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I got lazy and dropped the cash for the Chef's Choice electric sharpener. While I don't doubt you could get a bit of a finer edge with manual sharpening or paying someone to do it, it's idiot-proof and takes five minutes to get my knives back to where I want them to be. Plus it's super quick to run all my paring knives through since nothing drives me crazier than a dull paring knife.
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Jan 11, 2022 19:49
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Nephzinho posted:I have been gifted a misen gift card and have no idea what to grab as I don't particularly need anything and have always been put off by their early QA issues that may or may not have been addressed based on feedback in this thread. Was thinking of picking up their utility knife to give it a shot while its a gift card anyway and I do love that form factor, but wanted to see if there was anything by them anyone really enjoyed/wanted someone to check out. I have one of their utility knives and it's excellent. Great size compromise between a chef's knife and a paring knife, and doesn't take up too much space in the drawer.
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Feb 1, 2022 17:08
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Nettle Soup posted:I bought a nice kitchen scale, and it broke within a year, so I'm using an analogue one that's like 70 years old instead. Works fine, except they're not great for fine measurements. Here ya go. Best kitchen scale I've ever owned and it's not close, going on year 6 of ownership.
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Feb 8, 2022 17:55
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Nettle Soup posted:Was looking at those! I would have to really find somewhere permanent for them to live, probably not even in the kitchen because I don't have any useful plug sockets in there, but it looks like a good option. I "wasted" money on the AC adapter as after a while I threw some batteries in it and they've lasted, with daily use, at least a couple years by this point. I'd say stick with the battery power if you get one.
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Feb 8, 2022 21:52
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Would an induction burner provide enough energy to heat a pot full of enough oil to fry a turkey? Just wondering if that would be a safer method of frying one instead of messing with propane and open flame.
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Mar 4, 2022 15:25
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VelociBacon posted:In two days I'm moving to a condo with a way nicer and way more modern kitchen (Yay). I've been looking at pullout shelves and that whole world of solutions to make it a nicer place to interact with. I'm seeing a lot of 'rev-a-shelf' priced somewhat well and seemingly decent quality, anyone using anything like this? I bought one of these that just happens to fit perfectly into my lower kitchen cabinets. It's not fancy, but it works a charm.
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Apr 18, 2022 20:08
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I'm a Misen fan and they do have good customer service. I backed their Dutch oven kickstarter and they replaced the lid immediately after I reported a chip in the enamel out of the box. After my first use of the oven the enamel on the inside pitted a bit, and again they replaced it ASAP even though it wouldn't have any impact on its cooking ability so I gifted the "defective" oven and chipped lid to a friend. Those are the only issues I've run into with their products and I have a bunch of them.
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Apr 27, 2022 14:47
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I've had this scoop for around five years and it's performed admirably. Perfectly-sized scoops.
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May 5, 2022 14:12
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BraveUlysses posted:i have that exact one and i like it. I also have that exact one and it's great.
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Jul 19, 2022 14:01
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parthenocarpy posted:If texture is in consideration, ricer is the best for smooth lump-free mash. Some people like/expect lumps. My wife loves mashed potatoes that are gluey from overmixing but still contain lumps. The best of both worlds!
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Jul 27, 2022 14:03
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mystes posted:This is pretty much the opposite of what I do. It's so slow to respond that I find that a lot of the time I have to be incredibly aggressive about proactively cranking it up to 10/10 or turning it off and/or taking stuff off the burner based on what direction the temperature is changing in and what i want it to be. If you just leave it on medium it's going to require less attention but it will be even less responsive and you may never get up to high enough temperatures for what you're doing. Same here. I pretty much crank it to max regardless of what I'm cooking to get the pan hot, get the food in there, then fiddle with the heat until it's where I want it. Get too hot too quick? Just move the pan off the burner and wait a few seconds for it to cool down. I've cooked exclusively on electric (both coil and glass-top) for the past ~15 years and realized that every range is going to be different, so I think it just takes more experimentation and more cooking until you're comfortable with what you can get away with.
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Aug 3, 2022 14:44
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That's a great deal for an 8-quart LC but having used both an oval and a round 7-quart, round >>>>>>>>>>>>>>>>>>>>> oval. The sheer upgrade in utility for use on the stovetop with the round one just can't be beat.
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Aug 10, 2022 16:07
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Flash Gordon Ramsay posted:Breville Smartovens are popular around here. Love mine, I hardly use my big oven anymore (Breville is used daily, big oven maybe once a month) Seconding Breville Smart Oven, and 100% same on using it daily versus big oven rarely. Preheats quickly, cooks well, has convection, can fit a surprisingly large vessel in it (9x13 pan depending on side overhang/handles - Williams Sonoma goldtouch 9x13 fits). We use ours literally three times a day or more, my one and only complaint is that with such heavy use the hinges on the door have started to squeak/grind a bit. Doesn't impact its function at all, just doesn't open/close as smoothly as when new, but again is likely due to very heavy use so YMMV.
