DuffyH's Profile

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Do you really like the look of stainless steel appliances?

Story of my life, always too late or too early to the party. Too young to drop out in the 60's, too geeky for the 70's (when geeky wasn't cool) and on it goes, decade by decade. *sigh*

I did manage a way cool Tuscan kitchen and wine room from 2004-2008, got that one just right. 'Course, it's the ONLY time in my life, but still....

:-D

about 13 hours ago
DuffyH in Cookware

Do you really like the look of stainless steel appliances?

Hi gooster,

<However, the big new "trend" being foisted on the public by the design fashionistas is the "black is the new white">

I've shown them... my kitchen is black AND white. Black lower cabs, white uppers, with "surf white" granite that's white with black ripples. And mini white glass subway tiles in the backsplash.

And stainless appliances, naturally. No doubt about it, I don't know what I want. :-D

1 day ago
DuffyH in Cookware

Do you really like the look of stainless steel appliances?

A few people here have mentioned a resurgence of white. In a Houselogic article I found this little line:

"Since it began keeping records, the Home Appliance Manufacturers Association says white appliances have outsold all other colors."

It would seem they never went out of style.

http://www.houselogic.com/home-advice....

1 day ago
DuffyH in Cookware

Do you really like the look of stainless steel appliances?

Hi kgg,

<I'm not sure what being gay has to do with appliance choices either.>

It's the kitchen designer gene. All my gay family and friends have it. I believe it's located directly adjacent to the window covering gene on chromosome #4. I could be wrong.

Black is too dark/heavy for the bright kitchens I prefer. Some parts of white appliances (I'm looking at you, control panels and handles) can turn yellow from exposure to sunlight, and God forbid you need to replace a white appliance, it may be a weird color of white compared to your other white appliances. But, white appliances are do help keep a kitchen light and airy.

SS is light, bright and every bit as versatile as white or black. And like black, it's easy to mix/match brands. I do get tired of it but it always beats the alternatives for me.

I DO like white in small kitchen appliances, because they don't seem to crowd or weigh down counters as much as SS or black. Maybe it's my white glass tlle backsplash and white upper cabs, they just tend to blend in.

Isn't it wonderful that we can get appliances in all kinds of colors and finishes? That makes me happy.

Duffy

Kitchen aid Heavy Duty (5qt Bowl-lift) or Kitchen aid 600 series (6qt Bowl-lift)

Hi n00ax,

I faced a similar decision and went with the 6Q lift. That extra 100W does make a difference. As does the larger bowl. For bread made with AP flour or bread flour or even a mixed AP/whole wheat loaf, the KA should be fine. If you're going to be making a lot of 100% whole wheat dough, especially using more hearty home ground or coarsely ground wheat, it may labor, as others have noted. Making only one loaf at a time will ease the load somewhat.

Since price is an issue, you might consider the Bosch mentioned by Ranier, which has an 800W motor. It should handle any dough you throw at it with ease.

http://smile.amazon.com/Bosch-Univers...

Alternatively, you might buy an inexpensive bread machine and let it mix and knead the dough for you. You can still monitor and modify the dough as needed during mixing. Then you're free to shape it as you please and bake it in your oven. It's a more popular method than you might think. There are many with whole wheat settings that can handle heavy dough.

Good luck with your decision.

Duffy

1 day ago
DuffyH in Cookware

Kitchen Appliances Made in USA?

Hi chefj,

<Are you trying to say that all this is about vetting my experience with a Breville?>

Yes, but not for my benefit, for the benefit of others. You've said a lot of negative things about Breville ovens without providing context until repeatedly prodded to do so. Context matters, especially here on Chowhound, where people come to read serious reviews and get well-informed opinions. That's all.

Bear in mind that you could have stopped the game anytime by simply stating that your parents own one. It seems to me you were having a bit of fun stringing me along. But I didn't mind.

< Or as I said before just say what you have to say with out going after others.>

You have a very strange notion of what it means to "go after" people. I took exception to a comment, more forcefully than you would like. You fed the comment right back to me in your very next post, so it seems a little late in the day to take offense, but your outrage is noted. Can we be done, please?

Merry Christmas,

Duffy

Dec 23, 2014
DuffyH in Cookware

Kitchen Appliances Made in USA?

Hi chefj,

I said "Nuts to them" to those who say that toasters and ovens are "mutually exclusive" without ever having used the oven in question. That's conjecture, not an opinion based on first-hand knowledge.

As for reading so much into your statements, you've avoided saying that you own, used to own, or have used a Breville oven. When you write "I have a Toaster Oven. I have had and used many." you aren't saying that your opinion is based on using a Breville. If you want your opinion to have weight, you should come right out and state what your Breville experience is. Does a relative or friend have one? Do you have one? How many times have you used a Breville, and for what purposes? Did it do some things better than others?

Without some meat on it's bones, how is anyone to determine how much weight to give your opinion? That's reasonable, isn't it?

Duffy

Dec 23, 2014
DuffyH in Cookware

French Fry Cutter Advice?

Hi md,

That's what I always thought, too. I wonder what else I've been cooking wrong.

