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I'm moving out with my girlfriend soon and since I've moved around a bit in the last 12 months I don't have much in the way of kitchen stuff anywmore. I kind of want to buy decent quality kitchen tools this time I noticed the OP has a pretty good shopping list that I will use but is Amazon the best place to buy it all? (I'm in Australia). What do you guys recommend for cutlery and plates and bowls and stuff as well? I think I'm not poor enough now that I'm going to start collecting some nicer things which I will be happy to not hide away in a cupboard
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Nov 25, 2012 04:13
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Invisible Ted posted:I have one of these and it works wonders. Just make sure you get the one with the removable blade, otherwise you can't sharpen it. Almost every restaurant I have ever worked at has used one of these and they're perfect. The benriner spiral slicer is hilarious too.
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Nov 25, 2012 04:26
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EAT THE EGGS RICOLA posted:Almost every restaurant I have ever worked at has used one of these and they're perfect. Every place I've ever worked has used one of these and they're drat near indestructible. We have 2. They were both purchased 9 years ago. And they're a lot cheaper when you buy through someone like Edward Don, or any other restaurant supplier.
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Nov 25, 2012 05:01
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Chef De Cuisinart posted:Every place I've ever worked has used one of these and they're drat near indestructible. We have 2. They were both purchased 9 years ago. And they're a lot cheaper when you buy through someone like Edward Don, or any other restaurant supplier. Yeah, I've worked with a few of these too but for a home cook, the $20 one makes way more sense.
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Nov 25, 2012 05:03
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I have an amendment to my recommendation of the Progressive mandoline. I dinged it on a pumpkin stem. The blade is not removeable for resharpening. Umm... you should probably get the Benriner.
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Nov 25, 2012 10:02
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Chef De Cuisinart posted:Every place I've ever worked has used one of these and they're drat near indestructible. We have 2. They were both purchased 9 years ago. And they're a lot cheaper when you buy through someone like Edward Don, or any other restaurant supplier. I have one of these, thanks to flash gordon ramsay. Is it possible to sharpen the blades on this one? I haven't tried to take it apart yet to find out, but I think the flat slicing blade could likely use it.
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Nov 25, 2012 14:44
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A little while back (I think it was this thread) somebody recommended just getting an "unglazed quarry tile" rather than something specifically made as a baking stone. A little searching tells me that the intended material is either ceramic (makes sense) or slate (seems like a good way to get flakes of rock in your pizza). I checked both home depot and lowes and they don't have anything close to the sort of ceramic stone you would want for baking: they were all some combination of way too thin, way too small, or ambiguous about having a lead glaze or not. So was that advice bunk or is there actually a way to save some money on a baking stone?
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Nov 28, 2012 16:06
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I have unglazed ceramic tiles in my oven that I bought at Home Depot a number of years ago. I have a bigger oven now, and want more tiles, but neither Lowe's nor Home Depot seems to carry them anymore. Every single tile they have is glazed. I'm sure it's possible to get them somewhere, but I haven't put much effort into it.
