|
You can get just the roller without the cutter and it's like $64 on amazon atm.
|
#
?
Feb 14, 2016 07:01
|
|
|
|
| # ? May 9, 2024 22:12 |
|
|
Thoht posted:You can get just the roller without the cutter and it's like $64 on amazon atm. sorry I meant the combo
|
|
#
?
Feb 14, 2016 08:37
|
|
|
rgocs posted:Is it really risotto though? I thought you needed to add stock bit by bit and constantly stir to work the starch out of the rice and get the creamy texture. Yep that's one if those kitchen myths. The starch that makes it creamy is on the outside of the rice grains and will thicken the risotto with or without constant stirring. Lots of folks have investigated this (including Kenji I believe). My method for a basic risotto: Sweat shallots in butter, add rice and toast just until you get a nutty smell. Deglaze with white wine, add twice as much stock as you did rice. Stir. Cover and bring to pressure. Cook at high pressure for 6 minutes then quick release pressure. Stir vigorously for a minute and add grated Parmesan and butter, season to taste. Keep on heat if it's too thin or add stock if it's too thick.
|
|
#
?
Feb 14, 2016 13:25
|
|
|
CHARLES posted:I really want the pasta Mrs. Squashy has been bugging me for one, but yeah, gently caress $150.
|
|
#
?
Feb 14, 2016 13:42
|
|
|
Thoht posted:I like the pasta roller a lot. Supposedly the meat grinder is ok if for smaller scale batches but the sausage stuffer sucks. Lots of people like getting a beater blade. If you get a beater blade make sure to get the actual Beater Blade brand one and not the official KitchenAid one. The BB one is a much better design and is angled to keep stuff under the blade, where the KA one has a tendency to push stuff up to the top of the bowl above the blade.
|
|
#
?
Feb 14, 2016 16:54
|
|
|
Flash Gordon Ramsay posted:My method for a basic risotto: I have never tasted risotto before, but this sounds like something I need to make.
|
|
#
?
Feb 14, 2016 23:50
|
|
|
Dr. Gitmo Moneyson posted:I have never tasted risotto before, but this sounds like something I need to make. Even if you don't make it yourself, that's definitely something you need to change.
|
|
#
?
Feb 15, 2016 21:19
|
|
|
So my go-to 12" skillet just got a gouge in the non stick surface. I've been contemplating carbon steel because of course I would. How does it compare to aluminum as far as even heat distribution?
|
|
#
?
Feb 15, 2016 23:32
|
|
|
Flash Gordon Ramsay posted:I replaced my electric pressure cooker with a stovetop model a year or two back. I like it a lot better, it's not as bulky and requires only a little more babysitting than an electric model. but.... you.... can cook risotto in a normal pan... in 30 minutes? 
|
|
#
?
Feb 16, 2016 05:59
|
|
|
It's hands off, which is a huge plus for making cocktails.
|
|
#
?
Feb 16, 2016 15:57
|
|
|
Thoht posted:I like the pasta roller a lot. Supposedly the meat grinder is ok if for smaller scale batches but the sausage stuffer sucks. Lots of people like getting a beater blade. When I bought mine a few years ago, it had a mail in rebate for either the salad shooter or meat grinder attachment. I went with the grinder. I don't use it as much as I should, but when I do it's worked well. Probably a little too small for a dear hunter that makes their own sausages, but it's been fine for me when I grind up a large hunk of meat into hamburgers. Thoht posted:You can get just the roller without the cutter and it's like $64 on amazon atm. I've been wanting the pasta attachment for awhile but the $150 has been a turn off. I haven't made my own pasta before but I guess all I would need is the roller? Then get something like a cheap rolling pasta cutter?
|
|
#
?
Feb 16, 2016 21:19
|
|
|
Using two hands to guide the pasta is quite nice with the KA attachment opposed to a crank.
|
|
#
?
Feb 16, 2016 21:21
|
|
|
After pondering the advice I got here and going back to measure the pots and frying pans, I pulled the trigger on that Zwilling TruClad 10-pc cookware set on sale for $300 CAD. Happy with the sizes so far, both the 8" and the 10" frying pan have already been successfully used and even the small 1L saucepan has been used almost every day. I compared the 10" fry-pan and AllClad 12" side by side at the store and the cooking surface appeared to be almost the same, it did seem the extra inches of the AllClad go into the slanted edges, which I guess would work better for sliding things off the pan. On the Kitchen Aid mixer accessories talk, we got the slicers/shredder set with our mixer, we tried using them once and were quite disappointed with them, they were not sharp at all and seemed to just mush stuff up. We later saw a similar set at a friend's house and they were quite sharp, we thought we might have gotten a dud, but theirs had been bought in France, so I don't know if they are made differently for the Canadian market?
|
|
#
?
