Tag: kitchen kit

• 

  PK Reviews: Tradeflame 220g Pro Heat Blow Torch Kit

  You know how sometime you buy something and wonder how you survived without it to this point? The Tradeflame blow torch range is such a product. I bought the 220g Pro Heat Blow Torch Kit (see this Bunnings link) only to start charcoal chunks in my Weber Barbecue but every time I used it I had a massive smile on my face.

  So I decided to see what else I could use it for. I already had a sub-par chef’s torch for cooking and this product blows it away, no pun intended.  The flame’s intensity and amount of air injection can be adjusted so you can pretty much handle any task, small or large.

  Here is a list of uses I found after 5 minutes googling:

  • cocktails (not going to do this as I can see me in flames)
  • crisping pork crackling (I have done this)
  • starting charcoal barbecues (best tool ever)
  • shrink wrapping eg. rubber coating your fishing sinkers so they don’t scratch the boat on the way up
  • stripping paint
  • stripping wires
  • making s’mores (whatever they are)
  • browning roast chickens (yep done this one)

  Product Reviewed:

  Tradeflame 220g Pro Heat Blow Torch Kit

  Pros:

  • The instructions were well laid out, clear and listed all relevant safety information.
  • Auto ignition system.
  • Easy and clearly labelled adjustment for air and flame intensity.
  • Comes with a gas cartridge that lasts well (website says 105 minutes) and the replacements are ~$10 AUD (at time of writing).
  • Consistent flame characteristics at all times unlike my useless chef’s torch that wavers a bit and often needs refuelling mid cooking.
  • Can be used inverted and that is great for BBQ use.

  Cons:

  Being a novice and not having anything to compare it too I can’t find any. My main concern was fuel costs but that is not a problem.

  The Verdict:

  Great product at a reasonable price. Suitable for the budding pit-master that might also only have minimal handy man skills :).

  Hope this helps and feel free to send me any comments.

  PK

  Portable and easy to store:

  

  Impressive flame quality and length:

  

  Hope this review helps,

  PK

  Related Links:

  • See more kitchen kit posts here
  • See our other product reviews here
  • See more growing, catching and cooking equipment here

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  Written by

  PK

  ·

  February 4, 2017

• 

  Beer Can Chicken Roasting Rack

  I got this beer can chicken roasting rack from Bunnings, for a steal. I used it with a half full can of beer the first time and the result was very pleasing. The rack keeps the chicken vertical, allowing the fat to drip away. The beer keeps the inside of the chicken moist.

  Between you and me though, I prefer to skip the beer can and use a lemon instead. The lemon keeps the stuffing inside the chicken, imparts a beautiful citrus aroma and keeps the chicken just as moist.

  

  

  Check out the result:

  

  

  Try your favourite dry rub or marinade.

  Enjoy,

  PK

  Here are more chicken dishes and kitchen kit posts:

  Written by

  PK

  ·

  October 23, 2016

• PK’s Knife 101

  I only have two knives that I use in the kitchen. Both are from knife makers Global and I use the larger one for almost everything.  I bought both of them as ex demo stock years ago and was never really happy with them until I sharpened them myself using a whetstone. A really sharp knife needs to be respected but is actually safer than a blunt knife.

  

  I bought this combination 220/1000 water whetstone from Kitchen Warehouse recently and was amazed at the results. At just over $100 AUD it was a bit of an investment for something you won’t use very often but I am so glad I bought it.

  

  So, how do you use a whetstone properly? They must be hard right? I am kicking myself that I didn’t do this earlier out of similar thoughts. Happy to say I was wrong :).

  I want to show as much original content on this blog as possible but I couldn’t do better than this instructional YouTube video in a million years. It even shows you how to maintain the stone itself.

  The lower the value of the grit the rougher it is. You use this rough grit side, in my case 220, on really blunt or pitted knives. The finer grit side, in my case 1000, is used to further sharpen and polish the knife edge.The whole process is very calming and mentally centering because of the concentration required.

  Here is some before and after shots of the 10 degree goodness:

  For maintenance I am going to use my pull through knife sharpener every 10 or so uses and a steel every use to keep the knife edge straight. This is because kinks in the knife edge cause it to drag and hence reduce the cutting power.

  I can also recommend protective sheaths to stop the knife edge being nicked or nicking you in between uses.

  Once last thing. Always wash and dry your knives carefully and never put them in the dishwasher.

  Enjoy and  be careful,

  PK

  Written by

  PK

  ·

  April 18, 2016