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What's induction and how can you use it to make ice cream?
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# ? Jul 8, 2018 06:08 |
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# ? May 13, 2024 11:23 |
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Induction burners use magnetic fields to induce currents in your cookware, which in turn heats them up. I'm using my portable induction burner to prepare ice cream mix because the Duxtop model I have has a built-in thermostat feature, so I can quickly heat up the mix but I won't risk overdoing it. It doesn't replace an ice cream maker. Unfortunately, the same magnetic mojo that heats the pans interferes with the circuits in my Polder temperature alarms - they start beeping randomly, changing settings, etc.
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# ? Jul 8, 2018 07:19 |
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https://www.bestbuy.com//site/kitchenaid-kp26m1xer-professional-600-series-stand-mixer-empire-red/8812736.p?skuId=8812736 So, the mixer I’ve been interested in is on sale and I have enough rewards points for BBY that I could pay nothing for it. Thoughts? Any reason NOT to buy it? Background: I have a 4.5qt but it high capacity enough for double batches I want to do, and sometimes it struggles w the doughs. Thoughts between these two beaters: https://www.kitchenaid.com/countertop-appliances/stand-mixers/accessories/p.6-quart-flex-edge-beater.kfew6l.html https://www.kitchenaid.com/countertop-appliances/stand-mixers/accessories/p.f-series-6-quart-bowl-lift-flex-edge-beater.kfef6l.html I like how little surface area is in the first one, but the second would better match the accessories it comes with. Boywhiz88 fucked around with this message at 12:30 on Jul 8, 2018 |
# ? Jul 8, 2018 12:00 |
Imo get a bosh or w/e since you already have the 4.5 qt. I view more in a bread rather than cookie lens though.
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# ? Jul 8, 2018 12:36 |
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Karl Sharks posted:If I'm eating more fish now, is it worth getting a fillet knife to cut off the skin and such easier? If so, Victorinox (like the chef/pairing knife from them thanks to the OP rec) has like 7 different kinds, so uh how do I decide? The victorinox are probably fine. As a teen I worked deck hand for party style fishing cruises and myself and the other mates would use what ever el-cheapo you could find for a couple of bucks to fillet the tourists catch for tips. A little practice and you can fillet a couple hundred porgies an hour with pretty much anything with an edge.
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# ? Jul 8, 2018 12:49 |
What's a good electric kettle? my third bonavita in 5 years has died and it lasted long enough I can't keep the chain warenties going.
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# ? Jul 8, 2018 13:15 |
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I just make ice cream bases in a vita-mix. Put your thermometer probe through the hole it the lid and cut it when it gets to 160° F, strain it, and put in an ice bath.
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# ? Jul 8, 2018 13:22 |
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Submarine Sandpaper posted:Imo get a bosh or w/e since you already have the 4.5 qt. I view more in a bread rather than cookie lens though. I ended up pulling the trigger cause it’s a good deal, and I had a bunch of certificates to use, so it only cost me $100 and tax. Could have done free but I like having some on hand for random splurges. Now I just need to decide on which flex beater. I’m thinking the first one is the way to go, even if it won’t fit in w the rest.
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# ? Jul 8, 2018 15:57 |
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Murgos posted:The victorinox are probably fine. Are there any important differences in the types/styles though? Getting that sort of choice paralysis with too many options (obviously the white ones are just aesthetic, but everything else I have no idea about).
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# ? Jul 8, 2018 16:12 |
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Get the 6 inch curved semi-stiff to start with. It’s almost certainly the right length and shape, but YMMV with the stiffness.
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# ? Jul 8, 2018 16:15 |
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I like my straight flexible but next time I'll probably get a curved flexible. All depends on how you like to cut. Curved is way nicer for skinning but for a beginner straight is probably best I guess?
