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Trying to track down a picture, I'm at work and I'm waiting for my girlfriend to get home and text me the brand name. It's just a really large ceramic peeler.
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Jun 26, 2017 19:56
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Doc Walrus posted:Trying to track down a picture, I'm at work and I'm waiting for my girlfriend to get home and text me the brand name. It's just a really large ceramic peeler. I'm guessing it's a julienne peeler.
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Jun 26, 2017 20:35
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Here it is! It's an INTEY brand peeler. And yeah, this probably isn't viable for anything except vegetables. I'll still try it and let y'all know how miserably I fail to cut a steak with a potato peeler. 
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Jun 26, 2017 21:43
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Doc Walrus posted:Here it is! It's an INTEY brand peeler. peelers work on skins bc they aren't interconnected muscle fibers. like if u overcooked a chicken breast and refrigerated it first you could maaayyyybe use a peeler on it but as has already been stated, snyprmag posted:Just slice the meat against the grain with a knife and you can get it thin and tender enough for a sandwich or wrap. the way the peeler is designed i doubt you'd hurt yourself but you're just gonna make a mess of the meat if it works at all. what i'd suggest is to slice the steak against the grain before cooking. you won't be able to cook it to a specific temp like with a steak but it'll be easier to use for wrapplications/sandwiches
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Jun 26, 2017 22:00
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Doc Walrus posted:Here it is! It's an INTEY brand peeler. Don't try it, it's ceramic, you are more likely to break it than anything else. Anyway, if you want to make shaved steak then just use a knife and put the meat in teh freezer for a little while to let it partially freeze, with the meat very firm it's very easy to get clean, thin slices.
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Jun 26, 2017 23:01
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AVeryLargeRadish, also everyone posted:Don't try it, it's ceramic, you are more likely to break it than anything else. Yeah you're right, I guess I'll just do it the normal way.
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Jun 26, 2017 23:16
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Is there a particular cutting board that's good with 600f temps? If not I'll just sand down my maple when needed.
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Jun 29, 2017 00:38
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Six seasons and a movie!! I just seasoned my Lodge griddle for camping this weekend. Six passes following Sheryl Canter's method. (High lignan Flax oil, 500degrees...) Will report back if it was worth it.  
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Jun 29, 2017 00:53
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I'm waffling between saute pan sizes. Several years ago I bought one which, after measuring the other day, seems to be 4qt, ~11". It's super cheap, I don't know what brand, and until it started warping a few months ago worked perfectly fine (teflon coated). I want to buy a nice multi-clad (or similar) pan and the price difference between a 4qt and 5qt pan seems to be pretty small, however my 4qt already had a way larger base than my stove burner. Outside of price is there a good reason to go for a 4qt over a 5qt pan?
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Jun 29, 2017 01:44
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Feenix posted:Six seasons and a movie!! I picked up that exact same griddle last month and have been cooking on it nonstop with no pre-seasoning. I refuse to be a pawn of Big Seasoning.
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Jun 29, 2017 03:44
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bongwizzard posted:I picked up that exact same griddle last month and have been cooking on it nonstop with no pre-seasoning. I refuse to be a pawn of Big Seasoning. And after a month, how's it been?
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Jun 30, 2017 00:08
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It's between these two, is there a reason to not go with the bigger one? https://www.amazon.com/Cooks-Standard-Multi-Ply-Stainless-Steel-5-Quart/dp/B00421AYK4 https://www.amazon.com/Cooks-Standard-Multi-Ply-Stainless-Steel-5-Quart/dp/B01ATZE4K2
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Jun 30, 2017 04:12
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Get the 11 inch.
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Jun 30, 2017 04:19
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GobiasIndustries posted:It's between these two, is there a reason to not go with the bigger one? No, get the larger one unless you only have some sort of tiny electric burner (like 1/2 of mine are), otherwise 11-12 inch pans work for most things.
