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I suspect the ricer let's the potato retain more moisture but I defer to the professionals in the thread. I wouldn't really want to fuss about with the small volume mills personally.
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Jul 26, 2022 02:20
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Flash Gordon Ramsay posted:Ricer is just one of those things that doesn’t store anywhere neatly. It’s too big for a drawer but feels like a waste of space when on a cabinet shelf. That's what holsters are for!
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Jul 26, 2022 02:25
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Flash Gordon Ramsay posted:Ricer is just one of those things that doesn’t store anywhere neatly. It’s too big for a drawer but feels like a waste of space when on a cabinet shelf. needs to be on a hanger
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Jul 26, 2022 02:33
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Does anyone have experience filling in a juice gutter? My partner got me a nice cutting board as a surprise gift a while ago and it's been great except the juice gutter drives me crazy and accumulates all sorts of random scraps that are a pain to get out.
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Jul 26, 2022 04:21
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can you flip it over and use the other side? there's no reasonable way to fill it
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Jul 26, 2022 04:43
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The other side has these cute little peg feet that elevate it from the kitchen counter but absolutely prevent it from being used as a cutting board
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Jul 26, 2022 06:09
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I think the only "remove trough" solution that will look good would be to plane the whole surface down 1/4 inch or however deep, then oil / wax it to look new. Maybe you could do epoxy like those "river tables" but that can be really finicky to get out bubbles and get a nice looking end result, and you only have one shot at it. What I would do is just practice using a plastic bench / bowl scraper to get scraps out of the trough.
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Jul 26, 2022 14:23
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I have several boards with troughs and never have issue. Is this super narrow or really deep or something? I use can’t picture one that would be tough to clean.
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Jul 26, 2022 15:17
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I’ve got a carving board that has Y shaped troughs through the middle to collect the juices and they’re pretty deep and square so I could see those being a pain to clean congealed fat out of but yeah I’ve never really seen a regular cutting board perimeter indentation that didn’t just easily wipe off. Sounds like kind of an odd design.
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Jul 26, 2022 15:27
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Hell yeah, Vitamix is sending me a free blender pitcher because mine started leaking bearing grease at just over 7 years.
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Jul 26, 2022 17:44
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Post the cutting board so we can debate whether your complaint is legitimate or not, OP 
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Jul 26, 2022 21:36
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You could router out the runnels to make them wider and easier to clean, I imagine. (I’m assuming that it’s wood, I guess.)
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Jul 26, 2022 22:56
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VelociBacon posted:I suspect the ricer let's the potato retain more moisture but I defer to the professionals in the thread. I wouldn't really want to fuss about with the small volume mills personally. If texture is in consideration, ricer is the best for smooth lump-free mash. Some people like/expect lumps.
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Jul 26, 2022 23:52
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parthenocarpy posted:If texture is in consideration, ricer is the best for smooth lump-free mash. Some people like/expect lumps. My wife loves mashed potatoes that are gluey from overmixing but still contain lumps. The best of both worlds!
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Jul 27, 2022 14:03
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I have a dishwasher question: I have a dishwasher that always smells kinda moldy. And it never quite fully cleans my dishes. I've pulled everything out of it, taken out the bottom part where the chopper is, I've replaced the chopper blade and cleaned every single part of the dishwasher. I've run dishwasher specific cleaning products through it, I've run vinegar and diluted bleach through it but it still smells and doesn't clean well. Any advice?
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Jul 28, 2022 01:05
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Have you dissembled the sprayer arm? If not, pop it off and take it apart and probably be disgusted. Those can get mold slime in them which will cause both the problems you’re reporting.
