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My mom got a refurbished Oasis hot/cold tabletop water dispenser last year, and let me tell you, it works a treat. It survives well despite somewhat hard water. The tap is a bit slow, but worth it to have on demand water for tea a floor away from the kitchen. Ours is in the laundry room. Nice to always be just a few steps and a minute from a nice cup of tea at night.
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Feb 23, 2015 09:36
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I just scored a bunch of All-Clad MC2. When it showed up, I read the fine print, and it says not to add any salt until the food is already cooking and/or liquid is boiling (or it'll cause pitting). Are they actually serious? I don't care about "this has been used"-type discoloration, like my older regular All-Clad skillet, but pitting is not okay.
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Feb 23, 2015 17:53
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i like nice words
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It's the same steel as your old All Clads. Stainless steel is very resistant to pitting. I think pitting is going to be minimal and they're just telling you about it because of an over abundance of caution. Fear of pitting is why Olive Garden got laughed at for not salting their pasta water at all. If you didn't notice it on your older All Clads its not going to be noticeable on your new one.
Steve Yun fucked around with this message at 18:19 on Feb 23, 2015 |
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Feb 23, 2015 18:10
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Cool, I definitely didn't remember that from my older regular All-Clad, so I thought it was just an MC2 thing. Thanks.
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Feb 23, 2015 18:23
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Anne Whateley posted:I just scored a bunch of All-Clad MC2. When it showed up, I read the fine print, and it says not to add any salt until the food is already cooking and/or liquid is boiling (or it'll cause pitting). Are they actually serious? I don't care about "this has been used"-type discoloration, like my older regular All-Clad skillet, but pitting is not okay. They are serious because a metallurgist will tell you it will cause pitting. And it will, but you'll never notice, as stainless steal actually heals its chrome oxide coating throughout its life.
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Feb 24, 2015 00:17
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Does anyone here have experience with portable dishwashers? I'm moving soon into an older house that doesn't have a dishwasher, and so a portable model is a must. Any brand or model recommendations, or other portable dishwasher advice? With the amount of cooking I do, a counter top model isn't going to work, so I'm looking exclusively at the models on casters that can also serve as counter space in a small kitchen.
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Mar 2, 2015 20:08
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They work like dishwashers from the 80s work. That is, they're effective if you pre-wash, they sanitize well, but they're very loud and not very quick. They also take up a lot of floorspace in your kitchen. If it were me I'd just wash dishes by hand, which can be a very soothing nightly activity!
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Mar 2, 2015 20:25
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If you're struggling with a large amount of dishes you may want to change your washing process. Starting a dishpit before you start cooking can be tremendously helpful. Washing things during cooking 'downtime' (searing, roasting, reducing, waiting for water to boil, etc) can make the pile so much more manageable, especially if you run through as many spoons and containers as I do.
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Mar 2, 2015 20:39
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If I'm interested in an electric mixer for making bread is there one that actually works decently for 50-100? I don't really feel like dropping 200+.
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Mar 3, 2015 00:28
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Nothing in that price range is adequate. Except your arms, which are free.
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Mar 3, 2015 00:41
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I paid about $150 for a Bosch Compact last year and it works pretty well.
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Mar 3, 2015 01:08
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fart simpson posted:I paid about $150 for a Bosch Compact last year and it works pretty well. Steve Yun fucked around with this message at 01:27 on Mar 3, 2015 |
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Mar 3, 2015 01:23
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Craigslist. That's exactly the kind of thing someone puts on their registry, uses twice in five years, then tosses.
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Mar 3, 2015 01:43
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Megasabin posted:If I'm interested in an electric mixer for making bread is there one that actually works decently for 50-100? I don't really feel like dropping 200+. You won't find any decent ones in your price range. Yes they will mix things, but bread dough is pretty tough. It can ruin gears and plastic parts easily and some of the "shafts" and cogwheels inside the gears of el-cheapo models tend to be plastic. Unless you bake tons of bread I seriously recommend kneading with your hands, you need to learn to "feel the dough" as tacky as it sounds. You will soon be able to tell when the consistency is right etc.
