In my kitchen, the steamer is the appliance I use the most. I can steam a sweet potato, cut in two, two corn cobs and on the second level, chopped broccoli and carrots. Steam brings all the flavor out in these foods and doesn’t drain the vegetables of their nutrition value the way boiling or frying does. The best part of it all is that it is so easy. I chop up vegetables, set up the steamer and turn the timer on. I go off to play the piano or work on the computer for about twenty minutes, until the timer rings to let me know that dinner is ready.
I have the Oster Model 4714, with helpful recipes contained in the manual. My father gave us our first Oster steamer as a wedding gift. After 7 years, it finally had to be retired. Luckily, my husband found the exact same brand and model on ebay.
The Food Zappicator
The latest addition to our kitchen appliances is the food zappicator. It is an invention by Dr. Hulda Clark, designed to destroy micro-organisms and solvents in food and water through 1,000 Hz of frequency sent through a North Pole Speaker Box. I incorporate zappicating into my food preparation by putting foods or water (in a glass or plastic container – NO METAL) on top of the North Pole Speaker Box anytime the recipe calls for “setting aside.” After the food is prepared, I also give each dish a final zap before serving. Although I am not too strict with the amount of time I zappicate food and water (I usually zap longer than necessary), I generally adhere to the following: meats and dairy for at least 10 minutes; water, fruits and vegetables for at least 7 minutes.
Stainless Steel Cookware
As for cookware, we use either glass pots or stainless steel. The way to tell if your stainless steel pot or pan really IS stainless steel, is by putting a magnet on it. If the magnet sticks, then you’ve got quality stainless steel cookware. If the magnet does not stick, then your cookware is a combination of aluminum, nickel and other metals that erode into your food.
End Grain Chopping Block
Recently we bought a new chopping block. It is the best chopping block I have ever owned. What makes this chopping block special is that it is made of end grain wood. It is stronger, more durable against the chopping motion and does not harbor bacteria as much as chopping boards made of plastic. End grain wooden boards also keep knives sharper than side-grain wood, or wood cut with the grain. You can see that this chopping block is made up of small rectangles, instead of the typical full block with wood grain lines lengthwise. You won’t find knife marks on this kind of chopping board, and you’ll likely be able to pass this on to your grandchildren.