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Chef De Cuisinart posted: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. worth the extra for insulation? does the straight up profi one not have any insulation at all? I don't care about 3/8 hours really, but I probably would appreciate being able to leave poo poo off the stove/out of the fridge for 1hr/3hrs though... the main times I can forsee using one of those is cooking for a lot of people, where I already have enough to worry about. mindphlux fucked around with this message at 05:02 on May 22, 2013 |
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May 22, 2013 05:00
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Chef De Cuisinart posted:Do this. I used yukons, and agar as my foaming agent. It was the best potatoes. This is insanity
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May 22, 2013 06:09
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What's the best (student-budget) kind of toaster oven? Does it matter? Are there things to look for? My flatmate and I want to get one and we're not sure what to go for. I searched the thread but the only ones I saw recommended were like ~$80 and I'm not really into that. Will skimping on cost gently caress us over in the long run, or is it mostly a volume/features thing?
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May 22, 2013 07:55
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mindphlux posted:worth the extra for insulation? does the straight up profi one not have any insulation at all? I guess, if you plan on keeping something hot or cold and don't want to leave it in a pot of hot water, or on ice.
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May 22, 2013 14:34
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Chef De Cuisinart posted: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. Is there any noticeable difference between CO2 and N2O, or really any reason to use one over the other?
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May 22, 2013 14:43
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Vagueabond posted:What's the best (student-budget) kind of toaster oven? Does it matter? Are there things to look for? My flatmate and I want to get one and we're not sure what to go for. I searched the thread but the only ones I saw recommended were like ~$80 and I'm not really into that. Will skimping on cost gently caress us over in the long run, or is it mostly a volume/features thing? What are you going to do with it, make frozen pizzas, bake a chicken, or make toast? http://www.americastestkitchenfeed.com/gadgets-and-gear/2012/01/the-best-and-worst-of-toaster-ovens/
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May 22, 2013 14:52
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Doom Rooster posted:Is there any noticeable difference between CO2 and N2O, or really any reason to use one over the other? CO2 have that fizzy tingle that sodas have. N2O doesn't. Also, carbonate a mixed drink sometime. It doubles the effectiveness of the alcohol.
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May 22, 2013 15:17
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Doom Rooster posted:Is there any noticeable difference between CO2 and N2O, or really any reason to use one over the other? Also, CO2 is water soluble. N2O is fat soluble (which is why you use it to make whipped cream). Also, when in solution, CO2 makes carbonic acid which has a distinct flavor (and is why soda tastes so much sweeter when it goes flat, less acid to offset the sugar). So they are for two distinct applications. I have a half pint iSi, and I've used it to infuse grapes, oranges and watermelon with CO2. It's not designed for CO2 use as far as I know, but the cartridges are the same size and it works fine for that kind of thing. Infused fruit is really cool, and the sweeter the fruit the better because the of the acid thing mentioned above.
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May 22, 2013 15:26
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Flash Gordon Ramsay posted:It's not designed for CO2 use as far as I know, but the cartridges are the same size and it works fine for that kind of thing. They just say that so you'll buy a soda gun. iirc the 1L profi can hold up to 18 grams of CO2 or N2O.
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May 22, 2013 15:30
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Good news everybody. There's a new West Elm has a good price for a Lodge 10" CI skillet, $29 http://www.westelm.com.au/Lodge-Cast-Iron-Skillet-ndash-10-rdquo.html Edit: W-S.com.au sucks, $70 for the same thing even though the websites are affiliated. Fo3 fucked around with this message at 10:15 on May 23, 2013 |
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May 23, 2013 10:08
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How feasible is a hand-crank meat grinder? I really don't feel like investing in an electric grinder/don't have a kitchen-aid and I would like to grind my own beef for burgers.
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May 23, 2013 18:58
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The Doctor posted:How feasible is a hand-crank meat grinder? I really don't feel like investing in an electric grinder/don't have a kitchen-aid and I would like to grind my own beef for burgers. It works but it can be taxing if doing more than a few servings worth. Also there are a shitton more lovely hand grinders than electrics, and the good ones are well into decent electric grinder range.
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May 23, 2013 19:11
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A food processor works as a decent grinder too.
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May 23, 2013 19:40
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mod sassinator posted:A food processor works as a decent grinder too. Only for small amounts. My family does ~40 lbs of korv (Swedish pork and barley sausage) for Christmas every year, the difference between a food processor grinder and the electric grinder my uncle bought several years ago is massive.
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May 23, 2013 20:57
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the texture of die ground vs food pro ground meat is very different. You can make things like gyro meat and emulsified sausages (bratwurst, boudin blanc/noir) in a food pro though.
