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Is a rectangular baker EVER better than an oval?

This is exactly what I was thinking.

Jul 22, 2015
wekick in Cookware

How is this baking pan used?

I don't have the pan but someone posted it on a recipe page and I figured if anybody knew what it was, somebody here would. It might have more pieces to it and could be for baguettes.

Jul 22, 2015
wekick in Cookware

French Top? Separate Modules? Is vent hood for 60" Wolf louder?

Make sure you read about the chipping of blue enamel in the wolf DF. There is some written on this forum but more written on the gardenweb appliance forum. Google wolf blue enamel chipping. The all gas does not have this issue.

Jul 21, 2015
wekick in Cookware

Built-In convection KA oven does not have a bottom burner. Making Pizza is a big issue

Here is the use and care manual.
http://www.kitchenaid.com/digitalasse...

Page 4 seems to indicate you have a hidden bake element.

Jul 21, 2015
wekick in Cookware
1

Lawsuit filed on Wolf blue porcelain chipping

Me too, but it is expensive, wearing and time consuming. I guess they count on that.

Jul 21, 2015
wekick in Cookware

Lawsuit filed on Wolf blue porcelain chipping

Permag over on the gardenweb appliance forum posted this.
http://legalnewsline.com/stories/5106...

Jul 21, 2015
wekick in Cookware

Professional Gas Ranges -- Oven Sizes -- the Elephant in the room?

I would avoid the Dacor and Wolf DF models. I have owned them both. The Wolf DF has the blue enamel chipping issues. The all gas does not have the blue enamel so no chipping. The Dacor DF is run by "computer logic". If you set it for 350F it preheats and then the oven's element willoscillate at a predetermined rate. It cannot adjust to you opening the door or putting cold food in. It will kick the preheat back on if the temp drops by 50F but you have to take the food out according to the user manual. The one I had had to drop by 150F so it was really bad. This is proved but still not good. Many electric ovens bring a heating element back on and stays on if it drops 5-10F. No need for intense preheat. Checkout the gardenweb appliance forum for more info about appliances.

Jul 19, 2015
wekick in Cookware

Porcelain/stoneware or ECI for casserole dishes? And best 2nd size?

Pyroceram, Corningware can be used in all three. You do have to be careful in buying corningware that you don't get the newer version which is stoneware. It usually says on the bottom that it cannot be used stove top.

Jul 19, 2015
wekick in Cookware
1

Help me pick a kitchen range!

I cooked for many, many years without it but now that I have it I love it. There is a learning curve and yes there can be a big difference in how convection is designed into an oven.

The fan has two actions. The first is drying. By removing superficial water, it promotes browning on whatever you are cooking.
The second is increased rate of heat transfer so some decrease in cooking time and may be more even but it depends on other things in the design of the oven. I had one that was horribly uneven due to the fan, which caused a hot spot. Cooking times might be decreased by almost nothing to an estimated 35% depending on what you are cooking.

The differences in design-

Some fans are as simple as an on and off switch. Others might have various speeds which might be called bake convection(slow) or convection roast( fast).

Some electric ovens utilize the heating elements in combination with the fans to produce more heat from the top plus fast fan for roasting but some have even more modes to be anything from a dehydrator to replicating a brick oven.

There are single fans, dual fans and now Wolf has a fan tower in each corner. Some have baffles to direct or diffuse air currents.

Some have a third/fourth element that helps keep temperatures more even when the oven is full.

The problem is getting the features to work right. Terminology is does not always mean the same thing brand to brand.

Jul 18, 2015
wekick in Cookware

Built-In convection KA oven does not have a bottom burner. Making Pizza is a big issue

I would be curious too as to the model. Most of the KA ovens I have seen have a hidden bake element but it is there.

Some people use a pizza steel and preheat it in the top of the oven.

Jul 16, 2015
wekick in Cookware
1

How is this baking pan used?

Any ideas?

Jul 16, 2015
wekick in Cookware

why can't I cook with an electric oven?

