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My wife is a baker and did culinary school. She's dying for a proper gas range / convection oven. Have any goons purchased any lately and can recommend? Aiming for $1500 or less but I can be flexible if it's really worth it. I've seen an LG and a Frigidaire that look decent but a goon with firsthand experience on their product is infinitely more valuable than what's on the label. Thanks!
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Jul 9, 2013 00:04
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mod sassinator posted: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). Awesome, thanks a ton! I'm going to look into something with an aluminum core instead of copper. I'm only in NC for 18 months, so I might skip the aluminum disk and get something that will work well with gas once I'm back in the northeast. I appreciate all the advice.
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Jul 9, 2013 00:21
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or I will be banned.
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feld posted:My wife is a baker and did culinary school. She's dying for a proper gas range / convection oven. Have any goons purchased any lately and can recommend? Aiming for $1500 or less but I can be flexible if it's really worth it. Bosch.
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Jul 9, 2013 00:44
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Ok guys-immersion blenders. But here's the caveat. If anyone else can suggest something different, I'm all ears. The only thing I used my old immersion blender for was soups, maybe 3-4 times. The main function was the mini food processor. I use it to make my pizza sauce. Throw 1-2 cloves garlic, chop, then add whole peeled tomatoes, salt, oregano, crushed red pepper, basil, splash of olive oil, blend it all up. Sadly, the processor part is cracked and done for so it's in the trash. Anyone recommend an immersion blender with a good attachment for processing/chopping? Or maybe some other tool? I have a food processor but it's a big 7 cup one I think. I also have a Ninja Blender with the single serve attachment so I've been thinking of just using that instead. Open to suggestions. Thanks!
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Jul 9, 2013 03:09
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No Wave posted: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. Where do you find the Edge Faux at?
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Jul 9, 2013 03:10
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Can anyone recommend a good cherry pitter? I got one from my parents but quickly found it's too small to actually pit any cherries at all. 
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Jul 9, 2013 03:19
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mod sassinator posted: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: I would recommend getting a cheaper pressure cooker and cheaper dutch oven first to see if you actually use them. A roasting pan is good, too. Realistically you could get all your pans for under $500 (cuisinart MultiClad) and put the rest of the money towards a VitaMix and a ThermaPen, which I would strongly, strongly recommend. You'll see a lot of high-end kitchens without dutch ovens, but you'll never see any without a VitaMix. nwin posted:Where do you find the Edge Faux at? I just ordered a protractor off Amazon so I'll measure and write in the knife thread what the angle markings actually correspond to.
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Jul 9, 2013 03:28
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No Wave posted:I get a lot of use out of my 2 quart sauce pan, as well, but the others you wrote are all great pans. Some 8" pans are absolutely tiny, but it honestly depends on the brand, too - the t-fal one was stupidly small (the sides sloped quite a bit), but my roommate's 8" is quite useful. One last question...how do you keep the blade straight? Does the spine of the knife just lay flat against it?
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Jul 9, 2013 03:36
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nwin posted:One last question...how do you keep the blade straight? Does the spine of the knife just lay flat against it? http://www.youtube.com/watch?v=CY6DJ0PQxyA (just skip to 2:40 if you're ADD like me) I never even bothered using the stones that came with it, as everyone who's used them has said they're total poo poo - I got the shapton glass ones (320, 1000, and recently 4000 arriving soon) off of chefknivestogo, the ones specifically made for the edge pro. This significantly ups the price, but still the right solution for me. For now.
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Jul 9, 2013 04:11
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nwin posted:Ok guys-immersion blenders. But here's the caveat. If anyone else can suggest something different, I'm all ears. Costco sells the Cuisinart for 20-30 depending on location and sales. That's the 2-speed with attachments version, MSRP 70. Had mine 4 years, still perfect.
