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Gilgameshback posted:Veeeery interesting - are the pans that you use De Buyer or another brand? I can't seem to find De Buyers for less than about $50, but I know that Vollrath and Matfer Bourgeat also make similar ones. You have to have an extremely European name to manufacture this kind of pan. I have a carbon steel pan that I bought for like 20 bucks at a local cash'n'carry. I think the brand is Hendi, though it doesn't say anywhere on the pan. It looks just like the Debuyer pans and I like it a lot.
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Sep 5, 2012 08:12
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Gilgameshback posted:Veeeery interesting - are the pans that you use De Buyer or another brand? I can't seem to find De Buyers for less than about $50, but I know that Vollrath and Matfer Bourgeat also make similar ones. You have to have an extremely European name to manufacture this kind of pan. Yeah, they're probably Vollrath. Not at work so I can't check for sure. Just about everything in our kitchen is Vollrath or Ed Don. Ed Don is effing awesome, btw. Chef De Cuisinart fucked around with this message at 15:19 on Sep 5, 2012 |
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Sep 5, 2012 15:15
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It's normal for the handles on carbon steel skillets to get hot as hell, right?
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Sep 5, 2012 20:58
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Steve Yun posted:It's normal for the handles on carbon steel skillets to get hot as hell, right? Yes. Use pot-holders.
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Sep 5, 2012 21:03
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Why do you think dry side towels are such a hot commodity in kitchens?
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Sep 5, 2012 21:15
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I've never seen the point in pot holders and oven mitts. That's what a folded towel is for. Also, hands off my towels.
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Sep 5, 2012 21:59
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Yeah, when I started out I bought a bunch of oven mitts but then I visited my cooking instructor's restaurant and it's towels everywhere. It makes sense, it's more versatile, but I've already got all these mitts and pot holders so oh well.
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Sep 5, 2012 23:09
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n/m, i'll go ask in the other thread
Steve Yun fucked around with this message at 10:41 on Sep 6, 2012 |
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Sep 5, 2012 23:13
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Chef De Cuisinart posted:I've never seen the point in pot holders and oven mitts. That's what a folded towel is for. Also, hands off my towels. I actually used a microfiber cloth yesterday to grab a hot pan from an oven, and it started melting. Apparently microfiber is some form of plastic or polyester, my entire kitchen smelled like burning plastic after the fact. E: Reading more about microfiber, I don't really get why I have a microfiber kitchen rag, it seems more specialized for cleaning sensitive surfaces like screens. Invisible Ted fucked around with this message at 15:02 on Sep 6, 2012 |
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Sep 6, 2012 14:45
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Steve Yun posted:It's years old, probably not under warranty... I have only know realised why people hate Crock Pots on here, it's because I didn't know what a Crock Pot is!. I've always called those Slow Cookers and Crock Pots are the Clay pots that you soak and put in the oven.
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Sep 6, 2012 15:14
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Chef De Cuisinart posted:Yeah, they're probably Vollrath. Not at work so I can't check for sure. Just about everything in our kitchen is Vollrath or Ed Don. Ed Don is effing awesome, btw. The Ed Don website is such a tease, it has like 2,000,000 things I want and then on the FAQ page, BOOM, sells only to the trade.
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Sep 6, 2012 15:16
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Aramoro posted:I have only know realised why people hate Crock Pots on here, it's because I didn't know what a Crock Pot is!. I've always called those Slow Cookers and Crock Pots are the Clay pots that you soak and put in the oven. Crock Pot is a brand name of slow cooker!
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Sep 6, 2012 15:32
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Flash Gordon Ramsay posted:Crock Pot is a brand name of slow cooker! I realise that now after seeing that box. I just thought people really hated clay pots.
