salads I wouldn't have added it to before. An immersion blender really helps this.
Use a blender, food processor, or a mixing wand; http://www.amazon.com/Conair-Cuisinart-CSB-75BC-Blender-Brushed/dp/B00ARQVM5O/ref=sr_1_1?ie=UTF8&amp;qid=1463390888&amp;sr=8-1&amp;keywords=mixer+wand
I've been lucky, my immersion blender fits perfectly into some glass working jars we got from Crate and Barrel. Then can just slap the lid on and call it good. Items below for reference, i think the jars are sold all over the place.
Jars - https://www.crateandbarrel.com/set-of-12-large-working-glasses/s643663
IB - https://www.amazon.com/Cuisinart-CSB-75BC-Blender-Brushed-Chrome/dp/B00ARQVM5O/
Here is one on Amazon. Mine is like 20 years old lol, so I don't have a link to it. It's basically a hand held blender
That or an immersion blender. They're cheaper than their bigger cousins and almost as good for tough stuff like ice or frozen bananas. We have this one in my kitchen and it works great. Spend the remaining $60 on protein and peanut butter and you have a bulker's dream.
Plus when you're not using it for shakes you can make some kickass soups! What's not to love?
> Recommended blenders? Preferably one I can make smoothies with.
Best thing I ever did was get a stick blender for my protein shakes. I make the shake right in the cup that I want to drink from and don't dirty another blender container. Cleanup of the stick blender takes about 15 seconds.
This is the one I got. It is also bad ass for making homemade soups. :) http://www.amazon.com/Conair-Cuisinart-CSB-75BC-Blender-Brushed/dp/B00ARQVM5O/ref=sr_1_8?ie=UTF8&amp;qid=1456868940&amp;sr=8-8&amp;keywords=kitchenaid+hand+blender
I have made banana ice cream with an immersion blender plenty of times! You can make pesto in it but I prefer a mortar and pestle, You can make pico in it, but I generally think pico gets ruined if you use any sort of blending/processing. If you want easy clean up, I'd get an immersion blender- it's great for soups and blending directly on the stove top! Theres a cup you can use to make the banana ice cream. If you want to do bigger batches, I'd get a cheap processor - great for making things like hummus, grating cheese and veggies, dough, etc.
This is the $45 processor I have and I like it.
This is the $30 immersion blender I have and also like.
You can make Greek Island style Frappe in around 45-60 seconds, maybe less.
All you need to do is put 2-4 spoons of the coffee mix in a cup(Note that is the exact brand/mix you need)
Put in 2-4 spoons of sugar and a splash of milk and then grind it up using this
Then you just add a bit more milk, 4-10 ice cubes and top it off with some water and done.
Vacuum: Shark Rotator (https://www.amazon.com/Rotator-Powered-Lift-Away-TruePet-NV752/dp/B00X7R1FZ2/ref=sr_1_5)
Blender: Immersion blender - blends well, does ice - less to clean since you make whatever you want in the container you're drinking it from! https://www.amazon.com/Cuisinart-CSB-75BC-Blender-Brushed-Chrome/dp/B00ARQVM5O/ref=sr_1_4
Moritaka 240mm AS Gyuto
Catskill 19x14 End Grain cutting board
All Clad Thomas Keller (no relation, unfortunately) 5qt Sauteuse
Bamboo flat spatula, the one on the far right.
Dish washing net cloth. No dishwasher, so it's all hand wash in my house.
Bonus round: Instant read thermometer, Microplane, Immersion blender, SS Mixing bowls various sizes, Stock pot/Dutch Oven
I'd just get the Cuisinart immersion blender. Unless you plan on running it into the ground.
Motha fuckin' immersion blender. We got one (not this one) as a baby shower present to make homemade baby food and have used it at least once a week since we opened it over 2 years ago.
You can puree darn near any vegetable and slip it into sauces, soups, smoothies, etc. You can hide quite a few things in BBQ sauce.
And once you puree you can add food coloring to make it fun! We did a parsnip puree and made it red and blue (my kid's favorite colors) and drizzled it over his mashed potatoes. He ate every bite.
Can he handle hummus? It's a hit-or-miss texture, but if he likes it there are a hundred ways to dress it up and sneak in vegetables.
I'm a big fan of a basic tomato basil soup. An immersion blender is a great investment for things like this, since you don't have to wait for the liquid to cool before blending.
1 can makes about 3 or 4 portions of soup. Goes great with a sandwich or grilled cheese.
Your link doesn't work for me but were you pointing to the Dash Go Rapid Egg Cooker by chance? If so, then I whole-heartedly agree with you. I love mine and use it everyday. Even the rest of my family are eating more eggs due to how easy and consistent they cook. I've used the poacher and personal omelette parts as well and they are great. Best $20 I ever spent.
All Amazon links must contain "/dp/" between the .com and the ASIN (the B00*** part).
The link should look like this: https://www.amazon.com/dp/B00DDXWFY0/
Dash Rapid Egg Cooker, Black https://www.amazon.com/dp/B00DDXWFY0/ref=cm_sw_r_cp_apa_0eXKAbRDY3HYN
This thing is a life saver and cooks PERFECT boiled eggs. I bought the model that cooks a dozen eggs at a time. It also makes omelettes and poached eggs. Bed bath and beyond sells the larger model for $29.99, I used a 20% off code. Totally worth it!
OP, you've gotta xpost this to the oklahoma subreddit. I'm positive that there will be someone there willing to lend a hand.
In the mean time, can you get by with something like this? It's not much, but it should do the job and arrive to your location within a couple days.
Is $11 in your budget? Because you can buy single burners!
Get an air mattress + a mattress topper (if in budget), it will be really comfortable. Don't buy a used mattress or couch.
