The 2010 International Housewares show is wrapping up in Chicago. I wasn't able to attend this year, but I did get some glimpses of amazing new kitchen gadgets on Good Morning America.
First up, the Zyliss Champagne opener. Safety first my friends, especially when drinking. This takes seconds to hook the tip through the foil cover in the wire eye, pivot the device back to break the wire (no need to independently cut the foil), squeeze the walnut cracker-like clamp around the cork, and wiggle a few times until you hear the anticipated "pop!"
One things for sure. Almost everyone uses more detergent in their dishwashers and laundry machines than is needed.
Manufacturers have gone to great lengths to determine the optimal amount of detergent needed to clean a load of dishes and today's high efficient machines do an excellent job of cleaning dishes. Uses extra detergent is really just throwing money down the drain, literally and figuratively.
From the Consumer Reports Home and Garden blog, here are some tips for washing your dishes most effectively.
+ Load large items at the sides and back of the dishwasher so that they don't block water and detergent from reaching other dishes.
+ Place the dirtier side of the dishes toward the center of the machine for more exposure to spray.
Try and say that five times fast. These new sinks from Franke are definitely the future in sinks. This sink is completely decked out with an odor-tight waste bin, prep bowl, colander and measuring bowl. (I'll refrain from making any "everything AND the kitchen sink jokes)
The beach prep sink has a second drain that can accommodate a prep bowl, mixing bowl or colander.
Some tips for organizing your refrigerator to keep food at it's most fresh.
Signs of a messy fridge.
+ Milk and eggs are on a shelf on the door. This is the warmest part of the refrigerator and shouldn't house highly-perishable items.
+ Raw meat is on the top shelf and isn't securely wrapped. Dripping meat can contaminate the food below.
+ Apples and carrots are next to each other. Apples produce ethylene, a substance that can cause some foods (including carrots) to spoil sooner.
+ Spills abound, creating a breeding ground for bacteria.
I was so impressed by the proactive approach used in the Melnick/Burton kitchen remodel that I could not let the series end without getting some general pointers from Steven (listed here, in his own words):
1. Design it yourself and design it for yourself (but show your plans to anyone whose opinion you value). Ask yourself questions...how (and what) does my family eat? More fresh foods? Consider a bigger refrigerator. Fewer packaged goods? Reduce the pantry space.
2. Spend time in kitchen showrooms. See their ideas, ask lots of questions, and take lots of notes. Our solution for hiding under-counter lighting came from a last minute visit to a European kitchen showroom. In fact, many of our ideas came from European kitchen showrooms. They know how to maximize efficiency in modest spaces and do it with style.
If you followed the first installment of the Hollywood Hills kitchen remodel, you know that Steven and Melissa saved a lot of money buying previously owned and gently used appliances on Craigslist.
But the couple's dictum has always been, "pay retail where it counts." Here's where they splurged:
1. Cabinetry - At the suggestion of their architect Daniella Carter, Steven and Melissa opted for Ikea cabinetry (approximately $6,000) instead of custom (quoted at $20,000 plus). But they did invest in a professional installer for about $3,000. According to Steven, "He was worth every penny. He knows everything about Ikea and can guide you in your purchases, help identify problem areas, and create solutions on the spot."
2. Hardware - The couple personalized the cabinetry with high-quality architectural hardware from Sugatsune.
3. Tile - Knowing that a backsplash is the focal point of any kitchen, Steven and Melissa installed a large field of white Angela Adams "corice" tiles selected from Ann Sacks Tile and Stone in Los Angeles.
Los Angeles. Las Vegas. Dallas. New York. Sound like the highlights of a cross-country road trip? Think again ... these cities are the original destinations of the appliances in this Hollywood Hills kitchen.
