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toplitzin posted:Looks like a new knife maker is trying to get some traction. http://www.seriouseats.com/2015/09/best-cheap-chefs-knives-misen-equipment-review.html quote:Ladies and gentlemen, I am going to call it: This is the holy grail of inexpensive chef's knives. Incredible quality and design, high-end materials, perfect balance, and a razor-sharp edge. e: Having handled one I can tell you a Misono UX-10 is no slouch and cuts amazingly well.
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Apr 14, 2016 18:11
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deimos posted:http://www.seriouseats.com/2015/09/best-cheap-chefs-knives-misen-equipment-review.html you..... do.... realize J. Kenji Lopez is an investor..... right? gently caress misono, gently caress misen, gently caress all these brands that just get internet nerds riled up and buying poo poo on impulse and sperg mentality. I've cut with all these knives (well, not misen of course), if they're properly sharpened they're fine. if they aren't, they suck. my MAC knives I continually enjoy, I have a shun paring knife that I feel fits the bill better than any wusthof or whatever other paring knife I've used - I have some cheap chinese cleavers which I'm sure I'd still love 700% more than a CCK cleaver if I ever were to spend the money. You just gotta buy a ton of knives, find the ones that feel and work the best for you, and sell the others. I've paid 200 for a gyuoto from some internet shops that I'd prefer a $35 Forschner to.
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Apr 15, 2016 11:17
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mindphlux posted:you..... do.... realize J. Kenji Lopez is an investor..... right?. quote:I have no affiliation with these guys, so no conflict of interest here. I just like the knives! quote:I'll work on my writing skills, but I have zero affiliation with these guys. As always, any kind of sponsored content is clearly labeled and no editorial content is affected by ads or sponsorships. I get no benefit from supporting this knife other than helping readers out.
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Apr 15, 2016 13:45
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i like nice words
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I got a gift card for my birthday and would like to pick up a couple carbon steel pans. I already have a 12" selected which is great, but is an omlette pan necessary? http://www.amazon.com/Buyer-5611-24-Omelette-Mineral-Element/dp/B00F2GYNA0
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Apr 17, 2016 22:39
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Doh004 posted:I got a gift card for my birthday and would like to pick up a couple carbon steel pans. I already have a 12" selected which is great, but is an omlette pan necessary? No - you're probably better off picking up a cheap non-stick pan to use for eggs.
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Apr 18, 2016 02:07
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Reminder to Chicago and Milwaukee area goons that the Cutlery and more Warehouse sale start this friday and goes til sunday. If I were to get a decent instant read thermometer would I be losing anything getting a themopop instead of a thermapen? I'm only talking home use so putting it in my pocket isn't necessary and I can get 2 thermopops for $40 shipped so if they are as quick and accurate as a thermapen then thay seem ideal. Or is there thermoworks model I should look at?
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Apr 18, 2016 21:22
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Pubic Lair posted:would I be losing anything getting a themopop instead of a thermapen? Street cred and a few seconds of your life every time you take a temperature.
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Apr 18, 2016 21:24
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Steve Yun posted:Street cred and a few seconds of your life every time you take a temperature. I watched this video and both seemed to be pretty quick compared to anything else https://www.youtube.com/watch?v=vVzt9pSEpkA
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Apr 18, 2016 21:29
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Yeah, you'll be fine
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Apr 18, 2016 21:31
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Pubic Lair posted:I watched this video and both seemed to be pretty quick compared to anything else thats the proof that i needed to dump the thermo i have (shown in the video) and get a thermopop
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Apr 18, 2016 21:35
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Especially when you consider that the other one is the competition's idea of a fast read. I'm sure the thermometers I have aren't as fast as that one
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Apr 18, 2016 21:37
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I need help. I'm looking for a food processor that's about 8 to 10 cups, and the sheer volume of choices is keeping me waffling, especially when reading Amazon reviews. I want one that can put up with regular use that can make my hummus and pesto, and sometimes when I lose my mind slice vegetables into God only knows what. I have no clue what I'm looking for in blades or discs, all I know for sure is that I want a standalone, and not a KA attachment.
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Apr 18, 2016 21:45
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Foam Monkey posted:I need help. I'm looking for a food processor that's about 8 to 10 cups, and the sheer volume of choices is keeping me waffling, especially when reading Amazon reviews. Cuisinart Food Processor of whatever matches up to your price point, capacity, and feature list. You may also get lucky and find a model at your local thrift shop for super cheap. It's how I got my 8 cup model.
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Apr 18, 2016 22:01
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I've owned several food processors and the best one has been a quisinart dlc 8 i believe which is the older design with 2 pedals on the lower front that control the on/off/pulse. My dlc came from a garage sale and has a better motor and blades than anything else I've used. Some of. The other brands even use serrated blades because they are so lovely.
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Apr 18, 2016 22:03
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Foam Monkey posted:I need help. I'm looking for a food processor that's about 8 to 10 cups, and the sheer volume of choices is keeping me waffling, especially when reading Amazon reviews. We bought this Breville Sous Chef not too long ago after a lot of research and we couldn't be happier. We use it for slicing, chopping, hummus, baking, etc. and it handles everything. We run it pretty much every day. Makes prep work and preparation a breeze.
