For the geek with more gadgets in the kitchen than any other room of the house, consider these seven ways to make food and drinks more high-tech.
This kettle has more than just good looks (though it certainly has those). It also has the tools to get you well on your way to a perfect cup of pour-over coffee: a stopwatch for measuring brew time, the ability to hold the water’s temperature, and a gooseneck spout for precision pours.
Just as you should be kind to your knives when using them, you also want to be kind to them when storing them. Again, wood is the answer—along with powerful magnets within.
Tongs are for when you want to use your hands but the food’s too hot or too slippery or too delicate or—and this is a big one—you want to keep things clean (both the food and your hands). This pair’s working ends can withstand temperatures of up to 600 degrees Fahrenheit, and they won’t scratch up nonstick or enamel pans.
Care about your knives? Then use a wood cutting board, which has the right hardness for knife blades—firm but not too firm, so edges stay sharp, not blunted. This board is made of edge-grain wood, which makes it easy to keep clean.
Stop grinding your coffee with a spice grinder and move into the world of burrs. You could get something that costs more than your coffee maker, but why, when this handheld version will do the trick? Unlike a spice grander, whose blades chop beans into uneven pieces, a burr grinder slices the beans into consistent bits. And the grind size is adjustable.
The name "salt pig" alone should be enough. But if it's not, consider how much easier it is to grab a pinch of salt than it is to shake some slowly from a shaker or imprecisely pour some out from a giant salt container. The shape of this ceramic salt cellar keeps the salt accessible yet protected from the elements.
Granted, you need a stand mixer for this pasta attachment to actually do anything, but then again, here's a perfect excuse to get that stand mixer you've been dreaming of. Kitchenaid's pasta-making set comes with three pieces: one to roll the pasta into sheets, one to make fettuccine, and one to make spaghetti.
It's easy to let blenders fall by the wayside, saying food processors will do the trick. But sometimes (milkshakes!), only a blender will do. This small model has many of the perks of larger and pricier blenders, with both manual and present controls. It's a blender, so it's loud, but it's still quieter than others.
While it won't go down to absolute zero or up to the Planck temperature, this thermometer should have all your cooking projects covered, with a range of -52 degrees to Fahrenheit to 582 degrees Fahrenheit. Unlike dinkier (and cheaper) cooking thermometers, which used thermistor sensors, the Thermapen relies on a thermocouple sensor, which makes for faster temperature readings—just two to three seconds.
Bubbly water blows away the flat stuff. Fizz is applied via a carbon-dioxide infuser that can be dialed up or down to adjust effervescence. SodaStream also offers flavorings to make soft drinks, helping reduce can and bottle waste.
Once the province of high-tech restaurants, the sous vide method—a fancy way of slow cooking—can now happen at home.
nt for breakfast fare, but it's just as good at pressing sandwiches into meat-and-melted cheese delights.
The home mixer goes carnivorous with KitchenAid's food grinder, an attachment that connects directly to the front of any KitchenAid stand mixer. DIY grinding means fresher meat in your burger and lets you create your own blends: A little ground pork or chicken puts an interesting twist on a ho-hum beef burger.
ercial knife isn't cutting it anymore. The heart of a real cook's arsenal is a high-quality knife such as the SG2. The blade is made of stainless steel hammered around a super-strong powder-steel core.
Sure, an unfinished beer is a rarity. But when you just can't polish off that 14 percent barleywine, this bottle opener is a boon. Serrated edges help you twist the cap back on so the bubbles will still be there tomorrow.
Preparing meats with low heat in several hours not only imparts more smokey flavor than grilling, it also nearly guarantees a moist, tender finished product.