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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. What brand? I bet you can find a replacement processor part for a few bucks online. I did when I dropped and cracked the plastic processor bottom for mine. I think mine is a Kitchenaid and there were tons of sites with cheap replacements available.
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Jul 11, 2013 23:35
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I have a kuhn rikon garlic press, and it's honestly kind of nice. 80% of the time I need garlic I just chop it myself - I rarely use "mince" size garlic anyways - I like keeping it in larger chunks or slivers so it doesn't take that long. But my super-easy-mode garlic usage is just to throw a whole unpeeled clove into my press and go to town. No cutting board, no horrendous jarred garlic, no non-use of garlic (are you loving kidding? you'd forego garlic just because you wanted to keep things simple? skipping garlic is like skipping salt or onions or something.) anyways, another topic : salad spinners. I have a cheap ikea one that honestly works great, but it's sort of breaking down. anyone have one they absolutely love? I use that thing with surprising frequency...
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Jul 12, 2013 10:24
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mindphlux posted:anyways, another topic : salad spinners. I have a cheap ikea one that honestly works great, but it's sort of breaking down. anyone have one they absolutely love? I use that thing with surprising frequency... This is unorthodox as hell, and only works if you have a clean one but.... Toss veggies into lingerie bag, throw in washing machine on a spin cycle (turn off water at the wall first). Immaculately dry lettuce/ kale/ collards/ whatever.
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Jul 12, 2013 14:35
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mindphlux posted:anyways, another topic : salad spinners. I have a cheap ikea one that honestly works great, but it's sort of breaking down. anyone have one they absolutely love? I use that thing with surprising frequency... My issue with salad spinners is this: the handle to spin is always on the top. Which is stupid, because when the thing jiggles about, you want to stabilise it by holding down the top. It starts getting pretty crowded up there. http://www.amazon.com/Starfrit-060222-001-0000-Salad-Spinner-Purple/dp/B005OLBB5S/ P. good reviews too.
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Jul 12, 2013 14:38
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mindphlux posted:I have a kuhn rikon garlic press, and it's honestly kind of nice. 80% of the time I need garlic I just chop it myself - I rarely use "mince" size garlic anyways - I like keeping it in larger chunks or slivers so it doesn't take that long. But my super-easy-mode garlic usage is just to throw a whole unpeeled clove into my press and go to town. No cutting board, no horrendous jarred garlic, no non-use of garlic (are you loving kidding? you'd forego garlic just because you wanted to keep things simple? skipping garlic is like skipping salt or onions or something.) I have that same press and it rocks. Stainless plus it folds out entirely so cleaning isn't annoying. Maybe you're all just better at mincing than I am but it goes much much faster with a press.
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Jul 12, 2013 15:37
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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. Seconding the Bamix. Best, most versatile.
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Jul 12, 2013 15:42
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I bought this KitchenAid salad spinner from Costco for about $15. AVOID THIS FLAMING PIECE OF poo poo LIKE THE PLAGUE. The locking mechanism sticks and is on the same handle used to spin the bowl. Also, the stopper button barely works at all. This thing is a piece of garbage and if I wasn't so lazy I'd return it.
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Jul 12, 2013 15:44
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mindphlux posted:no non-use of garlic (are you loving kidding? you'd forego garlic just because you wanted to keep things simple? skipping garlic is like skipping salt or onions or something.) The context implied frozen ragu which already has garlic added at initial prep time.
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Jul 12, 2013 15:54
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mindphlux posted:anyways, another topic : salad spinners. I have a cheap ikea one that honestly works great, but it's sort of breaking down. anyone have one they absolutely love? I use that thing with surprising frequency... I've been using this model for years: http://www.amazon.com/OXO-1071497-S...o+salad+spinner I don't think I paid nearly that much for it, though. Anyways, it's very sturdy and well-made, and we use it multiple times a week. Very happy with it. Re: garlic presses. I own one and don't use it very often, but when I do it's usually because I'm trying to be quick and don't want the smell of garlic on my hands/cutting board/counter/knife/etc. 99% of the time I use a microplane or a knife, but that 1% of the time it does come in handy. GigaFool fucked around with this message at 16:22 on Jul 12, 2013 |
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Jul 12, 2013 16:19
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novamute posted:I have that same press and it rocks. Stainless plus it folds out entirely so cleaning isn't annoying. Maybe you're all just better at mincing than I am but it goes much much faster with a press. Over the past two years I've gotten so much better at mincing things in general because of, well, practice. I'm not arguing against the merits of a garlic press, I have one, but just because you're slower than other people doesn't mean you can't get faster 
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Jul 12, 2013 16:34
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GigaFool posted:I've been using this model for years: I use the cheaper polycarbonate version of that one and it's still pretty good. The "handle" is still on top, but because it's a broad, flat plunger, it's automatically stable when you use it.
