Master's Profile

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Death of a Kitchenaid. Now what?

Hey Coll, from people I talk with and what I read the KA mixers with metal gears last the longest, in my opinion KItchenAid mixers are top shelf and I wouldn't consider getting any other brand.

Anthony

Jan 07, 2014
Master in Cookware

Death of a Kitchenaid. Now what?

coll, the only bad reviews I've read about KA mixers, have been about their home and Pro models. I bought a KA 5qt commercial in 1989, made bread with it every other day starting the day I got it, and butter cream, cake, mayo etc. never had a problem, until this last year. Replaced it with the new 8qt.
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Tools, especially those that get heavy use on a regular basis (mixers, hips, knees), wear out and must be replaced at some point, hopefully the new hip last longer than the new mixer.
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After killing two 5qt KA home mixers in 5 years making bread, I bought a KA commercial mixer, it still work when I replaced it but it was making noise and getting really hot when used.

Dec 30, 2013
Master in Cookware

Is All-Clad "All That"?

actually, when trying to pour/drain the Falk pans the neck allows for a grip that keeps the pan from turning in your hand.

Dec 30, 2013
Master in Cookware

Death of a Kitchenaid. Now what?

I agree with Sid, a commercial mixer is better if it getting a lot of use. After killing a couple home models making bread, went out and bought a KA 5qt commercial mixer that lasted for more than 20 years making bread every other day... recently replaced it with the KA 8 qt and couldn't be happier.

For small mixing jobs like a cup of mayonnaise/whipped cream I prefer a balloon whisk or hand mixer, haven't tried small batches of any thing in the 8qt stand mixer yet.

Dec 29, 2013
Master in Cookware

Inexpensive (cheap) Chef's knife

Hate to admit it, but... I do not even know what a Santoku is, Gustav Emil Ern, Sabatier and other old world knife makers are what I know. I spent 18 years acquiring a complete set of WM. Beatty & Son (1835 - 1900) commercial cleavers, from the smallest, 11" poultry cleaver to the 32" carcase splitter.

Dec 27, 2013
Master in Cookware

Inexpensive (cheap) Chef's knife

< possible that she may not like Chef's knife... >
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Single mother with knives from a food bank, she makes do with what she has. When cooking in my kitchen, she loves working with a 1940's 10" Sabatier nogent style chefs' knife I have.
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Inexpensive chef's knife, a steel and a maple cutting board will make prep much easier for her.

Dec 27, 2013
Master in Cookware

Carbon Steel Pans… anyone?

Only a wok.

Dec 26, 2013
Master in Cookware

Inexpensive (cheap) Chef's knife

Friend of my wife was saying she needed a knife sharpened to carve the Christmas goose, I said I would sharpen her knives without thinking about it. X-mass eve she came by with a six knife block that had 3 steak knives, 2 fillet knives and a carving knife, she has been cooking daily (for her teeny son) with these knives for years.
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I dealt in antique and vintage cutlery before retiring, two things came of that... 1. All of my knives are carbon steel forged before the second war. 2. I know nothing of or about the economical stainless knives to be had today and being a pensioner, I lack the resources to get her a proper knife.

I'd give her a good knife from my collection had I not sold them off years ago. Your thoughts?

Dec 26, 2013
Master in Cookware

What do you do with "good" cookware you do not need?

Women's shelters.

Is All-Clad "All That"?

< I admit, I purposely look at what cookware is being used... >
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Intentionally looking at the brands of cookware and equipment used is how I became aware of how much advertising is done in this manner, and it doesn't stop with products related to cooking.

Dec 25, 2013
Master in Cookware

Is All-Clad "All That"?

< All Clad has been riding its first wave... It has not done any real innovation for 40+ years. this is not a particularly proud record to look at. >
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Falk Culinair N.V. developed bimetal technology for the production of professional stainless clad copper cookware in the late 1970's (shortly after AllClad developed Clad cookware), neither company has changed what they do since yet both have the highest reputation for professional grade cookware. Other than the development of a method to pre-season their cast iron cookware, Lodge has been making the same produce since 1896, 40 to 100+ years flawless reputation... Whats not to be proud of?

Dec 25, 2013
Master in Cookware

Is All-Clad "All That"?

<overheated it. It didn't warp or delaminate, and that's what I mean by good quality.>
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At one point in time all the cookware in my kitchen was clad cookware, both AC and an Italian brand from Costco (don't recall the brand) that was of the same quality @ 1/5 the price. After 15 years of daily use and abuse it was in the same condition as when I bought it.

Dec 25, 2013
Master in Cookware

Is All-Clad "All That"?

<After an apocalypse, all that will be left are cockroaches, Cher, and All-Clad pans.>
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LOL, love that.

Dec 25, 2013
Master in Cookware

Is All-Clad "All That"?

