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To hear people here talk about them Le Creusets are the stupidest single purchase you could make in the whole world.
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Dec 23, 2012 05:43
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Chemmy posted:To hear people here talk about them Le Creusets are the stupidest single purchase you could make in the whole world. Naw there are plenty of posts about heirloom Le Creuset dutch ovens still working great, or whatever. There's just not very much to say about them usually. They're good, they're expensive.
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Dec 23, 2012 08:54
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It's like saying you own a really nice All-Clad saucier. All I personally can say is "That's rad and I can't afford one so gently caress you" and sit in a corner harrumphing for awhile.
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Dec 23, 2012 12:56
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I have a bunch of LC because I live near an outlet store, but the Staubs do overall seem a little nicer. Anyway, recommendation time, I finally got a De Buyer carbon steel skillet (actually a saute/country fry pan) and it's been great. Pretty non-stick from the beginning, easier to clean than cast iron, lighter and slightly more heat responsive too. Surprisingly the handle seems to be heat safe - after about half an hour on the stove it starts to get warm, but I was expecting it to be too hot to touch almost immediately. Very nice, and very old-school French looking.
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Dec 23, 2012 16:33
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Best whipped cream dispenser for home use? ISI or something else? Edit: Was looking at the ISI Cream Profi Whip PLUS, which is the lowest end 'commercial' one, wondering if this is too much machine. Also don't really care about hot stuff. MrEnigma fucked around with this message at 05:38 on Dec 24, 2012 |
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Dec 24, 2012 05:22
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I love making cheesecake, and I want the best 9" springform. THE BEST
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Dec 24, 2012 20:58
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MrEnigma posted:Best whipped cream dispenser for home use? ISI or something else? If you just want to do whipped cream, get the cheap one, it's around 30bux. If you want to do stuff like infusions or potatoes, you'll want the isi pro that can do hot food as well. That one runs around 90bux.
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Dec 24, 2012 22:08
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I've been told to order myself a stand mixer for Christmas. 85% of the use would be for bread (say once a week?), maybe a few cookies or whatever here and there. The Costco here (Canada) has the Artisan (325W, tilt head) for $340, or the Pro 550 (575W, bowl lift) for $390. There are some cheaper models on Amazon or at Walmart, but I've read that the models cheaper than the Aritsan are not very well built. I've used a friend's tilt-headed model for bread dough a few times and the mixer bounces around due to the head not being sturdily locked. Will the lock loosen up over time like this even if the mixer is well treated (ie. not carried around by the head with the lock engaged)? If so I'll probably get the bowl lift. If there's hundreds of people out there who've kneaded a loaf of bread once a week for years with the Artisan with no issues, I'll just get that one and spend the saved money on an extra bowl or something.
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Dec 25, 2012 20:43
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My brother made this for me for Christmas! Getting used to it not being like a chef's knife, but it's awesome!
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Dec 25, 2012 21:43
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Doh004 posted:My brother made this for me for Christmas! looks like it's got a healthy swoop to the blade so you should still be able to rock it and stuff. Congrats! A good cleaver is one of my favorite kitchen tools.
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Dec 25, 2012 21:48
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Doh004 posted:My brother made this for me for Christmas! Your brother makes knives? Go on. Kitchenaids: tilt heads suck, get the bowl lift. Also, order from kitchenaids' outlet website, you should be able to find a pro 500 for $300 or less.
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Dec 25, 2012 21:53
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Chef De Cuisinart posted:Your brother makes knives? Go on. He enjoys his hobbies (his full time work is in food marketing something or another I don't understand) and has converted his studio apartment into a mini wood workshop. He's just started, but he'll buy different kinds of wood and materials from eBay. He doesn't make the blades or anything (yet, he has no backyard), but made the handle, inlaid it with copper, fastened it and whatever the hell other steps go into making a knife.
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Dec 25, 2012 22:00
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That's pretty awesome. I would love to have a nice handle put on my CCK cleaver. You basically never hold the handle, but the bamboo knob they come with is just garish.
