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| General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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"Alex Rast" > wrote in message ... > at Thu, 21 Apr 2005 19:14:50 GMT in <1114110890.887833.128590 > @o13g2000cwo.googlegroups.com>, (Dr. Dog) wrote : > > >Anyone have any nominations? > > > >I'm loath to laugh at any of the things for sale now. Even a slotted > >olive spoon turned out to make sense when one came our way. But is > >there anything truly useless and preferably expensive that is on the > >market now for chefs who have everything? <snip of excellent examples except the pizza stone which makes lovely crip pizza and breads> > Actually, though, my favourites are ones many people would dispute the > "useless" tag. My personal opinion is that the following are truly useless > and people only use them out of habit. > > Microwave ovens > Nonstick pans > Stainless steel knives These I do disagree on. Microwaves justify themselves by virtue of their ability to reheat pasta which cannot be done appropriately by other conventional means. Without a microwave I would simply toss out any uneaten sauced pasta as conventional heating makes the pasta too mushy. Nonstick pans are more than just convenient even if a lower tech equivilent (like a properly seasoned cast iron pan) can achieve similar results. Nonsticks make omelets and similar egg dishes very easy. Ditto with making frico or other fried cheese dish like saganaki. The list goes on. As to SS knives what out there is a better material for kitchen use? I'm genuinely curious. Kate |
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