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KozmoNaut posted:Thirding the Swing-A-Way, my parents have been using one just like it for the nearly 30 years. Different brand, but 100% identical otherwise. Fourthing it, because we also use the same exact one at the restaurant. Mind you, we rarely need to open tins. Aside from coconut milk, diced tomato, and tomato paste, everything else is fresh, but when we /do/ open up tins, it's nice to have something sturdy enough to stand up to those #10 containers.
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Nov 21, 2011 16:22
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Can anyone recommend me a good digital kitchen scale in the $30 range?
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Nov 21, 2011 19:47
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bolo yeung posted:Can anyone recommend me a good digital kitchen scale in the $30 range? In my experience, they are all about the same as far as how well they weigh. Things too look for (which all probably have anyway) are a tare button and ability to weigh in both ounces and grams. The only other thing I would suggest is one that has the display as far away from the scale as possible. Sometimes a large bowl can block the display if it's too close. My main scale is a Salter brand that has been going for 13 years. I think I've replaced the battery twice, and it's right in that price range. I also have a smaller scale that measures down to 100ths of a gram for mg type ventures, and I think it cost $20.
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Nov 21, 2011 19:53
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I've been using this one for the past couple years and it does the job: http://www.amazon.com/gp/product/B002CM8TZC It would be nice to have the display elsewhere, but I haven't had too many problems reading it. The price is right, that's for sure.
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Nov 21, 2011 20:24
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What is the advantage of All-Clad over cast iron? I've used both, and my $30 cast iron works just as well as my spendy All-Clad. Of course I can't throw the cast iron pan into the sink/dishwasher, but otherwise I can't find any difference?
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Nov 21, 2011 20:33
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Oxford Comma posted:What is the advantage of All-Clad over cast iron? I've used both, and my $30 cast iron works just as well as my spendy All-Clad. Of course I can't throw the cast iron pan into the sink/dishwasher, but otherwise I can't find any difference? Generally, cast iron is slower to heat up (and slower to cool down) than any other pan, so pulling it off the burner to reduce heat for a few while you add exotic ingredient X or to prevent your Y from boiling over or charring won't make a difference. Cast iron is (some times a lot) heavier, doesn't handle starchy and acidic stuff as well and can rust if you don't treat it well. It's also more fun.
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Nov 21, 2011 20:58
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dino. posted:The point is that copper looks like poo poo if it's used over high heat repeatedly. In other words, don't buy it. I don't really think copper looks like poo poo when its tarnished? / I don't care about looks at all. but I guess there's no reason to have a copper/stainless bonded pan? I don't know, I I'm just looking for and want the best loving goddamnit pan in existence really, I don't care about anything else. I guess those compromise all clad ones with the copper band/center sound decent? burghh
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Nov 21, 2011 21:50
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SOMEONE BUY ME A PURE SILVER PAN ALREADY GODDAMN EDIT : URANIUM CORED PURE SILVER PAN
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Nov 21, 2011 21:51
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mindphlux posted:EDIT : URANIUM CORED PURE SILVER PAN The U-238 line is cheaper but much, much, much heavier. The U-235 line is really pricey but the beauty of it is the larger pans don't require an outside heat source. Rumored to cause issues, though.
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Nov 21, 2011 21:56
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If you really want copper cookware, have the money, and don't ever plan to use induction, then pick one of the brands I recommended. If you want to use induction, then pick one of the All-Clad Stainless (regular or D5, the D5 has rolled edges, but I have my doubts that it's otherwise worth the price difference). If you don't care about induction, then go with the LTD2 or MC2 (they have more aluminum than the stainless series). Don't bother with the copper series, as both have negligible amounts of copper, not enough to justify the price or to pretend that they're real copper cookware. I own Mauviel, All-Clad Stainless, All-Clad LTD2, and All-Clad Copper Core (most of my All-Clad are the copper core), and even though I lust after copper cookware, I find myself using any one of the All-Clads more often than I use the one Mauviel sauce pan I own. If I had to buy it all again, I'd still keep the Mauviel, but I wouldn't bother with the All-Clad Copper Core. They have rolled edges and they look nice, but they aren't worth the extra cost, and although they're pretty, those 2 little bands of copper are a bitch to keep shiny. As for can openers, I bought a Zyliss (at TJ Maxx) that cuts the sides of the lid. I was really excited to FINALLY have a good can opener, but I think I've only used it 3-4 times in the year or so I've had it. So while I like the way it opens, I can't truly recommend it because I don't open that many cans.
