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Anyone have a recommendation for a good food mill that won't break down from regular use in a year?
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May 16, 2013 15:18
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zerox147o posted:Anyone have a recommendation for a good food mill that won't break down from regular use in a year? Anyway, I think I paid around US$25 for it, and I feel like it's good value at that price.
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May 16, 2013 20:13
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For those looking at the thermapen, keep in mind that if you don't mind the extra bulk, the handheld probe is actually cheaper! And you can buy different probes for it! http://www.thermoworks.com/products/handheld/mtc.html The "super fast probe" kit is essentially the same performance as the Thermapen for  less
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May 17, 2013 23:06
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I don't see any flames on that handheld thing.
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May 17, 2013 23:12
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toby posted:I don't see any flames on that handheld thing. Flames are an extra .
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May 17, 2013 23:34
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deimos posted:For those looking at the thermapen, keep in mind that if you don't mind the extra bulk, the handheld probe is actually cheaper! This doesn't clip onto my coat. Where the hell am I supposed to put it?!
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May 17, 2013 23:35
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Chef De Cuisinart posted:This doesn't clip onto my coat. Where the hell am I supposed to put it?! Put a piece of metal on your pocket and magnet that motherfucker  (Don't do this) Honestly I just noticed it was cheaper, and the probes you can buy for it are neat. I may go for one of their more expensive ones with alarms just because the variety of probes is nice. It's probably not a terrible option for home cooking but the bulk would make it more annoying to use in a pro kitchen.
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May 17, 2013 23:44
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Chef De Cuisinart posted:This doesn't clip onto my coat. Where the hell am I supposed to put it?! thermapins clip on to coats? I always just kept mine in my coat pocket and it'd slip out from time to time. had a nice bath in a pot of chicken stock once :/ thank god for splashproof.
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May 18, 2013 22:29
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mindphlux posted:thermapins clip on to coats? I always just kept mine in my coat pocket and it'd slip out from time to time. had a nice bath in a pot of chicken stock once :/ thank god for splashproof. I use my tactical apron. Modular pockets, spice bandolier
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May 18, 2013 22:31
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Well, as a chef,
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May 18, 2013 23:43
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mindphlux posted:thermapins clip on to coats? I always just kept mine in my coat pocket and it'd slip out from time to time. had a nice bath in a pot of chicken stock once :/ thank god for splashproof. Well, I mean it won't fit in my sleeve pockets.
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May 19, 2013 00:16
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Works great in my cooking cargo pants next to my Alton Brown 24/7 nutmeg
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May 19, 2013 19:57
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Noticed a couple nice kitchen things on clearance at Target. In the kitchen area on an endcap usually there's some pizza related stuff that's being clearanced. There's a metal pizza peel that looks a little small, but I found a nice ceramic oil bottle and glass spice shaker for cheap: Oil bottle is about $12 marked down to a little over $3. The spice shaker is marked down to $0.88. If there are a lot of oil bottles, check the seals on the top to find one that fits snugly--a few I found were kind of loose.
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May 19, 2013 20:06
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Cost Plus World Market sells spice jars for a dollar that are pretty great. They have lots of varieties, some with lids with holes and others that with airtight lids.
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May 20, 2013 00:06
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mod sassinator posted:If there are a lot of oil bottles, check the seals on the top to find one that fits snugly--a few I found were kind of loose. I never fill them up all the way, or you'll add some oil to something and then 'boop-sploosh' there goes a ton of oil into your pan.
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May 20, 2013 15:30
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My purple thermapen has arrived. Should I always follow the temperatures on the back of the instructions when I want that particular doneness? This is going to be the first time I've ever actually cooked going from temperature rather than just time
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May 20, 2013 21:24
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Scott Bakula posted:My purple thermapen has arrived. Should I always follow the temperatures on the back of the instructions when I want that particular doneness? This is going to be the first time I've ever actually cooked going from temperature rather than just time Probably not. those temps tend to lead to overcooking. I mean, you could start with those as a guide and then adjust to our personal preference.
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May 20, 2013 21:29
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Is there a good guide anywhere I can use for temps for cooking? I might finally start giving deep frying a go now I can measure the temperature of the oil
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May 20, 2013 21:34
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Unfortunately most guides online are cribbed right from USDA guidelines which lead to overcooked meat. I cook mostly chicken and I do white meat to 150-155 and dark meat to 165. Any time I cook something aside from that, I usually just ask in the "general questions" thread specifically for that protein since I'm lazy.
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May 20, 2013 21:38
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this is a commonly asked question, does someone want to write up a table of USDA vs suggested temperatures and pasteurization times and put it on the wiki? Edit: I mean, I could I guess, but someone like SubG might be better.
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May 20, 2013 21:43
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Scott Bakula posted:Is there a good guide anywhere I can use for temps for cooking? I might finally start giving deep frying a go now I can measure the temperature of the oil For steak and beef, if you pull it off around 135 and let it rest it will rise to a nice pinkish medium rare.
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May 21, 2013 04:18
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GrAviTy84 posted:this is a commonly asked question, does someone want to write up a table of USDA vs suggested temperatures and pasteurization times and put it on the wiki? Can it be a c/p of Modernist Cuisine V1 P192-194?
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May 21, 2013 04:48
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mod sassinator posted:For steak and beef, if you pull it off around 135 and let it rest it will rise to a nice pinkish medium rare. The gently caress, if you pull at 135, carryover will get you to 142, which is hardly mid-rare. USDA temps/guidelines suck, use these, they account for average carryover: Black and blue: Sear it, don't go over 100F rare: pull at 108 mid-rare: pull at 118 medium: pull at 131 mid-well: pull at 143 well: gently caress you, you killed it. Just as an anecdotal statement, I've been eating chicken breast at 140F for years, and have never had food poisoning. Pull it, rest it for ~4 mins, and you're fine. quote:Can it be a c/p of Modernist Cuisine V1 P192-194? sure, literally. http://i.imgur.com/5LUTkXC.jpg
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May 21, 2013 05:26
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Does anyone have a recommendation for a good Dehydrator and a good Cream Whipper canister?
