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Get an inexpensive nonstick pan to use for eggs and only eggs, and replace it when it wears out. Use cast iron and/or stainless steel for everything else.
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Nov 29, 2015 14:13
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Carbon steel pans are the correct answer to what should I cook everything in.
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Nov 29, 2015 20:02
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I haven't looked past Amazon, but are any of the high end Rice cookers getting caught up in this fall/Black Friday/cyber business?
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Nov 30, 2015 10:12
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Yo, one-day deal on KitchenAid Pro stand mixers at Amazon, $250 http://www.amazon.com/gp/product/B0...CX8EY93V1YAHFG7
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Nov 30, 2015 13:30
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guppy posted:Yo, one-day deal on KitchenAid Pro stand mixers at Amazon, $250 http://www.amazon.com/gp/product/B0...CX8EY93V1YAHFG7 God, why did it have to be the end of the month when I've spent all my toy budget 
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Nov 30, 2015 17:27
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Sextro posted:I haven't looked past Amazon, but are any of the high end Rice cookers getting caught up in this fall/Black Friday/cyber business?
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Nov 30, 2015 17:32
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How non-stick do carbon steel pans get? I'm in the middle of moving right now, and all I could take with me is some gifted all-clad stuff, so I'm wondering if one would be a good purchase in addition to/instead of a cheap teflon pan.
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Nov 30, 2015 17:37
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drat, 6 qt bowl lift kitchen aid for $250 at Amazon: http://smile.amazon.com/gp/product/B00PZU3AEI/
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Nov 30, 2015 19:10
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Mr. Wookums posted:The Zojirushi 1L is about 85 dollars from the Amazon warehouse today. I think I missed this, unless I went blind. Oh well. Back to the stove top method for another year.
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Nov 30, 2015 19:35
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Sextro posted:I think I missed this, unless I went blind. Oh well. Back to the stove top method for another year.
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Nov 30, 2015 19:38
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Mr. Wookums posted:Choose http://www.amazon.com/gp/offer-listing/B0074CDG6C/ref=dp_olp_all_mbc?ie=UTF8&condition=all the warehouse as sell for 15% off at checkout. Closer to 95 bucks depending on tax. Oh, awesome. It's only double digits, I can rationalize any stupid purchase that's just double digits. Diabetes inducing levels of rice consumption here I come!
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Nov 30, 2015 19:43
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Swagger Dagger posted:How non-stick do carbon steel pans get? I'm in the middle of moving right now, and all I could take with me is some gifted all-clad stuff, so I'm wondering if one would be a good purchase in addition to/instead of a cheap teflon pan. They're noticeably more nonstick than stainless but it's still not the same level as teflon and stuff like that, e.g. you won't be able to cook eggs with no oil in it. I work in a place that uses all carbon steel pans and if we did a ton of eggs at brunch I would absolutely lobby to get some nonstick in.
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Nov 30, 2015 20:28
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Thoht posted:They're noticeably more nonstick than stainless but it's still not the same level as teflon and stuff like that, e.g. you won't be able to cook eggs with no oil in it. I work in a place that uses all carbon steel pans and if we did a ton of eggs at brunch I would absolutely lobby to get some nonstick in. Hrm.
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Nov 30, 2015 21:29
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Well, to be fair thoht is working in a restaurant. Having enough time to use a low enough temp to not need oil is kind of a luxury edit: and it looks like they used oil in the video anyways Steve Yun fucked around with this message at 23:31 on Nov 30, 2015 |
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Nov 30, 2015 23:27
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Yeah, they definitely used oil. But yeah, to clarify, I would have no issue frying eggs in them at home, but under pressure it's nice to be able to just dump eggs into a cold pan with minimal lubrication and have zero stickage. Thoht fucked around with this message at 08:30 on Dec 1, 2015 |
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Dec 1, 2015 08:26
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Anyone have experience with home cotton candy machines? I'd like to make my own at home but I don't know what the criteria for a good maker is.
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Dec 3, 2015 00:13
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I know the recommendation is to not use a bread machine, but because my apartment oven is so terrible I think that's the only way I'll be able to reliably bake a loaf. Does anyone have a ~$100 model they like? Also, I'm thinking about an induction stovetop for cheese making and cooking in general (old electric stovetop). It would need to be able to go as low as 100 (lower would be nice) and handle a 12 inch diameter pot. I have no idea what a good model would go for, would I be able to make $300 work?
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Dec 7, 2015 03:57
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There's no way your oven is so bad you can't bake a loaf of bread. I bake bread in a $30, 25L one of these: http://www.aliexpress.com/price/changdi-electric-oven_price.html and it works once you figure out a few oddities of the oven.
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Dec 7, 2015 09:25
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Look on craigslist near you. Apparently everyone has a bread machine they got as a gift and used once.
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Dec 7, 2015 15:57
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i like nice words
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Anne Whateley posted:Look on craigslist near you. Apparently everyone has a bread machine they got as a gift and used once. The thrift store near us has them for $5. At that price it's really easy to take the machine back and drop it in their donation bin once you've tried it and gone "meh". I did that with a couple of different brands before I got tired of donating to the cause.
