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The Something Offal kitchen equipment thread - Just go to IKEA
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Nov 14, 2015 23:30
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Ola posted:The Something Offal kitchen equipment thread - Just go to IKEA (And pick up some KAKOR CHOKLADFLARN on your way out)
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Nov 15, 2015 03:27
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Glockamole posted:I need suggestions on what and where to get a cutting board and where to get a molcajete. I inherited my molcajete from my mom, who got it in Tijuana in the 80s. I've never been able to find a proper basalt molcajete for sale anywhere, so I'd also be curious as to the answer to this question.
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Nov 15, 2015 05:37
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Glockamole posted:I need suggestions on what and where to get a cutting board and where to get a molcajete. just buy a wooden cutting board from a store, it's not a huge deal. you should pay about $10 for one. if you don't like it, throw it away and get a different one. I've used my $10 piece of lovable poo poo wooden cutting board for like 7 years now. I spend more making GBS threads every month in toilet paper than I have on a cutting board in 7 years thinking about it. I literally poo poo a cutting board, every, single, month. christ just go buy a loving cutting board. go to a supermercado for a molcajete.
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Nov 15, 2015 11:36
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SA Kitchen Chat : I literally poo poo a cutting board, every, single, month.
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Nov 15, 2015 11:46
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Man if I held it in for a month I'm sure so would I.
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Nov 15, 2015 12:21
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It's not that I don't already have a cutting board; I have two. I don't use the bamboo one because I thought I read somewhere it's hard on knife edges. But I thought for some reason it was better to have an end grain laminated board or something like that.
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Nov 15, 2015 13:37
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Costco is selling these awesome plastic cutting boards for 8 bucks. 20 by 15, half an inch thick. If you have a membership you should check them out.
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Nov 15, 2015 15:23
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Glockamole posted:Pull through sharpeners are bad for non-disposable knives for a few reasons that are summarized by ruining the edge and not being able to do anything else. They don't do permanent damage usually, but prolonged use can make fixing the damage a pain. Are you talking about a whole Edge Pro kit, or a specific subset of stones?
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Nov 16, 2015 01:17
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Glockamole posted:It's not that I don't already have a cutting board; I have two. I don't use the bamboo one because I thought I read somewhere it's hard on knife edges. But I thought for some reason it was better to have an end grain laminated board or something like that. Bamboo is fine, and super cheap and sustainable. Just keep your knife honed and sharpen it if necessary. The end grain boards are $$$ and I find them to be beautiful, but overpriced for what they are.
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Nov 16, 2015 15:56
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C-Euro posted:Are you talking about a whole Edge Pro kit, or a specific subset of stones? For under $50? I'm talking about bench stones. I'm the kind of rear end in a top hat that advocates learning to freehand.
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Nov 16, 2015 16:05
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San Jamar boards are good. They last 2-3 years in a commercial kitchen, and are fairly cheap. I(and the health dept) also like the grips on the board, no need for a wet towel to anchor it.
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Nov 16, 2015 16:09
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You can go full-retard and impulse buy one of these like an rear end in a top hat: http://www.deoriamade.com/products/small-maple-block-with-dots No regrets.
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Nov 17, 2015 11:29
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I've noticed that I'm frying foods a lot lately because I'm a fatty fat and fried poo poo tastes amazing, but I decided for my birthday I'd like a dedicated fryer. What have you heard about those "healthy" air fryers and do you recommend one? If not, what's a good brand of deep fryer to purchase?
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Nov 19, 2015 12:57
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kinmik posted:I've noticed that I'm frying foods a lot lately because I'm a fatty fat and fried poo poo tastes amazing, but I decided for my birthday I'd like a dedicated fryer. What have you heard about those "healthy" air fryers and do you recommend one? If not, what's a good brand of deep fryer to purchase? I don't have any experience with them, nor do I have a suggestion for an actual deep fryer (I'd say just use a big ol' wok), but I'm reasonably certain those "healthy" "air-fryer" devices are worthless bullshit made to cook food for people who are trying to convince themselves that it tastes as good as real deep fried food because they're miserable on their diets that they're going to abandon anyway and die early of heart disease.
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Nov 19, 2015 14:17
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Since I'm not a sperglord when it comes to knife sharpening, I gave the Chef's Choice electric knife sharpener a go. Got my knives pretty sharp. For some reason, their sharpeners that are designed for Japanese knives are twice the price, for some ungodly reason.
