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I have a bowl lift 600 and it feels more robust than most of their home styled mixers from what I’ve seen. I feel like bowl lift is almost as key as better gears though, the pin on the tilt-head always wobbled around a bunch on me mixing stiffer doughs or at higher speeds.
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May 3, 2020 16:46
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Hauki posted:I have a bowl lift 600 and it feels more robust than most of their home styled mixers from what I’ve seen. I feel like bowl lift is almost as key as better gears though, the pin on the tilt-head always wobbled around a bunch on me mixing stiffer doughs or at higher speeds. It's because they're fundamentally different in how they mix. For kneading the bowl-lift models can use a kneading screw that presses down into the base of the bowl, which re-creates the 'kneading by hand' motion more realistically. Their motors and attachments are designed to handle the greater pressure of this motion so yeah, as a whole they're more robust by necessity. The home models with tilt-heads use dough hooks that press against the side of the bowl, so they don't apply as much pressure as the bowl lift ones and their gears are organized in a way that will ruin them if you try to use a screw hook because it will apply pressure in a direction they aren't designed for.
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May 3, 2020 17:02
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Veni Vidi Ameche! posted:I prefer tighter seals to easier access. I called to verify they were issuing day passes to the public, and am going to head up there, shortly. I wish I had a chest freezer. I can’t go through a case of anything by myself. I guess I’ll just get some containers. I got my pro 600 6ish years ago and love it. Get a beater blade for it. It's loud and squeaky, but does an immaculate job of scraping the sides so you don't have to. https://www.amazon.com/Original-Bea...88523746&sr=8-5
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May 3, 2020 17:37
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Fart Car '97 posted:Yeah, Cambros average $2-12/unit at the local supply ranging from 1qt up to 22qt. Home use is mainly going to be 2 and 4qt units which were $3-4/each with lids $2-3/each and 2-4qt units have interchange lids. Don’t make poo poo up like this just to get me to go into the store. Those are practically free compared to the bulk storage options available through, say, BB&B or even Costco.
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May 3, 2020 17:42
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Lawnie posted:Don’t make poo poo up like this just to get me to go into the store. Those are practically free compared to the bulk storage options available through, say, BB&B or even Costco. Webstaurantstore.com sells 2Qt cambros for $4 and their prices tend to be a touch inflated compared to retail/wholesalers. We have a restaurant depot in DC that's open to the public (or rather, was open). Their business model is essentially "the entire Winco / Trimark-Adams Burch catalog jammed into a tiny lovely warehouse." My prices are based off that store. Yes it's ridiculous and if it doesn't survive COVID it will be a great loss.
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May 3, 2020 18:01
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Veni Vidi Ameche! posted:I prefer tighter seals to easier access. I called to verify they were issuing day passes to the public, and am going to head up there, shortly. I wish I had a chest freezer. I can’t go through a case of anything by myself. I guess I’ll just get some containers. You can usually get a brand new Professional 600 on eBay for $250. I didn’t find this out until after I bought ours.
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May 3, 2020 18:52
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Fart Car '97 posted:
Hold up, where is/was this?
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May 3, 2020 19:05
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There are 3 RDs in the DC area, each of varying quality. I've only shopped at Eisenhower Ave and the MD one. e: I hope this doesn't come off as a "let them eat cake" but if you have a legal entity for a corporation / LLC for really any purpose, you can get a card. When I did it it was submit paperwork online, take application and your articles of organization to the front desk on your first trip (go during a slow time to make this easy) and presto, they'll give you 2 cards no problem.
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May 3, 2020 19:11
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Restaurant Depot is open to the public during the pandemic. You don’t need to pretend to be a retailer.
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May 3, 2020 19:18
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Most of the restaurant supply stores here are open to the public anyway, like they might ask you if you have a card for discounts or tracking purposes or whatever but you can just say no and they’ll still ring you up.
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May 3, 2020 19:56
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Hed posted:There are 3 RDs in the DC area, each of varying quality. I've only shopped at Eisenhower Ave and the MD one. you ate my cat posted:Hold up, where is/was this? Best Kitchen Supply in the Union Market warehouses. It's on the southernmost strip left of the center entrance.
