If you’re looking for a versatile oven and have a little counter space to spare, this Prime Day deal may be for you. Amazon has the Breville Smart Oven Air Fryer Pro on sale for $100 off. The stainless steel appliance that can do everything from toasting and roasting to slow cooking and dehydrating usually costs $400, but today, you can get it for a mere $300.
The Breville Smart Oven Air Fryer Pro is Engadget’s pick for the best budget air fryer toaster oven. The appliance has a versatile skillset, including (deep breath) toast, broil, bake, roast, warm, pizza, proof, air fry, reheat, cookies, slow cook, keep warm and dehydrate. It has an internal capacity of one cubic foot — enough to fit a 14-pound turkey, five-quart Dutch oven, 9 x 13-inch pan or 12 muffin trays.
The Breville Smart Oven Air Fryer Pro makes for a terrific second oven. But you could even use it as your primary one if you aren’t in the habit of cooking things like a giant rib roast or full-sized New York-style pizza. However, it does take up a decent amount of counter space (at least as far as toaster ovens go), so make sure you can accommodate the 21.5-inch wide x 17.5-inch deep x 12.7-inch high appliance.
The oven has an LCD to indicate which mode you’re using, and you control it with a snazzy-looking series of knobs and buttons. It supports temps from 80 to 480 degrees Fahrenheit and includes a feature that automatically begins counting down the cooking timer when it finishes pre-heating. One thing to note is the appliance isn’t app-friendly despite its “smart” branding. For that, you would need the Joule upgrade model, which (unfortunately) isn’t on sale.
Follow @EngadgetDeals on Twitter for the latest tech deals and buying advice, and stay tuned to Engadget.com for all of the best tech deals coming out of October Prime Day 2024.
This article originally appeared on Engadget at https://www.engadget.com/brevilles-smart-oven-air-fryer-pro-is-100-off-for-prime-day-163111071.html?src=rss
In the waning hours of Amazon's October Prime Day sale, we're still seeing plenty of discounts on products in just about every category — that includes kitchen tech and cooking gadgets. While prices may go lower on Black Friday, that won’t help you with Thanksgiving dinner prep. Or maybe you just need something now, and aren't worried about minor price fluctuations.
If so, here's a list of the best October Prime Day kitchen deals we could find on gadgets and accessories from brands like Instant Pot, Vitamix, Ninja and Breville and more. These are all pulled from the multiplebuyer’sguides, reviews and personal purchases conducted by the many food-obsessed editors on staff at Engadget.
Best Prime Day deals on air fryers and Instant Pots
Corsori
Of all the kitchen gadgets in my home, my favorite is my Instant Pot air fryer. Food I would otherwise microwave comes out crisp and far tastier in not much more time. In second place for cooking MVP has to be the classic Instant Pot, which I rely on to keep me in beans and curry. I picked up both after reading our buyer's guides (to air fryers and kitchen tech, respectively) — but I foolishly paid full price. Reader, don’t make my mistake.
Cosori 9-in-1 air frier for $85 ($35 off): This newer air fry from Cosori has nine preset cooking modes and a six-quart capacity that makes it just the right size to cook a good amount of food without taking up too much space on most countertops. It's the runner up in our guide.
Ninja DZ401 Foodi 10-quart air fryer for $200 ($30 off): Our recommendation for a good dual-zone air fryer is best for larger kitchens and big meals. It went as low as $150 for Black Friday last year, and may hit that price again this year, but if you don’t want to wait, the Foodi won’t disappoint.
As Engadget’s Avery Ellis found out recently, sous vide machines can do far more than just cook a steak. To use her words, they are “Millennial crockpots,” whipping up low-effort meals as needed — and fancier fare when called for.
Anova Culinary Sous Vide 3.0 for $120 ($80 off): This is the best overall sous vide in our buyer’s guide and this price beats the one from July. We like the easy digital controls and the high flow rate that maintains water temperature better. Also the companion app is stuffed with recipes.
For soups, sauces, soothies and more, there’s not really a substitute for a good blender. Prime Day is a fine opportunity to upgrade an aging model — or snag one for a home cook you know that could use the extra muscle. A juicer can make it easier (or at least tastier) to get your vitamins. And the one we recommend isn’t a pain to clean.
Vitamix E310 Explorian Blender for $330 ($50 off): We recommend this in our guide to kitchen gadgets thanks to the powerful motor that makes even the toughest ingredients smooth and creamy. This discount matches July’s sale, but the blender went as low as $290 just after Black Friday last year, and may do so again.
The best Prime Day deals on kitchen tech
Photo by Sam Rutherford / Engadget
Here you’ll find all the harder-to-categorize gadgets that make home cooking simpler and more enjoyable. These are the smaller and more specialized devices we’ve tested that have proven their mettle in our own kitchens, or in the case of the pizza oven, the backyard.
Meater 2 Plus for $100 ($30 off): The Trager-owned company, Meater, updated its latest meat thermometer with additional sensors, increased heat resistance and overall durability. We liked what we saw in our official review.
Fellow Tally coffee scale for $148 ($37 off): Coffee snobs (a term we use with love) will enjoy the precision of the Tally, as we make clear in our guide to the best gifts for coffee lovers. $148 is the lowest price we've seen this year, just note that you’ll have to be a Prime member to get the deal.
