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Transmetropolitan posted:Wise goons, what do you think about rice cookers? If you want a rice cooker, get one of the good ones, with a computer that intelligently applies heat instead of just being a plug-in pot. Tiger makes good cheap ones, and the Aroma model is pretty nice too, but Zojirushi is the gold standard. One of the benefits of the higher end ones is that you can hold rice for hours or days without it drying out or burning, so don't be put off by how long they take to cook rice. You can even add your rice and water and set a schedule, so you can have fresh rice for breakfast or dinner or whatever.
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Nov 4, 2015 01:11
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Steve Yun posted:Anyone wanna recommend a brand of food mill? The OXO one is outstanding, just like almost everything they make.
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Jan 25, 2016 06:52
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deimos posted:Whatever you get make it a Panasonic (or does anyone else make Inverters?) Inverter, so much better. I'll second this recommendation.
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May 3, 2016 20:13
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Squashy Nipples posted:The gun seems unnecessarily complicated... I have an indoor smoking box, it's less then $50 on Amazon: How well does it seal the smoke in? I have a small apartment and fire alarms, but no outdoor space in which to erect a smoker. Also, outdoor smokers are expressly prohibited.
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Jun 20, 2016 17:34
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pnau posted:Any recommendations for a decent garlic press ? Kuhn Rikon makes the best one that I've ever used. I bought it on recommendation from... somewhere (maybe ATK) and it's great.
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Jul 12, 2016 21:10
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AVeryLargeRadish posted:A knife can't get the garlic anywhere near as fine, at least not without a lot of mincing afterwards. I like the ceramic grater I got for garlic and ginger for this, it's super easy to clean and turns both garlic and ginger into paste, it's a little more work than a press but it gets good enough results that it's worth it. Put some plastic wrap on top before grating. No cleanup necessary.
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Jul 14, 2016 20:13
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Horse Clocks posted:This makes no sense. I can't make head or tail out of a way plastic wrap would reduce cleanup without plastic shards in your garlic. These graters aren't sharp, exactly. It's a (usually) ceramic imitation of a traditional Japanese sharkskin grater.
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Jul 14, 2016 22:05
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12-piece KA triply set is up for $200 on woot today. Seems like a good deal to me if you're in need of pots and pans!
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Jul 20, 2016 23:25
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Dr. Gitmo Moneyson posted:How much labor/hand-work can a good stand mixer remove from the process of making bread, if any? I'd like to at least be able to make my own bread, but I don't have a lot of counter-space for poo poo like kneading and pin-rolling and the like, and my roommate might freak out if I cover the counter with flour like some recipes call for. I'm kinda looking for excuses to buy that KitchenAid stand mixer next time I have the money. Basically they knead the dough, nothing more. It does dramatically reduce the amount of effort necessary, but it's not like you can use a KitchenAid for a rolling pin. If your primary use for a stand mixer is bread, I'd suggest a Bosch instead of a KitchenAid. Otherwise, a KA is more general purpose.
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Jul 27, 2016 23:50
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Murgos posted:Same here. It was fine, no problems with sticking at all. This was with a very well seasoned pan though not one that had just been stripped. The discoloration was interesting but it has faded after a few uses. I've done that. I had really thick aluminum foil to peel off when it was done cooling.
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Sep 8, 2016 21:46
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Oregon Scientific AW133 thermometer on sale today for $13 at Meh.com. It's a grill thermometer, and it has bluetooth, and Oregon Scientific makes pretty decent gear. It's $39 on Amazon, so snap it up!
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Oct 3, 2016 19:31
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bongwizzard posted:Switch to lard, it lets you cook at a higher temp doesn't add the burned taste that bacon fat has. Or use ghee. The woman got really really great at making eggs with a runny/raw yoke but a set white with crispy edges all of the sudden one day. It was weeks later I discovered she was more or less flash frying them in like a 1/2" of almost smoking ghee. It is horrific fat abuse but man are they some good eggs. That's the Spanish method of frying eggs. It's absolutely amazing, and even better in ghee than oil. You can get the whites perfectly set, but with just-warmed yolk and super crispy lacy edges all around the egg, not just on the bottom. It's basically oil poaching.
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Oct 4, 2016 00:06
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SHUPS 4 DETH posted:i think the one CI rec that i followed down the wrong path was the OXO scale with the detachable display. like yeah it works p well for most things but it's crap at weighing grams as opposed to the Taylors i've used working at restaurants (which are garbage in a whole host of other ways but good for that) I've said it before and I'll say it again: this is the ur-kitchen scale.
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Oct 26, 2016 07:07
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Hauki posted:I bought that on the thread's recommendation and it constantly times out/powers off literally as I'm adding things. I'll turn it back on and like ten or twenty seconds later it's off again mid pour. It's fine if you need to weigh like one thing, but if you're trying to tare and weigh multiple things or do anything more involved expect it to be an exercise in frustration. Your batteries might be dying maybe? That doesn't sound like the one I've been using heavily for years, but I have an AC adapter.
