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It's a good size. I did a bag of 8 chicken breasts the other day. It'll fit about 8 servings of whatever meat goes in, probably more.
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Jan 8, 2012 20:38
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Dane posted:Are people happy with the size of the Sous Vide Supreme demi? It's the only model I can find here. Unless you're cooking for some massive dinner party, there is plenty of room
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Jan 8, 2012 23:04
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LTBS posted:Is there a good deli slicer that can get really thin slices that isn't some $600+ monster? I've never even thought about getting a deli slicer, but I see amazon has a bunch from $1-300. No idea how good they are, but some get pretty good ratings.
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Jan 8, 2012 23:17
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taqueso posted:I've never even thought about getting a deli slicer, but I see amazon has a bunch from $1-300. No idea how good they are, but some get pretty good ratings. I've looked through there and was wondering if anyone had one. I'm ok if it makes thick slices but I'd like it to make good thin slices too. I might just bite the bullet and get a used hobart or something.
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Jan 8, 2012 23:40
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Steve Yun posted:Pull the noodle assembly out, cut off all the bent noodles with scissors, put back in and it works perfectly again. In fact, the noodles are less likely to bend after you've snipped some off and made some breathing room for them I never owned one, but that's what happened to my friend's. I'll tell him it's fixable. As far as the knife thing goes, I've never actually thrown one away because I (1) know how to use a whetstone and (2) have a bunch of whetstones that were gifts. I've only sharpened it once though, when I got it. poo poo's expensive though - my point is if you're cheaping out by buying cheap (if great for the price) knives, you probably don't have an expensive sharpening system laying around. And if you're going to shell out for the sharpening system, you probably have knives that are better than Victorinox. But it's much better if people assume the worst and say I "sicken" them. It's totally cool to be an rear end in a top hat for no reason! (That isn't, of course, directed at you Steve Yun).
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Jan 10, 2012 03:19
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Achmed Jones posted:As far as the knife thing goes, I've never actually thrown one away because I (1) know how to use a whetstone and (2) have a bunch of whetstones that were gifts. I've only sharpened it once though, when I got it. poo poo's expensive though - my point is if you're cheaping out by buying cheap (if great for the price) knives, you probably don't have an expensive sharpening system laying around. And if you're going to shell out for the sharpening system, you probably have knives that are better than Victorinox.
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Jan 10, 2012 04:00
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After 2 incidents in as many weeks of having my thermometers show inaccurate temps, I am REALMAD about bimetallic spring thermometers. Does anyone have recommendations for a deep fry thermometer that is alcohol? Also is there anything super awesome for the oven? Something easy to read while the door closed may keep the dial one a champ here. The old one I had got fell on the oven floor a lot while baking/roasting and I'm about to get the dremel out on this new one just to make it affix better to my rack. I'm fine tossing it if there's something better. The deep fry thermometer I just threw away was registering around 325 when my Thermapen said 490!
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Jan 12, 2012 04:53
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Generalisimo Halal posted:Trying to avoid buying ikea, moved into a new place and I'd rather have something a bit sturdier. I'm really happy with the like 3x3 butcher block / island cart I got from ikea. it was like 50 bucks, has wheels, is really sturdy and hasn't warped at all - I don't know what more I could want from it.
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Jan 12, 2012 06:30
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Hed posted:After 2 incidents in as many weeks of having my thermometers show inaccurate temps, I am REALMAD about bimetallic spring thermometers. Does anyone have recommendations for a deep fry thermometer that is alcohol? Also is there anything super awesome for the oven? Something easy to read while the door closed may keep the dial one a champ here. The old one I had got fell on the oven floor a lot while baking/roasting and I'm about to get the dremel out on this new one just to make it affix better to my rack. I'm fine tossing it if there's something better. Do they even make candy thermometers with springs? I thought they were all $10 alcohol deals Steve Yun fucked around with this message at 07:00 on Jan 12, 2012 |
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Jan 12, 2012 06:56
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mindphlux posted:I'm really happy with the like 3x3 butcher block / island cart I got from ikea. it was like 50 bucks, has wheels, is really sturdy and hasn't warped at all - I don't know what more I could want from it. You know what? I'm just going to go for the ikea. Enough of you guys have said it works, and I don't want to spend any more than I need.
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Jan 12, 2012 16:40
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LTBS posted:I've looked through there and was wondering if anyone had one. I'm ok if it makes thick slices but I'd like it to make good thin slices too. I might just bite the bullet and get a used hobart or something. BOOM! Deal of the century... possibly. I called up a local restaurant supply store to talk to them about their slicers. They said they had a used Hobart slicer. I asked "How much?" fully expecting $500+ and the guy said $150. I left work 15 minutes later to go grab that poo poo. Looks like it's a Hobart 410 possibly. Here it is in all its glory (please excuse the dirty car): LTBS fucked around with this message at 21:55 on Jan 12, 2012 |
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Jan 12, 2012 21:52
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Motherfucker
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Jan 12, 2012 22:16
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That is loving gorgeous holy poo poo.
