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KingShiro posted:Is this still the recommended kitchen scale? http://www.amazon.com/Kitchen-Scale-Bakers-KD8000-Weight/dp/B001NE0FU2 The first one has a removable tray, which I consider mandatory. If you apply pressure while cleaning the scale, you can over time mess it up, requiring recalibration or replacement. The first one is also built like a brick shithouse.
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May 29, 2015 00:49
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Alright, just wanted to make sure before I bought it.
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May 29, 2015 02:06
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MrYenko posted:I do not have the first problem at all, it's very readable for me, but I agree with the second point. Again, though; twelve dollars. Visibility sucks if you have a plate on it
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May 29, 2015 16:39
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Crosspost from taintchat: Another Thermapen closeout today. This time it's a purple one for $79. http://www.thermoworks.com/products/thermapen/
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May 29, 2015 16:50
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BraveUlysses posted:Visibility sucks if you have a plate on it Fair point. When that happens to me, I throw a tall soup can on, and then the plate on top of that. 
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May 29, 2015 19:17
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Does anyone have recommendations for a dish drying rack that could go behind a corner kitchen sink? There just isn't enough space on the sides of my sink for the ones I've found.
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May 30, 2015 17:28
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.Z. posted:Does anyone have recommendations for a dish drying rack that could go behind a corner kitchen sink? There just isn't enough space on the sides of my sink for the ones I've found. http://www.amazon.com/OXO-Good-Grips-Dish-Rack/dp/B007SU1WUW/ref=pd_sim_201_8?ie=UTF8&refRID=1NCPKCJHWRG5C0FBZWVJ This is probably the smallest one I've seen. I'm unfamiliar with the concept of a corner sink though so check the dimensions.
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May 31, 2015 20:07
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In Europe BSH (Neff, Siemens and Bosch) launched new ovens in April at the same time as discontinuing production of their old ovens. The launch has been a total disaster with them being unable to get the vast majority of the range out, a lot of retailers are still waiting for their display models, let alone customers who'd ordered them for new kitchens. I'm in the middle of having my entire kitchen redone and we'd ordered a full combi steam and a second pyro oven before BSH revealed that they'd hosed it all up. As a result we're looking at having two big holes where our ovens are meant to be come next week at the end of the build. Our kitchen designer's going the extra mile and is offering to provide us Miele ovens at cost (which is about 55% of retail), so we'd be able to get £6500 of Miele ovens £3500. My indecision, apart from the 'do I want to spend the increased money' is on the combi steam. While we know what pyro oven we're getting (http://www.miele.co.uk/ovens/H6660-BP-243/) we have a choice between the full sized (60cm) combi-steam Oven (http://www.miele.co.uk/steam-combination/DGC-6660-XXL-547/) or a 45cm combi-steam oven and warming drawer (http://www.miele.co.uk/steam-combination/DGC6600-XL-283/ and http://www.miele.co.uk/warming-drawers/ESW6114-250/). The price for the two options is about the same give or take a tenner. For those who have one, how much use do you get out of your warming drawer? Anyone use it for low-temperature cooking etc?
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Jun 2, 2015 12:35
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Welp: http://www.nytimes.com/2015/06/02/dining/serious-eats-roadfood-websites-sold-to-fexy-media.html?ref=dining
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Jun 2, 2015 23:42
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Tell me about Fexy, but in the chat thread
Steve Yun fucked around with this message at 00:14 on Jun 3, 2015 |
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Jun 3, 2015 00:11
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I just picked up an Accu-sharp for my dangerously dull blades and it works like a dream. Can't recommend it enough. http://www.amazon.com/AccuSharp-1-001-Knife-Sharpener/dp/B00004VWKQ
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Jun 3, 2015 17:45
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Can anyone recommend a Dehydrator? I want to make yummy dehydrated fruits and such  Also, is there any possible way to do freeze-drying at home? Even something in the hundreds of $? (but not tens of thousands)? Via a vacuum pump or something?
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Jun 3, 2015 21:15
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Phummus posted:I just picked up an Accu-sharp for my dangerously dull blades and it works like a dream. Can't recommend it enough. Don't do this, it ruins your knives.
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Jun 3, 2015 21:28
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admiraldennis posted:Can anyone recommend a Dehydrator? I want to make yummy dehydrated fruits and such They're all pretty much a box, fan, and heating element. I think they're like any tool, you'll learn the nuances as you go. Having said that, I have an Equip dehydrator. I really like the timer. I don't need to worry about forgetting and over-drying a batch of beef jerky. I use the temperature control a lot more than I thought I would. Some herbs need short, gentle heat to dry properly, and beef jerky seems to do better if you raise the temperature in steps for the first hour or two. Only criticism is that the trays can't be put in the dish washer. OTOH I've made fruit leather in the oven and it was delicious.
