Sid Post's Profile
Just for fun: the self-stirring pot!
I could see how it be useful in a large size for something like pasta but, it could be difficult to clean.
Recommended pressure cooker?
?
Kuhn Rikon parts are replaceable. Harder to find yes, but available easily via mail order CONUS.
Wanted: A 10-cup Coffee Maker That Will Also Make 2-4 Cups
Just came back from the kitchen.
My measuring cup put 24 ounces of water in the tank with room for about 6 more. Subtract a little for the filter and grounds and, you are probably closer to 24 true ounces of rich dark coffee (3 heaping scoops in my case).
Wanted: A 10-cup Coffee Maker That Will Also Make 2-4 Cups
It really depend on your cup size. In Japan I believe they use 6 ounce cups, Europe 4, USA 8.
I'd guess I get a true 30 ounces of each pot. It fills two of those really tall coffee mugs which I think are 16 ounces.
My review: CCK KF1402 Cleaver
You can have stuff air shipped from Japan Chef's Knives for $7. I don't know how good their prices are but, they beat everything I found CONUS.
Wanted: A 10-cup Coffee Maker That Will Also Make 2-4 Cups
I purchased a Zojirushi EC-DAC50 Zutto 5-Cup Drip Coffeemaker and I am very happy.
It's great for smaller quantities and a second pot can brew while you enjoy the first.
My review: CCK KF1402 Cleaver
I wish I could stumble upon one where I live .... oh well .... maybe someday in my travels.
de Buyer force blue country fry pan flaking
While I don't have this specific model series from De Buyer, your pan looks a lot like mine in the beginning. I believe what you are seeing is consistent with building up the "seasoning" of the pan.
Take a light cooking oil like canola and wipe it down with a paper towel and heat it up to a low smoke temperature a few times. That will really lock the non-stick bluing into the pan. It will take nicks here and there over time with steel spatula's and the like but, continued cooking will restore the finish.
Misono and Masahiro knives
A "true" Honesuki is not symmetrical IMHO. I don't want a wedge, I want a flat (or no) blade on the backside as mentioned above for certain cuts. The tip profile is also great for working around joints in boned meats.
If I want a symmetrical edge and blade profile for straight cuts through meat and small bones, a traditional German pattern chef knife works fine for me.
Misono and Masahiro knives
I've purchased many knives here and always received fast cheap delivery and outstanding service.
http://www.japanesechefsknife.com/UX10Series.html
Misono and Masahiro knives
My Tojiro honesuki came with a 80/20 edge.
As it should. On a gyuto its not too noticeable but, put a 50/50 edge on my honesuki and feel my wrath. Big thick knives have a 50/50 or 80/20 edge for reason. Use the right tool for the right job.
Instant Read vs. Leave in Thermometer
My old house had a oven with that feature and it worked. It make cooking a lot of things near idiot proof and super easy.
Countertop ovens: some advice, please!
Some reviews on the slightly larger model here: http://www.katom.com/141-WCO500.html
Countertop ovens: some advice, please!
I have the Breville Smart Oven (800XL if I remember correctly). I have used it a lot as my "only" oven for about 2 years. Steaks, Pizza's, Biscuits, ... it really works well.
Eurodib - what is it? Economy grade De Buyer pans?
Reviewing what I can find on-line, I keep seeing Eurodib cookware being listed in my De Buyer searches. How does this compare to "branded" De Buyer pans? How heavy are they?
When I search De Buyer Mineral Pan SKU's on-line, I keep seeing Erodib pans. Are these the same pans as the Mineral models under a different label?
Thanks!
Sid
Vollrath Carbon Steel Fry Pan quality?
Heat capacity ... that's the term I was looking for. Apartments typically have weak low power cheap stoves so, in my college days I discovered Lodge cast iron. I have been using a couple of cheap of DeBuyer pays and I'm finding them easier to maintain. I guess it's the smoother surface but, cleaning is easier in general and they seem to tolerate "abuse" a little better when I'm not diligent about completely drying them off or if they get left outside on the grill when a shower pops up.
