My wife has found two outlets for QVC where she can buy end of line stuff quite cheap. Must cheaper than buying it from the TV.
As a result we have amassed a collection of tools which are not the standard run of the mill. The problem however is how to adapt and also what to expect. We have a soup maker, it did a great job, then started to burn stuff on the bottom of the chamber. Not sure why? Could be the program has gone faulty, or could be once it burns once can't get it shiny clean again so there is a point for burning to start again.
We have a microwave pressure cooker, how do you work out what time is required? No cook book seems to show microwave and pressure cooking at the same time.
Even what we thought we standard pressure cookers, used a Prestige for years then the induction hob made it obsolete so we bought a cheap Lidi one. However it seems there is no standard pressure used in a pressure cooker can be 5, 10 or 15 psi so the Lidi pressure cooker around 5 psi is slower than old Prestige. Now have a Cook Essentials stand alone unit this is around 10 psi but non stick inner bowl seems wrong to put a metal trivet on a non stick bowl. But with this unit there is some insulation between hot inner and outside. So could one have a pan warmer for the other pressure cooker? Induction hob so nothing to catch fire why not have insulated pans?
Does not really matter if a pie maker or toast maker things have moved on and the cook books are lagging well behind. So ideas please on how to use these new cooking tools with least amount of scrap food.