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Nov 19, 2015 15:55
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The Midniter posted:I don't have any experience with them, nor do I have a suggestion for an actual deep fryer (I'd say just use a big ol' wok), but I'm reasonably certain those "healthy" "air-fryer" devices are worthless bullshit made to cook food for people who are trying to convince themselves that it tastes as good as real deep fried food because they're miserable on their diets that they're going to abandon anyway and die early of heart disease.
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Nov 19, 2015 16:29
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i like nice words
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Anne Whateley posted:Convection ovens are bad because uhhhh fat people *fart* /e- Don't know what a good dedicated fryer is, but don't skimp on it too much. The cheap ones do not recover the tempurature fast and take a while to heat up. I like a wok or dutch oven + burner with a candy thermometer. Submarine Sandpaper fucked around with this message at 17:08 on Nov 19, 2015 |
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Nov 19, 2015 17:04
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kinmik posted:I've noticed that I'm frying foods a lot lately because I'm a fatty fat and fried poo poo tastes amazing, but I decided for my birthday I'd like a dedicated fryer. What have you heard about those "healthy" air fryers and do you recommend one? I've not heard good things about them. The consensus I've heard is that you end up with food that tastes like it's been half fried and half steamed, so something which has been breadcrumbed turns out a bit soggy, rather than nice and crunchy. I'm sure it's possible to make nice food in such a device, but it won't be deep fried food.
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Nov 19, 2015 17:16
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mcstanb posted:Since I'm not a sperglord when it comes to knife sharpening, I gave the Chef's Choice electric knife sharpener a go. Got my knives pretty sharp. For some reason, their sharpeners that are designed for Japanese knives are twice the price, for some ungodly reason. Japanese knives tend to be made of harder steel, so it probably needs more expensive grinders. Not twice as much though, that's kinda weird.
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Nov 19, 2015 19:10
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So the consensus is that air fryers are gimmicky and bad, which is pretty much what I needed to hear, thanks. We moved into an apartment with awful coil burners, so a wok's out. Would a dutch oven fare well on those? Aside from just getting a deep fryer, that's my second choice; it only helps that I really love making stews and such, so it could pull double duty.
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Nov 19, 2015 19:30
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Yeah, honestly, we had a home sized deep fryer for a while before it started acting up/stopped working (as they always seem to do) and I'm in no rush to replace it. It's really less hassle to just use a dutch oven.
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Nov 19, 2015 19:37
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kinmik posted:So the consensus is that air fryers are gimmicky and bad, which is pretty much what I needed to hear, thanks. We moved into an apartment with awful coil burners, so a wok's out. Would a dutch oven fare well on those? Aside from just getting a deep fryer, that's my second choice; it only helps that I really love making stews and such, so it could pull double duty. Dutch oven is amazing for frying. I use mine for fries, fried chicken, etc. pretty frequently.
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Nov 19, 2015 19:56
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kinmik posted:So the consensus is that air fryers are gimmicky and bad, which is pretty much what I needed to hear, thanks. We moved into an apartment with awful coil burners, so a wok's out. Would a dutch oven fare well on those? Aside from just getting a deep fryer, that's my second choice; it only helps that I really love making stews and such, so it could pull double duty. I have a frier, and the main advantage is how quick and convenient it is. You don't need to store the oil separately, or use a thermometer to monitor the temperature or anything, you just take it out, turn it on, and 10m later you're frying whatever it is you want. The downside is that it's a real pain in the rear end to clean compared to a simple pan (ammonia and hot water is helpful for this) and it's tempting to not change the oil very often, which can lead to issues if you're trying to be creative. The oil will quickly pick up the flavour of what you frequently fry in it and that flavour will spread to other things. Not a big deal if you only cook fries and chicken and things, but certainly an issue if you suddenly decide to make doughnuts. Given what everyone's said, I'd say if you want to have deep fried, savoury food 2-3 times a week, get a frier, otherwise a crockpot sounds like it would serve you better.
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Nov 19, 2015 20:27
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kinmik posted:So the consensus is that air fryers are gimmicky and bad, which is pretty much what I needed to hear, thanks. We moved into an apartment with awful coil burners, so a wok's out. Would a dutch oven fare well on those? Aside from just getting a deep fryer, that's my second choice; it only helps that I really love making stews and such, so it could pull double duty. I have a lovely coil range and my enameled cast iron dutch oven works great for deep frying, stews and so on. Also because it retains so much heat the crappyness of the coil burners is minimized.
