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Fuzzy Pipe Wrench posted:Any recommendations for a good deep fryer for ~$100? Invest in a really nice cast iron dutch oven, works way better and for allot more stuff.
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Apr 25, 2011 08:03
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ColHannibal posted:Invest in a really nice cast iron dutch oven, works way better and for allot more stuff. I already have one and its what I use currently, but my stove sucks and makes it really difficult if not impossible to reach and maintain specific temperatures.
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Apr 25, 2011 09:25
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Since waffleimages is now down, the Kitchenaid mixer link in the OP is broken. Is there a specific kitchen aid mixer model that is recommended? We generally make our own bread and pizza crust, as well as mix casein protein into "fluff", but are doing this with a hand mixer. Sam's Club has this one: http://www.samsclub.com/sams/shop/product.jsp?productId=prod500276 However, I cannot find that model number anywhere else so I can't compare it to the other ones like on Amazon. Any ideas?
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Apr 25, 2011 15:12
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Uziel posted:Since waffleimages is now down, the Kitchenaid mixer link in the OP is broken. From what I've heard, the KP26M1X Professional 600 Series 6qt model is best, especially if you're making bread, because bowl-lift models have a stronger motor than the head-tilt models and can stand up to stiffer doughs. You'll also see things like KG25HOXOB or KP26M1XNP. The two bolded letters in the model number indicate the color (onyx black and nickel pearl respectively). Edit: You won't see them bolded, I just bolded them to show what I meant.
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Apr 25, 2011 17:17
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Uziel posted:Since waffleimages is now down, the Kitchenaid mixer link in the OP is broken. $269 is a great price for that model. The lift-bowl mixers usually MSRP for $400 and up, although I've seen a similar model at Costco for $300 Just keep in mind if you're buying new blades or bowls for it, that you get the lift-bowl types and not the ones for tilt-head models
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Apr 25, 2011 19:12
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Bertrand Hustle posted:From what I've heard, the KP26M1X Professional 600 Series 6qt model is best, especially if you're making bread, because bowl-lift models have a stronger motor than the head-tilt models and can stand up to stiffer doughs. I was all set to buy one of the lift bowl ones, but they are unfortunately too tall and won't fit under my cabinets. :| I'm gonna borrow my mother in law's lift top kitchenaid for awhile and see how it works.
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Apr 26, 2011 00:35
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Uziel posted:Thanks. Be careful using it with the bread dough. Models produced in some years have problems with the gears and gearbox failing if used heavily for bread.
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Apr 26, 2011 03:10
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The tilt-head models are 17.5 inches high when tilted up. MIght want to check your cabinets to see if that will fit.
Steve Yun fucked around with this message at 04:46 on Apr 26, 2011 |
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Apr 26, 2011 03:49
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Is there any reason not to get All Clad copper core cookware? Like something better for the same price, or just as good for less?
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Apr 28, 2011 07:26
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PRADA SLUT posted:Is there any reason not to get All Clad copper core cookware? I can only hazard a guess, but I think maybe the copper layer is so thin that it doesn't make much of a difference. Mauviel makes copper cookware with more copper in several different configurations, but they cost twice as much as All-Clad and Cook's Illustrated said there were issues with its saucepan design (handles got hot, bad angles on handle, too heavy) Steve Yun fucked around with this message at 09:46 on Apr 28, 2011 |
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Apr 28, 2011 09:41
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Steve Yun posted:Mauviel makes copper cookware with more copper in several different configurations, but they cost twice as much as All-Clad and Cook's Illustrated said there were issues with its saucepan design (handles got hot, bad angles on handle, too heavy) I can confirm this last bit. The handles get scorching, and the saucepans tip over at the drop of a hat.
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Apr 28, 2011 11:07
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PRADA SLUT posted:Is there any reason not to get All Clad copper core cookware? Like something better for the same price, or just as good for less? I bought the D5 which is steel - aluminum - steel - aluminum - steel. The copper core are just steel - copper - steel.
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Apr 28, 2011 12:35
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Chemmy posted:I bought the D5 which is steel - aluminum - steel - aluminum - steel. Actually the All-Clad copper core is steel aluminum copper aluminum steel
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Apr 28, 2011 19:06
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PRADA SLUT posted:Is there any reason not to get All Clad copper core cookware? Like something better for the same price, or just as good for less? I've had both, I ended up selling off the copper core and sticking with the D5. couldn't tell any difference but in the price
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Apr 28, 2011 19:31
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If you're interested in All-Clad, I'd get this set. It's one of the few cookware sets I've seen that actually hit the right points in terms of useful pieces and sizes. I bought the original (non-D5) version a few years ago and use every piece on a regular basis. CI did a review of cookware sets last year and agreed with my assessment.
