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Steve Yun posted: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. We used those types of whippers when I worked at Starbucks in grad school. When we got bored we'd double or triple charge the canisters and have whipped-cream duels on the sidewalk outside our store - best range I ever got was 25 feet. If the person working the drinks bar on the morning shift was a jerk, the night shift would double-charge some of the canisters randomly so that s/he would get a face full of coffee and milk when they tried to finish drinks at 0600. A+++ would dick around with again.
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Mar 27, 2016 22:37
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KitchenAid 6 Quart Pro Mixers on sale again today at Woot for $199. Refurbished but still a drat good deal, with a 6 month manufacturer warranty.
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Mar 31, 2016 14:03
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Looking for a decent non-stick sauté pan to cook curries, risotto and the like in. Every time I look on amazon, I find plenty of decent looking frying pans/skillets, but never anything with higher (deeper), straighter sides that would be better for cooking curries or something really saucy. Would need to work well on an induction hob, pretty much anything with a fully magnetic base with no gaps would work well if you're not sure. Feel free to tell me I don't actually want a sauté pan, but it does seem to be what I'm looking for. Had a cheap one I got when I moved into this flat but now I have a bit more cash I'm looking to buy something that will last a bit longer. Hoping to spend about £30-40 ($40-55?) but will go higher if it's recommended. sharktamer fucked around with this message at 13:17 on Apr 5, 2016 |
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Apr 5, 2016 13:13
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There's a huge problem with buying poo poo recommended in this thread, I keep Baader-Meinhof'ing it on cooking shows, I keep seeing the benriner mandoline on cooking shows, the latest is ep 2 of Cooked.
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Apr 6, 2016 02:51
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Only useful for Chicago/rockford/milwaukee area goons but cutlery and more has a warehouse sale coming up later this month. Expect a 1-2 hour wait to get in but once inside you will find premium kitchen equipment at crazy markdowns. Some is low quality junk and some is open box or returns but if you look carefully and can pick out better brand names or double check amazon for ratings the deals are amazing. I got several $100 kyocera knives for $10-$15 each. Etc... I'm getting to where I have most anything I could need in my kitchen but I'm sure I'll find something I have to have. Unrelated mandoline question: is there a trick to using a Bron crinkle cut blade? I picked up a used bron (can't remember model but its the $300msrp stainless one) at savers for $5 and it seem very difficult to use the krinkle blade. I think it might just be dull and need replacement as the flat blade was a bit tough to use until I sharpened it. Or is there a way to sharpen the wavy blade?
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Apr 6, 2016 08:32
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Not that I know of. The crinkle blade inherently requires a lot more force than the straight blade to cut with, though. It's possible that the blade is relatively new and you're just experiencing the normal resistance of the blade
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Apr 6, 2016 08:59
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This looks kind of cool. No idea what I'd use it for, but I want one. http://gizmodo.com/this-1-800-super-accurate-hot-plate-probably-makes-som-1769625846
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Apr 7, 2016 20:13
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Flash Gordon Ramsay posted:This looks kind of cool. No idea what I'd use it for, but I want one. My used vollrath has 10 degree increments and I've used it for sous vide successfully sooooo I have no idea why I'd want that thing that costs 10x as much. (Most of the time I use the temperature feature as a slow cooker replacement.)
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Apr 7, 2016 21:21
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Does your Vollrath only measure external temperature or does it use a probe?
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Apr 7, 2016 23:13
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Steve Yun posted:Does your Vollrath only measure external temperature or does it use a probe? Only external temp, it overshoots a lot at the beginning but then it stabilizes rather nicely.
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Apr 8, 2016 01:05
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Could I get a recommendation on a good box grater? My old one was cheap plastic surrounding the metal and eventually exploded on me. e: I'm assuming oxo but just asking to make sure before I pull the trigger AnonSpore fucked around with this message at 20:11 on Apr 8, 2016 |
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Apr 8, 2016 20:06
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Cuisipro
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Apr 8, 2016 20:43
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I have the Oxo, it works really well, but lately I find myself reaching for my various Microplane handled graters instead
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Apr 8, 2016 21:18
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I just got a Zojirushi rice cooker, and I'm somewhat confused by it's liquid measurements. For regular white rice you use the extremely-japanese measurement cup and the measuring lines inside the cooker, but for other rice types it specifies amounts of water per measuring cup. http://www.zojirushi.com/grains/nszcc18.html For the Jasmine rice (for instance), is it saying I should use 1 1/4 cups liquid per 1 measuring cup of rice. The point of confusion is that their measuring cup is not a US cup (~240ml) but a japanese gō (180ml). In their chart, they differentiate dry rice and liquid units by using fractions for liquid volume (and explicitly saying cups) but decimal for dry rice volume (without a unit), so I feel like they might be different units? So, anyone have any idea if I'm supposed to used 1 1/4 US cups of water per 1 gō of jasmine rice, or 1 1/4 gō water instead?