Cosori Electric Gooseneck Kettle for $56 ($14 off): This matches July’s Prime Day price and a decent price on a kettle that earned a spot on one of our editors’ tiny countertop. It has different built-in temperature settings for different types of drinks and an elegant gooseneck pour.
SodaStream Art Bundle for $90 ($60 off): If you want to make soda at home, you may be interested in this Prime-member-only deal that's cheaper than ever. The set includes the sparkling water machine, two 60-liter CO2 cylinders, two dishwasher-safe bottles and two bottles of flavor drops.
Breville Juice Fountain Plus for $112 ($68 off): This is the best price of the year on the juicer that impressed us with its extraction abilities. It’s relatively easy to clean if you do it right away and the motor inside is remarkably powerful, though it takes up space.
Ember Temperature Control Smart Mug 2 (14 ounce) for $98 ($52 off): The mug that magically keeps your hot beverage at the ideal temperature is now cheaper than its ever been — but only for Prime members. We recommend it in our guide to gifts for teachers, though any one can appreciates its utility (just please don't put it in the microwave).
This article originally appeared on Engadget at https://www.engadget.com/the-best-amazon-prime-day-kitchen-deals-are-up-to-54-percent-off-during-october-big-deal-days-085751938.html?src=rss
The Creami is based on a patent for an innovation previously only found in the restaurant biz. Once it expired, Ninja leaped at the chance to incorporate its design into a relatively affordable consumer product. The result is fast, easy and surprisingly yummy ice cream made from home.
Instead of the churning method used in most ice cream makers, the Ninja Creami uses a drill-like utensil to blend a frozen liquid base into a tasty dessert. Although it’s pretty loud while doing its thing, it’s still quieter than most countertop blenders — and only stays noisy for a few minutes.
When reviewing the standard Creami model (this Deluxe one includes extra containers and settings), Engadget’s Sam Rutherford concluded that tasting its resulting ice cream was “the best part.” It produces desserts with intense flavors and smooth textures. This higher-end model also makes smoothies and Frappuccino-style coffee drinks.
“Because the base is spun instead of churned, there’s less air inside your finished product,” our reviewer wrote. “This is good because it increases flavor intensity and delivers a slightly denser, more luxurious mouthfeel. It’s almost closer to a frozen custard than ice cream.”
This article originally appeared on Engadget at https://www.engadget.com/deals/save-40-on-the-ninja-creami-ice-cream-maker-with-this-prime-day-deal-195620493.html?src=rss
It’s not quite Amazon Prime Day yet, but the early deals continue to show up. For example, the Ninja Creami ice cream maker is down to $150. This is a discount of $50 and close to the record-low price of $130. It’s the perfect gadget for those who scream for ice cream, but also scream about paying over $6 per pint.
We absolutely loved the Ninja Creami in our official review, calling it a “fast and easy” way to make “surprisingly tasty” ice cream and other frozen desserts. This is actually a consumer-friendly design of a mainstay appliance at restaurants, so the results are going to be a bit better than an average ice cream maker.
To that end, we admired just how easy it is to use and that most of the components are machine washable. It’s also surprisingly versatile. It handles ice cream, of course, but also sorbets, gelatos, frozen yogurt and more. We recommend just throwing stuff in there to see what happens, having had a fantastic experience with a combination of cow milk and coconut milk. It’s really tough to make something disgusting with this machine, unless you throw in pickle juice or something. Heck, even that could work.
So what’s the downside? The regular $200 price tag inches it away from “impulse buy” territory, though this sale helps with that. It’s also fairly loud during use, but so is that local ice cream truck careening down the block, am I right?
Your Prime Day Shopping Guide: See all of our Prime Day coverage. Shop the best Prime Day deals on Yahoo Life. Follow Engadget for Prime Day tech deals. Hear from Autoblog’s experts on the best Amazon Prime Day deals for your car, garage, and home, and find Prime Day sales to shop on AOL, handpicked just for you.
This article originally appeared on Engadget at https://www.engadget.com/prime-day-deals-include-the-ninja-creami-ice-cream-maker-for-150-130835252.html?src=rss
Flat-top griddles are insanely popular. Even if an aspiring grill master prefers charcoal or pellets for their main machine, chances are they’re packing a griddle for smash burgers, breakfast and other items that need an even surface. Or, at the very least, they have an insert that transforms a grill into a flat top. Griddles are versatile and they keep a lot of the mess of cooking things like cheesesteaks, fajitas and fried rice out of your kitchen. However, they all basically offer the same premise: a large metal slab on some sort of cart that runs on propane. Since there’s not a ton of variation in the general design, the devil is in the details for companies like Blackstone, Traeger and Weber.
The Weber Slate ($649 and up) is the company’s second attempt at grabbing a foothold in the popular griddle market. With a more refined design and tons of clever features that make the flat-top cooker more fun to use, Weber is trying to set itself apart from the competition in a few key areas. But, even the most affordable Slate is pricier than some of the other options on the market, so those finer points will likely determine if this griddle is right for you.
Design
On the Weber Slate, the company developed a more sophisticated look than its first griddles that debuted last spring. Those had more of a cart design akin to Weber’s most affordable gas grills, while the Slate has almost a hybrid cart/cabinet stand where the storage varies based on the model. Some configurations have semi-closed space while others have weather-resistant storage bins or a fully enclosed area underneath the cooking surface. Every version has a mid shelf directly under the cooktop, where you can place tools and other supplies for quick access.