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Jul 9, 2013 04:34
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nwin posted:Anyone recommend an immersion blender with a good attachment for processing/chopping? Or maybe some other tool? I have a food processor but it's a big 7 cup one I think. I use my Bamix for pizza/pasta sauce. Just throw ingredients together in the beaker thing and blend the crap out of them. The little mini-food processor attachment that I figured would be useless takes care of herbs/spices/garlic/etc if you couldn't be bothered with a knife/mortar... but it might be a bit too small for what you want. http://www.bamix.com/processormuehle-208.html feelz good man posted:Can anyone recommend a good cherry pitter? I got one from my parents but quickly found it's too small to actually pit any cherries at all. I have an Oxo one. Does the job. Doesn't feel like it will break anytime. http://www.amazon.com/OXO-Grips-Cherry-Pitter-Black/dp/B000NQ925K/ref=sr_1_1?ie=UTF8&qid=1373353744&sr=8-1&keywords=cherry+pitter
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Jul 9, 2013 08:23
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torgeaux posted:Bosch. Didn't know Bosch made ranges. Nice. Found a seller in town -- will go look. Thanks!
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Jul 9, 2013 18:41
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feelz good man posted:Can anyone recommend a good cherry pitter? I got one from my parents but quickly found it's too small to actually pit any cherries at all. If you have any significant amount of cherries to pit, I like this style of cherry stoner. Every summer my mother would sit me down with this and 15 gallons of sour cherries. It makes a bit of a mess, but it works well if you need to process a lot of cherries.
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Jul 10, 2013 00:43
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feld posted:Didn't know Bosch made ranges. Nice. Found a seller in town -- will go look. I got a Bosch range in November, no complaints yet. It does convection.
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Jul 10, 2013 01:30
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Chemmy posted:I got a Bosch range in November, no complaints yet. It does convection. My Bosch has a huge interior relative to exterior dimensions, and is true convection. Excellent so far.
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Jul 10, 2013 01:36
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I haven't used the convection. What's something it's really good at? (Don't say bread, my wife has celiac. )
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Jul 10, 2013 02:14
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Chemmy posted:I haven't used the convection. What's something it's really good at? It makes amazing crispy skin on a roast chicken.
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Jul 10, 2013 02:26
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Chemmy posted:I haven't used the convection. What's something it's really good at? For convenience cooking. Frozen foods have no preheat time, nor "turn after 7 minutes.". Put in, set temp, turn on, start timer. Baking is good, has proofing setting. Bakes faster, preheats faster.
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Jul 10, 2013 02:38
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just out of morbid curiosity, has anyone used the downdraft vent ranges marketed by expensive home range companies to people who have way too much money? I just.... it boggles my mind. heat rises. why would you have a downdraft vent? I don't even understand. edit : part two - vent hoods. anyone have recommendations on vent hoods? professional or consumer grade. I eventually want to get one, and I'm willing to install ducting and mount my fan outside if need be. primary concern is sucking every loving vapor, and being quiet as humanly possible. mindphlux fucked around with this message at 09:38 on Jul 10, 2013 |
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Jul 10, 2013 09:33
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It might have been posted in this thread before, but I really like the Joseph Joseph garlic press, It's so much easier to use and clean than any other one I've tried. http://www.amazon.com/Joseph-Rocker-Garlic-Crusher-Stainless/dp/B003Y3AZSM
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Jul 10, 2013 14:39
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mindphlux posted:just out of morbid curiosity, has anyone used the downdraft vent ranges marketed by expensive home range companies to people who have way too much money?
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Jul 10, 2013 17:08
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mindphlux posted:edit : part two - vent hoods. anyone have recommendations on vent hoods? professional or consumer grade. I eventually want to get one, and I'm willing to install ducting and mount my fan outside if need be. primary concern is sucking every loving vapor, and being quiet as humanly possible. https://www.bestrangehoods.com I have the 36" WP29 for my 6 burner bluestar range. You cannot tell you're cooking fish/bacon/anything when this thing is running. I can sear anything and cause a huge amount of smoke and there isn't even a trace of it in the house. It is great to pull off the heat in the summer for stove top or baking as well. The built in lighting is fantastic. Variable speed control on the blower so you can get it quieter, but I have the 1200cfm motor and it can be pretty loud when you have it up more than half way. Highly recommended.
