wekick's Profile

Title Last Reply

cooking for yet another party of mixed food needs

Pickiness and the willingness to verbalize it has increased but people are also much more aware of foods that are not healthy for them. More is known about long term effects of some foods. This might be anything from effects on your lipid panel, increased risk for cancer or some inflammatory diseases. Most people I know would just bring what they need to eat not wanting to trouble the host(ess). If I get too many "I don't eat ___"s from someone, I have them bring a dish they can eat. That way they can be sure it will meet their set of criteria which is sometimes fluid.

about 21 hours ago
wekick in Home Cooking

How do you cook a grey steak medium rare?

We used a quick sous vide when fixing a well done steak for the DILs when they were pregnant. You have to adjust the sous vide temp according to the thickness of the meat. We throw it on a hot fire. If you have a very thick steak I would have the sous vide at 140F. You are avoiding the layer of 180F or more to get the middle at 140F.

Jul 28, 2014
wekick in Home Cooking

Frying pan "cant get hot enough" on the stove?

If it is working for you, don't worry about what other people say. :-) They may be using the wrong pan.

You can get and hold enough heat if you use cast iron. One poster on the cookware forum got their CI skillet to 600F with a regular residential gas burner. Electric burners can be better with cast iron if they are sized to the pan as they will provide heat more evenly than a gas single ring burner. You do have to keep the temperature of the cooking surface high enough. Some accomplish this by having a big burner so the heat can be added rapidly, so quick recovery. If you don't have the bigger burner, you need enough cast iron(a big enough pan)to hold a lot of heat during the preheat. There are restaurants that sear steaks on a rock that is not over heat but has been preheated and holds a lot of heat.

Jul 28, 2014
wekick in Home Cooking
1

Le Creuset always scorches tomato sauce

Scroll down to the part about materials and heat conductivity.

http://forums.egullet.org/topic/25717...

Another good article.

http://www.cookingforengineers.com/ar...

Jul 27, 2014
wekick in Cookware

Le Creuset always scorches tomato sauce

If I am busy and don't want to stir, I put it in the oven at whatever temp gives me the simmer I want. About 200F or so for my oven.

Jul 27, 2014
wekick in Cookware
1

Is it just me, or is my wall oven cooling down? Is it time to go to gas oven?

My past ovens have always had a red light that was on while preheating. When it went out, the oven was ready or at least almost at temperature.

Jul 22, 2014
wekick in Cookware

Looking for an older cookbook.

This? "Eat it"

Second book is "Still Eatin' It"

Jul 20, 2014
wekick in Home Cooking

Is it just me, or is my wall oven cooling down? Is it time to go to gas oven?

I would first get an oven thermometer to see exactly what is going on. Did it used to work right? It might just need to be calibrated.

I would not judge all electric ovens by one experience. I prefer an electric oven and have always had good results cooking with them. What do you mean by "conventional" gas oven?

Jul 19, 2014
wekick in Cookware

Revere Ware? Different?

In theory 0.5 mm is not supposed to be all that great but I have a sauce pan that bubbles sugar all the way across evenly even though the ring burner flame touches about a half inch from the outside of the pan. I don't get any hot or burnt spots in the sugar. It might not be as even for a skillet that is oversized for the burner though.

Jul 17, 2014
wekick in Cookware

Revere Ware? Different?

The oldest Revere Ware has according to the patents has about 0.5 mms of copper. This was cut in half in the mid 60s. The new stuff is just flashed with copper. The screws in the handle are pretty good indicators that you have the oldest pans.

Jul 17, 2014
wekick in Cookware

vintage KA mixer question

Happy Mixing to both with your new mixers.
One of the first things to know is how to adjust the beater up and down. It can make a racket if off or just not mix as well if it is too high. This video tells how to adjust the beaters.
https://www.youtube.com/watch?v=eNwhr...
There are many helpful things online including user manuals if you did not get it with your mixer.

You might also want to read the history of KA mixers on this blog.
http://leoladysw.blogspot.com/2012/02...