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May 3, 2020 20:38
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xtal posted:I use a Pro 600 and the price is the only thing I don't like about it, so for a discount, it's perfect. Although, I find it to be a bit of a pain in the rear end to get the bowl to lock in. But that's because it needs to be very secure for the 575 watt motor. When you turn it on max you can feel a breeze across the room. Doom Rooster posted:I got my pro 600 6ish years ago and love it. Get a beater blade for it. It's loud and squeaky, but does an immaculate job of scraping the sides so you don't have to. I’m glad to hear good reviews for the 600. The beater blade is a good idea. I was thinking about it as I unpacked the machine, earlier. Lawnie posted:Don’t make poo poo up like this just to get me to go into the store. Those are practically free compared to the bulk storage options available through, say, BB&B or even Costco. If it makes you feel better, the store in Troy, MI had exactly one three-pack of the four-quart model with lids. The rest was a la carte, and there wasn’t much of it. There were a few six- and eight-quart squares with plenty of lids, and a dozen or two dozen round ones in four+ quarts. I paid $26 for the three-pack. To buy the six-quart squares with lids would have run about $14/each. I was really tempted to go for the round ones, as they were both more plentiful and cheaper, but I had my heart set on squares. I. M. Gei posted:You can usually get a brand new Professional 600 on eBay for $250. Really? That cheap? That is shockingly affordable. I initially paid $479+tax for the Pro 5, but it came off really poorly in comparison to the 1960s model I own (but which is in someone else’s garage in another state), so I decided to turn to Amazon. I figured the extended Amazon shipping times didn’t matter since I already had a usable machine in my kitchen. I guess I could do the same thing, again, waiting for one to arrive from eBay then returning this one to Amazon. I probably won’t do that for $60, though. That feels like a lovely jerking around of the Amazon seller. Hed posted:There are 3 RDs in the DC area, each of varying quality. I've only shopped at Eisenhower Ave and the MD one. I wondered about that. I have a couple of LLCs, but I didn’t know if Restaurant Depot would bother questioning their purposes, since they don’t sound like anything food-related.
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May 3, 2020 21:24
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Yeah they don’t care. Mine sound nothing like good service and they never asked or cared.
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May 3, 2020 21:30
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Veni Vidi Ameche! posted:
There's a difference between the kitchenaid Pro line and the Professional line. Pro is a DC 1.3 HP motor and the Professional is an AC 575(?)w motor. Supposedly the motor on the Professional line is loud and has problems with heavy dough/batter. The Pro line is the same as the small Commercial except for the power cord. (I did a ton of research when replacing my 70s tilt head)
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May 3, 2020 21:54
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Slate Slabrock posted:There's a difference between the kitchenaid Pro line and the Professional line. Oh, thanks for clarifying that!
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May 3, 2020 22:02
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Slate Slabrock posted:There's a difference between the kitchenaid Pro line and the Professional line. The Pro 5+ I have is five quarts and 450 watts. The Professional 600 I just opened is six quarts and 575 watts. The Pro 5+ has both “Pro 5” and “Professional 500” branding on the box. It’s frustrating how manufacturers work to muddy the waters. I spun it up briefly, and the noise is the same as any comparable mixer without a load on the motor. We’ll see how it sounds when I make the first batch of dough with it.
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May 3, 2020 22:41
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I hate my potato masher. It’s old and plastic and lovely. Should I just bin it and get a ricer, or is there any other reason for me to have a masher? Are there any good mashers?
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May 5, 2020 17:26
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Pantsmaster Bill posted:I hate my potato masher. It’s old and plastic and lovely. Should I just bin it and get a ricer, or is there any other reason for me to have a masher? Are there any good mashers? Ricers are kind of a pain to use (they never hold as much as it looks like they should, so the process takes longer than I anticipate) but IMO they make the best mashed potatoes. Of course, if you like the occasional lump you get from hand mashed potatoes, then don't do it, but the ricer makes it easy to get a consistent texture, and I never worry about overworking them like I do just using a mixer.
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May 5, 2020 17:38
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I use the bottom of an empty beer bottle to mash potatoes.
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May 5, 2020 17:40
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I berate and yell at my potatoes until their self confidence collapses and then I have pomme puree to die for.
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May 5, 2020 17:43
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Pantsmaster Bill posted:I hate my potato masher. It’s old and plastic and lovely. Should I just bin it and get a ricer, or is there any other reason for me to have a masher? Are there any good mashers? A ricer is bulky and not very versatile, so I would stick with a masher. I don't use this one, but it's probably good: https://www.amazon.com/OXO-Grips-Smooth-Potato-Masher/dp/B00004OCL9 I feel like all of my kitchen gadgets have gradually become OXO brand. I would trust them. They also make a completely stainless steel one which would probably last longer, since this one could have the plastic break off. xtal fucked around with this message at 19:26 on May 5, 2020 |
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May 5, 2020 19:23
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Don't get a potato ricer, get a food mill.
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May 5, 2020 19:32
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If you have a food processor aren't there attachments for potatoes?
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May 5, 2020 19:36
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Nitrousoxide posted:If you have a food processor aren't there attachments for potatoes?
