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Somewhere on the Instant Pot website is a good discussion of water ratios and rice. IP now makes a different recommendation than is in their book.
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Mar 10, 2018 01:21
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Thermomix is available for the first time in the US, with the launch of their new model, the TM5: https://shop.thermomix.com/product/...0xoCMZAQAvD_BwE https://www.youtube.com/watch?v=32z57eS-TZw https://www.youtube.com/watch?v=dGqTjpfkP1I I got to play with one at a Williams Sonoma. It's very cool and fun and very futuristic, but I feel like maybe it's over-engineered. It has a new feature called the Cook Key which holds your recipes so that you can pull your Cook Key off your Thermomix and take it to the Thermomix at your friend's house, which seems like a solution to a problem nobody cares about. It also has robot arms that will latch onto the food container and keep it safely shut? Seems like there would be simpler ways to do that, but then they wouldn't be able to charge $1450 for it! Mainly I just want a third season of the Katering Show to use it. Steve Yun fucked around with this message at 00:59 on Mar 13, 2018 |
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Mar 13, 2018 00:51
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Bit late but crépe talk: Using a regular 10-12" pan with sides this is my method: Get yourself some small measure like a shot glass (or double shot glass or something of similar size) and experiment with how much mix you need to get the right thickness - just enough so that you get full pan coverage. Make a mental note or an actual mark on your container. Fill the container up to the mark, get your pan nice and hot (but not so hot that oil would smoke). Get a small amount of vegetable oil on a paper towel and wipe it around your pan - you're looking to make a really thin layer of oil, you should barely be able to see it but it makes a difference. Once the pan is hot and oiled, dump all of the (correct amount of) mix from your container into the pan in one big go, don't try to pour it and cover the pan this way. Get it moving straight away and swirl it around the pan until it is coated. Wa-la, good crépes. No need for fancy pans and spreaders, though you might be able to get them a little thinner - I've never tried a spreader though, maybe they're amazing, but I'm pretty happy with how my crépes turn out with my method. You can also do this without oil but IMO it doesn't seem to turn out quite as well and you're using such a small amount anyway. Also fun fact: What you 'Merkins call crépes we just call pancakes in the UK - generally we don't put baking powder in our pancake batter as a standard thing. Your big thick fluffy pancakes are "American style" to us. (And yes, I know it's "voilà".) WhatEvil fucked around with this message at 09:04 on Mar 14, 2018 |
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Mar 13, 2018 16:55
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Another note about crepe making, let your batter rest for at least an hour after you mix that poo poo together. Two is even better.
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Mar 13, 2018 20:29
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If you can, try a test of rested vs. unrested batter. Kenji says you don't gotta, and tbh I'd probably never do crepes if I felt like I had to. https://www.seriouseats.com/2017/03/how-to-make-crepes-savory-pancakes-food-lab.html (also it was prob on purpose but it's voilà)
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Mar 13, 2018 23:46
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i like nice words
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Will any springform (that fits) work in an instant Pot?
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Mar 18, 2018 18:27
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Feenix posted:Will any springform (that fits) work in an instant Pot? I don't see why not. It might rust though?
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Mar 18, 2018 20:13
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The random 7" I bought for instant pot cheesecake works perfectly well: https://www.amazon.com/gp/product/B01KHHFCKS/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1
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Mar 20, 2018 00:20
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Nur_Neerg posted:The random 7" I bought for instant pot cheesecake works perfectly well: https://www.amazon.com/gp/product/B01KHHFCKS/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1 Is instant pot cheesecake better than regular baked cheesecake? I've never tried it.
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Mar 20, 2018 15:52
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extravadanza posted:Is instant pot cheesecake better than regular baked cheesecake? I've never tried it. Even if it's just alright, instant cheesecake sounds pretty good to me.
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Mar 20, 2018 16:34
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The crust ends up a little looser than you'd normally get, but it's a pretty tasty result. As long as the cheese and eggs are room temperature when it's all mixed and ready to cook, it comes out nicely.
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Mar 20, 2018 17:48
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Hey do those vegetable containers actually keep vegetables good longer? The kind that have a built in collander to keep vegetables aired out and keep them from sitting in their own water? https://www.oxo.com/products/storage-organization/greensaver
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Mar 20, 2018 22:03
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BTW friend bought one of those Fake Copper pans and it's true, they start to suck massively after about a month.