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Oct 26, 2016 17:07
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Thumposaurus posted:Can confirm, I've scaled out thousands of pounds of bread dough on the same scale with no issues. Come for the baker's math, stay for the general excellence. At least, that's been my experience with it. I do kind of hate the buttons though; I'm thinking of having a new one made with proper metal buttons. I know which button is which, but my fascia is kind of... I dunno, melting?
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Oct 26, 2016 17:18
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There's never any harm in calling up the manufacturer and telling them about your problem and asking if it's normal behavior or not. Next time you buy something that sucks, do something about it!
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Oct 26, 2016 23:23
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Sextro posted:Anyone who uses an isi whipper try various brands of nitrous? Even isi themselves seem to sell multiple lines of the stuff with no clear difference. I've tried the iSi and Whip-It brands and they're identical as far as I can tell. I just buy whatever's cheapest. I'm still going through my 120-pack from Leland.
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Nov 8, 2016 19:05
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Here's an incredible teardown of a KitchenAid mixer. https://www.youtube.com/watch?v=0qKp-0h9P18
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Nov 16, 2016 04:56
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Krunge posted:I use non-concentrated dish soap, do you think that would be the issue? If anyone has a better dish soap than this, I'd love to hear it. It works really well for me, especially on fat.
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Nov 20, 2016 20:31
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Steve Yun posted:
If you want to get rid of one, I can help you with that. PM me if you're interested.
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Nov 26, 2016 23:45
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Hieronymous Alloy posted:What's the best can opener these days? We had the fancy oxo one that creates no sharp edges but it's gotten dull with time. Also recommending the EZ DUZ IT. Any can opener will dull eventually, but if you run a doubled-over paper towel through it a few times after it contacts food (especially tomatoes or other acidic/corrosive food) it'll last way longer. Mine's three years in and still just like new. e: is there a Best Citrus Press? I want something handheld, ideally - but if the countertop ones are way better, I can deal with the extra bulk.
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Dec 1, 2016 22:05
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Flash Gordon Ramsay posted:I have some no name handheld one that works fine (as long as you don't put the fruit in the wrong direction, a mistake a lot of people make), and a countertop press for orange juice (or when you gotta press a shitload of lemons). When I got it, I had also purchased an electric orange juicer with the spinny thing on top. The manual press is about twice as fast as the electric one, no less effort (because you have to press the fruit on the electric one pretty forcefully), and gets probably 98% as much juice as the electric one (I pressed a bunch of oranges, then tried to use the electric juicer to get what was left in them. It was a minuscule amount). Thanks. Since I'll be mainly juicing lemons and limes, I think I'll just go for a no-name citrus press. 30 Goddamned Dicks posted:Do I really need a Searzall? I've wanted one ever since they were announced, but I can't see myself neeeeeeeeding it..... The words "pressure cooker" are scary, but "Instant Pot" sounds sort of like "Crock Pot." You'd be better off with a stovetop model.
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Dec 2, 2016 01:55
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The only reason, as far as I can tell, that anyone uses soda-lime to make bakeware is because it's way cheaper to manufacture and is more likely to break than borosilicate so you have to replace it more often. I could be wrong. I know soda-lime does have higher impact resistance at room temperature. I'm not sure exactly how heat interacts with that, but I'd assume it makes it more brittle - and the more heat-resistant glass is less prone to this, at least in my head. If I'm wrong, someone please correct me.
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Dec 3, 2016 00:14
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Sweet. I scored an Assistent (spelling is correct) for $80 on Craigslist. It's an older model, but it'll still make 15# of dough or so at a time, and it'll last a lifetime. I have to drive a couple hours to pick it up, but that is absolutely worth it - and I have business nearby anyway.
SymmetryrtemmyS fucked around with this message at 07:57 on Dec 11, 2016 |
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Dec 11, 2016 01:32
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Turns out that the Assistent I got on Craigslist is the N24, not the N21. That's a difference of about 10 years. I am incredibly lucky to have found this. They still go for $300-400 after 15 years of use. I opened it up and it's virtually pristine inside. Time to bake a dozen loaves of bread, I guess.
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Dec 12, 2016 02:30
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Steve Yun posted:Please post pics, I'm curious about this unearthed treasure It was for sale at $200, hence the sticker, but I talked the previous owner down.    The last picture is sitting next to my other high end kitchen appliance, the Magimix 5200XL, for scale. That's an 8 quart bowl, I believe - maybe 10. I store them on the floor because I don't have enough counter space to keep them out. e: it's missing a LOT of accessories, but it has the stainless bowl, kneading rod, and scraper, and that's all I really care about. I have the whipping attachment for my food processor so I don't think I'll pick that up, but I would like to buy the pasta roller/cutter attachments and the meat grinder/cookie press/pasta extruder as well as the flour mill. e: I'll post a video in the bread thread when I use it SymmetryrtemmyS fucked around with this message at 05:34 on Dec 12, 2016 |
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Dec 12, 2016 05:23
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I'm glad I went with a Magimix  It's cool that they're replacing all potentially affected blades, though. That's got to cost them a lot of money.