Jul 16, 2014
wekick in Cookware

vintage KA mixer question

There have been some other threads on vintage KA mixers recently. The problem with buying a vintage appliance like this is how has it been treated. Did it mix a cake mix twice a year or was it used to mix heavy batters and bread and close to being shot. The trouble with looking at prices online is that, that particular mixer might have some factor that makes it unusual. That price seems a little high to me given the fact that you don't know how it has been treated. I have a mixer like the one you are considering and it works great but I am easy on it. It has overheated once. Consider how much money you can afford to risk and how you plan to use it.

Jul 16, 2014
wekick in Cookware

I clean my stainless pans with a stainless steel sponge.

I like chore boy Golden Fleece. It is much easier for me to keep clean than the ss sponge. It is like terry cloth with a coating on it.

Jul 16, 2014
wekick in Cookware

Flare pan

Maybe the description that the fins are SS is an error.
This is another ad that does mention SS handle but not fins. I don't cook with the flame up this high, going around the pot.
http://www.dailymail.co.uk/sciencetec...

It would be interesting to see his data and exactly how they tested the pots.

I also wonder how it would compare to the Turbo Pot.
http://www.turbopot.com/index.html

Jul 14, 2014
wekick in Cookware

Flare pan

On my phone there is a "more information" button where it mentions stainless steel but on my computer it is on the linked page at the bottom of the description.

" Formed from cast aluminium for excellent heat conduction, with stainless steel handles and fins."

Jul 14, 2014
wekick in Cookware

Flare pan

When you click the more information button in the link, they mention using stainless steel for the flares. This would not conduct heat as well as the aluminum. Maybe that is not the function of the flare.
My gas burners do not spread the flame like that and I keep the flame under the pan much more than they do.

Jul 13, 2014
wekick in Cookware

Flare pan

This pan was according to the ad designed by a "rocket scientist".
http://www.lakeland.co.uk/p19500/Flar...

The burners seem too wide (and poorly designed)especially in the infrared pictures in the video and stainless steel in the flares?

Jul 13, 2014
wekick in Cookware

where to buy vintage silverplate

We actually went to a garden wedding in an old house (a business) that used old mismatched silver. The food was such that it only required forks. The cheapest way to buy sets is at auction. Fortunately or unfortunately sets of china and silver plate go cheap at least around here. Other sources might be antique malls, yard sales, thrift shops, resale shops, flea markets, week end markets. You should be able to pick up loose pieces for $1/each but if you have time you can do better at least in the south and the midwest. I have acquired almost 50 junior forks, all patterns that I use for dessert forks. It took about 5 years and was a little more per piece. I did buy some on ebay though.

Jul 12, 2014
wekick in Cookware

Cant' decide between range or cooktop and wall oven?? Are Wolf and Sub-Zero worth the investment??

To add insult to injury the new part would only be warrantied for one year. If you read on GW some have had as many as three ovens replaced before Wolf bought them back. They were under warranty. The five year warranty Wolf has does not cover this known issue. They are supplying the liner part, the $800 + is just for labor. You have to use their repair people. One guy on GW who had issues with a double oven at over 4 years had his oven replaced. They now honor the written warranty only. Because they won't stand behind the replacement part, we won't be reinvesting.

Jul 11, 2014
wekick in Cookware

De-Electrifying the Kitchen

I have a plain old universal grinder. I also have a smaller nut grinder.

Jul 10, 2014
wekick in Cookware

Cant' decide between range or cooktop and wall oven?? Are Wolf and Sub-Zero worth the investment??

Update for the Wolf DF range. The blue porcelain failed at a little over 4.5 years. Repair starts at $800 with no cap because "they don't know what they will find". The blue chipping is a known issue with Wolf. The new model wall ovens will have replaceable bottoms so will be cheaper to repair. The ranges do not have the replaceable bottom. My oven can only be used with something covered and no convection. I would not recommend any Wolf product with blue enamel. You can read more on gardenweb about the issue. I think I would get two single wall oven and separate range top if I had it to do over.

Jul 10, 2014
wekick in Cookware

Brand name flatware - best way to buy individual pieces?

