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Anne Whateley posted:A regular slotted spoon (so yeah, a big heat-resistant spoon) is probably your friend here. You can fish out any especially disobedient bits with the silicone-tipped Oxo tongs you probably already have out for the next step. It’s not silicone and is not rated at as high of temps. Is it gonna be okay with something where you’re sautéing?
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Jun 19, 2022 06:49
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If it makes contact for 10 seconds to fish it out, yeah it should be fine. I'm not sure your type of sautéing goes past its max temp (392F) anyway, if you're doing something like cooking lardons or sautéing onions in butter -- for stuff like that you would want it lower anyway so it doesn't burn and smoke. I wouldn't leave the scoop in the pan when it's not in use, but to just scrape it out, it should be fine. Fwiw I still think the shape isn't ideal for getting into the bottom corners of a round vessel like you want. One of the more rounded knockoffs might be better for that specific purpose.
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Jun 19, 2022 08:17
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i like nice words
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Looks like a litter scoop.
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Jun 19, 2022 14:04
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I use a flat wooden spatula in one hand and the kitchen tweezers in the other. Two utensils is 5x better than one, I can scrape to the side then break the surface tension so they fall off the side where otherwise they hover. If it's very oily I tilt the pan the other way to drain the oil at the same time, but then I can only use the spatula.
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Jun 19, 2022 15:01
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Submarine Sandpaper posted:Looks like a litter scoop.
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Jun 19, 2022 18:13
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Follow up on commercial immersion blenders. I got this Waring model. Holeeee shiiiit, this is awesome. My hot sauce blend is: 12 kilograms of habanero chiles, 2.4 kilos of carrots, and 2.4 kilos of garlic. I grind all that to a paste (called a mash) and store it in a 22 quart Cambro to ferment. Using a Vitamix, that takes about 2 hours. The Vitamix does an amazing job, but with a half-gallon jar, it's a long process. The Waring immersion blender did the job in 45 minutes. I didn't have to transfer the veggies from one container to another. Just dump it in the Cambro and dive into it. Yes, it vaporized a shitload capsacin, and we had to wear N95 masks. But blending the chiles in the Vitamix is just as bad. Worse, actually, because we're constantly pouring liquified chiles from the blender to the Cambro. The blender cost about $500, and it was worth every penny.
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Jun 20, 2022 02:18
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You sell your hot sauce online? Got a link?
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Jun 20, 2022 05:29
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nwin posted:Recommendations for spice storage and knife storage? Delitainers. This cabinet is wider than yours but you should be able to fit two side by side, probably? 
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Jun 20, 2022 14:47
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I'm on the delitainer train for lots of things, but how well do they work for spices? It seems like snapping the lid off of several different spices every time you cook would get old, and my clumsy rear end would probably make a mess. I have some of these, that I've mainly only used for "homemade" spices/spice mixes: https://www.amazon.com/gp/product/B072N4Y9XY/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1 They'd probably also work well for smaller quantities, refilled as needed from bulk containers stored elsewhere.
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Jun 20, 2022 14:57
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I would be surprised if those screw lids are actually airtight. The delitainer snapping doesn't bother me. 
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Jun 20, 2022 15:46
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JoshGuitar posted:I'm on the delitainer train for lots of things, but how well do they work for spices? It seems like snapping the lid off of several different spices every time you cook would get old, and my clumsy rear end would probably make a mess. Any inconvenience caused by snapping the lids on and off every time is more than made up for by never worrying about your Tbsp measure being too wide to fit into the top of a spice jar. Refilling is also SO MUCH easier and cleaner than the gasketed snap top jars I was using forever. No more spilled spices! Happiness Commando posted:Delitainers. This cabinet is wider than yours but you should be able to fit two side by side, probably? 4 delis that aren't blue painter's tape. For shame...
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Jun 20, 2022 18:48
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You can write straight on deli containers with a sharpie and it'll come off with a quick scrub. They're the best.
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Jun 20, 2022 18:55
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While a little more expensive, I use mason jars and plastic ball jar lids for my spices.   E. Not saying they are functionally better or anything, just another option
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Jun 20, 2022 18:59
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I use the same jars you linked and they're fine, I refill as needed, but they hold a surprisingly good amount. I am thinking about getting some of these though. https://www.amazon.co.uk/dp/B079QF67S8/?psc=1
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Jun 20, 2022 19:07
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One of the big Penzeys sales I just restocked everything I needed in the 1/2 cup jar size + got a bunch of empties and standardized on them.
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Jun 20, 2022 22:59
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Doom Rooster posted:4 delis that aren't blue painter's tape. For shame... Multiple colors aren't bothersome and may serve a purpose that you don't understand. If you're going to critique, like, tape of all things? You could maybe get away with saying the tape isn't cut. Tearing tape off a roll is barbarian behavior IMO when you certainly own AND know how to use both a cutting board and knife, but that's just my opinion. "Oh yes, royally hosed yet once again, prep is on hiatus until Home Depot restocks"
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Jun 21, 2022 22:48
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parthenocarpy posted:Multiple colors aren't bothersome and may serve a purpose that you don't understand. If you're going to critique, like, tape of all things? You could maybe get away with saying the tape isn't cut. Tearing tape off a roll is barbarian behavior IMO when you certainly own AND know how to use both a cutting board and knife, but that's just my opinion. It was tongue in cheek. They've got a very restaurant kitchen vibe going there, but no restaurant worth frequenting would allow any color other than blue on anything for any reason! A sous at one of my places ordered green once because it was like $0.08 cheaper per roll, and there was nearly a mutiny. His nickname was "green tape" for months. Cutting tape on a cutting board would also get you yelled at in most places I would assume, unless it was a completely fresh/sanid board. Dispenser or just tear at any place I have been.
