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You can use it as a heavy thing to press tortillas or squeeze the water out of tofu or otherwise weigh stuff down.
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Aug 5, 2014 03:38
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Paninis maybe. Mine is collecting dust in the garage.
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Aug 5, 2014 05:57
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nwin posted:I have these currently and they're great but the 10" is losing it's non-stick properties losing their non-stick properties? I've only had mine a couple years but they look basically new. you aren't using metal utensils in them are you? 
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Aug 5, 2014 09:31
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mindphlux posted:losing their non-stick properties? I've only had mine a couple years but they look basically new. you aren't using metal utensils in them are you? Nope. Nothing is flaking off or anything, but I find myself needing a lot to cool with more fat than before, especially for eggs. I made some scrambled eggs this weekend and a lot of them stuck to the pan.
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Aug 5, 2014 09:39
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If they are losing their non-stick property iteans the surface is "damages" this can sometimes happen from heating and cooling too rapidly, or heating too high. However, quality pans should not do that. I gave my sister a ceramic coated pan for her birthday (some swedish brand) and she loves it. Maybe try that. Alternatively there are also pans made from a cast alloy that are nonstick. But they are very heavy, on par wirh cast iron. I'll check mine when I get home to see what it is made of exactly. Brand won't help as it is a German only small manufacturer.
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Aug 5, 2014 11:25
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mindphlux posted:someone gifted me these, and they're really good. completely happy with them. http://store.calphalon.com/calphalon-unison-nonstick-2-pc-8-10-omelette-pan-set/332589 I think that's what I'll get. My mom had a set from BBB, but they started flaking after a couple years. She walked into BBB with the pans and they gave her a 100% store credit, so I'll just bank on that. I do remember them being pretty awesome. Thanks!
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Aug 5, 2014 11:54
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Hed posted:While my wife was cleaning out old crap she found a 14" enameled cast iron pan with those ridges for grill marks. I think back in college I thought it was cool so my mom gave it to me but now years later I have to ask: what is this type of pan useful for? Right now it just looks like the answer is "a lot of cleaning if you cook with it". I have a Lodge with grooves but I can never get it to clean as easily as my other pans. Then again I don't use it much and maybe I just need to sentence it to the BBQ grill and then bring it in the house and make oven bacon a few times with it.
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Aug 5, 2014 13:33
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Hed posted:While my wife was cleaning out old crap she found a 14" enameled cast iron pan with those ridges for grill marks. I think back in college I thought it was cool so my mom gave it to me but now years later I have to ask: what is this type of pan useful for? Right now it just looks like the answer is "a lot of cleaning if you cook with it". My parents had/have a pan like that, it came with weight with a handle to heat along side it and make paninis.
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Aug 5, 2014 13:57
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My wife has finally hit the jackpot with our vegetable garden, after many years trying, we have enough vegetables to can some. So far she's been filling the jars and boiling them in a big pot for 3 hours, following some instructions she found on the internet, but I'm thinking we may want to look into a pressure cooker to aid in the process, especially if she's going to be able to repeat her success this year in the future. So, any recommendations for a pressure cooker that will likely be used for canning veggies in the summer, and then not used much again after that? Neither of us have ever used one, so we really don't know what we should be looking for in it.
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Aug 5, 2014 15:45
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Zhundult posted:My wife has finally hit the jackpot with our vegetable garden, after many years trying, we have enough vegetables to can some. So far she's been filling the jars and boiling them in a big pot for 3 hours, following some instructions she found on the internet, but I'm thinking we may want to look into a pressure cooker to aid in the process, especially if she's going to be able to repeat her success this year in the future. With pressure canners bigger is better - it's much easier to maintain even heating/pressure on a larger volume of water. Also reduces the amount of time you're working in a hot kitchen in August. Something big enough to hold 4 quart jars is considered the minimum. Pressure canners are sold based on their liquid volume, not necessarily the number of jars they hold, so you have to read carefully. Consider the size of your stove and ambition when buying. American Standard is my favourite: http://www.amazon.com/All-American-921-2-Quart-Pressure/dp/B00004S88Z/ref=sr_1_2?ie=UTF8&qid=1407257809&sr=8-2&keywords=pressure+canner The 10.5 quart model is so cute! Small enough you can use it for cooking in the off season, and you will literally be handing it down to your kids. Presto is the other commonly available brand: http://www.amazon.com/Presto-1755-16-Quart-Aluminum-Pressure/dp/B000QJJ9NY/ref=sr_1_3?ie=UTF8&qid=1407256147&sr=8-3&keywords=pressure+canner Much cheaper, but very lightly built. Should work fine for light duty as long as you don't knock it about and make sure you replace the seals regularly. I'm not sure about the safety of processing low acid vegetables in a boiling water bath. I think you might be in "things people say they've gotten away with on the Internet" territory. Make sure you develop the home canner habit when opening a jar of checking for lid bulging and listening for the pop of vacuum release (rather than a pressurized outgassing hiss) when you open a jar. Lightly tapping the lid with the edge of a spoon should always produce a nice, tight, ping.
