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Thumposaurus posted:I've used this one: Kitchen Scale - Bakers Math Kitchen Scale - KD8000 Scale by My Weight, Silver https://www.amazon.com/dp/B00VEKX35Y/ref=cm_sw_r_cp_apa_GzfOBb5DRGDB6 in a commercial bakery enviroment and it never had any problems vs the OXO one that the other part of the kitchen used that we went through about 3 or 4 of them in the time I was there. baquerd posted:This has been very solid and accurate for me. The bakers math mode hasn't been used because I tend to precalculate the grams. Yeah, mine's like 8 years old of near-daily use and I've never had a problem with it. Highly recommend.
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Sep 18, 2018 03:06
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I've been using mine for SymmetryrtemmyS fucked around with this message at 03:49 on Sep 18, 2018 |
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Sep 18, 2018 03:40
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Also, it’s pretty rugged. My kid loved carrying it around and weighing things when she was growing up, and the scale got dropped quite a few times.
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Sep 18, 2018 03:46
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Yeah, having worked in kitchens I can confirm that is the One True Scale.
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Sep 18, 2018 05:15
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Nthing the baker's one.
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Sep 18, 2018 05:31
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Thumposaurus posted:I've used this one: Kitchen Scale - Bakers Math Kitchen Scale - KD8000 Scale by My Weight, Silver https://www.amazon.com/dp/B00VEKX35Y/ref=cm_sw_r_cp_apa_GzfOBb5DRGDB6 in a commercial bakery enviroment and it never had any problems vs the OXO one that the other part of the kitchen used that we went through about 3 or 4 of them in the time I was there.
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Sep 18, 2018 08:33
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Thumposaurus posted:I've used this one: Kitchen Scale - Bakers Math Kitchen Scale - KD8000 Scale by My Weight, Silver https://www.amazon.com/dp/B00VEKX35Y/ref=cm_sw_r_cp_apa_GzfOBb5DRGDB6 in a commercial bakery enviroment and it never had any problems vs the OXO one that the other part of the kitchen used that we went through about 3 or 4 of them in the time I was there. Another vote for the MyWeigh scale. Definitely recommend getting the A/C adapter for it as well. The link to that is here; it specifies the MyWeigh 7000 but I can confirm it works for the 8000.
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Sep 18, 2018 14:13
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So for the three people who don't have a rice cooker, Amazon's deal of the day includes this Zojirushi model: https://www.amazon.com/Zojirushi-NS-TSC10-Uncooked-Cooker-1-0-Liter/dp/B0074CDG6C It's not the best Zojirushi on the market (it's not an induction heater) but it's a sure loving sight better than my current method of "gently caress gently caress gently caress why did I use that saucepan for something else now what am I going to cook my rice in"
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Sep 18, 2018 16:22
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Honestly if that's your big goal, you could just get a smaller $15 one. I use mine for brown rice, quinoa, and rice pilaf, and it's great. It also takes up minimal space and, obviously, costs $15 rather than $125. I've had it for about 10 years now. Zojirushis make sense in some situations, but not if your only goal is not wanting to use a pot or take up a burner.
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Sep 18, 2018 16:45
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i like nice words
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Mraagvpeine posted:I have to wonder why we need computers in our refrigerators. Because it's cheaper.
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Sep 18, 2018 18:16
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Anne Whateley posted:Honestly if that's your big goal, you could just get a smaller $15 one. I use mine for brown rice, quinoa, and rice pilaf, and it's great. It also takes up minimal space and, obviously, costs $15 rather than $125. I've had it for about 10 years now. Zojirushis make sense in some situations, but not if your only goal is not wanting to use a pot or take up a burner.
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Sep 18, 2018 20:11
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It still has the fuzzy, I'm happy with that zoji
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Sep 18, 2018 20:18
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I’m glad somebody asked about kitchen scales cuz I was gonna ask about those too. I just ordered that MyWeigh. Thanks for the recs! 
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Sep 18, 2018 22:14
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I'm looking to get into the more scientific aspects of baking and I'm wondering if there's a compendium that covers basically everything in one book, or if people have multiple resources that cover these topics. Breads, cookies, cakes, etc. I have always loved baking but have only started pushing more into the scientific/special technique aspect of it recently.
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Sep 20, 2018 19:19
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Verisimilidude posted:I'm looking to get into the more scientific aspects of baking and I'm wondering if there's a compendium that covers basically everything in one book, or if people have multiple resources that cover these topics. It's all spread out. Modernist Bread is a good start, but you'll have to go down the rabbit hole. I have a few PDFs that you'll find helpful - are you on the discord?
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Sep 20, 2018 19:41
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There’s a discord?
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Sep 20, 2018 19:42
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Whenever I think of science and cooking, which includes baking, I first think of Good Eats, one of my favorite shows. There are also books that cover the content of the show, from recipes to the science and history of the various food topics.
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Sep 20, 2018 20:20
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Should I bother getting calibration weights for that My Weigh scale? I’m about to get the AC adapter and I’m wondering if I should add a weight or two to my tab while I’m at it (guessing no, but I wanna be sure).
