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ulmont posted:I have a dehumidifier running 24x7 (barring times when it fills up and waits to be emptied) and it can barely keep the interior of the house in the 50-55% range. Absent the dehumidifier it would be more like 65-70% every day. In any case you should be fine air drying. References on industrial seed drying generally cite 65% as the RH that you want to stay below to minimise the risk of mold. Here's a citation from a random web source, in this case the University of Kentucky's College of Agriculture, which is quoting ASAE data. Presumably the data aren't directly translatable into pepper drying (because starting out peppers are wetter than the seeds themselves, and are probably host to different kinds of molds), but I don't know of any similarly well-researched data specifically for pepper drying. One of the reasons I quote (a source quoting) the ASAE data on drying is that it illustrates that successful drying doesn't require super-low RH in order to be successful, as most people assume. It's more about controlling mold development. I don't know what the ideal equilibrium moisture content of pepper seeds for next-season planting is, but anecdotally nearly every seed packet I've ever used is non-airtight paper, so I'm guessing it's not too far from what you achieve at ambient conditions.
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Aug 19, 2019 20:55
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SubG posted:Do you also have an AC? Yes. For context, Dark Sky says it's currently 85% humidity at 11:19 at night.
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Aug 21, 2019 05:19
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ulmont posted:Yes. For context, Dark Sky says it's currently 85% humidity at 11:19 at night.  Like I said, if your house has a RH in the 50s, you should be perfectly fine air drying peppers.
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Aug 21, 2019 11:55
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ulmont posted:Yes. For context, Dark Sky says it's currently 85% humidity at 11:19 at night. Translation: I am swamp thing. Even in south Florida it wasn’t that severe inside the a/c house.
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Aug 22, 2019 00:07
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https://meh.com has a cool garden for your kitchen for basically half of what you'd pay for at Amazon today. You can also grow weed in it.
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Aug 28, 2019 13:28
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Are all cheap pasta rollers functionally equivalent? I make raviolis a couple times in the winter, that's it. I have a hard time imagining that I'll make fresh pasta so much more frequently if I have a roller.
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Sep 16, 2019 03:11
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I went to make buns this weekend, and realized that I never got a dough hook when I got my mom's old Kitchenaide stand mixer. She probably wore it out! Anyway, there are so many different sizes now, how do I know which one is the right size? Mine is the small tilt-head, from about 1980.
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Sep 17, 2019 15:13
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Happiness Commando posted:Are all cheap pasta rollers functionally equivalent? I make raviolis a couple times in the winter, that's it. I have a hard time imagining that I'll make fresh pasta so much more frequently if I have a roller.
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Sep 17, 2019 15:31
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i like nice words
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Squashy Nipples posted:I went to make buns this weekend, and realized that I never got a dough hook when I got my mom's old Kitchenaide stand mixer. She probably wore it out! you should grab the exact model number off the unit and google it to be sure you get what you need
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Sep 17, 2019 15:55
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Tilty heads can only get a C hook, spiral dough hooks are only for the lifty bowls.
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Sep 17, 2019 19:26
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Steve Yun posted:Tilty heads can only get a C hook, spiral dough hooks are only for the lifty bowls. OK, thanks! I double checked the exact model, but your advice was correct.
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Sep 17, 2019 22:48
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Is there a relatively affordable stovetop pressure cooker people suggest? I don't want to bother with a whole Instant Pot and add yet another electric device taking up countertop space that I really don't have, but checking online it looks like the price points largely go [cheap and aluminum] -> [instant pot/electric] -> [good brand] If the Instant Pot is really worth it, like, there's genuinely no reason to bother with a stovetop pressure cooker once you have one, I can always move poo poo around to find space for it (or run it in a different room, I guess).
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Sep 20, 2019 12:09
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Whalley posted:Is there a relatively affordable stovetop pressure cooker people suggest? I don't want to bother with a whole Instant Pot and add yet another electric device taking up countertop space that I really don't have, but checking online it looks like the price points largely go [cheap and aluminum] -> [instant pot/electric] -> [good brand] Kuhn Rikon is the gold standard. Other than that, they're mainly equivalent. Jiggle top ones are a little louder than newer types. I guess what I'm saying is buy this. Presto 01365 6-Quart Stainless Steel Pressure Cooker, Deluxe https://www.amazon.com/dp/B005FYF4F2/
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Sep 20, 2019 12:14
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SymmetryrtemmyS posted:Kuhn Rikon is the gold standard. Other than that, they're mainly equivalent. Jiggle top ones are a little louder than newer types. I guess what I'm saying is buy this. Presto 01365 6-Quart Stainless Steel Pressure Cooker, Deluxe https://www.amazon.com/dp/B005FYF4F2/ I have that exact presto and I like it
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Sep 20, 2019 12:21
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I have a Fagor Duo and it’s also great. Preston and Fagor are both fine and stovetop is great; you need no features, buy the cheaper one of either of those brands that’s the size you need and you’re set.
