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chefwong's Profile

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CHOW Reviews: Breville Juice Fountain Plus JE98XL

Mascerating Versus Centrifugal. Should have gone into more details...

Dec 24, 2013
chefwong in Cookware

Do you love your kitchen faucet?

Just MOD/remove the restrictor. Every faucet/showerhead in the house has mine removed...

Dec 23, 2013
chefwong in Cookware
4

Do you love your kitchen faucet?

Couple of mumblings...

The spring/tension on my older Grohe seems smoother than of the recent one I put in our laundry room.

I LOVE the kitcen one, BUT there is 1 design flaw or 2. The diverter button broke a hole after about 4-5 years of service.

2nd. The spray head *similar like a shower* is of rubber. Grime/gunk tends to build up.....It good maintaince to unscrew the head clean undeneath as well as the exterior with that type of sprayer head. GUNK builds up.

I purposly chose a lesser friendlier sprayer head when we did the laundry room due to this design flaw.

YMMV

Dec 23, 2013
chefwong in Cookware

Why BKF and not Bon Ami?

Patmore -

Depends on what surfaces you define at home (I'm a OCD cleaning junkie), but I use those for all types of *stone* countertops

http://www2.dupont.com/Stone_Tech_Pro...

The best way I can describe it, is that it's a light cleaner that add a smigen of gloss/sheen on the final wipe.

I use it on the backsplashes, the kitchen countertops, the ceasarstone in the laundry room, etc

Dec 17, 2013
chefwong in Cookware

Why BKF and not Bon Ami?

Patmore -

The marble is etched and scratched by BKF. Hell, lemon will do damage.

I must ask, but why are you using BKF on marble at all ?

There are dedicated stone cleaners from Stonetech, etc - and they do a amazing job as a daily cleaner !

Dec 17, 2013
chefwong in Cookware

Why BKF and not Bon Ami?

If you're into paint polishing, there are differences on just 10% of a more coarser versus finer abrasive.

In my wording harsh, I meant it just as that. BKF I thought was a more coarser abrasive , with BA being a smigen more ~finer~

Dec 16, 2013
chefwong in Cookware

Why BKF and not Bon Ami?

Interesting read. I always though Bon Ami was less Harsh than BKF, with BOTH being abrasives ....BKF being more abrasive than Bon Ami. Learn something new everyday

Dec 15, 2013
chefwong in Cookware

Slow Roasting This Year - Brest Side Down or High Sear

I've traditionally done by turkey with a High Sear, Breast Side down - "normal high temp" roasting.

This year, I'm going to give it a whirl at the slow roast approach.

For all you slow roasters out there, do you give still give it the intial high sear or not ?

Second....do you still roast breast side down. I'm inclined to roast it breast side up this year, minimizing the heavy *rack marks-indents* you get when it's roasted breast side down.

Nov 24, 2013
chefwong in Home Cooking

Would you eat Non Domestic Shrimp

Shrimps are dunzo. Heh, if I figuered I had to post a question on them, it was halfway to the trash already.

Siggh...it's my own fault for not checking the box thoroughly.

Nov 19, 2013
chefwong in General Topics

Would you eat Non Domestic Shrimp

Picked up 2 blocks of 21/25 Ocean Garden Shrimp from my spot for shrimp cocktail....was busy yakking on my cell phone so I just grabbed the OG boxes and headed off.

Turns out it was not the typical non STP Gulf shrimp I get but it was from India with the STP in it...

Junk the shrimp or would you serve it.

Nov 19, 2013
chefwong in General Topics

Demeyere on Sale

I have a large 13" Viking Saute Pan. I bought it for it's footprint....

It's not in the same league IMO as a non Silvinox All Clad or the Atlantis. It DOES not have a silvinox interior.

Given the 2 options, AC or Viking for a Riveted item, I would choose AC moreso for the warranty and support...

The Demeyere pieces I own - which is quite bit, IMO, 1/3 of the pan is all about the Silvinox...I'm ALWAYS amazed at how well it cleans.

Nov 17, 2013
chefwong in Cookware

HOW BPA Free are you

I'll admit....I have a mix of mason jars and some *pre non bpa* lock-locks I use for dry goods.

Everything else are glass locks.

Been doing some rummaging of sorts - organizing of the pantry closet and all. Not sure if/when I'm going to bite the bullet and trash all the plastic out and go back to glass. At one point, prior to the ~lock-locks~, we were all mason jars and corningware.

Nov 14, 2013
chefwong in Cookware

Looking for decent Chef knife & Paring knife

When the OP says, won't break the bank, I'm going to presume he's not a *knife enthusiast*. I would never recommend a Carbon Steel to a non knife enthusiast...

Nov 14, 2013
chefwong in Cookware

Coffee from green beans at the push of a button.

