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Peelers: straight or serrated
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Jan 8, 2014 01:40
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| # ? Jun 3, 2024 21:30 |
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Serrated
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Jan 8, 2014 01:40
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Why
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Jan 8, 2014 01:43
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Serrated takes too much off and you don't always wan't the effect. Some people feel it gives more control. I say straight all the way, the Oxo one is good for the price. Even Jacques Pepin likes it.
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Jan 8, 2014 01:53
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I find serrated is much better when I'm peeling something dense, like say butternut.
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Jan 8, 2014 02:14
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Maybe I'll buy both and see for myself then. Thanks
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Jan 8, 2014 02:16
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Steve Yun posted:Peelers: straight or serrated sperg answer: paring knife.
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Jan 8, 2014 02:18
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I peel a lot of fruit with a paring knife when I'm watching TV and there's no rush, but I just pump out so much more product with a peeler edit: esp long things like carrots or potatoes
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Jan 8, 2014 02:21
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I found one of the Kuhn Rikon Piranha Y peelers for cheap at a Winners and I like it a lot. It is serrated but doesn't feel as aggressive in taking off too much veggie as the serrated peeler it replaced (KitchenAid, I think). It's especially good for something like russet potatoes where I don't mind sacrificing a little potato in order to quickly get down through the various nooks and crannies and eyes or whatever. Super fast.
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Jan 8, 2014 02:34
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I definitely like straight peelers for carrots, which is what I'm using a peeler for 95% of the time. Swivel peelers are the easiest to start using right away but you'll get used to any type fairly quickly.
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Jan 8, 2014 03:23
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copen posted:Serrated takes too much off and you don't always wan't the effect. Some people feel it gives more control. I say straight all the way, the Oxo one is good for the price. Even Jacques Pepin likes it.
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Jan 8, 2014 03:28
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This. I've had one for over a year ever since my boss recommended it to me. Selling points are the ergonomic shape, especially when peeling round things and the price point. Boss said he just buys a new one once his gets dull, but mine hasn't gotten to that point yet in a year of heavy use.
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Jan 8, 2014 04:34
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I got an $8 Messermeister peeler and it is excellent. Similar to what Invisible Ted said, it's so cheap that when it goes dull I'll probably just get a new one. It's serrated if that's a deal breaker for you. I also have one of these: http://www.amazon.com/Rada-Cutlery-...keywords=peeler It also works great but I prefer the Messermeister if I'm going to be peeling for more than a few minutes, just more comfortable to hold
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Jan 8, 2014 07:11
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i've been using these: http://www.amazon.com/Progressive-I...keywords=peeler 3-pack of straight, serrated and julienne for 7 dollars.
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Jan 8, 2014 19:21
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look at all these nubs that don't use a kuhn rikon garlic press http://www.amazon.com/Kuhn-Rikon-Epicurean-Garlic-Press/dp/B0000CD0HX  it's ridiculously expensive for a garlic press, but it's great. It rarely leaves a 'skin' behind for me, is relatively easy to use, relatively easy to clean (the chamber flips out, grab a fork, knock the skin off if present). Just get someone to buy it for you for a xmas gift or something. got top ranks on cooks illustrated iirc.
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Jan 9, 2014 05:46
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mindphlux posted:look at all these nubs that don't use a kuhn rikon garlic press http://www.amazon.com/Kuhn-Rikon-Epicurean-Garlic-Press/dp/B0000CD0HX microplane supremacy forever
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Jan 9, 2014 06:17
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Learn how to robot coupe, nubs. Or, you know, use your knife like a real cook.
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Jan 9, 2014 06:24
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http://www.nytimes.com/video/dining/100000001119564/jacques-pepin-how-to-chop-garlic.html I use a knife in hopes I can do it as well as this some day.
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Jan 9, 2014 06:24
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copen posted:http://www.nytimes.com/video/dining/100000001119564/jacques-pepin-how-to-chop-garlic.html Seriously not trolling. I saw this video in the Jacques pepin thread and didn't get why everyone is spooging over it. Its not exactly the most difficult technique...
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Jan 9, 2014 06:34
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Maybe not with your 10" knife 
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Jan 9, 2014 06:40
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GrAviTy84 posted:Seriously not trolling. I saw this video in the Jacques pepin thread and didn't get why everyone is spooging over it. Its not exactly the most difficult technique... I think it's how fast and easy he rocks the knife back and forth and then just smear-cleans it. Most of the time I work with garlic I have it stuck to my fingers and my knife and it's a mess.
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Jan 9, 2014 06:48
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I guess I just watch too many knife videos...
