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  • how're you liking it? I've not used one to cook with like that before but they get used at work to do a ton of stuff hot and cold - if you get the knack of timing it you can make incredibly thick creme anglaise that I've yet to replicate by hand

  • I have been using one for years, it’s a spare cook in the kitchen, making classic emulsion sauces (Hollandaise etc) risotto and general blending duties. I also use it to turn granulated sugar into caster or icing sugar etc etc.

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