Weber flanks the cooking area with sizable side tables, with some versions offering a fold-down extension for even more work space. The top of the side table on the right is removable, which allows the remaining frame to accommodate a line of accessories known as Weber Works. You can move those storage bins up to this area and the company has a convenient caddy/serving tray combo that also fits this space nicely. With either of these, you can put seasonings, oils, sauces and more within reach at all times. You can also replace the table top with a cutting board if you want to do your prep or slicing outside. Weber Works also includes items that clip onto the edges of the Slate’s side shelves, including a cup holder, condiment bin and an “organizer kit” that comes with a paper towel rack, tool hooks and a trash bag holder.
Billy Steele for Engadget
The Slate has an attached, hinged lid like most premium griddles. This component pays homage to previous Weber grills as it has the company’s signature black and silver scheme like you’ll see on Genesis and other grills. The one area of this griddle that feels slightly cheap are the wheels. The four casters do the job, but they’ve obviously plastic with little polish. Even something slightly more robust like the sturdier rollers that come on the Genesis series would’ve been nice.
I’m also constantly frustrated by the grippy texture inside the Slate’s cover. It has two handles on the top so you should be able to lift it straight off the griddle easily, but the cover’s interior coating catches on the side tables, making what should be an easy task more of a chore.
A key feature of the Slate is its digital display, which sits between two of the burner control knobs. It runs on two AA batteries and shows the temperature of the cooking surface based on data from a probe underneath the cooktop. I like that the screen is easy to read, thanks to its high contrast and large numerals, and it handily shows how much juice is remaining on the batteries, too.
Cooking with the Weber Slate
Billy Steele for Engadget
I’ll admit I didn’t see the utility in a griddle until I actually used one. I’ve been smashing burgers and sizzling other things on a full-size insert for a Weber Genesis for a while now. But the Slate is actually better since it's purpose-built with a grease chute that’s in a better position along the front so it takes up minimal cooking space. You have free rein to use the back and the sides of the cooktop to help you flip and move foods.
I’ve cooked smash burgers, hibachi chicken, fajitas and a full breakfast with hash browns on the Slate. My wife, the pancake pro in our house, also used it and loved having the extra space to cook enough for the four of us in less than half the time it takes indoors. The Slate distributes heat edge to edge, so things like pancakes cook evenly. The 30-inch version I tested has ample space for my needs, and Weber says the 30-inch x 18-inch cooking area on this unit can hold up to 22 burger patties.
Once you fire up the propane burners, the 30-inch Weber Slate takes about eight and a half minutes to reach a maximum temperature of around 565 degrees Fahrenheit. It takes just over five minutes to hit 450 degrees, which is what you’d want for smash burgers and what I prefer for fajitas. For more delicate things like pancakes, you’ll want to turn it down to the burners’ lowest setting, which is around 350-355 degrees.
The Weber Works accessories make cooking with the Slate much easier. I primarily used the caddy with a lid/serving tray, which allowed me to take various seasonings, sauces, tools and more to the griddle in one trip. It’s also nice that the caddy can replace the side table for quick access, with the lid/tray beside it to rest tools or foods when they’re done. Those larger side tables also ensure you have enough space for supplies and food, with the mid shelf underneath and the side table extension providing more places to rest things if needed. Not once did I panic wishing I had another spot to put something while using the Slate. It’s great that the Weber Works storage bins can remain outdoors without much worry about weather. I wouldn’t store ingredients there, but it’s a good place to keep cleaning supplies and towels, for example.
Cleaning and maintenance
Billy Steele for Engadget
The primary concern when you own a flat-top griddle is rust. The best way to prevent it is to clean the cooking surface soon after use, but that’s not always possible because maybe you’re hosting guests or any number of other reasons. So, rust is a constant battle when the steel or cast iron component is exposed to moisture, oil and food residue for an extended period. Not all griddles have lids or covers, and even if they do closing one up when the cooking surface is still warm can lead to condensation drips even if you’re on point with the cleaning.
Weber is addressing this with a “rust-resistant” cooktop. As the company describes it, “the carbon-steel gets transformed under extreme heat and pressure that case hardens and bonds the surface, reducing the ability for moisture to collect and rust to form.”
Rust-resistant doesn’t mean rust-proof, though. To test Weber’s claim, I left the Slate cooktop dirty for 36 hours after making hibachi chicken , only lightly pushing larger chunks to the grease tray and leaving sauce and oil. When I did go to clean it, there were small spots of rust, but nothing like I’ve seen on the company’s older griddle inserts for its gas grills (Weber now sells inserts that are rust-resistant too). This was also a messier meal, so it didn’t just leave behind a typical amount of muck.
The good news is that, while annoying, the rust comes off easily with vinegar and coarse sea salt. After leaving white vinegar on the surface for a few minutes and adding salt to help lift the stuck-on grime, I had no trouble restoring the Slate’s cooking surface to a unblemished state. It took some elbow grease, but wasn’t too tough of a task. So while the Slate does buy you some time on the cleanup, you probably don’t want to leave residue any longer than overnight if you’re looking to avoid any extra work.
