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DuffyH's Profile

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1950s Atrocities

I'd drink that in a heartbeat. Anything related to a Velvet Hammer is going to be good.

about 7 hours ago
DuffyH in Home Cooking

1950s Atrocities

I'd try it with a little jalapeño, minced onion and cilantro, too. IME, there's very little in fresh plant-dom that isn't improved by that trio.

about 7 hours ago
DuffyH in Home Cooking

Best pot for individual bread rounds?

Hi PSRaT,

Thanks for mentioning the more dense crumb in the stone-baked loaves. That's good to know and will save me some time and trouble. As I mentioned below to DLovsky, my little mini rounds came out resembling sourdough in crust and crumb. FWIW, i baked them in my Breville oven, but I doubt that made much difference. To avoid buying more pots, I may prep a partial recipe of Lahey's bread and bake them in my 1Q or 2Q saucepans.

Perhaps I'll be better served to abandon no-knead recipes and make a more traditional French bread. That should produce the open crumb I want on my baking stone, right?

I've got some diastatic malt powder that I haven't used yet. I think I bought it for a bagel attempt that never went anywhere. Or maybe that was non-diastatic. Anyway, I somehow ended up with both types of malt powder. It will be good to find a use for it. Adding KAF Sourdough Flavor made me a believer in flavor improvers. I was making white sandwich bread for my grandsons this summer, tried the Sourdough Flavor on a whim and was blown away when my dude tried some and asked me to keep making it. We hate white bread, but this stuff tastes GOOD. It's quickly supplanted our favorite 12-grain loaf for sandwiches, which sort of blows me away. So yeah, I'm a fan of adding flavor enhancers. Thanks for that recommendation. :-)

about 13 hours ago
DuffyH in Cookware

Best pot for individual bread rounds?

That would be my only issue. I'm trying to figure this out without adding any extra cookware, if possible. I don't think I'll be able to get the super crackly crust a covered pan gives, but I've no doubt I can improve on the crust I got in my first trial. Those were almost identical to the crust on a grocery deli sourdough round. In fact, that's what my mini-rounds most resembled, baby sourdough rounds. Crust and crumb were very similar.

about 14 hours ago
DuffyH in Cookware

Best pot for individual bread rounds?

I am a relative beginner, yes, but already weigh all my ingredients, thanks.

I ran a ½-batch yesterday using the ATK "almost no-knead" recipe, which adds beer and vinegar and sits on the counter overnight before baking, no refrigeration needed. Mine went a total of about 30 hours. I proofed one in a 1-cup Duralex bowl, the other on a baking sheet. Both baked up high and round in my Breville oven on the preheated baking stone. So high, so round, that they weren't flat on the bottom. They were indistinguishable.

The crumb was a little less open than I remember when using the Jim Lahey recipe baked in a saucepan. Also, the crust was only light golden and had zero crackle (I misted them 3 times), but it was nicely crunchy and exactly what we expect from a rustic loaf.

But now I know it works, that I can have high round loaves with a fairly slack dough without baking them inside of something. Time to start messing about, maybe try it with the Lahey recipe and see how that compares. Or maybe try a rustic loaf made with my Zo machine and baked on the stone. As Kaleo pointed out, it's only flour and yeast.

1 day ago
DuffyH in Cookware

New glasstop stove - my cookware slides right across it!

Yes to Soft Scrub, it works as well as any of the 'special' cleaners made specifically for Ceran cooktops. Don't forget glass cleaner or some kind of alcohol solution + a clean microfiber towel for polishing to a streak-free finish. I use this DIY glass cleaner, it's hand's down, the best glass cleaner I've ever used. http://www.crunchybetty.com/your-winn...

1 day ago
DuffyH in Cookware

Sunday Gravy

I take a simple approach. Time is essential for the meat as you noted, but just as important is that leisurely cooking allows that meat to infuse it flavors deeply into the sauce in a way that faster-cooking sauces can never achieve. Beyond that, I think it all comes down to personal preference. I'd begin with something like the ratio of tomato/liquid you'd normally use for a simple meat sauce or marinara sauce. The long cooking nature of Sunday Gravy allows plenty of time to mess around with it, adding more of this or that as you feel the urge.

