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Does kitchen equipment also cover dining plates? I have been using the same cheap white plates now for 15 years since I moved into my first own flat and I don't like them very much, especially when entertaining guests. I've got some nicer stoneware stuff, but I'm just missing plain white plates that don't look like trash, but are also robust enough to not break with everyday use. After looking around a bit my favorite so far is this Villeroy & Boch set Is bone porcelain actually worth it (besides the ethical considerations)? And is that stuff durable enough for everyday use? At 35€ per plate I would be a bit annoyed if they got chipped from just throwing them in the dishwasher. I'm not really worried about dropping them, just normal handling. Any other (euro) brand or material recommendations are also welcome. I'm not set on anything yet, as long as it's a bit more fancy than Ikea plates.
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Apr 4, 2023 16:32
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| # ¿ May 11, 2024 11:21 |
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hypnophant posted:Yes and yes. Bone ash strengthens the porcelain, allowing for a lighter piece which is less likely to be damaged from regular handling, and IME also less likely to chip. It’s almost always more durable than stoneware. Wirecutter has a helpful writeup, in addition to their usual suggestions. I have plates and bowls from the BBBY fitz & floyd brand, a previous recommendation, which I’ve been happy with, though I don’t know about euro availability. Thanks for the link. That's exactly what I was looking for and cinders a bunch of things i didn't even consider. I do like those Crate and Barrel plates, but unfortunately they don't do business in Germany. I can get Corelle, but their stuff is so light that it feels cheap to me. Plates gotta at least have a little bit of weight. Same for cutlery. Having a light fork or knife feels terrible.
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Apr 4, 2023 20:48
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Steve Yun posted:I’ve asked if she’s taking on new customers, waiting to hear back Is there any reason to get the Made In pan for 170€ of you can get the same size DeBuyer with a similarly fancy handle for 70€ or if you are fine with a straight handle for 50€? Seems very expensive for a carbon steel pan.
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Apr 14, 2023 00:35
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OldSenileGuy posted:Recently I’ve noticed that my instant read thermometer (some cheap one I got off Amazon years ago) is giving me wildly different readings only minutes apart from each other. I think it’s time for a new one. If you got the money people seem to be liking the new Chris Young thermometer for all applications where you can leave it in the meat (and you can just leave it in your steak in a pan as well). https://combustion.inc/products/predictive-thermometer-and-display
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May 30, 2023 11:18
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Doom Rooster posted:Not a link, but this is the tomato soup I made and it came out great. You throw all the ingredients in cold and let it heat up through the energy from the blending process? Never heard of that before, but that's pretty cool.
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Aug 4, 2023 12:59
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FaradayCage posted:What are our thoughts on pepper grinders? While there are no good lever pepper mills, there are definitely good lever coffee grinders that will do just fine for pepper. Something cheapish like a Kingrinder or Timemore would be more than good enough. Or just get something no name from Amazon if you don't care about consistency that much. Zarin posted:I really just want a pepper grinder that is well-suited to being chucked up on a drill for when I want something automated. Kingrinder is definitely drill compatible. It's even in their marketing. Eezee fucked around with this message at 03:02 on Aug 6, 2023 |
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Aug 6, 2023 02:57
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Kuhn Rikon makes one that I find the most enjoyable to use. It is however made of cheap plastic and the blade is not stainless steel, so it rusts if you leave it wet. The extremely sharp blade makes up for that though. And its 5eur here. There are probably cheaper sources than Amazon in the US. https://www.amazon.com/Kuhn-Rikon-2781-Original-4-Inch/dp/B000H7O3QS/?th=1
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Aug 6, 2023 22:22
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meefistopheles posted:I'm working on putting together a whole new kitchen and I need a little advice. Are there any must have features for either an induction cooktop or a dishwasher? I know someone earlier was singing the praises of Bosch dishwashers. Bosch appliances are all good. They have very nice ovens and cooktops as well. Otherwise a small feature that I have come to really appreciate is having the garbage in a drawer directly under my workstation, so I can just sweep in all the trash. I dont really know where the trash in US kitchen normally is, but in Germany its most often under the sink, which isn't really super practical. Not mine, but similar: 
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Aug 22, 2023 03:50
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Eeyo posted:Favorite immersion blenders? I got a cheap one a long time ago and it sounds like it's got a bunch of gravel in the motor or something. Mostly works but I'd like something a bit smoother. Bamix or Esge if you are in Europe has great build quality and works well for all my needs. If you want kale smoothies or blend other super fibrous things on the regular, it's not the best though (just get a proper blender at that point though). Also after mentioning the Kuhn Rikon peeler here a couple of weeks ago and mine starting to rust again, I decided to try out a different one and its surprisingly really good. https://www.amazon.com/Lurch-Germany-Universal-Peeler-Black/dp/B003AU5RF0/ Minimal design, very sturdy compared to the Kuhn one and most importantly a very sharp blade. I cannot tell how long the blade will last, but so far I would highly recommend it.
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Sep 18, 2023 01:48
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If you got the money, it's probably this one https://www.principlefaucets.com/
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Sep 20, 2023 17:20
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Since you are in the UK you should look at Demeyere as well. Shouldnt be more expensive than the Made In and is generally considered to be extremely high quality. Also they use welds instead of rivets, which is always a huge plus for me.