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Jan 13, 2012 00:58
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I hate you so much right now.
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Jan 13, 2012 01:01
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LTBS posted:BOOM! Deal of the century... possibly. I called up a local restaurant supply store to talk to them about their slicers. They said they had a used Hobart slicer. I asked "How much?" fully expecting $500+ and the guy said $150. I left work 15 minutes later to go grab that poo poo. Looks like it's a Hobart 410 possibly. So... what exactly do you intend on doing with that meat slicer? (Sorry... the guy from the restaurant supply store always asks what people intend to do with the pizza peels. I have no idea why.)
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Jan 13, 2012 02:23
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Cheap paddles, duh.
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Jan 13, 2012 02:39
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kiteless posted:So... what exactly do you intend on doing with that meat slicer? Bet he's gonna cut some meat.
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Jan 13, 2012 03:01
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Kenning posted:Bet he's gonna cut some meat. nah. It's just for decoration  (I have 50lbs of pork belly, a couple duck breasts, pink salt, a shitload of salt and spices, and Charcuterie) Edit: I'll have to get the blade sharpened and get some food safe machine oil, but other than that, it runs like a loving champ.
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Jan 13, 2012 04:39
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Any recommendations for a bread machine? I assume Zojirushi have the best ones on the market, but they are out of my price range, I'd like to stay under $100.
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Jan 13, 2012 22:12
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I have the Cuisinart CBK-100 which does what I need it to do. Amazon has the CBK-200 on sale for $95.99 right now too. It looks like the CBK-200 has a lot of different options on it and if it had been that cheap when I got mine, I would have gotten the 200.
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Jan 13, 2012 22:31
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Does anyone have a Zassenhaus manual grinder? I'm after a decent burr grinder for as little money as possible. Manual seems like the way to go.
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Jan 13, 2012 22:47
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My bread machine recommendation is don't. I got a Panasonic as a gift, and while it is a perfectly good bread machine, no bread that I have made using it (including those where I used the dough function to make a poolish or sponge) has come close to a no-knead bread for texture or flavour. The only thing I'd use it for now is brioche.
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Jan 13, 2012 22:48
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therattle posted:My bread machine recommendation is don't. I got a Panasonic as a gift, and while it is a perfectly good bread machine, no bread that I have made using it (including those where I used the dough function to make a poolish or sponge) has come close to a no-knead bread for texture or flavour. The only thing I'd use it for now is brioche. I haven't used a bread machine in years, but my parents used to have one back in the day. I never used the actual 'bake' function, but it worked really really well as a kneader / proofbox I thought. I'd just dump all my poo poo in there and let it go to town, then dump my proofed dough out and shape it into loaves and bake. ymmv
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Jan 13, 2012 23:01
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icehewk posted:Does anyone have a Zassenhaus manual grinder? I'm after a decent burr grinder for as little money as possible. Manual seems like the way to go. Huh, I picked up a manual burr grinder with adjustable grind for about $20 or so at the local everything store. The box is smaller and the lever arm is shorter than the Zassenhaus units you mention but otherwise it works great for manually grinding up beans. I remember my parents having much the same model when I was a wee lad and so that would be the first part of making coffee is the grrrrrr of the grinder. When I was old enough to crank it around it was pretty neat to help out with. If you have any kids, put them to work grinding your coffee because otherwise it's a pain.
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Jan 13, 2012 23:09
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mindphlux posted:I haven't used a bread machine in years, but my parents used to have one back in the day. I never used the actual 'bake' function, but it worked really really well as a kneader / proofbox I thought. I'd just dump all my poo poo in there and let it go to town, then dump my proofed dough out and shape it into loaves and bake. ymmv
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Jan 13, 2012 23:50
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therattle posted:My bread machine recommendation is don't. I got a Panasonic as a gift, and while it is a perfectly good bread machine, no bread that I have made using it (including those where I used the dough function to make a poolish or sponge) has come close to a no-knead bread for texture or flavour. The only thing I'd use it for now is brioche. Use it to make risotto.
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Jan 14, 2012 00:07
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Iron Chef Ricola posted:Use it to make risotto. Pretty much this.
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Jan 14, 2012 05:39
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therattle posted:Yeah, I've used it for that but it's never been as good as no-knead. I think its because that even when using a sponge you have only a portion of the dough with a longer ferment, whereas with no-knead all the dough is bubbling away for 12 hours or what have you. I firmly believe that a longer ferment is the key to good bread. I think if one was making sourdough (alas, not my wife's favourite) then the bread machine as a kneading and proofing tool would be good, but if one already has something like a good stand mixer which could knead, the money could be better spent elsewhere. I know this is a different thread, but I've never done this 'no-knead' thing. it sounds gimmicky, but I trust your judgment - do you have a link or particular recipe/technique you'd recommend checking out? my bread sucks, guess I should give everything a try.
