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Quick question. I'm buying a saute pan. I have an electric stove, and the biggest 'ring' is 7" wide. I was all set to pick up the 5 1/2 quart Cuisinart MCP saute pan that No Wave suggested, but will that be effective on such a small ring? Am I better off getting the 3 1/2 quart?
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Jun 30, 2013 20:41
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| # ? May 29, 2024 11:39 |
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My dads birthday is coming up and he needs some new grill tools. Does anyone have any recommendations for something nice in the $50-100 range?
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Jul 2, 2013 01:21
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fknlo posted:My dads birthday is coming up and he needs some new grill tools. Does anyone have any recommendations for something nice in the $50-100 range? http://www.thermoworks.com/products/thermapen/?tw=CHEFSTEPS
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Jul 2, 2013 01:35
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What kind of grill does he have
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Jul 2, 2013 01:38
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Steve Yun posted:What kind of grill does he have 
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Jul 2, 2013 02:10
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Good tongs and a quality wireless thermometer.
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Jul 2, 2013 02:13
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My Vitamix is here, I've blended so many things since yesterday.
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Jul 2, 2013 14:36
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deimos posted:My Vitamix is here, I've blended so many things since yesterday. congrats! welcome to the party.  now you can smugly tell people to do things like make 2 minute sorbet or to temper the eggs for a sheared custard in your blender  "oh you can't do that? that must suck"
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Jul 2, 2013 16:59
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GrAviTy84 posted:temper the eggs Details on that one pleeez!
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Jul 2, 2013 18:02
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deimos posted:Details on that one pleeez! You basically build a custard in the blender using the friction from the blades to gently bring the custard up to temperature. Makes a fantastic lemon/fruit curd. Edit: On the off chance that you haven't read the manuals and stuff, you know you can build fondues and heat soups, too right? GrAviTy84 fucked around with this message at 18:11 on Jul 2, 2013 |
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Jul 2, 2013 18:08
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GrAviTy84 posted:You basically build a custard in the blender using the friction from the blades to gently bring the custard up to temperature. Makes a fantastic lemon/fruit curd. Yes. I was just wondering if there was something special with the custard blending.
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Jul 2, 2013 19:26
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Are the factory reconditioned Vitamixs worth looking into? I am on the cusp of buying an edgepro as a new toy but could be into a blender.
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Jul 2, 2013 19:47
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bunnielab posted:Are the factory reconditioned Vitamixs worth looking into? I am on the cusp of buying an edgepro as a new toy but could be into a blender. Buy a faux pro and a refurb, from what I've seen/heard they are well worth it. Unfortunately the new model keeps going out of stock for the refurb.
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Jul 2, 2013 20:35
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fwiw, factory reconditioned models are 430bux and costco sells 5200's for 475bux. I went with the brand new one for 50bux more, I think it's worth it.
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Jul 2, 2013 20:37
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GrAviTy84 posted:fwiw, factory reconditioned models are 430bux and costco sells 5200's for 475bux. I went with the brand new one for 50bux more, I think it's worth it. Huh, didn't even think to look at Costco. I want a blender but dont really need a $400 one but my obsession with tools leads me to want one. I am going to sell all the sharpening poo poo I have now and invest in some stones in anycase and thought an edgepro would be a good benchmark for learning and will hold value well when I eventually want to sell it.
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Jul 2, 2013 20:49
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Edge faux has been working basically 100% for me. And it's not like it's illegal or anything - the patent on the Edge pro expired in 2010. Up to you. As a warning the stones for the edge pro suck for hand-grinding because they're so small.
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Jul 2, 2013 21:05
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GrAviTy84 posted:fwiw, factory reconditioned models are 430bux and costco sells 5200's for 475bux. I went with the brand new one for 50bux more, I think it's worth it. The reconditioned sells for $330 for the equivalent to the 5200. (+ shipping I guess). It's the newer model (shorter/quieter) that runs $400.
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Jul 2, 2013 21:06
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deimos posted:The reconditioned sells for $330 for the equivalent to the 5200. (+ shipping I guess). It's the newer model (shorter/quieter) that runs $400. oops that was a typo on my part. I meant 330 and the +50bux is worth spending for a new notfurbished one. The 5200 at costco is 375bux
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Jul 2, 2013 21:10
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GrAviTy84 posted:oops that was a typo on my part. I meant 330 and the +50bux is worth spending for a new notfurbished one. The 5200 at costco is 375bux Yeah that makes more sense, I thought it was 330 vs 475.