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Apr 8, 2016 23:37
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I see no decimals on that page and you should just use the Japanese cup. I honestly have been doing long grain white using the line with amazing results so you won't get a bad batch so mess around.
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Apr 9, 2016 00:02
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" Please use the same measuring cup when measuring rice/grain and water" = only use the included plastic cup as a measurement
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Apr 9, 2016 00:03
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Mr. Wookums posted:I see no decimals on that page and you should just use the Japanese cup. I honestly have been doing long grain white using the line with amazing results so you won't get a bad batch so mess around. Haha i was cross referencing with the quick-tips card i got with the rice cooker, which does have them Steve Yun posted:" Please use the same measuring cup when measuring rice/grain and water" = only use the included plastic cup as a measurement Well, gently caress I have brought shame upon my family.
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Apr 9, 2016 00:05
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Slanderer posted:
Yeah but you will soon be bringing them amazing rice. I love my Zoji. (PS they have a pretty decent recipe for mushroom rice, if you happen to like that)
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Apr 9, 2016 01:40
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What are you guys using to make shakes/malts? In my regular blender it gets too runny and my immersion blender can't power through the frozen clumps and it doesn't get smooth enough. I don't really want to get a drink mixer since I don't think I would use it enough to justify the cabinet space and I imagine the consumer level ones have poo poo motors anyway. Is there any other way to get a thick, smooth shake?
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Apr 12, 2016 20:05
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tonedef131 posted:What are you guys using to make shakes/malts? In my regular blender it gets too runny and my immersion blender can't power through the frozen clumps and it doesn't get smooth enough. I don't really want to get a drink mixer since I don't think I would use it enough to justify the cabinet space and I imagine the consumer level ones have poo poo motors anyway. Is there any other way to get a thick, smooth shake? No.
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Apr 12, 2016 20:17
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I feared as much. Any recommended models?
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Apr 12, 2016 21:28
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What's the quality difference between the pressure cookers in the OP? Those are some pretty drastically different prices.
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Apr 12, 2016 22:36
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Would a Vitamix really not fill the bill?
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Apr 12, 2016 23:18
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Sheikh Djibouti posted:Would a Vitamix really not fill the bill? The vitamix website claims it can
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Apr 12, 2016 23:21
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Sheikh Djibouti posted:Would a Vitamix really not fill the bill? They said consumer level and I think of the Vitamix as more of a professional level appliance, also yes, it would work fine if they are willing to spend the money.
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Apr 12, 2016 23:46
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I have a Breville Hemisphere I'm going to ride out till it quits before buying a Vitamix. That said I don't see how a higher horsepower is going to help the situation. About any blender can mix milk and ice cream, but they seem to overmix them to the point of runny.
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Apr 12, 2016 23:51
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AnonSpore posted:What's the quality difference between the pressure cookers in the OP? Those are some pretty drastically different prices. According to Dave Arnold, the Kuhn Rikon always wins in taste tests because it's a non-venting pressure cooker. According to him, venting ones (which almost all pressure cookers are) will dampen the flavor of onions, garlic and other alliums. He doesn't know the reasoning behind it, but has done extensive taste testing at the French Culinary Institute and several others corroborate this. This problem can be fixed in a cheap pressure cooker by doubling the amount of onions and garlic or adding fresh onion and garlic after pressure cooking. http://www.cookingissues.com/index.html%3Fp=2561.html
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Apr 13, 2016 00:06
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Anyone know the use-case difference between these two types of sizzle platters? The one on the left is Winco brand, mirror-finish aluminum, $6.99. The one on the right has "Melco / Cleve, OH / Made in USA" imprinted on the underside. Looks like cast aluminum? Dimpled and about twice as heavy. Doesn't flex at all. $15.99. Most google searches for "sizzle platter" return the mirror-finished type. Alternatively: http://www.bonappetit.com/test-kitchen/tools-test-kitchen/article/sizzle-platter
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Apr 13, 2016 03:01
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Regarding shakes, what about a Bamix?
