DuffyH's Profile

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New Kitchen - Can I get away with just 2 induction burners?

<... at least put in the minimum required power connection for a regular stove which can be average size or even a 24" unit], and have a place for it.>

I think that's a smart strategy. I didn't see your prior post upthread.

11 minutes ago
DuffyH in Cookware

New Kitchen - Can I get away with just 2 induction burners?

<Suppose younger home-buyers no longer think the way you do though...>

Is there any evidence that they don't want ranges and ovens?

Sales are often won or lost based on the kitchen and it's appliances. It's the most important room in the house for most buyers. Until surveys begin to show preferences for different kitchens, the smart home seller will cater to the widest possible group on an issue of such importance. That means providing a range or cooktop.

There's another reason, and that's loans and taxes. VA/FHA and most other conventional loans, the kind many young people use, require a stovetop of some kind. Also, for loan interest to be tax deductible as a home mortgage, the home it must have toilet facilities, a cooktop, and a bedroom area. That's an IRS requirement.

I'm not suggesting we shouldn't arrange our homes to suit our own tastes, we should. But before adding cabinets and countertops to an area formerly occupied by a free-standing range, we should consider the cost to convert it back to a range cubby. If the numbers make sense, I say go for it. If cost to convert is an issue, then keep the range and place your induction units on top of it.

Or ditch the old range, stick a table or island block in it's place, then purchase a builder's grade range prior to selling. There are ways to make it work while preserving resale value and keeping costs down.

13 minutes ago
DuffyH in Cookware

Stovetop Cooking: by temperature or power?

Hi Kaleo,

<Thou doest protest too much..>

Nah. You know I like gas ranges just fine and would never suggest someone trade out a perfectly good for induction. Performance-wise, I find them more or less equal. Each has minor advantages over the other that I think cancel out in the long run.

You also know that your preference for coil and radiant over induction has nothing to do with performance, and everything to do with how the heat is generated. And that's just goofy, coming from a dude who is often very data-driven, and for whom performance matters.

Duffy

37 minutes ago
DuffyH in Cookware

Stovetop Cooking: by temperature or power?

That's why I seldom bake anything except a pizza. My brownies and cupcakes come from a box. Baking is too precise, with often very small matings for error.

Cooking is more organic, more oh, well, no big deal. And forgiving! This is much of it's appeal to me. Even when it's wrong, it can be very right.

39 minutes ago
DuffyH in Cookware

New Kitchen - Can I get away with just 2 induction burners?

<If you only use more than 2 burners once or a few times / yr., and don't cook for dinner parties or a larger family often, why even have a stove/range? >

Well, the obvious reason for homeowners is resale. No buyer wants a house that doesn't have a cooktop/oven or a range. Still, it would be no big deal to place a couple of PIC units on an existing but aged appliance.

about 4 hours ago
DuffyH in Cookware

95%: Cookware

The first few omelets might stick, but you'd soon learn the way to avoid that.

about 5 hours ago
DuffyH in Cookware

Have you ever used a Pressure Cooker?

Never used one. Mom had one that she used fairly often. Dad used it as a popcorn popper (no pressure). The thick aluminum pan was perfect for it, no scorching.

about 7 hours ago
DuffyH in Cookware

Are Plate Chargers Passé?

Will the rattan hold paper plates? We used to have a couple dozen of them for poolside use.

The question to be asking is when you last used them. Are YOU over them? If yes, donate. If, "but I might decide to use them at some point", donate.

about 7 hours ago
DuffyH in Cookware

You've Been Slicing Watermelon Wrong All These Years...A New and Easier Way to Eat.....

Ever wanted to see one of those giant watermelon slicers they sell at Costco in action? Here's a screamingly funny video.

https://www.youtube.com/watch?v=heNDv...

about 12 hours ago
DuffyH in General Topics

You've Been Slicing Watermelon Wrong All These Years...A New and Easier Way to Eat.....

Hi mcsheridan,

I started cutting watermelon 'pops' in the early 90's, after someone else showed me how. I thought then it was a genius way to serve it, especially to messy kids. Still do. At the time, my friends, neighbors and co-workers were damned impressed. We were easily wowed in those days.

