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Shroomie posted:Is Tramontina still like a top tier nonstick skillet? I don't like the T-Fal I bought last year. Zwilling was my other thought since I watch too many Bon Appetit videos and that's what they use. T-Fal has 2 tiers of teflon skillets, the better one has riveted handles and flattish bottoms. I don't have a Tramontina but the posts about them have been positive. Oxo nonstick are supposed to be really good too. I was going to buy one for my wife but she didn't want a new Teflon skillet and I rarely use them.
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Mar 6, 2020 18:44
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I. M. Gei posted:This is exactly why I haven’t bought one. I NEED a super fine grind, and the Peugeot Paris does an amazing job at that.    GUYS PEUGEOT MAKES AN ELECTRIC VERSION OF THE PARIS PEPPER MILL AND OH MY GOD YOU GUYS!!!!! * Drawbacks: It’s about $110 bucks and I pretty much don’t even care STILL WANT
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Mar 6, 2020 18:59
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Both the old unicorn I've had for about 8 years and the new one will go pretty fine. I keep them about medium fine but it can go fine if it needs to.
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Mar 6, 2020 20:12
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Can someone remind me which microwaves it were that have the technology that improves heating evenly on 50%? I'm looking for a replacement microwave that hopefully isnt too expensive and that sounds like a good feature.
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Mar 6, 2020 23:16
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I. M. Gei posted:
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Mar 7, 2020 00:22
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Booyah- posted:Can someone remind me which microwaves it were that have the technology that improves heating evenly on 50%? I'm looking for a replacement microwave that hopefully isnt too expensive and that sounds like a good feature. Panasonic Inverter Technology microwaves, afaik it’s the only line that doesn’t do power cycling
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Mar 7, 2020 00:31
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Pepper mill chat: I don't think I could ever go back to a pepper mill without a lever on it. I spent entirely too much time looking for this one for which I paid $34 and I love it. However, being that I'm not a pro I feel like I could be missing something.
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Mar 7, 2020 01:56
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Steve Yun posted:Panasonic Inverter Technology microwaves, afaik it’s the only line that doesn’t do power cycling Thanks!
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Mar 7, 2020 20:14
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Beach Bum posted:Pepper mill chat: I don't think I could ever go back to a pepper mill without a lever on it. I spent entirely too much time looking for this one for which I paid $34 and I love it. However, being that I'm not a pro I feel like I could be missing something.
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Mar 7, 2020 23:14
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SubG posted:If I'm ever grinding enough pepper that I'd feel like I'd need a brody knob to help I just use a M&P instead. M&P? All I'm getting is ads for the pistol. Apologies for my ignorant questions 
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Mar 8, 2020 00:41
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Beach Bum posted:M&P? All I'm getting is ads for the pistol. Apologies for my ignorant questions
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Mar 8, 2020 00:52
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TychoCelchuuu posted:Mortar and pestle.  derp, thank you.
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Mar 8, 2020 01:09
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I can't M&P peppercorn without them getting everywhere. I guess I gotta press hard and turn and not grab it at the end and whip it around?
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Mar 8, 2020 01:48
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VelociBacon posted:I can't M&P peppercorn without them getting everywhere. I guess I gotta press hard and turn and not grab it at the end and whip it around? I kinda feel like using an M&P is one of those things that actually requires more technique than you'd think it would. Like it seems like it's this totally primitive thing that's just pounding poo poo with stone tools, but pretty much everything you do with one involves a lot of little tricks or whatever that you really need to figure out from doing. Like getting a better paste out of starting out with some coarse salt and grinding garlic cloves into that instead of smashing the garlic cloves and then adding salt. That kind of thing.
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Mar 8, 2020 03:34
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SubG posted:Start out with just a couple, like just a tbsp or so, and kinda smoosh them so they're not bouncy spheres. Once you've done that you can grind/pound them into powder and they won't try to get away as much. And then once you have a layer of ground pepper in the bottom of the mortar you can add larger amounts of peppercorns and the ground stuff will help prevent the whole peppercorns from bouncing around that much. There's a definite technique to it, but once you get the hang of it it's simple enough you'll be able to do it without even think about it. I have to say now that I have the Peugot Paris I'll never again use anything else for breaking down peppercorn but that all makes sense.
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Mar 8, 2020 04:10
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VelociBacon posted:I have to say now that I have the Peugot Paris I'll never again use anything else for breaking down peppercorn but that all makes sense. You might when you do the math on a brisket rub and think about how many twists you need for 3/4 cup of ground pepper.
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Mar 8, 2020 05:38
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Subjunctive posted:You might when you do the math on a brisket rub and think about how many twists you need for 3/4 cup of ground pepper. And not counting having to come up with more than a couple tbsp of ground pepper at a time, a M&P is good if you need to roast the peppercorns first.
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Mar 8, 2020 05:54
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I didn't see anything about air fryers in the op, and I'm curious for air fryer recommendations. I don't actually know what an air fryer really is either, I just really like buffalo wings and so I was told that maybe I should get one. Like I would happily eat buffalo wings a couple of times a week if it was cheap and convenient. I'd also like the air fryer to be able to cook random things to experiment with once in a while, I don't really want an air fryer that is designed to cook only buffalo wings.
