Best products from r/iamveryculinary
We found 11 comments on r/iamveryculinary discussing the most recommended products. We ran sentiment analysis on each of these comments to determine how redditors feel about different products. We found 11 products and ranked them based on the amount of positive reactions they received. Here are the top 20.
2. Orka Silicone Tagine, Black
Microwave and oven safe to 480¿ FSteam cooking makes for heathy eating.Rigid, easy to grasp handles.Non-stick, stain resistant surface.Dishwasher safe
3. WILLHI WH1436A Temperature Controller 110V Digital Thermostat Switch Sous Vide Controller NTC 10K Sensor Improved Version
- WE'VE IMPROVED THE TEMP CONTROLLER: This is NOT a humidity controller! Simplified operation, larger power, wider control range, standard U.S. outlet, enhanced waterproof sensor probe. Get the new version right now. NO WIFI connection!
- HEATING OR REFRIGERATION WORKING MODE: Switch between heating mode and refrigeration mode according to the settings and device you plug into the controller. NO wifi connection!
- MAX LOAD: Rated for 10A,1100W at 110V. Outlet not compatible with 2 hot lines 220V plug (Celsius or Fahrenheit Read-out).
- PLUG AND PLAY: Insert the probe and then set ON & OFF temp. This temperature regulator will turn your device on/off as programmed to keep temperature between the desired range. Comes with a 3m(9.8ft) probe sensor. Measure range is -58 ~ 230°F(-50 ~ 110°C).
- WIDE APPLICATIONS: Our thermostat outlet is widly used for seedling germination, home brewing, fermertation, rooting, sous vide, incubation, pet breeding, aquarium, heaters or cooling devices such as heat mat/lamp, refrigerator/frezzer....
Features:
4. Tasty Bite Indian Entree Madras Lentils 10 Ounce (Pack of 6), Fully Cooked Indian Entrée with Lentils Red Beans & Spices in a Creamy Tomato Sauce, Microwaveable, Ready to Eat (782733000020)
- Indian Madras Lentils: A quick and delicious way to bring bold; Indian spices to your dinner table; Made with a mix of lentils and red kidney beans in a creamy tomato sauce; it's delicious as a hearty soup or over rice
- Easy To Prepare: We make it easy to enjoy the delicious flavors of Indian curries; sauces and stews; Toss the packet into the microwave for 60 seconds then enjoy your delicious; spice balanced meal
- Try Them All: Enjoy authentic Indian; Korean; Szechuan; teriyaki; and Thai flavors for your next meal; We offer a range of ready to eat meals with vegetarian; vegan; gluten free; and kosher options
- All Natural Ingredients: We use the best all natural ingredients in all of our products; Certified Organic and Non GMO; vegetarian; kosher and gluten free with no artificial colors; flavors or preservatives; Comes in a BPA free pouch
- A World Of Flavor: For close to 25 years; we've been making fast; flavorful and all natural ethnic food from the finest ingredients; including entrées; noodles; rice dishes; and meal inspirations
Features:
6. Metrov: Transformational Dog (Transformational Digital Art Prints by Metrov) (Volume 3)
- Bouncing ball assortment - each pack includes 144 bouncing balls.
- These super balls come in a variety of bright colors and patterns.
- It’s a lot of fun to bounce, throw, and roll these super bouncy balls.
- Great for birthday party favors, school prize box, kids games, etc.
- For ages 5 and above bouncy balls measure approximately one inch.
Features:
7. WillPowder Ultratex 3, Thickening Function, 16-Ounce Jar
Pack of 16 ouncesCan thicken without the application of heatRetains color and flavor profile of original liquidFinished product can be dried into a thin crispy sheet
8. Hoosier Hill Farm White Cheddar Cheese Powder, Cheese Lovers, 2 Pound
Perfect for sprinkling on popcorn, pretzels or any snack you want!Same as our regular white cheese powder - only 2x bigger!White Cheddar Cheese powder is also delicious with baked potatoes, pastas and saladsHoosier Hill Farm Brand - your satisfaction is guaranteed.2 lb. White Cheddar Cheese powder i...
