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it could be a cutting/sharpening rod instead of a honing rod too
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Jul 9, 2020 18:53
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Is there a different lid for cambros that seal better? I bought a 4qt 3 pack from a restaurant supply place by my work and the kids are kinda... meh
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Jul 10, 2020 16:03
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horchata posted:Is there a different lid for cambros that seal better? I bought a 4qt 3 pack from a restaurant supply place by my work and the kids are kinda... meh There are two types of Cambro lids: "Camsquare Covers", which are color coded per size and inset a little bit to help stacking:  And "Seal Covers"  Seal covers are a buck or two more each and seal significantly better, but they're harder to open and aren't inset so they aren't quite as stable in tall stacks. The seal covers are generally a lot better imo. The classic covers are always going to make an absolute mess if you're storing liquids in them, but they're also easier if you're using the Cambro in a way that you're going to be opening and closing it lot, which you probably won't be for home use. Fart Car '97 fucked around with this message at 16:18 on Jul 10, 2020 |
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Jul 10, 2020 16:16
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How much more difficult is opening the clear lids? The store I went to was... pretty Spartan in terms stock so I only saw the normal lids. I'm only using it for flour/dry goods if it makes a difference.
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Jul 10, 2020 16:47
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I wouldn't normally say the Camseals are really worth it for dry goods, but they probably are worth it if you're storing flour in a 4Q, because a 5lb bag of flour fits perfectly into a 4Q cambro w/ a camseal lid. Might be a bit dicier if you're using the classic lid.
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Jul 10, 2020 17:15
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Does anyone here have an opinion on 36" single oven ranges vs 48" double oven bit the second oven is tiny? The 48" range I'm looking at has a second small regular/convection/ rotisserie oven on the side but the interior with is less than 8" and the main oven is only 23 or so inches on the inside. My current 40" has a bigger side oven and our plates don't fit in it. Is it worth it having a second tiny oven and 2 extra burners or should I just go with the extra wide single?
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Jul 10, 2020 22:01
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I had a double oven and I only used the second oven when the first oven broke. Also, smaller than standard ovens are a pain. I say it's only "worth it" if you often find yourself in the kitchen using your single oven and wishing you had a second one. You'll get very little utility from it.
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Jul 10, 2020 22:40
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I have a countertop convection oven that I use when I need a second oven, and at like $200ish that’s probably considerably cheaper than the price difference between a single-oven unit and a two-oven unit. For burners, I’ve only ever used all 4 burners on mine on Thanksgiving, and never wished for more than that. If I wanted more I’d buy a countertop induction burner for like $100.
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Jul 10, 2020 22:49
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I do find we use the little side oven on our current range a lot, even before the big oven broke. But somehow the new 48" range we are looking at has a smaller second oven than this one, and while the larger oven is bigger than we have on our range, it still won't fit a half sheet pan. I fell like of I only have a couple dishes and pans that will fit into the 9.5" second over, a 7.85" second oven might just be useless. I use all 5 burners if I'm making something elaborate or a holidaymeal, although I don't often feel I would need more it has happened. But a 36" will probably have either 6 burners or 4 burners with a griddle in the middle. therobit fucked around with this message at 23:33 on Jul 10, 2020 |
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Jul 10, 2020 23:31
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Fart Car '97 posted:I wouldn't normally say the Camseals are really worth it for dry goods, but they probably are worth it if you're storing flour in a 4Q, because a 5lb bag of flour fits perfectly into a 4Q cambro w/ a camseal lid. Might be a bit dicier if you're using the classic lid.
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Jul 10, 2020 23:33
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I forgot restaurant depot opened to the public during this covid thing so I ended up buying a couple camseal lids (why do they cost like half the price of a 2qt cambro?). Is there a difference between the clear and translucent containers besides temperature resistance? Like should I not pickle things in the translucent ones cause they hold odor? edit: yeesh the camseal lids fit a crap ton easier on the clear containers compared to the translucent ones horchata fucked around with this message at 04:06 on Jul 11, 2020 |
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Jul 11, 2020 01:10
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Any opinions on https://hexclad.com My wife got some ads and the reviews seem real. We have an aging calphalon set with some (minor) gouging due to overzealous washing/scrubbing (by me — with a plastic scrub brush only). Do they actually last? Their durability is basically the major selling point. DNK fucked around with this message at 02:04 on Jul 14, 2020 |
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Jul 14, 2020 01:56
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DNK posted:Any opinions on https://hexclad.com My wife got some ads and the reviews seem real. We have an aging calphalon set with some (minor) gouging due to overzealous washing/scrubbing (by me — with a plastic scrub brush only). I looked into them a while ago and almost all the actual reviews ranged from "Worthless" to "They aren't actually non-stick so what's the point?"
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Jul 14, 2020 02:13
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They're also priced like All-Clads and I wouldn't spend that much on a nonstick that will eventually degrade even if it is more durable.
