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Steve Yun posted:Does the Cuisinart require the plunger be in the feed tube in order to process? It seems like it would be an annoying safety feature. I have a Magimix which is amazing, and I believe sold under the Cuisinart brand name in the US. It does not require the plunger to be in the feed tube to operate.
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Jun 7, 2011 10:35
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Steve Yun posted:Does the Cuisinart require the plunger be in the feed tube in order to process? It seems like it would be an annoying safety feature. It is the MOST ANNOYING "safety" feature. It's made me hate my 7-cup (at home) and 14-cup (at work) cuisinarts for life. Next time, I'm sticking with a Kitchenaid. The worst of it is that the cuisinart plunger has to lock in, so it's not even quick to take off and put back on. It's loving obnoxious.
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Jun 7, 2011 12:20
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I'm having trouble deciding on if the Kitchenaid 760 is enough of an improvement over the 750 to get 40 more of my dollars. The only real difference seems to be the extra midsized bowl and the wider mouth. Is that correct?
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Jun 7, 2011 14:28
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Fuzzy Pipe Wrench posted:I'm having trouble deciding on if the Kitchenaid 760 is enough of an improvement over the 750 to get 40 more of my dollars. The only real difference seems to be the extra midsized bowl and the wider mouth. Is that correct? Don't bother. Get the 750. edit: There's no reason to bother with a 10 cup bowl and the extra-wide feed tubes are more annoying than they're worth edit: VVVV okay, that's better, then Steve Yun fucked around with this message at 17:24 on Jun 7, 2011 |
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Jun 7, 2011 16:36
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Steve Yun posted:Does the Cuisinart require the plunger be in the feed tube in order to process? It seems like it would be an annoying safety feature. No, only the lid needs to be locked in place. You can remove the pusher thingy and add more ingredients while it's running. e: There are two parts that lift up from the lid and one of them is removable during operation.
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Jun 7, 2011 17:01
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Happy Hat posted:I don't understand that there's not more love for the Peugeot grinders.. The cars are crap, but the grinders are awesome! I like Peugeot grinders.
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Jun 7, 2011 19:38
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I keep seeing mention of huge kitchenaid and cuisinart discounts for food processors. Are these seasonal things or do they pop up randomly? I'd love a large food processor that isn't part of my blender.
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Jun 9, 2011 16:08
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I'm pretty sure I bought mine through a daily deal that popped up on the front page. Keep an eye open, it's easy to find appliances on sale if you just give it enough time.
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Jun 9, 2011 19:04
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Iron Lung posted:I keep seeing mention of huge kitchenaid and cuisinart discounts for food processors. Are these seasonal things or do they pop up randomly? I'd love a large food processor that isn't part of my blender. The store Tuesday Morning has a $399 KitchenAid for $179 this week. It may be good online, too.
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Jun 9, 2011 22:34
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Psycho_Puppy posted:The store Tuesday Morning has a $399 KitchenAid for $179 this week. It may be good online, too. Thanks! I actually searched and found this guy: http://goo.gl/PnP5K on Amazon for $175 + a $20 rebate. The only difference between the two is the one on Tuesday Morning has the giant wide mouth which seems excessive for my needs. Now I just need to see if I can convince myself I need a $155 food processor...
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Jun 10, 2011 06:26
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I got mine for something ridiculous like $90 because they were clearing out the red ones at Future Shop here in Canada. I'm glad I bought the 12 cup model. I wasn't sure how much I would use it, but it's come in handy a number of times. Lately I have been making pizza dough, pastry dough, and grinding meat for burgers.
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Jun 10, 2011 07:08
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Any recommendations for a hand-powered, not too expensive, sausage stuffer? I have an attachment for my meat grinder, but I really don't like how it chops (and heats) the stuffing again on its way into the casing.
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Jun 13, 2011 13:57
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schwein11 posted:Any recommendations for a hand-powered, not too expensive, sausage stuffer? I have an attachment for my meat grinder, but I really don't like how it chops (and heats) the stuffing again on its way into the casing. You're not using the stuffer with the grinding die on there are you?
