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Shooting Blanks posted:Is it the Ken Onion knife manufactured by Shun/KAI, or was someone else the manufacturer? If it's Shun, they have a mail-in sharpening service with information here, however you have to fill out a form in advance, and the turnaround is about 2 weeks. I can't speak to their quality, but I'd assume it's at least adequate. Looks like it's $15 as the shipping and processing fee, plus whatever you spend to ship it to them. I sent in a knife and it came back at least factory sharp. It took closer to three weeks but I'm on the east coast. e. Is there a goon approved standalone timer? I just killed my third timestick - that's become annoying RoastBeef fucked around with this message at 17:49 on Mar 12, 2024 |
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Mar 12, 2024 16:44
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I need a new kettle. I bought a Cosori 1.7L electric kettle last week, but even after running a dozen or more batches of water through it (plus one batch of white vinegar), the hot water it produces smells like musty old towels. I would prefer a kettle that produces water that smells like hot water. Any suggestions for something available in the US that doesn’t literally stink? I’m also considering going back to a stove top kettle, as the electric one didn’t really fit well in my small kitchen's limited counter space. After reading a bunch of reviews on amazon, however, they all seem like junk (even from brands like All Clad, Cuisinart, and Viking). Anyone with a stove top kettle they like?
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Mar 20, 2024 22:26
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I use the Cuisinart for $73 daily and no issues. https://a.co/d/c0JT0u3 I I bought a $20 no-name (currently unavailable) for medical uses and it did fine until I got a different hand-me-down gooseneck. I'd just try another cheap one if you don't care too much https://a.co/d/ckhtBzm
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Mar 20, 2024 23:31
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We have a stove top kettle from ikea, stainless and whistles when done. Use it on our induction cooktop.
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Mar 21, 2024 14:51
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BrianBoitano posted:I use the Cuisinart for $73 daily and no issues. https://a.co/d/c0JT0u3 I use this as well. The temperature control seems accurate enough, and the water contact surfaces are mostly stainless, other than a plastic window to show the water level.
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Mar 21, 2024 18:54
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I also have the cuisinart electric kettle linked above, have used it for nearly a decade as our daily driver, and I have zero complaints and only good things to say about it. Would buy again for sure
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Mar 21, 2024 19:43
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Eccles posted:I need a new kettle. I bought a Cosori 1.7L electric kettle last week, but even after running a dozen or more batches of water through it (plus one batch of white vinegar), the hot water it produces smells like musty old towels. I would prefer a kettle that produces water that smells like hot water. Any suggestions for something available in the US that doesn’t literally stink?
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Mar 21, 2024 22:51
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Boiling water is a pretty low bar to pass so I got what looked nicest in my kitchen, which is the Bodum kettle with cork handles. It's also goose neck so it pours well.
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Mar 21, 2024 23:10
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I would not get gooseneck unless you are making pourover coffee. I prefer fast flow since I often boil the full 1.7L to get my pasta water boiling 3x faster than my gas stove. I also make espresso 1-2x per day and I still prefer the Cuisinart even though the opening on my Flair is kind of small, because the Cuisinart boils faster than my Fellow Stagg.
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Mar 21, 2024 23:19
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Re: knife sharpening. I have one of these: https://www.johnlewis.com/robert-welch-signature-hand-held-sharpener/p187267 It's a "pull through" sharpener but rather than just having fixed ceramic (or whatever) bars that you pull against, it has an offset-axis V-shaped ceramic/stone wheel and it does a great job of sharpening. I think I've seen people saying "They wear down your knives too much!!!" and maybe that's true if you're a professional chef who sharpens every day (or multiple times per day?) but I've been using mine on my knives every couple of weeks for like 7 or 8 years I think and the wear on my knives is barely noticeable. Only thing to look out for is that I think particular models of this kind of sharpener do have the angle set for a particular knife - though I use my Robert Welch one for another brand of knife which I'm pretty sure had a different edge angle, and it's fine. Took a bit of going through the first time I did it which I guess re-set the angle?
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Mar 26, 2024 03:27
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Anyone have opinions on expensive butcher block cutting boards, specifically Boardsmith? It's very pricey ($340 for the 16 x 22 x 2) but it made Serious Eats' top pick and seems to have impeccable reviews around the internet as far as I can tell. I've read some complaints about Boos blocks splitting but nothing like that about Boardsmith. I'm looking for something large, sturdy, and that will last a long long time. Worth the money or will something cheaper serve just as well? https://theboardsmith.com/products/maple-end-grain-cutting-board?variant=34751092719766 https://www.seriouseats.com/best-wooden-cutting-boards
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Mar 26, 2024 17:49
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Colonel Whitey posted:Anyone have opinions on expensive butcher block cutting boards, specifically Boardsmith? It's very pricey ($340 for the 16 x 22 x 2) but it made Serious Eats' top pick and seems to have impeccable reviews around the internet as far as I can tell. I've read some complaints about Boos blocks splitting but nothing like that about Boardsmith. I'm looking for something large, sturdy, and that will last a long long time. Worth the money or will something cheaper serve just as well? My friend’s Boo Block split after 3 months of using it. She emailed them, showed them a picture, no receipt and they sent her a new one. Told her to keep the busted one. She fixed the split one and has two of them. I would say the $150 Boo Block is worth it if they have that type of warranty.