Since moving to Florida, I've been doing what joonjoon's mother does, cubing it for easier storage. We always, quite literally, have a cut-up melon in the fridge from late March through early October most years. We go through 2 a week. I do it almost like slicing an onion, except I cut off both ends at the start. Simple and easy, but not very fast. I sort of stumbled onto this method by accident one day. Tonight I found the destructions for it.

Like this - http://snapguide.com/guides/easily-cu... - but I halve mine between steps 3 and 4, because we buy larger ones.

Then, while watching the video seamunky linked, I saw a rec for cubing it. Thinking I'd see the same way I do it (it's got to be the only way, right?), surprise! I've been doing it wrong!

This is how I'll cut the next one - https://www.youtube.com/watch?v=JBOIF...

What I want to know is why you've been deliberately keeping this secret from me. Hmmmmm?

Happy Labor Day,

Duffy

about 12 hours ago
DuffyH in General Topics

Baked Tortilla Chips - High or Low?

Low and Slow

about 13 hours ago
DuffyH in Home Cooking

Baked Tortilla Chips - High or Low?

High and Fast

about 13 hours ago
DuffyH in Home Cooking
1

Baked Tortilla Chips - High or Low?

I'm planning to try baking tortilla chips for a change, just to see if they can be worth doing, as in, almost as good as deep-fried. I'll cook them in a convection oven, sprayed with peanut oil and raised on a rack over a baking sheet. I'll only bake one pan at a time to maximize airflow around the chips.

So here's my question. To get the crispiest chips, should I bake them -

High temp, Short cooking time

or

Low temp, Long cooking time

about 13 hours ago
DuffyH in Home Cooking

Stovetop Cooking: by temperature or power?

Hi Ray,

So glad you found your happy simmer. Is that covered or uncovered? I still struggle with tomato sauce for pasta. Uncovered, I only want it warm, or it sometimes pops a bubble onto my backsplash, counter or cooktop. I usually cover it and take it up a half step, but remove the cover very, very carefully. Even barely simmering, with a bubble every minute or so, the air in the bubble wants OUT!

I shouldn't complain, really. That sauce is the only thing that does that. Other liquids are better behaved.

Duffy

about 13 hours ago
DuffyH in Cookware

Stovetop Cooking: by temperature or power?

Hi Ray,

<I need something specific, clear, and practical.>

I googled "simmer temperature" and came up with this Wiki explanation - "To keep a pot simmering, one brings it to a boil and then reduces the heat to a point where the formation of bubbles has almost ceased, typically a water temperature of about 94 °C (200 °F)."

But the next paragraph contains this - "The appropriate simmering temperature is a topic of debate among chefs, with some contending that a simmer is as low as 82 °C (180 °F)."

http://en.wikipedia.org/wiki/Simmering

I looked at 5 or 6 other sites and all agreed that 180ºF is the floor for simmering, with most offering a ceiling of 190º-200ºF, one outlier going up to 205ºF.

Anyway, I'd say this gives you a starting point. Boil it, then reduce it to somewhere between 82(180) - 94(200). You might to be able to dial in your perfect simmer from there. Good luck!

Duffy

about 14 hours ago
DuffyH in Cookware

Stovetop Cooking: by temperature or power?

Got it. That would be a nuisance for sure.

about 15 hours ago
DuffyH in Cookware

Stovetop Cooking: by temperature or power?

Hi K,

I've been thinking about this topic, and I think that if you consider some of the other ways we use sight when cooking, you may want to reconsider the "soulless" moniker you've hung on induction. We watch the bubbles in the liquid, we look at the oil in a skillet, we pretty much do what you do, except for that one little thing. We engage our other senses in exactly the ways you do with gas. Yet the inability to adjust a flame renders induction soulless?

The height of the flame as a measure of heat level is imperfect. Diameter matters, too. A 4" burner and a 2" burner can have the same height flame, yet they put out different amounts of heat. Some even have different shapes. So there's that thing about each cooker being unique again. It applies to all forms. Even your wood stove will be different than someone else's, depending on the amount of fuel you add, right?

I can't understand why you place more importance on dials, steps, red glowing glass, and flames than you do on how the darn things cook. A stove or cooktop is about the cooking, right? To me that means being able to change the heat under a pot and have the pot respond to what I've done. Coil and radiant, no matter how "soulful" they may be, have poor downward response and are not as easy to cook on as an induction range. And that, I think, is a demonstrable fact.

