DuffyH's Profile

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Not Much Chatter About the All-Clad 4-qt Weeknight Saute Pan, buuuut.....

I've been looking for a 3-day or 4-day Weekend pan for the longest time. Either one will do.

39 minutes ago
DuffyH in Cookware
1

Gnudi

Looked pretty easy to me, so I slapped it into my Paprika app to make soon. It looks like the trickiest part will be getting the right consistency on the ricotta. Sure is a lot to do, though, for what is ultimately a simple thing.

41 minutes ago
DuffyH in Home Cooking

Not Much Chatter About the All-Clad 4-qt Weeknight Saute Pan, buuuut.....

I like that shape for pasta tossing, too. The curved walls make it a breeze.

about 2 hours ago
DuffyH in Cookware

ELECTRIC OR INDUCTION RANGE FOR CONDO and venting questions

Venting requirements for induction are no different than for any other consumer range. I don't know what the state and your city/county may require, but it absolutely pays to check. In a home I built in Virginia, the local code only required that the space be vented. It didn't specify an active vent. So I got away with using the big window.

Don't simply rely on your contractor's best guess. Make him show you the regulation. It wasn't until we actually read the regulation and analyzed it's language that my contractor decided to fight for me and what I wanted. We won.

As Kaleo noted, downward response is the downfall with a radiant range. Induction doesn't have that issue.

As Indy noted, if you're used to gas cooking, induction will feel very natural.

about 2 hours ago
DuffyH in Cookware

Steak in the Breville 800xl?

I'm inclined to go to the big broiler when I want to sear meat. It doesn't take long to heat, and I don't mind running the oven for 10 minutes total. It's running it for an hour to make a pizza that I resent.

about 3 hours ago
DuffyH in Cookware

You Are Cordially Invited To the Marriage of Italian Anchovies and My Killer Pasta Sauce

<I'll try a new olive oil, though I always check for rancidness before I use it.>

It occurs to me that your oil may be fresh, but what you're smelling it's just it's natural odor when cooked with tomatoes? With flavors varying so much from brand to brand, maybe switching to another brand will solve your problem. Or try a neutral oil first, just to make sure it is the oil and not something else.

I hope you'll post when you solve the problem!

about 3 hours ago
DuffyH in Home Cooking

Pressure Cooking for Two

<My favorite, by far, is The Great Big Pressure Cooker Cookbook.>

That's the one I chose, Caboodies, after looking at several others at B&N. I really liked the recipes, and the detailed instructions for both stovetop and electric cookers for every recipe was a real plus.

about 3 hours ago
DuffyH in Home Cooking

Pressure Cooking for Two

Oh, last, IoT is so far beyond my current abilities and wallet. Once upon a time I was the bomb at computer repair and could bend most any electronic device to my will. This was the late '70's when the Navy's computers were the size of Sub-Zeros, carried either 128K or 256K of RAM and I was young and cute. Forward to today, none of that is true any longer. And I can't get my AirPrint printer to talk to my Mac. I suck at tech stuff now.

about 3 hours ago
DuffyH in Home Cooking

Looking for som epulled pork info

You can improve less than stellar pulled pork shoulder by breaking it into biggish chunks, about 2", placing them on a sheet pan and sticking them under the broiler for a couple of minutes before pulling them. This will give you some nice crusty bits. We're not talking the quality of yummy burnt ends, but it will definitely help.

The same trick works with carnitas that aren't crusty enough.

1 day ago
DuffyH in Home Cooking

What's your favorite coffee maker?

Keurig, because the dude and I drink different beverages. He's coffee, I'm tea. With 2 K-cup holders, his coffee doesn't transfer nasty oils to my tea, and I can use a K-Cup for ease or my favorite combo of 1 Luzianne bag + 1 P&G Tips bag stuffed into the holder, run twice to fill my big mug.

1 day ago
DuffyH in Cookware

POLL: Design/Style of Demeyere Atlantis/John Pawson & ZW Sensation/I5

Hi K,

This just shows that I have a sense of style and you do not. ;-p

Seriously, you know that I don't give a rip about looks for cookware.