Weber Slate configurations
Billy Steele for Engadget
Weber offers three versions of the Slate griddle, all with slightly different features. While they share the same overall design, including rust-resistance and the attached lid, the most affordable model is the 30-inch Slate that doesn’t come with the two weather-resistant, outdoor storage bins (sold separately for $40 each). It also lacks the digital temperature gauge or the folding side table extension, but does have a partially closed storage cabinet. You’ll save some money as this unit is $649. As you’ll see, though, that price is actually low.
For $150 more, you get the same 30-inch Slate I tested with a handy temperature display, extendable side table and a pair of weather-resistant storage bins. Those bins are fully exposed, but there’s a track system that allows you to slide them out like a drawer. Plus, the outdoor-friendly design keeps dust and debris from ruining your supplies. There’s also a natural gas version of this model that’s $829. What’s more, there are two retailer-exclusive 30-inch options. At Home Depot, you’ll get the digital temperature display and an enclosed storage cabinet for $699. Ace Hardware offers the 30-inch Slate with digital temperature display, fully enclosed storage cabinet, extendable side table and the Weber Works caddy for $749.
The priciest option is a 36-inch version with four burners instead of three. It still has the digital temperature gauge and fold-down side table extension, along with the modular side table for all of those Weber Works accessories, but the storage area underneath is a fully enclosed cabinet. If you want that extra cooking space, the grand total here comes to $999.
The competition
Blackstone is the most popular name in griddles and the company has loads of options in several different configurations. Heck, you can even get one that has an air fryer underneath. The model that’s closest to the base Weber Slate is the 28-inch XL with a “hood.” It sits on more of a bare-bones cart, though, so there’s no enclosed storage under the cooktop and the side tables are smaller. It typically costs $549, but it’s currently on sale for $399.
In competition with Weber’s most expensive option, Blackstone has the 36-inch Iron Forged griddle. It too has a “hood” (attached lid or cover) and four burners with a more refined cart design with a storage shelf. There’s also an extendable side shelf, paper towel holder, garbage bag holder and side shelf rail system that accommodates even more accessories. This one is usually $649, but it’s currently on sale for $499.
Then there’s Traeger. Yes, the company that made its name on wood pellet grills has a single gas-burning model and it’s a griddle. The Flatrock takes several design cues from the company’s latest Ironwood and Timberline series, including the wrap-around PAL (Pop And Lock) accessory rail and so-called EZ-Clean grease keg. The Flatrock’s side tables are similar in size to those on the Slate and its U-shaped burners put direct flame under more of the 33-inch cooktop. Traeger says its FlameLock design is more wind-resistant and fuel-efficient than the competition and a sensor keeps tabs on how much propane you’ve got left in the tank. The Flatrock does come with a Traeger-esque price tag though: $899.
Wrap-up
After several weeks with the Weber Slate, I’ve fully experienced the grilling potential that standalone griddles provide in the backyard. With the addition of a rust-resistant cooktop, the company gives you an extension on the precious cleanup window. The digital temperature display is handy and easy to read from a distance while the Weber Works accessories can transform the griddle into a proper outdoor cooking station. Some details could be refined, but overall, the Slate would be a solid addition to any grilling arsenal. And even if it’s the only grill you own, the flat top allows you to cook a wide variety of foods.
This article originally appeared on Engadget at https://www.engadget.com/weber-slate-griddle-review-a-smash-burger-machine-with-clever-features-163023562.html?src=rss
A long time ago I watched a video about John Nese, owner of the iconic Galco’s Soda Pop Stop in LA, and one thing that stuck with me was his response after being asked how much soda he drinks. Nese said that even though he’ll have one or two a day, what it really boils down to is that he “just likes the bubbles.” However, as much as I enjoy hunting down special flavors in stores, nothing beats the convenience of making your own sparkling concoctions at home. So when I heard that Breville was releasing a carbonated beverage maker with a feature not available from rivals like SodaStream I knew I wanted to test it out. And in just a few short weeks, the Infizz Fusion has quickly become one of my favorite and most-used kitchen gadgets.
Design — Expectedly upscale
At $250, the InFizz Fusion costs a lot more than basic soda water makers, which can go for $100 or less. However, it’s clear Breville is using that extra money to create a premium design including a stainless body with a die-cast lever and a magnetic drip tray. This means it’s closer to more premium rivals than plasticky alternatives like almost all of SodaStream’s offerings. And while your taste may vary, the InFizz and Aarke’s line or Carbonators are probably the only two that look good enough to live on my counter full-time instead of being hidden away when not in use. That said, I wish Breville would release an optional glass bottle, as currently the InFizz Fusion is restricted to plastic 0.6- and 1-liter containers. And because its bottles use a proprietary connector, you can’t swap in canisters from competitors.
Operation — The easiest bubbles you’ve ever made
Gassing up liquids with the InFizz is incredibly straightforward. First, you screw a one-pound CO2 tank into the hole on the boom. The InFizz comes with one Breville-branded canister, though you can use generic replacements from Sodastream and others. You just need to remember to buy tanks with threaded tops instead of ones with quick-connect fittings. Then you pour water into the bottle (the colder the better), attach Breville’s FusionCap and then twist the whole setup into the machine itself. From there, you just press the lever on top for a second or two and that’s it. There’s no need for power or to plug a cord, so you have tons of flexibility about where it’ll live in your kitchen.