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Aug 17, 2022 21:49
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Wheeee posted:Nah I want the best air fryer, don’t want a combo device. I have an Instant Vortex 6 qt air fryer and it's the bee's knees. Works great and the only "issue" was that it had a pretty strong plastic smell the first couple times we used it.
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Sep 20, 2022 14:46
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Mikasa has some nice flatware. Costco frequently carries their stuff and is where we bought our last set. I personally prefer a lighter weight while my wife prefers heavier so we ended up with the heavier ones, but there's quite a selection out there.
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Sep 20, 2022 16:20
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nwin posted:The only negative I’ve seen on the shorter ones are that they are wider at the base. This means you need to make more of something to ensure it blends correctly. Don’t quote me on these numbers but an example would be you only need a cup of stuff in the tall version versus 1.5 cups in the short version. This is actually the reason why we returned the Vitamix we bought that had the shorter, wider vessel. We just had to make more of whatever we were blending for it to work properly and make a good vortex, and most of the time we just didn't want or need to make that much.
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Oct 11, 2022 16:46
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Bagheera posted:With cookware, are welded handles longer-lasting than riveted handles? It seems like they would be a little better, but I don't know if they'd last for years and years longer than rivets. The reason that pot's so cheap is because it's not tri-ply - based on the description, it just has a tri-ply disc bonded to the bottom like any other cheapo pot. Sadly, full tri-ply construction is gonna cost you for the real thing no matter what.
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Oct 24, 2022 15:57
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Flash Gordon Ramsay posted:I don’t think tri ply is a big deal for as stock pot. This isn’t the kind of thing where you’re worried about evenly searing a steak or something. You’re heating water + other stuff (and any searing you do before adding water doesn’t need to be as uniform). I see nothing wrong with a cheap stock pot. Agreed, and I should have mentioned this as well. My own enormous stock pot is made entirely of stainless steel (no bottom disc) that's so thin I could probably crush it with my hands and it works just fine.
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Oct 24, 2022 16:19
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Steve Yun posted:I forgot that Breville bought Joule/ChefSteps I love my Smart Oven Pro so much that when it inevitably craps out (hopefully not any time soon) I'm going to have to take a good hard look at this one as a replacement, although ATK recently tested smart ovens and the June Oven won the comparison and looks drat nice too.
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Nov 30, 2022 17:38
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Pantsmaster Bill posted:I hate cooking rice in a pan, so looking at a rice cooker. There’s only 2 of us, is a 2.5 cup enough or should I go bigger? I’m in the UK so the options are a bit more limited and the usual recommendations don’t seem to apply. Is that 2.5 cups before or after cooking? When I cook rice for my family of four, two imperial cups of pre-cooked rice makes more than enough for all of us to eat plus leftovers. I know the "cups" on the plastic measuring cups that come with rice cookers are smaller for whatever reason, but 2.5 of those should still be plenty if it's just two of you.
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Jan 10, 2023 21:39
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We also have a SimpleHuman trash can (60L semi-round brushed) and it's awesome (takes the "P" bags). Brand name bags are very expensive, and even the knockoffs from Amazon that fit the can are pricy but much less so and they work just fine.
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Jan 13, 2023 15:14
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SubG posted:The My Weight KD-8000 unless you need < 1 g accuracy. And if you need < 1 g accuracy, just buy a small drug scale off Amazon. That's what I did and use it specifically mostly for weighing salt when baking. I bought my KD-8000 in 2016 and I swear I think it's on the same set of batteries as when I got it. My wife has even left it on all day at times, and they're still trucking.
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Jan 27, 2023 16:20
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Sir Sidney Poitier posted:Higher hydration would work, but I figure that'd alter the end product - and if I use high hydration I could just make a no-knead variant. This is wrapping round the hook to the extent that it wasn't really touching the sides - I could see it wasn't being mixed because I had a wholemeal pre-ferment in there which was not being incorporated at all. You could always make a double batch and either cold ferment half of it in the fridge for a tastier bread five days later, or freeze the second half and then you don't have to make more dough for your next loaf. All depends on how quickly you go through the bread but I wouldn't bother trying to find any gimmicky third party dough hook.
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Feb 15, 2023 20:59
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+1 for Nordic Ware pans, we replaced all of our half and quarter sheet pans that all see heavy use and I couldn't be happier with them. Honestly, my biggest complaint is that the raised "Nordic Ware" logo/script on the pans is .01% more difficult to clean than the rest of the cooking surface, but that's literally my only gripe with them.
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Mar 1, 2023 16:15
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We're looking to redo our kitchen soon and are ready to replace our electric range with induction. Any recommendations?
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Apr 5, 2023 14:29
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I had a cheapo ceramic honing rod for more than a decade that finally gave up the ghost and broke a few months ago. When considering replacements, I decided to go with the ATK recommendation. It's not cheap, but I had a gift card so decided to go with it. Holy cow - if this is what honing rods are meant to be, then I may as well have not had one up until this point. I haven't sharpened my main chef's knife in about a month and a half, but when I use this rod, the knife just falls through veg. If you need a honing rod and have the scratch for it, you will not be disappointed.
