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Yeah, honestly, we had a home sized deep fryer for a while before it started acting up/stopped working (as they always seem to do) and I'm in no rush to replace it. It's really less hassle to just use a dutch oven.
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Nov 19, 2015 19:37
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Swagger Dagger posted:How non-stick do carbon steel pans get? I'm in the middle of moving right now, and all I could take with me is some gifted all-clad stuff, so I'm wondering if one would be a good purchase in addition to/instead of a cheap teflon pan. They're noticeably more nonstick than stainless but it's still not the same level as teflon and stuff like that, e.g. you won't be able to cook eggs with no oil in it. I work in a place that uses all carbon steel pans and if we did a ton of eggs at brunch I would absolutely lobby to get some nonstick in.
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Nov 30, 2015 20:28
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Yeah, they definitely used oil. But yeah, to clarify, I would have no issue frying eggs in them at home, but under pressure it's nice to be able to just dump eggs into a cold pan with minimal lubrication and have zero stickage. Thoht fucked around with this message at 08:30 on Dec 1, 2015 |
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Dec 1, 2015 08:26
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We used that waffle maker at the place I used to work. It is indeed the poo poo.
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Jan 2, 2016 03:47
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TheQuietWilds posted:Kitchenaid 6qt Pro arrived today! Gonna have to bake something fun tomorrow with my girlfriend. Because I hate money, are any of the kitchenaid accessories worth purchasing or are they all just kind afterthoughts that don't really work well enough to justify? I like the pasta roller a lot. Supposedly the meat grinder is ok if for smaller scale batches but the sausage stuffer sucks. Lots of people like getting a beater blade.
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Feb 14, 2016 02:33
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You can get just the roller without the cutter and it's like $64 on amazon atm.
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Feb 14, 2016 07:01
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I cook more beans in my pressure cooker than anything else. Just squirt a tablespoon or two of oil in with the water to reduce foaming. Even that's probably unnecessary. I've got the presto and I've found that 1# of beans to 6C water for 32-35 minutes usually comes out perfect for me.
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Mar 16, 2016 21:11
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The Midniter posted:That's without soaking, right? Correct.
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Mar 17, 2016 03:14
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Or the rubber rings from canning (shoutout CdC).
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Mar 23, 2016 18:01
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Yeah, aeropress would be my rec.
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Aug 3, 2016 18:48
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Bacon cure usually has sugar in it which is why if you start it in a dry pan from low heat it can stick like a mofo. Just keep cooking in it regularly, ideally for high heat stuff at first, and you'll get your seasoning back.
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Sep 29, 2016 18:58
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I'm not going to heat my oven up just to cook a couple pieces of loving bacon.
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Oct 3, 2016 20:42
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Verisimilidude posted:I am going down a rabbit hole I am not prepared for. 
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Oct 28, 2016 18:53
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Yeah, Dawn is pretty much the ultimate, short of really nasty degreasers. It cuts grease like you wouldn't believe.
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Nov 20, 2016 21:33
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You can remove/sharpen Benriner blades as well.
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Dec 18, 2016 20:08
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Rubber o-rings from canning jars under each corner.
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Feb 3, 2017 19:03
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If you get just the roller without the cutters, it's about half the price.
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Mar 29, 2017 07:50
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Yeah, don't bother.
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Aug 13, 2017 21:20
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VelociBacon posted:Got my king 6k/1k a few days ago and today sat down and did all my knives, super happy with it, thanks for the recommendation. Took a little time to learn (man is it ever harder to sharpen a curved blade) and I’m sure my technique isn’t perfect but my knives feel great, used one immediately after and couldn’t be happier with the performance. Hell yeah, dude. Have fun dialing in your technique.
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Jan 10, 2018 05:20
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Seriously, there's no reason not to use stainless for shakshuka. It's made for poo poo like that.
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Feb 16, 2018 18:58
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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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I don't think you lose a really noticeable amount of moisture from whole pieces of meat when you puncture them. Sausages can lose a lot of juice that way though.
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Apr 10, 2019 02:24
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I will say, while you don't actually need accuracy down to a hundredth of a gram for most kitchen applications, the scales that can do so are usually much more precise than the larger ones. If you've ever tried to measure small quantities (under about 5 grams or so) of things on one of the larger scales that only goes down to single grams, you may have found it's very hard to actually get a reliable measurement. Serious Eats usually recommends measuring by volume instead of weight for very small quantities for exactly that reason. The drug dealer scales, on the other hand, are much better at measuring stuff in that range.
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Apr 28, 2019 23:21
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I saw this griddle article pop up on serious eats the other day. I don't have any experience with the griddles mentioned so I can't vouch for it personally.