I imagine there are almost as many recipes for Sunday Gravy as there are Italian-American families.

Aug 28, 2015
DuffyH in Home Cooking
1

Just found out about De Buyer Carbone Plus carbon steel pans with a 'stainless steel cold handle'

They still need a helper handle on the large sizes, but otherwise they're nice. Interesting that they're offered in both the Domestic and Professional areas.

I like Carbone because they're functionally the same construction as the Mineral line at a lower price. Also, the Carbone handles are welded, which is never a requirement for me but it's a nice touch. Lower cost with welded handles = winner, in my book.

Aug 28, 2015
DuffyH in Cookware

Pepper Mill Recommendation Please

Yes. This is exactly how I use them. I also have the large K-R vase with insert containers for less-used whole spices, like white pepper. The Unicorn (mine is 6" tall, not the Magnum) is next to the stove.

Aug 28, 2015
DuffyH in Cookware

New glasstop stove - my cookware slides right across it!

<With induction, lightweight pans sometimes move all by themselves (pushed by magnetic vibration/levitation).>

That's a new one I haven't seen. I've melted butter in a thin lightweight SS mixing bowl and not had this happen.

Aug 28, 2015
DuffyH in Cookware
1

New glasstop stove - my cookware slides right across it!

If you must replace your cookware, I'd recommend disk-based. It's far more likely to start out flat and stay that way. A nice option is Ikea 365, which many Chowhounds like. It's got nice disks, a good selection of pans and won't break the bank. http://www.ikea.com/us/en/catalog/cat...

Or you could go to HomeGoods or TJ Maxx, etc... and grab some pans.

Once you flatten your existing stuff or buy some new inexpensive pans, the best way to prevent them from warping is to cook on medium or lower heat. Pans will get plenty hot on medium, just not as quickly as on high heat. You can sear a steak over medium heat. This medium heat caveat is especially important with aluminum frypans, as they're often thin and warp easily. Look for pans that are about 3mm thick, they'll be less likely to warp.

For true high heat searing, try bare cast iron or heavy carbon steel. I also use a mid-weight, inexpensive dedicated carbon steel crepe pan for fried eggs, never heating it past med-low. They NEVER stick.

New glasstop stove - my cookware slides right across it!

Hi Walker,

I'm sorry to say, your pans are warped. If your Le Creuset are cast iron, they should be warp-proof and shouldn't spin. But for the rest, especially the aluminum, warping is pretty common if they've been used with high heat.

Some of them may have been warped when you bought them, also not uncommon.

Duffy

Aug 27, 2015
DuffyH in Cookware
2

Best pot for individual bread rounds?

I like this. I'm sure I can easily source some small SS bowls to cover small rounds. I've got some dough sitting on the counter right now that I'm planning to bake tomorrow as a test. I'm hoping that the smaller loaves will bake so quickly that they won't have much time to spread out.

Aug 27, 2015
DuffyH in Cookware

cast iron skillets

My mid-weight Force Blue crepe pan developed a very slight warp when I left it the heat on under it one time. I'm impressed that it was really just a tiny amount. Butter melts evenly, eggs stay where I drop them. It does spin a little easier than before.

deBuyer describes it now as ok for induction with moderate heat. Sounds exactly right.

Aug 27, 2015
DuffyH in Cookware

old china and porcelain dishes..safe in microwave?

Is your fine china not MW safe (mine had platinum paint so couldn't try it), or is this an abundance of caution on your part? I ask because porcelain performs better than other materials in the MW. I know porcelain and fine china aren't completely analogous, I'm just curious.

Aug 27, 2015
DuffyH in Cookware

Pepper Mill Recommendation Please

I also considered the Ikea grinders. It was almost a toss-up, but I liked the larger hoppers of the K-R. My salt grinder that arrived at about the same time is doing fine... I hope.

Aug 27, 2015
DuffyH in Cookware

Want a dishwasher that not only washes,but dries the dishes thoroughly

I've heard that line about detergent needing dirt to work, and it's just not true IME.

I didn't pre-rinse when I had a DW w/ a built-in mini garbage disposal. I do now, because I hate cleaning out a grungy filter any more often than absolutely necessary. My dishes are alway sparkling clean. So I think that's a myth.