Photo by Sam Rutherford/Engadget
When attaching the FusionCap to the bottle or the bottle to the machine, there’s a very obvious and satisfying thunk that lets you know when each component is seated properly. I only had one blowout when I first started using the InFizz and after I learned from my mistake, it never happened again. I found the routine that worked best for me was to fill the bottle and then stash it in the fridge overnight, which made it a cinch to get crisp, chilled seltzer first thing in the morning in less than 30 seconds. It’s really that easy. Sometimes, I saw tiny ice cubes while I was carbonating, which I took as a sign that the water was cold enough. That said, it’s important not to add ice intentionally, as that can damage the machine.
One note is that before you use it, you will want to give it a rinse. After unboxing it, I noticed the InFizz Fusion’s bottle had an oily smell. Thankfully, alongside the InFizz itself, Breville includes a funnel, a strainer and a brush, the latter of which helped erase the odor after a quick wash.
How it tastes - Bubbles, bubbles everywhere
Like a lot of carbonated water makers, you have the freedom to hold the lever down a bit longer, in case you’re like me and you like big bodacious bubbles (similar to what you get in Pepsi) as opposed to the finer effervescence you get in something like Perrier. But the InFizz Fusion’s secret party trick is that it carbonates more than just water. You can add bubbles to cider for a refreshing twist on a fall treat. Or you can give new life to soda that’s gone flat. You can even uplift wine to create your own sparkling alternative in your kitchen. Pretty much any liquid you’d want to drink, the InFizz Fusion can inject with bubbles. And right now, there’s only one other home soda maker that can do this – the Drinkmate – which puts Breville’s machine in a more rarified crowd.
To add bubbles, all you have to do is attach Breville's FusionCap to the included bottle, hook that up to the machine itself and hold down on the lever for a second or two.
Photo by Sam Rutherford
Now this might not sound like a big deal, but as we get closer to summer, you know what’s even more refreshing than lemonade? An icy cold glass of sparkling lemonade. Alternatively, you can add bubbles to OJ, which is essentially a homemade version of Orangina, and I’d argue it tastes even better because it hasn’t been languishing in a bottle for the past few months. With the InFizz Fusion, there’s an entire world of things you can seltzerize.
At this point, you might be wondering why you can’t make lemonade from seltzer. And you can. However, if you make sparkling water first and then stir in lemon juice and sugar, you tend to knock a lot of bubbles out in the process. And for stuff like OJ, unless you’re making things from a concentrate, there may not be a way to start with pure water. The one thing you have to watch out for though is that when carbonating drinks that are more than just water, you may run into extra bubbles. But that’s where the red tab on the FusionCap comes in, as it allows you to release pressure slowly so your concoction doesn’t erupt and make a mess.
Breville's clever FusionCap is what allows the InFizz to carbonate almost any drink you can think of. It can handle drinks like orange juice or lemonade with ease without getting the inside of the machine dirty.
Photo by Sam Rutherford/Engadget
That said, some drinks work better than others. Milk-based beverages are pretty much a no-go, as the carbonation process curdles the dairy, resulting in a product that just tastes off. And while you can add bubbles to coffee, the CO2 adds an extra dimension of sourness that probably isn’t what you want. After all, there’s a reason effervescent java is usually injected with nitrogen instead of carbon dioxide.
My one suggestion is that in addition to the one-liter bottle that comes with the machine, if you’re into making all sorts of bubbly beverages, you may want to pick up a spare 0.6-liter container too, because as tasty as stuff like sparkling OJ or cider are, they’re typically better consumed in smaller doses lest you end up drinking too many empty calories.
Wrap-up
There are few things more refreshing than a glass of sparkling lemonade on a hot summer day.
Photo by Sam Rutherford/Engadget
Look, if all you want is a machine for making seltzer, you’ll probably be better off with a basic SodaStream. Alternatively, if you just want a more premium bubble machine that comes with the bonus of having optional glass bottles, Aarke’s Carbonator Pro makes for a solid upgrade pick. Or you could go with the InFizz Aqua, which is the same basic device as the Fusion except that it can only carbonate water. But if you want a device that can turn almost any drink into a sparkling treat while also sporting an upscale design, Breville’s InFizz Fusion is where it’s at.
This article originally appeared on Engadget at https://www.engadget.com/breville-infizz-fusion-review-the-bubble-master-173216954.html?src=rss
There’s no finer pleasure than starting the day with a slice of hot, fresh bread dripping in salted butter. Poets have waxed on about the joys of transforming so few ingredients into such a beautiful foodstuff for millennia. But unless life has been very good to you, it’s probably not often you wake up to freshly-made bread wafting from your kitchen. Are breadmakers the answer to this, the most first-world of first-world problems? And are they able to match or outdo the stuff I can make by hand?
French Bread by hand
It was only when we bought our home that I decided that making bread was a skill I had to learn lest I not feel like a Proper Adult. I scoured YouTube for a tutorial and stumbled across this clip by star baker Richard Bertinet. I’ve written before about how comforting and relaxing this video is, and it’s a balm for the soul when you’re having a rough day. Bertinet made this look so easy that anyone could achieve similarly beautiful results. Alas, I could not.
