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You'd need to do some measuring and possibly change up your spice jars, but this is my jam: https://www.verticalspice.com/
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Aug 2, 2021 05:36
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| # ? May 11, 2024 09:09 |
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Admittedly not for everyone, but I love the poo poo out of these. Have them on the side of the fridge. https://www.amazon.com/Gneiss-Spice...897056585&psc=1
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Aug 2, 2021 06:02
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Anyone have experience with induction top ranges like this? My house came with a kinda cheap electric range and I'm trying to find something worth replacing it with https://www.build.com/product/summa...wE&gclsrc=aw.ds
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Aug 5, 2021 03:46
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My friend was telling me about this new ninja creami When she was telling me about it I thought it was just some other ice cream maker until I looked it up. It looks like a pacojet designed for home use. https://m.ninjakitchen.com/exclusiv...wE&gclsrc=aw.ds I might have to get one now.
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Aug 6, 2021 00:17
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Thumposaurus posted:My friend was telling me about this new ninja creami What am I missing?
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Aug 6, 2021 01:24
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Thumposaurus posted:My friend was telling me about this new ninja creami
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Aug 6, 2021 01:33
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SubG posted:For US$200 I'm not seeing it. Like for US$50 more you can wait for a sale and get a Vitamix 5200 that you can use the same way. If you could do it with a Vitamix, restaurants wouldn't spend 6 grand on the Pacojet.
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Aug 6, 2021 01:37
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SubG posted:For US$200 I'm not seeing it. Like for US$50 more you can wait for a sale and get a Vitamix 5200 that you can use the same way. I've used pacojets at restaurants for years you can't get the same results out of a blender as you can out of a pacojet. I have 2 different vitamixes and a blendtec blender already.
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Aug 6, 2021 01:38
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But that's not a pacojet. It's a US$200 Ninja.
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Aug 6, 2021 01:49
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It appears to be a ninja pacojet clone though?
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Aug 6, 2021 01:52
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mystes posted:It appears to be a ninja pacojet clone though?
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Aug 6, 2021 02:06
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Pacojets are more fragile than the high $$$ price tag would lead you to believe. I've seen 3 different machines fail in different ways from being used with stuff frozen too hard. When one breaks it has to be sent out to be fixed as you can't just pop over to Walmart and buy a new one.
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Aug 6, 2021 02:21
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Are you saying that the US$200 Ninja is basically as good as a pacojet?
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Aug 6, 2021 02:33
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I don't know I've not used the ninja https://twitter.com/ChefChrisYoung/status/1421984870775934977?s=20 This guy says he's going to get one and tear it down and see.
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Aug 6, 2021 02:46
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Thumposaurus posted:I don't know I've not used the ninja Basically the fundamental reality is that for US$200 I'm not seeing Ninja getting a motor that's better than you get in a US$250 Vitamix. Because if they could do that, they'd already be doing that in their blenders, right? And with a Ninja blender the value proposition is that you're getting like 75% of the blender for around a quarter the price. Which, you know, is fine. But unless you're getting more motor in the US$200 Ninja then I don't see any way it's not going to have all the same failings versus a real pacojet that a Vitamix has. Only with the US$200 Ninja you can't do all the other things you can do with a high-end blender. Like I guess if you were making a whole shitload of fancy bespoke ice cream on site it might be worthwhile to have a button for it instead of having to twiddle the speed dial or whatever. But this thing's clearly aimed at home kitchens and I just don't see the advantage of a unitasker that takes up the same space and costs as much as a more versatile machine.
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Aug 6, 2021 02:58
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A Pacojet is a simpler problem than a general blender, though. Since the base is frozen in place, the blades can build up speed before being slowly fed down through at a slow feed rate. With a blender you always have the full weight and resistance of the ingredients on top, jostling and impulsing on the blades. https://youtu.be/VB1aedqeuKw https://youtu.be/lpzD97nJqW8 7 minutes 30 seconds in, can't timestamp on mobile It won't be as good as a Pacojet but it certainly could handle solid frozen better than a normal blender, in theory. Not sure how well they executed. Now if you just had that style blade on a stick blender it'd be even cheaper though wouldn't be as programmable and thus not as popular with the air fryer crowd. BrianBoitano fucked around with this message at 03:36 on Aug 6, 2021 |
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Aug 6, 2021 03:33
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What's up with air fryers? My wife is talking about getting one.