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Nov 28, 2012 16:27
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Zenzirouj posted:A little while back (I think it was this thread) somebody recommended just getting an "unglazed quarry tile" rather than something specifically made as a baking stone. A little searching tells me that the intended material is either ceramic (makes sense) or slate (seems like a good way to get flakes of rock in your pizza). I checked both home depot and lowes and they don't have anything close to the sort of ceramic stone you would want for baking: they were all some combination of way too thin, way too small, or ambiguous about having a lead glaze or not. So was that advice bunk or is there actually a way to save some money on a baking stone? You want something like this: http://www.homedepot.com/webapp/wcs...-N#.ULYrVIfAd8E These are 1/2in deep. I would also suggest checking your yellow pages for tile outlets and the like. Sometimes HD/Lowes don't carry these tiles because they don't make very much money on them. This may be more detail than you need but consider what kind of pizza you are going to be trying to make. There is a lot of support for steel plates because you can get NY style pizzas at 550 in conventional ovens without a self-clean cycle or running the broiler at the same time due to the increased thermal conductivity. Choosing a stone for "neapolitan" in a conventional oven is trickier because you will need higher temperatures which can require using the cleaning cycle/broiler in ways it was not inherently designed for regular use. Some of the stones cannot be used in this manner. I suggest you check out https://www.pizzamaking.com they have dough calculators and a very active userbase on their forum that goes into a lot of detail (sometimes too much) on all subjects related to making pizza. I would just try to get a steel plate. Check craigslist and don't worry about some surface rust because that can be sanded down. Go for 1/2" thick, if it's thicker your oven rack might not support it. Additionally if you see a 3/4" or 1" aluminum plate, that would be pretty slick as well. It's even more conductive than steel but I think it would be quite rare to find and likely 150 or so new. New prices for steel aren't so bad but you have to shop around. Paying shipping on the plate can suck so check local metal shops. Can be around 60-80 dollars for 16x16x.5. Hollis Brown fucked around with this message at 16:55 on Nov 28, 2012 |
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Nov 28, 2012 16:31
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Zenzirouj posted:A little while back (I think it was this thread) somebody recommended just getting an "unglazed quarry tile" rather than something specifically made as a baking stone. A little searching tells me that the intended material is either ceramic (makes sense) or slate (seems like a good way to get flakes of rock in your pizza). I checked both home depot and lowes and they don't have anything close to the sort of ceramic stone you would want for baking: they were all some combination of way too thin, way too small, or ambiguous about having a lead glaze or not. So was that advice bunk or is there actually a way to save some money on a baking stone? I had this same problem. I went to Home Depot and asked the guy in the tile department if they had any unglazed quarry tiles. We looked around and they didn't have any in-store, and the only ones they had online were the small 6"x6" ones like the one Hollis Brown linked. He asked what I was using it for and I said I was getting one to use for pizza making based on a recommendation. He seemed very concerned and said that even though they're unglazed, almost all tiles are chemically treated and getting them to high temperatures used for baking pizza could release those chemicals. I have no idea if any of that is true because I'm not a tile specialist, but that guy seemed to know a good deal about it. Can anyone confirm/deny this? Also, assuming this is true, are there any other low-cost options for baking quality pizza at home?
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Nov 28, 2012 17:17
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RHIN0002 posted:I had this same problem. I went to Home Depot and asked the guy in the tile department if they had any unglazed quarry tiles. We looked around and they didn't have any in-store, and the only ones they had online were the small 6"x6" ones like the one Hollis Brown linked. He asked what I was using it for and I said I was getting one to use for pizza making based on a recommendation. He seemed very concerned and said that even though they're unglazed, almost all tiles are chemically treated and getting them to high temperatures used for baking pizza could release those chemicals. I have no idea if any of that is true because I'm not a tile specialist, but that guy seemed to know a good deal about it. Can anyone confirm/deny this? Also, assuming this is true, are there any other low-cost options for baking quality pizza at home? No idea if it's true, but that's always been my fear. Given that a pizza stone is $20, I don't see why you would go with the tiles. Apparently a big slab of steel is the best thing to use though, but I don't know where I'd get that.
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Nov 28, 2012 17:19
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Is it cool to leave the steel plate in my oven like I do with a normal stone?
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Nov 28, 2012 17:25
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The Third Man posted:Is it cool to leave the steel plate in my oven like I do with a normal stone? Of course. Your oven is made from steel, too.
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Nov 28, 2012 17:54
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The Third Man posted:Is it cool to leave the steel plate in my oven like I do with a normal stone? For whatever it's worth, my oven is lined with unglazed ceramic tile, 8"x8"x1/2". I think each tile was... $0.92? A 2x2 grid covers a shelf pretty well.
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Nov 28, 2012 17:54
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Hollis Brown posted:I suggest you check out https://www.pizzamaking.com they have dough calculators and a very active userbase on their forum that goes into a lot of detail (sometimes too much) on all subjects related to making pizza. These people are crazy in the pants about pizza. Hahah what in the hell? This looks like one excellent resource for making artisan pizzas but I have to be honest, I really want to ask them what pizza stone is best for my Totinos party pizzas. Hahahah. I suppose that's what this forum looks like to folks who haven't got into the swing of things. Lots of very specific info delivered by passionate (and knowledgeable) people.
