For three months I’ve been enjoying my new kitchen in deeply gratifying ways. It transformed my Thanksgiving experience (referred to as “The Super Bowl of cooking”) due to my increased refrigerator, freezer, countertop, cooktop and oven capacities. The new island configuration without the previous wall completely transforms my interactions with my children, family and guests.
I still bake challah every week, but now I have more refrigerator space for the dough to rise Thursday night. I tried baking the loaves in my new steam oven last week and they were extra moist. Next week I’ll try using the oven’s thermometer probe on the challah. Confessions of a kitchen geek. The kitchen was always the hub, but now it is open and accessible, and I reside in it with tremendous gratitude.
Today’s Harold McGee article on heat in the NYTimes provided me with a new level of validation.
There are many favorite additions to the new space that I love, but among my absolute favorites is my induction cooktop. It’s a two-burner, thin black glass thing that resides right next to my five-burner gas cooktop. I use it as much as the gas, if not more. I’ve never seen water boil so fast. I have never experienced such direct, precise cooking control. It’s hard to burn things. I use it for puddings, making yogurt, or blasting food with high heat. I think of it as my MRI in the kitchen, which I discussed here long ago in the summer. Someone commented that induction cooktops do not kasher easily, especially for Pesach. That is unfortunate, because it seems like such a safe heat source, and very easy to keep clean.
The Harold McGee article was about much more, of course. I relish his clear writing and his wit. Perhaps that’s why I was so thrilled to see my new beloved induction cooktop receive a small mention by him.