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obi_ant posted:What is the consensus on on Boos Blocks? I'm looking at this. Does the wood make any difference? Cause I'm thinking one with a juice groove would be great. I was resting a steak today and juices dripped onto the floor when I was letting it rest. Walnut is pretty and all but maple makes a better cutting board. It is harder than walnut, and is a close grained wood. Walnut has an open grain that theoretically little germs can live in-notice the maple one is NSF certified where the walnut one is not.
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Apr 10, 2020 14:17
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So for my quarantine birthday I got upgraded from my handheld torch to a full BenzoMatic torch and the difference is freaking awesome! I do have a question for everyone though, what is the difference between MAPP gas and propane? I understand that MAPP is more recommended for food but I don't understand why? I mean I could use propane for my grill so that would seem to be the logical gas to use? Regardless propane was all they had at Home Depot other than pure oxygen. MAPP has was sold out. If that's from COVID-19 hoarding I don't even understand.
Croatoan fucked around with this message at 18:28 on Apr 10, 2020 |
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Apr 10, 2020 17:23
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MAPP (more accurately MAP-Pro these days because they don't make real MAPP anymore) burns a little hotter, so can sear a little better. Any gas torch can also leave aftertastes, though, especially if you don't have the torch adjusted properly to burn right. Propane's just a little worse about it. Make sure your flame's dark blue around the outer edges and making a little roaring noise. Orange/yellow/red flames are incompletely burning and will deposit unburnt hydrocarbons that leave aftertastes.
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Apr 10, 2020 17:30
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Fantastic, thanks! All my googling told me was that MAP burned hotter. Thanks for the advice on the flame, I'm stoked about this for my easter reverse seared prime rib. My handheld one was fine for creme brulee but lol it was poo poo for searing meats.
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Apr 10, 2020 17:56
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if you are googling your way through it you'll see that the peak temp of mapp+ is not a lot higher than propane but functionally it runs way hotter. i use mine for lighting my lump charcoal and occasionally, creme brulees
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Apr 10, 2020 18:06
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Croatoan posted:Fantastic, thanks! All my googling told me was that MAP burned hotter. Thanks for the advice on the flame, I'm stoked about this for my easter reverse seared prime rib. My handheld one was fine for creme brulee but lol it was poo poo for searing meats. Naw son do the prime rib in the lowest your oven will go until its 120 in the center (i think thats the temp i used). Pull it out, foil it while your oven heats to the hottest it will go. Put it back in for five minutes. The crust will blow away anything you can get with a torch and you'll have edge to edge doneness like you cooked it sous vide.
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Apr 10, 2020 18:08
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Flash Gordon Ramsay posted:Naw son do the prime rib in the lowest your oven will go until its 120 in the center (i think thats the temp i used). Pull it out, foil it while your oven heats to the hottest it will go. Put it back in for five minutes. The crust will blow away anything you can get with a torch and you'll have edge to edge doneness like you cooked it sous vide. That's exactly the method I've done for a few years now ever since I read the serious eats article on it. drat now I'm bummed I won't get a better crust than that. Also I just made elotes and used the torch to get the charred bits like if I bothered to start up my grill. I don't wanna start up my grill (it's charcoal) for two ears of corn. It worked great!
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Apr 10, 2020 18:19
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Croatoan posted:That's exactly the method I've done for a few years now ever since I read the serious eats article on it. drat now I'm bummed I won't get a better crust than that. I absolutely recommend having a mapp torch in the kitchen. But I still have never got a sear like I can in a hot pan or a crust from a blazing oven with it.
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Apr 10, 2020 18:24
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El Jebus posted:What's the go-to mandolins that's less than $100? OXO? Swissmar? I like the look of the white Swissmar on Amazon, I feel blood will show up really well on the white plastic..., But the OXO looks more quality with more metal. OXO is the Serious Eats recommendation IIRC. I use a plastic one but I want to find one that's stainless steel and without a catch compartment if anyone has recommendations.
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Apr 11, 2020 00:05
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Kaiser Schnitzel posted:Walnut is pretty and all but maple makes a better cutting board. It is harder than walnut, and is a close grained wood. Walnut has an open grain that theoretically little germs can live in-notice the maple one is NSF certified where the walnut one is not. What does the NSF certification process require? I’m not quite curious enough to pay $100 for NSF 2-2019, but I notice that not all hard maple cutting boards are NSF-certified, so I’m wondering what the difference is between them. Are non-maple boards not certified because they can’t pass a specific test?
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Apr 11, 2020 00:48
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Subjunctive posted:What does the NSF certification process require? I’m not quite curious enough to pay $100 for NSF 2-2019, but I notice that not all hard maple cutting boards are NSF-certified, so I’m wondering what the difference is between them. Are non-maple boards not certified because they can’t pass a specific test? As a practical matter the NSF certification specifically for a wood cutting board for home use is probably mostly for bragging rights, simply because there's no guarantee that your individual board would still be in compliance after use, and most people are relatively unlikely to conduct the entire proscribed cleaning process after every use.
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Apr 11, 2020 01:40
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xtal posted:OXO is the Serious Eats recommendation IIRC. I have a deBuyer La Mandoline that works well, is adjustable, and has a bunch of blades. It's the only expensive mandoline I've used so I can't say if it's better than similar brands. It's big so lives in the backroom with all the extra stuff so 99% of the time I use a cheap plastic mandoline because it's right there. Would I recommend the deBuyer, yes if you want a big stainless mandoline that makes perfect everything but it's probably too much for most home cooks. Mine is an older model of this: https://www.debuyer.com/en/products/la-mandoline-revolution
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Apr 11, 2020 07:41
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Flash Gordon Ramsay posted:I absolutely recommend having a mapp torch in the kitchen. But I still have never got a sear like I can in a hot pan or a crust from a blazing oven with it. A torch and the pro-style lift bowl Kitchenaid are my dream team when it comes to making frostings. Especially cream cheese. So much easier when you can start straight from the fridge and soften it in the bowl while beating.
