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I. M. Gei posted:Again, WHICH 8-QUART SHOULD I BUY? I posted TWO of them. If your dad's got a convection oven, I'd go the Evo over the Crisp for the better control scheme. Otherwise go with the Crisp (if you can find it in time).
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Dec 17, 2019 21:05
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Qubee posted:So I've loved the 3 years I've had my instant pot. I recently saw the ninja foodi thing that has the cool little convection oven fan that can crisp stuff up in the same bowl. So many cool meal ideas where it's all in one pot. Has anyone got one? I'm like 80% of the way to committing and buying one, and just using my instant pot as a glorified rice maker (I've nailed the ratios down and rice turns out incredible, can cook massive batches too and it's always consistent). I've been watching a tonne of review videos but they all seem slightly shilly, so getting feedback from you guys would go a lot farther. If anyone here has one, pros / cons and whether you'd recommend it please? It seems like a waste of money to buy the Foodi just for the added convenience of occasionally crisping things in the same machine. You'd get better value for your money out of a traditional toaster oven or something like the Instant Pot Vortex Plus. However if you are stuck on the one-pot meals, you might want to also take a look at the Instant Pot Duo Crisp. Not sure if it's functionally better or worse than a Foodi, but I like that you can actually remove and swap the lids vs the Foodi where the convection lid is actually attached to the machine and has to swing out of the way.
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Dec 23, 2019 21:34
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Skyarb posted:I want a decent cheap knife that I can sharpen using an electric three stage sharpener I have and hone in between. I’d grab a Fibrox Pro Chef’s knife ($35) if that’s still in you budget.
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Jan 7, 2020 01:32
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Steve Yun posted:They’ve gone too far No that’s tame. Ninja’s version doesn’t have a detaching air fryer lid, so it looks like this when being used as a pressure cooker. 
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Jan 8, 2020 07:43
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just another posted:Maybe a dumb question but when a company like Lodge advertises a 12" frying pan, is that 12" the diameter of cooking surface or diameter of the top of the pan? Top of the pan. Edit: That said you can sometimes find the size of the cooking area on the company’s website. Lodge for sure has that info on their website. .Z. fucked around with this message at 22:03 on Mar 12, 2020 |
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Mar 12, 2020 21:58
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Clearly what you need is a $220 smashula. https://www.georgemotz.com/stuff/smashula
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Mar 30, 2020 21:36
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Flash Gordon Ramsay posted:Does this one look like it's the right kind? I ordered so I hope so. Just want to make sure I didn't get the wrong thing. Yeah, you’ll be fine. Basically any Zoji besides the “conventional” one switch rice cooker is more than enough.
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Apr 3, 2020 20:20
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Flash Gordon Ramsay posted:So for the GABA setting on the zoji, do I use regular brown rice and it takes care of sprouting it or do i buy the stuff that's already germinated and then use that setting? The instructions confused me. For I am old and easily frightened by new things. Regular brown rice. GABA setting does the activation/germination, hence why it’s a 3.5 hour process.
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Apr 4, 2020 22:23
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Flash Gordon Ramsay posted:The jasmine I did came out a little soft for my tastes, and the chart it came with makes it seem like I should use extra water for jasmine. Do people do this? I just measured the rice, washed it, then added water to the line once the rice was in. The chart would have had me add an additional 1/2 (zoji) cup of water. I didn't do that and it still seemed a little soft. Would more water have made it come out firmer somehow? Just checking, are you using the Zoji cup to measure the rice as well?
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Apr 6, 2020 17:48
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iospace posted:Question, when measuring frying pan sizes, do you do it from the top or the bottom? Top.
