Kitchen Essential

With such an enormous variety of stoves, ovens and cooktops (hobs) on the market it is essential to do a little homework before you buy.

Start by making a list of basic requirements. How much can you spend — and does that amount include installation? What fuel do you prefer — gas, electricity, solid fuel, oil? How much space do you have? Do you cook mainly for just one or two, with occasional dinner parties? Regularly entertain on a grand scale? Produce nonstop meals for the family and assorted friends? What sort of cooking do you do — baking, frying, grilling and barbecuing, steaming and stir-frying? Continue Reading »

If you take a look around your well-equipped kitchen at home, with its plumbed-in sink, its spacious oven, its four-ring hob, its refrigerator, dishwasher, electric food-mixer and so on, it is fairly clear that no portable camp kitchen is likely to match up to it for sheer convenience and labour-saving efficiency. It follows, therefore, that when you go camping you should not expect to cook and eat as elaborately as at home. Continue Reading »

The mechanical smoker

While on the subject of smoking equipment, perhaps a further word will not be out of place regarding the mechanical smoker referred to earlier, should any home smoker feel inclined to invest in one of these rather elaborate pieces of equipment.

I imagine that all large commercial fish or bacon smoking concerns in Britain will by now have ceased to use traditional equipment and will employ mechanical equipment exclusively. The modern smoker which I am acquainted with is the Torry Kiln, which is marketed by Afos Limited, Anlaby, Hull, North Humberside. Some of these commercial kilns are very large, costing several thousands of pounds, but the only model with which the home smoker might need to concern himself is the Torry Mini Kiln. This kiln is based on the same principles as the large commercial smoking units, and has a maximum capacity of 56 lb (approx. 25 kilos). Continue Reading »

Hot smoking kilns Pressure smoking

The first piece of smoking equipment I had any experience with was the Abu Smokebox, which is manufactured by Abu Svangsta of Sweden, a famous firm of fishing tackle manufacturers. The Abu measures about 12 x 7 x 4 in. deep and on account of its small size, the potential is very limited. The Abu works on a different principle from other smoke units, and is said to ‘pressure smoke‘. A bed of fine sawdust is spread on its floor, and a combined drip tin and wire rack placed over the sawdust, on which is placed the food to be smoked. A small methylated spirit burner under the Abu supplies instant heat, and the sliding lid fits fairly tightly into place. Here the process differs from other smoking techniques, which allow for the free passage of smoke out of the top of the sides of the unit. The smoke has to force its way out of the sides of the lid, causing smoke pressure inside. High temperatures are generated within the Abu and the food cooks in the time it takes for the meths to burn out, which is usually about 20 minutes. Continue Reading »

Plumbing work

Water by-laws state that any fitting connected to a water supply must not misuse, waste or contaminate the mains supply. If a dishwasher and a washing machine are to be fitted, the hot and cold services may need extending, especially if the existing pipe diameters are too small to carry sufficient water to the draw-off points. It may be necessary to renew services right back to the hot water cylinder or cold water storage tank.

It is essential that access to the stop-cock inside the house is retained wherever it may be — on the wall or in a cupboard. Disguise it if you must, as in photographs (right).

The by-laws also require one tap — normally fitted in the kitchen — to supply drinking water only, i.e.connected to the mains. Continue Reading »

This young couple have one child and the possibility of more to come. In this first home, with a limited budget, they wished to spend it as wisely as possible. First priority is the working kitchen, which must be efficient, safe and as timeless as possible. They could not afford it to look old fashioned within a few years.

Sensibly, the washing machine and a sink were plumbed in the garage where the central-heating boiler had already been installed to allow more space in the kitchen. The fridge/freezer, fronted by decor panels to match the units, was placed next to the garden door. Adjoining this is the gas double oven. Base and wall units link up to the double-bowl, round red enamel sinks under the window. Continuing round the kitchen, units link up to the matching red gas hob with an extractor fan above. Base units continue fromthe hob up to the peninsular breakfast bar — also a useful extra work surface. To make use of the end of the wall unit (see picture left) a midway unit, normally wall mounted between worktop and cupboard above, was fitted to hold cruet, jam, sugar and so on in handy reach of those using the breakfast bar. Continue Reading »

Waste disposal units

Critics of waste disposal units say they are noisy; that cutlery can be mangled; and that extra food particles in sewers could lead to an increase in the number of rats breeding. If they are badly fitted or supplied with a weak motor they can be more trouble than they are worth. Unclogging blocked drains and untangling string caught around the blades is a major chore. But they are ideal to get rid of scraps of food and smelly waste bins both hygienically and quickly, necessary in many households, especially in flats.

There are two types of disposers. With batch feed disposers, a batch of rubbish is put into the chamber and the plug and cold tap switched on. The grinding chamber is totally enclosed during the grinding operation. Continuous feed disposers allow waste to be processed continuously with cold, flowing water, without switching it off to reload. To ensure the food is safely pushed down into the grinding chamber, a wooden spoon may be used. The grinders and impellers at the base of the chamber pulverise the food waste into a fine slurry which is then washed away into the drainage system. Continue Reading »

THE HOB IS AT THE HEART OF THE KITCHEN

It may include an electric fryer, direct contact grill or a wok burner, and it can be made up to cater for your personal cooking requirements. Hobs are available with touch controls that allow an element to reach full heat in only three seconds. Today’s ovens combine good looks with high technology to help you achieve perfect results every time.

Gas ranges are fashionable because of their honest-to goodness looks, and because cooking with gas gives an even heat, greater control, and economic operation. Today’s gas ranges and cooker tops offer innovations in burner technology that make cooking easier than ever. Continue Reading »