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Jun 13, 2011 14:20
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schwein11 posted:Any recommendations for a hand-powered, not too expensive, sausage stuffer? I have an attachment for my meat grinder, but I really don't like how it chops (and heats) the stuffing again on its way into the casing. Yeah, the problem with the grinder/stuffer attachments is that the meat goes through the auger again; I like having a separate stuffer. I don't think that you'll get any ultra-cheap stuffers, prices really seem to have shot up. That in mind, Northern Tool has a 5 lb stuffer for less than $100. Check out The Sausage Maker, Butcher & Packer, Allied Kenco and Amazon and see what's around. TSM stuff seems pretty good, and Northern Tool has a fairly good reputation.
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Jun 13, 2011 15:16
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Flash Gordon Ramsay posted:You're not using the stuffer with the grinding die on there are you? I am, the coarsest one I have. I don't want to, but I've found I can't get the mixture to reliably move through the stuffing attachment without the blade being used, and the blade doesn't stay put without a die attached. It's a pretty cheap grinder I think, it's fine for the grinding part of things, but it really sucks for stuffing. And thanks for the rec's Pigsfeet.
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Jun 13, 2011 15:24
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I recently joined a CSA and have been getting small bags of unground wheat and rye that I would like to make into flour. Grain mills run a huge range of prices. Are any of the grain mills < ~$100 worthwhile or should I hold out for a more expensive one? My neighbor (also in CSA) has been talking about going in together on a grain mill attachment for his kitchenaid mixer. Are these good? The ratings on amazon seem pretty decent.
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Jun 13, 2011 16:04
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I'm looking for all new metal cooking utensils (ladles, slotted spoons, etc). What's one of the best brands? Rosle, OXO SteeL, All-Clad, something else?
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Jul 3, 2011 09:22
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Ikea does some pretty decent metal kitchen equipment like ladles/spatulas etc. Shamelessly quoting myself: Steakandchips posted:Aside from my pans and knives, the thing I use the most in the kitchen is the drat spatula. A good spatula makes handling food a breeze, instead of loving about with a fork and ruining that perfectly cooked bit of fish or whatever.
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Jul 3, 2011 11:06
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All-clad makes great cookware, but using those same handles on their tools makes them incredibly uncomfortable to use often (such as a whisk of theirs I think I eventually just threw out). Rosle makes some great looking and pretty functional, although expensive, metal tools that all work together on various racks for storage (or display, considering I think that's their main selling point). I own a few of their open ended whisks that I really like, but I don't see any need to have matching spoons, etc. Really, the best way is to pick and choose each tool individually based on your preferences. That way your collection is more personal and more functional for you. However, if you're more into looks than functionality (your username is Prada Slut), I'd recommend the Rosle. They look cool and they work well (at least the few that I've used). OXO makes very comfortable tools, but I find some of them more difficult to clean, especially when they have those little plastic/rubber ridges. I prefer all metal (some plastic such as a y-shaped peeler and spatulas (one piece preferably)).
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Jul 3, 2011 19:10
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Putting together my first kitchen set for myself (new apartment) Recommended cookware set? Preferably <$200, though willing to go up to $300 if it'll cook me pure orgasms. Recommended Knives? Set or Individual? Types and/or Brands? No idea what this should cost me... In Short, Help!