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Aug 5, 2014 18:09
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When's the last time we talked about chopping boards? I feel like we should talk about chopping boards. Currently have a lovely bamboo board that is eating my knives. I'll probably pick up one of these because don't really have access to anything else at the moment: http://www.lakeland.co.uk/15591/Lakeland-Oak-Chopping-Board http://www.lakeland.co.uk/15590/Beech-Chopping-Block Recommendations on non-lovely boards, best wood type, etc?
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Aug 6, 2014 09:35
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Hexigrammus posted:
Thanks for the suggestions. So far she's done only green beans, and has had good success getting all of her lids to seal properly, save one. We decided to have that jar for dinner. We will make sure they all still have a proper seal before using them.
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Aug 6, 2014 12:30
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angor posted:When's the last time we talked about chopping boards? I feel like we should talk about chopping boards. That looks way too small to be useful, but you're on the right track. End grain, hardwood boards are what you want. Walnut and maple seem to be the most coveted, although I would think most hardwoods would do just fine.
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Aug 6, 2014 12:40
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Flash Gordon Ramsay posted:That looks way too small to be useful, but you're on the right track. End grain, hardwood boards are what you want. Walnut and maple seem to be the most coveted, although I would think most hardwoods would do just fine. Any suggestions for raw meat? I have a nice end-grain one but I don't want to cut raw meat (especially Poultry) on it. Should I just pick up any cheap dishwasher safe plastic one?
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Aug 6, 2014 12:52
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Sportman posted:Any suggestions for raw meat? I have a nice end-grain one but I don't want to cut raw meat (especially Poultry) on it. Should I just pick up any cheap dishwasher safe plastic one? Why don't you want to cut raw meat on it? It's fine. Just keep it properly oiled and hand wash it after use.
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Aug 6, 2014 14:00
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Sportman posted:Any suggestions for raw meat? I have a nice end-grain one but I don't want to cut raw meat (especially Poultry) on it. Should I just pick up any cheap dishwasher safe plastic one? You might be interested in this research from UC Davis: http://faculty.vetmed.ucdavis.edu/faculty/docliver/Research/cuttingboard.htm tl;dr: Wood is antibacterial, plastic carries way more bacteria.
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Aug 6, 2014 15:58
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But you can put your plastic/other synthetic surface cutting board in a washing machine which, I assume, will sanitize it pretty dang well. Can't really do that with wood I mean if you have a dishwasher.
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Aug 6, 2014 18:05
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FishBulb posted:But you can put your plastic/other synthetic surface cutting board in a washing machine which, I assume, will sanitize it pretty dang well. Can't really do that with wood The surface maybe, but subsurface will be ripe with crap, which is why wood makes good cutting boards.
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Aug 6, 2014 18:31
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I use both wood and plastic, they're both fine. It's convenient that you can throw plastic in the dishwasher, but from a safety standpoint bacteria on wood has never been an issue; a lazy scrub with soap is more than enough. I'm pretty sure plastic is plenty safe as well up until it starts getting enough gashes to look like sandpaper, but at that point you should just replace them anyways because they look so ugly and you should be ashamed of having such an ugly cutting board. Steve Yun fucked around with this message at 19:08 on Aug 6, 2014 |
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Aug 6, 2014 18:47
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Steve Yun posted:I use both wood and plastic, they're both fine. It's convenient that you can throw plastic in the dishwasher, but from a safety standpoint bacteria on wood has never been an issue; a lazy scrub with soap is more than enough. Except Sani-Tuff, you just sand Sani-Tuff.
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Aug 6, 2014 19:55
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deimos posted:The surface maybe, but subsurface will be ripe with crap, which is why wood makes good cutting boards. This is a dumb argument. Do not make this argument. Do not rely on magical antimicrobial properties of wood for food safety. Avoid cross-contamination and clean prep surfaces thoroughly regardless of what they're made of.
