u

unprofessional_chef's Profile

Title Last Reply

Vitamix- Models/Prices- help please

The traditional taller jar has a narrow bottom which allows you to make smaller single servings. For example, a single small avocado to make guacamole. Or a small single serving banana/strawberry icecream. The ingredients must cover the blades to get a good blend. The draw back to a narrow bottom is things can cavitate. This is less of a problem with the Blendtec and next gen Vitamix jars because the bottoms are wider. But you just push things down with the tamper, problem solved.

Narrow VS wide jar... one isn't necessarily better than the other. It depends on how you use your blender.

Apr 03, 2014
unprofessional_chef in Cookware

Vitamix- Models/Prices- help please

There are actually only 5 distinct models. You should ask yourself:

Do you want pre-programmed settings?

Do you want the new generation container?

Since you had a Blendtec you'll probably want the pre-programmed settings. You're already down to 2 models the 6300 and Pro 750. Now do you want the new generation Vitamix with a few improvements such as the wider jar? If so you're looking at Vitamix's flagship model, the Professional Series 750.

If you go to Vitamix's Certified Reconditioned page it simplifies all of the overlapping.

https://secure.vitamix.com/Certified-...

Apr 03, 2014
unprofessional_chef in Cookware

Is there a Worthy Professional Blender That's Not the Vita-Mix?

The question should be...

Is there a Worthy Professional Blender well below $200 That's as good as the Vita-Mix?

Once you get into the $300 range you might as well get a Blendtec or Vitamix. The Vitamix 5200S is $375 in store @Costco everyday low price. And the Blendtec Classic WildSide is $330 online @Costco.

Mar 11, 2014
unprofessional_chef in Cookware

Vitamix 5200

Nathan Fillion on Jimmy Kimmel

http://www.youtube.com/watch?v=hYuBRb...

He should have tasted his smoothie before serving it to his "friends"... it's common sense.

Vitamix is one of the best power blenders. If something doesn't come out right it's usually due to inexperienced users. I hate reading stuff about Vitamix getting a bad rep due to user incompetence.

Feb 14, 2014
unprofessional_chef in Cookware

Which whetstones to get for my Global knives?

An important technique is knowing how to angle knife so the primary bevel is completely flat in full contact with the stone. Some people use the magic marker/sharpie trick. But I'm at the point where I know how to feel and listen for it. IME the finer grit stones will give a more noticeable feed back and distinct sound than course stones like a 1000 grit.

I started with a King 4000 and I'm glad I did. Because one of the first techniques I picked up is if I positioned the knife correctly the primary bevel would almost stick to the stone. Making perfect contact. I was hoping to steer novice sharpeners in this direction.

I've never sharpened a convex edge so maybe 1000 grit is the way to go.

Jan 09, 2014
unprofessional_chef in Cookware
1

Which whetstones to get for my Global knives?

You don't want to use a course 1000 grit stones because you'll remove too much metal while you're still learning. Stay in the 4000-6000 range.

The single grit waterstones are usually wider than most of the combination stones. Wider stones will help you make better contact with the knife. Especially, when working 240mm or longer knives.

I still use my first waterstone, King 4000. The pores will get saturated. But all that gets cleaned out when I flatten it.

Jan 08, 2014
unprofessional_chef in Cookware

DeBuyer carbon steel - new prep method before seasoning?

So it's the "oxalic acid" in potato skins boiled in water that removes the oil/wax protectant.

Dec 13, 2013
unprofessional_chef in Cookware

Induction cooktop - an unexpected benefit

The cookware bottoms are just as clean and will stay like that. No more ugly scorched crusty bottoms.

Dec 10, 2013
unprofessional_chef in Cookware

Ready to Buy Induction Cookware. Advice?

The NuWave Precision Induction Cooktop 2 at the highest setting is only 1300W. That's as low as most portable induction burners go. You can't base induction performance on a low power burner.

Induction cooktops are about X3 the wattage.

