|
Anyone know a good place to buy kitchenaid mixers? Open to refurb/open box kind of stuff.
|
#
¿
Nov 26, 2015 03:22
|
|
|
|
| # ¿ Apr 28, 2024 14:28 |
|
|
Just wanted to say I picked up a new classic 4.5qt kitchenaid stand mixer for $250 shipped after tax, Canadian, from Amazon. Kitchenaid.com won't take a credit card with a Canadian address or I would have bought a refurb pro model for $299 (of which there are many btw American goons).
|
|
#
¿
Nov 27, 2015 15:28
|
|
|
Almost nothing on woot is cheaper than you'd normally see it on amazon or similar.
|
|
#
¿
Dec 31, 2015 09:05
|
|
|
TBH the time you miiiight save using one of those chopper things you'd end up spending when you have to take it apart and clean it. Besides, knife skills are important and you should find pleasure in practicing.
|
|
#
¿
Jan 4, 2016 06:34
|
|
|
I use a $50 tfal Teflon pan pretty much just for eggs. It's much better than doing the whole process of cleaning the cast iron (I wash it with soap then reseason after every use).
|
|
#
¿
Jan 9, 2016 05:28
|
|
|
Teeter posted:Followup grinding question: What's the cheapest coffee grinder that's worthwhile? Looking for something that does a coarse grind for French press. http://www.redroostertradingcompany.com/shop/camano-coffee-mill-3/ I use this one. It's adjustable for different size grinds. You really don't want a blade grinder for a french press because the ground won't be uniform enough. I like grinding my own coffee because it makes me feel like I'm earning the drink but I'm sure any $15 electric burr grinder you can find at a shopping mall will work fine.
|
|
#
¿
Jan 18, 2016 23:16
|
|
|
HappyHippo posted:You aren't going to find a $15 electric burr grinder. If you mean those whirling blade grinders, they're not good for french press (or coffee in general, but especially french press) - they generate a lot of fine particles that will come through the filter and leave sludge in the cup. You'll always be dealing with some sludge but blade grinders make it worse. A good burr grinder produces a more consistent grind size. Yeah I elaborated on the ground size issue in my post but fair enough I didn't know how much the electric ones cost.
|
|
#
¿
Jan 19, 2016 00:22
|
|
|
I know we're talking about cast iron which isn't a speedy cooking surface anyways but using a diffuser under it would be insane to me, your apartment would heat up before your pan.
|
|
#
¿
Jan 20, 2016 23:24
|
|
|
Ace of Baes posted:Wanting to get my wife a kitchenaid mixer as a surprise gift, shes been wanting one for a while, from looking online it seems theres different levels, she cokks just about everything, will the ~250 one work well for standard cooking? If you go to amazon you can get one for $250 that isn't the artisan. Here's a good example of what to get.
|
|
#
¿
Jan 30, 2016 08:58
|
|
|
rgocs posted:We need to replace our cookware set; I've had it for more than 10 years and being a non-stick (yeah, yeah, I didn't know any better back then) the coating has been flaking up lately. We're considering a Zwilling TruClad 10-pc set that's on ~54% discount at several places. We've held them and they feel great handle and weight wise. I wanted to check if anyone has any good or bad experiences or comments on them? Roast chicken is 425F, a lot of things are >400F.
|
|
#
¿
Feb 5, 2016 02:22
|
|
|
AVeryLargeRadish posted:Japanese knives in general are very light compared to western knives because they are much thinner. For example a Wusthof classic 8-inch chef's knife weighs 8.5oz while my 9-inch Konosuke Ginsan gyuto weighs 5.75oz. Thinner but just as strong because glorious nippon Quentin Tarantino folded steel right?
|
|
#
¿
Feb 20, 2016 12:20
|
|
|
Steve Yun posted:I'm curious what this magical board was The plastic ones of course...? 
|
|
#
¿
Mar 23, 2016 04:51
|
|
|
Pollyanna posted:Sweet, thanks for the info! That's very similar to my process, though I buy boneless-skinless because I'm lazy and don't feel like deboning chicken thighs. I never felt like I was getting a bad result from pan-frying/sauteeing chicken thigh, just wasn't sure if it's what I'm "supposed" to do. I'll probably look into spices and rubs for the thighs from now on, I think that will help make them tastier. It wouldn't be a problem but holy poo poo this whole gimmicky one-pot pasta thing needs to go away already. I'm not sure if my opinion is going to be unpopular here but there is no reason to lose precise control over the cooking of the pasta (by having it in it's own pot) just to have it in the same container as the other ingredients. If you want to flavor your pasta you can do that with stock and still get perfect pasta when you rehydrate it at the end with the sauce.
|
|
#
¿
Apr 26, 2016 07:14
|
|
|
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.