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Sep 20, 2019 12:28
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Whalley posted:If the Instant Pot is really worth it, like, there's genuinely no reason to bother with a stovetop pressure cooker once you have one
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Sep 20, 2019 13:43
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Thanks, y'all. I'm going to have a chat with my wife this afternoon and see what she's more comfortable with, but I'm definitely leaning towards a stovetop (and probably that Presto, although I've seen there's cookers that release steam directly upwards which might be better for my ventilation) mostly so that I can actually saute things at a good temperature before pressurizing, which I don't really trust an all electric device to do as effectively.Anne Whateley posted:you can leave the house when it's cooking Anne Whateley posted:Also bear in mind that with the instant pot's popularity, most current pressure cooker recipes are written for it, and they don't always translate smoothly. 
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Sep 20, 2019 14:27
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Just my two cents, but I bought the 6-qt Presto stainless steel pressure cooker and returned it for the 8-qt. Only about $10 more and 33% more capacity is well worth it. It owns, btw.
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Sep 20, 2019 14:33
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I feel like my wife would blow up a pressure cooker and haven't ever seen the point in getting one outside of time saving. I work from home full time and generally can afford to wait however many hours for something to reduce/cook. Is there anything special about a pressure cooker you just can't do without one?
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Sep 20, 2019 14:45
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canning/cooking in mason jars while achieving some caramelization. really anything that cooks well at ~250 degrees. All modern ones have a safety valve at like 17.5psi, they won't blow up.
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Sep 20, 2019 14:49
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The Midniter posted:Just my two cents, but I bought the 6-qt Presto stainless steel pressure cooker and returned it for the 8-qt. Only about $10 more and 33% more capacity is well worth it. Yeah, go bigger if you want to can. I don't pressure can, so I just use my tamale steamer pot or my lobstah pot.
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Sep 20, 2019 14:56
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Submarine Sandpaper posted:All modern ones have a safety valve at like 17.5psi, they won't blow up. Sounds like you're missing that "can do" attitude!
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Sep 20, 2019 15:02
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If you want to pressure can or make obnoxious amounts of stock get one of these badboys: http://www.allamericancanner.com/All-American-21-Quart-Pressure-Canner.htm I inherited it from my Grandpa after he was physically unable to can tomato sauce anymore about 4 years ago. Unfortunately the recipe is lost forever as he was about as good at documentation as I am  .
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Sep 20, 2019 15:07
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Submarine Sandpaper posted:All modern ones have a safety valve at like 17.5psi, they won't blow up. I think my fagor has three discreet failsafes. It would take a lot of work to make that thing blow up.
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Sep 20, 2019 15:12
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I have a 7.5 gallon kettle that I do stock/big sauce or soup batches in already, that I have enough trouble storing, that I just never bothered. Should I ever get a better kitchen or a garage, god help me.
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Sep 20, 2019 15:56
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Whalley posted:Thanks, y'all. I'm going to have a chat with my wife this afternoon and see what she's more comfortable with, but I'm definitely leaning towards a stovetop (and probably that Presto, although I've seen there's cookers that release steam directly upwards which might be better for my ventilation) mostly so that I can actually saute things at a good temperature before pressurizing, which I don't really trust an all electric device to do as effectively. The insta-pot sautee works pretty well, and you can just toss the inner pot on the stove if you need more heat. Not saying you should go electric vs stove-top, but just thoughts from a new insta-pot owner (I love it).
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Sep 20, 2019 16:06
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Whalley posted:seems like a weird thing to pick up a pressure cooker for; like, if I'm gunna cook and leave the house I'm just gunna use a dutch oven or a slow cooker or an immersion circulator, not the thing I'm getting largely to make slow preparation faster. I'll say I really enjoy the instant pot for the ability to toss ingredients in, push a button, and have food within an hour or 30 minutes without while allowing me to go do something else. And then if whatever else I'm doing takes a long time the food I've made stays warm. It is also easy for me to just keep basic ingredients for a kidchi or chili around for when I'm running low on other food and don't feel like putting in much effort. I do similar things with the immersion circulator but on a different timescale and with more involvement. Get whatever tool you think will be useful for you though. I don't have the desire to can and have learned to enjoy the "toss things into a pot, push a button, and go do something else but still have food reasonably fast" cooking the instant pot enables.