A gas oven does produce water as a byproduct of combustion but it is vented more so that this humidity is quickly removed. There is more air movement through the oven. In order for the Maillard reaction and browning to take place, superficial water must be removed in what you are roasting and a gas oven is better at doing this. Electric ovens are not vented as much so that even though the source of heat is "dry", it holds onto the humidity from what is cooking more. While it is not a good thing for roasting, it is a good thing for promoting starch gelatinization in baking. If you have a convection fan, it will provide more air movement so it is more drying and is a good thing to have that option in an electric oven.
I would definitely get an oven thermometer to check the temperature of the oven. You might be over cooking the inside of your meat because you are going by how brown the outside is for doneness. As others have said try turning up the heat. This will also remove moisture faster and cause your food to brown better. I would also use a quick read thermometer to check for doneness on the inside. It might take a little experimentation to get the right oven temperature to balance browning on the outside with the right internal temperature. I have also read on a baking forum, that some bakers will open an electric oven briefly to let some humidity out towards the end of baking to promote browning, so that might help some to do that occasionally during roasting.

Jul 11, 2015
wekick in Cookware

falling oven grates???

We had a Frigidaire range in a beach rental last year that was a couple years old that had the same issue. We will be returning and I am anxious to see if it was fixed. I thought it was dangerous and reported it to the rental agency.

Jul 09, 2015
wekick in Cookware

Does anyone recognise this wine glass type?

Is this an asymmetrical pattern? It seems so from the picture.
If you hold to the light are there any marks on the base. These can sometimes be very faintly etched.

Jul 07, 2015
wekick in Cookware

Dual fuel range

We had the Dacor DF range several years ago. It had the Discovery controller with under glass elements. It was a nightmare but they did buy it back. I don't know if your current range is like this but some electric ovens work by computer "logic". When you turn the oven on, the preheat comes on and brings it to temperature. The element then oscillates on and off quickly according to a computer program in theory to keep the temperature in a very narrow range. The thermostat does not come into play until it drops by a predetermined amount. With mine it was about a 200F drop but now the current use and care manual on their newest model seems to indicate it is about 50F, so that is much better but still not that great. The problem is that using the "logic" does not consider baking something like cookies where you are opening and closing the door or putting something very cold into the oven. The program does not have a way to compensate for any of that. The use and care manual also states that food must be removed if the preheat comes back on because the heat is so intense. If you have a separate oven thermometer it can be very revealing. The Capital electric ovens and DF ranges also work this way with a 150F drop required to activate the preheat. I would want to find out how any oven with an element under glass works before I bought it. I prefer a regular thermostat. Most of those will have no more than a 25F swing on either side of the set temp. Many ovens are much less than that.
I have a Wolf DF range now which I loved for a little over 4 years but now has to be replaced because it has the Wolf blue enamel chipping issue and is chipped down to bare metal and unusable for most baking. Wolf has not been helpful with this well known issue. I have not had much confidence in any DF ranges so far. Miele does have a new one but it has no track record yet because it is so new. It has a lot of electronic features though.

My experience with Dacor might have soured me on electronics but Wolf did have this part right. The electronics will allow control of the elements, including a third element in the back of the oven(s) and fan(s) to
-direct heat -this can be as simple as from the top for roasting and bottom for baking to as complex as the 22 modes Miele and gaggenau has.

-control fan speed- high speed for faster browning, lower for slower.

-provide more even heat when the oven is full

Most prostyle electric ovens will have these features. Gas ovens will not. I have baked for 40 plus years with regular ovens gas and electric but I kind of like the electronic features if they can get them right. So sad that Wolf did do that but the structure of the oven failed. I do have an Electrolux wall oven that I love for baking but not sure if the DF range works the same way. It works almost as well as the Wolf oven. It might be worth looking at it.

Jul 01, 2015
wekick in Cookware

SPRINGFIELD, MISSOURI - Are there any good restaurants?

Thanks for the update. We are in Springfield almost monthly these days. We have been to the Metropolitan Farmer a few times and it has been mostly good. Did not know about the free glass of wine :-). We will have to try some of the others.
Leong's can be good or bad. We hit it up every now and then and hope for good.

Jun 30, 2015
wekick in Great Plains

New Kitchen, ideas

I had a Kohler red glazed CI sink at one time. It had a big sink and a small sink with the garbage disposal that worked pretty good if you only have room for one sink.

Jun 29, 2015
wekick in Cookware

New Kitchen, ideas

For your sink consider the biggest pans you might need to lay flat to soak. Consider the ergonomics of your sink. It can be back breaking if your sink is too deep or set too far back.

