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DR FRASIER KRANG posted:Spray what? Then don’t get any form of glass top.
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Dec 29, 2023 22:53
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Gotta keep a masala dabba on the table with nothing but like 9 different salts.
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Jan 8, 2024 19:13
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It’s where the top of the food was when you microwaved it too long. It’s fine.
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Feb 22, 2024 03:46
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moana posted:Does anyone here have an opinion on double vs single ovens that are slide-in (not wall ovens)? We have a very small house so wall ovens aren't really possible. I'm considering a dual oven but am wondering if the lower oven is going to be too much of a pain to get to or if I'll miss having the storage drawer of my single oven. We bought a house with a double oven about a year and a half ago and I hate it. A lot. I (used to) make a lot of large format stuff like big turkeys, big Dutch ovens full of braises, standing rib roasts, etc... That's pretty much the only con though. It just happens to be a huge con for me specifically. If you don't make big stuff like that, and want to enjoy running a sheet tray at one temp, and a normal size thing at another, then it may be a good choice for you. Edit: The one specific use case that I used to do all the time that I simply can't now, is two half depth hotel pans. I could fit two in a normal oven, but now only one in the bottom oven of my double, and the top is too small to fit even one.
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Feb 25, 2024 04:20
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I've been using two "expensive" (~$6) paint brushes from Home Depot for going on 10 years, and I don't think either of them have dropped a single bristle.
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Feb 28, 2024 05:06
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Josh Lyman posted:I've had my Victorinox chef's knife for like 13 years. I hone it after each use but I've never sharpened it; it's managed to last this long because I don't use it that much, but a friend recently commented that it was a bit dull. At the rate you’re wearing through that knife by being vigilant with honing and keeping a looooong sharpening schedule, that Victorinox should be good for the next 237 years or so.
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Mar 9, 2024 23:42
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Skinnymansbeerbelly posted:I managed to first deform, and then broke the weld and popped the blade from my Microplaner. Is there a coarse grater that will stand up to the rigors of palm sugar? Some of these pucks are like shredding a brick. I’ve found it much easier to just use a heavy knife I don’t care much about. The fully intact puck is hard, but the slices break up super easily. Piloncillo though… That stuff is hard.
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Apr 11, 2024 15:50
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| # ¿ May 12, 2024 07:05 |
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The Robot Coupe grater attachment is separate, not just a disc insert, and it’s about as big as the machine itself. It is grate though because it does pretty crisp square profile, closer to julienne than a box grater. The main benefit of the Robot Coupe though is just that it has incredibly high quality internals, and is very unlikely to break down compared to consumer models. The one at my first restaurant looked like it was already a decade old, and we ran it actively at least an hour per day for the two years I was there, with zero issues. That and it can run basically indefinitely without overheating. So, pretty decent at doing meat emulsions. It’s not like going from a normal consumer blender to a Vitamix though. It doesn’t really open up new techniques AFAIK.
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Apr 16, 2024 03:41
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