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May 23, 2013 20:59
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Vagueabond posted:What's the best (student-budget) kind of toaster oven? Does it matter? Are there things to look for? My flatmate and I want to get one and we're not sure what to go for. I searched the thread but the only ones I saw recommended were like ~$80 and I'm not really into that. Will skimping on cost gently caress us over in the long run, or is it mostly a volume/features thing? So I know it is not within your budget that you posted, but I have the Breville toaster oven in the video that Bob Morales linked to from america's test kitchen product review, and it is indeed, loving awesome. The review is spot on. I live in a basement apartment with no kitchen, and it serves as my only oven/toaster. I toast bread with it for sandwiches, I warm up food for dinner in it, I bake cookies and cakes, I roast vegetables in it daily for dinner. What I mean to say is, the review may seem a little overkill but this thing is totally worth it. For the ability to essentially have a small oven on your countertop it is a good value for the amount of use it gets, in my house at least. Definitely consider what you want to do with the device before you buy. If you're only going to be toasting bagels and bread slices, just buy a cheap slot toaster. If you want it to replace an actual full size oven...well...
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May 25, 2013 05:42
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Fo3 posted:Good news everybody. gently caress yeah, thanks for this.
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May 26, 2013 09:44
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I asked this in the canning thread but it's really a request for a recommendation. I have this shinny new induction cooktop and I would really like to do some canning. Most of the pressure cookers I'm finding on Amazon are aluminum which isn't going to work. Does anyone have a favorite pressure cooker that would be big enough for canning that would work with induction?
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May 26, 2013 21:32
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My girlfriend bought this siphon, there was a Groupon for it last month for 26 bucks: http://www.amazon.com/Molecule-R-Culinary-Whipper-1-Ounce/dp/B00695YTKC It works really well, I've used it with C02 and N20 with good results. I've used it for all the standard stuff plus some stuff like carbonated drinks and fruits and hot whipped cream once which was neat. I've even done things like the modernist cuisine hollandaise where you immerse it in a sous vide bath for about an hour at 65C and it did fine. It feels really sturdy, aside from the actual nozzle bit everything is thick metal. At it's current price I would say maybe go for the iSi just because the brand is more established but if they ever do a sale like that again you can't beat it. If you cook for more than a few people or if you seriously hate scaling recipes a 1L model may be better but I've been fine with the half liter.
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May 27, 2013 08:12
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Bunnita posted:I asked this in the canning thread but it's really a request for a recommendation. I have this shinny new induction cooktop and I would really like to do some canning. Most of the pressure cookers I'm finding on Amazon are aluminum which isn't going to work. Does anyone have a favorite pressure cooker that would be big enough for canning that would work with induction? Presto makes a 8 quart in stainless steel.
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May 27, 2013 13:19
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dino. posted:Presto makes a 8 quart in stainless steel. I'm reading up on that and it says it's not good for canning unfortunately, I may get it for just cooking though thanks =) Everything I've found makes it sound that there really aren't good sized 'pressure canners' for an induction cooktop, I'm guessing maybe the weight will get to be too much at those sizes? I don't even have the option of gas here unfortunately, unless I get a propane something but canning on those scares me.
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May 27, 2013 18:12
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Something else to consider is getting a small non-induction hot plate/burner and using that with a big pressure canner: http://www.walmart.com/ip/12188086?wmlspartner=wlpa&adid=22222222227001308891&wl0=&wl1=g&wl2=&wl3=30061997350&wl4=&wl5=pla&veh=sem I'd be careful about making sure the canner fits on it though and doesn't tip off of it or overflow it too much.
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May 27, 2013 21:49
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Ended up stumbling by a restaurant supply store in Noho today. Bought a whole bunch of stainless steel mixing bowls and a 8.5" nonstick omlette pan for a total of $30. Feels good man 
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May 28, 2013 00:07
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what do you guys use for your heavy cleaning? like venthood covered in 6 month old yellow grease cleaning; need to nuke the stove from orbit cleaning? I've tried a lot of things with and without bleach, barkeepers friend, stove cleaners, etc - and I think the best I've found is 409. which just doesn't seem right. I want to like barkeepers friend really badly, but while it does an OK job with the sink, it doesn't seem to shine with much else. (I don't have much stainless in my kitchen though)
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May 29, 2013 08:30
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mindphlux posted:what do you guys use for your heavy cleaning? like venthood covered in 6 month old yellow grease cleaning; need to nuke the stove from orbit cleaning?
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May 29, 2013 09:07
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Chef De Cuisinart posted:Get this set. All you'll ever need at home, and only $120. I'm also looking into replacing a farberware knife set I have. If I grab this, what kind of knife block would I need? Is that Kapoosh thing any good? Do I need to buy anything else to maintain them?
