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mikie's Profile

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Induction burner warning.

Hi Kaleo,

It's all about statistics isn't it. If you have one unit and it works you have 100% success rate, if you have one unit and it fails, you have 100% failure rate. But, if you have a thousand units and one fails you only have 0.1% failure rate, but who owns that many units? You have to play the odds and if you have enough data points, you usually get what you pay for, not that you can't have a good Cheap unit or a bad Expensive unit, but the odds are better if you spend more.

about 1 hour ago
mikie in Cookware

Replace Upright Freezer that Lives on Back Porch?

I love people with socio/politcal reasons. Wish we had a Home Depot. Unfortunately, Lowes is just down the road and the convenience trumps many options. However, we have had a number of poor experiences with them and will gladly pay a premium to purchase from other vendors. Odly, I can usually find a better price on the same item, so I don't buy much there.

1 day ago
mikie in Cookware

Replace Upright Freezer that Lives on Back Porch?

My parents had a frost free in an unattached garage, but this was years ago. The down side to frost free is the constant cycle of thawing and freezing. It doesn't do as well long term with your food as the old style freezer does. We have a 30 year old freezer in our garage, it used to be in our basement and then in the utility room but has been in the garage about 3 years. However our garage is attached and it never freezes in the garage, so that's not an issue. I have herd that new freezers and or refrigerators can be had that work in this environment, but they are not the standard freezers.

I'm with you, the local Low's doesn't have anyone I would ask about a nail, much less a technical specification or requirement on a several hundred dollar item.

1 day ago
mikie in Cookware

Do you grill with aluminum foil (and no, it's not what you're thinking of)

Aluminum foil may make clean-up easier, but without heat coming up through the grates, I'm not sure I'd call it grilling.

1 day ago
mikie in BBQ, Smoking, & Grilling

Bringing My Own Knife to Restaurants from now on. -_-

I must say, I went for years without steak knives. Most of the steaks I cook at home I can slice with a regular dinner knife. However, I recently bought some very nice straight edge steak knives and even on a very nice steak, it makes cutting so much easier, it really is a pleasure to use them. If I get a steak at a restaurant, I expect a steak knife that's at least sharp enough to cut the meat, if not, then the meat is just too tough to chew. There's a place in town that when you order a steak you don't know if it will be like slicing jello, or shoe leather was the next stop if it hadn't been cooked that night.

1 day ago
mikie in Cookware

Has anybody installed a charcoal grill in their kitchen?

Are you talking about Hastybake?

Jul 20, 2014
mikie in Cookware

cutting board made of Corian

We have a corian cheese server that's cut out like a Buffalo. It's great for cheese and since cheese knives are not sharpened like a chefs knife, and it's a different action you use to slice, chip, or scoop cheese, you don't have to worry about an edge being ruined.

Jul 20, 2014
mikie in Cookware

cutting board made of Corian

I would expect you have aquired a real skill for sharpening. It's all about differences in hardness, the greater the difference between the knife blade and the cutting board the easier it is on the knife.

Jul 19, 2014
mikie in Cookware

kitchen hood recommendations

Thank you, the range is Electrolux Icon. 6 hobs, two duel ring. It's 36" wide, that's why we have the 42" hood.

Jul 19, 2014
mikie in Cookware

Stainless steel vs cast iron temp science

Another engineer here. The reading in the oven was likely the oven temperature, maybe even the oven walls depending on how far away you were when you took the reading and the zone/range ratio of your unit. If you want to know the surface temperature of your pan, use a surface probe thermocouple with a Fluke pyrometer.

Jul 17, 2014
mikie in Cookware

kitchen hood recommendations

Vent-a-Hood is made in TX but is widely distributed. The unit I bought is all stainless with two blowers. It was close to $3,000 purchased from Metro Appliance. You can see what it looks like in the picture attached. The unit has 3 halogen lights with two levels of brightness, it also has an automatic sensor to turn on the second blower. It runs very quiet, and that was a requirement.

Jul 17, 2014
mikie in Cookware

kitchen hood recommendations

Yes, this is a two-blower unit. The second blower can either be turned on manually or if the heat exceeds a certian level (say you have multiple hobs on) it kicks in automatically. It's 42 inch unit over a 36 inch 6 hob gas range top.

Jul 17, 2014
mikie in Cookware

kitchen hood recommendations

With 25K burners you will need to move serious air. When we remolded the most expensive appliance in our kitchen was our hood. Ours is a SS Vent-a-Hood, it was about 10x what you are talking about spending. My guess is you get what you pay for. The Vent-a-Hood is expensive but it runs quiet and pulls out gasses, steam, grease, oders, and small children (no just kidding).

Jul 17, 2014
mikie in Cookware

Revere Ware? Different?