But since PST asked only about style, I answered. That how they look would have no bearing on my purchase decision is not relevant to the question. so once again I say :-p .

D

1 day ago
DuffyH in Cookware

You Are Cordially Invited To the Marriage of Italian Anchovies and My Killer Pasta Sauce

There shouldn't be anything wrong with EVOO at the temperature the sauce reaches. It's well under the smoke point of the oil. Even if it were higher heat, the taste shouldn't be so off. Even sweating the carrots and onions shouldn't do it. Did you catch this post from SE this week?

http://www.seriouseats.com/2015/03/co...

Maybe changing brands of oil could fix it?

1 day ago
DuffyH in Home Cooking

You Are Cordially Invited To the Marriage of Italian Anchovies and My Killer Pasta Sauce

I use about ¼ cup halfway decent quality (nothing special) EVOO for 1 28-oz can of tomatoes, so pretty close to OP's. It only serves to mellow and round out the acid from the tomatoes. It never imparts any off flavors. Ever.

Mine's a pretty simple sauce of canned tomatoes, my own Italian seasoning blend (or fresh herbs when I have them), onion, garlic and oil. It cooks for an hour, with a bubble every few minutes. S&P to finish.

Like you, I'd be checking the oil.

1 day ago
DuffyH in Home Cooking

POLL: Design/Style of Demeyere Atlantis/John Pawson & ZW Sensation/I5

Pawson, Sensation, Atlantis

Chunky loop and lid handles appeal to me. They impart a very substantial look.

1 day ago
DuffyH in Cookware

All Clad "everyday pan"- Calling all All clad 4 qt Sauteuse owners and 3 qt Cassoulet owners

Hi Sarary,

The A-C D5 is a nice heavy 5-ply pan, but one of those inner layers is steel. Think of it as the BigMac of cookware, with steel outside and inside, too. Other clad pans are all Hamburgers, with steel only on the outside. That inner steel is going to slow response, and hinder heat spread. It increases pan stability, and that's not a bad thing. But the kind of straight-walled pans you're considering aren't so prone to warping as low-walled skillets are.

Slow response/heat spread isn't a critical thing in a Dutch oven, unless you're trying to brown a slab of meat. But in a jack-of-all-trades workhorse, where evenness can be really important, it's something for you to be aware of.

I think you might be better served with some of the other pans you're considering, including the less expensive A-C Clad. JMO, others here are fans of the D5 construction.

Duffy

1 day ago
DuffyH in Cookware

Mauviel 1830 M'Cook SS Fry Pan Vs. Zwilling Sensation

Hi PST,

I think you can't go wrong with that plan.

1 day ago
DuffyH in Cookware

How to shop for / select major kitchen appliances?

Hi arielleeve,

First, the double oven ranges are absolutely not gimmicks, and seem to be a good way to cook. Using just the small one uses a lot less electricity than having a single large oven, especially for long-cooking items like roasted/baked potatoes. Your oven and fridge will be kitchen energy hogs. There's not much you can do about the fridge (bottom freezer helps a lot!), but the oven is within your control.

My son and DIL are using a double-oven range now and love it. They've got 4 boys from 5-13 and cook a LOT of food. The small top oven is perfect for casseroles, frozen pizzas, roasting veggies, baked french fries, baking cookies, pies, cakes and rolls, all kinds of things. Anything relatively flat can go in it. This frees up the big one for roasting big hunks of cow, pig and bird. They have limited counter space, don't own a toaster oven and don't seem to miss it. Their boys like lots of freezer foods, like hot pockets, for snacks. The small top oven handles them well.

I've got a single oven range plus the Breville 800XL and hardly ever use the range oven. Holiday turkeys/roasts/hams, baking multiple pans of cookies, roasting a chicken, when we're making a lot of homemade pizzas. Otherwise, it's just not worth heating it up.

You've already been given the best shopping advice. Narrow down your features to focus on the things you require and the things you don't care so much about. That will do the bulk of your work for you. If you don't know what features you want, visit a large appliance store to look at features.