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Jul 28, 2022 01:07
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Door seal mold
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Jul 28, 2022 02:35
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Speak of the devil, I need a recommendation for a ricer. I finally hit upon using one as a press to extract every last bit of liquid out of Thai tea dregs, only for the cheapo ikea one I bought for experimentation to literally fold like a chair because the plunger rod bit is two pieces of stamped sheet metal.  The usual method involves a "tea sock" for scraping the dregs into and then twisting to wring dry, but that leaves my hands stained with Yellow #6, and a sock I have to launder afterwards, hence my hitting on the method with the potato ricer.  My next step will be to shape a cup out of fine food-grade mesh that I can fit down into the cup so I can just rinse that out, instead of using cheesecloth as I am doing now, but first I need to find a ricer that will accomplish the task without crumpling on the third time I use it. edit: note: cup drawing will be a massive pain in the rear end, so preference will be given to examples that do not have holes going up the sides as in the given example, so I can just drop a round piece of mesh in the bottom, or other, easy-to-line shapes. SwissArmyDruid fucked around with this message at 08:42 on Jul 29, 2022 |
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Jul 29, 2022 08:12
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This one is pretty awesome https://www.amazon.com/Chefn-FreshF...s%2C137&sr=8-14 Chef’N has a really powerful lever mechanism, have not broken it in 10 years of use Their juicers use the same lever and are great too, exactly what you want if you are a squeeze every drop kind of person
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Jul 29, 2022 09:29
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Flash Gordon Ramsay posted:Have you dissembled the sprayer arm? If not, pop it off and take it apart and probably be disgusted. Those can get mold slime in them which will cause both the problems you’re reporting. any solution if it won't disassemble? my old dishwasher had food particles and worse things clogging the spray holes, but I couldn't figure out way to backwash it (and it didn't come apart). current dishwasher is having mild issues but I think I can disassemble more pieces.
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Jul 29, 2022 16:23
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It’s really manufacturer dependent. Some snap together, but I think some are plastic welded and don’t come apart. Only option there may be replacing it. I suppose you could try soaking the whole thing (good luck) in drano to try to dissolve what’s within but that doesn’t seem very feasible.
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Jul 29, 2022 20:09
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Can you post the manufacturer and model? If the arms really cannot come apart, you can rent a pressure washer and spray inside the holes. Wrap everything in a 55 gallon garbage bag to collect the drainage that will otherwise shoot out the unit and don't use more water than you can lift and dump into the sink
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Jul 30, 2022 00:56
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Do not use a pressure washer indoors and apply pressure to a plastic component that was not designed for that. Post the model number. Sight unseen I'd check the seals and run vinegar through it - a half gallon of vinegar in the basin should do it. Almost all dishwashers recirculate the water, so that vinegar should get dispersed through the sprayer arms.
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Jul 30, 2022 01:09
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BrianBoitano posted:Do not use a pressure washer indoors and apply pressure to a plastic component that was not designed for that. You're no fun.
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Jul 30, 2022 01:11
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BrianBoitano posted:Do not use a pressure washer indoors and apply pressure to a plastic component that was not designed for that.
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Jul 30, 2022 01:36
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I’m just surprised that there isn’t a pressure washing disaster subreddit yet.
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Jul 30, 2022 01:43
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What is a waterpik if not an indoors pressure washer
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Jul 30, 2022 04:13
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i like nice words
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I've used one to clean shower grout before, works quite well tbh E: I should say I used a $20 knockoff, likely much weaker than the real deal BrianBoitano fucked around with this message at 13:36 on Jul 30, 2022 |
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Jul 30, 2022 05:20
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5000 psi and an oscillating nozzle is my preferred way to clean tile floors and grout tbh.
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Jul 30, 2022 13:31
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I just moved to a new apartment, and I love everything about it.....except for the electric stove. I've used gas all my life and this electric stovetop is just not cutting it. Am I crazy to be considering getting a portable induction burner to use on top of my electric stove? I've never used induction before, but most of my cookware is compatible (based on the magnet test) and the precise temperature control and speed of temperature changes sound enticing. Am I gonna notice a big difference compared to the electric? Side question - the one bit of cookware I use that's not compatible is my trusty Tramontina non-stick frying pan. Anyone have any suggestions for an induction-compatible alternative? Are the HexClad pans any good, or are they just expensive crap?
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Aug 2, 2022 07:09
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What are you cooking that’s not working out on an electric cooker?
