nav[aria-label="Primary Navigation"] { padding: 0; & ul { list-style: none; width: 100%; display: flex; flex-direction: row; justify-content: start; align-items: start; gap: 30px; padding: 0; & li { margin: 0; } & ul li { list-style: none; } } }

Question Of The Day #7

michaelnatkin

What’s the best new piece of kitchen equipment you’ve bought in the past year? What do you like about it?

Find more posts tagged with

QOTD

Comments

pjmaguire3

Good to know. Thanks!

patrick_96581

SMOKER!!

smoke + ribs = heaven

Matt_67991

The Benriner is great because it is the easiest to sharpen.

Trace_115849

Spiral slicer

Lots of fun presentations

Rod_115549

Kitchenaid mixer professional model with pasta,grinder attachments

Tom_O_Brien_115486

Just bought a new Crockpot with the locking lid!

James_9654

By far and away it's my phone, because after cooking all week, there's nothing more satisfying than a cheap chinese meal you haven't had to cook, on your day off. Haha.

Joshua_R_Poulson_93500

That's gonna be a tough choice between my Sous Vide Supreme and my chamber vacuum sealer.

ren_74229

yep...chawanmushi's definitely a go to dish now.

ttpoker

Got mine the same month they announced it, it was the best tool investment I made last year! Have you tried to use it to set custards instead of a bain marie yet? Works perfect! I've also used it to cook sous vide, placing the veg in a vacuum sealed bag and set the steam temp then off we go - success every time.

Ryan_Jones_36451

This is my first.

Chris_Kolbu_16712

Toss-up between the Cuisinart combi oven or the Vacmaster vp-215. My anova hasn't gotten her yet, but just being able to plan ahead with the Vacmaster has been great.

tuckatodd

Definitely my kuhn rikon pressure cooker which I bought because of chef steps. Can't wait for the class to utilize it more often!!

Jane_SnP_113293

I bought a large skillet for rapidly browning large quantities of vegetables or meat which I rarely used. But this year, I think I can use it for my my new menu. A 3-quart saucier. Saucepans are nice, but I find the squared edges annoying - food gets caught in there, and it's hard to stir or whisk it out and an enameled Dutch oven which is ideal vessel for slow braises and soups.

johnbonds

VacMaster

http://www.amazon.com/gp/product/B003YE8FG0/ref=oh_aui_detailpage_o07_s00?ie=UTF8&psc=1

I love this thing. I got this in conjunction with the Sous Vide. Life changing.

pjmaguire3

What mandolin were you using before? I have a Benriner mandolin, and it's wholly acceptable, but it seems like you've seen a vast improvement since upgrading from your previous model.

sebastian_palmigiani_21610

just got my gene cafe roaster. i don't have a good ventilation system in the kitchen so will be attaching an aluminum dryer hose to the chaff exhaust and emitting the smoke out the window. will be making my first batch tomorrow.

merridith

I bought a Hurom slow juicer at the start of last spring and I have truly enjoyed it. I can't stand store bought juice anymore. It also juices vegetables beautifully. All summer long I made "creamed" corn with it. And OMG, the gazpacho was fantastic, too. I also love my pressure cooker (Fissler) because a la Chefsteps, I am making wonderful stocks and soups that are so rich and delicious. I also got a basic cast iron skillet for searing that I had been resistant to before taking the mean/fish class here. Chefsteps has definitely made me a better cook even if it has also caused me to be a poorer one!

Plesa_Cristian_96343

This year i bought a stand mixer and an electrolux combistem oven i love them bouth because the mixer does the hard kneading for me and the oven has an sous vide function and i dont have to use the big pot on the stove anymore

Plesa_Cristian_96343

Combi oven with sous vide function it bakes perfect and i do not have to use a pot on the stove ani more

reck.harm

Is that the toaster oven sized thingy? It doesn't seem to be available in Germany...

HammeredChef_DEFINITELY_does_NOT_work_at_22134

I got one a few months ago, they are awesome. This morning I did a fritatta on bake steam, took 12 minutes and came out moist and creamy.

ren_74229

By far and away it's my Cuisinart Combi Oven. Pretty much use it every day. Cooks veg way better than and just as fast as the microwave, puts crispy crackling on pork, makes carnitas and braises super easy, steaming is now a normal option instead of something that requires advanced thought.

pork shoulder

Quince in syrup

Pretty much zero effort croissant bread pudding

Savage_Craic_11929

The Anova circulator has brought a new technique of cooking into my work... and now the Searzall just arrived today! That might just be vying for first place.. though, more likely they become a dynamic duo ✊

Alex_113932

I saved up my money and bought a sous vide machine. It was expensive, but it was well worth it. The steaks that I make from that thing are soooo tasty .

Cheng_Keun_Li_59332

I love my new cast-iron wok.. I've used all kinds of wok at home, non-stick, stainless steel, carbon steel but the Ronneby Bruk 34 cm cast iron wok tops them all.

