We had a magic bullet for a few years. really useful and handy until I managed to burn the motor out ... not sure how/why! Probably the neighbour's cat got jammed in the works! 'She' wants me to get another and I notice they're still selling. They've been around for a long time now which is a good sign. Didn't know about the milk to cream bit. Is yours the JML one? I notice there are a few 'copies' around.
I tried that excuse when we hired a cottage in Scotland. It worked really well for 2 days until my husband turned round and said, "Here's an idea, why don't you just take your pump off? Then you can cook and reattach it afterwards!"The 2nd best would be a new induction hob.. After it was bought and out in.. Read instructions. Do not use with an insulin pump!!! - never used it since new!!!
Sent from the Diabetes Forum App
My hubby too!! Definitely... However, wish he could learn to wipe down cupboards n floors n worktops.
The 2nd best would be a new induction hob.. After it was bought and out in.. Read instructions. Do not use with an insulin pump!!! - never used it since new!!!
Sent from the Diabetes Forum App
Will those of you with Bullets, would you tell me how to make Bullet Proof Coffee please?
Is that instant coffee, or coffee made with grounds please?
People seem to be raving on about the Tefal shredder (between about £40-80 ish) depending on the model. I have one of those manual ones, where you insert the appropriate drum and turn the handle, but the pieces of food need to be short. Search for something like Tefal shredder and you should find it. Mandolins are useful but deadly, but an option if you are brave and confident.
The best and quickest way to deal with garlic is to lean on it with the side of large knife blade and you will find the skin comes off dead easily. Then just chop it with a knife to size. Takes seconds and no clearing out the garlic press.
I have a sous vide circulator. It cost £400 and works perfectly. The only problem is that the sous vide method does not work. The meat comes out exactly the doneness you want every time but is far too dry. Look closely at you tube videos. I don't know how much money I wasted trying different meats and methods.I think the Henckels are a bit better and a harder steel than the the Sabatiers I have which are OK but need constant sharpening which can be a pain (especially if Mrs Bear gets her mitts on them). I know a pro chef who showed me the Global knives, but they are around £80-£200 a pop so I'll be picking and choosing which ones to get (if any).
The other thing I am very tempted to invest in is a sous vide machine, mostly because I love decent southern US style barbecue food and it's a cheats way of geting the same results without having the barbecue lit for 20 hours, but that's another story.