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We have an anodized aluminum skillet (Calphalon) that is about 3 years old. I think at some point it got burnt or something, cause there's a spot in the middle that is slightly discolored and stuff always sticks around there! It's not like there is caked on carbon, it looks more like a discoloration that is smooth to the touch (when clean), like something chemical happened to the surface. Has anyone seen this before / know what to do? Or is the pan hosed?
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Aug 4, 2020 17:27
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| # ¿ Apr 27, 2024 21:00 |
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Something like this? https://www.webstaurantstore.com/assure-parts-1-15-gpm-wall-mounted-pre-rinse-assembly-with-8-centers-and-12-add-on-faucet/190FPRSFA12K.html e: "commercial sink sprayer" is what you want to google. I've seen redone home kitchens with them in it, including a floating version that doesn't need the wall mount, for island sinks. There's no reason a house can't dish out that pressure, unless your house has an unusually small service line. However you may need to re-plumb a bigger supply line to your sink (or you might not idk!). alnilam fucked around with this message at 17:55 on Aug 11, 2020 |
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Aug 11, 2020 17:53
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Do you mean for making tofu from scratch, or for pressing existing tofu
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Aug 30, 2020 23:41
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I wrap it in a clean tea towel then put it between two plates and put a cast iron pan on top and that's fine, if I'm really feeling wild I'll add like a few cans of canned goods on top of that You really definitely don't need a special tool to press tofu imo If you do make tofu from scratch then let's talk, a cheese press will do but you can also make do with two nesting takeout/tupperware containers with holes cut in them
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Aug 31, 2020 05:51
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When I use an oven at its lowest setting to keep food warm, I put a damp tea towel over it and it keeps things pretty nice.
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Sep 1, 2020 19:58
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Mordiceius posted:I was today years old when I learned that "convection oven" isn't just another name for your average full size oven. When I was like 10 I think I got confused about this too because a lot if time in older writings you see "conventional" oven too, to distinguish from microwave ovens. And convention looks like convection.
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Sep 3, 2020 22:56
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.Z. posted:What I'm getting from their materials is that is just a convection heat + steam to help reduce moisture loss. + marketing
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Sep 3, 2020 23:25
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I'm used to having a separated / 2-basin sink, where i use one with a metal rack for drying. We just moved into a house with a (very lovely) single-basin white porcelain sink and I need a new drying stand. I know there are those plastic drying stands meant to go beside the sink, with a catchment tray that drips into the sink, that would be functional but I was hoping for something a little nicer looking. Any thoughts?
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Feb 15, 2021 23:10
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I'm looking to upgrade my built-in (30") cooktop to induction. They range from like $900 to several grand. Other than matching the opening measurement and making sure I don't hate the burner configuration, what should I be looking for? What makes one better than another?
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Dec 27, 2023 18:34
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Correct, countertop built-in with easily accessed wiring beneath
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Dec 27, 2023 19:36
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DR FRASIER KRANG posted:Touch controls on a stove top seem like a war crime. Yeah one thing I'm struggling with looking for induction stoves is they're almost all touch control, probably because they're considered high end but ugh
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Dec 29, 2023 18:24
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MisterBear posted:If the former, wouldn’t it just pass through you? My understanding the last time I read about this, which granted was like 10 years ago, is that teflon can be hazardous to at least your stomach and probably other parts of you, and that's why teflon cookware makers and testers do acknowledge (though imo slightly understate) the potential hazard of teflon + heat + wear/tear and that you should discard the pan if you overheat it or when it shows signs of wear. I too have been slowly replacing my teflon cookware, in part because I don't like having the onus of continually evaluating the safety of my cookware over time and I don't believe most people (incl. me) are going to be particularly good at doing so. I was just wondering the same thing about my rice cooker this past weekend in fact. I mean I can cook rice on a stovetop just fine in a stainless steel pot and it comes out fine / isn't that hard to clean, so I don't see why a rice cooker couldn't be teflon-free and still be nice to use. Curious to hear others' thoughts on this. Just committing to periodically replacing the inner pot also seems like an acceptable solution, if I can find the replacement pot.
