Reddit mentions: The best choppers & mincers
We found 218 Reddit comments discussing the best choppers & mincers. We ran sentiment analysis on each of these comments to determine how redditors feel about different products. We found 89 products and ranked them based on the amount of positive reactions they received. Here are the top 20.
1. OXO Stainless Steel Good Grips Multi-Purpose Scraper & Chopper, 1 Count
- Great for cutting dough, sectioning crusts, scraping baking sheets, chopping veggies and more
- Stainless steel blade includes quarter inch markings for easy measuring
- Soft, comfortable non slip handle
- Tall enough to keep hands away from food
- Dishwasher safe
Features:
Specs:
Color | Silver/Black |
Height | 1.75 Inches |
Length | 6.25 Inches |
Number of items | 1 |
Release date | October 2018 |
Size | 1 Count |
Weight | 0.5 Pounds |
Width | 4 Inches |
2. The Original Vidalia Chop Wizard
The Original Vidalia Chop WizardFasted/Safest/Easiest Way to Chop or Dice Fruit, Vegetables & MoreChops or Dices in One Swift MotionDishwasher SafeBONUS: Free Dicer BladeDishwasher Safe
Specs:
Color | Clear |
Height | 2.75 Inches |
Length | 10.75 Inches |
Number of items | 1 |
Release date | October 2018 |
Size | standard |
Weight | 1 Pounds |
Width | 4.25 Inches |
3. Mueller Austria Onion Chopper Pro Vegetable Chopper - Strongest - 30% Heavier Duty Vegetable Slicer Dicer Cutter with Container and 4 Blades
✅ SIMPLY THE BEST 4 BLADE CHOPPER ON THE MARKET - With our easy to use chopper you get only what you need, quality and long-lasting durability in an easy to use design!✅ REDUCES ONION VAPORS to minimize tears in a storage container. Holds up to 4 cups or 1.2 liters✅ UNMATCHED QUALITY - Made...
4. Norpro Stainless Steel Scraper/Chopper
A great kitchen tool with a wide variety of uses! Designed to scrape and split bread dough, it can also be used for scraping, crushing, chopping and measuring!With its integral rounded handle and straight-sided rectangular blade, this scraper is the ideal tool to chop and divide cookie dough and pas...
Specs:
Color | Stainless Steel |
Height | 4 Inches |
Length | 1 Inches |
Number of items | 1 |
Release date | June 2011 |
Size | 6in/15cm x 4in/10cm |
Weight | 0.47 Pounds |
Width | 6 Inches |
5. OXO Good Grips Chef's Mandoline Slicer
- Straight, crinkle cut and waffle cut slices in a wide range of thicknesses; Soft, easy-turn dial for selecting slice thickness or thin or thick julienne strips; Large safety guard holds food securely and protects fingers
- Unused side of blade is hidden for safety; Julienne blades safely covered when not in use; Food holder has soft top for added comfort
- Hardened stainless steel slicing blades; All blades stored on board for added safety and convenience; Food holder has soft top for added comfort
- All blades easily removable for cleaning; Textured stainless steel runway prevents food from sticking; Hand wash blades; Mandoline body and food holder are top-rack dishwasher safe
- Soft handle is set lower than body to keep hand out of the way; Legs flare for added stability and fold inside the body for compact storage
Features:
Specs:
Color | Black |
Height | 5.13 Inches |
Length | 17 Inches |
Number of items | 1 |
Size | 1 EA |
Weight | 2.3809924296 Pounds |
Width | 7.88 Inches |
6. Prepworks by Progressive Fruit and Vegetable Chopper
One handed food chopper, ideal for chopping nuts, fruits, vegetables, chocolate and moreDice, slice and chop fruits and veggies without the mess of a cutting boardPress down on pusher lid and food is cut into included measuring containerBuilt-in side blade which minimizes the need for precuttingIncl...
Specs:
Color | White |
Height | 3.5 Inches |
Length | 10 Inches |
Size | DESIGN 1 |
Weight | 1.10231131 Pounds |
Width | 4.25 Inches |
7. Chef'n VeggiChop Hand-Powered Food Chopper (Arugula)
Chop large pieces of fruit, vegetables, boneless meats, herbs, nuts, and even ice by hand with this handy chopperRunning without electricity, this hand powered chopper is great for small kitchens, RVs, travel, and camping.Simply place ingredients in the container, twist and lock the lid, and pull th...
Specs:
Color | Arugula |
Height | 5.5 Inches |
Length | 5 Inches |
Number of items | 1 |
Size | 5.5" x 5.5" x 5" |
Weight | 0.110231131 Pounds |
Width | 5.5 Inches |
8. Prepworks by Progressive Food Prep Machine
- An ultra-handy kitchen tool that performs a large variety of tasks in one easy-care unit
- Includes drip-free pour spout, chopping and blending blades, salad spinner, and egg separator
- Large handle great for leverage; take apart for easy cleaning
- 4 cup liquid capacity; great for making salsa
- Fantastic gift idea, even for the foodie who has everything
Features:
Specs:
Color | White |
Height | 6.88 Inches |
Length | 6.75 Inches |
Number of items | 1 |
Weight | 1.5 Pounds |
Width | 6.75 Inches |
9. Fullstar Vegetable Chopper - Spiralizer Vegetable Slicer - Onion Chopper with Container - Pro Food Chopper - Black Slicer Dicer Cutter - 4 Blades
4 INTERCHANGEABLE BLADES let you julienne, chop and slice vegetables with ease. Built-in chop lid lets you cut foods directly into the 1.2L collection tray without the mess of a knife and cutting board. STORAGE CONTAINER lets you hold prepared vegetables in the Fullstar Vegetable Cutter until you ar...
Specs:
Color | White |
Height | 4.7 Inches |
Length | 10.6 Inches |
Number of items | 1 |
Size | 4 Blades |
Weight | 2.01 Pounds |
Width | 4.5 Inches |
10. Prepworks by Progressive Onion Chopper
- MULTIFUNCTIONAL: Creates perfectly chopped onions, tomatoes and peppers for salsa, carrots for fried rice or stir-fry or eggs for egg salad
- EASY TO USE: By closing the lid, onions are pressed onto the stainless steel slicing grid to instantly dice onions with ease
- EASY DICING MOTION: Dices in one swift motion
- SUPERIOR-QUALITY DESIGN: This includes 2-cup container and cleaning brush
- DISHWASHER SAFE: Comes apart for easy cleaning and is dishwasher safe
Features:
Specs:
Color | Multicolor |
Height | 3 Inches |
Length | 11 Inches |
Number of items | 1 |
Weight | 1.3 Pounds |
Width | 5 Inches |
11. Progressive International GPC-3680 Dice and Slice Chopper (Discontinued by Manufacturer),White
- Set includes: chopper/storage container, 3 interchangeable blades, cleaning tool
- Evenly slice strawberries, mushrooms or hardboiled eggs; easily cube tomatoes, zucchini and potatoes
- Clear base container catches cut fruits and vegetables, features printed measurements up to 2 cups/500 ml
- Non-skid feet hold base securely in place while in use
- Dishwasher safe; BPA free tested
Features:
Specs:
Color | White |
Height | 2 Inches |
Length | 10.5 Inches |
Weight | 1.41 Pounds |
Width | 6.75 Inches |
12. AmazonBasics Stainless Steel Bowl Scraper/Chopper
Multi-purpose scraper/chopper tool for working with dough, chopping, and measuringBroad, rectangular-shaped, stainless-steel blade with square edge1-inch measurement marks along blade edge for creating perfectly even portionsComfortably contoured, nonslip handle; dishwasher-safe for easy cleanupBack...
Specs:
Color | Stainless Steel |
Height | 1.26 Inches |
Length | 6.1 Inches |
Weight | 0.3625 Pounds |
Width | 4.33 Inches |
13. OXO 1057959 Good Grips Chopper,White/Black
Wave-pattern blades rotate evenly, chopping onions, nuts and other ingredients with precisionNon-slip knob makes chopping safe and easyScoop out chopped ingredients with included spoon, or snap lid on for a quick containerBlade cartridge unscrews for speedy cleanupSymmetrical blade makes reassembly ...
