|
I got a bamix last year and some metal milkshake cups. Blends frozen fruit for smoothies perfectly.
|
#
?
Mar 23, 2020 17:52
|
|
|
|
| # ? May 11, 2024 23:43 |
|
|
Flash Gordon Ramsay posted: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 $30 oster and enjoy your lumpy smoothies. i got a ninja recently and have been pretty pleased with it, it's obviously no vitamix but it's a nice step up from your standard cheapo blender for a reasonable price.
|
|
#
?
Mar 23, 2020 17:56
|
|
|
going from a 'mix to a 30$ oyster for smoothies you might as well not make smoothies  You'll need like a year to forget good texture
|
|
#
?
Mar 23, 2020 18:23
|
|
|
I have so much frozen fruit and I'm not sure I'd survive without a blender T_T I tried ordering a $16 Oster after seeing some reviews that make it seem like it's not so bad, but Amazon isn't gonna ship it until the 21st of April anyway. edit: just used my food processor to make a smoothie and the results were fine. Clearly not as good as a vitamix, but definitely drinkable. We all have to make sacrifices in these trying times Verisimilidude fucked around with this message at 19:08 on Mar 23, 2020 |
|
#
?
Mar 23, 2020 18:55
|
|
|
When same way your grandpa told you about storming the beach at Normandy you can tell your grandkids about how you had to use a food processor to make smoothies
|
|
#
?
Mar 23, 2020 19:37
|
|
|
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. Alternatively put the peppercorns into a plastic bag and run over them a few times with a rolling pin or gently smush with a cast iron pan for that initial crack of the shell/coarse grind.
|
|
#
?
Mar 27, 2020 14:16
|
|
|
I've been gifted an FM2000 vacuum sealer, and while I like the idea of being able to preserve things for a long time, I have no idea what this device can actually handle, and their site seems to assume you know what it can and can't do. Seems like it's an old model that can't handle "moist" foods, but isn't that... nearly everything? I'd like to get some use of this thing, but I don't know where to start. Kitchen equipment goons, what can I use an FM2000 for, particularly with regard to meal prep?
|
|
#
?
Mar 28, 2020 21:41
|
|
|
Kestral posted:I've been gifted an FM2000 vacuum sealer, and while I like the idea of being able to preserve things for a long time, I have no idea what this device can actually handle, and their site seems to assume you know what it can and can't do. Seems like it's an old model that can't handle "moist" foods, but isn't that... nearly everything? I'd like to get some use of this thing, but I don't know where to start. Kitchen equipment goons, what can I use an FM2000 for, particularly with regard to meal prep? I have an even older model of foodsaver and you absolutely can vac seal things that are moist, you just have to be careful to start the sealing before it automatically switches, as it will pull moisture up into the sealing area if you don’t. It’s not a big deal at all. As far as meal prep goes, now you can buy whatever you want in bulk and portion it out as you please for freezing, and things will keep much longer. For example I have a bag of shredded rotisserie chicken in the freezer now so I can make chicken salad with it at some point in the future, and I also have serving-size portions for 2 of pork chops, chicken breasts/thighs, chuck roast, and probably some other stuff I’m forgetting. I also re-seal dried peppers when I’m making homemade chili paste to keep them fresh. Really anything that you might buy vacuum sealed could be worth re-sealing. You’re also now halfway to sous vide (although this is possible without vacuum sealing). Lastly, making custom size bags from a roll feels less wasteful than buying bags for some reason.
|
|
#
?
Mar 29, 2020 00:54
|
|
|
Kestral posted:I've been gifted an FM2000 vacuum sealer, and while I like the idea of being able to preserve things for a long time, I have no idea what this device can actually handle, and their site seems to assume you know what it can and can't do. Seems like it's an old model that can't handle "moist" foods, but isn't that... nearly everything? I'd like to get some use of this thing, but I don't know where to start. Kitchen equipment goons, what can I use an FM2000 for, particularly with regard to meal prep? this model will work no problem one thing to consider is that it does have a small drip tray where you put the end of the bag into and during suction any liquids that make it near the seal will end up in the drip tray. however there are ways to minimize this, such as putting the FS on the edge of the counter and letting the bag hang while you seal it. this will minimize any liquid getting up towards the seal area and possibly affecting the seal quality. if it's a truly wet food like soup or something like that, you can freeze it first and then seal after it's frozen and it will maintain food quality well. i've had an absolute basic bitch foodsaver for a long long time and it works great--probably more reliable than ones with more options.
|
|
#
?
