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I've been using this for 6 years: https://www.amazon.com/Cuisinart-CP...uisinart+kettle It's not adjustable but it has 6 preset temps which are good enough The only other downside is that the numbers rub off after a while
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Aug 10, 2017 22:33
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Schpyder posted:Zojirushi water boiler
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Aug 10, 2017 22:34
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Steve Yun posted:I've been using this for 6 years: I have the same one, but I don't think it keeps water hot for an hour. Maybe 20 mins with the reboiling?
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Aug 10, 2017 22:41
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I've got a small and large electric kettle from chefs choice or whatever. Not programmable in the slightest, but they lasted ~5 years each so far with no problems.
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Aug 10, 2017 23:11
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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. Did you email their support? They've sent me two replacements.
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Aug 11, 2017 00:02
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Subjunctive posted:I have the same one, but I don't think it keeps water hot for an hour. Maybe 20 mins with the reboiling? Oh good catch, the product description says 30 minutes I'll still push for it because it's otherwise been solid for me and it's well reviewed: http://thesweethome.com/reviews/the-best-home-kettle/ Steve Yun fucked around with this message at 00:07 on Aug 11, 2017 |
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Aug 11, 2017 00:03
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Submarine Sandpaper posted:Did you email their support? They've sent me two replacements. Hah, maybe I was foolish to have made a warranty claim. Oh well, the lid on mine was shot anyway. Thanks for the recommendations, all. I know I should just get a zojirushi but they're so pricey.
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Aug 11, 2017 00:39
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Saw a VitaPrep in the Goodwill auction starting at $20, bet I end up getting it for less than $100.
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Aug 11, 2017 02:54
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Re: using crap I have a vitamix, a cuisinart, and an electric kettle. All three live on my counter, and get regular use. It wasn't until I moved them to my counter that I started using them more. My rice cooker is getting used daily, no matter where it is. I eat rice every day. But the other appliances I'd ignore. Once they came into the light I started using them far more.
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Aug 13, 2017 06:52
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I use my Ankarsrum and Magimix pretty regularly and they live on a wire rack in my dining room, because I live in a tiny apartment with no counter space. Then again, I bake all of my own bread and do a ton of cooking, often for groups, so I bought them as functional items, not as "one day maybe I'll use these" items.
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Aug 13, 2017 07:09
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The writing on my cheapo plastic deep fryer is wiping off. This includes the temperature scale, so if it eventually goes away entirely I will eventually forget where to set the slider. Anyone know if there's a type of marker I can use to replace the previous markings that will avoid this?
the littlest prince fucked around with this message at 20:45 on Aug 13, 2017 |
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Aug 13, 2017 20:36
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the littlest prince posted:The writing on my cheapo plastic deep fryer is wiping off. This includes the temperature scale, so if it eventually goes away entirely I will eventually forget where to set the slider. Anyone know if there's a type of marker I can use to replace the previous markings that will avoid this? sharpie makes a super-permanent variant that holds up against even acetone. It won't last forever and will wear off eventually, but you have a sharpie and can re-apply as needed.
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Aug 13, 2017 20:50
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Go to the hardware store and ask the paint desk about clear coat or some other clear spray you can use on plastic. I did something similar to autographed souvenirs when the marker started rubbing off. Are the markings on the knob itself?
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Aug 13, 2017 20:52
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What's the best setup for deep frying anyways? If I'm going to fry chicken at most once a month or so, is the difference in easy of use and quality worth having a uni-task deep fryer or what? I'm in an apt with an induction range, have a cast iron Lodge dutch oven, for reference.
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Aug 13, 2017 21:03
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YMMV but if it's not often, I'd just stick to shallow-frying.
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Aug 13, 2017 21:05
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i like nice words
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Shallow fry in the Dutch oven.
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Aug 13, 2017 21:10
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TheQuietWilds posted:What's the best setup for deep frying anyways? If I'm going to fry chicken at most once a month or so, is the difference in easy of use and quality worth having a uni-task deep fryer or what? I'm in an apt with an induction range, have a cast iron Lodge dutch oven, for reference. Not worth it, at best you'd gain: -Auto-temp control of questionable accuracy -Oil filtration But you'd give up: -Higher frying temps. Home deep fryers cap out at around 350F. -Thermal mass of the dutch oven -Precision and speed of an induction range
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Aug 13, 2017 21:16
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Yeah, don't bother.
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Aug 13, 2017 21:20
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the littlest prince posted:The writing on my cheapo plastic deep fryer is wiping off. This includes the temperature scale, so if it eventually goes away entirely I will eventually forget where to set the slider. Anyone know if there's a type of marker I can use to replace the previous markings that will avoid this?
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Aug 13, 2017 21:51
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Some very good ideas, thanks! I am leaning toward the super sharpie but I'm not sure it would show up since the plastic is black. I know some markers are designed to show on dark surfaces but I have no idea if sharpies are. It's only two bucks so I'll probably try it. It's only on the body of the fryer so it's not an area I have to touch outside of cleanings.
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Aug 14, 2017 00:34
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If you want to mark on black, a bit of nail polish might work for making tick marks.
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Aug 14, 2017 00:46
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A wok and using a funnel and coffee filters to strain is a good home deep fry setup
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Aug 14, 2017 01:03
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TheQuietWilds posted:What's the best setup for deep frying anyways? If I'm going to fry chicken at most once a month or so, is the difference in easy of use and quality worth having a uni-task deep fryer or what? I'm in an apt with an induction range, have a cast iron Lodge dutch oven, for reference. However you do it, make sure you get a temperature probe.
