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Anne Whateley
Feb 11, 2007
i like nice words


Subjunctive posted:

Gonna link them or what?
I got these, but if you click around there are a bunch of options with those features. The only other feature I can think of that I'd want is the little spout.

It all depends on the way you use them. Someone wants a dozen cheap plain bowls to basically use as disposable, and that's what works for them; I personally only need a few, I take care of stuff and keep it forever, and I love the silicone on the bottom. I wouldn't recommend mine to people who dgaf

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Millow
Apr 30, 2006

some say he's a rude dude with a crude 'tude

Azuth0667 posted:

Any suggestions for glass meal prep containers? I found some oxo's that look good but, I don't want round ones and I don't need the tiny 4 oz containers.

GLASSLOCK

Hexigrammus
May 22, 2006

Cheech Wizard stories are clean, wholesome, reflective truths that go great with the marijuana munchies and a blow job.

Anne Whateley posted:

I got these, but if you click around there are a bunch of options with those features. The only other feature I can think of that I'd want is the little spout.

It all depends on the way you use them. Someone wants a dozen cheap plain bowls to basically use as disposable, and that's what works for them; I personally only need a few, I take care of stuff and keep it forever, and I love the silicone on the bottom. I wouldn't recommend mine to people who dgaf

I have a set of those from Costco. Only difference I can see is black instead of red.

Far prefer them to our plastic or glass bowls (slate floors, and I am kinda a dgaf cook). Seconding the silicone bottoms, especially for storing things in the fridge. Spouts would be nice, but my main criticism is that the snap on lids shrink over time. Otherwise the sooner our plastic bowls die and free up space in the cupboard the better.

Sextro
Aug 23, 2014


I've never understood the silicone rings on mixing bowls, but I just realized I always hold my bowls off the counter whenever I'm mixing in them. Weird.

Nephzinho
Jan 24, 2008



Sextro posted:

I've never understood the silicone rings on mixing bowls, but I just realized I always hold my bowls off the counter whenever I'm mixing in them. Weird.

So you don't knock them over if you mix something and set it down for a bit.

The Slack Lagoon
Jun 17, 2008



Anyone have experience with carbon steel pans? I got a lodge one but there seems to be a lot of pore space in the metal and I'm wondering if a different brand would have a more smooth finish

Also what is the best way to season one?

extravadanza
Oct 19, 2007


Re, mixing bowls. I got a set of Martha Stewart bowls with rubber bottoms as a gift that suck. It's hard to explain, but like the steel is so thin that the small flat bottom can flex and 'pop' when set down. This is actually strong enough to occasionally eject fluid/solids from the bowl when there is a small enough amount. Like those little toy rubber poppers, if you know what those are. So I got a couple from crate and barrel that are great, but probably a tiny bit on the expensive side, but not unreasonable.

Submarine Sandpaper
May 27, 2007

ASK ME ABOUT HOW I GHOULISHLY CELEBRATE THE DEATH OF CHILDREN TO TEACH THEIR PARENTS "A LESSON"


The Slack Lagoon posted:

Anyone have experience with carbon steel pans? I got a lodge one but there seems to be a lot of pore space in the metal and I'm wondering if a different brand would have a more smooth finish

Also what is the best way to season one?

usually they're machine finished. I get some m* brand. You're probably seeing the protective coating applied at the factory.

Scrub away the coating. Season with very high heat, paper towel, oil. You'll find articles saying use oil potatoes and salt but eh.

The Slack Lagoon
Jun 17, 2008



Submarine Sandpaper posted:

usually they're machine finished. I get some m* brand. You're probably seeing the protective coating applied at the factory.

Scrub away the coating. Season with very high heat, paper towel, oil. You'll find articles saying use oil potatoes and salt but eh.

I cleaned it for awhile, and then I actually sanded it down and there are still large pore spaces. I feel like lodge should stick to cast iron!

I did order a different pan from Amazon as well, and it appears much more smooth. Over time the lodge will fill in the holes, but that's going to take quite a while.