Indeed, BB is my 1/2lb source. The ~movement~ of good coffee has been quite amazing over the past couple of years. I can procure alot of beans that I used to need to mail-order

I have 4-5 ~spots~ I can frequent to get beans locally, freshly roasted, often as early as within 1 days roast day, and others like Counter, depending on what *day* I go, it will be generally 3 days average from Roast Date.

Heh, while the idea is intriguing, I'm not willing to commit the space for a drum roaster or the time to do it ;-)

Nov 14, 2013
chefwong in Cookware

Coffee from green beans at the push of a button.

OT, but how small of batches do you guys buy.

I have a couple of places I frequent, depending on what mood I'm in. Some stock Counter, Intelegeia, locally roasted, etc.

What's interesting in this 1 place as well that offers them up in 1/2lb bags versus the typical 3/4. It's sorta of a win-win situation if I know I'll be traveling 2-3 days out of the week...I'll buy the smaller 1/2 with a fresher rotation in mind.

More important is storage. I looked at ALL of the coffee vaults on the market. Even cosidered doing a vac the Mason Jar approach. I did not conclude if doing the vac, it was doing something more - like evaporating aroma's etc so I ended up just sticking to my normal routine of grinding what I need for the day with nil-none extra in the hopper, and using a small *glasslok* container for the beans.

Nov 14, 2013
chefwong in Cookware

Endgrain Boards - Does sixe of each *endgrain block* matter

A terrible analogy to follow-up on CK's blurbs, but a wooden cutting board is also similar in said *premium* brands of cars in that you do need to maintain them. Don't get them too wet, oil them now and then, lay them flat, etc. If you don't maintain them.....

Where'as other boards/board materials can be tossed in the dishwasher, etc.

I'm sure anybody looking or considering a premium wooden cutting board knows the rules of the playground already and is already somewhat of a knife/board enthusiast. I'd figure I'd at least put this out there in this thread should a noob come across this threads.

Nov 12, 2013
chefwong in Cookware

Looking for decent Chef knife & Paring knife

Got a sur la tabla or willams sonoma around you.
Knives are VERY subjective. I'd start local. Hold the handle on your hand. FEEL can change with what type of board you are cutting on.

Nov 11, 2013
chefwong in Cookware

Stainles Steel Scrubber Sponge

Well, to further expand on topic. As a general rule....all of my cooking utensils are primary wood. I use wood spoons/scrapers in all my SS pans/pots. The only metal that get's used is generally a ladle for soups/stocks and the like. I even added a wood ladle to the utensil pot for the enamaled pieces.

I don't use SS utensils as a long time ago, it had come to my attention that the scraping of SS on SS does leave micro scratches on the surface.

I don't mind patina, but I do like to avoid any *metal* in the food if I can, hence the lack of SS utensils on my SS pans/pots.

With that said......I'll guess I'll just pick one of those sponges up one of these days to see how easily it does remove said stains I am thinking about. Yes, it's the ones that after a 2 hrs soak, you know it will require a overnighter soak or some Bon Ami love. I try to avoid the Bon Ami/Barkeepers even though it add quick works and even gives the pan a slight metal polishing...

It is *abrasive* to me, and you must rinse REALLLY well afterwards. I like to say Really Well, cause due to the abrasiveness, the powder/residue IMO get's into the micro-scratches on a superficial layer....

Nov 10, 2013
chefwong in Cookware

Stainles Steel Scrubber Sponge

A recent tread, on SS care, someone had mentioned a stainless scrubber sponge. I have not seen or used these in years. I don't even have any steel wool - SOS in the house and the coarsest thing I have is Barkkeepers with Bon Ami being the usual *acid* I use if I need to scrub a pot - and or the usual hot water soak/baking soda.

Anyone using SS sponges these days. Is there any benefit to them....aka, do they scratch SS pans or do they DO help in making QUICK work on cleaning up grimey pans after a long night of service and cooking ;-)

Nov 09, 2013
chefwong in Cookware
1

The Battle of the Prep Bowls.....whaddya pick

Part of it is replacing more heavier glass/ceramics, , etc with lighter weight SS for the wifey, who's arthritic hands would benefit from having more SS bowls around. We both still love to cook - but she's had one or 2 mishaps lately with the heavier bowls, removing them...

Nov 07, 2013
chefwong in Cookware

The Battle of the Prep Bowls.....whaddya pick

My current prep bowls is mix of SS and small glass ones. The glass ones are my mise en place, and my SS bowls is a hodgepodge of some Rosle SS bowls as well as 2 very old 2 qt Mixing Bowls from a stand mixer of some sorts.

Fast forward today. I did not pickup new Rosles as they are made in PRC and not worth the $ they ask for. They nest/stack well but they also have a slight sharp lip to them.

Picked up Cusipro Definitive SS Bowl- did not nest well at all, and 2 of them showed slight rusting overnight after washing them. Returned them...