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Mar 26, 2024 19:23
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Can anyone recommend an induction hob? I've got a lovely coil stove and I'm curious about trying out induction.
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Mar 26, 2024 21:10
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Built in or standalone? Built-in wise I've been happy with my GE Profile (30") for its price, but then again it's not like i bought and tried a bunch of them
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Mar 26, 2024 21:38
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alnilam posted:Built in or standalone? I’ve got the same and I’m only meh on it. It’s a huge upgrade from electric, but I don’t like the touch controls and I feel like the whine at full power is annoying. Also, sometimes the pan detectors get all glitchy on mine.
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Mar 26, 2024 23:00
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Vollrath or death. I've had my single burner 59500P for nine years and it's still going strong. If I ever redo my kitchen I am getting a two burner Vollrath induction burner and a two (or maybe single) gas burner and put them side by side. As it stands, I use induction for most of my cooking. Being able to do 1% increments is surprisingly useful. E: helps that I got it for less than half retail (about a quarter of MSRP) because it had cosmetic damage deimos fucked around with this message at 01:36 on Mar 27, 2024 |
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Mar 27, 2024 01:33
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El Mero Mero posted:I’ve got the same and I’m only meh on it. It’s a huge upgrade from electric, but I don’t like the touch controls and I feel like the whine at full power is annoying. Also, sometimes the pan detectors get all glitchy on mine. I had wanted real knobs but Sadly very few induction cooktops I could find had physical knobs, and I wasn't going to pay an extra grand just to satisfy my hatred of capacitive touch control. But the happy ending is, the touch controls have been way less annoying than I'd feared and pretty reliable. I won't say I like them but i don't dislike them. I do find that whine noises only occur with my lightest pots also, heavier stuff does not whine. Anyway yeah it's not perfect. But as you said it's way better than regular electric imo, and would a fancier unit for twice as much be much better? Most of the reviews I read did not convince me they would but i will never know for sure
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Mar 27, 2024 04:35
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Colonel Whitey posted:Anyone have opinions on expensive butcher block cutting boards, specifically Boardsmith? It's very pricey ($340 for the 16 x 22 x 2) but it made Serious Eats' top pick and seems to have impeccable reviews around the internet as far as I can tell. I've read some complaints about Boos blocks splitting but nothing like that about Boardsmith. I'm looking for something large, sturdy, and that will last a long long time. Worth the money or will something cheaper serve just as well? I'm a big fan of my cutting board from Larch Wood that I bought 2+ years ago. I love the functionally and look of it. https://www.larchwoodcanada.com/shop/
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Mar 27, 2024 06:19
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I really like the plastic induction burner I bought at Kam Man for $30. I mostly only use it for home hot pot, but as far as I can tell it works pretty much the same as a full sized induction range. Very little English printed on it, though. It took me a while to figure all the modes out.
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Mar 27, 2024 11:39
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For cheap induction cooktops you can buy on amazon, it looks like this was recommended last time the topic came up: https://www.amazon.com/NuWave-Precision-Induction-Cooktop-Ceramic/dp/B01CHB1Y22?th=1 I have a duxtop and it's fine but this one whines less and will work with smaller pans
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Mar 27, 2024 16:15
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alnilam posted:Built in or standalone? I'd appreciate recommendations for induction and electric glass top built in cooktops. Doing a full kitchen renovation soon and would like both types of burner.
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Mar 27, 2024 16:24
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Colonel Whitey posted:Anyone have opinions on expensive butcher block cutting boards I have had a 15x20x3 inch end grain maple butcher block board for a few years. It isn’t one from a name brand and only cost me $90. The most important things to know about it are that it takes up way more room on the counter than I thought, it doesn’t fit in the sink, and it weighs almost 30 pounds. So it lives on the counter and gets wiped down with a damp sponge to clean it. It’s fine, but I wouldn’t buy it again knowing what I know now.
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Mar 28, 2024 07:16
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anyone familiar with removing stubborn manufacturer coatings on carbon steel pans or woks? I've had some bad luck getting it off the wok I just purchased, I wasn't really able to blue it on my ceramic stove and scrubbing with bar keepers friend didn't do the trick either.