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Sep 20, 2019 16:26
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If you're really worried that recipes are not going to be exactly translated for an instant pot, just generally go by 2/3 of the recommended liquid. It's not an exact science either, it's pretty forgiving. Except rice. Then just go with your instant pot recipes that are on the company's website.
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Sep 20, 2019 16:39
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Whalley posted:seems like a weird thing to pick up a pressure cooker for; like, if I'm gunna cook and leave the house I'm just gunna use a dutch oven or a slow cooker or an immersion circulator, not the thing I'm getting largely to make slow preparation faster. also, the sautéing is totally good. You can burn the poo poo out of something if you aren't careful. And the inner pot is just a metal pot, so you can use it on the stove if you want.
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Sep 20, 2019 17:20
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I like my Instantpot. As said above, you can use the liner on the stove like a regular pot and the convenience of push a button and walk away until it dings is awesome. Also my wife has been making yogurt, cottage cheese, and ricotta cheese left and right and it's so much better than store bought. Especially the cottage cheese, so delicious and not sour at all. As for IP recipes, no matter what kind you get, beware that a lot of the IP recipes on mommy blogs are slow cooker recipes that often have way too much liquid and you'll end up with soup. If the recipe has vegetables, the water inside them counts toward the 1 cup minimum recommendation.
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Sep 20, 2019 17:33
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wormil posted:If the recipe has vegetables, the water inside them counts toward the 1 cup minimum recommendation. this is demonstrated in one of my favorite blank slate techniques: add whatever aromatics and flavors you want and it'll turn out great. as written it's delicious if not a bit bland. No added water. https://www.seriouseats.com/2012/05/latin-cuisine-five-ingredient-one-pot-30-minute-columbian-chicken-stew.html
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Sep 20, 2019 19:08
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I, too, have a fagor duo 8qt and like it a lot It also doubles as a regular rear end pot when I need it to, which is nice
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Sep 20, 2019 19:57
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I was a stovetop purist until I got my instant pot. Now I only use the instant pot. It’s just too convenient
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Sep 20, 2019 20:47
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yeah but you have to do a fantastic chicken stock in 5 hours instead of 3.5
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Sep 20, 2019 20:52
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SymmetryrtemmyS posted:this is demonstrated in one of my favorite blank slate techniques: add whatever aromatics and flavors you want and it'll turn out great. as written it's delicious if not a bit bland. No added water. I made that after it was posted in the pressure cooker thread, worked like a charm and delicious, although a bit plain. Since then I've switched to doing it with chicken thighs and I brown them a little first. I remove the skin, crisp it, and serve it on the side.
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Sep 20, 2019 23:13
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Good sale on the 6 qt Kitchenaid Professional stand mixer for $260  https://www.amazon.com/Kitchenaid-KP26M9XCCU-6-Quart-Bowl-Lift-Professional/dp/B01MXRL53Y/?th=1 This is a bowl lift model, 575 watt motor with metal gearing (some of the cheaper models use plastic gears in the drive train). I have it, and it is the model to use for making bread.
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Sep 25, 2019 21:59
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canyoneer posted:Good sale on the 6 qt Kitchenaid Professional stand mixer for $260 Wow I came VERY close to seeing your post too late to take advantage of that sale. Thanks for the heads up! Out of curiosity, what’s the difference between the on-sale model in your post and this identical-looking model here?
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Sep 26, 2019 06:39
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I. M. Gei posted:Wow I came VERY close to seeing your post too late to take advantage of that sale. Thanks for the heads up! About $240
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Sep 26, 2019 07:16
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canyoneer posted:Good sale on the 6 qt Kitchenaid Professional stand mixer for $260 Almost picked this up, Stanley is like 10 years old and every time I do a heavier dough you can hear him struggling with it. Anyone who did pick this up as their first stand mixer, remember to get beater blades -- a paddle mixer with little scrapers on the end of the blades so you don't have to stop and scrape down the sides of the bowl!
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Sep 26, 2019 13:43
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Yeah and make sure to get the Beater Blade branded one because the Kitchenaid one supposedly does a bad job
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Sep 28, 2019 01:46
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