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Discussion Quorum posted:I'd rate Cosori a little higher than random Amazon brands, their stuff seems to be reasonably well regarded. I had a Cosori air fryer and I thought it was better thought-out in terms of design than most of the name brands it was up against at the time. Also happy with my cosori air fryer.
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May 2, 2024 17:22
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| # ? May 17, 2024 21:11 |
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Nephzinho posted:Might not be what you want to do but I tend to just freeze herbs in a little oil or just make pesto rather than dehydrate excess herbs. Always found dehydrating to kill the flavor. Vacuum sealing and freezing also works well if you don't want them frozen in oil.
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May 2, 2024 17:43
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quote:tie them in a bunch and hang it up. It even looks and smells nice. It's not like drying fruit where you gotta go fast or they'll go gross before they dry out. quote:my random amazon brand ("COSORI") was like 40 bucks and did a good job on tomatoes, peppers, mushrooms, etc last season quote:Vacuum sealing and freezing also works well if you don't want them frozen in oil.
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May 2, 2024 20:25
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Bagheera posted:This one? That's a lot better price than I expected. yup
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May 2, 2024 20:47
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Is there a recommended food storage container brand that’s microwave safe for reheating? We have a pyrex (lower case) set that works well enough, but I might as well check for better options before doubling up on everything.
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May 2, 2024 22:13
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Glass Ikea 365 with the plastic lids is what I use. Cheap and cheerful. I have porridge microwaved in it every morning. (They also do glass, and bamboo lids)
Nettle Soup fucked around with this message at 23:13 on May 2, 2024 |
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May 2, 2024 22:56
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Democratic Pirate posted:Is there a recommended food storage container brand that’s microwave safe for reheating? We have a pyrex (lower case) set that works well enough, but I might as well check for better options before doubling up on everything. Everything I've seen is that as long as it isn't plastic, you're fine. Some family of mine swears by Anchor Hocking, but I'm not sure what the difference is, if any.
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May 2, 2024 22:57
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I have Snapware and don't like them because the (plastic) lids fail at the "hinge" (which is just a bendy plastic bit). My favorite are some Ziploc branded with green lids, but last I checked, they were discontinued 
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May 2, 2024 23:16
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Anchor Hocking red plastic lids suck. We are down to 0 that haven't cracked beyond use. I am torn between buying replacement lids for $10 or replacing them altogether - I hate wasting the glass bowl portion but also hate giving these assholes replacement parts revenue. We have Pyrex glass with blue lids that seem like identical designs but the lids last twice as long. Still annoying to replace but not as bad.
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May 2, 2024 23:19
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My wife and I got Glasslock containers at Costco back in 2010 and they still work like we bought them. The only damage was I tried to take out the rubber gasket on one and damaged it so that one would leak if I tilted it upside down. Highly recommended! Something like this: https://www.amazon.com/Glasslock-11292-18-Piece-Assorted-Container/dp/B00LN810PM
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May 3, 2024 02:09
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does anyone have a waffle-maker they love?
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May 3, 2024 05:01
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I mostly enjoy this because it's a multi-tasker. It does about as well as the type at hotel breakfast stations / my college dining hall, so I suppose it's good enough!
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May 3, 2024 06:04
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Bagheera posted:I live in swampy Florida, where loads of fungus, mold, midges, and other things will ruin anything left to dry, even herbs. I sometimes tape a sprig of rosemary to my monitor as simple potpourri. The sprigs alternately turn powdery white or filthy black depending on what spores land there first. Even when it's indoors with A/C and air filters. It does sound like that land is cursed and no one should live there.
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May 3, 2024 11:33
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It took me hours, but the toaster I bought at the thrift store is mostly polished.  Think it's a 1957.
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May 6, 2024 04:06
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the Mods, they knew!
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That’s very pretty
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May 6, 2024 04:27
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Has anyone used an induction cooktop for something other than boiling water? Saute? Seering? Wok? I always wanted to go back to a gas range, but the air pollution in the house is not gonna jive with my cat dad life. Im on a glass top electric and its mostly fine, but im planning a future kitchen remodel and im fascinated with this magnet cooking. Im a former line cook, but i dont expect the btu's a grill or commercial gas range can throw. How quick does a pan cool when you turn it off?
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May 6, 2024 08:10
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ZombieCrew posted:Has anyone used an induction cooktop for something other than boiling water? Saute? Seering? Wok? I always wanted to go back to a gas range, but the air pollution in the house is not gonna jive with my cat dad life. Im on a glass top electric and its mostly fine, but im planning a future kitchen remodel and im fascinated with this magnet cooking. Im a former line cook, but i dont expect the btu's a grill or commercial gas range can throw. How quick does a pan cool when you turn it off? Sorry are you asking if you can cook on an induction hob? Pans just get hot like normal, woks can be a bit funny because really only the part in contact will get hot. My induction hob is 2800w which is around 10,000 btus but you have to remember induction jobs are about 75% efficient at transferring heat compared to 40% for gas so you can get a pan insanely hot very quickly. The hob itself cools quickly because notionally it doesn't get hot but then pans cool normally, they're just hot pans. Aramoro fucked around with this message at 09:03 on May 6, 2024 |
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May 6, 2024 08:50
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Wok cooking will suck just as much as on any other electric hob, since there is no direct heating of the sides. I still do it with a flat bottomed wok and some help from a gas burner. It's a big upgrade over normal electric coils and the heating is just as responsive as cooking with gas. In "boost" mode my range puts out 3.7kw which I only use for heating up water or preheat a pan, since anything else would burn way too quick.
