|
TaurusTorus posted:No clue, just baking a chicken breast, took it out to check if it was done, and it shattered in my hand. I wonder if they make them to break like they seem todo with fridges nowadays (guess what broke this weekend). My mom has had the same glassware oven container since the 70s.
|
#
?
Dec 3, 2012 10:57
|
|
|
|
| # ? May 31, 2024 18:24 |
|
|
Bob_McBob posted:My only real gripe with the Oxo scale is the god drat auto shut off feature. It shuts off after a fixed length of time, even if the scale is actively being used and registering weight changes. $5 Chinese scales get this right, but Oxo can't with thei $50 scale? It remembers the weight it's reading if you don't add anything before turning it back on, but if it shuts off while you are adding ingredients it resets back to zero. I've got into a routine of regularly turning it off and on because I suspect it will shut off while I am measuring an ingredient. I got the OXO scale as a gift and this is my only complaint. I usually just randomly change it from imperial to metric as I use it to make sure it doesn't turn off but I've gotten hosed a few times while weighing out a few different ingredients in the same bowl. It's supposed to reset the auto off timer when you tare but I don't know if it always does.
|
|
#
?
Dec 3, 2012 12:59
|
|
|
Steve Yun posted:I've had a hot glass plate crack from being put on a cold countertop. Yeah that's what I was going for. Hell, the counter doesn't even have to be super cold, just cool to the touch.
|
|
#
?
Dec 3, 2012 13:26
|
|
|
a handful of dust posted:The gently caress? they also pointed an infrared thermometer at blade and said "welp doesn't get hot"
|
|
#
?
Dec 4, 2012 03:00
|
|
|
What is a good model of sifter? We had a nice Crate & Barrel one but some cog broke off and my wife threw it away. She puts up with a lot of poo poo so it must have failed massively. GrAviTy84 posted:they also pointed an infrared thermometer at blade and said "welp doesn't get hot" E: just realized that's usually used to make fun of quoted poster but really I'm laughing at Christopher Kimble here. Hed fucked around with this message at 05:57 on Dec 4, 2012 |
|
#
?
Dec 4, 2012 03:18
|
|
|
Well I guess it's a good thing I didn't tell him to listen to CI's review of coffee grinders then. CI's review of saute pans was sound, there was no problem in referring to it in helping a guy pick out a saute pan. Let's spend less time on holy wars and more time helping people out here. Hed posted:What is a good model of sifter? We had a nice Crate & Barrel one but some cog broke off and my wife threw it away. She puts up with a lot of poo poo so it must have failed massively. Steve Yun fucked around with this message at 12:59 on Dec 4, 2012 |
|
#
?
Dec 4, 2012 12:56
|
|
|
Glockamole posted:If I were looking for a recommendation for stemware, have I come to the right place? If I have, I was looking for a suggestion for red wine glasses for my girlfriend. Her only criterion aside from being true stemware is having a large capacity. I enjoy my Spiegelau Authentis a lot. I can't see that series on the US website, but the Hybrid Burgyndy and the Vino Grande Burgundy are both quality and large (23-25 oz).
|
|
#
?
Dec 4, 2012 14:08
|
|
|
Glockamole posted:If I were looking for a recommendation for stemware, have I come to the right place? If I have, I was looking for a suggestion for red wine glasses for my girlfriend. Her only criterion aside from being true stemware is having a large capacity. I'm a big fan of Riedel glasses, who make Spiegelau I think. http://www.riedelusa.net/index.php/red-wine-glass-1.html Something like that?
|
|
#
?
Dec 4, 2012 15:36
|
|
|
I want to replace my flour and sugar canisters. I like glass and stainless steel or brushed aluminum/steel. My main gripes with my current canisters are that the flour canister cannot actually fit an entire bag of flour in it. Also, the mouth of the jar is a lot smaller than the jar itself, making it awkward to try to scoop out the flour. I really like the style of jars/canisters that they at least used to have a doctor's offices: A glass container with a steel top that is flush on the sides with the container. Any suggestions?
|
|
#
?
