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Mr Executive posted:Sure, it doesn't get the temp in 3 seconds, but it probably only takes around 5 or 6 seconds. Have you actually timed it? Inexpensive digital cooking thermometers often take 10 seconds or more to get a proper stable reading. After years of using crappy thermometers and avoiding them as much as possible, the Thermapen was just loving amazing by comparison. I consider it one of my best kitchen equipment purchases.
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Jun 16, 2012 07:27
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Bob_McBob posted:Have you actually timed it? Inexpensive digital cooking thermometers often take 10 seconds or more to get a proper stable reading. After years of using crappy thermometers and avoiding them as much as possible, the Thermapen was just loving amazing by comparison. I consider it one of my best kitchen equipment purchases. If you want to get really spergy about it here is a video with the Thermapen compared to a whole heap of others, admittedly created by the manufacturer but using proper equipment and methods. Shows the thermapen getting to the correct temp quicker than any other, many of which don't reach the correct temp. https://www.youtube.com/watch?v=R_tpfyFitDY  Any UK goons who can recommend me a set of measuring spoons (teaspoon etc and cups) that will last and not break the bank.
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Jun 16, 2012 09:48
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The thermapen is one of those things that seems really ridiculous until you use it and then realize that it really is as good as they claim. It doesn't seem like it would be but once you have it it just is pretty impressive. That said they are kinda pricey and I got mine as a gift so whatever. Its not like some kinda slight against you if you don't want to throw down the 100 bucks for one.
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Jun 16, 2012 16:53
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FishBulb posted:The thermapen is one of those things that seems really ridiculous until you use it and then realize that it really is as good as they claim. It doesn't seem like it would be but once you have it it just is pretty impressive. Yeah, mine has seen daily use since I bought it some 5-6 years ago. A hundred bucks might seem like a lot, but when you cook a lot of fish and pork having it come out perfect every single time makes it quite worthwhile. I am sure some skilled people can just tell when e.g. salmon hits the right temp, but being the barbarian that I am, it is nice to have the Thermapen...
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Jun 17, 2012 20:48
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Anyone got a solid recommendation on a $50-$100 blender? I need something to get hot sauce super-smoooth, and my food processor ain't cutting it. Thanks!
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Jun 19, 2012 03:15
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I could never trust another termometer after using a thermopen. literally I just threw every other one I had out, except one mercury powered candy thermometer, which I still don't actually ever use. my splashless is only a couple years old, cracked in a few parts of the case, melted in a few others, but it's still working strong, and I run it under the faucet when needed. don't know what I'd do without it.
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Jun 19, 2012 07:16
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Is a thermapen useful for deep frying? I haven't found a fry thermometer worth a poo poo, so the last couple times I've just guessed it and hoped for the best.
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Jun 19, 2012 07:31
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Shooting Blanks posted:Is a thermapen useful for deep frying? I haven't found a fry thermometer worth a poo poo, so the last couple times I've just guessed it and hoped for the best. yeah I don't really reach for a thermometer that much when cooking meat, so frying is also maybe 75% of what I use mine for. it's super nice in that it'll go from 75 deg to 375 in like 5 seconds. it's great for reading the quick temperature drops that happen right after you throw some stuff in the fryer - it's helped me understand what exactly is going on and how to fry better in general.
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Jun 19, 2012 07:48
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Luegene Cards posted:Anyone got a solid recommendation on a $50-$100 blender? I need something to get hot sauce super-smoooth, and my food processor ain't cutting it. Thanks! Several people have said good things about the Ninja blender. The KitchenAid blenders also get good reviews.
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Jun 19, 2012 07:51
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Luegene Cards posted:Anyone got a solid recommendation on a $50-$100 blender? I need something to get hot sauce super-smoooth, and my food processor ain't cutting it. Thanks! Is it a stick blender you're looking for?
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Jun 19, 2012 09:19
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DontAskKant posted:Who knows about portable home grade induction burners? My new apartment in Korea doesn't have a stove or any sort of cooking device and (having cooked for myself for 8 years and spending 3 of those in professional kitchens) I need to be able to cook. I just picked up a Fagor portable induction burner from Marshalls for $100 on a whim. I'll post about it after I've used it a few times.
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Jun 19, 2012 15:40
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So this looks pretty neat: http://www.kickstarter.com/projects/nomiku/nomiku-bring-sous-vide-into-your-kitchen Basically a competitor at the $300 immersion circulator level for casual use. Personally I'm a big fan of the size since I don't want another toaster-oven sized device and I've got a cooler circulator for big stuff.
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Jun 19, 2012 20:50
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Fatal posted:So this looks pretty neat: http://www.kickstarter.com/projects/nomiku/nomiku-bring-sous-vide-into-your-kitchen I really like the size of this, it is tempting me to make my first kickstarter pledge.
