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Nephzinho posted:I got a bunch of the OXO ones for like $3/ea on sale 6 months ago when I was asking this same question and plan on getting a ton more next time they do. Generic food service squeeze bottles work fine and feel "right" in terms of the amount of squeezy-ness, and cut-to-size tips are good (and a finger over the tip works better for sealing for shaking than most caps), but I don't burn through a bottle of most things fast enough to be able to make do without a cap that seals well for storage. And gently caress making little bottle condoms out of foil/plastic wrap. FIFO makes "normal" squeeze bottle tips for their bottles, so I'm going to give those a whirl and maybe live with mediocre third-party red party hat caps because the FIFO bottles are otherwise pretty good...good squeezy-ness, easy to clean, and easy to fill. And the fill-hole is a standard size (unlike the Oxo) so it's easy to find wide-mouth funnels that are an exact fit.
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Jul 26, 2023 21:44
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fwiw the OXO's I use have a wide mouth for easy filling and cleaning.
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Jul 27, 2023 01:06
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Nephzinho posted:fwiw the OXO's I use have a wide mouth for easy filling and cleaning.  They apparently also make l'il sippy-cup-looking things (capacity: 2.3 fl oz/68 ml) called "On-The-Go Silicone Squeeze Bottles":  ...and a chonky-looking but small capacity (the big one is 6 fl oz/175 ml) "Oxo Outdoor Leakproof Squeeze Bottle Set":  Dunno if there are older products that are more like an ordinary squeeze bottle.
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Jul 27, 2023 01:55
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SubG posted:Ah, cool. I'm talking about these guys, which are apparently "Oxo Chef's Squeeze Bottles" (they come in 16, 12, and 6 fl oz sizes): I use the 16 and 12s of these and the entire top fixture comes off, don't have any trouble getting stuff into them or cleaning stuff out. As for the "squeezability", that'll be personal preference/what you fill them with.
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Jul 27, 2023 02:05
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Nephzinho posted:I use the 16 and 12s of these and the entire top fixture comes off, don't have any trouble getting stuff into them or cleaning stuff out. As for the "squeezability", that'll be personal preference/what you fill them with. I really don't like the shoulder:  ...and I find it irritating that the opening is only like 29 mm, or under an inch and a quarter. For anyone who hasn't handled one, that's about the same size opening as in a typical spice bottle, for example. Too small to get a teaspoon into, much less a tablespoon. I think the most common thread spec for squeeze bottle tops is 38/400, which is 38 mm wide, or a hair under an inch and a half. Which is just barely big enough to admit most tablespoons, for reference.
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Jul 27, 2023 02:38
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Recently upgraded my range to an LG induction unit and I don't know why I waited so long. This thing kicks rear end. Water boils in no time flat, the heat is incredibly responsive, AND the range I got from Costco came with an induction-capable set of nonstick stuff for eggs and whatnot so I didn't feel bad tossing my old stuff. It has an "air sous vide" feature which I'm keen on trying - IMO the biggest drawback to conventional sous vide is that it's a wet environment but I'm wondering if constantly circulating air will help promote a crust on proteins while still keeping it from overcooking. I'm sure the temperature won't be quite as precise as the water method, but it'll be fun to experiment. Anyway, if you're considering induction, don't wait.
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Jul 27, 2023 18:16
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"Air sous vide" just sounds like a convection (air fryer) setting.
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Jul 27, 2023 18:40
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air sous vide sounds like “cook it slow and low enough that the plastic doesn’t melt”?
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Jul 27, 2023 18:46
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Air sous vide seems like just regular oven reverse searing. Which is cool and good and better than regular SV for thick things, but not something that really needed a gimmicky name
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Jul 27, 2023 19:57
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i like nice words
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Reverse air souvide works great on juice, flavored creams and smoothies.
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Jul 27, 2023 21:33
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I'm pretty sure if there's air it's sans vide.
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Jul 27, 2023 21:39
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DR FRASIER KRANG posted:"Air sous vide" just sounds like a convection (air fryer) setting. It's hilarious that convection has been trend-rebranded twice now
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Jul 28, 2023 07:24
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My grandmother's oven had convection in it. I want something new.
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Jul 28, 2023 08:20
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So the idea of sous vide is that you put stuff in 150 degree water and eventually it entirely comes up to 150, rather than heating the outside at 450 until the inside is 150. Does that really work with air?