Dec 4, 2012 17:39
|
|
|
Flash Gordon Ramsay posted:I want to replace my flour and sugar canisters. I like glass and stainless steel or brushed aluminum/steel. My main gripes with my current canisters are that the flour canister cannot actually fit an entire bag of flour in it. Also, the mouth of the jar is a lot smaller than the jar itself, making it awkward to try to scoop out the flour. I really like the style of jars/canisters that they at least used to have a doctor's offices: A glass container with a steel top that is flush on the sides with the container. Any suggestions? The medical sundry jars aren't going to be big enough to hold an entire bag of flour, at least from what I've seen. They sell these montana glass jars at Target that might work well. Walmart sells the same style jar but with glass lids. That's what I use for flour.
|
|
#
?
Dec 4, 2012 17:53
|
|
|
GigaFool posted:The medical sundry jars aren't going to be big enough to hold an entire bag of flour, at least from what I've seen. Target also has mason jars in gallon sizes:  I've used them for flour before. herbaceous backson fucked around with this message at 18:18 on Dec 4, 2012 |
|
#
?
Dec 4, 2012 18:11
|
|
|
GigaFool posted:The medical sundry jars aren't going to be big enough to hold an entire bag of flour, at least from what I've seen. Actually, those are the exact ones I want to get rid of. It may just the that the flour jar is the wrong size, but I still don't like how narrow the mouth is.
|
|
#
?
Dec 4, 2012 19:13
|
|
|
How about narrower dry measuring cups to fit into your jars? http://www.amazon.com/OXO-Grips-6-piece-Measuring-Black/dp/B00004OCO6/ref=sr_1_1?ie=UTF8&qid=1354645509&sr=8-1&keywords=oxo+dry+cup The 1 cup measurement fits into my plastic lid gallon jars but not into my narrow-mouth glass clip jars. I mostly use something like these: http://www.freshwatersystems.com/p-...CFQ_hQgodvkoAJA If you don't mind spending more and buying two, these are airtight and stackable: Oggi 1 gallon clip jar: http://www.amazon.com/Oggi-Jumbo-St...ywords=jar+oggi Oxo gallon: http://www.amazon.com/OXO-Square-4-Quart-Storage-Container/dp/B000UHYB9E/ref=sr_1_1?ie=UTF8&qid=1354646652&sr=8-1&keywords=oxo+gallon The big cambro options (not super airtight, but maybe enough for flour): http://www.amazon.com/CamSquare-8-Q...rage+containers Steve Yun fucked around with this message at 20:01 on Dec 4, 2012 |
|
#
?
Dec 4, 2012 19:45
|
|
|
Thanks. That Oxo gallon may work, though it is a bit ugly. Form over function I guess.
|
|
#
?
Dec 4, 2012 19:53
|
|
|
If you live near an Ikea, they have tons of stuff like that for very cheap, and the flush lid jars you were talking about.
|
|
#
?
Dec 4, 2012 20:32
|
|
|
Devoyniche posted:How sensitive is the scale? Some reviews were saying it would give a different reading if you placed what you were weighing on different areas, or something. Also, how long is the battery life? The other thing I really liked about it was that it looked like it's super easy to store, and I don't have too much room in the kitchen, although I could probably move some things around to clear up a spot for a larger scale to stay. I've only had it about four months or so. It has had heavy use and the batteries seem fine for that. I've not experienced differing readings from different areas of the scale, but I place my stuff centrally. It is easy to store and to read. So far I've got no complaints.
|
|
#
?
Dec 4, 2012 21:24
|
|
|
Flash Gordon Ramsay posted:Thanks. That Oxo gallon may work, though it is a bit ugly. Form over function I guess.
|
|
#
?
