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Good suggestion! Thanks!
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Sep 3, 2017 16:53
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Feenix posted:No expert here but I've never known cast iron to NOT leave a little black on a paper towel. Perfect, exactly what I was hoping to hear. Good luck with the mixer!
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Sep 3, 2017 17:04
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Thermoworks is having a sale on ThermaQs and ThermaQ kits. Enjoy.
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Sep 3, 2017 22:11
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Dr. Gitmo Moneyson posted:Thermoworks is having a sale on ThermaQs and ThermaQ kits. Something's wrong with my Smoke, so I'm tempted and not tempted. (The meat probe goes nuts and registers like 180F when it's sitting in the air in shade. I tried a replacement when it was in that situation and the same thing. The air temp works in both ports, the meat works in neither.)
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Sep 4, 2017 01:30
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This is amazing https://twitter.com/takaratomytoys/status/904923390204461056
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Sep 5, 2017 08:18
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I finally managed to strip the gears on my hand mixer while making dough (honestly surprised it lasted that long). What's the dealio with stand mixers. Are metal gears a requirement if I'm making dough semi frequently, or can I get away with plastic/pot-metal/lead gears? How do I know what kind of gearbox a mixer has?
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Sep 5, 2017 08:31
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Horse Clocks posted:I finally managed to strip the gears on my hand mixer while making dough (honestly surprised it lasted that long). If you make dough all the time you want metal gears, there is a bread making thread where they can give you recommendations on mixers that will last.
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Sep 5, 2017 08:58
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My Breville Hemisphere is letting out it's death rattle, time to get a Vitamix. Is the 5300 refurb the way to go? I don't have a height restriction where I'll be keeping it (for now) so I don't mind getting one of the tall ugly ones if they perform better.
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Sep 5, 2017 16:43
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Horse Clocks posted:I finally managed to strip the gears on my hand mixer while making dough (honestly surprised it lasted that long). For breadmaking, you have one best option. It's head and shoulders better than the competition. Get an Ankarsrum.
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Sep 5, 2017 17:14
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Does this heat or cook the egg, or just separate and whip the whites?
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Sep 6, 2017 03:35
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I got my hands on a nice old spice rack, with a bunch of nice glass spice containers...except they're all quite old and dirty. Is there an easy way to clean them out that won't take off the labels? I can't buy replacements, because the company doesn't exist anymore. 
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Sep 6, 2017 03:41
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Main Paineframe posted:I got my hands on a nice old spice rack, with a bunch of nice glass spice containers...except they're all quite old and dirty. Is there an easy way to clean them out that won't take off the labels? I can't buy replacements, because the company doesn't exist anymore. Tape over the labels and use alcohol and a bottle brush to clean the inside? Not sure how well that'll work.
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Sep 6, 2017 04:50
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Main Paineframe posted:I got my hands on a nice old spice rack, with a bunch of nice glass spice containers...except they're all quite old and dirty. Is there an easy way to clean them out that won't take off the labels? I can't buy replacements, because the company doesn't exist anymore. Nice find! If the adhesive allows it it's probably best to remove the labels from the bottles entirely before washing them. Otherwise the only things I can think of would be some clear acrylic or polyurethane sealer or finding someone with a proper bottle washer (the kind that spray the inside of the bottle) and being very, very careful.
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Sep 6, 2017 05:10
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If you just want to clean the insides, pour some coarse salt and lemon juice in there, seal them up and shake them real good. Use a funnel to rinse them out to avoid dripping on the label if you're worried about that. Repeat until they're clean.
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Sep 6, 2017 12:46
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Better yet, peel off the labels and hand paint the names if you really like the set up.
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Sep 6, 2017 14:51
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Ultimate Mango posted:Does this heat or cook the egg, or just separate and whip the whites? Separate and whips the whites. And you would use it all raw. edit: Steve this is just for a fancier presentation of tamago gohan right? Or does whipping the whites affect the final product after you mix up the rice? For anyone who doesn't know the dish I think that machine is probably for for: http://www.seriouseats.com/2016/04/tamago-kake-gohan-japanese-egg-rice-tkg.html .Z. fucked around with this message at 16:02 on Sep 6, 2017 |
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Sep 6, 2017 15:55
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Misen has a new kickstarter going for cookware. Skillets, sauciers, and a stock pot. I bought their knife and it's become my daily workhorse and I'm very happy with it, but I won't be participating in this one as I'm mostly happy with the cookware I do have. I'd love a saucier, actually, but they aren't selling them individually. If anyone pulls the trigger, let the rest of the thread know how their stuff is. I'm interested to see how their five-ply tech stands up against traditional tri-ply cookware out there today.
