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Anyone have a recommendation for a waffle iron?
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Aug 6, 2015 04:09
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| # ? May 26, 2024 21:51 |
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Just get an old fashioned stove top type. http://www.amazon.com/NordicWare-Aluminum-Stovetop-Belgium-Waffle/dp/B00004W4UE
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Aug 6, 2015 04:20
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I have that NordicWare waffle iron and it rules. So much better than the electric kind in every way.
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Aug 6, 2015 05:10
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There are some good electric ones, but they're $150-200 for no real benefit other than a slight convenience.
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Aug 6, 2015 05:29
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I have this Waring Pro electric one and it's pretty great but they don't make this model any more. Also it's a belgian waffle maker, not a standard waffle maker. We've been using it for about 8 years with no problems. Still, some apple pecan belgian waffles and home made vanilla ice cream is the bomb
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Aug 6, 2015 05:40
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Stovetop makers are also bad rear end enough to make Liege waffles, and you can just chuck it in the sink.
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Aug 6, 2015 05:51
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If ever I could justify spending $600 on a waffle iron, I'd get one of these. http://m.centralrestaurant.com/product_details.php?pid=24429&gclid=CPa6opi-lMcCFYlafgodp_4OEQ
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Aug 6, 2015 13:46
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Vitamix chat:logical fallacy posted:Get a refurb variable speed or wait for a good Costco pack (if you plan on using, say, the dry container) 100% this. If you just go to the Vitamix site (and you can wait for a sale or coupon) their Standard line will either get you an older model with just pulse/variable, or a newer one that also has smoothie/dessert/soup settings. Either way, it's a badass blender with a great warranty. e: You guys make me really glad I'm a pancake person. revdrkevind fucked around with this message at 15:45 on Aug 7, 2015 |
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Aug 6, 2015 15:49
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ME
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I bought this waffle maker as crazy splurge gift last year, and I love it: http://www.amazon.com/Breville-Smart-Waffle-Stainless-Steel/dp/B00F5C1QK6/ref=sr_1_1?ie=UTF8&qid=1438930985 Yeah, it's stupidly expensive (though surprisingly it was cheaper in Australia than in the US), and there's really no need for it, but I'll be damned if it doesn't produce 100% perfect waffles every single time. It gets used at a couple times per month, and every waffle that comes out is identical to the first one I made months ago. That "moat" around the edge that catches batter overrun is a total gimmick, and it also works exactly as designed. Easily the best waffles I've ever had, no contest. I'm glad it's impossible to find a regular 4 square waffle maker here in Oz, cause I probably would have never bought this one. It's probably the only time I spent way too much on something, and didn't feel guilty afterwards.
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Aug 7, 2015 08:19
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Breville is a 'strayan company
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Aug 7, 2015 08:36
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Hey is this the same kitchenaid mixer that goes on sale frequently and is generally recommended? Seems like a good price on a refurb http://www.ebay.com/itm/131335379184?rmvSB=true&afsrc=1&rmvSB=true
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Aug 7, 2015 23:33
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Everyone else will tell you to get the lift-bowl kind but I think that's a good price on a decent mixer This is the one everyone else recommends: http://www.costco.com/KitchenAid%C2%AE--6-Qt-Professional-600-Design-Series-Mixer-with-Glass-Bowl.product.100221195.html Steve Yun fucked around with this message at 00:03 on Aug 8, 2015 |
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Aug 7, 2015 23:57
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Steve Yun posted:Everyone else will tell you to get the lift-bowl kind but I think that's a good price on a decent mixer Right but the lift bowl ones tend to be more expensive..? I'm looking for a decent mixer that will last a while with little to moderate use, I'm not super serious about doughs/baking but I want to have the tools to do it properly. However if that means a tilt head mixer is still not worth getting, so be it Edit: yeah that seems right, just wondering given my intended use if it'd be advisable to get the cheaper tilt-head.
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Aug 8, 2015 00:06
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Yeah as long as you're not doing bread dough every other day you should be fine.