I then ordered another set of Amazon. Tovlos. They seem okay. Nest well. Appears possibly to be made in the same cookie cutter factory as Cusipros Possibly. AKA - Both made in India. One bowl showed a slight rust spot. I ran steel wool over it, washed it....it has not come back.

Then I came across another BOWL. It's a bit different than all prep bowls I've used in that the bowls are wide and lower. SPACE hogs on the shelf, price is reasonable + it's Made in Germany, which is a ++++ in my book.

Weight for weight, the 3 qt German one is Heavier than the Tovolo one. Which = more steel.

CH. Whaddya say
I can't seem to choose between the 2.
I guess I'm a bit thrown off by how wide these bowls are.....
Some pics.

Nov 07, 2013
chefwong in Cookware
1

Dexterious Oven Mitt than can Take the Heat

I've yet to find the perfect replacement mitt.

Most of the time, the Ove mitt/glove is my go to , as the dexterity of it is perfect.

2nd runner up is just plain ole' Oxo Silicone Mitts. Stiff, but they can take the *HEAT* of a very hot handle.

My favorite would probably be some cheap cotton square potholder.
Long gone. Seen better days....
But it had good *dexterity-feedback* and was good enough for even the hottest-longest times I would be holding something hot. (disclaimer, as long as I made sure the potholder did not get wet).

Anybody have any recommendations on something even better on the market that I've yet to not come across

Nov 07, 2013
chefwong in Cookware
2

What specifically about a dishwasher is damaging to cookware?

Duffy -

Not going to my other place until next weekend but did some more looking.

My large AC 10 or 12qt stock *can't recall* what size, which seems seldom use - the exterior is still fairly *high polished* - as a testament on how much use it sees. Due to size I know I hardly ever put it into the DW. Anyhow, the alum core IS a mm or 2 lower than the out/inner steel FWIW.

However, during lunch, I also swung by WS. The closest thing to compare was the 5 ply since WS does not carry the 3 ply no more. Not sure if it was due to the 5 plys, but the sandwich was fairly flush with no detectable *mm* lower like I see in very sparingly used stockpot that I used as a reference point

Nov 06, 2013
chefwong in Cookware

What specifically about a dishwasher is damaging to cookware?

DW formulations is different for every uses experience. Water temps , soft water, hard water, etc. It's a trial and error - to a degree FWIW

Nov 06, 2013
chefwong in Cookware

WS Commerical 1/2 Jelly Pans

I've always had rolled lips...
Which I can see the benefit from a sanitary perspective
AND to boot, this one is NSF rated, which does stand for something....

Another diatribe on another post, but I do wonder about the *sanitariness* off those barreled handled utensils I have

Nov 06, 2013
chefwong in Cookware

Kyocera Mandoline: Anyone else unhappy?

BTW, what Ceramic Blade products do you guys actually like ?

I bought a Kyocera peeler. Used it for awhile. Lost it's sharpness fairly quick. It was my 1st and last ceramic product...

Nov 05, 2013
chefwong in Cookware

Kyocera Mandoline: Anyone else unhappy?

FWIW, replacement blades for the benriner is easily found, if/when you go that route as well

Nov 05, 2013
chefwong in Cookware

Any Austrailian CH'ers here ?

A unusual request but I purchased the Breville Fod Processor after looking at some videos of it on youtube.

However, it turns out that the USA version does not offer the *quad blade* as they feel the 120 version does not have enough juice over the 220....

I don't push my food processor with dough and such.

The Quad Blade is what keened my eye - but it turns out I was looking at the Breville Austrailian model.

A unusual request, but for anybody in AUS willing to entertain possibly ordering the spare part from Breville, shipping it back to USA and I pay you back, it would be much appreciated...

Nov 05, 2013
chefwong in Cookware

Do I keep this 9qt French Oven?

OT CH'ers but what are your MOST used common LC sizes in your routine.

Depends what's on hand, but I do use the 9 to make a larger batch and then freeze up another 2 dinners worth. So if it's a late night back out with the munchkins, I always have something like chili, etc that I can defrost and it's easy peasy dinner prep.

Next up, is the 6.5 qt, which get's the most use for everything else

Nov 05, 2013
chefwong in Cookware

What specifically about a dishwasher is damaging to cookware?

Duffy. I looked at my AC pieces. I don't know if it's just more due to design of the pan. I would not call them wearing but etching. It's more pronounced on the 6 qt saute , or 8 qt wide stock in which the cladding is more flared towards the sides.

I looked at a AC 2Qt Sauce. This sees DW just as much....just not as much as the bigger ones. It's perfectly smooth/flush on the cladding.

When I go to my other home, I'm going to look and compare more pieces. You have sparked my interest...

Nov 04, 2013
chefwong in Cookware