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Jul 12, 2013 16:48
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Steve Yun posted:Says $92 to me I guess that sale ended right after I posted it. Welp 
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Jul 12, 2013 18:29
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One Swell Foop posted:I use the cheaper polycarbonate version of that one and it's still pretty good. The "handle" is still on top, but because it's a broad, flat plunger, it's automatically stable when you use it. I have this one and it works great. http://www.amazon.com/OXO-1045421-S...o+salad+spinner
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Jul 12, 2013 19:20
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EVG posted:I have this one and it works great.
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Jul 12, 2013 21:55
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Really makes you think about food.
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Jul 12, 2013 23:11
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Cool, thanks guys. Dino, I completely agree - the ikea one I have has that problem of instability. they tried to fix it by putting a like 'gripping nub' on it, which works ok, but yeah it's inherently awkward spinning something on top. OXO one looks good though, I might give that a try. I like the little plunger thing as opposed to an arm - my cabinets are really crammed as is, so odd shaped things are probably best to avoid.
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Jul 12, 2013 23:50
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I've got one of those oxo garlic presses which can sort out two or three garlic toes at a time. Good enough for Julia, good enough for me.
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Jul 13, 2013 13:40
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mindphlux posted:I have a kuhn rikon garlic press, and it's honestly kind of nice. 80% of the time I need garlic I just chop it myself - I rarely use "mince" size garlic anyways - I like keeping it in larger chunks or slivers so it doesn't take that long. But my super-easy-mode garlic usage is just to throw a whole unpeeled clove into my press and go to town. No cutting board, no horrendous jarred garlic, no non-use of garlic (are you loving kidding? you'd forego garlic just because you wanted to keep things simple? skipping garlic is like skipping salt or onions or something.) I have to admit, for minced garlic, I just started buying the super-huge container of minced garlic at Sam's. It lasts forever and it's easy. I end up using the garlic liquid to season steaks and pork chops since it doesn't burn.
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Jul 13, 2013 16:43
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ugh. when I first started cooking, when I was maybe 15, my mom always had those jars of garlic in water sitting in our fridge. I happily used them for a year or so. Then on a whim when shopping with her, I bought a real head of garlic and sort of fell over myself at the difference between the two. just go buy a head of garlic, sit down, and just eat a spoonful of your sams club prechopped garlic, and then a clove of real garlic. there's such a huge difference, and it's so cheap - there's really no reason to do that to yourself man =( edit: go kiss a girl afterwards it will be fun mindphlux fucked around with this message at 17:51 on Jul 13, 2013 |
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Jul 13, 2013 17:49
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Changing the subject and touching back on hand blenders, I get how the Cuisinart is an amazing buy sub $30 bux but holy gently caress is my 15 year old Braun model amazing. I had to use my brother's Cuisinart for some soup today and I can honestly tell the difference between them. Mine just seems much stronger. Then again my unit is like 15 years old (is this a bad thing?) so I am not sure if it's Gillete or P&G, and I am not sure how De'Longhi is going to mandhandle the brand. Anyone know how good the "new" Braun stuff is?
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Jul 13, 2013 21:40
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Has anybody tried out the tri-ply fry pan from ikea? http://www.ikea.com/us/en/catalog/products/90207336/ I happened to see it while I was there today, it seems pretty solid, and maybe thicker than some other triply pans.
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Jul 14, 2013 02:20
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tri-ply is tri-ply. Go for it, decent price.
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Jul 14, 2013 02:22
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Anyone have any experience with the Ninja 3 in 1 Cooking System? Looks like a pretty clever little combination crock pot/steamer/mini oven thing, and I'm in the market to upgrade my old, lovely, slow cooker. According to random youtube searches and poo poo people seem to like it.
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Jul 14, 2013 21:05
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Kind of doubtful that anyone here would buy it, since it's lined with nonstick coating which everyone here will tell you doesn't bode well for its longevity. It has a searing mode and nonstick lining, which probably means either A) the searing mode is pretty weak so as not to damage the nonstick coating, or B) the nonstick coating will deteriorate pretty quickly. So... maybe it's awesome but I'm really skeptical.