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Mar 3, 2015 11:05
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I've kneaded by hand for years, but when I got my Bosch Compact mixer I found myself really making bread a lot more often. It's much more convenient and I don't notice a difference in quality.
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Mar 3, 2015 11:12
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Don't some people use bread machines to knead the dough? You could probably get one of those at a thrift store for practically nothing.
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Mar 3, 2015 19:08
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Hopper posted:Unless you bake tons of bread I seriously recommend kneading with your hands, you need to learn to "feel the dough" as tacky as it sounds. You will soon be able to tell when the consistency is right etc. I dunno, it shouldn't quite be tacky, more claylike.  Anyway yes, Bosch mixers kick rear end for bread, even the small model. Now they're cheap, so go to it. They're useful for other stuff, too; basically anything you'd use a Kitchenaid for, a Bosch can do.
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Mar 3, 2015 19:16
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Is there an equivalent of this thread for laundry machines and other household stuff?
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Mar 3, 2015 21:45
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various cheeses posted:Is there an equivalent of this thread for laundry machines and other household stuff? Product Recommendation Thread is usually pretty good.
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Mar 3, 2015 22:13
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electricmonk500 posted:So I've been thinking about electric grills, like the kind intended for Korean barbecue or yakitori. Are these things actually useful in a broader sense, or are they pretty much just for the novelty of grilling things at a table? Given that my current oven has a lovely drawer broiler which is kind of painful to use, I was thinking it might be useful as a replacement for some of that functionality as well. No opinions about these things? Better thread to post in?
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Mar 4, 2015 01:02
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electricmonk500 posted:No opinions about these things? Better thread to post in? My suggestion is not to bother. I've tried several electric grills (including the Livart) they are all underwhelming. They take so long to cook, I find myself wanting to just cook the rest of the meat on the stove. If you want to do tabletop cooking, I'd advice getting an electric hotpot for shabu shabu. Much faster cooking and more satisfying. Or you could get a induction plate and a really shallow pan. You'd have better results. .Z. fucked around with this message at 01:49 on Mar 4, 2015 |
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Mar 4, 2015 01:47
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All the tabletop grills for home are puny weaklings because grilling creates smoke and homes don't have vents right above the dinner table. Tabletop grills would also be more dangerous and nobody wants to be responsible for home fires so they make them weak. There are a few Japanese grills that can use coal on the tabletop but they're super small and can just do a couple skewers at a time. Anything larger is labeled "for outdoor tabletop use" for the obvious reasons. Steve Yun fucked around with this message at 02:12 on Mar 4, 2015 |
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Mar 4, 2015 02:04
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icehewk posted:Starting a dishpit 
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Mar 4, 2015 07:42
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.Z. posted:My suggestion is not to bother. I've tried several electric grills (including the Livart) they are all underwhelming. Steve Yun posted:All the tabletop grills for home are puny weaklings Ok, pretty much what I expected then. Thanks!
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Mar 4, 2015 15:26
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Can anyone in the industry recommend me a water filtration system? My brother needs some for his restaurant and wanted to know what brands to look at and which to avoid if any.
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Mar 4, 2015 17:09
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deimos posted:Can anyone in the industry recommend me a water filtration system? My brother needs some for his restaurant and wanted to know what brands to look at and which to avoid if any. Hoshizaki, pretty much the industry standard.
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Mar 4, 2015 17:41
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Kalista posted:Does anyone here have experience with portable dishwashers? I'm moving soon into an older house that doesn't have a dishwasher, and so a portable model is a must. Any brand or model recommendations, or other portable dishwasher advice? I had one for several years, and it was definitely a pain. We wound up using it pretty regularly, though, just because we suck at doing dishes. It actually cleaned pretty well, but it took up so much space, and it was annoying not to be able to use the kitchen sink for a couple of hours while it ran. Something important to consider if you do get one is that it uses a special adapter attached to your faucet to connect. Some modern faucets cheap out and use plastic threads to hold the screen in. The pressure of the dishwasher connection is too much for the plastic threads, and the adapter will fall right out. Be sure your faucet has metal threads. We actually wound up having to buy a new one (and the old one was Delta, so don't assume that to ok, just because it is name brand).
