What’s the next kitchen item you plan to buy (2026)?

[karadekoolaid]

I've used them in my friend's professional catering kitchen. Incredibly good!
As for planning to buy, I'm hoping I don't have to buy a single damn thing for the kitchen this year. Waaaaaaayyyy too much stuff cluttering up the space!

 

[Barriehie]

Infrared thermometer. One of these would be good. Anyone have one? Pros & cons?
View attachment 139585

Make sure you get a good one. I've got one but it only works well when aimed at reflectively flat surfaces so it's useless in the kitchen. I'm old school with temperature probes...

This might help.

 

[badjak]

Infrared thermometer. One of these would be good. Anyone have one? Pros & cons?
View attachment 139585

Great for checking the temperature on a pizza stone

 

[SoCalZone10]

I never used them.

 

[Z-Cook]

Make sure you get a good one. I've got one but it only works well when aimed at reflectively flat surfaces so it's useless in the kitchen. I'm old school with temperature probes...

This might help.

Thanks for that! Or maybe I'll stick to probes as I don't actually need best industrial quality TBH. Just thought I might get fancy!

 

[SoCalZone10]

My daughter bought just a very simple thermometer and I never use it.

 

[Barriehie]

Thanks for that! Or maybe I'll stick to probes as I don't actually need best industrial quality TBH. Just thought I might get fancy!

You're welcome. There's places for fancy but I've had my probes for decades...

 

[SoCalZone10]

Today I found this indoor grill from my mom’s house, luckily I texted my sister not to buy another grill, she was about to order one from Walmart.

 

[Barriehie]

Now if it will just get cold enough to warrant turning the oven on I can make some puds...

 

[Morning Glory]

Now if it will just get cold enough to warrant turning the oven on I can make some puds...View attachment 139596

I think these are delightful pots but not the normal vehicle for Yorkshire puds. I think that is what you said you were intending?

 

[Barriehie]

I think these are delightful pots but not the normal vehicle for Yorkshire puds. I think that is what you said you were intending?

Yes. I've made some that worked out well using a standard 6 cup metal muffin tin but haven't been able to duplicate them. I've seen the article(s) on the hot tins to start and with these I'm going for the material that holds the most heat, short of buying cast iron things.

 

[karadekoolaid]

I've seen the article(s) on the hot tins to start and with these I'm going for the material that holds the most heat, short of buying cast iron things.

I have to confess I've never made Yorkshire puddings.
My bro, however, who was a pro chef for 35 years, always said that you pour the batter into HOT oil and then do not open the oven till they're ready.

 

[Barriehie]

I have to confess I've never made Yorkshire puddings.
My bro, however, who was a pro chef for 35 years, always said that you pour the batter into HOT oil and then do not open the oven till they're ready.

Yep, reading that everywhere. I'm going to heat these up with tallow and go for it. I first need to find the temp where the tallow starts to burn so I don't disflavor <word?>, or miscolor the pud.

 

[Z-Cook]

My bro, however, who was a pro chef for 35 years, always said that you pour the batter into HOT oil and then do not open the oven till they're ready.

That's the usual and customary way so that they puff up - a thin layer of oil or fat in a metal baking pan in a hot oven, heated until almost smoking before pouring the batter (for those unfamiliar).

 

[Z-Cook]

temp where the tallow starts to bur

Smoke point of beef tallow
The Smoke Point of Beef Tallow: Why It’s a Game-Changer for High-Heat Cooking — Cooking With Tallow