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things not in the OP that I use very very frequently.
also I'd add hard anodized cookware as an option between nonstick and stainless. and mention santoku's - a lot of folks prefer them hands down over a chef's knife, and there are good cheap options. well put together op!
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Nov 5, 2015 02:55
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Steve Yun posted:Okay I expanded a little more I bought my mate this, it seemed pretty solid to me http://www.amazon.com/Victorinox-Forschner-Fibrox-Hollow-Santoku/dp/B008NEF3KM this would be my mid range suggestion http://www.amazon.com/Mac-Knife-Sup...rds=mac+santoku
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Nov 5, 2015 06:16
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Steve Yun posted:Is this comparable to like a magic bullet or does it chop differently? I don't know what a magic bullet is I googled it, and it looks like a mini blender so yeah, this would be different, this is like a mini food processor. you can get an even rough chop
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Nov 6, 2015 06:59
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Liquid Communism posted:I use the poo poo out of a magic bullet for small serving emulsified dressings when I can't be arsed to break in my whisk arm. why brah that's what aerolattes are for http://www.amazon.com/gp/product/B0...M6Q23G6C2869EKE 0 cleanup, thank me later
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Nov 7, 2015 02:02
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Marta Velasquez posted:You've never been drunk at 4AM with the TV on? I don't own a TV
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Nov 7, 2015 05:58
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Marklar posted:Anyone have experience with their Copper line? Any better than their standard Stainless? I own actual, expensive rear end copper pans and will tell you that you should just get stainless, thick, tri-ply. I would not buy all-clad either, because a. they are overpriced and b. they have lovely handles.
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Nov 10, 2015 10:00
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Rurutia posted:Any thoughts on making the official non-stick recommendation that 2pack Calphalon? It seems to make sense to me given the lifetime warranty. Even with careful use, the T-fal fails after a couple years. I think the motion has already carried, but I'm in favor of listing the Calphalon unison nonstick 2 pack. My wife was gifted it and I kind of scoffed at the time, but they're actually heavy bottomed, heat evenly, and are nice pans. we've had them for two years with no scratches or noticable deterioration in quality. It's nice they only have one lid too. I have too many lids  edit : actually I looked them up, and I think our "unison" pans are a grade above what's in the OP. so idk. but I'd still recommend the ones I have. http://www.amazon.com/Calphalon-Uni...on+2+piece+10in - like this, but both 10in one with sloped sides, one with straight mindphlux fucked around with this message at 07:25 on Nov 13, 2015 |
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Nov 13, 2015 07:20
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Glockamole posted:I need suggestions on what and where to get a cutting board and where to get a molcajete. just buy a wooden cutting board from a store, it's not a huge deal. you should pay about $10 for one. if you don't like it, throw it away and get a different one. I've used my $10 piece of lovable poo poo wooden cutting board for like 7 years now. I spend more making GBS threads every month in toilet paper than I have on a cutting board in 7 years thinking about it. I literally poo poo a cutting board, every, single, month. christ just go buy a loving cutting board. go to a supermercado for a molcajete.
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Nov 15, 2015 11:36
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SA Kitchen Chat : I literally poo poo a cutting board, every, single, month.
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Nov 15, 2015 11:46
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I have brined hundreds and hundreds of birds, dry rubbed at least half as many, done all sorts of taste tests - just trust me I take this poo poo really seriously. a dry rub (lol "dry brine") is fine, completely valid - but seasoning won't penetrate as deeply (we're talking a centimeter of muscle fiber or something, but also into the tissues surrounding veins and punctures) and you also won't add as much moisture to the meat. If your moisture is flavorful, this can make a difference. Not all molecules or whatever the gently caress penetrate - but poo poo like allicin (in garlic, and its decomposing byproducts), whatever compound it is in black pepper (I forget), alcohol, etc totally make it through. the One True Way of making a juicy rear end poultry with crispy skin is to actual-brine it (length of time determined by meat thickness and weight), and let it air dry uncovered in the fridge for a day or two afterwards. dry rubs also works fine, just yields a different result.
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Nov 25, 2015 08:55
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SubG posted:The Myhrvold injection approach does the same thing faster, if you don't mind fiddling around with needles. yeah for sure. fully support this as well, and use it often when brining in a hurry. thanks for all your clarifications also Croatoan posted:I'm not gonna brine because it's stupid and doesn't do much. ok bro!!!
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Nov 25, 2015 18:57
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Ultimate Mango posted:The OXO mill has three sizes of interchangeable die and cleaning isn't a problem. ok really though do they make a "die" for the oxo food mill (or is there an aftermarket one or something) that is a mesh, rather than a die? like really, I want to food mill my pulpy gazpacho through a sieve instead of standing there for a goddamn 15 minutes killing my hand using the back of a spoon and forcing the poo poo through a chinois.
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Dec 15, 2015 06:30
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an aroma electric kettle and an alarm clock
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Jan 14, 2016 09:25
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DARPA Dad posted:Does anyone think this Pantelligent thing that's been getting some press has any merit to it? https://www.pantelligent.com/ it's funny, because I stared at all 3 of those steaks and was like christ none of these look like they've been cooked well, then scrolled down to your comment about sending them back. good show, correct decision. never heard of this thing, not clicking the link. voted 5.
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Jan 16, 2016 06:25
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Steve Yun posted:
I love the idea and your creativeness, but why are you trying to turn your pans smooth? I have a couple lodge cast iron pans - with admittedly mediocre seasoning - but if I cook something correctly, I get close to 0 sticking. If I'm wrong, I'd look at something like a giant metal dremel head / sander to cut away at it. Something maybe like a metal grinding wheel or something? and then polish off with a random orbit sander? again though, I'd probably just embrace the pits and valleys and keep on seasoning my pan, personally.