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Jan 2, 2024 20:40
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mystes posted:(when you're mixing it into stuff I don't think the texture makes any difference, though; you just have to adjust for density if you're using volumetric measurements) This drives me crazy, why do recipes that involve mixing salt into stuff try to specify kosher salt? It's going to dissolve, it doesn't matter!
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Jan 11, 2024 21:29
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I have definitely had that issue many times with the toaster oven at my office.
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Jan 22, 2024 19:25
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Steve Yun posted:
*war of the worlds terror horn sound* Oh that must mean my juice is done
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Feb 6, 2024 06:33
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 induction is like 420 cast iron every day
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Feb 12, 2024 17:15
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Nephzinho posted:I'm in the middle of switching to induction and just got a very very large flat bottomed wok. Yeah I installed my induction cooktop 2 weeks ago* and the old wok was anodized aluminum flat-bottom, so I got a nice carbon steel flat-bottom wok. I know I'll never get the ~~ True Wok Experience ~~ without a mega gas burner but I'm excited to learn to use a seasoned steel wok anyway. I had already been in a slow process of upping my use of cast iron too, and the induction cooktop has been great with them, I love it. At this point I don't miss my calphalon non-stick pans at all. *Switching one built-in cooktop for another was supposed to be a quick straightforward one hour job and turned into an all day disaster, as any good home improvement project should. Turns out "standard" cutout sizes are not that standard.
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Feb 12, 2024 19:21
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Ror posted:I mean presumably an induction hob can make a pan as hot as it wants and that’s probably good enough for a wok if you’re not chasing the hei, but when I said glass stovetop I meant non-induction as well, just the coil embedded in the glass. It’s probably possible, but you really have to have a nice pan and a nice stove to get ideal contact and conduction. Yeah I used a flat bottom aluminum wok on a glass radiant cooktop for years and it was not great, but sorta passable. I guess i was mainly using the wok for its shape and size but dealing with the fact that the heat was mostly at the bottom.
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Feb 12, 2024 20:04
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I spent a while reading reviews and settled on the yosukata black carbon steel flat bottom wok. Serious Eats did a big review of flat bottom woks where they actually talk about the tests they did on them, which at least makes it a little more convincing than random paid promotion or machine generated garbage out there but who knows, maybe I've been fooled. I will let you know in a few weeks if I'm still happy with it, but for now I'm just passing on what I read. It's still pretty heavy... not cast iron heavy but not light. But something light isn't going to take induction very well and isn't going to distribute heat very well either, so just make peace with the fact that anything good will probably be a bit heavy (maybe not cast iron heavy though)
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Feb 12, 2024 22:56
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alnilam posted:I spent a while reading reviews and settled on the yosukata black carbon steel flat bottom wok. Serious Eats did a big review of flat bottom woks where they actually talk about the tests they did on them, which at least makes it a little more convincing than random paid promotion or machine generated garbage out there but who knows, maybe I've been fooled. I will let you know in a few weeks if I'm still happy with it, but for now I'm just passing on what I read. First meal cooked on this new wok + new induction stove. I was very happy with it. I had expected to have to use the 6" or 8" burners and that they would only couple with that flat bottom part, but to my surprise the 13" burner was happy to couple with it and actually added some heat partway up the slope. The metal spread the heat around to the rest pretty nicely and for the first time since I used to have a gas stove, I really felt like the wok was doing what a wok should (okay not mega hot "wok hei" stuff but pretty drat good) I make no claim that this is specific to the wok I bought, nor that it would perform the same with every induction cooktop, but I will say i was pleased with how the new system performed.
