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We really should get a mod to close the other thread if this is now the official one. Anyway... Anyone have a rec for a food dehydrator? I want to make some jerky. I do not want to use a bunch of air filters and a box fan.
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Dec 28, 2015 18:27
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| # ¿ Apr 28, 2024 09:38 |
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Dr. Gitmo Moneyson posted:I bought a food dehydrator at WalMart and have eaten jerky meat out of it. Am I gonna die? Well, was the jerky meat in it when you took it out of the box or did you make the jerky yourself
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Dec 29, 2015 20:22
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I normally don't post unsolicited recommendations here but I got the Waring Pro double waffle maker for Christmas and I feel like I've finally found the holy grail of waffle makers. Waffles come out light and crisp on the outside. Being able to cook two at a time makes it actually useful for feeding the family. Cleanup is easy, and nothing sticks to the plates. Highly recommend. Had oven-fried chicken tonight so I made cornbread waffles to serve with it. Turned out great. 
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Jan 2, 2016 00:37
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It was a last minute decision, so I just used the recipe on the box, but added a little extra milk to make it thinner/lighter. ¾ cup corn meal 1 ¼ cup ap flour ¼ cup sugar 2 tsp baking powder ½ tsp kosher salt Mix, then addd: 1 ¼ cup milk ¼ cup oil 1 egg, beaten Stir just til combined. Batter will be lumpy blah blah blah I used setting 4 ½ on this waffle maker. But I'm pretty sure these would have come out floppy/too moist in my old cuisinart waffle maker. The beauty of it was I decided to make these with just 10 minutes until dinner was ready, and they were done just in time. edit: The recipe called for a cup of skim milk. I used 1 cup of 2%, made the first two waffles, then added a little more milk to the remaining batter and made two more. Those two were the best, so the extra milk is reflected in the recipe above as close as I can guess.
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Jan 2, 2016 01:27
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Dr. Gitmo Moneyson posted:I just bought a Waring Pro Single on Amazon. I've been craving waffles for months and Flash Gordon Ramsay's post pushed me over the edge. If you find something new to waffle, let us know. I've done brownies and the aforementioned corn bread in mine. I've heard of stuffing waffles, and hash brown waffles, but not tried those.
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Jan 4, 2016 17:25
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I make my pizza dough in a food processor.
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Jan 10, 2016 21:34
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I can't stand how loud the Bron is. It's why I got rid of mine.
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Jan 12, 2016 17:26
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Croatoan posted:You got a new mandoline because it was too loud? More or less. I mean I didn't seek out a new mandolin because it was loud, but when I had the chance to purchase something different I jumped at it because of that. Cooking is how I relax. It is a peaceful endeavor. The clanging of the Bron mandolin is not compatible with that.
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Jan 12, 2016 20:17
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$199 for a refurbished Kitchenaid 6 quart Pro lift bowl today on Woot. That is a really good price. http://www.woot.com
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Jan 12, 2016 22:06
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This is the original manufacturer of the swing away. Same design, but heavy duty made in the US. http://smile.amazon.com/EZ-DUZ--3028-Deluxe-Opener-Grips/dp/B0071OUJDQ/
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Jan 18, 2016 01:28
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I used an angle grinder to get mine smooth. My electric drill just didn't have the power to do it.
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Jan 21, 2016 13:38
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Steve Yun posted:Do they make them for drills or do I need to buy a different tool You can get them for drills. But your cordless drill may not have enough torque to get the job done. Mine certainly didn't (dewalt). YMMV
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Jan 21, 2016 21:45
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Steve Yun posted:I can get an angle grinder or oscillator for $45 at harbor freight, not bad considering I can also use it for sanding the scale layer off my baking steel It is very fulfilling when you find the right tool for it. oooh shiny
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Jan 21, 2016 22:37
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I have an 11 and a 14. The 11 is enough for 98% of what I do.
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Jan 25, 2016 19:02
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fart simpson posted:I'm American and I don't mind it. You eat shrimp poo.
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Feb 6, 2016 15:06
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Frankly, it's the grittiness that bothers me more than any taste.
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Feb 6, 2016 15:49
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Croatoan posted:Seriously shrimp poop is just sand. Mmmm sand. Quaker brand corn meal. You know, for corn bread waffles.
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Feb 6, 2016 16:27
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I replaced my electric pressure cooker with a stovetop model a year or two back. I like it a lot better, it's not as bulky and requires only a little more babysitting than an electric model. My favorite thing to make in is risotto. From start to finish, you can make it in less than 30 minutes, maybe closer to 20 (only 6 of which is cooking at pressure).
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Feb 13, 2016 16:25
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rgocs posted:Is it really risotto though? I thought you needed to add stock bit by bit and constantly stir to work the starch out of the rice and get the creamy texture. Yep that's one if those kitchen myths. The starch that makes it creamy is on the outside of the rice grains and will thicken the risotto with or without constant stirring. Lots of folks have investigated this (including Kenji I believe). My method for a basic risotto: Sweat shallots in butter, add rice and toast just until you get a nutty smell. Deglaze with white wine, add twice as much stock as you did rice. Stir. Cover and bring to pressure. Cook at high pressure for 6 minutes then quick release pressure. Stir vigorously for a minute and add grated Parmesan and butter, season to taste. Keep on heat if it's too thin or add stock if it's too thick.
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Feb 14, 2016 13:25
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I think my chinois has two layers of mesh. It strains finer particles out than any of my rounded ones.