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Apr 13, 2016 03:12
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Family Photo posted:Anyone know the use-case difference between these two types of sizzle platters? I mean it's aluminum but the thicker material will maybe hold temp better? Also not flexing sounds like a good thing. If it's for home use and you're not buying 90 then I don't see why not get the beefier matte one.
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Apr 13, 2016 03:17
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deimos posted:I mean it's aluminum but the thicker material will maybe hold temp better? Also not flexing sounds like a good thing. If it's for home use and you're not buying 90 then I don't see why not get the beefier matte one. Thanks, yeah, for home use - probs mostly for broiler/grill. Was just wondering if anyone had experience with either type. Can't find anything on the internet comparing the two and my cook friend didn't seem to know the difference 
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Apr 13, 2016 04:23
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Family Photo posted:Thanks, yeah, for home use - probs mostly for broiler/grill. Was just wondering if anyone had experience with either type. Can't find anything on the internet comparing the two and my cook friend didn't seem to know the difference I appreciate the thought, and I'm assuming you got the idea from bon appetit - but honestly, is there an actual use case for these things outside of a restaurant? why not use a 8 or 10in stainless skillet? or cast iron skillet? or a small 12in square pyrex baking dish? or small sheet pan? for presentation sake maybe I get it, but most of the photos in that bon appetit thing were definitely prepared not on a sizzle pan, and then transferred over for a photo shoot.
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Apr 13, 2016 08:40
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What's a good rolling pin? I have a non-french atm which is too light and my knuckles don't clear the dough unless I'm careful.
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Apr 13, 2016 14:16
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JK Adams 19"
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Apr 13, 2016 16:05
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Thanks, grabbed that one and another maple tapered for rounder doughs.
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Apr 13, 2016 19:22
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Is the Kitchenaid meat grinder/sausage stuffer fine if I only want to do sausage a couple of times a year? Should I find a metal one instead?
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Apr 13, 2016 19:27
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Flaggy posted:Is the Kitchenaid meat grinder/sausage stuffer fine if I only want to do sausage a couple of times a year? Should I find a metal one instead? Depends on how much sausage you're doing at a time. A couple pounds, sure. 25? Get a dedicated grinder.
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Apr 13, 2016 20:54
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mindphlux posted:I appreciate the thought, and I'm assuming you got the idea from bon appetit - but honestly, is there an actual use case for these things outside of a restaurant? Didn't get the idea from bon appetit - just found the fancy pictures after googling "sizzle platter." They're for sure not a kitchen necessity. But, I think their niche is similar to SS prep bowls - they're light and stackable and heat-proof and you can abuse the poo poo out of them and just toss into the dishwasher after you're done. Like, I wouldn't put Pyrex or a SS skillet directly on a grill for fear of shattering/warping. Cast iron is heavier and more annoying to clean. An 1/8 sheet is pretty much the closest analogue, but looks kinda tacky on the table imo.
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Apr 13, 2016 22:27
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Family Photo posted:Didn't get the idea from bon appetit - just found the fancy pictures after googling "sizzle platter." I don't have direct experience with either of the pans you have but I do have a set of Nordic wear sizzle pans I picked up at a thrift shop. http://www.amazon.com/Nordic-Ware-Fajita-Platter-Server/dp/B00008UA4B I also have 2 of these that I picked up on clearance at walmart for $5 http://www.amazon.com/Lodge-LFSR3-Pre-Seasoned-Fajita-Set/dp/B00008GKDP Between the 2 the cast Iron wins hands down. The aluminum doesn't really hold heat long enough to be effective at sizzling anything. The lodge cast irons while thinner and lighter than a standard cast iron pan are thick enough that they stay hot enough to sizzle when served and keep the food warm longer than the aluminum type. If you really can't deal with rinsing your cast iron off and wipeing with oil after use lodge does make heat treated cast iron servers for restaurant use. They are essentially case hardened so they will not rust in a dishwasher and because they are for the restaurant market they are pretty cheap. https://www.lodgemfg.com/prodcat/heat-treated-iron.asp If you absolutely need to go with one of the 2 you posted go with the thicker matte finished one. The thinner one will not hold any heat and will look like rear end after one use. The matte one could be cleaned with an SOS pad and still look matte even if you scrub the poo poo out of it. Also with cast iron you don't have to worry about cutting with metal utensils on the platter. Aluminum would scratch like crazy.
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Apr 14, 2016 03:27
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Looks like a new knife maker is trying to get some traction. Has anyone gotten hands on or thoughts? I do love my Wüsthof / Henkels http://www.misen.co
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Apr 14, 2016 16:31
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