D

Dec 23, 2014
DuffyH in Cookware

French Fry Cutter Advice?

Hi K,

I made them once, but sadly, used russets. It was all I had and I thought, hey, how badly can it go wrong? They were ok, but not stellar. A friend made them with Yukon Gold's and swears by cold oil now.

AFAIK, and it's been a long time since we did this, the temp needed no adjustment.

We don't eat fries very often, and we're usually just frying them up for the grands, who love shoestring fries. So we buy the cheap $1 store brand bag because it's cheaper and easier than buying the potatoes whole. We'll feed anything to those boys, because, well, boys. Quantity is far more important to them than quality.

D

Dec 23, 2014
DuffyH in Cookware
1

French Fry Cutter Advice?

Hey, nikki,

CI did a recipe a while back that calls for a single fry, in cold (room temp) oil. When they sent the cooked spuds to the lab for testing, they found that double-fried FF had ~20% fat content compared to ~13% for the cold-oil FF. Note that it doesn't work with russets or sweet potatoes. Here's the recipe:

2 1/2 pounds Yukon Gold potatoes (about 6 medium), scrubbed, dried, sides squared off, and cut lengthwise into 1/4-inch by 1/4-inch batons (or use Kaleo's cutter)
6 cups peanut oil
1/4 cup bacon fat, strained (optional)

1. Combine potatoes, oil, and bacon fat (if using) in large Dutch oven. Cook over high heat until oil has reached rolling boil, about 5 minutes. Continue to cook, without stirring, until potatoes are limp but exteriors are beginning to firm, about 15 minutes.

2. Using tongs, stir potatoes, gently scraping up any that stick, and continue to cook, stirring occasionally, until golden and crisp, 5 to 10 minutes longer. Using skimmer or slotted spoon, transfer fries to thick paper bag or paper towels. Season with salt and serve immediately.

Duffy

Dec 22, 2014
DuffyH in Cookware

Kitchen Appliances Made in USA?

Hi chefj,

Again, if by "Toaster Oven" you mean you've owned a toaster oven (or many of them) but have NOT owned a Breville, any statements you make about it's performance are pure conjecture.

That's like claiming me claiming that I know how well your vehicle corners and brakes, despite the fact that I may never have owned or driven your model vehicle. Conjecture.

My last 2 toasters (different brands) both left the bottom ½" of every slice pale and untoasted. Yet I don't go around claiming that ALL toasters do this. I recognize that there may be some that do an excellent job.

Dec 22, 2014
DuffyH in Cookware

Warranty Experience With Cuisinart, Calphalon or All-Clad

Yeah, but when the handle falls off, rendering the pan or lid useless, it's nice to be sent a replacement, as Calphalon did for one of my Tri-Ply lids. I'm just saying that there's a reason some pans have better warranties than others, and it's not always related to the cost of the pans.

My pans were over 12 years old when the lid broke. Calphalon immediately sent out a new lid, based on my email with photos, nothing else.

Dec 22, 2014
DuffyH in Cookware

Baking Steel--Great Specialty Tool (For Pizza)

Sweet!

Dec 22, 2014
DuffyH in Cookware

Baking Steel--Great Specialty Tool (For Pizza)

Hi Sirrith,

How do you turn off the lower element? Do you mean switch to the Broiler?

Duffy

Dec 21, 2014
DuffyH in Cookware

Tis the season ... for roaster ovens

Hi kagemusha,

I've got nothing for you, except this that I found while Googling "goose in a roaster oven". Merry Christmas!

http://www.bigdaddyskitchen.com/Tall%...

Dec 21, 2014
DuffyH in Cookware

French Fry Cutter Advice?

BK used to be my faves but ever since they added the starch coating to their fries, it's the one thing I won't order. Their crinkle cut "satisfries" were good. Did they stop selling them?

Dec 21, 2014
DuffyH in Cookware

French Fry Cutter Advice?

Tim, you got me with the Habanero ketchup. Never had it, but it sounds divine. I seldom dip my fires in anything, exceptions could be made for that, and the reduction, steak or no steak.

I'm not a fan, generally, of mayo as a condiment. Great as an ingredient, but to put on something, it doesn't get as much love from me. Homemade would be worth tasting, at least. I might adore it.

In fact, I've got a bread machine recipe for white bread that makes the most amazing toast for BLTs, so tender on the inside... I think that would benefit from a light spread of your mayo.

Duffy

Dec 20, 2014
DuffyH in Cookware

Subs for sour cream?

Following up - the cream cheese worked fine. I mixed in a little half & half and, because I thought the flavor profile was right for it, a little apple cider vinegar.

Good bread, no worries.

Dec 20, 2014
DuffyH in Home Cooking
1

All-Clad

Hi sue,

I thought the Maillard reaction starts around 330ºF. Is that wrong? I know that when I'm cooking chicken breasts, for example, I get plenty of fond and browning around 350º.

There's no question that nonstick pans of all kinds can't produce nearly as much fond as steel or iron can, but browning is another matter. When I'm making a clean pan sauce, w/o fond, I'll often use my ceramic-coated saute to reduce oil spatter. Then a quick wipe and it's ready to make the sauce. When I'm making a fond-rich sauce like gravy, I use stainless.