There are many reasons to avoid induction. Cost, lack of a 220 outlet, comfort/satisfaction with another form, those are all valid. I think it's a little bit shortsighted to ascribe an imaginary magical property to a kitchen appliance and avoid induction because of it. It's even worse to choose one that doesn't work as well based on that one thing.

about 16 hours ago
DuffyH in Cookware

Stovetop Cooking: by temperature or power?

Hi paulj,

<Coil heat is steady. The induction power settings are too coarse to get the right pancake temperature.>

I don't understand. Are you saying it's a limitation of your particular unit's 10 settings? That one is too low and the next up is too high? I have no trouble getting steady heat on my range, but I do have 19 settings per hob.

about 17 hours ago
DuffyH in Cookware

95%: Cookware

Hi btc,

Absolutely. In fact, that's almost exactly what I consider my bare minimum batterie, plus a wooden spoon and a turner. I cook simply, not so much doing braises, casseroles and such. I'm about the pan fry, sauté, sauce thing.

And no, I'm not about to give up the rest of my stuff, either. But you have got me questioning just how much of it I really use. I may soon be looking to offload some of my deBuyer carbon steel, it's just not getting used.

Duffy

about 17 hours ago
DuffyH in Cookware

Stovetop Cooking: by temperature or power?

Hi K,

You make some good points, but I think you're a little bit off the mark. IME, the ability to perceive what heat is required for a simmer (our example) does vary quite a bit depending on the pan being used, as others have pointed out. Cheap thin aluminum will scorch a sauce over the same flame that barely maintains a simmer in a thick clad pan. So knowing how much heat is put out by a given hob becomes just one part of the equation. How different pots and pans in the cook's batterie react to that heat is another part. This reinforces the notion that every cooking kit is unique, negating the advantage of feeling the heat.

Also, consider that we often want to simmer AFTER doing something else in the pan, such as boiling or sautéing. Here, response is king, and induction moves right up there with gas. And seriously, are you going to take the pan off the heat so you can check it with your hand? Or are you going to lower the heat and watch the food in the pan?

Would you please explain what you mean by "tubercular glow"? I've always taken it to mean a weak sickly light. Well, my indicator lights are bright red. You seem to be laboring under the impression that digital displays are terrible things, signaling the apocalypse. I know you fancy yourself a luddite of sorts, but Dude? You're fluent in computer. Rumor has it you even broke down and bought a smart phone. Have we had this discussion before? Yeah, I thought so.

When it comes to numbered settings, this is a common device on all electric hobs, be they coil, radiant or induction. Induction uses touchpads, not knobs, which seems to be part of your objection. Those knobs on electric ranges are just as stepped as induction's touchpad, but usually with far fewer steps. If Vollrath's temp settings are accurate, Ray may have the best setup of all of us.

I think if you can view things dispassionately, you'll realize that gas and induction hobs have more in common than you think. Unless you think judging temperature by feel is more important than quick response and lots of heat settings.

Happy Labor Day,

Duffy

about 17 hours ago
DuffyH in Cookware

Don Mclean offers his take on the new Chow.....I offer you all "The Day The Old Chow Died"

Junior can get anything he wants.

about 19 hours ago
DuffyH in Site Talk
1

Question Re. practical uses for a 2.5 Qt. Le Crouset Doufeu

Hi Cat,

On another thread recently, some price comparisons were done, and to my total surprise, WS was very much in line with cutleryandmore, BB&B and Amazon. SLT seems to be a little higher.

With frequent coupons, prices can be very attractive.

Duffy

ETA - oh, crap... I hate getting sucked into old threads. Please ignore me.

about 19 hours ago
DuffyH in Cookware

Question Re. practical uses for a 2.5 Qt. Le Crouset Doufeu

Last weekend at a LC outlet store I saw a lonely 7 qt. oval oven in "coastal blue", a gorgeous gradient color. It was on the back clearance rack, where the one-off deep discounts live. I was told it was a winter color, to my surprise.

about 19 hours ago
DuffyH in Cookware

No Regrets: Glad I bought it!

