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A juicer. Oh lord what a lovely snipe, it's a manual juicer. Probably cast iron. Croatoan fucked around with this message at 13:58 on Apr 12, 2020 |
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Apr 12, 2020 13:54
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Nvm
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Apr 12, 2020 14:27
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Juice presses are way easier to use than the reamer type. I had both and multiple times tried juicing the leftover pressed pieces with the electric reamer type. The amount of juice I got out was minuscule. Unless you like a ton of pulp in your juice (which is perfectly fine), the press is the way to go.
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Apr 12, 2020 18:28
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I'm looking for a pot that has been split down the middle. Basically a tall pot (nothing too big) that has a metal divider so you can hear and cook two seperate liquids at once. Does such a thing exist?
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Apr 13, 2020 00:30
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That seems incredibly impractical. I have never seen such a thing for stovetop cooking.
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Apr 13, 2020 00:47
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Croatoan posted:That seems incredibly impractical. I have never seen such a thing for stovetop cooking. Yeah I don't think I have either but I was curious... Not sure why it seems impractical though.
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Apr 13, 2020 00:47
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compared to using two pots to cook two liquids?
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Apr 13, 2020 01:00
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Skyarb posted:I'm looking for a pot that has been split down the middle. Basically a tall pot (nothing too big) that has a metal divider so you can hear and cook two seperate liquids at once. Does such a thing exist? this sounds like exactly like a two-broth hot pot setup, they certainly exist for those purposes. e.g.:  it's probably not very useful unless you're, you know, making hot pot eke out fucked around with this message at 01:16 on Apr 13, 2020 |
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Apr 13, 2020 01:05
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Vim Fuego posted:compared to using two pots to cook two liquids? Yeah two pots take up way more storage space and dishwasher space
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Apr 13, 2020 01:13
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Skyarb posted:Yeah I don't think I have either but I was curious... Not sure why it seems impractical though. I thought of two reasons. Even if you ladle out most of each, you'll still need to pour them out of the pot and they'd have to mix. Also, if you didn't have the same mass in each then you'd have a weird temperature differential. Maybe I'm overthinking it though idk.
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Apr 13, 2020 01:24
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Does anyone have any thoughts about using carbon steel as one's non stick pan (except for acidic things) instead of a teflon pan? I'm in a spot where my current non-stick pans need to be replaced, and that situation where the non-stick coating is partially gone, but not quite enough to justify getting a new one really sucks since it drags on for a year or so of having a pan that's not quite bad enough to replace.
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Apr 13, 2020 01:29
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Nitrousoxide posted:Does anyone have any thoughts about using carbon steel as one's non stick pan (except for acidic things) instead of a teflon pan? I'm in a spot where my current non-stick pans need to be replaced, and that situation where the non-stick coating is partially gone, but not quite enough to justify getting a new one really sucks since it drags on for a year or so of having a pan that's not quite bad enough to replace. I've hemmed and hawed about the same thing myself. I will say, having worked with carbon steel pans pretty extensively, they're never going to be the same as Teflon. They're more forgiving than stainless, for sure, but it's not like non-stick where you can just put something into a cold pan and be fine. I like them a lot but I don't know that they precisely fill the same role.
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Apr 13, 2020 02:03
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Skyarb posted:Yeah two pots take up way more storage space and dishwasher space For something like hot pot I could maybe see it if you're basically just simmering stock with two different seasonings. But most other poo poo just ain't going to work out if you're trying to heat them at the same time. Like you couldn't simmer sauce and boil water for pasta in a divided pot without loving one, the other, or (more likely) both up. Just imagine trying to clean that thing if you use anything other than broth/stock in it.
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Apr 13, 2020 02:09
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Nitrousoxide posted:Does anyone have any thoughts about using carbon steel as one's non stick pan (except for acidic things) instead of a teflon pan? I'm in a spot where my current non-stick pans need to be replaced, and that situation where the non-stick coating is partially gone, but not quite enough to justify getting a new one really sucks since it drags on for a year or so of having a pan that's not quite bad enough to replace. Carbon steel is fantastic but Teflon is better if you are trying to cook without oil. I have a Lodge CS and eggs will slide around with nothing more than a shot of Pam, fish doesn't stick, peeled shrimp you have to keep moving or they will stick. I rarely use Teflon any more. Carbon steel pans are flared with a small bottom so a 10" is effectively the size of an 8" Teflon pan, so get the 12".
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Apr 13, 2020 02:34
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Carbon steel will never be as nonstick as a new Teflon but it’s good enough for eggs with fat
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Apr 13, 2020 02:50
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It doesn't have to be new teflon. But if it's as good as ~year old teflon, but stays that way forever (provided you take care of it), instead of getting worse and worse, that would be fantastic.
