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guppy posted:If anyone is sale-watching for a KitchenAid stand mixer, if you have Amazon Prime, it looks like the 6-quart pro bowl lift model is $249 on Amazon today only as part of Prime Day. This also seems like a pretty good deal on a 6qt pressure cooker. It can hit 15PSI, which I understand is pretty desirable for quick stock making.
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Jul 12, 2016 14:32
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Chef De Cuisinart posted:This also seems like a pretty good deal on a 6qt pressure cooker. It can hit 15PSI, which I understand is pretty desirable for quick stock making. I don't think it hits 15 psi, just that it's pressure regulator can handle 15 psi. If you look down the page there is a chart that says it's high pressure setting is 10-11 psi.
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Jul 12, 2016 15:38
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Any recommendations for a decent garlic press ? Mine broke after using it 3-4 nights a week for 2 years and im looking for something heavy duty that will last a bit longer. Have been looking at this OXO one https://www.amazon.com/OXO-Good-Grips-Garlic-Press/dp/B00004OCJX
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Jul 12, 2016 20:52
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pnau posted:Any recommendations for a decent garlic press ? Kuhn Rikon makes the best one that I've ever used. I bought it on recommendation from... somewhere (maybe ATK) and it's great.
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Jul 12, 2016 21:10
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SymmetryrtemmyS posted:Kuhn Rikon makes the best one that I've ever used. I bought it on recommendation from... somewhere (maybe ATK) and it's great. This exact thing and silicon baking mats/spatulas are the only kitchen poo poo I will recommend to every single person who cooks without hesitation.
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Jul 12, 2016 21:32
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novamute posted:This exact thing and silicon baking mats/spatulas are the only kitchen poo poo I will recommend to every single person who cooks without hesitation. The KR peelers, oh god recommend those too!
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Jul 12, 2016 23:59
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I think the OXO Good Grips is the garlic press I have. What makes the Kuhn Rikon press better, out of curiosity?
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Jul 13, 2016 00:12
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The Kuhn Rikon is alright but it gets a lot of garlic into all the nooks and crannies instead of onto the plate and is kind of annoying to clean. Having bought six different garlic presses, I'd recommend the Trudeau instead. It has a bigger hopper, has less nooks and crannies and cleans more easily. https://www.amazon.com/gp/aw/d/B00062B0EM/ref=sr_ph_1?ie=UTF8&qid=1468393605&sr=sr-1&pi=AC_SX236_SY340_QL65&keywords=trudeau+garlic+press Steve Yun fucked around with this message at 20:39 on Jul 13, 2016 |
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Jul 13, 2016 08:07
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Steve Yun posted:The Kuhn Rikon is alright but it gets a lot of garlic into all the nooks and crannies instead of onto the plate and is kind of annoying to clean. Isn't that what they all do? If you want to reduce garlic to that sort of ultra-pungent ultra-fine consistency, what's wrong with just pounding it flat with your knife? And if you want a larger form of sliced or chopped, the press just plain can't do that.
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Jul 14, 2016 19:58
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Phanatic posted:Isn't that what they all do? If you want to reduce garlic to that sort of ultra-pungent ultra-fine consistency, what's wrong with just pounding it flat with your knife? And if you want a larger form of sliced or chopped, the press just plain can't do that. A knife can't get the garlic anywhere near as fine, at least not without a lot of mincing afterwards. I like the ceramic grater I got for garlic and ginger for this, it's super easy to clean and turns both garlic and ginger into paste, it's a little more work than a press but it gets good enough results that it's worth it.
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Jul 14, 2016 20:05
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AVeryLargeRadish posted:A knife can't get the garlic anywhere near as fine, at least not without a lot of mincing afterwards. I like the ceramic grater I got for garlic and ginger for this, it's super easy to clean and turns both garlic and ginger into paste, it's a little more work than a press but it gets good enough results that it's worth it. Put some plastic wrap on top before grating. No cleanup necessary.
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Jul 14, 2016 20:13
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SymmetryrtemmyS posted:Put some plastic wrap on top before grating. No cleanup necessary. This makes no sense. I can't make head or tail out of a way plastic wrap would reduce cleanup without plastic shards in your garlic.
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Jul 14, 2016 20:43
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SymmetryrtemmyS posted:Put some plastic wrap on top before grating. No cleanup necessary. Ehhh, I don't see the point, I only need to run it under water for a few seconds to get it clean.
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Jul 14, 2016 20:53
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Horse Clocks posted:This makes no sense. I can't make head or tail out of a way plastic wrap would reduce cleanup without plastic shards in your garlic. These graters aren't sharp, exactly. It's a (usually) ceramic imitation of a traditional Japanese sharkskin grater.
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Jul 14, 2016 22:05
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Steve Yun posted:The Kuhn Rikon is alright but it gets a lot of garlic into all the nooks and crannies instead of onto the plate and is kind of annoying to clean. This seems awfully similar to the OXO Good Grips I have now. Any reason why it might be better?