Specs:
Color | White/Black |
Height | 7 inches |
Length | 13 inches |
Number of items | 1 |
Size | 1 Count |
Weight | 0.9 Pounds |
Width | 4 inches |
14. Kozo Grinders [Upgraded Version] Herb Grinder. Large 4 Piece, 2.5 Inch Black Aluminium (Black)
NEW AND IMPROVED DESIGN - We've made few improvements that make our grinder even better than it was before! Our new removable mesh screen is deeper and fits perfectly into the bottom piece. It was specifically designed to hold more ground material and be more stable. This will allow you to grind mor...
15. Progressive International Heavy Duty Nut Chopper
Durable stainless-steel chopping mechanism with fine or coarse optionsOversized santoprene grip handle and lid; designed for right or left hand useGrinds soft peanuts or hard almondsGround nuts fall into container with measurements up to 1-1/3 cupsNon-skid base keeps grinder stable
16. Norpro Grip-EZ Scraper/Chopper
- A great kitchen tool with a wide variety of uses! Designed to scrape and split bread dough, it can also be used for scraping, crushing, chopping and measuring!
- With its soft grip santoprene handle and straight-sided rectangular blade, this scraper is the ideal tool to chop and divide cookie dough and pastry dough for rolls and loaves. Also ideal for cinnamon rolls, jelly rolls, brownies, rice crispy treats, dessert bars and more!
- Measuring guide on the blade allows you to easily measure and cut pasta and pastry dough.
- Handy for scraping up ingredients to easily transfer to a mixing bowl or for cleaning flour off your work surface.
- Durably constructed with stainless steel blade. Comfortable handle, easy to grip for extra control.
Features:
Specs:
Color | Black |
Height | 1.5 Inches |
Length | 6.5 Inches |
Number of items | 1 |
Release date | June 2011 |
Size | 1 EA |
Weight | 0.48 Pounds |
Width | 64 Inches |
17. Prepworks by Progressive Nut Chopper with Non-Skid Base
- NUT CHOPPER: This nut chopper is great for chopping all different type of nuts & seeds: almonds, peanuts, pecans, walnuts & more! Perfect for creating toppings for salads, sundaes cookies & smoothies!
- PATENTED DESIGN: This nut chopper features fine to coarse grinding options & a patented elliptical shape with clearly marked measurements on its removeable base to get accurate amounts for recipes.
- FOOD PREP MADE EASY: We offer kitchen accessories that make food preparation faster, easier & more enjoyable, from fruit & veggie choppers to measuring spoons & cups & collapsible storage bowls.
- STYLISH DESIGN & SOLID FUNCTIONALITY: Our philosophy is simple—offer stylish designs with no-nonsense functionality. We understand the kitchen is the heart of the home, where family & friends connect.
- INNOVATING KITCHEN ESSENTIALS: We boast over 40 years of innovating kitchen products & housewares with unique gadgets & tools for food preparation plus thoughtfully designed food storage containers.
Features:
Specs:
Color | Red |
Height | 7.88 Inches |
Length | 5.63 Inches |
Weight | 0.43 Pounds |
Width | 4 Inches |
18. OXO Good Grips Mini Vegetable Slicer, One Size, White
- Angled, stainless steel blade cuts small vegetables into even slices quickly and safely
- Integrated food chamber keeps food contained and protects hands
- Textured ramp prevents food from sticking
- Food holder snaps horizontally over blade for safe, compact storage
- Soft, comfortable, non-slip handle
- Perfect for small vegetables like mushrooms, Brussels sprouts and radishes for sautéing, salads and more
- The OXO Better Guarantee: If you experience an issue with your OXO product, get in touch with us for a repair or replacement. We’re grateful for the opportunity to learn from your experience, and we’ll make it better.
Features:
Specs:
Color | White |
Height | 2.4 Inches |
Length | 11 Inches |
Number of items | 1 |
Size | One Size |
Weight | 0.12786811196 Pounds |
Width | 3 Inches |
19. The Pampered Chef Food Chopper (#2585)-White
- Stainless Steel Blade
- 9¼" height, 3¼" diameter.
- Dishwasher top rack safe
Features:
Specs:
Color | White |
Height | 9.5 Inches |
Length | 3.8 Inches |
Weight | 0.65 Pounds |
Width | 3.8 Inches |
20. Farberware 5163767 Spiraletti Spiral Vegetable Slicer with Three Colored Blades
EAT SMART, EAT HEALTHY: Spiralize zucchini, carrots, potatoes, cucumbers, radishes, etc. and make zucchini spaghetti, cucumber ribbons, curly fries or long, spiral apple strands and more. Enjoy your meals even if you are on a special diet (raw, vegan, low carb, gluten-free, no wheat, Paleo). Replace...
Specs:
Color | White |
Height | 0.004 Inches |
Length | 15 Inches |
Size | 9.00 x 6.00 x 15.00 inches |
Weight | 1.301 Pounds |
Width | 6 Inches |
🎓 Reddit experts on choppers & mincers
The comments and opinions expressed on this page are written exclusively by redditors. To provide you with the most relevant data, we sourced opinions from the most knowledgeable Reddit users based the total number of upvotes and downvotes received across comments on subreddits where choppers & mincers are discussed. For your reference and for the sake of transparency, here are the specialists whose opinions mattered the most in our ranking.
Here are some tips I learned along the way to lose 110lbs (365 to 255) at age 37.
I did this without counting calories (this would of drove me insane..) and trying to follow some obscure nebulous and restrictive "program" (I'm looking at you keto, paleo..) that I would need to study and constantly think about (losing weight you're already struggling so this is particularly difficult in the beginning) and in approximately 8 months. Exercise was certainly involved - more on that later..
Not eating healthy and or being overweight your living in a fog - your mind and body struggle to deal with every day life already behind an eight ball. You will need something simple and laid out to get started and begin to see results that doesn't require a degree in fitness or nutrition to figure out.
This is a wall of text but hopefully has some bits and pieces that you and others will find useful - I wish I knew what I know now 10 years ago so I am gonna share this as much as I can. I am no expert but I have some experience.
Back story:
----------------
6'3" former high school football player, amateur kickboxer (read: some what athletic) finds girl gains 100lbs over 15 years of flirting with hardcore MMO playing, shitty eating and many many attempts to lose weight the wrong ways. I managed to always lose the same 20-30lbs every time but I always rebounded and always gave up. This is what happens when you go train without eating healthy.
Eating healthy IS 95% of the work. Get it? Got it? Good. Be forewarned - Healthy eating IS hard work and hard work is a GOOD thing. We live in a world that sells us convenience which slowly kills us - Hard work and a daily routine is what will help you help yourself.
My revelation was finding http://www.fit2fat2fit.com this site has 6 months of the meals a personal trainer ate to lose the 70lbs purposefully gained. Most people will tell you to eat right, few will tell you what it actually looks like.
Also included shopping lists and work out plans - I opted to train differently myself.
My tools of the trade:
----------------------------
How I got started:
-------------------------
What my days look like:
--------------------------------
You have a child - your routine will obviously be different and around your family but this is my experience. I used to game for 3 to 4 hours - that time is gone spent eating right and training.
What I did differently than F2F2F:
---------------------------------------------
Lessons learned:
------------------------
MOST IMPORTANT LESSONS:
--------------------------------------------
Exercise:
--------------
I hope this helps you and whomever else is out there struggling - been there, done that, still fighting every day.
EDIT: Fix links / errors
Alright, I'm going to share with you the greatest chicken salad of your life.
First things first: take an egg and a cup of oil, and a tbsp of mustard. Let them reach room temperature while you cook.
Prep yourself some achiote chicken (or really...any kind of Goya seasoning will work great. If you can make your own seasoning, even better). I wouldn't exactly stew it, but you want to slow-cook a breast's worth until it's beautifully fall-apart. Crockpots are great for this.