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Sep 6, 2012 15:37
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Gilgameshback posted:The Ed Don website is such a tease, it has like 2,000,000 things I want and then on the FAQ page, BOOM, sells only to the trade. Yeah, you can usually get places like AceMart to special order you things from Don. Problem is, you might end up buying things by the case. We buy omelet pans by the case. 6 pans, like 75bux.
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Sep 6, 2012 20:56
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I give my knives a quick once-over with the ceramic rod sharpener like 2 or 3 times a week. Am I overdoing it?
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Sep 6, 2012 21:47
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An observer posted:I give my knives a quick once-over with the ceramic rod sharpener like 2 or 3 times a week. Am I overdoing it? Almost certainly. You should steel your knifes every time you use them, but unless you're a sushi chef or something, sharpening them every month or less should be sufficient. Remember, sharpening removes metal from the knife, and every time you sharpen you are shortening the usable life of the knife.
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Sep 6, 2012 21:48
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Gilgameshback posted:Does anyone know anything about these De Buyer carbon steel pans? That... costs AUD$130 +shipping for me 
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Sep 7, 2012 01:35
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Sorry if this has been done to death, but I remember reading long ago in this thread that some of the kitchenaid stand mixers had started using plastic gears in their motors. I'm close to getting my first stand mixer, which I've been longing for for years, and I want something that will last the next decade. Which model should I be looking at? Is the KitchenAid Pro 600 in the OP still the recommended model? If it matters, this is what my fiance and I will be asking for for our wedding from our parents, so a higher-end model is not out of the question!
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Sep 7, 2012 02:45
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The Third Man posted:Sorry if this has been done to death, but I remember reading long ago in this thread that some of the kitchenaid stand mixers had started using plastic gears in their motors. I'm close to getting my first stand mixer, which I've been longing for for years, and I want something that will last the next decade. Which model should I be looking at? Is the KitchenAid Pro 600 in the OP still the recommended model?
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Sep 7, 2012 03:11
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The Third Man posted:Sorry if this has been done to death, but I remember reading long ago in this thread that some of the kitchenaid stand mixers had started using plastic gears in their motors. I'm close to getting my first stand mixer, which I've been longing for for years, and I want something that will last the next decade. Which model should I be looking at? Is the KitchenAid Pro 600 in the OP still the recommended model? If it matters, this is what my fiance and I will be asking for for our wedding from our parents, so a higher-end model is not out of the question! I just asked about it, hahah. I ended up getting the Kitchenaid Pro 600, and it is metal gears. So far, I've used it a fair bit, and its pretty drat good. The Cuisinart's are apparently also highly recommended. I can throw a huge recommendation at the Kitchenaid though, albeit I obviously don't have any long-term data.
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Sep 7, 2012 13:03
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welp, that's what I get for not checking a couple pages back. I'm inclined to go with the KitchenAid as well, just because in my head all stand mixers are supposed to be red and look like that. Are KitchenAid and Cuisinart on relatively equal footing, assuming we're comparing higher-end models?
The Third Man fucked around with this message at 14:01 on Sep 7, 2012 |
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Sep 7, 2012 13:57
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I'm looking to get a knife for my boss for his wedding and I'm not quite sure what my best option is right now. He loves to cook and I really don't want to get him something off of his registry because I'd like to get him something more unique and I know he'd appreciate a nice knife. I'd like to get him something nice looking, probably Japanese and in the $100 range. I don't know what he currently owns knifewise so I'm looking at just about any type. I was sort of thinking that I could either look into a smaller, more ornate looking (maybe damascus?) paring/utility knife or go for something a little less ornate, but more versatile in the santoku or chefs knife size. Does anyone have any recommendations for something around $100 that would be both useful and nice to look at? Edit: By Japanese I mean a western style, Japanese knife maker. rockcity fucked around with this message at 18:09 on Sep 10, 2012 |
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Sep 10, 2012 15:16
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http://www.amazon.com/Chefn-GarlicZ...=garlic+chopper I got mine for a bit less than that. Worth every penny. Toss in a clove or two of garlic or some shallot, roll around on your counter whilst making VROOM VROOM noises, and you have perfectly minced stuff. It's top-rack dishwasher-safe and cleans easily. I also finally got a REAL microplane (Xyliss), and holy poo poo, what a difference.