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May 5, 2020 19:45
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I have the OXO food mill and it is great. I love it for a ton of things, but trying to rice potatoes in it was absolutely miserable the 3 times I did it. Huge pain, and it overworked them. I got the OXO ricer and never looked back. I use my potato masher for stuff other than mashing potatoes though. It gives the best texture to tomato sauces for example.
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May 5, 2020 20:10
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Doom Rooster posted:I have the OXO food mill and it is great. I love it for a ton of things, but trying to rice potatoes in it was absolutely miserable the 3 times I did it. Huge pain, and it overworked them. I got the OXO ricer and never looked back. But yeah, I use an old traditional potato masher all the time, just usually not for making mashed potatoes. It's what I use for refried beans, for example.
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May 5, 2020 20:16
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I use my masher for two main things: mashing avocados for making guacamole and to press down my big turner for making smash burgers. I think they are handy to have around for those. I rice mashed potatoes but FGR is right it takes longer than you think.
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May 5, 2020 21:27
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Pantsmaster Bill posted:I hate my potato masher. It’s old and plastic and lovely. Should I just bin it and get a ricer, or is there any other reason for me to have a masher? Are there any good mashers? Probably better to use a food mill but noone has mentioned gnocchi yet so I'll be the goon to tell you to buy a ricer so you can more easily make gnocchi every day of your life.
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May 5, 2020 21:57
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I was actually making gnocchi when I made that post, so that’s good to know!
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May 5, 2020 22:29
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VelociBacon posted:Probably better to use a food mill but noone has mentioned gnocchi yet so I'll be the goon to tell you to buy a ricer so you can more easily make gnocchi every day of your life. I made gnocchi at work once and you are describing hell
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May 5, 2020 23:49
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SubG posted:What was the problem with potatoes in the OXO food mill? I tried all 3 different grate sizes, and it just did not want to actually push potatoes through until it had thoroughly churned them into mush, with a lot of effort. A ricer pushes out light, fluffy strands of potato. The food mill made little lines of mashed potatoes.
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May 6, 2020 00:05
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xtal posted:I don't use this one, but it's probably good: https://www.amazon.com/OXO-Grips-Smooth-Potato-Masher/dp/B00004OCL9 I've used it once or twice for actually mashing potatoes. I use it weekly to either mash bananas for baking or mashing cooked beans for quesadillas.
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May 6, 2020 00:45
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Doom Rooster posted:I tried all 3 different grate sizes, and it just did not want to actually push potatoes through until it had thoroughly churned them into mush, with a lot of effort. A ricer pushes out light, fluffy strands of potato. The food mill made little lines of mashed potatoes. I can't even imagine what's going on where you've got a food mill that's having trouble pushing potatoes through. Like it should be like you cook the potatoes, drain them, dump them in the hopper, two or three turns and boom you're done, add your butter, dairy, whatever, mix, serve. If boiled potatoes are too tough for it, how the gently caress does it handle literally anything else? Like if you're trying to purée something thicker/starchier, or are using it to deseed/deskin tomatoes, berries, or whatever.
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May 6, 2020 01:29
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SubG posted:Huh. Sounds like the OXO food mill sucks. I've got some no-name French food service food mill and the coarse disk gives me exactly what I want out of traditional mashed potatoes, and the fine gives a super smooth pommes purée texture. It works great on tomatoes, fruits, everything else I throw at it. It gives me mashed potatoes, which is not what I want. I want riced potatoes for gnocchi, which is what the discussion was about.
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May 6, 2020 02:09
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Doom Rooster posted:It works great on tomatoes, fruits, everything else I throw at it. It gives me mashed potatoes, which is not what I want. I want riced potatoes for gnocchi, which is what the discussion was about.
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May 6, 2020 03:08
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I can confirm the oxo has a pretty weak spring holding down the plate.
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May 6, 2020 03:49
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Yeah it pastes then pushes although I've never tried the largest grate size with potatoes Whats a good ricer? Might as well get one for potato doughs with the above revelations
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May 6, 2020 19:08
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Submarine Sandpaper posted:Whats a good ricer? Might as well get one for potato doughs with the above revelations chef'n fresh force has recommendations behind it i think i have one but i've never used it
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May 6, 2020 20:34
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deimos posted:I can confirm the oxo has a pretty weak spring holding down the plate. The angle between the rotating blade and the disk seems to be narrower on the OXO as well--the blade itself looks flatter, and the disks are pitched up toward the blade way more than in the food mills I've used (the old, old ones are just flat metal disks with holes machined in them, the one I'm using now is slightly tented, but not as much as the OXO disks seem to be in the product photos).
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May 6, 2020 20:42
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Yeah I have never liked my oxo and have been meaning to replace it. RIP my 70s plastic one it replaced that I broke.
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May 6, 2020 22:14
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