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Jun 19, 2012 21:42
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taqueso posted:I really like the size of this, it is tempting me to make my first kickstarter pledge. Seeing as so far I've funded a bear coat and 2 video games I could see myself funding something actually useful for once. Edit: What the hell, I did it. Fatal fucked around with this message at 21:58 on Jun 19, 2012 |
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Jun 19, 2012 21:56
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Does the Nomiku have any advantages over a SousVide Supreme Demi? Beyond the size advantage.
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Jun 20, 2012 00:14
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.Z. posted:Does the Nomiku have any advantages over a SousVide Supreme Demi? Beyond the size advantage. It actually circulates the water, the demi just relies on convection to move the water around which should create pretty good results seeing as it's small, but will still result in hot spots.
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Jun 20, 2012 00:23
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Neat device idea, but none of their food pictures are great. Underseared steak, short ribs overdone (for sous vide).
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Jun 20, 2012 02:57
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Fatal posted:It actually circulates the water, the demi just relies on convection to move the water around which should create pretty good results seeing as it's small, but will still result in hot spots. It kind of depends on how spergy your definition of "hot spot" is. I've seen people mention 0.5°F differences around the water bath, which is pretty insignificant. The convection system also means the SVS is completely silent, which is a benefit since a lot of people dont want an immersion circulator running in their kitchen for days.
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Jun 20, 2012 03:01
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Bob_McBob posted:It kind of depends on how spergy your definition of "hot spot" is. I've seen people mention 0.5°F differences around the water bath, which is pretty insignificant. The convection system also means the SVS is completely silent, which is a benefit since a lot of people dont want an immersion circulator running in their kitchen for days. I totally understand that, I'm just coming from a big circulator that is somewhat of a pain to drag out for small cook items (eggs, single steaks, etc) and this thing seems right up my alley. If I didn't already have a big circulator I'd probably go for a supreme/demi.
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Jun 20, 2012 04:07
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Chemmy posted:Neat device idea, but none of their food pictures are great. Underseared steak, short ribs overdone (for sous vide). Yeah the idea sounds good but the pictures they're using aren't selling it. The Short Ribs do look a bit done to me.
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Jun 20, 2012 09:32
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I could use a recommendation on a good sifter. I've tried a few and they really are terrible these days. My mom's old sifter was all metal and you'd squeeze the handle to rotate some fins over a mesh screen. It was also rusty and depositing oxidized iron into our confections. Should I just get a medium mesh strainer?
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Jun 20, 2012 13:07
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Just got my thermapen and used it last night for the first time.  . Amazing, I'm already in love with this thing. I can't wait to grill some steaks!
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Jun 20, 2012 16:08
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Phummus posted:I could use a recommendation on a good sifter. I've tried a few and they really are terrible these days. My mom's old sifter was all metal and you'd squeeze the handle to rotate some fins over a mesh screen. It was also rusty and depositing oxidized iron into our confections. Should I just get a medium mesh strainer? Yeah, I just use a mesh strainer
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Jun 20, 2012 17:45
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Same here. I have a fairly deep oxo strainer that's perfect for the task.
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Jun 20, 2012 17:48
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Phummus posted:I could use a recommendation on a good sifter. I've tried a few and they really are terrible these days. My mom's old sifter was all metal and you'd squeeze the handle to rotate some fins over a mesh screen. It was also rusty and depositing oxidized iron into our confections. Should I just get a medium mesh strainer? My experience with squeeze sifters is that after washing them you have to get them bone dry in order to prevent them from eventually oxidizing. Because there are three screens inside getting them dry is difficult and I have to use canned air to dry them out thoroughly. Which is why I think I'm going to stick with mesh strainers now.
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Jun 20, 2012 18:15
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Good Knife Sharpener - Chef's Choice 130 So I get really annoyed when cutting with dull knives, and that is about the extent of my knife snobbery. In my quest to have sharper knives I have bought 3 relatively nice knives for $30, $80, and over $100. None of those was as good of an investment as this knife sharpener. I just got it like two days ago, and I sharpened all of my knives. They all cut better than the day I got them now (and way the gently caress better than 3 days ago), and it was easy as poo poo. No skills or learning or anything, just loving drag it through #1 a till a burr is developed, then thru #3 a few times, takes like 3 minutes for a dull rear end knife. I also sharpened our cheapass knives, and all of them now pass the rest blade on tomato, drag handle backwards with no pressure, does it cut tomato test. Of the knives I bought, I actually prefer the cheapest one, the Victorinox 8 inch Chef's knife. I'm considering giving away my other expensive knives as presents to people who care about things other than functionality. (For anybody who cares, they are JA Henckles Pro S 10 Inch Chef's Knife, and 7 inch Santoku) So if you hate dull knives I recommend buying the sharpener, and possibly the Victorinox. I have one of those cheap ($10-20) dragging sharpeners from target, and that poo poo is worthless. I'm sure you can learn to sharpen knives with cheaper equipment similarly well, but if you don't want to, this is the bomb.
