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Boston Public Market is here

Very interesting view...

I have not stepped foot into a supermarket ever since BPM was opened. I have gotten all raw ingredients from BPM (and a few cheats from the Dewey Square farmer's market during the week). I think it has the perfect balance between meat, seafood, vegetables, dairy, and miscellaneous vendors.

Cheap Dutch Oven Recommendations Sought

I think this makes a hell lot more sense than any dutch ovens for bread making...

http://www.amazon.com/s/ref=nb_sb_nos...

Aug 13, 2015
cutipie721 in Cookware

Boston Public Market is here

I shop at one of their farmer's market locations and asked about it 2 days ago. The lady told me there is plumbing and electrical problem at their spot in BPM.

Boston Public Market is here

Sorry, forgot to mention it's Siena Farms only.
http://www.sienafarms.com/market-card...

Aug 06, 2015
cutipie721 in Greater Boston Area
1

Boston Public Market is here

Loved the market. I live very close to it. The fact that it sits right on top of the train stop makes it more or less a WholeFoods replacement for me. I'm considering buying a $1000 "gift card" from them, which gives me $1500 worth of credits. They have lesser commitments as well, starting from $40 with less discounts? All of the sudden their produce is 33% off. The next time I go there I'm going to ask about potential programs/csa/clubs from my favorite vendors.

I think I read from somewhere that every vendor has to come up with a way to make things affordable for low-income folks. Oddly shaped pasta and ugly vegetables obviously are sold for less this way.

Aug 05, 2015
cutipie721 in Greater Boston Area
1

kitchen essentials for extremely small studio (>150 sq. ft.)

I think the one absolute essential for her is... space. Why not consider saving the money and move to a bigger place together?

May 23, 2015
cutipie721 in Cookware

Sunday Brunch near Logan-accessible T line

It's Logan Express

https://www.massport.com/logan-airpor...

Now that Back Bay is on the map I suspect there will be a lot more better options.

Bones for chicken stock

During warm months, when my local farm sells pasture raised chickens, I buy a few of them, break them down and freeze the useful parts (breasts, thighs, wings, etc), and I have enough bones to make stock.

Otherwise, I've seen frozen chicken bones in WholeFoods. They are tricky to find though. The butcher maybe able to direct you.

Feb 22, 2015
cutipie721 in General Topics

Truffles, Truffles, TRUFFLES !!

I bought a small white truffle yesterday. Will definitely make Cacio e Pepe tonight. I'm debating whether I should break another egg yolk or not just before serving.

I'm trying to figure out what else to make. I probably will go simple and make a salad with real balsamic vinegar and olive oil.

I have chicken and want to make that too as protein... Do you have any suggestions?

I keep opening the fridge to smell it......!!!

Dec 01, 2014
cutipie721 in Home Cooking

Ditched our no-name-non-stick saute pan for the Mauviel M'cook 5.8 qt. Stainless Steel Saute Pan & Lid With Helper Handle

Sorry, LOL.

Since we both cook on induction, I would put more focus on getting the right shape for the job than construction.

Mauviel M'cook is indeed thick.

Aug 19, 2014
cutipie721 in Cookware

Ditched our no-name-non-stick saute pan for the Mauviel M'cook 5.8 qt. Stainless Steel Saute Pan & Lid With Helper Handle

This is a tough question.

First off, I cook on induction, which makes every piece of cookware I own almost equally awesome. :-)

Second, I don't usually sear things in the rondeau. I use it to make big pots of splatter-y and saucy things (think pasta sauce). So not much to compare in that sense.

I bought it based on its aesthetic, brand reputation, and the fact that it has two short handles. I don't think I need to elaborate on any one of them.

Aug 19, 2014
cutipie721 in Cookware

Ditched our no-name-non-stick saute pan for the Mauviel M'cook 5.8 qt. Stainless Steel Saute Pan & Lid With Helper Handle

I have this exact same pan except it's a rondeau so it has two ear handles vs 1 long + 1 helper. Love it.

Aug 19, 2014
cutipie721 in Cookware

Vote: Lobster, shell-side-down or meat-side-down?

