(Part 3) Best specialty cookware according to redditors
We found 302 Reddit comments discussing the best specialty cookware. We ranked the 95 resulting products by number of redditors who mentioned them. Here are the products ranked 41-60. You can also go back to the previous section.
![[2 Pack] Silicone Egg Bites Molds For Instant Pot by Sensible Needs - Instant Pot Accessories - Fits Instant Pot 5, 6, 8 Qt Pressure Cooker, Reusable Storage Container and Freezer Tray with Lid](https://m.media-amazon.com/images/I/51CzKviiB8L.jpg)
Save yourself the hassle and buy something like this!
https://www.amazon.com/Silicone-Egg-Poacher-Cookware-Microwave/dp/B019OV71CA/
Egg poaching rings make a perfect disc like a McDonalds McMuffin.
They're amazing. Perfect egg sandwiches.
Three things:
Acidulate the water with an ounce of vinegar in the pot. It helps keep the egg whites from spreading out.
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Don't let the water boil, only simmer gently so the eggs don't break up and become stringy.
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Crack the eggs in a separate bowl, before you gently slip them in the water (one at a time). This keeps any broken yolks and egg shell out of the mix.
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That's pretty much it. If you feel like you need a handicap, you can use one of these little poaching cups; they come in silicone and old-school non-stick metal.
A variant of this. Used to keep food warm on parties and such.
Egglettes Egg Cooker - Hard Boiled Eggs without the Shell, 4 Egg Cups https://www.amazon.com/dp/B077XMNHW1/ref=cm_sw_r_cp_api_i_s2oYDbSGVR7QM
It might not be the same, but try this set up:
It's not an espresso, but the flavor profile is close. It also takes some finesse to get the timing/ water dosage and grind right for the moka pot. Plenty to have fun with. And It's possible to pour latte art with a frothing wand. The same principles for making and breaking bubbles apply for a steam-froth, just a different engine and more variables at the same time with the latter (temp + motion).
It was my setup up through college - and the nice thing is that it's portable between dorm and home if you move out later on.
If you're deadset on espresso, budget a minimum $100 for a used gaggia classic if you're in the states/ EU/ UK - there should be a glut in the second hand market coming up in the next year from people upgrading to the 2019 gaggia classic pro, and another $100 for a used grinder (be patient).
> Buddy burners are too smoky
Perhaps I should have clarified that the "mess of the bottom of your pan" will be soot? And as it will be from the scented candles, then a particularly sticky, horrible, mess.
As to safety... hmm - essentially little difference to the candle powered hot plate warmers we see in restaurants (though I have burned myself on one of those whilst reaching across the table) and also similar to the chafing dishes also used for "fine dining" settings.
Where do you draw the line?
I got mine off Amazon for pretty cheap! Here's the one I got, it worked great: https://www.amazon.com/WEBSUN-Silicone-Accessories-Pressure-Container/dp/B0781DQMS5/ref=sr_1_8?keywords=instant-pot+egg+mold&qid=1555858201&s=gateway&sr=8-8
>I used two small bowls about 7cm in diameter, put in some water and the egg. I set the power to medium and timer to 2 minutes, put in the bowls. When timer nearly reached 2 minutes I heard the 'exploding' sound. I turned it off and opened the microwave. The 'explosion' wasn't that bad, only tiny bit of egg white here and there. Of the two bowls I notice one had more explosion than the other. I guess I must have put in a little too much water.
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Yeah I don't think it really needs a lot of water -- one of the keys of the microwave "egg poacher" thing I have * is that it has a clam-shell cover that folds over to close & create a sort of seal ** so the water (as well as I assume some moisture from the eggs themselves) turns to steam & that helps cook the eggs... don't know if I noted it or not, but once the ~2 minute "nuking" is done, I often let the eggs sit for another 1/2 to full minute with the cover on to let the residual heat & steam finish the cooking (I find if I take it out/open it up right away -- i.e. too fast -- a significant amount of steam comes off and the yolks end up slightly undercooked).
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Plus of course YMMV -- the power setting & time to avoid the "exploding egg" is something you have to discover experimentally with your own particular microwave (mine is an EWave^TM brand 1000W output over-the-range thing I bought probably 15 years ago). You might try the same thing and just do a bit LESS than the 2 minutes (1:50s) -- use some kind of a cover -- and then also let them "sit" covered for a minute to finish.
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* Note: the EXACT "poacher" thing I have is apparently still made & sold, also cheaper/different color, & I assume different plastic, version here -- which kind of surprises me because I've definitely had mine for probably 25 years (guess a good design doesn't need to be changed).
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** The cover, among other things, well -- if the egg "explodes" a bit, it's no biggie -- the cover keeps it from splattering all over the inside of the mwave.
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>The result was decent, they were cooked just like when you boil them, and they slid off the bowl very easily. No need boiling, peeling, only 2 minutes, so fast. Next time I'm gonna put in just only a few drops (like 3-4) of water.