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Jul 10, 2013 17:46
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colonel_korn posted:It might have been posted in this thread before, but I really like the Joseph Joseph garlic press, It's so much easier to use and clean than any other one I've tried.
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Jul 11, 2013 00:24
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No Wave posted:Use a microplane!!! Jeez guys!!! I just use a knife. or a mortar and pestle if i want a paste.
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Jul 11, 2013 00:28
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GrAviTy84 posted:I just use a knife. or a mortar and pestle if i want a paste. I will, however, use a microplane on ginger because that poo poo is like magic.
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Jul 11, 2013 00:36
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I smash cloves with the side of my knife, then mince. What is the point of a garlic press exactly? To solve a problem that doesn't exist?
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Jul 11, 2013 01:29
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When I want minced garlic I just get a spoonful out of the jar. Who needs fancy tools for that?
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Jul 11, 2013 01:37
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When I make dishes like noodles with ragu I've frozen for a quick (and delicious) meal, I usually don't have my cutting board or knives out. The microplane's gonna get used anyways for parm, so I can use it to cook off some extra garlic before putting the sauce in the pan. Probably half my meals don't require the use of a cutting board or knife - because my breakfasts are often just scrambled eggs and toast. Or whatever. Being able to microplane garlic saves time and effort and I can do it directly over the pan. Paul Qui does it so it's okay. Plus, I mean, if you don't own a microplane anyways, ehhh... gently caress that.
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Jul 11, 2013 01:38
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Well there's your problem, your cutting board isn't always out at the ready!
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Jul 11, 2013 01:40
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Chef De Cuisinart posted:Well there's your problem, your cutting board isn't always out at the ready!
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Jul 11, 2013 01:42
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No Wave posted:When I make dishes like noodles with ragu I've frozen for a quick (and delicious) meal, I usually don't have my cutting board or knives out. The microplane's gonna get used anyways for parm, so I can use it to cook off some extra garlic before putting the sauce in the pan. Eh, if I'm one-offing a quick meal like a ragu I can't be arsed to add extra garlic. Even still, cutting board is always on the counter and it's not very hard at all to mince a bit up. And as we know from the knife thread, any excuse to use these things I've spent way too much money on 
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Jul 11, 2013 01:43
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GrAviTy84 posted:And as we know from the knife thread, any excuse to use these things I've spent way too much money on
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Jul 11, 2013 01:44
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I tell my wife I need the knives for work, but really, I want them because they're shiny. 
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Jul 11, 2013 01:46
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Chef De Cuisinart posted:Well there's your problem, your cutting board isn't always out at the ready!
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Jul 11, 2013 01:59
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I think the rocker thing is kinda cool looking and am going to buy one as I enjoy shiny things and love messy drawers.
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Jul 11, 2013 02:26
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bunnielab posted:I think the rocker thing is kinda cool looking and am going to buy one as I enjoy shiny things and love messy drawers. EDIT: Okay, officially off-topic. Apologies.
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Jul 11, 2013 02:28
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No Wave posted:Just put the money into a mutual fund instead. Sixty cents, every year, for the rest of your life! Hah, yeah, if I were the kind to do that a $15 gadget would not be the first thing on the chopping block.
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Jul 11, 2013 02:30
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Chef De Cuisinart posted:I smash cloves with the side of my knife, then mince. What is the point of a garlic press exactly? To solve a problem that doesn't exist? It solves my problem of being a babby who takes forever to chop anything but likes putting lots of garlic in stuff 
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Jul 11, 2013 12:25
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If anybody was waiting on a price drop, the electric Fagor pressure cooker that many of us (including myself) would recommend for multi-cooking purposes is around half off ($63): http://www.amazon.com/gp/product/B001A62O1G
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Jul 11, 2013 16:04
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Zenzirouj posted:If anybody was waiting on a price drop, the electric Fagor pressure cooker that many of us (including myself) would recommend for multi-cooking purposes is around half off ($63): http://www.amazon.com/gp/product/B001A62O1G Says $92 to me
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Jul 11, 2013 18:12
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