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Nov 28, 2012 18:27
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Kenji from Serious Eats has been playing around with a pizza steel for a bit and seems to really like them. Dude takes his pizza pretty seriously (no pun intended), so its probably at least worth checking out.
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Nov 28, 2012 19:02
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On a similar note to this Unglazed Pizza Tile stuff, when I went to Home Dept, I couldn't find any celluous air filters. Dammit I want to make jerky and dried fruit but CHEMICALZ.
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Nov 28, 2012 19:13
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Modernist cuisine raves about the slab of steel, too.
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Nov 28, 2012 19:26
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Hollis Brown posted:This may be more detail than you need but consider what kind of pizza you are going to be trying to make...I would just try to get a steel plate. CuddleChunks posted:These people are crazy in the pants about pizza. Hahah what in the hell? This looks like one excellent resource for making artisan pizzas but I have to be honest, I really want to ask them what pizza stone is best for my Totinos party pizzas. Hahahah. 
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Nov 28, 2012 20:08
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This "aluminized steel plate" doesn't look that bad. Any reason not to use something like this? http://www.foodservicewarehouse.com...CFcyf4AodjGIAyg (besides it likely not fitting in your standard home oven, that is) edit: here's the 20" x 13.5" version http://www.foodservicewarehouse.com/cadco/cap-h/p1346844.aspx GigaFool fucked around with this message at 20:22 on Nov 28, 2012 |
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Nov 28, 2012 20:19
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GigaFool posted:Any reason not to use something like this? nonstick. Edit: adding more info for those that don't know why nonstick is bad in this application wiki posted:The pyrolysis of PTFE is detectable at 200 °C (392 °F), and it evolves several fluorocarbon gases[20] and a sublimate. An animal study conducted in 1955 concluded that it is unlikely that these products would be generated in amounts significant to health at temperatures below 250 °C (482 °F).[21] More recently, however, a study documented birds having been killed by these decomposition products at 202 °C (396 °F), with anecdotal reports of bird deaths as a result of non-stick cookware heated to as little as 163 °C (325 °F). Since you're using this in an oven at 550 F, you can see why this would be bad. GrAviTy84 fucked around with this message at 20:30 on Nov 28, 2012 |
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Nov 28, 2012 20:25
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Well the bird would be dead by the time I put it in the oven anyway so
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Nov 28, 2012 20:33
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GrAviTy84 posted:nonstick. Funny enough, the company that manufactures them (Cadco) is based in my hometown. I just called them up and spoke to a technician, who said that it is a non-stick coating, but is tested to be safe in their ovens up to the max, which have a maximum output of 590F. I'm assuming that means it's something other than PTFE? Maybe, but that depends on the surface and how you treat it during usage. vvvvv GigaFool fucked around with this message at 20:46 on Nov 28, 2012 |
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Nov 28, 2012 20:40
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GigaFool posted:Funny enough, the company that manufactures them (Cadco) is based in my hometown. Meh, still nonstick, which means it has a finite lifetime because it will eventually flake off or whatever. Get it if you want, but I would rather buy something once and use it till I get tired of it or lose it or die, than buy something that may or may not be detrimental to my health and that will wear out eventually anyway.
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Nov 28, 2012 20:42
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Yeah, I'd prefer to stick with more simple materials than non-stick. Long-term effects of that sort of thing are still up in the air. But, that site has this: http://www.foodservicewarehouse.com/american-metalcraft/stone14/p382668.aspx, which is pretty much exactly what I was looking for! A basic little thing I can just chuck around and do whatever with. So thanks anyway! edit: well, if I can figure out another $90 worth of stuff, anyway...shipping doubles the price, which makes going cheap kind of lose the point. These look pretty slick, though. VVVVVVVV Zenzirouj fucked around with this message at 01:07 on Nov 29, 2012 |
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Nov 28, 2012 21:02
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http://stoughtonsteel.com/shop/baking-steel/ They make a half-inch thick version, too, for $110.
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Nov 28, 2012 21:14
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Can anyone recommend a good pressure cooker? I figure Cuisinart is probably my best bet for <$100 right?