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Aug 6, 2021 04:33
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If you meet these criteria, they're fine: 1. Don't already have a convection setting on your oven 2. Can spare the counter / storage space 3. Not willing to spend a bit more $ and space for a smart / steam oven 4. Put a high premium on dishwashing all the things
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Aug 6, 2021 04:44
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SubG posted:Cool, I'd like to see side-by-side comparisons. I don't understand why you keep bringing up the Vitamix. The use case for this is not something that a Vitamix does or attempts to do. The comparison for this is Pacojet vs. Ninja clone vs. Nothing. Like your argument is like you saying if I am deciding between getting a cheap Mitsubishi TV vs. a top of the line Samsung TV, the Mitsubishi TV is trash because Honda makes better cars.
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Aug 6, 2021 04:50
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BrianBoitano posted:If you meet these criteria, they're fine: I have been kinda wanting a toaster oven, can a convection toaster oven do what an air fryer does? I don't even know what a steam oven is. I'm worried we'll get an air fryer, make wings a few times, and then it'll wind up at the back of a cupboard.
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Aug 6, 2021 05:05
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prom candy posted:What's up with air fryers? My wife is talking about getting one. My wife got one. I was a doubter — we already have a (Frigidaire) convection oven. I really like the air fryer now.
It’s a really simple device, and it does its thing well. I don’t think everyone needs to get one right now, but if you like cooking homemade fries, frying fish, chicken wings… it’s real nice. e: we also use for heating up baguettes and roasting veggies. It’s a mini-oven. DNK fucked around with this message at 05:16 on Aug 6, 2021 |
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Aug 6, 2021 05:07
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Toaster ovens are great. I use mine to make toast, cook meatballs as well as reheat pastries and deep-fried food. It also suffices to keep food warm if you have that need. To me it's an essential. For cooking slabs of meat or any big batch of food, I'd use a convection oven. Some have a giant fan like air fryers. My air fryer mostly just sits unused. To me the main difference with a convection oven is the shape -- basket vs tray. The point about cleanup being easier is confusing to me. Seems about the same as ovens to me -- either lay down some foil/paper or wash a metal basket/tray.
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Aug 6, 2021 05:17
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BrianBoitano posted:With a blender you always have the full weight and resistance of the ingredients on top, jostling and impulsing on the blades. Doom Rooster posted:I don't understand why you keep bringing up the Vitamix. The use case for this is not something that a Vitamix does or attempts to do. The comparison for this is Pacojet vs. Ninja clone vs. Nothing. Like the fundamental problem being solved by all ice cream making techniques is you can't just mix up an ice cream base and freeze it. Because you wouldn't get ice cream, you'd get a milk ice cube. All "conventional" ice cream machines solve this problem by agitating the ice cream base as it's freezing and produce the right texture that way. If you're really motivated you can do the same thing purely by hand (like just throw a ziplock full of ice cream base into the freezer and take it out every half hour or so and agitate it by hand until it's done). The gimmick with a pacojet and that ninja thing is that you're freezing poo poo up front and you're using a powerful motor to churn it to give you the texture you want. You can do that with a high-end blender as well.
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Aug 6, 2021 06:35
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If you stick a giant block of frozen ice cream mix into a vitamix you will end up with ice cream flavored smoothie because it has to liquify the frozen stuff at the bottom before new stuff can make it down there. The pacojet / ninja clone moves the blade up and down so it doesn't have to actually become liquid to get the entire batch. Is $200 enough to make something as well built as a Vitamix? No, but you're probably not making ice cream every day and the blade probably moves a lot slower. Does the Pacojet have $6k worth of hardware in it? Hahaha gently caress no. Also the Pacojet does something with ~~pressure~~ that is probably not at all necessary and I can't find an explanation on what it's even supposed to do. I bet there hasn't been a Pacojet clone before because whatever patents they had just expired, not because you need a $2k motor or whatever. KillHour fucked around with this message at 07:31 on Aug 6, 2021 |
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Aug 6, 2021 07:29
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Never mind
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Aug 6, 2021 07:37
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Steve Yun posted:Someone with experience correct me if I’m wrong, but my understanding is that the Pacojet shaves off the top of a frozen-rock-solid container In theory, yes. In practice, if the thing you put into the Vitamix isn't a fluid, it will shortly become one. This includes but is not limited to - frozen icecream mix, ice cubes, fruits, vegetables, half an entire chicken (including bones), wooden spoons, plastic spoons and human hands. They're made exclusively to turn [thing] into [liquid thing] and they're drat good at it.
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Aug 6, 2021 07:44
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KillHour posted:Also the Pacojet does something with ~~pressure~~ that is probably not at all necessary and I can't find an explanation on what it's even supposed to do. I bet there hasn't been a Pacojet clone before because whatever patents they had just expired, not because you need a $2k motor or whatever.