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Nov 22, 2011 05:25
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Oxford Comma posted:What is the advantage of All-Clad over cast iron? I've used both, and my $30 cast iron works just as well as my spendy All-Clad. Of course I can't throw the cast iron pan into the sink/dishwasher, but otherwise I can't find any difference? I also get a much clearer pan sauce/reduction using stainless; they always end up cloudy when I use cast iron. I also reach for the stainless fry pan whenever I'm working with something acidic, like a red sauce or vinaigrette or whatever (just because the acid will gently caress with the seasoning), or whenever I care about the rate at which the pan is gaining or losing heat (like if you're expecting to use carryover heat to cook but not curdle eggs---so I use a stainless fry pan when making carbonara, because a cast iron skilled would still be hot enough to curdle the eggs for quite some time after you take it off the heat).
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Nov 22, 2011 05:42
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logical fallacy posted:If you really want copper cookware, have the money, and don't ever plan to use induction, then pick one of the brands I recommended. If you want to use induction, then pick one of the All-Clad Stainless (regular or D5, the D5 has rolled edges, but I have my doubts that it's otherwise worth the price difference). If you don't care about induction, then go with the LTD2 or MC2 (they have more aluminum than the stainless series). Don't bother with the copper series, as both have negligible amounts of copper, not enough to justify the price or to pretend that they're real copper cookware. thanks, I really appreciate your feedback since you actually own this poo poo.
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Nov 22, 2011 06:25
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logical fallacy posted:As for can openers, I bought a Zyliss (at TJ Maxx) that cuts the sides of the lid. I was really excited to FINALLY have a good can opener, but I think I've only used it 3-4 times in the year or so I've had it. So while I like the way it opens, I can't truly recommend it because I don't open that many cans. I have the Zyliss also and it works maybe 60% of the time. The vegetable cans from Costco (Kirkland) for example won't open using this opener. It just makes an indention around the circumference of the can, not deep enough to open it. I just usually call an audible for my basic swing-a-way every time I try the Zyliss...
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Nov 22, 2011 06:54
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Dane posted:Generally, cast iron is slower to heat up (and slower to cool down) than any other pan, so pulling it off the burner to reduce heat for a few while you add exotic ingredient X or to prevent your Y from boiling over or charring won't make a difference. Cast iron is (some times a lot) heavier, doesn't handle starchy and acidic stuff as well and can rust if you don't treat it well. It's also more fun. Black steel or carbon steel is sort of a middle ground between stainless and cast iron. Lower heat retention, so the pan heats up and cools down much faster, but you get the same baked-on nonstick surface as with cast iron, with all the benefits and drawbacks it offers. The pans are much lighter due to the thinner material (2-3mm even on the bottom), it's sort of like a wok in the shape of a traditional western frying pan. I've got three different pans, one enameled cast iron, one bare cast iron and one carbon steel. I use all three equally and I'm adding a stainless steel pan soon.
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Nov 22, 2011 09:58
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I started reading Crust & Crumb: Master Formulas for Serious Bread Bakers because I was interested in bread making as my bread is "ok" but not to-die for. This breaks everything down to a science explaining why you do specific things and shows just how horribly wrong and how little I knew about bread. If you are curious as to how to make kick-rear end bread this gets my seal of approval. http://www.amazon.com/Crust-Crumb-Master-Formulas-Serious/dp/1580088023/ref=sr_1_1?ie=UTF8&qid=1321961560&sr=8-1
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Nov 22, 2011 12:48
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Thanks for the scale recommendations. I'll keep them in mind while shopping around. Also, does anyone have any experience with one of these? http://www.amazon.com/Char-Broil-10101480-08101480-Oil-Less-Infrared/dp/B001HBI7D8/ref=sr_1_3?s=home-garden&ie=UTF8&qid=1321971425&sr=1-3 I love me some deep-fried turkey, but hovering around a giant tub of hot grease makes me feel uneasy. This, however, kinda screams gimmick.
