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cutipie721's Profile

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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/

May 02, 2014
cutipie721 in Greater Boston Area

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.

Apr 28, 2014
cutipie721 in Greater Boston Area

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

Any defectors from induction?

I really like the fact that I can put something in between the pan and cooktop to avoid getting it dirty, not to mention how easy it is to keep it clean. This morning I was making oatmeal and had a boil over (because I was too slow and the cooktop was too fast!).

I was able to immediately wipe it down with kitchen towel and just leave it there on the stove, underneath the pot (because I was afraid that the sticky oatmeal might somehow fuse the pot and cooktop together), and let it continue to cook.

Feb 08, 2014
cutipie721 in Cookware
1

Any defectors from induction?

Oh dear, how could i have completely missed posting the links??

Quality of food seems to be the same, and the "breath of the wok" has nothing to do with the heat source, they said.
http://dailynews.sina.com/bg/chn/chnp...

Kitchen workers seem to have healthier lungs in induction environment because they're exposed to significantly less CO, NO, and NO2.
http://orientaldaily.on.cc/cnt/news/2...

Feb 08, 2014
cutipie721 in Cookware

Any defectors from induction?

I don't know if you can read Chinese, but here's an article about professional Chinese chefs adopting induction and seem to like it.

Feb 07, 2014
cutipie721 in Cookware

Big saute pan recommendations?

With a monster pan like that, I'd much rather get a rondeau vs a traditional saute pan. The only difference I can tell is the handles. Rondeau has 2 loop handles vs 1 loop + 1 long. Without the long handle, it may fit better on the stove, and potentially allows you to consider an even bigger pan.

Check these out:
http://www.amazon.com/s/ref=nb_sb_nos...

Jan 06, 2014
cutipie721 in Cookware

Does your All Clad Copper Core make a horrible high-pitched screeching noise on induction stovetops?

AC CC user on Miele induction - no issue. Good luck.

Jan 06, 2014
cutipie721 in Cookware
1

Lodge Preseasoned griddle vs staub and LC enameled crepe pans vs de buyer mineral B crepe pan or any other flat pan?

I assume you're not going to lift the pan and swirl the batter around for dosa (unlike french crepes), How about a Spanish paella pan?

Sep 09, 2013
cutipie721 in Cookware

How much do you spend on groceries each month?

12lbs of bone-in chicken is really not that much.

Aug 21, 2013
cutipie721 in General Topics

How much do you spend on groceries each month?

My quote includes delivery charge. Price of things is probably lower as you get closer to the source. WholeFoods price tag made it even worse (that's where I used to buy $6/doz eggs). I could have gone to a farmer's market and get my good farm eggs there for $4 doz (I think?), but I have to spend time and gas on doing separate trips.

time vs money. :-)

Aug 21, 2013
cutipie721 in General Topics

4 ou. Food Containers in Boston Area?

Aug 20, 2013
cutipie721 in Greater Boston Area

Pots and pans for Induction cooking

It works on the smallest ring of my Miele.

Aug 14, 2013
cutipie721 in Cookware

VERY small induction skillet?

Buy more than one and use them all on the big ring.

Aug 14, 2013
cutipie721 in Cookware

Get a piggy from Brambly Farms

Great - 30% off piggies.

Not so great - with only 20% of the animals left on the farm, is it even a farm anymore?

Not sure what's wrong with Norfolk, MA. Maybe the neighbors thought the farm was a nuisance? I really hope that they can stay in business.

Jul 12, 2013
cutipie721 in Greater Boston Area

multiple food Q's

Check out Summer Shack. They're casual. Food is straight forward and not fancy. Interesting decor as well.

http://www.summershackrestaurant.com/...

Jul 12, 2013
cutipie721 in Greater Boston Area