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Mar 5, 2015 04:04
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Kalista posted:Does anyone here have experience with portable dishwashers? I'm moving soon into an older house that doesn't have a dishwasher, and so a portable model is a must. Any brand or model recommendations, or other portable dishwasher advice? If you've got a laundry laundry room close to the kitchen, an option is to just put a regular dishwasher in there, like we do in our current rental. We stacked the dryer on top, actually works out well since the dryer is at eye level now. Yeah, it's annoying to haul the dishes in there, but we just pile them in a washtub and carry everything at once, so it's not a massive inconvenience. Anything that gets me out of washing by hand is worth it. I can't remember how it was in the US, but here in Australia most regular dishwashers can be had with a finished top, so look fine if they're not under a counter. At our previous rental, the dishwasher was just sitting up a against a wall next to the kitchen, and I ran the drain and water hoses out the bottom of a cupboard and along the baseboard over to the dishwasher. Not the prettiest, but it's not like I could drill holes in the walls. Most dishwashers should be good for 3-4m of drain hose length, so you've usually got some placement options.
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Mar 5, 2015 09:14
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Any recommendations for a baking stone/sheet? Looking to bake pizzas and bread. Price is around 50-70 dollars.
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Mar 6, 2015 08:53
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Find a steel mill near you that will cut you a 14x16 slab of 1/4 inch thick a36 steel for about $45. File the edges, scrub with soap and steel wool. Rub with oil and bake at 500 for an hour. Now you have a baking steel! (If you still want a stone go to Home Goods or Ross or TJ Maxx, they should have stones for $12)
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Mar 6, 2015 10:04
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Steve Yun posted:Find a steel mill near you that will cut you a 14x16 slab of 1/4 inch thick a36 steel for about $45. File the edges, scrub with soap and steel wool. Rub with oil and bake at 500 for an hour. To be more specific, you would need to find a sheet rolling mill. Not every mill produces this type of product.
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Mar 6, 2015 14:05
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Sur la table sells baking steels for $79. I"m sure you can buy them cheaper elsewhere without going to the trouble of finding a steel mill in the US in 2015. edit: here's a $42 (plus shipping) one on Amazon http://www.amazon.com/gp/product/B00LBKWSKS/ edit the second: That guy also sells a ½" thick one. Is it overkill to go that thick? Is ⅜ a better compromise? Flash Gordon Ramsay fucked around with this message at 14:17 on Mar 6, 2015 |
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Mar 6, 2015 14:12
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This one too https://www.amazon.com/dp/B00NMLKW6Q/ref=cm_sw_r_awd_JYA-ub0SXW3VJ
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Mar 6, 2015 14:34
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I'm hoping baking steel gets their new griddle steel released soon: http://www.seriouseats.com/2014/04/the-food-lab-the-new-reversible-baking-steelg.html
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Mar 6, 2015 14:44
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That one lists the thickness as .1 inches though.
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Mar 6, 2015 14:48
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electricmonk500 posted:No opinions about these things? Better thread to post in? Get an induction burner!
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Mar 6, 2015 14:56
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Flash Gordon Ramsay posted:That one lists the thickness as .1 inches though. Oh well gently caress that then Edit: someone in the reviews says its "about a quarter inch thick" but who knows just buy the other one its not that much more.
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Mar 6, 2015 15:07
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BraveUlysses posted:I'm hoping baking steel gets their new griddle steel released soon: $159 for a steel slab with a troth milled to catch grease? If you're that interested in having a griddle, you should just get a griddle, you can get commercial tabletop models for about double that price, and they have actual grease traps. And you'd have the convenience of access to your burners.
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Mar 6, 2015 15:16
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Can someone explain to me why I'd want a baking steel over a baking stone? All I can really see are downsides: weight, corrosion, lack of moisture wicking from stoneware, possible flavor effects due to rusting, which is accelerated by high temperatures, and so on.
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Mar 6, 2015 17:32
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Chef De Cuisinart posted:$159 for a steel slab with a troth milled to catch grease? I already want a baking steel, this one just has an extra feature. I really, really don't want a standalone griddle.
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Mar 6, 2015 17:34
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