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My 10+ year old black and decker toaster oven just died (nothing happens when you turn the knobs). I’m replacing it with a B+D that has an identical shape but now has buttons instead of knobs. I’m hoping for another 10 years. Might be the most used appliance in the house. I hope the new model makes good toast.
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Feb 12, 2018 01:06
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Sandtrout Catsuit posted:I have the same food processor as Jacques! That I bought in the early 2000s, and is dying. Is it worth springing for a Magimix if I have the money? I've had my Magimix 5200XL for about four years now. I don't own a lesser food processor, but I've been nothing but satisfied with mine. There are a couple minor niggles, of course. 1) The lid should have silicone gaskets or something to prevent the contents of the inner bowls from working their way out, since you can only use bowls while nested. Easily fixed with a little plumber's tape around the rim. 2) I wish it snapped closed to the left, not right. 3) Clearance on the mini bowl is a little high; you can make pesto, but I wouldn't aim for perfectly even pico. It's not a huge problem, but you'll notice it. I'm guessing you don't need the increased power of the Magimix. Your call, but I like mine. I don't need the extra power either, to be honest.
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Feb 12, 2018 01:55
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SymmetryrtemmyS posted:I've had my Magimix 5200XL for about four years now. I don't own a lesser food processor, but I've been nothing but satisfied with mine. There are a couple minor niggles, of course. Is that what the blender ring is supposed to do? I mainly like it for the range of accessories (no one else has a parmesan disk) and power is never a bad thing.
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Feb 12, 2018 15:49
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I saw recommended earlier in the thread the Gvode Flex Edge Beater for the 5qt Kitchenaid mixers. Is there an equivalent recommendation for the 6qt version? My model did not come with any, just the regular flat beater.
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Feb 12, 2018 17:58
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https://www.amazon.com/Original-BeaterBlade-KitchenAid-6-Quart-KA-6L/dp/B0015TMI28
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Feb 12, 2018 18:05
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Thanks, figured it was that obvious but there were a few different brands so couldn't hurt to ask.
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Feb 12, 2018 18:29
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I recently got a half-sheet aluminum baking pan and noticed that when I put it in the oven the bottom gets scratched up by the grates. Is there a problem with the pan, the grates, or both?
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Feb 12, 2018 18:37
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Mraagvpeine posted:I recently got a half-sheet aluminum baking pan and noticed that when I put it in the oven the bottom gets scratched up by the grates. Is there a problem with the pan, the grates, or both? It’s not really a problem at all, other than cosmetic. You’re scratching the aluminum oxide that naturally and quickly forms on bare aluminum. Don’t worry about damaging what is a glorified piece of sheet metal.
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Feb 12, 2018 18:42
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I don't trust a person who doesn't have scratches on their aluminum baking sheets
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Feb 12, 2018 19:04
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General question about Marble. Is the argument (other than classy looks) for a Marble (i guess you'd refer to it as a) Pastry Slab and Rolling Pin that they stay cool/cold and pastry doesn't stick like it does to wood boards and other work surfaces? I'm getting tired of working dough with my wood boards (even using a poo poo ton of flour...)
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Feb 12, 2018 19:18
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Looking for a reliable online dealer for some Tojiros. I basically want a 7"-6.6" santoku and 1-2 paring knives. Or should I just go with this Mac? https://www.amazon.com/dp/B0006MM4RE/_encoding=UTF8?coliid=I2WUAJVRVFM8ZQ&colid=1LGWH9C2BYR8W&psc=1
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Feb 13, 2018 08:20
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obi_ant posted:Looking for a reliable online dealer for some Tojiros. I basically want a 7"-6.6" santoku and 1-2 paring knives. Or should I just go with this Mac? https://www.amazon.com/dp/B0006MM4RE/_encoding=UTF8?coliid=I2WUAJVRVFM8ZQ&colid=1LGWH9C2BYR8W&psc=1 http://www.cutleryandmore.com/tojiro https://www.chefknivestogo.com/tojiro-knives.html Amazon usually has a bunch of various Japanese vendors that sell them too. I've purchased from them, both Fulfilled By Amazon and shipped direct, without issue.