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May 6, 2024 10:09
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Yeah cooking on the boost is pretty tricky. Mine has a thing where you can tell it to boost to a specific number. So like boost to 7, so if you know what that temp is in that pan then it's good.
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May 6, 2024 11:27
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I've got the stainless duxtop, and mainly use a Griswold Hearthstone skillet I love the shape of. The rest of the time I've been using a Le Creuset dutch oven for a bunch of stuff that I can set the timer and let it cook.  I rarely even use the coil top any more, mostly it's just a place the huge skillet sits full of onions. Once you figure out the best ways to use the more accurate temp or power settings it's awesome. I've been on the look out for a non aluminum sticky rice pot for it, because thats all I use the coils for at this point.
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May 6, 2024 13:02
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TheGoonspiracist posted:I've got the stainless duxtop, and mainly use a Griswold Hearthstone skillet I love the shape of. The rest of the time I've been using a Le Creuset dutch oven for a bunch of stuff that I can set the timer and let it cook. First glance: drat how hot did you get that thing?
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May 6, 2024 13:06
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quote:bit funny because really only the part in contact will get hot Newer Vollrath induction hobs are supposed to be able to reach out to the sides of a wok, even while flicking it. My older Vollrath hob works for carbon steel pans about an inch off the glass and didn't advertise wok sorcery. If my current hob ever breaks I'll probably switch to that model which also has a thermocouple (I doubt it, it's been 9 years and the only issue it's had was serviceable for $20, most of the parts in it are easily replaceable except the microcontroller (wouldn't be able to get the firmware in there), but I haven't tried calling them to see if it's available on it's own).
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May 6, 2024 14:33
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On my induction cooktop, my carbon steel wok definitely gets a little heating up part of the sides of the wok, if I put it on the big burner (6" flat bottom on a 13" burner) but yeah it's still not as good as a wok on gas. but it's okay. A heavy wok will also help with heat distribution. All other cooking tasks on induction are way better than radiant electric imo, very glad I upgraded.
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May 6, 2024 18:56
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I switched to induction last fall after a kitchen remodel and it's really the best. I like it better than gas, honestly. It's so efficient and I'm not heating up my entire kitchen while cooking. The cooktop is flat and smooth and insanely easy to keep clean, it's essentially an extension of my countertop since I can place random (non ferrous) things on it and know they can't accidently be heated. You can put paper towels under your pans while cooking to deal with oil splatter, which is awesome. The only downside I've encountered is I had to replace some pans I liked (I went from (cheap) nonstick to carbon steel, so a win in the end honestly) and at low heat settings my range makes a faint ticking sound, which I got used to pretty quickly.
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May 6, 2024 23:10
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Thank you all for your insights. Exactly what i needed.
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May 7, 2024 02:33
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It sounds like you're sold on induction, as you should be, and I know you were looking for things it can do other than boiling water, but man. Let me just tell you. Setting down a pot of cold water and having it come to a rolling boil in like three minutes is just SO satisfying. The responsiveness is excellent, too. Not like radiant electric that takes forever to cool down to a lower temp after you turn the knob - you want it on lower heat? Turn the knob and it's instantly there once the pan itself bleeds away any excess heat. I will never go back.
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May 7, 2024 14:37
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Is this where we talk about small grills?
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May 15, 2024 00:19
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How small are we talking? Foreman small?
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May 15, 2024 01:17
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I love my weber jumbo joe which can easily grill 6-8 burgers and would be big enough to fit a spatchcocked chicken, or indirect cooking of a bigger piece of meat (though you wouldn't want to do a long smoke in it). with the chimney starter you can get it going in about ten minutes. smaller than that I think you want the go-anywhere instead of the 14" smokey joe, for a more portable shape e: I don't know poo poo about gas grills but would never consider anything other than a weber there hypnophant fucked around with this message at 02:30 on May 15, 2024 |
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May 15, 2024 02:27
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Lawman 0 posted:Is this where we talk about small grills? Indoor grill would be this thread. If its outdoor go here https://forums.somethingawful.com/showthread.php?threadid=3460953&pagenumber=469&perpage=40 E: I guess you ask about both in there, but i havent seen indoor grills come up too often beyond a few euro goons tryin to dodge "no smoke or fire" rules at there place of residence. ZombieCrew fucked around with this message at 07:29 on May 15, 2024 |
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May 15, 2024 07:25
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Zeroll makes dishers, too, I did NOT know that! I can get them from Amazon, too, love it. https://www.amazon.com/Zeroll-2070-Universal-Designed-Dishwasher/dp/B0002U33R0
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May 15, 2024 20:02
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Lawman 0 posted:Is this where we talk about small grills? I recently got a Weber Q1200 and it is very very good E: The first thing I did was get a hose to adapt 5/20lb gas tanks cos it's hosed up to the use the 1lb ones if you don't have to
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May 16, 2024 05:25
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I have the Q1200, use the 20lb tank adapter and it’s great. I also have an after-market griddle plate for it. I just wish there was a rack to hold the tank so that I could move it around.
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May 16, 2024 19:21
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Well if we are gonna roll with it I was thinking of what would be appropriate for a small apartment patio. Can't be too close to the building though.
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May 17, 2024 00:59
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| # ? May 17, 2024 21:11 |
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Fyi, Lots of apartments/condos don't allow propane bbqs on patios. Generally under at least one of the big three reasons: smoke in upper floors, open flames/fire hazard, and/or you aren't allowed to bring propane tanks indoors (there's probably a small size that's ok though like those single use 2lb ones).
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May 17, 2024 01:09
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