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Jul 15, 2016 04:14
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This is probably pretty simple, but does anyone have any non-plastic bottles they'd recommend for serving/storing sauces? I've started making my own hot sauces and keeping them in tupperware containers; not only is it annoying to have to get out a spoon and dollop the stuff out whenever I want some but the pepper residue stains the crap out of the plastic. Ideally I just want the same type of bottle that Frank's et al. are in, though I don't know if anyone just sells empty bottles like that.
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Jul 17, 2016 06:22
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C-Euro posted:This is probably pretty simple, but does anyone have any non-plastic bottles they'd recommend for serving/storing sauces? I've started making my own hot sauces and keeping them in tupperware containers; not only is it annoying to have to get out a spoon and dollop the stuff out whenever I want some but the pepper residue stains the crap out of the plastic. Ideally I just want the same type of bottle that Frank's et al. are in, though I don't know if anyone just sells empty bottles like that. Ikea has flip top glass bottles of a number of sizes, phone posting so no link.
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Jul 17, 2016 06:27
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Is the Zojirushi rice cooker in the OP still the gold standard? We've got the super basic 1.2L model that we've had for about five years, but the bowl is getting all scraped to poo poo and it consistently overcooks at the bottom, probably because we're at a higher altitude and I'm guessing it's trying to cook to 212F or whatever. I'm assuming a fuzzy logic model would help with that. We use it mostly for plain steamed rice, but also sushi rice, congee, sometimes other grains or steam vegetables, dumplings etc. over the rice.
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Jul 17, 2016 21:20
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Invisible Ted posted:Ikea has flip top glass bottles of a number of sizes, phone posting so no link. I know about those but could only find the 34 oz ones, and I'm not really making more than 8 oz per batch so that's way too big. They did have 5 oz glass spice jars with metal lids which aren't perfect but way better, so thanks for suggesting Ikea in the first place.
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Jul 17, 2016 21:31
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C-Euro posted:This is probably pretty simple, but does anyone have any non-plastic bottles they'd recommend for serving/storing sauces? I've started making my own hot sauces and keeping them in tupperware containers; not only is it annoying to have to get out a spoon and dollop the stuff out whenever I want some but the pepper residue stains the crap out of the plastic. Ideally I just want the same type of bottle that Frank's et al. are in, though I don't know if anyone just sells empty bottles like that. Going by economies of scale, A bottle of Frank's is probably going to be cheaper than any buy-clean bottle. Worst case scenario: you throw out £1 of sauce. Best case scenario: you eat enough wings to consume £1 of sauce.
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Jul 17, 2016 23:08
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C-Euro posted:This is probably pretty simple, but does anyone have any non-plastic bottles they'd recommend for serving/storing sauces? I've started making my own hot sauces and keeping them in tupperware containers; not only is it annoying to have to get out a spoon and dollop the stuff out whenever I want some but the pepper residue stains the crap out of the plastic. Ideally I just want the same type of bottle that Frank's et al. are in, though I don't know if anyone just sells empty bottles like that. https://www.amazon.com/Sauce-Clear-Glass-Dasher-Bottle/dp/B00GISK49A
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Jul 17, 2016 23:11
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Horse Clocks posted:Going by economies of scale, A bottle of Frank's is probably going to be cheaper than any buy-clean bottle. I can't tell if you're using "£" in reference to the currency or the unit of weight measurement instead of "lb".
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Jul 17, 2016 23:49
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When I bought these I also bought a pack of the plastic dripper lids. https://www.amazon.com/Dripper-Inse...8NESGZQ2N0W5VCT Best decision ever.
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Jul 18, 2016 00:29
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Flaggy posted:When I bought these I also bought a pack of the plastic dripper lids. Whoa, these are perfect! Previously, I would just buy small bottles of lovely hot sauce at the dollar store, dump it out and reuse them. Glass is SO much better for hot sauce.
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Jul 18, 2016 19:55
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Dr. Gitmo Moneyson posted:This seems awfully similar to the OXO Good Grips I have now. Any reason why it might be better? I have not used the Oxo one but the Cooks Illustrated review said they didn't like any of the Oxo models for being "inefficient" and being unable to process all the garlic in the hopper http://www.cooksillustrated.com/equipment_reviews/1072-garlic-presses?ref=new_search_experience_1&incode=MCSCD00L0 Of course they also rated the Kuhn Rikon the highest so what do they know.
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Jul 18, 2016 20:28
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C-Euro posted:This is probably pretty simple, but does anyone have any non-plastic bottles they'd recommend for serving/storing sauces? I've started making my own hot sauces and keeping them in tupperware containers; not only is it annoying to have to get out a spoon and dollop the stuff out whenever I want some but the pepper residue stains the crap out of the plastic. Ideally I just want the same type of bottle that Frank's et al. are in, though I don't know if anyone just sells empty bottles like that. The standard bottles used by hotsauce vendors are called "woozy bottles". Google that, and you'll find many many vendors of them.