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Feb 25, 2016 21:05
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Steve Yun posted:Isn't that a bitch to clean though? Look man you either want a smooth sauce or you don't
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Feb 25, 2016 23:55
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Flaggy posted:Thinking about getting a pasta maker, was looking at this one, is this a good one or is there something better? The atlas is more or less the standard for hand cranked pasta makers.
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Mar 24, 2016 21:21
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This looks kind of cool. No idea what I'd use it for, but I want one. http://gizmodo.com/this-1-800-super-accurate-hot-plate-probably-makes-som-1769625846
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Apr 7, 2016 20:13
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Hed posted:Now that the (former CI favorite) Whynter SNO ice cream maker is discontinued, what is the top self-refrigerating maker on the market? I have the discontinued Cuisinart ICe 50BC that I'm happy with. Apparently the replacement is the Cuisinart ICE-100. The Amazon reviews seem good.
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Apr 21, 2016 14:55
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I have a knockoff steel egg that I love. The real deal would be even better, but this has served me well.
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May 6, 2016 15:45
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Shortening is all I season with. Just have the pan warmed up a little and it's easy to apply a super thin coat.
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May 13, 2016 02:23
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PDP-1 posted:Are there any temperature monitors that have a probe that goes inside the oven with long-ish leads that extend to a monitor outside the oven? Jabbing a ThermaPen into a wad of meat around the time you think things might be done is all cool and good, but having a continuous monitor that could maybe beep at you when the center of your wad of meat first hits some pre-set temperature would be ideal. I have the DOT, which doesn't have all the extra poo poo that the ChefAlarm has that you will probably never use. But it's hard to go wrong with anything from Thermoworks. http://www.thermoworks.com/DOT
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May 23, 2016 21:39
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Croatoan posted:I think you and I had the same problem where our cheap-o ones kept fluttering back and forth between F and C. Was that your replacement and you dig it? Edit: Yeah this replaced that crappy thing. Should have done it way sooner.
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May 23, 2016 23:58
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Croatoan posted:Super good deal Amazon has the Waring Pro WMK600 Double Belgian Waffle Maker on sale for $55.99 with free shipping. http://amzn.com/B0034JU9T6 Said it before, but for my money, this is the holy grail of waffle makers. Edit: I didn't have enough baking powder this weekend so I subbed in buttermilk for some of the milk and added some baking soda. I also forgot the egg because I was too busy improvising with buttermilk. Kids said they were the best waffles they've ever had. Go figure.
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May 24, 2016 17:31
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Sextro posted:I mean. I like waffles, but am I responsible enough to have such a thing and not immediately start putting everything into it? Hmm. My two favorite non waffle waffles are waffle brownies (needs lots of nonstick spray in my experience) and cornbread waffles (ridiculously good).
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May 24, 2016 19:53
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I'm trying to picture what a waffle reheated pizza would look like
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May 24, 2016 19:58
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angor posted:Guys. Wafalafel. Make it happen. Let me live vicariously through you. You could probably build a successful mall food court chain based on that name alone
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May 25, 2016 00:29
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1redflag posted:Do I need a juicer if I already have a blender? Depends on the blender, really. Something like a vitamix or blendtec will blend the fibre/pulp so fine that you won't notice it. Lesser blenders will give more mixed results. And if you're not happy with your blender's ability to deal with the pulp, I would be more inclined to buy a better blender than to buy a juicer.
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Jun 23, 2016 15:05
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C-Euro posted:This is probably pretty simple, but does anyone have any non-plastic bottles they'd recommend for serving/storing sauces? I've started making my own hot sauces and keeping them in tupperware containers; not only is it annoying to have to get out a spoon and dollop the stuff out whenever I want some but the pepper residue stains the crap out of the plastic. Ideally I just want the same type of bottle that Frank's et al. are in, though I don't know if anyone just sells empty bottles like that. https://www.amazon.com/Sauce-Clear-Glass-Dasher-Bottle/dp/B00GISK49A
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Jul 17, 2016 23:11
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Dr. Gitmo Moneyson posted:Dammit I keep clicking on that Amazon link waiting for that mixer to go on sale, but it never does. Can't wait to see pictures of your smoked bread
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Aug 1, 2016 19:19
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Anova Precision Cooker on sale today for $149 http://www.ebay.com/itm/Anova-Precision-Cooker-WiFi-/201629220085?afsrc=1&rmvSB=true
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Aug 11, 2016 14:40
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He wants a measuring cup. With measurements on it. I think this is the same cup that came with my cuisinart stick blender. Cuisinart CSB-77MC Mixing/Measuring Cup, 16 oz https://www.amazon.com/dp/B015RDHC1O/
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Aug 27, 2016 17:49
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rgocs posted:It tried to fix my cast iron pan by seasoning what had burned off and I think it didn't quite work. I cooked some bacon the other day and it kept sticking to the pan. We almost never eat bacon (gasp!), so I might be wrong, but with all the grease I would've expected it not to stick. I've said this a few times in this thread, but I think the "just cook bacon in it" is terrible advice for seasoning a pan. Bacon has sugar and other stuff in that can interfere with getting a good seasoning. I use crisco, but flax is probably the best option. The lazy goon way of cooking and eating a ton of bacon is fun, but will not give the indestructible seasoning you want.
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Sep 29, 2016 19:03
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Thoht posted:I'm not going to heat my oven up just to cook a couple pieces of loving bacon. Hey look at this guy who cooks bacon 2 pieces at a time
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Oct 3, 2016 20:48
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| # ¿ Apr 28, 2024 09:38 |
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Two pieces of bacon at a time? Microwaves? Might I suggest the perfect cookbook...
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Oct 3, 2016 21:29
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