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May 29, 2013 13:38
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I don't know about the kapoosh. You could see if the knives fit your existing knife block and banish the old knives to a draw, you could get a saya (Japanese wooden sheath), you could get a magnetic knife rack for them, you could use a jar full or rice/cornmeal for them. As far as maintenance accessories though, look into a ceramic hone. Idahone or MAC are the main ones. The MAC ones that CKtG sell are black, not just for the not 'staining and going grey' pretty factor that a lot of white ceramic hone owner whine about, but the MAC blacks have a steel rod inside to prevent them breaking if they are dropped, so they are worth it for more than aesthetics. I have a MAC white though, which they don't list there, but it was ~$30 just like the idahones were priced at there. But idahones seem OK, they just aren't sold in Au so I've never seen one
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May 29, 2013 15:21
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akadajet posted:Is that Kapoosh thing any good? The Cooking for Engineers guy didn't like it: http://www.cookingforengineers.com/article/272/Kapoosh-Knife-Block-not-recommended
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May 29, 2013 15:24
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ulmont posted:The Cooking for Engineers guy didn't like it: I have a kapoosh and love it. Responses to that article: - It did get black slivers when I pulled my knives out at first, but that stopped over time. They're easy to see and blow off. - If it gets too tight for multiple knives, you can actually prune some of the rods off to make room. There are plenty so it still holds well when there's only one knife. Cons about the kapoosh: - the angle would be better if it was more tilted - yeah, anything longer than 8 inches sticks out Steve Yun fucked around with this message at 17:42 on May 29, 2013 |
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May 29, 2013 17:25
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I friggin love my benchcrafted mag blok. http://benchcrafted.com/Magblok.html
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May 29, 2013 18:25
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GrAviTy84 posted:I friggin love my benchcrafted mag blok. http://benchcrafted.com/Magblok.html Those are dead-sexy and reasonably-priced, as well. If I wasn't in an apartment I'd jump on one.
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May 29, 2013 18:55
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GrAviTy84 posted:I friggin love my benchcrafted mag blok. http://benchcrafted.com/Magblok.html That looks pretty nice, I don't suppose there's a European alternative?  e: They have a UK dealer, but it seems a bit of a hassle to order from that specific one. Mango Polo fucked around with this message at 19:22 on May 29, 2013 |
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May 29, 2013 19:20
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SubG posted:For grease cleaning I pretty much always use Simple Green. The only caveat is that it (and 409 too, for that matter) shouldn't be used on aluminium. I use Awesome! that my boyfriends mother gave me. She has borderline OCD with regards to cleaning, so I trust her judgement. It just dissolves old, cooked on yellowed grease, like from the top of the hood fan. I wouldn't touch it with bare skin, though.
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May 29, 2013 20:21
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GrAviTy84 posted:I friggin love my benchcrafted mag blok. http://benchcrafted.com/Magblok.html I have a kapoosh and I like it but now I want one of these. Kapoosh is good, definitely best for thin knives though. If you have knives with thick spines it can be a little annoying to use. edit: I don't have the one in the cookingforengineers article, mine is the slightly larger stainless steel one. I've never had an issue with moisture or rods bending or falling out, and I've never felt any need to wash the rods. You do have to use a little finesse when putting the knives in though. Doodarazumas fucked around with this message at 23:16 on May 29, 2013 |
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May 29, 2013 23:10
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This is today's deal on Woot. $469 for a 9-piece Shun Edo set, with knife block. I have no idea if this is a good deal or how good Shun knives are but thought it'd be worthwhile to let you all know!
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May 30, 2013 14:22
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The Midniter posted:This is today's deal on Woot. $469 for a 9-piece Shun Edo set, with knife block. I have no idea if this is a good deal or how good Shun knives are but thought it'd be worthwhile to let you all know! I have a few Shun knives from the Classic and Pro line and they are nice knives with generally very good fit and finish and reasonably good steel. But the Edo set looks like it's designed to appeal to looks more than function, kind of like their widely reviled Ken Onion line. Plus the set gives you a bunch of similarly sized and shaped knives all of which are slightly too short. Also that "dual density" scalloped utility knife looks like it would be more at home in the hands of a level twelve goblin thief. In conclusion, that set is literally a thousand times worse than Hitler.
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May 30, 2013 14:49
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I don't why the Ken Onion line is so reviled. I have a few of them, and the big one is my most used knife. The steel is hard as poo poo and consequently difficult to sharpen, but it holds an edge and the handle is super comfortable, particularly if you do the pinch grip where the hilt meets the blade.
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May 30, 2013 14:54
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Flash Gordon Ramsay posted:I don't why the Ken Onion line is so reviled. I have a few of them, and the big one is my most used knife. The steel is hard as poo poo and consequently difficult to sharpen, but it holds an edge and the handle is super comfortable, particularly if you do the pinch grip where the hilt meets the blade. I personally couldn't stand the weird handle angles and blade curve. When I demoed the chef knife, it felt like I was using a scimitar where my knuckles were too close to the cutting board. That's just my opinion - the knife did cut very well and had a nice heft to it. I'm also someone who hugely prefers very little curve in my blades - I use santokus and gyutos over western style chef's knives - so that should probably invalidate my comment for a number of people looking at those knives.
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May 30, 2013 17:26
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Flash Gordon Ramsay posted:I don't why the Ken Onion line is so reviled. I have a few of them, and the big one is my most used knife. The steel is hard as poo poo and consequently difficult to sharpen, but it holds an edge and the handle is super comfortable, particularly if you do the pinch grip where the hilt meets the blade. I didn't know it was. I got the chef's knife as a gift a few years ago and absolutely adore it.
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May 31, 2013 23:29
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The Midniter posted:This is today's deal on Woot. $469 for a 9-piece Shun Edo set, with knife block. I have no idea if this is a good deal or how good Shun knives are but thought it'd be worthwhile to let you all know!
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Jun 1, 2013 00:16
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