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Sep 24, 2023 21:07
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Aramoro posted:I'm looking for a new stick blender, does anyone have any good recommendations for one that's available in the UK? Bamix should be available in the UK, but they are pretty expensive. If you want a cheap one, I used a Braun for years and it was fine. Eezee fucked around with this message at 09:34 on Oct 24, 2023 |
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Oct 24, 2023 09:31
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Is the Thermapen actually worth the 80€? Seems like a lot for a thermometer.
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Nov 6, 2023 11:23
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Frank Dillinger posted:Thermapens are so good and fast that you can see the various temperature gradients in the meat you’re cooking as you push it in. 100% would spend the money on another one the moment mine breaks. If I was rich I would get this one for that specific purpose https://combustion.inc/products/predictive-thermometer-and-display
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Nov 7, 2023 21:02
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The Oxo one with the pull out display should accommodate most large bowls. The kd8000 seems way too big unless you never move it.
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Nov 22, 2023 23:00
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CrushGrind Kyoto for the table as something that looks a bit more modern than the Peugeot grinders and I've completely switched to an old manual coffee grinder for the kitchen. The coffee grinder allows you to get both small and large amounts of pepper with minimal effort with a very consistent grind size.
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Dec 19, 2023 19:32
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Can the air circulate properly with the parchment paper?
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Jan 22, 2024 21:50
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Is Bosch also not available in the US? They are a much bigger brand than Neff and I'm very happy with my higher end Bosch range, oven and dishwasher.
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Mar 2, 2024 10:41
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Huh, just took a look at Canadian best buy and those prices are insane. Not only is everything at least 4 times as expensive, the few cooktops they actually sell have a lot less features than the ones available in Germany. You can't even use a griddle on any of them 
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Mar 3, 2024 00:58
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If you just want to use them once on a while get a portable gas burners, or easier but less efficient, one of those induction converter discs. They are just stainless steel plates you can put under your non-magnetic pot. The disc heats up which then heats your pot. Those are way less efficient than using actual induction compatible cookware though. If you still want to regularly use your ceramic pots don't bother with induction imho.
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Mar 7, 2024 02:04
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Does anyone still use stovetop pressure cookers and have a recommendation? I don't see the electric variant really adding anything (besides bulk), so I'm thinking about going the low tech route. So far the brands I have on my radar are Kuhn Rikon and Fissler.
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Apr 8, 2024 20:33
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By closed-system you mean steam only escaping when the pressure gets way too high instead of some escaping constantly?
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Apr 8, 2024 21:06
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My reasons behind getting a stovetop one are that my induction stove is much more powerful than the heating element in an instant pot, so I can actually brown some meat in it before making a stock. it eliminates another point of failure by not having electronics that could break in a couple of years. And having able to use it as a normal pot is also a nice bonus. Do you mostly like the electronic version because it's even more hands off to the point of putting it on and walking away or are there any other killer features?
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Apr 9, 2024 03:15
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Update on the stovetop pressure cooker I asked about: I got a Fissler, since I got a good deal and it's also non-venting/closed-system. Looking at the manual it only vents steam when you exceed the optimal pressure, but the pressure where steam starts to escape on this one is lower than the pressure required for the Kuhn one to start venting. I don't think there is much practical difference if your stove can keep the exact temperature required for optimal pressure. If that is too much trouble the Kuhn one will probably be easier to run without losing flavor from escaping steam. (Or just get an electric one)
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Apr 18, 2024 19:25
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tonedef131 posted:My Fissler has a pop up knob with two white bands on it. The second one is 15psi and it always is raised to that level before it begins to vent. What pressure were you hoping to achieve? Ok, mine works a bit different. It has a dial to put in target pressure and then the pop up thing is yellow, green or red of the pressure is too low, ideal or too high respectively. It only starts venting when it turns red, so exceeding target pressure. It was claimed earlier in the thread that all stovetop pressure cookers besides the Kuhn are already venting at target pressure. The new Fissler ones have their target pressure at 11 psi and start venting above that though, so that's a 5C difference in temperature. I might need to adjust cooking time of recipes a bit if they are written for 15psi.  TychoCelchuuu posted:I don't think you necessarily lose flavor from escaping steam. If anything sometimes it increases flavor by reducing the liquid inside and thus concentrating the flavor into a smaller volume. I am going entirely by the Dave Arnold argument that Steve Yun mentioned. It might just be volatile flavors that I couldn't make out anyway. https://cookingissues.com/2009/11/22/pressure-cooked-stocks-we-got-schooled/
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Apr 19, 2024 10:01
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Nephzinho posted:Might not be what you want to do but I tend to just freeze herbs in a little oil or just make pesto rather than dehydrate excess herbs. Always found dehydrating to kill the flavor. Vacuum sealing and freezing also works well if you don't want them frozen in oil.
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May 2, 2024 17:43
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| # ¿ May 11, 2024 11:21 |
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Wok cooking will suck just as much as on any other electric hob, since there is no direct heating of the sides. I still do it with a flat bottomed wok and some help from a gas burner. It's a big upgrade over normal electric coils and the heating is just as responsive as cooking with gas. In "boost" mode my range puts out 3.7kw which I only use for heating up water or preheat a pan, since anything else would burn way too quick.
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May 6, 2024 10:09
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