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Apr 11, 2020 13:51
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Wait... do you just torch the outside? I’ve... never thought to do that.
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Apr 11, 2020 14:38
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Yep! It's great. Lets you make buttercream in advance too, you can just bung it in the fridge and whip and torch to reheat and fluff before piping later.
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Apr 11, 2020 15:38
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And just to be clear I don’t think that technique is advisable if you have a glass bowl kitchen aid.
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Apr 11, 2020 16:02
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It beats the hell out of trying to warm up egg whites/sugar or cooking a sugar syrup for buttercreams too.
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Apr 11, 2020 16:08
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Flash Gordon Ramsay posted:And just to be clear I Someone do a trip report!
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Apr 11, 2020 16:11
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Croatoan posted:Someone do a trip report! If the glass is borosilicate like the old Visions cookware or old Pyrex stuff it would probably be fine, but I don't think it's that kind of glass.
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Apr 11, 2020 16:23
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Question, when measuring frying pan sizes, do you do it from the top or the bottom?
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Apr 11, 2020 16:44
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iospace posted:Question, when measuring frying pan sizes, do you do it from the top or the bottom? Probably different by brand.
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Apr 11, 2020 17:06
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iospace posted:Question, when measuring frying pan sizes, do you do it from the top or the bottom? Top.
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Apr 11, 2020 17:54
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Always top
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Apr 11, 2020 19:43
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Same as cocks.
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Apr 11, 2020 21:49
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iospace posted:Question, when measuring frying pan sizes, do you do it from the top or the bottom? The advertised diameter is pretty much always going to be the widest point, which is the top. The diameter of the the actual cooking surface will vary from brand to brand and style to style.
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Apr 11, 2020 22:35
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Alright, now that that's out of the way, I'm looking for a new 8" pan. Primary use will be for eggs so nonstick required, and a handle that won't heat up is preferred. Sadly no cast iron. Any recs? Looking for one that will last a bit.
iospace fucked around with this message at 23:18 on Apr 11, 2020 |
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Apr 11, 2020 23:15
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I've got a Tramontina Professional 8" for eggs that I like a lot.
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Apr 11, 2020 23:25
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We got the Farber ware 10 inch serious eats listed here and I probably won't switch brands ever after this one finally dies: https://www.seriouseats.com/2017/02/why-cheap-nonstick-skillets-are-best.html
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Apr 11, 2020 23:35
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Shroomie posted:I've got a Tramontina Professional 8" for eggs that I like a lot. I prefer their other line as it’s rivetless. It’s what I have. https://www.amazon.com/dp/B01N8VUYT4
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Apr 11, 2020 23:54
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.Z. posted:I prefer their other line as it’s rivetless. It’s what I have. I was unaware those existed. I'll probably grab a 12" to replace the T-Fal that I don't like.
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Apr 12, 2020 00:08
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I don't know if I'd trust one without the rivets. What's holding it together, two tiny tig welds?
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Apr 12, 2020 00:44
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Croatoan posted:I don't know if I'd trust one without the rivets. What's holding it together, two tiny tig welds? Looks like it's got exterior rivets instead of ones that show on the inside of the pan
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Apr 12, 2020 01:18
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I bought three Boos Blocks in a fit. They look so good. I would not buy again. They’ve all had really bad cracking issues and just suck up mineral oil. Cooks Illustrated dinged them for cracking issues as well. Something to do with how they treat their wood I guess.
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Apr 12, 2020 01:35
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I'm getting really into tiki cocktails during this shut in time. My citrus press isn't getting enough extraction, though. What's the recommended manual juicer? Just looking for something small and cheap that gets the job done.
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Apr 12, 2020 01:42
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Murgos posted:I bought three Boos Blocks in a fit. They look so good. I have a boos block and live in the desert and I've never done poo poo for it or had anything resembling a crack. Mine's also a foot thick though I guess.
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Apr 12, 2020 02:13
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I’ve had every nice expensive wood board crack here in arid Los Angeles so now just buy cheap wood or bamboo ones, buy more of them and get used to the idea of replacing them if they crack.
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Apr 12, 2020 02:17
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couldcareless posted:I'm getting really into tiki cocktails during this shut in time. My citrus press isn't getting enough extraction, though. What's the recommended manual juicer? Just looking for something small and cheap that gets the job done. I like reamers for the simplicity and ease of use (and ease of cleanup)
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Apr 12, 2020 05:11
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 I’ve owned every kind of juicer. This is the best kind. You don’t get the most extraction, but it definitely tastes the best because it’s not scraping bitter pith into your juice and also extracts the oils in the peel which will make your juice more fragrant You can find some for $40
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Apr 12, 2020 05:19
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Steve Yun posted:I’ve had every nice expensive wood board crack here in arid Los Angeles so now just buy cheap wood or bamboo ones, buy more of them and get used to the idea of replacing them if they crack. I filled the cracks with food grade wood glue and sanded the smooth. Too expensive to toss. On one board literally every single board had pulled away its neighbors at both ends. How does that happen? I have to assume that the boards just weren’t appropriately cured.
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Apr 12, 2020 12:46
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Steve Yun posted:
what is that type called
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Apr 12, 2020 13:47
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