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Aug 14, 2017 07:32
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the littlest prince posted:The writing on my cheapo plastic deep fryer is wiping off. This includes the temperature scale, so if it eventually goes away entirely I will eventually forget where to set the slider. Anyone know if there's a type of marker I can use to replace the previous markings that will avoid this? When I repair this stuff I usually make an indentation where the mark should be (a drill bit lightly twisted makes a nice round hole), then drop a bit of black/white nail polish in the hole, making sure it stays below the depth of the hole. Makes a crisp white mark that is a little more resistant to rubbing than a normal silk-screend marking.
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Aug 14, 2017 07:44
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I'm looking for a gadget to help with canning this year's tomatoes. Are dedicated strainers (like http://www.victorioproducts.com/products/food-strainer/food-strainer-1) worth it, or is a food mill close enough? Is there an option that will also let me press solids out of sauces like mole, tamarind juice, etc, so I can stop using spoon & wire mesh strainer?
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Aug 14, 2017 20:37
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Any recommendations on a silicone-covered whisk?
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Aug 14, 2017 21:04
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Enkor posted:I'm looking for a gadget to help with canning this year's tomatoes. Are dedicated strainers (like http://www.victorioproducts.com/products/food-strainer/food-strainer-1) worth it, or is a food mill close enough? Is there an option that will also let me press solids out of sauces like mole, tamarind juice, etc, so I can stop using spoon & wire mesh strainer? Get a chinois for straining. The bigger the better, and get whatever hole size you need. Food mill should be good enough from what you were describing.
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Aug 15, 2017 03:10
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I have the same victorio food strainer and love it for tomato sauce. It makes the preparation much easier. I got it as a hand-me-down from my grandpa (along with a mammoth pressure cooker) who had been canning sauce for years, which I figure speaks to the build quality as well.
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Aug 15, 2017 04:06
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Any recs on portable induction hobs I can get in the UK?
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Aug 15, 2017 18:24
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I've been using latex gloves for big cooking events. A Costco Business just opened up near me and they have nitrile gloves (500 gloves for $20!) which say they're more puncture resistant for only a couple more bucks. Anyone have experience with these?
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Aug 15, 2017 20:55
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I don't have any experience in the kitchen with them, but I'm a chemist, and I much prefer nitrile gloves in the lab. Anecdotally, they are more puncture-resistant, though when they are punctured, they tend to tear, so you notice it. They're also supposed to be more chemically resistant, though the difference probably doesn't matter much for culinary use? And, personally, I hate the feel of latex gloves, and feel like nitrile ones hold up better when using a single pair for a while.
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Aug 15, 2017 21:14
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I only buy nitrile gloves, and it's entirely because they're more comfortable. For $0.25/glove, I think it's worth the upcharge. e: I'm dumb I mean $0.04/glove 
SymmetryrtemmyS fucked around with this message at 18:54 on Aug 16, 2017 |
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Aug 15, 2017 21:38
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You can also wear them with a suit and pretend you're about to rob a bank
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Aug 15, 2017 21:50
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I wear black nitrile gloves when i cook because it makes me feel like a tattoo artist
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Aug 15, 2017 22:00
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Sheeeit, I didn't even know black was an option, of course I'm gonna go with that edit: oh poo poo Amazon has black face masks too, I just need a leather apron and I'll basically have a horror movie costume SymmetryrtemmyS posted:I only buy nitrile gloves, and it's entirely because they're more comfortable. For $0.25/glove, I think it's worth the upcharge. 25 cents? Amazon has 100 packs of 4mil nitrile gloves for 8 cents a glove Steve Yun fucked around with this message at 22:41 on Aug 15, 2017 |
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Aug 15, 2017 22:15
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Yeah, nitrile is the way to go.
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Aug 16, 2017 16:05
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Steve Yun posted:I've been using latex gloves for big cooking events. A Costco Business just opened up near me and they have nitrile gloves (500 gloves for $20!) which say they're more puncture resistant for only a couple more bucks. Anyone have experience with these? cross compare prices with harbor freight, i usually get packs of 100 pairs of 7mil gloves under 10 bucks. medium weight cost a bit more and are my preference for car work but thinner ones will be cheaper.
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Aug 16, 2017 18:36
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ChefSteps is currently having a sale on the Joule for anyone interested, $30 off. Coupon code is SUMMERJOULE30, good today only!
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Aug 17, 2017 20:33
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The Midniter posted:ChefSteps is currently having a sale on the Joule for anyone interested, $30 off. Coupon code is SUMMERJOULE30, good today only! That brings it to $149, which is a great price for the best circulator stick on the market. Is the premium addon worth $20?
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Aug 17, 2017 21:34
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Yeah, it's pretty good for $20 for life Cook's Illustrated has way more content but after a while there's only so many different ways to bake a pie and I'm getting tired of paying $30 Here's a peek at Chef Steps' premium stuff:   (their fast kimchi recipe involves using a whipping siphon and lactic acid to dope carbonation into the vegetables in two hours, which is a great idea for emergency kimchi) Steve Yun fucked around with this message at 22:13 on Aug 17, 2017 |
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Aug 17, 2017 22:08
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