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Jun 3, 2015 21:39
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admiraldennis posted:Can anyone recommend a Dehydrator? I want to make yummy dehydrated fruits and such 
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Jun 3, 2015 21:47
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Phummus posted:I just picked up an Accu-sharp for my dangerously dull blades and it works like a dream. Can't recommend it enough. Chef De Cuisinart posted:Don't do this, it ruins your knives. Maybe an asterisk? Accusharp is a beautiful thing if you need to quickly turn a buch of pocketknives or cheapass steak knives into usable items ASAP. It's also not a bad idea for as said, turning a badly beaten dangerously dull knife into a knife. But yes, anyone who really loves their chef's knife is going to want to save up for at least the Spyderco dealie ASAP.
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Jun 3, 2015 22:16
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ME
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Cross posting this from my michelada ULTRATHREAD cause it is actually a serious question: I've never heard of the maggi jugo i will look into it. in the mean time, I need a new juicer cause I hate the current one I have. I was looking at those squeeze ones, like this: http://www.amazon.com/Best-Lemon-Sq...s=citrus+juicer but then saw this for even cheaper!: http://www.amazon.com/Black-Decker-CJ625-30-Watt-34-Ounce/dp/B001EU9VSM/ref=sr_1_1?ie=UTF8&qid=1433272355&sr=8-1&keywords=citrus+juicer what do you guys think, anyone more knowledgeable that can tell me whether this would be better or worse? for reference really just need these for juicing limes
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Jun 3, 2015 22:49
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revdrkevind posted:Maybe an asterisk? Accusharp is a beautiful thing if you need to quickly turn a buch of pocketknives or cheapass steak knives into usable items ASAP. It's also not a bad idea for as said, turning a badly beaten dangerously dull knife into a knife. People really should stop recommending pull through sharpeners. Pull through sharpeners leave a hosed up edge. The edge it leaves also won't last very long, and the amount of wear it puts on the edge means the lifespan of the blade will be shortened, probably significantly.   Compare to a blade sharpened on a Wicked Edge:  If a person is aware of what it does and still wants to use it, okay, do what you want, but at least don't recommend that other people gently caress up their knives with it. On cheapass knives the steel is usually soft enough that the Sharpmaker can put an edge on it fairly quickly.
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Jun 4, 2015 00:01
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Thats...actually a pretty good idea. Whats the wattage on your power supplies/CPU heat?
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Jun 4, 2015 00:14
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This rules.
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Jun 4, 2015 00:20
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That is a bitcoin business. No, really.
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Jun 4, 2015 00:59
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Scott808 posted:People really should stop recommending pull through sharpeners. Pull through sharpeners leave a hosed up edge. The edge it leaves also won't last very long, and the amount of wear it puts on the edge means the lifespan of the blade will be shortened, probably significantly. Thanks I almost bought one of those cheap sharpeners. My knives are a pretty decent Wusthof set. What's the most affordable way I can sharpen them without loving them up?
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Jun 4, 2015 05:23
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admiraldennis posted:Thanks I almost bought one of those cheap sharpeners. Wusthof steel, like the majority of mass produced Western knives, is nothing exotic. http://smile.amazon.com/dp/B0068TTVN4/ http://smile.amazon.com/dp/B0001MSA5Y/ In my experience, either of those can fairly easily and quickly take food service house knives (at least similar to, but very likely exactly the same as these but private labeled - http://smile.amazon.com/dp/B00UG3M1EE/) to a point where they can cut curved newspaper easily. Video example - at about 1:17 when he cuts the curved magazine paper, but using newspaper instead and further away from the point of support. https://www.youtube.com/watch?v=xRPrswhMdAc&t=75s The non economy version feels better in use. At the current prices there's no reason to get the economy stone instead of the non economy, but sometimes the price of the economy version dips into the single digits. I've read some debate as to whether or not the economy version is actually aluminum oxide as indicated; I recall reading some confirmation from the manufacturer that it was actually changed to silicon carbide like the non economy version.
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Jun 4, 2015 07:36
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I used to use a Spyderco Sharpmaker, but since I got his my knives have been the sharpest they ever were. http://www.amazon.com/AGPtek%AE-Professional-Kitchen-Sharpener-Fix-angle/dp/B00ABVS5VY/ref=pd_sim_79_5
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Jun 4, 2015 12:34
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Nooner posted:Cross posting this from my michelada ULTRATHREAD cause it is actually a serious question: http://www.amazon.com/gp/aw/d/B00KH9PXZ6/
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Jun 4, 2015 12:39
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Flash Gordon Ramsay posted:I used to use a Spyderco Sharpmaker, but since I got his my knives have been the sharpest they ever were. I also have one of these, it is the best EdgePro knockoff there is.
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Jun 4, 2015 13:31
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admiraldennis posted:Thanks I almost bought one of those cheap sharpeners. This is a pretty detailed guide: http://forums.egullet.org/topic/26036-knife-maintenance-and-sharpening/ Summary: 1. If you want to learn how to do it from the ground up and don't mind a bit of work, hard to get cheaper than some sandpaper glued to a mousepad. 2. If you don't want to do that, SpyderCo's Sharpmaker is $40 and works really well. All you need to be able to do is hold a knife vertically. 3. If you want to splurge for an electric sharpener, most of them suck rear end, with the exception of a couple ofChef’s Choice models. 4. There's one good pull-through sharpener, the MeyerCo Sharpen-It. But from what I can tell it's no longer manufactured so poo poo.