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Aug 6, 2014 20:21
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Zhundult posted:Thanks for the suggestions. So far she's done only green beans, and has had good success getting all of her lids to seal properly, save one. We decided to have that jar for dinner. We will make sure they all still have a proper seal before using them. Pick up the Ball Blue Book. It's a comprehensive guide on how to safely can/freeze/dehydrate pretty much anything.
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Aug 6, 2014 22:39
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SubG posted:Not unless your dishwasher is malfunctioning. Yeah, basically I want something I can throw in the dishwasher and just not worry about it. I clean and oil my wood cutting board, but sometimes I'm lazy. Wiping it clean after cutting some peppers is one thing. Scrubbing it every time I cut chicken is a pain in the rear end. I bought a cheap plastic one and will just replace it as needed.
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Aug 7, 2014 00:32
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if scrubbing down a wood cutting board is too much cleanup work, you probably shouldn't be cooking. just get some takeout and microwave it - way faster. my favorite cutting boards have come from ikea. I think I have this (without the hole, maybe they don't make it anymore) : http://www.ikea.com/us/en/catalog/products/30252379/ and this http://www.ikea.com/us/en/catalog/products/30087148/ I own about 10 other cutting boards, but those two (and another small cheese board) are what I use 90% of the time. like I literally own this http://www.brooklynbutcherblocks.com/collections/frontpage/products/dark-board $150 end grain cutting board, and I use my $6 ikea one more, because it's not noticeably smaller, weighs 1/4th as much, and is easier to maneuver when scraping poo poo into pots/cleaning/whatever.
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Aug 7, 2014 07:44
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s'up IKEA cutting board buddy... I also have the second one you posted, and I also use it turned upside down, covering my stovetop and "hooked" to the edge of the counter by means of the small vertical part to knead dough on top of it. I regularly rub it down with olive oil and after cleaning and it works a treat
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Aug 7, 2014 12:08
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mindphlux posted:like I literally own this http://www.brooklynbutcherblocks.com/collections/frontpage/products/dark-board $150 end grain cutting board, and I use my $6 ikea one more, because it's not noticeably smaller, weighs 1/4th as much, and is easier to maneuver when scraping poo poo into pots/cleaning/whatever. Sup Brooklyn Butcher Block bro  I agree though. Unless I'm doing a whole lotta prep work and need the extra space, I'll always just grab my much lighter plastic boards. That said, there's something very satisfying about chopping on a huge hunk of wood that just isn't found with a plastic board.
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Aug 7, 2014 15:04
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Hey, I'm looking to buy an electric grill and would like some recommendations for good brands (sorry if it's been discussed before, thread is really long). I looked around a bit and the Cuisinart grill seems interesting since it can do both meat and vegetables on one side and pancakes and eggs on the other. Any other thoughts?
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Aug 8, 2014 05:55
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Use your oven, it's a much bigger and more powerful electric grill than anything you can plug in outside.
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Aug 8, 2014 06:24
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I use a crummy Ikea wooden cutting board for raw meat and only raw meat.
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Aug 8, 2014 07:09
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I got an KitchenAid mixer for a little over $200 at Target. Looks like they're still on sale - I assume it's an older model: http://www.target.com/p/kitchenaid-classic-4-5-qt-stand-mixer/-/A-14830664#prodSlot=_1_2 I used it to make some banana bread a couple days ago and it's pretty awesome. I also just accidentally posted this in a Diablo 3 thread.
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Aug 8, 2014 17:58
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various cheeses posted:I got an KitchenAid mixer for a little over $200 at Target. Looks like they're still on sale - I assume it's an older model: http://www.target.com/p/kitchenaid-classic-4-5-qt-stand-mixer/-/A-14830664#prodSlot=_1_2 Nah, that's the Classic which is their budget model. It does say that it's an all-metal drive system so that's a plus.
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Aug 8, 2014 23:06
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Flash Gordon Ramsay posted:That looks way too small to be useful, but you're on the right track. End grain, hardwood boards are what you want. Walnut and maple seem to be the most coveted, although I would think most hardwoods would do just fine. I ended up getting the beech wood one because it's a good size. I'll be in Brussels next week, so I can try and pick up a nicer end-grain one there. It'll be nice getting away from my lovely bamboo one. Also picked up a ceramic knife for the bar! 
