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Food-borne illnesses are not as common as people make them out to be. That's kinda the reason we're so anal about it in pro kitchens because you gently caress it up once and you're that restaurant that poisons their customers. Not saying you should be lax, but you can have terrible sanitation practices and get by with idiot luck. I mean, you're making fewer meals in a year than a high volume restaurant does in a day. Or, you could follow the rules and still get sick. A big part of something like a HAACP plan is being able to trace the outbreak even if it is no fault of your own. This doesn't really come into play in a home kitchen, however, most people assume the last meal they ate is what got them sick, when usually it is the meal before that so be wary of assuming something is or isn't your doing based on that.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?
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Feb 8, 2017 06:59
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| # ? May 10, 2024 02:52 |
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If I'm going to be moving out in 1 year (and not bringing kitchen utensils with me), does it matter if I get a cheap 8-inch knife? It shouldn't dull that quickly right?
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Feb 8, 2017 15:38
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The Biggest Jerk posted:If I'm going to be moving out in 1 year (and not bringing kitchen utensils with me), does it matter if I get a cheap 8-inch knife? It shouldn't dull that quickly right? Why not buy a decent knife and just bring it and only it with you when you move out? It won't take up that much space, and then you won't have to buy another knife.
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Feb 8, 2017 17:42
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Or just get a cheap ceramic knife which won't dull in a year AND you can take it with you. Just don't try and cut bone with it.
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Feb 8, 2017 17:48
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The Midniter posted:Why not buy a decent knife and just bring it and only it with you when you move out? It won't take up that much space, and then you won't have to buy another knife. I'll be moving from a foreign country so I don't want to pack too much if I can help it. So a cheap ceramic one should be good enough? I honestly want to get at least something on the quality of the victorinox but if it's just a year it doesn't seem worth it. Also with non-stick pans should I just stick with soft silicon spatulas and ladles? Wood would be too coarse?
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Feb 8, 2017 18:01
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I really like ceramic knives and think they are far superior for everything you don't use a meat cleaver or a filet knife for. But that's just my opinion, and everyone's got one. If you're comparing them to similarly-priced (cheapish) metal knives for cutting veggies and chicken breasts or whatever, they really are better in every way and stay sharp forever. You can use anything except metal on non-stick. Bhodi fucked around with this message at 18:09 on Feb 8, 2017 |
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Feb 8, 2017 18:05
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Any good espresso and cappuccino makers for about $150? If that sounds dumb it's fine I'm basically doing this against my will.
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Feb 10, 2017 20:21
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It's pretty dumb. Maybe you could find a cheap single broiler used or refurbished, but you'll want to spend at least that much on a grinder.
Submarine Sandpaper fucked around with this message at 20:52 on Feb 10, 2017 |
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Feb 10, 2017 20:47
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Does anyone know what the differences are between the Cuisinart Multiclad Pro and French Classic Tri-Ply Stainless lines?
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Feb 10, 2017 21:12
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Babylon Astronaut posted:Food-borne illnesses are not as common as people make them out to be. That's kinda the reason we're so anal about it in pro kitchens because you gently caress it up once and you're that restaurant that poisons their customers. Not saying you should be lax, but you can have terrible sanitation practices and get by with idiot luck. I mean, you're making fewer meals in a year than a high volume restaurant does in a day. Or, you could follow the rules and still get sick. A big part of something like a HAACP plan is being able to trace the outbreak even if it is no fault of your own. This doesn't really come into play in a home kitchen, however, most people assume the last meal they ate is what got them sick, when usually it is the meal before that so be wary of assuming something is or isn't your doing based on that. I didn't see any tenderization marks on the meat...I have only occasionally seen that on the meat at Costco. I don't think it was in the danger zone for 90 minutes on the day I bought it and maybe another 60 minutes on the day I cooked it.
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Feb 10, 2017 22:03
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TheMadMilkman posted:Does anyone know what the differences are between the Cuisinart Multiclad Pro and French Classic Tri-Ply Stainless lines? MCP is made in China, French Classic is made in France. French Classic models don't have a pouring lip, but the MCP models do.
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Feb 10, 2017 22:40
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Opinions on electric smokers? Vs low-and-slow in the oven? We have a stupid condo rule that prohibits charcoal and propane on our balconies. I haven't grilled or smoked since we moved here. I've had good luck slow cooking items in the oven, though. I'm about to put a 9-pound pork shoulder in the oven at 250 for 10 hours. It'll come out as tender as barbecued pork, but with none of the smoky flavor or crust. I just discovered that electric smokers exist. I know electric grills are poo poo, but are electric smokers decent? I'm not looking for comparisons to charcoal or propane smokers. I'm wondering if an electric smoker can produce better results than just cooking slow in the oven. If this is the wrong thread, please point me to the right one. Thanks.
