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therattle posted:Definitely messier, and probably slower. Messier how? I'm already using my knife which will need to be cleaned anyways. I don't want to wash a garlic peeler. Slower? Put the knife on the garlic and hit it. It takes one second.
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Jan 18, 2011 19:16
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mindphlux posted:I don't know about hissy fits over tongs, but I have personally been looking for a good cheap set of tongs for about the last year to no avail. For tongs I have the OXO ones with silicone coated flaps but my metal tongs are All Clad and I love them:
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Jan 29, 2011 05:43
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feelz good man posted:It's true. It's really not that stupidly sharp, and I live in mortal fear of chipping it and having to mail it in. That and having no good place to store it because it's not magnetic results in it almost never getting used, and it's a shame. I'll keep repeating this because of how bad their customer service is but I bought a Kyocera paring knife and didn't do anything stupid to it. No drops, didn't use it on a glass cutting board, etc. In two weeks it was dull enough that it wouldn't cut through the rind of a lime. I called their customer service (sidenote: they never answer, this took a few weeks) and they offered to let me send it in to be sharpened at my expense. I'll never make that mistake again. Buy a real steel knife and take care of it. Ceramic knives are garbage.
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Mar 23, 2011 15:22
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Plenty of stainless steel isn't magnetic.
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Mar 27, 2011 05:45
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PRADA SLUT posted:Is there any reason not to get All Clad copper core cookware? Like something better for the same price, or just as good for less? I bought the D5 which is steel - aluminum - steel - aluminum - steel. The copper core are just steel - copper - steel.
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Apr 28, 2011 12:35
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Steve Yun posted:Actually the All-Clad copper core is steel aluminum copper aluminum steel That's correct, my bad.
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Apr 28, 2011 22:19
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Smashing garlic damages too many cell walls so instead you prefer to finely grate it which does the same thing.
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Apr 30, 2011 15:42
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Crate and Barrel have nice inexpensive white plates.
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May 30, 2011 15:30
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Happy Hat posted:Get a peugeot grinder.. I have a Peugeot grinder and I'm not terribly happy with it. I use the Penzey's extra bold peppercorns and it does a really lousy job. I think they're slightly bigger than regular peppercorns. The Peugeot looks beautiful at least.
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Jun 2, 2011 16:03
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It's like $5 to get it sharpened now. Relax.
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Jun 3, 2011 04:19
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I have a bunch of these that I use for spice grinding: http://www.ikea.com/us/en/catalog/products/10152875 $5.99, ceramic grinder. They do a nice job.
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Jun 3, 2011 19:11
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Wood kills bacteria. See this UC Davis website: http://faculty.vetmed.ucdavis.edu/faculty/docliver/Research/cuttingboard.htm quote:Our research was first intended to develop means of disinfecting wooden cutting surfaces at home, so that they would be almost as safe as plastics. Our safety concern was that bacteria such as Escherichia coli O157:H7 and Salmonella, which might contaminate a work surface when raw meat was being prepared, ought not remain on the surface to contaminate other foods that might be eaten without further cooking. We soon found that disease bacteria such as these were not recoverable from wooden surfaces in a short time after they were applied, unless very large numbers were used. New plastic surfaces allowed the bacteria to persist, but were easily cleaned and disinfected. However, wooden boards that had been used and had many knife cuts acted almost the same as new wood, whereas plastic surfaces that were knife-scarred were impossible to clean and disinfect manually, especially when food residues such as chicken fat were present. Scanning electron micrographs revealed highly significant damage to plastic surfaces from knife cuts. There's a natural anti-bacterial property of wood: bacteria in the tiny gouges get killed whereas in plastic they persist. I'd say you should do the opposite: wooden board for raw meat only, plastic board for vegetables.
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Jul 5, 2011 00:09
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KozmoNaut posted:Get this: I have a bunch of those for spices. Cumin, white pepper, etc. They work great.
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Aug 24, 2011 18:10
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I have a Benriner. It's fantastic. They make a wide version of it. Spring for that.
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Aug 25, 2011 23:16
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That sounds right.
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Aug 26, 2011 06:09
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dino. posted:Also the negative reviews are silly. The thing has lasted a good year or so, and is still ticking. This is after heavy use on ( Amazon reviews should be avoided at all costs. My grandparents bought us a soft boiled egg maker as a housewarming gift. We used it a few times and always got hard boiled eggs. Turns out there's supposed to be a buzzer to let you know the eggs are done and our unit didn't buzz. It's a common defect and since I'm more than capable of making soft boiled eggs in a pot of water we tossed the unit. A few weeks later I saw it on Amazon and left a review explaining that our buzzer didn't work either. It's currently rated unhelpful from 9 of 9 people including such thoughtful responses as "you should wait for the buzzer to go off it's pretty simple".
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Sep 11, 2011 23:00
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) brunch (I loving hate brunch and everything it stands for) on weekends.
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I was going to go with All Clad Copper but due to cost I ended up going with the All Clad Stainless d5. They're 5 ply pans, so Steel / Aluminum / Steel / Aluminum / Steel. Everything I read said they performed as well as the All-Clad Copper core. Maybe when I have a nicer place I'll buy some Mauviel to hang on the wall but cooking in copper doesn't seem worth it for anything but looks. edit: I bought the d5 due to the huge difference in cost. I couldn't find anything that made the cost difference seem worth it.
