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Steve Yun posted:Isn't that a bitch to clean though? Look man you either want a smooth sauce or you don't
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Feb 25, 2016 23:55
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Point taken.  So after having used it for a few months I just really hate the rail-guided hand guard that comes with the Bron mandolin. It only seems to work well with making short slices like coins and sucked at French fries and lengthwise juliennes. I bought the after-market free hand guard for $35. A bit pricey but it works way better. If you're thinking of buying a Bron, see if you can buy one that comes with the black plastic hand guard instead.
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Feb 26, 2016 05:20
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What about those kevlar gloves that Alton Brown recommends?
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Feb 26, 2016 15:25
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They're great to use but I get annoyed with having to wash them. I would put a rubber glove over it to keep it from getting food stains and therefore avoid having to wash it, but that got a little annoying too. edit:  Anyone want a used, good-as-new food pusher for their Bron slicer? $50 shipped. Steve Yun fucked around with this message at 19:50 on Feb 26, 2016 |
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Feb 26, 2016 19:30
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Steve Yun posted:They're great to use but I get annoyed with having to wash them. I would put a rubber glove over it to keep it from getting food stains and therefore avoid having to wash it, but that got a little annoying too. It's a mesh glove. Soak/scrub it in some hot soapy water, rinse it and hang it on the dish rack to dry.
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Feb 26, 2016 21:00
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Anybody have experience with induction cooktops (like induction hotplates)? Not a full stove just like 1 burner you plug in to the wall. I'm moving into an apartment soon and I think it's going to have an electric coil stove that's seriously old. It's got ganged switches for burner power instead of a knob! So I'm thinking of getting an induction burner so I'm not stuck with a stove that looks like it belongs in black & white TV. Are all induction burners stuck with discrete power levels? The ones I see on Amazon just have digital buttons to change the power level which is still pretty terrible. Plus they only have a handful of power levels which is also frustrating. I'm used to gas burners where I can get a lot of play in the power.
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Mar 1, 2016 23:26
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I have this one, and it seems to work great, but I still prefer my gas stove whenever possible. http://www.amazon.com/1800-Watt-Portable-Induction-Countertop-8100MC/dp/B0045QEPYM My only complaint is the cooling fan spins crazy fast and makes an audible whine noise, which can be annoying but wasn't bad enough to return it or avoid using it.
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Mar 1, 2016 23:34
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Eeyo posted:Anybody have experience with induction cooktops (like induction hotplates)? Not a full stove just like 1 burner you plug in to the wall. They all have discrete power levels AFAIK. My Max Burton had 10 (I rarely used anything higher than 5 except for finishing steaks) power levels and a really bad temperature based control. But my new baby Vollrath Mirage G4 has a 100 power levels and the temperature control is actually fairly good (it overshoots a shitload but it settles just right, pretty decent for maintaining a perfect-ish 15 PSI on my kuhn). I got the G4 for a steal off eBay, got kinda lucky because it was dead on arrival but I fixed it pretty easy and ended paying ~$200 for a near brand new unit after I told the seller I had to go get it fixed and he sent me a refund.
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Mar 2, 2016 04:43
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Eeyo posted:Anybody have experience with induction cooktops (like induction hotplates)? Not a full stove just like 1 burner you plug in to the wall. There's one I can't remember the name up that's new, and has fine-enough control for sous vide. I'll try to remember, I think it starts with "P" and is from GE.
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Mar 2, 2016 05:47
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Does anyone have a recommendation for a spiralizer? I looked back a few pages and didn't find anything (besides a few goons dismissing it as a fad  )
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Mar 3, 2016 15:14
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BIG-DICK-BUTT-gently caress posted:Does anyone have a recommendation for a spiralizer? I looked back a few pages and didn't find anything (besides a few goons dismissing it as a fad http://www.amazon.com/Benriner-BN7-Cook-Helper-Slicer/dp/B000BI6CZ8/ - I have this one and have been pretty happy with it for doing things like making zucchini noodles or slicing daikon for sushi. http://www.amazon.com/Benriner-BN5-Turner-Slicer/dp/B00032RZUS - If you've the spare cash, this version will probably be nicer. A nitpick I have about the one I own is that there is very little space underneath it. You end up have to clear the space after shredding a single vegetable.
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Mar 3, 2016 17:31
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BIG-DICK-BUTT-gently caress posted:Does anyone have a recommendation for a spiralizer? I looked back a few pages and didn't find anything (besides a few goons dismissing it as a fad Do NOT get one of those lovely knockoff handheld spiralizer things. I got one for $6 (not even a Vegetti) and it A: made flat, not square noodles, and B: crushed the cells too much so there was a lot of water leakage out of the product. I haven't used a Vegetti™ brand one so I don't know if it's any better. Anne Watley uses one of these and says it works well: http://www.amazon.com/Microplane-Sp...lane+spiralizer
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Mar 3, 2016 21:09
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Is there any reason I should avoid the Kitchenaid Pro 5 Plus if I can get it for significantly cheaper than the Pro 600? The only real differences seem to be 1 quart of bowl capacity and a somewhat more powerful motor, neither of which I care *that* much about.
