This channel is devoted exclusively to the non-professional who likes to cook. We’ll focus on cooking, presentation, mood setting, kitchen maintenance, smart tips and gadgets.
Thanks so much for this awesome video! I got a 15lb whole deli ham from a food pantry frozen, lol. Had no idea how on earth I'd be able to use it all up before it went bad if I thawed it out. You helped solve that dilemma! New sub here, thanks again! I Just ordered the blades on Amazon, they only have the wider toothed ones available but they should still work! Really truly appreciate you! I saw the haters, ignore the ignorant trolls!
I went to a local steel and welding shop and got a 20”x 16 1/2”. 1/4 steel for $41. Took it home cleaned and seasoned it and I works great for a fraction of the cost.
The finer teeth blades are no longer available and the wider blade reviews say it doesn’t cut through bone without sending bone chips everywhere. Which blade specifically works with bone?
Excellent. But I think my neighbors are gonna call the c@ps on me. 🤪 How do you cut even smaller, 1nch thick rib eye’s without including a finger or 3?
Great video! One question …do you leave it in the oven when using it for other items being cook? Or …take it out when say making a cake ?? Thanks in advance 😊
Thanks for this great video. I have been going back and forth on this with my upcoming kitchen renovation. One concern of mine was the noise they make. I didn't notice any noise in your demonstration. Is that possible because you have a better grade appliance? I saw one guy that used paper towels whenever he cooked to avoid scratching the glass top. Would you agree with that?
Hello there Mike, thank you for watching the video. I appreciate your support. In terms of noise, my unit is extremely quiet. The brand is KitchenAid and does makes a very mild hum when you place the (appropriate) cookware on it. FYI, if you place the wrong cookware type on it, it won’t activate. I’d consider the hum more of a safety feature to indicate the unit is on, and not in any way annoying. As far as scratching your cooktop is concerned, I wouldn’t worry about that as long as basic precautions are exercised. The glass is EXTEREMELY strong. For the most part I use stainless steel cookware. I never slam the cookware down, so I have not had a problem. I would however suggest caution when using cast iron because of the weight. Heavy cast Iron when slammed down on the top can definitely crack or scratch it. Lastly, when it comes to cleaning &/or spills; for sticky stuff like sauces, honey, eggs, etc… wait until the unit cools and the substance will come off with a little elbow grease. When you do have to use a razor to scrape a substance off, wait until the top cools, use a soapy towel and go at it at an angle and not directly down. Kinda like shaving with a straight razor. If you’ve ever used one like I do every day, you know it only takes one time to go at your face at the wrong angle and OOOUCH!😅 The only time I cook over either paper towels or a cotton towel is when I want to minimize my clean-up. (For example, frying...) You could cover the top when using but it isn't necessary. It cleans easily. If you've ever used an electric cooktop know that induction cooktops clean MUCH easier. Primarily because they don't get as hot when using them so they don't cook spills into the glass. Wishing you a good day and thank you again for your support.
. so glad i found your channel.... question, i followed your link and it looks like its either light roast or med roast. Is this correct, because i always get a dark roast and cant find it... xo
Run warm water on the outside, just enough to get the back to seperate from the meat. Remove plastic wrap before cutting. Yes it helps contain the mess but you could put up a guard or back stop and not have plastic shavings embedded into the meat.