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Jul 28, 2023 13:04
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smackfu posted:So the idea of sous vide is that you put stuff in 150 degree water and eventually it entirely comes up to 150, rather than heating the outside at 450 until the inside is 150. combi ovens do it with humidified air, though I doubt a typical LG oven has that feature since actual combi ovens are expensive AF
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Jul 28, 2023 13:14
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smackfu posted:So the idea of sous vide is that you put stuff in 150 degree water and eventually it entirely comes up to 150, rather than heating the outside at 450 until the inside is 150. Sure, it'll work with air, just take a lot longer due to the much lower thermal capacity of air compared to water. Reading a bit more on the "air sous vide", you're supposed to bag the items just like you would with traditional sous vide. Probably to avoid turning the outside of a protein into jerky. Makes me wonder about food safety, depending on how long this process takes. Probably gimmick after all.
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Jul 28, 2023 17:42
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Adding plastic waste to bake at a low temp seems very bad.
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Jul 28, 2023 17:56
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The Midniter posted:Reading a bit more on the "air sous vide", you're supposed to bag the items just like you would with traditional sous vide. Probably to avoid turning the outside of a protein into jerky.
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Jul 28, 2023 17:59
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smackfu posted:So the idea of sous vide is that you put stuff in 150 degree water and eventually it entirely comes up to 150, rather than heating the outside at 450 until the inside is 150. It does dry out the very exterior, but not like jerky. It sets you up perfectly for a sear that leaves an incredible crust, which is why I prefer it to SV.
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Jul 28, 2023 18:07
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mystes posted:If it's bagged what is the advantage over just doing it in water? I guess just that you don't have to fill the sous vide bucket and have it taking up space on your countertop the entire time. Also, the current-generation Anovas are really loving loud with an annoying medium-pitched whine I can hear throughout most of my house
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Jul 28, 2023 18:18
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“air sous vide” sounds not very far from “smoking meat” where you surround a brisket with 225F air until it’s 205F inside. it takes 12+ hours, of course
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Jul 28, 2023 18:29
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Fair point.
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Jul 28, 2023 23:11
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Clark Nova posted:I guess just that you don't have to fill the sous vide bucket and have it taking up space on your countertop the entire time. Also, the current-generation Anovas are really loving loud with an annoying medium-pitched whine I can hear throughout most of my house Get a bigger house.
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Jul 28, 2023 23:43
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Clark Nova posted:I guess just that you don't have to fill the sous vide bucket and have it taking up space on your countertop the entire time. Also, the current-generation Anovas are really loving loud with an annoying medium-pitched whine I can hear throughout most of my house Turn your cooking music up!
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Jul 29, 2023 00:12
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I opened the thread to ask about spigots and oil bottles. Glad we're all on the same page. I got a cheap AF oil bottle awhile back and as expected, the cap cover broke off and the entire outside is covered in a sheen of oil at all times. I'll probably grab some OXOs now. On the topic of oil, I'm thinking of using avocado for my general purpose high temperature cooking. Amazon has a good price for a big bottle. I got one and it's working so far, just want to check if I'm missing something. I'll keep a bottle of EVOO for salad dressing or flavor purposes. I typically use the Trader Joe's one with a built-in spigot. I know it's not the best quality but I don't use it often enough to justify anything fancy that will degrade within a year. When I came into this thread I was thinking of going for glass pour bottles with a spigot if for nothing else than aesthetics. Anyone want to weigh in on why they prefer one over the other? Just the squeeze? Also I use Torani coffee syrup (sugar-free) sometimes and I have some family/friends that do too. Are pumps the best way to go for that? SubG posted:Well, glad they work for you. Wouldn't you just squeeze into a spoon if you had to measure?
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Jul 29, 2023 14:38
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I’ve been using Avocado as my AP oil for a while now and I love it. I get the big jugs from Costco and fill smaller ones to keep by the stove and grill. I do keep some nice EVOO around for dressing salads, bread and pizza. Peanut oil in my outdoor fryer and coconut oil for popcorn. Other than those the Avocado works for everything I’ve tried, performing as well or better than any of my previous favorites.
