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VictualSquid posted:Why would you buy a wok like this, when you could buy an 8kW induction wok instead? or even better get a turkey fryer and hope the neighbors don't call the firefighters on you
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Feb 4, 2023 06:04
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DaveKap posted:Since nobody else was biting, I looked at this for a purchase but unfortunately realized it's missing the mark on one of the more important bits. The saute pan's lid doesn't have a strainer in it and honestly that's where I need the strainer lid the most. What do you need to drain in a sauté pan?
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Feb 4, 2023 07:32
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i like nice words
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Anne Whateley posted:I'm not sure, I feel like this is the kind of thing where you have to go to a Costco and pop open a box. See the lid the pan is sitting on top of in the first pic? It officially goes with the pot underneath it, but I suspect it may fit the pan too. I think I'm at the point where I just have to buy everything separately. DaveKap fucked around with this message at 10:47 on Feb 4, 2023 |
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Feb 4, 2023 10:39
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Use a colander
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Feb 4, 2023 12:45
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Yeah colanders are useful for a ton of things
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Feb 4, 2023 12:51
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My mom used to have a plastic colander that was pretty much flat, except for a wide depression in the middle. You just popped it on top of whatever pot you want to drain, then hold it in place while you flip everything together to drain. Bonus: your lids don’t have holes in them, which, they’re lids, they shouldn’t have holes
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Feb 4, 2023 14:43
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I just shove the ground beef to one side, tilt the pan, and use a spoon to scoop out the oil into a empty tin can, like my mother taught me. Whatever oil you miss is miniscule and will just get absorbed onto the beef.
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Feb 4, 2023 17:23
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Pham Nuwen posted:I just shove the ground beef to one side, tilt the pan, and use a spoon to scoop out the oil into a empty tin can, like my mother taught me. Whatever oil you miss is miniscule and will just get absorbed onto the beef. My mom taught me that as well; then I found out the metal strainer was way faster and more thorough.
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Feb 4, 2023 17:31
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One time I watched my friend's mom do the tilt the pan" thing but instead of pouring it or scooping it out, she dabbed at it with a paper towel. And I asked her why she does it that way and she says because it lets her more precisely decide how much fat to leave in. I thought it was kinda smart.
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Feb 4, 2023 18:27
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DR FRASIER KRANG posted:One time I watched my friend's mom do the tilt the pan" thing but instead of pouring it or scooping it out, she dabbed at it with a paper towel. Me doing that but I dip lard into the fat to precisely decide how much extra fat to include
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Feb 4, 2023 18:29
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You can definitely melt a plastic colander with hot meat oil, so take caution there.
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Feb 4, 2023 18:38
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Feb 4, 2023 18:43
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That's some worf poo poo.
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Feb 4, 2023 18:53
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DR FRASIER KRANG posted:That's some worf poo poo. You cook like a P'tak!
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Feb 4, 2023 18:57
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Today is a good day to strain!
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Feb 4, 2023 19:32
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My pan has a little spout and a lid where there are vertical holes that you can align with the spout. I love using it to drain ramen. I’d probably use a spoon or paper towel for oil, though. It’s a pain when oil gets into the crevices of a lid.
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Feb 4, 2023 20:21
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Look, I'm not here to shame anybody about how they do their kitchen things, but you really haven't lived until you've drained your meat with the lid of the pan. You're going to wash the lid anyway, you're going to own the lid anyway, why bother with an extra tool, having to clean a colander, or hoping the meat doesn't fall out of the pan while tilting it to drain the fat? I'm not joking, once you own a pan with a strainer lid, you'll wonder (like me) why the majority of pans don't come with these things.Lawnie posted:Bonus: your lids don’t have holes in them, which, they’re lids, they shouldn’t have holes Which reminds me of another reason why having a pan with a strainer lid is great: You get pouring spouts on your pan. This lets you drain the pan w/o having the liquid dribble over the side requiring its own cleanup and causing some wonderful burn-ins on your glass stovetop or flare-ups on your not-glass stovetop. DaveKap fucked around with this message at 20:33 on Feb 4, 2023 |
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Feb 4, 2023 20:28
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DaveKap posted:Look, I'm not here to shame anybody about how they do their kitchen things, but you really haven't lived until you've drained your meat with the lid of the pan. You're going to wash the lid anyway, you're going to own the lid anyway, why bother with an extra tool, having to clean a colander, or hoping the meat doesn't fall out of the pan while tilting it to drain the fat? I'm not joking, once you own a pan with a strainer lid, you'll wonder (like me) why the majority of pans don't come with these things. I don't believe you have ever actually had a problem with any of those. I can't even find a universal lid with holes in the infomercial catalogue so I really doubt anyone has every had a problem with any of those. You'll have the colander out anyway to wash your veg and why why why would you want a lid with holes. Use a towel, parchment, make the lid ajar, use the lid noise to judge how much of a boil you're rolling. /e- and yes, I had one from a "pasta pot" I was gifted. The silly lid had an egg timer on it too.