For a stove, I'd suggest a hot plate or single burner which can be purchased from Amazon [rather cheaply].
Try craigslist or look for consignment shops for the other pieces of furniture. Most consignment shops treat their furniture with cleaner that kill bugs but always look in small crevices for any bugs anyways. Always clean and check anything you buy used before bringing it into the house.
I reccomend picking up a slow cooker, there are hundreds if not thousands of meals you can prep in the morning, and return in the afternoon/evening to a ready to eat dinner.
edit: you can also pick up a single eye burner for things you need to cook in a pan, in conjuction with the slow cooker, something like: this
You can't manage a stove (or a hot plate if you're in a dorm room) and a bowl of water? I mean, strictly speaking you can boil the chicken breasts. Toss in half an onion, a few carrots, a few stalks of celery, salt and pepper and you have a light stock.
Your chicken will be awfully bland because it's boiled and has no browning on it. So there are two choices: brown it or even better: gravy.
Take everything you just boiled and pour it in another container. You can remove the chicken and shred it. I use my fingers, but two forks do a pretty good job too.
Put the bowl back on the hot plate and add 4 tablespoons of butter. Melt and let it bubble for a few minutes. Stir to keep the milk solids from browning/burning. Then add in 4 tablespoons of flour, a bit at a time, whisking until it's all smooth and incorporated. Cook for 3-4 minutes and then take off the burner for 5ish minutes to rest.
This is your roux. Once you put it back on the heat, add a cup of your stock back in, one cup at a time until it's nice and incorporated. Then bring to a boil. If it's too thick, add a bit more stock. But you're making gravy, so quit adding stock if it looks too thin. It will thicken up once it boils. But it only has to boil for a minute or two. Essentially, once it comes to a boil, it's done.
Now, surely you can find another bowl or a microwave. Either make boil-in-a-bag rice or microwave rice. And do the same for some broccoli. Boil or microwave in a container with a bit of water (kind of a steam/boil combo) until tender.
Then assemble: rice first, then shredded chicken, then gravy (lots), then broccoli. Salt, pepper, and try not to freak out at how good it is.
As for your nutrition, don't sweat the gravy. You just made around 5 cups of it. The entire thing has less than 600 calories in it. The rest is just rice, chicken, and broccoli.
If you wanted to brown your chicken instead, after you've boiled the breasts for 25-30 minutes, take them out, dump the water and put the bowl back on the burner. Add a little fat. Coat your chicken in the same fat. Cook in the bowl for several minutes a side, without moving them, to get them browned.
If you need a hot plate, I found one on Amazon for $12.
Here's a UL-listed single burner on Amazon for $11. Lol
You need either to use your stove, or buy burner like the guys above mentioned. Plus where you live at? If USA that's expensive for coals xD but your name is Abd guessing middle eastern (or Arab)
Anyway look here on Amazon this burner is pretty sweet and I use it my self IMUSA USA GAU-80305 Electric Single Burner 1100-Watts, Black https://www.amazon.com/dp/B005T0SN0K/ref=cm_sw_r_cp_api_i_tkL6AbNSD6J8T
Why not buy this? At least till your drive his fixed.
you understand this. I'll be sure to wait to tell my wife we're moving until it's too late.
The Kebab meat, i've looked a bit into making. this video shows how to layer each layer on the meat - admittedly, I need to look more into it.
edit: and about the skewer! you're right - the texture has a lot to do with the sandwich. I've tried making it in an oven, and it's just not the same. I'm actually to the point that I'm going to figure something that stands up, can stab layers of steaks (either lamb or chicken, haven't decided) and then I just bought this that I'm going to fasten to a board so I can have a poor man's vertical rotisserie.
The most recommended one from america's test kitchen is like 30$. At that price I think there's no reason to not get one.
I'm buying this one so not super expensive: https://smile.amazon.com/gp/product/B007WQ9YNO/
I had this one which was on a black friday sale for like $10: https://smile.amazon.com/Oster-004722-000-000-Rice-Cooker-Cup/dp/B001KBY9M8/
We did just get a new stove so it could honestly have been the old stove. I haven't tried to cook rice yet on it. Maybe I'll try that before picking up the new rice cooker.
I have this one: http://smile.amazon.com/Aroma-Cooked-Digital-Steamer-Stainless/dp/B007WQ9YNO/ref=pd_sbs_k_1?ie=UTF8&amp;refRID=0BG7J99F1P57KTXSFBHT
Main difference from the other one posted is that it has a timer in case you want to be able to have it done when you arrive home at night. And yes, it's completely easy - add rice, add water, close lid, press button (this one weighs the contents to determine the right cooking time) and then just wait till it finishes!
You can cook rice, potatoes, fish, meat, pasta, steamed veggies, and more in a rice cooker. Make sure to buy one that comes with a steam tray. Here is the one ive used in the past in a similar situation: Aroma Housewares ARC-914SBD 8-Cup (Cooked) Digital Cool-Touch Rice Cooker and Food Steamer with Stainless Steel Exterior, Silver https://www.amazon.com/dp/B007WQ9YNO/ref=cm_sw_r_cp_apa_1eMuzbJT6S6NW
If the rice fits your calories then it doesn't matter, I avoid it usually because I try to aim for things with protein.
I do object to the 5 minute rice though, rice cookers are like $20-$30 and improve the rice by 10000%, top one on amazon doubles as a steamer :https://www.amazon.com/Aroma-Housewares-ARC-914SBD-Cool-Touch-Stainless/dp/B007WQ9YNO/ref=sr_1_3?s=kitchen&amp;ie=UTF8&amp;qid=1492616071&amp;sr=1-3&amp;keywords=rice+cooker
Wow that is really pink! If I was buying my own I would get this:
Pressure Cooker/Rice Cooker
But if I was receiving as gift I would be totally thrilled with:
I've been trying to find a decent rice cooker forever! I'm figuring based on your Sake needs that you eat asian food frequently and could probably use one as well.
