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The weight chef’s restaurant Zero Zero is pretty good. Ate there after coaching a hockey game next door in the before times. Good cocktails.
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Mar 1, 2021 07:04
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poo poo POST MALONE posted:My brother got me a set of these press weights and they're pretty awesome: poo poo POST MALONE posted:*me, an idiot, whisking eggs* "This is nice." xtal posted:You, an idiot, taking a shower KOTEX GOD OF BLOOD posted:you, idiot, wiping your rear end with TP Look at these pagans hooting at hollering at a golden calf when I come down from the mountain with stone tablets The chef press is 13 ounces. That’s almost light enough to be mailed with stamps If you want to press your meat like a big boy, you want something that’s 4 pounds, something that will get full contact between the meat and pan no matter how thick the meat is. You need cast iron. Or a brick covered in foil. If you put a 13 ounce weight in your pan it’s going to ask the same thing your date did on prom night: “is it in yet?”
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Mar 1, 2021 08:01
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poo poo POST MALONE posted:*me, an idiot, whisking eggs* "This is nice."
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Mar 1, 2021 08:25
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lmao if you've never coathangered an omelet. just lmao
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Mar 1, 2021 08:26
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poo poo POST MALONE posted:*me, an idiot, whisking eggs* "This is nice."
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Mar 1, 2021 08:26
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xtal posted:I've been trying unsuccessfully to find a Canadian hookup for those not as fancy but unlike a brick these have handles: lodge, $36, a kilo-ish: https://www.amazon.ca/Lodge-LGP3-Pr...64NGZZC8C5&th=1 victoria, $27, a kilo-ish: https://www.amazon.ca/Victoria-Weig...64NGZZC8C5&th=1 cuisinart, big, $36, 2.4 kilos: https://www.amazon.ca/Cuisinart-CGP...-garden&sr=1-11 lodge, round, $36, 2.04 kilos: https://www.amazon.ca/Lodge-LGPR3-L...-garden&sr=1-20 cuisinart, medium, $22, 1.3 kilos: https://www.amazon.ca/Cuisinart-CGP...n-garden&sr=1-4
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Mar 2, 2021 02:13
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Your local kitchen warehouse supply almost certainly has a WinCo/nameless brand one for $8 or some poo poo as well.
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Mar 2, 2021 03:27
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I have the lodge one as well but it's too big for my standard cast iron skillets so these little dudes are perfect for that.
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Mar 2, 2021 03:31
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i mean some of those are 4x6 so really should fit in anything you're frying meat in
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Mar 2, 2021 04:13
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poo poo POST MALONE posted:I have the lodge one as well but it's too big for my standard cast iron skillets so these little dudes are perfect for that. I have the Cuisinart one with the same problem  Compared to the chefs press, it doesn't have variable weight or steam vents
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Mar 2, 2021 04:21
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personally i don't think the variable weight is an issue because i think those others are mostly too light. you could get around the steam thing with a couple of bamboo skewers, i expect, though i wouldn't personally bother. as for sizing i bet using these things on griddle is pretty baller
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Mar 2, 2021 04:26
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found a really great deal on a food press, check it out
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Mar 2, 2021 04:32
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Flunky posted:found a really great deal on a food press, check it out Is the tiny disc insert so they can make it a precision weight? Jesus.
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Mar 2, 2021 04:35
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I loving love chicken - my partner and I eat an absolutely absurd amount of it, at least once a day. I am honestly kind of tempted by the Instant Vortex solely for its rotisserie chicken function. I don't suppose any goons have experience with this?
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Mar 2, 2021 06:41
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no but it’s probably fine. tbh i kind of want this newish cuisinart deep fryer that can do chickens and turkeys by slowly rotating them in a thinner volume of hot oil
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Mar 2, 2021 07:20
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mediaphage posted:lodge, $36, a kilo-ish: https://www.amazon.ca/Lodge-LGP3-Pr...64NGZZC8C5&th=1 I think mine is lost somewhere in my parents' oven warming drawer for the past few years and I really should dig it out.
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Mar 2, 2021 13:56
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Not gonna link it here, but I'm selling my Edge Pro Apex 3 knife sharpening system over in SA Mart in case anyone's interested.
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Mar 2, 2021 16:58
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mediaphage posted:personally i don't think the variable weight is an issue because i think those others are mostly too light. you could get around the steam thing with a couple of bamboo skewers, i expect, though i wouldn't personally bother. the variable weight thing is definitely really weird. help me out here, maybe i'm forgetting something, but what exactly are lighter weights needed for? it feels like this was created very specifically for grilled cheese and melts. maybe some fish? i guess a pub-style burger where you don't want to squish it but you do want it making good contact? idk, it feels like an ovepriced gadget that uses marketing speak to invent its own use.
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Mar 2, 2021 21:34
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I just used the light ones to help me toast a burrito on cast iron without absolutely crushing it. And then I used the weights on each side to help me stand it up and get the sides toasty too. All in all, a fine gift that I use a lot. I also make a lot of toasted burritos and grilled cheese sandwiches and split hot dogs. Maybe if you have a seven year old your mileage goes further.
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Mar 2, 2021 21:50
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so what I’m getting is I should have a brick covered in tinfoil and a thinner brick covered in tinfoil
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Mar 2, 2021 23:10
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You can actually get tiles that look like bricks now. Maybe check with your local mason?
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Mar 2, 2021 23:18
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Any recommendations for woks for induction?
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Mar 3, 2021 15:03
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vuk83 posted:Any recommendations for woks for induction? can you even use a wok well on induction when it isn't a wok induction burner? don't a lot of induction setups just turn off if you move a pan off at all
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Mar 3, 2021 18:31
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vuk83 posted:Any recommendations for woks for induction? I used this https://www.amazon.com/gp/product/B088PGH81Q/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1 which worked fine but I guess it's out of stock. Basically try to find a carbon steel wok with a flat bottom and you should be fine.
