|
guppy posted:We were given a chopper as a gift, one like this: https://www.oxo.com/chopper-228 I have a similar widget and I haul it out periodically when I want to chop something really fine, such as onion for guacamole. I prefer just hammering on the chopper to trying to mince, scrape, repeat over and over again.
|
#
¿
Jan 3, 2016 23:18
|
|
|
|
| # ¿ May 10, 2024 01:46 |
|
|
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. Yes. I have a couple of these and like them. Polder Digital In-Oven Thermometer/Timer, Graphite color https://www.amazon.com/dp/B000P6FLOY/ref=cm_sw_r_cp_apa_-StqxbQS0TJBA
|
|
#
¿
May 22, 2016 05:54
|
|
|
Their review of knife sharpeners was... well, I didn't try them myself, so maybe it was secretly good, but it was not in any way aligned with the received wisdom of the chef's knife thread.
|
|
#
¿
Oct 25, 2016 19:26
|
|
|
This reminds me of the question I wanted to ask: anyone got a link for squeeze bottles that don't leak? I bought a cheap 6-pack from some random seller on Amazon and they work fine but they all have slicks of oil down their sides, which turn into slicks of oil on the shelf, and that gets nasty pretty quickly.
|
|
#
¿
Oct 20, 2017 18:30
|
|
|
Will a portable single burner induction hob heat an enabled cast iron pan faster than my glasstop electric oven? I'm being a little skeptical about it just because the oven can obviously draw a lot more current, but I have no measurements about how much heat it can actually deliver through its biggest burner.
|
|
#
¿
Nov 29, 2017 06:14
|
|
|
The Creature posted:What are your opinions on ice cream makers? Are the ones with compressors worth the money or should I just get one with a freezer bowl or two? I also was looking at the Kitchenaid attachment. I used to have the Kitchenaid attachment. When it got to a point where the bowl needed resoldering, I upgraded to a Cuisinart with a compressor. I honestly liked the texture of the product from the Kitchenaid better, and it could handle some mix-ins that the Cuisinart doesn't (I used to like swirling peanut butter in, but the Cuisinart gets so cold it that it doesn't mix well), but I like having the freezer space back, and being able to make more batches when I want to. In practice I found that the Kitchenaid needs a day off between batches - the real cycle is freeze the bowl one day, make ice cream the next day, let it thaw and clean it the next day, and then start freezing again. That's fineif it's just me and my kid, not sufficient if I'm on dessert duty when my in-laws are in town. The Cuisinart can do a couple batches a night, if I can work that fast.
|
|
#
¿
Nov 30, 2017 21:33
|
|
|
Steve Yun posted:Sani Tuff doesn't recommend that you put it in the dishwasher because the drying phase might warp it. I think if your washer has an "economy drying" mode it would probably be ok. I got a Sani-Tuff and threw it in the dishwasher before reading the fine print. It warped to the point of becoming useless. A Google search taught me that an oven on warm will soften the rubber up enough to un-warp it, and since then, I've been carefully cleaning it by hand. (Though I hadn't read about using Mr Clean as a sanitizing agent.) Now I bring it out when I have a big job and want that superior feel badly enough to handwash. 99% of my cutting happens on plastic boards, which I clean in the dishwasher like a proper lazy person. I have Chobs (https://www.amazon.com/Dreamfarm-Chobs-Non-Slip-Silicone-Assorted/dp/B004I8V8C4) on a couple of them to help avoid cross-contamination. Of course the Chobs cost more than the boards do, so that's a false economy unless you put a lot of value on your dishwasher slots.
|
|
#
¿
Dec 30, 2017 07:55
|
|
|
Designs with a lid and basket make it a lot easier to fry without getting spattered. Designs with the heating element in the oil can control the oil temp more finely than a burner heating a vessel heating the oil.
|
|
#
¿
Feb 20, 2018 20:15
|
|
|
I just had the brain wave of using my induction burner to make ice cream. It worked great except that when you clip a digital thermometer/alarm probe to a pan being heated by induction, it freaks the main thermometer device right out. I grabbed my silicone pot holder as an improvised shield, but has anyone got a really clever solution for this problem? Current notions rattling around my brain are wrapping the pot clip in tape, or putting one of those flimsy rubber jar lid grabbers between the clip and the pot.
|
|
#
¿
Jul 8, 2018 02:53
|
|
|
Verisimilidude posted:Not sure if this is a solution, but maybe a laser thermometer? I've never seen one with a temp alert, and I'm not sure how reliable they are for something like ice cream.
|
|
#
¿
Jul 8, 2018 04:06
|
|
|
Induction burners use magnetic fields to induce currents in your cookware, which in turn heats them up. I'm using my portable induction burner to prepare ice cream mix because the Duxtop model I have has a built-in thermostat feature, so I can quickly heat up the mix but I won't risk overdoing it. It doesn't replace an ice cream maker. Unfortunately, the same magnetic mojo that heats the pans interferes with the circuits in my Polder temperature alarms - they start beeping randomly, changing settings, etc.