I'm going to drop this rice cooker in for ~$100 cheaper and it will likely accomplish all of your needs (shit I'm using a rice cooker that looks to be 30 years old and it works just fine). No need to spend that much money on something that cooks rice...
Edit: This is my baby. Works like a charm. http://i.imgur.com/7RS9uEu.jpg
The thing on my wishlist that I've wanted the longest is of course the KitchenAid stand mixer but it's moreso there for my own entertainment.
In all seriousness, I've really wanted a rice cooker for a long time. New to adding to my wishlist, but I've wanted one since I knew they existed. I make rice all the time, but it takes much longer to do the package rice, and with this, I can make in bulk and freeze rice. (Did you know you can freeze rice and it actually stays good?!)
Cooking in a hotel room is going to be kind of tricky. I found a
Crock pot and a Rice Cooker.
Edit: Actually I am kind broke right now myself. Good luck with everything.
You look wonderful today, did you do something new to your hair?
You should get this can opener is made of good thick steel, it's heavy in the hand and I have never had a problem opening a can with one. Bonus, it has a bottle opener on it.
And this is an excellent liquid measuring cup.
You may also want some of the following:
Hand soap for the kitchen and bathroom sinks, hand towels.
You need basic first aid stuff, like adhesive bandages (band-aids) and rubbing alcohol, good tweezers. Include basic pain meds, stuff for an upset stomach, allergy meds, or any prescription medications you need.
Sponges and scrub brushes. If you want to use a swifter type thing, I'd like to recommend this I have used it to clean offices and it works. The handle is pretty heavy duty and you can make or buy extra cleaning cloths, then you just put them in the washer.
Oh a colander, I will admit I picked that one because it's cute.
I love my rice cooker I use it to steam vegetables or cook rice at least once a week. I have the larger version but that one would probably work, or the larger one.
I could use one of the following: Notebook or Scissors or a Book.
I can't speak for all rice cookers, but on mine, I set the timer on the rice cooker for how long each food needs to cook. My rice cooker came with a booklet that includes recommended times for different vegetables and meats. For instance, broccoli is 15 minutes, cauliflower is 25 minutes, etc. I own this Aroma rice cooker.
If you're talking about this one. https://www.amazon.com/gp/aw/d/B007WQ9YNO/ref=pd_aw_sbs_79_1?ie=UTF8&amp;dpID=41juCzD8qWL&amp;dpSrc=sims&amp;preST=_AC_UL100_SR100%2C100_&amp;psc=1&amp;refRID=P0AD9V94DZT2ZQR41JSK. Don't.
It's one of those "cool touch" ones so it take a half hour for white rice and 2 hours for brown rice
Love it. Typed "vagina". Got this:
Rice cooker rant was the best dick rant btw
I've used this for two years now, and I've never had anything but perfect rice every single time.
I'm sure I could get better rice if I dropped $300 on one, but the price is good and the quality is perfectly fine to me.
If you want to go really cheap, then this works decently in your microwave. After using it for a few months, I found the Aroma on sale and now I use the microwave device for cooking ramen, which it is much better at than rice. The Aroma comes with a couple of plastic utensils, and I make sure to only use them when dishing out the rice.
I looked it up just for you. I wanted a simple one (I didn't like the instant pot as a rice cooker, but maybe the one I regifted was broken?) with good capacity and clearly marked inner water lines.
It has more buttons than I use, and it doesn't count down to the end of your cooking until it's in the last minute - my guess is it doesn't actually know until some internal sensor condition is met. 4/5 stars, $30, 10k reviews on amazon. I tried the smaller model and it was a no-go for the larger rice mix meals I make.
Rice cooker! $30 bucks for chinese restaurant quality rice every time. Literally foolproof.
This one ( http://www.amazon.com/gp/aw/d/B007WQ9YNO/ref=mp_s_a_1_1?qid=1417741994&amp;sr=8-1&amp;pi=AC_SY200_QL40 ) looks pretty fancy
> instead of eating a few cups of rice since I simply do not have enough time
Buy a rice cooker. This is a great one for the money, and you can set up to a 15 hour delay on it. It will also keep the rice warm pretty much indefinitely (although the manufacturer recommends no longer than 24 hours I believe).
White rice takes ~12 minutes to cook, brown rice takes a bit over an hour.
This is some mighty tasty brown rice.
I have this and can't recommend it enough. It won't make your rice taste any better, but the consistency and ease of use/cleaning is well worth the price. It can also steam vegetables and has separate settings for white and brown rice. I've even used it to make couscous and quinoa.
i cook about 2-3 portions/days of rice throughout the week. highly recommend a rice cooker. total game changer. takes about 2 minutes tops to measure, clean/rise the rice, and start cooking. Add another 2 minutes for clean up in a simple soak and wipe out.
I personally bought this one
$70? This Aroma 8-cup is only $30 and gets a ton of solid reviews. It looks pretty close to the one I used to have (I think mine was a rebrand of it), and I remember mine consistently doing a good job.
Presto 06300 Dehydro Electric... https://www.amazon.com/dp/B008H2OELY?ref=ppx_pop_mob_ap_share
Oh I live downtown but willing to make a drive. Sure I use this and this, minus the sweetener/honey. Comes out really tasty! I like new mexico style jerky. Pretty simple, not too many ingredients, and comes out pretty dry which I like.. And this recipe sorta fits that. There's other recipes if you google too, but this is the one I use the most. The guy in the video uses his oven, but I use this. Yum.