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Nov 22, 2011 15:49
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bolo yeung posted:Thanks for the scale recommendations. I'll keep them in mind while shopping around. Any cooking implement advertised using terms such as "infrared cooking" and "100% infrared heat energy" and similar semi-educated-sounding crap should be avoided like the plague, as should any other infomercial product. "Gee-whiz, infrared cooking? Your wonderful gadget actually cooks with loving HEAT like every other single cooking implement ever in the entire history and pre-history of the world?! Will wonder never cease?" Avoid. Avoid. Avoid. Also, it will not produce anything even similar to deep-fried turkey. It's nothing but a cheap propane-fueled outdoor oven. KozmoNaut fucked around with this message at 16:12 on Nov 22, 2011 |
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Nov 22, 2011 16:10
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qutius posted:I've been using this one for the past couple years and it does the job: Seconding this. Have had mine for a while now and it still works great. Requesting a nice bottle. I'm making lemoncello for my dad for christmas and it is currently just sitting in a jar. I would like to get a nice bottle to store it in when presenting. Probably in the 1-1.5 liter range? Not sure off the top of my head what my post-straining volume will be.
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Nov 22, 2011 17:03
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KozmoNaut posted:Any cooking implement advertised using terms such as "infrared cooking" and "100% infrared heat energy" and similar semi-educated-sounding crap should be avoided like the plague, as should any other infomercial product. I fugured as such. Never had any intention to buy it. Was only wondering just HOW much of a scam it was. Thanks.
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Nov 22, 2011 18:39
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zerox147o posted:Seconding this. Have had mine for a while now and it still works great. http://www.amazon.com/Clear-Flip-cap-Bottles-12-Pack/dp/B002Y29JMW/ref=sr_1_1?s=hpc&ie=UTF8&qid=1321990891&sr=1-1 I got a bunch at my local restaurant supply store
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Nov 22, 2011 20:42
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KozmoNaut posted:Any cooking implement advertised using terms such as "infrared cooking" and "100% infrared heat energy" and similar semi-educated-sounding crap should be avoided like the plague, as should any other infomercial product.
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Nov 22, 2011 20:59
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Steve Yun posted:Something like this? (500ml but maybe you can put it in two or three bottles?) I can't seem to find any nice ones. Think I'm just going to look around the liquor store while I do my Thanksgiving booze shopping tonight and see if I find something there that I'll just drink through. You know, for the bottle.
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Nov 22, 2011 21:07
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Josh Lyman posted:Not that I don't agree that "infrared cookers" are usually crap, but cooking with true IR (.74-300um photons) is very different from cooking with direct heat (kinetic energy), just as cooking with a microwave is different from cooking with an induction cooking. Point taken. But my point still stands, you aren't going to find a good IR cooker at infomercial prices 
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Nov 22, 2011 21:34
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zerox147o posted:Seconding this. Have had mine for a while now and it still works great. If you're lucky enough to live within range of a Container Store (  ) they sell quite nice glass bottles with a variety of tops. Most are in the 3-10 dollar range, depending on size and quality.
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Nov 22, 2011 22:41
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edit
Josh Lyman fucked around with this message at 01:35 on Nov 23, 2011 |
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Nov 23, 2011 01:31
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http://www.newegg.com/Product/Product.aspx?Item=9SIA0SY06T5416&cm_mmc=BF2011_listing-_-2172-_-9SIA0SY06T5416&nm_mc=BF2011_listing Thank God for black Friday sales!
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Nov 24, 2011 09:24
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BraveUlysses posted:http://www.newegg.com/Product/Product.aspx?Item=9SIA0SY06T5416&cm_mmc=BF2011_listing-_-2172-_-9SIA0SY06T5416&nm_mc=BF2011_listing You are a bad person who should feel bad.
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Nov 24, 2011 16:01
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I was putting together an Amazon wish list of kitchen items for  secret santa and I've been leaning toward the OXO stainless line. I always thought of OXO as making easy-to-grip tools, not necessarily quality tools. Are there better options?