Good heath retention and high temperature !

Ryan_Jones_36451

It's absurd how happy tools like this make me. I think it's because it saves so much time. Tools that elevate dishes are cool, but tools that make mise en place simpler are the best.

Susann_95366

We run a social club every Tuesday night in my garden pub. The Anouva circulator has been an amazing edition! Not everyone arrives at the same time. Just today finally received my searzall. Really looking forward to using it this coming Tuesday.! Though we've been making some outstanding smoked cocktails using the smoking gun!

Christoph_21093

Small but brilliant tool is my new digital precision scale. No more guessing if its closer to 2 or 3 grams any longer.

Btw: thanks to the chefsteps crew for your adivse on which to buy... am totally happy with your suggestion.

coryhansen78

I got one of these a few months ago, and it's great! Sooooooo much better than my older mandoline-- I actually use this one instead of just reaching for the chef's knife!

com-chefsteps

Fantstic. Thanks a bunch. I'll try to look up the post your referring to, also.

reck.harm

I actually bought quite a bit of cool stuff in the past year including a 2nd (and eventually 3rd) sous vide water bath, but the winner is definitely my chamber vac. That thing has changed pretty much everything i do in the kitchen.

Daniel_Ahern_68496

The stove top fryer is a good idea. I just swapped out my range for an induction stove top and convection oven. It has been a nice change, water boils super fast and it holds the temperature pretty steady. It has been a pretty nice change for my wife and I.

sam_80549

glestain salmon slicer! the perfect balance of flexibilty to skin a filet with a razor sharp edge

seijoed

I just listened to Chris, we got a GE Induction stove/range; it is the Profile series with 5 zones and a "warmer" (Which I've never used), it has a regular oven and a convection mode. We (Chirs told me and I doubted) had a discussion on power of induction vs. commercial gas and domestic gas. The GE Profile is what I think the Chefsteps kitchen uses.

The convection is fantastic for bread.

We bought the top of the line model they had, I just use a large stove top fryer now and I had the opportunity to throw away all the old crap pans I had and then I went to IKEA and got their induction friendly pans, I bought 2 of each I needed.

I threw out all unseasoned and crap non stick skillets, all the other stuff that wasn't real cast iron and so on.

Best thing I ever did. Think of this range as 5 (The starting point / middle) being way hotter than most electric coil things ever go. Crank it to a 8-9 and a cast iron pan and you'll burn a steak in seconds.

com-chefsteps

This year: VitaMix. Worth every penny.

com-chefsteps

hold on - you got rid of your deep fryer because some other appliance replaced it? Tell me more?

Edited to add: I'm actually shopping now for induction cooktops and convection (or steam, or combi!) ovens, so if you love yours, what are they? Shipping from Europe is not a deal breaker

seijoed

Forgot that we got an induction stove and convection oven. Most insanely fantastic and I quickly donated deep fryers and similar stuff

Seth_Ratner_91225

I moved to the UK a year ago, so most of my purchases have been UK versions of things I already own. But the mandolin was new, and man did it make things easy. Just tonight I used it to slice pickles into 1mm thick sheets that go great on a burger.

DiggingDogFarm_65362

It's been a bit over a year but the most amazing thing that I've bought 'recently' has been the brand spankin' new "old stock" faucet aspirator that I found on ebay for ~$3.00 (including shipping.)

These little things are capable of amazing feats with the help of a few accesories!!!!

Vac compression...vac concentration...vac marinating and brining....vac filtration...vac transfer..etc.etc.etc.

With my latest set-up I can rack wine to new containers or bottle and filter wine at the same time with a few common accessories...it's been a big game changer! What used to be a big PITA is now a pleasure.

They're an amazing little device.

Runners up would be the Vacmaster 215 and the Anova.

robert.c.brown15

Where do I begin? It's been an expensive year. My Anova circulator, lab sieve, waring xtreme belnder, konosuke hd2 knife, boardsmith 18x24 cutting board, copper pota and pans including an incredible bourgeat sauteuse, and so much more. A lot if little stuff too like a kuhn rikon fish spatulat Johan recommended has been so useful.

Just one though? I guess that amazing cutting board. Finally having space to cut things (see my picture in another thread of my old kitchen) and move things around has been so great. Matched with that knife and I truly can never complain about being in the kitchen.

Edit: though...having that blender really made it possible for me to try so many more recipes that used to just be a dream...

tshewman

If you said 13 months ago (literally) I would say pressure cooker. Everything but birth control. But since it is one year.......I would have to say my hand blender (which also has a food processor attachment). Use it for everything from pestos, to custards, mousses, powdering fats etc etc.

Ryan_Jones_36451

My Borner mandolin makes slicing and dicing tasks simple. I have made a ratatouille that was stunning to look at and tasted even better with such thin slices. Dicing an onion takes seconds. Cutting potatoes for latkes is mindblowingly easy now.

borgech

Either my pressure cooker or my Anova circulator. Not sure which one I use more, but I love them both!