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Feb 13, 2018 09:19
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 OH NOE, ALL CLAD, WHAT IS YOU DOIN' TO DAT PAN
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Feb 13, 2018 09:57
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Scott808 posted:http://www.cutleryandmore.com/tojiro I'm planning to pick this Tojiro 3-Piece set here. I wanted to add in a smaller santoku, here, would this be a good choice?
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Feb 13, 2018 12:25
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obi_ant posted:I'm planning to pick this Tojiro 3-Piece set here. I wanted to add in a smaller santoku, here, would this be a good choice? I think your choices look good to me. I've got an 8" chef's knife, 6" santoku, 6.5" Nakiri and a 3" paring knife. Nakiri deals with the veggies and santoku/chef's knife deal with the meats (my santoku is just a cheap OXO). paring knife for the small stuff. I very very rarely find myself desiring a different knife. Sounds like you are getting a comparable setup with your choices, so I think you will be happy with them. Oh, also I have a bread knife, but it's nothing fancy.
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Feb 13, 2018 16:31
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What do yall use for holding your knives? Are those universal knife blocks where you just stick your knives in a mass of foam (?) worth it?
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Feb 13, 2018 17:16
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Wall-mounted magnetic strips all the way.
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Feb 13, 2018 18:04
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extravadanza posted:I think your choices look good to me. What do you use you 8" knife for? I'm asking because I don't seem to have a use for it, as I was thinking the 8" would be my meat knife?
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Feb 13, 2018 20:16
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obi_ant posted:What do you use you 8" knife for? I'm asking because I don't seem to have a use for it, as I was thinking the 8" would be my meat knife? 8" is for large pieces of meat, like pork butt, (thanksgiving) turkey, various large slabs of beef, or sometimes big veggies like cabbage. Oh, also I use it for fish that need to be treated gently, so I have a longer stroke of the knife without having to push as hard to complete the cut in one slice. e: if you have a small kitchen, the 8" knife might actually feel too big. I didn't use it as much in my last house, but now I have more room to spread out and I don't have to worry about bashing the tip into the wall.
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Feb 13, 2018 21:20
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Smdh if you don’t get our your 12” chef’s knife to cut orange wedges for breakfast.
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Feb 13, 2018 21:35
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extravadanza posted:8" is for large pieces of meat, like pork butt, (thanksgiving) turkey, various large slabs of beef, or sometimes big veggies like cabbage. Oh, also I use it for fish that need to be treated gently, so I have a longer stroke of the knife without having to push as hard to complete the cut in one slice. That makes sense. Thanks! Lawnie posted:Smdh if you don’t get our your 12” chef’s knife to cut orange wedges for breakfast. Samurai sword?
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Feb 13, 2018 21:46
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Don't be ridiculous. I use my tanto for such endeavors. Long blades would be foolish in confined spaces.
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Feb 13, 2018 21:48
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1redflag posted:Don't be ridiculous. I use my tanto for such endeavors. Long blades would be foolish in confined spaces. https://www.youtube.com/watch?v=TrZuYfti-pE
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Feb 13, 2018 21:55
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Thoughts on the Cuisinart DFP-14CNY vs a Breville Sous Chef?
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Feb 14, 2018 04:09
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VERTiG0 posted:Thoughts on the Cuisinart DFP-14CNY vs a Breville Sous Chef? I don’t know as I haven’t used either, op. Sorry I couldn’t be of more help!
