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Steve Yun posted:All this wok talk made me decide it's time to get a jet burner. Does the Bayou SP1's valve let you make a little tiny flame in case 185,000 btu is too strong? I've got a Bayou Jet burner that I use for homebrewing, and there is significant adjustment available. However, the adjustment doesn't allow for high accuracy. For example there's no 'btu dial'. it's just knob with no indication of flame size, heat level, or anything else. If you don't have a giant pot for frying turkeys already, there are often great deals for a propane jet burner + 5 gallon pot + turkey fryer attachments. The whole bundle might just cost 10-20 above the cost of just the burner.
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Jul 31, 2017 17:08
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That's fine, I wouldn't expect any measurements on the dial anyways. I just wanted to know between the SP1 (which does 185,000 BTU) and the SP10 (which does 50,000 BTU) if I would be losing anything by going with the SP1, like the ability to cook at low heat. Guess not! This is going to be fun. I'm not gonna fry a turkey any time soon, but besides wokking I also wanted to heat up a metal rod to 1500°F to set cocktails on fire.
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Jul 31, 2017 19:32
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I have a 500k BTU propane weed-burner, I am only a pile of bricks and an metal pipe "L" away from some good wok cooking? 
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Jul 31, 2017 19:54
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Not an expert, so anyone who knows more feel free to chime in, but... If you're igniting the propane before it goes into the pipe, you're probably going to lose a lot of heat to the pipe and the bricks. Which, when you're starting out with 500,000 BTU of heat, is pretty worrisome. I mean, I have no idea how hot it would get in an enclosed pipe but I'd start wondering if the steel would melt or distort. If you're using regular bricks they might explode violently unless you're using *insulating* fire bricks. Also the flame might extinguish before it even gets out the other end of the pipe due to the lack of air so if that's the case you'd be getting a lot of downside and no upsides to this setup Just a rough layman's guess. Steve Yun fucked around with this message at 20:14 on Jul 31, 2017 |
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Jul 31, 2017 20:04
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Well, my super professional drawing had the insulating sand-fill layer removed for clarity. I do think it would work if I insulated the pipe well, like building a rocket stove, but if I can hunt up some scrap pipe I might give it try with just bricks and sand. I am not worried about the bricks, I use bricks and cinderblocks all the time for hillbilly grilling and they just softly crack if there is water in them, I think are too weak to let steam pressure build up enough to be a danger. Anyone know what temp I want the inside of the wok to hit? I think my neighbor has an infrared thermometer, but I have no idea how hot I would need to get the pan.
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Jul 31, 2017 20:16
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Just get a $30-50 jet burner, it's a tested solution, doesn't waste fuel on inefficient heat loss, doesn't cost a lot and probably won't burn your house down https://www.amazon.com/Bayou-Classi...+classic+burner https://www.amazon.com/Bayou-Classic-SP1-Jet-Cooker/dp/B0002913MI/ref=sr_1_1?ie=UTF8&qid=1501529090&sr=8-1&keywords=sp1+jet+burner
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Jul 31, 2017 20:24
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Steve Yun posted:Just get a $30-50 jet burner, it's a tested solution, doesn't waste fuel on inefficient heat loss, doesn't cost a lot and probably won't burn your house down Yea, but like hillbilly grilling is a very competitive discipline, publish or perish bro. And I assure you I have a ruined foundation/sand pit far removed from my house for this kinda stuff.  This is it configured for pepper roasting. Going to use the weed-burner for it this year though!
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Jul 31, 2017 20:28
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That's way too well-built to be called "hillbilly".
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Jul 31, 2017 20:32
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bongwizzard posted:Yea, but like hillbilly grilling is a very competitive discipline, publish or perish bro. Not being able to build and do stuff like this is the only downside of living in a city to me. Maybe I'll get a rural residency and have land I can do stuff with.
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Jul 31, 2017 20:53
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Man, that setup still worries me. But if you don't explode yourself, bongwizzard posted:Anyone know what temp I want the inside of the wok to hit? I think my neighbor has an infrared thermometer, but I have no idea how hot I would need to get the pan. Try 700°F as a minimum, maybe 800-900°F for ideal temp when you throw a batch of food in Steve Yun fucked around with this message at 00:39 on Aug 1, 2017 |
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Aug 1, 2017 00:27
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bongwizzard posted:I have a 500k BTU propane weed-burner, I am only a pile of bricks and an metal pipe "L" away from some good wok cooking?
