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So ran across this : https://www.kickstarter.com/projects/1343942869/steaklocker-the-first-in-home-dry-age-steak-fridge I'm not sure what to think. On the one hand the only alternatives I know of are DryBags, wine fridges, and hacking together an old fridge for meat aging/drying. It would be nice to have a fridge purpose built for meat aging. But on the other hand, it's expensive ($555 early bird) and there are the much cheaper alternatives.
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Jun 17, 2014 21:15
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.Z. posted:So ran across this : https://www.kickstarter.com/projects/1343942869/steaklocker-the-first-in-home-dry-age-steak-fridge That's expensive as poo poo and extremely niche. Even if I had the scratch for it, I'd probably pass.
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Jun 17, 2014 21:20
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I posted this in the product thread as well: http://www.seriouseats.com/2013/03/the-food-lab-complete-guide-to-dry-aging-beef-at-home.html Anyone tried aging steaks at home with a minifridge with this method?
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Jun 17, 2014 21:36
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The Midniter posted:That's expensive as poo poo and extremely niche. Even if I had the scratch for it, I'd probably pass. Seems like it should be marketed for general charcuterie instead of something as specific as steak aging.
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Jun 17, 2014 21:38
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.Z. posted:So ran across this : https://www.kickstarter.com/projects/1343942869/steaklocker-the-first-in-home-dry-age-steak-fridge Couldn't this have been cheaper if they realized it doesn't really need an app interface and wifi? this seems like a set it and forget it kind of thing
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Jun 17, 2014 21:51
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BraveUlysses posted:Couldn't this have been cheaper if they realized it doesn't really need an app interface and wifi? this seems like a set it and forget it kind of thing Yeah. I went for it (I eat enough steak it'll probably pay for itself within a year... Yes, I could ghetto-rig a decent solution for a quarter that price but presumably this should be much more reliable) but I'd certainly have been happier if they scrapped the useless connectivity poo poo and lowered the price instead.
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Jun 17, 2014 22:09
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Flash Gordon Ramsay posted:Seems like it should be marketed for general charcuterie instead of something as specific as steak aging.
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Jun 17, 2014 22:46
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SubG posted:Speaking of which, anyone got any recommendations for a small charcuterie fridge? Apart from the standard recommendation to use a larger fridge. Besides the SteakFridge above? :p Some people have had success using wine fridges: http://seattlefoodgeek.com/2011/05/diy-prosciutto-in-a-wine-refrigerator/ You may also have better luck pinging the charcuterie thread on this one.
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Jun 17, 2014 23:06
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Just get a SubG posted:Speaking of which, anyone got any recommendations for a small charcuterie fridge? Apart from the standard recommendation to use a larger fridge. Just get a decent wine fridge. Set it to 50F, age meat. Mine has a fan that runs constantly, so I also use it as a cold smoker with the PolySci smoke gun. Drilled a 1/2in hole in the side of it, ran the rubber tube in and clamped it off. It stays at 52-54F, and can hold smoke in for 30-45min before it settles. Fun fact, you can put a pan of ice in there, the smoke will adhere to the ice, then when it melts you have a very mild tasting liquid smoke.
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Jun 18, 2014 00:15
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Choadmaster posted:I don't really miss being able to seal bags full of liquid - I only do it rarely anyway, and when I do need to I can use the ziplock method as mindphlux described. And, of course, if there's a lot of liquid then the Archimedes method world really well, because there aren't air gaps... Duh.
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Jun 18, 2014 01:28
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Chef De Cuisinart posted:Just get a decent wine fridge. That's the main reason I asked in here instead of the charcuterie thread; I know what kind of thing I'm likely to get, but it looks like small fridges are one of those things where every model has some `best fridge evar' and some `it killed my pet and asked my girlfriend out' reviews. And I haven't owned one this century so I don't have any personal brand prejudices.
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Jun 18, 2014 02:26
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.Z. posted:So ran across this : https://www.kickstarter.com/projects/1343942869/steaklocker-the-first-in-home-dry-age-steak-fridge 
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Jun 18, 2014 02:56
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.Z. posted:So ran across this : https://www.kickstarter.com/projects/1343942869/steaklocker-the-first-in-home-dry-age-steak-fridge LIFESTYLES ARE BECOMING INCREASINGLY FASTER  that said, I bought a $100 cheapo wine fridge for my gal, pretty much just for storing cheese / charcuterie projects. I tried over and over with different methods to try and regulate the humidity in that motherfucker, and nothing worked. It eventually died and I didn't bother replacing it. I think the dry-aging steak premise is dumb, but if this actually has a hygrometer and some sort of regulating mechanism - it's at least a niche that's hitting its mark with me. Still, I would maybe only pay 1/5th their asking price.