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Dec 25, 2012 22:18
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Kreez posted:I've been told to order myself a stand mixer for Christmas. 85% of the use would be for bread (say once a week?), maybe a few cookies or whatever here and there. Cuisinart mixer is stronger for the same money and has a couple extra features. I think they're rebadged Kenwoods, which get very good reviews in Europe. Everyone gets KitchenAid because everyone else has KitchenAid (including me) but if I had known back when I was shopping I would've gotten the Cuisinart instead quote:I've used a friend's tilt-headed model for bread dough a few times and the mixer bounces around due to the head not being sturdily locked. Will the lock loosen up over time like this even if the mixer is well treated (ie. not carried around by the head with the lock engaged)? If so I'll probably get the bowl lift. If there's hundreds of people out there who've kneaded a loaf of bread once a week for years with the Artisan with no issues, I'll just get that one and spend the saved money on an extra bowl or something. The whole mixer might shuffle around your countertop if there's a tough dough lopsidedly jumping around in the bowl, but the locking mechanism either locks or it doesn't. I've never heard of one getting loose over time. You can carry it around by the head all you want. The only time I've seen the head bounce separately from the body is when I've forgotten to lock it. Steve Yun fucked around with this message at 22:49 on Dec 25, 2012 |
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Dec 25, 2012 22:46
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Looking at picking up my first piece of cast iron cooking material, and I'd like a small griddle like so: http://goo.gl/CS7w0 . The only problem is most of them come pre-seasoned, should I be good to go or try to season it myself? Looks like they just use vegetable oil. I'll mostly be using it to roast dry/fresh chilies, make tortillas, etc. My roommate has an old steel comal from his mom, but I'd like to get my own cast iron version.
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Dec 26, 2012 00:09
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You're good to go. I'd cook some greasy foods in there a couple times to break it in, but no need to reseason
Steve Yun fucked around with this message at 00:23 on Dec 26, 2012 |
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Dec 26, 2012 00:21
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If you're looking into mixers, seriously consider the Brevilles. They still work decently for bread and other heavy-duty mixing needs, but are way quieter than the Kitchenaids. If you're getting a smaller Kitchenaid that might not be a big deal, but for the big 6 qt bowl-lift one, it sounds like a small airplane taking off.
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Dec 26, 2012 03:40
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Gonna buy a sous vide setup. I'm thinking of getting a Sous Vide Supreme or Demi with a vacuum sealer, but I wanted to ask goons about their experiences. This foodsaver: http://www.amazon.com/FoodSaver-FSFRSH0051-FreshSaver-Handheld-Sealing/dp/B002FWIVCA/ref=pd_sim_hpc_7 With these bags: http://www.amazon.com/Ziploc-Vacuum...uum+refill+bags And either the Sous Vide Supreme or the Demi. It looks like the Demi has the same footprint but is 1" shorter? Is that 1" really worth $100? I was thinking maybe the Demi would be easier to put back into storage, but it doesn't seem like it. I also read that the build quality isn't so hot with the SVS brand. Should I look into the Polyscience?
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Dec 26, 2012 04:20
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blowingupcasinos posted:Gonna buy a sous vide setup. I'm thinking of getting a Sous Vide Supreme or Demi with a vacuum sealer, but I wanted to ask goons about their experiences. I got an SVS Demi from my father-in-law as an early Christmas present, and it's been basically a godsend in my apartment. I'm sure there are better SVS setups, but I've had nothing but good experiences sous videing all the protein in my apartment. The temperature seems to float within +-0.5F regularly, and it's really not that big, so you can't really cook for large groups in it. If you're gonna be cooking for groups regularly, avoid the SVS entirely and just get a PolyScience or build your own, since with those you can use pretty much any pot to sous vide.
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Dec 26, 2012 04:40
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Chef De Cuisinart posted:Kitchenaids: tilt heads suck, get the bowl lift. Also, order from kitchenaids' outlet website, you should be able to find a pro 500 for $300 or less. I bought my Pro 600 for $209 when there was a 30% coupon a few months back. Right now you can get a refurbished pro 600 for $299 - 10% = $269.10 from http://www.shopkitchenaid.com/-[RKP26M1XOB]-400148/RKP26M1XOB/ using code BACK12. When I got my refurb, it came pretty much brand new. blowingupcasinos posted:Gonna buy a sous vide setup. I'm thinking of getting a Sous Vide Supreme or Demi with a vacuum sealer, but I wanted to ask goons about their experiences. I preordered the Nomiku and just ordered a VacMaster VP112 (vacuum chamber sealer) from here for $599 - $15 = $584 using code BD-PORTABLESEAL. From what I've read on eGullet forums, the VacMaster is possibly a better investment than the FoodSavers since the bags are cheaper and the FoodSavers tend to break down more often than the vacuum chamber sealers (additionally, the vacuum chamber sealers can do more than the edge sealers). I've only ordered mine, so I can't give my personal experiences on it yet.