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Sep 6, 2017 19:20
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The Midniter posted:Misen has a new kickstarter going for cookware. Skillets, sauciers, and a stock pot. I bought their knife and it's become my daily workhorse and I'm very happy with it, but I won't be participating in this one as I'm mostly happy with the cookware I do have. I'd love a saucier, actually, but they aren't selling them individually. 5-ply is kind of a meaningless term. All-clad tri-ply is technically 5-ply, they just don't bother calling it that because two of the layers are bonding layers and are so thin they don't make a difference. But some of the other manufacturers do count those layers, and in those cases their 5-ply is basically the same as All-clad's tri-ply. Furthermore more layers doesn't equal more performance of any kind. What matters is the thickness of the material. So if you've got a 5-ply and a 3-ply of the same thickness and same percentage of materials, they'll perform about the same. That said, Misen is stating that their pans are thicker so there will be more metal. This also means the pans are going to be heavier, heat up slower (even with more aluminum in the mix), and have better heat retention (as they stated). Whether that's a good or bad thing depends on your use-cases. I'm not sure .4mm more material will make a noticeable difference to most people vs. what is already out there. And if you want an idea of what the Misen pans will be like, look into the Demeyere Industry5 pans, same thickness and 5ply as well: https://www.centurylife.org/in-depth-product-review-zwilling-j-a-henckels-sensation-11-inch-frying-pan-skillet/
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Sep 6, 2017 20:07
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I finally got my mafter bourgeat carbon steel pan. I seasoned it with their potato peels technique. Seems to work fine, but after using a metal spatula, it now has silver-looking scratches on it. Is this normal or is the seasoning not right? Scratching on the cast iron does nothing of the sort. Also, I fried and egg and could see a lighter shade of the seasoning where the egg was.
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Sep 6, 2017 21:23
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rgocs posted:I finally got my mafter bourgeat carbon steel pan. I seasoned it with their potato peels technique. Seems to work fine, but after using a metal spatula, it now has silver-looking scratches on it. Is this normal or is the seasoning not right? Scratching on the cast iron does nothing of the sort. Cast iron usually being bumpy, the bumps prevent most of the surface from being scratched. On top of that, most cast iron comes with a factory seasoning which is pretty strong and scratch-resistant compared to what most people can get on their pans at home. The scratches will heal themselves up over time, just keep cooking with oil. If it bothers you, you can switch to using wooden utensils
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Sep 6, 2017 21:31
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Steve Yun posted:Cast iron usually being bumpy, the bumps prevent most of the surface from being scratched. On top of that, most cast iron comes with a factory seasoning which is pretty strong and scratch-resistant compared to what most people can get on their pans at home. * So, it does slightly trigger my OCD, but as long as it works, I'll live.
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Sep 6, 2017 21:38
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Eventually yes. One thing I've been noticing is that one half of my pan got black before the other half, and I realized it was because I was always putting it on the stove slightly off center. Steel isn't very even-heating so even being off by an inch every single time I cooked created a noticeable difference
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Sep 6, 2017 23:16
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Do refrigerator ethylene absorbers actually work? If so, which ones are good
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Sep 7, 2017 21:15
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Steve Yun posted:Do refrigerator ethylene absorbers actually work? If so, which ones are good The Guardian posted:"Ethylene absorbers have no real benefits at household level," says Toine Timmermans, an expert on food sustainability at Wageningen University and Research Centre in the Netherlands, who is sceptical about the discs' merits. "Ethylene is a hormone that triggers ripening when more than one part per billion is present. It can work at container level, but not on such a small scale." So, I wouldn't bother unless you can somehow ensure that all air in your fridge goes through an ethylene filter before being recirculated.
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Sep 7, 2017 22:36
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Woot is having a sale on a NutriChef immersion circulator today for $63.99 in new condition. Never used that brand before and don't know anything about it but it's not rocket science and that's pretty drat cheap for a circulator.
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Sep 8, 2017 13:36
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.Z. posted:5-ply is kind of a meaningless term. All-clad tri-ply is technically 5-ply, they just don't bother calling it that because two of the layers are bonding layers and are so thin they don't make a difference. But some of the other manufacturers do count those layers, and in those cases their 5-ply is basically the same as All-clad's tri-ply.
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Sep 8, 2017 18:36
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Steve Yun posted:Eventually yes. One thing I've been noticing is that one half of my pan got black before the other half, and I realized it was because I was always putting it on the stove slightly off center. Steel isn't very even-heating so even being off by an inch every single time I cooked created a noticeable difference Also, gently caress me, the pan is like a spinning top. Used it the first two times on a friend's gas stove, but we have a glass top and noticed it as soon as I put it on. Can they be trued?