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Jul 4, 2011 07:23
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On a budget, we usually recommend Victorinox Forschner knives, the 8" chef's knife is like $30 and Cook's Illustrated can't stop gushing over how great of a deal it is for a great-performing knife. For your knife essentials you'll need an 8 inch chef knife and a 3.5 inch paring knife, and maybe an optional third knife (serrated bread knife or utility knife, whatever) You need one and only one non-stick cookware, that will be a non-stick skillet for eggs. Since non-sticks always fail after a couple years of use, just get a cheap piece of poo poo since you're going to replace it again anyways You need one stainless steel skillet. This will be your do-almost-everything-last-almost-forever skillet. If you're on a budget get one with an aluminum disc bottom. These will perform better than plain stainless steel and won't be as expensive as the tri-ply versions. You need one saucepan. Same comment as above. One stockpot, probably with an aluminum disc bottom. This is where you make your stews and pasta. That's probably all you need for cooking vessels. Essential utensils will be tongs, a spatula and a wooden spoon. Keep in mind you can't use metal utensils on your non-stick skillet so either get silicone/nylon utensils to use on everything or get metal utensils (last forever) and just use your wooden spoon/spatula/turner on the non-stick or something. We should really make a cheap starting cookware set FAQ in the op since this question comes up so often edit: You need a chopping board, plastic or wood. Glasss will dull your knives quickly. Also will probably need a peeler. Steve Yun fucked around with this message at 09:47 on Jul 4, 2011 |
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Jul 4, 2011 08:34
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Steve Yun posted:edit: You need a chopping board, plastic or wood. Glasss will dull your knives quickly. Also will probably need a peeler. Good recommendations, but one quick note. You need two cutting boards, one plastic AND one wood. Never put any raw meat or poultry on a wood board, it is far too porous and you will not be able to clean it all out. Get a plastic board for your meats and a wooden one for vegetables, bread and anything else. I also highly recommend a good high heat silicone spatula. They are fantastic and can withstand really hot temperatures. I've had one for about 5 years and it looks brand new. Lastly, buy a cast iron pan and DO NOT WASH it with soap. You will thank yourself for it. Best $10-15 you can spend in the kitchen.
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Jul 4, 2011 21:20
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Wood kills bacteria. See this UC Davis website: http://faculty.vetmed.ucdavis.edu/faculty/docliver/Research/cuttingboard.htm quote:Our research was first intended to develop means of disinfecting wooden cutting surfaces at home, so that they would be almost as safe as plastics. Our safety concern was that bacteria such as Escherichia coli O157:H7 and Salmonella, which might contaminate a work surface when raw meat was being prepared, ought not remain on the surface to contaminate other foods that might be eaten without further cooking. We soon found that disease bacteria such as these were not recoverable from wooden surfaces in a short time after they were applied, unless very large numbers were used. New plastic surfaces allowed the bacteria to persist, but were easily cleaned and disinfected. However, wooden boards that had been used and had many knife cuts acted almost the same as new wood, whereas plastic surfaces that were knife-scarred were impossible to clean and disinfect manually, especially when food residues such as chicken fat were present. Scanning electron micrographs revealed highly significant damage to plastic surfaces from knife cuts. There's a natural anti-bacterial property of wood: bacteria in the tiny gouges get killed whereas in plastic they persist. I'd say you should do the opposite: wooden board for raw meat only, plastic board for vegetables.
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Jul 5, 2011 00:09
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I'm getting a big-rear end 2" thick maple chopping block that takes up an entire counter, so that's good to hear.logical fallacy posted:Really, the best way is to pick and choose each tool individually based on your preferences. That way your collection is more personal and more functional for you. However, if you're more into looks than functionality (your username is Prada Slut), I'd recommend the Rosle. They look cool and they work well (at least the few that I've used). Not gonna lie, I'll pay extra for something that looks nice. My counters are completely clear except for a utensil crock and a fruit dish, so they're going to double as decorative pieces as well. I did play with some Rosles and All-Clads, and I like the heft they have.
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Jul 5, 2011 01:25
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PRADA SLUT posted:I'm getting a big-rear end 2" thick maple chopping block that takes up an entire counter, so that's good to hear. There is a Rosle sale going on right now at gilt.com. Also I was looking for rolling pin recommendations. I'm a beginner and I would mostly be using it for pie crust or turnovers. I saw this and was interested because it sees like it would make getting the right thickness easy but I am a sucker for gimmicky kitchen poo poo. Any opinions? flynt fucked around with this message at 03:04 on Jul 5, 2011 |
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Jul 5, 2011 02:35
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akushlan posted:Putting together my first kitchen set for myself (new apartment) Go for this cookware set: http://www.walmart.com/ip/Tramontina-10-Piece-18-10-Stainless-Steel-TriPly-Clad-Cookware-Set/11072505 Cooks Illustrated or some well known magazine rated it nearly indistinguishable from the similar looking All-Clad pieces. I am super happy with my set. Food browns nicely, really takes effort to burn something. I was surprised at how easily they clean off, even with minimal or no soaking. I remember the torture it was to clean my mom's old pots and pans. That part actually convinced her to get a set as well and she loves them too.
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Jul 5, 2011 03:36
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flynt posted:There is a Rosle sale going on right now at gilt.com. I use a basic french rolling pin.
