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My girlfriend's grandparents have lovely teeth and jaw muscles and poo poo. Their caretaker has been blending all of their food, but they've burned through like 4 Magic Bullets in as many months. I suggested they should look into a food mill or at least Something Else. Do y'all have any suggestions for how to make all of their food mushy? Ideally something relatively easy to use, but which is actually made for destroying cooked vegetables and soft meat and stuff.
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Jul 28, 2013 11:29
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Kenning posted:My girlfriend's grandparents have lovely teeth and jaw muscles and poo poo. Their caretaker has been blending all of their food, but they've burned through like 4 Magic Bullets in as many months. I suggested they should look into a food mill or at least Something Else. Do y'all have any suggestions for how to make all of their food mushy? Ideally something relatively easy to use, but which is actually made for destroying cooked vegetables and soft meat and stuff. Pricey but it will last, and if there were a better/cheaper way to quickly and reliably pulverize large amounts of food restaurants would be using that instead. Alas.
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Jul 28, 2013 18:39
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Vitamix 5200 at the listed "2+" horsepower is more than enough I'm sure. :beepboophivemindresponse:
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Jul 28, 2013 18:59
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Vitamix also have really good warranties!
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Jul 28, 2013 19:34
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I work in a group home where some of the residents have the same kind of puréed diet and we go through an insane amount of food processors and blenders due to burnt motors and other failures. I keep telling them to buy something like a vitamix or blendtec because they've easily spent enough to buy 3-4 of the good ones in the 3 years I've been there alone
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Jul 28, 2013 19:35
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Just bought the wife a Blend-Tec for her birthday, and jesus is it awesome. The things I owned before were not blender, just...some kind of spinny blade wannabe. The thing just destroys anything we put in it. Its loud as hell, but drat does it work. I've used this thing more in 3 weeks that I ever used all of my previous blenders, and they all died. This thing is just a rock (so far). 8 year warranty on it, purchased through CostCo for about $100 less than the equivalent VitaMix. I'm heavily debating buying my mother one for xmas/her birthday (4 days apart), since her 35 year old blender is finally starting to die on her. So, yes. BlendTec or Vitamix. The things are used in commercial settings for a reason.
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Jul 29, 2013 19:08
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schlitzzzz posted: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? I've been using this one for searing meat outside the past few months and it's been working great. One thing to keep in mind with these induction units is that the heat is all generated in the 4-5 inch circle in the center so if you're using a large 12 inch pan the outside edges will certainly be a little cooler than the middle. I get around this by only searing one steak at a time or rotating as I flip so that it gets an even sear.
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Jul 29, 2013 21:56
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Krailor posted:I've been using this one for searing meat outside the past few months and it's been working great. One thing to keep in mind with these induction units is that the heat is all generated in the 4-5 inch circle in the center so if you're using a large 12 inch pan the outside edges will certainly be a little cooler than the middle. I get around this by only searing one steak at a time or rotating as I flip so that it gets an even sear. That's the same one I use, it's pretty nice. It would be absolutely perfect if it could keep my kuhn rikon at 15 PSI but it can only do ~11PSI on power level 1 (eyeballing it where it lands between the 9 and 13 bars) or overpressure on power level 2  .
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Jul 29, 2013 22:26
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I need a kitchen scale. This one is for sale at costco: http://www.amazon.com/Kamenstein-Stainless-Steel-Digital-Kitchen/product-reviews/B00AQMGFG0 Is there a better one I should be buying?
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Aug 1, 2013 21:51
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Korwen posted:I need a kitchen scale. This one is for sale at costco: If you don't need more than 2 gram accuracy then go for it, seems decent.
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Aug 1, 2013 22:39
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Korwen posted:I need a kitchen scale. This one is for sale at costco: I bought this exact thing at Costco. It works pretty! No complaints here. I'm sure there are more precise scales but I haven't had any issues.
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Aug 2, 2013 00:23
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I also have that Costco scale and am happy with it. I have a cheap smaller digital scale from Harbor Freight (http://www.harborfreight.com/digital-pocket-scale-93543.html ) if I need more accurate measurements when doing crazy molecular gastronomy type recipes.
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Aug 2, 2013 04:52
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mod sassinator posted:I also have that Costco scale and am happy with it. I have a cheap smaller digital scale from Harbor Freight (http://www.harborfreight.com/digital-pocket-scale-93543.html ) if I need more accurate measurements when doing crazy molecular gastronomy type recipes. Am I the only one who is paranoid that buying a .01g accuracy scale put me on some DEA watchlist?