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Apr 13, 2020 03:09
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Year old Teflon still better but I always cook eggs on my carbon steel with plenty of oil or butter so if you’re okay with that bar go for it I strongly suggest a preseasoned one. Getting my naked matfer up to this level was a Sisyphean task
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Apr 13, 2020 04:59
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eke out posted:what is that type called Y'all weren't kidding about the lack of name https://www.overstock.com/Home-Gard...option=47964345
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Apr 13, 2020 05:39
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wormil posted:flared with a small bottom 
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Apr 13, 2020 06:00
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DangerZoneDelux posted:Y'all weren't kidding about the lack of name I swear someone posted in this thread ages ago about a specific brand that is supposed to be the best. I know that’s not much help , but good luck.
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Apr 13, 2020 07:21
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Just get any one of them
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Apr 13, 2020 07:27
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SubG posted:What two liquids are you cooking in equal quantities simultaneously so often you need a dedicated device to do so? I make homemade ramen and freeze the left over stock. So when I want some fancy ramen I just grab a block of frozen stock, heat it up in a pan, then boil some water, add the noodles, and add everything in a bowl with tare, oil etc. However that guy raises a good point that it makes pouring impossible so this was a stupid idea and question.
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Apr 13, 2020 07:39
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Hey man asking dumb questions is how you get smarter
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Apr 13, 2020 08:23
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Got some more dumb questions then. What is the rolls royce of pans? Like I have a lovely cast iron I use for searing cause I know its really good at holding heat, but it weighs a ton and its a pain in the rear end to use. I also have this ikea stainless steel pan which I like but also weighs a loving ton, but its good for things the cast iron can't do (acidic stuff I guess?) And then I have my basic aluminum non-stick pans. Which are pretty all purpose I guess? But then I hear about things like copper pans, and I am sure there are other types out there that exist. Obviously non-stick has its use, as does cast-iron/stainless steel, but as I am starting to actually collect quality cookware, I am curious if there is something I should really be looking for?
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Apr 13, 2020 08:39
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Copper pans basically are the Rolls Royce of pans in that they are a waste of time and money. Don't bother. I mean you look pretty set as far as skillets go. Maybe take some time to experiment with what you have. Cast iron is only lovely if you don't take care of it.
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Apr 13, 2020 08:55
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kittenmittons posted:Copper pans basically are the Rolls Royce of pans in that they are a waste of time and money. Don't bother. Been cooking with what I have for years and years. And I take care of my cast iron, but my point is that is a pain in the rear end. Do I do it? Yeah. Am I a lazy gently caress? Also yes. Appreciate the insight on copper though. What about carbon steel?
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Apr 13, 2020 08:57
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Skyarb posted:Been cooking with what I have for years and years. And I take care of my cast iron, but my point is that is a pain in the rear end. Do I do it? Yeah. Am I a lazy gently caress? Also yes. Carbon steel is the same deal as cast iron. Its a smoother surface than cast iron, but you still have to treat it the same way.
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Apr 13, 2020 09:00
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kittenmittons posted:Carbon steel is the same deal as cast iron. Its a smoother surface than cast iron, but you still have to treat it the same way. Isn't it lighter and typically easier to manuever?
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Apr 13, 2020 09:10
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Nitrousoxide posted:It doesn't have to be new teflon. But if it's as good as ~year old teflon, but stays that way forever (provided you take care of it), instead of getting worse and worse, that would be fantastic. I would say it's as good as year old Teflon. Carbon steel is surprisingly nonstick. It's oven safe like cast but heats up faster. And you can get it ripping hot, unlike Teflon.
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Apr 13, 2020 09:14
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Carbon steel is thinner than cast iron. They can get hotter than cast iron pans on my stovetop, which makes me think it’s because they’re thinner and more directly passing on heat from the burner to the food. Cast iron might be able to hold a larger thermal load since it’s thicker, but I haven’t done the tests to conclude so. If you have money and can deal with their handle shape, get All Clads. I personally hate the handles, but the Thomas Keller All Clad line from Williams Sonoma has nice handles and slightly goofy lids. If you don’t have money, the Cuisinart, Tramontina and Kitchen-Aid lines with tri-ply or multiclad material are almost as good for a fraction of the price. I used to recommend the Calphalons but after 10 years of having them I can say they’re thinner than other multiclad pans and therefore slightly less even and more prone to warping.
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Apr 13, 2020 09:29
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Skyarb posted:Isn't it lighter and typically easier to manuever? Yeah, but not by much.
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Apr 13, 2020 10:08
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Well, the fact that carbon steel can have a long handle without fear of snapping off is a big plus
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Apr 13, 2020 10:32
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Steve Yun posted:Carbon steel is thinner than cast iron. They can get hotter than cast iron pans on my stovetop, which makes me think it’s because they’re thinner and more directly passing on heat from the burner to the food. Cast iron might be able to hold a larger thermal load since it’s thicker, but I haven’t done the tests to conclude so. I've heard you can get good carbon steel pans for cheap from restaurant supplier stores.