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# ? Jul 8, 2018 16:30 |
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Karl Sharks posted:Are there any important differences in the types/styles though? Getting that sort of choice paralysis with too many options (obviously the white ones are just aesthetic, but everything else I have no idea about). The point I was trying to make is that it probably doesn’t matter for what you are trying to do. What size fish are you going to be breaking down? If you are routinely doing 100lb+ grouper/amberjack/dorado/Black tip then you probably want a larger stiffer knife. Something like a large butchers knife with a curved blade. A huge stiff butchers knife is going to suck for filleting 20 3-5ib fish in a row though. If you are filleting trout or or the smaller salt water fish like porgie or sheepshead or etc... then whatever is comfortable to you. You really just want to be agile enough to not lose a lot of meat with the carcasses. I preferred a curve because if you are doing a hundred fish in a row you want economy of movement and I felt I could sweep along the line quicker. It was probably in my head. e: If you just want to clean up a side of salmon from the grocery store just use your sharp chefs knife. Murgos fucked around with this message at 00:57 on Jul 9, 2018 |
# ? Jul 8, 2018 17:15 |
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I’ve been making my own cold brew for a while and I’m wondering if there was a way I can make nitro cold brew. Or is this too “industrial” for an individual to make?
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# ? Jul 9, 2018 01:33 |
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Nitro cold brew is just normal cold brew that is dispensed through a tap driven by nitro, like Guinness. It just makes it a little creamy, and is like 90% gimmick. If the nitro cold brew you get is way better than your own iced coffee, it's because the iced coffee itself is way better than yours and you'll get a lot more value out of improving your cold brewing method/ingredients. All that being said, if you really want to, you totally can setup your own nitro system. Ballpark like $250 for a cheap small one. I have been out of the game for a while, but go ask in the home brewing thread. A bunch of homebrew goons have setup systems for their beer.
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# ? Jul 9, 2018 02:20 |
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Doom Rooster posted:Nitro cold brew is just normal cold brew that is dispensed through a tap driven by nitro, like Guinness. It just makes it a little creamy, and is like 90% gimmick. If the nitro cold brew you get is way better than your own iced coffee, it's because the iced coffee itself is way better than yours and you'll get a lot more value out of improving your cold brewing method/ingredients. I like the creamy feeling the nitro gives the drink. I don’t think I like it enough to spend $250 though.
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# ? Jul 9, 2018 03:02 |
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Any microwave suggestions? I don't need anything fancy but would like to avoid purchasing a crappy one.
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# ? Jul 26, 2018 23:12 |
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Anything that has 1000w should probably be fine
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# ? Jul 26, 2018 23:22 |
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The Wirecutter likes GEs. Other than that, no idea.
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# ? Jul 27, 2018 00:34 |
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Get a Panasonic inverter model. They have better partial power settings than other models, and the auto reheat actually works.
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# ? Jul 27, 2018 00:37 |
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Recommendation on an induction burner that can be tucked easily into my luggage but also pulls its weight at home?
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# ? Jul 31, 2018 01:18 |
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If I have a recipe for taco chicken in my Instant Pot and the recipe cites chicken breasts and I have boneless, skinless thighs, do you think I need to change the cook time? (12 min for the breasts, btw)
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# ? Jul 31, 2018 23:51 |
Feenix posted:If I have a recipe for taco chicken in my Instant Pot and the recipe cites chicken breasts and I have boneless, skinless thighs, do you think I need to change the cook time? (12 min for the breasts, btw) I'd add a couple minutes but you probably don't have to, thighs hold up to longer cooking than breasts so it can't hurt to add a couple minutes.
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# ? Aug 1, 2018 02:14 |
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AVeryLargeRadish posted:I'd add a couple minutes but you probably don't have to, thighs hold up to longer cooking than breasts so it can't hurt to add a couple minutes. Didn’t see this in time but 15 m ended up fine.
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# ? Aug 1, 2018 03:45 |
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After it had a little bit of trouble blending some soup last week, a cartoon stick blender ghost just floated up from my basic Cuisinart one trying to use it today. All of the recent Amazon reviews basically say that they changed the model and the new kind sucks rear end (new two-button setup, gears wearing out fast, blades breaking on fruit and yogurt somehow). Are there any go-to choices around the $30 price point? I don't mind going higher, but I was really happy with the Cuisinart one for years.
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# ? Aug 8, 2018 01:08 |
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These babies right here are a Godsend.
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# ? Aug 10, 2018 18:36 |
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Farking Bastage posted:These babies right here are a Godsend. How long have you used it? I have trouble with oil seeping from the threads, plugging the sprayer, or dripping. Not on this particular sprayer but various ones over the years. My wife bought an aluminum one that makes oil go rancid for some reason.
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# ? Aug 10, 2018 19:18 |
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wormil posted:How long have you used it? I have trouble with oil seeping from the threads, plugging the sprayer, or dripping. Not on this particular sprayer but various ones over the years. My wife bought an aluminum one that makes oil go rancid for some reason. I've had that set for a couple of months. No issues whatsoever.