Hi KailuaGirl,

How fortunate you are to have a showpiece item so rich in family history. Things like that are treasures, for sure.

Funny thing about learning to make it yourself. Growing up in SoCal, when I wanted Mexican anything, I went to my favorite Taqueria and bought it. Tortillas, salsa fresca, tamales, it was all so cheap and fresh it just wasn't worth making at home. I recall buying a 24-oz soda cup of their best salsa for about $2. I'd spend that much on the ingredients alone. Then I moved to Virginia in '92. They barely had any Mexican food at all. I quickly learned to make everything from scratch, except tamales. Too much effort to feed two people.

Still no molcajete.

about 19 hours ago
DuffyH in Cookware

New to Cast Iron Grill/Griddle -- Need Advice

Hi Luvscifi,

Any high smoke point cooking oil will do. Everyone has a different oil, and some are quite passionate about it. Basically, canola, vegetable and peanut will do the trick. Some swear by lard or bacon grease, but a lot of vegetarians have well-seasoned skillets without using animal fats. Like I said, many people are convinced their way is best.

The key is a VERY thin layer of oil. Your pan should not look oily when you put it in the oven. BTW - if you don't mind some smoke, you can season it on your stovetop just fine. Grills work, too.

250º is one way to go, you can use higher heat for a shorter time and get excellent results, too. There are as many methods to season a pan as there are oils to season it with. Mostly, they all work. Do what is easiest for you.

The plain fact is, you don't REALY need to season it at all. You can just clean it, dry it, spread a little oil on it to keep it from rusting, and start cooking. It will season itself in time. That's how our ancestors did it, not so many years ago.

Check some of the many threads here on Chowhound about the Canter method. Results have been mixed. One trusted 'Hound detailed his entire experience for us. It seemed to end well, until it didn't. Here's his recap of his experiences with some excellent advice: http://chowhound.chow.com/topics/9773...

And the nitty-gritty details: http://chowhound.chow.com/topics/785489

Duffy

about 22 hours ago
DuffyH in Cookware

Demeyere Skillet on Sale

Well? Leaning toward what?

about 23 hours ago
DuffyH in Cookware

Demeyere Skillet on Sale

Hi Sirrith,

I've been considering it all morning. However, I didn't enjoy the high polish Silvinox on the 11" Proline pan I tried. Also, my $25 Bakers & Chefs from Sam's is a very nice pan, sits dead flat even when heated, nice thick aluminum layer, fast response on induction. It's got almost all of the features I like in the Demeyre, without the high polish. I say almost, because it's not quite as thick.

Still, you know I'm a sucker for an exceptionally well-made pan, and this one hits the mark there. And the price is terrific.

Duffy

1 day ago
DuffyH in Cookware

New All-Clad Handles... About Time.

If those don't fit, the one I use on my Mauviel pan might work. It's a tight squeeze, but just might work for A-C, too. The only point of concern for me is the tip of the handle, which is more or less round. It might have trouble fitting over that, making the whole thing a non-starter. Maybe one of the Lodge or LC sleeves would work.

A handle cover would be a game changer for me, no question. Thanks for thinking of it, Ray.

1 day ago
DuffyH in Cookware

Demeyere Skillet on Sale

In my mailbox this morning, SLT is putting one of the Demeyere Industry 5 skillet on sale. The 9.5" is $79.95. This is $20 less than the price for it's twin, the Zwilling Sensation at cutleryandmore.

There's a 15% off discount, using the EXTRA15 promo code. Shipping is free.

Total price - $67.96 + tax

http://www.surlatable.com/product/PRO...

1 day ago
DuffyH in Cookware

New All-Clad Handles... About Time.

Hi Ray,

Have you tried one of them? I'm a fan of silicone handle covers, but I don't feel as thought I've got a secure grip unless the silicone fits snugly.

My Vollrath Tribute saucier came with a covered handle (Tri-Vent). I purchased a sleeve for my Mauviel sauté that fits so tight I had to use dish soap to attach it. I agree that they're absolutely game-changers.

Duffy

Note - I later learned that a tight handle cover will slide right on if you run it through the dishwasher and slide it on while it's still warm and pliable. It will then shrink-wrap itself onto the pan handle.

1 day ago
DuffyH in Cookware