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All-Clads got a factory second sale running from the 9th to the 11th. http://www.homeandcooksales.com/ code: ACVIP15
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Nov 9, 2015 18:10
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Marklar posted:Anyone have experience with their Copper line? Any better than their standard Stainless? Everything I've read says you will not notice a difference between any of the All-Clad lines in terms of performance. The most noticeable things will be handle design and pot/pan lip. So get whatever you think is the best price and feature mix.
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Nov 9, 2015 23:15
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THF13 posted:I also am thinking of buying Sweethome's pick for a toaster oven since it seems more useful than a regular toaster without taking up much more space, but having never actually owned a toaster oven I'm not sure it's worth it. I wouldn't suggest it if you want to be able to use your toaster oven as a smaller oven. It can't do actual baking, just toasting and reheating.
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Nov 11, 2015 19:05
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Steve Yun posted:I wonder if a tamis/drum sieve would be useful for something like that Maybe, but he should try using the chinois with a ladle first and not a spoon. A spoon doesn't create the vacuum effect that helps force soup through a chinois. So what he's doing isn't any more effective than using a regular sieve. edit: bleh, realized I was mixing up Mindplux and Mango's post in my head. But yeah, try the chinois/ladle combo should be a good solution for the gazpacho. .Z. fucked around with this message at 17:34 on Dec 15, 2015 |
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Dec 15, 2015 17:29
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tonedef131 posted:Well you just talked me out of sixty bucks. If you want to get more for your money keep you can do things like: - Set it up to make steel cut oatmeal for breakfast - Make cake :o -One pot meals by throwing in random items along side the rice to cook. For example: Diced chinese sausage, diced shitake mushrooms, some sesame oil and soy sauce. Mix it all up after it's done cooking rice and consume.
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Dec 30, 2015 06:23
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Steve Yun posted:I like Oxo's because the motion of pushing down on it helps keep it stationary and centered. Seconding this.
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Jan 20, 2016 00:42
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BIG-DICK-BUTT-gently caress posted:Does anyone have a recommendation for a spiralizer? I looked back a few pages and didn't find anything (besides a few goons dismissing it as a fad http://www.amazon.com/Benriner-BN7-Cook-Helper-Slicer/dp/B000BI6CZ8/ - I have this one and have been pretty happy with it for doing things like making zucchini noodles or slicing daikon for sushi. http://www.amazon.com/Benriner-BN5-Turner-Slicer/dp/B00032RZUS - If you've the spare cash, this version will probably be nicer. A nitpick I have about the one I own is that there is very little space underneath it. You end up have to clear the space after shredding a single vegetable.
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Mar 3, 2016 17:31
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Foam Monkey posted:I need help. I'm looking for a food processor that's about 8 to 10 cups, and the sheer volume of choices is keeping me waffling, especially when reading Amazon reviews. Cuisinart Food Processor of whatever matches up to your price point, capacity, and feature list. You may also get lucky and find a model at your local thrift shop for super cheap. It's how I got my 8 cup model.
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Apr 18, 2016 22:01
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On the topic of matfer bourgeat, Amazon restocked sometime in the last month. Prices are back down the the $30-$50 range for the various sizes.
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May 23, 2016 15:12
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Chef De Cuisinart posted:This also seems like a pretty good deal on a 6qt pressure cooker. It can hit 15PSI, which I understand is pretty desirable for quick stock making. I don't think it hits 15 psi, just that it's pressure regulator can handle 15 psi. If you look down the page there is a chart that says it's high pressure setting is 10-11 psi.
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Jul 12, 2016 15:38
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baquerd posted:This. Though the ChefSteps Joule looks pretty darn cool and it's on sale now (or soon or something), I haven't heard much about its reliability and performance. This is in contrast to the Anova, which is pretty rock-solid with good customer support, though some few users seem to have problems with steam getting in the motor at higher temperatures (I suspect this is highly setup-dependent). I've had my Anova for a bit over a year and used it maybe 30 times and it's been great. The Joule is still preorder. Last email they sent said it should be shipping in September.