Dec 10, 2013
unprofessional_chef in Cookware

did i just ruined my wok? please help!

The oil film needs to be as thin as possible. Paper thin. Spread evenly.

That why you have that texture in the seasoning. It's just cosmetic I think your seasoning is fine just use it.

Dec 10, 2013
unprofessional_chef in Cookware

Issues seasoning De Buyer Mineral B

Is it worth the trouble of boiling potato skins? How did the pan look after? Better or worse? What kind of potatoes did you use?

Nov 19, 2013
unprofessional_chef in Cookware

Issues seasoning De Buyer Mineral B

b.mac said: "And popped it back in the new Monogram with attention to detail on the flax seed oil coating for 6 sessions. And then I did a couple of extra on the burner top."

You should do the first and all coats on the stove top. The oven doesn't get hot enough. I think your base coat is weak because you did it in the oven. So the oil didn't completely polymerize. That's why it flaked off.

1) Warm up the pan on the stove top
2) Apply a thin and even coat of flax seed oil
3) Turn the burner to med high or high
4) Wait until you're at the smoke point
5) Take the pan off the burner let it completely cool

I would repeat this at least 6 times. And don't rush any steps. The quality of the seasoning depends on your technique.

Nov 19, 2013
unprofessional_chef in Cookware

Another Global Santoku sharpening / honing thread

Hello Chem

I assume you are using super fine >5000 grit stones for light maintenance and honing of your harder Japanese knives. I'd like to know which stones and grits are you using?

Nov 13, 2013
unprofessional_chef in Cookware

Un-impressed with Vitamix

The Vitamix and Blentec containers are supposed to sit loose on the base to absorb the shock from the ingredients bouncing around inside. It also prevents the blender from "walking" across the counter top like the Breville and Ninja. Another advantage is there is no locking mechanism so you don't need to line anything up to lock in place like the Breville and Ninja.

I see youtube videos where people go from low then kick it into high immediately. Their jar looks like it's about to fly off the base. The soft ingredients should always be on the bottom and hard/heavy/frozen ingredients on top. I bring the speed up to 3 until the blades have had a chance to break everything down. Then slowly bring it up to high. The high speed is really to produce a finer texture that the lower speeds can't do in a reasonable amount of time. This is where the programs come in handy for people that lack the ability to "finesse" the ingredients.

I am a new Vitamix owner myself but I would try to pulverize the berries first with some liquid. Do a taste test to make sure the seeds have been pulverized to your liking. Before putting in the other smoothie ingredients. But you should contact Vitamix to get an official answer.

The pre-programmed settings just slowly ramps up the speed and shuts off after a predetermined amount of time. You can do this yourself by adjusting the speed, using a kitchen timer, and your eyes on the ingredients checking the consistency. I've gotten very good at doing this. Sometimes you can easily over blend ingredients with these power blenders so I wouldn't use the programs anyways. There is no homemade salsa program on the Vitamix or Blentec. This recipe requires you to vary the speed, keep track of time, and consistency of your ingredients. What I'm getting at is you can't use the programs for everything. You really have to apply good technique to pull off some recipes.

https://www.vitamix.com/Find-Recipes/C/A/California-Salsa

There is a great series of Vitamix videos made by this guy that was really helpful.

http://www.youtube.com/watch?v=S8ELqM...

Nov 07, 2013
unprofessional_chef in Cookware
3

Knife holder for 240mm Gyuto

Both of these are excellent ideas. I am seriously considering them.

"1) All you need is to buy one large wood board and one large and one large plexiglass, and a a few spacer."

http://images.crateandbarrel.com/is/i...

This is very feasible. Making a custom knife rack might be the way to go. Thank you for posting this.

Oct 19, 2013
unprofessional_chef in Cookware

Knife holder for 240mm Gyuto

Can you share with us what your knife block looks like? I posted here because I'm also looking for some unconventional knife storage ideas.

That's what I'm doing now. The 240mm Tojiro DP is resting on top of a kitchen towel.