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Feb 11, 2017 11:48
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Electric smokers are fine, but I'd check with your condo to make sure they're allowed.
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Feb 11, 2017 14:16
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Bagheera posted:Opinions on electric smokers? Vs low-and-slow in the oven? My electric smoker is great - but you still give off a ton of smoke and people will not know it is electric and may report you to the board anyway.
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Feb 11, 2017 16:31
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If I were to buy a Baking Steel TM, what's going to be the practical difference between buying the rectangle one versus the circular one?
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Feb 11, 2017 16:44
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bartlebee posted:If I were to buy a Baking Steel TM, what's going to be the practical difference between buying the rectangle one versus the circular one? Maybe slightly more heat transfer at the corners of the steel than the sides. Otherwise, if the thickness and diameter of the circle are the same as the thickness and the height of the square one, there's no difference but weight.
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Feb 11, 2017 16:53
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Bagheera posted:Opinions on electric smokers? Vs low-and-slow in the oven? There's a bbq thread where you can get plenty of detailed info on electric smokers: https://forums.somethingawful.com/showthread.php?threadid=3460953&userid=0&perpage=40&pagenumber=1 I agree that you should first check with your building. I love my MES 40" and there are other electric options with different pluses and minuses if you can use one.
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Feb 11, 2017 17:39
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bartlebee posted:If I were to buy a Baking Steel TM, what's going to be the practical difference between buying the rectangle one versus the circular one? Rectangular is more versatile, especially if you ever plan to use it as a griddle. The circular one will heat up quicker because it has less thermal mass, but that can also be considered a downside depending on the application.
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Feb 11, 2017 18:09
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I figured rectangular made more sense. I'm probably going to bite the bullet and get the original .25 inch thick Baking Steel, but I also saw this bad boy and kind of wavered. https://www.amazon.com/Pizzacraft-Square-Baking-Kitchen-Barbeque/dp/B00NMLKW6Q/ref=cm_cr_arp_d_product_top?ie=UTF8 It's only .14 inches thick, which I understand is why it's so much less expensive. But one of the reviews touted it's combination of lower price and ease of moving it as a selling point and I thought the crusts looked pretty good. At this point, wouldn't it just be a matter of the thinner one taking longer to rebound to proper heat? That's he only thing I can gather from my research.
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Feb 11, 2017 19:30
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quote:My electric smoker is great - but you still give off a ton of smoke and people will not know it is electric and may report you to the board anyway. If they put out a ton of smoke, I'll pass on it just for courtesy to my neighbors. The backup plan isn't working. I soaked some applewood chips in water and put them in the oven (in an aluminum pan). Then I put a pork shoulder in there at 250. The pork shoulder is cooking up really well, but there's no smoky scent at all. Am I doing something wrong, or is wood chips in the oven a myth?
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Feb 12, 2017 21:27
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ATK has a thing about oven barbecuing with charred lapsang souchong iirc that I've never bothered to do. I do a lot of oven barbecue, and I think once you're pleased with the texture you're getting, the best smoky flavor comes from things like smoked paprika, smoked salt, or just liquid smoke. If you do the latter, make sure you get actual liquid smoke without molasses and vinegar and coloring and poo poo.
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Feb 12, 2017 23:22
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i like nice words
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The Biggest Jerk posted:If I'm going to be moving out in 1 year (and not bringing kitchen utensils with me), does it matter if I get a cheap 8-inch knife? It shouldn't dull that quickly right? When I lived in Prague, I used a completely normal knife I bought at some weird housewares store and for me that was fine. The gods of cooking understand if you can't set up your superkitchen right away. Anyway, I went thrifting and came back with three Calphalon saucepans stamped with "made in Ohio" so I assume they are good. I have a Calphalon Contemporary saucepan but it turns out those are made in China and that pissed me right off.
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Feb 13, 2017 09:21
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Bagheera posted:The backup plan isn't working. I soaked some applewood chips in water and put them in the oven (in an aluminum pan). Then I put a pork shoulder in there at 250. The pork shoulder is cooking up really well, but there's no smoky scent at all. Am I doing something wrong, or is wood chips in the oven a myth? Just go buy some liquid smoke and use that in the basting/braising sauce. If you're doing the chips right (don't put them in water) you'll be getting a lot of smoke generation in your oven (which vents to the kitchen) and then sitting off your fire alarm in the process. And it'll be a pain to stop the smoke generation, so expect to continually set off the alarm for an hour or so after you go "oh poo poo" and try to stop the smoke pouch.