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Sep 21, 2018 05:46
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edit n/m
Croatoan fucked around with this message at 20:33 on Sep 21, 2018 |
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Sep 21, 2018 20:26
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I have both the 8000 and the Osteri one posted a while ago, and both work great. The Osteri works for everything you could possibly need, and unless you need more than 5 kg or really like the big one, I wouldn't bother upgrading to the KDS8000. The KDS8000 does work great weighing a baby with the plastic lid from a half sheet pan with a towel in it, if anybody's curious.
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Sep 22, 2018 18:16
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Need some advice regarding a carbon steel wok I bought. It comes with a lacquer coating to stop rusting, which I need to remove for seasoning. Apparently scrubbing the wok with hot water and soap should get rid of it, and the instructions say the wok should 'feel rough' when the coating is gone. How I know when the coating is gone? Metal doesn't feel rough. The googles say it should start developping rust once it's gone; it hasn't. Apparently some lacquer is quite tough, and acetone or thinner may help dissolve it; it hasn't. It still looks polished silver colour. Any tips? Supposedly seasoning with the lacquer still on is not recommended. Should I just go for it?
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Sep 23, 2018 23:40
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I’m not recommending this but you could remove birds from your home and put it in a bitchin hot oven for a while. Alternatively do it on a grill. Might volatilize it.
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Sep 24, 2018 02:42
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Lawnie posted:I’m not recommending this but you could remove birds from your home and put it in a bitchin hot oven for a while. Alternatively do it on a grill. Might volatilize it. it really depends on what was actually used to coat it - lacquer is sort of a generic term some of them are highly toxic or flammable and definitely not things you'd want to inhale either (although I'm assuming nobody would actually use those as protective coat for cookware), others don't combust until 2000+F which is going to be difficult to achieve on a stovetop
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Sep 24, 2018 04:17
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What could go wrong if I put the wok in the oven's self-cleaning cycle? Would the lacquer just either volatilized or not? Or... ?
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Sep 25, 2018 15:21
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Whats the handle material?
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Sep 25, 2018 15:44
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The handle is not oven-friendly, but it is removable.
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Sep 25, 2018 16:15
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Previously I've used Bar Keeper's Friend (BKF) to get off the coating on a carbon steel pan. Maybe you can try it on a bit of it first, see if you can get what you want off. BKF is acidic (oxalic acid), so you probably want to strip the coating, then do a thorough cleaning, then proceed to seasoning. When I did it to the carbon steel pan I had it started to rust under the water, I wasn't sure if that was the BKF or just reactivity of the carbon steel.
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Sep 25, 2018 16:37
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what piping tips/bags do y'all recommend?
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Sep 25, 2018 19:57
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I use Wilton tips, and zip lock bags.
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Sep 25, 2018 20:27
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I got these http://a.co/d/7DwminY I just wish there was a big tip. Like the kind you can fill a deviled egg with without going around in circles.
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Sep 25, 2018 20:32
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 Boy these look comfortable
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Oct 1, 2018 20:35
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Steve Yun posted:
Look like 1 dollar items from the kitchenwares section of an Asian grocer.
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Oct 1, 2018 21:04
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Who makes a good 14” non-stick pan? My housemate moved out with his, which was some random Chinese unlabeled thing that nonetheless got hot and wiped clean, and I’m missing the surface area. Should I just grab a random one and dispose of it when the handle starts to wobble?
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Oct 1, 2018 21:44
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Cuisinart seems like a reasonably trusted brand and $26 is cheap enough that you can toss it in a few years if it starts to flake https://www.amazon.com/Cuisinart-62...+14%22+nonstick
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Oct 1, 2018 21:58
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Hmm, $80 shipped to Canada and Amazon.ca doesn’t have it. I’ll poke around!
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Oct 1, 2018 22:11
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Subjunctive posted:Hmm, $80 shipped to Canada and Amazon.ca doesn’t have it. I’ll poke around! In the US stores like TJ Maxx and Marshalls have some good quality stuff for really reasonable prices. I get a lot of cooking supplies from stores like those because stuff that's "off season" will be marked down sometimes 30-50%. I went to a Bed Bath and Beyond and they were selling almost exactly the same cake pans but for three times the price of TJ Maxx.
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Oct 1, 2018 22:40
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Subjunctive posted:Hmm, $80 shipped to Canada and Amazon.ca doesn’t have it. I’ll poke around! Canadian tire has cheap T-Fal pans I use when I need non-stick. I find them pretty good.
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Oct 1, 2018 22:47
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Tfal is probably the best of the less expensive brands but they have 2 tiers of quality, a thicker one with riveted handle, and a thinner one with some other handle that will loosen after a few weeks.
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Oct 2, 2018 02:19
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Looks like Bed Bath and Beyond has the same Cuisinart one for $32.99 CAD. Might order one myself.
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Oct 2, 2018 03:12
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wormil posted:Tfal is probably the best of the less expensive brands but they have 2 tiers of quality, a thicker one with riveted handle, and a thinner one with some other handle that will loosen after a few weeks. This. Also the price differential between the two is negligible when you realize what poo poo the screwed on handle is.
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Oct 2, 2018 13:23
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