After a pipe burst and flooded their house, Steven Melnick and Melissa Burton embarked on an extensive remodel. Rather than pay retail prices for kitchen wish list items, Steven scoured Craigslist for deals from private sellers. Among the highlights: a new Sub-Zero refrigerator for $3,400 (retail $8,000); a used DCS duel fuel range for $2100 (retail $7100); a new Viking vent hood for $800 (retail $1,600); a used Miele built-in coffee system for $700 (retail $2,600); and a new Elkay sink and bottom grid for $500 (retail $1,100).
The Wall Street Journal recently raised an interesting point. Why don't we clean our refrigerators more?
According to them most Americans clean their fridges only once or twice a year. Yes, we're guilty as charged but it seems to be an case of ignorance is bliss because if we really knew how easily bacteria can grow we'd clean out that sucker at least once a month.
Many manufacturers are taking steps to combat this issue as they understand that American's don't like cleaning their refrigerators nor do they like smelling old meat or dealing with unsightly spills. Seems like a contradiction.
Whirlpool has devised a shelving system that contains spills much easier and Sub-Zero has decided to educate consumers an instructional card that shows the various regions of the refrigerator, from "coldest" to "cool," and gives tips on how long certain foods should be stored. It also indicates which foods should be allowed to ripen on the counter before being placed into the refrigerator (pears and avocados are examples).
When it comes to all the government rebates out there, I have trouble understanding how to cash in on everything. I totally missed out on the "cash for clunkers" concept, but I want to take advantage of the more than $300 million available in rebates for energy-saving appliances.
"Appliances consume a huge amount of our electricity, so there's enormous potential to both save energy and save families money every month," said Department of Energy Secretary Steven Chu in a press release. "These rebates will help families make the transition to more efficient appliances, making purchases that will directly stimulate the economy and create jobs." (source)
I feel differently about Joan Rivers since the New York Times ran this piece about her kitchen. I am finally at peace with her cat eyes and screeching on the red carpet after realizing that I kinda like her home - especially her kitchen.
The home is an 84-acre estate in Litchfield County, Connecticut. She considers it her retreat - and worlds away from her lifestyle in Manhattan.
There's a few cool things going on here.
I think my adoration for appliances stems from the movie The Brave Little Toaster. I swear for years after seeing the film, I didn't see a toaster, task lamp or electric blanket that I didn't love.
Many years have passed, but I seem to have regressed a bit and developed a mild obsession with my Smart Oven. I'm no gourmet chef though I do love to bake. But if I was still single and living alone in my tiny NYC apartment, I'm pretty sure this counter-sized oven would have been the solution to my take-out regime. It also just looks super sleek in it's stainless steel, LED screen, high-tech sorta way.
Here's why it rules:
The Breville oven can...
Cook a frozen pizza
Bake cookies
Toast your morning bagel from a level 1 (barely toasted) to a level 10 (totally charred) for fellow bread afficionados like myself
Broil
Cuts down on burnt finger tips since the oven rack ingeniously slides out when your english muffins area ready
Painting a tired cabinet facade in the kitchen is the hands-down easiest way to update in a weekend. Glazing takes your new and improved surfaces to another level by adding paint or wood stains to the surface once the first coat of paint or primer is dry.
Glazes are available to purchase pre-mixed or you can make your own using a four part water to one part paint or stain mixture. They're sometimes refered to as a "wash" effect and can lend an antiqued look to cabinets.
Here's how to get the look.
A good friend of mine just bought a house recently and is taking on the necessary renovations head-on, and all on his own. Looking at pictures of his kitchen post-gutting (like the one above) I began to consider the importance of kitchen cabinets in functionality and over-all aesthetic.
When we redecorated our kitchen, we actually had nice, fairly new and very spacious cabinets. We opted to just paint them to get the look we wanted - which while labor intensive and fairly tedious, only cost us a couple of gallons of paint and some added knobs.
Now, as we work on our dining room and want to add storage, the idea of more built-in cabinets seems to be the most functional for everything from our china and fragile display items to a serving surface and extra storage for kid-friendly miscellanea. However, we're struggling to decide exactly what kind of cabinet we want - pre-fab, custom, or Ikea.
Here are the pros and cons we can divine thus far:
