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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/chnpolitics/mingpao/20100613/14271532753.html

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

Get a piggy from Brambly Farms

http://www.bramblyfarms.com/

Just saw this on Facebook.

"Brambly Farms needs some help !!
We've been battling our Town for the last 20 months and we have lost. We must reduce our animal population by 80% by mid July. We have already moved about 60 animals to our other farm (Thank you Cormac) But we have filled the newly built sheds there and have no space (or time / funds to build more)
So we need to sell 21 beautiful pigs in the next week and are offering a 30% discount to any customer who thinks they can take an animal in July.

To our many great chef customers .... we have been having weekly town health inspections for about three months now ..... and are exhausted :)
We have paid fees, hired engineers & botanists ...... even changed our farming model. But its time to admit the town government has more time and an unending supply of funds ( our property taxes ) to battle with.

Call or email and we can have a pig delivered to your door or kitchen.

Thank you
Ted & Sandra
Brambly farms"

Jul 12, 2013
cutipie721 in Greater Boston Area

Demeyere vs All Clad vs Mauviel

Mauviel does make two lines of cookware that are induction compatible. They're just not made of copper.

http://www.mauvielusa.com/M-cook.html?parentId=1&pushParent

http://www.mauvielusa.com/M-stone2.ht... <- non-stick though, not what you said you want.

To make your dilemma bigger, check out Fissler and Sitram as well. All available through BB&B.

Jul 11, 2013
cutipie721 in Cookware

Pots and pans for Induction cooking

I find myself moving away from long handles since there's no worry about escaping heat from the stove cooking my hands. It was interesting to see a friend of mine who was helping out at my place testing the ear handle many times before putting her hand on it.

A 6 qt saute in the form of rondeau doesn't appear as monstrous. One of the most beloved pots in our kitchen is the small milk pan. http://tinyurl.com/jwssgky

I may add a round skillet in the form of roasting pan (http://tinyurl.com/kd7dhdt) for stovetop -> oven/broiler -> serve application. Right now I already have a Staub oval gratin.

Does your cooktop have timer auto-off function for each burner? It's a god-send. Very useful for slow cooking and rice.

Jul 11, 2013
cutipie721 in Cookware

I'm having trouble with my first ever carbon steel pan

That's how my pan looks like as well and I don't bother to make it look any better. :-) Agree with the stir-fry strategy for the initial phase.

Jun 19, 2013
cutipie721 in Cookware

I'm having trouble with my first ever carbon steel pan

To both Bada Bing and CK...

I admit, my seasoning on the pan will not win any competition to begin with. I might have put it in the oven once to season but that's about it because I hated how it stinked up the house for days. Others will have different reasons why they don't want to do a special seasoning spa for their pans. Our only way of building it up is through constant use.

My observation is that the layer of seasoning comes and goes. I have no doubt that someone can make tomato sauce in it once in a while with no ill effects. That might strip off some seasoning, but not deep enough to see through the bottom of the pan, and you may think nothing happened. The next day s/he makes some bacon for breakfast and a steak for dinner, the seasoning is recovered and become stronger. I can't imagine high heat searing and/or high fat cooking being common among vegetarians. It's not easy to build anything if the cooking makes the seasoning "go" as quickly as it "comes".

I'm not saying vegetarians can't make this happen. You just need to understand what to expect. I'd still be interested to hear from vegetarians who has a stella pan, and/or happy to use it everyday - what their cooking style is and tips.

Jun 19, 2013
cutipie721 in Cookware

I'm having trouble with my first ever carbon steel pan

Being a half vegetarian myself, I find a carbon steel pan / cast iron pan rather pointless. I use my stainless steel pans mostly and I make sure to use the carbon steel pan whenever I fry anything because I want to maximize its opportunity to get seasoned.

Well, I've had this pan for some years now. I made sure I only fried things in it since my last melt down (http://chowhound.chow.com/topics/7629...). Of course no soap either. The seasoning looked nice, so I decided to put it to test several weeks ago. I made saute swiss chard (high in oxalic acid, main ingredients in bar keepers friend). Yep, seasoning got ruined again.

It was pretty non-stick before the chard experiment (water formed beads after washing). I'm just gonna take it easy, accept its flaws, and keep in mind a list of food items that are acidic. I'm pretty convinced that I'm never gonna get a beautiful black sheen on the pan like the rest of the people do, unless other vegetarians can chime in. I'd like to hear what kind of food and cooking they do, and whether they have to reseason the pan every 6 months in the oven.

Jun 18, 2013
cutipie721 in Cookware

How much do you spend on groceries each month?

I can tell you my number, but it is kind of pointless to compare yourself to the rest of the country, it's like comparing income.

After reading some of the posts here, I am definitely a high spender. The soft shell crabs in recent weeks are killing me. I do have friends who are living pretty frugally, yet they always buy bags pre-cut veggies and gourmet snacks, and I can never bring myself to do that.

I have completely lost track of the "real world" to say what the right amount is to spend on food. I think $6 for a dozen of pasture raised chicken eggs is reasonable. I spend close to $110 per month on 12 pounds of pasture raised chickens and 2 dozen of eggs through my CSA. Deep down I know I can get a carton of regular eggs for $1.29. That is the figure I remember from many, many years ago.

I'd say be comfortable to spend what you can afford. If you want more bang for the buck, try your best to make things from scratch, utilize every single bit, and don't throw anything out is the way to go. If you want to spend less in general, you'd have to make sacrifices somewhere.

The equation time vs money stands.

Jun 18, 2013
cutipie721 in General Topics
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