|
|
#
¿
Jul 8, 2018 07:19
|
|
|
I own one and it's... Ok. It will cook a turkey but it just doesn't have enough power to crisp up the skin and make it nice. I loved it at first but as time goes by, I notice the oily skin more and more.
|
|
#
¿
Nov 3, 2018 00:30
|
|
|
The only pan I ever owned with a bump in the middle was a cheap T-fal. I hated it and felt like I was always fighting the pan to get oils or sauces evenly distributed. My new T-fal, from one of their more expensive lines (a whopping $40 instead of $25) is properly flat. Therefore, I'd return anything I got that wasn't flat, whether it was designed that way or not.
Zorak of Michigan fucked around with this message at 06:12 on Dec 28, 2018 |
|
#
¿
Dec 28, 2018 03:36
|
|
|
Croatoan posted:Yeah the Thermapen is one of those kitchen tools where folks new to cooking think it's outrageously overpriced (I did!). When you have one though, man it's one of my favorite tools. I still have the Mark I I think I got back in like 2010 or something and it's still rocking so I'm not planning on upgrading until I need to. gently caress they're awesome. This is the absolute truth. I look forward to my kid graduating from college, setting up housekeeping, and receiving my Mark I as a gift, so I'll have the excuse to upgrade.
|
|
#
¿
Jun 7, 2019 21:21
|
|
|
Are those your only choices? Because I am Team Oxo.
|
|
#
¿
Jun 27, 2019 18:17
|
|
|
Yeah, we used to have a couple Scanpan skillets of different sizes, and they wore out at the same speed as the cheep Oxo and T-Fal stuff we buy at Target for a tiny fraction of the price.
|
|
#
¿
Jul 23, 2019 17:53
|
|
|
I like my Oxo shears for most things, but when I need to break down a chicken, I like my Fiskars butcher shears better. https://www.amazon.com/dp/B00ZJUNHVU/ref=cm_sw_r_other_apa_i_MUBYDbCVBMQT8
|
|
#
¿
Nov 11, 2019 20:53
|
|
|
I don't know your real budget, but I'd suggest thinking hard about paying extra for one with a timer. I upgraded from an Aroma because I wanted that feature, and I use it all the time.
|
|
#
¿
Nov 25, 2019 20:46
|
|
|
It's a crying shame, because I think electric deep fryers would be a lot more effective if they could run on 220v.
|
|
#
¿
Dec 19, 2019 22:54
|
|
|
Dr. Eldarion posted:Does anyone have recommendations for a large, deep skillet / fry pan? I've tried searching around, looking for reviews from ATK and the like, but pretty much every comparison I've found is reviewing shallow skillets rather than the deeper ones. I generally use it as my everyday pan - the vast majority of what I cook will get done in it (pretty much everything except boiling / steaming vegetables or pressure / slow cooking). I also like to make huge quantities of food at once, so the deep pans are nicer for that. Look for a saute pan rather than a skillet. We had a T-Fal nonstick saute pan for a couple years. I really liked the dimensions, but it was so badly domed that I got rid of it and went back to whatever I could find at the local store. I'd love to find one from a brand known for flatter bases.
|
|
#
¿
Jan 22, 2020 20:07
|
|
|
excellent bird guy posted:I've got a Lodge 4 quart iron Dutch Oven that can pretty much do whatever you want. I don't cook eggs on it though.There are other dutch ovens that are enamel and i guess that qualifies for nonstick? Maybe I've just been using it wrong but I don't think enamel is non-stick in a meaningful way. I need to get pretty aggressive with my dutch oven from time to time. I always assumed the enamel was there so that you could cook with ingredients that might react with uncoated cast iron.
|
|
#
¿
Jan 22, 2020 23:03
|
|
|
lovely pans are a real thing. The difference between the $15 stainless saucepan I bought at the local Meijer and my similarly-sized All-Clad is huge. The lovely one transfers the hot spots from my electric burners right to the food and requires constant stirring to cook anything evenly. The All-Clad is the truth.
|
|
#
¿
Jan 23, 2020 18:07
|
|
|
Anyone have good tips for getting odors out of a blade grinder? I use mine mostly for black pepper, and I discovered that even after a trip through the dishwasher, it still smells strongly of black pepper. I'm nervous about using it for anything else now.
|
|
#
¿
May 14, 2020 16:24
|
|
|
Fellow stove top pressure cooker fans, how often do you do a detail clean of your lid, valves, etc? My Vitaquick had a sealing issue yesterday, which tells me I haven't been doing it often enough, but I'm not sure what the right frequency is.
|
|
#
¿
Jun 16, 2020 15:54
|
|
|
My pressure cooker is a Fissler Vitaquick, so disassembling it enough to put the lid in the dishwasher means removing the main silicone gasket, the handle, the "Euromatic" jiggler valve, the membrane that drives the pressure indicator, and a couple other o-rings. Doing that after every meal seems like it would go through o-rings a lot faster than just leaving them alone except for a splash of soapy water and a hand rinse, so I'm trying to figure out a reasonable preventive maintenance routine.