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Nov 19, 2015 20:27
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Do pizza stones vary that much in quality or can I just pick up any old cheap thing? I need one for the turkey I'm roasting this year using this Serious Eats method: http://www.seriouseats.com/recipes/2014/11/the-best-simple-roast-turkey-gravy-recipe.html (family wants a "traditional" bird this year so no spatchcocking) SE seems to be pimping their Baking Steel but the drat thing is like 80 bucks and since I live in NY, I can just walk like 50 feet outside my apartment and grab an amazing slice whenever I want, so I don't think I need something like that. Is there a size I should get? Probably a rectangular stone since I'll be putting a bakers half sheet on it, right?
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Nov 24, 2015 17:17
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They very greatly in quality. For a turkey roast, maybe it doesn't matter.
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Nov 24, 2015 17:37
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Any specific one you'd recommend?
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Nov 24, 2015 17:39
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DARPA Dad posted:Any specific one you'd recommend? Baking Steel 
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Nov 24, 2015 17:42
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DARPA Dad posted:Any specific one you'd recommend? Just get a good steel. It'll be better than a stone and you won't have to replace it once a year when the drat stone shatters into a million pieces in your oven.
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Nov 24, 2015 18:50
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The point of preheating a baking stone is to introduce additional heat to the legs via thermal radiation, no? Rather than spend the money on a baking stone you're not going to use after this, I'd go the opposite route - take the turkey out of the fridge and strap some ice packs to the breasts for an hour or two while the rest of the turkey (dark meat) warms up toward room temperature. If the breast is 20-25 degrees cooler than the rest of the bird when you pop it in the oven, it'll be that much lower after cooking, no? 180 legs, 155-160 breast. That's still a little higher than I like my white meat to be (150), but light years better than most traditionally cooked turkey white meat (between 180 and 5000 degrees, depending on the age of your grandma).
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Nov 24, 2015 19:22
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The Midniter posted:If the breast is 20-25 degrees cooler than the rest of the bird when you pop it in the oven, it'll be that much lower after cooking, no? No. Heat transfer doesn't work that way. Especially not in a combined radiation/convection/conduction system like roasting a turkey in the oven.
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Nov 24, 2015 20:57
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DARPADad consider doing the Alton Brown "turkey triangle" method of just making a breast plate out of aluminum foil in order to deflect some of the radiant energy from the oven. Keep probing the light and dark meat and adjust, it shouldn't be that fussy.
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Nov 24, 2015 21:08
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Thanks to the recommendation from this thread and its predecessor I have purchased a Thermopen MK4, it is very cool and good, and I have already used it to great effect on some chicken breasts I got the other day. 10/10 would buy again, and I wish my gramma had had one of these so that my perception of chicken breasts would not have been "leather made of strings" for the better part of my childhood.
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Nov 24, 2015 21:28
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I found a pizza stone I forgot I had bought like a year ago and used once. It was hiding out in the basement. Don't know the brand but hopefully it does the job! 
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Nov 24, 2015 22:12
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Anyone have a recommendation on a food mill?
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Nov 24, 2015 23:32
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DARPA Dad posted:I found a pizza stone I forgot I had bought like a year ago and used once. It was hiding out in the basement. Don't know the brand but hopefully it does the job! consumerism.txt
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Nov 25, 2015 00:00
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You could just brine your drat turkey, cook it at 225F for 3-4 hours, and turn on the broiler to crisp the skin. Or go ahead and do fidgety nonsense, granted spatchcocking AND brining is the proper way to go.
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Nov 25, 2015 02:00
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Dry brine it! http://www.seriouseats.com/2012/11/the-food-lab-the-truth-about-brining-turkey-thanksgiving.html
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Nov 25, 2015 02:08
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Swagger Dagger posted:Dry brine it! That is a stupid article. Nobody brines with just salt. You brine with aromatics, beer, sugar, molasses, etc. You want your turkey to taste amazing? Wet brine it in Guinness, 5% salt, pickling spice, and a bit of brown sugar. You want a lovely moist turkey? Just use a 5% salt solution.
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Nov 25, 2015 02:13
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