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Schpyder posted: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. If it's seasoned properly, rust, corrosion etc cease to be issues. The benefit is much higher heat capacity. It's the heat stored in the stone and radiated (and otherwise transferred) to the pizza that makes it useful. Steel has like 5 times the heat capacity of a baking stone, and is thus far more effective. http://modernistcuisine.com/shop/baking-steel/
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Mar 6, 2015 17:36
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Schpyder posted: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. Everything Flash said, plus the steel is highly unlikely to ever crack.
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Mar 6, 2015 17:39
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BraveUlysses posted:I already want a baking steel, this one just has an extra feature. I really, really don't want a standalone griddle. If you don't want a standalone commercial griddle to cook on, you don't belong in this forum. No, but really, don't buy that thing for $160, just get it made by someone locally.
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Mar 6, 2015 17:40
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I want it but won't get it any time soon. I definitely can't justify it at that price at all.
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Mar 6, 2015 19:17
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I just ordered the ⅜" version of the one I linked. Gonna pizza so hard.
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Mar 6, 2015 19:52
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.Z. posted:Everything Flash said, plus the steel is highly unlikely to ever crack.  My poor, poor stone. 
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Mar 6, 2015 22:17
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Bob Morales posted:
:p I went through 6 stones before I found my current hunk of metal: http://www.amazon.com/Lodge-Pro-Logic-P14P3-Pizza-14-inch/dp/B0000E2V3X The baking steel stuff hadn't been available at the time.
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Mar 6, 2015 22:24
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Schpyder posted: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. I think it is superior for crusts and it also does well as a cold sink to do dough work and other things on. Until I get my dream cooktop that has a 48" griddle, having a giant flat block of consistent temperature is awesome.
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Mar 6, 2015 23:28
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Bob Morales posted:
 It was outside the return window, too.
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Mar 7, 2015 00:53
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Is there anything I need to watch out for in buying no-brand replacement foodsaver / vacuum seal bags? Was looking at rolls like this.
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Mar 8, 2015 16:53
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I use the Uline jumbo rolls and I've been quite happy with them compared to the Foodsaver-branded rolls. They're a lot cheaper up here anyway, though shipping may kill the deal if you don't shop at Uline  http://www.uline.com/BL_5595/FoodSaver-Bags
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Mar 8, 2015 18:02
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Hed posted:Is there anything I need to watch out for in buying no-brand replacement foodsaver / vacuum seal bags? Was looking at rolls like this.
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Mar 8, 2015 19:48
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Hed posted:Is there anything I need to watch out for in buying no-brand replacement foodsaver / vacuum seal bags? Was looking at rolls like this. Amazon has them on Prime, I can vouch for quality: http://www.amazon.com/Rolls-Vacuum-Sealer-Embossed-Seal/dp/B0052BOEXG
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Mar 8, 2015 19:48
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Bob Morales posted:
WU-TANG CLAN AINT NUTTIN TO gently caress WIT
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Mar 8, 2015 21:26
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^ LOL Thanks guys for the bag recos.
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Mar 9, 2015 00:22
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Cuisinart 9 Cup Food Processor is on sale for $99. I do not own a food processor. Should I get this? e: the OP says to go for a bigger one but I am a
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Mar 9, 2015 21:17
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Sure go for it
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Mar 9, 2015 21:49
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Go for it. Kenji recommends the same line, but the 11-cup size only because it's bigger. I'm in the same position as you, and I'm happy with an 8-cup because how often do you need a half-gallon of pesto?
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Mar 9, 2015 22:17
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i like nice words
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Anne Whateley posted:Go for it. Kenji recommends the same line, but the 11-cup size only because it's bigger. I'm in the same position as you, and I'm happy with an 8-cup because how often do you need a half-gallon of pesto? The 14 cup one has been useful for kneading soft doughs with the dough blade, but if you don't want that feature then I'm sure a small size would be fine.
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Mar 9, 2015 22:26
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Anne Whateley posted:Go for it. Kenji recommends the same line, but the 11-cup size only because it's bigger. I'm in the same position as you, and I'm happy with an 8-cup because how often do you need a half-gallon of pesto? We often make our pesto in really large batches, freezing the rest in chunks/ice cube trays for later. The Costco bag of pine nuts is the only decently priced pine nut option out there anymore and otherwise I am just going to keep eating handfuls of pine nuts...
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Mar 9, 2015 22:53
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Any thoughts on this cookware set: https://www.cuisinart.com/products/cookware/professional_series/89-13.html Lowest price on a few websites seems to be about $250, woot.com has it today for $180.
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Mar 10, 2015 18:55
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Glambags posted:Any thoughts on this cookware set: https://www.cuisinart.com/products/cookware/professional_series/89-13.html I dislike glass lids, but yeah, that's a perfectly fine set.
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Mar 10, 2015 19:00
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Teeter posted:Cuisinart 9 Cup Food Processor is on sale for $99. I do not own a food processor. Should I get this?  