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Jul 18, 2016 21:08
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12-piece KA triply set is up for $200 on woot today. Seems like a good deal to me if you're in need of pots and pans!
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Jul 20, 2016 23:25
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Do I need a food mill? I'm trying to do this pizza sauce recipe which takes 1 can of whole ground 6-in-1 tomatoes strained through the small holes and a couple pints of grape tomatoes strained through medium holes. Presumably to keep all the seeds out? I'm just wary of acquiring and storing a bulky pot-like device when I can get high-end blenders, food processors, or sieves that are probably more versatile. I'm going to try the recipe this weekend without, I'm just wondering what I am missing or if there are any other things that they are good for.
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Jul 21, 2016 02:38
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Hed posted:Do I need a food mill? I'm trying to do this pizza sauce recipe which takes 1 can of whole ground 6-in-1 tomatoes strained through the small holes and a couple pints of grape tomatoes strained through medium holes. Presumably to keep all the seeds out? Food mills are super useful, for instance there is noting that makes mashed potatoes as well as a food mill. IIRC the OXO one is supposed to be very good for the price.
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Jul 21, 2016 06:26
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C-Euro posted:This is probably pretty simple, but does anyone have any non-plastic bottles they'd recommend for serving/storing sauces? I've started making my own hot sauces and keeping them in tupperware containers; not only is it annoying to have to get out a spoon and dollop the stuff out whenever I want some but the pepper residue stains the crap out of the plastic. Ideally I just want the same type of bottle that Frank's et al. are in, though I don't know if anyone just sells empty bottles like that. just save your glass bottles that poo poo comes in. I have an entire section of a shelf dedicated to "glass containers of various sizes with lids that something came in and I feel lovely just throwing out because christ it's a glass container and I'm sure I'll find a use for it sooner or later. and inevitably I do. I have maybe 15 or so that I keep around, and most of them are in use at any given moment. salad dressings, dry rubs, pastes, jellys, sauces, pickles, etc.
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Jul 21, 2016 08:48
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AVeryLargeRadish posted:Food mills are super useful, for instance there is noting that makes mashed potatoes as well as a food mill. I thought about that, but how does it perform to a ricer? My household really only makes mashed potatoes like 2x a year and already am satisfied with the ricer texture. Is there anything else?
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Jul 21, 2016 10:55
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I have a food mill that I use once or twice per year to make large (3-5 gallons) batches of tomato sauce with. It makes pulverizing tomatoes a goddamn breeze. There's no way in hell I'm peeling and seeding like 100 lbs of tomatoes myself. http://victorio.info/food-strainer.html
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Jul 21, 2016 17:01
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Never buy your foods from a food mill. They never treat them well. Please adopt your food from a food shelter.
Croatoan fucked around with this message at 19:35 on Jul 21, 2016 |
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Jul 21, 2016 17:23
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Hed posted:I thought about that, but how does it perform to a ricer? My household really only makes mashed potatoes like 2x a year and already am satisfied with the ricer texture. Is there anything else? Only twice a year? This gets close to my definition of hell. About the only gizmo thing we have in our kitchen is this potato masher; it looks gimmicky, but it makes great fluffy mash. It doesn't make a 'smooth silky mash' like a sieve/food-mill, which works for me since I like some texture in my mashed potatoes. It also works great to mash avocados for guacamole as you'll still see the different shades of green while having a smooth guacamole.
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Jul 21, 2016 18:14
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since the oxo food mills have come up : I have one, but I often find myself wanting to food mill something through a mesh sieve. like, basically tamis something, but on easy mode. does anyone know of any mesh adapters made for the oxo food mill? I've googled a fair amount and never found anything.
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Jul 22, 2016 04:41
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Steve Yun posted:Of course they also rated the Kuhn Rikon the highest so what do they know. Have the Kuhn Rikon garlic press, can confirm that I love it. IDGAF if it's a uni-tasker or not.
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Jul 23, 2016 02:53
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Anyone have any experience with the reconditioned baking steels? They're basically factory seconds. The only thing that would worry me is if they don't lie flat. https://shop.bakingsteel.com/collections/griddles/products/certified-reconditioned-steels
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Jul 23, 2016 19:02
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I genuinely hope the reconditioned inspection would check that but you never know
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Jul 23, 2016 20:27
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fuckwolf posted:Anyone have any experience with the reconditioned baking steels? They're basically factory seconds. The only thing that would worry me is if they don't lie flat. They'll probably be flat, just have random pock marks and the like.
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Jul 23, 2016 21:19
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So me and my wife are buying a new apartment, thats being built, and going to be ready in march. We have the option of upgrading some of the appliances, but dont really know the quality of the new appliances. We are thinking about upgrading Stove top, to a kitchenaid induction top. Oven to a kitchenaid oven And combined fridge/freezer to a kitchenaid model. Is kitchenaid a good brand for major appliances?
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Jul 24, 2016 10:39
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