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zacpol posted:Can anyone recommend a decent three-, five-, or seven-piece set of knives for around or under $50? Just buy one Victorinox 8+ inch chef's knife. It's really the only knife you need and it's like $30 on Amazon or at a restaurant supply store. Beyond that either get a paring knife or a boning knife (I feel like boning would be more useful). A straight blade (rather than curved) would probably be more broadly useful for things beyond just boning. Again, Victorinox. This one is around $25. Then if you feel like cutting bread is a thing you'll be doing a lot, you can get a bread knife. Honestly though, in a time period where I use my chef's knife 50 times I probably use my boning knife 5 time and my bread knife once. If usefulness per dollar is the most important thing, go Victorinox chef. Knife sets have all sorts of knives in them that are only useful for particular applications, whereas a chef's knife can do almost anything you need.
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May 30, 2012 02:40
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Kenning posted:Just buy one Victorinox 8+ inch chef's knife. It's really the only knife you need and it's like $30 on Amazon or at a restaurant supply store. Beyond that either get a paring knife or a boning knife (I feel like boning would be more useful). A straight blade (rather than curved) would probably be more broadly useful for things beyond just boning. Again, Victorinox. This one is around $25. Then if you feel like cutting bread is a thing you'll be doing a lot, you can get a bread knife. Honestly though, in a time period where I use my chef's knife 50 times I probably use my boning knife 5 time and my bread knife once. If usefulness per dollar is the most important thing, go Victorinox chef. I'd say the 3 knives I could happily use for 99% of applications are a chef's knife, paring knife, and bread knife. That's it. I don't cook meat so a boning knife is of limited utility.
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May 30, 2012 18:11
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Kenning posted:Just buy one Victorinox 8+ inch chef's knife. It's really the only knife you need and it's like $30 on Amazon or at a restaurant supply store. Beyond that either get a paring knife or a boning knife (I feel like boning would be more useful). A straight blade (rather than curved) would probably be more broadly useful for things beyond just boning. Again, Victorinox. This one is around $25. Then if you feel like cutting bread is a thing you'll be doing a lot, you can get a bread knife. Honestly though, in a time period where I use my chef's knife 50 times I probably use my boning knife 5 time and my bread knife once. If usefulness per dollar is the most important thing, go Victorinox chef. I would agree with this. While I'm still getting used to the size of the knife as I've never actually used one that large (heh), it's doing everything. I have a 3 knife set of varying sizes, but I end up not even worrying about them. I'll just keep my chef's knife out and rinse it if I need to use it for something else.
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May 30, 2012 18:15
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zacpol posted:Can anyone recommend a decent three-, five-, or seven-piece set of knives for around or under $50? Seconding Victorinox Forschner
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May 31, 2012 21:39
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Definitely a chef's knife and a paring knife. You can get away with just these two. Then get whatever specialist knife you would need bread/boning/utility/santoku/whatever maybe after the fact as a 5 knife set could include a block, steel and kitchen scissors. I found have a small utility knife or even just using a paring knife is actually pretty good if you have people who don't cook much but feel a chef's knife is pretty big and intimidating.
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Jun 1, 2012 01:09
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The Victorinox paring knife is great and cheap enough that you can have a couple for various tasks. I have one I just use for opening packages. http://www.amazon.com/Victorinox-Swiss-Classic-4-Inch-Paring/dp/B005LRYE36/ref=sr_1_2?ie=UTF8&qid=1338525820&sr=8-2
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Jun 1, 2012 05:50
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mod sassinator posted:The Victorinox paring knife is great and cheap enough that you can have a couple for various tasks. I have one I just use for opening packages. http://www.amazon.com/Victorinox-Swiss-Classic-4-Inch-Paring/dp/B005LRYE36/ref=sr_1_2?ie=UTF8&qid=1338525820&sr=8-2 Ah yeah, my parents have one of those, it's the only decent knife they own.
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Jun 1, 2012 13:18
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mod sassinator posted:The Victorinox paring knife is great and cheap enough that you can have a couple for various tasks. I have one I just use for opening packages. http://www.amazon.com/Victorinox-Swiss-Classic-4-Inch-Paring/dp/B005LRYE36/ref=sr_1_2?ie=UTF8&qid=1338525820&sr=8-2 drat you Amazon Prime and your one click buying! 
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Jun 1, 2012 16:02
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I reach for my Victorinox more often than my Shun for paring.
