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mindphlux posted:knife guys I don't think you're into a fine enough grit to get anything from stropping. Maybe something in the mid 1k grit range?
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Feb 9, 2013 23:10
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Perhaps one of these: http://www.amazon.com/Norton-Waters...orton+1000+4000 Or just the 4000/8000 stone: http://www.amazon.com/Norton-Japane...orton+1000+4000 I have one of these 4000/8000 ones and it's pretty versatile.
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Feb 10, 2013 00:57
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Depends on the knife. I've got a near perfect edge on my CCK cleaver, and it slices through butternut like, well, butter. I only use a 6k stone on it, but I doubt I'd see much of an improvment on a 1mm thick blade. I also like showing off my knives https://www.youtube.com/watch?v=UtBkfbOCpos e: Generally speaking, higher grits will have a more lasting effect on higher rockwell metals. Say in the 62-64 range.
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Feb 10, 2013 01:31
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I bought this stone for my knives: http://www.amazon.com/Norton-Crysto...orton+crystolon And I've just realized I didn't buy any oil to use it with, should I be buying a specific kind of oil for this, or is any honing oil appropriate?
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Feb 10, 2013 19:37
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The Third Man posted:I bought this stone for my knives: http://www.amazon.com/Norton-Crysto...orton+crystolon Is it just me, or is that stone really low grit? My water stone is 1000 grit on one side and 6000 on the other. Are the grits not equivalent between water and oil stones? Also, Christopher Schwarz (A pretty smart woodworking guy) just uses olive oil on his Arkansas stones, so I don't think you need to be too picky.
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Feb 11, 2013 19:19
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I'm looking for a shorter stock pot to fit the steamer insert from the set that I already have, since it's a bit of a hassle if I'm just looking to quickly steam something. But it looks like diameter isn't a dimension that is normally given; is that because most stock pots are the same width? I've about decided on this one https://www.amazon.com/Cuisinart-744-24-Classic-Stainless-6-Quart/dp/B00008CM6I, but although I can always use more pots I'd really like it to take the steamer that I already have. edit: in addition to this, I'd like to pick up a basic non-stick pan so that I don't have to worry about heat levels or moving to the oven (also so that I can sear small amounts of stir-fry, since the electric range at my condo renders my wok useless). What would you guys choose between these two? https://www.amazon.com/Cuisinart-722-30G-Classic-12-Inch-Skillet/dp/B0078P9D8U https://www.amazon.com/C8390764-Performance-Stainless-Mult-layer-Dishwasher/dp/B001ORBJJO Zenzirouj fucked around with this message at 02:04 on Feb 13, 2013 |
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Feb 12, 2013 19:39
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I just got engaged and I'm trying to make a good wishlist of stuff for when we move into a bigger place. I know that somewhere in this thread, there was a good Amazon list of items. Does anyone still have that? My friends/family don't have a lot of money so I want the priciest kitchen thing to be a stand mixer.
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Feb 13, 2013 07:14
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Check the bottom of the op edit: some of it may be outdated, so double check the prices and feel free to ask Steve Yun fucked around with this message at 08:30 on Feb 13, 2013 |
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Feb 13, 2013 08:15
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It's my birthday ( ) and my mom got me an Amazon gift card.Is this the dutch oven that I want? http://www.amazon.com/Lodge-Logic-P...iron+dutch+oven Or do I need to get an enameled one?
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Feb 15, 2013 21:12
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Doh004 posted:It's my birthday ( I'd go enameled so you don't have to worry about acidic foods.
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Feb 15, 2013 23:47
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The Third Man posted:I bought this stone for my knives: http://www.amazon.com/Norton-Crysto...orton+crystolon Use mineral oil, it won't go rancid like the variosu cooking oils (vegetable, olive, peanut etc.). You can buy "honing oil" but its almost always a kind of mineral oil.
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Feb 16, 2013 00:09
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Just noticed this thread and will crosspost this question from the 'quick questions' thread: I'm trying to get a flexible microwave. Have come to some conclusions; Feel free to confirm/deny my findings. -You can get a decent countertop one for ~$140CAD -Kenmore is regarded as the goto brand -Sensory is nice I have a question about racks. Can you get a grill rack for a microwave after the fact? None I've seen in the mid 100$ have them. And they look useful for certain things. I can't seem to find 'microwave racks' online which makes me think that if you don't get a microwave with a rack, you can't get one separately. Feel free to make any suggestions!