I use one of these. I bought some more trays so that I could easily fit 2 full size spools at once. I live in a very high humidity area. Nylon and ABS would be a disaster without one of these. I have to dry my ABS if it is left out more than 24 hours. Nylon gets bagged with desiccant, put in a plastic container and stored in a plastic box with desiccant. It then goes into the dehydrator after every use. I leave the filament in for about 24 hours. I dump the desiccant packs in with the spools to regenerate them.
Presto 06300 Dehydro Electric Food Dehydrator https://www.amazon.com/dp/B008H2OELY/ref=cm_sw_r_cp_apa_i_F2EzDb71TTGV6
I'd also recommend trying PLA+. I can't reliably compare it to PLA since mine has hydrated recently, but it prints like putty. I get my filament at Microcenter, which may or may not exist where you live. In the end it's all up to your experimentation, we can only recommend potential options. However, I'd be careful of the pricing. Just to give you a range: 1kg spool of PLA costed me around $12.99 and 1kg of PLA+ costed me around $13.99 at Microcenter. Meanwhile a 250g spool of PLA at Tinkersphere costs $23.99. Also, bonus tip: If your filament gets hydrated and you don't want to use your oven: Get a dehydrator like this one. and there are plenty of videos showing them using it.
This. It was the cheapest I found that didnt get terrible ratings
Do you use something like this?:
You can get a food dehydrator off amazon for $32. Just got this one myself for making homemade dog treats.
Presto 06300 Dehydro Electric Food Dehydrator https://www.amazon.com/dp/B008H2OELY/ref=cm_sw_r_cp_api_ODQmzbZ14Y371
I bought this one recently. No timer, but works great. Good reviews and price.
Presto 06300 Dehydro Electric Food Dehydrator
All of these are on my Over $30 wishlist.
Thank you for the contest!
$35 and does the trick!
I just use this, there's no variable temp or anything according to manufacturer specs it's around 165f. There's no loss in potency "if there is it's nominal" and my fruits are cracker dry in about 6-9 hours depending on size.
I use a Presto 06300 Dehydro Electric Food Dehydrator, bought for $35. Works well. If you're in a pinch you could always toss your brass into the oven at its lowest setting for an hour or two to speed things up.
I like his recipe, it was the first one I tried but those paper filters are a one time deal so even if you only make jerky a handful of times a dehydrator works out cheaper - especially if you also have to buy a box fan.
I paid $37 for this one but I see them in yard sales all the time.
I'd recommend this dehydrator and if you're doing a bunch at once get more of these and depending on how small your brass is I'd recommend some of these.
I can take my brass out of my wet tumbler, toss them in the dehydrator, and have dry brass in a couple of hours ready to go. Not sure how many is in this picture but I was able to do about 90% of it in one go
It looks like the price has gone up to $45, but that's still a lot more affordable than an Excalibur. (Though I'd be lying if I said I didn't want one, myself!) Here you go! It's simple, but it works! I've made beef jerky, dried peppers, dried jalapenos (take my word for that one and do it outside!), tomatoes, and apples.
It depends on where you live. I live in the south and the humidity levels here makes air drying peppers impossible -- I've tried it and they spoil long before they dry out. If you live in the southwest, though, you can probably get away with doing this.
I use an inexpensive Presto dehydrator. It works well.
We have this brand. We use it to make deer jerky every hunting season. I like the adjustable thermostat, and it also has trays that you can use to make your own fruit roll-ups. I got a good deal on mushrooms once that were on sale and dehydrated them for later use in sauces and gravies.
I have this one - https://www.amazon.com/Nesco-FD-75A-Snackmaster-Dehydrator-White/dp/B0090WOCN0/ref=sr_1_3?crid=3D3E3AUIUH2CI&keywords=nesco+dehydrator&qid=1562617572&s=gateway&sprefix=nesco+%2Caps%2C189&sr=8-3
I like it. I put the trays in the dishwasher and they come pretty clean, sometimes I have to use a little scrub brush. But it makes tasty jerky and kale chips (the only two things I have tried to make) really easily and fits quite a bit of food. I wasn't sure how much I would use it, so didn't want to spend a bunch of money on one. You can also buy additional trays if you are making a lot of jerky at once.
Also, get a food dehydrator and vacuum sealer instead of freeze dried food. Way cheaper in the long run.
I have this one and it works great. The slightly smaller cheaper version can be found here. It looks like it is the top rated one on amazon but was a little small for my needs.
Nesco Snackmaster Pro works well for me.
I have this Nesco. I'm on my 2nd one as the 1st one died after a few years of use. I almost bought me an Excalibur one, but did the math and saw I could buy 4 of the Nesco's for the price of the Excalibur. I figured it might have been my rough handling of the Nesco. If this one breaks with my baby-ing it then I'll probably break down and get the Excalibur.
edit: $8 over your budget but get over it :)
NESCO FD-75A, Snackmaster Pro Food Dehydrator, Gray https://www.amazon.com/dp/B0090WOCN0/ref=cm_sw_r_cp_api_i_hQO7CbK91G85T
No need to get fancier than this. Works great!
This is what I have and it’s legit af
Welcome back and congrats on the new place!
Ooo you should look into Dehydrators!
They're super fun and of course pump out all the delicious things!
Also, I'm concerned. You say you paint with all the colors of the wind, but what I'd like to know is do you also sing with all the voices of the mountains?
Don't microwave it, too many risks. You absolutely must develop patience right now if you don't already have it.
I have had this happen to me before however not toilet water thank god. You need to separate them form each other best you can without screwing them up too much and set the aside somewhere kinda warm where there is no breeze at all and just wait and keep waiting if you want to salvage everything. Let it sit like 24 hours before you bather checking. If you can apply passive hear with no blower go for it, just keep it very low. Like a portable radiator based heater on low.