Feb 17, 2016 06:33
|
|
|
TheQuietWilds posted:Kitchenaid 6qt Pro arrived today! Gonna have to bake something fun tomorrow with my girlfriend. Because I hate money, are any of the kitchenaid accessories worth purchasing or are they all just kind afterthoughts that don't really work well enough to justify? The ice-cream maker works well. Came free with ours though.
|
|
#
?
Feb 17, 2016 19:19
|
|
|
Oh yeah I have the ice cream maker as well. It works great.
|
|
#
?
Feb 17, 2016 20:18
|
|
|
Meat grinder and pasta roller attachments work fine. Have a hard time to justify the cost, but I guess the family involvement making several 8 feet sheets of dough for ravioli on holidays is pretty neat.
|
|
#
?
Feb 17, 2016 20:24
|
|
|
Oh dear lord I'm going to get so fat EDIT: That's in reference to the ice cream maker
|
|
#
?
Feb 17, 2016 20:54
|
|
|
Yeah it's great to have and bad at the same time. Though I guess you could make a sorbet.
|
|
#
?
Feb 17, 2016 23:43
|
|
|
Speaking of the KA pasta attachment(s), would I lose much by going with the Marcato 150?
|
|
#
?
Feb 17, 2016 23:52
|
|
|
If I only really have room in my life for one fine mesh strainer, what should I be looking for? Rounded bottom or chinois-style? What's the smallest it can be without me regretting it frequently?
|
|
#
?
Feb 19, 2016 15:43
|
|
|
Am i broken? I handled a few Shun knives the other day and they feel like there's no substance to them. Is it me, or are they really that light?
|
|
#
?
Feb 20, 2016 07:58
|
|
"[ts posted:xenophobe" post="456494138"] Japanese knives in general are very light compared to western knives because they are much thinner. For example a Wusthof classic 8-inch chef's knife weighs 8.5oz while my 9-inch Konosuke Ginsan gyuto weighs 5.75oz.
|
|
|
#
?
Feb 20, 2016 08:59
|
|
|
AVeryLargeRadish posted:Japanese knives in general are very light compared to western knives because they are much thinner. For example a Wusthof classic 8-inch chef's knife weighs 8.5oz while my 9-inch Konosuke Ginsan gyuto weighs 5.75oz. Thinner but just as strong because glorious nippon Quentin Tarantino folded steel right?
|
|
#
?
Feb 20, 2016 12:20
|
|
VelociBacon posted:Thinner but just as strong because glorious nippon Quentin Tarantino folded steel right? While the steel is significantly harder it's also more brittle as a result so you have to be more gentle with most japanese knives to avoid chipping and other damage, though it still takes quite a bit to chip most knives, i.e. trying to cut through bone and such. Both types of knife have their place in the kitchen though my pick for a western Chef's Knife would be something like a Victorinox Fibrox which is very tough but also fairly light at 6.5oz for the 8-inch Chef's Knife. For cutting through bone and such a cleaver is probably your best bet, it has the heft, softer steel and thickness that suits that task.
|
|
|
#
?
Feb 20, 2016 17:02
|
|
|
AVeryLargeRadish posted:For cutting through bone and such a cleaver is probably your best bet, it has the heft, softer steel and thickness that suits that task. Buy a cleaver. Scour your local large-city chinatown for good hefty cleavers with fine edges, or just get the CCK cleaver. My cleaver has become my go-to for most every task that doesn't require delicacy or precision. Also it is really very satisfying to turn a whole chicken into two half chickens with a single stroke. E: I picked mine up for $15, so I feel no qualms about basically using it as a sharp hammer. Sextro fucked around with this message at 17:36 on Feb 20, 2016 |
|
#
?
Feb 20, 2016 17:32
|
|
|
Food savers and other vacuum sealers. Any recommendations, don't bother, or other advice? Costco has the Fm2000 or something for $60 and it seems like not a bad deal and good for meat storage.
|
|
#
?
Feb 21, 2016 00:55
|
|
|
El Jebus posted:Food savers and other vacuum sealers. Any recommendations, don't bother, or other advice? Costco has the Fm2000 or something for $60 and it seems like not a bad deal and good for meat storage. If you have a chest freezer, eat a lot of meat, and/or have Costco card I think they're worth it. You definitely get a better product when you pull something out of the bottom of the freezer several months down the line. Huge trays of Italian sausage on sale? Yes, please, I'll take four. Also kickass if you have a vegetable garden or can get cheap, local produce during part of the year. The closer to the garden the beans are when they're frozen the better they taste. Ours has the accessory for vacuum sealing canning jars and doing 30 minute marinades. I'm underwhelmed - the canning jars sometimes lose seal over the winter. NBD with dehydrated fruit if you're keeping an eye on things but still annoying. Similar problem with bagged dry food, you have to watch for punctures if the contents have edges. I haven't used the marinade feature yet, so far I've been able to get things together the night before if something needs to soak. We had a little Decosonic several years ago, but it had constant problems with its seals. Not sure if it was a design problem or what. The Foodsaver is more reliable and vacuums better, but part of this might be the Foodsaver bags. Their design makes vacuuming more effective. They're not cheap but Costco sometimes has them on for a good price. Cabellas might have a cheaper alternative and there are Youtube videos showing tricks to make vacuuming regular polyethylene bags more effective. If I could go back a year I'd probably get another Foodsaver without the bells and whistles, like the one above. The bags are expensive enough that I try to limit their use to high value contents. Bit like bubble jet printers, now that I think about it.