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Jul 14, 2020 03:50
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Those look tacky
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Jul 14, 2020 04:31
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Seriously just buy a 20 to 30 dollar non stick and replace it in 2 years is pretty cheap if you look at it by monthly price lol drat that hex clad stuff is exorbitantly expensive
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Jul 14, 2020 04:48
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DNK posted:Any opinions on https://hexclad.com My wife got some ads and the reviews seem real. We have an aging calphalon set with some (minor) gouging due to overzealous washing/scrubbing (by me — with a plastic scrub brush only). Everything I've seen about them makes it seem that at best they might perform marginally better than a seasoned cast iron or carbon steel pan. Every video and demonstration I've seen cooking eggs has them oiling the pan. https://www.youtube.com/watch?v=WQIbj-zpXJY Hell you've even got to season the things. https://www.youtube.com/watch?v=FOfeX_FRmK0
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Jul 14, 2020 06:29
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My girlfriend's roommate has one of those and every time I've used it it's been terrible, and I've used it a lot because I was convinced it had to be worth its price tag and I was just somehow getting it wrong
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Jul 14, 2020 07:03
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Their site shows someone using steel wool to clean it which seems pretty optimistic. I'd love to have non-cast iron pans that are 500F oven safe though.
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Jul 14, 2020 13:53
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https://kramerknives.com/product/one-world/ current bid: $25750
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Jul 15, 2020 03:04
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barkbell posted:https://kramerknives.com/product/one-world/ paywall
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Jul 15, 2020 04:25
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Recommendations on 30" ducted, under-cabinet range hoods? I've currently got a terrible microwave-over-range that came with the house. Been meaning to redo the kitchen at some point; with COVID-19 that's obviously even more in the distant future than it was before. Anyway, I just cleaned out the lovely little vent filters on the microwave-over-range and had them clean, but then they started getting clogged with grease almost immediately. And there's no user-accessible way to clean out the entire vent duct. So I grabbed a screwdriver and took apart the bottom of the microwave's vent thing. Removing the bottom plate it immediately became apparent that it was functioning kinda like a shallow drip pan--the entire bottom plate was filled with a puddle of grease, and it wasn't cascading onto the range only because the filter mount has a rectangular lip that's higher than the rest of the base. And I guess I could drill a drain hole in the bottom plate, but apart from that there's no way to clean it out without disassembling the microwave. So fuuuuuuuck this noise. I want to yank the fuckin' microwave and get a range hood that I can drop in as a replacement with minimal disruption to the surrounding cabinets/the rest of the kitchen. I don't necessarily want the One True Range Hood at this point, I'm more interested in something that I can get reasonably quickly and install with minimal fuss, assuming it's not so expensive I'll regret it in a couple years when I replace it. Ease of cleaning is obviously a big plus.
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Jul 16, 2020 01:56
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SubG posted:Recommendations on 30" ducted, under-cabinet range hoods? Take a look here: https://www.appliancesconnection.com/30-inch-under-cabinet-range-hoods.html Keep in mind that over a certain CFM you are going to need to have make up air coming in. Where I live the threshold for that is anything over 400CFM. But if you want it to suck harder than that and feel comfortable doing it correctly yourself, it might not be a huge problem. Also consider if you have plans for any future remodels and if you are going to want a larger cooktop. I recently decided to go with a 36" range, and they are throwing in the hood vent for free because I am spending too much money on it.but if I didn't want it I could get like a $400 credit so YMMV.
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Jul 16, 2020 05:19
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therobit posted:Take a look here: https://www.appliancesconnection.com/30-inch-under-cabinet-range-hoods.html That includes not going with a super-high CFM fan, because the existing ductwork is 7". Which leads me to believe that the microwave-over-range thing was a later addition, because if the fan in that thing pulls 400 CFM I'm the fuckin' Queen of England. Anyway, just looking for anyone's personal experience with makes/models. Like either a recommendation, or warnings about models to avoid.
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Jul 16, 2020 06:47
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No posts for a week? Not even a pointless slapfight argument? Come on people, liven up. I'm thinking about getting a deli slicer. I want one as cheap as possible, but that will actually work for years. Any recommendations?
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Jul 22, 2020 04:50
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Vim Fuego posted:No posts for a week? Not even a pointless slapfight argument? Come on people, liven up. Not trying to start a pointless slapfight argument but have you ever had to use and then clean one of those because the latter has made me never want anything like it at home. I could see using a larger mandolin instead just so I don't have to get in there and clean the poo poo out of it.
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Jul 22, 2020 11:49
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Vim Fuego posted:I'm thinking about getting a deli slicer. I want one as cheap as possible, but that will actually work for years. Any recommendations? https://www.amazon.com/Victorinox-F...ps%2C162&sr=8-3
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Jul 22, 2020 13:31
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And if you still want a deli slicer that lasts for years, check your Craigslist for a used Hobart or any other commercial-grade brands which you might get lucky and get one for cheap from all the restaurant closures.