Yeah, and as I said -- unless you're really going for the "hard boiled egg" (i.e. in the shell for Easter eggs or for some take-along lunch or something) -- then there's really no benefit to keeping the things in the shell when you cook them & then having to peel, etc.
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I'm actually sort of "puzzled" that I've never seen anyone else make "deviled eggs" via anything other than hard-boiled -- just doesn't make any sense to me why no one else (at least apparently) has never done fast "poach" routine instead -- I mean it's not like using a microwave to poach eggs is uncommon; and just about every recipe book/cooking show does "deviled eggs"... so why doesn't anyone combine the two??? Weird.
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BTW, did you "devil" the yolks too? -- that to me is the best part of the deal.
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Not that I don't cook & eat as plain "poached eggs"; it's just that since I've figured out this way of making "deviled eggs" so FAST & EASY -- well, otherwise they were always a relatively rare treat (delicatessens charge ridiculous prices for them*) -- usually only with holiday dinners like Thanksgiving, Christmas, & Easter (and then you sort of had to make certain you grabbed a couple of halves ASAP, because everyone else liked them too; and if you have a dozen people around at a meal, well even a dozen eggs -- making two dozen "deviled" half-eggs -- barely make it around the table when people get greedy).
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* No doubt because again hard-boiling & peeling the shells is just time/labor intensive... Plus IMHO anyway, the "deli" made fillings don't seem to taste as good as homemade ones ... I like mine made with some sweet pickle relish and just a bit of horseradish (adds some "bite") as well as mayo, mustard & a sprinkle of pepper and/or paprika.
Highly recommend it for eggs. You can buy something like this to make them in bulk.. However, I'm not a big fan of hard boiled eggs and prefer using this to make little omlette bites instead.. I always follow this recipe!
Yeah. As scrambled eggs it goes pretty quick. I posted about making patties recently. Flip them half way through. Then I wrap em and put em in the fridge.
https://reddit.com/r/Vegan_Food/comments/cs8mjr/justegg_breakfast_sandwich_prep_just_cook_it_low/
I got this pan off Amazon. Works great! MyLifeUNIT Aluminum 4-Cup Egg Frying Pan, Non Stick Egg Cooker Pan
Could also see it at Amazon
We use a Chefman brand and have been quite happy with it for the past few years. Ours is an older model that didn't have a temperature knob, but I don't know where to find that one anymore.
We just hook it up to a $3 timer I got at Home Depot. We're in a house with granite counters now, but when we were in an apartment with the standard cheapy countertops the under-heat was never an issue.
OXO Silicone Egg Poacher, Yellow, 2 Pack https://www.amazon.co.uk/dp/B01MZBAV0Y/ref=cm_sw_r_cp_api_i_eOEMDb56M1ZSW
You’ll never go back. I’ve tried every “easy poach” gadget under the sun, these are the only ones that actually fucking work.
3-compartment buffet warmer
8 qt. chafer
They make disposable versions of this as well, which have half-sized-trays allowing you to heat two dishes in the same chafer. I suppose you could fit two pyrex dishes into the 8 quart chafer, but I have not looked at the measurements.
Best ways to keep food warm
Etsy and Amazon are also good sources for oldfashioned, but functional chafing dishes and warming trays.
I just do a bowl at a time.
I usually use the pepperoni chips because they only take 30 seconds in the microwave. Just put a plateful of pizza pepperoni between two paper towels to soak up grease and keep splatter down. Then break them up on top of the cabbage Alfredo.
I do my soft-boiled eggs in the microwave as well, in this. Just takes 2 minutes @ 80% power. I'll use one or two and save the others as a snack later.
I do a lot of microwave cooking. :)
Does the time remain the same if I use the silicone egg cups?
https://www.amazon.com/dp/B07DFQR27G/ref=cm_sw_r_cp_apa_i_oOTvDbBGF55FN
Happy 3.14159 day!
I have this for baking and then these egg things for hard boiling eggs look neat.
Egg poaching cups...can make poached eggs perfectly every time in 5 minutes!
Let me make your life the easiest it has been for a while: Egg Poacher Pan - Stainless Steel Poached Egg Cooker - Perfect Poached Egg Maker - Induction Cooktop Egg Poachers Cookware Set with 4 Nonstick Large Silicone Egg Poacher Cups and Spatula https://www.amazon.com/dp/B0741WD5Q6/ref=cm_sw_r_cp_apa_i_FhkoDbQ4PPW5R
My SO's favorite egg cook is poached and jeezuz this makes having poached eggs EVERY morning so EASY! I have 4 easy/medium poached eggs in under 5 minutes. Cleanup is an absolute breeze. It also looks SO PROFESSIONAL it is unreal. You can also flip the cooked eggs upside down (domed side up) and do that fancy yolks cut thing in about 1 second. I really wish that more restaurants would use these.