Try Ebay. I lucked into a whole 8 place settings set at an antique mall. I have had the same pattern of stainless for almost 40 years. I also added some to my MILs silver plate from eBay very reasonably.
An extra set might be a good thing. Some get lost or damaged over time. I raised a bunch of boys so some spoons were lost to the back yard when they were little used for digging. A few forks disappeared when they were eating a lot. The knives were sometimes appropriated as screwdrivers.

Jul 10, 2014
wekick in Cookware

Dinner with friends - should they show up empty handed?

It is nice when communication is two way and just considerate when invited to ask "What can I bring?"

Jul 09, 2014
wekick in Not About Food
1

Dinner with friends - should they show up empty handed?

It is a process to find true friends. If you are unhappy with the way the friendship goes, then sometimes you just move on.

Jul 09, 2014
wekick in Not About Food

36" Range Advice - Thermador vs Wolf

Generally they do heat up the kitchen more but it is relative to the size as to how much it will affect your room. I used to run the exhaust fan above mine in the summer on low when I had gas. I think it took some of the heat out.

Jul 08, 2014
wekick in Cookware

Would you buy this older KA Stand Mixer for $100?

The grinder isn't very good.

Jul 08, 2014
wekick in Cookware
1

36" Range Advice - Thermador vs Wolf

These are some differences in the way electric and gas ovens bake/roast. They may or may not make any difference to you. No matter how even your oven bakes, you might occasionally have to turn something but with both my Wolf and Electrolux electric ovens, the amount of "tending" was way down. Some people feel they aren't cooking though if they are not needed to "adjust".

-Electric ovens hold on to more of the moisture from what you are baking or if you add steam. This promotes starch gelatinization.This is mostly a benefit for those that want a particular type of crust when baking bread. It also will delay the setting of a cake a little giving it a better rise. Gas ovens do not hold on to the moisture very well because it is ventilated much more. Gas actually releases moisture as a product of combustion but it leaves the oven chamber quickly. Some bread bakers cover their bread to keep the moisture in the first half of the baking process. Some have even tried blocking the ventilation to keep moisture in the oven. This dry heat is good though for the second half of baking because it promotes browning. Some blogs I have read, bakers open the electric oven briefly to release steam and/or turn on the convection fan. The dry heat of a gas oven is better for roasting as it promotes browning. The convection fan will do that in an electric oven.

-Some electric ovens have a very narrow range of temperature. The Dacor DF I had claimed a 2F range. It had an element on the bottom covered with glass that came on and off frequently. The problem was if you opened the door as in baking cookies or put cold food in, the preheat would not come on and the temperature drifted down. The preheat function was designed not to come on because if it did it would burn the food. The temperature had to go down by 150F before it would come on. I have read the manuals of some of the other oven with the glass covered elements that work the same way.

-Some electric ovens have the ability to direct more heat from the top for roasting and from the bottom for baking. The convection fan speed may vary, slower for baking, faster for roasting. You might also have two fans. The electric ovens also might have third(and fourth) elements called European or true convection. This is a benefit when the oven is full in having things bake more evenly. Electric ovens that have a fan will typically have them running during preheat to help distribute the heat for a quicker more even preheat. The new BS range has a gas element in the back to decrease the time of preheating. Some people do not find utility in having baking and roasting modes and consider them "bells and whistles" and they do require a computer board to coordinate them which some do not like.

One model of the Capital Culinarian AG has self clean. When I had gas ranges, I would periodically heat them up to burn stuff off.

Jul 08, 2014
wekick in Cookware

Would you buy this older KA Stand Mixer for $100?

I would only give what you can afford to lose. You have no way of knowing how it was used or misused and if it has over heated. It is commonly said the gears are made differently now but some who work on them say they are the same as they always were. Others say it is the housing that is plastic now and that makes the new ones not as good. My sister has one like that one in the picture and it is almost worn out. I am not sure it can be fixed.

Jul 08, 2014
wekick in Cookware
1

Advice for operating without Kitchen (during remodel)

We have some folding tables we got at Costco that are height adjustable to counter top height and low for kids too. They are wonderful.

Jul 06, 2014
wekick in Cookware

Older/Vintage Kitchenaid Mixer Users - Get a Solid State Version or Not?

Good useful post.

Jul 06, 2014
wekick in Cookware