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Jul 29, 2023 15:24
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For non-dipping olive oil eg cooking, salad dressing) , I like the Trader Joe’s 100% kalamata olive oil that comes in a tall rectangular bottle, but it’s been in and out of stock since the start of the pandemic so ymmv
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Jul 29, 2023 16:36
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FaradayCage posted:Wouldn't you just squeeze into a spoon if you had to measure?
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Jul 29, 2023 22:24
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SubG posted:I was thinking more of loading the bottles than getting stuff back out of them. A difference of 9 mm doesn't sound like a lot, but it makes a big difference in how much of a pain in the rear end it is to load a bunch of goopy poo poo into 'em. And also when you're cleaning them out. In my restaurant days, we'd load quart tubs of sour cream into a squeeze bottle by first scooping it into a big ziploc bag with a rubber spatula, then cutting a hole in the corner of the bag and squirting it into the bottle. A bit wasteful in terms of plastic (like most restaurant tasks), but you could probably use something reusable like beeswax cloth if you're worried about that kinda thing. With a thinner liquid it's a non-issue...any funnel will do the trick.
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Jul 29, 2023 22:30
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You can also get wide-mouth funnels that will work for thicker poo poo, which is what I use for mayo. You still end up having to sorta stuff it in with a spoon, but it's less of a mess than trying to do it "freehand".
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Jul 29, 2023 22:55
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For Mayo just get kewpie and call it a day
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Jul 30, 2023 00:26
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New blender test (Annoying host warning) https://www.youtube.com/watch?v=KtVWtKn0_D4 Surprised and at the same time not surprised that the nutribullet came in second to the Vitamix in so many categories. The slope of the jar doesn’t let anything stick for long and the jar is small so there’s nowhere to run from the blades
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Aug 1, 2023 10:05
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I’ve been eyeing Costco Vitamixes forever. Maybe I’ll bite the Nutribullet instead, but the replacement parts/run forever quality of the Vitamix is so attractive. I’m currently running a Ninja blender/food processor and it sucks at both. Especially compared to the 70s Cuisinart DLC-8 I grew up with on the food processing side (still going strong). I know I’d make my own peanut butter, oat milk, and whatever the hell else.
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Aug 1, 2023 16:52
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One of the best 'splurge' purchases I made was buying a vitamix tbh. I never have to worry about a recipe not working because of my blender, it churns through exactly what I need it to. I don't do smoothies, so if you want something more personal portions, maybe its not as good? But after more than a few lovely blenders, it's great.
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Aug 1, 2023 18:27
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Carillon posted:One of the best 'splurge' purchases I made was buying a vitamix tbh. I never have to worry about a recipe not working because of my blender, it churns through exactly what I need it to. I don't do smoothies, so if you want something more personal portions, maybe its not as good? But after more than a few lovely blenders, it's great. Likewise, I had put it off for years wondering how it could possibly be worth it and I wish I had gotten it years earlier. The thing lives on my counter and get's used multiple times a week.
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Aug 1, 2023 18:31
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ThePopeOfFun posted:I’ve been eyeing Costco Vitamixes forever. Maybe I’ll bite the Nutribullet instead, but the replacement parts/run forever quality of the Vitamix is so attractive. I’m currently running a Ninja blender/food processor and it sucks at both. Especially compared to the 70s Cuisinart DLC-8 I grew up with on the food processing side (still going strong). I know I’d make my own peanut butter, oat milk, and whatever the hell else. I got a Nutribullet that had the blend cap break after like a year of use. They replaced the whole thing for free with a phone call and then emailing them my original receipt (from Amazon). I know its not a life long thing, but their warranty was easy to use.
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Aug 1, 2023 18:49
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We got the Ninja that is currently on sale at Costco and we're in love. First blender we've ever had that (A) doesn't get food stuck under the blade at the bottom (yay multiple blades!) and (B) blends the entire contents equally. This is the blender-only Ninja, not the combo.
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Aug 1, 2023 18:59
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Any good suggestions for a mandolin?
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Aug 1, 2023 20:42
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Hmmm much to ponder. Looks like Paypal can get a refurb Vitamix down to $275 ($100 off $375), but I can’t figure out how that deal works.
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Aug 1, 2023 20:58
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obi_ant posted:Any good suggestions for a mandolin? I have been happy with this Mueller for a few years now.
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Aug 1, 2023 21:17
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