< Where are they getting this? I don't see AC ads all over the place >
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If you watch (or have watched) cooking shows, there's a good chance you've seen more advertising for major brands then you are consciously aware of. Many of the major brands pay for advertizing directly and/or by supplying equipment to be used on the show.
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Repeatedly during the shoot when someone's tossing something in a pan, putting a pot on a burner, loading an oven or getting something from a refer or freezer, there's a close-up shot showing the brand name, be it tools or equipment.
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Most people see the branding without giving it a second thought because there attention is focused on what's being done rather than what's being used. This is subliminal advertising in that we see these brand names over and over again (often times without even being aware of it), over time these names creep into our subconscious.

Dec 25, 2013
Master in Cookware

Heavy-Duty Stand Mixers

KitchenAid commercial, all day everyday. Just replaced a 20+ year old KA 5qt commercial mixer with their new 8qt model, runs great and doesn't get hot. The 7qt household model has the same motor, controller and gearing as the 8qt does.

Dec 20, 2013
Master in Cookware
1

Help! My French Bread is too bready!

Keep at it Trish, I've been making bread with this formula going on three years now and there are still times when it doesn't turn out right. It always eats good all the same. ;- )

Dec 16, 2013
Master in Home Cooking

Re-tinning copper pans

Yes, you send them out to a shop that specializes in tinning copper cookware.

Dec 15, 2013
Master in Cookware

care of copper pans

Tin reacts to heat and other elemental influences. I suspect, but can not say for curtain, that minerals extracted during the long cooking times required for a good gelatinase stock from bones is what causes the tin to darken. There must be someone here better educated than myself.

Dec 15, 2013
Master in Cookware

care of copper pans

Not having read through all the replies, I'll say this...

I've been cooking with copper cookware for about 7 years now, allowing the exterior to darken and develop a patina only improves the conductivity of the pan or pot. I tired of polishing the cookware after about a month.

Here's a look at my copper, not a single piece has been polished in years.

Dec 15, 2013
Master in Cookware

Help! My French Bread is too bready!

Afternoon Trish, wanted to share yesterdays bread.

Dec 15, 2013
Master in Home Cooking

Bee's Wrap

About two weeks ago I came across a product called Bee's Wrap that took my interest. Cotton cloth coated with bees wax, oil and resin which can be used as an alternative to plastic wrap for storing bread, cheese, vegetables just about anything other than meat, so I ordered a number of sizes. The lean bread I make is great the first day, a bit tough the second day and can be grated for bread crumbs by the third, a week after wrapping a loaf the day it was made, it's still as fresh as when it first cooled. I've also used them to wrap cheese, cheddar after two weeks is in great shape, non of the hardening, drying, or mold that can happen when it's stored in a plastic bag.

I feel it's money well spent and plan on getting more of them.

Dec 15, 2013
Master in Cookware
1

Help! My French Bread is too bready!

Look foreward to it Trish, just finished mixing dough myself. No snow here (it's in the 40's), but if I'm going to use gas I'll run the oven.

Dec 14, 2013
Master in Home Cooking

What cookbooks have you bought recently, or are you lusting after? December 2013 edition! [to 12/31/13]

Last cookbook "Bread" by Hamelman, about 2 years ago, I want Bread Baker's Apprentice by Reinhart and The Italian Baker by Carol Field.

Dec 11, 2013
Master in Home Cooking

SURVEY: When/Where/How did you learn to cook?

1969, Southern California, Mothers kitchen (I'd been watching her cook, tasting herbs/blends and pestering her to teach me to cook for a year or so), learned the basics like pancakes and eggs from her. Taught myself french, Italian, Thai, sauce making, baking, bread making etc. with books.

I like books and shows that teach technique and why things are done a certain way, TV shows, The French Chef, Molto Mario, and Good Eats have been helpful... Books, Master the art of French Cooking, The Way to Cook, Bread and The Cake Bible.

Dec 11, 2013
Master in General Topics

Best wine bottle opener

Rabbit!

Dec 09, 2013
Master in Cookware

What is your favorite pot/pan/skillet?

Not a pan, pot or skillet... my favorite piece of cookware is a Simplex Copper Kettle.

Dec 09, 2013
Master in Cookware

Oven died

It's gas. broiler and oven use the same electric ignition source, trouble is for whatever reason the igniter gets hot but the oven will not turn on the gas. It's really starting to piss me off, planned on making this last night but the oven would not fire.

Dec 09, 2013
Master in Home Cooking

Oven died

Damn, never occurred to me using lids or ring molds, carrots might have been a better choice over celery.

Dec 09, 2013
Master in Home Cooking

Oven died

Thanks Julie, the oven dropped to 170° f before I realized it had stopped working. Put it in a large covered casserole using celery to (hopefully) keep it off the bottom of the pan, was the only thing I could think to do.

Dec 09, 2013
Master in Home Cooking

Oven died

Top sirloin roast at 100° F, any thoughts as to how to finish cooking it?

Dec 09, 2013
Master in Home Cooking