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Dec 26, 2012 04:45
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stochastastic posted:I preordered the Nomiku and just ordered a VacMaster VP112 (vacuum chamber sealer) from here for $599 - $15 = $584 using code BD-PORTABLESEAL. From what I've read on eGullet forums, the VacMaster is possibly a better investment than the FoodSavers since the bags are cheaper and the FoodSavers tend to break down more often than the vacuum chamber sealers (additionally, the vacuum chamber sealers can do more than the edge sealers). I've only ordered mine, so I can't give my personal experiences on it yet. Do people routinely go through like 30 $17 Foodsavers?
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Dec 26, 2012 05:04
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Gilgameshback posted:Do people routinely go through like 30 $17 Foodsavers?
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Dec 26, 2012 07:55
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I'm sure the answer is "No, just buy a pair you idiot," but are there any super magical kitchen shears I should be aware of? Mine died and I need to replace them.
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Dec 27, 2012 00:34
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Shooting Blanks posted:I'm sure the answer is "No, just buy a pair you idiot," but are there any super magical kitchen shears I should be aware of? Mine died and I need to replace them.
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Dec 27, 2012 00:41
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I really like the pair of titanium take-apart scissors I found at Home Depot for ~10.
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Dec 27, 2012 01:16
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Shooting Blanks posted:I'm sure the answer is "No, just buy a pair you idiot," but are there any super magical kitchen shears I should be aware of? Mine died and I need to replace them. I love my OXO kitchen shears. They're cheap, too.
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Dec 27, 2012 06:02
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Is there another option other than a themapen for a decent thermometer? Not sure I want to spend £50 on one, but I will if the others are absolute shite. Bear in mind I'm in the UK
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Dec 27, 2012 14:58
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Shooting Blanks posted:I'm sure the answer is "No, just buy a pair you idiot," but are there any super magical kitchen shears I should be aware of? Mine died and I need to replace them. Whatever you do, do NOT get these. I was spatchcocking my turkey for Thanksgiving and one of the plastic handles just broke right off, rendering them useless.
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Dec 27, 2012 15:15
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Do you guys have any preferred kevlon/anti-slicing gloves that you use with a mandoline? We got a lovely mandoline a few months ago, but it doesn't get that much use because I'm terrified of chopping off my fingertips and the stupid attached handle/slider thing can only do like half a carrot before it bottoms out.
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Dec 27, 2012 18:21
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Pantsmaster Bill posted:Is there another option other than a themapen for a decent thermometer? Not sure I want to spend £50 on one, but I will if the others are absolute shite. Thermoworks makes a significantly cheaper one http://www.amazon.com/RT600C-Super-...rds=thermoworks It is quite fast, though not as fast as a thermopen. That is due to the use of a Thermistor as opposed to a Thermocouple (might be the other way around). The thermocouple (or whatever it is) is faster in response time, but also makes up for an extra 40bux in price. Still, with around a 6 second response time this cheaper thermoworks is significantly faster than most probes, it also has a thin tip, and is waterproof. Bear in mind it tops out at around 302F so you can't use it for frying oil. I like an analog dial for that stuff anyway.
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Dec 27, 2012 19:43
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Arcturas posted:Do you guys have any preferred kevlon/anti-slicing gloves that you use with a mandoline? We got a lovely mandoline a few months ago, but it doesn't get that much use because I'm terrified of chopping off my fingertips and the stupid attached handle/slider thing can only do like half a carrot before it bottoms out. They all seem to be getting decent reviews on amazon. I have the Microplane one just because it was the only one I saw when I was shopping for one. Haven't had an accident yet so I don't know how well it protects from cuts yet. I have to machine wash it often though because it gets funky, which leads me to use the handguard instead, which is fine because I don't mind my mandoline's handguard.