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Mar 21, 2018 00:29
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Steve Yun posted:Hey do those vegetable containers actually keep vegetables good longer? The kind that have a built in collander to keep vegetables aired out and keep them from sitting in their own water? Yes. I have 3 week old cilantro in one in my fridge and somehow it is miraculously fine and not browning or slimy at all. I'm astounded. This is my first time using one and I think it's awesome and I will be buying the other sizes.
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Mar 21, 2018 02:24
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I bought a Lodge 10" carbon steel skillet the other day when they were on sale. I read the size but not well enough, it is smaller than I imagined. I can barely fit 2 average burgers at once. Just a heads up to anyone considering one.
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Mar 21, 2018 02:32
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VERTiG0 posted:Yes. I have 3 week old cilantro in one in my fridge and somehow it is miraculously fine and not browning or slimy at all. I'm astounded. This is my first time using one and I think it's awesome and I will be buying the other sizes. This is loving life changing. I love cilantro but hate the logistics of it.
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Mar 21, 2018 03:09
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VERTiG0 posted:Yes. I have 3 week old cilantro in one in my fridge and somehow it is miraculously fine and not browning or slimy at all. I'm astounded. This is my first time using one and I think it's awesome and I will be buying the other sizes. I'm confused. Is this any better than wrapping your herbs or greens in paper towels before putting them into a ziplock bag?
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Mar 21, 2018 04:44
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Yeah what should I be buying here? The insert or the bins? Our veggie drawer is constantly just a graveyard of hosed up poo poo...
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Mar 21, 2018 04:45
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wormil posted:I bought a Lodge 10" carbon steel skillet the other day when they were on sale. I read the size but not well enough, it is smaller than I imagined. I can barely fit 2 average burgers at once. Just a heads up to anyone considering one. I love my 12 (11.7 or whatever) Matfer pans. I have 2 of them and a 10 inch. The 12 two are used for multiple dishes/searing at once and the 10 is used for.. Well eggs and crepes. I had some poo poo non stick pan that wouldn't last, but I'm happier with the nonstick of this seasoning. A woman I brought home made some weird bananas foster French toast for me, and she loves it. Luckily she knew enough to scrub and oil it instead of put it in the dishwasher.
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Mar 21, 2018 05:47
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I’m a big fan of extending cilantro by filling a deli quart container with an inch of water, cutting new ends on the cilantro and stashing them there. it’s brought some grungy looking bushels back to life, too.
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Mar 21, 2018 12:35
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The Rubbermaid produce saver containers are markedly cheaper then OXO's, but they have great reviews. Anyone try those?
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Mar 22, 2018 02:29
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This 4.3 quart / 17.3 cup Rubber maid is right near the all time low at $8.24. Oxo's is $18 https://camelcamelcamel.com/Rubbermaid-FreshWorks-Produce-Storage-Container/product/B01CKM4G3W Camel-cubed is a pretty cool. Shows you price history and lets you set up price alerts. Here are a couple other good deals I found today. 9 and 11" nonstick stainless skillet combo $25, normally $40+: https://camelcamelcamel.com/Cuisinart-722-911NS-Classic-Stainless-Nonstick/product/B003IKMR96 5.5q sautee pan w/ lid. $30, normally $40+: https://camelcamelcamel.com/Cuisinart-733-30H-Classic-Stainless-2-Quart/product/B00008CM6B?active=price_amazon&context=top_drops
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Mar 22, 2018 03:39
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The Creature posted:I love my 12 (11.7 or whatever) Matfer pans. I have 2 of them and a 10 inch. The 12 two are used for multiple dishes/searing at once and the 10 is used for.. Well eggs and crepes. I had some poo poo non stick pan that wouldn't last, but I'm happier with the nonstick of this seasoning. A woman I brought home made some weird bananas foster French toast for me, and she loves it. Luckily she knew enough to scrub and oil it instead of put it in the dishwasher.
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Mar 22, 2018 04:02
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Made eggs in the carbon steel skillet today, 2 over easy, and a 2 egg cheese omelet. Total success. Then later some chicken stir fry. I wouldn't mind if it was smoother but will definitely order the 12".