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Apr 18, 2016 22:35
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Now that the (former CI favorite) Whynter SNO ice cream maker is discontinued, what is the top self-refrigerating maker on the market? (Before anyone says Liquid N2 + VitaMix, this one isn't for me)
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Apr 18, 2016 23:51
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Hed posted:Now that the (former CI favorite) Whynter SNO ice cream maker is discontinued, what is the top self-refrigerating maker on the market? http://thesweethome.com/reviews/best-ice-cream-maker/ They used to recommend the SNO also and now recommend the Whynter ICM-15LS.
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Apr 18, 2016 23:58
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.Z. posted:Cuisinart Food Processor of whatever matches up to your price point, capacity, and feature list. You may also get lucky and find a model at your local thrift shop for super cheap. It's how I got my 8 cup model. Pubic Lair posted:I've owned several food processors and the best one has been a quisinart dlc 8 i believe which is the older design with 2 pedals on the lower front that control the on/off/pulse. Sheikh Djibouti posted:We bought this Breville Sous Chef not too long ago after a lot of research and we couldn't be happier. We use it for slicing, chopping, hummus, baking, etc. and it handles everything. We run it pretty much every day. Makes prep work and preparation a breeze. Thank you all for your suggestions. I ended up going with this Cuisinart because even though that Breville is beautiful, I couldn't quite justify the price. Sadly the Goodwill out here has a lousy selection of kitchen counter appliances, but I was able to stock up on Pyrex that is probably older than I am, which I am always happy with.
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Apr 19, 2016 00:56
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Foam Monkey posted:Thank you all for your suggestions. I ended up going with this Cuisinart because even though that Breville is beautiful, I couldn't quite justify the price. Sadly the Goodwill out here has a lousy selection of kitchen counter appliances, but I was able to stock up on Pyrex that is probably older than I am, which I am always happy with. I checked ebay but most are 80+ and missing some accessories. Try your local craigslist and see if you can find one. This one is mostly complete but it needs the pusher top and pusher and I'm not sure how much those would be from cusinart. And at $80 shipped you could probably just get a new one. http://www.ebay.com/itm/Cuisinart-Pro-Custom-11-Cup-Food-Processor-with-5-Blades-EUC-/381603653981?hash=item58d959a95d:g:6J4AAOSwAvJW~EHi http://www.amazon.com/gp/product/B0...G3EVNZRNJSA46GV
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Apr 19, 2016 03:24
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Oh no, is J. Kenji Lopez someone I should be avoiding? His hard boiled eggs tips worked out well enough for me.
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Apr 21, 2016 13:46
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mindphlux posted:my MAC knives I continually enjoy, I have a shun paring knife that I feel fits the bill better than any wusthof or whatever other paring knife I've used - I have some cheap chinese cleavers which I'm sure I'd still love 700% more than a CCK cleaver if I ever were to spend the money. Conversely, I've used many cheap chinese cleavers, and prefer my CCK. That said, I bought my CCK back when they were still cheap at 30bux.
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Apr 21, 2016 14:02
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Hed posted:Now that the (former CI favorite) Whynter SNO ice cream maker is discontinued, what is the top self-refrigerating maker on the market? I have the discontinued Cuisinart ICe 50BC that I'm happy with. Apparently the replacement is the Cuisinart ICE-100. The Amazon reviews seem good.
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Apr 21, 2016 14:55
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Pollyanna posted:Oh no, is J. Kenji Lopez someone I should be avoiding? His hard boiled eggs tips worked out well enough for me. No. But as with everything consider his just one voice of many when looking at reviews. I value his opinion and his recipes have not let me down, Food Lab is also a great book.
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Apr 21, 2016 16:07
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Read through the thread and saw some pressure cooker discussion, in addition to the medium-price pressure cooker in the OP. Is there any functional difference between that one and say, this one I found on Amazon for about $30 cheaper? http://www.amazon.com/Presto-01370-...pressure+cooker Just asking because I don't even know what to look for in these things, but they're both 4.5 stars from customer reviews.
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Apr 22, 2016 05:37
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Should be fine! I might even remove the Fagor and recommend this instead
Steve Yun fucked around with this message at 06:49 on Apr 22, 2016 |
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Apr 22, 2016 06:45
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I was reading through the crock pot recipe thread and realized my crock pot is a ceramic bowl w/ glass lid that sits in a metal holder that heats up. Why don't manufacturers make a crock pot with an enameled cast iron insert so I can use it in the oven/stovetop as well as in the crock pot heater? Does this product exist?
