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AVeryLargeRadish posted:Maybe consider a food mill instead? I know people say the OXO one is good. I have the OXO food mill and it is the proverbial bee's knees. Does better potatoes than any ricer I have used.
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Dec 14, 2015 23:48
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Steve Yun posted:I'm kind of skeptical of multiple dies, it seems like it provides more books and crannies that get annoying to clean The OXO mill has three sizes of interchangeable die and cleaning isn't a problem. Now if only they may interchangeable dies for my fuckoff big chinois, that would be cool.
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Dec 15, 2015 00:42
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Invisible Ted posted:Does anyone know if this maltodextrin is different from tapioca maltodextrin for modernist stuff? I don't know of it is more or less affordable but I have had great luck with willpowder.
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Dec 29, 2015 05:14
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Sheikh Djibouti posted:Speaking of the KA pasta attachment(s), would I lose much by going with the Marcato 150? Getting out the big KA is a big pain. I got the Marcato 150 and the motor (was cheaper at the time to get them both separately, was like $120USD total delivered, so cheaper than the KA attachment) and it FREAKING ROCKS. I now make fresh pasta once a week. Owns all the bones. If you get the 120 volt pastadrive you even get a UL mandated "pasta pusher."
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Feb 25, 2016 23:19
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bongwizzard posted:I want a bench top citrus juicer. I want a manual one that can do lime/oranges/grapefruits. Our margarita consumption levels rules out the little hand held ones. I want something that will last the rest of my life and will break my foot if I drop it on it. I am slightly aroused by rack and pinion gearing. Money isn't really an issue, but I would rather pay $100 then $400, if I can get a boss-rear end juicer for that little. Try the Jupiter Large Commercial Juice Press. It own bones and is closer to $100.
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Jul 9, 2016 05:09
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I have a Zoji and a pressure cooker (12 qt Kuhn Rikon) and use the pressure cooker more. Risotto in a half hour is awesome. I should eat more gaba brown rice instead 
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Jan 22, 2017 05:56
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Your dinner has been encrypted! Pay 40 bitcoins to unlock your SOUZ_VIDS machine and heat your food to a safe temperature
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May 31, 2017 04:45
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Verisimilidude posted:At my last restaurant we had a vitamix and it is def worth the investment. We would make chili oil with it, and the friction inside one of those things after blending dried chilis with oil created enough heat to start the cooking process. That's pretty badass. Worth double the price of the Costco Ninja? We got one of dem Ninjas for a friend and the thing can make ice into powder and pulverize anything.
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Jun 8, 2017 05:26
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Twerk from Home posted:If you buy decent ones, they'll last ~5 years but if your'e cooking with them all the time just expect to replace them around then. Mrs Mango and I received some Calphalon nonstick when we got married. Seventeen years ago. Still fine, no issues, the surface is great on them.
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Jul 28, 2017 05:31
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Enkor posted:I'm looking for a gadget to help with canning this year's tomatoes. Are dedicated strainers (like http://www.victorioproducts.com/products/food-strainer/food-strainer-1) worth it, or is a food mill close enough? Is there an option that will also let me press solids out of sauces like mole, tamarind juice, etc, so I can stop using spoon & wire mesh strainer? Get a chinois for straining. The bigger the better, and get whatever hole size you need. Food mill should be good enough from what you were describing.
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Aug 15, 2017 03:10
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Dr. Gitmo Moneyson posted:Okay then. Crossposting from PYF. I love love move our Samsung. Consider French door fridge up top and freezer on bottom type models, unless you have to only do side by side for some reason. There are various price points for most manufacturers.
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Aug 28, 2017 05:25
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My in laws have a Bosch and it is the bees knees. They had to get new compatible pots but it boils a pot of water faster than and electric kettle can and can do low like double boiler style work right on the cooktop with no scorching.
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Sep 2, 2017 02:45
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Does this heat or cook the egg, or just separate and whip the whites?
