|
This Kuhn Rikon safety opener is pretty sweet.
|
#
?
Jan 5, 2013 02:26
|
|
|
|
| # ? Jun 4, 2024 00:26 |
|
|
FishBulb posted:What am I supposed to do carve up a whole tuna for a sandwhich? Well, yeah.
|
|
#
?
Jan 5, 2013 22:28
|
|
|
Chef De Cuisinart posted:Evoo, coconut cream, condensed milk, evap milk, and like a ton of other things. I didn't know Rachel Ray posted here
|
|
#
?
Jan 6, 2013 04:34
|
|
|
Shooting Blanks posted:I didn't know Rachel Ray posted here It's a lot quicker than writing out extra virgin olive oil when I'm filling out the daily req.
|
|
#
?
Jan 6, 2013 06:45
|
|
|
He's a cheffy chef, you see.
|
|
#
?
Jan 7, 2013 00:42
|
|
|
Just picked up this nice MAPP Pro/propylene torch from Lowes: http://www.lowes.com/pd_315346-13877-2880514_4294772355__?productId=3512409&Ntt=torch&pl=1¤tURL=%3FNtt%3Dtorch&facetInfo= It's normally $49.99, but on clearance down to $29.99 or even less at some stores. If you need a good torch for the kitchen this is a good one. I like the shape more than the vertical propane torches--those are a pain to tilt down low for searing stuff in my experience. I also like that it has a small cylinder of gas instead of a giant unweidly tank like my previous torch.
|
|
#
?
Jan 7, 2013 02:19
|
|
|
Flash Gordon Ramsay posted:He's a cheffy chef, you see. 
|
|
#
?
Jan 7, 2013 02:23
|
|
|
Anyone have any good recommendations for a 0.1 g resolution scale? Mine is dying a slow death.
|
|
#
?
Jan 7, 2013 02:29
|
|
|
mod sassinator posted:Just picked up this nice MAPP Pro/propylene torch from Lowes: http://www.lowes.com/pd_315346-13877-2880514_4294772355__?productId=3512409&Ntt=torch&pl=1¤tURL=%3FNtt%3Dtorch&facetInfo= Whoa, thanks for this. I've been wanting to get a kitchen torch for some time but didn't want a hefty entry fee. My Lowe's had it for 17.38 with tax. 
|
|
#
?
Jan 7, 2013 03:45
|
|
|
DekeThornton posted:I prefer a real can opener, personally. I've been looking for a decent straight can opener for the longest time. Where can I buy this in the US?
|
|
#
?
Jan 7, 2013 05:21
|
|
|
GrAviTy84 posted:Anyone have any good recommendations for a 0.1 g resolution scale? Mine is dying a slow death. http://www.amazon.com/American-Weigh-Signature-Series-Digital/dp/B002SC3LLS This little guy works pretty great. The only downside is trying to hit the tare button while using larger bowls.
|
|
#
?
Jan 7, 2013 06:13
|
|
|
THE RED MENACE posted:http://www.amazon.com/American-Weigh-Signature-Series-Digital/dp/B002SC3LLS I just purchased this on Amazon a few days ago, it's recommended by the guys who did Modernist Cuisine if that means anything. I was surprised to see them recommend something under 10,000 dollars.
|
|
#
?
Jan 7, 2013 10:50
|
|
|
THE RED MENACE posted:http://www.amazon.com/American-Weigh-Signature-Series-Digital/dp/B002SC3LLS Well poo poo, for $9 I'm pretty skeptical. But again for $9 why not give it a try? Amazon Prime makes these impulse purchases so much easier . . .
|
|
#
?
Jan 7, 2013 14:33
|
|
|
KWC posted:Well poo poo, for $9 I'm pretty skeptical. But again for $9 why not give it a try? I've got one of those here and it works well.
|
|
#
?
Jan 7, 2013 15:03
|
|
|
THE RED MENACE posted:http://www.amazon.com/American-Weigh-Signature-Series-Digital/dp/B002SC3LLS Mine looks just like that, but goes to .01 grams. I think it was $20 on Amazon. Edit: apparently it was only $10 Flash Gordon Ramsay fucked around with this message at 15:20 on Jan 7, 2013 |
|
#
?
Jan 7, 2013 15:17
|
|
|
Might get one for coffee/modernism but I'm not sure it would work well for baking. I often use a scale to make a big batch of dough directly in my stand mixer bowl, using the scale to hit hydration and salt rates.
|
|
#
?
Jan 7, 2013 16:58
|
|
|
Yeah I have one that measures in straight grams for baking and the little jewelers scale for chemicals and whatnot.
|
|
#
?