Congratulations on your new home!

Duffy

1 day ago
DuffyH in Cookware

Three saute pan alternatives to All Clad, which one do I choose?

Are you selling those on Amazon or eBay? I'd buy one, if I had any copper pots. Or the cash to afford some.

1 day ago
DuffyH in Cookware

Mauviel 1830 M'Cook SS Fry Pan Vs. Zwilling Sensation

Hey PST,

If you're willing to pay a little more for the Proline, watch for a sale on BB&B. It's one of those things that they'll never advertise, because the Demeyere is a web-only time, but when it comes around, it's great. A year or so ago, it could be had for $150 with a coupon. So you'd have to check it at lest every week.

And don't forget about Amazon. It's rare, but the lines you're interested in show up in the Warehouse from time to time.

D

1 day ago
DuffyH in Cookware

Mauviel 1830 M'Cook SS Fry Pan Vs. Zwilling Sensation

Hi PST,

The Tribute is 3-ply, yes, but it's a really THICK aluminum layer. In Franz' even heating tests, it beats the Sensation on gas, while the Sensation wins on induction. It's clear they're very close. I suspect Demeyere's induction-friendly metals are giving it the edge there. It's one of their "things", that their pans do better on induction than others.

I'm fine with the Tribute silicone handle, but mine is a saucier, a completely different experience than picking up a loaded skillet. I can't say how I'd like it on a big skillet. I think in a skillet, you'd be better off without the silicone so you can choke up. You can also use a side towel, as you would with the Mauviel.

For my Mauviel M'Stone sauté, I added the Update International long silicone pan grip. It fits perfectly, nice and snug. It makes all the difference!

Honestly, I think the reason I favor the Tribute is shape and price. As you know, I'm not a fan of vertical (French-style) frypan walls, as Sensation has. I far prefer the more open angle on the Mauviel and Vollrath pans. The slope makes it easier to slide food out. It's a small thing, no question, but the straighter walls just bug me. *shrug*

Still, I've got to agree that the Zwilling handle is the best of the bunch, hands down. ;-)

Duffy

1 day ago
DuffyH in Cookware

Dilemma with choice for Pressure Cooker: Which is better "Instant Pot IP Duo" or "Cuisinart CPC-600" or something else?

Ha! Good one, Sigurd. :-D

1 day ago
DuffyH in Cookware

Pressure Cooking for Two

Hi last,

<Once you make it bluetooth how hard is it to make it wifi?>

Yes! Although new bluetooth standards give pretty good range, wifi makes so much more sense, as you say. If Crock Pot® can do it, so can IP. http://www.crock-pot.com/slow-cookers...

You're right also that the 'stupid' IP has a pair of built-in temp sensors. So it should be no big trick to use it for sous vide and bread proofing, and those could easily be built-in options. Since the Smart IP is the 3rd iteration of it, it's entirely possible we'll see more improvements. But first they need to work on the Smart one and get it right!

I found a couple of references to people testing it as a sous vide cooker and a recipe for sous Vide Duck Breast on the IP website. I had no idea.

I only found one reference to bread proofing, but no details about it. I'm thinking it was done by warming the inner pot and closing the lid on the dough. Anything more would be much too hot. I use my Zo bread machine for that, but for people in cold climates, it would be yet one more simple way (among many) to get it done.

Duffy

1 day ago
DuffyH in Home Cooking

Mauviel 1830 M'Cook SS Fry Pan Vs. Zwilling Sensation

Vollrath Tribute. No contest.

https://www.katom.com/175-69212.html?... I think shipping is ~$15.

Or go for the silicone handle grip:

http://www.zoro.com/i/G0802051/?utm_s...

Mar 30, 2015
DuffyH in Cookware

Three saute pan alternatives to All Clad, which one do I choose?

<I think I'm on record here as saying some Catering *is* and some Catering *isn't* induction-compatible.>

I missed that, I think. Doesn't absolve you of being the devil.