Perhaps it's true of phosphate-based detergents, or the weaker non-phosphate brands we have now? It is not true of brands like Finish Quantum. My dishes are better than they've ever been, positively gleaming white.

Aug 27, 2015
DuffyH in Cookware

Want a dishwasher that not only washes,but dries the dishes thoroughly

Seasoning a DW? That's a new one.

Aug 27, 2015
DuffyH in Cookware

Want a dishwasher that not only washes,but dries the dishes thoroughly

Egad! I had no idea I'd typed Miele. Bad hands! Bad!

Yes, I own a Bosch. I used to own a Miele.

Aug 27, 2015
DuffyH in Cookware
1

Victorinox Fibrox Santoku - Opinions?

Thanks, Rhonely.

Aug 27, 2015
DuffyH in Cookware

Pepper Mill Recommendation Please

Sure. Here's the link: http://us.kuhnrikon.com:8080/co-uk/en...

I chose "Contact Us" from the list near the bottom of the page.

Also, here's Jill's info:

Jill Stroup
Office Manager – Kuhn Rikon Corp.
jill@juhnrikon.com

Aug 27, 2015
DuffyH in Cookware

Pepper Mill Recommendation Please

Fortunately, my Unicorn is still going strong after something like 15-20 years. I filled it this morning and was shocked that for the first time ever, it decided to fill easily. I think it felt neglected and so decided to play nice.

Aug 27, 2015
DuffyH in Cookware

Pepper Mill Recommendation Please

Mine is the small K-R Vase, but I don't think size matters here. They're all built the same, only in different sizes and with different color plastic tops. Unscrew the top, flip it over and look at the way the burr and plate are held in place.

Aug 27, 2015
DuffyH in Cookware

Pepper Mill Recommendation Please

Yup, that's the one.

Aug 27, 2015
DuffyH in Cookware

Pepper Mill Recommendation Please

Thanks, BC. All is not lost, here's the reply I received from K-R late this evening:

"Hello,

Thank you for your inquiry. I am sorry to hear of the trouble you experienced with your Vase Grinder. Please provide a picture of the defective item and list your mailing address and we can send a new replacement to you at no cost.

Regards,

Jill Stroup
Office Manager – Kuhn Rikon Corp."

D

Aug 27, 2015
DuffyH in Cookware

Pepper Mill Recommendation Please

My K-R pepper grinder (purchased April 8, 2015) died this morning. The 3 black plastic arms that attach the grinding mechanism to the lid broke, dumping the grinder and the contents onto my breakfast hash. This is disappointing, to say the least. :-(

I've contacted K-R customer service to see about warranty or replacement parts. Stay tuned.

Aug 27, 2015
DuffyH in Cookware

Want a dishwasher that not only washes,but dries the dishes thoroughly

Yes, my brother's KA was only about 46db, pretty quiet. I'm pretty sure he got a lemon, because after 3 years the door wouldn't remain closed despite having it repaired several times. I don't think this is a common flaw.

When the door fell entirely off, he replaced it with the same Miele I have, because he fell in love with the cutlery rack when he was here.

Aug 27, 2015
DuffyH in Cookware

old china and porcelain dishes..safe in microwave?

I've successfully nuked old stoneware with no issues. As long as there's no metal ornamentation, your dishes should be fine. Also, take note of crazing under the glaze. If there's a significant line with possible moisture incursion, I'd be careful, for fear the piece might crack.

Porcelain should fare very well, because my modern porcelain doesn't get hot where food doesn't touch it, unlike stoneware, which gets pretty toasty.

Aug 27, 2015
DuffyH in Cookware

Best pot for individual bread rounds?

I'd rather say it's 'also' about sandwiches. Specifically, I'm after the look of mini-boules. I think I'll try letting them rise in my cereal bowls and baking them on my stone. As you said, all it costs me is some four and water.

Aug 27, 2015
DuffyH in Cookware

Portable Christmas Dinner

I'll bet one of the recipes recommended to me on this thread could easily be adapted to a slow cooker: http://chowhound.chow.com/topics/1022...

Aug 26, 2015
DuffyH in Home Cooking