While that's happening, make yourself some mango salsa -- basically, a pico de gallo mixed with chunks of mango. Beautiful, beautiful chunks of mango. Put it in the fridge. Let the flavors mix. Now go for a run or something. Come home thirsty and hungry. Is the chicken done yet? If so, leave it on the counter to cool. Get a shower.
Now that you have pico de gallo, guess what? You are moments away from guacamole! Just fold a half-cup of the pico into a bowl with an avocado. I like to use a spoon and a fork and just sort of jab/turn with both so it stays fairly chunky. If you're me, you add a little olive oil and some hot sauce here.
Alright, remember your egg and oil? Now they're safely room temperature. Make homemade mayo. Any food processor should make this very easy thanks to the drip hole at the bottom of the food pusher (yes, that is its official name), but it ONLY works if the egg isn't chilled. Otherwise you get mustard-oil. Here's one recipe for homemade mayo. When you add the salt and pepper and lemon juice, I like to toss in a tbsp of chipotle powder. (Sidenote: it's easy to make your own chipotle powder since jalapenos are often sold bundled 10 for a buck or two).
Alright, so now you should be looking at four bowls: chicken which is delicious in its own right, mango salsa, guacamole, and chipotle mayo. Mix 'em all up.
What follows will be the greatest goddamn sandwich of your life. I recommend it on a softer roll with some julienned Boston lettuce, maybe a slab of pepperjack cheese. You want to put some hot sauce on that? Go ahead, because you're a good man and you eat what you want.
Or, if you're me, lose the battle to not eat the whole thing on a plate before it even gets on bread.
I know it sounds like a lot of work, but the salsa's the only bit that will take any time, and if you have a dice and slice chopper, it literally becomes a two-minute job. (I heartily recommend one of those. I got one this spring and it's shaved hours out of my cooking.
So...yeah. The chicken's zero-effort, the salsa's the work of a few minutes, and the mayo makes itself. For 10-30 minutes of actual labor, you get a week's worth of delicious sandwich salad.
EDIT: Total cost of ingredients is usually $7-10. Not bad for five sammiches!
>In my perfect world, they would introduce a spicy variant. Man oh man I really hope that's coming down the line.
Yeah, that would be good.
I've tried all 3 as well, here's my thoughts:
So as far as mods go:
So an easy Vite-Ramen modification procedure goes like this:
Yeah, it's not quite like falling off a log, like with the instant noodles, but these are noodles actually good for you (not deep-fried + has actual nutrition content) & with a few simple preparation tweaks, you can actually create a really nice meal! I will definitely be buying another box to keep on-hand! I may try adding part of a chicken or beef bouillon cube to a future bowl as well.
From Season 9: Fish Made Easy
Testing notes
WINNER
OXO Good Grips V-Blade Mandoline Slicer - $49.99
> Razor-sharp V-blade made short work of a variety of fruits and vegetables, with a wide, sturdy gripper guard that felt exceptionally safe. Extra blades conveniently stored beneath the frame. Measurement-marked dial sets slice thickness.
BEST BUY
> "It looks like a toy, but it works like crazy!" exclaimed one tester, who pledged to go out immediately and buy one. No julienne or waffle blades, but this slicer is razor-sharp, adjusts easily, and fits in a drawer. Plus the price is right.
HIGHLY RECOMMENDED
> Reasonably priced model comes close to the performance range of the top-rated OXO minus the safety perks. Some testers argued its julienne was the best, if you could brave the supersharp blade with the dinky hand guard.
> A close relative of the winning slicer, this model was intuitive, simple, and an all-around solid performer. Testers loved the "idiot-proof" dial to set slice thickness and change blades, the smoothly functioning hand guard, and the sturdy, soft-grip handle and feet. Would have been the winner, but its straight blade struggled to slice tomatoes.
2 others were RECOMMENDED
4 others were NOT RECOMMENDED
I took a class on making blitz puff pastry at the King Arthur Flour site in VT, and it was AMAZING. It gave me so much confidence and really helped me learn a technique that I don't know I could have mastered otherwise. You might not be able to get to their site, but I highly recommend taking a baking class or two somewhere. It will be money very well spent. Pastries (and pie crusts) are a good place to start because the results are so impressive and rewarding!
I'm sure you've heard it lots, but baking is much more about precision than cooking. It's critical that you know how to measure and work with your ingredients, because as you saw with your biscuits, you can follow the recipe and still end up with junk. That's where a real education is so valuable.
With that being said, my new favorite baking tool is [this OXO bench knife.] (https://www.amazon.com/OXO-Multi-purpose-Stainless-Scraper-Chopper/dp/B00004OCNJ/ref=sr_1_1?ie=UTF8&qid=1478832207&sr=8-1&keywords=oxo+bench+scraper) It's perfect for cutting through cold butter with next to 0 effort, and really helps make perfectly straight lines. It helps as you're working with dough to slide under so it doesn't stick to your surface. And probably my favorite part is that it also doubles as a ruler.
You'll want a rolling pin too, and I recommend a simple french style pin. The best deal I've found is from Walmart, about $6. Don't spring for the gimmicks like teflon or steel, they're just frustrating and pointless.
I love this dish!
I'd love to be surprised, but if you aren't into that, this would also be nice!
Riced Cauliflower stir-fry
Serves 4ish
1/2 head of cauliflower
1 cup mushrooms
1 cup cooked chicken (Cubed or shredded)
3/4 onion
3or4 slices of bacon (Cooked and broken into pieces sized to your fancy)
1 pablano pepper
1tbs(at least) fish sauce
Dash (at least) of garlic salt
Dash (at least) of black pepper
Take the cauliflower and break it down using a processor until it is in pieces about as big as rice. I use a hand processor like this, and it's pretty easy to do.
Then I throw that in a big pan and do the same thing to the onion. Throw that in the pan too.
Do the same thing to the pablano. You can throw it in the pan now, or with the other ingredients later. It's really up to you on how you like your peppers cooked. hubs and I like them firmer, so we usually add them later.
OPTIONAL: Add some oil to the pan. Both cauliflower and onions are pretty moist, so if it's a nonstick pan, if you are stirring it a lot, you don't really need oil. If you want to turn on the heat and ignore the pan for a while add a tbs of oil to make sure nothing sticks or burns.
Heat on med heat until onions are see through ish.
Throw in sliced mushrooms (whatever size you like), pablano (if you haven't already), the meats, the fishsauce and spices. Stir a lot for another 5-10 minutes.
Eat.
Note: this is a stirfry, so you can really add whatever veggies you have on hand. We're pretty into using this for leftovers, or random small amounts of things that we couldn't make a whole meal out of. Zucchini is really good if cubed and thrown in.
note^2 : I use way more fish sauce than this - like 3 tablespoons. Something about fishsauce and cauliflower is amazing. I just feel like probably not everyone would be as into it as me and hubs are though.
Knife sets are generally recommended against around these parts, as you'll usually end up with a bunch of medium-quality knives you don't need for an inflated price tag. I'd recommend using the money to get one really nice chef's knife, a paring knife, and a cheap bread knife. Go for other specialty stuff if you need it - but this covers 99% of use cases. I've heard that Shun's are perfectly nice but perhaps a tad overpriced; I have a Masakage Kiri which has been serving me extremely well.
All Clad totally rules. I've been slowly building my collection of tri-ply. Well worth it. Same comment about sets - only go for it if you really want each piece. Cast iron skillets are fun but I'm not sure I would insist everyone go out and buy one.
Can't comment on the Dutch oven - I have a non-enameled Lodge cast iron, and if I had to start over I'd get an enameled one. Either the Staub or Le Creuset will serve you well.
Highly highly recommend the Thermapen, as already commented. Depending on what else you like to do - consider a good wood cutting board, a bench scraper, and some nice baking sheets / trays. Enjoy!