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May 16, 2019 15:49
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Democratic Pirate posted:Anyone have a 4-5” utility knife they like? Looking to pick one up for my wife, and I like window shopping online. I like the MAC Professional 5".
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Oct 22, 2019 15:50
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Nitrousoxide posted:Does anyone have any thoughts about using carbon steel as one's non stick pan (except for acidic things) instead of a teflon pan? I'm in a spot where my current non-stick pans need to be replaced, and that situation where the non-stick coating is partially gone, but not quite enough to justify getting a new one really sucks since it drags on for a year or so of having a pan that's not quite bad enough to replace. I've hemmed and hawed about the same thing myself. I will say, having worked with carbon steel pans pretty extensively, they're never going to be the same as Teflon. They're more forgiving than stainless, for sure, but it's not like non-stick where you can just put something into a cold pan and be fine. I like them a lot but I don't know that they precisely fill the same role.
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Apr 13, 2020 02:03
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Edit: no it is not. My bad.
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Apr 28, 2020 16:18
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Lawnie posted:Food dehydrator recommendations? We’re going to have a lot of produce from the garden this year and would like to be able to preserve some stuff dried. I’m in a big city so I have access to any major big box store, but I would prefer to buy used if there are any particularly common decent models. I think it's pretty hard to go wrong with an Excalibur, if you have the space.
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May 31, 2020 00:10
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Submarine Sandpaper posted:There is always the suspended blade attachments for food processors. I speak from cheeseperience. Yeah, this is the way to go if you need a large amount.
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Mar 9, 2021 01:47
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I've liked gas better than induction. Granted, I was using commercial gas ranges and the induction "burners" I compared it to were the standalone portable ones, which might not be the greatest. I just feel like I had finer control with gas. For more delicate stuff, it always felt like I couldn't quite get the perfect level with induction - it was either too low or too high.
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Mar 27, 2021 01:43
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You can always just use a small bowl or ramekin, but I suppose that's not as fun.
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Jul 19, 2022 03:38
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SwissArmyDruid posted:I had never heard of these words before today, but how very French. Cheers, I'm looking into them now. Pro-tip: you can use a 2-oz ladle to help pass stuff through a chinois quickly.
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Sep 5, 2022 17:38
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Giant Metal Robot posted:The exterior is the part that's exposed. The interior is stainless and unmarred. I'm assuming the pot is safe, but I don't know if there's an issue with exposing the raw aluminum to my gas range. Aluminum vapors? Tons of food service places use aluminum pots and pans that aren't anodized. I wouldn't worry about it. Shooting Blanks posted:I don't believe you can season aluminum the same way you can cast iron/carbon steel. You can season aluminum and stainless pans and it'll make them a little more non-stick. There's just less of an incentive than with cast iron and carbon steel, where you have to worry about rust. Thoht fucked around with this message at 03:57 on Jan 4, 2023 |
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Jan 4, 2023 03:49
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VelociBacon posted:That type of knife is actually sharpened differently to Western or German knives, with a very steep angle on one side and essentially no cutting edge on the other. Worth looking up and doing some research, it will be a little more challenging to sharpen yourself. Looks great though! I'm sure you can use some food-safe oil on it, I'm actually not sure what's normally used. Hmm, I thought sujihikis were usually double bevel, as opposed to yanagiba.
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May 4, 2023 02:11
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Hard to go wrong with Cambro for dry goods storage.
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Aug 27, 2023 17:56
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When I moved last year and the new house had induction, I got this set from Cuisinart. They have a nice feel to them, they all work with induction, and I think they'd cover most people's needs for stainless.
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Nov 3, 2023 15:41
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I got the 8" Fletchers' pepper mill based on this shootout from Serious Eats and I've been very happy with it.
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Dec 20, 2023 15:56
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I got these pads for my induction cooktop and have been a big fan. No more worrying about the cast iron scratching it up.
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Dec 30, 2023 18:46
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That Works posted:I've been very happy with the Cuisinart MCP-12 set for years now. Works on induction, sturdy stuff, looks decent enough and all oven safe etc. Seconding these. I got the MCP-7, which is just a subset of the MCP-12, and they've been great.
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Mar 31, 2024 19:09
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| # ¿ Apr 26, 2024 04:38 |
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Just wanna throw it out there that we previously had only a stovetop pressure cooker and I also assumed there'd be little or no point to switching to an electric one. Then we happened to win an instant pot in a raffle and I have to say I would never go back. For me at least, the electric pressure cooker is a much more convenient experience.
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Apr 9, 2024 02:49
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