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Aug 8, 2015 00:10
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Glambags posted:Right but the lift bowl ones tend to be more expensive..? I'm looking for a decent mixer that will last a while with little to moderate use, I'm not super serious about doughs/baking but I want to have the tools to do it properly. However if that means a tilt head mixer is still not worth getting, so be it I have a tilt-head. It was cheaper. It's never been a problem.
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Aug 8, 2015 01:42
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I have a tilt-head. It was cheaper. I don't use it that much, but I've already replaced the gearset once, and I think it might need replacing again before the end of the year. Get the bowl lift.
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Aug 8, 2015 03:51
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I've had a tilt head for 9 or 10 years that I use extensively - cake, cake fillings and icings, cookies, confections, breads. Never had any issue with it. Some of the newer models may use plastic gears while I think all bowl lift models use metal gears so that's what you need to make sure of. Functionally I like the tilt head better because it's easier to do stuff where I add in additional ingredients as I mix and then lift the head to scrape the bowl or whatever. Most of my bread doughs are higher hydration, a bowl lift has an advantage over tilt head if you were doing much stiffer doughs.
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Aug 8, 2015 07:06
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Tan Thermapen and Super Fast Pocket are on special (79 and 15 respectively).
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Aug 8, 2015 13:59
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mich posted:I've had a tilt head for 9 or 10 years that I use extensively - cake, cake fillings and icings, cookies, confections, breads. Never had any issue with it. Some of the newer models may use plastic gears while I think all bowl lift models use metal gears so that's what you need to make sure of. Functionally I like the tilt head better because it's easier to do stuff where I add in additional ingredients as I mix and then lift the head to scrape the bowl or whatever. Most of my bread doughs are higher hydration, a bowl lift has an advantage over tilt head if you were doing much stiffer doughs. It says "all metal" right in the ebay listing but it isn't clear if that's just the body or if that includes the guts as well so v  v
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Aug 8, 2015 14:12
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Going with the stovetop waffle iron. Thanks for the suggestions everybuddy.
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Aug 9, 2015 03:05
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What do you use to clean stove grates or whatever you call the grate things that go on top of a gas range?
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Aug 9, 2015 03:50
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Put them in bags with ammonia. If you google there's lots of info about not killing yourself with it. What do you use to clean the enameled stovetop? For some reason my nastiest burner is the one where I only boil water. Magic erasers work for normal crud, but not for that one fucker.
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Aug 9, 2015 04:11
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i like nice words
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Anne Whateley posted:What do you use to clean the enameled stovetop? For some reason my nastiest burner is the one where I only boil water. Magic erasers work for normal crud, but not for that one fucker. Boil water, put on mess, wait a minute or two, wipe up with a towel. Repeat as necessary - it works wonders. If it's really bad, you can soak with a cleaning solution beforehand and it'll soften it up.
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Aug 9, 2015 05:22
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Just wanted to check back in and say that I had Amazon delivered me a refurbished Vitamix 5200 on Saturday and I wouldn't know the difference from new. So far I've made an un-drinkable kale smoothie, powdery almond "butter," and prison-grade applesauce. Plus a bunch of delicious poo poo that was 80% bananas. Probably picked up about 5 lbs over the weekend so this is all working out splendidly.
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Aug 10, 2015 19:19
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How good is the fibrox paring knife?. Walmsrt has a $35 3-pack, including The One True Cheap 8" Chef's Knife and whatever the gently caress a tomato knife is. Probably serrated. http://slickdeals.net/f/8034359-victorinox-3-pack-8-fibrox-chef-s-knife-5-serrated-3-paring-30 Seems like an OK deal.
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Aug 10, 2015 22:29
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Copper Vein posted:Just wanted to check back in and say that I had Amazon delivered me a refurbished Vitamix 5200 on Saturday and I wouldn't know the difference from new. Keep on processing that almond powder and it'll turn into butter. It turns into nut meal, flour, then butter - the stage between powder and butter is like grainy nut butter. At least, that's how it works in my food processor.
