kaleokahu's Profile

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Anyone know how approx. old this Le Creuset is?

Hi, rasputina:

You had me confused with the "redesign" comment. I think the Precision Pour pans are still available with the phenolic handles. http://bkccooking.com/le-creuset-enam...

Aloha,
Kaleo

about 13 hours ago
kaleokahu in Cookware

Copper cookware vs All Clad Copper Core Cookware

Hi, Jeremy:

You had me until the last sentence. Finding >3.5mm bimetal pans is a little like winning the Lotto. People *do* win, but let's not say folks can just go out and choose to do it. Practically speaking, thick bimetal pans are unavailable.

Or were you just trying to make folks jealous?

Aloha,
Kaleo

about 13 hours ago
kaleokahu in Cookware

Anyone know how approx. old this Le Creuset is?

Hi, rasputina:

Minor quibble, but LC offered both wood and integral CI handles on their saucepans for quite a while. I still have one of each, circa 1980.

Aloha,
Kaleo

about 16 hours ago
kaleokahu in Cookware
1

Is it depressing to dine out on Thanksgiving?

By yourself? Major bummer, IMO. With family and/or friends, why not?

There is a third option which some good friends of mine like: Get your Thanksgiving dinner done take-out, and enjoy it at home.

Aloha,
Kaleo

about 22 hours ago
kaleokahu in General Topics

Any Peeler Experts?

Hio, Duffy:

Is your julienne the Swiss Star? Do you like and use the julienne?

Aloha,
Kaleo

about 22 hours ago
kaleokahu in Cookware

What's Up With So Few Tacoma Mentions? No Chow There?

Hi, Privateer:

Give 1022 S. J Street a shot. Not haute cuisine, I was really impressed.

Aloha,
Kaleo

about 22 hours ago
kaleokahu in Greater Seattle

Any Peeler Experts?

Thank you all for your good advice.

I wanted to report that I bought four Swiss Star peelers and am very happy with them in every way. I got two carbon steel-bladed straightedge peelers and two serrated SS. Total cost including shipping was about $28--about what ONE Rosle costs.

They are wickedly sharp. I'm still getting used to the change to this harp-style orientation, but so far, so good.

Does anyone have the julienne version?

Aloha,
Kaleo

about 22 hours ago
kaleokahu in Cookware

Anniversary Meal Suggestions

Salvatore'specials will enslave you.

1 day ago
kaleokahu in Greater Seattle

Anniversary Meal Suggestions

Hi, Elaine:

IMO, a lot depends on expectations of what's special. Buzz? A particular cuisine? Price? Celebrity chef? Ostentation?

Wahine and I have cycled through all of the above over the years. Altura, Rover's, Carmine, Sitka & Spruce, etc., etc.

To tell the truth, I'm tired of *chasing* special dinners like anniversaries. Give me quiet romance.

Cafe Juanita is a good choice, IMO. Have you been to Salvatore?

Aloha,
Kaleo

1 day ago
kaleokahu in Greater Seattle

Breakroom Freezer

Hey rudeboy:

OK, would you like your co-workers (the ones you've slept with or not yet, you choose) to decide your dose as well as your meds?

And it's much better, not much more. Can you be partially in jail?

Aloha,
Kaleo

1 day ago
kaleokahu in Not About Food

Copper cookware vs All Clad Copper Core Cookware

Hi, Randy: "You can actually find the patent online indicating the thickness."

I've spent some time looking myself and I can't find anything on the actual thicknesses in any of the patents. I'm not saying it's not there, but...

According to Sam Kinsey, the inner and outer SS layers are 0.41mm. If that's true (Sam is quite reliable), then we can deduce the thickness of the totality of internal layers. Total thickness minus 0.82mm should be the answer for stainless, CC and d5. Total thickness minus 0.41 should be the answer for MC2.

If Franz is correct as reported by Angelus, that would make CC:

0.41mm SS
0.20mm Aluminum
0.90mm Copper
0.20mm Aluminum
0.41mm SS
=====
2.12mm Overall Thickness

This is less OAT than Franz's caliper measurements, so it is plausible the aluminum layers in CC are another 0.1mm or so thicker.

I think the take-home, whatever the exact numbers, is that CC has the equivalent of <1.3mm of copper inside. Hardly the "ultimate" the shills say.

Aloha,
Kaleo

Oct 23, 2014
kaleokahu in Cookware

Mazzeti silver clad copper pans (and other copper pans)

Hi, alexrander:

I've not tried the electrolytic method you mention. In fact, I've not felt any need to polish the silver lining, either. It just ages, much like tin.

The plater suggested that we omit polishing entirely, it being explained that it would just remove part of what I'd just paid for.

I had a Georg Jensen Taverna silver-lined pan for a short time that was mirror polished. For reasons I don't understand, it stuck like crazy. The Gaillard, much less.