Probably the most important factor in working with pie dough is keeping it at the right temperature. If it's too warm, it'll get sticky and hard to work with, the butter will melt, and your crust won't turn out flaky. In order to keep my dough from warming up, I put a marble slab in the fridge ahead of time to get it cold, then take it out and roll out the dough on it. If you do this, then I recommend rolling out your lattice strips/top crust immediately after finishing your pie shell and putting it in the plate. (If you wait too long between those steps, the slab will warm up.)
Of course, if you don't have a marble slab, you can do other things to keep your dough cold - refrigerate the ingredients, chill the dough in the fridge periodically as you go, and use bags of ice to cool off your countertop. But keep in mind if your dough is too cold (like if it's straight from the fridge after being refrigerated overnight), it'll be difficult to roll out and will crack as you do so. Based on various sources and my own experience, I think the best temperature for rolling out dough is around 60-65°F. If you have to brutally attack the dough with your rolling pin to get it to budge, it's still too cold and needs to sit out longer.
Other advice:
King Arthur Flour also has some good tips for pie baking here and here. Good luck!
Most of our gifts were replacements or upgrades of things we already owned. A really cheap and awesome gift we got was this stainless steel scraper, which makes it so much easier to transfer food from a cutting board to a pot/pan. We also got a matching set of this luggage belt with a TSA lock--I actually gifted one to my husband years ago, but we used this as an opportunity to replace his now worn-down belt. We also replaced our kitchen scale with this Amazon Basics one, which works really well. Another Amazon Basics item we received was this paper shredder, which is a kickass workhorse of a machine.
One of the first gifts we got was a Corelle dish set that I LOVE--it's so much lighter and more durable than the stoneware set we were using. We also replaced our silverware set with an Oneida set that we both picked out, which was a very sweet and meaningful experience. We already have a nice Oneida silverware set, but it belonged to my husband's late mother, and he wanted to retire it so it wouldn't take any more wear & tear.
Those are all gifts that were my hands-down favorite things we received. We were also able to buy two expensive items off our registry thanks to Amazon's completion discount. We purchased a Sonos soundbar and a Miele vacuum that were absolutely worth every penny we spent on them!
I'm sorry if any of these ideas are stupid or inappropriate . I'm just gonna give you a bunch lol.
You can get them pretty cheap, and it'd let him play video games in bed. And he can play some relaxing ones like harvest moon, pokemon, or animal crossing.
Idk if he has the energy to do that though. Or if he likes video games. But emulated games on my phone have been a lifesaver for bordem and stuff.
Most people with chronic fatigue have trouble with sleep and some with anxiety.
I got my mom this for Christmas (she has chronic fatigue) She only was able to get 4 hours of sleep or something before (during the night-time) and would never feel rested. Now she sleeps alot better.
-Plants
Plants have shown to improve mood and stuff, so you could get him a low maintenance plant like a succulent. Idk if have the energy for it though...
-Instant pot
Can help him cook by himself? maybe? Again, idk what his energy level is... So idk if it'll be helpful.
-Vegtable chopper and storage thingy
if he can cook by himself, he won't have to tire himself out using a knife, and can store the veggies he easily preps for his meals.
https://www.amazon.com/dp/B01HC7BNJA
-Googleplay/ Apple Store gift card
So he can purchase games, apps, and stuff.
-Lying down laptop stand?
https://www.thisiswhyimbroke.com/lying-down-laptop-stand/
-Gooseneck phone holder, so he doesn't have to hold his phone https://www.amazon.com/dp/B01M1JXNTT
-These cool prism glasses that will let him read laying down and stuff? Idk how to explain it https://www.amazon.com/Skywill-Far-East-Industries-Spectacles/dp/B0006ZZCJI
-Mop slippers??
-Cool night light projector
I see some ones that project ocean waves, or stars.
That's all I can think of right now... I'll edit if I can think of anything else.
The main thing I use most of the time are just a scale (in grams is best, but it's more about ratios than anything), a dough scraper (something like this, but any flat piece to manipulate the dough will work. It's also very useful for cleaning where you were shaping the bread.). For letting the dough do it's final rise, I cover a flour sack towel (other fabric will work, but you want it smooth enough so the dough doesn't get fuzz in it, but coarse enough for the flour to 'catch' on it) in flour (a mix of wheat and fine rice flour is best, but cornmeal and rice or just lots of wheat flour will work) and line a colander with it. And razors for cutting the dough without it sticking. (putting something like these on a wooden coffee stirrer stick works well, but any razors or sharp blades should be fine.)
Other stuff is nice to have, but not necessary, IMO.
FOR MY PASTRY
it's more of a technique than a recipe... most pastries are more technique than recipe for that matter! The real trick is keeping the dough gold so the butter won't melt. if your butter melts it won't puff up right.
(oz measurements are by weight)
.. this is very simple:
I normally bake it at 350 for about 35 - 40 minutes, but I use a convection oven, so you'll have to play with the temp and time, 400 for about 25-30 minutes might be a good place for conventional ovens. Center rake by the way.
For the filling:
I simply chop up some onions, carrots, celery, and mushroom, how ever much looks right, I just eyeball it. cook all that in about 1tbsp of olive oil, then when it's all looking nice and tender I toss in a stick of salted butter (8 tbsp) I add some dried thyme, salt, pepper and garlic powder (you could use fresh garlic to get a stronger flavor, but I like the thyme to be the star of the show) then I add some chicken, (just get a rotisserie chicken because i'm lazy) Then I dump in about a 1/2 cup of flour (it gets thick... this is a roux) then I slowly add in 1 1/2 cup of chicken stock, and 1/2 cup of milk. Whisk it up with the fury of god, then let it boil until it's nice and thick.
Put it together
fill some ramekins, porcelain bowls, or whatever, with the filling, then slap some pastry on top... not too hard.
Eating it
Use a fork, get some food on it, insert into mouth. yum.
Temperatures would be helpful, if you don't have one, get an oven thermometer and make sure the oven is at the temperature it says it is.
The next thing would be, your loaves appear quite white in the photos. Are you using a flour blend for the final dough? It may just be the pictures, but it looks like you're using only white flour. Whole wheat and rye, I've found, tend to soak up more moisture and the original country loaf recipe calls for 100 g of whole wheat.
Here are some shots of my own bread:
I was told by my SO that I have a huge butt....I'm a guy...Regardless, I think butts are funny. I'd love to get this chopper. I cook a lot and sometimes it's nice to have something to chop with and be broad enough to scoop it up and throw it in the pan. Plus, it's good for cutting pastries as well, so it comes in handy for baking as well.
Congrats on the Prime!
Like most skills, it just takes practice. Trial and error. If it were easy to nicely decorate cakes, they wouldn’t be so expensive.
My advice is to find a simple recipe and follow it exactly. When you’re more advanced in areas of cooking you know what you can swap in and out, or what steps you can skip. If you’re a more visual learner, lots of people have YouTube how-to’s.
I would not recommend using fondant at all. I also wouldn’t recommend Swiss meringue or types like it (melting egg whites with sugar and stirring over heat until completely smooth, then whipping to stiff peaks); it takes a lot of extra effort (and constant stirring and extra cooling steps) that a simple style buttercream (powdered sugar, butter, vanilla extract) for a simple beginner cake would not require.
You don’t need things like a cake spinner or extra gadgets. You can cheaply buy an offset spatula or a generic scraper that is used for other purposes too.
Don’t stack a bunch of layers, 3 would be the recommended max with an 8” or so pan. Cool your cakes for ~10 mins in the freezer after they’re no longer warm to the touch. Apply crumb coat. This is a thin layer of frosting that is mostly covering seams and generous parts of the top and sides to form a base for the final layer of frosting to sit on top of to minimize/eliminate the amount of crumbs. After crumb coat, put in the freezer for another 15.