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Aug 1, 2017 00:57
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His Divine Shadow posted:Not sure the same wouldn't be true for a food processor... But every time I make pie (not that often granted) I wish I had one. I just need to convince myself it won't be another forgotten gadget.
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Aug 1, 2017 02:18
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i like nice words
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Why exactly do you need such high temperatures when cooking with a wok?
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Aug 1, 2017 03:48
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swickles posted:Why exactly do you need such high temperatures when cooking with a wok? In practice when you hear most people talking about it they're talking about one specific approach to stir-frying (chao or 炒), which is basically sautéing at a temperature high enough to burn the oil. There are actually even higher-temperature methods, but virtually nobody, even those stridently arguing about purity, is ever talking about them.
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Aug 1, 2017 04:09
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http://outdoorstirfry.com/?page_id=399 Heat your wok until cherry red, no infrared thermometer needed!
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Aug 1, 2017 04:15
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Anne Whateley posted:Imo food processors are good for things like dough, pesto, grated cheese, nut butters, stuff where you want the pieces to be tiny and equal. Before I got mine, I was thinking I could also use it for rougher chops like salsa or stew vegetables like the ads show, and I haven't found that to be realistic at all. It still might totally be worth it for you, just saying to factor out that use case. I did buy one, a Kenwood FPM250, since I had some built up store credit I could use, so it was like €50. I used it to make Jamaican patties I saw in the dinner thread, turned out great. I will see what I can use it for. Put the oldest stand blender away in storage. I like to muck around and build tools and poo poo, so maybe I'll cannibalize it for the motor and turn it into something different than a blender... Like a grinder.
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Aug 1, 2017 09:01
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This is a crosspost with the 'GoonCave & Gardens' thread, but I figure people here might have thoughts on this too. Despite having a pretty well equipped kitchen and enjoying cooking, I have for years just accumulated random pieces of dinnerware and glassware, and in my last move the box I had packed them all into (haphazardly) got dropped down a flight of stairs, and basically all my plates and glasses are broken/gone. Writing is on the wall that it's time to go adult and buy a set of matching stuff that was meant to go together. Does anybody have a recommendation for good brands? My initial thoughts were: Correlle Livingware: https://www.amazon.com/dp/B001IWMOTE/ref=psdc_13218751_t1_B01EWI7TKY Libbey Glassware: https://www.amazon.com/gp/product/B01BFC6KLE/ref=ox_sc_act_title_2?smid=ATVPDKIKX0DER&psc=1 but I'm not sold to those choices, they're just based on Amazon's search results. I can't comfortably seat more than six people in my new dining area, so I think a set of six is enough. I also don't feel like I need the matching coffee mugs that most dinnerware sets include. I'd just like to have something that looks and feels nice to eat/serve food off.
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Aug 1, 2017 18:38
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TheQuietWilds posted:This is a crosspost with the 'GoonCave & Gardens' thread, but I figure people here might have thoughts on this too. Libbey Glassware... do you have a BigLots in your area? You can get that set for 1/3 that price For white dinnerware, if you don't know what you want or aren't particular, I would recommend getting plain white with no decorations on it, so that if you ever want to get additional dinnerware you can always find matching white dinnerware that looks like it fits in
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Aug 1, 2017 18:48
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TheQuietWilds posted:Not being able to build and do stuff like this is the only downside of living in a city to me. Maybe I'll get a rural residency and have land I can do stuff with. Any less freedom to do idiot poo poo in my yard will never be tolerable to me again. I miss having restaurant options but it's a small price to pay Steve Yun posted:Man, that setup still worries me. But if you don't explode yourself, Excellent, thanks! Couldn't find any pipe but I might just buy some to see if it works, I gonna get my pepper-roaster rigged up as well, so it makes sense to get all my weed-burner projects going at once.
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Aug 2, 2017 04:36
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That burner setup is pretty much how my friends propane deep fryer works. The tube part is welded to the oil vat and heats the oil. The output at the end of the tube is very hot, and it doesn't explode. I think you will be fine.
