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I have been hemming and hawing over what pop up toaster to get. I think many here prefer toaster oven's to pop up toasters so I suppose id take recommendations on both. I find the pop up toaster a bit more appealing as it takes up less counter space, looks nicer and is easier to clean. It's less versatile but I don't really run into times when I think to myself that using the oven would be more of a pain than a toaster oven. A few years ago I overhauled my kitchen and replaced all my cheap stuff I had gotten for free from relatives or at thrift stores with either mid tier or high tier appliances, pots and pans and it feels weird to put a cheap toaster in the middle of all that. I've been looking at the KitchenAid Pro Line toasters but spending $300-400 on a machine just to toast things just seems disgustingly excessive. Please talk me out of this stupid purchase and/or recommend a good pop up toaster or toaster oven. Loanarn fucked around with this message at 18:31 on Feb 3, 2017 |
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Feb 2, 2017 23:05
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Good toaster: Oster Jelly Bean. If you want to spend more, the Brevilles are nice. The ridiculously expensive KA prolines and DualIts are under no circumstances in any way worth the premium. For toaster ovens, spending the extra on a Breville Smart Oven is absolutely worth it.
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Feb 2, 2017 23:15
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Holy loving poo poo Kitchenaid wants $350 for a loving pop-up toaster? If you want a great toaster oven that has convection, can cook a whole 6 pound chicken, 6 slices of toast, a 13 inch pizza or a small roast and functions as a second oven, get you a Breville Smart Oven ($250 on amazon, maybe cheaper at Bed Bath and Beyond with coupon): https://www.amazon.com/Breville-BOV800XL-1800-Watt-Convection-Toaster/dp/B001L5TVGW If you want all that plus an interior light for $268, get the newer Breville Smart Oven: https://www.amazon.com/Breville-BOV...le+toaster+oven If you can live without convection, and want an oven that can do a whole 6 pound chicken, 4 slices of bread, a 12 inch pizza or a small flat roast, get the Breville Compact Smart Oven ($170 on amazon, maybe cheaper at Bed Bath and Beyond with coupon) https://www.amazon.com/Breville-BOV...ville+mini+oven If you want a small toaster oven that does 4 slices, an 11 inch pizza or a whole small (4 pound) chicken, get the Breville Mini Smart Oven ($120 on amazon) https://www.amazon.com/Breville-BOV...ville+mini+oven Steve Yun fucked around with this message at 23:32 on Feb 2, 2017 |
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Feb 2, 2017 23:30
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If you're gonna spend that kind of money on a toaster, get a Hatco or Waring Pro.
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Feb 3, 2017 03:58
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I got a $30 countertop oven from a Chinese brand that's 50% bigger than the Breville Smart Oven and it works fine. I even cooked a 14 pound turkey in it this Thanksgiving.
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Feb 3, 2017 07:46
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who are the experts? serious.
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Feb 3, 2017 09:15
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kitchenaid is good enough for mixing/crushing ice and doughing. ripping poo poo apart needs rpms. Robo all the way. Convince your employer to keep it's blades sharp, realize they paid too much for etc so no, plastic safety cover will not work properly after being used constantly, machine blade is dull as gently caress (sometimes to a good dull) Jam a loving bamboo skewer into it to make it work. maybe i missed a thread about machine faults
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Feb 3, 2017 09:31
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Water777 posted:kitchenaid is good enough for mixing/crushing ice and doughing. I have no idea what's going on here
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Feb 3, 2017 13:34
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Flash Gordon Ramsay posted:I have no idea what's going on here
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Feb 3, 2017 13:58
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whatupdet posted:Drunk post? That's what my money's on. I can kinda see where he was going? Maybe? RE: Toasters. You might not think of a time you'd want a toaster oven until you own one and then you can't really imagine going back to a pop up toaster IMHO.
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Feb 3, 2017 17:22
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I'm debating between buying a pop up toaster and toaster oven, does it take much longer to make toast in a toaster oven vs pop up toaster?
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Feb 3, 2017 18:09
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it's a more even toast in my experience. Perhaps not if you're only dropping 15.