Which reminds me, SNL recently aired the first episode of the '86 season, with Dana Carvey, Phil Hartman et al... it had Church Lady's first appearance (devil reference) in Church Chat with Zuul from Ghostbusters (Sigourney Weaver) her guest. Classic stuff. Brilliant!

Mar 30, 2015
DuffyH in Cookware

Pressure Cooking for Two

That's an excellent notion! Well, maybe not so much for things like rice and oats, but otherwise... ;-)

Mar 30, 2015
DuffyH in Home Cooking

Pressure Cooking for Two

It does have a Sauté setting, yes. And it can be set to low, med, or high.

Mar 30, 2015
DuffyH in Home Cooking

Please help! Cookware set decision

Agree completely on weight. I never knew, as you guessed. Storage is definitely an issue, as they need to be seated on the pan or placed in a rack. My stainless lids I can stash against a cabinet wall with no worries about damage at all.

Never knew until I started I cooking with stainless lids how often I lift glass lids to stir. Anytime I'm checking on a pan, I can't seem to resist giving the food a stir. It's just how I cook.

I don't hold you responsible for the breakage notion, Randy. It's a pretty common perception. Perhaps it's true of some lids, but I my Calphalon lids a number of times in 12+ yrs with no worries. Maybe they're not all created equal. That's certainly possible.

Mar 30, 2015
DuffyH in Cookware

Three saute pan alternatives to All Clad, which one do I choose?

Whaaaa? No shit? I had NO idea. Thanks, Randy! I'm going to blame Kaleo for not telling me this sooner, because 1) he's the devil and 2) well, he's the devil.

Now, what can I justify purchasing? Hmm.. this is going to require some thought. I'll get back to you. ;-)

ETA - Ok, added the 7.5qt Rondeau to my Amazon Wish List. Now i need to wait for a killer price....

And do you know what the deal is with the Pro.1 line? http://www.ebay.com/itm/Sitram-PRO-1-...

BTW, BB&B has a clearance on the 11.4QT rondeau for $219. Just saying.

Mar 30, 2015
DuffyH in Cookware

Dilemma with choice for Pressure Cooker: Which is better "Instant Pot IP Duo" or "Cuisinart CPC-600" or something else?

Guilty as charged, rasputina. Or more precisely, the dude is guilty. We were at Walmart checking out upgrades to my little basic Aroma. I wanted to make rice and beans, that's all, and mine is too small/hot, only suited for white and brown rice. I was thinking maybe $40-$50. I really wanted to see how big the 12, 16 and 20 cup models were. Maybe add a slow cook function so I could kick a slow cooker to the curb and store the rice maker in a cupboard. Nothing really fancy, you know?

Then he saw the electric pc sitting next to the rice cookers I was examining. The unit with the photo of ribs slapped onto the front of the machine. He whacked me in the arm and said "That's the one I want!" Pointing out that the rice cookers (on slow) would work didn't sway him at all. So, IP because dude + ribs. *sigh*

Duffy

side note - Wally's is a an easy source for good quality cheap rice cookers!

Mar 30, 2015
DuffyH in Cookware

Dilemma with choice for Pressure Cooker: Which is better "Instant Pot IP Duo" or "Cuisinart CPC-600" or something else?

Thanks paul. As ever, you give good info.

I will keep a journal, that's an excellent idea! Today I made steel cut oats using the Porridge cycle and the 1:3 ratio suggested upthread by Sigurd and it was almost perfect for me, although a skosh on the wet side. The recipe book suggests 1:1 ⅔, which would be too little. Maybe 1:1 ¾ will hit my sweet spot dead on. Journal, right?

Total time was about the same as cooking it in a saucepan, but I sure didn't miss jumping up to stir it, especially since I've had to set timers to remind me to stir, because I tend to lose track of time when checking my email and catching up with my ChowHound pack. This was much nicer. I just started it and walked away. When I returned, it was 15 minutes into Keep Warm, and the oats were piping hot. Loved that.

BTW, how'd your slow cooked pulled pork turn out?

Duffy

Mar 30, 2015
DuffyH in Cookware