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Aug 2, 2022 07:11
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OldSenileGuy posted:Side question - the one bit of cookware I use that's not compatible is my trusty Tramontina non-stick frying pan. Anyone have any suggestions for an induction-compatible alternative? Are the HexClad pans any good, or are they just expensive crap? https://www.youtube.com/watch?v=5Rkw0adIAFc
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Aug 2, 2022 07:18
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Induction is worlds better than coil or flat top electric. The instant heat control is very nice. Just be sure you don't get one that needs more power than you have available.
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Aug 2, 2022 07:59
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OldSenileGuy posted:I just moved to a new apartment, and I love everything about it.....except for the electric stove. I've used gas all my life and this electric stovetop is just not cutting it. You just need to get used to electric being slow to respond (e.g. you need to physically move stuff off the burner if its too hot) but it's not the end of the world.
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Aug 2, 2022 13:06
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mystes posted:IMO unless you own your own place and are going to fully replace the stove with induction you probably should just get used to cooking on electric. Using a portable induction cooker all the time sounds more annoying than just dealing with electric. In a rental situation with no outdoor ventilation I ditched using the gas stove for a portable induction burner. It’s not that bad.
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Aug 2, 2022 14:15
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Yeah my dad cooks nearly everything on a portable induction rather than the stove now, but he's only cooking for one
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Aug 2, 2022 15:16
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I borrowed an induction burner when my stove was busted for a week and it worked surprisingly well. My biggest annoyance was that my moka pot was too small for the induction element to detect which led to hilarity when I tried to bring the fucker to a boil - I think I ended up setting it in a cast iron skillet, with a bit of water in it to keep it from triggering the overheat safety shutoff. In hindsight I should've probably just given up
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Aug 2, 2022 15:56
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Clark Nova posted:I borrowed an induction burner when my stove was busted for a week and it worked surprisingly well. My biggest annoyance was that my moka pot was too small for the induction element to detect which led to hilarity when I tried to bring the fucker to a boil - I think I ended up setting it in a cast iron skillet, with a bit of water in it to keep it from triggering the overheat safety shutoff. In hindsight I should've probably just given up Sounds like you have a stainless steel moka pot, I stopped using my aluminum one after reading about how much aluminum you actually ingest (I'm always a skeptic but it's actually a worrisome amount), I've heard the SS ones don't work as well, is that true? Is it basically the same?
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Aug 2, 2022 16:17
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Vegetable posted:What are you cooking that’s not working out on an electric cooker? There's nothing really that I would say isn't working out, it's just annoying in several ways. It feels very binary (it's either "too hot" or "not hot enough") and I feel like i don't really have the level of control that I'm used to. It feels not hot enough, so I turn it up and then it gets too hot and stays that way too long and i end up burning whatever I'm making. Part of that can be fixed by me figuring out how to use it better (the aforementioned "take it off the burner" method), but....I don't wanna. Also, whenever I put oil in a pan, i feel like it just...sits there. On my gas stove, it would spread out and coat the pan as it heated up, but with electric it just sits where I globbed it and gets hot in place. I don't know enough about cooking to know what the difference is here, but i definitely feel it. I'm only cooking for two, and I'll admit that part of it probably just because I want a new kitchen gadget to play with. I'm also planning/hoping to buy a place in the next year or two, and while I've been adamant that we find a place with a gas stove, my wife doesn't really want gas (though she doesn't really cook, she just wants to ditch gas for environmental/health reasons). So if I find induction cooking to be significantly better than electric, that could be a good compromise for the future. Also, thanks for the info about the HexClad pans being crap. Any recommendations on a good non-stick pan for an induction burner? I see a lot of pans for sale that I would not think are induction-friendly (ceramic), but they say they ARE induction compatible because they have a stainless steel plate on the underside. Am I correct to think that this is kind of a janky work-around and probably would not give me great results?
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Aug 2, 2022 16:24
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VelociBacon posted:Sounds like you have a stainless steel moka pot, I stopped using my aluminum one after reading about how much aluminum you actually ingest (I'm always a skeptic but it's actually a worrisome amount), I've heard the SS ones don't work as well, is that true? Is it basically the same? I've only ever owned this steel one. I get better coffee out of it than my friends with aluminum moka pots, though that is probably down to me being much more fussy about beans and grind settings
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Aug 2, 2022 16:32
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