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# ? Aug 10, 2018 19:24 |
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Farking Bastage posted:I've had that set for a couple of months. No issues whatsoever. Cool. I might get one.
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# ? Aug 10, 2018 19:30 |
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I too have had the aluminum sprayer kind and yeah it makes it go rancid really fast.
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# ? Aug 10, 2018 19:52 |
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They have different models, but the 6oz plastic ones are awesome. No leaks, hasn't turned any oil bad, no clogs, nothing. http://evooilsprayers.com/
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# ? Aug 11, 2018 01:51 |
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questions for the breville smart oven owners: is this thing good enough to toss out my toaster oven? our toaster oven is 10+ y/o and ugly AF also, is is it safe to use on a kitchen counter, under a cabinet?
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# ? Aug 14, 2018 14:17 |
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BraveUlysses posted:questions for the breville smart oven owners: is this thing good enough to toss out my toaster oven? our toaster oven is 10+ y/o and ugly AF I don't own one, but probably! Hope this helps, op/.
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# ? Aug 14, 2018 14:25 |
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BraveUlysses posted:questions for the breville smart oven owners: is this thing good enough to toss out my toaster oven? our toaster oven is 10+ y/o and ugly AF Yes to everything. We threw out our toaster oven. We have ours under a cabinet and it’s been fine. Though there is about a 8” gap.
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# ? Aug 14, 2018 14:34 |
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Big fan of my smart oven. It's basically a toaster oven that bigger, more powerful, and has convection features. edit: I can cook up to a 14" (i believe) pizza in it. I've only done frozen/ready to bake pizzas so far, but it sure beats heating up the whole kitchen with the big oven.
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# ? Aug 14, 2018 14:46 |
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Flash Gordon Ramsay posted:
If it's really losing that much heat too the room look under the stovetop to see if there is an opening into the oven space. Mine had a chimney sort of thing, like a 1"pipe that vented oven air up out under a rear element. I used tinfoil to more or less block this off and the oven now both hats up much faster and also doesn't increase the temps in the kitchen by 5C. It's not a gas oven and I have no idea why this was put into the design.
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# ? Aug 14, 2018 15:43 |
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VelociBacon posted:If it's really losing that much heat too the room look under the stovetop to see if there is an opening into the oven space. Mine had a chimney sort of thing, like a 1"pipe that vented oven air up out under a rear element. I used tinfoil to more or less block this off and the oven now both hats up much faster and also doesn't increase the temps in the kitchen by 5C. It's not a gas oven and I have no idea why this was put into the design. Well the oven is supposed to be vented like that. And ultimately, all the heat it generates ends up in your home. Because physics. It may release that heat more slowly depending on insulation, but that heat has to go somewhere.
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# ? Aug 14, 2018 15:54 |
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Flash Gordon Ramsay posted:Well the oven is supposed to be vented like that. And ultimately, all the heat it generates ends up in your home. Because physics. It may release that heat more slowly depending on insulation, but that heat has to go somewhere. Bullshit. It goes back into the heating elements when it goes into zero-point energy saver mode.
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# ? Aug 14, 2018 16:50 |
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Flash Gordon Ramsay posted:Well the oven is supposed to be vented like that. And ultimately, all the heat it generates ends up in your home. Because physics. It may release that heat more slowly depending on insulation, but that heat has to go somewhere. I totally agree/understand but because the heat was being generated for a longer amount of time (as I was effectively heating a larger volume of space) there ended up being more energy being made into heat in general and as such the kitchen temps were more affected.
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# ? Aug 14, 2018 17:31 |
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The oven vent allows moisture to escape. If you set a pot over the rear element it will be covered in condensation.
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# ? Aug 14, 2018 19:13 |
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# ? May 13, 2024 11:23 |
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Farking Bastage posted:These babies right here are a Godsend. Looks promising. Several years ago my wife and I had one of the pneumatic jars that pump up like a bicycle pump. It looked a bit like this. Cap was slightly different but everything else was the same. Early one morning we were awakened by a loud "pop" in the kitchen. The top of the oil sprayer had come apart and sprayed an explosion of cooking oil over that corner of the kitchen. Took quite a while to clean all the extra virgin out of nooks and crannies. It was probably a freak incident but never the less, never again. I might consider an unpressurized hand pump though.
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# ? Aug 14, 2018 21:19 |