E: as a bit of a follow-up, the matfer pan I bought has really smooth steel on the inside, and the lodge is just... Rough. Maybe lodge doesn't machine it as smooth or it's cheaper steel, but I feel like the matfer will be way better. The lodge will probably be relegated to camping

The Slack Lagoon fucked around with this message at Mar 16, 2019 around 02:15

Sleng Teng
May 3, 2009



Hi, is the Zoji rice cooker in the OP still the gold standard or should I be considering anything else? I'm not really interested in springing an additional $100 for induction heating but anything else below that in the micom range is fair game. Only really interested in making rice (mostly short grain and calrose white) on a regular basis. I also noticed the larger version is cheaper than the smaller one for some reason?

Verisimilidude
Dec 20, 2006

Strike quick and hurry at him,
not caring to hit or miss.
So that you dishonor him before the judges


Sleng Teng posted:

Hi, is the Zoji rice cooker in the OP still the gold standard or should I be considering anything else? I'm not really interested in springing an additional $100 for induction heating but anything else below that in the micom range is fair game. Only really interested in making rice (mostly short grain and calrose white) on a regular basis. I also noticed the larger version is cheaper than the smaller one for some reason?

I got this one a few months back and it's pretty incredible. Very easy to clean, and it makes perfect rice every time. Sometimes it goes on sale, and I got mine for around $150 I think.

It was well worth it. We have rice in there that my roommate made like 2 days ago and it's still hot and good. Rice often stays well enough to eat for a full week before it gets kinda dry.

BraveUlysses
Aug 7, 2002




Grimey Drawer

Don't leave rice in your rice maker for more than 24 hours

Steve Yun
Aug 7, 2003

I
ANALYZE
CARTOONS


Soiled Meat

Well, it depends doesn’t it? As long as it stays over 140° F

eke out
Feb 24, 2013



Steve Yun posted:

Well, it depends doesn’t it? As long as it stays over 140° F

and, anyways, you could theoretically get lucky and grow the tasty kind of aspergillus

captkirk
Feb 5, 2010


Based on some reqs from this thread I replaced my decade old non-stick skillet and my missing stainless steel skillet. I picked up an all-clad stainless and then a 10" and 12" celaphon non-stick combo (on sale) from Bed, Bath, and Beyond.

I cooked with the stainless tonight and it was exciting cooking on something that is actually supposed to form fond. I'm looking forward to making breakfast tomorrow with the new non-sticks.

All hail The Thread and its mighty wisdom!

BraveUlysses
Aug 7, 2002




Grimey Drawer

Steve Yun posted:

Well, it depends doesn’t it? As long as it stays over 140° F

Just make rice when you need it! it's not like you're saving money by trying to keep 20 cents of rice warm for 2+ days

Doom Rooster
Sep 3, 2008


Pillbug

BraveUlysses posted:

Just make rice when you need it! it's not like you're saving money by trying to keep 20 cents of rice warm for 2+ days


Having rice warm and ready when I get home from work starving is great.

captkirk
Feb 5, 2010


Doom Rooster posted:

Having rice warm and ready when I get home from work starving is great.

Don't expensive rice cookers have timers? Just rinse your rice in the morning, toss it in the cooker with water and set the timer.

BraveUlysses
Aug 7, 2002




Grimey Drawer

Doom Rooster posted:

Having rice warm and ready when I get home from work starving is great.

do you work a 48 hour shift

Sleng Teng
May 3, 2009



Verisimilidude posted:

I got this one a few months back and it's pretty incredible. Very easy to clean, and it makes perfect rice every time. Sometimes it goes on sale, and I got mine for around $150 I think.

It was well worth it. We have rice in there that my roommate made like 2 days ago and it's still hot and good. Rice often stays well enough to eat for a full week before it gets kinda dry.

Thanks for the recommendation! The problem has solved itself though as a friend of mine learned I was looking for one and is offloading his barely used IH model at basically that price - not a bad deal I'd say. Can't wait to get on the Zoji train!

fart simpson
Jul 2, 2005



Lipstick Apathy

Verisimilidude posted:

Rice often stays well enough to eat for a full week before it gets kinda dry.

yikes

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Control Volume
Dec 31, 2008



I got the Breville food processor and it owns. Its definitely not cost effective compared to what people are saying about the cuisinart but I also dont feel like I wasted money on it.

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