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Jun 30, 2017 05:13
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VERTiG0 posted:And after a month, how's it been? Still metal and heavy. I don't think I need to eat a grilled chicken sandwich for a long time now.
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Jun 30, 2017 12:23
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Hello all! I was recently gifted a very nice cast iron skillet for our wedding. I have seen various handle slips/covers and was wondering if anyone had a recommendation for a good one. The biggest divide seems to be silicon vs. clothe, and was wondering if anyone had any advice. I used it tonight with a oven holder I rubber banded around the handle and it seemed fine, but I would like something a bit easier to remove for when transferring to the oven.
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Jul 1, 2017 05:09
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I've bought a few. Fabric ones tend to have cumulative burn damage. It sizzles and is a little worrying. Silicone ones feel sturdier but also a little more slippery. I recommend using an oven mitt.
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Jul 1, 2017 05:38
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I don't bother with a handle cover, I just pull out a kitchen cloth or oven mitt. My sister has kids and does use handle covers though, and she likes the silicone ones.
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Jul 1, 2017 05:47
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swickles posted:Hello all! I was recently gifted a very nice cast iron skillet for our wedding. I have seen various handle slips/covers and was wondering if anyone had a recommendation for a good one. The biggest divide seems to be silicon vs. clothe, and was wondering if anyone had any advice. I used it tonight with a oven holder I rubber banded around the handle and it seemed fine, but I would like something a bit easier to remove for when transferring to the oven. Ive got a few of those Lodge cloth handle covers. I just slide them on when I want to move the pan and pull them off when I am not actively moving the pan. Or I use an oven mitt. Whatever is handy, including kitchen towels.
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Jul 1, 2017 05:52
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SymmetryrtemmyS posted:I don't bother with a handle cover, I just pull out a kitchen cloth or oven mitt.
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Jul 1, 2017 10:04
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Just invest in lots of side towels. And make a point of always keeping the side towels near the stove dry so you don’t flash steam the palm of your hand.
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Jul 1, 2017 13:22
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I was gifted a few silicone handle covers and I use them from time to time, I can be careless drunk occasionally frequently when cooking . They're not as fiddly as some people are making them out to be and they might not look as cool as a side towel but  .My recommendation is to buy one in person where you can feel it first, it should be somewhat thick and rigid and not squishy (yes, hardy har har). I can't find a picture of the one I like but this is one of mine that I don't recommend. https://www.amazon.com/ORBLUE-Silic...on+handle+cover
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Jul 1, 2017 21:33
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Moving to Copenhagen Denmark and I get to buy a new gas stove and fridge. Top suggestions for either?
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Jul 2, 2017 13:38
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Rust Martialis posted:Moving to Copenhagen Denmark and I get to buy a new gas stove and fridge. Top suggestions for either? Get a La Cornue range and post lots of pictures.
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Jul 2, 2017 17:37
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1. Is it worth buying a non-stick wok? 2. Is it worth buying a sticky wok with an electric glass-top stove? I live in an apartment with a wooden floor and my kitchen vent is kinda gaijin, so my options for BTUs are limited.
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Jul 2, 2017 18:16
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Flash Gordon Ramsay posted:Get a La Cornue range and post lots of pictures. So something below bespoke would be nice
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Jul 2, 2017 18:49
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Stuparoni posted:1. Is it worth buying a non-stick wok? Imo no on both. You will warp a proper carbon steel a bit with the heat needed and it becomes worthless. Check my post history itt for a good wok burner if you want to use propane.
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Jul 2, 2017 19:45
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Rust Martialis posted:Moving to Copenhagen Denmark and I get to buy a new gas stove and fridge. Top suggestions for either? Make sure you know how much space you have to work with. Old European cities tend to have tiny apartments with 'compromise' solutions to modern appliances.
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Jul 3, 2017 12:48
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Murgos posted:Make sure you know how much space you have to work with. Old European cities tend to have tiny apartments with 'compromise' solutions to modern appliances. This is a new building, actually.
