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mikie's Profile

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Alternative to 10" All-Clad skillet?

I have a Viking (was made by Demeyere, been discontinued) but based on my expereince, I would go with the Demeyere Proline skillet, it's $150 from amazon. I've become a fan of the Demeyere cookware. The Demeyere Industry 5 available only at Sur La Table or Zwilling Sensation (Zwilling owns Demeyere and this is their version of the Industry 5 line), both of these are fine skillets, I'm not as fond of the handles on these, that's all.

Apr 17, 2014
mikie in Cookware

how do you store your glasses/stemware?

We use the same shelf liner in all our cabinets. As odd as this may seem, our everyday glasses are stored alternating top up / top down, because they are tapered, we can get more glasses in the cabinet when stored alternating. Something like this: \_// \\_// \\_/

Apr 17, 2014
mikie in Cookware
1

12" chef knives

I have a 10" Wusthoff Classic that seems to be a great size. I'm not sure there's anything I could use a 12" blade on that the 10" won't handle. I've looked at the clasic 12" and it just seemed very large to me, but I'm not an exceptionally large guy.

Apr 14, 2014
mikie in Cookware

Registry Question: Knives

This was something my son got from a knife sales rep at a gourmet store. Now I can't remember for certian but I thought it was the Henckels sales rep that was stocking knives at the store that told him this.

Mar 17, 2014
mikie in Cookware

Registry Question: Knives

That would be a very good choice. I've been told Wusthof is a little better knife than the Henckels. My son has the pro-S knives, my girls have the Four Star, same knife, different handle. My wife likes the Wusthof's we have better. The Clasic Ikon is an easier blade to sharpen, as Chem mentioned above. This looks like a good set as it has an 8" Chefs knife (typically the more common size).

Mar 17, 2014
mikie in Cookware

tri-ply vs copper core - worth the extra$?

Given the price difference, probably not worth it. There's more aluminum in the copper-core than copper. The price difference is outragious, IMO. For that price, you might as well get real copper.

Mar 16, 2014
mikie in Cookware

new oven

All the clearances for my KA oven were on the installation instructions that were available on the web.

Mar 16, 2014
mikie in Cookware

counter depth fridge

Becuse they sell more standard depth refrigerators. Odd, but simple and true.

Mar 16, 2014
mikie in Cookware

counter depth fridge

Look for the Electrolux Icon, it's pricy but not all that bad, I think it was around $2,000. Very nice unit.

Mar 16, 2014
mikie in Cookware

counter depth fridge

We remodeled and put in a counter depth fridge that's all fridge. Plenty of space with this set up. The second fridge is about 3 steps away in the laundry room and it has the top freezer. I can't say enough about this set up. The old fridge was so deep that stuff was constantly getting lost on the lower shelves in the back. By the same token, my dughter has a counter depth side by side and there is no room for anything. It's alwys jamed. She has a second fridge now. A side by side counter depth just isn't enough room for a family unless you have another unit.

Mar 16, 2014
mikie in Cookware

Registry Question: Knives

The Twin Professional S is a very good knife, the Wusthof Classic may be a smidge better, but not likely noticable. For Western style knives these two are cirtianly front runners. There are other options, but not likey much difference in performance with western style knives.

Mar 10, 2014
mikie in Cookware

Gas Cooktop Surfaces

We have an electrolux icon gas range top with the hobs set in black glass surrounded by brushed SS. The glass doesn't get hot like a conventional glass/electric stove top, so it's much easier to clean. Ease of cleaning was the reason we picked it. The nice thing about it is that it doesn't scratch or show abrasion marks when you have to clean it. Just pick up the grates, wipe it up with a degreesing cleaner and then polish with cerama brite and it looks like new.

Mar 10, 2014
mikie in Cookware

Butcher block care

Do NOT use vegetable oil or olive oil!

Ingestion safe mineral oil can be obtained at any drug store or super market with a health care section. Mineral oil in large quantities is a laxative, you can't extract enough out of a cutting board or butcher block to matter. When new, treat your butcher block with mineral oil several times so that it soaks in. You can even heat it slightly in the microwave so lower the viscosity and make it soak in more readily. Then if the butcher block is used and cleaned regularly, you shoul use a combination of mineral oil and beeswax, you can buy this already mixed or make your own. You should do this once a week the first month and the once a month for the next couple of months, and then as needed depending on the use and cleaning practices. The beeswax adds a bit more moisture resistance to the wood.