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Mar 28, 2024 12:39
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idontpost69 posted:anyone familiar with removing stubborn manufacturer coatings on carbon steel pans or woks? I've had some bad luck getting it off the wok I just purchased, I wasn't really able to blue it on my ceramic stove and scrubbing with bar keepers friend didn't do the trick either. Soaking in vinegar will usually strip it down to the bare metal, link to said wok?
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Mar 28, 2024 14:27
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In the oven on the self-clean cycle should bake off any manufacturer coatings.
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Mar 28, 2024 14:31
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Colonel Whitey posted:cutting board question. You had asked about cracking, and I forgot to mention that yes, several of the blocks of wood in my big cutting board have small cracks perpendicular to the grain. This does not cause the board to fall apart, but it does provide places for bacteria to hang out. I consider one side of the board unusable due to many blocks across the entire surface suffering from this. The side I use only has a few blocks with checking and fortunately they are all near the edge on one side, so I just avoid that side.
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Mar 28, 2024 22:13
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The capillary action of wood is what's antimicrobial, so the gashes really don't matter. You can always sand that kind of stuff down too
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Mar 28, 2024 22:17
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Which food processor is best? I know the rule of thumb is "Cuisinart with >12 cup bowl" but I don't know which one is The One. It doesn't need to do anything special, just blend and pulse. My wife has finally come around on hummus and I'm keen to celebrate
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Mar 29, 2024 22:44
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Stalizard posted:Which food processor is best? I know the rule of thumb is "Cuisinart with >12 cup bowl" but I don't know which one is The One. It doesn't need to do anything special, just blend and pulse. My wife has finally come around on hummus and I'm keen to celebrate this one: https://www.cuisinart.com/shopping/appliances/food_processors/dfp-14bcny/?item_list_id=Category+Page&item_list_name=Food+Processors&index=6
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Mar 29, 2024 22:48
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I recently just had my kitchen completely remodeled, and was looking at possibly getting a new set of pots and pans. Is All-Clad sets still recommended? Or is the first page a bit out of date at this point?
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Mar 29, 2024 23:30
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Submarine Sandpaper posted:The capillary action of wood is what's antimicrobial, so the gashes really don't matter.
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Mar 29, 2024 23:32
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What're the o.g. figures? An order of magnitude for microbes means like an hour to me, which does not really matter if you prep meat last. E oh 3 mins, still stand by my laziness statement
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Mar 30, 2024 01:43
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Submarine Sandpaper posted:What're the o.g. figures? An order of magnitude for microbes means like an hour to me, which does not really matter if you prep meat last.
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Mar 30, 2024 03:00
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SubG posted:The three minute time has nothing to do with the pathogen growth rate, it's the time at which the sample was collected. In cutting board tests the surface is contaminated and then later tested. If you test three minutes after contamination, the number of recovered pathogens is an order of magnitude greater for an old wood cutting board versus a new wood cutting board. I don't have a dog in this fight but the question at hand is end grain cutting board vs side grain, not wood vs not, so this isn't relevant unless we know if the test you're talking about was end or side grain, since the entire claim at hand is that end grain is kind of self healing alnilam fucked around with this message at 03:38 on Mar 30, 2024 |
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Mar 30, 2024 03:35
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alnilam posted:I don't have a dog in this fight but the question at hand is end grain cutting board vs side grain, not wood vs not, so this isn't relevant unless we know if the test you're talking about was end or side grain, since the entire claim at hand is that end grain is kind of self healing Separately testing shows that end grain (independent of age) performs better (lower recovery rate of contaminants) than other wood cutting boards (non-end grain or laminated, the latter of which perform substantially worse). But I was specifically addressing Submarine Sandpaper's comment that "wood is what's antimicrobial, so the gashes really don't matter". The latter part is not true. Or it is not true without a number of caveats. Which is what I said.
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Mar 30, 2024 03:54
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welll ackshually
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Mar 30, 2024 04:49
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allow me to mansplain,
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Mar 30, 2024 04:52
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DontMindMe posted:I recently just had my kitchen completely remodeled, and was looking at possibly getting a new set of pots and pans. All-Clad still makes good cookware, yes. You don't need D5 or whatever, their basic stuff is what they built their reputation on. The main difference now is there are several viable competitors. Tramontina, Made In, and Goldilocks all get in the ballpark and are often more affordable. All-Clad has an outlet store that looks like a scam, but they have monthly sales and seconds: https://homeandcooksales.com/
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Mar 30, 2024 05:55
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Meat gets a dedicated plastic board that goes straight into the dishwasher every time Collect them microbes, sucka
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Mar 30, 2024 06:00
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DontMindMe posted:I recently just had my kitchen completely remodeled, and was looking at possibly getting a new set of pots and pans. There are cheaper options that might be as good, but I’ve had a full set of All Clad D5 for 15 years and they’re all still in amazing shape and a joy to use.
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Mar 30, 2024 06:09
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