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Apr 11, 2020 17:54
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Shroomie posted:I've got a Tramontina Professional 8" for eggs that I like a lot. I prefer their other line as it’s rivetless. It’s what I have. https://www.amazon.com/dp/B01N8VUYT4
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Apr 11, 2020 23:54
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No Wave posted:Pans don't matter much in terms of how your food turns out. What matters more is the quality of your heat source - if you have a small burner with a large pan on top of it you'll have a hard time getting good heat distribution. If I ever buy another clad pan I'm going to give Demeyere's Industry5 line a go. I really hate cleaning the areas around rivets in pans. Skyarb posted:I've heard you can get good carbon steel pans for cheap from restaurant supplier stores. I mostly agree with NoWave about upgrading/food quality/warpage. That said, you probably would see some benefits upgrading your Ikea clad pan to All-Clad D3 (https://www.amazon.com/All-Clad-Stainless-Dishwasher-Tri-Ply-Bonded/dp/B00FUF5K8W). But it's would pretty big case of diminishing returns for the money. Otherwise, your money would be better spent on acquiring kitchen gear that would increase the scope of what you can make. For the cost of the aforementioned All-Clad skillet ($120) you could get a: - Cuisnart Food processor - $130: https://www.amazon.com/Cuisinart-DLC-8SY-Custom-11-Cup-Processor/dp/B01AXN5VUC) - Thermoworks Instant Read Mk4/Classic/Pop - $99/$79/$34: https://www.thermoworks.com/Thermapen-Mk4 - Thermoworks ChefAlarm - $64 : https://www.thermoworks.com/ChefAlarm - A nice 14" wok (though if you don't like dealing with cast iron maintenance, skip this) - A nice toaster oven. Depending on what you get you could do food dehydrating, but I mainly suggest this one because I personally prefer baking in a toaster oven when I'm not cooking a lot of stuff, heat up time is faster and results are much more even. If you want to dive a bit more into the pan upgrading, the ATK video about stainless steel pans is a nice starting point. https://www.youtube.com/watch?v=KzNOy10nz6s
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Apr 13, 2020 18:12
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Hieronymous Alloy posted:recommend me a spice / coffee grinder please thanks I’ve been happy enough with this one: https://www.amazon.com/Secura-Electric-Stainless-Steel-Removable-Warranty/dp/B079PMWD1B Removable bowl for washing is always nice.
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May 12, 2020 07:47
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Fart Car '97 posted:TLDR Thermal mass + Pizzas cook fast and steel dumps the heat into the pizza faster than a stone does. This. https://slice.seriouseats.com/2012/09/the-pizza-lab-the-baking-steel-delivers.html Also durability. Sooner or later pizza stones crack. As for the Steel vs Aluminum bit, it's mostly because steel took off and it's easier to find thick steel cut for ovens vs aluminum.
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May 27, 2020 02:14
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SubG posted:No idea about that brand, but it's US$250 for a 12" fry pan, a 10" fry pan, and a small sauce pan/saucier, or a couple of variations on those selections. For around US$150 you could get an equivalent set from Tramontina, who make very high quality pots and pans. Seconding this, the generally accepted suggestions for your first pieces would be: - 12" multi-clad stainless steel pan : Budget: $53 - https://www.amazon.com/dp/B00JAP44MQ Upgrade: $130 - https://www.williams-sonoma.com/products/all-clad-tri-ply-stainless-steel-traditional-cover-fry-pan/?catalogId=22&sku=7024342&cm_ven=PLA - 10" Carbon steel pan - Budget: $34 - https://www.amazon.com/dp/B005U93RYC Upgrade: $57 -- https://www.amazon.com/dp/B000KEJQJ2 OR - 10" Cast Iron pan : Budget: $35 - https://www.amazon.com/dp/B00WTSCXIS Upgrade : Eh... There are no justifiable upgrade suggestions for the average cook. This is the realm of cast iron enthusiasts who have a specific problem they'd like solved and are willing to pay quite a bit extra for it. Or they're collecting vintage pieces. - 3qt Saucier: Budget: $70 - https://www.amazon.com/dp/B003L0ZOFC Upgrade: $210 - https://www.amazon.com/dp/B004ZR4C08
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Jun 13, 2020 02:27
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Resting Lich Face posted:I hate all-clad handles. I actually gave my all-clad pan away I hated the handle so much. Yeah, won't disagree with you about the handles. But as far as premium multi-clad cookware goes, it's hard to beat the All-Clad D3 line on price.
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Jun 13, 2020 04:52
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therobit posted:I use cast iron for all of my frying pan needs. But I don't claim to know s hell if s l I t about cookery. Should I consider keeping something else around? A multi-clad stainless steel pan would be a nice compliment, if only to have something that cooks acid heavy dishes (e.g. shakshuka) and doesn't have to worry about seasoning getting stripped. But if it's not something you are going to be doing with any regularity, you could just hack it with a pot and save the money. Assuming you had a not cast iron pot.