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Nov 20, 2011 20:43
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Conducting heat quickly doesn't mean you don't need high heat. The idea of the multi-clad pan is that steel is tough but doesn't conduct well. Because of this you get hot spots so what they do is put copper in the middle to spread the heat out and make the whole pan interior the same temperature. If you're searing steaks or other items you'd still want that burner going full blast.
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Nov 20, 2011 20:57
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I buy lovely wooden spoons by the pound and abuse the poo poo out of them.
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Dec 21, 2011 06:19
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MrEnigma posted:I'm sick of crappy ice cream scoops. Broke at least one, some are flaking off. Would prefer to be able to throw it in the dishwasher (some of the antifreeze ones can't be washed). Tried some random off brand ones, an OXO one (which is flaking and the handle pulls off). Email OXO they'll replace your ice cream scoop for free. Mine had the flaking issue, they asked me to pick out any ice cream scoop and it showed up a week later.
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May 16, 2012 15:03
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Neat device idea, but none of their food pictures are great. Underseared steak, short ribs overdone (for sous vide).
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Jun 20, 2012 02:57
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Cooking Issues likes the Kuhn-Rikon pressure cookers and talks about the technology involved: http://www.cookingissues.com/2009/11/22/pressure-cooked-stocks-we-got-schooled/
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Jul 8, 2012 16:56
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that awful man posted:On the other hand, those are the guys who took the advice of an internet "chemist" and made a big old pot of Dunno if you're serious but I'm not sure what the harm is in trying out crazy ideas. It's not like they made pork soap and said "IT'S GREAT EAT THIS".
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Jul 10, 2012 02:55
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geetee posted:Is there any benefit, other than aesthetics, to be had by using a grill pan like below over a flat surfaced one for steaks? It sucks for cooking things and as a bonus is impossible to clean. Avoid at all costs.
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Aug 7, 2012 06:28
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If you own one already give it to someone you hate.
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Aug 7, 2012 06:44
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I bought a ceramic kyocera paring knife to try it out. I mostly cut limes with it which is what I use paring knives for. In two weeks it was too dull to cut anything. I used it only on end grain cutting boards. Total garbage, avoid at all costs.
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Sep 2, 2012 20:07
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I got this starter kit and it's been useful: http://www.forthegourmet.com/Molecular-Gastronomy/Experimental-Kits/Experimental-Kit-Artistre-600-grams-p10906.html
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Sep 12, 2012 07:13
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Every single lid on a Penzey's jar I own has cracked.
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Sep 15, 2012 04:41
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dino. posted:If you're willing to drop $200 on a kettle, you could do better with an in sink boiling water dispenser. http://www.insinkerator.com/en-us/Household-Products/Water-Products/Pages/default.aspx It looks like the hot water tank, faucet and filter alone for those systems will run you almost $400, to say nothing of the plumbing work. Faucet: $122 Heater $185 Filter unit: $63 Chemmy fucked around with this message at 18:29 on Sep 30, 2012 |
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Sep 30, 2012 18:27
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I tried the blue canister benzomatic to sear meat and it doesn't do a great job. A ripping hot cast iron is much much much much better. The torch is probably good for things that don't lay flat.
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Oct 5, 2012 05:04
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Happy Hat posted:Looking for advice on converting a cooler as the vessel for my tepid puddle machine. Good idea/bad idea? Probably a really good idea. If the lid won't close you can cover the surface of the water in ping pong balls to keep heat in.
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Oct 15, 2012 03:58
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Chef De Cuisinart posted:Buy a case of uline bags. 30bux for 1000 bags, absolute best deal as far as cost per bag. Are those food safe? They look like industrial shipping supplies. For reference we had an issue where bags we were buying at work were contaminated with machine oil from the machines that make them.
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Oct 21, 2012 15:35
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mindphlux posted:but so I'm torn as to what nice rear end cookware I could make our poor, poor parents purchase on our behalf. The all-clad copper core stuff looks really nice, but they're quite expensive... or should I just give up on my dreams of copper and get aluminum/stainless? We went All-Clad D5 and it's wonderful. Everyone we talked to said "save the money, buy the D5 over the copper core".
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Oct 31, 2012 02:35
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Benriner is the correct choice.
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Nov 25, 2012 00:30
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We went with a full range hood and no microwave. I'm happy.
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Dec 21, 2012 09:14
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I'll admit I own Le Creuset, but they sell all metal handles pretty cheap on Amazon. I agree they should come standard, especially for the price, but here we are.
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Dec 23, 2012 05:32
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To hear people here talk about them Le Creusets are the stupidest single purchase you could make in the whole world.
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Dec 23, 2012 05:43
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Shooting Blanks posted:I'm sure the answer is "No, just buy a pair you idiot," but are there any super magical kitchen shears I should be aware of? Mine died and I need to replace them. I love my OXO kitchen shears. They're cheap, too.
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Dec 27, 2012 06:02
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Sub-Zero? http://www.subzero-wolf.com/
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Mar 10, 2013 21:54
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mindphlux posted:one thing I know I'm gonna put in my next kitchen (and probably regret putting in my next kitchen) is some sort of scrap-hole in my cutting area My wife showed me a long butcher block counter that had maybe a 9" wide hole cut in it for scraps with a matching 9" round butcher block cover with just a thumb hole to pop it off and shove your scraps down in there. Jealousy.
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Mar 12, 2013 03:28
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