Vollrath Carbon Steel Fry Pan quality?
The heavier one will take longer to heat up but, won't it offer less "hot spots" and sear meat better?
Vollrath Carbon Steel Fry Pan quality?
That's really part of my question. I don't see a weld breaking as an issue. Anyone with a MIG/TIG welder could easily fix it IF the weld ever failed.
I'm wondering if the extra expense and heavier De Buyer would work better on a cheap apartment rental electric coil oven.
Vollrath Carbon Steel Fry Pan quality?
http://www.vollrathco.com/catalog_product.jsp?id=4500&cid=196
http://www.katom.com/175-58930.html
Who has experience cooking with these pans? How do these compare to DeBuyer? At about 25% the cost of a DeBuyer Mineral pan, I'm wondering if they are anywhere close to the same in terms of quality.
Cheapest place for debuyer carbon steel fry pans?
There really aren't that many De Buyer Mineral pans in the USA are there? Are they just to expensive and not "trendy"?
I wonder if they are cheaper in France.
Sautéuse - favourite sizes and brand
The 3.5 quart size is very handy. As long as you have larger pots and pans to complement it for larger things, I'd start small with this one.
Pressure cooker - bigger is better. Pans like this, I find I generally don't need more then 3.5~4.0 quarts and find 5 quarts and larger to be a little heavy and ackward to work with.
Minimal best quality cooking batterie
I have the PerfectPlus 4 quart and 6.5 quart models. The smal one is great for a quick pot of beans for one or two. The larger one is really great for Collard Greens and smoked pork neck bones and larger cuts of meat and batches of stew.
If I were going to buy only one, it would be the 6.5 quart model. You can always leave some extra "head room" in the big one but, slightly overfilling the small one creates a mess when it bubbles up through pressure relief.
Ebay is your friend for Kuhn Rikon or WMF PefectPlus pressure cookers.
Lump charcoal brand
I don't know where you get your Kingsford from but, why would you want to put all that stuff in your Ceramic smoker? The Kingsford I get locally has a lot of residue that doesn't bother me in a "disposable" grill but a nice ceramic grill? No way!!!
Companies sell true "LUMP" charcoal for a reason.
Minimal best quality cooking batterie
What I am keeping:
Griswold cast iron skillets
I'm a Lodge man myself. Isn't good cast iron wonderful! When I lived in apartments with VERY BAD stoves, I learned to use cast iron. Otherwise I ended up with inedible food with parts burnt and other raw with a nice electric coil scorch mark in the pan.
Large blue steel crepe pan for rotis, creYpes, etc
I was slow to pick up one of these. I use it a lot. It works well for regular pancakes too!
Pressure cooker
I started with Kuhn Rikon but, now rely on my WMF Perfect Plus pressure cookers. I really like the Perfect Plus'es I now use!
Le Creuset round dutch oven 7.25 qt
As much as I love my Lodge cast iron, My Le Crueset has it's place.
SS saucepan with pouring lip 1qt - for boiling water, chai, heating small quantities of food, etc
Get a nice Kettle. I got a large Le Crueset for ~$40 and wonder why I waited so long. For food, even when I alone I find very little use for a such a small sauce pan. If I'm careful I can get buy with 1.5 quarts but, 2 quarts is really as small as I want. After all the smaller ones done cover the "small" burners on most stoves today.
What I am getting for sure:
1. Demeyere Atlantis Conical Dutch oven 3.5qt . Debating whether to purchase the 5.1qt also. This is going to be my multi purpose pan for sautéing and also making curries (similar to the Indian kadhai)
3.5 quarts is fine for a single person or couple but, if your family is going to grow or you have guests over, the larger 5 quart model is going to be appreciated.
2. Falk Try me saucier 1.5qt - my one copper indulgence for sauces. I know it breaks several of my constraints but I have coveted it for too long.
“Scratch the itch”! Stainless lined copper has its place in any kitchen. A small “try me” piece is a good choice to start with.