Mar 10, 2014
mikie in Cookware
1

Do You Own a VENT A HOOD Exhaust Hood Over Your Stove??

I cleaned our squirel cages just a couple of weeks ago. There is a set screw in each cage, use a long allen wrench to loosen it. There is a flat on the shaft, so it goes back on the same way each time. I clean them with a degresser such as simple green and an old tooth brush., the dishwasher would also work. Just keep the cages on the correct shafts and there shouldn't be a balance problem.

Mar 09, 2014
mikie in Cookware

Surviving a kitchen renovation (without gaining a hundred lbs and/or losing your mind)

I usggested putting the dishes in the Jacuzzi tub, but Mrs. mikie nixed that great idea.

Paper plates and plastic forks and knives were a big help. I did meatloaf on the grill in a disposable aluminum pan. Something else to add to your list.

Mar 09, 2014
mikie in Cookware

Are wooden cutting boards less prone to staining than plastic ones?

Although you can stain both, a good end grain cutting board that you keep well sealed with mineral oil and beeswax will resist staining fairly well. An untreated wooden cutting board will stain quite easily. The key is to keep your wooden board oiled, then it can't soak up the liquid that stains it. It's also better for the board to be oiled than left dry.

Mar 06, 2014
mikie in Cookware

Surviving a kitchen renovation (without gaining a hundred lbs and/or losing your mind)

Not much I can add actually. You will loose some sanity, it's part of the process. It usually happens when the contractor states ". . . I wasn't expecting that . . " Well he said that more than once.

A) It will take longer than expected, although 8 weeks is probably not a bad guess, ours way under guessed and I knew enough to know he was way off and it still took longer.
B) Anything you can bake in an oven you can bake on a good gas grill. I made a great meatloaf on mine and was able to control the temperature almost as well as the oven.
C) Stay calm, it will be worth it in the end, and know up front it's going to cost more than estimated, it's just going to.
D) Follow some of the already good suggestions that have already been made.
E) Enjoy your new kitchen!

Mar 06, 2014
mikie in Cookware

Which stand mixer? Kenwood, KitchenAid, or Thermomix?

I think you made a good choice. I bought my wife the De Longhi version of the Kenwood several years ago and she loves it. This is a very robust piece of equipment and does an excellent job. Congratulations,

Mar 06, 2014
mikie in Cookware

2.5 vs 3.5 vs 4 quart braiser

I have the Staub 2.5 qt. braiser, it's not large enough for more than 2 to 3 servings, naturally, depending on what's for dinner. I often wish I had the larger one. The only time I've wished for a smaller version of a pot or pan was with the 6 qt. sauté, the 3 qt is more practical, so now I have both. I would go for the 3.5 or 4 qt. given a fresh start.

Mar 06, 2014
mikie in Cookware

Where and/or how do you store your knives?

My wife was that way until she had knee surgery and I needed to learn how to cook more than a hot dog and a grilled cheese. Do you want regular or BBQ chips with that? I'm sure she now regrets letting me enter the inner sanctum of her territory. But not for the reasons you might think. Once I started cooking I wanted better tools, better knives, better pots and pans, better appliances. Well that would have been fine, but I also wanted to pick them out and do the research on them. I've invaded her space, that hasn't always been recieved well. However, she does like it when it's my nights to cook and do dishes. I guess life's just a bunch of tradeoffs.

Mar 06, 2014
mikie in Cookware

New cookware idea!

Don't know how thick it would have to be to hold up to cooking chores, but at some point it's going to become a very good thermal insulator.

Mar 05, 2014
mikie in Cookware

Using Endust on Granite Counter tops - yay or nay?

I watched the professional seal my granite counter top when it was installed. It's a very complicated process that takes a great amount of skill and craftsmanship.

First he wadded up a rag, then he poured granite sealer from a bottle onto the rag, this was followed by a quick going over the granite in a circular motion to spread the granite sealer, and lastly, he wadded up another rag and wiped over the dried sealer, again using a circular motion. This process was repeated twice.

