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SwissArmyDruid posted:there certainly is something to be said for a device that needs to be used the way the manufacturer intended, and then going off and using it the way you want to use it instead. One of the reviews I read of the Philips pasta maker before I bought one was a woman that was a pro at making pasta and just used one of her normal recipes and didn’t understand why the machine was pissing glop all over the counter like guess what when you’re hand making pasta it’s not getting extruded at 1400 psi so maybe try the manufacturers recipes first
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Jan 15, 2023 15:50
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I don’t know if there is an air fryer thread but does anyone actually use their air fryer at temps other than 400 (the max on ours)?
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Jan 15, 2023 19:19
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I generally do 390. No, I don’t know why.
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Jan 15, 2023 19:22
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All the time. I defrost hot dogs at the lowest setting before blasting them. I do 350 for thick leftovers like chicken or French toast so the heat has time to penetrate. Same for my wife's leftover pizza, since her crust is a bit thicker than mine. Everything else, including my thin crust pizza, gets 390 since that's the default temp on my Ninja
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Jan 15, 2023 19:33
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BrianBoitano posted:Creami is wonderful and that review has 0 basis in reality. Kind of makes me think ATK can't be trusted for gadget reviews. It stinks of intentional bias. Probably because they have loads of books for other style makers, and a long relationship with other manufacturers. Something similar happened with ATK and the first wave of multicooker/Instant Pot devices. From what I can tell, this issue isn't so much intentional bias as the their judging criteria for kitchen devices. They're looking for equipment that can make their own recipes to spec, without the need for reworking or massively adjusting the recipe. They slagged the Instant Pot and its ilk for the same reason -- they didn't work well with their stovetop pressure cooker recipes without needing adjustments (the IP more than other brands, apparently), but with the wild popularity of the IP caused them to change their tune and start creating recipes that work specifically with these devices. Obviously, this system works for items without huge variations in how they function, like pots, pans, or traditional kitchen tools; if nothing else, it at least weeds out the really awful devices even if what determines their top marks can sometimes feel a bit arbitrary. But their system becomes less useful the more unique or idiosyncratic the device becomes: Creami works completely differently from an ice cream freezer, so expecting it to work flawlessly with a recipe designed for an ice cream freezer is rather foolhardy. I think there's something to be said for evaluating the versatility of a product by seeing how it works with recipes that aren't designed specifically for it -- especially as, often, the recipes in the device manual aren't exactly great -- but this seems like a fairly egregious example of square peg, round hole. (To wit, I'm neither pro- nor anti-Creami; I've never used one or eaten anything produced by one.)
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Jan 19, 2023 20:45
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They also didn't season a pan that needs seasoning, then cooked an egg with no fat per the comments.
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Jan 19, 2023 21:19
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Submarine Sandpaper posted:They also didn't season a pan that needs seasoning, then cooked an egg with no fat per the comments. that one i can get behind, though. the hexclad is advertised as nonstick and contains the same materials as any other nonstick pan; it’s fair to treat it as a nonstick pan, even if the manufacturer tells you in the fine print it’s actually nonstick*
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Jan 19, 2023 21:28
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Marketing doesn't mean a tool is invalid.
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Jan 19, 2023 21:39
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Submarine Sandpaper posted:Marketing doesn't mean a tool is invalid. it’s a combo tool that is supposed to combine the upside of both things it is (nonstick with the durability of bare aluminum) but actually combines the downside of those things (fragility of nonstick with the stickiness of bare aluminum). It only exists because of marketing.
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Jan 19, 2023 21:55
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hypnophant posted:it’s a combo tool that is supposed to combine the upside of both things it is (nonstick with the durability of bare aluminum) but actually combines the downside of those things (fragility of nonstick with the stickiness of bare aluminum). It only exists because of marketing. Yeah, I've seen reviews of the Hexclad and the "nonstick" claim is misleading at best, even if you use it according to manufacturer's instructions. It attempts to lead people to believe that it's comparable to Teflon, when it's really (at best) more comparable to carbon steel or cast iron in terms of food sticking. And Hexclad is a hell of a lot more expensive than either CS or CI.
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Jan 19, 2023 22:03
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Dead Of Winter posted:Yeah, I've seen reviews of the Hexclad and the "nonstick" claim is misleading at best, even if you use it according to manufacturer's instructions. It attempts to lead people to believe that it's comparable to Teflon, when it's really (at best) more comparable to carbon steel or cast iron in terms of food sticking. And Hexclad is a hell of a lot more expensive than either CS or CI.
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Jan 19, 2023 22:08
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It's an attempt for a lasting non stick you can throw in a dishwasher and use metal utensils with. I'd never get one, I can care for iron or steel, but to say it's just expensive Teflon is disingenuous.
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Jan 19, 2023 22:09
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All of its non-stick properties come from the teflon parts so that's only disingenuous if the stainless parts are effective and therefore functional, and it doesn't seem to be clear that they are.
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Jan 19, 2023 22:11
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You can season stainless and thats what it needs, I think it came up earlier in this thread even.