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Aug 6, 2021 08:47
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The pacojet has a button on the front that opens a little valve that releases air. If you hold it in while it's running you get a denser final product as the air doesn't get forced into it. After it's run you have to push that button to release the pressure on the container before you can remove it. This is for the first generation pacojet the pacojet 2 did all of this via the control panel which I'm assuming the ninja is also doing with its different programs.
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Aug 6, 2021 12:29
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SubG posted:Kinda. Like in practice you end up feeding it in bit by bit using a tamper or whatever. Do you have any links to videos/instructions for this? I’ve never heard this claim before and my pastry chef who has been begging for a Pacojet that we absolutely cannot afford would be very interested.
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Aug 6, 2021 13:18
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Isn't a Pacojet essentially like a very fancy version of a hand-powered shaved ice machine that goes down slowly scraping off a fine layer to make it fluffly? I don't see how you could possibly get the same result by dumping a solid block of ice into a vitamix, and it doesn't seem like the only issue would be how powerful the motor is, but then again I've never actually used a Pacojet.
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Aug 6, 2021 13:28
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Is this a place I can ask about maintenance of kitchen equipment? I inherited a fantastic copper sauce pot, it's vintage all-clad cop*r*chef. I have successfully polished decades of patina off the copper and it looks new, but I can't figure out how to get the grime off the bottom of the pan. I'm using barkeeper's friend and have let a paste soak for about ten minutes before scrubbing, to no effect. My concern is primarily aesthetic, but I also want to ensure even heating for longevity. Any suggestions would be welcome, including if there's a better place to post. 
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Aug 6, 2021 14:01
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Leon Sumbitches posted:Is this a place I can ask about maintenance of kitchen equipment? Probably something along the lines of how you restore ages old cast iron. Coat it in oven cleaner and leave it over night in a plastic bag and then scrub the poo poo out of it while wearing rubber gloves and maybe an apron. You than also probably need to neutralize the oven cleaner with vinegar or something.
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Aug 6, 2021 14:55
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quote:Pacotizing® involves the micro-pureeing of fresh, deep-frozen ingredients under overpressure just loving lmao
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Aug 6, 2021 15:18
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Leon Sumbitches posted:Is this a place I can ask about maintenance of kitchen equipment? If its copper based, try using nitric acid. I used to work in a physics lab and we would clean the copper parts with 1 Molar Nitric Acid solution. Don't let it soak, just use it to rub off the layer.
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Aug 6, 2021 15:22
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swickles posted:If its copper based, try using nitric acid. I used to work in a physics lab and we would clean the copper parts with 1 Molar Nitric Acid solution. Don't let it soak, just use it to rub off the layer. I once used nitric acid to remove some bronze deposits from a steel-like material. It soaked for a while but completely dissolved the bronze. I guess what I’m saying is be careful with nitric acid, it might eat your pan if you’re too generous. If you decide to go this route, please do it outside, with gloves and eye protection.
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Aug 6, 2021 17:37
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Also some basic chemistry 101: pay extreme attention to the acid’s concentration. Vinegar is just 4% Acetic Acid. If you bought 100% Acetic Acid and attempted to use it like Vinegar: lol. It’s almost always better to use a lower concentration of acid. It may take longer, but it gives you finer control over its effects. Using highly concentrated nitric acid could just straight-up dissolve your cookware.
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Aug 6, 2021 17:45
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My asian market has high concentration vinegar with a big ol warning on it not to consume it undiluted
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Aug 6, 2021 17:59
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DNK posted:Also some basic chemistry 101: pay extreme attention to the acid’s concentration. Yeah… I was in a lab with a fume hood and full PPE, and I am still a bit skeptical that what I did was safe with 100% nitric acid. I had to use 100% nitric because dilution with water would have caused it to etch and/or eat the iron alloy base material. I definitely would not do it again.
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Aug 6, 2021 18:43
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Yeah, thats why I specified the strength and the way to use it. Don't gently caress around and find out, you will regret it. Just soak a Qtip or paper towelwith it and gently rub, then immediately rinse with water. Repeat a few times and it will work without eating a hole in your pot/pan.
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Aug 6, 2021 20:50
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I decided to go the steel wool route and started with #4. It utterly scratched the surface, so I followed with a course of barkeeper's friend and then a buff with #0 steel wool. It's not perfect, but at over 40 years old it never would be. I'm pretty happy with how shiney it looks! Glad I didn't have to bring any caustic chemicals into the mix, that poo poo makes me nervous. 
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Aug 6, 2021 21:04
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