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Apr 13, 2020 12:28
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IMO the "rolls royce" of pans are the D5 all-clad line. I own them. They are not worth the money difference for what you get. I mean sure, my grandkids can inherit these and they'll be functionally like new but do you really need to invest in your grandkids' kitchen? In hindsight I'd rather I had just invested that cash in a better oven or something. If you want really nice pans that aren't stupid expensive I'd suggest like Steve said, just regular all-clad but not all-clad brand or a nice carbon steel pan.
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Apr 13, 2020 12:42
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Pans don't matter much in terms of how your food turns out. What matters more is the quality of your heat source - if you have a small burner with a large pan on top of it you'll have a hard time getting good heat distribution. I like the All Clad pans because stainless steel is really easy to clean and they're super durable. Brands like cuisinart tri-ply offer a similar effect for 1/4 the price (though they did warp a bit faster for me). Buying new pans generally won't upgrade your food unless your old pans were warped and you were cooking on an electric stovetop.
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Apr 13, 2020 14:04
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No Wave posted:Buying new pans generally won't upgrade your food unless your old pans were warped and you were cooking on an electric stovetop. It's me  Every place I've lived as an adult has had an electric stovetop (coils under glass, not induction) and they all suck. Although I admit that part of the problem is that I insist on using enormous pans without similarly enormous burners. Kylaer fucked around with this message at 17:19 on Apr 13, 2020 |
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Apr 13, 2020 17:17
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No Wave posted:Pans don't matter much in terms of how your food turns out. What matters more is the quality of your heat source - if you have a small burner with a large pan on top of it you'll have a hard time getting good heat distribution. If I ever buy another clad pan I'm going to give Demeyere's Industry5 line a go. I really hate cleaning the areas around rivets in pans. Skyarb posted:I've heard you can get good carbon steel pans for cheap from restaurant supplier stores. I mostly agree with NoWave about upgrading/food quality/warpage. That said, you probably would see some benefits upgrading your Ikea clad pan to All-Clad D3 (https://www.amazon.com/All-Clad-Stainless-Dishwasher-Tri-Ply-Bonded/dp/B00FUF5K8W). But it's would pretty big case of diminishing returns for the money. Otherwise, your money would be better spent on acquiring kitchen gear that would increase the scope of what you can make. For the cost of the aforementioned All-Clad skillet ($120) you could get a: - Cuisnart Food processor - $130: https://www.amazon.com/Cuisinart-DLC-8SY-Custom-11-Cup-Processor/dp/B01AXN5VUC) - Thermoworks Instant Read Mk4/Classic/Pop - $99/$79/$34: https://www.thermoworks.com/Thermapen-Mk4 - Thermoworks ChefAlarm - $64 : https://www.thermoworks.com/ChefAlarm - A nice 14" wok (though if you don't like dealing with cast iron maintenance, skip this) - A nice toaster oven. Depending on what you get you could do food dehydrating, but I mainly suggest this one because I personally prefer baking in a toaster oven when I'm not cooking a lot of stuff, heat up time is faster and results are much more even. If you want to dive a bit more into the pan upgrading, the ATK video about stainless steel pans is a nice starting point. https://www.youtube.com/watch?v=KzNOy10nz6s
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Apr 13, 2020 18:12
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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. By the way I still ended up using the torch. When I did the oven sear the fatcap split and shrank exposing a big rear end piece of unrendered or charred fat so I did that and it worked great. This thing is handy as hell. I can't believe I kept that little handheld one and didn't upgrade until now.
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Apr 13, 2020 20:58
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Croatoan posted:IMO the "rolls royce" of pans are the D5 all-clad line. I own them. They are not worth the money difference for what you get. I mean sure, my grandkids can inherit these and they'll be functionally like new but do you really need to invest in your grandkids' kitchen? In hindsight I'd rather I had just invested that cash in a better oven or something. If you want really nice pans that aren't stupid expensive I'd suggest like Steve said, just regular all-clad but not all-clad brand or a nice carbon steel pan. Can confirm the D5 line rocks, I somehow have managed to accumulate a 9” and 11” skillet set and a saucepan for like $200 total through sales at Williams & Sonoma and Sur la Table. It’s not frequent, but they do go on sale sometimes. Black Friday is also a good time to buy.
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Apr 13, 2020 21:35
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Steve Yun posted:If you don’t have money, the Cuisinart, Tramontina and Kitchen-Aid lines with tri-ply or multiclad material are almost as good for a fraction of the price. I used to recommend the Calphalons but after 10 years of having them I can say they’re thinner than other multiclad pans and therefore slightly less even and more prone to warping. I only have the the one Cuisinart MCP (a 6 qt saucepan) so I can't speak for the whole line, but I won't be buying any more.
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Apr 13, 2020 21:43
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