Exposed copper would have some advantage initally over ply copper like the All Clad copper core, but I can't imagine that would hold true for very long on a hob. A simplystic way to look at this is that in a ply pan, the copper recieves it's heat from the outer ply and then distributes it evenly to the liner. In a copper pan with a SS liner the copper is heated by the hob and then distributes the heat to the liner more evenly than the hob would. You eliminate a step, but because the copper on a Revere pan is so thin this advantage isn't going to dominate the thermodynamics that are taking place as you cook.

The whole pan is thin, that's for sure, but this is a double edeged blade so to speak, it's easy to heat, but should also be easy to hot spot because there is no thermal mass to even things out.

Copper is great because of it's thermodynamics, it has good thermal conductivity compared to other metals used in cookware and better thermal mass, note how heavy a good copper pot really is. In the old Revere Ware, the copper is still much thinner than the SS part of the pan, so although it may hlep some, you aren't going to get much of the advantage of copper.

Jul 17, 2014
mikie in Cookware

Revere Ware? Different?

The old stuff has more copper on the bottom, you can actually see and feel the transition into the copper. The older stuff has a two piece molded plastic handle that is screwed together to make the handle. The midrange Revere Ware has a one piece molded handle with a metal insert that attaches to the pan. The newest is different yet. The old two piece handled Revere Ware has the thickest coper layer and should have the best thermal conductivity.

Jul 16, 2014
mikie in Cookware

Decent looking steak platters...Please.

You might consider something like this Denby piece:
http://www.denbyusa.com/praline/prali...

Rustic and refined.

Jul 16, 2014
mikie in Cookware

Help with a la cart cookware set

I can follow the logic of your list with the exception of the 3 qt. enameled cast iron saucier. I'd been looking for a saucier for quite some time and people had mentioned ECI for that item, however, if one is actually using a saucier for it's intended purpose, ECI is the wrong material of construction. The typical reasoning behind a saucier or reduction sauce pan or Windsor, is to be able to reduce a sauce without burning it, it must have good even heat distribution so that sauces don't burn while being reduced. Even heat distribution on a stove top is not a strong point for enameled cast iron. You would be much better off with copper and better off with a multi-ply SS aluminum like your sauce pans. Save the ECI for the cocotte, where it's properties and cooking methods are a better match.

Jul 16, 2014
mikie in Cookware

Help with a la cart cookware set

Geez, I wish I'd written that! The only slight disagreement I can come up with is the ECI, I'm a fan of buy it once, buy it right the first time. The French (Le Creuset and Staub) cocottes/French ovnes/Dutch ovens have a status because of the quality of construction, not the quality of food they produce versus the low cost made in the Pacific Rim products.

I really like the idea of adding or subbing a large sauté, mine gets used a great deal and I appreciate the extra realestate on the bottom that you sacrifice with a frying pan. The enameled cast iron (mine are Staub) have become a staple in our kitchen, we may or may not own a crockpot, I really don't know.

It's a rare day when Kaleo stears you down the wrong path, so I'd give those suggestions serious thought.

Jul 16, 2014
mikie in Cookware

Has anybody installed a charcoal grill in their kitchen?

Good one!

Jul 15, 2014
mikie in Cookware

Kenwood or KitchenAid food processor?

At this point in the game, I'd say it's a crap shoot. Just about all of these appliances are now made off-shore (China) and it really just depends on how much supervision the "Brand" has over the manufacturing location. Some companies just outsource and get what they get, while others actually supervise production. Unfortunately, I don't know how one can tell which of these practices is being followed for any given item.

I will say KA has become natorious for "loaning" their brand name to manufacturers who do not manufacture FOR Kitchen Aid, but brand the products Kitchen Aid.

Jul 15, 2014
mikie in Cookware

Has anybody installed a charcoal grill in their kitchen?

Along similar lines, an acquaintance of ours had their kitchen remolded and used a professional Kitchen Designer. The kitchen is gigantic and has a granite island that's about two full slabs. Range top on one end and seating on the other. They didn't want a hood hanging down over the range top to obstruct the view, so the designer told them he would just mount a vent in the cieling above the range top. The amount of cfms required to pull grease and steam from the range top was really high, don't recall what she said it was. Anyway, it sucked all the hot air out of the house in the winter and all the cold air out of the house in the summer. This was because of the high output necessary given the location of about 5 or 6 feet above the range top. They were going to install some sort of hood, I'm not sure what they ended up with. Poor design, even by a professional, can cost you a bundle in the long run.

Jul 15, 2014
mikie in Cookware

Has anybody installed a charcoal grill in their kitchen?

Correct, you're just going to need more "fresh air" than you do for your oven and stove top burners since the coals will suck up a lot of oxygen. It isn't too much different than having a high output vent hood, you need "make-up air" so it doesn't suck air from places you don't want, like your furnace. In this case you will need "make-up" air just to maintain the necessary oxygen level in your environment. Not a big deal, I wouldn't think, but you have to find someone that knows what they are doing so everything is in a reasonable balance.

