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Sjurygg posted:So you made peach gelato, more or less? Sounds loving good to me. Yeah and I somehow posted this in the wrong thread, but I posted the recipe in chat thread.
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Jul 5, 2012 22:59
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I finally caved and picked up a Thermapen, and early returns are good. (Any company that throws a bag of jelly beans in the box with the product, apropos of nothing, is already on the right foot with me.) I've compared it to my previous thermometer, and the difference really is significant -- especially with consistency. My old thermometer was usually (eventually) around the same temperature as the Thermapen, but sometimes it just wouldn't register a change in temperature for several moments. I feel like I can trust the Thermapen, and never felt that way with the old one. Question for those who have one of these: do you leave the display resolution in .1 degree increments, or let it round to whole degrees? On the one hand, I can't imagine anything I'd cook where a fraction of a degree is meaningful, and the constantly changing numbers can be a little distracting/harder to read. On the other hand, more accuracy is generally better than less, and you can see the temperature trending better with smaller increments (though I'm not sure when I'd need to know that on that level). Thoughts?
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Jul 5, 2012 23:32
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ChetReckless posted:
Hah, I JUST got my RT600C from them today and used it to cook a great steak. It was really cool and making sure the temperature hit a perfect 130 was nice. I also enjoyed the jelly beans. I like the decimals because it, as you said, helps me trend temperatures. I don't care that something is at 120.3 but I like knowing how fast it's going up (I am aware of the time differentials). That little bit of extra accuracy is nice for estimating when to pull things off the heat. It's for spergs, really.
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Jul 6, 2012 00:02
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I can't think of anything where knowing a literal fraction of a degree difference is going to make or break the dish.
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Jul 6, 2012 00:02
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PRADA SLUT posted:I can't think of anything where knowing a literal fraction of a degree difference is going to make or break the dish. the dish of love. 
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Jul 6, 2012 03:23
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mindphlux posted:the dish of love. The Dish of Love is dry and tasteless. No one can bake the drat thing.
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Jul 6, 2012 04:15
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I know this has been asked before, but which Kitchenaid Mixer should I pick up, a professional or a regular one? I will be making Pain a l'Ancienne and other breads a few times a week, and MY GIRLFRIEND likes making cookies, including a few thick ones like chocolate crinkles (which actually destroyed my hand mixer).
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Jul 6, 2012 06:28
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PRADA SLUT posted:I know this has been asked before, but which Kitchenaid Mixer should I pick up, a professional or a regular one? Get the lift bowl version. I've got an Artisan, which is a tilt head, and there are times that I worry about the strain on the hinge/motor because of the design.
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Jul 6, 2012 06:50
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Shooting Blanks posted:Get the lift bowl version. I've got an Artisan, which is a tilt head, and there are times that I worry about the strain on the hinge/motor because of the design. Seconding this. Just make sure it's bowl lift.
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Jul 6, 2012 06:53
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So this? KitchenAid Professional 600 Series 6-Quart Stand Mixer
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Jul 6, 2012 07:01
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Yeah, now pick YOUR GIRLFRIEND's favorite color and buy that thing.
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Jul 6, 2012 07:43
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yeah, my girlfriend has the normal non-bowl lift one, and I keep on worrying about it. it's held up thusfar, but if I had to choose, I'd pay the little extra money and get the good one, considering the thing hopefully should last like 15-20 years.
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Jul 6, 2012 07:57
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PRADA SLUT posted:I know this has been asked before, but which Kitchenaid Mixer should I pick up, a professional or a regular one? I would recommend the Cuisinart, which tends to be stronger for the same money, and has almost all the same accessory options
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Jul 6, 2012 10:18
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 If you hate the taste of brown rice but want to eat healthier and hate the additional cook times, here is the answer to your prayers. It's brown rice that tastes pretty close to white and cooks the same as white.
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Jul 6, 2012 11:16
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Steve Yun posted:
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Jul 6, 2012 11:24
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1 cup of uncooked brown rice typically has 6.5g of fiber, this one has 4g. If it's treated in some way, like pre-steamed or something, I wouldn't be surprised.
