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I'm kind of skeptical of multiple dies, it seems like it provides more books and crannies that get annoying to clean Chef'N makes a nice one with double lever action Edit: or try a mill like everyone else says Steve Yun fucked around with this message at 00:26 on Dec 15, 2015 |
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Dec 15, 2015 00:23
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Steve Yun posted:I'm kind of skeptical of multiple dies, it seems like it provides more books and crannies that get annoying to clean The OXO mill has three sizes of interchangeable die and cleaning isn't a problem. Now if only they may interchangeable dies for my fuckoff big chinois, that would be cool.
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Dec 15, 2015 00:42
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SubG posted:[citation needed]. That claim---in specifically those terms, e.g. the quote `DuPont studies show that the Teflon off-gases toxic particulates at 446° F'---is something that turns up in a whole bunch of TOXIC CHEMICALS websites, but appears to be impossible to track back to the studies from which this number ostensibly comes. Enjoy your autism pans. 
Croatoan fucked around with this message at 02:27 on Dec 15, 2015 |
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Dec 15, 2015 01:37
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Ultimate Mango posted:The OXO mill has three sizes of interchangeable die and cleaning isn't a problem. ok really though do they make a "die" for the oxo food mill (or is there an aftermarket one or something) that is a mesh, rather than a die? like really, I want to food mill my pulpy gazpacho through a sieve instead of standing there for a goddamn 15 minutes killing my hand using the back of a spoon and forcing the poo poo through a chinois. 
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Dec 15, 2015 06:30
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Use a 1 or 2oz ladle with a chinois, it's much faster. And no, a fine mesh food mill does not exist afaik.
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Dec 15, 2015 14:25
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I wonder if a tamis/drum sieve would be useful for something like that https://en.m.wikipedia.org/wiki/Tamis
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Dec 15, 2015 16:38
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Steve Yun posted:I wonder if a tamis/drum sieve would be useful for something like that Maybe, but he should try using the chinois with a ladle first and not a spoon. A spoon doesn't create the vacuum effect that helps force soup through a chinois. So what he's doing isn't any more effective than using a regular sieve. edit: bleh, realized I was mixing up Mindplux and Mango's post in my head. But yeah, try the chinois/ladle combo should be a good solution for the gazpacho. .Z. fucked around with this message at 17:34 on Dec 15, 2015 |
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Dec 15, 2015 17:29
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Thanks for all the ricer/food mill talk, looks like my roommate is getting a food mill for christmas.
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Dec 15, 2015 19:11
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I'm looking for a 3-4" kitchen knife for my sister for Christmas. She specifically requested that size (so that's a paring knife I suppose?) and she'd prefer a wooden handle for some reason. Any recommendations? I'm looking to spend like £30ish (~$45.) What *I* want is a blender to make pestos, curry pastes and spice mixes. I've never owned a blender before so I don't know where to start, but I was thinking maybe I could get one of those little ones that most people use for smoothies, seeing as I don't need to blend big volumes (I'm only vaguely aware of these things, so maybe they're not appropriate. I also live alone and have a tiny kitchen.) Top end budget for this is about £100 (~$150.) Bonus points if it's hardcore enough to crush ice for cocktails.
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Dec 16, 2015 01:25
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Al2001 posted:I'm looking for a 3-4" kitchen knife for my sister for Christmas. She specifically requested that size (so that's a paring knife I suppose?) and she'd prefer a wooden handle for some reason. Any recommendations? I'm looking to spend like £30ish (~$45.) Al2001 posted:What *I* want is a blender to make pestos, curry pastes and spice mixes. I've never owned a blender before so I don't know where to start, but I was thinking maybe I could get one of those little ones that most people use for smoothies, seeing as I don't need to blend big volumes (I'm only vaguely aware of these things, so maybe they're not appropriate. I also live alone and have a tiny kitchen.) Top end budget for this is about £100 (~$150.) Bonus points if it's hardcore enough to crush ice for cocktails.
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Dec 16, 2015 01:31
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Al2001 posted:I'm looking for a 3-4" kitchen knife for my sister for Christmas. She specifically requested that size (so that's a paring knife I suppose?) and she'd prefer a wooden handle for some reason. Any recommendations? I'm looking to spend like £30ish (~$45.) Tojiro DP petty, 120mm or 150mm for good performance and low maintenance, Tojiro shirogami petty in 150mm for best performance, but it needs a little more care, as it can rust.
