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GrAviTy84 posted:Anyone know anything about the kuhn rikon ecomatic line? Got word back from Kuhn rikon america. The ecomatic is a cooker that was designed by Kuhn Switzerland for manufacture in India. It has been discontinued, they will however honour the 5 year warranty. So its take the risk on this, take the risk on a fagor duo (modernist cuisine recommended and cooks illustrated winner, possible bankruptcy of company), or get the stainless presto with modern pressure system (not jiggler).
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Dec 19, 2013 07:47
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GrAviTy84 posted:I bought a budget juicer once and it suffered from poor extraction and clogged a lot. As cliche as it sounds, I think you would be better served waiting and saving for a better one. What sort of price range should I be looking at to get something decent?
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Dec 19, 2013 08:12
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When I had a juicer available to me I stopped using it after a few times because I realized that I was spending a lot of money on fruit juice compared to just buying the juice itself. It takes a lot of oranges to fill a glass with OJ. I'd sooner buy a blender or something and start making smoothies from frozen fruit and (preferably homemade) yogurt. Fresh fruits are good for this too, and you won't be wasting all the pulp/solids.
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Dec 19, 2013 08:30
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Yeah, economically speaking you might as well just buy the juice unless you want to spend a ton of money on produce. Or yeah, get a nice blender and do the smoothie thang.
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Dec 19, 2013 09:37
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Yeah go for a blender, more useful. Everything you need to make smoothies can either be kept frozen, powdered, or has a long shelf life. So you won't need to worry about spoilage and can cut down on how many store runs you need to do.
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Dec 19, 2013 09:43
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Alright all, thank you for the advice. I guess I'm getting a blender. Is there a recommended one to go to? Preferably one that doesn't take up too much space on the shelf.
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Dec 19, 2013 14:51
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I ruined the handle on the top of the crockpot we always use (this one: http://amzn.com/B004P2NG0K) and I want to replace the entire setup with something similar or better. We really liked the timer options and size of the old one so those are minimum. A quick look over this thread I didn't notice anything that jumped out crockpot wise, so what is everyone's suggestion?
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Dec 19, 2013 15:43
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Virtue posted:Alright all, thank you for the advice. I guess I'm getting a blender. Is there a recommended one to go to? Preferably one that doesn't take up too much space on the shelf. If your budget's $100, get the Ninja If your budget's $200, get the Breville Hemisphere (use 20% off coupon at Bed Bath Beyond) If your budget's $400, get a Vitamix (refurbs available for $330)
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Dec 19, 2013 15:53
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Got my Borner v-slicer yesterday. Holy cow is that thing sharp! It's seriously like a scalpel on the blade. Can't wait to dice some veggies up with it.
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Dec 19, 2013 23:11
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Don't forget the blood offering.
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Dec 20, 2013 01:01
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Reminder: there's one week left to get on the Searzall kickstarter http://www.kickstarter.com/projects/1708738346/the-searzall
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Dec 20, 2013 02:20
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mod sassinator posted:Got my Borner v-slicer yesterday. Holy cow is that thing sharp! It's seriously like a scalpel on the blade. Can't wait to dice some veggies up with it. Mine's not coming until probably like next friday if I'm lucky. Canada.  Even with international shipping it was a great deal though.
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Dec 20, 2013 03:09
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Virtue posted:What sort of price range should I be looking at to get something decent? about this much I believe that was the goon-recommended juicer earlier in the thread. 2 of the 3 people I know that have them have no complaints and the 3rd gave up on juicing pretty quickly. It's overkill if you just want a glass of OJ but probably worth it if you're going to make veggie juices a major part of your diet.
