"Cherry" > wrote in message
...
> On Monday, August 11, 2014 12:00:08 PM UTC+1, Ophelia wrote:
>> "Cherry" > wrote in message
>>
> I really do hope you like them. I have two individual hobs and will never
> go back to gas.
>>
>>Right now they're proving especially useful. When I don't feel up to
>>standing up and cooking I can put one or both on the kitchen table and
>>sit, prep and cook. Because you don't get residual heat sitting up close
>>is no problem which is bliss in the warm weather we've been having. Clean
>>up is easy as spillages don't get 'cooked on'.
>>
>>
>> Where did you get yours from, Cherry?
>>
>> http://www.helpforheroes.org.uk/shop/
>
> I bought the Kenwood via mail order from Lewis's. The Silvercrest came
> from Lidl.
>
> This video from Silvercrest demonstrates from vey well how they work.
> Sorry it's all in German, but the video is self explanatory.
>
> https://www.youtube.com/watch?v=HNCoDip3hxc

That's no problem at all. Thanks very much for that I will keep an eye
out in Lidl because we go fairly often)

Which one do you prefer?




--
http://www.helpforheroes.org.uk/shop/

> >> "Cherry" > wrote in message
>
> > I really do hope you like them. I have two individual hobs and will never
go back to gas.
>
>Right now they're proving especially useful. When I don't feel up to
standing up and cooking I can put one or both on the kitchen table and sit, prep and cook. Because you don't get residual heat sitting up close is no problem which is bliss in the warm weather we've been having. Clean up is easy as spillages don't get 'cooked on'.
>
> >> Where did you get yours from, Cherry?
> >> http://www.helpforheroes.org.uk/shop/
>
>I bought the Kenwood via mail order from Lewis's. The Silvercrest came
from Lidl.
>
>This video from Silvercrest demonstrates from vey well how they work. Sorry it's all in German, but the video is self explanatory.
>
> > https://www.youtube.com/watch?v=HNCoDip3hxc
>
> That's no problem at all. Thanks very much for that I will keep an eye
out in Lidl because we go fairly often)
>
> Which one do you prefer?
> http://www.helpforheroes.org.uk/shop/

While they are both very good, I like the Silvercrest and the finer tuning of the temps. Great if you want to cook things very slow and low. On the other hand I have a wok for induction cookers and being able to whack the heat up high in an instant for stir fry etc is brilliant on both of them.

By the way, when making cream sauces, chefs always say to use double/heavy cream as single/light won't thicken up. I discovered when all I had was single cream I whacked the heat up high, poured the cream in and it thickened up easily.
Cherry

"Cherry" > wrote in message
...
>> >> "Cherry" > wrote in message
>>
>> > I really do hope you like them. I have two individual hobs and will
>> > never
> go back to gas.
>>
>>Right now they're proving especially useful. When I don't feel up to
> standing up and cooking I can put one or both on the kitchen table and
> sit, prep and cook. Because you don't get residual heat sitting up close
> is no problem which is bliss in the warm weather we've been having. Clean
> up is easy as spillages don't get 'cooked on'.
>>
>> >> Where did you get yours from, Cherry?
>> >> http://www.helpforheroes.org.uk/shop/
>>
>>I bought the Kenwood via mail order from Lewis's. The Silvercrest came
> from Lidl.
>>
>>This video from Silvercrest demonstrates from vey well how they work.
>>Sorry it's all in German, but the video is self explanatory.
>>
>> > https://www.youtube.com/watch?v=HNCoDip3hxc
>>
>> That's no problem at all. Thanks very much for that I will keep an
>> eye
> out in Lidl because we go fairly often)
>>
>> Which one do you prefer?
>> http://www.helpforheroes.org.uk/shop/
>
> While they are both very good, I like the Silvercrest and the finer tuning
> of the temps. Great if you want to cook things very slow and low. On the
> other hand I have a wok for induction cookers and being able to whack the
> heat up high in an instant for stir fry etc is brilliant on both of them.

Thanks, I think I will hang on and keep an eye out in Lidl


> By the way, when making cream sauces, chefs always say to use double/heavy
> cream as single/light won't thicken up. I discovered when all I had was
> single cream I whacked the heat up high, poured the cream in and it
> thickened up easily.

Interesting. I suspect it is because it reduces so fast.

--
http://www.helpforheroes.org.uk/shop/