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It's disgusting. It's basically salt on salt.
Mac n cheese is easy to make, so is sausage. Just make that and separate it like someone who isn't of the age that weebs find attractive.
>non-gas based cookers
Superior cooker coming through
>surface remains hot for minutes after cooking
>it-it's better cuz digital! ! !
Electric stoves are prime examples of misappropriation of technology. Fuck off winterfags.
pasta-bake without the bake
don't hate me, I'm just a simple man
(it's not actually hotdog, it's a cheap smoked pork sausage, but may as well be a hotdog for some of the culinary fags here)
it's not mac n cheese, it's jar tomato pasta-bake
camera white balance is really fucked from the lights and lack of ir filter making the hob purple
I'm sorry :(
not quite as relevant as the mechanical pencil threads we had a few months ago, I do my best to serve
Induction is highly efficient, stable, even, and doesn't leave the surface hot.
The only problems are with woks and things where you need to lift the food because there isn't heat under it.
>tfw apartment block is all electric so no propane cooker master race
>tfw you will never experience the glory of a clean burning fuel
>tfw you will never taste the meat not the heat
Oh good, because it turns out I'm not as great a cook as I thought I was...
here's a shot of the ... old one. since i'm actually re-doing the kitchen.
it's a vitro from scholtes, cooking is slow on it and it's a wattage blackhole. and everything i baked so far need permanent control.
One of the best devices I got. Makes the most perfect well done steaks.
I know that feel, my stoves heat up quick and stay hot quick (for better or worse, cooking rice requires two stoves) but it's not quick until you turn it to 6 which usually burns a lot of stuff
heating up water takes forever, far quicker to use an electric kettle to start it off
I wouldn't mind one of them, but I don't get to eat steak all that often
and here's the new one.
Frionor, AKA thre brand of EGO, a french manufacturer of inductors, it's truly something else.
yeah we had an induction at home before, i learned how to cook on these.
still, not the only one who find it hard to find built-in GAS ovens, which are actually excellent. here in this house i'm connected but finding one that fits on the rest of the kitchen is really hard. i ordered one that should be there next week, we'll see...
>cooking pizzas in a wood stove
truly, wood stoves/oven combos are the best.
It's a device that gives you perfect temperature control over whatever you cook, preferably vacuum sealed.
In the case of steak, you throw it on the pan or grill for just a few seconds after the sous vide process.
it's clearly arch, gentoo would have you grow your own trees and create your own rocks from high pressure environments, and LFS would have you create the universe from scratch before you make fire
Best $99 spent on kitchen.
this is a late 40's oven, once cleaned it works incredibly well, and even the next morning it keeps the whole place hot.
could have taken the time to translate "sous vide" into "into vacuum", well i prefer my steaks cooked on a pan.
As one of those dumb fu/ck/ers with a huge cast iron skillet that never leave the stove I have to wonder why 6 burners are needed when 3 of them are going under a single pan.
That or that's just one tiny as all hell stove.
I've just moved into a new house that has gas cooking. I also got an LPG (Propane) BBQ to go with my Weber; sure as hell beats lighting up coals every time I want a steak.
>when 3 of them are going under a single pan.
The only time when we need for two burners for the same pot is when we use our 60L pot/steamer