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Feb 13, 2017 22:47
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I think to actually smoke something it's difficult to get around producing a lot of actual smoke
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Feb 14, 2017 06:12
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unknown posted:liquid smoke FYI, a little bit goes a long way with this stuff. Add in small doses and mix well before tasting.
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Feb 14, 2017 06:29
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Or use smoked paprika or chipotle powder, that can also work and it's not as easy to overdo it.
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Feb 14, 2017 13:32
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Has anyone used the masticating juicer attachment for the kitchenaid stand mixer? I want to get a good juicer but they're expensive as hell. The attachment is less than $100 on Amazon and it looks like the same technology. I'm chalking up the mediocre user reviews to user error as far as using a juicer goes.
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Feb 17, 2017 19:50
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the littlest prince posted:I'm thinking about making some homemade churros, but I'd need to get some piping bags/tips. The product recommendation thread looks dead and I can't find its replacement if one exists. Amazon seems to have a ton of HIGH QUALITY RUSSIAN tips that I'm pretty sure would never get used. Williams Sonoma has a set that looks alright and I have a bunch of gift credit for that place.
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Feb 17, 2017 22:53
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a silicone bag seems good, though i feel like it's overkill if you're just going to make churros, as you can fashion a pastry bag out of a ziploc and whichever tip you like.
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Feb 17, 2017 23:35
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I just buy disposable bags but zip locks work pretty well too. Tips and what not are pretty cheap at craft stores like Michael's or Hobby Lobby.
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Feb 17, 2017 23:39
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Churro mix is kinda thick I wouldn't try it on a zip lock.
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Feb 18, 2017 03:32
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Well since it sounds like tips don't vary all that much I checked a thrift store and found a bag of 31 tips for two bucks. I'll try it with a ziploc and if it doesn't go well I guess I'll spring for a silicone bag.
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Feb 18, 2017 21:25
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I couldn't manage to get the mix through the tip but I don't think it was the bag's fault. The mix was really thick. Instead I just made little finger sized strips, and they came out pretty well I think. Not as light as I'm used to, but I think it came out roughly the way it was supposed to. Not sure how you could make the right shape without special hardware.
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Feb 19, 2017 02:18
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the littlest prince posted:I couldn't manage to get the mix through the tip but I don't think it was the bag's fault. The mix was really thick. Instead I just made little finger sized strips, and they came out pretty well I think. Not as light as I'm used to, but I think it came out roughly the way it was supposed to. From what I understand, piping takes a lot of practice, my dude. Don't feel bad. You can try spraying the inside of the bag with Pam before putting the batter in, which might help it slide out a bit more easily.
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Feb 19, 2017 02:53
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Can anyone give me a good summary of a food processor Vs. a blender? I mean I get the general gist but there must be some cross over. I don't have a huge amount of space and also don't want to spend a fortune so I thought a blender might work better. I made pesto by hand last week which went ok but was pretty inefficient.
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Feb 20, 2017 04:53
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Get a food processor and stick blender.
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Feb 20, 2017 05:09
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the littlest prince posted:I couldn't manage to get the mix through the tip but I don't think it was the bag's fault. The mix was really thick. Instead I just made little finger sized strips, and they came out pretty well I think. Not as light as I'm used to, but I think it came out roughly the way it was supposed to. The classic churro shape is piped out of an open star tip directly into your hot oil. An Ateco #827-829 would be the right size for those.
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Feb 20, 2017 05:10
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Red_Fred posted:Can anyone give me a good summary of a food processor Vs. a blender? I mean I get the general gist but there must be some cross over. Food processors are better for chopping up lots of stuff, better for sticky ingredients like meat, they can also kneed dough a bit, though a mixer is much better for that. Blenders are great for wet ingredients, making smoothies, sauces, that sort of thing. One thing to keep in mind is that a decent food processor is not terribly expensive but a good blender that won't burn its motor out quickly, can handle stuff like ice in a smoothie and that can evenly blend thicker mixtures is going to be very expensive and fairly large. In general I feel that a food processor is much more versatile than a blender but a blender does some things that nothing else really can, like the aforementioned smoothies and milk shakes.
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Feb 20, 2017 05:13
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Red_Fred posted:Can anyone give me a good summary of a food processor Vs. a blender? I mean I get the general gist but there must be some cross over. for day to day cooking and ingredient prep, and even one offs like making dough, we use the processor way, way more might be different for you though, e.g., if you make a lot of smoothies if i had to choose I'd unquestionably get the processor
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Feb 20, 2017 14:12
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| # ? May 10, 2024 02:52 |
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I'm actually pretty surprised that you guys are responding this way. I don't use a food processor for anything except pie dough and use a VitaPrep for everything else.
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Feb 20, 2017 15:33
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