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Feb 14, 2024 05:49
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Sirotan posted:Nice. I just read the entire Serious Eats review of that wok and think I'm gonna pick it up too. Did you do any additional seasoning of it when you got it? The 13.5. and yes i washed and re-seasoned it as recommended. Also beware the serious eats article says the handle is removable, if a bit difficult, but the wok's manual says not to remove it. Still bet you could though. But just to be safe I seasoned it on the stove instead of the oven or grill.
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Feb 17, 2024 01:07
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It's been established for a while that "microwave safe" plastic containers shouldn't really be microwaved
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Feb 22, 2024 18:14
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I've been pretty happy with my silicone brush for years. Relatively easy to clean, even in the dishwasher, will probably last forever, and spreads stuff just fine even if it takes some extra trips to the bowl of whatever. If i were doing high throughput cooking like a pro I'd definitely use bristle brush and replace as needed, but for the occasional egg warsh or butter baste it's fine.
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Feb 28, 2024 16:46
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Squashy Nipples posted:Talk about your uni-taskers.... I've always kind of wanted a raclette melter machine for parties. I've always had good success melting raclette in a small glass pan in the oven. Sloughs off onto the potatoes just fine and tastes great. If you wanted to get more traditional you could get a raclette iron and stick that in the oven or grill but i don't see what a dedicated machine would get you unless you're looking to sell raclette on the street (which if you are, please move to where i live so i can buy street raclette from you)
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Mar 7, 2024 01:07
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Boiling water is a pretty low bar to pass so I got what looked nicest in my kitchen, which is the Bodum kettle with cork handles. It's also goose neck so it pours well.
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Mar 21, 2024 23:10
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Built in or standalone? Built-in wise I've been happy with my GE Profile (30") for its price, but then again it's not like i bought and tried a bunch of them
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Mar 26, 2024 21:38
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El Mero Mero posted:I’ve got the same and I’m only meh on it. It’s a huge upgrade from electric, but I don’t like the touch controls and I feel like the whine at full power is annoying. Also, sometimes the pan detectors get all glitchy on mine. I had wanted real knobs but Sadly very few induction cooktops I could find had physical knobs, and I wasn't going to pay an extra grand just to satisfy my hatred of capacitive touch control. But the happy ending is, the touch controls have been way less annoying than I'd feared and pretty reliable. I won't say I like them but i don't dislike them. I do find that whine noises only occur with my lightest pots also, heavier stuff does not whine. Anyway yeah it's not perfect. But as you said it's way better than regular electric imo, and would a fancier unit for twice as much be much better? Most of the reviews I read did not convince me they would but i will never know for sure
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Mar 27, 2024 04:35
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SubG posted:The three minute time has nothing to do with the pathogen growth rate, it's the time at which the sample was collected. In cutting board tests the surface is contaminated and then later tested. If you test three minutes after contamination, the number of recovered pathogens is an order of magnitude greater for an old wood cutting board versus a new wood cutting board. I don't have a dog in this fight but the question at hand is end grain cutting board vs side grain, not wood vs not, so this isn't relevant unless we know if the test you're talking about was end or side grain, since the entire claim at hand is that end grain is kind of self healing alnilam fucked around with this message at 03:38 on Mar 30, 2024 |
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Mar 30, 2024 03:35
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Between my phone and the timers of my oven and microwave, I rarely need anything more, but on occasion I appreciate having a mechanical rotary timer, which are a dime a dozen at any thrift store. It's nice to be able to quickly turn a knob to the desired time instead of hitting the minute button until you get there.
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Apr 1, 2024 18:28
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Eezee posted:
Having used both myself, yeah it's this, for me. The convenience of having a timed pressure cook followed by keep-warm so I can walk away is amazing. Especially with two young children. The ability to maintain a 100F water bath for yogurt is a nice bonus feature too
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Apr 9, 2024 03:23
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| # ¿ Apr 27, 2024 21:00 |
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I make my yogurt into jars and use the pot to keep a water bath at temperature, no need for cleanup of the pot afterwards
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Apr 10, 2024 04:07
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