|
|
#
¿
Jan 1, 2018 21:49
|
|
|
.Z. posted: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. That looks super super gimmicky? Why not use traditional wet stones? e: Did some reading on them. Interesting. VelociBacon fucked around with this message at 06:58 on Jan 2, 2018 |
|
#
¿
Jan 2, 2018 06:50
|
|
|
Tbh I’m willing to put in the work. I have a few years of machining experience (the first 6 months of which I had to hand sharpen drill bits on a grinding wheel) and I’m fastidious. I’m not willing to spend hundreds but I have plenty of free time to learn skills like this. if I can get a better result using stones I’m quite willing to put in the time.
|
|
#
¿
Jan 2, 2018 07:29
|
|
|
Submarine Sandpaper posted:What shape are your knives in now? If they're in good shape you can get a single 1-3k stone and be good, if they're bad you'll probably want a 280/1k combo or something to start. A few bucks more there is the dmt duo sharp fine/extra fine which leaves an edge similar to a 1k but absolutely shreds metal. I prefer a stone's feel but ymmv They're dull but not hacked up. They haven't had any sharpening 'attempts' with weird products, I hone them from time to time but at this point that's ineffective as there isn't a burl to remove, it's just dull. I'll pick some stones up - thanks.
|
|
#
¿
Jan 2, 2018 16:52
|
|
|
AVeryLargeRadish posted:The King 1000/6000 combo stone is a pretty good place to start, cheap too. Remember to only soak the 1k side. Ordered! Thanks to everyone in the thread.
|
|
#
¿
Jan 2, 2018 17:37
|
|
|
emotive posted:Speaking of blenders, does anyone here use a Blendtec? I picked up one of the Costco versions and it makes an awful sound when you first turn it on or have a small amount of stuff in the jar. It doesn't do it when the jar isn't on the base, so I thought it was a bad jar and replaced it via warranty, but it still does it. I've heard it happen in videos on YT, etc. so I'm guessing it's "normal"? I have to wonder if it's because the base and the jar connect directly without any sort of bushing, etc. so it's metal on metal. Yeah mine does that too it's been fine for years.
|
|
#
¿
Jan 5, 2018 00:41
|
|
|
Got my king 6k/1k a few days ago and today sat down and did all my knives, super happy with it, thanks for the recommendation. Took a little time to learn (man is it ever harder to sharpen a curved blade) and I’m sure my technique isn’t perfect but my knives feel great, used one immediately after and couldn’t be happier with the performance.
|
|
#
¿
Jan 9, 2018 11:45
|
|
|
Also will now heavily prefer knives with minimal or no bolster (like my Zwilling KolorID 8" which is loving amazing). e: If you like whetstone sharpening you should also try scanning in and digitally developing film I get the same nerd chills from it.
|
|
#
¿
Jan 10, 2018 06:04
|
|
|
Feenix posted:I've decided I am going to tackle crepes. Do I need some fancy expensive crepier pan if I just plan on doing this from time to time on my glass top? (or Induction?) I think you can use that pan but you will need a proper spreading tool.
|
|
#
¿
Feb 23, 2018 16:06
|
|
|
Just seems the better way to do it so your thickness is perfect throughout and you don’t anger your breakfast guests with a second rate crepe.
|
|
#
¿
Feb 23, 2018 16:47
|
|
|
Murgos posted:I My 12" is too heavy for my wife to move around without a lot of effort which can be dangerous when hot. Same 
|
|
#
¿
Feb 27, 2018 02:05
|
|
|
Steakandchips posted:May I have a recommendation for an oil spritzer please, so I can easily coat a pan, with whatever oil I choose? I am in the UK. Most kitchens that do oil spritzing (generally onto meat halfway through baking or w/e) I think just make it with normal spray bottles from a craft store. Put olive oil in with some peppers or w/e for flavoring and you're golden.
|
|
#
¿
Mar 6, 2018 19:42
|
|
|
wormil posted:Made eggs in the carbon steel skillet today, 2 over easy, and a 2 egg cheese omelet. Total success. Then later some chicken stir fry. I wouldn't mind if it was smoother but will definitely order the 12". You can throw that in the oven too right? Should be able to do a really nice roasted chicken with it and not have to bother about an oven rack because of the raised skillet ridges. Or am I thinking of something else?
|
|
#
¿
Mar 22, 2018 15:26
|
|
|
Submarine Sandpaper posted:apples and oranges m8. If you don't have cast iron/stainless yes but carbon isn't a 1:1 Teflon replacement even if it's seasoned well. Agreeing with the last bit. I'd only really bother going cast iron/carbon steel if it's something where the use case is very high temps. For example, I use my cast iron pan for high heat steaks, put the whole thing in the oven for pizzas, etc. I use my carbon steel wok for... wok poo poo at really high heat. I don't find the carbon steel to be anywhere near as slippery as teflon stuff but I don't use them for the same things. I think a (seasoned) carbon steel skillet would still have food sticking to it which would be irritating for me.