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Mar 6, 2016 22:17
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I say go for it. Most recipes are going to be written for the smaller bowl size anyways.
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Mar 6, 2016 23:53
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I've got a Presto 8 quart stainless steel pressure cooker on the way since it'll be a lot cheaper to cook all the beans I eat from dry bought in bulk from the local Indian grocer than use can after can. I've never used a pressure cooker before and was browsing the manual earlier. How many of the precautions should I actually pay heed to? I know I have to leave some space in it so I'll adhere to the "only fill 2/3" rule. What about not cooking beans or certain other things because they foam? How much of an issue is that, actually? Just wondering about some of the more well known newbie questions having to do with pressure cookers. Thanks!
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Mar 16, 2016 19:59
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I cook more beans in my pressure cooker than anything else. Just squirt a tablespoon or two of oil in with the water to reduce foaming. Even that's probably unnecessary. I've got the presto and I've found that 1# of beans to 6C water for 32-35 minutes usually comes out perfect for me.
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Mar 16, 2016 21:11
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Thoht posted:I cook more beans in my pressure cooker than anything else. Just squirt a tablespoon or two of oil in with the water to reduce foaming. Even that's probably unnecessary. I've got the presto and I've found that 1# of beans to 6C water for 32-35 minutes usually comes out perfect for me. That's without soaking, right?
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Mar 16, 2016 21:54
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I'm so stoked. I wandered into my local thrift store this morning and found a huge 8QT enameled cast iron dutch oven for $20 in perfect condition. I've been eying new ones for months now and they were all selling for $150-250.
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Mar 16, 2016 22:27
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The Midniter posted:That's without soaking, right? Correct.
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Mar 17, 2016 03:14
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Thanks for the recommendation up thread for the cheap Japanese mandolin. I have no idea how I've cooked this long without it. What kinds of awesome upgrades would I get if I sprung for a fancier one? My birthday is coming up and I'm thinking about asking for a nice one or buying one with my birthday money if the upgrade is worth it.
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Mar 18, 2016 13:10
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You're fine with the Benriner if you use a cut-proof glove with it. I think the hand guard it comes with is really annoying. You can continue to use it for the rest of your life and be happy with it; my mom has been using hers for 30 years and has never sharpened it once. If you pay more for mandolines, they usually come in a shape that comes with legs, which allows a lot of sliced vegetables to pile up beneath them. Nicer ones will also come with a handy hand guard. These are not must-haves. In the OP we also have recommendations for the Swissmar Borner ($40): http://www.amazon.com/Swissmar-Born...swissmar+morner And the Bron ($140): http://www.amazon.com/Original-Stainless-Steel-Mandolin-Slicer/dp/B0001BMZ38/ref=sr_1_1?ie=UTF8&qid=1446687652&sr=8-1&keywords=bron+slicer I think some Bed Bath and Beyonds carry the Bron for $150 so if you use a 20% off coupon, you can get one for $120. Keep in mind however that the hand guard is really inconvenient if you're not doing crosswise slices of hand-sized vegetables, so you should think about either getting the much nicer plastic hand guard for $30 or using a cut-proof glove. Steve Yun fucked around with this message at 19:20 on Mar 18, 2016 |
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Mar 18, 2016 19:16
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There used to be a baller as gently caress cutting board website that seemed to specialize in that and had a really simple website like cutting boards dot com (which doesn't seem like it) but maybe I'm confusing them with pizzastone.com. Anyone know where I'm talking about? This is for a nice gift or else yeah I'd just go get the Ikea or whatever.