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Dec 27, 2012 20:37
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Pantsmaster Bill posted:Is there another option other than a themapen for a decent thermometer? Not sure I want to spend £50 on one, but I will if the others are absolute shite. I got myself a manufacturer refurbished thermapen just before Christmas. £28.80. Calibration certificate, full 12 month warranty. They have an ebay store. I'll get back to you with a link if you don't manage to find them first.
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Dec 27, 2012 23:51
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quote:Kitchenaid/Cuisinart stuff I've got a Bosch Universal Plus on the way. 15lb capacity!
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Dec 28, 2012 02:24
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Does anyone know where I can find a cutlery drawer tray that'll fit in a drawer that's 8.5 inches wide? the smallest I can find is 9.5 and my apartment has small drawers.
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Dec 28, 2012 03:50
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Steve Yun posted:They all seem to be getting decent reviews on amazon. I have the Microplane one just because it was the only one I saw when I was shopping for one. Haven't had an accident yet so I don't know how well it protects from cuts yet. Why not just cover it with one of those cheap disposable poly food service gloves?
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Dec 28, 2012 03:52
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So if you could buy a standing mixer where money is no obstacle, what IS the best model, who is the best manufacturer, and why? Someone linked to the KitchenAid Pro-600 just a few posts ago, but would the typical person who likes to cook and bake really need this model, or would something be better, or far cheaper but relatively same quality? Edit- please assume I know literally nothing about standing mixers except they have dough hooks which apparently really do knead dough well, and that KitchenAid is associated in my mind with them- because that's all I know. I've never used or seen a standing mixer in real life, and knead by hand. The only time I use a hand mixer is for egg whites, which isn't very often.... so yeah, not a big bread baker over here... Yehudis Basya fucked around with this message at 05:16 on Dec 28, 2012 |
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Dec 28, 2012 05:03
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Dacap posted:Does anyone know where I can find a cutlery drawer tray that'll fit in a drawer that's 8.5 inches wide? the smallest I can find is 9.5 and my apartment has small drawers. http://www.amazon.com/Wusthof-In-Dr...ry+tray+wusthof Product description says 3.6 inches wide at one point, and 4.25 inches somewhere else. Check the length of your drawers though. Maybe you can even buy two and stick them both in Cream_Filling posted:Why not just cover it with one of those cheap disposable poly food service gloves? Seems so obvious now Kreez posted:I was all set to jump on the Cuisinart mixer, but after poking around some bread/pizza sites, it seems like people there prefer the Bosch models if kneading is going to be the main use. Please post your review of it after you run it through some tasks, I'm curious Yehudis Basya posted:So if you could buy a standing mixer where money is no obstacle, what IS the best model, who is the best manufacturer, and why? Someone linked to the KitchenAid Pro-600 just a few posts ago, but would the typical person who likes to cook and bake really need this model, or would something be better, or far cheaper but relatively same quality? Hey Arcturas, want to post a longer review of your Breville? Steve Yun fucked around with this message at 08:21 on Dec 28, 2012 |
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Dec 28, 2012 07:44
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Yehudis Basya posted:Edit- please assume I know literally nothing about standing mixers except they have dough hooks
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Dec 28, 2012 08:01
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Cream_Filling posted:Why not just cover it with one of those cheap disposable poly food service gloves? I've worked with a lot of people who are very fast (and terribly inconsistent and dangerous) with a knife that outright refuse to use a mandolin because they're afraid of cutting themselves, and I never really understood why. I'm not trying to be a foodservice badass or anything, but honestly the safest way to use a mandolin is to just pay attention to what you're doing. I've been using Benriners without the hand guards for years, and I have yet to cut myself on one. And usually I'm cooking, prepping, and talking at the same time. Just really watch your fingertips on your dominant hand, don't slice faster than you feel comfortable with, and slow the gently caress down when you get to the nubbin of whatever you're slicing and the chances of you cutting your fingertips off is very, very slim. Mandolins are about consistency, not speed.
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Dec 28, 2012 11:01
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Yehudis Basya posted:So if you could buy a standing mixer where money is no obstacle, what IS the best model, who is the best manufacturer, and why? Someone linked to the KitchenAid Pro-600 just a few posts ago, but would the typical person who likes to cook and bake really need this model, or would something be better, or far cheaper but relatively same quality? Hobart, period.
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Dec 28, 2012 12:55
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