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My Swing-A-Way can opener has rusted to death and is now 100% useless. What's a good manual replacement?
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Jan 18, 2016 01:16
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Wait, people use ziplock bags with vacuum sealers?
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Feb 25, 2016 08:10
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n/m figured it out
Josh Lyman fucked around with this message at 23:49 on Jun 26, 2016 |
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Jun 26, 2016 23:44
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Dr. Gitmo Moneyson posted:I thought the "HD" stood for heavy duty.
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Aug 3, 2016 13:50
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I bought a cheap plastic dish drying thingy with integrated drip board when I moved into this condo a year and a half ago, and the drip board has gotten gross enough that I think it’s time for an upgrade. It seems like those wood ones that form an X are popular, but where do you dry utensils? Do you have a separate drip board that you can clean regularly? Is using a hand towel as a drip board a bad idea?
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Oct 3, 2020 13:15
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Josh Lyman posted:I bought a cheap plastic dish drying thingy with integrated drip board when I moved into this condo a year and a half ago, and the drip board has gotten gross enough that I think it’s time for an upgrade.
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Oct 22, 2020 08:12
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Don't you generally want flared rims on your pots and saucepans to help with pouring? And isn't heavier generally a sign of better materials in cookware?
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Oct 23, 2020 18:28
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I've been thinking about getting an Instant Pot for a while. I have a basic Zojirushi rice cooker that I never use, but I like the idea of tossing in random veggies/meat and having a healthy tasty stew in 15 minutes. Yesterday, I ordered a this Instant Pot Viva 6 qt since it was on sale for $50. According to Instant Pot's website, it's equivalent to the Duo Plus but with an old LED display instead of LCD. Is this something I'll be happy with for 5+ years or should I look into a nicer model? I went to Costco later and they had the Ninja combination pressure cooker and air fryer for $120 down from $150. I passed because it seemed overpriced and poorly designed, but it did get me thinking about combination units and air fryers. I like the idea of an air fryer but I fear my diet would entirely become french fries, mozzarella sticks, and chicken fingers. Also, I'm not a fan of single-purpose gadgets/appliances, especially ones that take up a bunch of space on your counter. Maybe a toaster oven with convection feature would be better? Regarding combo units, I felt the Ninja had a poor design because air fryer heating element in the lid was fully exposed to pressure cooker steam and this seemed like a major point of failure, not to mention I couldn't see the O-rings for the pressure cooker seal. Is this something to actually worry about and/or should I even consider combination units? Josh Lyman fucked around with this message at 01:38 on Dec 24, 2020 |
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Dec 24, 2020 01:34
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DangerZoneDelux posted:You aren’t going to have a stew ready in 15 minutes in an instant pot. I feel like no one talks about how long electric pressure cookers take to get to pressure
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Dec 24, 2020 03:23
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My Instant Pot arrived today and I made a stew with chuck pot roast, potatoes, celery, and baby carrots. It was... okay? I let it naturally vent for 40 min after cooking to help reduce the liquid but it still wasn't enough. Is this a situation where I should just make it on the stove in a stock pot? Or I should've just put less water in to start with?
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Dec 31, 2020 07:55
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Everyone seems to love air fryers. I think I would use one... maybe too much and my diet would become nothing but wings, fries, and mozzarella sticks.  Costco has this 12 qt for $80: https://www.costco.com/emeril-lagasse-12-quart-air-fryer-pro.product.100696882.html And this 6 qt for $40: https://www.costco.com/gourmia-6-quart-digital-air-fryer.product.100671799.html Thoughts?
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Feb 9, 2021 23:12
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My Calphalon Unison 12" nonstick pan's surface is starting to chip after about 12 years of light use so it's time for a replacement. It was the first nice pan I bought but at many times, I've felt 12" was too large for a nonstick, in part because it's quite heavy (the weight isn't a problem, just annoying) and it's too big for eggs/omelet, but it's nice for large veggies like asparagus. My other cookware consists of a 12" frying pan, 4 quart sauce pan, 8 quart stock pot, all tri-ply, and a 10" Lodge skillet. I mainly use the nonstick to cook chicken, fish, eggs, and veggies. I don't need a new pan right away, so if there's a nicer pan that would be worth it, I can wait for Black Friday deals.
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Aug 12, 2022 05:54
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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. It costs about $10 to get a knife sharpened around me, but I'm wondering if I should just get a new knife. Is the Victorinox still the standard recommendation? There are tons of Amazon listings for "Victorinox chef knife" and I can't really tell them apart. Should I just get this one? It's sold and shipped by Amazon and the #1 best seller: https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B008M5U1C2/ Josh Lyman fucked around with this message at 22:06 on Mar 9, 2024 |
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Mar 9, 2024 21:58
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