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Feb 4, 2023 20:42
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A stainless colander you can toss in the dishwasher solves a lot of problems
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Feb 4, 2023 21:01
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I mean if you want to hold out for a pan with a straining lid, you do you. It’s going to limit your options though since, in my experience, those are limited to cheaply made sets. But if that’s what you like, do your thing.
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Feb 4, 2023 21:16
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Submarine Sandpaper posted:/e- and yes, I had one from a "pasta pot" I was gifted. The silly lid had an egg timer on it too. 
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Feb 4, 2023 21:18
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As someone whose spouse prefers 96% lean and will let me go to 93% as a treat, y’all have extra fat in the pan?
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Feb 4, 2023 21:53
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Submarine Sandpaper posted:/e- and yes, I had one from a "pasta pot" I was gifted. The silly lid had an egg timer on it too. I also own a set of pasta bowls which I pretty much only use for stews and braises.
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Feb 4, 2023 22:14
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Democratic Pirate posted:As someone whose spouse prefers 96% lean and will let me go to 93% as a treat, y’all have extra fat in the pan?
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Feb 4, 2023 22:36
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Submarine Sandpaper posted:I don't believe you have ever actually had a problem with any of those. I can't even find a universal lid with holes in the infomercial catalogue so I really doubt anyone has every had a problem with any of those. You'll have the colander out anyway to wash your veg and why why why would you want a lid with holes. Use a towel, parchment, make the lid ajar, use the lid noise to judge how much of a boil you're rolling. As for washing veg.... BrianBoitano posted:A stainless colander you can toss in the dishwasher solves a lot of problems Democratic Pirate posted:As someone whose spouse prefers 96% lean and will let me go to 93% as a treat, y’all have extra fat in the pan? I didn't really mean to turn this thread into a conversation/argument about lid strainers but I will insist how much of a quality of life improvement they've been since I've had them.
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Feb 4, 2023 22:47
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For real I think that metal crescent strainer checks all the boxes. Takes up less space than a lid, gets cleaned in the dishwasher better than a lid, isn't difficult to manipulate, and it means you can get whatever pans you want instead of being totally dependent on one variable
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Feb 4, 2023 22:50
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I hardly ever find myself needing to drain fat or liquid off a pan (don’t cook with a lot of ground meats I guess?) but when I do I use tongs and a paper towel. Just drop the oily paper towel in a bowl next to the stove and keep on cooking.
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Feb 4, 2023 22:55
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Flash Gordon Ramsay posted:I hardly ever find myself needing to drain fat or liquid off a pan (don’t cook with a lot of ground meats I guess?) but when I do I use tongs and a paper towel. Just drop the oily paper towel in a bowl next to the stove and keep on cooking. Anne Whateley posted:For real I think that metal crescent strainer checks all the boxes. Takes up less space than a lid, gets cleaned in the dishwasher better than a lid, isn't difficult to manipulate, and it means you can get whatever pans you want instead of being totally dependent on one variable DaveKap fucked around with this message at 23:14 on Feb 4, 2023 |
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Feb 4, 2023 23:02
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Flash Gordon Ramsay posted:I hardly ever find myself needing to drain fat or liquid off a pan (don’t cook with a lot of ground meats I guess?) but when I do I use tongs and a paper towel. Just drop the oily paper towel in a bowl next to the stove and keep on cooking.
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Feb 4, 2023 23:06
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Why are you using the lid to cook ground beef? If you want to steam it for whatever reason, it seems easier to do in the microwave
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Feb 4, 2023 23:09
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Anne Whateley posted:Why are you using the lid to cook ground beef? If you want to steam it for whatever reason, it seems easier to do in the microwave  Pans have lids. Y'all making me feel crazy for believing this. tonedef131 posted:I think it has to do with temperature too. I cook with higher heat than most other people I’ve seen cook and I don’t recall ever having to drain anything off. When I do cook ground meat I’m trying to brown it, not just take the pink out. This evaporates any liquids very quickly and is above the smoke point of most animal fats so I think most of the excess turns to smoke and gets exhausted. DaveKap fucked around with this message at 23:18 on Feb 4, 2023 |
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Feb 4, 2023 23:15
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I just feel crazy since I never really have anything to drain as well, even at 80%. You may want to use a wider pan so it is less crowded. If you're getting the 67 or 73 lean I think I'd get the 80 unless you want the fat for something else.