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Jul 5, 2011 04:06
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I use a wine bottle.
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Jul 5, 2011 06:38
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geetee posted:Go for this cookware set: http://www.walmart.com/ip/Tramontina-10-Piece-18-10-Stainless-Steel-TriPly-Clad-Cookware-Set/11072505 poo poo, I'd have gotten that Tramontina set a couple months ago when I was shopping around - the local Marshall's has had the occasional single piece, but always at way too high of a price, so I never bothered looking for the set. Instead, I wound up with this set: http://www.surlatable.com/product/PRO-515668/Sur-La-Table-Tri-Ply-Stainless-Steel Honestly, I'm extremely happy with it. Especially since I got it on sale for an extra $50 off.
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Jul 5, 2011 06:44
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Can anyone recommend a moderately priced ($30-40) tagine? I'm looking for a real terracotta one, something decent sized (enough for 3-4 people say)
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Jul 5, 2011 08:06
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Is there a significant difference between the All-Clad Tri-Ply and the D5? I know the D5 has more layers, but how much of a difference does it make?
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Jul 5, 2011 08:08
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PRADA SLUT posted:Is there a significant difference between the All-Clad Tri-Ply and the D5? I know the D5 has more layers, but how much of a difference does it make? Dunno, but the D5's have rolled lips, which make for easier/cleaner pouring.
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Jul 5, 2011 08:25
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Apropos of Steve Yun's excellent kitchen-outfitting post earlier, (what the hell is s a skillet exactly anyway?), I've had a Tefal non-stick frying pan which has seen a fair amount of use for over 10 years now, and the surface is perfect. I've been careful about using the right utensils, but it has not otherwise been namby-pambied. As I probably mentioned earlier, the Tefal Airbake loaf tins are loving amazing.
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Jul 5, 2011 10:35
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Safety Engineer posted:I know this is a couple of pages back but I hadn't read this thread in awhile. Which size is yours? I tested my 1qt again and the line for 1c (viewed from above) doesn't line up with 8oz line. Manufacturing defect? I dunno, it's painted on so it could be off
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Jul 5, 2011 20:05
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taqueso posted:I recently joined a CSA and have been getting small bags of unground wheat and rye that I would like to make into flour. Grain mills run a huge range of prices. Are any of the grain mills < ~$100 worthwhile or should I hold out for a more expensive one? Quoting because I'd like an answer, too. I don't have much experience with these.
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Jul 5, 2011 20:26
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feelz good man posted:Can anyone recommend a moderately priced ($30-40) tagine? I'm looking for a real terracotta one, something decent sized (enough for 3-4 people say) Sur La Table has some that are surprisingly inexpensive: http://www.surlatable.com/product/PRO-242925/Glazed-Terra-Cotta-Tagines
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Jul 6, 2011 04:48
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akushlan, if you can spare $150, the Tramontina cookware set that was posted above is a great deal, and might cost about as much as the bare bones set I suggested earlier. On top of that, it's tri-ply.
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Jul 6, 2011 05:40
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Steve Yun posted:akushlan, if you can spare $150, the Tramontina cookware set that was posted above is a great deal, and might cost about as much as the bare bones set I suggested earlier. On top of that, it's tri-ply. That definitely looks like my best bet, I am deciding between that set and this one: http://www.bestbuy.com/site/Cuisina...3&skuId=1600462 (I have a $200 Best Buy gift card I haven't found a use for yet...and apparently they sell pots and pans...)
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Jul 7, 2011 03:07
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akushlan posted:That definitely looks like my best bet, I am deciding between that set and this one: The price for the set on Best Buy is slightly ridiculous, however. Amazon has the 12-piece Multiclad set for $227 (vs $300), and the 7-piece for $160. I'm not impressed by the extra pans in the 12-piece set vs. the 7, and I think if you're going to get a larger set, the Tramontina set has a better sized items. For example, who wants an 8" stainless saute pan? At that size, you're probably doing omelets or crepes, and for that you'll want nonstick.
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Jul 7, 2011 03:49
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But hey, you already have a $200 gift card, why not blow it on the 7 piece set
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Jul 7, 2011 08:34
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