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Mar 10, 2015 21:34
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Glambags posted:Any thoughts on this cookware set: https://www.cuisinart.com/products/cookware/professional_series/89-13.html I feel like it's better to spend a bit more on a smaller number of pots and pans than to get a big set, I know that my two All-Clad pans have blown my old Cuisinart ones out of the water and I can do most of my cooking in them. Still, for $180 that's a pretty good deal.
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Mar 10, 2015 22:06
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The MultiClad Pro series is much nicer than the Professional series IMO. There are often deals on the MC sets.
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Mar 10, 2015 22:51
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That's weird, the listing says it's the Professional, but there are two photos. One of the photos is the Professional set and the other photo is the Multiclad set. It seems fine but be aware that the Professional set is the one with disc bottoms.
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Mar 10, 2015 23:20
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I have the multiclad pro set and the larger saute pan bottom warped, it's convex now and doesnt make good contact with the burner all the way around. It has a lifetime warranty but some reviews are saying quality is going down so i'm up in the air between trying to make them send me a new one or just buying a better one
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Mar 11, 2015 01:26
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What do you have to lose asking for a replacement?
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Mar 11, 2015 01:36
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HAMAS HATE BOAT posted:I have the multiclad pro set and the larger saute pan bottom warped, it's convex now and doesnt make good contact with the burner all the way around. It has a lifetime warranty but some reviews are saying quality is going down so i'm up in the air between trying to make them send me a new one or just buying a better one I have the same set and my large saute pan is also slightly warped. Will they actually replace that?! Need to see if I can find the receipt!
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Mar 11, 2015 01:57
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All of you people that can't cook on poo poo rear end standard restaurant fare, like warped as gently caress aluminum pots, and Vollrath's finest $5 stainless steel pans. You all suck at food and should just learn how to cook, and stop wasting money on All-Clad pans, because it isn't going to make you any better. P.S., I'm trolling you. But seriously, learn how to cook, that tri-ply pan isn't going to sear any better than this 10in carbon steel I'm using, and that only cost me 20bux!
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Mar 11, 2015 02:12
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I always imagine Chef has an eyepatch and a knife scar on his face from his tours of duty in the restaurant business
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Mar 11, 2015 02:20
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Chef De Cuisinart posted:All of you people that can't cook on poo poo rear end standard restaurant fare, like warped as gently caress aluminum pots, and Vollrath's finest $5 stainless steel pans. You all suck at food and should just learn how to cook, and stop wasting money on All-Clad pans, because it isn't going to make you any better. If they warp their pans and must suffer with typical poo poo-tier electric ranges I can see it being an issue. The answer still isn't to keep buying expensive as hell pans though. Unless you want the prettiest pans, then just buy 2 sets. One for display and one to actually cook with.
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Mar 11, 2015 02:31
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Steve Yun posted:I always imagine Chef has an eyepatch and a knife scar on his face from his tours of duty in the restaurant business All the scars are on my hands.
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Mar 11, 2015 02:37
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Chef De Cuisinart posted:All of you people that can't cook on poo poo rear end standard restaurant fare, like warped as gently caress aluminum pots, and Vollrath's finest $5 stainless steel pans. You all suck at food and should just learn how to cook, and stop wasting money on All-Clad pans, because it isn't going to make you any better. (I've learned to stop running water over my hot pans) No Wave fucked around with this message at 03:59 on Mar 11, 2015 |
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Mar 11, 2015 03:56
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Welp, after 4 faithful years, my Cuisinart electric kettle started growing some weird corrosion in the metal. I think there might be a leak somewhere in some seam. So anyone want to recommend a kettle that has variable temperature control?
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Mar 12, 2015 08:29
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Most zojirushis and fake zojirushis do both 190 and 212 degrees.
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Mar 12, 2015 14:24
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I know this is asked often enough and I don't wanna get this thread back into a Vitamix circlejerk, but I need a blender recommendation for my mom. She can't afford a Vitamix and I cannot afford to buy her one. She wants a blender for making smoothies basically. Any "cheap" blenders that can do this reliably? Cheap is in quptes cause I realize spending $150 or so may be the lowest I wanna go for a good reliable smoothie making blender.
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Mar 12, 2015 16:18
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Jewce posted:I know this is asked often enough and I don't wanna get this thread back into a Vitamix circlejerk, but I need a blender recommendation for my mom. Ninja or Nutribullet
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Mar 12, 2015 16:30
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Steve Yun posted:Welp, after 4 faithful years, my Cuisinart electric kettle started growing some weird corrosion in the metal. I think there might be a leak somewhere in some seam. Are you sure it isn't hard water build-up? If it looks kind of like salt, boil some diluted vinegar in it to clean it out.
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Mar 12, 2015 16:34
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Jewce posted:I know this is asked often enough and I don't wanna get this thread back into a Vitamix circlejerk, but I need a blender recommendation for my mom. The 1400W Oster Versa is ~$175 and it's a pretty good blender from the reviews I've seen. There's also a 1100W version that's ~140.
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Mar 12, 2015 19:20
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