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78 results found
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displaying 61-63 |
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| Water Displacement 
I was boiling an egg this morning and it took quite a lot of water to fill up the pan before the surface of the egg was all covered. It seems like such a waste of water because the egg is so small, and I thought to myself that having some kind of water displacement device for this sort of thing might come in handy in the kitchen. (I've seen a water displacement object for the bath, which I think is fantastic, something along these lines for the kitchen) It needs to be heavy (or maybe magnetic?) so that it doesn't float, but not so heavy that whatever you're using it with is un-liftable/un-pourable. A lot of kitchen equipment is being made in silicone recently - it's obviously very heat resistant, and it's good with food because it doesn't smell, so I thought that would be a good material to use for this. You could have different sizes with the amount of water capacity it takes up written on them or something. I get the feeling there could be various things this could be used for, I can't think of that many right off the bat, but it would also be useful for a teapot if you're only having a few brews. especially if you're using one of those ones with a built in infuser. (I think they might be called tea presses)Reward: Product for free in funky colours. 
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| Mushroom cup
I love to cook and serve my house guests. I also make a mean stuffed mushroom. I would like to see a tray designed for all sizes of mushrooms so that the presentation is organized. Just like the deviled egg tray but in circles and again different sizes.Reward: I would like my last name on the product.
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| Plug-in Thermostat Switch With Wireless Sensor
This would be a device that you would plug into a wall and plug a heating appliance, such as a slow cooker or dehydrator, into the device. You would set the thermostat for the temperature you would like the food in the appliance to maintain, or possibly two temperatures: one for the appliance to turn on at when it falls below it and one for it to turn off at when it reaches it.The sensor would be wireless, like some modern thermometers, and sealed such that it could be completely submerged in the food. Putting the sensor in the food is more accurate than putting it in the appliance, especially in a cold room.Making it wireless and sealed would eliminate the problem of cords holding the lids and covers of appliances ajar. One could even screw the lid onto a jar with the sensor inside. This would be useful for anaerobic food ferments like sauerkraut. I would use it with a crockpot and a dehydrator that I bought at a thrift store.Reward: A free one.
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