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dino. posted: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. Hmm good call on the shipping. I live in NYC so I just googled and found this place: http://www.yelp.com/biz/bowery-restaurant-supply-co-new-york Seems legit?
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Feb 27, 2013 18:03
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Just go to the store.
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No Wave posted:Do you mean nothing else? I use mine for a lot of things. Anything I want grill marks on and don't want to fire up the grill.
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Feb 27, 2013 18:55
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Doh004 posted:Hmm good call on the shipping. I live in NYC so I just googled and found this place: http://www.yelp.com/biz/bowery-restaurant-supply-co-new-york Bowery is good stuff. Chef Restaurant Supply is also good. Win Depot is also good. PS if you're in NYC, hit me up some time. We can hang out and drink a beer, or eat a food.  If you don't mind the trek into Queens, check out Patel Brothers in Jackson Heights. I can't recall the exact address, but it's in that area. In fact, while you're there, check out Pacific Supermarket in that same area. And if you really don't mind the trek, go to Flushing Chinatown, and check out any of the restaurant supply stores along Main Street. They have very competitive prices to the ones in Manhattan. If you don't mind the sliiiiightly higher prices, Pearl River Mart: http://www.pearlriver.com/v2/index.html
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Feb 27, 2013 18:59
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dino. posted:Bowery is good stuff. Chef Restaurant Supply is also good. Win Depot is also good. Thanks for this, I'll see what I can come up with
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Feb 28, 2013 03:51
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Chef De Cuisinart posted:Panini press plates are usually cast iron. Never owned one. =/ I did sell a lot of the as a cashier at JCPenney. They were usually coated in something non-stick.
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Feb 28, 2013 04:52
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I checked search and the last talk about blenders was a while ago so I feel safe asking this. I love making soups and using the blender with them but my food processor is fairly small and leaks. Blenders are way easier to clean and are better with liquids anyway. Can someone recommend a decent sized blender that's good for soup? Nice and big would be good so I could do a whole pot of soup in one or two blends. Up to $100 or so, or at least the best brands to look for. Thanks!
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Feb 28, 2013 22:48
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gobboboy posted:I checked search and the last talk about blenders was a while ago so I feel safe asking this. Get an immersion blender for soup! Way less expensive for a good immersion blender than for a good tradtional blender, you don't have to worry about transferring hot liquids, capacity is never a problem, and it takes up less space.
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Feb 28, 2013 22:53
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I like you. Okay, any recommendations for that then?
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Feb 28, 2013 22:54
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gobboboy posted:I checked search and the last talk about blenders was a while ago so I feel safe asking this. Do it in one pass! http://www.amazon.com/Cuisinart-CSB...t+stick+blender
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Feb 28, 2013 22:54
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zerox147o posted:Do it in one pass! I bought this on a whim a year or two ago. I don't know what I did without it re: soups. I made mashed potatoes with it last night, and it literally took me 45 seconds from grabbing it, plugging it in, mashing my potatoes, rinsing it off, and putting it back hanging where I keep it. no idea how it cleans so easily, but it's nice.
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Mar 1, 2013 00:33
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Stick blenders have so many uses, it's probably my 2nd most used piece of equipment in the kitchen, right behind the steam kettle. Steam kettles are goddamn awesome because its near impossible to burn something in them.
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Mar 1, 2013 00:43
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zerox147o posted:Do it in one pass! We just replaced our SmartStick (with another SmartStick) after it died. It's not very sturdy and we crushed a lot of ice cubes for smoothies with it. But if you go easy on it, it's great.
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Mar 1, 2013 02:08
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Well awesome. I got that and a nice big pasta insert. I thank amazon and impulse buying for these things. Oh, and you guys.
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Mar 1, 2013 02:46
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Enkor posted:We just replaced our SmartStick (with another SmartStick) after it died. It's not very sturdy and we crushed a lot of ice cubes for smoothies with it. But if you go easy on it, it's great. You can crush ice with a stick blender? Wow...Never even thought of trying that.
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Mar 1, 2013 07:57
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Shooting Blanks posted:You can crush ice with a stick blender? Wow...Never even thought of trying that. Yeah kinda. Frozen strawberries, too. It has to be in enough liquid though or it gets stuck. Then we found our blender and didn't look back.
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Mar 1, 2013 14:46
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In my mind the best use of conventional blenders is for ice, smoothies, etc.