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Sep 9, 2017 02:16
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rgocs posted:So, I just made some chicken fajitas, and the pan ended up silver colour. It started coming off as soon as I started sauteing the onions, totally came off with the peppers, and cheese a the end stuck all over it. Seasoning has never come off my cast iron doing this, whatup? Do you know how hot your pan is getting? Seasoning will start coming off at 700°, and disappear very fast at 800°. The solution is either a) cook at a lower temp or b) throw plenty of oil in every time you cook so that you keep adding seasoning as it constantly goes. I dunno about trueing a steel pan. Maybe an angle grinder?
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Sep 9, 2017 02:48
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Steve Yun posted:Do you know how hot your pan is getting? Seasoning will start coming off at 700°, and disappear very fast at 800°. The solution is either a) cook at a lower temp or b) throw plenty of oil in every time you cook so that you keep adding seasoning as it constantly goes. Steve Yun posted:I dunno about trueing a steel pan. Maybe an angle grinder?
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Sep 9, 2017 02:56
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Oh then if it was flaking off under medium heat maybe you were putting on the oil too thick when you seasoned it. Now that you're returning the pan, when you get the next one, a) wipe off as much oil as you can before baking each layer of seasoning and b) don't worry about it too much because with lots of cooking eventually the seasoning gets bomb proof on its own. With every flake that falls off, the seasoning that's left behind is the stronger stuff, kind of like survival of the fittest
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Sep 9, 2017 03:59
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Steve Yun posted:Oh then if it was flaking off under medium heat maybe you were putting on the oil too thick when you seasoned it. I seasoned it with their potato peel, oil and salt method though. America's Test Kitchen review said it had worked better than the oven method  . I'll play more with it once I get a replacement, though returning it may be a pain, it was shipped to a friend in the US and I picked it up when I visited last week. Anyway, googling around it seems that it's not uncommon for the matfer bourgeat to be warped on delivery, so next one may be warped too, yay.
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Sep 9, 2017 04:11
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My small one does not spin like a top, very large one does (won't even go in the oven with handle) This was pre season, the cooking top is flat though. I don't think it's a defect.
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Sep 9, 2017 10:13
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rgocs posted:I seasoned it with their potato peel, oil and salt method though. America's Test Kitchen review said it had worked better than the oven method I do t know about ATK's method but I will say for a dummy like myself, the method from Sheryl Canter http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/ Was fool-proof, but took little time.
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Sep 9, 2017 16:47
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Feenix posted:I do t know about ATK's method but I will say for a dummy like myself, the method from Sheryl Canter This is what I've used since finding out about it a few years ago. It's perfect. You get an amazing seasoning, and it only gets harder with time. Very nonstick - not quite Teflon level (nothing is) but certainly sufficient to fry eggs with, which is the real test.
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Sep 9, 2017 17:22
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Carbon steel != Cast iron. Oven methods will always result in stickiness in my experience.
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Sep 9, 2017 18:16
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Submarine Sandpaper posted:Carbon steel != Cast iron. Oven methods will always result in stickiness in my experience. Good point. I have no experience with seasoning carbon steel. Ignore me.
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Sep 9, 2017 20:10
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What's a good set of salt and pepper shakers to keep for the grill outside? I was just gonna buy a cheap two pack but wasn't sure if there was a certain type that worked well for some dumb reason. Don't want to take my grinders out there all the time.
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Sep 10, 2017 22:31
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just use a salt bowl and pepper your meat after. peppering meat during cooking is largely pointless, 50%+ will end up in the coals, and the rest will probably burn on the meat and develop bitterness.
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Sep 12, 2017 06:34
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Well, this probably, maybe doesn't fall into the "kitchen" equipment thread. But..we're goons so...I'm gonna say it. I spent almost a grand and got a Roomba 980. Yep. Do it. At first you will think "this is bullshit" and after 5 days you will think "this is black magic." If you can buy fancy knives, you can buy a fancy maid to clean your floors. e: my only wish is that I was still young and poor enough to have ferrets to watch them battle it. Big Beef City fucked around with this message at 02:20 on Sep 14, 2017 |
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Sep 14, 2017 02:14
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Holy poo poo dude, I've been thinking about getting a robot vacuum for months now but hesitate to pull the trigger even when some model comes on Woot for like $150-200...how much better could a $900 one be? Does it give you a hand jibber when it's done vacuuming?
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Sep 14, 2017 12:46
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