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Jul 6, 2012 11:29
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Steve Yun posted:1 cup of uncooked brown rice typically has 6.5g of fiber, this one has 4g. (I just remember thinking it was sort of funny that a product called something like "healthy brown rice" was not a complete whole grain unlike normal brown rice.) mystes fucked around with this message at 11:42 on Jul 6, 2012 |
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Jul 6, 2012 11:38
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Searched some threads and found nothing... is there a recommended burger press? I'm thinking of throwing some money at Amazon for one around $7 so I can pre-make some burgers for when I'm feeling lazy. I'd prefer to be able to pre-spice them and all that, and I think there's some recipes for burgers enhanced by burger press use.
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Jul 6, 2012 16:42
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Burger press? I just clap my hands and say yeah! (Sorry...)
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Jul 6, 2012 16:45
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Wheresmy5bucks posted:Searched some threads and found nothing... is there a recommended burger press? I'm thinking of throwing some money at Amazon for one around $7 so I can pre-make some burgers for when I'm feeling lazy. I'd prefer to be able to pre-spice them and all that, and I think there's some recipes for burgers enhanced by burger press use. Truthfully, I would seriously recommend against something like that. Just gently form them with your hands. That being said, if you feel like you absolutely need one, then $7 sounds like a good price. I'm not sure quality would be a sticking point. Just make sure it's not made out of Chinese lead or something, I guess.
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Jul 7, 2012 00:51
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whelp, I'm a little disappointed with how fussy using this foodsaver is with liquids. It has a 'pulse vac' function (thank god), so I don't have to do any clever tricks like in that video to only seal a second or to at a time. I still have already had a couple bag-seal failures due to liquid getting underneath the seal, and don't really know how I should go about preventing those, other than vacuum sealing only a little bit, so there's still some air in the bag. which isn't really what I want to do. I'm being really careful about immediately cleaning up any liquid in the drip tray though, and making sure the foodsaver is 100% dry. anyone got tips?
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Jul 7, 2012 01:48
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mindphlux posted:whelp, I'm a little disappointed with how fussy using this foodsaver is with liquids. It has a 'pulse vac' function (thank god), so I don't have to do any clever tricks like in that video to only seal a second or to at a time. I still have already had a couple bag-seal failures due to liquid getting underneath the seal, and don't really know how I should go about preventing those, other than vacuum sealing only a little bit, so there's still some air in the bag. which isn't really what I want to do. I'm being really careful about immediately cleaning up any liquid in the drip tray though, and making sure the foodsaver is 100% dry. What exactly are you doing? My food saver has a seal function (without vacuum) that you can push to just stop the vacuum and seal directly. I hang the bag off the edge such that all the liquid is off the edge before vacuuming, then have it start vacuuming and then press that button when the liquid almost reaches the seal. If I'm doing a large amount of liquid I don't mind freezing, I freeze, then do the same thing to give myself more wiggle room.
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Jul 7, 2012 01:52
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mindphlux posted:whelp, I'm a little disappointed with how fussy using this foodsaver is with liquids. It has a 'pulse vac' function (thank god), so I don't have to do any clever tricks like in that video to only seal a second or to at a time. I still have already had a couple bag-seal failures due to liquid getting underneath the seal, and don't really know how I should go about preventing those, other than vacuum sealing only a little bit, so there's still some air in the bag. which isn't really what I want to do. I'm being really careful about immediately cleaning up any liquid in the drip tray though, and making sure the foodsaver is 100% dry. https://www.youtube.com/watch?v=naLhexUJjQ8 that's how I do it but you need a foodsaver with an accessory port and a manual seal button
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Jul 7, 2012 01:55
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granpa yum posted:https://www.youtube.com/watch?v=naLhexUJjQ8 that's how I do it but you need a foodsaver with an accessory port and a manual seal button I wish my foodsaver was that small 
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Jul 7, 2012 04:13
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mindphlux posted:whelp, I'm a little disappointed with how fussy using this foodsaver is with liquids. It has a 'pulse vac' function (thank god), so I don't have to do any clever tricks like in that video to only seal a second or to at a time. I still have already had a couple bag-seal failures due to liquid getting underneath the seal, and don't really know how I should go about preventing those, other than vacuum sealing only a little bit, so there's still some air in the bag. which isn't really what I want to do. I'm being really careful about immediately cleaning up any liquid in the drip tray though, and making sure the foodsaver is 100% dry. The only way you're going to get it done reliably is to freeze them first, I guess.