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Apr 28, 2011 20:10
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So pretty much for all practical reasons, the the D5 is as just good as the copper core, but cheaper? PRADA SLUT fucked around with this message at 00:45 on Apr 29, 2011 |
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Apr 28, 2011 21:10
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PRADA SLUT posted:So pretty much for all practical reasons, the the G5 is as just good as the copper core, but cheaper? I can't speak from personal experience, but everything I read when researching my own purchase lead me to conclude it wasn't worth the extra cost unless you like a pretty copper band on your pots and pans. There were some practical differences before, like the rolled lips on all the copper pans, but D5 has that too so it's no longer applicable.
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Apr 28, 2011 21:59
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PRADA SLUT posted:Is there any reason not to get All Clad copper core cookware? Like something better for the same price, or just as good for less? Falk sells full copper cookware that costs only a little more than that. If you care about the benefits of copper enough to pay $240.00 for a pan, might as well pay 280 for the real deal, imo. And that's just for 2.5mm thick copper. I think copper pans in general from other manufacturers cost less than the copper core All-Clad stuff. Angry Grimace fucked around with this message at 22:13 on Apr 28, 2011 |
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Apr 28, 2011 22:09
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Steve Yun posted:Actually the All-Clad copper core is steel aluminum copper aluminum steel That's correct, my bad.
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Apr 28, 2011 22:19
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Garlic press. I don't want one that'll cost a million dollars. I just want a basic one that squishes garlic. Don't need ergonomic handles, plastic inserts, slicing attachments, or any other such faggotry.
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Apr 29, 2011 23:34
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Trudeau is cheap, simple, sturdy as hell, and you can throw in two or three cloves at a time without even bothering to peel them, although you'll probably want to chop off the hard knotty part at the bottom of most cloves, they keep the thing from pressing all the way closed. http://www.amazon.com/Trudeau-099-685-Garlic-Press/dp/B00062B0EM/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1304117235&sr=8-1
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Apr 29, 2011 23:48
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Get a microplane instead. Smashing garlic damages too many cell walls and enhances that bitter/spicy not-good pungency that garlic can get. Grating garlic on a microplane works much better, and a microplane costs about the same as a garlic press, but can be used for so much more than garlic.
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Apr 30, 2011 04:17
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Smashing garlic damages too many cell walls so instead you prefer to finely grate it which does the same thing.
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Apr 30, 2011 15:42
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I prefer grating garlic because clean-up is easier. Never noticed any difference in flavor.
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Apr 30, 2011 16:45
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Bob_McBob posted:If you're interested in All-Clad, I'd get this set. It's one of the few cookware sets I've seen that actually hit the right points in terms of useful pieces and sizes. I bought the original (non-D5) version a few years ago and use every piece on a regular basis. CI did a review of cookware sets last year and agreed with my assessment. Good set, but I would go with this deal; http://www.cutleryandmore.com/all-clad-stainless/premier-cookware-set-p110011 get all that, plus a lasagna pan for 600 add a lodge skillet and you have your bases covered for 95% of everything you could need
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Apr 30, 2011 18:25
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For Yuropean guunz: Eden knives. 20cm wood handle sharp knive with narrow blade and Vg-10 60HRC steel? gently caress yes. Not for 150, but for around 30 Euros? doublefuck yes. http://www.edenwebshops.de/de/ct/eden-quality-classic-vg10.htm oh yeah, and 25 years of guarantee  35 bucks for that thing Boner Slam fucked around with this message at 18:54 on Apr 30, 2011 |
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Apr 30, 2011 18:52
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KozmoNaut posted:I prefer grating garlic because clean-up is easier. Never noticed any difference in flavor. I like garlic crushers as well but if you visualize the mechanics in your head grating makes a lot of sense.
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Apr 30, 2011 20:03
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These. Pruning shears from the garden make for good, powerhouse poultry shears. They are made to cut wood. Animal bones are a joke. They also have a lifetime warranty, so they're built to last. By no means a "need to have" device, but I have found them useful when dealing with chicken and turkey and the like. They also do a number on shellfish.
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Apr 30, 2011 20:29
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Chemmy posted:Smashing garlic damages too many cell walls so instead you prefer to finely grate it which does the same thing. Have you ever used a microplane? It doesn't so much grate as slices with dozens of tiny blades. This does less damage to the garlic, and in my opinion tastes better. Some people like that bitter garlic burn. I don't. I even go so far as to remove the center "stem" of the garlic. Michel Richard in Happy in the Kitchen advocates using a microplane for garlic. Anthony Bourdain says in Kitchen Confidential, "Garlic is divine. Few food items can taste so many distinct ways, handled correctly. Misuse of garlic is a crime. Old garlic, burnt garlic, garlic cut too long ago and garlic that has been tragically smashed through one of those abominations, the garlic press, are all disgusting. Please, treat you're garlic with respect. [...] I don't know what that junk is that squeezes out the end of those things, but it ain't garlic." And as I mentioned a decent garlic press will cost about the same as a microplane. A microplane can grate many things. A garlic press, for the most part, presses garlic.