Only other option I can think of is if you happen to have or can borrow a home food dehydrator, that would work wonders. Something like this or similar would do awesome:
Haha I got a two tray expansion and the fruit leather tray so I’m assuming that my mom also got me the dehydrator to go with it. Unless she’s being a total jerk.
NESCO FD-75A, Snackmaster Pro Food Dehydrator, Gray https://www.amazon.com/dp/B0090WOCN0/ref=cm_sw_r_cp_api_i_a8e1DbEK4DXFV
NESCO FD-75A, Snackmaster Pro Food Dehydrator, Gray https://www.amazon.com/dp/B0090WOCN0/ref=cm_sw_r_cp_apa_i_uPfTDb0GPAY6R
This is what I have I love it
Nice, thanks! I've been thinking about getting another, and that looks like a good one. Mine was similar, I had the round nesco.
It is actually incredibly easy! Although some people will tell you to season the meat, we haven't found any dog that doesn't like it as just chicken.
We slice chicken breast as thin as possible. My dad works at a meat counter so he's got super sharp knives, but if you pop them in the freezer for ~20 minutes you can slice them more easily. Place them on the dehydrator trays, turn it to 160 and let it be for 6-10 hours (or longer depending on how thin you got your slices). The jerky is done when it..you know..looks like jerky. We make ours really dried out because it lasts my dog longer when eating it. We also keep it in the fridge, because we don't salt it and don't use other preservatives it can mold on a counter top with any kind of humidity, it has never molded in the fridge.
We have given the chicken jerky as gifts to other people that frequent the dog park and haven't had a dog turn up their nose yet and they are good for dogs that have sensitivities to additives in other kinds of treats. The chicken we buy is hormone and antibiotic free.
This is the dehydrator I use.
I've made decent jerky with this dehydrator before. I've used this thing before, but if I'm using ground meat I just shape it by hand now.
I’m thinking it’s a Nesco FD-75A
I've been using this one at least once a week for over two years now. I've even forgotten it was on while drying petg rolls for two days and no damage at all : https://www.amazon.com/Nesco-FD-75A-Snackmaster-Dehydrator-White/dp/B0090WOCN0/ref=sr_1_1?keywords=food+dehydrator&qid=1554414536&s=gateway&sr=8-1
Edit: sorry, it is over $50 (not by much though), i missed that part of your post.
This has been covered before, but I just bought a food dehydrator and love it. Make you some awesome paleo beef jerky and dried fruit. Make sue to pack along some nuts as well.
You dry them yourself? I tried dehydrated seeds before and they never popped. Even when using the lowest temp. I kinda gave up. Cut peppers dry faster anyway.
I have air dried peppers and pulled good seeds but it takes way to long. So I slice and dry now.
Maybe a different dehydrator would work better. I use this guy. https://www.amazon.com/gp/aw/d/B0090WOCN0/ref=psdcmw_1090752_t1_B01JEACDTC
130 F for 5 hours or so.
Sorry I wouldn't use a no heat method - too much of a chance of pathogenic contamination.
I just purchased a nice NESCO FD75-A Dehydrator off the recommendation of Jerkyholic.
I've used it a couple of times already and it works great. Top round has been finishing in about 5 hours at 160F.
Here's Alton Brown's recipe in text form.
His recipe is a great starting point. You can modify it to your own liking after you've made a few batches.
As for meat choices, top round or flank works out for me. Ideally, the leaner, the better. Here's a chart for meat cuts
I currently use this Nesco dehydrator that I got for $20 from a garage sale. So if you have the time to do some garage sale hunting, hit them up!
This. I still hand stir to start just to make sure nothing is clinging to the bottom or sides of the container. 1 minute with that running gets it pretty smooth.
A blender works just fine. Something like this is easy cleanup, which means you are more likely to use it!
I add Creatine, but it's only a spoonful. I use 2 scoops of ON gold standard. Right now it's chocolate, but vanilla is my usual, I screwed up this order. TBH both are acceptable. I mix with about 8-12 OZ water. It's really not that much liquid.
BCAA's are pointless if you eat enough protein.
Pro tip: Use a hand blender like this
First, I would recommend these tasty protein bars. They have two flavors (cookie dough and cookies and cream!) that are net 3 carbs for a bar. I find them to be very filling, and they'd be awesome with a morning coffee.
If you want to do coffee and can handle some fat in the morning I love BPC, and it keeps me full until lunch time.
Everyone seems to have their own take on it, so here's my recipe:
I use a cuisinart stick blender (but mine only has 1 speed unlike the one I linked), to blend it all together. The more you blend it and the more heavy whipping cream you have, the more deliciously frothy it gets.
It tastes like baked goods! I've found I need to be careful with how much coconut oil I put in, when I put in too much it gets this weird oily texture that I hate. But with the right amount its awesome.
If you get a hand mixer and whip the curds to a creamy consistency, it's delicious and completely different. The macros are pretty good as far as protein/carbs ratio too. Add some PB2 or some cinnamon or cocoa powder and some artificial sweetener and you've got a plethora of flavors.
> the results aren't worth the extra dishes to clean
An immersion blender is the only "extra" thing I have to clean when making mayo. I use the jar that will eventually hold the excess mayo for the mixing.
Still have a small jar of Hellman's in my fridge, as some of my friends actually prefer that taste on some sandwiches, but for everything else ... some seconds with my trusty "stick"
I use a stick blender. Works like a charm, cleans up easily.
this is the one I have.