Mercifully, this was in the heyday of Twitter when celebrities were all around and happy to talk to fans. So, I asked Bertinet himself and got the necessary advice to remedy my woes — I wasn’t kneading the dough confidently, or for as long enough as I needed to make it work. After that, I was churning out some pretty gorgeous bread on a regular basis and my kids love eating my fougasse.
The recipe itself is so simple: 500 grams of strong bread flour, 10 grams of salt, 10 grams of yeast and 350 grams of water. That’s not an error: You stick a measuring jug on a weighing scale and weigh the water for a more accurate measurement. Once mixed, you have to get the dough onto the table and work it. The mix is sticky. Don’t add flour. Trust the process.
That means moving the dough, stretching it and folding air into it quickly and aggressively, really working it rather than just kneading it. If you let your hands hold on for too long, your fingers will sink into the mix and then it’s game over trying to get them out. Resist the urge to add more flour to reduce the wetness and instead just focus on keeping it moving until it finally forms. When it does, you’ll be staring at the most beautiful dough you will ever see.
Once you’ve left it to rise and subsequently knocked it down, you’ll be able to throw it into the oven. Toss in some water to add some steam and you’ll get a beautifully crusty, tasty loaf
Breadmakers
There are benefits to breadmakers, including the fact you can have fresh bread made at home and that you can set when the process begins. Toss your ingredients in before you go to bed, set a delay and you’ll wake up with the smell of bread wafting through your home. I’ve been setting my tests to finish at 7am, so by the time we’ve all been dragged by our noses downstairs, it’s ready to go.
Unfortunately, in my experience that’s where the upsides to breadmakers stop and the downsides begin. You will never get the same quality of bread from a machine that you will get mixing the dough by hand.
The machines have small paddles that wheel around at the base of the mixing bowl. That action can’t mix hard enough to stretch the protein in the flour that promotes the formation of gluten. And it can’t add the same volume of air into the mix to help create a good rise and a fluffy texture inside. Normal bread recipes don’t work as well since you’ll need to add extras into the mix to improve the flavor (more on this later) and malleability, like milk, sugar and vegetable oil.
That little paddle will then lodge itself in the base of your loaf while it bakes, so you’ll need to fish it out every morning. The void in the middle of your bread that’s left behind is big enough to ensure that you won’t be able to slice too much of the loaf for toast or sandwiches.
The second big downside, and the one that’s more heartbreaking, is the smell that wafts upstairs each morning isn’t that great. Even on the lightest setting the bread comes out overdone compared to the real thing. No matter what recipe I tried, the smells are overwhelmingly yeasty and sour, which makes me less enthused about the morning feast. What emerges has the physical and mechanical properties of bread but very little actual flavor. Slather it in cold, salted butter all you want but, fundamentally, it just doesn’t hit as good as the most mediocre of store-bought breads.
That’s just my opinion, of course, and some folks have justifiable reasons for opting for “mid” bread over no homemade bread at all. But if you must buy a machine to do your breadmaking for you, here are two of the better options on the market.
Gastroback Design Automatic Bread Maker Pro
Photo by Daniel Cooper / Engadget
Much as I’m down on breadmakers, there are reasons why I’m quite fond of the Gastroback Automatic Bread Maker Pro. I’m a sucker for an easy user interface and a viewing window, the latter of which will let you keep an eye on how your mix is coming along. Admittedly, no bread maker has an “easy” UI, but this one is tolerable, with each function set with its own dedicated button. The only annoyance is cycling through the program button, and since there are 19 options, you’d better make sure you’re doing it right.
After that, you just have to set the three color options (light, medium or dark) and the weight of the dough you’re creating (500g, 750g or 1,000g). It’ll tell you how long it’ll take for your loaf to be baked, and you can add on a delay for however long you need. As for options, the Gastroback will make various breads, mix doughs together for you and will even defrost meals in its pan. I wasn’t brave enough to try the stir fry settings, mind you, where you’re promised to mix and bake dry ingredients like peanuts and soybeans.
But the bread it produces is what I’ll describe as “generic breadmaker bread,” which is to say it’s warm and it’s there. No matter what recipes I tried, the results were never that great.
T-Fal Pain & Delices Bread Maker
Photo by Daniel Cooper / Engadget
T-Fal looked to set its bread maker apart from its competitors by giving it the ability to do plenty more jobs in your home. You’ll get all the standard stuff like making breads, cakes and mixing doughs for bread, pizza and pasta. But, in the style of all shopping channel adverts, you’ll also be able to use this to make porridge, cook cereals and prepare homemade jelly. Oh, and if you’ve got pasteurized cow’s milk you can use a bundled accessory to churn yogurt and soft cheese.
The user interface is pretty much the same as the Gastroback, albeit with some chunkier, better looking buttons. But where it falls down is in the lack of a viewing window, which means you’ll only be able to see how your loaf has developed by lifting the lid. Which, I should add, you can’t do while the bread is baking, so you’ll never know if a problem is developing until it’s done. And the bread it produces is just lackluster, to the point where my kids — who signed up as willing testers at the start of this process — quickly lost interest. Fundamentally, I’m not sure the Tefal is compelling enough to warrant you buying it unless you’re really tolerant of weak bread.