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Mar 3, 2021 19:57
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Any recommendations for a chamber vacuum sealer? You can get chinese knockoffs on amazon for $335: https://www.amazon.com/Machine-Commercial-Desktop-Chamber-Sealing/dp/B089W65GC7/ Or Costco has a "Maxvac Pro" for $600. Also basically a chinese knockoff, but, costco. https://www.costco.com/maxvac-pro-chamber-vacuum-sealer.product.100536866.html Or at the high end there is the Vacmaster VP215: https://www.amazon.com/VacMaster-VP215-Chamber-Vacuum-Sealer/dp/B005ETDKEA Just get the one for $336?
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Mar 3, 2021 22:03
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Paul MaudDib posted:Any recommendations for a chamber vacuum sealer? i am frankly skeptical of how good anything that is drastically cheaper than the vacmaster is going to be
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Mar 3, 2021 22:11
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Would it be dumb to get a pot, or Dutch oven specifically, that's bigger than my electric ceramic hob? My biggest one is just under 19cm (~7.4 inches) wide and I have a stainless steel saucepan that fits it, the largest one I could find in a shop, but it's much too small for batch cooking meals recipes. I'm constantly filling it up to the brim or having to use less liquid in stews. I know an oversized pan is going to give me cold spots and I'll still have to sear in batches for example, making it kind of pointless outside of the extra capacity. Should I just try and find a much taller stock pot that also fits in my oven so it can hold more and braise in there but still have to cook in batches? Also, gently caress the pots and pans industry. Why is measuring the opening at the top of the pan the standard when it's probably the most useless bit of information you can give me about a pan? I could find two 24cm wide pans and they'd could both have differently sized bases. It's fine if you have gas burners but I don't, so I have to go into the shop with a tape measure and measure all the bottoms of the pan like a loving bellend because absolutely none of them give you that information.
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Mar 4, 2021 00:12
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The element is still going to transfer heat to the pot so I don’t see what you are concerned about. You can put a great big pot on a little tiny element and it will heat up eventually.
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Mar 4, 2021 00:47
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doesn't sound dumb at all, having a big pot is widely agreed to be Good
eke out fucked around with this message at 00:54 on Mar 4, 2021 |
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Mar 4, 2021 00:51
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love big pots
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Mar 4, 2021 00:54
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jokes aside, buy like a 6 quart enameled cast iron dutch oven and you can use it for everything and it will last for decades
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Mar 4, 2021 00:55
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Murgos posted:The element is still going to transfer heat to the pot so I don’t see what you are concerned about. Won't the part directly above the electric hob be super hot and the circle around it won't be? and it won't match the centre spot's temperature in a reasonable amount of heating time, or possibly ever - and cook food unevenly? ...or am I just making a bigger deal out of that problem than it actually is? uhhhhahhhhohahhh fucked around with this message at 01:14 on Mar 4, 2021 |
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Mar 4, 2021 01:02
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That's not a big problem. Yeah it won't work for pancakes, but for searing stuff before braising it just means you stir every couple minutes (after the first piece of meat releases)
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Mar 4, 2021 01:27
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Edit: nope wrong Lawnie fucked around with this message at 14:26 on Mar 4, 2021 |
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Mar 4, 2021 04:18
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That is an old wives tale. Cast iron hot spots worse than steel or aluminum: https://cookingissues.com/2010/02/16/heavy-metal-the-science-of-cast-iron-cooking/
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Mar 4, 2021 04:27
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Yeah, low conductivity means heat can’t spread wider than the thickness of the pan easily.
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Mar 4, 2021 05:04
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uhhhhahhhhohahhh posted:Won't the part directly above the electric hob be super hot and the circle around it won't be? and it won't match the centre spot's temperature in a reasonable amount of heating time, or possibly ever - and cook food unevenly? But this would be an issue with any pan on any type of burner? Gas rings in donuts, electric elements in whatever shape they use or induction in circles. If you would use the space in a larger dutch oven then go for it, the convenience of having the space is far greater than occasionally having to sear in batches. My large dutch oven goes from the oven to the smallest gas burner and everything inbetween depending on what is cooking. Stupid Decisions fucked around with this message at 10:44 on Mar 4, 2021 |
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Mar 4, 2021 10:18
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uhhhhahhhhohahhh posted:Won't the part directly above the electric hob be super hot and the circle around it won't be? and it won't match the centre spot's temperature in a reasonable amount of heating time, or possibly ever - and cook food unevenly? Yes. You may have to make a few compromises or adjust your technique in some instances -- watching the pan a bit more closely, stirring a saute more often, or searing meat in more batches -- but a pan that heats a bit unevenly isn't going to ruin your dinner in the vast majority of situations. I mean, as long as the setup isn't obvious lunacy -- like putting a 18" cast iron skillet on a 6" burner -- it shouldn't be a problem. Putting a 12-inch pan on an 8-inch burner is perfectly normal.
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Mar 4, 2021 13:14
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Easily resolved by putting a 10" skillet inside your 12" skillet inside your 14" inside your 16" on top of your 8" electric element.
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Mar 4, 2021 15:15
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Dead Of Winter posted:Yes. You may have to make a few compromises or adjust your technique in some instances -- watching the pan a bit more closely, stirring a saute more often, or searing meat in more batches -- but a pan that heats a bit unevenly isn't going to ruin your dinner in the vast majority of situations. Seems like my best option is a correctly sized steel stockpot that will also fit in my oven?... but I can see it being an issue trying to find one sides that are thick enough to prevent scorching.
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Mar 4, 2021 22:10
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