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Mar 1, 2013 15:53
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Unless you're going to Vitamix levels of blending (purees/soups ground so finely that you can't distinguish the particulate matter on your palette) you might as well use a stick blender. But if you do ever upgrade, butternut squash is never the same... not to mention the glory that is celery root.
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Mar 2, 2013 03:46
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Butternut squash puree is the best. I wish I had a Vitamix at home. 
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Mar 2, 2013 04:02
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I would say stick blenders aren't substitutes for a counter top blender. Don't get me wrong I love them, they are easy to clean and easy to use but you will never get anywhere near the level of smoothness you get from a blender. To be honest when I was growing up we never had a blender and always used a bamix and because of that I've thought about buying one but now that I have a blender (it's an attachment for a kenwood so I can't recommend a stand alone unit) I can't see the point. The only really useful things would be quickly mixing hydrocolliods in or emulsifying sauces but I can do that in a blender or another way if I don't mind it being a bit more fiddly and messy.
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Mar 3, 2013 01:32
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I want to make some flan, which would require me to make some caramel, but I only have some old non-stick pots and pans. What's a good pot for this high heat sort of application?
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Mar 3, 2013 02:30
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krnhotwings posted:I want to make some flan, which would require me to make some caramel, but I only have some old non-stick pots and pans. What's a good pot for this high heat sort of application? Anything at all will do.
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Mar 3, 2013 02:31
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krnhotwings posted:I want to make some flan, which would require me to make some caramel, but I only have some old non-stick pots and pans. What's a good pot for this high heat sort of application? Non stick is fine, and actually much easier to clean up afterwards. If you have a light colored pan it will be easier to check the color. Also grab a candy thermometer if you don't have one.
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Mar 3, 2013 03:30
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EAT THE EGGS RICOLA posted:Anything at all will do. Doodarazumas posted:Non stick is fine, and actually much easier to clean up afterwards. If you have a light colored pan it will be easier to check the color. Also grab a candy thermometer if you don't have one.
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Mar 3, 2013 03:43
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I'm looking for a simple way to make my meals, and I've been told that a slow cooker can help me out a lot with that. If it's basically "put ingredients in pot and wait", I can probably handle it. I had this suggested to me, is this a good slow cooker to go with or is there something better? Am I even looking for a slow cooker? v  v Any other appliance recommendations would be great. I want to try and live off of not much more than a pan/pot, rice cooker, and slow cooker.
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Mar 3, 2013 08:09
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My only problem with slow cookers is that you really have to plan things out and start cooking early in the day. You can't wait until 5pm and decide what you want to have for dinner since it takes a good 3-4 hours of cooking. If you're going for simple, check out single skillet recipes like these. Get a nice heavy oven safe 12" skillet with lid (if you only have room for one go for a nonstick, but if you have space get a cast iron skillet too). I would hold off on getting a slow cooker at first unless you really start getting into braises, stews, etc. A small rice cooker with steamer basket is great though. I use mine to cook rice and steam chicken & vegetables at the same time. You can even make soups and ramen noodles in it since its just a bowl that boils water.
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Mar 3, 2013 08:30
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mod sassinator posted:My only problem with slow cookers is that you really have to plan things out and start cooking early in the day. You can't wait until 5pm and decide what you want to have for dinner since it takes a good 3-4 hours of cooking. If you're going for simple, check out single skillet recipes like these. Get a nice heavy oven safe 12" skillet with lid (if you only have room for one go for a nonstick, but if you have space get a cast iron skillet too). I would hold off on getting a slow cooker at first unless you really start getting into braises, stews, etc. yeah, slow cooker is basically the opposite of 'easy'/simple for me. I rarely want to spend the effort thinking about what I might possibly want to eat one or two days in advance. easy for me is like, buy a packet of preseasoned rice mix and make it, get a protein like thick pork loin chop or chicken breast, sear those off and finish in the oven, and slice up and dress a tomato for a salad. dinner done in 20-30 mins. slow cooker is like - spend an hour researching and thinking about stews on the internet, decide I'm in the mood for a stew (pretty rare), prep the ingredients, brown off the meat, chuck the veg in at the right time - all in all like 4 hours of annoyingly relaxed slow pace cooking.
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Mar 3, 2013 10:07
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krnhotwings posted:Cool beans. I was under the assumption that high temperature wasn't good for non-stick cookware and their coatings. I'll give the flan a shot. The kind of heat that will ruin your Teflon will also turn your sugar into black smudge. To caramelize your sugar you're only going to be cooking it to 320-350 degrees.