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Dec 16, 2015 02:25
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So a family member offered to buy me something between $400-600 of my choosing. Before I just have them blow it on a cellphone or something is there some piece of awesome kitchen equipment that people would recommend? I was thinking about a standing mixerbut I dunno. Maybe a cast iron dutch oven or an espresso machine but those are borderline silly kitchen space-takers for me.
El Mero Mero fucked around with this message at 04:40 on Dec 16, 2015 |
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Dec 16, 2015 04:08
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Get a stand mixer or a vitamix. http://smile.amazon.com/Vitamix-Professional-750-Blender-Stainless/dp/B00C6MWPNK/ref=sr_1_2?ie=UTF8&qid=1450235399&sr=8-2&keywords=vitamix edit: if you get a mixer get a bowl lift model, like http://www.amazon.com/KitchenAid-KP...=standing+mixer
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Dec 16, 2015 04:10
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SubG posted:Vitamix is The Blender, but they're not that cheap so the official hivemind response (unless it's changed recently) is to get the Ninja. The Ninja is fantastic, I picked one up for 20 bucks and it handled everything I threw at it. I made freaking peanut butter with that thing, no problem.
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Dec 16, 2015 23:37
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CHARLES posted:So a family member offered to buy me something between $400-600 of my choosing. Before I just have them blow it on a cellphone or something is there some piece of awesome kitchen equipment that people would recommend? I was thinking about a standing mixerbut I dunno. Maybe a cast iron dutch oven or an espresso machine but those are borderline silly kitchen space-takers for me. What about a kitchen knife?
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Dec 17, 2015 00:14
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Shopping for a molcajete. Which one should I get? Imusa. Spiral grooves.  No-name. Pockmarks big enough to disappear whole peppercorns.
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Dec 17, 2015 06:07
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This is also the silly kitchen gadget / recommendation thread now, right? My stepfather wants and has wanted one of those vacuum bag food sealers for years. This year I'm going to finally get him one, no matter how silly it seems to me. He wants to use it for both portioning/freezing and also marinading. Does anyone actually use one of these and can give a recommendation on the best one? I'm guessing "As seen on TV" types fall apart, and if I'm going to get him a silly gadget I'm going to get him a sturdy and nice one. Last year, I got him the recommended mandolin (which he loves) and the year before, a thermapen which he uses all the time, so the previous thread is 2 for 2!
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Dec 17, 2015 17:14
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Bhodi posted:This is also the silly kitchen gadget / recommendation thread now, right? Do you mean something like a foodsaver?  Or were you thinking of a chamber vacuum sealer?
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Dec 17, 2015 17:24
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taqueso posted:Do you mean something like a foodsaver?
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Dec 17, 2015 17:34
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Bhodi posted:Honestly, I don't know the difference. Aren't they both the same thing? The foodsaver is what I was thinking of when he described it to me, with sealable plastic bags. The chamber type are way more expensive and can suck out more air I guess. I've got a foodsaver and it has been great for Sous Vide. There are so many models, it is hard to recommend one in particular. I think they are all basically the same in the sealing and sucking departments. Some have bag cutters included, which is great. Some have ports for an external tube for sealing jars, which might be cool but I've never done it.
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Dec 17, 2015 17:40
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Chambers are good for wetter things. Foodsavers with the hose are have tupperware to do marinades with.
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Dec 17, 2015 17:43
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taqueso posted:The chamber type are way more expensive and can suck out more air I guess. I've got a foodsaver and it has been great for Sous Vide. There are so many models, it is hard to recommend one in particular. I think they are all basically the same in the sealing and sucking departments. Some have bag cutters included, which is great. Some have ports for an external tube for sealing jars, which might be cool but I've never done it. Sous Vide is next year, now that there are more and more commercial heaters that attach to sides of any old pan like that kickstarter a few years ago.
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Dec 17, 2015 17:43
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Every consumer vacuum sealer pretty much works the same at their most basic job: sucking out air and sealing bags. You can get a $40 Rival Seal-A-Meal and it will do the same job as a $150 top end Foodsaver. The question is what bells and whistles you want. If you want to marinate, I recommend one with a built in retractable accessory hose and getting one of those marinating containers along with your sealer.