Once you take it out, work as quickly but don’t be hasty. Put more icing than you think you need, to use the scraper and offset spatula you can’t work with tiny amounts of frosting and hope that things come out level. Use the offset to apply icing to the top, then the sides. Use the scraper to even both out and then the offset again to clean up the edges of the top. Keep your utensils clean as you work. You don’t need piping bags, but you can get a bulk set of cheap plastic ones and if you want to try can use it to apply your icing to your crumb coated cake to make faster work. You can get a small set of frosting tips and make decorations/accents on the top and where the bottom meets whatever plate you have decorated on.
If it gets messy it doesn’t matter, cleanup later with a damp paper towel. Start as simple as possible, then move upward in difficulty.
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
uniformity really does give it an awesome presentation.
This is the onion chopper that I use for projects like pico where I really want to control the uniformity and I can hand it to anyone to help out and it's still going to turn out perfect. I also enjoy using it for doing meal prep for salads.
Here's the one I have. Pricy, but works great. Adjustable thickness, which is good if I want potato chips or julianned potatoes, waffle blade, hand guard.
SharpStone 2.0
I grind upside down, removing the kief tray first if it has anything in it to prevent it spilling back through the screen. I grind inverted until it is very fine, almost like powder that falls through the capsule openings. I exclusively use the fine screen sets in solid and easy valve. Vapor is better and more even use.
Downside is that the grinder gets gummed up immediately. Can only go 2 or 3 times before an iso bath. I own 7 grinders and rotate which one I am using to save the blades. This is one of my newer ones, but the two SharpStone 1.0 versions were my favorites until this.
Kozo Grinder 2.0
Honorable mention for this one. It is weird, but works, and is easy to use if you have difficulty with your hands, arthritis, etc.
I did edit it. I had to think about it for a moment.
I've never used a potato ricer mainly because I'm too cheap to buy one. Yes, it does result in a slightly lumpy end product, but I don't make gnocchi often enough to care. I just mash with the usual 'murrican potato masher.
I do the flour addition in a big bowl, and keep kneading. The flour soaks up water from the potato (I boil mine, btw) and will form a dough as you knead. That's what makes it difficult - adding flour won't make the dough less sticky. You have to really mix/knead it to assess how much progress you've made. There's really no endpoint here - if you read around, some recipes ask for quadruple the amount of flour that the flour-stingiest recipes do. My guess is it depends on the exact amount of potato you have, the type of potato you're using, and your personal tolerance to stickiness. Obviously, the problem is that the more flour you use, the heavier your gnocchi will be. That said, noodles are basically all flour and everybody loves noodles, soooooo... do whatever you want.
I've never used oil. I have, however, used a bench scraper to help move the dough around. http://www.amazon.com/Norpro-577-Stainless-Scraper-Chopper/dp/B000SSZ4Q4/ref=sr_1_2?ie=UTF8&qid=1372134408&sr=8-2&keywords=dough+scraper
I'll leave most of the dough in a big mixing bowl and work with a fist-sized hunk at a time, generously flouring my work station. Work with a light touch; it helps keep things from sticking too badly. Your hands will still be a potato-crusted mess by the end, but at least your table/countertop will be okay.
Also you can add a raw egg or two help bind things together. I've tried both ways (with or without) and typically do the egg thing now. I don't think it affects the final product noticeably but it does make it much easier to knead.
Finally - the "gnocchi" texture I chase in my dreams is, sadly, based on something I had on a cruise ship. It was my first time having gnocchi ever, and they incredibly light. Like, melt-in-your-mouth sort of light. I think, after heavy experimentation, that those gnocchi were likely the bastard child of food + chemical leavening agents, but I could be wrong. After all, what do I know? I'm just an Asian guy making gnocchi from cookbooks and random food websites.
My wife got me a spiraletti for father's day and I fucking love it. I made zucchini, summer squash, and eggplant pasta. I like zucchini "noodles" better than spaghetti squash. I think they have a better, more noodle like, texture.
I find a chef's knife to be my best and cheapest food processor. :)
Seriously, though, I am a fan of these manual food choppers. You control the speed by how fast you crank, which means you have more control over the appearance of the final product.
Add a good mid-line blender to this and an inexpensive immersion blender and you'll have practically any need take care of for about $100.
Prepworks by Progressive Onion Chopper https://www.amazon.com/dp/B00FOI4324/ref=cm_sw_r_cp_api_Dyhwzb0C3VCAE
My dad uses this but the break every so kitten. I think he's on his 3rd or 4th in 10 years. Definitely not a buy it for life product but it dices super easily and it's not terribly expensive
I have a couple of devices to suggest that might help you out a little bit. And then some Recipes..
[Salad Cutter bowl]
(https://www.amazon.com/LIPR-Cutter-Lettuce-Vegetables-Seconds/dp/B078SSFJSY/ref=sr_1_1?ie=UTF8&qid=1539094959&sr=8-1&keywords=slicing+chopping+prep+tools)
[Cut resistant gloves]
(https://www.amazon.com/NoCry-Cut-Resistant-Gloves-Performance/dp/B00IVM1TKO/ref=sr_1_6?ie=UTF8&qid=1539094959&sr=8-6&keywords=slicing+chopping+prep+tools)
These could be used I think for chopping some smaller items too not just herbs
[Herb Scissors]
(https://www.amazon.com/Jenaluca-Herb-Scissors-Kitchen-Shears/dp/B00LRKMK96/ref=sr_1_16?ie=UTF8&qid=1539094959&sr=8-16&keywords=slicing+chopping+prep+tools)
[Onion Chopper]
(https://www.amazon.com/Prepworks-by-Progressive-Onion-Chopper/dp/B00FOI4324/ref=sr_1_30?ie=UTF8&qid=1539095190&sr=8-30&keywords=slicing+chopping+prep+tools)
Some of the items in this dish can be purchased ready to go like the onions and bell peppers. I also buy diced pickled jalapeños to use in dishes cause I can't touch them.
In this recipe they want you to cook the chicken from raw and then shred it. that could pose quite a challenge. I used rotisserie chicken already chopped that worked better for me.
[Homemade Crock Pot Chicken Tortilla Soup]
(https://www.copymethat.com/r/cPq2HJk/homemade-crock-pot-chicken-tortilla-soup/)
[Black Bean Garnachas]
(https://www.copymethat.com/r/MK9iKnW/black-bean-garnachas-diabetic-cooking-ch/)
For this one I would buy the carrots already sliced.
[Campbell's Creamy Chicken and Wild Rice]
(https://www.copymethat.com/r/4hlLTG0/campbells-creamy-chicken-and-wild-rice-r/)
One of those chopper devices would help here unless you buy the frozen chopped onions.
[Cauliflower Breakfast Muffins]
(https://www.copymethat.com/r/wrRygAh/cauliflower-breakfast-muffins-delish/)
[Cheesey Flounder Florentine]
(https://www.copymethat.com/r/ChFYmkH/cheesey-flounder-florentine/)
[Chicken Alfredo Casserole]
(https://www.copymethat.com/r/US6M7TC/chicken-alfredo-casserole-i-dont-remembe/)
Maybe?
[Dreamy Vegan Tomato Soup]
(https://www.copymethat.com/r/1F4aIO6/dreamy-vegan-tomato-soup-blissful-basil/)
[Easy Roasted Mushrooms]
(https://www.copymethat.com/r/kIsorxQ/easy-roasted-mushrooms-serious-eats/)
[Easy Sesame Noodles]
(https://www.copymethat.com/r/Mvzxd3y/easy-sesame-noodles/)
Again Maybe?
[Easy Vegan Cold Pasta Salad]
(https://www.copymethat.com/r/rTTVHEm/easy-vegan-cold-pasta-salad-with-fresh-h/)
[Easy Vodka Sauce]
(https://www.copymethat.com/r/C6atnGR/easy-vodka-sauce/)
If you don't already have one, my top recommendation would definitely be a food scale!
Other than that, I've found that Amazon often has good deals on some of my favorite snacks (I often order protein bars and beef jerky through the site). I've also bought some dumbbells for at-home strength training. There's also lots of good cooking tools you could get, although I suppose it depends on your needs -- I recently bought this chopper (because I'm trying to cook with more veggies and I have terrible knife skills) and this mini cast iron skillet (because I do a lot of cooking-for-one).