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Sep 10, 2012 18:31
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rockcity posted:I'm looking to get a knife for my boss for his wedding and I'm not quite sure what my best option is right now. He loves to cook and I really don't want to get him something off of his registry because I'd like to get him something more unique and I know he'd appreciate a nice knife. I'd like to get him something nice looking, probably Japanese and in the $100 range. I don't know what he currently owns knifewise so I'm looking at just about any type. I was sort of thinking that I could either look into a smaller, more ornate looking (maybe damascus?) paring/utility knife or go for something a little less ornate, but more versatile in the santoku or chefs knife size. Does anyone have any recommendations for something around $100 that would be both useful and nice to look at? You might check the hammered damascus chef knives at Korin: http://korin.com/Knives/Togiharu-Hammered-Damascus_2 I have the gyuto from that line and like it a lot. It's quite beautiful, though it may not be the absolute best steel, and the fit and finish was a little rough. The damascus pattern is, of course, totally cosmetic. It has no effect on the composition of the steel or on the knife's performance (the hammered texture may help it release food just a little). If you're not totally committed to a Japanese knife you could get him a new old stock Sabatier made from hundred year old carbon steel: http://thebestthings.com/knives/sabatier_canadian_knives.htm Looking around the internet leads me to believe that these knives are probably not as old as advertised, but they're still superb knives. Some people consider it unlucky to give a knife as a wedding present.
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Sep 10, 2012 19:22
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My Brooklyn Butcher Block is currently being sanded 
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Sep 10, 2012 22:28
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rockcity posted:I'm looking to get a knife for my boss for his wedding and I'm not quite sure what my best option is right now. He loves to cook and I really don't want to get him something off of his registry because I'd like to get him something more unique and I know he'd appreciate a nice knife. I'd like to get him something nice looking, probably Japanese and in the $100 range. I don't know what he currently owns knifewise so I'm looking at just about any type. I was sort of thinking that I could either look into a smaller, more ornate looking (maybe damascus?) paring/utility knife or go for something a little less ornate, but more versatile in the santoku or chefs knife size. Does anyone have any recommendations for something around $100 that would be both useful and nice to look at? From the FAQ at the bottom of the op: quote:edit: Wanna go off the beaten path? GrAviTy84 recommends getting a Japanese gyuto such as the Honsho-Kanemasa gyuto ($95) or Moritaka Aogami #2 gyuto ($170) instead of a western chef knife, saying that they provide more bang for the same buck. A gyuto is similar to a western chef knife except with a slightly straighter edge.
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Sep 11, 2012 09:28
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I'm looking to putz around with this molecular gastronomy magic, but I don't have any of the necessary supplies because I'm not a mad scientist. I see there are some starter kits, but I imagine they're not a good deal and possibly full of stuff I don't need or of lesser quality. Here's one for example: http://www.amazon.com/Cuisine-R-EVOLUTION-Molecular-Gastronomy-Kit/dp/B0049P7294 Does anyone have a list of things to buy and where to get them? I started to look for the stuff in the kit but the search results weren't promising: a lot of enema supplies. I'm not sure if silicone tubing made for enemas is food safe or not.
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Sep 12, 2012 04:12
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I got this starter kit and it's been useful: http://www.forthegourmet.com/Molecular-Gastronomy/Experimental-Kits/Experimental-Kit-Artistre-600-grams-p10906.html
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Sep 12, 2012 07:13
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geetee posted:I'm looking to putz around with this molecular gastronomy magic, but I don't have any of the necessary supplies because I'm not a mad scientist. I see there are some starter kits, but I imagine they're not a good deal and possibly full of stuff I don't need or of lesser quality. Here's one for example: http://www.amazon.com/Cuisine-R-EVOLUTION-Molecular-Gastronomy-Kit/dp/B0049P7294 I ended up with the Artistre starter pack (that chemmy posted) after some problems with a different product, and it's a pretty comprehensive pack, and a great place to start.