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Jun 22, 2022 00:50
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This is a bit right
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Jun 22, 2022 02:38
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Blue tape is good because it’s designed to not leave a residue People who are pro-blue-tape are speaking from experience
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Jun 22, 2022 02:43
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I imagine that you can get painter's tape in other colors if you want
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Jun 22, 2022 02:58
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mystes posted:I imagine that you can get painter's tape in other colors if you want You can get frog tape in probably any color but its weird to not use the cheapest (no matter the color but not explicitly branded like in the photo) because it doesn't stick as well for easy removal and since, as far as I've seen, kitchens that care about cut tape enough to matter don't mind shades of blue If people for some reason like torn tape in identical colors, god bless them. I'm used to dymo labels and cut tape in any color but what do I know, I'm just a dishwasher
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Jun 22, 2022 03:43
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In a professional kitchen context surely it’s safety/risk related of it being obvious should it enter any food - whenever I worked in food prep we used blue plasters/band-aids for that reason. I expect green would be easy to miss if it somehow wound up in a salad, for example. Same with disposable gloves now that I think about it
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Jun 22, 2022 10:51
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Phil Moscowitz posted:This is a bit right
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Jun 22, 2022 14:20
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One place I worked had these cambro labels that were meant to dissolve in the dish pit, and to be fair they mostly did. But they'd leave this scuzzy rectangle that objectively didn't matter but still drove me nuts. I want pristine cambros!
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Jun 22, 2022 14:29
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I'm going 2 blow your minds and tell you the blue tape is bad because they also make a bright green painters tape that's infinitely easier to read due to the contrast with your sharpie: https://m.media-amazon.com/images/I/71QA7aD8FFL._AC_SL1500_.jpg
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Jun 22, 2022 14:42
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I'm going to use gorilla tape and silver sharpie directly on food to spite the silliest conversation in this thread I've seen so far.
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Jun 22, 2022 15:07
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wait are you not supposed to eat sharpies? i've been using it as a substitute for licorice
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Jun 22, 2022 15:17
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I'm still just gobsmacked at the idea of cutting painters tape. What a monstrous suggestion.
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Jun 22, 2022 15:21
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KOTEX GOD OF BLOOD posted:wait are you not supposed to eat sharpies? i've been using it as a substitute for licorice
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Jun 22, 2022 15:38
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Internet Explorer posted:I'm still just gobsmacked at the idea of cutting painters tape. What a monstrous suggestion. Yeah, if I saw someone lining up tape on their cutting board I’d probably be weirded out and uncomfortable.
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Jun 22, 2022 16:18
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It's a thing in high level kitchens (like Michelin star level) tape gets cut with scissors for labeling stuff. It makes no sense but when the chef tells you to do it you just go "yes chef" It becomes a part of the routine after a while to where you don't even think about it.
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Jun 22, 2022 16:32
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Yes, we all know Michelin stars are formed out of compressed mental illness.
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Jun 22, 2022 16:36
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That reminds me of this reddit comment from a year ago in response to a question "What skills are being taught at culinary school that amateur cooks don't know?" which is mostly legit cooking tips but randomly includes that along with a couple other silly ones:quote:Bake potatoes on a bed of salt until the skin is crispy, scoop out for the fluffiest mash potatoes and gnocchi.
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Jun 22, 2022 16:51
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Brother Tadger posted:You sell your hot sauce online? Got a link? https://www.hotsmokedtampa.com
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Jun 22, 2022 17:01
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mystes posted:
It is known
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Jun 22, 2022 17:51
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Break down mushrooms with your hands? How and why
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Jun 22, 2022 18:13
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Anne Whateley posted:Break down mushrooms with your hands? How and why I assumed it meant taking the stems off.
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Jun 22, 2022 18:17
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Internet Explorer posted:I'm still just gobsmacked at the idea of cutting painters tape. What a monstrous suggestion. I worked for chefs who required you to cut tape instead of ripping it and it gets its fingers into you. It is absolutely "a thing" in many fancy schmancy kitchens. Now I required it at the last place I ran and I'll continue to do so at any place I run in the future. No ripping. Get scissors or a knife.
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Jun 22, 2022 18:29
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Is there a specific reason no one uses a dispenser? I'm just an enthusiast and not a professional so I literally have no idea what the origins, purpose, or expressed importance of cutting tape are. Kind of just sounds like a military type discipline thing.
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Jun 22, 2022 18:32
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| # ? May 12, 2024 06:04 |
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um excuse me posted:Is there a specific reason no one uses a dispenser? I'm just an enthusiast and not a professional so I literally have no idea what the origins, purpose, or expressed importance of cutting tape are. Kind of just sounds like a military type discipline thing. It's mostly just a "we do everything properly here" sort of idea I think. It's a no-shortcut mentality that is exemplified elsewhere in the processes you'd see in the same kitchens. Especially if you have young people or new/in-training people, apprentices, etc around it's a matter of saying "hey, here's the right/best way to do something, there is value in doing things properly, let's get in the habit of doing everything we do as well as we can".
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Jun 22, 2022 18:38
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