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Aug 10, 2015 22:40
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SymmetryrtemmyS posted:Keep on processing that almond powder and it'll turn into butter. It turns into nut meal, flour, then butter - the stage between powder and butter is like grainy nut butter. At least, that's how it works in my food processor. According to my research, I didn't have enough almonds in there to keep the blade covered and from sucking in air. I halved the recipe because I can't be trusted with 4 cups of almond butter in the house. Also I froze my bananas with the peels on. Lot to learn. There's no blender nerd thread in here is they? Maybe over in the fitness forum?
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Aug 10, 2015 23:22
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Are your almonds roasted? Raw nuts don't tend to blend very well.
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Aug 11, 2015 02:01
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Anyone interested in a vacuum sealer, Costco's got the v2200 with starter bags for $60. It's the successor to the unit I have, with the improvement of the sealing strip being inside the vacuum zone. Great price on a good unit.
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Aug 12, 2015 12:59
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Been reading some chatter about black/carbon steel pans. Anybody have experience with these? I love my cast iron, but seems like a nice black steel pan could replace it.
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Aug 14, 2015 05:38
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They're the default pan where I work and they're pretty great all-rounders. I'd say they do as good a job of putting color/a sear on things as cast iron does, they respond much quicker when you adjust the flame, but they also don't retain quite as much heat (less heavy, so duh). They work great for any kind of quick saute/sear and they're a lot easier to flip stuff in and generally move around then a big cast iron, so if you don't need the heat retention, they're a great choice.
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Aug 14, 2015 06:42
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I'm looking to replace my current saute pan. I have the popular T-fal with the temperature indicator (which never seemed to actually work). The nonstick coating is pretty much roasted, and the pan has a convex surface, meaning all oils will pool to the sides. I'm not a fan of this pan, man. I'd like something in the same size and I'm willing to pay up to $50.
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Aug 14, 2015 13:58
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Massive posted:Been reading some chatter about black/carbon steel pans. Anybody have experience with these? I love my cast iron, but seems like a nice black steel pan could replace it. Inspired by America's Test Kitcken or coincidence? https://www.youtube.com/watch?v=-suTmUX4Vbk me your dad posted:I'm looking to replace my current saute pan. I have the popular T-fal with the temperature indicator (which never seemed to actually work). The nonstick coating is pretty much roasted, and the pan has a convex surface, meaning all oils will pool to the sides. I'm not a fan of this pan, man. Get a cheapo one at (local store) because nonsticks will all eventually fail so why spend more?
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Aug 14, 2015 14:14
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me your dad posted:I'm looking to replace my current saute pan. I have the popular T-fal with the temperature indicator (which never seemed to actually work). The nonstick coating is pretty much roasted, and the pan has a convex surface, meaning all oils will pool to the sides. I'm not a fan of this pan, man. The ceramic non sticks last longer and I like them way more. That said I still only paid like £15 for off brand at TK Maxx.
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Aug 14, 2015 15:50
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Non-stick is synonymous with disposable
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Aug 14, 2015 15:53
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Properly seasoned carbon steel is just as nonstick as that cheap crap, and isn't going to warp, and will last a lifetime. Get carbon steel people!
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Aug 14, 2015 16:37
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Chef De Cuisinart posted:Properly seasoned carbon steel is just as nonstick as that cheap crap, and isn't going to warp, and will last a lifetime. Get carbon steel people! Yeah basically the same goes for cast iron. Carbon steel will heat way faster but cast iron has incredible retention. It's really just about what you want from you pan. Cast iron is great on weak burners because you can preheat them like mad and they'll store enough heat to scorch whatever needs scorching.
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Aug 14, 2015 17:03
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Ugh thanks to CI that matfer pan sold out and doubled in price
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Aug 14, 2015 18:12
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me your dad posted:I'm looking to replace my current saute pan. I have the popular T-fal with the temperature indicator (which never seemed to actually work). The nonstick coating is pretty much roasted, and the pan has a convex surface, meaning all oils will pool to the sides. I'm not a fan of this pan, man. I've been using a pair of Calphalon nonstick pans for 7 years, I would recommend them.
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Aug 14, 2015 21:22
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| # ? May 26, 2024 21:51 |
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revdrkevind posted:Inspired by America's Test Kitcken or coincidence? Inspired yes! Also saw an article posted on Serious Eats... You have experience with them?
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Aug 14, 2015 23:34
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