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Jul 3, 2017 13:22
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Rust Martialis posted:This is a new building, actually. Doesn't mean it won't have a tiny kitchen. 
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Jul 3, 2017 17:00
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This last week I bought a $30 carbon steel pan. Now I'm questioning if I'll ever have to buy a teflon style non-stick pan again. I don't see the downsides other than care, right?
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Jul 4, 2017 11:24
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Do people have opinions on saute pans vs frying pans? I'm a uni student and some housemates moving out took their cookware with them, so I'm looking for a general use thing to complement my wok and mini cast iron skillet. I feel like the high sides could be useful if I wanted to do braises in it, but I could just do those in the pot; the downside is actually finding something that hits the balance of uni student money and okay enough to work until I have money quality.
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Jul 5, 2017 17:21
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Currently sitting in a multi-hour line to get on a ferry to leave Lopez Island where we had an awesome camping trip. Just want to report my seasoned Lodge griddle (Sheryl Canter specs... 6 times) performed flawlessly over my Everest 2 burner stove. Pancakes, eggs, bacon, etc... all cooked wonderfully and stuck minimally. (A little initial pancake burn because I didn't take I to account my new Everest Summit stove hit 20,000 BTU and I had it too high.) I also pre-seasoned a new camping all-stainless steel sautée pan before I went camping and it was a joy to clean and cook on.
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Jul 5, 2017 22:32
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ThermoWorks just started an Open Box sale on the Thermapen mk4. $76 each. These are limited colors, units that were on demos, returned, refurbished or had minor cosmetic defects or damaged packaging. Got mine last year on a similar sale and had no issues other than packaging with slight damage to the corners.
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Jul 7, 2017 16:23
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They literally just finished a 4th of July sale on Mk4 Thermapens for something like $79. They only came in red, white, and blue, obviously, but a brand new unit for a couple bucks more sounds better to be than an open box unit.
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Jul 7, 2017 16:53
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The Midniter posted:They literally just finished a 4th of July sale on Mk4 Thermapens for something like $79. They only came in red, white, and blue, obviously, but a brand new unit for a couple bucks more sounds better to be than an open box unit.
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Jul 7, 2017 19:22
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Don't forget the 15 off 75 amex offer, would take that down to 62 bucks.
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Jul 7, 2017 23:26
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Please pardon my ignorance, I recently moved so I'm doing a bit of research to see what type of kitchen equipment I need. I'm looking at frying pans / skillets at the moment and I can't really tell if a cast iron skillet can be used to "replace" a regular stainless steel one. From that the research I've been doing, it would be advantageous for me to get a frying pan that can go from the stove top to the oven if needed. Which led me to look at cast iron. I know that cast iron requires more maintenance when compared to their stainless counterparts. So, for the frying pan and deeper skillet, would it make sense for me to go strictly cast iron?
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Jul 10, 2017 19:51
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obi_ant posted:Please pardon my ignorance, I recently moved so I'm doing a bit of research to see what type of kitchen equipment I need. I'm looking at frying pans / skillets at the moment and I can't really tell if a cast iron skillet can be used to "replace" a regular stainless steel one. From that the research I've been doing, it would be advantageous for me to get a frying pan that can go from the stove top to the oven if needed. Which led me to look at cast iron. I know that cast iron requires more maintenance when compared to their stainless counterparts. So, for the frying pan and deeper skillet, would it make sense for me to go strictly cast iron? Stainless steel pans can go into the oven with no problem. The only type of stovetop cookware I'd be hesitant to put in the oven would be nonstick. I'd just stick with a quality tri-ply stainless steel skillet rather than have to deal with the weight, somewhat uneven heat distribution, and long heating time of cast iron. Don't get me wrong, cast iron is awesome and definitely has its purposes, but for everyday cooking I'd go stainless.
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Jul 10, 2017 20:23
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What ever happened to that oven the Anova guys were teasing?
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Jul 11, 2017 05:49
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