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Apr 22, 2016 12:08
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extravadanza posted:I was reading through the crock pot recipe thread and realized my crock pot is a ceramic bowl w/ glass lid that sits in a metal holder that heats up. Why don't manufacturers make a crock pot with an enameled cast iron insert so I can use it in the oven/stovetop as well as in the crock pot heater? Does this product exist? Crock-Pot reports that all of their removable crockery inserts may be used in the oven up to 400F, without the lid. http://www.crock-pot.com/service-an...safety-faq.html Crock-Pot also sells a specifically stovetop-safe Crock-Pot. http://www.crock-pot.com/slow-cookers/crock-pot-6-quart-slow-cooker-with-stovetop-safe-cooking-pot/SCCPVI600-S.html
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Apr 22, 2016 14:25
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bartlebee posted:Read through the thread and saw some pressure cooker discussion, in addition to the medium-price pressure cooker in the OP. Is there any functional difference between that one and say, this one I found on Amazon for about $30 cheaper? I have this pressure cooker and it owns bones. I use it at least once a week and have not a bad thing to say about it.
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Apr 22, 2016 16:32
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The Midniter posted:I have this pressure cooker and it owns bones. I use it at least once a week and have not a bad thing to say about it. gently caress yeah, gonna use my tax return to buy a mid-range kitchen necessity oh God is that what I've fallen to.
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Apr 22, 2016 19:26
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bartlebee posted:gently caress yeah, gonna use my tax return to buy a mid-range kitchen necessity oh God is that what I've fallen to. If I hadn't bought a new computer with mine I'd be right there with you buddy You're among friends here, this is a safe space
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Apr 22, 2016 19:33
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What's peoples favorite steaming technology? Is it best to get a dedicated steaming pot, or a basket to put over an existing pot? Do those inserts work at all (I'm more worried about cleaning them)? I was hoping to do small amounts of dumplings (just for myself) and other things as I see fit.
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Apr 24, 2016 04:24
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I use a steaming basket in a pot. You already have a pot, and steaming baskets are $5
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Apr 24, 2016 08:46
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I don't have an outdoor grill. Will a grilling pan suffice? My parents had one and it worked well, but I don't know if it's a problem to use indoors due to smoke or whatever.
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Apr 24, 2016 21:47
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Pollyanna posted:I don't have an outdoor grill. Will a grilling pan suffice? My parents had one and it worked well, but I don't know if it's a problem to use indoors due to smoke or whatever. What do you want to use it for? Smoke can definitely be an issue, but now much of an issue depends on what/how you're cooking, and the ventilation situation where you cook.
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Apr 24, 2016 21:50
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Subjunctive posted:What do you want to use it for? Probably just stuff like skirt steak and chicken thighs. Nothing major, at least not yet.
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Apr 24, 2016 21:59
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Pollyanna posted:Probably just stuff like skirt steak and chicken thighs. Nothing major, at least not yet. Once you get a feel for the temperature so you aren't scorching everything, with decent ventilation you're probably OK. You can simulate it with a hot frying pan to test.
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Apr 24, 2016 22:28
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Pollyanna posted:Probably just stuff like skirt steak and chicken thighs. Nothing major, at least not yet. You just mentioned two things that you cook in entirely different ways. Skirt steak wants blazing hot heat, chicken thighs need longer slower heat to properly give up their best.
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Apr 24, 2016 22:54
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I'm a huge idiot who likes baking bread, but also likes living in a cheap apartment that is poorly-insulated and has the thermostat installed next to the furnace, leading to the outer-edges of my apartment (including the kitchen) being 50-55 degrees or so during the winter, which made accurately (and reproducible) proofing dough a big hassle. So a while back I decided to waste my money on a folding bread proofer: http://www.amazon.com/Folding-Bread-Proofer-Yogurt-Maker/dp/B005FCZMU6 Since then, I've decided it actually wasn't really a waste, given my situation. It works well, folds up flat to be stored back in its box, and you can get a second rack to put in it to do twice as much bread at once. The concept is dead simple, but the product is really well made. I wouldn't recommend it to people living in a modern home with actual climate control, but if you are living in a 100 year old shithole of a house, then this works well. I've been meaning to try it for making yogurt as well, but then I'd have to find a reason to eat that much yogurt.
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Apr 24, 2016 22:56
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baquerd posted:You just mentioned two things that you cook in entirely different ways. Skirt steak wants blazing hot heat, chicken thighs need longer slower heat to properly give up their best. The recipe book I've read advises pan-frying chicken thighs...though I haven't really been impressed by the recipes in it, anyway, and they're typically boneless-skinless. Maybe I'll reconsider what I'm doing. Subjunctive posted:Once you get a feel for the temperature so you aren't scorching everything, with decent ventilation you're probably OK. You can simulate it with a hot frying pan to test. I'll try it out, then! When I get a grill pan, anyway.
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Apr 24, 2016 23:11
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Pollyanna posted:The recipe book I've read advises pan-frying chicken thighs...though I haven't really been impressed by the recipes in it, anyway, and they're typically boneless-skinless. Maybe I'll reconsider what I'm doing. Boneless, skinless chicken thighs are only technically chicken thighs, I would tend towards not even using those because the skin is where flavor country is at. Pound those boneless/skinless thighs out though, and no reason you couldn't cook entirely in a pan I suppose. A grilling pan though is gimmicky in general, and for chicken thighs it's a little weird. Maybe it could produce some good results though? You will still certainly want to use the pan very differently to cook skirt steak versus chicken thighs, boneless/skinless or otherwise.
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Apr 24, 2016 23:47
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