Kitchen

[jaxs mom]

I think my immersion circulator/sous vide is my most cutting edge kitchen appliance. I find it much more impressive than the microwave we got when I was kid. 

[house_cat]

@aubnwa01

You painted that picture so well! I feel like I was there with you!  I would have done the same thing. You would think with microwaves so new at the time, there would have been some instructions posted.  I'm glad you lived to tell about it, lol.

[house_cat]

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@JAXS Mom wrote:

I think my immersion circulator/sous vide is my most cutting edge kitchen appliance. I find it much more impressive than the microwave we got when I was kid. 

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I'm ashamed to say that I don't know what this is.

[Mothertrucker]

My dad was a great cook, and one night, in the late 1960's, he arrived home with a large box...I had never seen him so excited!!

"It's a Ronson Cook n' Stir!" He announced ........" TEN speeds!!!!"

A WHAT???? It was a blender ,that had a heating element so you could make hot soups and gravies and Lord knows what else....I remember him poring over the recipe booklet....Like he had discovered fire!

The only thing I actually remember him making in it, hot, were mashed potatoes, amazingly gluey, like blended mashed potatoes were bound to be...but by Gosh, they WERE HOT!!!!

Geeze how he loved that thing...whether he ever used it or not...I think he finally sold it at a yard sale when we sold the house...

What a character he was...

[jaxs mom]

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@house_cat wrote:

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@JAXS Mom wrote:

I think my immersion circulator/sous vide is my most cutting edge kitchen appliance. I find it much more impressive than the microwave we got when I was kid. 

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I'm ashamed to say that I don't know what this is.

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Here is one http://anovaculinary.com

It's a device that heats and circulates warm water so that you can cook food at a low temperature and slowly so that it retains all it's juices and doesn't over cook. So for example, chicken breasts are put into a bag and that bag is put into a hot water bath that is about 139 degrees for 2 hours. Because the food is never exposed to heat higher than the goal finished temperature it can't overcook, it doesn't get dry or stringy. You can quickly sear the outside to develop caramelization for flavor either before or after cooking it sous vide. You can also use the immersion circulator device for maintaining food for long periods of time at the temperature you plan to serve it without degrading the texture or over cooking. You can pasteurize eggs in the shell in it also or perfectly cook soft eggs. Some people mistakenly think it's boil in the bag cooking, it's nothing like that. 

I've done roast beef for 24 hours at 131 degrees and it's tender and perfectly rare. Just let is chill overnight in the fridge and then slice thinly for roast beef sandwiches and it's rare all the way from edge to edge. Not overcooked on the outside and then medium rare in the very middle. The low temperatures allow for very precise control of the finished product. 

[house_cat]

@jaxs mom

Thank you for teaching me something. I can't say I've ever seen this.

[house_cat]

@Mothertrucker

Omg! You guys are cracking me up! Your post sounded like something from  A Christmas Story movie!

[Desertdi]

My grandmother had more appliances than I do.......(and she'd be 127 now).

[Kachina624]

I got my first microwave for Christmas about 1976 or 77.  No one I knew had one.   It was a whopping 450 watts and cost over $400.  My BIL,  visiting for the holidaysholidays,  spent the entire morning cooking scrambled eggs in it.   I've never been without one since and use it a lot. 

[Perkup]

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@Mothertrucker wrote:

We have this immaculately restored GE Monitor refrigerator here in my office..@perkup, you made me think of it with your fridge with the globe on top..Might have been one of these..The best selling refrigerator of all time, according to some...

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Cute fridge.  Like ours, except the top wasn't a globe - it was round and flat on top, and held the motor. I think the top would have been about 30 inches in diameter and probably about 18 inches high.  Just a guess from deep in the memory bank. They were always white.