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Jan 19, 2023 22:12
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I discovered that my vent hood is ducted after all, but that it ALSO vents back into the kitchen, so I put duct tape over the vent that goes back into the kitchen so now it’s just going into the duct Now my question is does it need a charcoal filter if I’m just blowing it into the duct?
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Jan 19, 2023 22:20
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Steve Yun posted:I discovered that my vent hood is ducted after all, but that it ALSO vents back into the kitchen, so I put duct tape over the vent that goes back into the kitchen so now it’s just going into the duct I’ve never seen one that blew both ways. Normally there is a baffle inside that you set that determines if it’s blowing into an exhaust hookup or back into the kitchen. Shouldn’t need a charcoal filter but it should have one of those stainless mesh filters to trap oil so your duct doesn’t get fouled (as quickly). Sometimes those filters are combined.
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Jan 19, 2023 22:32
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hypnophant posted:it’s a combo tool that is supposed to combine the upside of both things it is (nonstick with the durability of bare aluminum) but actually combines the downside of those things (fragility of nonstick with the stickiness of bare aluminum). It only exists because of marketing. This is exactly what I was thinking. I'm not even sure how you take care of a pan like that.
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Jan 19, 2023 22:58
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 Seems to be set up like this There was a flapper for the duct that I took out in order to maximize the airflow. Maybe it was meant to close the top vent in order to direct all airflow to the front vent but I didn’t see a way to close the forward vent so I covered it with duct tape My place was a repossession from the 2008 housing crash, all the appliances were brand new landlord specials, this one being a Broan Nu-Tone
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Jan 19, 2023 23:00
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If the ducting goes outdoors no need for a charcoal filter, they are just used to remove odor. As stated though you should have some kind of mesh or baffle for oils to accumulate on no matter what. The damper flap is to keep outside air from flowing into the kitchen when the fan isn’t running.
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Jan 19, 2023 23:30
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hexclad is by all accounts I've read, complete bullshit
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Jan 20, 2023 07:07
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Submarine Sandpaper posted:It's an attempt for a lasting non stick you can throw in a dishwasher and use metal utensils with. I'd never get one, I can care for iron or steel, but to say it's just expensive Teflon is disingenuous. if it were “just” expensive teflon that would be a significant upgrade over what it actually is, which is expensive teflon which has been deliberately compromised for a marketing gimmick
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Jan 21, 2023 05:07
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Honey can you get the citrus juicer out of the garage https://www.tiktok.com/embed/7190011381435862278
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Jan 21, 2023 10:05
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Steve Yun posted:Honey can you get the citrus juicer out of the garage 
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Jan 21, 2023 10:12
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Apparently the aluminum attachments that come with KitchenAid stand mixers have lead? https://tamararubin.com/2022/12/a-p...er-attachments/ https://tamararubin.com/2022/12/a-p...er-attachments/ Steve Yun fucked around with this message at 14:14 on Jan 23, 2023 |
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Jan 23, 2023 14:09
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I've spent the past year occasionally trying to figure out where to find a stovetop cookware set that matches my particular needs to almost no avail. I wondered where the heck I would even ask a question this specific until I realized, oh, right, Something Awful has a cooking forum. So I am here to humbly request aid in my search for a new perfect stovetop set. First, my current set! No longer available for sale anywhere that I could Google, otherwise I would rebuy it. https://www.amazon.com/gp/product/B002IVHP48?fbclid=IwAR0yc_rLq-CfiHvGuPF8aNXCzg7P8NaFxQvygPyCiH-FaS7kt3HhMCYpyVA  I've had this set for longer than I can remember. It put me through a lot of learning experiences which means it has some pretty bad wear and tear on it and it's high time for a refresh. Thanks to using this set for over a decade, I've grown accustomed to the quality of life features inherent to the set... features which seem utterly lacking from most stovetop sets I've come across! So here's what I'm looking for in a replacement. - No budget. I don't want anyone to hold suggestions back just because they're overpriced. That said, this set I linked was less than a hundred bucks. - Non-stick. I'm an idiot, I can't take care of metal. Ceramic is probably fine, though? I don't know, I've never had a ceramic pot or pan! - Glass surface, electric stove-top friendly. - I'm at least looking to replace the 2 sauce pans and 1 skillet from the original set, so keep an eye on those sizes specifically. All 3 should have their own lids. The large pot and small pan don't need replacing since they don't get much use but I'm not opposed to a set that includes these or other extras. - The large pan has to have a 90 degree angle side. Most stuff I find has curved sides which, to me, just means food slides off while I'm mixing it. I extremely like the pan having a sharp 90 degree angle on the side. - I need the colander lids. These have been so incredibly helpful with draining water and fat, they are essential. Somehow, this is also a rarity among cookware sets I've looked up. I actually do not understand how this isn't the norm. - The lids should be see-through. - It would be nice if the handles had holes in them so I could hang the stuff from hooks. - It would be nice if the handles didn't heat up with the pot. I shouldn't have to ask this but... I once got an "authentic" wok that had its metal handle welded to the bowl and uhh, that poo poo was just dangerous. The closest I could come to finding something similar is this: https://www.surlatable.com/pro-6550164-set-11pc-ha-levels/PRO-6550164.html?cgid=SCA-389602&start=94 But the large pan doesn't have the angles I like and the photos don't make it obvious exactly what it is I'm getting. I want a better look at those two smaller pans and it seems like this was all built for stackability, which isn't my concern. Sorry if this post is just me being a crazy person but trying to replace this set drove me to it.