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Aug 2, 2017 17:12
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TheQuietWilds posted:This is a crosspost with the 'GoonCave & Gardens' thread, but I figure people here might have thoughts on this too. Go to a restaurant supply store. You'll always be able to get replacement dishes / flatware and the prices are fairly reasonable.
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Aug 2, 2017 17:16
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TheQuietWilds posted:This is a crosspost with the 'GoonCave & Gardens' thread, but I figure people here might have thoughts on this too. I don't have any of their regular glassware but Bormioli Rocco is a really good brand. They are made to be nigh-unbreakable. I have two sets of their wine glasses, and when my under-cabinet wine glass rack fell, the only things that broke were my non-bormioli glasses and the glass bowl they fell on.  (Side note: a cow had just fallen through a roof in the episode of X-Files we were watching, so this was a very surreal and terrifying though immersive experience)
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Aug 2, 2017 20:26
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TheQuietWilds posted:This is a crosspost with the 'GoonCave & Gardens' thread, but I figure people here might have thoughts on this too. For plates and dinnerware I replaced my ancient Corning stuff mostly with Wedgewood's White line, and I've been very happy. The fact that it's basically plain white means it works with pretty much any other plain white dinnerware, like random noodle bowls and so on. If you're also interested in flatware I can also recommend everything about Liberty Tabletop's flatware with the exception of the name and maybe the heft of the butter knives. I can go into more detail about the stuff I ended up with and all the tedious thousand-browser-tab and hundred-houseware-departments comparison shopping horseshit if you want.
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Aug 2, 2017 23:45
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SubG posted:I can go into more detail about the stuff I ended up with and all the tedious thousand-browser-tab and hundred-houseware-departments comparison shopping horseshit if you want. I already have all the dinnerware I need, but I wouldn't mind looking at other people's kitchen porn. Would it be worth making a "check out my kitchen stuff" thread?
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Aug 3, 2017 00:07
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SubG posted:I can go into more detail about the stuff I ended up with and all the tedious thousand-browser-tab and hundred-houseware-departments comparison shopping horseshit if you want. There's not much else going on until A) someone else stumbles in with a question or B) someone 'kick-starters' another insane kitchen gadget, so I say go for it
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Aug 3, 2017 04:12
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Any recommendations for round dinner plates with a slight slope/curve/lip and pasta/risotto bowls?
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Aug 8, 2017 07:40
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Pen Express posted:Any recommendations for round dinner plates with a slight slope/curve/lip and pasta/risotto bowls? Sorry, I don't know anything about those
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Aug 8, 2017 08:00
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Pen Express posted:Any recommendations for round dinner plates with a slight slope/curve/lip and pasta/risotto bowls? That said, I've recently made the leap to bone china and I'm really happy with it. If you don't want to spend the money I wouldn't fret over it, but I definitely prefer the lighter weight and the general feel/intangibles of it. As I said earlier in the thread I recently bought a set of Wedgewood White dinnerware, and I've been very happy with it. The plates are flat and not sloped like you're looking for, but I really prefer plates to be flat and to use something like a pasta bowl or soup plate when I want something that'll hold liquid or whatever. There's a soup plate in the White line, but I didn't get them, and instead got pasta bowls from the Wedgewood Jasper Conran White line, which I use very infrequently for pasta (most pasta should really be served on a flat plate anyway) but rather for stews, braises, and so on. I like them a lot, in terms of ratio of surface area to volume, weight, and general aesthetics. Basically my general recommendations on dinnerware having recently been through this are (abbreviated because it turns out holy poo poo am I sick of thinking about this poo poo):
A lot of this applies to buying glasses and flatware (which you, Pen Express didn't ask about but I commented on up the thread). I couldn't find any single line of glasses that included everyday drinking glasses, barware, and so on that I all liked. So what I did was identify a manufacturer (Schott Zwiesel) that had multiple product lines of similar construction and identical materials so I could mix and match and still have everything look like it's from a set. Other people who don't have as many opinions about specific features of dishes, glasses, and so on might not have the same problem. When you're searching for this kind of poo poo online, there are always a bunch of one star reviews saying that whatever you're looking at is the most toxic horseshit ever manufactured and nobody should ever buy it. So by itself that shouldn't put you off something. Depending on what you're looking for, if it's used in industry anywhere (and most barware is like this) then discussion you find in industry forums seems to generally be more informative/practical than e.g. amazon reviews. Not counting identifying major product defects and that kind of poo poo, actually handling what you're considering is worth a lot more than reading online reviews.