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Jun 21, 2012 02:13
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Bob_McBob posted:It kind of depends on how spergy your definition of "hot spot" is. I've seen people mention 0.5°F differences around the water bath, which is pretty insignificant. The convection system also means the SVS is completely silent, which is a benefit since a lot of people dont want an immersion circulator running in their kitchen for days. How's the temperature stability on the Demi? I remember when SeattleFoodGeek did a review on the Supreme there could be up to a 2°F difference from the set temp. And the Nomiku makers are saying their's at worst would be o.3°F.
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Jun 21, 2012 17:00
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What is the best food processor on the market? Looking at something for less than $150.
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Jun 21, 2012 20:43
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KitchenAids 12 cups http://www.google.com/search?hl=en&...w=1018&bih=1067 (If you don't mind pink, Amazon has one for $109) Cuisinart 12 or 14 cups http://www.google.com/search?hl=en&...w=1018&bih=1067
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Jun 21, 2012 21:06
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Acetone posted:
I am purchasing a starter set and saw this back on page 4. Is there anything beyond this list that is considered absolutely necessary for pots/pans or any general recommendations on anything i will definitely need? I have a knife set and utensils(whisk,spatula,etc)
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Jun 24, 2012 12:51
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This is the opposite of a recommendation - this knife block.. Do not get it - knives will dissapear into it - unless you use the japanese style knives... If you have Globals (as I do) the knives will not be stopped by the wimpy insert in there, and you will be fishing for the short knives constantly.
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Jun 24, 2012 19:12
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Burger Crime posted:I am purchasing a starter set and saw this back on page 4. Is there anything beyond this list that is considered absolutely necessary for pots/pans or any general recommendations on anything i will definitely need? I have a knife set and utensils(whisk,spatula,etc) Page 42 has an FAQ
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Jun 24, 2012 19:58
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Burger Crime posted:I am purchasing a starter set and saw this back on page 4. Is there anything beyond this list that is considered absolutely necessary for pots/pans or any general recommendations on anything i will definitely need? I have a knife set and utensils(whisk,spatula,etc) A 9x13 Pyrex baking dish--you can use it for roasting chicken, pork, meat, etc and making casseroles. Some metal mixing bowls of various sizes for prep. I like a large gentle slope bowl for tossing things together like salads and dressing. Nice garlic press (I have a Zyliss that Cooks Illustrated liked). Everything uses garlic and it's a pain to mince IMHO. Some small bowls for prep, like these Pyrex ones. I use these constantly--they can hold spices and ingredients, or are great for microwaving small stuff like butter. I have 8 and sometimes run out when doing big stuff.
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Jun 24, 2012 20:07
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Gravity recommended a Japanese water stone in some thread. I thought it was in here but a glance over a dozen or so pages didn't reveal it. Anybody have the link? I think it was like 50 bucks. The whetstone I got for Christmas has disappeared and my knives are getting dull as poo poo.
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Jun 25, 2012 06:52
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Kenning posted:Gravity recommended a Japanese water stone in some thread. I thought it was in here but a glance over a dozen or so pages didn't reveal it. Anybody have the link? I think it was like 50 bucks. The whetstone I got for Christmas has disappeared and my knives are getting dull as poo poo. http://forums.somethingawful.com/showthread.php?threadid=3437762&pagenumber=110&perpage=40#post400935176
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Jun 25, 2012 07:35
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If I'm close enough to the Shun place to take my knives in for sharpening, is there any reason why I would do them myself or elsewhere?
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Jun 26, 2012 04:43
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Kenning posted:Gravity recommended a Japanese water stone in some thread. I thought it was in here but a glance over a dozen or so pages didn't reveal it. Anybody have the link? I think it was like 50 bucks. The whetstone I got for Christmas has disappeared and my knives are getting dull as poo poo. I have a cheaper norton oilstone which works pretty well. I think it cost me $25
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Jun 26, 2012 05:59
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PRADA SLUT posted:If I'm close enough to the Shun place to take my knives in for sharpening, is there any reason why I would do them myself or elsewhere? just money really. my place does a knife for between 3-4.50, but that adds up when you're talking about 6-8 knives and you gotta do it at least once every 3-4 months, in an ideal world...
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Jun 26, 2012 06:00
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PRADA SLUT posted:If I'm close enough to the Shun place to take my knives in for sharpening, is there any reason why I would do them myself or elsewhere? Because Shun came out themselves and said that the sharpening job they do at their own company isn't as good as the sharpening service they are now contracting their knives out for. I emailed them a while back when they started charging for knife sharpening and that's the answer they gave as to why they don't offer it for free anymore.
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Jun 26, 2012 19:24
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there was recently a sale on foodsavers, and there was a V3880 for $95 with a bunch of extras. I've been meaning to get a food saver for a long time, so I just bought it on impulse - it said it was normally like a $350 dollar package. does anyone have experience with these? I didn't really have time to look and see if it was really as good of a deal as it sounded like, but the 3880 looked like the top of the line model, so I figured what the heck. I think I can still cancel my order though if the unit sucks or something.
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Jun 27, 2012 04:12
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