My tip is kitchen stuff and food.
Not having a good enough food processor and/or decent knife etc discourages real cooking, and that means expensive pre-made or even take-aways. I truly love chopping with my fantastic knife.
I'm no expert on food processors but I know a lot about kitchen knives . A good price/value/quality choice is a victorinox chef's knife (the Swiss army penknife people). They have a secret sauce heat treatment that somehow makes their stainless blades behave rather like carbon knives and so are easy to sharpen. Then all you need is a three-step, hand-held sharpener at 15 degrees (coarse/angle-set, medium/sharpen, fine/polish) for £15, and a Steel (the blade straightener you see chef's clattering their knives with, they don't sharpen unless the steel is doing funny stuff like added diamond etc). Whatever you do get a real chef's knife with the deep blade. Other thinner knives are actually utility knives and you'll be bashing your knuckles. Watch YouTube's for knife technique.
On a similar theme for avoiding the expense of takeaways etc, the miracle of low-admin food: roasts.
Oh my gosh, slap it on the tin, 1.5 hours later it's ready. Gravy by adding a bit of water to the black gunk and simmering for a minute, then some butter to thicken. Prep 1 minute. Cleanup 2 minutes.
If you want more you can roughly chop a few veggies and stick in the bottom for the last 45 mins (we don't even take the shell off the garlic) nothing added not even water. Hopefully if heat and timing is right youll get a whole lot of burned/black edges on your veggies us foodies love. I might do something special with the potatoes on a Sunday, but forget it for the weekdays.
November 26, 2021 at 10:45AM