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Dec 20, 2013 03:52
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The Kitchenaid Pro 600 referred to in the OP is one of the well-constructed ones, right? I remember you guys saying that they've started using inferior parts in the cheaper models over the past decade. It looks like the ones on amazon are still oddly overpriced so I figured I'd go with Costco, but this is the only Kitchenaid I see on the their site: http://www.costco.com/KitchenAid%C2%AE-Professional-6-Qt-Mixer.product.11754601.html
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Dec 20, 2013 06:48
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SymmetryrtemmyS posted:This one? It was already on my wishlist, hurray, hopefully I get it for Christmas! Don't buy Hawkins. You will curse the lid from here to hell and back. Thoht posted:Wait, what? Did I miss something?
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Dec 20, 2013 15:23
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Steve Yun posted:Reminder: there's one week left to get on the Searzall kickstarter Thanks for the reminder. I'm in.
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Dec 20, 2013 15:32
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If anyone is fed up with their can opener, check out the EZ DUZ IT opener. Picked one up recently and really like it a lot. The cutting action is super smooth and takes very little effort.
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Dec 20, 2013 18:56
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Thanks for the reminder, been meaning to order one of those. For anyone not aware, that's apparently what was the original Swingaway, before they started making them all crappy and cheap.
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Dec 20, 2013 18:59
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Steve Yun posted:Reminder: there's one week left to get on the Searzall kickstarter quote:Q: How long does the Searzall take to cook something? I honestly don't understand. why would anyone want this? why not just use a broiler or a pan? loving 1-2 minutes per side, per food-item, waving around a giant gaudy blowtorch+attachment - are you kidding me?
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Dec 21, 2013 01:00
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Comic posted:When I had a juicer available to me I stopped using it after a few times because I realized that I was spending a lot of money on fruit juice compared to just buying the juice itself. It takes a lot of oranges to fill a glass with OJ. Juicing is better for vegetables and health drinks.
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Dec 21, 2013 01:11
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mindphlux posted:I honestly don't understand. why would anyone want this? why not just use a broiler or a pan? 1. Some of us have lovely broilers 2. Some foods don't do well in a pan 3. Sometimes you wanna touch up a sear in case a skillet didn't get every part 4. You can see the progress of the sear and make judgement calls 5. It's loving fun
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Dec 21, 2013 01:15
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mindphlux posted:I honestly don't understand. why would anyone want this? why not just use a broiler or a pan?
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Dec 21, 2013 04:35
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I love a cast iron pan for searing, but I'm guessing this will help me get the a more even sear, plus it might not heat the meat as deeply so you'll get less of a gray zone. edit: to say nothing about delicate stuff like fish.
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Dec 21, 2013 04:38
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Apply high, dry, even, maillard-level heat to any piece of food you want, whenever you want, wherever you want, without cooking it much, with no warm-up time... what a useless piece of crap!
No Wave fucked around with this message at 11:53 on Dec 21, 2013 |
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Dec 21, 2013 04:43
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+1 mindphlux team, I don't really think it would add much to what I already have. may play with getting a steel grid to make a fake upside down one out of my 185k BTU wok burner though. I find it interesting that they use propane instead of MAPP PRO.
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Dec 21, 2013 07:44
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GrAviTy84 posted:+1 mindphlux team, I don't really think it would add much to what I already have. may play with getting a steel grid to make a fake upside down one out of my 185k BTU wok burner though. I also end up with lovely thin little on-sale cuts of pork/beef and this would be a very nice way not to overcook them. You just point it and it makes a crust, I mean, what else could anyone want... I'm waiting until they actually do that Iwatani attachment though. EDIT: It's just such a useful failsafe if you gently caress up your scallops or whatever... I don't wanna cater without it No Wave fucked around with this message at 11:59 on Dec 21, 2013 |
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Dec 21, 2013 11:51
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I would personally use the poo poo out of that after cooking sous vide. I kind of despise the long heat up time to get a pot up to high enough temp to do a nice even sear or being in that awkward position and staring at the food under the broiler forever. But that might be a function of having lovely appliances and no wok burner.
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Dec 21, 2013 15:12
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I'm basically treating it as a proof-of-concept until I get a Salamander.