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Mar 22, 2016 02:00
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http://www.cuttingboard.com/
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Mar 22, 2016 02:20
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The Midniter posted:I've got a Presto 8 quart stainless steel pressure cooker on the way since it'll be a lot cheaper to cook all the beans I eat from dry bought in bulk from the local Indian grocer than use can after can. I've never used a pressure cooker before and was browsing the manual earlier. How many of the precautions should I actually pay heed to? I know I have to leave some space in it so I'll adhere to the "only fill 2/3" rule. What about not cooking beans or certain other things because they foam? How much of an issue is that, actually? Just wondering about some of the more well known newbie questions having to do with pressure cookers. Thanks! I haven't tested this, but they have at least a few safety features that should prevent over-pressure. There's a rubber burst cap that should blow at a reasonable pressure, and there's a little pin that prevents opening the handle under pressure. It seems like the pin would also blow at some point since it's just a thick gasket holding it in place, but I don't know if that's true. I think the only dangerous thing you could do (other than leaving it unattended or something) would be to directly take off the rocker since that would produce a very dangerous jet of high pressure steam out of the top. Keep in mind also that pressure cooker accidents aren't that common. If you query a national database of statistics for accidents, you find that they estimate ~1500 people were involved in a pressure cooker accident with emergency room treatment during 2014. A lot of those are bound to be people touching the cooker (they get pretty hot!) and other accidents that are avoidable. So you're probably safe from dying in a horrific pressure cooker accident. But be safe anyway! Edit: From reading the reports, a whole lot of them were actually premature opening of the pressure cooker. The Presto should prevent that but just make sure the pin is completely down before opening it! Eeyo fucked around with this message at 04:27 on Mar 22, 2016 |
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Mar 22, 2016 04:23
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Eeyo posted:I haven't tested this, but they have at least a few safety features that should prevent over-pressure. There's a rubber burst cap that should blow at a reasonable pressure, and there's a little pin that prevents opening the handle under pressure. It seems like the pin would also blow at some point since it's just a thick gasket holding it in place, but I don't know if that's true. Thanks...I had my first pressure cooking experience this weekend and did end up slightly scorching my thumb when I took the cover off. The pressure was fully dissipated but there was still a nice cloud of steam that came out. It taught me to wear some pot holders when I take it off moving forward.
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Mar 22, 2016 13:57
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 I guess it was this one and they just spiffied their web site.
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Mar 23, 2016 01:08
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Oh my god this website has my favorite cutting board for sale which I despaired at ever finding again because I bought two on hellah clearance at west elm and they didn't have a logo. Mine are at the point of needing to be retired and I thought I'd have to settle for something not as good. You have just made my entire MONTH.
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Mar 23, 2016 01:35
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I'm curious what this magical board was
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Mar 23, 2016 01:56
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Steve Yun posted:I'm curious what this magical board was The plastic ones of course...? 
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Mar 23, 2016 04:51
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Architec gripper board. I have a nice wooden board but honestly I like the Architec better. It doesn't move on the counter, and I can chuck it in the dishwasher.
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Mar 23, 2016 12:54
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For moving on the counter, a damp paper towel underneath is my go-to.
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Mar 23, 2016 13:05
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Or the rubber rings from canning (shoutout CdC).
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Mar 23, 2016 18:01
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Halp, which cream whipper should I get? The iSi profi is amazingly low priced right now at $55 but I came across this other one that has good reviews for 30 http://www.amazon.com/Impeccable-Cu..._=sr_1_1&sr=8-1 The latter can do hot as well as cold, but according to steveyun you can convert the isi profi to do hot with a gasket change.
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Mar 24, 2016 21:09
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Thinking about getting a pasta maker, was looking at this one, is this a good one or is there something better? http://www.amazon.com/gp/product/B0...pf_rd_i=desktop
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Mar 24, 2016 21:15
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GrAviTy84 posted:Halp, I only have Dave Arnold's testimony to go by, but on his radio show he says he tried other whippers and was never satisfied because they leaked. He recommends sticking with iSi. Also I am  because I just bought this same whipper yesterday when it was at a historic low of $63edit: chatted with Amazon, they adjusted the price. Awesome! edit2: also, I am NOT suggesting you do this, but Dave says they're so well made that he regularly pressurizes them higher than they're rated for. In his book he has a chart with the pint and quart iSi whippers and says what pressure you can expect for how many chargers you put in, and under the column for putting two chargers on the pint model it says "N/A" and says not to do this because it's against iSi's safety warnings, but if you read the body text he talks about how he often puts two chargers on the pint model with no problems. Steve Yun fucked around with this message at 21:33 on Mar 24, 2016 |
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Mar 24, 2016 21:16
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Flaggy posted:Thinking about getting a pasta maker, was looking at this one, is this a good one or is there something better? The atlas is more or less the standard for hand cranked pasta makers.
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Mar 24, 2016 21:21
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Flaggy posted:Thinking about getting a pasta maker, was looking at this one, is this a good one or is there something better? That's the one I have at home and it's awesome. Can't say for certain that it's the best since I've never tried out others, though.
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Mar 24, 2016 21:22
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AnonSpore posted:That's the one I have at home and it's awesome. Can't say for certain that it's the best since I've never tried out others, though. This is my opinion, too.
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Mar 24, 2016 23:21
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GrAviTy84 posted:Halp, The
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Mar 25, 2016 02:06
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Flash Gordon Ramsay posted:The atlas is more or less the standard for hand cranked pasta makers. Huh. Noticed a couple of days ago that my favourite woodworking tool site carries the Atlas and was wondering if it was any good. Better price than what a Canadian can get on Amazon.com or .ca while our petrodollar is in the crapper.
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Mar 25, 2016 04:35
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