This article originally appeared on Engadget at https://www.engadget.com/making-bread-by-hand-is-hard-are-breadmakers-better-120003160.html?src=rss
A poker face is among the many qualities I was born without, so when I unwrapped the Anova Precision Cooker Nano about 14 months ago, I'm sure my visibly confused mug completely undermined my attempt at an enthusiastic "wow, uh… thanks!" What on earth was I supposed to do with this goofy thing? For the better part of a year, it sat in a kitchen drawer.
Don't misunderstand me here: I love to cook. And my dear friends who bought me what most closely resembles some sort of food lightsaber are almost pathologically good gift-givers. But there were two complete misconceptions fighting for space in my head.
On one hand, I grew up watching Good Eats, and Alton Brown's axiom of "no unitaskers!" still reverberates skullwise. My limited understanding of sous vide indicated its primary use case was satisfying those in search of the perfect reverse sear. Frankly, steak doesn't do much for me, and unless I'm making it for a partner it's rarely something that graces my kitchen. This was a totem of carnivorous vanity, and I wanted no part in its rituals.
I also associated sous vide methods with the sort of intimidating, molecular gastronomy-style cuisine that is typically a fool's errand for home cooks. Dry ice smoke infused with rosemary. Alginate spheres of sauce. That sort of thing. Would looking up the cook temperature and time laid out in reference tables on Serious Eats feel more like calculating lathe operations than making dinner? Did I really need my proteins cooked within a degree of medium rare just to fulfill my basic goals of "eat things that taste okay" and "don't starve"? Oh my god, I was going to have to buy one of those vacuum sealers and a cambro to cook things in! This had quickly become a culinary albatross around my neck.
Dear reader, by now you've guessed the twist of this story: I'm an idiot. Not only is a sous vide machine neither of those things, it's actually the perfect tool for someone like me who cooks herself a huge batch of something on Sunday and grazes on it through the workweek. Sous vide is just a crockpot for Millennials.
"I can get an actual crockpot for 40 bucks," you might be saying. Oh, you sweet, misinformed angel, we have no use for such trifles any longer. Yes, both of them free up a burner on the stove for fussier cooking activities. But having granular control over temperature means not worrying that what's cooking on the countertop all day is actually safe to eat. It's also next to impossible to burn down your apartment with a sous vide, so I feel significantly more comfortable letting it run for a few hours while I'm at the gym.
Let's say, hypothetically, you're someone whose executive functions aren't always operating at peak performance (couldn't be me!). Mazel tov, you get to experience a sous vide perk so good it feels like cheating: just put the marinade in the bag. Instead of dirtying a bowl and waiting six to 12 hours to even start cooking, I've been shocked at how well flavors infuse from inside a Ziploc. A few sliced chicken breasts with soy sauce, sake, mirin, oil, the usual mix of ginger and alliums and a little juice from a pomelo I had sitting around? Mwah. Delish.
Better still, it adds no extra time or effort to cook in volume with sous vide, so I made two bags of the aforementioned chicken and froze one. When I was having a Depression Week and didn't much feel like cooking, I defrosted it and cut it into chunks for salad.
To get the obvious out of the way, no, I didn't need to buy a bunch of cambros — a standard stockpot does just fine for me. A Ziploc bag and some understanding of displacement also obviated the vacuum sealer. Using one of these is very much in reach for just about any home cook.
That's not to say it can't have lofty applications. I'll most likely use that temperature accuracy to reliably cook some soft boiled eggs whenever I get up the courage to attempt tonkotsu ramen. Some people have even put them to the task of cheesemaking, which, sure, I'll probably do homemade saag paneer at some point. Why not. But for the most part, my Anova gets used every three to four weeks for relatively unfussy stuff that just keeps me alive and reasonably healthy. Thanks again, Marc and Meg, I owe you a dinner soon.
This article originally appeared on Engadget at https://www.engadget.com/sous-vide-machines-arent-haute-cuisine-theyre-millennial-crockpots--and-thats-why-theyre-perfect-120011856.html?src=rss
Unless you’ve worked in the food service industry, the Ninja Creami probably isn’t like any other ice cream maker you’ve used before. That’s because until recently, the engineering that powers the Creami was owned by the Pacojet company (which was acquired by Groupe SEB in 2023), which made pricey devices intended for use in restaurants. But after the patent expired, Ninja jumped on the opportunity to make a much more affordable version for home cooks. And while making ice cream in your own kitchen is more of a luxury than a true necessity (though I’m sure some may disagree), the Creami makes the process so fast and easy, and produces surprisingly tasty results, that I hope more people will give it a go.
Standard Creami or Deluxe?
The version I tested for this review is the standard Creami, which goes for $200. However, there is a deluxe model that costs a touch more at $230. The latter comes with a few extra settings (most of which are drinks) for things like slushies and Creamiccinos (whatever those are) and a revamped menu system to match. But the biggest change is that the Deluxe uses larger 24-ounce “pints” instead of the 16-ounce containers you get with the standard model. This means it's easier to make bigger batches for parties or other special occasions, while also having options to spin just the top or bottom of a container as needed for smaller mixes.
Design and how it works
Unlike traditional ice cream makers, the Creami doesn’t rely on churning. Instead, you make a liquid ice cream base, freeze it solid (ideally for 24 hours) and then the machine uses what is essentially a drill press to blend (or spin in Creami parlance) everything into a thick and tasty treat. The base of the machine is about 6.5 inches wide and 16 inches tall. That’s significantly smaller than most old-school ice cream churns, but it’s still going to take up some space on your countertop, especially for anyone living in an older home with low cupboards. Make sure you measure before buying.