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Feb 14, 2018 04:42
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obi_ant posted:I'm planning to pick this Tojiro 3-Piece set here. I wanted to add in a smaller santoku, here, would this be a good choice? Is there a reason why you want both an 210mm gyuto and a 170mm santoku? In theory they both fulfill the role of general all purpose knife. If you want both for no reason other than you want them both then I think that's as valid as any other reason. I think what you get depends on what you're comfortable with using. I'm comfortable with 270mm, and prefer that over 210mm and 240mm, so that's what I use almost all of the time. It sounds like you possibly prefer a smaller knife, and that's the reason for the santoku?
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Feb 14, 2018 05:56
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Scott808 posted:It sounds like you possibly prefer a smaller knife, and that's the reason for the santoku? This is true, I think I'm going to be more comfortable with a smaller knife. But since literally *everyone* seems to be comfortable with a 210mm gyuto, I think it's just my inadequacies as an amateur chef. I've also used a santoku before, but wanted it a tiny bit smaller. Maybe I can use one for precision cuts and one for more "wedge-y" cuts.
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Feb 14, 2018 06:17
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Been using my Breville Smart Oven for a few days now. It is cool and good. That is all.
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Feb 14, 2018 16:59
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VERTiG0 posted:Thoughts on the Cuisinart DFP-14CNY vs a Breville Sous Chef? I have a sous chef and it is awesome and has attachments for all kinds of things. The downside is it is large and heavy, but I imagine a similar sized Cuisinart would be too.
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Feb 15, 2018 00:33
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Flash Gordon Ramsay posted:Been using my Breville Smart Oven for a few days now. It is cool and good. Jesus that is a $600 (Canadian, for the Air) toaster oven. What's the deal snyprmag posted:I have a sous chef and it is awesome and has attachments for all kinds of things. The downside is it is large and heavy, but I imagine a similar sized Cuisinart would be too. Thank you. fart simpson posted:I don’t know as I haven’t used either, op. Sorry I couldn’t be of more help! Thank you.
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Feb 15, 2018 00:39
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VERTiG0 posted:Jesus that is a $600 (Canadian, for the Air) toaster oven. What's the deal I got the Compact Smart Oven (it was the middle size choice at the time) for $160 several years ago and I love it. It's big enough to fit a whole chicken.
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Feb 15, 2018 01:10
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VERTiG0 posted:Jesus that is a $600 (Canadian, for the Air) toaster oven. What's the deal It's such a nice toaster oven it can literally be an oven replacement. They're pretty sweet.
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Feb 15, 2018 01:44
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Well poo poo, I don't have a toaster oven.
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Feb 15, 2018 02:32
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VERTiG0 posted:Thoughts on the Cuisinart DFP-14CNY vs a Breville Sous Chef? I have that Cuisinart and never had a problem with it. For what it's worth, Cook's Illustrated ranked that Cusinart as the #1 processor, and the 12-cup Breville at #2, the only real difference being that the Breville struggled to mix large amounts of pizza dough. Whether or not that's an important detail is for you to decide. From what I can tell, the differences are minor enough that you'd likely be satisfied regardless of choice.
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Feb 15, 2018 14:57
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I'm looking for a pan to make shakshuka in. Where I make it now it destroys the seasoning on my non enamel cast iron skillet. Should I get an enamel skillet, or an enamel Dutch oven? I've been wanting to get an enamel Dutch oven for awhile, and I could probably do shakshuka in it. Are there other options?
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Feb 15, 2018 15:56
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Seems like an ideal case for non stick.
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Feb 15, 2018 16:01
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Enameled Dutch oven, never look back.
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Feb 15, 2018 16:02
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100%.
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Feb 15, 2018 16:02
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Next question, which one? The lodge lavender 6.5 qt doubled in price 
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Feb 15, 2018 16:08
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I've been really happy with my Tramontina enameled dutch oven. It's a 5 qt and I use it all the time. I had an issue with the enamel starting to crack after about 2 years, emailed them a photo, and they sent out a brand new one free of charge. Lifetime warranties are awesome. They were really easy going about it and shipped it quickly.
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Feb 15, 2018 16:38
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