Zorak of Michigan fucked around with this message at 22:09 on Jun 16, 2020 |
|
#
¿
Jun 16, 2020 20:03
|
|
|
I am long since sold on hand-washing knives. I am willing to hand-wash my cutting boards. I don't care about hand-washing my dough hook or my silicone-edge beater. A whisk is the sort of thing that I really want to put in a dishwasher, though. Too fiddly. I resent the hell out of this development.
|
|
#
¿
Jun 26, 2020 18:36
|
|
|
Their own website says:quote:Some ingredients in our powdered Cleanser may etch or dull delicate surfaces. Before cleaning fiberglass, plastics, anodized aluminum, or brushed metal surfaces – including appliance exteriors – test first on a small, inconspicuous area. which sounds an awful lot like "use it on anodized aluminum at your own risk." But if it's a last-ditch effort before you give up and recycle something, why not?
|
|
#
¿
Aug 4, 2020 21:59
|
|
|
I don't understand what sous vide mode is.
|
|
#
¿
Sep 3, 2020 21:54
|
|
|
mediaphage posted:time to electrify the countertops then https://store.petsafe.net/scatmat-pet-proofing-mats
|
|
#
¿
Feb 2, 2021 03:11
|
|
|
But don't get a knife block, get a magnetic knife holder of some sort.
|
|
#
¿
Mar 14, 2021 22:32
|
|
|
eke out posted:really good vent fan This right here is job one. Everything else is a luxury compared to a smoke-free house. I like Anne Whateley's aesthetic. I'm a cheap slut for kitchen gadgets and have ended up putting racks in my basement for the stuff I don't use every day. I'd love to have enough storage to keep it all in the kitchen. A lot of ours is less useful to me because it's broken up into small segments. I'm not sure how I'd do it, exactly, but some sort of large-format covered storage big enough to store my giant sous vide cambro and my 8qt pressure cooker would be wonderful. If you don't collect huge objects for occasional use, you will of course wish to discount my input.
|
|
#
¿
Apr 15, 2021 04:51
|
|
|
BrianBoitano posted:Who is she and what is her aesthetic? Google says it’s William Shakespear’s wife / mistress I was referring to this post: Anne Whateley posted:Cabinets to the ceiling. Absolutely no two ways about it. Anything else is wasted storage space and a home for filth. Obviously they aren't super accessible, but they're perfect for storing stuff you only use for holidays or occasionally.
|
|
#
¿
Apr 15, 2021 16:52
|
|
|
Steve Yun posted:That’s an intentional feature to chase young people out of your kitchen It's true. My kid won't be in the room when my Duxtop is running.
|
|
#
¿
May 31, 2021 01:03
|
|
|
You'd need to do some measuring and possibly change up your spice jars, but this is my jam: https://www.verticalspice.com/
|
|
#
¿
Aug 2, 2021 05:36
|
|
|
nwin posted:Ok I’m done. Rotary grater?
|
|
#
¿
Dec 10, 2021 23:35
|
|
|
Anyone have hot tips for cleaning bare aluminum baking sheets? My NordicWare sheet got a little gross, and the usual soap and sponge weren't doing it, so I took some Barkeeper's Friend to it, and the scunge came off, but it also scratched hell out of it and left it looking pretty abused.
|
|
#
¿
Feb 23, 2022 22:41
|
|
|
Thanks all.
|
|
#
¿
Feb 23, 2022 23:17
|
|
|
Brawnfire posted:Been doing a lot of deep frying lately and it makes me miss my access to a real deep fryer at my old restaurant jobs I've been happy with my Breville for years now.
|
|
#
¿
Mar 1, 2022 04:16
|
|
|
I've got an electric turkey fryer and it struggles to come up to temp when cooking a brined bird. If having the heating element immersed in the oil can't do it, I can't hold out much hope for induction. If that burner can draw more than the 1500 watts or so available to countertop appliances here in the US, your results might be better than mine.
|
|
#
¿
Mar 4, 2022 15:59
|
|
|
|
| # ¿ May 10, 2024 01:46 |
|
|
I've got a many-years-old Cuisinart compressor-based machine and it's been... fine, I guess. It's loud, and if I leave my mix in the fridge too long before putting it in the machine, it ends up over-churned and buttery. It's easy to get ice cream and I still buy it often, but I also like being able to make chocolate ice cream with exactly the level of chocolate that suits me, or enjoy the vanilla flavor you get when you scrape the pulp out of the bean on Saturday and serve the ice cream on Sunday. Edit: also, it's easy to portion out half-cup servings with homemade ice cream. When they're available at the store at all, they are not economical.
|
|
#
¿
Apr 3, 2022 21:55
|
|