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Nov 24, 2011 16:58
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I have a number of OXO kitchen gadgets, and I don't think I've been disappointed with any of them,
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Nov 24, 2011 17:07
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Josh Lyman posted:I was putting together an Amazon wish list of kitchen items for I love my OXO stuff, and have had literally zero problems/breakage with anything that I have bought from them. But they do not match my kitchen at all. 
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Nov 24, 2011 17:17
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Their hand-squeeze citrus juicer is poo poo, but everything else I've had of theirs is solid.
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Nov 24, 2011 18:34
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Josh Lyman posted:I always thought of OXO as making easy-to-grip tools, not necessarily quality tools. Are there better options?
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Nov 24, 2011 18:42
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feelz good man posted:Yeah OXO makes good products, the problem is they're all ugly as sin with huge handles.  
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Nov 24, 2011 20:02
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Cuisinart Prep 11 Cup food processor is on sale for $141 with a $52 dollar gift card on Newegg. I've been looking for one to make pizza/pie dough with, seems like a killer deal. http://www.newegg.com/Product/Produ...N82E16896110077
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Nov 24, 2011 21:48
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Josh Lyman posted:I was putting together an Amazon wish list of kitchen items for Everything Kuhn Rikon makes is loving awesome. Also do not buy the OXO oyster knife for any reason. It is total garbage.
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Nov 24, 2011 22:04
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Iron Lung posted:Cuisinart Prep 11 Cup food processor is on sale for $141 with a $52 dollar gift card on Newegg. I've been looking for one to make pizza/pie dough with, seems like a killer deal. Hmm, looks good. Would the $149 one at Costco be better? All I know is it weighs about 20 pounds and is built like a tank... http://www.costco.com/Browse/Product.aspx?Prodid=11623688
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Nov 25, 2011 04:35
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tycho_atreides posted:Everything Kuhn Rikon makes is loving awesome. Also do not buy the OXO oyster knife for any reason. It is total garbage. I'd second this, but I disagree. it's fine. it's not a 'good' oyster knife, but considering a 'good' oyster knife is something that would probably kill/maim the average consumer, I think it's about as good as you're gonna get. soooooooooooo speaking of newegg deals, there's this for like $25. http://www.newegg.com/Product/Produ..._-96268031-L05C I basically don't know what the gently caress to make of it. I've been wanting a foodsaver/cryovac (let's face it, I really just want a cryovac), but haven't gotten around to getting one. the price point on that thing is pretty appealing, but 0 reviews, and it probably doesn't include bags, and I've never even used one of the smaller, non-cryovac things... I don't know. half intrigued, half sketched out. but hey I could claim parts of my computer and parts of my kitchen were made by the same company, which would be pretty hilarious!
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Nov 25, 2011 07:58
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mindphlux posted:http://www.newegg.com/Product/Produ..._-96268031-L05C I bought one like but better than that for sous-vide but I'm too cheap to spring for the channeled bags, and it works really badly with the simple bags. I haven't used it in a year because it's so frustrating. I'd skip, it has a single wire heater and looks like yet another piece of plastic poo poo. What are you gonna use it for? On the other hand if it's just an itch you want to scratch, hey, 25 bucks!
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Nov 25, 2011 15:33
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Drive By posted:I bought one like but better than that for sous-vide but I'm too cheap to spring for the channeled bags, and it works really badly with the simple bags. I haven't used it in a year because it's so frustrating. I want to mainly use it for portioning / storage. taking large cuts of meat and freezing them for later use, etc. I'm sure I'll play around with sous-vide eventually, but I enjoy cooking stuff via traditional methods so much that I'm not really itching to start doing it at home.
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Nov 25, 2011 17:10
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Hi, big newbie question, and I hope this is the right place to post (the OP mentioned asking for recommendations is okay!). Does anyone have any opinions on the Hampton Forge 52-Piece Kitchen Starter Set or recommendations for similar product? I'm no culinary expert by any means and I really need a basic starter kit, and I'm not sure where to begin!
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Nov 25, 2011 17:18
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