Dec 4, 2012 23:00
|
|
|
Flash Gordon Ramsay posted:Actually, those are the exact ones I want to get rid of. It may just the that the flour jar is the wrong size, but I still don't like how narrow the mouth is.
|
|
#
?
Dec 5, 2012 17:59
|
|
|
Any recommendations on a general purpose serrated knife? Basically, the serrated version of the Victorinox Chef's Knife.
|
|
#
?
Dec 6, 2012 18:54
|
|
|
Our recommendation would probably be not to get one. Serrations give jagged cuts and can't be resharpened. Also, although it's not intrinsic to the design of serrated knives, because serrated knives are marketed towards the low end consumer it tends to happen that serrated knives are made with cheaper steel and with flimsier construction.
|
|
#
?
Dec 6, 2012 19:18
|
|
|
I use a serrated knife for bread and tomatoes. Just get the Forschner if you want one.
|
|
#
?
Dec 6, 2012 19:24
|
|
|
I could be wrong, but I think he was talking about chef knives with tiny serrations, not the big serrations of a bread/tomato knife
|
|
#
?
Dec 6, 2012 19:37
|
|
|
I don't see the need for serrated at all. Can cut bread and tomatoes just fine with a good edge.
|
|
#
?
Dec 6, 2012 19:37
|
|
|
Okay thanks. I was talking about bigger serrations (I think) just because I assumed they were needed for things like bread as mentioned. Although I do see your points.
|
|
#
?
Dec 6, 2012 20:18
|
|
|
Any recommendations for stoves, fridges, and maybe freezers? Don't have gas unfortunately.
|
|
#
?
Dec 6, 2012 20:24
|
|
|
Don't listen to gravity about bread - a good serrated knife really does make slicing crusty loaves easier. You don't need one for tomatoes, but I'm quite happy with a good bread knife.
|
|
#
?
Dec 6, 2012 20:54
|
|
|
Knife disagreements should henceforth be settled with a knife duel
|
|
#
?
Dec 6, 2012 22:00
|
|
|
What business do modernist chefs even have using knives? Either tepid puddle it until its soft enough to pull apart or liquid nitrogen and crack it in half?
|
|
#
?
Dec 6, 2012 22:07
|
|
|
mediaphage posted:Don't listen to gravity about bread - a good serrated knife really does make slicing crusty loaves easier. You don't need one for tomatoes, but I'm quite happy with a good bread knife. I don't know, I have no problems cutting crusty bread. Knife cuts through it like scissors through wrapping paper. Goddamn posted:Any recommendations for stoves, fridges, and maybe freezers? Don't have gas unfortunately. We have a Kenmore. French door fridge, bottom freezer drawer style. Love it. GrAviTy84 fucked around with this message at 22:20 on Dec 6, 2012 |
|
#
?
Dec 6, 2012 22:16
|
|
|
GrAviTy84 posted:I don't know, I have no problems cutting crusty bread. Knife cuts through it like scissors through wrapping paper. French door fridge forever.
|
|
#
?
Dec 6, 2012 22:32
|
|
|
mediaphage posted:French door fridge forever. We got a giant french door fridge as our garage fridge and it's wonderful, especially when i need to put something on a half sheet pan in.
|
|
#
?
Dec 6, 2012 22:34
|
|
|
Flash Gordon Ramsay posted:We got a giant french door fridge as our garage fridge and it's wonderful, especially when i need to put something on a half sheet pan in. Yeah they're absolutely my favorite kind of fridge these days.
|
|
#
?
Dec 6, 2012 22:48
|
|
|
my girlfriend/FutureWife always complains about french door fridges because she hates the freezer on the bottom. I don't really mind, but I see her point. was a little dismayed until I discovered full-length french door fridges exist. and also that full-length french door freezers exist. I know where like $4k of our income is going one year, awwwwwwwwwwwwwwwwwwwwwwwwwwww yeahhhh. 
|
|
#
?