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Aug 9, 2016 23:46
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Heads up, a recall was issued for Cusinart food processor blades dating back to 1996. https://www.cpsc.gov/Recalls/2017/cuisinart-food-processors-recalled-by-conair
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Dec 13, 2016 19:00
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Steve Yun posted:Electric pressure cookers are fine. They don't get up to as high of a pressure at stovetop models, but who cares as long as it gets the job done Building on this it's usually a 5-10 minute difference in cooking times. You can find some more info here: http://www.hippressurecooking.com/pressure-cooking-times/
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Dec 19, 2016 04:00
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Gameko posted:Does anyone have experience with the high end cuckoo rice cookers? Assuming you have a micom ZJ, why not just prep the rice in the morning and use the timed cook function? Buying a new rice cooker seems a bit overkill.
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Mar 29, 2017 15:38
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Gameko posted:Oh, the new cooker purchase isn't just for pressure cooking. My old ZJ was ruined when my inlaws used it for a week and scratched up the bowl with a metal spoon, further scratched it with a scour pad, and cracked the lid hinge. Ouch. Have you looked into just replacing the bowl? That's what I did for my ZJ when a roommate scratched the bowl up to hell. Though if the lid hinge crack is bad this is a moot point.
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Mar 29, 2017 16:02
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taqueso posted:What is the difference between classic and mk4 (or whatever the new one is)? Mk4: -Waterproof -Backlit screen -Auto-rotating screen -Motion-sensing sleep, wake mode. Classic: -Water-resistant -Not backlit screen -Fixed screen orientation -No-motion sensing. Just open and close to turn it on/off. And an auto-sleep if left open too long, which requires close and open to turn on again. Mk4 features are nice, but not worth the extra money for most people.
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Apr 18, 2017 16:10
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Croatoan posted:From what I understood, the classic isn't even water resistant. The MK3 was spash proof. I have a classic however and it's been going strong for maybe 10 years? IDK it's been a long while anyway. Maybe earlier models? The current 'Classic' says it's resistant on it's detail page.
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Apr 18, 2017 16:57
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Any one have suggestions for a mezzulana and board/bowl for salad making? Looking to get one as a gift.
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Apr 19, 2017 17:27
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Joule's are on sale today for $30 off and with the release of their cheaper, polycarbonate white model it brings the price of a Joule down to $150. You can get the white one on Amazon https://www.amazon.com/gp/product/B0727R431B Or buy direct from them https://www.chefsteps.com/joule
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May 30, 2017 17:41
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Feenix posted:I'm sure they both do awesome (and I have an Anova gen 2 (?) ) but has anyone determined if one is better than the other in any meaningful way? The different Joule models? Or the Joule vs other brands? There is no difference in performance between the Joule models. All that changed is that they're using white polycarbonate for the 'cap' and bottom piece in instead of stainless steel. That's why the white model cheaper. As for Joule vs other brands, there is minimal difference in performance. The Joule's advantages are it's compact size for storage and ease of cleaning. It also a wifi-enabled model, so you can do the trick where you stick the food and circulator in a water bath filled with ice, then turn it on like two hours before you get home. So you have food ready right when you get home. Disadvantages are that it has no display and has no way to be controlled without a smartphone.
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May 30, 2017 19:12
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Feenix posted:Is there a recommended SS fry pan /sautée pan... 10-12 inches, under or around 50 bucks? Take your pick, they'll both be fine. Personally I like the Tramontina geometry more. https://www.amazon.com/Cuisinart-MCP22-24N-MultiClad-Stainless-10-Inch/dp/B009P4851S/ https://www.amazon.com/Tramontina-80116-005DS-Stainless-Induction-Ready/dp/B00JAP2IPQ/
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Jun 20, 2017 16:15
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Feenix posted:Agreed there. And that is what I tend to gravitate towards for general cookery. I guess I just wanted to know what the walled-sides pan benefits are. Best guess is more liquidy simmer sauces, and more volume. Pretty much this. As for the price difference, if they were identical in design I'm not sure Tramontina would be worth it. Most of what I've read makes them seem identical in performance. Yes the Cusinart has reports of warping issues, but I think that's more a result of having way more reviews vs. inferior quality to Tramontina. But they are not the same design, so I'd say pick based on which pan geometry works better for you.
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Jun 20, 2017 17:40
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Doc Walrus posted:Trying to track down a picture, I'm at work and I'm waiting for my girlfriend to get home and text me the brand name. It's just a really large ceramic peeler. I'm guessing it's a julienne peeler.