Planning to make Lobster fra Diavolo tonight. Lobster will not be pre-blanched. Claws cracked and tails cut into chunks. First sauté the lobster in oil followed by a splash of cognac. Remove from pan. Saute minced garlic, onion, and red pepper flakes. Add white wine and tomatoes. At some point I’ll throw the lobster back into the sauce to finish.

When I sauté the lobster, I can’t decide whether I should let the meat or the shell hit the pan first… I’m sure it’ll turn out good either way, but one better than the other?

Aug 11, 2014
cutipie721 in Home Cooking

DIY Takoyaki, American appliance-style

I've looked up a few recipes and all of them do not have leavening agents like baking soda/powder or whipped egg white. I doubt you can get away by closing the lid and let it cook all the way through. You will have to rotate the spheres mid way.

I'm also not sure if you want to close the lid at all. If the lid is hot enough to coagulate the surface of the half moon, then rotating the spheres mid-way is going to be interesting, or pointless.

But then I don't know how hot the thing goes to, or whether the maker temporary shuts off when the lid is open. Why not make extra batter to get yourself familiarize with the machine first? Test one ball at a time. When you become proficient in rotating the balls then do the whole layer.

Jul 29, 2014
cutipie721 in Cookware

Bacon sticks to my Lodge cast iron skillet

No preheating pan. I even throw frozen bacon directly onto the cold pan. Use medium heat to gently "melt" the bacon. Do not use anything higher than medium. Turn frequently. Once the water content goes away and the bacon shrinks, turn it down to medium low and fry till all the fat is rendered and crispy. Perfectly straight crispy bacon each and every single time.

Yes it takes a long time, maybe 30mins or so. I start the bacon before I start anything else. By the time I'm ready to fry eggs and potatoes, bacon grease is ready.

Jul 09, 2014
cutipie721 in Cookware
1

Homemade ice cream recipes that don't use heavy cream?

Vegan ice cream!

Jun 10, 2014
cutipie721 in Home Cooking
1

Airport dining

If you don't want to drag your carry-on luggage around, maybe you can consider water taxi which stores items for you for free while you tour around town.

http://www.roweswharfwatertransport.com/

H Mart Open in Central Square!

Well, then, you obviously haven't seen this recipe.

https://www.youtube.com/watch?v=Rxg67...
http://norecipes.com/karei-raisu-japa...

I haven't had time to make J-curry from scratch yet. But this is going to be the one I'm using for my first attempt.

I also remember seeing some "gourmet" J-curry roux blocks that featured fruits as an ingredient. I'm pretty sure I found it in Porter Sq when that market was still in business.

Mini food processor- compatibility for 220 volt outlets?

Why not just buy one from Amazon.de and have it shipped to the new home?

Apr 24, 2014
cutipie721 in Cookware
1

Boiling water is super slow on induction?

1. Research for the current sale price of this radiant stove on Craigslist while it's still relatively brand new.
2. Look for an induction stove you like.
3. See if you can afford price of 2) - price of 1)

Apr 17, 2014
cutipie721 in Cookware

frustrated search for baking pan

Mar 23, 2014
cutipie721 in Cookware

ELECTRIC STOVE FOR INDIAN COOKING! help!

Here's my story about making chapati on induction stove...

My friend came to my house and we cooked Indian food together. She was trying to make chapati for the 6 of us. We were using a cast iron griddle and she kept the burner at "boost" (the highest possible heat setting). Well about 15 mins into cooking the burner shuts off for overheat protection and we had to move the hot griddle over to the other side and continue. About 15 mins later the second burner got overheated. So we were moving back and forth.

If I am making chapati all the time, I would invest in a portable gas unit. The bread will benefit from fire anyway. Otherwise I love induction for everything else.

I hated, hated, hated electric. Slow to heat up, slow to cool down. It's absolutely "out of control". But I suppose once you get over the learning curve you'll be fine. Induction is as responsive as gas but like Sid said you can't use aluminum cookware anymore.