|
|
#
¿
Mar 29, 2018 18:15
|
|
|
VERTiG0 posted:Thoughts on this stuff? https://www.littlegriddle.com/collections/all/anyware I don't think I'd ever want a ceramic pan but the skillets look fine.
|
|
#
¿
Apr 1, 2018 17:16
|
|
|
This Kolorid 8" is the most pleasant to use chef's knife I've ever used. Love it to death and the price is amazing too.
|
|
#
¿
Apr 4, 2018 16:41
|
|
|
Red_Fred posted:I’m keen to get a mortar and pestle to grind my own spices. Any recommendations on size and material? I assume a mortar and pestle is a better investment than a spice grinder? Size = Whatever is a resonable size for you and whoever you live with to be able to move by yourself. Material= I like my granite one.
|
|
#
¿
Apr 14, 2018 04:17
|
|
|
obi_ant posted:What are those racks called that I can placed fried food on to drain/cool down? Uh... wire racks? Any good brands I should be looking for? I need the top and the bottom. Cooling racks and if you get one with a pan that fits neatly you'll really like the experience. I don't know any brands sorry.
|
|
#
¿
May 12, 2018 20:39
|
|
|
rgocs posted:My kids' (6 & 2 y/o) bedroom door faces the kitchen, we make smoothies every day on a blendtec, it only sometimes wake them up. You must have very very sensitive neighbors. My Blendtec is so loud that I can't use it in my wood frame apartment in the mornings before work (around 5:45AM) because I'm pretty sure it'd wake up the neighbors. I don't really mind because I've accepted that as a tradeoff for a great blender but I'd love for it to be quieter.
|
|
#
¿
Jun 11, 2018 01:33
|
|
|
Anne Whateley posted:Try making a little foam cube to surround it and muffle the noise? Even the food service blenders that are $$$$ aren't that quiet. I've thought about making something but honestly it doesn't bother me that much. Nothing I could make would dampen the sound enough for me to be able to use it so early in the morning.
|
|
#
¿
Jun 11, 2018 01:40
|
|
|
Dr. Gitmo Moneyson posted:I just bought my dad a Thermopop for Father’s Day. Now I’m trying to think of a good second gift in the $70 range, and I can use some help from this thread. My dad isn’t an easy guy to buy for, but I know he likes to cook and he likes to bake, so those might be good places to start. I got my hard-to-buy-for father a subscription to Naturebox which is a monthly random snack delivery thing. They're mostly pretty healthy snacks and generally really good. I got him the subscription for a year but you could do however many months you want. I'm unaffiliated with them. They have a website you can look at for pricing and more info.
|
|
#
¿
Jun 11, 2018 04:28
|
|
|
I would just bake a bunch of focaccia and layer it and cut it to shape.
|
|
#
¿
Jul 6, 2018 23:42
|
|
|
Flash Gordon Ramsay posted:
If it's really losing that much heat too the room look under the stovetop to see if there is an opening into the oven space. Mine had a chimney sort of thing, like a 1"pipe that vented oven air up out under a rear element. I used tinfoil to more or less block this off and the oven now both hats up much faster and also doesn't increase the temps in the kitchen by 5C. It's not a gas oven and I have no idea why this was put into the design.
|
|
#
¿
Aug 14, 2018 15:43
|
|
|
Flash Gordon Ramsay posted:Well the oven is supposed to be vented like that. And ultimately, all the heat it generates ends up in your home. Because physics. It may release that heat more slowly depending on insulation, but that heat has to go somewhere. I totally agree/understand but because the heat was being generated for a longer amount of time (as I was effectively heating a larger volume of space) there ended up being more energy being made into heat in general and as such the kitchen temps were more affected.
|
|
#
¿
Aug 14, 2018 17:31
|
|
|
FBS posted:Just moved into a new apartment and instead of cheap coils, I've got a smooth top electric stove. What do I need to know to avoid breaking poo poo? The stovetop itself is branded as Schott Ceran and it looks like this: Pork on left side and fish on right side only.
|
|
#
¿
Sep 4, 2018 07:13
|
|
|
Whats the handle material?
|
|
#
¿
Sep 25, 2018 15:44
|
|
|
|
| # ¿ Apr 28, 2024 14:28 |
|
|
Subjunctive posted:Hmm, $80 shipped to Canada and Amazon.ca doesn’t have it. I’ll poke around! Canadian tire has cheap T-Fal pans I use when I need non-stick. I find them pretty good.
|
|
#
¿
Oct 1, 2018 22:47
|
|