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Jun 26, 2017 20:35
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TheQuietWilds posted:What's the best setup for deep frying anyways? If I'm going to fry chicken at most once a month or so, is the difference in easy of use and quality worth having a uni-task deep fryer or what? I'm in an apt with an induction range, have a cast iron Lodge dutch oven, for reference. Not worth it, at best you'd gain: -Auto-temp control of questionable accuracy -Oil filtration But you'd give up: -Higher frying temps. Home deep fryers cap out at around 350F. -Thermal mass of the dutch oven -Precision and speed of an induction range
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Aug 13, 2017 21:16
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Oneiros posted:How well does the Joule handle longer, higher-temp cooks like pork shoulder? Every time I do something like that with my Anova I feel like it’s noticeably closer to breakdown; The lower, stainless steel shroud no longer connects securely with the upper, plastic body and the impeller shaft is drifting further and further out of alignment with the heating coil and lower body, leading to lots of rattling. I'd check the Sous Vide thread for more responses: https://forums.somethingawful.com/showthread.php?threadid=3573640 But I can't say I've noticed any problems the few times I've done 48 hours at 145F.
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Aug 18, 2017 15:53
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Feenix posted:I got a takoyaki pan thing and I haven't tried it yet. I know they sell traditional packets of "dough" batter but I'm curious if anyone has familiarity with or knowledge of a dashi-less batter recipe (my wife is not fond...) The Japanese Food thread may be able to help more: https://forums.somethingawful.com/showthread.php?threadid=3651363&userid=0&perpage=40&pagenumber=1 But I imagine aebleskiver recipes would work just as well in a takoyaki pan. Sweet: http://allrecipes.com/recipe/11037/aebleskiver/ Savory: https://www.campchef.com/recipes/savory-aebleskiver/
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Aug 21, 2017 16:09
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Does anyone have a suggestion for an over-the-range microwave? My current one's door latch mechanism broke (again) and the only way to fix it this time is to replace the entire drat door ($200).
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Sep 1, 2017 06:51
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Ultimate Mango posted:Does this heat or cook the egg, or just separate and whip the whites? Separate and whips the whites. And you would use it all raw. edit: Steve this is just for a fancier presentation of tamago gohan right? Or does whipping the whites affect the final product after you mix up the rice? For anyone who doesn't know the dish I think that machine is probably for for: http://www.seriouseats.com/2016/04/tamago-kake-gohan-japanese-egg-rice-tkg.html .Z. fucked around with this message at 16:02 on Sep 6, 2017 |
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Sep 6, 2017 15:55
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The Midniter posted:Misen has a new kickstarter going for cookware. Skillets, sauciers, and a stock pot. I bought their knife and it's become my daily workhorse and I'm very happy with it, but I won't be participating in this one as I'm mostly happy with the cookware I do have. I'd love a saucier, actually, but they aren't selling them individually. 5-ply is kind of a meaningless term. All-clad tri-ply is technically 5-ply, they just don't bother calling it that because two of the layers are bonding layers and are so thin they don't make a difference. But some of the other manufacturers do count those layers, and in those cases their 5-ply is basically the same as All-clad's tri-ply. Furthermore more layers doesn't equal more performance of any kind. What matters is the thickness of the material. So if you've got a 5-ply and a 3-ply of the same thickness and same percentage of materials, they'll perform about the same. That said, Misen is stating that their pans are thicker so there will be more metal. This also means the pans are going to be heavier, heat up slower (even with more aluminum in the mix), and have better heat retention (as they stated). Whether that's a good or bad thing depends on your use-cases. I'm not sure .4mm more material will make a noticeable difference to most people vs. what is already out there. And if you want an idea of what the Misen pans will be like, look into the Demeyere Industry5 pans, same thickness and 5ply as well: https://www.centurylife.org/in-depth-product-review-zwilling-j-a-henckels-sensation-11-inch-frying-pan-skillet/
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Sep 6, 2017 20:07
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Doom Rooster posted:I'm tired of replacing my nonstick skillets every 2 years, and can now afford better than the $15 Chef's Choice ones. Is the Calphalon Unison mentioned in the OP still the recommended best nonstick? What about the ones with the checkerboard pattern I see TV chefs use? I hate to say it, but even if you buy the nicer ones you are going to be replacing them every few years. Non stick coating is going to wear off no matter how nice the pan is. I’d jump up to something in the $30 range like Tramontina or Cuisinart and call it a day. It’s not really worth it after that. What are you cooking in the pans anyway?
