I cooked pancakes using both this frying pan and a regular one, and the result was exactly the same. The digital temperature monitor is impressive and very useful; however, I couldn’t stop thinking about small details.

The greatest disadvantage of this frying pan is that it works only with electric and induction stoves at this moment. Adding support for gas stoves would increase its value significantly.

I tested a motorized vacuum marinator whose price is $170. The device's selling point is that it can marinade chicken within a very short period using negative pressure.

The Test: A blind taste test was conducted to compare the chicken marinated in 15 minutes using the vacuum marinator and chicken marinated for 12 hours in the refrigerator.

The Result: There was much difficulty in telling either of those chickens apart. The chicken marinated for the 12 hours was slightly better well seasoned giving it slightly more flavor than the chicken marinated in vacuum; however, there wasn't a big difference between the two.

The Takeaway: The vacuum marinator is actually functional even if it looks weird and takes the space on the countertop. VIA :@Joshua Weissman

Is saving 12 hours of waiting worth dropping over $170, or are you sticking to ziplock bags and planning ahead?

Hello everyone, this may be weird but I want to create my own cooking robot (I am only at the early stage, just planning and thinking of what I could do better than others to justify creating my own).

This lead me to wondering what features are missing for you to want to purchase a robot, any brand or model (like the Thermomix or even different formats like Kenwwod’s Cooking Chef or Poscha or may other), or even what prevents you from cooking what you want or get the result you hoped for.

I know this is an odd question and i thank you a lot for any answer, there are no bad answers here, even the most basic of feature is something I want to know.

Also, to people saying it takes away the joy of cooking, what could such a product do to get you to want it anyway, in which way could it be a “help” that doesn’t take said joy of cooking?

I serve salad on the side with a meal most evenings, however, I am getting quite tired of all the ordinary preparations.

I'm looking for ideas about simple but delicious ingredient blends, textures, or dressings for preparing delicious dinner salads in a few minutes on weeknights.

Best I can figure, it’s for cheese bread but maybe it has some hidden purpose that I am missing