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Nov 29, 2012 21:10
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THE RED MENACE posted:Can anyone recommend a good pressure cooker? I figure Cuisinart is probably my best bet for <$100 right? Fagor (what I got): http://www.amazon.com/Fagor-Splendi...pressure+cooker or Presto (dino's recommendation): http://www.amazon.com/Presto-01362-...pressure+cooker or Hawkins (according to dino, it holds heat better but is quiet so he has to stay near it to check pressure): http://www.amazon.com/gp/product/B000GR7776 All well under $100 and well reviewed
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Nov 29, 2012 21:53
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I have a Presto and it works pretty well, especially considering that it is one of the cheaper brands out there for pressure cookers. Go for stainless steel over aluminum, if the choice exists.
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Nov 29, 2012 22:23
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My husband is deeply serious about pizza and I'd like to get him a pizza cutter for Christmas. There seems to be three standard designs: wheel attached to a handle, just wheel, and teeter-totter (I have no better words to describe it). Which of these is the best?
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Nov 29, 2012 22:33
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Teeter totter is awesome but it's huge and takes a lot of space in the drawer. I'm partial to the "just wheel" kind because it allows you to apply the pressure more directly downward and cut through the crust better. Plus it takes even less room in the drawer than the other options.
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Nov 29, 2012 22:46
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Steve Yun posted:If you're not married to it being electric: I have a hawkins and I get a lot of use out of it. I haven't exploded anything yet. Also it looks like a spaceship.
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Nov 29, 2012 22:57
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Flash Gordon Ramsay posted:Teeter totter is awesome but it's huge and takes a lot of space in the drawer. I'm partial to the "just wheel" kind because it allows you to apply the pressure more directly downward and cut through the crust better. Plus it takes even less room in the drawer than the other options. Thanks. Any particular models or price ranges I should be looking at? My plan was just to get the highest rated one off of Amazon that wasn't absurdly expensive (>$50).
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Nov 29, 2012 23:10
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Brennanite posted:Thanks. Any particular models or price ranges I should be looking at? My plan was just to get the highest rated one off of Amazon that wasn't absurdly expensive (>$50). FYI I have the Cook's Illustrated favorite, and I really like it too.
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Nov 29, 2012 23:20
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Brennanite posted:Thanks. Any particular models or price ranges I should be looking at? My plan was just to get the highest rated one off of Amazon that wasn't absurdly expensive (>$50). I got my wife this one. It's not the most user friendly, but looks good on the magnetic strip. Is there a spice grinder that anyone could recommend? Something capable of grinding up cinnamon? I know coffee grinders are often used, but I've not seen one that I'm confident would be capable of what I need it for.
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Nov 29, 2012 23:48
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edit: VVVVV there's your cinnamon test
Steve Yun fucked around with this message at 00:26 on Nov 30, 2012 |
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Nov 30, 2012 00:01
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Cavenagh posted:Is there a spice grinder that anyone could recommend? Something capable of grinding up cinnamon? I know coffee grinders are often used, but I've not seen one that I'm confident would be capable of what I need it for. Most blade grinders work fine for spices. Krups 203 Electric Coffee and Spice Grinder with Stainless-Steel Blades Mr. Coffee Coffee Grinders Capresso 501 Cool Grind Coffee Grinder I've used both the Braun and a version of the Mr. Coffee with different branding. I tend to sift cinnamon with a fine mesh strainer after grinding, because it has a lot of woody material that stays a bit fibrous no matter how much you grind it. I would also recommend breaking up whole sticks into smaller chunks.
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Nov 30, 2012 00:03
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Brennanite posted:My husband is deeply serious about pizza and I'd like to get him a pizza cutter for Christmas. There seems to be three standard designs: wheel attached to a handle, just wheel, and teeter-totter (I have no better words to describe it). Which of these is the best? I thought this one looked pretty neat, but I have no experience with it. The dual blade idea looked interesting and its pretty cheap. http://www.quirky.com/products/151
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Nov 30, 2012 02:13
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I absolutely adore the Zyliss pizza cutter. http://www.amazon.com/Zyliss-30820-...iss+pizza+wheel Great design for use, great design for cleaning, highly effective, takes very little room in the drawer.
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Nov 30, 2012 07:08
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Zyliss cutter broke in less than a year on me. Hinge where you move it to clean it just fell apart.
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Nov 30, 2012 07:24
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