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Hauki posted:Christ, I never knew these existed, but now I want them so badly. You can find some on ebay if you really want them.
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| # ¿ Jan 14, 2011 22:06 |
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| # ¿ May 21, 2013 10:12 |
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Just a heads up, Brown splashproof thermapens are on sale at $79, down from $89. http://www.thermoworks.com/products/thermapen/ (Is it just me or do brown thermapens make you think someone just pooped on the counter? >.>)
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| # ¿ Oct 21, 2011 21:50 |
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Martytoof posted:Is there any stand-based (like, it has to sit on a stand to boil, but then you can lift it off to pour without worrying about cables) electric kettle that doesn't absolutely suck, and won't melt in six months? I know it's not a stand-based, but my family has had a zojirushi water boiler for ~15 years and it's still going strong. So maybe consider that option?
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| # ¿ Dec 24, 2011 07:58 |
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kiteless posted:Pizza stone: http://www.amazon.com/Kitchen-Suppl...e/dp/B0000VLQRA I would argue for getting a cast iron pizza pan instead of a pizza stone, such as this one: http://www.amazon.com/Lodge-Logic-C...25894758&sr=1-1 I've had better results, and it's much, much more durable. Yes the lodge pan has a lip, but it's never gotten in the way for me.
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| # ¿ Jan 7, 2012 00:27 |
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SubG posted:The top cleaver is a CCK kitchen chopper (a heavier, axe-grind cleaver designed for going through light bones), then the #1 small slicer, then a Takeda cleaver, and below that a Tojiro santoku I put in for scale. Is the the BBQ or Bone chopper on chefknivestogo?
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| # ¿ Feb 15, 2012 17:23 |
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SubG posted:No. If you look at the CCK cleaver page (on chanchikee.com) the one I have is the #1 Kitchen Chopper, KF1201. The BBQ Chopper on chefknivestogo.com is the #3, KF1503, and the Bone Chooper is the #2, KF1602. So which cck is your go to bone chopper?
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| # ¿ Feb 15, 2012 19:27 |
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SubG posted:The Kitchen Chopper. For no grand philosophical reason other than habit. If I was dealing with primals more than I am I'd probably be reaching for the butcher knife more, but as it is it's mostly for waving around the kitchen making `whoooosh' noises. Ah. Are you primarily using the Kitchen chopper? Or do you mainly use the Takeda in the first picture you posted? Wondering because I've been eyeballing some of the higher end cleavers on chefknivestogo for something sharper and with better edge retention than the cck I currently use.
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| # ¿ Feb 16, 2012 18:48 |
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Does the Nomiku have any advantages over a SousVide Supreme Demi? Beyond the size advantage.
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| # ¿ Jun 19, 2012 23:14 |
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Bob_McBob posted:It kind of depends on how spergy your definition of "hot spot" is. I've seen people mention 0.5°F differences around the water bath, which is pretty insignificant. The convection system also means the SVS is completely silent, which is a benefit since a lot of people dont want an immersion circulator running in their kitchen for days. How's the temperature stability on the Demi? I remember when SeattleFoodGeek did a review on the Supreme there could be up to a 2°F difference from the set temp. And the Nomiku makers are saying their's at worst would be o.3°F.
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| # ¿ Jun 21, 2012 16:00 |
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| # ¿ May 21, 2013 10:12 |
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Why is there such a large price difference between the Nomiku and a PolySci? Difference in reliability of components? Temperature accuracy?
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| # ¿ Jul 17, 2012 18:02 |
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