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Jun 18, 2014 05:22
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If I had the money or space for this, I would just buy dry aged steaks  (and then this)
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Jun 18, 2014 05:49
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Now that I've had a chance to look a lot closer at it, a few things that stood out to me. -They're pricing it for retail at $1000  -LOL at those non-SteakFridge tiers rewards. Especially the cutting board, their description in the sidebar and the image they include is literally this Ikea cutting board: http://www.ikea.com/us/en/catalog/products/30087148/ -Surprised that they didn't make a nicer video, specially given the founder's marketing background. The again, the business proposal feel of it also fits her background. -Also surprised, not one person involved thought to also push the charcuterie angle. The thing should function in that regard as well.
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Jun 18, 2014 05:50
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Wasn't sure if this is better for the bread thread or here, but! Last year (in February or so) we bought a Kitchenaid 5 Plus from Canadian Tire. While we were excited at the time about attachments, this turned out to be primarily a dough kneader. We make one or two batches a week, usually 5-6 cups, of whole wheat, semolina, or whatever else yeast dough we like. Couple weeks ago the motor dies, Kitchenaid pretty much said to buy another one, and we're pretty disappointed given the money we turned out for it. Turns out we're not alone regarding problems with these machines, so we're in the market for another option. Can someone recommend/confirm a good mixer specifically for bread dough? It will primarily be kneading probably 8-10 cup batches (if it can handle it) of various yeast doughs. I'm ready to plunk down 400-600 on this, I just want not to have to replace the bloody thing in a year. A cursory google suggested the Bosch Universal (I'd be looking at the MUM6 Plus.) VVV Kitchenaid didn't think so. I'll check it out. But I'm almost ready to just hand any replacement over to a friend and get a more hardy product for myself MissAnthropic fucked around with this message at 06:48 on Jun 19, 2014 |
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Jun 19, 2014 06:34
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If you bought it on a credit card, you might have an extended warranty.
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Jun 19, 2014 06:44
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MissAnthropic posted:Wasn't sure if this is better for the bread thread or here, but! Last year (in February or so) we bought a Kitchenaid 5 Plus from Canadian Tire. While we were excited at the time about attachments, this turned out to be primarily a dough kneader. We make one or two batches a week, usually 5-6 cups, of whole wheat, semolina, or whatever else yeast dough we like. According to our forums bread god: SymmetryrtemmyS posted:As far as stand mixers, a Bosch is the most hard core option. Spiral rather than planetary mixing, and it'll do an obscene amount of dough at once. Bonus, the attachments are generally higher quality than the KA equivalent. Kreez posted:If you're planning on using your mixer mostly for doughs, that Bosch is a tank. Keep in mind it's not very good at small batches. There's a ton of 3rd party attachments and DIY things you can try to improve the small batch performance, but I found you ended up needing different "hacks" depending on the moisture content, and I couldn't be bothered since I'm always trying different breads. 500g-800g of flour usually worked decently, and anything more I never had any issues. I ended up selling mine and buying a Bosch compact mixer (which is fantastic so far, and dirt cheap) because I have a tiny apartment freezer and the 2 of us couldn't eat enough bread to keep up with the minimum batch size. Sold it on craigslist to someone who had one for 27 years before the gearbox died. There's a bit of a cult-like worship of Bosch mixers, and I think I'm hooked. Would definitely recommend either the Compact or the Universal Plus depending on your batch size. I just wish the stainless bowls weren't so expensive, it's the only part of the KA I'm jealous of. http://www.amazon.com/Bosch-MUM4405-Compact-Mixer-mum4405/dp/B0006DORPU/ref=sr_1_2?ie=UTF8&qid=1403157479&sr=8-2&keywords=bosch+stand+mixer **** I think the argument they made was that simple spiral motion made it much sturdier than planetary motion. Steve Yun fucked around with this message at 07:00 on Jun 19, 2014 |
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Jun 19, 2014 06:54
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MissAnthropic posted:Couple weeks ago the motor dies, It sounds like you'd be better off with something heavier duty anyway, I'm just curious.
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Jun 19, 2014 07:08
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Any recommendations for pressure cookers?
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Jun 19, 2014 10:05
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I have the Fagor 6 quart with steel body and I really like it, but if I could choose again I would go with the 8 quart. Others have gotten the Presto 8 quart steel and seemed to like it as well.
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Jun 19, 2014 10:34
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Niel posted:Any recommendations for pressure cookers? How many people are you cooking for, how often would you use it, and what would you normally be cooking in it?
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Jun 19, 2014 15:15
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MissAnthropic posted:VVV Kitchenaid didn't think so. I'll check it out. But I'm almost ready to just hand any replacement over to a friend and get a more hardy product for myself Extended warranty would be through your CC, not Kitchenaid. Many CCs come with this feature.
