My fourth machine is a Panasonic and I can tell the design is better than my prior models. The on-line reviews are great, too. We'll see how it holds up.I'll be going back to a plain bread knife, too. Nobody makes a more durable electric knife that I can find on-line. I give up. It can't be that hard to make a better knife! The trigger switches have all worn out. I suspect they are not designed for the high vibrations of the reciprocating blades.
I think the problem is that I'm not the statistically average consumer that the designers consider. I use these products on a regular basis. They design for the occasional user, and probably prefer the user that simply stores the gear away and never uses them. It's a sad state of affairs.
5 comments:
I'd like to hear how well the machine works--they do design them for me--I like homemade bread so much..and have tried about three different kinds..which I have forgotten the names of---one was the most expensive one around at the time..I've got one left underneath a counter, sort of forgotten...since I made all sorts of notes on what I did and what worked well, I have to stop and reread all of them before tackling a loaf being made..it's no quick item to make for sure...I seem to recall that the method of getting it mixed and kneaded by the machine and then baking it in the regular oven at the end----worked well..but seemed like I probably insulted the machine...might give it a try next week...your drawing and story are excellent as usual. Do you have a favorite kind that bakes well in a machine?
I've wondered about that too, John! I usually end up preferring to keep things simple and basic...nice sketches.
Nice sketches. Electrick knives do not work on home made bread, you need a fine serrated knife. That's what I use on my bread machine breads.
For me a Zojirushi bread machine works well. And I do take the dough out and bake it in loaf pans in the oven sometimes.
And here's another vote for the old fashioned knives that you can sharpen yourself for cutting bread.
Thanks, all, for your comments. I'll post a couple great recipes. I've been talking to friends, too, and the old fashioned knife seems to be winning most of the votes. That will be my next purchase. All I have now is a cheap poorly-made serrated knife we've been using for 30 years and never been resharpened. When I think about it that way it's no wonder it doesn't cut well.
Post a Comment