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Jun 2, 2012 16:27
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PRADA SLUT posted:I reach for my Victorinox more often than my Shun for paring. I usually grab a lovely old cutco knife I inherited from a roommate instead of my Shun for quick small tasks. Mostly because I can just throw it in the dishwasher and don't have to worry about washing/drying by hand.
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Jun 2, 2012 17:22
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This may be straying a bit on knife recommendations, but for a great paring knife, one that you can open boxes with, and one that I use regularly for cooking while camping, this is the most complete knife I've owned, and it's at an affordable price. I legitimately use this knife in cooking, so while it's probably a 'utility' knife, I feel ok in recommending it here. The Kershaw Leek
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Jun 2, 2012 20:55
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Mr Executive posted:I usually grab a lovely old cutco knife I inherited from a roommate instead of my Shun for quick small tasks. Mostly because I can just throw it in the dishwasher and don't have to worry about washing/drying by hand. This was the reason for me to just buy some Victorinox knives instead of some fancy stuff when it was time to buy new ones two years ago. I always put my knives in the dishwasher and they can handle it fine.
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Jun 2, 2012 21:25
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My grandmother has a ceramic cooktop which means flat bottomed pans. She's looking to get a new set, are there brands that do flat bottom better than others?
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Jun 3, 2012 00:02
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Bunnita posted:My grandmother has a ceramic cooktop which means flat bottomed pans. She's looking to get a new set, are there brands that do flat bottom better than others? Hands down the best pan for my flat top stove is this Farberware Millenium nonstick 12" one. The base is super thick and heavy, like 1/2" or so of aluminum so it sits perfectly flat and heats evenly. I use this pan for almost everything and am never disappointed. You can buy a glass lid for it too.
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Jun 3, 2012 01:51
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Recommend me a pizza peel. Is there anything that I should look for, like material or anything?
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Jun 4, 2012 04:36
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I'm looking for a juicer, mostly for leafy greens and vegetables. Someone suggested VitaMix, but $450+ is a little steep for me. Are there any good veggie-juicers for $200 or under?
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Jun 4, 2012 04:54
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PRADA SLUT posted:Recommend me a pizza peel. Is there anything that I should look for, like material or anything? get the epicurean one. it's made out of the same poo poo their cutting boards are made of. I think mine was like 30 bucks, but it's super nice, has a silicone handle, and I basically can't imagine ever wanting or needing a different pizza peel, unless I build a giant gently caress off brick oven at some point.
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Jun 4, 2012 05:06
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skaboomizzy posted:I'm looking for a juicer, mostly for leafy greens and vegetables. Someone suggested VitaMix, but $450+ is a little steep for me. Are there any good veggie-juicers for $200 or under? http://www.amazon.com/Omega-J8003-Single-Gear-Commercial-Masticating/dp/B000KHPFFI/ref=sr_1_5?ie=UTF8&qid=1338785933&sr=8-5
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Jun 4, 2012 05:59
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Anyone have a recommendation for a cast iron skillet?
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Jun 5, 2012 18:25
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Pretty much anything by Lodge will be budget friendly and quality. The hardest part is choosing a size. I would probably go with a 12" for my first one. Target sells a bunch of lodge stuff.
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Jun 5, 2012 18:28
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jerman999 posted:Anyone have a recommendation for a cast iron skillet? Can't go wrong with Lodge, the couple I got half a year ago are doing great, pretty cheap too.
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Jun 5, 2012 18:29
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Oh yeah can someone recommend a good waffle iron? My current one isn't powerful enough to get a good crispy waffle. I think I need something in the 1200-1500 watt range.
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Jun 5, 2012 18:29
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Flash Gordon Ramsay posted:Pretty much anything by Lodge will be budget friendly and quality. The hardest part is choosing a size. I would probably go with a 12" for my first one. Target sells a bunch of lodge stuff. I like the 12" for the double handle
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Jun 5, 2012 18:41
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Flash Gordon Ramsay posted:Oh yeah can someone recommend a good waffle iron? My current one isn't powerful enough to get a good crispy waffle. I think I need something in the 1200-1500 watt range. I have this one and its served me well. Krups 654-75 Wafflechef 4-Slice Belgian Waffle Maker
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Jun 5, 2012 18:45
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Flash Gordon Ramsay posted:Pretty much anything by Lodge will be budget friendly and quality. The hardest part is choosing a size. I would probably go with a 12" for my first one. Target sells a bunch of lodge stuff. I dunno, with the 12" I notice that my edges are significantly colder than the middle, but with the 10" it seems like the entire pan is up to the same temperature
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Jun 5, 2012 19:04
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Steve Yun posted:I dunno, with the 12" I notice that my edges are significantly colder than the middle, but with the 10" it seems like the entire pan is up to the same temperature yeah, in general I find cast iron requires a lot more preheating than a pan made of less dense metal. The 12" rec is also based on utility though. I have a 10" that is of limited usefulness, particularly when cooking for the family.