9. All-Clad 4112NSR2 Stainless Steel Tri-Ply Bonded Dishwasher Safe PFOA-free Non-Stick Fry Pan / Cookware, 12-Inch, Silver
- A kitchen staple featuring a flat base and flared, mid-sized sides that allow for easy flipping and tossing
- Classic tri-ply construction, made with a responsive aluminum core bonded together with 2 layers of durable, stainless steel all the way around for maximum durability and fast, even heat distribution
- Secured with riveted stainless-steel handles to ensure a safe grip and to add a bit of style
- Compatible with all cooktops including induction, and oven and broiler-safe up to 600°F
Features:
I'm a big fan of Mousseline buttercream if I'm doing something fancy and I want to achieve a really smooth surface. If you're an avid baker you probably have it, but I love Susan Purdy's A Piece of Cake. She has some pretty great icing recipes in there as well as almost every kind of cake you can imagine.
I haven't made a marshmallow buttercream but I need to learn, that sounds really good. I can see pairing that with a chocolate cupcake and sprinkling graham cracker crumbs over the top...
Oh, for sure. It's all about the right tool for the right job. Slow cookers are better for braising type applications. Chicken breasts don't braise well.
> And also, just because I like being contrary, all you need to do sous vide is a styrofoam cooler, a thermometer and a zip top bag.
Speaking of right tool for the right job, this is like hammering a nail with a rock. It's possible, but so time and attention consuming, it's hardly worth it.
I have one of these which works great with my slow cooker. They don't work with the fancy programable slow cookers, but who needs one of those anyway. lol
I've been reading up on curry for the last hour and it's truly a fascinating tale of culinary history. It's so crazy that we have this word, that everyone thinks is a word from India that refers to their food and spice, yet is actually a western word to describe said food and spice. And somehow it spread all over the world. Then we have places like Thailand where their word for curry is one thing and we call it curry, and in neighboring Indonesia they have dishes that are literally called curry/kare.
Thanks, British empire!
BTW I absolutely agree American chili could fall under curry. I guess it depends on how you define curry though. I have a friend who claims to hate Indian food, but loves chili and this stuff: https://www.amazon.com/Tasty-Bite-Indian-Lentils-Microwaveable/dp/B0007R9L4M
She actually calls it chili and I always make it a point to remind her it's Indian food. :D
>I can't taste the peanut in peanut oil and I can't taste the olive in olive oil, it all just tastes like oil.
At least in terms of peanut oil, this is because the peanut flavor has been refined out during processing. Spectrum does a really good unrefined peanut oil, however, that has quite a noticeable peanut flavor. I like using it for peanut chicken!
As for olive oil, most tend to be blends - the best I've personally found is California Olive Ranch brand, their EVOO - while it doesn't taste like OLIVES - has a very distinctive, spicy flavor.
> What they are are trying to prevent is things like Americans semantically broadening the meaning of the word "goulash".
Pretty much. However they might be unable to, considering it's a natural linguistic process.
>And when it does, it usually has close associations with the original. This isn't the case for American "goulash".
Nope! Here are some examples.
Should I go on? Granted, you might say those names got adapted... but so did gulyás into goulash.
Alright so I've always been in love with shitty box mac n cheese, the cheaper the better. But now I can't eat gluten and the gluten free boxes are all stupid expensive and kind of shit besides, so here's my copycat recipe:
gluten free macaroni (preferably Barilla but whatever)
2 tbsp butter
3 tbsp milk
1 egg
1/2 cup grated parmesan
3-4 tbsp cheese powder
1/2 tsp modified tapioca starch (optional)
hot sauce to taste
Salt the shit out of your pasta water. Mix together the milk, egg, parm, cheese powder, tapioca starch and hot sauce. Cook and drain the pasta, then return it to the pot and mix in all the other stuff. Cook over medium low heat until the sauce gets as thick and creamy as you like, stirring and scraping the bottom with a spatula the whole time so the egg doesn't scramble.
I've never actually measured any of these ingredients so take them with a grain of salt.
Why would you need to take a scrub brush to it? It's non-stick! If it's sticking, you need to replace the pan!
Generally, a non-stick pan, without the non-stick property, is just a not-very-good pan (unless, of course, you're Bezos rich and are buying All-Clad nonstick).
https://www.classico.com/product/00041129001509/Basil-and-Tomato-Bruschetta
https://www.shoprite.com/pd/Hannahs/Bruschetta/16-oz/768183160262/
https://www.amazon.com/Trader-Joes-Giottos-Bruschetta/dp/B008BPC1XA?SubscriptionId=AKIAILSHYYTFIVPWUY6Q&tag=duckduckgo-fpas-20&linkCode=xm2&camp=2025&creative=165953&creativeASIN=B008BPC1XA
These were literally the first three I found.