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Started By
Message
Fortunate to be able to design a new kitchen upgrade... 2 main ideas
Posted on 7/27/18 at 10:07 pm
Posted on 7/27/18 at 10:07 pm
Re-modeling my house and am fortunate to dedicate a good amount to a full redesign of my kitchen.
I wanted to see if anyone had any experience adding these two features in their kitchen.
1) Warming drawer
2) Salamander
I absolutely know I can make good use of a warming drawer built in to my appliance setup. And I have seen these already in friends’ kitchens. Any tips or things to consider?
As far as a salamander... this is not something I have seen in residential kitchens. Have you seen this before? Do you think it’d be worth it? Or should I just use the broiler in my new oven?
Thanks for any thoughts or experiences!
I wanted to see if anyone had any experience adding these two features in their kitchen.
1) Warming drawer
2) Salamander
I absolutely know I can make good use of a warming drawer built in to my appliance setup. And I have seen these already in friends’ kitchens. Any tips or things to consider?
As far as a salamander... this is not something I have seen in residential kitchens. Have you seen this before? Do you think it’d be worth it? Or should I just use the broiler in my new oven?
Thanks for any thoughts or experiences!
9
Posted on 7/27/18 at 10:38 pm to Blackfield
I can’t imagine where a salamander would be worth it
I’d rather have a nice gas fired plancha
I’d rather have a nice gas fired plancha
Posted on 7/27/18 at 10:38 pm to Blackfield
Couldn't you just get a double wall oven and use one as a warmer?
Posted on 7/28/18 at 5:56 am to Blackfield
We have a warming drawer, thought the same thing as you, and we literally never use it. Maybe once a year
Posted on 7/28/18 at 6:33 am to Blackfield
I would maybe put a salamander in a outdoor kitchen but I don’t think I’d want it in an indoor setting.
Warming drawer would be nice.
Steer clear of a pot filler.
Warming drawer would be nice.
Steer clear of a pot filler.
Posted on 7/28/18 at 6:44 am to Blackfield
(no message)
This post was edited on 7/28/18 at 7:32 am
Posted on 7/28/18 at 7:03 am to Blackfield
My parents had a warming drawer at their old place in Houma
They got a lot of use out of it but they did a lot of entertaining
It wasn't uncommon for them to have 50+ guests at the house for fundraisers and such
They got a lot of use out of it but they did a lot of entertaining
It wasn't uncommon for them to have 50+ guests at the house for fundraisers and such
Posted on 7/28/18 at 7:12 am to Blackfield
We use a warming drawer pretty often.
I can’t see the need for a salamander since I don’t serve much TexMex.
I can’t see the need for a salamander since I don’t serve much TexMex.
Posted on 7/28/18 at 7:19 am to Powerman
Why get a salamander if you have a nice oven with a good broiler? My wife wants a warming drawer for proofing breads mainly but also entertaining. I told her she could have a warming drawer just as soonas she lets me get a urinal for the basement bathroom by the mancave.
Posted on 7/28/18 at 8:38 am to golfntiger32
quote:
I told her she could have a warming drawer just as soonas she lets me get a urinal for the basement bathroom by the mancave
Good old Mexican standoff there.
Posted on 7/28/18 at 9:14 am to tilco
What's wrong with a pot filler? Designing a remodel right now and thinking of including one.
Posted on 7/28/18 at 9:33 am to Blackfield
Some of the BlueStar ranges have built in salamanders. I am happy enough with the infrared broiler in my BS so no salamander necessary.
Warming drawers would be of little use to me. I’d rather have dual wall ovens with a warming setting.
Other things you might want: an extra deep and wide sink, a separate small prep sink, and some area for spice/seasoning storage that is not near the stove.
I also have an anti tarnish drawer insert custom fitted for my sterling flatware. I use it all the time now that it’s handy and not stored away.
Warming drawers would be of little use to me. I’d rather have dual wall ovens with a warming setting.
Other things you might want: an extra deep and wide sink, a separate small prep sink, and some area for spice/seasoning storage that is not near the stove.
I also have an anti tarnish drawer insert custom fitted for my sterling flatware. I use it all the time now that it’s handy and not stored away.
Posted on 7/28/18 at 1:46 pm to hungryone
I appreciate the responses. Has definitely given me more ideas to think about.
Regarding the extra wide/deep sink.... just curious, what specifically drives you to be a fan of that?
Regarding the extra wide/deep sink.... just curious, what specifically drives you to be a fan of that?
Posted on 7/28/18 at 3:30 pm to Blackfield
quote:
Regarding the extra wide/deep sink.... just curious, what specifically drives you to be a fan of that?
I didn't get the extra wide, deep sink, but I did go from a double sink to a single of the same size and I love it.
I love the bigger basin for cleaning my larger pots and pans when entertaining large crowds and using big pots and pans to prepare the food.
I have pots that have a 5 gallon capacity, a designated pressure cooked that is 22 quarts, and roasting pans that can accommodate a 20+ lb. turkey and washing them in a double sink is a PITA.
Posted on 7/28/18 at 4:28 pm to gumbo2176
I put in a 25/75 split sink, so I’ve got a nice, wide side and a small handwashing/prep side.....I did not go with a second prep sink, as the laundry room is immediately adjacent to the kitchen, and I put a big plasterer’s scrub-up sink in there (eta: it is 22” x 33”). The huge basin allows me to soak half-sheet pans, easily wash 22 qt storage tubs, or rinse a half bushel of greeens at once. Having two big sinks within 10’ is a very handy thing if you’re a heavy user who does big projects.
This post was edited on 7/28/18 at 4:30 pm
Posted on 7/28/18 at 4:37 pm to hungryone
quote:
, or rinse a half bushel of greeens at once.
I have a pretty large backyard vegetable garden and in the fall, between collards, broccoli, cauliflower, tons of lettuces, etc., and this time of year with beans, cucumbers, okra, peppers, etc. a large single sink is ideal for getting the green stuff cleaned and ready for canning or cooking.
Posted on 7/28/18 at 4:46 pm to LSUlove
quote:
Member since Oct 2003 85 posts
Takes a lot to get you off the lurker couch doesn’t it?
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