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Jun 5, 2012 19:17
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Is the pre-seasoning Lodge does good/bad/neutral?
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Jun 5, 2012 20:12
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It's fine just cook some bacon on it.
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Jun 5, 2012 20:17
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Flash Gordon Ramsay posted:I have a 10" that is of limited usefulness, particularly when cooking for the family. Yeah I should add I'm just cooking for myself most of the time
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Jun 5, 2012 20:33
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You can always just preheat cast iron in an oven, if you have difficulty bringing it to temp on your stove. I like using my oven for other stuff while I cook on the stove anyway
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Jun 5, 2012 20:42
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ThermoWorks RT600C Instant-Read Thermometer - Six-second measuring time and you can throw it in the dish washer. Cheap as heck and wonderfully accurate. If you don't want to drop $100 for a ThermaPen, this is a fifth of the price and almost as good. Maverick ET-85 Leave-in Thermometer Not oh-my-God amazing like the ThermoWorks instant read, but it does its job well. Since everyone (at least everyone who cooks meat) needs a good leave-in thermometer, it's nice to pick one up for around $35. Temperature Magnet Very nice when some silly goose wants their steak medium well, you don't remember what the correct temperature is, and you're too colorblind to eyeball it.
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Jun 6, 2012 22:53
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Thanks for all the knife recommendations; I also need nice, cheapish skillet that's oven-safe, so I'm assuming something that's either cast-iron, stainless steel, or carbon steel? And what's the GWS opinion on non-stick cookware?
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Jun 7, 2012 01:43
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zacpol posted:Thanks for all the knife recommendations; I also need nice, cheapish skillet that's oven-safe, so I'm assuming something that's either cast-iron, stainless steel, or carbon steel? quote:And what's the GWS opinion on non-stick cookware? http://forums.somethingawful.com/showthread.php?threadid=3381440&userid=0&perpage=40&pagenumber=42#post403348545
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Jun 7, 2012 06:38
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zacpol posted:Thanks for all the knife recommendations; I also need nice, cheapish skillet that's oven-safe, so I'm assuming something that's either cast-iron, stainless steel, or carbon steel? And what's the GWS opinion on non-stick cookware? I'd recommend against mixing these two ideas- don't bake your nonstick stuff. Don't buy cast iron for your only skillet unless you don't intend to cook with high acidity foods like lemons, because it will make your food taste funny. Anyone in Atlanta know a good place where I can test out knives? I really like the look of Global knives but I want to be sure they don't feel weird.
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Jun 7, 2012 12:50
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Williams Sonoma and Beth Bath and Beyond are everywhere. Trying Globals at Williams Sonoma helped me avoid that purchase. Hated the handles. But I think they're for righties only, so that's part of it, but I just don't like the feel of metal handles in general.
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Jun 7, 2012 13:06
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Achmed Jones posted:Since everyone (at least everyone who cooks meat) needs a good leave-in thermometer I have never used one. If people don't want or need one, there's no reason to buy one.
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Jun 7, 2012 17:10
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In my experience probe thermometers will just break in normal use. I think I've gone through at least 3 of them now. IMHO buy the cheapest one you can find and expect it to be disposable.
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Jun 7, 2012 17:51
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signalnoise posted:Anyone in Atlanta know a good place where I can test out knives? I really like the look of Global knives but I want to be sure they don't feel weird. According to Google Maps, there are two Sur La Table locations in Atlanta, you can try there.
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Jun 7, 2012 17:58
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Thanks I have never shopped for a real knife before and I only knew my own BB&B didn't have poo poo
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Jun 7, 2012 18:00
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signalnoise posted:Thanks I have never shopped for a real knife before and I only knew my own BB&B didn't have poo poo Cooks Warehouse in Decatur, or the other three locations, might work as well. antisodachrist fucked around with this message at 18:33 on Jun 7, 2012 |
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Jun 7, 2012 18:29
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