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Aug 2, 2013 16:14
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deimos posted:Am I the only one who is paranoid that buying a .01g accuracy scale put me on some DEA watchlist?
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Aug 3, 2013 00:04
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I'm thinking about pre-ordering this gadget: http://www.kickstarter.com/projects/seattlefoodgeek/sansaire-sous-vide-circulator-for-199 Sous Vide for $199 that actually circulates the water and doesn't take up much counter space!
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Aug 7, 2013 20:17
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LTBS posted:I'm thinking about pre-ordering this gadget: http://www.kickstarter.com/projects/seattlefoodgeek/sansaire-sous-vide-circulator-for-199
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Aug 7, 2013 20:25
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Josh Lyman posted:Forgive my ignorance, but couldn't you do sous-vide cooking with a slow cooker? with a temp controller, yes.
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Aug 7, 2013 20:26
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slow cooker S-V wouldn't circulate either.
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Aug 7, 2013 20:37
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Just throw a Robo-Stir in the pot if you want circulation Steve Yun fucked around with this message at 20:56 on Aug 7, 2013 |
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Aug 7, 2013 20:51
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LTBS posted:I'm thinking about pre-ordering this gadget: http://www.kickstarter.com/projects/seattlefoodgeek/sansaire-sous-vide-circulator-for-199 Just as I was thinking of pre-ordering a Nomiku.
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Aug 7, 2013 20:59
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LTBS posted:I'm thinking about pre-ordering this gadget: http://www.kickstarter.com/projects/seattlefoodgeek/sansaire-sous-vide-circulator-for-199 Shitttttttttt, why did I have to see this??
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Aug 7, 2013 21:05
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I haven't done a lot of experimental investigation, but I strongly suspect that at least for most home cooking having a well-insulated cooking vessel is more important than having `real' circulation. An IC will certainly minimise transient temperature differences across the cooking vessel, but I'm really skeptical about the practical significance of these over the life of a cook that's going to last somewhere between several hours and several days. Over that kind of timeframe, maintaining the thermal stability of the cooking fluid as a unit by proper insulation is going to be more important. If you pick up a surplus PolyScience unit it's probably going to come with an insulated reservoir so you get both. But with these clip-to-a-pot ICs? I'm sure they work, but they seem less well suited to typical sous vide tasks than something like a slow cooker with a PID or a SVS. An IC is almost certainly substantially less energy efficient as well.
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Aug 7, 2013 21:07
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I'm still waiting for someone to make one sub 100. The raw parts are 30bux for a PID, 10bux for a thermocouple, and 6 bux for heaters, 12bux for a pump, 15bux in switches and an enclosure. Maybe I should just kickstart the thing.
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Aug 7, 2013 21:11
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GrAviTy84 posted:I'm still waiting for someone to make one sub 100. The raw parts are 30bux for a PID, 10bux for a thermocouple, and 6 bux for heaters, 12bux for a pump, 15bux in switches and an enclosure. Maybe I should just kickstart the thing.
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Aug 7, 2013 22:02
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LTBS posted:I'm thinking about pre-ordering this gadget: http://www.kickstarter.com/projects/seattlefoodgeek/sansaire-sous-vide-circulator-for-199 Well, I just bit the bullet. Time to sperg even harder on food. 
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Aug 7, 2013 22:06
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SubG posted:I haven't done a lot of experimental investigation, but I strongly suspect that at least for most home cooking having a well-insulated cooking vessel is more important than having `real' circulation. An IC will certainly minimise transient temperature differences across the cooking vessel, but I'm really skeptical about the practical significance of these over the life of a cook that's going to last somewhere between several hours and several days. Over that kind of timeframe, maintaining the thermal stability of the cooking fluid as a unit by proper insulation is going to be more important. If you pick up a surplus PolyScience unit it's probably going to come with an insulated reservoir so you get both. But with these clip-to-a-pot ICs? I'm sure they work, but they seem less well suited to typical sous vide tasks than something like a slow cooker with a PID or a SVS. An IC is almost certainly substantially less energy efficient as well. Most never use an insulated reservoir. A lot use a large polycarbonate bin.
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Aug 7, 2013 22:07
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Doh004 posted:Well, I just bit the bullet. Time to sperg even harder on food. I've got a birthday coming up so I'm waiting until then, but yeah, I'm getting this.