Aside from its main body, the Creami comes with an outer bowl, two plastic pint containers (plus tops), a large lid and a paddle, which is the blade-like attachment that does all the hard work. The pints fit inside the outer bowl, while the paddle attaches to the top of the lid. Then, after you put everything together, you shove the whole contraption into the machine, twist the handle to lock it in place and you’re ready to go. Admittedly, it sounds complicated, but if you can use a food processor, you can use the Creami. After the first spin, you can always top off your creation with some sprinkles, chocolate chips or anything else you want and then hit the mix-in button to spread things evenly throughout the pint.
My main complaint is that when it’s actively blending, the Creami is kind of loud. It’s noisier than a food processor but slightly quieter than a countertop blender on full blast. The first time I used the Creami, my toddler covered his ears and ran into another room. But the commotion only lasted for a few minutes, and on subsequent attempts, he stuck around (though that’s probably because he learned all that noise meant ice cream was on its way).
How it tastes
Of course, the best part of testing the Creami is trying everything it makes. To start, I relied on Ninja’s surprisingly large catalog of recipes. My son requested something with blueberries, so I landed on this recipe for blueberry honey ice cream with graham crackers, which turned out excellent even though I swapped in coconut-based yogurt (my wife is lactose intolerant) and skipped the graham cracker crumble. Next, I made a sorbet based on this formula, but with key lime juice instead of lemon. It was smooth and tart without a hint of iciness and it may have been my favorite of the bunch. Then my wife used these instructions to create a true vegan option, which tasted rich and creamy even though she used zero dairy.
After this, I went for a more freestyle approach and started throwing things together with abandon. The most surprising thing is how hard it is to mess up a batch, even when things don’t turn out how you intended. For example, while there isn’t a dedicated setting for it, I wanted to see if the Creami could make something close to shaved ice. Even though the texture of my creation was more like froyo than distinct flakes, I was shocked at how good a simple mixture of whole milk with a couple tablespoons of condensed coconut milk can be. So unless you go absolutely buckwild, it’s pretty hard to make something that doesn’t taste good.
That said, there are some important differences between what the Creami makes and more traditional ice cream. Because the base is spun instead of churned, there’s less air inside your finished product. This is good because it increases flavor intensity and delivers a slightly denser, more luxurious mouthfeel. It’s almost closer to a frozen custard than ice cream. The downside is that less air means less insulation, so treats tend to melt faster. I noticed that often after spinning something in the Creami, the consistency was borderline runny, like when you leave a pint from your freezer on the counter for a few minutes too long.
Now, if you’re eating things right away, this might be a bonus, because I prefer a softer product instead of something you need to really bite into. But if you’re not, it’s important to put whatever you made in your icebox almost immediately before it turns back into a puddle. On the flipside, if your base is too cold before you put it in the Creami and it comes out too hard or chunky, you can simply re-spin the pint (there’s a dedicated button for that), which will help smooth it out.
Wrap-up
For someone like me with a relatively small kitchen, anything that takes up valuable space on my countertop or in my pantry has to be more than just OK or even good. And while I’m still not sure I need it, the Creami is something I want to make room for. Sure, what it creates isn’t exactly the same as a more traditional churned product and the machine is far from the prettiest kitchen appliance I own. But the Creami is still undoubtedly a great ice cream maker and it has some advantages over more traditional rivals. Flavors are more intense and textures are smoother. Meanwhile, because most of the parts are machine washable or easily rinsed, cleanup isn’t a chore either. You also get the freedom to control exactly what ingredients you use or mix in, which is almost essential when you live with people with a handful of food allergies/restrictions. And at just $200 for the standard model, it feels very reasonably priced. You just have to remember to use it in moderation, because it is possible to have too much of a good thing.
This article originally appeared on Engadget at https://www.engadget.com/ninja-creami-review-this-machine-makes-your-frozen-dreams-come-true-143155174.html?src=rss
For those looking to elevate their cooking, a sous vide machine might be the perfect addition to your toolkit. Previously, these gadgets were almost exclusively used by high-end restaurants. But more recently, prices have come down to where they can be relatively affordable additions to your kitchen. These devices make preparing perfectly cooked steaks a breeze while taking all the guesswork and hassle out of dishes like pulled pork or brisket. And it’s not just for meat either, as a sous vide machine can make easy work out of soft-boiled eggs, homemade yogurt or fish. And while some may say you need a lot of accessories like vacuum sealers or special bags to get the best results, starting with the right appliance will get you 90 percent of the way. So to help you figure out which sous vide machine is right for you, we’ve assembled a list of our favorite gadgets on sale right now.
What we look for
While they might have a fancy name, the main things we look for in a quality sous vide device are quite straightforward: ease-of-use, reliability and a good design. It should be easy to clean and have clear, no-nonsense controls. It should also have some way of attaching to a tank or pot, whether by magnet or adjustable clamp, so it doesn’t become dislodged during use. And most importantly, it should have a strong heating element and motor that can deliver consistent water temperatures to ensure your food hits the correct level of doneness every time without overcooking.
This article originally appeared on Engadget at https://www.engadget.com/best-sous-vide-133025288.html?src=rss