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Feb 17, 2013 23:13
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Recommendations for a probe thermometer for use in the oven and a grill/smoker? Would prefer it not to be wireless as they seem to be more expensive, but I'm having trouble narrowing down my options on Amazon since I don't know much about them.
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Feb 18, 2013 05:29
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Iron Lung posted:Recommendations for a probe thermometer for use in the oven and a grill/smoker? Would prefer it not to be wireless as they seem to be more expensive, but I'm having trouble narrowing down my options on Amazon since I don't know much about them. http://www.thermoworks.com/products/alarm/oven_temp_timer.html or get their more expensive thermocouples, which are worth the investment.
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Feb 18, 2013 05:32
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This thing rules, I even bought a spare probe just in case and still haven't killed the first one yet.
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Feb 18, 2013 05:51
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What kinds of options are available for liquid storage? I love mason jars in all their rustic glory, but I'm curious if there is anything out there that's a viable alternative. I'm not looking to preserve anything, but soups/sauces will factor heavily so freezer safe is crucial. Since I'm not preserving, the lids are my only (admittedly nit-picky) gripe with mason jars. These are cool, but not 7$ a pop cool, so something with a flexible lid system would be nice to have. I'm not picky about materials as long as it's sturdy, easy to clean, and doesn't look too much like poo poo. Any suggestions?
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Feb 21, 2013 09:49
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vacuity posted:What kinds of options are available for liquid storage? I love mason jars in all their rustic glory, but I'm curious if there is anything out there that's a viable alternative. I'm not looking to preserve anything, but soups/sauces will factor heavily so freezer safe is crucial. Since I'm not preserving, the lids are my only (admittedly nit-picky) gripe with mason jars. These are cool, but not 7$ a pop cool, so something with a flexible lid system would be nice to have. I'm not picky about materials as long as it's sturdy, easy to clean, and doesn't look too much like poo poo. If you're planning on needing a shitload of them, you can just go to your nearest restaurant supply store and buy a bunch of plastic containers in pint, quart, or whatever sizes for a couple cents a pop.
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Feb 21, 2013 11:55
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Blendy posted:I'd go enameled so you don't have to worry about acidic foods. Huzzah! It's more burgandy than red/pink but I just blame my lovely cell phone.  I'm thinking maybe I could make Beef Bourguignon this weekend in it?
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Feb 21, 2013 13:13
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SubG posted:If you're planning on needing a shitload of them, you can just go to your nearest restaurant supply store and buy a bunch of plastic containers in pint, quart, or whatever sizes for a couple cents a pop. 1.) chef's knife 2.) cutting board 3.) wooden spoon 4.) side towel 5.) thermapen 6.) microplane 7.) take out containers 8.) pressure cooker 9.) induction stovetop 10.) paring knife It's hard to emphasize how rad it is to have a bounty of those containers, especially because you can feel okay throwing them out if they get stained or something.
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Feb 21, 2013 14:34
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Solo delitainers are the only tainers you will ever need.
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Feb 21, 2013 23:09
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Any opinions on panini presses?
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Feb 23, 2013 05:25
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Choadmaster posted:Any opinions on panini presses? http://www.webstaurantstore.com/ava...0%20%20120.html Avantco or go home.
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Feb 23, 2013 05:31
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"go home" meaning, toast your sandwich in a pan on your stovetop
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Feb 23, 2013 14:04
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Choadmaster posted:Any opinions on panini presses? the number of times where I've wanted something like a panini press have been very very few and far inbetween, but those few times I've just inverted my favorite stainless pan over a burner, heated my cast iron pan on another burner till smoking, put the sandwich on the inverted pan, then plopped my cast iron down on top of it. worked perfectly, cost = $0. extra junk in kitchen = 0 items. edit : or yeah, just cook your poo poo in a pan and flip it once.
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Feb 24, 2013 00:28
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Yeah I just throw 1-2 sandwiches/wraps onto a hot cast iron (regular pan will work, I just like mine really crusty), flatten with a big heavy plate, give it a flip, and serve on the same plate. No grill marks, but great crust and minimal cleaning.
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Feb 24, 2013 06:10
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The Avantco press looks like a beast! I really like using my friend's panini press... But on the other hand, I just ordered my first cast iron pan off amazon a couple days ago. I guess I'll give that route a shot first.
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Feb 24, 2013 09:14
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I use my waffle iron as a panini press. I also use it to grill veggies and to make toast. Everything gets a waffle pattern. It is my most used kitchen appliance. Waffle irons for everything!