I do it if I want them to essentially disappear into whatever I am cooking. I generally prefer larger pieces than a grater will do though. I have a Vidalia Chop Wizard thing my mom gave me for faster prep when I want a fine in-between chopped and grated. It's a bit of a hassle to clean, but for large pots of soups and stews it is pretty handy. I love my kitchen knives though, so I only really resort to it when I cook in quantity.
I've seen those!
I inherited one of these a few years ago, and like you said - when making chili - it's been great:
http://www.amazon.com/The-Pampered-Chef-Cutting-Chopper/dp/B000GU49HY/ref=pd_bxgy_79_img_2?ie=UTF8&refRID=1VRZ7S4EVMGFAW6HMVP2
Same concept, a bit of an arm workout depending on how much you chop :) But much easier and faster than a knife
https://www.amazon.com/dp/B0764HS4SL/ref=cm_sw_r_cp_awdb_t1_4qYACbE30K32X
I’ve been thinking one of these would be awesome in the kitchen! I spend so much time chopping stuff up for soups, stews and other meals that it would be super helpful!
big pain in the ass, you have to work very quickly, the "glass" breaks very easily, very time consuming
If you do try this, here are some tips:
A vegetable chopper like this is great to use one handed, and doesn't require a lot of dexterity in your non-dominant arm and hand. Maybe it'll work well for your situation?
I use my bench blade ALL the time. I bake a lot of pies and tarts, really couldn't do without. I use it anytime I use the cutting board to cut more than a tiny amount - find it easier to scoop up the chopped things than with my knife. It's invaluable in dealing with the aftermath of baking, use it to scrape and scoop the extra flour and dough into the sink.
I didn't have one at first but really would not want to do without. It is one of those tools I have an odd affection for, enough that I admit I sharpened the edge, and use it enough I recently resharpened it (not knife edge sharp, wouldn't cut paper).
I finally realized I was being silly in not getting a bowl scraper. Same thing: why didn't I get one sooner?
Writing this makes me realize i should just go order the danish dough whisk I've been eyeing forever. Like for years.
A suggestion: Don't get this kind: https://www.amazon.com/dp/B000SSZ4Q4
Get a bench scraper with a solid handle, not one that is simply rolled over metal. I got that first and the rolled hollow one invariably collects crud in it or retains a few drops of water that get on my hands as I work with pastry dough. Eventually I got one with a solid plastic handle (that's the one I sharpened).
If you really love your earthworms, consider getting one of these to cut your scraps really small.
Oh yeah, it's a pretty useful tool in your kitchen too.
I have a different one and I overpacked it one time and it jammed but was fine once I cleared it out. This is the one I have and I treat it pretty poorly and it's held up so far.
ooooh. nice. I'll have to try that next time.
and yes! the mandolin slicer and a chopper-thing are daily workhorses in my kitchen.
SO USEFUL!
I'm a little embarrassed to admit that just this past weekend, I got myself a Vidalia Chop Wizard, a hokey "as-seen-on-TV" kitchen gadget, and what Alton Brown would call a unitasker.
My favorite keto recipe is Caveman Keto's Caveman Chili. I cooked it maybe 7 or 8 times throughout 2015. The problem is I would always dread the time and effort it takes to chop up the peppers and onions. I decided I needed to get something which would make the whole prep quicker and easier, so that I would be less discouraged from making the chili. I chose to go with the Vidalia Chop Wizard just because it's what /u/CavemanKeto recommends, to keep things even simpler.
Also, I want to recommend fatCoffee, which is a special premade butter coffee mix that you can buy here: https://www.ninjagoatnutrition.com/ I love so-called bulletproof coffee but, once again, the time and effort involved in mixing all the ingredients in a blender (not to mention the cleanup) was prohibiting me from making it as often as I would like. Now I can just brew my coffee like usual, add a packet of fatcoffee to my thermos, shake it up, and head to work! Shoutout to the guy behind it, he's on reddit somewhere (you might've seen a reddit ad for it) but I don't know his username.
I like OXO scraper. Do you plan on leaving out the sipping stand? If so, this one is what I have. Ateco and Wilton are my go to for tips and bags. Here are some links.
Also, come check out r/baking There are a ton of helpful people there ♥️
https://www.amazon.com/gp/aw/d/B000BVFYUO/ref=ox_sc_saved_image_8?ie=UTF8&psc=1&smid=ATVPDKIKX0DER
https://www.amazon.com/gp/aw/d/B01EXHJCTA/ref=ox_sc_saved_image_3?ie=UTF8&psc=1&smid=A35NO8HBZ6S6IT
https://www.amazon.com/gp/aw/d/B008VMATVO/ref=yo_ii_img?ie=UTF8&psc=1
https://www.amazon.com/gp/aw/d/B00004OCNJ/ref=mp_s_a_1_1?ie=UTF8&qid=1502920863&sr=8-1&pi=AC_SX236_SY340_QL65&keywords=oxo+bench+scraper&dpPl=1&dpID=311FAYKN2DL&ref=plSrch
I chopped about a hundred pounds of still hot cooked pork butts two days ago with a gyuto, one with a smooth pakkawood handle, and it was clean at the end. To move lots of messy product, keep a bench scraper that sits flat on a table tucked under the side of your cutting board near your dominant hand. Your dominant hand only ever needs to touch a handle. The bench scraper lets you move more food at once without having to hold food against your knife blade and helps keeps your dominant hand and knife handle clean. It's a massive $5 upgrade to any knife.
Good food just makes camping so much better. Glad to see someone else who embraces that.
> Fry up your bacon first
I'm trying out costco's "precooked" bacon for the first time. Its so annoying to cook bacon for 20 minutes in a pan with terrible heat control. Precooked bacon is smoked and fry's up all nice and crispy in like 3 minutes. Hoping it will be good enough for lazy mornings.
Bringing this guy too. I'm pre skining the onions, then i'll just cut the root and slice it in half, press, bam diced onion. Works on potatoes, peppers, carrots too.
Make sure you are removing the two filler plates so the bag sits below the seal bar. Then I place a pastry scraper behind the seal bar. This creates a ramp from the bottom of the chamber to the top edge of the seal bar. This helps from keeping the bag from kinking and allow the air to escape.
> . The thought of spending an hour and more in chopping veggies n cooking tires me out. Plus, I'll have to go buy veggies n stuff so many times a month.
I cant believe I am sending someone amazon requests at 12 in the night when I have deadlines. But in addition to that cooker you added to your wishlist, get this.
And dude, grow up. Making friends is as easy as smiling at people you see everyday and asking how their day is going about. Contrary to what everyone say about the US, no one is going to shoot you for fucking smiling at them.
When I eat steak, which is my favorite meat and I rarely eat meat, I like it well done... NO pink. However, the way I eat meat most often is BURGERS. I seriously love burgers. omg, mouth is watering.
No soup for you! Thanks for the contest. Link?
Edit: I forgot to summon someone... um... /u/n_reineke ... hello random person, would you like to have dinner with me?
When I moved away to college my mom bought me a Vidalia Chop Wizard and a mandolin slicer and I use them both every day. Vegan cooking requires a lot of prep for fresh vegetables and this cuts down on the knife work significantly! Plus all my food comes out in perfect dices and slices so it cooks and looks better.
A good way to store flours so they aren't exposed to humidity or bugs. I use these. Also a pastry mat and pastry scraper. And a kitchen scale is a must. Some of the best bread and pizza dough recipes rely on weight rather than volume, and having a kitchen scale will allow you to do British and European recipes, as they go by weight and metric measurements most of the time.
In that case, a high quality version of this would serve you well. It's worth spending a bit more on this if you use it often, as the cheaper ones break really easily. And a chopper for salads and herbs is nice.