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Oct 31, 2017 05:29
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Ultimate Mango posted:What are you guys doing to your pans? My experience is that, sooner or later, a friend or family member is over and uses the pan with a metal utensil and destroys the coating.
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Oct 31, 2017 17:26
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Feenix posted:We tried to do this a couple years ago and got that Glasslock stuff. (Glass rectangular containers with heavy duty snap-on lids. I'm surprised they would send out new lids. Those gaskets aren't affixed to the lids, so you can pull them out to wash. I just use a butter knife to pry them out every so often and the gasket and the area the gasket was in a wash. After they dry, I put the gasket back in and everything is fine.
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Nov 8, 2017 18:28
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Big Beef City posted:OMorc Sous Vide Precision Cooker $76, Never believe the Amazon % saving, check the actual difference on camelcamelcamel.com. For that machine there actually is no savings, it's been $75 the entire time. It's also this chinese made thing that there are multiple listings for on Amazon under different names. https://camelcamelcamel.com/Precision-Immersion-Circulator-Temperature-Ultra-quiet/product/B075ZSFL4J Get the Anova, it's actually on sale and is only $35 more. https://www.amazon.com/Anova-Culinary-Precision-Bluetooth-Circulator/dp/B00UKPBXM4/ https://camelcamelcamel.com/Anova-Culinary-Precision-Bluetooth-Circulator/product/B00UKPBXM4 Plus you get a company with a proven CS track record for replacing the thing if it get's steam damaged.
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Nov 24, 2017 20:34
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Steve Yun posted:Dear equipment manufacturers: please make a loving half width pie cutter. 90% of the time my guests want a thinner slice. They end up eating more slices but they want to pretend they're watching their weight first. Thanks in advance. Why not just remove two half-width slices at once, plate them, then just start removing single half-width slices from then on?
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Nov 30, 2017 22:14
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bamhand posted:Everyone I've eaten with has used their hands. Like fish bones, pork short ribs, chopped chicken pieces full of bones, etc. Heathens, every last one.
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Dec 12, 2017 03:36
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VelociBacon posted:Need a recommendation for decent sharpening stone set, tia. Budget around 40-50 bucks? If that's reasonable. My most expensive knives are less than $100. Get a Spyderco Sharpmaker, easy to use, has brass safety bars, hard to gently caress up. It'll be useless for removing chips in a blade, but you would be better off sending it to a professional at that point. https://smile.amazon.com/Spyderco-Tri-Angle-Sharpmaker-Sharpener-204MF/dp/B000Q9C4AE You could go cheaper and get the lansky equivalent, but I don't like it for two reasons: 1. Wider angles, Spyderco does 30 and 40 - Lanksy does 40 and 50 2. No safety bars at all. See customer image for why this can be bad. https://smile.amazon.com/Lansky-2D2C-Diamond-Ceramic-Four/dp/B008EKY5OA
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Jan 2, 2018 06:48
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VelociBacon posted:That looks super super gimmicky? Why not use traditional wet stones? There is nothing wrong with traditional wet stones, but do you want to spend the time to learn how to use them and get decent results? Plus the time needed every so often to setup, clean and maintain the stones? If the answer is no, get a Sharpmaker and have something that is quick and easy to use. It's a bit more complicated than the pull-through sharpeners, but it also avoids the problems with those systems. And for the majority of home cooks that is enough.
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Jan 2, 2018 07:12
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AnonSpore posted:30~40 degree angle sounds way different from what kitchen knives are usually at or do I just know nothing about knives Sorry I'm adding up both side, it's 15 or 20 degrees a side.
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Jan 2, 2018 07:18
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I. M. Gei posted:Is there a dough blade that works with the Cuisinart DFP-14BCNYAMZ? The Amazon product description says it doesn’t come with one, and I want to be able to mix dough with it. Unless anything has changed in the last few years, the default metal blade works better than the dough blade for doughs. https://www.cooksillustrated.com/how_tos/9577-dont-bother-with-a-dough-blade
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Jan 16, 2019 04:48
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The Slack Lagoon posted:Any recommendations for a thermometer I can use in a ditch oven for frying food Get a Thermoworks Pop if money is an issue or a Thermoworks Thermapen if it isn't. No need to deal with a thermometer being stuck on the side of the pot.
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Feb 19, 2019 21:20
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