Yes, I'm glad I did the lining. Not for performance reasons, but just because I needn't worry over high temperatures, preheating or filling the entire pan. The jury's still out on longevity. If it holds up, I'll have a roaster and a saute done, too.

Aloha,
Kaleo

Oct 22, 2014
kaleokahu in Cookware

Mazzeti silver clad copper pans (and other copper pans)

Hi, alexrander:

These are pretty pans, look to be high quality, and the lifetime retinning/plating deal is nice. The "broken loop" handles are also cool.

$616 for a 3mm x 11" rondeau and cover, shipped, isn't bad, but it's still a lot--only about $30 cheaper than the Mauviel version through W-S. Exclusive of original shipping, reshipping and separate cover shipping, my 4mm x 14" silvered Gaillard rondeau and cover was about $485. http://chowhound.chow.com/topics/914769

Aloha,
Kaleo

Oct 22, 2014
kaleokahu in Cookware

Staub cocotte lid wobble

Hi, Rob:

By all means, do what pleases you. But I would not put too much stock [rimshot] into "too much steam" escaping. IMO, Randy is right that there's no discernible difference in outcome, despite the "studies" (Staub uses to tout its wares).

Think about what you're using the oven for. If you're boiling something, who cares? If we're talking about gentle braising or simmering, the difference in water vapor lost between *any* full cover and Staub's is going to be tiny; between Staub and LC, minuscule. As long as condensation isn't dripping outside the pot, the actual volume of water lost is very, very small. For example, I have an oval braising box with no internal rim whatsover, just an external flange which sits down over the pan's edge by about an inch. Still there is no condensation leaving the pot that is evident--just (if the heat is high enough) a tiny amount of water vapor.

There are three classic ways to cut down water loss in braises: (1) minimize the surface area of the liquid by choosing the smallest, tallest vessel that is suitable; (2) make an internal "lid" of parchment to reduce evaporation; and (3) seal the pot with dough. IME, all of these methods make a far greater difference for moisture loss than differences in cover design, but still not a lot.

Think, too about the positive role of evaporation--your pot liquor becomes more concentrated. What few flavor molecules escape with the water vapor around a cover are, well,... few.

Finally, consider the potential *negative* role of the so-called rainfall in the pot. One quality in excellent braises I value is the mix in textures between sodden and dry-tender, browned and torn apart. Moisture for moisture's sake is not much different from a boiled dinner.

Staub is beautiful stuff, and is either best-in-class or tied for it.

It's just flat-out false when others say these covers "seal" in the sense that they are steamtight, or that they only "release" in an "emergency" overpressure situation. They are specifically designed so that they do not form a suction seal when they cool. If they're keeping condensate in the pot, they're doing their job well enough.

Aloha,
Kaleo

Oct 22, 2014
kaleokahu in Cookware

Staub cocotte lid wobble

Hi, Rob: "I don't know if I should keep it or exchange it for another."

Why would you exchange it? It's exactly the way it's supposed to be. Why would another unit be different? If the rattle bothers you, just get another brand.

Aloha,
Kaleo

Oct 22, 2014
kaleokahu in Cookware

Is it okay to use a slightly bigger enamel coated cast iron casserole then a recipe calls for?

You're safe. I doubt the author wrote the recipe for 6Q being the maximum allowable size.

Oct 22, 2014
kaleokahu in Cookware

Staub cocotte lid wobble

Hey, Randy:

I'd like to see *substantiation* of the Zwilling/Staub "studies" for Staub ovens: (a) "10% more moisture is retained inside the Staub cocotte comparing with the competitors products" and (b) "The Staub self basting system in the lid is 9 times more effective than conventional lids."

They've been making these claims since 2009. What they *haven't* been doing is publishing these studies.

Regarding (a), I would be particularly interested in learning how much moisture BOTH the tested ovens lost--if Le Creuset lost 1 gram of steam and Staub lost 0.9, it's not significant. Nevermind that *some* evaporation lost from the oven can be a *good* thing.

Regarding (b), this is virtually meaningless. Le Creuset simply doesn't believe in the "self-basting" concept, and its pans don't have the spikes. Nine times zero is still zero. Staub has only been around since 1974. Such "self-basting" spikes and rings have been around a lot longer than that, yet have mostly died out.

The whole idea that minute differences in steam evaporation around covers is significant is silly, IMO. The implication is that food will be "moister" in the pan which lets slightly less water vapor escape. This ignores that the fluid level remains virtually identical, and forgets that the relative humidity in the pan is already and constantly 100%. It also presumes that moister is always better. The reductio of this notion is that a sealed sous vide plastic envelope containing *nothing but* food and liquid should always yield "moister", i.e., better food because no moisture at all is lost from the envelope. Truly zany.

Aloha,
Kaleo

Oct 22, 2014
kaleokahu in Cookware

Loulay best restaurant in Seattle

And with nary an ampersand in sight!