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Jun 13, 2020 08:38
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Doom Rooster posted:The current All Clad handles are kinda thin, and the inward curve is super uncomfortable. I have large hands, and I would expect the bigger your hands, the more uncomfortable it would be. The previous generation was even worse, so at least they are improving, but they are still really bad, and there's no excuse for a pan that expensive to not have figured their poo poo out. I still own and love 3 pans and 2 pots , I just have to constantly use a towel wrapped around the handles I would position my hand so I could hook my fingers into the groove of the handle. Still not the best, but it made it less terrible. therobit posted:I have an enameled cast iron pot and a couple nonstick larger pots that I want to trade in for a heavy stainless steel stock pot. My parents have Kirkland stainless stock pot with a super heavy bottom that I am jealous of but Costco doesn't sell them anymore Get a cast iron heat diffuser and just use it with whatever stock pot fits your budget? https://smile.amazon.com/Ilsa-Diffuser-Italy-Simmering-7-inches/dp/B000I1WO8C
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Jun 14, 2020 02:35
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I've been looking for a smaller deep frying vessel so I don't need to use so much oil when just cooking for myself. A 6qt dutch oven is a bit much... It looks like a 2 - 3 qt cast iron saucepan will be best fit for my needs. Such as this https://www.amazon.com/dp/B009HBJV44 Another product I had thought about was this 9" wok from Lodge: https://www.amazon.com/Lodge-Inch-Cast-Iron-Handles/dp/B073Q2PMPJ but it feels too shallow. Anyone have alternative suggestions or thoughts?
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Jun 15, 2020 23:32
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I. M. Gei posted:So ThermoWorks has a new small cheap instant-read thermometer out. Wonder why they didn't just make it a ThermoPop MKII.
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Jun 29, 2020 18:37
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Subjunctive posted:Ignoring that they’re on ThermoPop Mk4 now, this isn’t as good. From the staff response on the linked page: You are mixing up the Thermapen and the Thermopop. I'm refering to this: https://www.thermoworks.com/ThermoPop As far as I can tell the main differences are that the Dash is more accurate in the lower temp range. 0.9F vs 2.0F, but in in the higher range it's less accurate 4.5F vs 4.0F.
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Jun 29, 2020 20:36
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Subjunctive posted:I am, and I even own both of them! Sorry about that. No worries. But yeah, I wonder why they didn't just update the Thermopop vs creating another product line. It really doesn't seem like they are that different. I guess they didn't want to make a MkII and bump the price $5?
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Jun 29, 2020 22:51
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DNK posted:Any opinions on https://hexclad.com My wife got some ads and the reviews seem real. We have an aging calphalon set with some (minor) gouging due to overzealous washing/scrubbing (by me — with a plastic scrub brush only). Everything I've seen about them makes it seem that at best they might perform marginally better than a seasoned cast iron or carbon steel pan. Every video and demonstration I've seen cooking eggs has them oiling the pan. https://www.youtube.com/watch?v=WQIbj-zpXJY Hell you've even got to season the things. https://www.youtube.com/watch?v=FOfeX_FRmK0
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Jul 14, 2020 06:29
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Sous Videodrome posted:What's a good probe thermometer suitable for use in the oven and in a smoker? If you are fine with needing to be in hearing distance of the thing: https://www.thermoworks.com/ChefAlarm If you want a bit of wireless range: https://www.thermoworks.com/Smoke If you need lots of wireless range + fan/temp control: https://www.thermoworks.com/smokex which can combo with this https://www.thermoworks.com/billows-smokex-fan-kit
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Aug 13, 2020 17:48
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^^^^BeatenMordiceius posted:I don’t think I understand the difference between air fryer and toaster oven. Ultimately air fryers are just a fancy marketing name for a convection oven. Supposedly they can move more air and cook faster, but I really haven't seen much of a difference in the final product vs a decent convection toaster oven. I guess you can get results a faster, but it's always felt like a waste of countertop space if you've already got a convection toaster oven. And if the air fryer can't cook crispy food better than a convection toaster oven, it's just worst device over all. Why get it over a comparable convection toaster oven? It's more annoying to clean, it can not do toast, and (with the pull out drawer style air fryers) kinda a pain in the rear end to get floppy stuff into like cookie dough. Still got to hand it to who ever came up with the name, it's certainly managed to help move product. .Z. fucked around with this message at 18:23 on Sep 3, 2020 |
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Sep 3, 2020 18:13
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Zorak of Michigan posted:I don't understand what sous vide mode is. What I'm getting from their materials is that is just a convection heat + steam to help reduce moisture loss.
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Sep 3, 2020 23:21
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Anyone have suggestions for dealing with the smells/vaporized grease from doing Korean BBQ at home? Even running the kitchen vent and having open windows with fans I still end up with lingering smells for a day or two. I looked into a portable fume extractor, but (price aside) the available offerings are meant for soldering. I suspect they'd get killed by grease buildup. I'll probably end up trying one of those electric grills that have side fans like this one: https://www.amazon.com/Techwood-Smokeless-Non-stick-Extractor-Technology/dp/B08CKD2451 and see how that goes. But I wanted to see what solutions others might have found.