Jan 7, 2013 17:01
|
|
|
I need a toaster. Just a normal toaster for the toasting of bread. Cant find good bagels around here so really just bread. Every toaster I have looked at across 5-6 stores all feel like junk. Someone please recommend a good toaster for the toasting of bread. Second and somewhat related question. The broiler on my over sucks rear end. Are there any decent bench-top models that work well without being huge as poo poo?
|
|
#
?
Jan 7, 2013 17:38
|
|
|
bunnielab posted:I need a toaster. Just a normal toaster for the toasting of bread. Cant find good bagels around here so really just bread. Are you against toaster ovens? I've always preferred them vs. regular toasters because of the versatility. Most models have a broil function as well. I'd recommend a specific brand/model, but it really comes down to the size you want. The best ones have at least 4 heating elements (2 on top, 2 on bottom) for even heating.
|
|
#
?
Jan 7, 2013 17:45
|
|
|
Flash Gordon Ramsay posted:Mine looks just like that, but goes to .01 grams. I think it was $20 on Amazon. Even better. Thanks for the link.
|
|
#
?
Jan 7, 2013 19:09
|
|
|
For toasters, check a thrift store maybe? I got a very nice steel KitchenAid for under 10 bucks, an older 2-slice model with a knob and two buttons. Some reviews have mentioned durability issues or things getting stuck, but mine is very solid and I've been using it for over 2 years now with no problems. Makes bread, wide slots, has a bagel setting, it's fast. I think a lot of modern outsourced manufacturing has quality control issues, I keep seeing weird splits on products from Breville, KitchenAid, etc. where some people say they've had stuff for years with no problem, but a bunch end up with defective stuff that breaks within a year (or just outside of warranty). It helps a bit to be able to check the item out in person, but I still won't risk spending a lot on something like a toaster.
|
|
#
?
Jan 7, 2013 20:57
|
|
|
bunnielab posted:I need a toaster. Just a normal toaster for the toasting of bread. Cant find good bagels around here so really just bread. Just bought a decent 4-slice Cuisinart toaster at xmas. Got a good deal on it, and it toasts like a champ. Seems solid, not wonky, etc. Big enough to do bagels, but doesn't mangle toast. Protip: toasts Pillsbury Toaster Strudels like a champ. Yes, they're nasty. The old lady loves them, and I will get hurt if I try to keep them out of the house. She eats them when she has to get up at 5am for work.
|
|
#
?
Jan 8, 2013 00:45
|
|
|
bunnielab posted:I need a toaster. Just a normal toaster for the toasting of bread. Cant find good bagels around here so really just bread. I'll also put the toaster oven suggestion out there. They can toast, roast a whole chicken, cook a pizza and broil chicken thighs or creme brulee. It's like having a second smaller oven with a broiler that isn't retarded.
|
|
#
?
Jan 8, 2013 01:07
|
|
|
Someone else asked this a while back and I didn't see an answer. I know it's gadgety, but we love waffles. And I want to make waffles. At home. Normally, I'm against the whole 'this only makes lovely quesadillas and takes up most of your cabinet space' items, but damnit, waffles. Any suggestions? I'm kind of leaning towards this Cuisinart one. We have limited counter space and this doesn't look like it'd take up a lot of room. It's also small enough to store easily. Are the flippy rotating ones that much better that they're worth the extra money? We're only two people, so it's not like we're making 100 waffles/week or anything. Also, we love our toaster oven so much. We don't have a microwave and use the toaster oven for all the little things - reheating leftovers, melting butter, etc. It's especially nice in the summer when we're just cooking something for the two of us and don't want to have to turn on the oven and heat up the kitchen. e: I actually made buckwheat pancakes last weekend and wished they were a waffle the whole time I was eating them. So this waffle thing is pretty serious.
|
|
#
?
Jan 8, 2013 02:35
|
|
|
Flash Gordon Ramsay posted:Mine looks just like that, but goes to .01 grams. I think it was $20 on Amazon.
|
|
#
?
Jan 8, 2013 03:00
|
|
|
Nione posted:Any suggestions? I'm kind of leaning towards this Cuisinart one. We have limited counter space and this doesn't look like it'd take up a lot of room. It's also small enough to store easily. Are the flippy rotating ones that much better that they're worth the extra money? We're only two people, so it's not like we're making 100 waffles/week or anything. I can't speak for that model, but we were given one of the rotating ones for our wedding (I don't think it was very expensive, either, maybe $40-50). It's not as sturdy as a professional one, but we've had it ~5 years now and have made waffles way more often because of it (kid loves helping make them). This is the one we have. Like I said, it's not the highest quality craftsmanship, but the waffles come out quickly and perfectly every time. Reviews say it needs to be on 'high' all the time, and that is accurate. Almost never needs to be oiled, either. I can't say I would have bought one for myself, but I've been pretty impressed with it compared to the non-rotating ones I grew up with. It does take up a little more space, so I keep it over the kitchen cabinets. It's not nearly as large as a professional model, though.
|
|
#
?