[Cuisinart stick blender] (https://www.amazon.com/Conair-Cuisinart-CSB-75BC-Blender-Brushed/dp/B00ARQVM5O/ref=sr_1_2?s=kitchen&amp;ie=UTF8&amp;qid=1466880943&amp;sr=1-2&amp;keywords=stick+blender)
Use an immersion blender ( https://www.amazon.com/Cuisinart-CSB-75BC-Blender-Brushed-Chrome/dp/B00ARQVM5O/ ) and a big cup. No need to let it sit overnight.
Just be sure to rinse off the blender head after each use.
Pick up one of these when you can. It makes a big difference in consistency. Then add half a banana! You could try banana extract, but I have always just used actual banana. Hopefully somebody else has suggestions based on experience.
I use a hand blender and it mixes well with any liquid and soft fruits like banana. I use it for all my powdered mixes, protein shakes, plant meals. It is similar in design to the frother.;)
get this one
Two things that I use all the time that I don't see mentioned:
Stovetop Smoker. With all the meat I cook, being able to smoke it gives it a whole new depth of flavors without adding any carbs and makes even simple dishes special. Very inexpensive too once you buy the initial smoker. I bough a bunch of different types of wood chips and they've lasted me about half a year now. Even in my small apartment there's hardly any smoke leak (although I do crimp foil around the edges to help keep it in) and I've never set off the smoke detector with it. If you do have an big outdoor smoker this one is nice for doing smaller portions or if the weather's not great outside. Highly recommend it if you like smoked foods.
Vacuum sealer is the other item I use all the time. I like buying certain staples from Costco in bulk (chicken/beef/pork/etc) and being able to portion it out and freeze it has helped cut down on the cost of keto a lot. It's also useful as a good timesaver or to keep food fresh for longer even if you don't freeze it. For example, I often only use about a quarter of an onion in a lot of recipes, but I'll chop the whole thing and seal the rest so it stays fresh for the next few days. I'll then take however much onion I need out the next day and re-seal the bag.
I don't have a brand I recommend over another, I personally have a Rival that I got for Christmas. A lot of people really like Foodsavers and I see them at Costco all the time. They can be inexpensive (~$40) for a basic one or more costly if you want extra features like canning or automatic sealing or different speeds. I do recommend not using whatever brand of bags they tell you to use however. What I do is buy cheap bulk bags such as these and use them instead. Zero problems with them and much cheaper than the brand name ones. I do keep a roll of 'cut your own' around in case I need something bigger, but I find for about 90% of what I do the smaller bulk bags work fine.
If you keep an eye out on meat sales and buy in bulk or buy a lot of meat that's about to expire for cheap, I think the vacuum sealer will pretty quickly pay for itself.
And tossing it out there, one item that's not necessary but in the 'nice to have' category is the immersion blender. Great for thickening soups since we don't add cornstarch or other traditional thickeners, and it's nice for other things like making your own mayonnaise. I also use it for making my own marinara sauce - mine has zucchini and cheese blended in. Again, not necessary and you can probably use a regular blender for this, but the immersion blender is really nice and convenient.
Make sure you get one that comes with a container that fits the head tightly. Like this: https://www.amazon.com/Cuisinart-CSB-75BC-Blender-Brushed-Chrome/dp/B00ARQVM5O/
I don't know about buying cookware. It's a pretty personal decision. The most useful gift when I moved out was an immersion blender like this: http://www.amazon.com/Cuisinart-CSB-75BC-2-Speed-Immersion-Blender/dp/B00ARQVM5O/ref=lp_289916_1_1?ie=UTF8&amp;qid=1375294914&amp;sr=1-1
I personally would get the following way sooner if I was building my kitchen all over again.
Also if there is a place you can get bulk spices near by I would go there for your spices, because if you havent already noticed spices are pricey at your local megamart.
Lavatools Thermowand - Same form factor as the much more expensive thermopen but at 1/3 the price.
Lodge cast iron skillet - great for searing meats or as a good starting pan.
OXO Bench Scraper - Makes prep work much easier and safer as you don't use your knife to scrape your food off the cutting board.
Immersion Blenders - When you dont want to use your big blender or want to blend something in your pot or pan.
Stainless Steel Cookware - Has a little bit of a learning curve but is great after the fact.
Aeropress - Life is too short to make shitty coffee.
Edit: added a thermometer/spelling
I am actually in love with my stick blender - it's super fast and effective, and waaaaay cheaper than the Vitamix. It makes really smooth baby purees and can do smoothies too, and it can also be used for larger volumes like whole pots of soup (so it's versatile too). I swear I don't work for this company, I just really love the hand blender. :-)
Buy a hand blender to mix your shake!
Intel G3258 - 30
It was overclocked to 4.4GHz using an Evo 212 Cooler. Comes with an unused stock cooler.
GIGABYTE Radeon R9 270 - 60
It was never overclocked and always ran well.
Cuisinart GR-11 Griddler 3-in-1 Grill and Panini Press - 25
Works fine I just don't use it anymore. It has removable grates which is very nice. Includes an OXO panini press brush.
Dash Go Rapid Egg Cooker - 10
Fitness Gear 2x6 Folding Exercise Mat - 20
Never used still in the cardboard.
If you like hard boiled eggs a lot, this is one of the best things you can buy under $20. I get perfect hard boiled eggs every time with 0 effort. It also has trays for poaching and omelets, they don't make anything amazing but they will make decent eggs with a bonus that it was steamed and not fried.
Every once in a while I'll say something nice. I bought one of these about a year ago and it's been a lifesaver.
Modern day equivalent
When I was a child in the seventies (here in the U.S.), my mom had an electric egg steamer. Inside the cover in the center was a small post with a pin embedded in the end that you used to pierce the shells before cooking. You could also poach eggs in the appliance, using an additional tray. I had forgotten completely about that thing until I saw your post. Haven't seen anything like it in years.
Update: Nevermind. Here's a modern version.