Mar 29, 2020 04:40
|
|
|
Verisimilidude posted: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? Beg your roommate to come back.
|
|
#
?
Mar 29, 2020 05:30
|
|
|
Speaking of vacuum sealers, I've had a Foodsaver V4825 (one of those big automatics) for about 4 years now, and recently it has stopped detecting the bags as I insert them to seal. There's no obvious way to pull it apart to service it, and from what I can gather that is on purpose. There are these thin black plastic flaps I see up inside that appear to be on hinges, one of them is flipped upward and residual liquids from years of sealing appear to have gunked the hinge up and have the flap stuck there. Any ideas on this? It's got a 5 year warranty so I should probably start there, but the back and forth is such a pain in the rear end that I'd rather try to clean it out myself.
|
|
#
?
Mar 29, 2020 16:28
|
|
|
I know I just missed coffee burr grinder chat, but I bought my wife one of the Kyocera hand burr grinders a few years ago and she loves it, but is getting tired of having to manually grind bean every morning before she makes coffee for herself (I don’t drink coffee). Is there a good “one or two cups” electric burr grinder? Our entire house is 500sqft or less (southern california), so I’m trying to keep the form factor relatively small, but price is not a concern (especially if it’s easy to clean and durable).
|
|
#
?
Mar 29, 2020 19:51
|
|
|
barzata encore and put fewer beans in it
|
|
#
?
Mar 29, 2020 20:34
|
|
|
I've been waiting to grab a nice Staub or Le Creuset dutch oven on sale for a while, is there any reason not to jump on these 4 quart Staub ones for $99 right now?
|
|
#
?
Mar 30, 2020 04:38
|
|
|
4 quarts kinda cramped 5 at bare minimum
|
|
#
?
Mar 30, 2020 05:12
|
|
|
Yeah you're not really able to make a decent loaf in a 4qt or roast anything on top of veg.
|
|
#
?
Mar 30, 2020 05:17
|
|
|
7qt minimum. The initial cost is high, but it will last a lifetime.
|
|
#
?
Mar 30, 2020 05:23
|
|
|
Thanks! I thought I might be missing something obvious there.
|
|
#
?
Mar 30, 2020 06:11
|
|
|
If you have $99 to waste, go for it. It's a good sale and you could use it for side dishes. Everyone is right it just won't replace a bigger one.
|
|
#
?
Mar 30, 2020 07:32
|
|
i like nice words
|
This cuisinart 7 quart is cheaper and has performed great for me. stovetop, deep frying, braises etc. it's been great Cuisinart CI670-30CR Chef's Classic Enameled Cast Iron 7-Quart Round Covered Casserole, Cardinal Red https://www.amazon.com/dp/B0017HRLFC/ref=cm_sw_r_cp_apa_i_S5zGEb7VGKY55 but it is not a staub or le creuset, if that's important Vim Fuego fucked around with this message at 08:27 on Mar 30, 2020 |
|
#
?
Mar 30, 2020 08:24
|
|
|
The 9qt amazon basics is actually what I use at home and its fineeee. The value is insane so ya.
|
|
#
?
Mar 30, 2020 09:02
|
|
|
As a Staub owner, and as a Staub lover, I would still recommend anything else because of the prices
|
|
#
?
Mar 30, 2020 09:03
|
|
|
I've been smashing a lot of things on my griddle lately, but I'm sick of using the bottom of a pan. Anyone have a recommendation for a griddle weight thing?
|
|
#
?
Mar 30, 2020 09:49
|
|
|
A full sized brick wrapped in foil, $1.25 Home Depot has scary big lines lately and it seems like nobody there keeps a 6 foot distance, so... Maybe go to Lowe’s.
|
|
#
?
Mar 30, 2020 10:08
|
|
|
Steve Yun posted:A full sized brick wrapped in foil, $1.25 Yeah I currently was thinking about this too but want something a bit more ergonomic if possible.
|
|
#
?
Mar 30, 2020 20:22
|
|
|
lodge sells a press https://www.amazon.com/Lodge-LGPR3-Round-Pre-Seasoned-7-5-inch/dp/B00063RXO2 or you can buy these overpriced things if it suits your fancy https://www.seriouseats.com/2019/04/why-you-need-a-chefs-press.html
|
|
#
?