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Jul 7, 2012 04:19
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Phummus, are you still around? I wrote an FAQ on page 42. I was wondering if you'd like to put it in the op.
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Jul 7, 2012 18:34
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I'm considering getting a pressure cooker and could use some advice. Is a cheap one, like this one from IKEA, or should I go straight to a pricier brand, Like WMF or Fissler? What volume should I aim for for normal home cooking?
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Jul 8, 2012 10:37
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Dunno about those brands, but several people on the forums use Fagor and Presto and are happy with them. Most people go with the 6 quart, but Dino has a lot of expertise with these and recommends getting the 8 quart because if you stack a few stainless steel bowls of ingredients inside you can cook a whole meal at once. Personally I don't think I'll ever get around to cooking a whole meal in one pressure cooker, but that's something to consider.
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Jul 8, 2012 11:04
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Steve Yun posted:Phummus, are you still around? I wrote an FAQ on page 42. I was wondering if you'd like to put it in the op. I will attempt to do so tomorrow when i am not on a phone.
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Jul 8, 2012 11:37
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Steve Yun posted:Dunno about those brands, but several people on the forums use Fagor and Presto and are happy with them. Neither of those are available here in Sweden, it seems, but judging by their pricing it at least seems like there is no real need to spend 200+ $ on a pressure cooker. I think I'll go with the IKEA one. 6 liters should be enough, I think.
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Jul 8, 2012 12:03
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DekeThornton posted:I'm considering getting a pressure cooker and could use some advice. Is a cheap one, like this one from IKEA, or should I go straight to a pricier brand, Like WMF or Fissler? What volume should I aim for for normal home cooking? Cannot compare it to IKEA for you though, since I have never tried something from them. 5 liter WMF is fine, giving you enough space for a goodish amount of liquids.
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Jul 8, 2012 12:20
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Cooking Issues likes the Kuhn-Rikon pressure cookers and talks about the technology involved: http://www.cookingissues.com/2009/11/22/pressure-cooked-stocks-we-got-schooled/
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Jul 8, 2012 16:56
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Looking for a tortilla press. Don't need the best just, just something solid, good and inexpensive as I don't foresee making tortillas that frequently.
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Jul 9, 2012 02:33
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Imusa makes a cheap aluminum one, it's what a lot of the Mexican joints around here use. Just keep in mind that you can't put aluminum in the dishwasher or it will oxidize. Edit: apparently amazon has the Imusa aluminum for $40 which is insane, it should be $20 for an 8 inch Edit again: price correction Steve Yun fucked around with this message at 03:50 on Jul 9, 2012 |
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Jul 9, 2012 02:51
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I saw those prices on amazon and laughed. I guess I'll try the local Mexican market and see if I can get a more reasonable price.
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Jul 9, 2012 03:49
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Probably best that you buy it in person, check the surfaces to make sure they don't have a random spike sticking out
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Jul 9, 2012 04:01
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This may be too much to ask, but can anyone recommend a reasonably priced convection toaster oven that can fit a standard 1/4 sheet pan? I love toaster ovens but I hate how a lot of them can only fit a single proprietary pan.
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Jul 9, 2012 06:20
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Chemmy posted:Cooking Issues likes the Kuhn-Rikon pressure cookers and talks about the technology involved: On the other hand, those are the guys who took the advice of an internet "chemist" and made a big old pot of
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Jul 9, 2012 08:12
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that awful man posted:On the other hand, those are the guys who took the advice of an internet "chemist" and made a big old pot of This is why I love Cooking Issues. Often it's informative and intersting and at times it's completely batshit insane. The best mad food scientists I know of.
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Jul 9, 2012 08:45
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The OP is updated with the FAQ. EIEIO
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Jul 9, 2012 16:02
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