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Sep 12, 2012 12:41
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Chemmy posted:I got this starter kit and it's been useful: http://www.forthegourmet.com/Molecular-Gastronomy/Experimental-Kits/Experimental-Kit-Artistre-600-grams-p10906.html This looks good, thanks. What about the hardware? Syringes, tubing, spoons, etc. Oh gosh, I'm just thinking now... I got a book on this stuff last year and never cracked it open. Perhaps that'll have some sourcing advice!
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Sep 13, 2012 05:07
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http://www.modernistpantry.com/ is good value and you know the brand you are getting which can be important when replicating recipes.
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Sep 13, 2012 10:47
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What are some good cheap mortar and pestles and blenders? I don't have either atm and I've been wanting to get them so I can try doing more things in the kitchen.
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Sep 14, 2012 06:44
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asterioth posted:What are some good cheap mortar and pestles and blenders? I don't have either atm and I've been wanting to get them so I can try doing more things in the kitchen. I just got this marble spice grinder, and it seems pretty great so far. It's bigger than it looks and is attractive enough to leave out. People really seem to like molcajetes, but I haven't been able to find one anywhere for less than about $45.
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Sep 14, 2012 08:34
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asterioth posted:What are some good cheap mortar and pestles and blenders? I don't have either atm and I've been wanting to get them so I can try doing more things in the kitchen. If you have $100, get a Ninja blender. If you can only afford $50, Kalorik.
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Sep 14, 2012 10:24
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asterioth posted:What are some good cheap mortar and pestles and blenders? I don't have either atm and I've been wanting to get them so I can try doing more things in the kitchen. I picked up a granite mortar and pestle and it's served me well. With them I tend to feel there's not much difference between them as long as it's not smooth inside and has a decent capacity.
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Sep 14, 2012 12:20
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What's the difference between a Lodge and Staub enamel dutch ovens? Outside of one costing 4x but possibly having lead paint. edit: after a quick google about lead and dutch ovens I hit a link that said crockpots could have dangerous amounts of lead in them, and now I can't use google as a resource because I'm going to think everything has lead in them... 
blowingupcasinos fucked around with this message at 18:04 on Sep 14, 2012 |
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Sep 14, 2012 18:00
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Spice Storage! What's a good source? I like to buy whole spices as much as possible, but some just need to be powders. I have magnetic tins but they really aren't airtight, so I want to move on to something better. I'm thinking glass jars for the pretty whole spices, and tins for the more volatile/sensitive powdered stuff... but I'm wary of the air tightness of tins. Recommendations?
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Sep 14, 2012 19:52
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Mason jars are cheap and easy. Half pints widemouths for powdered, pints for whole spices. Air tight and about .80-$1 apiece. Are you keeping them in a dark cupboard or on a shelf?
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Sep 14, 2012 20:02
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Cost Plus World Market sells spice jars for a buck that are pretty great. These are airtight and these are for shaking stuff out of.
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Sep 14, 2012 20:13
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icehewk posted:Mason jars are cheap and easy. Half pints widemouths for powdered, pints for whole spices. Air tight and about .80-$1 apiece. Are you keeping them in a dark cupboard or on a shelf? A bit of both. My kitchen doesn't get direct sunlight so I thought the clear glass would be OK for whole spices, and the tins for the powdered stuff to keep 'em dark. Mason jars are a little too big, though! I try not to buy powedered stuff in large quantities so the smaller the better. Those little apothecary jars are neat... i really like these little jars - the clamp lids are definitely the best for air tightness. Thanks for the link to that store!
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Sep 14, 2012 20:21
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