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Feb 3, 2017 18:14
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What do people use to keep cutting boards in place? I have a big wooden board and smooth counters, and it wants to slide all over the place. I had wet paper towels under it for a while, but I think the wood absorbed the water a warped a bit. I tried an Amazon silpat-alike but it didn't keep it from rotating. It's driving me crazy.
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Feb 3, 2017 18:43
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Subjunctive posted:What do people use to keep cutting boards in place? I have a big wooden board and smooth counters, and it wants to slide all over the place. I had wet paper towels under it for a while, but I think the wood absorbed the water a warped a bit. I tried an Amazon silpat-alike but it didn't keep it from rotating. It's driving me crazy. Wet paper towels can work sometimes but I find that a wet kitchen towel or wet hand towel works much better.
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Feb 3, 2017 18:52
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Subjunctive posted:What do people use to keep cutting boards in place? I have a big wooden board and smooth counters, and it wants to slide all over the place. I had wet paper towels under it for a while, but I think the wood absorbed the water a warped a bit. I tried an Amazon silpat-alike but it didn't keep it from rotating. It's driving me crazy. I've been using these things I found at Dollar Tree -  I can't remember if they were labelled as "coasters" or "jar openers" but they work great for such a cheap solution. Seem to be just circles of this stuff - 
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Feb 3, 2017 19:02
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I use a silicone hot pad, a lot thicker than a silpat, and with bumps. You might need to use more than one if your board is bigger.
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Feb 3, 2017 19:01
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i like nice words
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Rubber o-rings from canning jars under each corner.
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Feb 3, 2017 19:03
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Submarine Sandpaper posted:it's a more even toast in my experience. Perhaps not if you're only dropping 15. Thoht posted:Rubber o-rings from canning jars under each corner.
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Feb 3, 2017 19:46
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Thanks, this is all very helpful.
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Feb 3, 2017 20:57
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Subjunctive posted:What do people use to keep cutting boards in place? I have a big wooden board and smooth counters, and it wants to slide all over the place. I had wet paper towels under it for a while, but I think the wood absorbed the water a warped a bit. I tried an Amazon silpat-alike but it didn't keep it from rotating. It's driving me crazy. A damp kitchen rag (especially when you have dozens of them at your disposal) does the trick. As a pro tip: sanitize the rag (wet it) in food friendly sanitzer so you can flip the board over to to meat/veg. (start with veg always) then rinse the rag in the same solution after you finish to clean the prep area. If you're using wood boards then you have to mineral oil them to prevent moisture warping it. I'd recommend plastic. It's cheap and easily replaceable, low maintenance and has a lower risk of harboring bacteria since moisture can't penetrate it beyond the grooves you cut into it with a knife. Also they fit in a conventional dishwasher. Wood boards are cool tho'. a lot of old butcher's blocks that were solid 4x4 tree trunks of wood have character. They just need a lot of care.
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Feb 6, 2017 07:32
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Flash Gordon Ramsay posted:I have no idea what's going on here More like work griping than drunkposting.
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Feb 6, 2017 07:34
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Water777 posted:A damp kitchen rag (especially when you have dozens of them at your disposal) does the trick. As long as you wash and dry your wood cutting boards, they are safe for anything. Wood is naturally antibacterial (when it dries). I agree that if you're cutting a bunch of different things in the same session that plastic is more convenient, but if you're just cutting meat you can use your wood cutting board or butcher block and then wash it and spray it down with white vinegar.
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Feb 6, 2017 14:31
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Yeah, at this point there have been dozens of repeated experiments showing that wood cutting boards are quite safe and in many cases safer than plastic (i.e. if you don't get the water hot enough). Turns out that PH is very important for microbe development.
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Feb 6, 2017 16:26
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How common is it to actually get sick from cross contamination issues? I am just atrocious about paying attention to stuff like that and of thus far never really had any bad experiences.
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Feb 6, 2017 16:33
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bongwizzard posted:How common is it to actually get sick from cross contamination issues? I am just atrocious about paying attention to stuff like that and of thus far never really had any bad experiences.
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Feb 6, 2017 16:46
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I'm extra careful about avoiding cross contamination at home. Probably more than I need to be, but I've had food poisoning before (from a restaurant) and never ever want to go through that again.