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Jun 19, 2014 17:15
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Any recommendations for a chest freezer? I would like to buy a half pig  or freeze jam and tomato sauce.
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Jun 19, 2014 23:32
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Does anyone else suck off the big black tamper of their vitamix when making smoothies?
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Jun 20, 2014 05:41
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kraftwerk singles posted:Does anyone else suck off the big black tamper of their vitamix when making smoothies? I use it to tamp the thick smoothy down my esophagus.
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Jun 20, 2014 05:46
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jomiel posted:Any recommendations for a chest freezer? I would like to buy a half pig I got this : https://www.google.com/shopping/product/13120542436924333845 at a Sears scratch and dent for like $270, and turned it into a beer fridge via a ranco ETC. it works great, and hasn't died after about 3 years of use. also a great size - not too big, not too small. and black. I also got out my drill and mounted casters on it so I can roll it around, which was some pro level foresight on my part, if I can toot my own horn. I can wheel like 300lbs of kegerator poo poo outside onto my patio for parties with almost no effort. I'd highly recommend this even just for freezer usage though, it's just nice to have and takes maybe 15 minutes to rig up. edit : old photo because I love this thing <3 - minifridge converted into fermentation fridge on the left. 
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Jun 20, 2014 08:46
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jomiel posted:Any recommendations for a chest freezer? I would like to buy a half pig My mom had some massive one that was like 4 feet tall and 6 feet long, she downsized to a stand-up model (smaller than a regular fridge) and loves it. It's much easier to get food in and out of (the old one opened at the top) and it's way more efficient and it shows on the electric bill. It was just some plain jane Kenmore from Sears.
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Jun 20, 2014 13:05
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As far as I can tell all of the Thermoworks thermometers are really accurate and the price difference is mainly for speed, is that correct? I need a thermometer but I simply cannot justify another 80 or 100 dollar purchase.
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Jun 20, 2014 21:38
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You'll be fine with one of those $20-30 ones from Thermoworks
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Jun 20, 2014 21:39
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Steve Yun posted:You'll be fine with one of those $20-30 ones from Thermoworks There's a really good one that CdC once linked for $15 or so.
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Jun 20, 2014 21:49
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The Thermopop and RTC-600 are nearly identical, but for the sake of form factor I'd choose the Thermopop. They're about the same price, too, and both have the thin probe like the Thermapen.
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Jun 20, 2014 21:59
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Foodahn posted:As far as I can tell all of the Thermoworks thermometers are really accurate and the price difference is mainly for speed, is that correct? There's no middle ground, it's either slow low end or fast high end models. All accurate though. http://www.amazon.com/Weber-6492-Or...ood+thermometer
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Jun 21, 2014 09:30
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I use a Taylor 9848EFDA for work. Reads in 5sec, accurate to .1 degree F, and it's only like 15bux at AceMart.
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Jun 21, 2014 19:51
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Chef De Cuisinart posted:I use a Taylor 9848EFDA for work. Reads in 5sec, accurate to .1 degree F, and it's only like 15bux at AceMart. It's really not an issue in cooking, but it's not accurate to .1 degree F, it has a .1 degree resolution. It's probably more like +/- .8 F accuracy. You spend lots of money to get to +/- .1 F accuracy.
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Jun 21, 2014 23:09
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Spatule posted:There's no middle ground, it's either slow low end or fast high end models. That's fine by me, accuracy is all I give a poo poo about, I just want my be sure my drunken purchase (anova) is accurate. I ordered the Thermopop. Also I'm really happy with the Fagor 8qt. pressure cooker.
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Jun 22, 2014 01:03
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Live in an apartment, would like to grill, super said ok if nobody complains. Anyone have any info on electric grills? Weber would be my choice if I went charcoal but I'm thinking electric might be a simpler choice.
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Jun 22, 2014 02:43
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What about gas?
Steve Yun fucked around with this message at 02:54 on Jun 22, 2014 |
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Jun 22, 2014 02:50
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I have $100 at Bed Bath and Beyond to spend on something that does pressure cooking. Should I get this 6 qt multicooker, this 8 qt traditional pressure cooker, or something else? I don't have a rice cooker and my slow cooker is larger, so I'd be able to use the other functions of the multicooker as well. But if doing 3 things means it doesn't do any of them very well, then it'd probably be better to get the separate appliances.
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Jun 22, 2014 03:55
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http://chowhound.chow.com/topics/888070quote:Cooks Illustrated looked at electric pressure cookers this month and their basic feeling was that you are better off with a stovetop model. Steve Yun fucked around with this message at 05:36 on Jun 22, 2014 |
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Jun 22, 2014 05:15
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