I love the look of those ones that look just like a flat glass surface with red rings that heat up almost instantly, forgot what they're called and never used one, but they look good.

( G/PP 💩💩💩💩💩&#128, Mon 27 Jun 2011, 23:07, archived)

Induction Hobs
We use them a lot in the restaurant for pastry as you get the most even heat across the base of the pan possible.
( Windy Pig I'm naturally quite suspicious about the moon., Mon 27 Jun 2011, 23:09, archived)

PASTRY IN A PAN?

( glued eel /questions/questionsyoudliketoask/post1648081, Mon 27 Jun 2011, 23:14, archived)

Tart-ta-Tan, I made one a couple of weekends ago, was well lush.

( G/PP 💩💩💩💩💩&#128, Mon 27 Jun 2011, 23:15, archived)

Reminds me of
www.youtube.com/watch?v=ARfARi-gpWc
( Neptune A dole queue dosser and foul mouthed chav., Mon 27 Jun 2011, 23:17, archived)

do you boil the meat before you put it in?

( glued eel /questions/questionsyoudliketoask/post1648081, Mon 27 Jun 2011, 23:20, archived)

well, tarte tatin as mentioned already
and when melting things, or caramelising, or reducing, if you have evenly distributed heat you don't get hot-spots so you can wander off and do something else and it won't burn so easily.
( Windy Pig I'm naturally quite suspicious about the moon., Mon 27 Jun 2011, 23:22, archived)

That's the one ! You work in a resturant? What kind?
I think they look the buisnes.

In my new place, I'd also like taps you can turn on/off with your elbows, and I'd love one of those instant hot-water taps (what are they called? how much are they?).
( G/PP 💩💩💩💩💩&#128, Mon 27 Jun 2011, 23:14, archived)

Currently working in a rather lovely little pizzeria
I've just bought a house and we're having the kitchen done, and I'm having loads of fun making it perfect for cooking at home. It's basically going to be a mini version of a proper restaurant kitchen as that's the only way i know how to cook. Taps with elbow control, racks for knives and chopping boards. But price has me stuck down to hotpoint gear as i am not a rich man.
( Windy Pig I'm naturally quite suspicious about the moon., Mon 27 Jun 2011, 23:20, archived)

Sweet, sounds good.
Do you mean those magnatized strips when you say knife rack? If so, I want one. Decent chopping board are pretty ace, I got some wooden ones for about £15 each but they already started to split with dishwasher use. I think it'll be sweet to get a granit block for the oven too.

My fave kitchen I've seen on telly is Nigel Slatter's one in that food-for-a-week show he does, I wrote him an email over the weekend and his publicist is gonna pass it on. I think he's a great man, love his views on life/food.
( G/PP 💩💩💩💩💩&#128, Mon 27 Jun 2011, 23:27, archived)

I'm definitely with you on Nigel Slatter.
And yes on the knife racks. Chopping boards never last long, but i use plastic ones, again i think just out of habit from work.
Granite block for the oven, I hadn't even thought of that. Totally gonna find a way to get one of those in to the budget.
( Windy Pig I'm naturally quite suspicious about the moon., Mon 27 Jun 2011, 23:32, archived)

Sweet, I think plastic is more hygeenic too, but there is something nice about cutting bread on wood.
The granet block is ace, I've not tried it but seen them use it to create a base for something like a pizza-oven, you can get them cheap from places like B&Q.

Another chef who I really admire is Micheal Canes. My friend pointed out his hand after I was watching him on telly for a year or soo and I never realised. He's _that_ good.
( G/PP 💩💩💩💩💩&#128, Mon 27 Jun 2011, 23:40, archived)

shit temperature control you can easily burn milk on them

(arseboon dilbaro arseboon dilbaro, Mon 27 Jun 2011, 23:11, archived)

Must be easy to clean though, donno how much they are when they go wrong, thinking about it.

( G/PP 💩💩💩💩💩&#128, Mon 27 Jun 2011, 23:17, archived)