Duffy

Dec 20, 2014
DuffyH in Cookware
1

French Fry Cutter Advice?

Hi Tim,

Eww.

D

ETA - Oops, I just yucked all over your yum. Damn, I try not to do that. But eww.

Dec 20, 2014
DuffyH in Cookware

French Fry Cutter Advice?

Hi K,

1. re: enough room. In your stocking, man. In your stocking.

2. prepositions: that goes without saying, so I didn't.

D

Dec 20, 2014
DuffyH in Cookware

All-Clad

Hi geri,

You're not being a spoiled brat. Stainless steel is different cookware. In addition to the pan preparation advice you've been given, there are some things you can do with your food to minimize sticking.

First, start with room temp ingredients whenever possible. Bring meats out ½ hour before cooking to take the chill off. They'll still be safe, because you're going to cook them. Same with eggs.

Second, make sure that things are dry when possible. For example, pat chicken and fish dry with a paper towel, all over.

After cooking almost exclusively on clad stainless pans for over 13 years, I've recently purchased a few very nice nonstick pans. I'm surprised by how much I like them. I hope, with experience, you'll come to feel the same way about your new stainless pans.

Duffy

Dec 20, 2014
DuffyH in Cookware

French Fry Cutter Advice?

Will there be room, what with all the coal?

Dec 20, 2014
DuffyH in Cookware

French Fry Cutter Advice?

Wahine is too good to you. I go for skinny fires, ala McD's. Don't know the size. Maybe ¼"? And ⅜" are the bomb, too.

Dec 20, 2014
DuffyH in Cookware

BREVILLE COUNTER TOP SMART TOASTER/CONVECTION OVEN

<I don't leave my Breville plugged in unless I'm using it. Not sure if that has had any bearing on it's longevity ...>

It might, but it would take a major survey to find out. Mine is always plugged in, and it turns 4 yrs old next month. It is used every day, 3-4 or more times.

I think it's an appliance that's representative of many small appliances today. Spotty QC is a big problem all down the production line, from the parts suppliers to final assembly.

Dec 20, 2014
DuffyH in Cookware

Post your best holiday cookware deal finds here!

Hi md,

Zwilling recently brought out the Aurora line, another clone of Demeyere Industry 5. Zwilling's Sensation is a straight-up twin to the Demeyre, right down to the welds, Silvinox and shot-blasted handle.

Aurora trades the Silvinox finish for satin and there are other small differences, but the underlying sheet metal is identical. Bonus points because it costs a little less than the Sensation/Industry pans.

Still, even the 5-ply is heavy for me in big pans, so that's my deal breaker.

Dec 20, 2014
DuffyH in Cookware

Induction pots and pans

To toss in the view of one who made a total conversion to induction 1 year ago, a highly reactive disk would make for a much easier transition, especially easing the financial burden if they're priced right. I spent over $500 all in to replace my cookware. I still haven't bought a new roasting pan.

A couple of those disks would make it possible for people like our friend Kaleo, were he to desire to step into the 21st century, to keep using his beloved copper pots and aluminum pots and still cook with induction. Not likely, but possible.

D

Dec 20, 2014
DuffyH in Cookware

Post your best holiday cookware deal finds here!

Hi gooster,

Rant understood. We all suffer deal dissatisfaction from time to time.

I did season the Proline pan, and I'm so glad to see you mention it. Most people (and by people I mean Chowhounds) don't believe it can be done to any benefit at all. I can count us on one hand.

I do not have a Mauviel roaster, but wouldn't turn up my nose at one. I like the flat floor (better for making gravy) and the handles very much. Sadly, both of mine predate my induction range. The guys deep-fried the Thanksgiving turkey, so pan drippings weren't available, so pan gravy was moot. If we ever roast one again, I'm afraid I'll miss the easy prep of making gravy in the pan. Enjoy your Mauviel! Which one did you score?

My UPS guy brought me a new bread machine on Wed and a new Analon Nouvelle Copper saucepan today. He's so sweet to bring me things. I'll be trying the pan with steel cut oats tomorrow morning. I have high hopes, based on it's über-thick base. I've already made a loaf in the bread machine. So far, so good, but it's early days yet. Tomorrow, banana bread. Pizza dough next week.

Dec 19, 2014
DuffyH in Cookware

Subs for sour cream?

Yeah, I got that. I'm going to bake it first thing in the morning. I'll report back.

Dec 19, 2014
DuffyH in Home Cooking

Induction pots and pans

Hi Ray,

That's interesting, and would make for a very smart cooktop. If all pans heated more or less evenly, then all we'd need to decide is how fast we want them to be and what kind of surface we want.

This would make CI/CS more feasible, I think. The heavy stuff is still not going to be terribly responsive, but if it's even heating, it could see more use in my kitchen. Especially the enameled wares.

And while I'm waiting for that cooktop to drop to mass-market pricing, I'll likely be enjoying Kaleo's interface plate.

Duffy

Dec 19, 2014
DuffyH in Cookware