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Mar 8, 2020 12:10
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It’s a mini oven with a convection fan https://www.youtube.com/watch?v=fjDSuVREsok If you have an oven, even one without convention, I dunno if you really need an air fryer
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Mar 8, 2020 12:15
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Subjunctive posted:You might when you do the math on a brisket rub and think about how many twists you need for 3/4 cup of ground pepper. Brisket is the single application I can think of that I want pre-ground pepper. It’s not the effort of grinding that I want to avoid. I find that the piperine is overpowering when using as much as I need for a good coating. Store bought coarse grind is the exact flavor I want on a brisket.
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Mar 8, 2020 13:59
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Yeah I made Kenji's lemongrass marinated grilled tofu one time and the 2 teaspoons of white pepper that I ground fresh was just insanely overpowering.
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Mar 8, 2020 15:28
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Human Tornada posted:Yeah I made Kenji's lemongrass marinated grilled tofu one time and the 2 teaspoons of white pepper that I ground fresh was just insanely overpowering. I frequently have to remind myself that I have much higher quality spices and seasonings in general than most people so I’m really careful when a recipe calls for a lot of something strong. 2 tsp of fresh white ground pepper sounds like a kick in the teeth lol
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Mar 8, 2020 17:25
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Steve Yun posted:It’s a mini oven with a convection fan Speed (and to a certain degree, results) is better out of an air fryer than a conventional oven. I don't use mine much but for stuff like quick heating up frozen foods (like pre-made french fries), roasting vegetables, or even this last week I used mine to finish off some chicken cutlets I had friend but the centers hadn't come up to temp. Oh, I also used it as a dehydrator once. And all of this with a device that comes up to operating temperature faster, cooks faster, and doesn't put off the same amount of waste heat into the apartment (which is nice because gently caress roasting vegetables in the oven during the summer). It's definitely a "jack of all trades, master of none" sort of device but it's cheaper than a proper counter top convection oven and convective heat really can do some jobs better. As for models, I don't know if I can really recommend mine, it's fine but in the end I chose it because it was the one that was in stock at the local big box mart when I was in the mood to impulse buy a kitchen device I didn't really need.
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Mar 8, 2020 18:27
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Subjunctive posted:You might when you do the math on a brisket rub and think about how many twists you need for 3/4 cup of ground pepper. See my post above.
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Mar 8, 2020 23:54
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Speaking of pepper, has black pepper gotten more expensive recently or something? My local supermarket is selling a pound of peppercorns for $18 and I don't recall it ever being that expensive.
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Mar 9, 2020 19:11
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Verisimilidude posted:Speaking of pepper, has black pepper gotten more expensive recently or something? My local supermarket is selling a pound of peppercorns for $18 and I don't recall it ever being that expensive. I buy them from Amazon, the Spicy World brand I prefer are $10.50/lb. The brand I bought most recently, Frontier, are $12.35/lb. Local markets are stupid expensive.
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Mar 10, 2020 03:06
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I. M. Gei posted:See my post above. You can’t make me.
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Mar 10, 2020 03:17
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Maybe a dumb question but when a company like Lodge advertises a 12" frying pan, is that 12" the diameter of cooking surface or diameter of the top of the pan? I wan't a pan with a cooking surface as wide as my widest burner (12"), but I don't know if that means a 12" or a 14" pan. edit \/ Thanks! just another fucked around with this message at 22:34 on Mar 12, 2020 |
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Mar 12, 2020 21:43
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just another posted:Maybe a dumb question but when a company like Lodge advertises a 12" frying pan, is that 12" the diameter of cooking surface or diameter of the top of the pan? Top of the pan. Edit: That said you can sometimes find the size of the cooking area on the company’s website. Lodge for sure has that info on their website. .Z. fucked around with this message at 22:03 on Mar 12, 2020 |
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Mar 12, 2020 21:58
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And definitely look at the cooking area because that's the important measurement. I have several 12" pans and they are all different sizes.
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Mar 13, 2020 02:43
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I bought the $100 pepper grinder. I regret nothing! Laugh at me if you want, but I don’t think you people fully comprehend how bad I love my Peugeot Paris.
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Mar 17, 2020 00:04
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My roommate moved out and took his Vitamix with him, so now I'm blender-less. Anyone have a recommendation for a solid, if somewhat cheaper (let's say $50 max) blender that can hold me over until I'm ready to purchase a Vitamix/blendtec of my own?
Verisimilidude fucked around with this message at 16:53 on Mar 23, 2020 |
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Mar 23, 2020 16:03
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get an immersion, really anykind, at that price point
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Mar 23, 2020 16:49
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Submarine Sandpaper posted:get an immersion, really anykind, at that price point For making smoothies? Didn't think about trying that out. I'll give it a shot since I already have one!
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Mar 23, 2020 16:53
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Id rather just eat whole fruit than try to make smoothies with an immersion blender.
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Mar 23, 2020 17:02
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there's a reason immersion blender reviews are full of complaints about breaking them trying to make smoothies and crush ice
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Mar 23, 2020 17:07
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If you want smoothies but can't spring for a Vitamix yet, your best bet is to raise your budget a bit and get a ninja. Otherwise, just get a $30 oster and enjoy your lumpy smoothies.
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Mar 23, 2020 17:26
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Verisimilidude posted:For making smoothies? Didn't think about trying that out. I'll give it a shot since I already have one! Let us know how it goes! I assume the answer will be "Poorly".
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Mar 23, 2020 17:29
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It might work if he uses only fresh fruit and nothing frozen.
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Mar 23, 2020 17:33
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I make smoothies all the time with an immersion blender but I don't use ice, rather I use frozen fruit which I allow to partially thaw in the refrigerator.
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Mar 23, 2020 17:37
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