Item model number: DEC005BK
Nordic Ware Microwave Omelet Pan https://www.amazon.com/dp/B000BO59WE/ref=cm_sw_r_other_awd_vDP5wbHB75D3V
However if he isn't allowed to even use the microwave, I'd reccomend he buy this and use it in his room instead:
Dash Go Rapid Egg Cooker https://www.amazon.com/dp/B00DDXWFY0/ref=cm_sw_r_other_awd_jEP5wb4C77B4Q
Get an egg cooker like this for perfectly peeled hardboiled eggs.
Wow, that's interesting... I've never seen anything like that. Looked it up and I'm assuming it's something like this?
I find the texture a bit spongy/off, but it’s edible. I’ve found this egg cooker to be really great for hard boiled/soft boiled and it can do scrambled too— only annoying thing is the loud noise when it’s done. It uses steam to cook and has saved me lots of water and watching pans and pots!
Don't laugh at me, but I really want this egg cooker. I don't know why you should or should not pick me, because I think we're all worthy. However, I stay at home most day with my two young children and then work on the weekends. My husband just got showered in gifts for his birthday from not only myself but family and friends of his. I know my birthday will roll around and I will be lucky to get a card. Waaah. Anyway, I love deviled eggs and I always have to call my mine to get her hard boiled egg break down because my memory sucks. This would be swell to have and I can quit annoying her.
Breakfast: 2 hard-boiled eggs (protein), 10 baby carrots (filler, necessary sugars, vitamins)
Cooking Hard-Boiled Eggs (for the person who doesn't want to want to watch a pot of water boil)
Option 1: https://www.amazon.com/Dash-Rapid-Egg-Cooker-Scrambled/dp/B00DDXWFY0/
Option 2: http://www.momadvice.com/post/make-ahead-tutorial-bake-hard-boiled-eggs
I make a dozen per week with minimal effort.
Fastest breakfast I have is I take 2 eggs and put them in an egg cooker then set it, forget it and 5 minutes later I grab and go. Of course I get a towel or container to take them with me.
Perfect hard boiled eggs every time. Dash Rapid Egg Cooker: 6 Egg Capacity Electric Egg Cooker for Hard Boiled Eggs, Poached Eggs, Scrambled Eggs, or Omelets with Auto Shut Off Feature - Black https://www.amazon.com/dp/B00DDXWFY0/ref=cm_sw_r_cp_tai_icGPCb0WH0NAR
I am talking about an egg cooker like one of these.
You can see on this measuring cup that it needs more water to boil one egg "medium" than it needs for two.
In my actual article, under the "egg salad" I have way more details such as how I soft-boil the eggs. Here I'll copy paste it:
There are MANY ways to soft boil eggs but this is what I do:
If you’re on the go or don’t have much time to make sure it's perfect, some people use an electric egg cooker like this one which makes it a brainless activity to cook the eggs to the desired setting (soft, med, hard) without having to tend to it if you’re getting ready for work.
I LOVE EGGS. My bf jokes that I eat so many that I am an egg. I even have this as my home screen wallpaper right now: http://i.imgur.com/Vgc6R32.png. Also, this little egg cooker has been an absolute game changer!
Make half a dozen boiled eggs in under 10 minutes with one of these:
Reasonably priced (as gadgets go), easy to use, works awesome.
Thanks for the advice on Instant Pot! I started looking into Instant pot instead with this steamer tray:
Instant Pot on a Sunday evening can make a week’s worth of way tastier meals for super-cheap. Friend cut his lunch bill by 3/4.
TLDR; Calculate cost per meal. Eating out: $10-$15 per meal. Cooking at home: $1-$5 per meal
If you're serious about cutting back on food costs, my personal take on that is all about cost per meal. This includes eating out AND cooking at home.
When eating out, I try to make sure I save enough leftover for a proper meal portion to reheat the next day. Sometimes I can stretch it to 3 meals even, but that's not very common. So now instead of $20 for one meal, you're looking at $20 for two/three meals ($10/meal or less). That one step alone would at minimum halve your "eating out" costs. I know that might not be practical for every meal you buy, but you get the gist.
Now contrast that to cost per meal when cooking for yourself. Depending on how "fancy" of a meal I'm looking to do, my cost per meal, cooking for a family of 4, ranges anywhere from <$1 per serving (for a simple salad + protein) to ~$8 per meal for a nice steak dinner (grilled ribeye + fresh corn on the cob or any other veg + creamy mashed potatoes). The steak dinner is a bit of a splurge and definitely on the higher end of the cost scale, but you'd easily spend $25+ on something like that at a restaurant.
You don't have to be a wiz in the kitchen though to start learning some basic techniques/recipes and making tasty food that you'll enjoy. Get yourself an Instant Pot - $50 on Amazon! and make some chili. Here is a perfectly good Instant Pot chili recipe - skip the step about the fancy chicken stock mixture, just use straight up chicken stock.
I won't rehash the whole recipe, but here's what you would need at minimum for a decent chili:
So that comes out to about $12 for all ingredients to make a literal gallon of chili! Let's just assume an 8 oz bowl per serving, and this recipe makes at least 8 servings of chili, coming out to ~ $1.50 per serving! Even if you doubled your portion because you were hungry and ate 2 bowls each meal, that's still only $3 per serving! If the thought of eating a bowl of chili for 8 meals in a row bums you out, there's so many other things you can do with chili - chili dogs, chili burgers, chili over rice, chili mac & cheese. Or simply take a break from chili and eat something else you've prepared.
Point is, obviously eating at home is far cheaper. But the real question is just how much cheaper, and if you're serious about tracking your food costs, this is what I've found to be the most helpful for me. Yes, you should budget for weekly groceries, but it's also important to have a plan for how you're going to stretch that $50 (or w/e). It won't do you any good to focus on groceries and home cooking if you let some of that go to waste by not using it before it expires.