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Feb 4, 2023 23:21
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Use a straw and suck up all that delicious rendered beef tallow
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Feb 4, 2023 23:24
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DaveKap posted:having a doctor telling me to watch my cholesterol, every dollar and every ounce of fat begins to feel important. Most of the cholesterol in beef is in the muscle tissue You need to eat less meat if you want to lower your cholesterol https://www.livestrong.com/article/523419-nutrition-information-for-drained-ground-beef/ https://www.sandiegouniontribune.com/sdut-lz1f04focus185840-lean-vs-regular-ground-beef-clea-2009mar04-story.html
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Feb 4, 2023 23:38
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Submarine Sandpaper posted:I just feel crazy since I never really have anything to drain as well, even at 80%. You may want to use a wider pan so it is less crowded. If you're getting the 67 or 73 lean I think I'd get the 80 unless you want the fat for something else. Okay we've sufficiently derailed from what I was asking for. I'll just buy stuff separately. And before anyone worries about my health, my cholesterol levels were "increasing" not "at a bad point." Most of the problem was not exercising, which I've since fixed. I'm a skinny nerd from a family that doesn't have a history of cholesterol problems, I'm not dying. DaveKap fucked around with this message at 23:54 on Feb 4, 2023 |
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Feb 4, 2023 23:39
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tonedef131 posted:I think it has to do with temperature too. I cook with higher heat than most other people I’ve seen cook and I don’t recall ever having to drain anything off. When I do cook ground meat I’m trying to brown it, not just take the pink out. This evaporates any liquids very quickly and is above the smoke point of most animal fats so I think most of the excess turns to smoke and gets exhausted. Pretty sure your pan isn't reaching the smoke point of animal fats, while it still has food in it. So the fat doesn't evaporate or smoke out. It may splatter out though!
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Feb 4, 2023 23:47
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Subjunctive posted:You can definitely melt a plastic colander with hot meat oil, so take caution there. On the bright side, ruining a plastic canning funnel with freshly rendered animal fat of some sort (I forget what kind) forced me to finally bite the bullet and get a stainless one.
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Feb 5, 2023 14:18
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DaveKap posted:I didn't really mean to turn this thread into a conversation/argument about lid strainers but I will insist how much of a quality of life improvement they've been since I've had them. My mother in law had a set of those so I got to use them for three months last winter while I was cooking for them. I agree. Not enough that I'm going to replace my current set but I can see the point. These are cool too but the one we have is lighter and flexes enough that it doesn't feel secure when draining a heavy pot. Part of the "and with your third hand..." problem. JoshGuitar posted:On the bright side, ruining a plastic canning funnel with freshly rendered animal fat of some sort (I forget what kind) forced me to finally bite the bullet and get a stainless one. Also works with hot maple sap and nylon strainers. Downside was that I had to throw out the sap that had nylon dissolved in it. Not sure what I was thinking. Speaking of maple sap, still trying to figure out wtf is going on with our induction cookers and cookware while finishing off the syrup. The hotplate bought last year barely gets the 16 litre clad bottom Costco pot up to simmer, but the old one from ~2008 gets it up to a vigorous boil. Not as vigorous as the single walled 10 litre stock pot which works best on either burner. The fridge magnet test pad included with last year's burner sticks to the bottom of the 16 litre but not to the 10 litre. I have no idea how these magic pixies work. 
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Feb 5, 2023 20:31
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I imagine this comes down to preference and/or what you're physically capable of doing but any time I need to drain anything from a pot but I don't want to use (or don't have) a colander, I just crack the lid 1/4" and dump it. I guess if the pot is hot I wear oven mitts but it doesn't require a special lid.
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Feb 5, 2023 21:19
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Has anyone ever tried those little rollers you stick on the bottom of kitchen appliances to slide them around? They look tempting but when I think about it, almost all of my heavier kitchen appliances are things that I don't think I'd actually want easily moved. Like who knows what'd happen if I put wheels on a vitamix, it'd probably destroy the house or something
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Feb 8, 2023 19:45
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