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Jan 9, 2014 07:00
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where are these knife videos? I can never find anything worth watching. anyone heard anything about those new thermoworks pens with the colors? these ones http://www.thermoworks.com/products/low_cost/thermopop.html I need a new thermometer but am not read to part with thermapen money. copen fucked around with this message at 07:09 on Jan 9, 2014 |
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Jan 9, 2014 07:06
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copen posted:where are these knife videos? I can never find anything worth watching. Itasan18 is good for fish prep videos and technique Rick Theory has some cool hypnotic albeit repetitive professional kitchen prep videos. And this dude. Here have some onion prep: https://www.youtube.com/watch?v=kcnyDXn75ZU
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Jan 9, 2014 07:12
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drat they are pretty good, now I have knife envy. Gotta buy a new one compensate for my skills. thanks!
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Jan 9, 2014 07:23
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Check out Martin Yan smashchopping some garlic. He does it in like less than a second per clove.
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Jan 9, 2014 09:27
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copen posted:where are these knife videos? I can never find anything worth watching. I'd go for it. It seems comparable to their $19 pocket thermometer, except with a higher range of temps.
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Jan 9, 2014 09:36
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Any opinions on meat grinding and sausage making?
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Jan 9, 2014 10:24
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Rand alPaul posted:I think it's how fast and easy he rocks the knife back and forth and then just smear-cleans it. Most of the time I work with garlic I have it stuck to my fingers and my knife and it's a mess. I agree that the pepin video didn't seem that spoogey to me, but I also chop most of my garlic by hand. what did seem loving magical to me though, was the non-sticky, non-mess factor. seriously what the gently caress. I agree with rand - no matter how slick I try to be, how deftly I try to scrape the sides of my knife, I end up with little pieces of garlic inexplicably ~2ft away from my cutting board, or on the floor or something. I just don't know. 
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Jan 9, 2014 11:09
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As far as knife porn goes, I'm a sucker for sushi stuff. Check out https://www.youtube.com/watch?v=2MT7PRopK08 and this guy is pretty good at a knife: https://www.youtube.com/watch?v=aDjNtkrA5cY That last guy's user channel has a bunch of good favorites too.
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Jan 9, 2014 11:21
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Womens Jeans posted:Any opinions on meat grinding and sausage making? There's a whole thread: http://forums.somethingawful.com/showthread.php?threadid=3438423
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Jan 9, 2014 14:14
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These knife videos are great for making me feel like a bumbling fool when it comes to prepping food fast.
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Jan 9, 2014 20:40
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Hauki posted:Martin Yan. No joke one of the easiest ways to get schooled in kitchen technique, and he's a blast to watch. Martin Yan carves a chicken in 18 seconds (and this is a particularly messy one) https://www.youtube.com/watch?v=V37Pc45P4HA Martin Yan cuts a cucumber into more than 50 slices (keep watching until the end) https://www.youtube.com/watch?v=HV8FPk5qN9k This dude knows his stuff, and having served for a long time on PBS his stuff is everywhere. Pepin and Childs also have a ton of videos online, for the same reason. If you haven't seen Martin Yan do it, you probably haven't seen how well it can be done.
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Jan 10, 2014 23:25
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ME
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revdrkevind posted:No joke one of the easiest ways to get schooled in kitchen technique, and he's a blast to watch. I just wish he wouldn't talk so much.
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Jan 11, 2014 17:41
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Boris Galerkin posted:I just wish he wouldn't talk so much. You shut your mouth
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Jan 11, 2014 18:06
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Boris Galerkin posted:I just wish he wouldn't talk so much. It's more like a magician's patter. The part he's distracting you from, is that you paid him to come and speak for several minutes, when he can show you how to do the task in a few seconds.
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Jan 11, 2014 18:46
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I dunno, I think his commentary is pretty funny. When talking about butterflying the bell pepper over and over he suggests to do it until you run out of courage.
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Jan 11, 2014 18:55
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Can sauce count as a 'product'? I was doing some research on making my own hot sauce with this upcoming summer's crop of peppers (read: loving around on the internet) when I came across this guy who'd fairly recently moved into small business manufacturing his hot sauces. Read around a bit, liked the story, liked the product descriptions, and so bought up a 6 pack with one of each sauce. One of the best sauces I've had, hands down. Crazy good sauces, some with carrot/pear puree bases, some with fig, really great flavor profiles. Lucky Dog Hot Sauce I'm not affiliated with this dude in anyway, just felt compelled to shill for him after trying these out apparently.
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Jan 11, 2014 20:32
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Big Beef City posted:Can sauce count as a 'product'? nope
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Jan 12, 2014 09:00
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| # ? Jun 3, 2024 21:30 |
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I want a huge rear end wooden cutting board. I dosn't have to be pretty but that would be nice. Somewhere in my father's shop I have a like 20"x64" burcherblock counter top but I don't know if I want to cut a slab off of that. What are my cheaper options?
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Jan 12, 2014 21:07
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