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Mar 22, 2018 06:27
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wormil posted:Made eggs in the carbon steel skillet today, 2 over easy, and a 2 egg cheese omelet. Total success. Then later some chicken stir fry. I wouldn't mind if it was smoother but will definitely order the 12". You can throw that in the oven too right? Should be able to do a really nice roasted chicken with it and not have to bother about an oven rack because of the raised skillet ridges. Or am I thinking of something else?
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Mar 22, 2018 15:26
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VelociBacon posted:You can throw that in the oven too right? Should be able to do a really nice roasted chicken with it and not have to bother about an oven rack because of the raised skillet ridges. Or am I thinking of something else? It's steel, so definitely. Also made a delicious cod today, no stickage. Alright, I'll shut up about it now.
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Mar 22, 2018 22:54
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The Kitchenaid stand mixer that Costco sells is $100 off right now. So $250 plus tax. I wasn't going to bake any cookies this week but I kind of feel obligated since I grabbed one...
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Mar 22, 2018 23:56
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fknlo posted:The Kitchenaid stand mixer that Costco sells is $100 off right now. So $250 plus tax. I wasn't going to bake any cookies this week but I kind of feel obligated since I grabbed one... Where you live??? I like cookies.
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Mar 23, 2018 00:50
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Anyone got a stand alone induction cook top they'd recommend? asking for a toddler.
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Mar 27, 2018 23:17
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Feenix posted:Where you live??? I like cookies. Colorado. They were delicious!
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Mar 28, 2018 05:18
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Why buy a $1 squeeze bottle when you can buy an Oxo one for $5 The lids on the Thomas Keller All-Clads are terrible. Because they’re supposed to be universal they’re completely flat on the bottom, which lets them slide around as much as they want instead of staying put. Also the lid handles go off to the side instead of being on top, and clank against the pot handle awkwardly.  Too bad, because everything else about the pans seem great Steve Yun fucked around with this message at 18:01 on Mar 28, 2018 |
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Mar 28, 2018 17:56
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If you want $1 squeeze bottles I'll trade you 5 for one Oxo, or anything else.
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Mar 29, 2018 04:46
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Would you guys recommend a carbon steel skillet over a Teflon one? I'm going to eventually replace the ceramic non-stick skillet my sister bought me as a house warming gift and was looking at my options.
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Mar 29, 2018 08:31
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Forgive me father for I have sinned and bought an oyakodon pan
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Mar 29, 2018 09:47
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I have a Caphulon 'anodized aluminum' pan. What is up with this kind of cookweare? Does it have a nonstick coating like Teflon or is it something else entirely? I like the pot, the lid has a built in strainer so it is my go to pasta pot
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Mar 29, 2018 14:38
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The Slack Lagoon posted:the lid has a built in strainer so it is my go to pasta pot I’m trying to figure out how that could work. The lid having holes seems wrong.
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Mar 29, 2018 17:07
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Subjunctive posted:I’m trying to figure out how that could work. The lid having holes seems wrong. I don't know if this is the exact pot I have but it's similar http://www.calphalon.com/en-US/simply-calphalon-easy-system--nonstick-15-qt-sauce-pan---cover-ca-1831401--1
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Mar 29, 2018 17:16
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horchata posted:Would you guys recommend a carbon steel skillet over a Teflon one? I'm going to eventually replace the ceramic non-stick skillet my sister bought me as a house warming gift and was looking at my options. apples and oranges m8. If you don't have cast iron/stainless yes but carbon isn't a 1:1 Teflon replacement even if it's seasoned well.
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Mar 29, 2018 17:50
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The Slack Lagoon posted:I don't know if this is the exact pot I have but it's similar Oh, cool. I don’t think I’ve seen that before.
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Mar 29, 2018 17:58
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| # ? May 11, 2024 18:23 |
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Submarine Sandpaper posted:apples and oranges m8. If you don't have cast iron/stainless yes but carbon isn't a 1:1 Teflon replacement even if it's seasoned well. Agreeing with the last bit. I'd only really bother going cast iron/carbon steel if it's something where the use case is very high temps. For example, I use my cast iron pan for high heat steaks, put the whole thing in the oven for pizzas, etc. I use my carbon steel wok for... wok poo poo at really high heat. I don't find the carbon steel to be anywhere near as slippery as teflon stuff but I don't use them for the same things. I think a (seasoned) carbon steel skillet would still have food sticking to it which would be irritating for me.
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Mar 29, 2018 18:15
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