Stand alone cookers

Standalone electric cookers have the obvious advantage of having an oven as well as three or four burners. Some models have interchangeable parts, such as a griddle, grill or regular burners. This allows great versatility in the kitchen.

Slow cooking ovens, induction ovens and fast cooking ovens are all available choices for the consumer. Some models incorporate both slow and regular cooking ovens in one model.

The disadvantages of standalone cookers are size and price. The cooker must fit into the allotted space. If the chosen cooker is too large; reorganising the kitchen can prove awkward and be time consuming. If too small a cooker is chosen for a large kitchen and family, a second cooker may be needed at higher expense.

It must work with the existing power. Too little power and the cooker will take forever to work while too much power could melt the wiring and start a fire. Since the cooker and oven(s) are one unit, the price is higher.

Fitted cookers

Fitted electric cookers cost considerably less than standalone models. However, the advantages allow the customer to choose the right cooker for their kitchen whether it is a flat or a detached house.

Fitted cookers are made in a variety of widths and heights and depths. Nearly any space can be utilized for installation and use.

Cookers come with single or dual ovens, some with slow ovens. Keep in mind however, that the smaller the cooker, the fewer features it will have. That won’t make a difference in a small flat, where cooking a meal is the main goal.

Fitted countertop cookers are special. Ovens must be purchased separately, but fitted ovens abound on the market. These cookers have the advantage of having storage cabinets installed underneath them. They make a great choice for small flats, where available space in the kitchen must be utilised.

Many caravans have fitted cookers and fitted countertop cookers. Standalone cookers will not work in a caravan.

Shopping tips

First, measure the space for the fitted or standalone cooker. Next, note the power source and the features you would like to have. Take your list shopping with you. The sales person will be happy to help you find the right model for your needs. If several models fit your description, choose the one that uses the least electricity to save money. It may cost more when purchased, but over time the energy savings will pay for the difference. Fitted or standalone, your cooker will last for decades.

James Robertshaw is a qualified electrician who who regualry installs a viarety of electric cookers as part of his job.

If you’re trying to impress a new beau, or cooking a classic dinner for an old flame then look no further; these meal ideas will be a sure-fire hit, regardless of your ideal outcome!

For the rest of this week, there’s going to be a few different posts going up on different menus – based around the time taken to cook (i.e., last minute ‘oops I forgot’ menu or big and extravagant), the different ingredients and level of cooking skill required, so hopefully there’ll be something for everyone.

Some of the menus will have a slightly modern twist – not everything has to be candles and soft music after all! For best results, practice the dishes before you serve it, so that you can make sure that there are no hidden surprises, and that you’ll like the tastes and textures that are in the meal. And, of course, so that you can seem much more confident whilst explaining how you lightly glazed the vegetables before roasting them, or how you marinated the meat for two or three hours to improve the flavours, textures and aromas in the dish.

Photo Courtesy of: jonathanb1989

We have been so used to buying ketchup in the supermarket. There are a lot of products that taste well, but wouldn’t it be great to make your own? Use this recipe as a guide, but feel free to adjust it to your taste. Add more chili for spicier ketchup or more sugar for a sweeter version.

Ingredients:

1 large red onion, peeled and roughly chopped

1 stick of celery, trimmed and roughly chopped

olive oil

a thumb-sized piece of fresh ginger, peeled and roughly chopped

2 cloves of garlic, peeled and sliced

½ of a fresh red chili, seeded and finely chopped

a handful of fresh basil, leaves picked, stalks chopped

1 tablespoon coriander seeds

2 cloves

1 teaspoon freshly ground black pepper

sea salt

500g amazing cherry or plum tomatoes, halved plus 500g tinned plum tomatoes, chopped or  1kg yellow, orange or green tomatoes, chopped

200 ml red wine vinegar

70g brown sugar

Remove the tomato skins by submerging the tomatoes in boiling water for 1 minute and then plunge them in a bowl of ice water. This will make the skins slide off easily. After peeling, cut them in half and spoon out the seeds. Place them in a sieve and mash them a little with a fork to drain excess water. Save the juice. You can use it for cooking or drink it as juice later on.

In a pot, place the tomatoes and other ingredients.  Cook it for 15 minutes or until it becomes thick, stir occasionally. Once it is cooked, strain and remove solid parts. Let it cool before bottling.

*Make sure you sterilize your bottles/jars in the dishwasher or by boiling them in water for 5 minutes.

Photo Courtesy Of: chatirygirl

A basic requirement for many fish-based recipes, this stock is based on a classic recipe, and is very easy to make – it can be used fresh, you could chill it for a day (make sure you bring it to the boil before use), or freeze it for up to six months, so you can make sure you always have enough for whatever you want to cook.

To Make 1.4 Litres
900g Fish Heads, Bones and Tails, without any Gills.
1.2l Water
500ml Dry White Wine
1 Onion, thinly sliced
1 Leek, halved, rinsed and chopped
1 Carrot, peeled and sliced
6 Fresh Flat-Leaf Parsley Sprigs
1 Bay Leaf
4 Black Peppercorns, lightly crushed

1.       Put the Fish trimmings, Water and Wine into a large, heavy-based Saucepan over a medium to high heat, and slowly bring to the boil, skimming the grey foam off the top.

2.       When the foam stops being produced, reduce the heat to a very low one, and add the Onion, Leek, Carrot, Parsley, Bay leaf and Peppercorns, before leaving the stock to simmer for thirty minutes, skimming the surface to remove any scum if required.

3.       Strain the stock, and discard the solid ingredients.

The stock can be either used straight away, or chilled for a minimum of a day before putting in the fridge – just make sure to bring it to the boil before using in any recipes.

Photo courtesy of: Simps

This shouldn’t put you off of cooking with children, or at all yourself, but you do need to be prepared in case of accidents and emergencies.

Cuts

Simple precautions can help protect yourself against cuts. Pay proper attention, use decent quality knives which are kept sharp (a sharp knife will cut smoothly, whereas a blunter knife will rip and tear more, making it more likely to slip and cut), and have a thick, heavy duty chopping board – I’d recommend using a Wooden one, as these are less likely to slip.

A first aid kit of anti-septic wipes, plus various sized blue plasters will be needed. These plasters are very good for this purpose – they’ll show up if you drop them in anything.

Burns

Electocution

This is one of the most dangerous incidents that could happen in your kitchen. Most homes have a washing machine, fridge, kettle, microwave, and sink in their kitchen, as well as a large amount of power points.

It’s very dangerous because if you haven’t paid proper attention, you too could become a victim whilst going to help the original sufferer.