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Oct 16, 2020 19:06
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Ah well, guess I’m out of luck on indoor Korean bbq.
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Oct 18, 2020 21:55
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captkirk posted:I'm getting sick of broiling toast in my oven and I was thinking of buying the first toaster of my adult life but a friend pointed out a toaster oven would be more versatile. If I'm going to buy something that large I'd like it to replace my air fryer as well so I'm looking a toaster oven capable of convection cooking. If one of your goals is having a toaster, I'd go the Breville over the Anova. You'd basically be doing the same thing you are now with the Anova. Also check space requirements/restrictions if you haven't already. You have to plan your space around the Anova Oven and the Breville Smart Oven Air model (not to be confused with the similarly named Smart Oven Air Fryer >.>), they are huge.
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Dec 6, 2020 04:40
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Diamonds On MY Fish posted:I'm on a quest to replace my disintegrating cloth/silicone pot holders, and I can't find any of them with the opening in the middle like these. Anyone know WTF they are? Pocket Mitts is what I ended up searching for on Amazon to get any hits that were of that style. And even then it was like 1 in 10 results. Still, here tou go: https://smile.amazon.com/dp/B0067HFRV2/
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Jan 5, 2021 18:10
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bolind posted:Recommend me an immersion blender (in Europe) that doesn't suck. I’ve got a Breville (Sage in Europe) Control Grip that has served me well. Business end is detachable and can go in a dishwasher. Though I have always hand washed it, so I’m uncertain how well it actually fairs. https://www.sageappliances.com/uk/en/products/immersion-blenders/bsb530.html
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Jan 11, 2021 10:55
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Stupid Decisions posted:If you are burning through motors then Bamix offer a lifetime guarantee on theirs. Word of warning to anyone looking at the bamix, if you intend to use it on a lot of acidic things (e.g. tomato sauces), you might want look elsewhere. The cutter guard is made out of aluminum and will corrode over time.
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Jan 12, 2021 21:34
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Steve Yun posted:Can anyone recommend an outdoor propane wok burner with a cooktop that’s good for rocking the wok? I have a bayou classics jet burner but the cooktop is a little clunky for a round bottom wok I've been eyeing this, but I'm uncertain about their quality. https://www.thewonderwok.com/buy
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Feb 15, 2021 23:50
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XIII posted:Enamel dutch oven I've got two suggestions: 1. Depending on your needs, you might consider an Instant Pot instead of the dutch oven for an initial purchase. The set it and forget it + pressure cooker is mighty convenient. 2. Get a convection toaster oven thats large enough to accommodate a quarter sheet. It's nice not dealing with a full-size oven when only cooking enough food for one or two people.
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Feb 17, 2021 03:29
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XIII posted:Already got an instant pot, so that's covered, but solid thinking. And there's no microwave in the place, so I was eventually planning on posting in here about getting a convection toaster oven instead. Just figured I'd sort out my basics first Fair enough. Though when it comes time for that, convection microwave ovens are a thing and may fit your life better.
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Feb 17, 2021 04:17
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mediaphage posted:that's what all carbonators are mostly I'm guessing bolind is after a carbonator cap. So it'd be fittings and a hose vs. a sodastream machine taking up counterspace. But yeah, the tradeoff would be having to have a co2 tank to store somewhere.
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Mar 24, 2021 20:58
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Seconding this. Also get some Barkeeper's Friend for cleaning.
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Apr 7, 2021 19:00
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I just throw my scraps into a compostable bag and store it in the freezer. Then chuck into the compost bin at the end of the week.
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Apr 15, 2021 19:18
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poo poo POST MALONE posted:That sounds super gross and I have less than zero extra freezer space to devote to literal garbage.  I found keeping scraps frozen vs. rotting in a bin on the counter more palatable. I never found a compost bin I could keep on the counter that didn't feel gross. But the bulk of my scraps are the leftover produce bits from peeling and chopping. As for freezer space, I made the trade off of giving up some freezer space as making daily runs to the outdoor compost bin was more annoying to me. For those those wanting more isolation, you could always use something like this: https://www.amazon.com/Full-Circle-Collector-Freezer-Compost/
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Apr 15, 2021 21:11
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KOTEX GOD OF BLOOD posted:i know you mean this as a joke, but i am dead serious when i say i would gently caress and cum in that sludgy mass of carb, cheese, and tomato 
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Apr 20, 2021 05:05
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