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Jul 15, 2013 00:55
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The nonstick could be hard anodized aluminum, which is actually really hardy. I'm out, so I'm too lazy to actually look, but hard anodized aluminum can take a beating.
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Jul 15, 2013 01:49
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I've run a hard anodized 12" pan through the wash probably 200 times now, and it's still holding up nicely. I cook fish on it, and pretty much anything where I'd need to get a good sear, but want at least a little nonstick protection. it behaves basically like stainless, but just with a little extra leeway - maybe closer to cast iron. but you can't put cast iron in the wash. and it's better than nonstick because you get a better sear, and can use metal on it and scrape it down pretty good. a+ would buy again
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Jul 15, 2013 05:49
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Having seen one at the store, I'm pretty sure the Ninja slow cooker is using PTFE though.
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Jul 15, 2013 05:58
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Hm, that is annoying. Not really a deal breaker, but an annoyance. Still, I got it on sale and with easy pay, so honestly if it just at least works as a decent steamer/replacement crock pot I'm gonna feel fine. Still, that is something I didn't consider.
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Jul 15, 2013 07:33
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Anyone have experience with the Dorkfood sous vide temp controller? http://www.amazon.com/DorkFood-DSV-Temperature-Controller-Sous-vide/dp/B0088OTON4
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Jul 19, 2013 08:53
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Steve Yun posted:Anyone have experience with the Dorkfood sous vide temp controller? it looks like it's just a prewired Ranco ETC with a submersible probe and a decal over the controls. it's an industrial quality PID controller, I have two - one in my beer fermentation fridge and one in a freezer I've converted into a kegerator. they're both rock solid and I expect will far outlast my fridges. http://www.amazon.com/RANCO-ETC-111000-Digital-Temperature-Control/dp/B0015NV5BE honestly I don't even know if it's a submersible probe. it almost looks like they just put some heat shrink tubing over the probe that comes with the normal ranco unit. I'm sure it's fine though, but if you wanna DIY and go all the way, just look into the rancos, they're a bit cheaper.
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Jul 19, 2013 09:50
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lol reviews for that thing have people complaining about 'clicking'? that's the silliest thing I've ever read. the clicks they make are like if you tapped a pencil on a desk or something.
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Jul 19, 2013 09:55
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Is Victoronix still the go-to brand for cheap 8" chef knives?
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Jul 21, 2013 19:09
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Skrill.exe posted:Is Victoronix still the go-to brand for cheap 8" chef knives? Actually, I want to get rid of mine - it's about three years old and has been used a lot. I made a huge upgrade to something way way more expensive so I don't need it anymore. I'll sell it to you for $12. Let me know if you're interested. Message me, or failing that, post your e-mail and I'll contact you.
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Jul 21, 2013 20:36
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No Wave posted:Yep. Thanks but I'm going to head out and pick one up this afternoon so I can use it for dinner. I'm moving in with roommates and I willed my Wusthof set to my brother to avoid the inevitable day I open up the dishwasher and find one of my good knives in there.
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Jul 21, 2013 21:14
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Might be placebo but oh my god did a 20 second pass through my vitamix at full speed make my cheap Rioja taste delicious.
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Jul 22, 2013 22:05
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deimos posted:Might be placebo but oh my god did a 20 second pass through my vitamix at full speed make my cheap Rioja taste delicious. I'm assuming you're talking about modernist hyperaeration of wine?
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Jul 22, 2013 22:13
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GrAviTy84 posted:I'm assuming you're talking about modernist hyperaeration of wine? Yes, Myhrvold's misnamed "hyperdecanting". I wasn't expecting much out of it but it really did seem to do wonders for the wine.
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Jul 22, 2013 22:21
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Largely thanks to this thread, we picked up a Vitamix blender last Friday through my wife's bonus program. Unfortunately, she's already starting to get jealous of how much time Blendy and I are spending together.
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Jul 22, 2013 22:36
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deimos posted:Yes, Myhrvold's misnamed "hyperdecanting". I wasn't expecting much out of it but it really did seem to do wonders for the wine.
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Jul 22, 2013 23:29
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Any recommendations on induction burners? I am mainly interested in using it to sear steaks outside since I am sick of my condo filling up with smoke. Is using a 12" cast iron pan on an induction burner smaller than 12" a bad idea?
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Jul 27, 2013 18:24
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