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Aug 7, 2013 22:08
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Well, there's also this $100 sous vide option from a couple pages back, which I just got in the mail and am about to test out over the next couple days: http://www.amazon.com/DorkFood-DSV-Temperature-Controller-Sous-vide/dp/B0088OTON4/ref=sr_1_1?ie=UTF8&qid=1375910271&sr=8-1&keywords=dorkfood
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Aug 7, 2013 22:23
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Steve Yun posted:Well, there's also this $100 sous vide option from a couple pages back, which I just got in the mail and am about to test out over the next couple days: That looks exactly like a Ranco plus a power cord.
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Aug 7, 2013 22:28
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LTBS posted:Most never use an insulated reservoir. A lot use a large polycarbonate bin. Since most cooking works by applying an external heat source to the cooking vessel, it makes sense that most pots and pans would have good thermal conductivity---the ability to quickly and evenly distribute heat is desirable for most kinds of cooking. It just so happens that exactly the opposite is desirable for a puddle machine.
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Aug 7, 2013 22:35
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SubG posted:The thermal conductivity of polycarbonate (at about 25 C) is around 2x10-1 W/mK. The thermal conductivity of stainless is around 2x101 W/mK, and for aluminium it's 2x102 W/mK. Which is to say a polycarbonate container of the same nominal dimensions as a stainless cooking pot will be a hundred times better at insulating the contents, and a thousand times better than an aluminium one. Nothing is preventing people from buying a polycarbonate container for $25 (or so) after they've wet their feet with an immersion circulator. The thermal conductivity of the container matters less with an immersion circulator than with a puddle machine. Oh and a surplus bag of ping pong balls for a cover. deimos fucked around with this message at 22:56 on Aug 7, 2013 |
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Aug 7, 2013 22:51
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deimos posted:Nothing is preventing people from buying a polycarbonate container for $25 (or so) after they've wet their feet with an immersion circulator. The thermal conductivity of the container matters less with an immersion circulator than with a puddle machine.
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Aug 7, 2013 23:18
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I have a polycarbonate container but I wrap a fleece blanket around it for longer cooking items.
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Aug 7, 2013 23:40
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No Wave posted:Keep in mind most consumer goods are sold at a 4x markup. Kickstarters are often more like 2x to 3x, which is more than fair given the initial development costs and time associated with getting everything sorted. If the $200 one works, great, but I never, ever, ever want to be an early adopter for electronics ever again after growing up in the nineties and constantly acquiring electronic crap that became garbage within a year. Sure, but my price out was for me buying from various sources single parts. I would think that bulk ordering the components could afford a serious discount on the per unit price.
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Aug 7, 2013 23:46
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No Wave posted:Keep in mind most consumer goods are sold at a 4x markup. Kickstarters are often more like 2x to 3x, which is more than fair given the initial development costs and time associated with getting everything sorted. If the $200 one works, great, but I never, ever, ever want to be an early adopter for electronics ever again after growing up in the nineties and constantly acquiring electronic crap that became garbage within a year. Uhhh what? 4x markup? You got any data on that? Serious eats reviewed the Sansaire and the initial response in highly positive: http://www.seriouseats.com/2013/08/we-test-the-new-low-price-sansaire-sous-vide-ciculator-from-modernist-cuisine.html?ref=title
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Aug 8, 2013 00:27
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Josh Lyman posted:Forgive my ignorance, but couldn't you do sous-vide cooking with a slow cooker? It's more of a pain--you need a temp controller, and ideally something to circulate the water like an aquarium pump that's pumping air through silicon tubing with holes in it (to make bubbles). An all in one unit like this is way more convenient.
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Aug 8, 2013 03:39
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uber posted:Uhhh what? 4x markup? You got any data on that? Good good 
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Aug 8, 2013 04:42
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Already funded.
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Aug 8, 2013 05:04
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everybody posted:Vitamix I'm 99% sure it can handle it, but my girlfriend's mom wants to make sure it can handle blending the gently caress out of some meat. The meat is cooked pretty darn soft before it hits the blender, but it's still meat rather than fruits or veggies or some starch.
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Aug 8, 2013 10:38
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Kenning posted:I'm 99% sure it can handle it, but my girlfriend's mom wants to make sure it can handle blending the gently caress out of some meat. The meat is cooked pretty darn soft before it hits the blender, but it's still meat rather than fruits or veggies or some starch. it could grind bones to dust
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Aug 8, 2013 12:51
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