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Jul 22, 2020 14:24
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I had plastic-y deli slicer of some reputable brand...Kitchenaid, maybe? I didn't like the way it flexed when I was slicing, though it sliced well enough. It had a momentary switch to operate it that kept one hand out of the way, so actually using it seemed safe enough. But cleaning it was another story, and while I never cut myself on it, it was always a process filled with great anxiety. Little bits of meat would get everywhere behind the blade, and removing the blade to get to it was a task fraught with peril. There are occasions where I wish I had one still, but those are rare and easily overcome.
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Jul 22, 2020 14:28
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I left my copy of Raymond Olivier's Classic Sauces and Their Preparations out for not one not two thunderstorms and now I have to commit French hara-kiri (shrugging and saying "tant pis")
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Jul 22, 2020 16:51
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VelociBacon posted:Not trying to start a pointless slapfight argument but have you ever had to use and then clean one of those because the latter has made me never want anything like it at home. I could see using a larger mandolin instead just so I don't have to get in there and clean the poo poo out of it. I haven't! I just can't stand to spend a minimum of $10/lb for sandwich meat. But that's good to know, I'm not dead set on getting one  I don't need a slicer that I can put through the dishwasherhalokiller posted:And if you still want a deli slicer that lasts for years, check your Craigslist for a used Hobart or any other commercial-grade brands which you might get lucky and get one for cheap from all the restaurant closures. I checked. Didn't see any under $550, also they are gargantuan Flash Gordon Ramsay posted:I had plastic-y deli slicer of some reputable brand...Kitchenaid, maybe? I didn't like the way it flexed when I was slicing, though it sliced well enough. It had a momentary switch to operate it that kept one hand out of the way, so actually using it seemed safe enough. But cleaning it was another story, and while I never cut myself on it, it was always a process filled with great anxiety. Little bits of meat would get everywhere behind the blade, and removing the blade to get to it was a task fraught with peril. There are occasions where I wish I had one still, but those are rare and easily overcome. Sounds like it may not be worth it. I'll keep looking around
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Jul 22, 2020 18:41
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Vim Fuego posted:
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Jul 22, 2020 19:51
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Auction Liquidators like https://www.rasmus.com are a better bet for deli slicers than craigslist.
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Jul 22, 2020 19:58
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Murgos posted:Hey, you asked for the slap fight. haha, seeing if anyone bites on the old "knives go through the dishwasher" troll
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Jul 22, 2020 20:09
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A long time ago I bought a wired oven thermometer and recently started using it. First two times I used it for steak and pork chops, worked beautifully. Today I was roasting a chicken, stuck it in the deepest part of breast, shoved it in and 20 seconds later it's beeping its head off. The temperature seems to fluctuate wildly between the internal temp of the chicken and what I can only assume is the ambient temperature of the oven (~400F). Am I messing this seemingly simple procedure up somehow or is it broken?
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Jul 24, 2020 02:42
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Is it possible the tip of the thermometer passed out into the chicken cavity?
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Jul 24, 2020 03:03
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I had that thought as well so I tried repositioning the needle multiple times, no dice.
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Jul 24, 2020 03:32
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AnonSpore posted:I had that thought as well so I tried repositioning the needle multiple times, no dice. I don't know what's wrong with your thermometer but I bought this two years ago and it's been great. It's the best thermometer I have that isn't made by ThermoWorks. ThermoPro TP-07 Wireless BBQ Meat Thermometer for Grilling Smoker Oven Kitchen Turkey Remote Digital Cooking Food Grill Thermometer with Probe, 300 Feet Range, Smart LCD Backlit Screen https://www.amazon.com/dp/B014DAVCP4/ref=cm_sw_r_cp_api_i_emMgFbSJCC7E9 It's pretty cool to leave on my entertainment center so I can watch a movie or TV while I'm making brisket or whatever and I don't have to go check I can just see. (The screen changes colors the closer the temperature gets to your desired temperature)
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Jul 24, 2020 05:29
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I'm looking at an 8" carbon steel pan. De Buyer and Matfer are both similarly priced on Amazon so I thought I'd ask here. Both made in France, both unseasoned, the De Buyer has better English translation but is like $5 more. Any reason to go for on over another? Any other brand I should be considering? Edit* so I'm gonna go with the Matfer. It's welded instead of riveted, which I think will work better in a smaller pan. And it is also completely oven safe, which the de buyer is not unless you remove the silicone and coating from the handle. El Jebus fucked around with this message at 23:33 on Jul 25, 2020 |
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Jul 25, 2020 19:12
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Talk to me about spice grinders. Is it worth grinding from whole when you only need half a tsp of whatever spice? Are freshly ground spices that much better than what you buy pre-ground off the shelf?
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Jul 30, 2020 22:51
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