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Jan 26, 2023 00:14
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DaveKap posted:I've spent the past year occasionally trying to figure out where to find a stovetop cookware set that matches my particular needs to almost no avail. I wondered where the heck I would even ask a question this specific until I realized, oh, right, Something Awful has a cooking forum. So I am here to humbly request aid in my search for a new perfect stovetop set.  150 smackeroos https://www.costco.com/kirkland-signature-12-piece-non-stick-cookware-set.product.100494015.html Don’t use metal utensils in them and they’ll last longer Steve Yun fucked around with this message at 01:28 on Jan 26, 2023 |
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Jan 26, 2023 01:24
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Steve Yun posted:Don’t use metal utensils in them and they’ll last longer
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Jan 26, 2023 02:25
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another thing is to please not store them like they look in the picture. i think we all know this but the less metal on metal the better
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Jan 26, 2023 08:39
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A paper towel between would be fine
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Jan 26, 2023 08:46
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I sold my calphalon tri-ply 6 quart and got an 8 quart from Homegoods for $40. It’s so nice being able to make batches and stir hard without worrying about it spilling over Nice to brown in too because the walls are taller and less oil ends up on the countertop
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Jan 26, 2023 08:49
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Steve Yun posted:A paper towel between would be fine Home Goods / Marshall's / similar stores have felt pan divides, $8 for a set of 6 IIRC. Huge quality of life improvement since they're bigger than the kitchen rags we had been using, so they stay in place and putting pans or glass bowls away is a one handed operation instead of two. E: this general style - each has 6 wings https://a.co/d/5TCC0OX BrianBoitano fucked around with this message at 12:49 on Jan 26, 2023 |
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Jan 26, 2023 12:46
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Does anyone have a Wok they would recommend? I'm hoping to do some asian-style stir fry and I've never done wok cooking before, so I don't imagine I'd jump right into top-of-the-line, but something that's a good value that still provides the main benefits woks provide. It'd be on a gas stove.
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Jan 26, 2023 20:29
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Tom Tucker posted:Does anyone have a Wok they would recommend? I'm hoping to do some asian-style stir fry and I've never done wok cooking before, so I don't imagine I'd jump right into top-of-the-line, but something that's a good value that still provides the main benefits woks provide. It'd be on a gas stove. The Joyce Chen woks get the job done. Handles are removable so it's easy to oven season them if you want to go that route. Flat Bottomed: https://www.amazon.com/dp/B0001VQIP4 Round bottom: https://www.amazon.com/dp/B00004RBTH
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Jan 26, 2023 20:44
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I’m no expert on the subject, but I recently got a carbon steel one from The Wok Shop as I’d seen it recommended by a few places (including Kenji, whose opinion I generally trust at this point). They’re pretty reasonable pricewise, though shipping can drive that up. I’m still breaking it in but so far I’ve been happy with it. The model I got has a metal handle which does get hot during use, I’d also ordered a silicone cover for it but I guess they sold out of them between ordering and shipping as they refunded that. It’d probably help, I just use my oven mitts (welding gloves) when it gets too much for bare hands.
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Jan 26, 2023 20:51
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You don’t need to spend a lot of money on a wok. Joyce Chen is fine or wok shop or any number of nameless brands found on Amazon. Decide if you want a wooden or metal handle and what size and go from there.
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Jan 26, 2023 20:58
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.Z. posted:The Joyce Chen woks get the job done. Handles are removable so it's easy to oven season them if you want to go that route. I would recommend something with 3-4 rivets or a welded joint, 2 rivets act like a hinge and allow the handle to rock loose over time https://www.amazon.com/gp/aw/d/B00NKUDRP2/
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Jan 26, 2023 21:00
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Our apartment has one of those glass-top electric stoves that I hate. Luckily, my cast iron wok does eventually get up to a pretty acceptable heat. It's got a flat bottom that picks up the heat pretty well. I'm pretty sure it's made by Lodge.
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Jan 26, 2023 21:19
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Have decided that this is the year when I stop whining about not having a kitchen scale, and actually get a kitchen scale. What should I be looking at?
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Jan 27, 2023 02:40
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C-Euro posted:Have decided that this is the year when I stop whining about not having a kitchen scale, and actually get a kitchen scale. What should I be looking at? Kitchen Scale - Bakers Math Kitchen Scale - KD8000 Scale by My Weight, Silver https://a.co/d/5fv7E6f
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Jan 27, 2023 02:50
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C-Euro posted:Have decided that this is the year when I stop whining about not having a kitchen scale, and actually get a kitchen scale. What should I be looking at?
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Jan 27, 2023 02:51
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