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Feb 24, 2013 20:19
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Choadmaster posted:The Avantco press looks like a beast! I really like using my friend's panini press... But on the other hand, I just ordered my first cast iron pan off amazon a couple days ago. I guess I'll give that route a shot first. Cook bacon on your cast iron a few times then cook your sandwich. That panini press won't be able to stand up to well seasoned cast iron.
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Feb 25, 2013 01:47
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cheese eats mouse posted:Cook bacon on your cast iron a few times then cook your sandwich. Best way to cook hot sammiches. I never understood why a panini press was even a thing. Seemed to me it was a solution looking for a problem type of thing.
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Feb 25, 2013 02:46
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Eh, it makes sense in a commercial setting. Hell of a lot more efficient, consistent, and space saving for putting out sandwiches in a cafe than loving around with pans, flames, having to have a whole range and hood system.
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Feb 25, 2013 07:54
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cheese eats mouse posted:Cook bacon on your cast iron a few times then cook your sandwich. Panini press plates are usually cast iron.
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Feb 25, 2013 13:04
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You can also grab one of the cast iron grill pans if you really want the grill marks. Plus the grill pan is good for everything else instead of just sandwiches.
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Feb 25, 2013 17:45
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Grill pan and a bacon press. OR I have an Outset cast iron grill pan with a grooved cast iron press that fits inside. The outside is enameled. I cook sandwiches, boneless chicken, pork chops, hamburgers, with or without the press. I preheat the pan with the press in it and then lay the food down and place the press on top for the over and under heat.
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Feb 25, 2013 19:02
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LTBS posted:You can also grab one of the cast iron grill pans if you really want the grill marks. Plus the grill pan is good for everything else instead of just sandwiches.
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Feb 25, 2013 22:35
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Don't buy a cast iron grill pan. Don't buy a cheap panini press. Don't buy an expensive one unless you own a sandwich shop.
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Feb 26, 2013 01:10
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No Wave posted:Do you mean nothing else? Flip it over on a gas range, use the bottom as a hot as gently caress griddle.
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Feb 26, 2013 01:38
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I've had good luck using two cast iron pans. heat them both up, put your sandwich on one, a layer of tin foil and the other pan on top. Something more to weight it down if necessary. No grill marks but the effect is just as good. Also cheaper and more versatile than a panini press.Mindphlux posted:the number of times where I've wanted something like a panini press have been very very few and far inbetween, but those few times I've just inverted my favorite stainless pan over a burner, heated my cast iron pan on another burner till smoking, put the sandwich on the inverted pan, then plopped my cast iron down on top of it. worked perfectly, cost = $0. extra junk in kitchen = 0 items. derp... beaten. copen fucked around with this message at 06:30 on Feb 26, 2013 |
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Feb 26, 2013 06:21
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Does anyone know anything about these? http://www.steba.co.uk/themen/sousvide/216/ Steba SV1 Precise Sous Vide cooker Seems they can be bought for just under €150 here in Europe, but I can find very little else about them. If I can find just a couple of success stories I may well be tempted to buy one at that price.
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Feb 27, 2013 15:01
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Hey I want stainless steal mixing bowls because holy poo poo do I hate mixing things in tupperware when I don't want to use up my actual dish bowls for prep. I'm surprised at how expensive Amazon is so I had bookmarked this website from an old suggestion here: http://www.foodservicewarehouse.com/tablecraft/822/p9376.aspx Anyone else use this website? Am I buying something worthwhile? I don't need these to last me forever, but I just need something I can whip up a vinaigrette or toss some veggies in a light dressing with.
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Feb 27, 2013 16:28
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Doh004 posted:Hey I want stainless steal mixing bowls because holy poo poo do I hate mixing things in tupperware when I don't want to use up my actual dish bowls for prep. I don't care for glass or ceramic, because it's heavy, it's breakable, and it takes up too much space overall. My mixing bowls are all stainless steel. I bought the bulk of them at the dollar store, Big Lot's, and the local friendly restaurant supply store. The website you linked has reasonable prices, as long as the shipping doesn't cost too much. You might have luck by going to aforementioned stores in person, and save on the shipping. Unless these stores are so far away that the petrol cost would outweigh the $10 of shipping costs that the website will charge you. Fake edit: Just checked. For 6 bowls, which cost around $7.74, the shipping cost is $7.99.  Just go to the store.
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Feb 27, 2013 16:44
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