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Aug 8, 2017 09:34
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Okay so I know the gold standard in fancy rice cookers is Zojirushi and for good reason I bet, but I'm in Australia and they don't sell them here, and I'm not sure I want to deal with having a different plug, let alone a different voltage. Plus the Cuckoo ones with the fancy fuzzy logic are $300-550. So what kind of alternatives are there? I'm looking at this one right now.
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Aug 9, 2017 07:44
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Isn't Breville native to Australia and cheaper there than in other countries? I can't vouch for their rice cooker from personal experience but Breville makes good appliances in general, and to be honest I've never heard of a bad rice cooker from any company, just good ones and better ones. Any cheap tinpot piece of crap should make you happy.
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Aug 9, 2017 08:42
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FROOOOOOOOG posted:Okay so I know the gold standard in fancy rice cookers is Zojirushi and for good reason I bet, Panasonic directly competes with Zoji in the rice cooker market in Japan, so their stuff should be fine. I had a Panasonic one myself for a few years and it did a good job. While my current Zoji is definitely much better it was also originally much more expensive, like $80 for the Panasonic vs $150 for the Zoji so you'd expect a big difference. Of course I paid like $90 for the Zoji because there was a tear in the box, thank you Amazon warehouse deals. 
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Aug 9, 2017 12:48
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Anyone have a Blackstone griddle? Will they get grease all over my garage/side of my house?
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Aug 9, 2017 14:53
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AVeryLargeRadish posted:Panasonic directly competes with Zoji in the rice cooker market in Japan, so their stuff should be fine. I had a Panasonic one myself for a few years and it did a good job. While my current Zoji is definitely much better it was also originally much more expensive, like $80 for the Panasonic vs $150 for the Zoji so you'd expect a big difference. Tiger is another good option; I have a Tiger micom rice cooker I paid 115 CAD for, but it later went on even deeper clearance for 35 bucks~
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Aug 9, 2017 21:54
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I'd also suggest looking into cuckoo. I don't know about Australia, but at least in the us they're on par with zojirushi but you can get a pressurized model for way less than pressure cooking models from zoji or tiger. This matters more if you want your short/medium grain rice softer or are bad at planning and need rice faster/brown rice in less than 90 minutes.
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Aug 10, 2017 00:48
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Canuck-Errant posted:Tiger is another good option; I have a Tiger micom rice cooker I paid 115 CAD for, but it later went on even deeper clearance for 35 bucks~ Same problem as Cuckoo - $300-$600, depending on if you want induction mostly.
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Aug 10, 2017 00:57
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Does the induction make that much of a difference? I was just looking at those models today. I have a mid-level ($150) Zoji and it's hard if not impossible to tell what's an improvement...
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Aug 10, 2017 05:25
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Taima posted:Does the induction make that much of a difference? I was just looking at those models today. I have a mid-level ($150) Zoji and it's hard if not impossible to tell what's an improvement... Induction based heating elements heat much faster and therefore cook much faster because they cut out a lot of the time normally spent bringing the water to a boil. They also are much more precise in controlling temperature.
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Aug 10, 2017 05:39
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Since apparently 18 months is longer than I should expect the heating element in an electric kettle to last, anybody got any recommendations? Must hold water at temp for at least an hour, have customizable temperature settings, over 1.5 L. Must not be Bona Vita brand, who hosed me and I can't recommend.
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Aug 10, 2017 22:09
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Zojirushi water boiler
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Aug 10, 2017 22:22
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Lawnie posted:Since apparently 18 months is longer than I should expect the heating element in an electric kettle to last, anybody got any recommendations? Must hold water at temp for at least an hour, have customizable temperature settings, over 1.5 L. Must not be Bona Vita brand, who hosed me and I can't recommend. I use a Panasonic thermo pot, I've had it for a couple years and it's worked well for me, but it might not be what you are looking for.
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Aug 10, 2017 22:24
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