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Aug 9, 2014 18:49
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wow there is definitely some great information in this thread, but can it please be edited and written into the OP? It's unreasonable to expect everyone to read 150 (one hundred and fifty) pages of discussion to learn the results of that discussion.  the GWS wiki would be a great place for working on this sort of thing, if it weren't dead (apparently). Also on cutting boards: I read Cooks Illustrated for equipment reviews, and they claim nothing beats Teak. It oils itself (it's a very oily and tuff wood!), it "heals" knife cuts, poo poo is amazing, as long as you don't throw it in the dishwasher. Also the oil is possibly antimicrobial if that's your thing. The block they tested was $80. Granted, I did read that in a year old magazine, which I can't find, but do a little gum shoein' if you want that exact board, I guess. I plan on buying a teak board on my next move (a month away). Will inform as to how terribly it goes. Knowing wood types can be very helpful! Knowing exotic woods, which are worth paying for, which will hold up, will save you time and $$ when picking out &/ building furniture. Strongly advise you to murder anyone who tries to sell you a bamboo board, with the board they're trying to sell. How many cutting boards do you guys have? I have three: plastic, oak slab (literally planed from woodshop scraps) and some unknown hardwood I inherited. EDIT: GWS wiki was 404ing for me before; it's not now. 
froward fucked around with this message at 00:06 on Aug 10, 2014 |
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Aug 9, 2014 23:45
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froward posted:wow there is definitely some great information in this thread, but can it please be edited and written into the OP? It's unreasonable to expect everyone to read 150 (one hundred and fifty) pages of discussion to learn the results of that discussion. The GWS wiki is still working. People just need to add articles. That's kind of sort of the point of a wiki. As far as teak, I have a huge teak cutting board. I never use it. It dulls knives almost as fast as glass. But apparently this differs hugely from region to region, the silica content of the wood depends on the soil the tree grows in. So your teak board might be fine. I just hate dulling my knives, so right now the board is used as a giant coaster. Dane fucked around with this message at 00:01 on Aug 10, 2014 |
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Aug 9, 2014 23:57
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Dane posted:The GWS wiki is still working. People just need to add articles. That's kind of sort of the point of a wiki. wow I wasn't aware of silica content even being a thing that gets measured! I searched up some articles on the topic and was so overcome that I am literally going the hell home! see ya next time!
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Aug 10, 2014 00:14
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Doom Rooster posted:
At the rate that I gently caress up rice (~100% of the time) I really should get one of these. Thanks for the recommendation!
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Aug 10, 2014 02:34
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froward posted:How many cutting boards do you guys have? I have three: plastic, oak slab (literally planed from woodshop scraps) and some unknown hardwood I inherited.
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Aug 10, 2014 10:49
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Choadmaster posted:At the rate that I gently caress up rice (~100% of the time) I really should get one of these. Thanks for the recommendation! If you're looking for something slightly more reasonable price wise, I recently bought a Hitachi RZ-VMC18Y. It comes in 1 and 1.8L sizes, you can buy variants for any part of the world it seems, and it comes with a steamer.  After having had it for a few weeks, I'm just as in love with it as Doom Roster is with his/hers. The rice is just perfect, even if I use the long-term timer. ( Waking up to newly cooked rice, or coming home to it after work?  ) I also.. *cough* made pizza in it, and it ended up ok for what it was. ( Don't blame me, I saw the recipe in the cookbook that came with it and was deathly curious how it would end up ) All in all, it's amazing to be able to just dump rice and water into the cooker, and have it come out perfect every drat time.
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Aug 10, 2014 14:55
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SubNat posted:The rice is just perfect, even if I use the long-term timer. ( Waking up to newly cooked rice, or coming home to it after work? Four years on with our rice cooker and I still find this amazing. I really don't understand how these machines can soak rice all day and still cook it perfectly in time for dinner.  I'm not a big fan of small electrical kitchen appliances but the rice cooker and the Zojirushi water boiler are two that will be replaced the moment they die.
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Aug 10, 2014 17:03
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I have tried search and found nothing, so hopefully this hasn't been asked about before - I am looking for a stock pot and have read the guide, but can't find anything about this type of cookware. http://www.ebay.co.uk/itm/Woll-Tita...=item2ed3648c1d It's thick aluminum but with a titanium coating. They also make diamond coated versions which I have heard are not as durable. Does anyone have experience with this type of pot? Is the titanium coating actually durable enough to make this meaningfully different than normal non-stick? It's about the same price as a tri-ply (except I can't find good tri - ply for 50% off normal retail price). Or would I be better off just getting tri ply? Thanks for any input or experience you have.
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Aug 11, 2014 14:54
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