Under consideration:
Sambonet professionale? This is a new brand for me. Le Crueset or Staub would be hard for me to turn down. They do appear to be cheaper for European consumers though. You may want to consider shopping in the used market if you are in Europe. “No name” pots and pans can be picked up at real bargains in Europe if you like to visit open air markets and shop on European Ebay.
3. Skillet for delicate fishes,other uses - Demeyere multifunction pan. Any leads on finding it in the US would be appreciate.
Why don't you buy one in Europe without VAT and have it shipped in? You may have some customs import duty but, without VAT you will most likely break even with shipping and customs versus VAT.
4. Cooking grains, oatmeal, couscous, etc - should I be considering a small Dutch oven, 3qt perhaps? This time I will go with Staub.
A small dutch oven or Tangine would serve you well. I got a Lodge 2 quart delivered for $20 which is hard to beat for this type use. For what you suggest, consider a Tangine.
5. Should I be considering an enameled cast iron braisier, everyone who has it loves it? If so what size?
Skip the aluminum models. Le Crueset and Staub would get my money today. The cheap imported Lodge equivalent is getting pretty good review overall when you factor in the cost (not as nice as the European imports but MUCH cheaper).
Breadmakers? Which ones are the good ones?
Thank you SWISSAIRE! Your description and pictures makes me wish I wasn't on travel and was home to bake some bread. Great pictures too. With a new oven and a Kitchenaide mixer, I'm rethinking the bread maker but not the homemade bread!
Dutch Oven that fits in the Breville Smart Oven?
I have a gifted Lodge 2-qt still in the box that fits, box and all, in the oven with the rack on the lowest position. It will almost clear on the middle rack position.
Cuisinart Pizza Oven?
I have the Breville model and love it. The advantage, it doesn't heat up the whole house in Summer!!! It also heat sfaster for fresh biscuits in the morning! Some will argue they also save electricity over the larger oven when you are cooking something relatively small.
Benchmade Kitchen Knives
http://www.bladeforums.com/forums/showthread.php/715626-440c-and-n690-co-the-same-steel
Jerry Hossom's second post has a pretty good discussion of what happens occasionally in heat treating large batches of knives.
Benchmade Kitchen Knives
I'm in general agreement with you. However, there is more to it then just following the manufacturers spec sheet.
Why does a disposable razor blade cryo-quenched perform better then the ones you get at the local store? And, are the manufacturer spec sheets optimized for performance or production costs?
Heat treating a pulley for a V-belt, or frame member for piece of machinery is different from optimizing the heat treat of a knife blade for a specific application. College Texts are great for general knowledge about general applications of heat treat and the properties of materials as they undergo state changes but, they leave a lot to be desired in very specialized applications. Manufacturer's have their own economic interests in mind so, they optimize their steels for production volume and ease of manufacturing in most cases.
Custom knifemakers can look at this whole subject in a fundamentally different way. Some with better success then others.
Benchmade Kitchen Knives
Again, I'm not a metallurgist.
I have read a lot of articles in years past about various heat treating methods of Master ABS (American Bladesmith Society) members who used different heat treat methods to take carbon steels to the same hardness in different ways to affect the grain structure. Cross sections of their knives did in fact show differences in the grain size and patterns within the subject blades.
A smooth surface and a tighter grain structure provides less opportunity for oxidation to occur as I see it. The finer grain structures provide less "tooth" for cutting fibrous materials but, has a keener edge. I also suspect the finer grain structures have some advantage in edge strength against chips. Again, I'm not a metallurgist so these are just my observations from use, speculation, regurgitation of articles I have read and, what I been told by ABS Master Smiths.
The vast majority of people will never notice the differences in heat treat because they will never use enough knives hard enough to find the one with a "different" heat treat and will never take that $3K Master Smith bowie to the "field" and really use it hard to find it's structural limits compared to a mass market production blade heat treated in mass with hundreds or thousands of similar blades.