You might look at the kitchen forum on gardenweb

http://ths.gardenweb.com/forums/kitch...
Also the appliance forum

http://ths.gardenweb.com/forums/appl/

Jun 29, 2015
wekick in Cookware

Best or "Can't Miss" Local Restaurants in Omaha?

I don't live there but visit a few times a year. I have had great experiences at the Grey Plume, Le Voltaire and Dario's. Le Voltaire has a great bakery. Dinker's for hamburgers. Sage Student Bistro is fun. They took me on a tour of the kitchen. Jams is a neighborhood place.

Jun 26, 2015
wekick in Great Plains

list your favorite kitchen gadgets

I use a manual can opener too( "swing away"). I have a couple extras found at a thrift store. "Made in USA".

Jun 25, 2015
wekick in Cookware

list your favorite kitchen gadgets

My really old carbon steel peeler. Takes off a thin layer and is still so sharp.
Really fine microplane for zesting.
Hand meat grinder- no food processor can match the texture.
My newest addition is a oxo cherry pitter. I used to use a big fat bobby pin but you can't seem to find them anymore except online so thought I would try this. It works pretty good.
My grandmothers old fork. It turns chicken without knocking any coating off.

Jun 24, 2015
wekick in Cookware
1

Cake Baking cookware and tips

Agree with both books.

Jun 16, 2015
wekick in Cookware

Any Advice On Aluminum Frying Pans?

My mother had an aluminum skillet that became nonstick over time. I had a griddle that was the same. It just takes time to build it up and mindful cleaning. I have taken my aluminum bakeware and treated it like alexander describes. I clean it really well with a not brand new golden fleece so it is a little softer which removes any debris but not the really hard polymerized stuff. I used to use a green scrubby and sometimes still will very lightly to keep the surface smooth or for a stubborn patch of something burned on. My mothers pan and my griddle were so nonstick they easily wiped out/ off with a dish cloth. I had to get a new aluminum griddle that was bigger and am working on seasoning it but don't use it as much so not sure if it will happen in my lifetime. :-).

Jun 10, 2015
wekick in Cookware

What cut is this?

Yeah or a group of old guys, sometimes fundraisers.
That reminds me that there is a little pop up building on a lot close by that is selling food of some sort I need to check out. :-)

Jun 09, 2015
wekick in General Topics

Anyone buy used kitchen stuff?

Most of my kitchen stuff is from the secondary market.

Jun 09, 2015
wekick in Cookware
1

Anyone buy used kitchen stuff?

Look for two rivets on the handles for the oldest pans that have the most copper on the bottom. I like the bail handle stock pots.

Jun 09, 2015
wekick in Cookware

Glass cookware?

Corning ad

Jun 08, 2015
wekick in Cookware

Glass cookware?

You can get pyroceram cookware but it is not very good for stovetop use because it conducts heat so poorly and prone to hot spots. The best source is on the secondary market. Corning made tons of it under the brand Corning Ware. Corningware is now made by World kitchens but is mostly stoneware with just a few pieces made in pyroceram and at astronomical prices. My mother used the pyroceram on the stove but had electric burners so the heat source was a little more even than a gas burner and she cooked at low temps so it kind if worked for her. If you want to try it, make sure that it has a smooth bottom and and is in good condition. Most I have has been found in mint condition. I use mine for baking.
A couple more articles.
http://jillcataldo.com/my_love_for_ol...

http://www.corningware411.com/2011/09...

Corning also made the rangetopper version that had aluminum on the bottom to improve heat conduction. I don't know how well they work. They are very hard to find in flea markets or antique malls but you can find them on eBay and etsy.
http://www.corningware411.com/2013/05...

Jun 08, 2015
wekick in Cookware

What cut is this?

I've had some that were so tough you could hardly chew them. A quick read thermometer is a simple thing that pays off in huge dividends. All of the moisture of the meat is expelled between 140-160F, but if you cook it to 195F or a little more the collagen and connective tissue melt and it becomes very tender and along with the fat, coats the dry fibers. This is why you have the Texas crutch. A pot if sauce also provides that moisture sort of a braise.

Jun 08, 2015
wekick in General Topics

What cut is this?

It used to be that they were mainly found in St. Louis, Mo but have expanded more recently. I would say most people have what they consider to be "the" way to cook them. Even though these were very popular in St Louis you could only find them in parking lot bbqs and back yards and rarely in restaurants but that has also
changed.

Jun 08, 2015
wekick in General Topics
1