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Jul 2, 2013 21:37
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I see the appeal of an edge pro, but screw that, get a decent stone or two and learn how to knife.
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Jul 3, 2013 02:01
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I currently have a bunch of Henckels knives. I also plan to get some Japanese/Chinese knives later just because I'm curious about learning about different knife types for myself. Can I use the same sharpening stone for both German/Asian steel?
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Jul 3, 2013 02:07
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Steve Yun posted:Can I use the same sharpening stone for both German/Asian steel?
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Jul 3, 2013 02:09
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SubG posted:Unless you have the acute form of knife-related Asperger's that propagates primarily via internet discussion forums, yes. Don't think I've ever seen anyone argue for different stones for different steels. I mean keep em clean to avoid swarf from a harder steel possibly doing weird stuff with a softer steel yes, but that's just normal operation anyways (clean the knife after each stone, clean the stone after each knife). Aspies use a paper towel per stone grit to avoid grit contamination  .
deimos fucked around with this message at 07:03 on Jul 3, 2013 |
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Jul 3, 2013 07:00
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I'm going to be crucified by the grill gods for asking this but does anyone know of a good quality indoor grill? I do have an outdoor charcoal grill but I'd like an indoor one, too, for the times I'm feeling lazy.
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Jul 4, 2013 20:55
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How about a mini propane grill for outside? They're $30-70 and pretty convenient for single meals Edit: VVVV or that Steve Yun fucked around with this message at 21:33 on Jul 4, 2013 |
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Jul 4, 2013 21:22
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JSnake posted:I'm going to be crucified by the grill gods for asking this but does anyone know of a good quality indoor grill? I do have an outdoor charcoal grill but I'd like an indoor one, too, for the times I'm feeling lazy.
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Jul 4, 2013 21:23
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I would get a small propane grill for outside. It's pretty nice to just press a button and have fire sometimes. You can even put in a small aluminum pan of wood chips soaked in water to get smokey flavor.
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Jul 4, 2013 21:55
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if you want an indoor grill, use a broiler. if a broiler is too much effort, get a toaster oven with a broil setting. any time you go in a japanese place and they're like toasting individual portions of eel or something, they just throw them in a toaster oven on a bit of foil. I use mine all the time if I want to make like a handful of nachos or something.
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Jul 5, 2013 10:34
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After living in an apartment for ~2 years, I found out last night that we can grill on our roof. Any recommendations for a cheapish portable grill for a grilling neophyte that would prefer not to burn down his home?
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Jul 5, 2013 12:58
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I use a Weber Smokey Joe at home since I'm the only one who eats meat and its a great little grill, emphasis on little. http://www.weber.com/grills/series/smokey-joe
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Jul 5, 2013 16:42
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Luegene Cards posted:After living in an apartment for ~2 years, I found out last night that we can grill on our roof. Any recommendations for a cheapish portable grill for a grilling neophyte that would prefer not to burn down his home? my girl's parents have this thing http://www.casa.com/p/lodge-logic-l...pla&cagpspn=pla it's loving awesome, very small. probably overkill for a neophyte, just get a cheap weber - but these cast iron hibachi grills are boss and burn with the fire of a thousand suns.
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Jul 6, 2013 00:27
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I searched the thread and it seems the go-to recommendation for (higher end) pressure cookers is the Kuhn Rikon 3344, is this still the case? Just want to make sure I am getting the right model, the old Fagor I was using does not want to maintain a seal even with new gaskets and I can't find where it's warped.
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Jul 8, 2013 18:00
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IIRC, it was Grav who was recommending Kuhn Rikon closed-system pressure cookers, and that's one of them
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Jul 8, 2013 18:34
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For the first time in my life I'm gonna be living without any roommates, so I finally feel comfortable buying a set of nice cookware. I cook a ton and really enjoy it, but I don't know much about brands and materials. I know copper is good, and uh... that's about it. I have all the basic pots and pans already, but it's very low quality Target stuff; since I'm just replacing things, I'm open to a wide range of sets. I'm looking to drop roughly $1000 on anywhere from 7 to 14 pieces. I can buy online, obviously, but there's a Sur La Table right near my house so it'd be cool to get something there and avoid the shipping costs. Here's the collections they have: http://www.surlatable.com/category/...aram=0278299612 If there's nothing worth going for on there, I'm open to all suggestions. I'm leaning towards the All-Clad Copper Core (http://www.surlatable.com/product/PRO-462580/All-Clad-Copper-Core-Ten-Piece-Set), but I read the OP and saw that a lot of people don't notice much of a difference between this and the aluminum core. The prices seem pretty comparable, and since I don't make anything super complicated or fancy I'm worried I'll wind up buying gear that's much better and more expensive than what I really need. I'd really appreciate any suggestions you guys might have.