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Sep 6, 2017 03:35
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Hed posted:Does anyone here know if the Wolf Convection Steam Ovens are close to fulfilling my dream of having a Combi Oven in my kitchen? From first glance of the manual it looks like the temps are good (low end 85 degrees) but its humidity modes are basically "high" and "normal". I don't think the tech is there yet. I just want someone to make an add in for any regular oven that monitors humidity and temperature and uses water to inject steam to keep the humidity you set.
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Sep 17, 2017 23:59
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Porque no los dos? If one, wide.
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Sep 18, 2017 06:33
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I got calphalon non stick stuff when I got married, and it is still in basically perfect shape with regular use. It’s never seen a metal utensil, only the plastic stuff that matched it when we got the set or wooden stuff. I was married in tyool Y2K.
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Oct 31, 2017 05:40
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What are you guys doing to your pans?
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Oct 31, 2017 05:59
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If you can find the old school Alton Brown salt cellar, get it. It’s exactly what you want.
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Nov 2, 2017 04:53
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1redflag posted:My fiance is starting a wedding registry and I figured I should at least find out what goons would recommend when it comes to china/crystal. I remember someone having a few good posts on the subject in the not too distant past, but can't seem to find them. My hope is to just have one set of nice "everyday" china and stemware that we use all the time (and replace piecemeal as it breaks). We have Crate and Barrel everyday dishes and they have been great. It’s the kind with the blue line around the rim and it’s a pattern that we should be able to get forever. My advice would be to get extra plates and bowls, or whatever you use the most of. We have like 12 or 16 dinner plates and extra bowls. The other thing we got and love are the soup plates. But get extras now and get a pattern that will still be made. As for stemware, we have a full set of Waterford that we never ever use. And a motley assortment of everyday stuff, we kind of gave up on everyday stuff matching stemware wise.
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Nov 6, 2017 03:59
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Anne Whateley posted:Christmas is coming. For baking, check out the air-gapped sheets with bonus cookie-spacing targets. Just don't ever, ever get them wet. Worse than Gremlins. We used to had those fancy air-gapped sheets. Then a guest was 'helpful' and washed them by full submergence.
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Nov 15, 2017 14:41
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Shere posted:I use those aluminum Nordicware sheets from Amazon with a silicone baking mat, they work great. This is a really good answer. I had thin pans that warped and I loving hated them and now I have these. My air bake ones rusted after the first time they were submerged. Sucked.
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Nov 17, 2017 03:37
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Anne Whateley posted:I got a Wusthof set that had a big chef's knife, two small utility knives, a serrated knife, steel, and shears. I'm very happy with all of those, no filler there. It didn't quite fill the block it came in, which is perfect since I picked up a couple other things later. We got this set when we got married. Nearly two decades ago. We have upgraded the paring knife, and I am about ready for a new chefs knife, but this set has been really great. Spyderco tri-angle sharpmaker and generally good care has been all these needed.
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Jan 30, 2018 05:19
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Steve Yun posted:Does anyone have the Pyrex 8 cup measuring cup, and does it drip? I have the Anchor Hocking one and I’m sick of it. Yes, and I mean it can, but it’s not really a problem. Mine may also be older than these forums, so ymmv. It’s great and I don’t remember cooking without it.
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Apr 8, 2018 05:29
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After 19 years of service, our KitchenAid Professional 6 qt mixer gave up the ghost on a particularly stiff dough (was actually doing 16 cups worth in smaller batches in hopes of not killing the old gal). Now, even these all metal gear pro models have sacrificial plastic gears that go first, but I think mine predates the thermal protection. It wasn’t the gears that died. There was smoke coming out of the housing. Worth the arcane ritual to find the right parts and likely replace motor and control board, and maybe the plastic gears and replace the plastic transmission housing with a metal one? The factory repair and troubleshooting manuals don’t cover my symptoms, just says ‘contact us for help’ which isn’t encouraging. Alternative: go and get something like the Bosch Universal Mixer or Ankarsrum?
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Sep 30, 2019 04:50
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Steve Yun posted:How much were the lifty bowls back in the old days My professional 6 was ~$500 circa 2000
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Oct 4, 2019 00:49
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