My favorite is an immersion blender. I have a cord free model. I like to use it making sauces and eggs.

Sauces to hide veggies from my toddler who doesn’t realize the veggies are there for fortification and health.

Eggs I like to blend/whip air into the scramble. Cheese is an easy add too. They are super fluffy and delicious.

As far as cleaning it, I wipe any missed chunks off, put warm water plus soap in a cup, and blend til stiff peaks, JK.

What is your favorite kitchen gadget?

  • Sophocles@infosec.pub
    20·
    23 days ago

    Highly underrated, but a good thermometer can help a lot with cooking meats. Getting the right temp is much more accurate than cooking by sight or feel, and having one that reads in under a second is super convenient.Typhur makes some quality ones that I like to use

    • Heikki2@lemmy.worldOP
      5·
      22 days ago

      My mother in-law insists on cooking for a time vs to temp. Dried pork and chicken don’t taste great

    • catalyst@lemmy.world
      2·
      22 days ago

      I have a regular thermapen as well as the thermoworks “dot” leave-in thermometer. Both are invaluable. I can’t imagine roasting anything substantial without a reliable way to check the temp.

    • wallybeavis@lemmings.world
      2·
      22 days ago

      Seconding, I use my instant read thermometer alot. Whether it something from the oven, airfryer, or stove, especially for fish and chicken, it keeps me from over cooking the meat

    • evasive_chimpanzee@lemmy.world
      2·
      21 days ago

      Meat is an obvious good use case, but i also use my thermometer to check the doneness of bread. Recipes often tell you a time/temperature, but it’s going to really depend on your oven/pans/the rise/etc, which is why recipes will tell you to insert a toothpick or something like that. It’s way easier to just stick a thermometer in.

      I’ve found that you need to use an instant read for this, though, not a leave-in thermometer because bread has much less thermal mass and thermal conductivity than meat (which is mostly water), and the probe of a leave in thermometer will conduct heat into the bread, giving an arbitrarily high reading.

      I also use my thermometer for checking the temp of leftovers because I hate when something is cold on the inside, and I don’t like jamming my finger into like 5 different spots to test to see if I heated something up enough.