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Jun 4, 2015 14:36
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I have a plastic version of this that was five bucks or so at Home Goods and I love it. http://www.amazon.com/RSVP-Everyday-Gourmet-Stainless-Citrus/dp/B00HUEZA1I Disclaimer: I don't often juice things but I can't imagine frequent use would change my opinion.
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Jun 4, 2015 17:21
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Chef De Cuisinart posted:I also have one of these, it is the best EdgePro knockoff there is. been meaning to get one of these, gonna take your recommendation. I'm freehand sharpening with a norton stone right now, curious if something that will get me an exact angle will yield better results...
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Jun 4, 2015 17:39
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mindphlux posted:been meaning to get one of these, gonna take your recommendation. I'm freehand sharpening with a norton stone right now, curious if something that will get me an exact angle will yield better results... I've used both and unless you are very good at freehand the edgepro type devices are going to give better and more consistent results.
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Jun 4, 2015 17:45
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I am considerably good at freehand. The ghetto edgepro is better. I suggest supergluing the plastic base though, it shifts quite a bit, for me anyways.
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Jun 4, 2015 18:47
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Chef De Cuisinart posted:I also have one of these, it is the best EdgePro knockoff there is. Do you guys use the stones it comes with? If not, what would you recommend?
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Jun 5, 2015 03:21
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Chef De Cuisinart posted:I am considerably good at freehand. The ghetto edgepro is better. yeah its one of those things where I started buying into all the 'just freehand it, be a man' internet e-penis poo poo, and I think I'm alright at freehanding - but why deny fuckin science and magnets and angles and poo poo? bound to be more accurate than a bag of meat trying to hold the platonic ideal of a 12.5deg angle
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Jun 5, 2015 03:41
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KWC posted:Do you guys use the stones it comes with? If not, what would you recommend? The stones that come with it are ok, but they remove metal slowly and are fairly low quality stones in general. I bought some of the Shapton glass stones to replace mine and they are much faster and better but they are expensive at $30-$40 apiece. You could just buy the basic set, see if you are ok with the stones it comes with and if not just buy better ones one at a time until you have a nice set.
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Jun 5, 2015 04:13
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I got to use a chinese cleaver recently and I've decided to pick one up for myself. I know there's a specific GWS favourite, but it's not available in Europe. Any alternatives to look at?
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Jun 5, 2015 09:24
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Mango Polo posted:I got to use a chinese cleaver recently and I've decided to pick one up for myself. There's no reason you shouldn't be able to find a CCK cleaver from any housewares store in Chinatown anywhere in Europe.
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Jun 5, 2015 13:59
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EAT THE EGGS RICOLA posted:There's no reason you shouldn't be able to find a CCK cleaver from any housewares store in Chinatown anywhere in Europe. haha, that's true. I guess the better question is, any particular brands to look into? Otherwise I'd default to picking one up from a local asian shop.
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Jun 6, 2015 17:11
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Potential thread alert: Is the price on the Victorinox Fibrox seasonal or something because I'm seeing it shooting up to $36-42 depending on the Amazon listing. Maybe pull the trigger on the $25 knife if the Happening meter continues to climb. That's getting a little too close to Tojiro DP money.Phanatic posted:This is a pretty detailed guide: Maybe a useful video on electric and pull-through sharpeners (America's Test Kitchen): https://www.youtube.com/watch?v=Yif_uMZ-y5k To be fair, they're talking about high-volume ways to fix up lots of dumb students in a hurry. But their tips are pretty good. Basically, get a sharpener that has deep grips to hold the knife at the proper angle (this is one major reason the Accusharp sucks). Manual, pull-through sharpeners are really only good for touch-ups, electrics (or something that takes a modicum of skill, like the Spyderco or a stone) are the only way to get a "like-factory" job- although that can also be done by the general recommendation to get a professional touch-up when your usual methods aren't cutting it anymore (either from the factory or a local professional, depending on your warranty). But again, this is from a place that may have to sharpen a dozen knives a day and probably can't afford to be sending them back to the factory all the time so keeping an electric grinder running might be brilliant just for those circumstances. Also: I can get any knife shaving-sharp with the Spyderco in a few minutes, without ever learning anything. I just hold the knife vertically, done. Highly recommended for anyone who's still afraid of a stone. Even though they're not really that scary.
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Jun 7, 2015 06:19
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I did a quick search on ATC regarding sharpening and everything they have refers to the above devices or honing. Not an authority if they use the wrong language and ignore the proper way imo.
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Jun 7, 2015 06:47
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Mango Polo posted:haha, that's true. I guess the better question is, any particular brands to look into? CCK is the brand you want.
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Jun 7, 2015 14:25
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