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Apr 30, 2011 23:52
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What are the advantages of stainless over the cheap teflon coated cookware sets? I like that they're dishwashable and will heat food more evenly and brown better, but I'm wondering if it's worthwhile getting an entire set as opposed to just a pan or two (i.e. do I need stainless steel pots?).
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May 1, 2011 09:17
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logical fallacy posted:
I agree with you, but quoting Bourdain in terms of kitchen science doesn't really help your case.
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May 1, 2011 10:32
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rawrr posted:What are the advantages of stainless over the cheap teflon coated cookware sets? I like that they're dishwashable and will heat food more evenly and brown better, but I'm wondering if it's worthwhile getting an entire set as opposed to just a pan or two (i.e. do I need stainless steel pots?). Stainless steel pots and pans will generally last forever whereas teflon wears off over time. Get ones with welded or riveted metal handles, plastic handles tend to break off eventually. My parents still use their stainless Eva-Trio pots and pans every single day. They bought them in the early 80s and I'm willing to bet that they'll still be using them 20 years from now. Those were rather expensive pieces of cookware, but I bet even the relatively cheap stainless steel stuff from Ikea will last at least 15-20 years of everyday use. Try doing that with teflon-coated stuff. I have a single piece of teflon cookware, a relatively cheap teflon pan that I use once in a while for tricky stuff or sticky experiments. All of my other pots and pans are either enameled, cast iron or stainless steel. It's been months since I last used my teflon pan.
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May 1, 2011 11:05
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I went to test both the microplane and my trudeau press, and quite honestly I can't tell the difference. If anything, the microplane liquified the garlic even more than the trudeau press, which was still kinda chunky. As far as I can tell from researching this, garlic contains alliin and alliinase. When cell walls are destroyed by chopping/slicing/pressing/grating, the alliin and alliinase are released and mix, producing allicin, which is the zing of garlic. All the different methods of processing garlic just appear to produce varying intensities of the same allicin. Pressing just leads to (in general) the most allicin produced of all the methods, which for some people is too much. All of this is tempered by the application of heat to the allicin, which breaks it down. The sum of all this is that you probably want to try pressing/grating/mincing to see what level of intensity is palatable to yourself, and keep in mind that cooking will make the same amount of garlic less zingy than it would be in a recipe that called for it raw. Steve Yun fucked around with this message at 12:06 on May 1, 2011 |
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May 1, 2011 11:24
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KozmoNaut posted:Stainless steel pots and pans will generally last forever whereas teflon wears off over time. Get ones with welded or riveted metal handles, plastic handles tend to break off eventually. All of these make them more flexible. I use my 10" saute pan to roast chickens, which I'd never dare do with my nonstick stuff. Oh, bonus: a lot of Teflon-coated non-sticks will emit perfluorooctanoic acid (PFOA) when heated, enough to kill pet birds and probably not a good thing to be consuming in food. I have precisely 3 nonstick pans: one hard-anodized one large saute pan I never use, one small omelet pan, and a saucepan which is hand for stuff leaving starchy, sticky residues.
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May 1, 2011 17:08
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Acetone posted:This, plus stainless-clad pans can be used at very high settings in the range, in the oven, and under the broiler. My dad did a practical demonstration of thos. He was going to steam some cauliflower in stainless steam basket in one of their pots. After like 20 minutes on high he started wondering why there was no steam, of course he forgot to add water  The pot was hot enough to burn a big black hole in a dish rag he put the pot on because it was too hot to handle, 20 minutes on full power on a glass-ceramic cooktop will do that. The pot now has a slight yellowish discoloration to it and apart from being very slightly warped, it still works perfectly fine. A teflon pot would have severely hosed us all up.
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May 1, 2011 17:45
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I actually have a question on dinnerware. I'm looking for a plain white set. No fancy poo poo, no colors, no textures that look like fruit or some poo poo. The problem is that I'm looking for ones that are designed aesthetically well to present food on ("restaurant-like", for lack of a better word). Like bowls with wide rims so that a serving of pasta or a serving of soup has plenty of negative space around it. I've been to Amazon and BB&B and their white ones look like ugly. Something like this in mind (random image search):  Website/Company that makes similar? I've seen some online restaurant supply houses but I have to order a dozen of each piece. PRADA SLUT fucked around with this message at 09:35 on May 30, 2011 |
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May 30, 2011 08:20
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No restaurant supply stores in your local area?
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May 30, 2011 10:23
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Crate and Barrel have nice inexpensive white plates.
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May 30, 2011 15:30
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Here we go: http://www.crateandbarrel.com/dining-and-entertaining/individual-bowls/restaurant-bowl/s682764
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May 30, 2011 18:26
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For the month of June, you can bring two knives into Sur La Table and they'll sharpen them for free. Probably worth about $15 edit: more dinnerware with large rims: http://www.surlatable.com/product/prod60011/ Steve Yun fucked around with this message at 07:41 on May 31, 2011 |
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May 31, 2011 06:14
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