The cost per meal is simply too good to beat - unless you're only eating off the $1 menu at McDonald's, in which case you probably wouldn't be having this problem in the first place.
If you're interested in any more cheap meals or tips w/ Instant Pot etc... just let me know I'd be happy to share.
Programmable light switches are super handly for when you're out of town and want to make it look like you're home, and if you're forgetful about turning off lights.
Keypad deadbolt never worry about getting locked out. If someone is house sitting you can give them the code and then change it when you get home.
Energy saving outlets are great for things like charging cell phones or computers and keeping your power bill lower.
Wifi thermostat. I think Nest is overrated and expensive for what it is.
Electric crockpot-pressure cooker-rice cooker-yogurt maker. This thing does it all, seriously. Pressure cookers are awesome for getting things cooked quickly so you can buy cheaper groceries (dried beans vs. canned). Slow cookers are great for tough pieces of meat, roasts, soups... They're also great in summer as they don't heat up the whole kitchen. It being multi-purpose is a bonus for kitchen space.
With my pressure cooker I can throw in a bunch of ingredients, hit the button for whichever function I'm doing, go about my business for about 20 minutes or so and bang, I've got meals for a week! Also cooks a whole chicken in about 25 minutes too.
This is the one I've got, it's the swiss army knife of cooking applicances!
I love your attitude. Can I get your opinion on the Instant Pot? I slow cook quite a bit, would like to try pressure cooking, would use the rice cooker and would love to be able to sear stuff in the same pot I'm cooking in. Is it useless garbage?
I highly recommend the instant pot. Pressure cooking is the tits.
Edit for linky: https://www.amazon.com/dp/B00FLYWNYQ/
Get the one on Amazon prime day right meow! https://www.amazon.com/dp/B00FLYWNYQ/
(but seriously if you're going to go serious on a pressure cooker get something like a kuhn rikon which is way better and worth the investment)
[I got a pressure/slow cooker.] (https://www.amazon.com/dp/B00FLYWNYQ/ref=gbph_img_m-3_0cb1_2d8ba879?smid=ATVPDKIKX0DER&amp;pf_rd_p=adad8744-e43c-4841-b69c-13bf25020cb1&amp;pf_rd_s=merchandised-search-3&amp;pf_rd_t=101&amp;pf_rd_i=13887280011&amp;pf_rd_m=ATVPDKIKX0DER&amp;pf_rd_r=H6B9F5C3412JATP4R7QD)
Instant Pot IP-DUO60 7-in-1 Multi-Functional Pressure Cooker, 6Qt/1000W https://www.amazon.com/dp/B00FLYWNYQ/ref=cm_sw_r_cp_tai_59oHxbE2DZ945
If anyone is on the Specific Carb Diet (SCD), this thing is great for making the 24 hour yogurt!
The 7-in-1 Instant Pot is a good buy - it's a middling pressure cooker, but solid for the other uses (rice cooker, slow cooker, etc.)
It's also on sale right now for $60 instead of $100.
Here's a link.
Is it the same as this one?
Instant Pot Duo 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, 6 Quart | 1000W https://www.amazon.ca/dp/B00FLYWNYQ/ref=cm_sw_r_cp_apa_p.ggAbKZW9GJA
Is this it? https://www.amazon.com/Instant-Pot-Multi-Use-Programmable-Pressure/dp/B00FLYWNYQ
I've been thinking about getting one. I have a rice cooker and I have a slow cooker. Would this replace both of those? AND MORE??
I cook chicken breasts every two weeks. I buy whole breasts by the 40lb box. I cut them into 2"x3" chunks so they cook faster. I fill an Instant Pot pressure cooker with chunks, pour in half a bottle of liquid smoke and press the meat button. The rest of the chunks go in the freezer for the next time. When it's done and the pressure has dropped, I move the chunks to a stand mixer with a flat beater and run it long enough to shred the chicken. Then I measure out shredded chicken to containers. I also cook sweet potatoes in the pressure cooker and add them to the containers of chicken. The containers go in the refrigerator and I use one a day.
I steam some broccoli, cauliflour, or brussels sprouts; warm the shredded chicken and sweet potato, and mix with cashews to make a meal. The cooking manages itself, the mixer shreds the chicken, and I don't spend any time cooking during the week.
I usually cook on Saturday or Sunday, sometimes both days. The last few weeks have been rough, but this coming weekend I am going to get back into the routine.
I am going to give you some advice, buy a pressure cooker. You can make something that would take 8 hours, in about 2 and a half hours. That means you can have awesome pulled pork sandwiches, with a homemade cole slaw in about three hours total, including prep time.
I mainly love my pressure cooker, because I can make my pulled pork, clean it out, then make barbacoa and if I start all of this at 8 AM, I can be done with it all by 2 PM or so. This includes making side dishes, and almost anything else I need. I'll usually clean my house at the same time, play a video game, or whatever else I might want to do. I sometimes even take a nap, and wake up to the smell of cooked meat.
The Official (TM) Instant Pot, of course! :)
I've only cooked white rice, and it's a five minute cook with a natural release that takes probably five minutes more. Here's the link:
I'd encourage you to also just do some web searches and read the many ways people use it. For Easter I cooked 30 eggs (to make deviled eggs) at one time and it took something like a total of 10 minutes. I have a friend who is a professional cook; cooks lots of meals for families. She has SIX pots, and she's the one who turned me on to it about a month ago. I'm pretty impressed with them.
get one of these instead: https://www.amazon.com/Instant-Pot-Multi-Use-Programmable-Pressure/dp/B00FLYWNYQ/