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Apr 18, 2023 14:52
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VelociBacon posted:I've always been a bit unclear about these, are you saying that it's sharper than when you had freshly sharpened it? I thought it was just a way to keep the knife in good shape by aligning the microscopic edge before use. I would assume a freshly sharpened knife is at it's best. Nah, it’s not sharper after honing than when it’s freshly sharpened but it’s close enough to be indistinguishable which is why I was so surprised given the amount of time since the last actual sharpening. I do always wipe it with a cloth after honing just out of habit but I’m not sure that’s necessary.
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Apr 19, 2023 14:49
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Recently upgraded my range to an LG induction unit and I don't know why I waited so long. This thing kicks rear end. Water boils in no time flat, the heat is incredibly responsive, AND the range I got from Costco came with an induction-capable set of nonstick stuff for eggs and whatnot so I didn't feel bad tossing my old stuff. It has an "air sous vide" feature which I'm keen on trying - IMO the biggest drawback to conventional sous vide is that it's a wet environment but I'm wondering if constantly circulating air will help promote a crust on proteins while still keeping it from overcooking. I'm sure the temperature won't be quite as precise as the water method, but it'll be fun to experiment. Anyway, if you're considering induction, don't wait.
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Jul 27, 2023 18:16
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smackfu posted:So the idea of sous vide is that you put stuff in 150 degree water and eventually it entirely comes up to 150, rather than heating the outside at 450 until the inside is 150. Sure, it'll work with air, just take a lot longer due to the much lower thermal capacity of air compared to water. Reading a bit more on the "air sous vide", you're supposed to bag the items just like you would with traditional sous vide. Probably to avoid turning the outside of a protein into jerky. Makes me wonder about food safety, depending on how long this process takes. Probably gimmick after all.
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Jul 28, 2023 17:42
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Stanley Tucheetos posted:What's the go to for induction nonstick pans these days? Most of the recommended ones I see are aluminum and won't work with induction. When we bought our induction range from Costco it came with an induction-capable nonstick set from Anolon. The walls of the skillets are a little bit too steeply angled in my opinion but that's a minor quibble and they function just fine.
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Oct 13, 2023 16:14
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Steve Yun posted:I have a breville toaster oven but my sister is offering me a cuisinart toaster oven that has an air fryer feature for free. What do you guys think Hell no Dubious "air fryer" feature (which I don't think is nearly as functional as a dedicated air fryer, similar to my fancy oven's crummy "air fryer" feature) in exchange for an inferior-in-all-ways toaster oven? Thanks but no thanks. I loooooooove my Breville toaster oven and feel strongly about it
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Nov 17, 2023 03:47
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I upgraded to an LG LSIL6336F when we redid our kitchen this year and I'm absolutely enamored. The cooktop itself has physical knobs on the front of the range, and the oven is touch control with a number pad and whatnot but that's pretty much how all my stoves have been since forever. The only thing I've had to get used to is that one of the knobs on the front is what's used to select bake/roast/convection/etc instead of pressing a button but I got over that pretty quickly. Induction cooking kicks major rear end, and the oven performs beautifully; nearly everything I've cooked has finished cooking on the lower end of given time estimates in a recipe, it preheats quickly (and runs the fan while doing so even if it's just on bake setting so it's even preheating), and the included probe thermometer that plugs into a socket inside the oven worked a treat on the leg of lamb I cooked to midrare. My one complaint is that the air fry setting isn't nearly as "violent convection" as a dedicated air fryer is, but it does...okay. Luckily, I already had a dedicated air fryer before I got it so the feature is somewhat wasted on me.
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Dec 29, 2023 22:03
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Discussion Quorum posted:Our current rental has a double oven (full-size built-in, non-convection), and I also have a mini convection toaster oven. Most of the time that I'm bringing the lower oven into play, it's for something that's just a bit too big for the toaster oven, which can't quite fit a quarter sheet pan. Breville Smart Oven, being the best toaster oven (with convection!) ever made, accommodates a quarter sheet pan and is used in my household for 90% of oven duties.
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Feb 27, 2024 16:22
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I bought the Chef'sChoice Trizor XV electric knife sharpener a couple years ago and haven't looked back. Dead easy, puts a good edge on the knife, has three levels of grit so you can clean up knives that don't need a full re-sharpen. Your knife's not going to split atoms after you use it, but in terms of effort:return it's unbeatable imo.
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Mar 8, 2024 17:52
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I have gold (2 oz.) and while it performs absolutely flawlessly and I'll never need another ice cream scoop, I honestly wish the scoops were just a tiiiiiiiiny bit larger. Go Green.
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Apr 29, 2024 16:23
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It sounds like you're sold on induction, as you should be, and I know you were looking for things it can do other than boiling water, but man. Let me just tell you. Setting down a pot of cold water and having it come to a rolling boil in like three minutes is just SO satisfying. The responsiveness is excellent, too. Not like radiant electric that takes forever to cool down to a lower temp after you turn the knob - you want it on lower heat? Turn the knob and it's instantly there once the pan itself bleeds away any excess heat. I will never go back.
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May 7, 2024 14:37
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