|
|
#
?
Feb 21, 2016 20:22
|
|
|
El Jebus posted:Food savers and other vacuum sealers. Any recommendations, don't bother, or other advice? Costco has the Fm2000 or something for $60 and it seems like not a bad deal and good for meat storage. Hexigrammus posted:The Foodsaver is more reliable and vacuums better, but part of this might be the Foodsaver bags. Their design makes vacuuming more effective. They're not cheap but Costco sometimes has them on for a good price.
|
|
#
?
Feb 21, 2016 21:11
|
|
|
This is the roll of vacuum bags I got and I have yet to puncture or otherwise have them fail on me. Cheap as poo poo, too, for 50 feet worth.
|
|
#
?
Feb 22, 2016 16:29
|
|
|
The Midniter posted:This is the roll of vacuum bags I got and I have yet to puncture or otherwise have them fail on me. Cheap as poo poo, too, for 50 feet worth. Yeah, exactly which vendor on Amazon is the best deal varies (I buy the 11x50 2-packs http://www.amazon.com/Commercial-Bargains-Vacuum-Sealer-Storage/dp/B00I1OM7TO), but the 3rd-party rolls are great and always cheaper than anything foodsaver offers.
|
|
#
?
Feb 22, 2016 17:15
|
|
|
It looks like FoodSaver has a 20% off coupon on a few of their least expensive sealers on Amazon right now: http://www.amazon.com/FoodSaver-V2244-Vacuum-Sealing-System/dp/B0044XDA3S http://www.amazon.com/gp/product/B003U738ZE Not considering the upfront cost of the actual sealer, buying bulk rolls of vacuum bags seems like it'd be less expensive than ziplock bags (and probably simpler to freeze stuff with) if you're doing a decent amount of freezing, is that accurate?
|
|
#
?
Feb 23, 2016 18:33
|
|
|
yes, and you can re-use them if you make the bags longer than necessary.
|
|
#
?
Feb 23, 2016 19:00
|
|
|
Wait, people use ziplock bags with vacuum sealers?
|
|
#
?
Feb 25, 2016 08:10
|
|
Josh Lyman posted:Wait, people use ziplock bags with vacuum sealers? I don't think so, I'm pretty sure they're saying that vacuum bags are cheaper than Ziplock bags in the long run.
|
|
|
#
?
Feb 25, 2016 08:32
|
|
|
Subjunctive posted:If I only really have room in my life for one fine mesh strainer, what should I be looking for? Rounded bottom or chinois-style? What's the smallest it can be without me regretting it frequently?
|
|
#
?
Feb 25, 2016 16:08
|
|
|
neonnoodle posted:I think the rounded kind are more versatile. Chinois are good for straining liquids out of chunky things, but they get piled up in the bottom. Yeah, that makes sense. Thanks!
|
|
#
?
Feb 25, 2016 16:13
|
|
|
Rounded is more versatile, BUT the chinois style does have its uses because it has slightly more surface area than the rounded kind, and is slightly better for straining things that get clogged easily (like stocks)
|
|
#
?
Feb 25, 2016 20:19
|
|
|
I think my chinois has two layers of mesh. It strains finer particles out than any of my rounded ones.
|
|
#
?
Feb 25, 2016 21:05
|
|
|
Sheikh Djibouti posted:Speaking of the KA pasta attachment(s), would I lose much by going with the Marcato 150? Getting out the big KA is a big pain. I got the Marcato 150 and the motor (was cheaper at the time to get them both separately, was like $120USD total delivered, so cheaper than the KA attachment) and it FREAKING ROCKS. I now make fresh pasta once a week. Owns all the bones. If you get the 120 volt pastadrive you even get a UL mandated "pasta pusher."
|
|
#
?
Feb 25, 2016 23:19
|
|
|
|
| # ? May 9, 2024 22:12 |
|
|
Flash Gordon Ramsay posted:I think my chinois has two layers of mesh. It strains finer particles out than any of my rounded ones. Isn't that a bitch to clean though?
|
|
#
?
Feb 25, 2016 23:43
|
|