I want this pastry chopper from my kitchen wishlist. It will help me make apple pies on rainy days when I don't want to do anything and I'm sad because it's raining. It will also make my roommates really happy because everyone likes pie. I like making pies and knives just don't cut butter like a pastry chopper.
The old man is snoring
you deserve a mandoline you'll put it to good use. fantastic for making a ratatouille as well.
I have an OXO stainless steel folding mandolin and I love it. So. Yeah. I just got into Japanese cuisine for work, and am so thankful that I'm an age-old mandolin-er. I also bought a cut-resistant glove at the same time, and would never ever EVER use the crappy guards that come with any mandolin.
OXO Good Grips Mandoline Slicer https://www.amazon.com/dp/B0000DAQ8B/ref=cm_sw_r_cp_apa_DKxRAbXQSZ1J3
NoCry Cut Resistant Gloves - High Performance Level 5 Protection, Food Grade. Size Medium, Free Ebook Included! https://www.amazon.com/dp/B00MXUHHGK/ref=cm_sw_r_cp_apa_pLxRAb8GM0DRT
Speaking of cutting things into small pieces, the Vidalia Chop Wizard is awesome. It looks like it would be one of those crappy seen-on-TV gizmos, but it's well-built and works great. We use it all the time for dicing things small. http://www.amazon.com/Vidalia-Chop-Wizard-VOWR-2/dp/B000I6JZWA
Occupational therapy assistant here, I would recommend an adapted cutting board like this: https://www.alimed.com/etac-food-prep-board.html
Unfortunately most good adapted cutting boards aren’t cheap, so another options might be something like this: https://www.amazon.com/dp/B01HC7BNJA/ref=cm_sw_r_cp_api_i_D6cHDbJXFE7FT
I got something like this a few years back https://www.amazon.com/dp/B004HFR2MS/ref=asc_df_B004HFR2MS4809270/ and it's pretty awesome for certain things that I hate chopping with a knife (like onions).
This is cheaper but I got one a little while back and love it.
Chef'n VeggiChop Hand-Powered Food Chopper, Arugula
http://www.amazon.com/gp/product/B004HFR2MS/ref=oh_aui_detailpage_o06_s00?ie=UTF8&psc=1
It looks like you bake so if you also cook this would be a lifesaver! https://www.amazon.com/dp/B0764HS4SL/?coliid=I29G1BTRIOAMON&colid=14KMRH28SWSIQ&psc=0&ref_=lv_ov_lig_dp_it I'm dying to get it lol I hate chopping veggies!
I've been making tons of these smashed burgers for the last few months. I don't think what you use to press the burgers matters that much as long as it is wide and flat and you use enough pressure, its going to be 99% the same.
In terms of scraping, you do want something that can definitely get between the burger and the surface to preserve all of the char on the burger. I recently bought this scraper from Amazon and it works perfect: https://www.amazon.com/gp/product/B00004OCNJ/ref=oh_aui_detailpage_o05_s00?ie=UTF8&psc=1
I think this about covers the very basics. There's an equally long list of optional items, depending on your priorities. Stuff like a microwave, toaster oven, blender, cookie sheets & baking pans & cooling racks, salad spinner, other types and sizes of pots & knives, etc....
Avoid aluminum ones they can chip into your herb, titanium or stainless are nice I guess. Several people I know actually use a soft nut grinder from a cooking store, I have one myself and it's great, though sometimes it leaves the herb a little coarse and you have to run it though a second time.
I eat this literally every night and never get sick of it: 50/50 spinach/baby lettuce mix, chopped green and yellow bell peppers (this thing makes salad prep a breeze), cherub tomatoes, shredded parmesan cheese, Grilled chicken (I buy the Tyson ready bags), GARLIC EXPRESSIONS VINEGARETTE (this stuff is seriously amazing. You can find it at Whole Foods. Its seriously what makes this salad)
If you want perfect cubes each time, use a large mandoline slicer to slice the tomatoes into discs, then use a vegetable chopper to cube the discs.
If you don't care about perfection, quarter the tomatoes and pulse a few times with a good food processor.
I've always wonder how well a nut mill would work out. Like this one. Has a fine and coarse setting on it and it's cheap.
I use this tool and it works great for dicing vegetables or cheese. Cut a slice of whatever you want and just arrange and press down. There's a small and large dice blade depending on what you're making.
I find it most useful with potatoes cut into rounds.
http://www.amazon.com/Vidalia-Chop-Wizard-VOWR-2/dp/B000I6JZWA
PART 2:
Prep:
Around the 3 hour mark, you need to start prepping the kitchen for the tasks of cutting, shaping, rising, boiling, cooling, topping, and baking. You need:
I have this Oxo one and I'd say it works pretty well for me.
There are hand choppers like this if you don't like to touch onions:
https://www.amazon.com/OXO-1057959-Dishwasher-Chopper-White/dp/B0002YTFU0
You can watch the video to see how it works. You would still have to peel the onion though.
yeah, it's just a bench knife. Maybe it has a sharpened edge, which wouldn't be too hard to do, but it's definitely just a bench knife.
On something like this years back https://www.amazon.com/dp/B004HFR2MS/ref=asc_df_B004HFR2MS4809270/ and it's interesting to get a mouthful of wax?
I agree with you on the bench scraper. It's my preferred method. I have one like this.
wow, never thought to look online (I'm an idiot). one of these
Everything that has been said - crumb coating, cold cakes, rotating cake stand - but also get a metal bench scraper, or something similar. Makes it easier than using a spatula.
I have both of these, but I still prefer my bench scraper over the Wilton thing.
https://www.amazon.ca/AmazonBasics-Multi-purpose-Stainless-Scraper-Chopper/dp/B07255T6SW/
https://www.amazon.ca/Wilton-417-1648-Icing-Smoother/dp/B007E8KCJA/
Fixed your link
I hope I didn't jump the gun, but you got your link syntax backward! Don't worry bro, I fixed it, have an upvote!
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Oooh you should try using this to save time: https://www.amazon.com/Chopper-Vegetable-Mueller-Vegetable-Fruit-Cheese-Onion-Chopper-Dicer-Kitchen/dp/B01HC7BNJA/ref=mp_s_a_1_2?ie=UTF8&qid=1536111128&sr=8-2-spons&pi=AC_SX236_SY340_FMwebp_QL65&keywords=chopper+dicer&psc=1
I've used it to make pico de gallo and it tastes the same as when I make it by hand!
Ooh! It's Prime Time!
For under $10, you totally need this Oxo Good Grips scraper/chopper and all-'round kitchen gadget. Measure with it! Scrape stubborn things from other things with it! Make even slices of things with it! The uses are endless. Well, I'm sure they end, but there are a lot of them.
You said that you have less trouble when the food is "processed". Do you think that getting some kind of chopper that makes the food very regular/precise would help? Something like one of these maybe?
Save your teeth. Get a nut chopper.
http://www.amazon.com/gp/aw/d/B00833DQCU/ref=mp_s_a_1_1?qid=1394842907&sr=8-1&pi=SY200_QL40
I just replaced my first original grinder, I bought a new one off amazon and it is legit.
Kozo Grinders [Upgraded Version] Herb Grinder. Large 4 Piece, 2.5 Inch Black Aluminium (Black) https://www.amazon.com/dp/B0795TWFMF/ref=cm_sw_r_cp_api_i_jv8GDb2PNBH8G
Just how gross are your counters? If they really need a good scrubbing (I'm not judging; I have a child and cats...) before you can use them for food, a scraper is a good thing to have. (Then just go over it with a damp paper towel.)
i have this OXO -- good quality for the price - occasional use.
https://www.amazon.com/OXO-Good-Grips-Mandoline-Slicer/dp/B0000DAQ8B/ref=sr_1_3?ie=UTF8&qid=1483115714&sr=8-3&keywords=oxo+mandoline
I use something like this and it makes dicing vegetables twice as fast! I found mine at a tjmaxx I think
I chop a lot of stuff and I can highly recommend the Progressive International GPC-4000 Fruit and Vegetable Chopper.
