The quiet kitchen

Cut­ting-edge kitchen ap­pli­ances are a vi­tal in­gre­di­ent in the suc­cess of top chef, Masterchef New Zealand judge and suc­cess­ful restau­ra­teur Si­mon Gault. So what bet­ter man to show us some of the best around?

Element - - Eco Hotties - To find out how to make your kitchen per­form as ef­fort­lessly as his, go to www.parex.co.nz

Pro­fes­sional culi­nary re­sults don’t come from work­ing sur­faces clut­tered with food scraps. If you haven’t the time or space for com­post­ing, a food waste disposer is the op­tion. Clean, ef­fi­cient and safe, they fit eas­ily to most stan­dard sink units. They use only about 1% of an av­er­age home’s an­nual water con­sump­tion and present no prob­lems for any waste treat­ment sys­tem, whether public sewer or sep­tic tanks. Even the talk of the scraps be­ing con­verted to en­ergy in the form of bio­gas at sew­er­age plants is com­mon prac­tice these days. But some mod­els can be a lit­tle noisy. So Gault rec­om­mends the Insinker­a­tor Evo­lu­tion 200. It packs su­pe­rior per­for­mance and cre­ates at least 60% less sound in your kitchen than the en­try-level mod­els. “It’s un­be­liev­ably quiet,” he says. Try­ing to cre­ate culi­nary de­lights and a re­laxed at­mos­phere in a fog of heat and steam is also a non­starter, es­pe­cially in the lat­est open plan set­tings. But some range­hoods can also add enough deci­bels to rule out pre-din­ner con­ver­sa­tion. Gault has got round that with a Ger­man-in­spired Sch­weigen sys­tem. Uniquely, the fan and mo­tor are mounted on the roof or ex­ter­nal wall out­let, in­stead of next to your head. “Guests don’t have to hear a jet en­gine in my kitchen,” he says, and while or­di­nary range­hoods can use about 180 watts or more, the su­per ef­fi­cient ISO Drive sys­tem runs on just 62 watts. Fi­nally, there’s no need to be wait­ing around for ket­tles to get pip­ing hot water for per­fectly timed pas­tas, sauces, clean­ing up and cof­fee or tea af­ter­wards. The Insinker­a­tor Steam­ing Hot water tap can pump out 100 cups of 98oc fil­tered water per hour. Gault de­scribes it as: “The one thing I couldn’t do with­out in my kitchen.”

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