Best well made vintage kitchen tool you can own besides sous vide cooking 
What's your favorite kitchen tool?
atomicspacebunny
(Bunny)
#102
JustPeachy
(Sophie)
#103
I adore my vintage grinder but it’s for my Kitchenaide mixer. Does a bang up job too. I always buy the fattiest chuck roasts I can get my hands on…
And this new little gadget is becoming invaluable!!!
NelleG
(Bacon for the Win)
#104
my mother had one too. Couldn’t find it when we cleaned out the house. 
Anniegirl9
(LeeAnn Brooks)
#105
My scale gets the most use, though I wouldn’t say it’s my favorite.
Vitamix blender is awesome and super easy clean up.
And my FoodSaver is invaluable for buying large amounts of meat at Costco and splitting up into smaller use packages.
MarvinGardens
(Rob)
#106
I’ve been doing a lot of reading on the little gadget in your picture and I’m 99% sure it’s about to become my favorite kitchen gadget that I don’t own yet. The picture you attached somewhat speaks to a question I have that I haven’t found a solid answer to (May have been answered and I missed it). Anyway, my question is: Assuming your pot or container is large enough, can you cook … say multiple steaks or pork chops at the same time. The pictures I’ve seem, demos I’ve watched, write ups I’ve read talk about … for example cooking the perfect steak (singular). Would this do well in your experience/opinion if . .say … I wanted to cook 3 steaks … or 4 thick pork chops … at the same time? It appears the water circulates and I didn’t know if at some point, the items clipped to the pot block the water circulation to the point it becomes inefficient?
lastly, if you had it to do over again, for the same money would you go with the same brand and model?
Thanks!
JustPeachy
(Sophie)
#107
Yes, yes and yes!
Here is my very first SV cook…
4 hamburgers - 2 meals. You can package your food however you wish. Sometimes if I have multiple bags or concerns that there isn’t enough spacing, I’ll throw some rings from my mason jars on the bottom of the pot to raise the bags up off the bottom. Most stuff stays upright anyway. The problem then becomes how to keep things from floating once they begin cooking and the juices begin to cook out of the meat. This is why things are clipped to the sides and weights are used to keep the food submerged.
The little roasts in my first picture, I double bagged because it was for a 24h cook. In the second bag I vac sealed some heavy spoons to act as ballast. Worked great too.
You should head over to the SV New User thread. Lots of helpful info from the wise souls here.
MarvinGardens
(Rob)
#108
Thanks for the response and great information. Double thanks for the reference to the sous vide threads. I see them there big as all outdoors! I did a forum search and read some individual postings but never thought to check to see if there were threads dedicated to sous vide (After all these years I still amaze myself at how dense I can be sometimes 
).
This looks like a game changer.
NelleG
(Bacon for the Win)
#109
the husband is my favorite kitchen item. (I stop short of calling him a tool) 
Cooks just about anything I want, when I want it. Has mastered sous vide, grilling, eggs a million different ways including poached, makes amazing buttery sauces, and even cleans up most of the time. His fathead pizza is damn good too.
Nessa1
(Vanessa)
#113
I love mine too! I make a couple of batches and put it in a jar in the fridge and use it during the week.
ambergem
(Lisa F)
#115
I can’t choose just one…
Cast iron frying pan
One lonely Le Creuset Dutch Oven (crying out for friends)
Immersion blender (for mayo, salad dressing, hollandaise)
Wustof knives
Anova Sous vide circulator
Nutribullet (for coffee blending)
shortnsassy422
(Cheyene Burnette)
#117
I have a Ninja blender that also came with a food processor, but, I’ve recently fallen in love with my Bella hand held immersion blender.
DesignPhase
#119
Hey, my mom also had a meat grinder. She would grind up the beef roast she burned and mix salad dressing , onions, and sweet pickles to knock down the charred bits. She always burned the roast.
DesignPhase
#120
My favorite kitchen tool is my pasta spoon–that thing with claws around the perimeter. I don’t use it for pasta anymore. I use it for a back scratcher. It is awesome and has a long nice handle
juice
(Running from stupidity)
#121
Picking one is kinda impossible. However… my Shun Chef’s knife. You can do ANYTHING[1] with it, and it’s awesome to use.
[1] I have been explaining to my wife, repeatedly, that just because you can, and it can, it’s not always the best tool for the job. Such as, say, picking something at random … chopping pumpkins … One of our good knives can do that, not this beauty.