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May 21, 2013 10:46
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Everyone I know that dries a serious amount of chillies uses the excalibur dehydrator.
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May 21, 2013 11:24
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Aramoro posted:Does anyone have a recommendation for a good Dehydrator and a good Cream Whipper canister? If where you are is anything like my neck of the woods, there are perfectly serviceable dehydrators available at every local Goodwill / thrift shop for less than 
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May 21, 2013 15:04
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Aramoro posted:Does anyone have a recommendation for a good Dehydrator and a good Cream Whipper canister? Cream whipper: I have this sucker in the 1 quart size http://www.amazon.com/iSi-Cream-Professional-Whipper-2416/dp/B0001MRZWI it owns but honestly is kind of large for most uses. The only time I really was glad I had the big size was when serving a bunch of people at a party (Fernet sorbet with a whipped Grand Marnier topping, so good) toby fucked around with this message at 17:00 on May 21, 2013 |
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May 21, 2013 16:56
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Always go for the isi pro whipper. You can use it for so much more. Rapid infusion, potatoes, foams, etc.
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May 21, 2013 19:12
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I've used it for infusion but what is this about potatoes
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May 21, 2013 20:31
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Ain't you ever heard of whipped potatoes? Ok I have no idea
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May 21, 2013 20:47
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What is the general consensus on bamboo cutting boards? My old wood cutting board needs to go, Ross always has them for fairly cheap, and I like them because they're fairly thin. I'd love a giant end-grain wood block but those are a bit out of the price range and would take over our counter.
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May 21, 2013 21:55
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I think they're a great option. Just oil it occasionally and you'll be good. And never ever put it in the dishwasher.
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May 21, 2013 21:56
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Iron Lung posted:What is the general consensus on bamboo cutting boards? My old wood cutting board needs to go, Ross always has them for fairly cheap, and I like them because they're fairly thin. I'd love a giant end-grain wood block but those are a bit out of the price range and would take over our counter. I like them as a sustainable wood option. For me though, the thin is kind of a downer as the board kinda flops around as you use it. You can fix this sort of by dampening a paper towel and laying it flat underneath the board. It's no super heavy end grain wood board with rubber feet, but it's fairly sturdy.
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May 21, 2013 22:05
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Awesome. Is plain store-bought mineral oil + a paper towel all I need? Chances are thats what killed my last wooden board - just washed it with soap and water and let it air dry. Never put it in the dishwasher though, just the plastic ones go in there. Second question: whats the best way to clean out an enameled dutch oven? I have a lodge and made carnitas in it this weekend that left quite a lot of burnt deliciousness stuck to the bottom. I ended up repurposing a nylon dish scrubber and heated up water with a ton of baking soda in the dutch over and scrubbed it while hot and it seemed to do the trick. Left a few small 'use' stains on the bottom that I'm not too worried about. Any other methods that produce better results? Just want to avoid scratching the enamel or ruining it if that's even possible.
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May 21, 2013 22:09
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toby posted:I've used it for infusion but what is this about potatoes Do this. I used yukons, and agar as my foaming agent. It was the best potatoes.
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May 21, 2013 23:44
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Iron Lung posted:What is the general consensus on bamboo cutting boards? My old wood cutting board needs to go, Ross always has them for fairly cheap, and I like them because they're fairly thin. I'd love a giant end-grain wood block but those are a bit out of the price range and would take over our counter. I have never been happy with a bamboo cutting board - in my experience they tend to warp and crack more than hardwood, and the conventional wisdom among internet knife weirdos is that they are hard on blade edges because they contain so much epoxy. On the other hand I have a few Epicurean cutting boards and they're great - they need no oiling and in fact can be put in the dishwasher, and they're pretty gentle on knife edges. They are also extremely thin and light. Sierra Trading Post sometimes has them for around $15.
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May 21, 2013 23:59
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re: cutting boards Get one of these. http://www.amazon.com/San-Jamar-CB1...s=cut+and+carry I use these daily at work, and they can take a beating. No warping either, and we've had them for about 2 year now.
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May 22, 2013 00:13
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Sani-tuffs are also a good option if you want to go synthetic.
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May 22, 2013 00:23
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Chef De Cuisinart posted:Always go for the isi pro whipper. You can use it for so much more. Rapid infusion, potatoes, foams, etc. is this the right one? http://www.amazon.com/iSi-2470-Thermo-Cream-Whipper/dp/B000928EGG/ref=wr_it_dp_o_S_nC?ie=UTF8&colid=Z1PVU0XO29IU&coliid=I1E6REDXWP2X12 I've had this on my wedding registry  for a while, but I remember when I was researching amazon was weird about models...
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May 22, 2013 04:21
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mindphlux posted:is this the right one? http://www.amazon.com/iSi-2470-Thermo-Cream-Whipper/dp/B000928EGG/ref=wr_it_dp_o_S_nC?ie=UTF8&colid=Z1PVU0XO29IU&coliid=I1E6REDXWP2X12 All the thermo line has compared to the standard profi, is insulation. Profi can take CO2 or N2O. This is what I have. It's the foodservice model. I love it, it's generally in my fridge with some veg/fruit concoction that I like to drink fizzy, with alcohol added, obviously. So, profi and thermo are basically the same, but thermo stays cold for 8 hours at room temp, and hot for 3 hours at room temp. DO NOT buy one of the soda siphons. Only ever buy an iSi Pro.
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May 22, 2013 04:53
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