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Dec 21, 2013 15:45
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GrAviTy84 posted:+1 mindphlux team, I don't really think it would add much to what I already have. may play with getting a steel grid to make a fake upside down one out of my 185k BTU wok burner though. Hold on, let me go use my bajillion btu burner in my tiny apartment 
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Dec 21, 2013 18:50
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I got it because I hate how a torch works to sear food, and I hope this will fix that.
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Dec 22, 2013 05:12
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GrAviTy84 posted:+1 mindphlux team, I don't really think it would add much to what I already have. may play with getting a steel grid to make a fake upside down one out of my 185k BTU wok burner though. One of the videos on their site shows them using it with mapp pro.
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Dec 22, 2013 06:38
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They recommend camping tanks because they're shorter and wider, and the taller thinner cans might get knocked over more easily because of the attachment throwing off the balance. Does MAP Pro even come in the wider cans?
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Dec 22, 2013 07:46
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Steve Yun posted:Does MAP Pro even come in the wider cans? 
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Dec 22, 2013 17:05
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I mean, fun sure. and less heat penetration than searing in a pan, yeah, I guess. I just (really) can't imagine when I would need such an exact way of heating a food, where a pan wouldn't work for a quicker more effective sear. And really, 2-3 minutes per side of food item? when is that not an insane amount of time to spend hovering over each individual portion of food. I mean if you're a tremendous dork and cooking for yourself alone at home, fine. but that immediately rules out cooking for any number of people greater than two. by the time you "seared" 4 portions of food, the first would already be cold again. let alone 12. don't get me wrong, I love nerdy cooking gadgets and sous vide-in' things, I just still think this thing sounds pretty gimmicky/lol.
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Dec 22, 2013 19:36
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I have a Calphalon Unison 12" skillet that, for whatever reason, is my only pan. Amazon is currently selling the Emeril by All-Clad Pro-Clad tri-ply 8" skillet for $20 and 12" for $25. Would they just be redundant in the face my Calphalon?
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Dec 23, 2013 06:18
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Josh Lyman posted:I have a Calphalon Unison 12" skillet that, for whatever reason, is my only pan. Amazon is currently selling the Emeril by All-Clad Pro-Clad tri-ply 8" skillet for $20 and 12" for $25. Would they just be redundant in the face my Calphalon? You can use them for high heat searing which you can't use the calphalon for (nonstick).
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Dec 23, 2013 06:45
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GrAviTy84 posted:You can use them for high heat searing which you can't use the calphalon for (nonstick). Oh well, picked up the 12" and also the 3 quart sauce pan on sale for $40: http://www.amazon.com/Emeril-All-Clad-E9831864-Stainless-Dishwasher/dp/B001B2NA4O/ From everything I've read, Emeril Pro-Clad is pretty much the same as the All-Clad Stainless, just made in China instead of Pennsylvania. Josh Lyman fucked around with this message at 08:03 on Dec 23, 2013 |
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Dec 23, 2013 07:33
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To expand on my earlier question, how has the KA Pro 600 held up for those of you who have had one for a while? Have any of you run into the mechanical difficulties that seem to have plagued the earlier production runs? Would you still get one at this point?
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Dec 23, 2013 10:12
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I've been eyeing pressure cookers for a while now. I'm spending the week in CT with my family and my mom gave me an unsolicited offer of the pressure cooker she owns which I immediately accepted since she never uses it. Turns out it is a 16 quart aluminum pressure cooker, gasketless, with a pressure gauge. Pics to follow eventually. I don't even know what to do with this loving thing or how to use it. Any suggestions on something to break its cherry? After purchasing it brand new ~20 years ago she admitted she has used it literally once.
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Dec 24, 2013 01:58
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If there's no gasket, I doubt it will be functional. I would just donate it to a thrift shop and buy a modern 8 qt model.
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Dec 24, 2013 02:09
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