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Jul 8, 2013 19:26
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or I will be banned.
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I wouldn't buy a big set--you'll get one or two big useful pieces and a lot of smaller less useful pieces that will just take up cabinet space. If I had to start over, here's my short list of must have cookware with rough costs--this is what I use 99% of the time in my kitchen: 12" stainless skillet - $120 12" cast iron skillet - $20 12" nonstick skillet - $50 8" nonstick skillet - $10 4 qt. sauce pan - $80 6-7 qt. enameled cast iron dutch oven - $250 8 qt. pressure cooker - $200 Get nonstick stuff from a restaurant supply store since it's cheap and will need to be replaced every few years. That's still about $250 shy of $1000 so there's room to buy a decent chefs knife, lots of OXO gadgets (can opener, spatulas, strainer, etc.), and maybe a Thermapen thermometer too.
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Jul 8, 2013 19:42
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If you're going to be cooking on gas, go to a restaurant supply place and buy some Vollrath pans. Get a 12in sauté, 6in sauté, 6qt saucepan, 24qt stockpot, a nonstick, nonstick rubber spat(high heat), tongs, a kitchen spoon or two, and a poly cutting board. Probably be 2-300 bucks.
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Jul 8, 2013 19:50
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I won't be cooking on gas, sadly. I'm moving to Durham from Boston and it is impossible to find a gas stove down there. I was 100% not going to live anywhere with a range top but I looked at 15 places and saw 0 gas stoves. Do your thoughts on Vollrath still apply? I have a pretty nice cutting board, chef's knife, and nonstick pan already, but I'll look into just buying a few pieces and a cast iron as mod sassinator suggested. I see that you said 12" stainless steel skillet, though. Do you think copper/aluminum core would be wasted on me, or was that just to keep the cost down?
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Jul 8, 2013 20:03
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Karb posted:I won't be cooking on gas, sadly. I'm moving to Durham from Boston and it is impossible to find a gas stove down there. I was 100% not going to live anywhere with a range top but I looked at 15 places and saw 0 gas stoves. Do your thoughts on Vollrath still apply? There's definitely gas stoves in Durham. Where are you looking?
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Jul 8, 2013 20:08
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Apartment complexes near Duke. I'm sure there are houses with gas, but I didn't have any luck in the communities. One of the guys who showed me around said I was really unlikely to find one in an apartment, so I rented a place on South LaSalle about 5 minutes from campus.
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Jul 8, 2013 20:13
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| # ? May 29, 2024 11:39 |
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Karb posted:I have a pretty nice cutting board, chef's knife, and nonstick pan already, but I'll look into just buying a few pieces and a cast iron as mod sassinator suggested. I see that you said 12" stainless steel skillet, though. Do you think copper/aluminum core would be wasted on me, or was that just to keep the cost down? I haven't cooked with copper core stuff but from what I understand it's not a big difference in everyday cooking. Go for a nice clad stainless steel cookware--that's stainless on the outside with a core of aluminum on the inside. Pure aluminum or anodized aluminum is nice too because it heats up quickly and evenly, but it's usually a bigger pain to clean (most can't go in the dishwasher). You mentioned cooking on electric ranges--if you're cooking on a smooth top range that isn't induction, I would look into cookware with a big aluminum disc on the bottom. I have a smooth electric range and have unfortunately found any clad stainless cookware will warp over time and end up wobbling & not making good contact with the smooth top. On gas or even induction it's fine because the cookware doesn't have to touch the surface for best heat transfer, but on a smooth electric it sucks because you get worse heat transfer and stuff takes longer to heat, cooks unevenly, etc. I've found aluminum disc cookware is usually very thick and less likely to warp. For example this Farberware disc bottom skillet has been a workhorse in my kitchen for almost 10 years now and cooks fantastically on my smooth top electric range: http://www.amazon.com/Farberware-Millennium-Stainless-Nonstick-Skillet/dp/B000U60464 In general look for something with a thick and heavy bottom. IMHO the best 12" skillets should just about be uncomfortable to lift because they're so dense.
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Jul 8, 2013 21:53
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