Mar 30, 2020 20:59
|
|
|
BraveUlysses posted:lodge sells a press That second one is useless for smashing burgers lol edit: But thank you I think the first one is my style
|
|
#
?
Mar 30, 2020 21:04
|
|
|
Skyarb posted:That second one is useless for smashing burgers lol If you just want to smash burgs, this is the tool. https://smile.amazon.com/gp/product/B003AQAYKC/
|
|
#
?
Mar 30, 2020 21:05
|
|
|
Skyarb posted:That second one is useless for smashing burgers lol oh yeah for sure, i thought you just wanted a general press type tool. yeah go with FGR's suggestion for smashers
|
|
#
?
Mar 30, 2020 21:08
|
|
|
If you want a press for meats, I suggest you get one that's about 4 pounds (the weight of a brick). Note that Lodge makes a few different press designs, and the round one that's linked above is 4.5 pounds. 13 ounces sounds like a joke
|
|
#
?
Mar 30, 2020 21:16
|
|
|
Steve Yun posted:If you want a press for meats, I suggest you get one that's about 4 pounds (the weight of a brick). Note that Lodge makes a few different press designs, and the round one that's linked above is 4.5 pounds. https://www.amazon.com/gp/product/B00063RXNI/ref=ppx_yo_dt_b_asin_title_o01_s00?ie=UTF8&psc=1 I got this one, its just under 3 lbs, so a bit less heavy but was about half the price of the big round one. If I love it but feel its not enough weight I'll go with a brick + spatula or round cast iron method! Thanks guys!
|
|
#
?
Mar 30, 2020 21:29
|
|
|
Clearly what you need is a $220 smashula. https://www.georgemotz.com/stuff/smashula
|
|
#
?
Mar 30, 2020 21:36
|
|
|
.Z. posted:Clearly what you need is a $220 smashula. Anyone who buys this should be shot into space.
|
|
#
?
Mar 30, 2020 22:20
|
|
|
Skyarb posted:Anyone who buys this should be shot into space. Anyone who buys it can probably afford to go to space
|
|
#
?
Mar 30, 2020 22:56
|
|
|
Going to get a cousin who does fine woodworking to make me a cutting board while he’s out of work. He’s suggesting walnut and curly maple. Those seem like reasonable woods, but I thought I’d check with the thread to see if there were issues there I hadn’t discovered.
|
|
#
?
Mar 30, 2020 23:03
|
|
|
Those are fine woods. Great woods, even! Walnut is a little harder than maple, so there's a chance it'll wear unevenly over like... twenty loving years, but that's fine. It can be sanded or planed back if that ever becomes an issue. They're both low allergen too, but know that there a chance the walnut wood could cause the same kind of allergies that people have to the nuts if they're super hyper sensitive. This is a thing woodworkers talk about that frankly, hasn't been backed up with research - but it's worth knowing. (The juglone compound is not very water soluble, nor is it very present in woods, and the wood is very, very resistant to chipping bits off in the food, so the chances of a nut allergy being activated by using a board with walnut are super loving low, but if you cook for people who are intensely sensitive, it's probably worth considering) Post pics, custom cutting board porn is always welcome.
|
|
#
?
Mar 31, 2020 00:10
|
|
|
.Z. posted:Clearly what you need is a $220 smashula. GRILL through the ditches and SEAR through the witches and BURG with the weight of my SMASHULA
|
|
#
?
Mar 31, 2020 04:49
|
|
|
Canuck-Errant posted:GRILL through the ditches and 
|
|
#
?
Mar 31, 2020 20:17
|
|
|
.Z. posted:Clearly what you need is a $220 smashula. Unironically uses the words "bespoke spatula"
|
|
#
?
Mar 31, 2020 20:51
|
|
|
|
| # ? May 11, 2024 23:43 |
|
|
OK I am not a professional chef by any means, and often times I use a rotary cheese grater, because I find micro planes just take forever despite how much I have used them. In the video here: https://www.youtube.com/watch?v=P6QWoOQMvE8&t=549s Kenji is just a beast at microplaning a MASSIVE amount of pecorino in no time. Is it just because he is top chef, or am I not using a good enough microplane?
|
|
#
?
Apr 1, 2020 01:56
|
|