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Feb 6, 2017 16:54
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It's not like I'm thawing chicken breast by sticking them in my armpit, but I can't say that any sort of food safety is even remotely on my radar. I assume the first time I poison myself I will start caring a little more. I needed had food poisoning from restaurants a couple of times, but somehow I feel invincible when I'm cooking at home.
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Feb 6, 2017 17:07
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To avoid cross contamination, I usually just try to deal with food prep by food group. I'll probably wash and chop up all my veggies first, and set them in a bowl or something. Then I'll get the meat out and start working with that until it's in the pan or oven. After that I don't worry much. I have incredibly limited counter space, so I have to prep meat and non-meats in the same area, but I have yet to make myself sick. edit: On the topic of plastic cutting boards - I only use them to prep 1 meal and then they go in the dishwasher. Almost never clean them by hand unless I'm in a pinch. Just this weekend, I unwittingly ate some salmon fettuccini that had been sitting in the fridge for 3 weeks and I'm fine. It's like, really hard to give yourself food poisoning... extravadanza fucked around with this message at 17:53 on Feb 6, 2017 |
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Feb 6, 2017 17:50
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Here's Consumer Reports (from 2010) on chicken: http://www.consumerreports.org/cro/2012/05/how-safe-is-that-chicken/index.htm The scary part is the widespread antibiotic resistance. So you might not get sick often, but if you do, it could turn into a life-threatening situation. I've never had food poisoning before, but I still use a cheap 18"x24" Winco poly board dedicated for raw meat. It's not that much extra work for the peace of mind, imo. Food safety is even more important when you're cooking for others, especially for young or old people, or people with compromised immune systems (e.g., your friend who's recently come down with a case of the sniffles). Don't poison your dinner guests! They won't come back, lol.
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Feb 6, 2017 17:57
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Just don't cook chicken.
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Feb 6, 2017 18:01
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Subjunctive posted:Just don't cook chicken. But... it's so delicious 
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Feb 6, 2017 18:20
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Also be judicious about leftovers.
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Feb 6, 2017 19:24
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Neon Noodle posted:As long as you wash and dry your wood cutting boards, they are safe for anything. Wood is naturally antibacterial (when it dries). I agree that if you're cutting a bunch of different things in the same session that plastic is more convenient, but if you're just cutting meat you can use your wood cutting board or butcher block and then wash it and spray it down with white vinegar.
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Feb 6, 2017 20:10
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Not 100% sure but I think i had food poisioning last week from some flank steak i got from costco. I think it was in the danger zone in my car for too long before i got home. 2 days in the fridge and then add in the prep time while I trimmed, butterflied it and rolled it up to grill it...perhaps too long in the danger zone? Either that or i had a 24-36 hour fight against a norovirus.
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Feb 6, 2017 21:50
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Neon Noodle posted:As long as you wash and dry your wood cutting boards, they are safe for anything. Wood is naturally antibacterial (when it dries). I agree that if you're cutting a bunch of different things in the same session that plastic is more convenient, but if you're just cutting meat you can use your wood cutting board or butcher block and then wash it and spray it down with white vinegar. Sure.
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Feb 6, 2017 23:54
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bongwizzard posted:How common is it to actually get sick from cross contamination issues? I am just atrocious about paying attention to stuff like that and of thus far never really had any bad experiences. Today, lol.
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Feb 7, 2017 00:04
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Water777 posted:Today, lol. Idgi, unless you are a witch and are putting a poop-curse on me.
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Feb 7, 2017 00:13
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bongwizzard posted:Idgi, unless you are a witch and are putting a poop-curse on me. wash your hands
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Feb 7, 2017 00:47
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Neon Noodle posted:As long as you wash and dry your wood cutting boards, they are safe for anything. Wood is naturally antibacterial (when it dries).
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Feb 7, 2017 01:27
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BraveUlysses posted:Not 100% sure but I think i had food poisioning last week from some flank steak i got from costco. I think it was in the danger zone in my car for too long before i got home. 2 days in the fridge and then add in the prep time while I trimmed, butterflied it and rolled it up to grill it...perhaps too long in the danger zone? I'm late to the party in responding, but doesn't Costco blade tenderize their meats?
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Feb 8, 2017 01:28
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C-Bangin' it 