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Dec 7, 2015 16:07
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But how else are you supposed to make a visually unappealing cylinder of super dense bread that looks like something from Rama?
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Dec 7, 2015 17:01
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Are there any personal cup size attachments for full size Ninja blenders? I see the Ninja Mega System or whatever but I already have a blender. Bonus, smoothie porn.
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Dec 7, 2015 19:20
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The Anova sous vide precision cooker (Bluetooth version) is on sale on the Anova website for $129 which is lower than it's ever been on Amazon: http://anovaculinary.com/anova-precision-cooker/ I think it's because the new version with Wifi just came out or is about to come out?
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Dec 7, 2015 21:18
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It was on sale at that price for Thanksgiving/Black Friday. I'm guessing they're just riding that up till Christmas.
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Dec 7, 2015 21:22
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Plan Z posted:1) Soaking: Take the molcajete and tejolote (the pestle part) and soak them fully in a container of water for 12-24 hours. When they're out, immediately start hitting them with some kind of metal brush (I use my small copper brush from my workbench). Just run it over the food-touching parts (bowl, bottom of the tejolote) until there's a relative smoothness. You don't need to go nuts, especially on the non-food-touching parts. Two or three quick strokes against any surface is fine enough. Can I use steel wool for the scrubbing step?
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Dec 12, 2015 00:08
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what's the word on ceramic cookware? Specifically I'm looking at a ceramic wok with non-stick coating. Would that be good for high temperature stir-frying? Thanks!
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Dec 12, 2015 02:06
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The technology seems to be improving, but not quite there yet. Ceramic is effective as nonstick cookware at first, and then loses its nonstick capability faster than teflon. But then there's the question of whether you need a wok in the first place. Real woks kind of require a superhot heat source like a jet burner since they're thin and don't retain heat very well. Are you using this on a regular stove? If so you might be better off just using a cast iron skillet for high temp stir-frying.
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Dec 12, 2015 02:10
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themongol posted:what's the word on ceramic cookware? Garbage, no seriously, it's terrible. Even if you baby it you'll get maybe three months. That's why it's disappearing off shelves.
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Dec 12, 2015 02:39
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"Steve Yun" posted:"wormil" posted:Thank you both
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Dec 12, 2015 04:13
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themongol posted:what's the word on ceramic cookware? Specifically I'm looking at a ceramic wok with non-stick coating. Would that be good for high temperature stir-frying? I got a ceramic coated cast iron pan. Now it's a cast iron pan. Win/win.
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Dec 12, 2015 21:01
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I want a small induction cooktop, 6" diameter might be perfect. I want it to be able boil water fast, and I want it to resume heating automatically after an item is removed from its surface and then replaced. Any suggestions?
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Dec 12, 2015 21:04
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Anyone have a recommendation for a standalone meat grinder?
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Dec 12, 2015 23:39
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What muffin tins should I get? Plain aluminum or nonstick? I also noticed that among "regular size" muffin tins, some are significantly smaller and some bigger:  Is there one size I should lean towards?
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Dec 13, 2015 01:03
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Steve Yun posted:What muffin tins should I get? Plain aluminum or nonstick? Size is personal preference, but I like my non-stick muffin pans. They scratch just as easily as other kind of non-stick, though, so don't use a fork to pop them out.
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Dec 13, 2015 02:42
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The only thing that would worry me is DuPont studies show that the Teflon offgases toxic particulates at 446°F. So I guess just keep that in mind? I don't know when the hell you'd ever go higher than that for muffins but whatever.
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Dec 13, 2015 03:27
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I guess that's alright because I'm not aware of baking recipes that go above 400F
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Dec 13, 2015 04:21
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What's a good potato ricer? Should I care if it has multiple die sizes? The "good cook" brand ricer we have been using is crap and the opposite of ergonomic.
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Dec 14, 2015 19:16
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taqueso posted:What's a good potato ricer? Should I care if it has multiple die sizes? Maybe consider a food mill instead? I know people say the OXO one is good.
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Dec 14, 2015 23:19
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AVeryLargeRadish posted:Maybe consider a food mill instead? I know people say the OXO one is good. I have the OXO food mill and it is the proverbial bee's knees. Does better potatoes than any ricer I have used.
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Dec 14, 2015 23:48
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Croatoan posted:The only thing that would worry me is DuPont studies show that the Teflon offgases toxic particulates at 446°F. So I guess just keep that in mind? I don't know when the hell you'd ever go higher than that for muffins but whatever. I mean I could get into this poo poo again is someone really wants to, but the punchline is that the actual temperature at which modern PTFE formulations undergo pyrolysis is over 550° F, and at that temperature the danger posed by the pyrolysis products will be small compared to the health risks associated with all the other poo poo that's ending up in the air from cooking at that temperature. Almost all of the dire warnings about teflon cookware you hear today appear to be predicated in old or suspicious data (that is, data involving PTFE formulations that haven't been used in decades, or unreproducible personal anecdotes). Ultimate Mango posted:I have the OXO food mill and it is the proverbial bee's knees. Does better potatoes than any ricer I have used.
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Dec 14, 2015 23:54
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