Mar 23, 2014
cutipie721 in Cookware

Jenn Aire Induction cooktop

If I see a rotary dial phone in the store today, I wouldn't say it's a "progress". Sure, maybe grandma needs a rotary pad to hook to an iphone. If you're thinking about "infinite control", well, I'm sure it can be achieved by "swiping" digital controls. The Thermador Freedom is one-step closer in that direction.

Mar 19, 2014
cutipie721 in Cookware
1

Jenn Aire Induction cooktop

Probably too late for you by now, but for anyone who will be reading this thread in the future, apparently there's an induction cooktop made with knob controls.

http://www.vikingrange.com/consumer/p...

Mar 19, 2014
cutipie721 in Cookware

Help me update my major kitchen appliances, please!

I am very accustomed to cooking on induction cooktop and I would hate to cook on anything else. There was one month when I had to stay away from home with a traditional electric stove. I bought a Max Burton 6500 and thought it could tie me over and then I'd take it home with me as an outdoor stove in the future but I absolutely hated it. The coil was so small (4" maybe?) that only the center part of the pan got heated up - uneven heating. I knew it's only 1800W so I expected it to be underpowered, but somehow the small coil made everything worse, except for boiling water. It was a horrible experience. I knew I wasn't going to take it home so I returned it instead and ate out for most of the rest of the time. IMO a hot plate is just induction 101 and by no means represents what a full stove is capable of.

Anyway, see if there's an appliance store close by with a unit hooked up and try it out there before making any decisions.

Good luck and have fun with the upgrades!

Mar 17, 2014
cutipie721 in Cookware

Jenn Aire Induction cooktop

While I have no comments regarding the splash-off issue (since it doesn't happen to my Miele), I can see your definition of "clean". I used to be as anal when I first got mine. If you're not cooking something at particularly high temperature like searing a piece of steak, consider covering it up with paper or towels. I tried using oven liner for high temp cooking for a while but the sheet keep "touching" the controls. Maybe you can cut the sheet to fit your needs. In either case, I've grown more interested in life and I couldn't give a damn about picture #4. I consider #1 to be acceptably clean and #2 as very clean. #3 is perfect and #4 is just-out-of-box. I suspect the vast majority agree with me.

What kind of stove were you using before?

Mar 17, 2014
cutipie721 in Cookware
1

Using up an obscene amount of eggs - help!

Make a lot of choux pastry. Shells freeze well. Stuff with savory or sweet. Instant guest/party food.

Mar 14, 2014
cutipie721 in Home Cooking

Broth from Frozen Chicken

There were times I bought frozen poultries, defrost them to take out the meat and refreeze the bones, made stock out of the refrozen bones at some point. Whatever made out of it did not give me bad dreams and I'm still alive.

Feb 08, 2014
cutipie721 in Home Cooking
1

Any defectors from induction?

I find ways to be lazy whenever I can. 0:-)

Feb 08, 2014
cutipie721 in Cookware

Any defectors from induction?

The first article said tossing is bad for wrists, and is a waste of fuel. Chef Mo said the “breath of wok” has nothing to do with the fuel source as long as the wok is hot enough.

A restaurant group spent HK$1.5m (~US$200k) to convert from gas to electric, out of which HK$4m (US$513k) went to the cost of new stoves. Kitchen temperature cools from 40C/104F to 24C/75F so employees don’t have to constantly hydrate themselves. The initial investment of electric is slightly higher than that of gas. In return it saves energy costs by 30%, increases productivity, and reduced number of sick days due to injuries (to the wrists and caused by splashing hot oil). It took the chefs just one week to transition from tossing to stirring.

Hong Kong Productivity Council provided guidelines and tips for the food industry to create “Cool Kitchen”, including the use of high efficiency stoves, layout, and air circulations.

This is a video of such induction stove in action from a different restaurant.
http://video.sina.com.cn/v/b/79571983...

Here’s what I think - since “tossing” is pointless with induction (and chefs are adapting to “stirring” anyway), what’s the point of a wok being concave anymore? A flat induction stove with a flat pan works just as well AFAIC… you see where I’m getting at?

Feb 08, 2014
cutipie721 in Cookware