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Jan 14, 2012 07:30
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Yeah, a bread machine isn't going to do really give you much on a lot of breads. And it's totally impossible for a nice ciabatta or any of those other fancy high-hydration things where you just do funny things like slap the dough a few times. I guess the proofing/rising environment thing can be nice if you have lovely heating or something though, but then again maybe your oven can do the same thing (on min settings, maybe with the door propped open a little). On the other hand, I don't have a kitchenaid and I will pull out my Zojirushi for beating up some thick bread dough for a long time. Like pizza dough or anything where you'd want something to knead while you pour stuff in, or just knead hard for a good 10-15 min. And yeah, if your bread machine has a heat/stir jam function, you can use it for risotto. I am 100% serious about this, I do it all the time; it comes out perfect as long as you don't go over about uh... 2 cups dried rice-worth.
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Jan 14, 2012 07:49
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Zirah posted:Any recommendations for a bread machine? I assume Zojirushi have the best ones on the market, but they are out of my price range, I'd like to stay under $100.
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Jan 14, 2012 13:06
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mindphlux posted:I know this is a different thread, but I've never done this 'no-knead' thing. it sounds gimmicky, but I trust your judgment - do you have a link or particular recipe/technique you'd recommend checking out? my bread sucks, guess I should give everything a try. Here is a really good baguette recipe using a long cold ferment. It's not one of the no-knead recipes but the long ferment is the key: http://www.shaboomskitchen.com/archives/bread/painlancienne.html
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Jan 14, 2012 18:50
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I am looking for a reasonably priced, small pressure cooker. http://www.amazon.com/Presto-01362-6-Quart-Stainless-Pressure/dp/B00006ISG6/ref=sr_1_1?ie=UTF8&qid=1326574258&sr=8-1 <-- will this do? Any opinions on brands, etc? I'm mainly going to be using them to cook daal and beans. Any other obvious foods I should be cooking in there to save time? I figure pretty much anything, but I like the idea of still cooking veggies stovetop to a particular doneness.
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Jan 14, 2012 22:04
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Today I took out one of my better Santoku knives and noticed it has a few rust spots on it most likely due to one of my family members forgetting to dry it after use. Does anyone know of a good product that can remove rust spots on knives? It'll be better if the product is common enough to be bought in just about any retail store so shipping rates for Canada are usually ridiculously high.
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Jan 15, 2012 00:01
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Zettace posted:Today I took out one of my better Santoku knives and noticed it has a few rust spots on it most likely due to one of my family members forgetting to dry it after use. A hot solution of lemon juice should do it, actually. I use juice of 1 lemon in about 1 cup of steaming water. Soak a paper towel in it, and start rubbing it off. If the rust is bad you may have to soak the blade for a few minutes. Wash and dry the knife afterwards, then apply a little mineral oil afterwards even if you don't normally.
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Jan 15, 2012 00:14
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Zettace posted:Does anyone know of a good product that can remove rust spots on knives? It'll be better if the product is common enough to be bought in just about any retail store so shipping rates for Canada are usually ridiculously high.
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Jan 15, 2012 00:30
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mich posted:Here is a really good baguette recipe using a long cold ferment. It's not one of the no-knead recipes but the long ferment is the key: This recipe makes a killer pizza dough too. Photographic evidence:  
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Jan 15, 2012 01:07
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Yond Cassius posted:A hot solution of lemon juice should do it, actually. I use juice of 1 lemon in about 1 cup of steaming water. Soak a paper towel in it, and start rubbing it off. If the rust is bad you may have to soak the blade for a few minutes. Wash and dry the knife afterwards, then apply a little mineral oil afterwards even if you don't normally.
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Jan 15, 2012 03:40
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Planet X posted:I am looking for a reasonably priced, small pressure cooker. Beans are a pretty good bet. I don't tend to do veggies in mine because I have no confidence in being able to cook them properly without constantly poking at them. Mostly I use mine to be able to put dinner on the table within a reasonable time even after getting home from work at 5:00pm. I make a fairly tasty chili in about 45 minutes (that would probably make any real chili cook feel shame and anger at my insolence).
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Jan 15, 2012 03:49
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Planet X posted:I am looking for a reasonably priced, small pressure cooker. I have that exact model. I would strongly suggest getting one size bigger though. When I'm making my daal and beans, I like to also put a stainless steel bowl with rice (and enough water to cook it in), and float it on the beans. That way, I knock out two things at the same time, and have dinner done sooner. If my pressure cooker were a bit bigger, I'd be able to fit a second bowl atop the rice, and steam some veg of my choosing too. That being said, the Presto is a champ. The lady who bought me the one I own had a presto before that one for about 25 years that she trusts. She also uses it to make daal.
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Jan 15, 2012 04:17
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Yond Cassius posted:A hot solution of lemon juice should do it, actually. I use juice of 1 lemon in about 1 cup of steaming water. Soak a paper towel in it, and start rubbing it off. If the rust is bad you may have to soak the blade for a few minutes. Wash and dry the knife afterwards, then apply a little mineral oil afterwards even if you don't normally. Hmm. Is it the acid? Would vinegar work too?
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Jan 15, 2012 04:42
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