This has been my go to for veggie prep. Especially for Chili items like onions, peppers, cauliflower, etc. Saves tons of time
http://www.amazon.com/Vidalia-Chop-Wizard-VOWR-2/dp/B000I6JZWA
Something like this http://www.amazon.com/gp/aw/d/B000I6JZWA/
Selling a bunch of kitchen stuff. It's all brand new and unopened. I basically just took the Amazon
price and cut it in half.
Vegetable-Colored/dp/B0176B90JW
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https://www.amazon.com/Circleware-Yorkshire-Vinegar-Dispenser-Bottles/dp/B0000DDV74
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Damask-Rooster-Pepper/dp/B014V2MIJI
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Chopper/dp/B01D1ZH93G
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least $80 when it was available): https://www.amazon.com/Kalorik-Breakfast-Toaster-Cooker-
Steamer/dp/B018WRO4J0/ref=cm_cr_arp_d_product_top?ie=UTF8
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cutting-board-set.product.3000000000000686610
https://www.amazon.com/OXO-Vegetable-Brussels-Radishes-Mushrooms/dp/B01EY9TZFS
Like that?
I realize that's nothing like a benriner. But I can't seem to find. Small one of those
Since my eyes water so damn easily when chopping onions, this device has made onion chopping almost harmless; I say 'almost', as you do have to peel the onion skin and chop the onion into fourths if they are too large for the chopper.
Guess I will add to the "just make it at home" crowd but I would also suggest buying a salad chopper. You will still have to remove bits from vegetables but it will help out a lot.
https://www.amazon.com/gp/aw/d/B004HFR2MS
Also, I find adding pepper, dried minced garlic, and red chilli flakes spices up the most basic of salads. Store balsamic vinegar (the real stuff, not that Kraft crap) at work and put it on right before consumption to avoid soggy salads.
I use this and it’s smallest cut for relish. It turns out very well.
Vidalia Chop Wizard https://www.amazon.com/dp/B000I6JZWA/ref=cm_sw_r_cp_tai_KqGQBbN6Q0EKB
https://www.amazon.com/Kozo-Grinders-Upgraded-Version-Aluminium/dp/B0795TWFMF/ref=sr_1_4?keywords=kozo+grinder&qid=1562026775&s=gateway&sr=8-4
Choppy chop. Life changer!
https://www.amazon.com/Chopper-Vegetable-Mueller-Vegetable-Fruit-Cheese-Onion-Chopper-Dicer-Kitchen/dp/B01HC7BNJA/ref=mp_s_a_1_3?keywords=veggie+chopper&qid=1563770638&s=gateway&sprefix=veggie+chop&sr=8-3
or here, on Amazon
My mom always uses one of these (I personally don't own one):
https://www.amazon.com/Pampered-Chef-Cutting-Edge-Chopper/dp/B000GU49HY/ref=sr_1_1?ie=UTF8&qid=1496415075&sr=8-1&keywords=pampered+chef+chopper
This saves me a lot of time on chopping.
As for cooking, just taste as you go and try to achieve balance. Does it need salt? Add salt. Does it need acid? Lemon juice or vinegar will fix that. Is it too spicy? Add some sugar. Does it need to have a more full flavor? Add some onion and garlic.
Bench scraper
I have this and it does a decent job:
https://www.amazon.com/dp/B01HC7BNJA/ref=cm_sw_r_cp_api_xdASAbBYHQA9G
Go Cops!
I've been upgrading my kitchen lately, so here's a few things I found while browsing yesterday:
pizza cutter
You realize that these are all just ingredients, right? Like, if you wanted to go buy a 50lb bag of black beans you could do that. There's no need to get the freeze dried ones, they aren't any easier to use. I guess the vegetables come pre-chopped... but you could also just get one of these.
A tool to dice vegetables in one go. It’s got a screen and a thing you use to push down on the veggie, and then a plastic container at the bottom.
Like this
I’ve only used it once or twice. It’s not storing enough to do onions and cleaning it is a bitch. Also I cut myself on the sharp part. Not a fan, much easier to dice by hand.
Also a scissors with multiple blades, to finely cut up herbs. It’s very hard to clean in between the blades and doesn’t save much time.
this is the exact same tool. https://www.amazon.co.uk/AmazonBasics-Multi-purpose-Stainless-Steel-Scraper/dp/B07255T6SW
They come with wood handles too and in different widths/lengths. Some bakers do not use this tool.
you don't need something like this: https://www.amazon.co.uk/KitchenCraft-Plastic-Dough-Cutter-Scraper/dp/B00BPU5PSG
but it can be used to mix your ingredients, scrape ingredients or dough from a bowl or scrape dough off your hands.
Meh, that's a unitasker. Get one of these. Smash garlic clove, pluck out the skins, a few rocks with a chef knife, use scraper to quickly relocate garlic to where it needs to go.
Agreed on gloves. But I'm also lazy and bought this chopper thing so I don't need to dice veggies anymore. Downside is will need to cut up veggies in half first to fit in it.
https://www.amazon.ca/dp/B004HFR2MS/ref=cm_sw_r_other_apa_nZauybS5E4F4Z
Some of them are. Mine is this one and it has an edge sharp enough that I've accidentally sliced my fingers a few times.
Your birds should be fine , but one of these will get you through 10 pounds of onions in no time. And might not burn as much.
http://www.amazon.com/gp/aw/d/B000I6JZWA/ref=mp_s_a_1_1?qid=1452620125&sr=8-1&pi=SY200_QL40&keywords=onion+slicer&dpPl=1&dpID=41vOwo0pfvL&ref=plSrch
Bench scraper:
https://www.amazon.com/dp/B00004OCNJ
~$10, best multitasking tool in the kitchen.
Need to put all those chopped onions into the pan? Done
Need to square-off that layer of bread/cake/crust you’re about to bake? I gotcha
Need to cut something but are too lazy to get a knife? Might work.
Dooger! (And other people that have trouble chopping onions): I'm really bad with crying while chopping onions; I can't do more than half of a single onion without having to leave the room. This is slightly off-topic, but it was discussed, so it "should?" be relevant. Probably. I think...
There are food choppers that push the onion through a grid of blades, and with it, I can chop as many onions as I need/want. The only down side is that the only options are chopping food into squares, or chopping food into little squares. There are a bunch of brands out there now, just be sure to get a sturdy one. Mine is a Vidalia Chop Wizard ("As seen on TV!") and I've used it for years. https://www.amazon.com/Vidalia-Chop-Wizard-VOWR-2/dp/B000I6JZWA
The boiled egg maker, makes 7 boiled eggs in under 10 mins.
Crock pot
Dehydrator
Slicer, I was using one of those choppers but after not even 6 months of use the blades are dull and don’t think I can sharpen.
I found a slicer and originally got it to make chicken jerky for the dog. It didn’t work as it needs an actual meat slicer. But I now use it for all my veggies and they can be paper thin and it’s so easy to use. slicer
They make much nicer ones than the on in OP's video.
But you can not beat a vegatble chopper for making french fries or basic chopping of onions.
Personally I can prep 3 carrots, and 2 onions in about 3-5 minutes with a veggie chopper. Cut the carrots into thirds, press through. Cut the onions top and bottom off, in half, press through. Clean up. I still cut veggies but for some, it reduces the prep to a few minutes vs 5-10 minutes.
I have decent knife skills. I can cut semi fast. I choose not to rapidly rock the knife feeding in veggies to chop. Because it's still risky for hurting yourself. These will save you lots of time for basic onion and carrot prep. And its seriously nice to not tear up manually chopping onions. Also not clunky. Not hard to clean. Just rinse it out after using or put it in the dishwasher. Op's video one is dumb but more "versatile". But really the only use case is onions, potatoes, carrots and a few other jullian veggies.
Anyways. Here's a video showing the power of prepped veggies and a chopper. No way to beat this with a knife when it comes to onions and potatoes. So long as you need them cut into squares.