Jan 8, 2013 03:07
|
|
|
Steve Yun posted:I'll also put the toaster oven suggestion out there. They can toast, roast a whole chicken, cook a pizza and broil chicken thighs or creme brulee. It's like having a second smaller oven with a broiler that isn't retarded. Ok, any specific ones to recommend? We are trying to limit counter space clutter so a small one might be better.
|
|
#
?
Jan 8, 2013 03:36
|
|
|
Anyone own Modernist Cuisine at Home? I find myself with some Amazon gift cards that would bring the price down to $40 out of pocket. I'm attracted to the book for a few reasons. First, I love reference/knowledge books and interesting food photography. Browsing the table of contents leads me to believe there is a decent amount of pressure cooker stuff in there, and I'd really like to use mine for more stuff. I'm not super fixated on specific recipes as you can usually find those anywhere and I end up messing with them anyhow. I'm more interested in techniques and applications. Am I going to be happy with this for $40 (+$70 in gift cards)?
|
|
#
?
Jan 8, 2013 03:46
|
|
|
ChetReckless posted:Anyone own Modernist Cuisine at Home? I find myself with some Amazon gift cards that would bring the price down to $40 out of pocket. I got this book for Christmas and it is absolutely amazing. It's huge, weighing in around 10 lbs and ~16"x20", but the massive size is worth it for the incredible photography. The paper and ink quality is ridiculously good too--thumbing through the book feels almost like looking at an old encyclopedia. As far as content, I've tried a few recipes and they're great so far. Be warned you pretty much need a pressure cooker and sous vide setup (although even a cheap setup like a cooler and hot water works for most stuff) for most of the recipes. The other odd thing is that the book isn't really laid out like a traditional cookbook with sections for appetizers, meat, poultry, etc.--it's more laid out around techniques and dishes, like whole chapters on burgers or macaroni and cheese. Another really nice touch is the book comes with a small spiral bound book with just the recipes--great for keeping the main book from getting dirty in your kitchen (and in reality the main book is just too big for use in the kitchen). For $40 this is a no brainer purchase, if nothing else just for the amazing pictures. edit: Get a kitchen scale or two also, the recipes are really made to be done with weight instead of volume (although there are volumes there as an approximation). mod sassinator fucked around with this message at 04:53 on Jan 8, 2013 |
|
#
?
Jan 8, 2013 04:50
|
|
|
ChetReckless posted:Anyone own Modernist Cuisine at Home? I find myself with some Amazon gift cards that would bring the price down to $40 out of pocket. It's okay, but I'm not in love with it. It has surprisingly little theory in it (given the reputation of its bigger brother), and on a lot of subject it seems to gloss over large volumes of important stuff while devoting a lot of acreage to fiddly horseshit. All the photography is nice, but in a lot of cases it seems like a bad use of space---a couple pages of soups as food porn tadpoles, with just a line or two dedicated to each of the recipes itself. That kind of thing. Overall the quality of the physical book itself is good, and it's nice that there's a separate recipe book that's spiral-bound and printed on spill-proof material. My take is that it's a sorta cute book, but it's really best suited for people who are already on the advanced end of the home cook scale, and are interested in spergy poo poo that they're probably going to actually use only rarely. I wouldn't want to have had to learn anything from scratch from it, and if I was tearing my cooking library down to only a couple books it wouldn't be one of the ones to make the final cut.
|
|
#
?
Jan 8, 2013 05:06
|
|
|
My roommates and I don't really have any proper knives, other than some $20 chef knife from the grocery store with a few $10 paring knives. I bought a komachi series 2 'chef's' knife when it went on sale over the holidays since I was ordering something and while it's sort of sharp, the blade is really flimsy, has no weight behind it and the handle is horrible. Especially if your hands get wet. I'm thinking of giving it to my one roommate and getting a proper chef's knife since he barely knows how to cook anyway. I'm tired of lovely knives. One issue though. I'm a girl with small hands so I'm not sure if I need 8"s of steel for my chef's knife. When I briefly worked in kitchens as a prep chef I found the smaller knives easier to handle unless I was chopping huge piles of herbs or greens and needed the longer blade. Would downgrading to a 7" or 6" one be better or should I just HTFU and use the bigger one? Also, has anyone used these paring knives before? I just want a few cheap ones with covers that I can use for small things when I don't wanna bust out the chef's knife, and while I'm not happy with the komachi brand knife these are pretty adorable and the right price. Plus I wouldn't freak out when my roommates use them since it's only $10 a knife. http://www.amazon.com/Kuhn-Rikon-Colori-Paring-Damask/dp/B007OTFAPA/ref=pd_sim_k_27
|
|
#
?