Jul 15, 2014
mikie in Cookware
2

Flare pan

I would certianly never refer to Dr. Povey as a fraud, this type of technology has been used in heat exchangers for decades. There's a company down the highway from me that's called Fin-X that makes heat exchangers with, hold on, fins. However, the verbage from Lakeland is full of marketing hype. I'm always skeptical of claims that read "about", that usually means the 44% is only valid under certian conditions, maybe just one condition. And from the add I'm not sure who's claim that is, Dr. Povey or Lakeland's.

Either way, I'm not rushing out to buy one. I don't have a X-wing fighter to display it by.

Jul 15, 2014
mikie in Cookware

Has anybody installed a charcoal grill in their kitchen?

Ok, so this is not in someones home, but it is enclosed. I've eaten there on more than one occasion and am still here to talk about it.
http://www.webergrillrestaurant.com/A...

These are large stainless steel Weber Kettles with charcoal. There is no question it can be done safely, the question is, who knows how to do it safely, so that you have the proper amount of oxygen coming in and enough CO going out. Obviously you would need fireproof surroundings to get this past a building inspector.

I wouldn't call this foolish, I'd call it expensive, very expensive, and a bit of an engineering challange. It certianly isn't common and to me that's the bug in the ointment, it's going to be difficult to find someone who can do this properly.

I'd love to have one of those SS Weber Kettles for outside.

Jul 15, 2014
mikie in Cookware
2

Brisket: to foil or not to foil

There are rules for competition cooking that don't apply to your backyard BBQ, but you still want your food to be as tasty as possible, and that's also part of competition cooking.

A packer with the flat and point intact has "grain" that runs in two directions. It's customary to slice brisket across the grain, but if the pieces are not seperated, that's difficult to do. Even when I smoked the packer as a unit, I seperate the flat and point to slice it.

Jul 14, 2014
mikie in BBQ, Smoking, & Grilling

Brisket: to foil or not to foil

Back in the smoker for an hour will get the bark back.

Jul 14, 2014
mikie in BBQ, Smoking, & Grilling

Question about pizza on the grill

Very fast is an understatement! Weve been cooking pizza on the grill that way, but have purchased a stone for another favorite, but have considered baking the pizza on it because without it, it's really easy to burn. Really easy.

Jul 13, 2014
mikie in BBQ, Smoking, & Grilling

Brisket: to foil or not to foil

Hi JMF,
The Chef is currently working out of KC. The class was at the cullinary center of Kansas City and put on by the Midwest BBQ Institue. Off hand I don't recall his name but have his bio at my office. I know he competed in the American Royal in 2013, no idea how he finished.

The class included lunch and and they served brisket and pulled pork that they had done the day before. Some of the best I've ever had. My son-in-law and I won best ribs for the class, but the Chef also made a couple of racks for the class to taste. His were really good, definately better than ours, Two years + after the class and a lot of ribs latter I'm just starting to get close.

Jul 13, 2014
mikie in BBQ, Smoking, & Grilling

Smoking Pork Butt BBQ and Time Management

I had a cheap vertical smoker as well, boy was I glad to get rid of that thing. It is a pain to get to the bottom rack, but I don't have to get there all that often. It goes in first and I put a thermal probe in it. Maybe I've just been lucky, but both racks seem to get meat smoked at about the same time, so the only time I have to access it is when I put it in foil and then again when I take it out of foil. There are worse things to deal with.

Of all the smokers at the class I took, the WSM was the biggest bag for the buck. Many sidebox smokers had trouble maintaining temperature, not that all do, but many of the ones there did. The guy with the Weber Kettle had trouble with keeping the hot side far enough away from his ribs, or his ribs far enough away from the hot side. But my son smokes on his Kettle all the time. His BBQ is not up to mine, JMO, but he is perfictly happy with his results. Other than moving racks, the WSM is soooooo much better than the other vertical smoker I had, there is no comparison.

Jul 12, 2014
mikie in BBQ, Smoking, & Grilling

Brisket: to foil or not to foil

Please go back and read my response to Biscuitboy, It clearly states: "The point and flat are two seperate mussels and actually need to be cooked a bit differently, or at least to different temperatures." Nither I nor the Chef stated they have to be cooked seperately, he simply stated they are different in nature and the point should be brought to a higher temperature than the flat.

Now, that's just his opinion on temperature. They are seperate muscles, that's fact. Even you must surely seperate the two parts when you slice your brisket. You can argue with someone that's won one of the biggest BBQ contests in the world about how he presents his BBQ and the temperatures he uses, but he has been successufll with this approach. But it's not the only way, and he doesn't win every year. I'm willing to follow his advice until I find someone that has a better record than he does.

Jul 12, 2014
mikie in BBQ, Smoking, & Grilling