I bought a commercial granite/marble cleaner/disinfectant from a tile shop. I use that on the counter top and the backsplash on a regular basis. About once a year I apply another coat of granite sealer. This takes care of it. The only thing I can say about Endust without reading the side of the can, is that it's not intended for granite counter tops to the best of my knowledge, so there could be ingredients that you don't want in contact with your food. That's assuming you put foodstuffs directly on your counter top.

Mar 05, 2014
mikie in Cookware

Boil Water in 90 Seconds?

Thank you. Remodeling a kitchen is a real treat, but a real chore as well. I would never do this again. It was supposed to be quick and painless, it wasn't either. We have an unusual layout so we have a 32" cabinet depth all refrigerator in the kitchen and a top freezer full depth model in the laundry room that's about 4 more steps away. This gives us tons of refrigerator space for times when the family is all together. I really like the all fridge.

Mar 05, 2014
mikie in Cookware

Boil Water in 90 Seconds?

As an engineer that's been around appliance manufacturering, supplying plastic materials, for a very long time, I never could understand why slide-ins were more expensive than free standing. I bought a glass top slide in for one of the girls years ago that was the display at Lowes, got a great price on it. Only to have it destroyed in an accident on the way to her house. When I went to find a replacement, what a shock I had at full retail. Replaced it with a free standing range for about half the cost. You would think that if you don't have to manufacture sides, you would save money. Not the case.

Honestly $2600 isn't bad, we spent about $3600 by the time we got the range top and the wall oven. The range top faces an onyx wall, but the prep area faces the dining area.

Mar 05, 2014
mikie in Cookware

microplane, i need a good one. please advise.

Yes, stick with the Microplane brand, they all work well at their designated task. They are USA made and the quality of the materials are first rate.

Mar 04, 2014
mikie in Cookware
2

Boil Water in 90 Seconds?

Since my daughter is interested I did a little internet shopping, that's still about the average price range from what I could find. Stand alone ranges ran up to about $2,000 depending on what was included, most had convection ovens, one had a double oven, one convection.

Mar 04, 2014
mikie in Cookware

Seconds "Sale" at Falk USA

Hi Kaleo,

Well Antoine's is certianly one of the best in town. My boss, when I worked there, always liked Arnoud's, that was his favorite and he was a native 4th warder. Galatoire's is also a very good and well known place.

There are a lot of other very good restaurants that are less well known. We used to frequent the restaurants in what's called West End, this is the area near the lake on the west side of NO near the marina, on the way to Southern Yacht Club. Most of this area was wiped out even before Katrina and I haven't been back there since Katrina, so I'd guess none of the ones I liked are still around.

Mar 04, 2014
mikie in Cookware

Boil Water in 90 Seconds?

I have the pasta water problem as well, but I'm not changing equipment to fix that, just turning on the hob sooner. To reverse the process of going from a coil to gas range top, I would now have to run a 240 volt electrical service because I used the one for the stove top for the speed oven, and I'm out of spots in my breaker box.

Mar 04, 2014
mikie in Cookware

Boil Water in 90 Seconds?

I'm not saying the whole induction thing is smoke and mirrors, but the 90 second claim is a bit of a misrepresentation, who boils 1 qt of water in a 6 qt pot? I'm reasonably certian that I can't do that with my 18,000 btu gas hob, but I'd prefer a more real life test as those above have provided. In a 10" 6qt pot as Electrolux uses in their promotion, I would have prefered to know how long it takes to boil 4 qts of water, what I would consider a reasonable amout in a 6 qt. pot. In other words, 90 seconds seems awfully quick to me, but if your boiling a small amount of water in a large pan where the surface area to volume is skewed then that's perhaps reasonable, but not necessiarly practicle. The lack of practicality of boiling 1 qt of water in a 6 qt pot is what I consider to be smoke and mirrors.

Mar 04, 2014
mikie in Cookware

Boil Water in 90 Seconds?

I found the * for the 90 second claim: *10" induction burner with Power Boost, 6 qt./10" diameter pot, 1 qt. tepid water

It's not very much water in a 10" pot, so to some extent it's as I expectied, smoke and mirrors advertising. I'm going to put a quart of water in a 10" pot and see how long it takes on my 18,000 btu gas hob. I guess all I need now is their defination of boiling, haha.

I have however convinced my daughter to look at induction before they buy and as of the last conversation with her, I think that's the direction they are headed. It avoids running a gas line, although they already have gas in the house.

Mar 04, 2014
mikie in Cookware