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Jan 21, 2016 11:11
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GobiasIndustries posted:Would a food processor be the best tool for making my own salsas / bean dips / blending ingredients to help thicken soups & stuff, and if so, would this be a good one? The large one in the OP is out of my price range and the small one I think would be too small if I ever wanted to make stuff for work gatherings & such. if you get creative with your pot size (and depth of liquid), a stick blender would be much cheaper and probably do everything you want it to do. bean dips might be a stretch.
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Feb 11, 2016 10:05
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Flash Gordon Ramsay posted:I replaced my electric pressure cooker with a stovetop model a year or two back. I like it a lot better, it's not as bulky and requires only a little more babysitting than an electric model. but.... you.... can cook risotto in a normal pan... in 30 minutes? 
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Feb 16, 2016 05:59
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Family Photo posted:Thanks, yeah, for home use - probs mostly for broiler/grill. Was just wondering if anyone had experience with either type. Can't find anything on the internet comparing the two and my cook friend didn't seem to know the difference I appreciate the thought, and I'm assuming you got the idea from bon appetit - but honestly, is there an actual use case for these things outside of a restaurant? why not use a 8 or 10in stainless skillet? or cast iron skillet? or a small 12in square pyrex baking dish? or small sheet pan? for presentation sake maybe I get it, but most of the photos in that bon appetit thing were definitely prepared not on a sizzle pan, and then transferred over for a photo shoot.
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Apr 13, 2016 08:40
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deimos posted:http://www.seriouseats.com/2015/09/best-cheap-chefs-knives-misen-equipment-review.html you..... do.... realize J. Kenji Lopez is an investor..... right? gently caress misono, gently caress misen, gently caress all these brands that just get internet nerds riled up and buying poo poo on impulse and sperg mentality. I've cut with all these knives (well, not misen of course), if they're properly sharpened they're fine. if they aren't, they suck. my MAC knives I continually enjoy, I have a shun paring knife that I feel fits the bill better than any wusthof or whatever other paring knife I've used - I have some cheap chinese cleavers which I'm sure I'd still love 700% more than a CCK cleaver if I ever were to spend the money. You just gotta buy a ton of knives, find the ones that feel and work the best for you, and sell the others. I've paid 200 for a gyuoto from some internet shops that I'd prefer a $35 Forschner to.
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Apr 15, 2016 11:17
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Doh004 posted:Echoing what baquerd said about grill pans being gimmicky - they are. Get a Lodge cast iron skillet for $30 on Amazon and cook everything while increasing the amount of surface your food will come in contact with which will increase the amount of browning/maillard reactions. that said, I have a cast iron grill pan thing that covers and securely sits on top of 2 of my gas burners. It's super awesome, flat top on one side, grill on another. It works really well when grillin just isn't gonna work out, or when I need extra surface area.
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Apr 25, 2016 05:53
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Dr. Gitmo Moneyson posted:Does anybody have recommendations for a handheld smoker? I'm only seeing like 3 on Amazon, and I'm wondering if any of them are any good. the answer is really no, there are no good ones
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Jun 20, 2016 04:43
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C-Euro posted:This is probably pretty simple, but does anyone have any non-plastic bottles they'd recommend for serving/storing sauces? I've started making my own hot sauces and keeping them in tupperware containers; not only is it annoying to have to get out a spoon and dollop the stuff out whenever I want some but the pepper residue stains the crap out of the plastic. Ideally I just want the same type of bottle that Frank's et al. are in, though I don't know if anyone just sells empty bottles like that. just save your glass bottles that poo poo comes in. I have an entire section of a shelf dedicated to "glass containers of various sizes with lids that something came in and I feel lovely just throwing out because christ it's a glass container and I'm sure I'll find a use for it sooner or later. and inevitably I do. I have maybe 15 or so that I keep around, and most of them are in use at any given moment. salad dressings, dry rubs, pastes, jellys, sauces, pickles, etc.
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Jul 21, 2016 08:48
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since the oxo food mills have come up : I have one, but I often find myself wanting to food mill something through a mesh sieve. like, basically tamis something, but on easy mode. does anyone know of any mesh adapters made for the oxo food mill? I've googled a fair amount and never found anything.
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Jul 22, 2016 04:41
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go to a mercado, buy a molcajete
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Sep 15, 2016 06:05
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holy poo poo the artisan is already too fuckin small and underpowered for a mixer. we have one and I have stripped 3 gears on it, somehow broken the plastic bits that cover the speed knobs, and also somehow made it so that the head-lock comes undone after 2-3 minutes of use. motherfucker sits there bouncing around on the counter every time I use it. and I definitely don't use ours more than once a week, for sure. I guess some people might just want a thing in their kitchen that makes it look like they cook or something, and be ok with paying $300 bucks for the privilege...
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Sep 27, 2016 07:42
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Chef De Cuisinart posted:Why haven't you replaced that thing with a Pro series? I agree, it's literal trash, but it was also free / gifted to my wife many many moons ago. I don't use it more than once a week - and if I'm honest once every 3 weeks - so I don't care enough about busted knobs and jittery hopping around on counters enough to go spend 500 bucks to do it right. I briefly thought about it the first time I stripped out a gear, but a little internet research, some elbow grease, and $5 worth of plastic gears later I got it working again, so.... eh. anyways please for the love of god anyone reading this thread, if you plan on actually using your mixer do not buy a kitchenaid artisan mixer, spend more money and get a proper mixer.
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Sep 30, 2016 08:49
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| # ¿ Apr 19, 2024 20:52 |
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Flash Gordon Ramsay posted:Two pieces of bacon at a time? Microwaves? Might I suggest the perfect cookbook... lol just look at this fat gently caress, dinner for one :smh:
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Oct 6, 2016 05:06
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