Dec 6, 2012 23:34
|
|
|
swalk posted:Okay thanks. I was talking about bigger serrations (I think) just because I assumed they were needed for things like bread as mentioned. Although I do see your points. If you still want a serrated knife this one is pretty great: http://www.chefknivestogo.com/toitkbrkn.html I don't see it being too useful for anything other than cutting bread/watermelon/huge things though. Supposedly you CAN sharpen it. It has crescents rather than tooth-like serrations, so you can run them over the corner of a waterstone or abrasive rod.
|
|
#
?
Dec 7, 2012 00:01
|
|
|
mindphlux posted:my girlfriend/FutureWife always complains about french door fridges because she hates the freezer on the bottom. I don't really mind, but I see her point. Yeah, but what's her point? The freezer on the bottom is a superior design - it uses less energy to keep the bottom of the unit cold, plus the part that you access the most, the fridge, is at a more user-friendly level; you never have to stoop to pull something out of the bottom drawer. It is a superior design, future mrs. mindphlux is broken. Also if you're really going to buy two units, you might as well buy a fridge and a chest freezer. Powering both is going to be an energy sink, and a french door freezer is going to warm up a lot every time you open the doors.
|
|
#
?
Dec 7, 2012 02:42
|
|
|
mediaphage posted:Yeah, but what's her point? The freezer on the bottom is a superior design - it uses less energy to keep the bottom of the unit cold, plus the part that you access the most, the fridge, is at a more user-friendly level; you never have to stoop to pull something out of the bottom drawer. I think her point is it's just annoying to have to dig through the freezer trying to find stuff - you're more likely to use things/not forget about things if you can see them, and it's easier to see more stuff on a vertical plane? anyways, I'd like to think the freezer and fridge sections are prettty well insulated from eachother on both frenchdoor combo units, and side by side units. I could be wrong, but... edit : was curious, so just did some quick research - here's some random 29cuft french door unit - energy star estimates $60/yr operating cost - http://www.bestbuy.com/site/Samsung...1&skuId=2146814 here's a 29cuft side by side @ $66/yr - http://www.bestbuy.com/site/GE+-+Pr...6&skuId=1510864 don't buy the energy saving argument. anyways, I already have a fridge, chest freezer/kegerator, fermentation minifridge, wine fridge, 6 computers and ungodly other electronic devices running in this place - I think I can live with paying for another $60/yr = $5/mo on my electric bill in return for double the fridge/freezer space in a loving awesome FutureKitchen. eh? mindphlux fucked around with this message at 03:24 on Dec 7, 2012 |
|
#
?
Dec 7, 2012 03:21
|
|
|
swalk posted:Any recommendations on a general purpose serrated knife? Basically, the serrated version of the Victorinox Chef's Knife. http://www.amazon.com/Pure-Komachi-Series-Bread-Knife/dp/B0029XBUKK
|
|
#
?
Dec 7, 2012 03:32
|
|
|
Stuff gets forgotten about in the back of a regular freezer too. I think you could stack things differently in a bottom shelf freezer so that you wouldn't have much more hidden on the bottom than you would at the back of a freezer.
|
|
#
?
Dec 7, 2012 03:40
|
|
|
Steve Yun posted:Our recommendation would probably be not to get one. Serrations give jagged cuts and can't be resharpened. Also, although it's not intrinsic to the design of serrated knives, because serrated knives are marketed towards the low end consumer it tends to happen that serrated knives are made with cheaper steel and with flimsier construction. Screw this noise, get yourself a cheap rear end Henckel serrated, less than $20bux. Now, can my Tojihiro DP suji, and my CCK cleaver slice bread just as well? Why yes, yes they can. Should you buy one of those knives? gently caress no, buy the cheap serrated and cut bread with it.
|
|
#
?
Dec 7, 2012 03:48
|
|
|
|
| # ? May 31, 2024 18:24 |
|
|
Yeah I wrote that thinking he was talking about cheapo chef knives with micro serrations. Bread knives are a-ok.
|
|
#
?
Dec 7, 2012 05:38
|
|