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Dec 14, 2016 06:50
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Steve Yun posted:
Can you get KitchenAIDS from SMEG?
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Dec 24, 2016 02:47
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Verisimilidude posted:Made cookies today and had to use the lovely hand mixer attachment for my stick blender. I want a standing mixer so bad. If you bake bread, there's really only one choice. It also does everything else a stand mixer needs to do with aplomb, and in many cases better than a KitchenAid.
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Dec 25, 2016 05:31
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Steve Yun posted:Hey what happened to your undying love for the Bosch you whore The Bosch is the budget option, but it doesn't do as well with small batches or really large batches. It's also not built as well, so it won't last as long (on average). The mixing action is different (worse) and it's harder to clean. If you can't spend $500+ on a mixer, go with a Bosch. If you can't afford a Bosch Compact, save up. agreed that if you don't bake bread, mill flour, or grind meat you should probably just get a KA, but don't expect to ever knead bread in it. You'll kill the poor thing. e: IIRC I've always been a bigger fan of the Ankarsrum but it used to be so far outside of my budget that I didn't really bother speaking up about it. It's definitely on the line between consumer and commercial pricing. SymmetryrtemmyS fucked around with this message at 07:19 on Dec 25, 2016 |
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Dec 25, 2016 07:13
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Chef De Cuisinart posted:That's just not true at all. Flash Gordon Ramsay posted:The gently caress? I've been making bread in my kitchenaid for years. TFL is pretty adamant about not kneading bread with a KitchenAid. Many people there have horror stories of 3+ burned-out mixers. Of course, it'll depend on which model and vintage you have, but when a Bosch is the same price and much better suited, you might as well go for that, right?
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Dec 25, 2016 18:30
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There is a step between Cuisinart and Robot-Coupe, and it's even built by Robot-Coupe: the Magimix. I have one, the 5200XL model with a few extra attachments. The blades are built by Sabatier, the motor and powertrain are built by Robot-Coupe (and have a 30 year warranty), and the body is strong, thick acrylic. The midi bowl is kind of an odd duck, only usable for slicing/grating disks, but the mini bowl is nice for small quantities of stuff and the big bowl is very big. I made bone meal with mine once. The body and blades are warrantied for 3 years, which isn't that long compared with the ludicrous 3 decade motor warranty, but still pretty reasonable. I need to get more attachments for mine, though. They make all sorts of things - food mill, juicer, a bunch of disk sizes and shapes, so on and so forth.
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Feb 21, 2017 01:44
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GobiasIndustries posted:Back in college I bought a cheapass set of T-Fal cookware. The only piece I still have is I think a saute pan? ~11" diameter and roughly 3-3.5 inches deep. The center is starting to raise now and heat doesn't seem to be getting to the outer edges of the pan. I was looking for a replacement for under ~$50 if possible, would something like this be a decent purchase? That would be a fine replacement, but I'd go to your nearest Ross or Tuesday Morning or whatever is similar and look there instead. I've seen Cuisinart MCP for 50-75% off sticker price occasionally, and their lower end lines for really low prices all the time. Stick with Cuisinart, Calphalon, Tramontina (if they have any) and look up the pan online before you buy it.
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May 5, 2017 20:25
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Chef De Cuisinart posted:Some of us have robot coupes laying around My Magimix (robot-coupe's consumer brand) does a pretty good job too, but the blade isn't heavily serrated. Still, it makes a better paste than Cuisinarts I've tried.
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May 21, 2017 20:18
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Steve Yun posted:Kuhn Rikon 8 quart pressure cookers are half price RIGHT NYAO This is an amazing deal that everyone should definitely buy, including people who already have a pressure cooker. Including people who already have a Kuhn Rikon pressure cooker.
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May 27, 2017 13:03
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Steve Yun posted:One that everyone likes is the Kuhn Rikon $5 cheap feeling plastic Y peeler. They're super cheap so you can buy plenty of them, they're carbon steel so they stay sharp longer and they have an angle that peels very thinly so that not a lot of vegetable matter goes to waste. The only downside is that they are carbon steel so you probably should hand wash them (mine rusted in the machine) That's what I use. It feels and looks cheap, but it's not like it's flimsy, and it's precise and easy to use. Can't go wrong.
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Jun 18, 2017 21:31
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As hot as possible, until it stops smoking. Flaxseed oil is best but anything works. Each coat takes about an hour, and I do seven coats.
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Jun 23, 2017 21:38
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Feenix posted:Alright so... Pretty much. For more details, Sheryl Canter is the best source I've found.
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Jun 23, 2017 22:04
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I don't bother with a handle cover, I just pull out a kitchen cloth or oven mitt. My sister has kids and does use handle covers though, and she likes the silicone ones.
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Jul 1, 2017 05:47
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What about liquid oxygen, then? Pretty hard to kill yourself with an oxygen overdose, and it's even colder than liquid nitrogen.
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Jul 20, 2017 08:30
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