Oct 21, 2014
kaleokahu in Greater Seattle
1

Staub cocotte lid wobble

Hi, Randy:

It is interesting that even experienced Staub retailers are unaware of this feature. Before Staub got back to me, I spoke on the phone with a kitchen store owner and Staub dealer, who imperiously informed me that she had many of their cocottes at home, and none had the lugs. When I politely asked her to check her floor models, she came back somewhat contrite and admitted that she'd never noticed them before, but they were there. The W-S reps could not even understand the issue; SLT's had to consult a manager!

The rebated covers seem 98% stylistic to me. Live coals seem out of the question, both because of the rim height and the ECI (compare with American "camp ovens", French daubieres and tortieres, which were made for hearth cookery).

I've fooled some with vintage "doufeu" ovens using ice, too, both in ovens and on stovetops. Some makers claim the cold top increases condensation and the so-called self-basting effect. But I've noticed no difference in any preps, other than stovetop preps in an icy copper doufeu take a VERY long time. You may *look* cool--until you have to turkey-baste out the meltwater and run to the store for more ice. If there's a legitimate use for these covers, I haven't found it.

Aloha,
Kaleo

Oct 21, 2014
kaleokahu in Cookware

Bumping up old threads

Me, either. I'd prefer to see ONE "Staub v. Le Creuset?" with 500 posts than 10 with 50. For anyone who regularly signs in and *looks* at threads, it's very easy to wade through the long ones.

Proper Pub Food

Anyone seen Tom Kerridge's show on the Cooking Channel?

I caught one episode Saturday, and am hooked.

IMO, this typifies what food programming should be all about.

Aloha,
Kaleo

PS: Anyone have his cookbook by the same title?

Oct 21, 2014
kaleokahu in Food Media & News

favorite fish dish

Hi, diva:

Oooh, this is tough.

Black Ulua/Buta Gucci, broiled.
Opakapaka, panfried.
Ono, deep-fried.
Salmon or black cod, smoked.

Aloha,
Kaleo

Oct 21, 2014
kaleokahu in General Topics

Will I find a better deal on Staub?

Hi, PST:

20% off $150 is a very good price--I'd get it.

However, if you have a W-S outlet store anywhere nearby, you should check with them. Few years back, these outlets had Staub marked down 60%.

Good Luck,
Aloha,
Kaleo

Oct 21, 2014
kaleokahu in Cookware

Staub cocotte lid wobble

This just in from Staub:

"Thank you for your recent email concerning Zwilling J.A. Henckels/Staub USA products. Our La Cocotte lids have three very slight raised bumps to allow venting. Regards, Consumer Affairs
Zwilling J.A. Henckels/Staub USA"

Oct 21, 2014
kaleokahu in Cookware

Anolon Nouvelle Copper--Anyone Know What's Inside?

Hey, good work! LOTS of aluminum, and not much copper, but this design looks great from the perspective of evenness.

Oct 20, 2014
kaleokahu in Cookware

What's your best yard sale or thrift store cookware find?

Hi, John:

I inherited one of these Farberware rotisseries (never remembered my folks using it), and I just found a second unit at a church sale for $20.

I've used it quite a lot, and enjoy it. If you spit everything up perfectly balanced and centered, it'll do a small turkey. The best prep I've found so far, though, is roast duck--an hour in the smoker then on this rotisserie--heaven.

That pan catches all the good drippings, too. The only bad part is that some drips hit the electric element. I may try to modify this 2nd unit so it heats from the side instead of from underneath.

Aloha,
Kaleo

Oct 20, 2014
kaleokahu in Cookware

Tony knocks one out of the park

This is especially good news coming from you. No royal bashing or leftist proselytizing?

I'll be sure to catch the show.

What's your best yard sale or thrift store cookware find?

Hi, Q: "table broiler for porch suppers"

Something like this?

Aloha,
Kaleo

Oct 20, 2014
kaleokahu in Cookware

OMG, Williams Sonoma

Hi, Shrinkrap:

It can be if you want... Would you like to start?

Aloha,
Kaleo

Oct 20, 2014
kaleokahu in Cookware

Would Someone Please Explain Why Cream Costs SO Much More than Half-N-Half And Butter?

Hi, ac:

Sorry, I tend not to accept incomplete explanations. Folks keep repeating that the fat content is *the* or a *major* factor, when neither appears to be the case.

If, in fact, most milk is separated and then reconstituted into various %s of fat, butter is made from some of what would otherwise go back into whole, half, light and heavy creams or be diverted to cheese or industrial uses. None of these end products is "identical", but we do know that making butter requires further processing of the cream. It therefore stands to reason that cream requires *fewer* processing steps than butter.

Dairy is more like wheat, i.e., fungible, than it is to chocolate.

Aloha,
Kaleo

Oct 20, 2014
kaleokahu in General Topics