Jan 8, 2013 22:11
|
|
|
I would get whatever knife best fits your prep style. Normally I'd recommend the 8" Victorinox Fibrox because it's cheap and excellent, but lo and behold they also make a 6" version, and it's cheaper to boot! For an entry-level chef's knife that doesn't gently caress around, I promise you it will do you well.
|
|
#
?
Jan 8, 2013 22:41
|
|
|
Horrible Smutbeast posted:My roommates and I don't really have any proper knives, other than some $20 chef knife from the grocery store with a few $10 paring knives. I bought a komachi series 2 'chef's' knife when it went on sale over the holidays since I was ordering something and while it's sort of sharp, the blade is really flimsy, has no weight behind it and the handle is horrible. Especially if your hands get wet. I'm thinking of giving it to my one roommate and getting a proper chef's knife since he barely knows how to cook anyway. I'm tired of lovely knives. The Internet will always say that you should get at minimum an 8" chef's knife, but if you don't want an 8" chef's knife then don't get one. I have the 6, 8 and 10 inch Victorinox/Forschner chef's knives and I use all of them - the six inch is superb for some tasks and I'm sure that I could get by with only it if I really needed to. If you don't like the flimsiness of the Komachi you might not like the Forschners either - they're stamped, very light, and they have a little give to them. I have been loving the poo poo out of my 10" K-Sabatier carbon chef's knife, which I got from a place called "China Fair" over Amazon (it's authentic, despite the weird name). The knife is extremely well made and sturdy, but thin from blade to spine, so it's light and nimble. They come in 6, 8 and 10 inch lengths, and stainless or carbon steel. You might consider them - I think they have what you're looking for: http://www.amazon.com/Sabatier-Forged-Carbon-Steel-France/dp/B007NZOUI8/ref=sr_1_2?ie=UTF8&qid=1357681205&sr=8-2&keywords=k+sabatier Gilgameshback fucked around with this message at 03:53 on Jan 10, 2013 |
|
#
?
Jan 8, 2013 22:44
|
|
|
Nione posted:Someone else asked this a while back and I didn't see an answer. I'm part of a huge family and my mom routinely makes breakfast for 15 to 20 people on Sundays. She has a pair of Waring Professional waffle makers and they're awesome. Costco has them in stock for a steal if you live close to one. http://www.costco.com/Waring-Pro%C2%AE-Professional-Belgian-Waffle-Maker.product.11600422.html
|
|
#
?
Jan 9, 2013 00:00
|
|
|
Seconding the Waring suggestion. Get it. It's worth it.
|
|
#
?
Jan 9, 2013 02:26
|
|
|
I wish there was such a thing as a 9" chef's knife that didn't cost megabucks. The extra heft is knice (see what I did there?)
|
|
#
?
Jan 9, 2013 09:07
|
|
|
Depends on your definition of megabucks. Personally, I try not to go over $150 for a knife. My 12in slicer was $120 and I love it. This is next on my list to buy. A cheaper one exists, but I want the nicer handle and lacquer finish.
|
|
#
?
Jan 9, 2013 15:49
|
|
|
IfIWereARichMan posted:I wish there was such a thing as a 9" chef's knife that didn't cost megabucks. The extra heft is knice (see what I did there?) You can get the Messermeister Meridian Elite in a 9" length, on sale for about $85: http://www.cutleryandmore.com/messermeister-meridian-elite/chefs-knife-p13819 I happen to have the 9" and it's a great knife, though if I had it to do over again I would probably just get a 10". It has all the good qualities of a German style knife with few of the drawbacks. Chefknivestogo, which CdC just linked to, has tons of 9.4" Japanese knives, but they're not usually too hefty and many of them do indeed cost megabucks.
|
|
#
?
Jan 10, 2013 03:53
|
|
|
Nione posted:Any suggestions? I'm kind of leaning towards this Cuisinart one. We have limited counter space and this doesn't look like it'd take up a lot of room. It's also small enough to store easily. Are the flippy rotating ones that much better that they're worth the extra money? We're only two people, so it's not like we're making 100 waffles/week or anything. Flippy is king. I've had a few wafflemakers in my life (always yard-sale impulse buys which were then broken by drunken roomates), and the only ones that worked worth a drat were the flippy ones. The CostCo ones (or that you can get at CostCo that is) are freaking awesome. There's a local place around here that does Waffle Brunches every Sunday, and 3 of those suckers can keep up with demand fairly well!
|
|
#
?
Jan 10, 2013 20:58
|
|
|
|
| # ? Jun 4, 2024 00:26 |
|
|
I'm looking for a good rigid boning knife that's at least 6 inches. I'd use it for breaking down PSMOs and hangers primarily. I usually end up borrowing a Messermeister at work but if I can snag a good one for $30 or under I'll probably take it. I like Victorinox but I'm not terribly confident in how well they hold an edge (you get what you pay for); if that would be the best brand for the price, so be it.
|
|
#
?
Jan 12, 2013 02:35
|
|
