This Christmas has been pretty good for cooking stuff. Got a nice peugeot pepper mill, a thermoworks dot thermometer, and a nifty little Japanese salt box.
Status update: today I received a French style rolling pin and a CCK cleaver! I’ll be traveling for a week or so and won’t be able to cook very soon but I absolutely cannot wait to try these out.
I got a shredding attachment for my stand mixer and am so hyped. My jaw dropped as I watched perfectly shredded cheese just fall into the bowl. It was my favorite gift hands-down.
I thought about getting one of these. Is the increased difficulty in cleaning these worth the convenience of having lots of shredded cheese? I will sometimes shred up to a pound of cheese at a time and it sounds nice to not have to deal with doing it all manually.
I found it very easy to clean. My wrists and hands are weak, so shredding was a real chore for my yearly carrot cake as well. I got a stainless one that can go in the dishwasher if you have one. I don’t have a dishwasher but found the attachment no more difficult to clean than a regular box grater. It also come with a pipe brush to get any little nooks and crannies. Overall it depends how much you hate grating. I hated it and therefore love my gift.
I do grate a lot of stuff. I was concerned about the ease of cleaning but it sounds like cleaning it is far easier than the process of manually grating. Thanks for sharing.
There is a trick to cleaning all cheese covered things! Wash it in cold water. Not hot or warm, cold. If the water is just a little bit warm it essentially melts the cheese so all it does is smear and not clean.
pork tenderloin. brine it, cut it into rounds, and brown it. (on heat setting. in the pot. doesn’t have to fully cook. you just want to build up a fond, and a nice sear.) in a spice bag, add onion, cilantro orange and lime zest, a couple cloves of garlic, some peppers (I halve them and remove the seeds. You can use whatever. I go with 1 serano and 1 habenero, some of the heat cooks off later.). to the pot, squeeze the orange for it’s juice.
Pressure cook it for 30 minutes or so. Discard the herb. You should be able to pull the chunks apart loosely. put them on a baking sheet (preferably with a cooling tray under it. Parchment helps keep things clean.) “baste” some of the juices on to it- it’ll drip down and the steam will help keep it moist. It doesn’t take long in the oven, you’re looking to put some more color on (the pressure cooking removed the crust,)
Not sure if this counts, but got a breville coffee grinder to up my coffee game. Using a mokapot now with store bought grounds. might also upgrade to a bambino next year.
I didn’t, but my brother got a Babish knife set and a T-fal stainless steel frying pan. The knives are amazing (had my own set for years), but I’m jealous of that pan.
We gave some friends Italian herb mixes from our garden. Oregano, rosemary, and thyme. If you have never had the actual seasonings from a garden instead of store bought, you have no idea what you are missing and what the herbs actually taste like.
For us we got a food saver from Costco. Heard great things
I love mine. Breaking down whole chickens to refreeze makes sooo much more sense. Also, you can prep sous vide… stuff… and freeze for when you’re ready to use it.
I got a diamond sharpening rod from wusthof as well as a universal knife block. (knife block, but instead of dropping them in slots, they have plastic stick-things inside. you can make your own with skewers,though.) they’re great if you’re not gonna be bothered with buying the full knife set. I only use 3-4 knives regularkt (Chef knife. paring knife, boning and carving knives. And the carving knife is only if I’m showing off…)
Successfully made shoestring frenchfries. (and I’ve officially used it more than they have…) (thin-cut-sticks, salt, olive oil or whatever, fresh thyme. Air fry at 400 in the wire basket.)
Frozen french fries are fantastic! I have an airfryer with shelves instead of a basket, but I’m sure it’d be the same. I just grab store brand waffle, steak, or curly fries, drop a handful or two on a single shelf spread them out so thy’re not bunched up and hit the fries button - no additional oil necessary, and I may or may not add seasoning at the end.
The thicker fries do really well with my airfryer, and the preset, but you may need to adjust your cooking times and temp depending on your air fryer and the type of fries. I also roasted red potatoes and baby carrots for Christmas. Chicken breasts are a little trickier if they’re varying sizes and thinknesses, but checking the temp with an instant read thermometer makes it super easy, and you don’t heat up your entire kitchen when checking the temps. Same with the carrots and potatoes, I just poke them with a fork to see if they’re done
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