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Mar 3, 2013 12:04
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Pollyanna posted:I'm looking for a simple way to make my meals, and I've been told that a slow cooker can help me out a lot with that. If it's basically "put ingredients in pot and wait", I can probably handle it. I had this suggested to me, is this a good slow cooker to go with or is there something better? If you're trying to minimize like that, you'd be better off with another pot or a dutch oven instead of a slow cooker, because those things do everything. Otherwise, I'd look into thrift stores, since often you can get basically brand-new slow cookers there for almost nothing - people get them as wedding presents and stuff but never end up using them. $50 is pretty steep.
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Mar 3, 2013 15:55
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The only time I really ever use my crock pot is for chili and throwing in a roast before I leave for work and having something edible by the time I come home. There's just not enough time to cook a roast in the oven on weekdays. That being said, I rarely cook roasts on weekdays and when I do, they would usually come out pretty dry. So a few days ago I came up with the brilliant idea of plugging the crock pot into a cheap $3 Christmas light timer. I had it turn on around 1:30pm and it worked great. Roast was cooked and still juicy when I got home from work.
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Mar 3, 2013 16:09
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Mr Executive posted:The only time I really ever use my crock pot is for chili and throwing in a roast before I leave for work and having something edible by the time I come home. There's just not enough time to cook a roast in the oven on weekdays. That being said, I rarely cook roasts on weekdays and when I do, they would usually come out pretty dry. So a few days ago I came up with the brilliant idea of plugging the crock pot into a cheap $3 Christmas light timer. I had it turn on around 1:30pm and it worked great. Roast was cooked and still juicy when I got home from work. So in the meantime your roast sat around at room temp?
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Mar 3, 2013 17:04
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logical fallacy posted:So in the meantime your roast sat around at room temp? Having meat at room temperature for a short while isn't bad.
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Mar 3, 2013 17:32
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krnhotwings posted:Cool beans. I was under the assumption that high temperature wasn't good for non-stick cookware and their coatings. I'll give the flan a shot. Like Dem said, the temp range we're talking about for caramel is well below what you need to give everyone you know cancer.
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Mar 3, 2013 17:43
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Jelmylicious posted:Having meat at room temperature for a short while isn't bad. 4 hours between ~40F and ~130F (varies by jurisdiction) is the limit. That roast did not come up to temp within that time.
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Mar 3, 2013 17:46
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So I'm getting into more of a paleo lifestyle, and I'm really at an impasse as far as what kind of blender I really want / need. Are the Breville and Vitamix around the same performance-wise? I want smooth smoothies and something that can crush ice fine and can handle whole frozen fruits. A $400 price point is a bit hard to swallow, $200 not so much, but I do realize something like a vitamix is a good 20+ year investment.
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Mar 5, 2013 16:14
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Ah yes, I remember from my anthropology classes the smoothies that paleo man enjoyed so much.
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Mar 5, 2013 16:18
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I plan on making GBS threads on rocks outside as well, just so you know.
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Mar 5, 2013 16:43
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Who Dat posted:So I'm getting into more of a paleo lifestyle, and I'm really at an impasse as far as what kind of blender I really want / need. Are the Breville and Vitamix around the same performance-wise? I want smooth smoothies and something that can crush ice fine and can handle whole frozen fruits. A $400 price point is a bit hard to swallow, $200 not so much, but I do realize something like a vitamix is a good 20+ year investment. Cook's Illustrated did a review of blenders that specifically emphasized durability and found that the Breville was almost as good overall as the Vitamix. One of its nicer features is that it has the same motor overheating auto-kill feature that Vitamix does.
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Mar 5, 2013 19:02
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I have the VitaPrep 3 and it is one of the nicest things you will own, period. When you handle it you will understand where the money went and you'll realize that it really can't be done the same cheaper. That being said it is stupid money and if finances are at all an issue it's stupid to put yourself in jeopardy for a blender.
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Mar 6, 2013 23:02
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Vitamix, hands down. Find a failing restaurant or a restaurant supply auction and buy one for 100bux.
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Mar 6, 2013 23:09
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I had strangely never used a vitamix until recently, despite having worked in a couple of kitchens. I used one and basically shat myself. it was really, really nice. (making GBS threads myself)
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Mar 7, 2013 01:05
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