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Dec 17, 2015 18:34
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The only bell and whistles I recommend on a vacuum sealer are: 1: Accessory hose port ( and buy a mason jar sealer) 2: Roll cutter/storage, which makes it much easier to buy big rolls on amazon and cut to fit.
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Dec 17, 2015 19:52
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Thanks everyone! I picked up one of the latest counter-top models with the attachment hose and a wide-mouth mason jar attachment. I'll let you know how it goes!
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Dec 17, 2015 21:36
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Steve Yun posted:Shopping for a molcajete. Which one should I get? I still need an answer for this
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Dec 17, 2015 22:22
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They'll both smooth out over time, I'd go with the Imusa.
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Dec 17, 2015 22:28
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Yeah, you don't want "holes" in your molcajete/mortar, otherwise you'll start having cross contamination of your spices since you'll never get it clean properly.
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Dec 17, 2015 22:59
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It smooths out fast and if you season with garlic/rice, really fast. I'd grab whichever one feels better to pound.
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Dec 17, 2015 23:01
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Also, make sure the base is even and doesn't wobble!
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Dec 17, 2015 23:13
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For what it's worth, I use an Imusa myself, but that second one looks ok. I'd still probably go with the first.
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Dec 18, 2015 03:05
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I'm pretty sure I've that exact same "no-name" model. Soak in water for 12 hours then grind into a fine dust 1 cup of black beans, then 1 cup of soaked white rice followed by 1 cup of dry white rice. At the end of the dry white the powder you make should be clean and white. If not do another wet-rice/dry rice cycle. This also really quickly teaches you more efficient and safe patterns to grind with. Keep trying different ways of holding until one works both quickly and comfortably.
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Dec 18, 2015 03:15
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Swagger Dagger posted:Get a stand mixer or a vitamix. Thanks. I'll do the mixer then. It makes me sad though that the spaghetti maker attachments are more than half as expensive as the mixer itself. Glockamole posted:What about a kitchen knife? lawl no. I don't think I could bring myself to actually use a knife that fancy. I'd go to cut some celery or something and feel like it was a waste of the knife's potential.
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Dec 18, 2015 03:44
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CHARLES posted:Thanks. I'll do the mixer then. It makes me sad though that the spaghetti maker attachments are more than half as expensive as the mixer itself. Good choice. It can also be used to pull pork: http://cincyshopper.com/how-to-shred-meat-in-your-kitchenaid/
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Dec 18, 2015 04:04
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Whiskey Sours posted:Good choice. It can also be used to pull pork: http://cincyshopper.com/how-to-shred-meat-in-your-kitchenaid/ I can shred a pork roast with two forks in less time than it takes to set up a mixer. Might be handy for chicken, I hate shredding chicken.
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Dec 19, 2015 01:43
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Might as well crosspost from PYF, since this thread might have some experts on the subject. Does anyone have any recommendations on electric vertical smokers? Preferably bigguns, at least large enough to smoke a whole turkey, plus some small stuff. Or just the whole turkey. Also looking for electric grills. I think Weber makes some of the tabletop variety, but I'm wondering if they're any good. I. M. Gei fucked around with this message at 22:33 on Dec 20, 2015 |
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Dec 20, 2015 07:28
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Is that a "no" on the vertical smokers?
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Dec 21, 2015 02:08
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Dr. Gitmo Moneyson posted:Is that a "no" on the vertical smokers? Got a price range? These are pretty good, otherwise, you could build a terracotta smoker for ~60bux.
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Dec 21, 2015 03:24
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Chef De Cuisinart posted:Got a price range? These are pretty good, otherwise, you could build a terracotta smoker for ~60bux. No price range in particular; I'm not expecting it to be cheap. It just has to be electric. Otherwise my apartment won't let me use it. Yes, I've already checked and they do allow use of electric smokers. And I'll be using it outside on a balcony. Are any of the other Masterbuilts any good? Masterbuilt seems to be the only name that really comes up when looking at electric smokers. I. M. Gei fucked around with this message at 05:31 on Dec 21, 2015 |
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Dec 21, 2015 05:22
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Dr. Gitmo Moneyson posted:No price range in particular; I'm not expecting it to be cheap. It just has to be electric. Otherwise my apartment won't let me use it. I have one and I really like the results I get. I'm not exactly an expert on smokers, though.
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Dec 21, 2015 07:54
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