I did consider a saya. However, if my lust for 240mm+ knives grows I'll need good a block or rack to consolidate all of them on the kitchen counter.

Oct 19, 2013
unprofessional_chef in Cookware

Knife holder for 240mm Gyuto

I did consider and edge-guard. However, if my lust for 240mm+ knives grows I'll need good block or rack to consolidate all of them on the kitchen counter.

Oct 18, 2013
unprofessional_chef in Cookware

Knife holder for 240mm Gyuto

How you display your knives on that magnetic knife bar is very appealing. But I forgot to mention in my OP that I'm not crazy about magnetic bars as they can leave scratches on the knife. And I'm not thrilled about drilling holes in my walls yet.

I guess these universal magnetic knife blocks and knife racks are the only style that will meet my criteria. The knives would also not be resting on it's edge.

Sorry to be so picky. If I wasn't I would not have posted here. I would have just put my knives in the dish rack and call it a day. I wanted to run this by fellow chowhounders before I made my decision.

Oct 18, 2013
unprofessional_chef in Cookware

Knife holder for 240mm Gyuto

I have the attached Henckels knife block where I keep all of my Western knives. But the slots are too short to house a 240mm Gyuto. I'm just wondering where everyone is storing their bigger knives. I need some ideas.

Oct 18, 2013
unprofessional_chef in Cookware

Vitamix Recall

What was the gift?

Oct 15, 2013
unprofessional_chef in Cookware

Is the Ninja really as good as a Vita-Mix? I shopping...

The Ninja will NEVER be able to produce a fine texture like Vitamix and Blendtec blenders. #never

These videos show the inedible gritty lumpy soups and smoothies from the Ninja:

http://www.youtube.com/watch?v=LWb41309PuI&t=7m22s

http://www.youtube.com/watch?v=Ko4DVwLQTB0

There are cheaper alternatives like the OmniBlend that is almost as good:

http://www.youtube.com/watch?v=W7GdMZ...

Oct 13, 2013
unprofessional_chef in Cookware

Vitamix "Dry" Containers; Safe for "Wet" Use?

What about thick recipes like frozen banana and frozen strawberry ice cream? Will that work better in the 32 oz dry container?

Sep 18, 2013
unprofessional_chef in Cookware

Glass dome lid vs flat SS lid?

I prefer stainless steel lids. SS is obvious more durable than glass. But for me they are easier to clean. Glass lids can get buildup in the seams where the glass meets the aluminum/steel lining. Over years that build up gets smelly and disgusting. I am also hesitant on using BonAmi on glass lids. Because some of it could get stuck in the crevice and eventually end up in your food.

Aug 24, 2013
unprofessional_chef in Cookware
2

CHOW Reviews: Taylor TruTemp Instant Read Digital Thermometer

This is an "Instant Read" Digital Thermometer. This category of thermometers is all about speed and accuracy. The review never mentions how long it takes to get an accurate reading.

I'm sure people would also like to know how the Taylor TruTemp stacks up against the speed and accuracy of a Thermapen.

Turkey in the oven is a perfect example. You want an "instant read" of the internal temperature without leaving the oven door open too long while waiting for a read out.

Aug 19, 2013
unprofessional_chef in Cookware

Where do you take/send your knives for sharpening?

Why not run one of the less used Wusthof knives like the 4-6" utility knife through the Chef's Choice? Or test using a cheap kitchen knife around the house.

I'm not a fan of electric sharpeners due the aggressiveness of the diamond abrasives which can remove metal too fast. But since you're knives are very dull, they can benefit from the diamond abrasives. The first time, you may have to run it through stage 1 a few times. This is so that the sharpener can install it's primary bevel profile. But you should read the manual.

Do a before and after paper test. So you can gauge the performance the electric sharpener. Then decide whether or not to run the reset of your knives through the machine.

I sharpen my knives freehand with whetstones from Japan. I would not want to be the one sharpening a Wusthof knife set because that's at least a whole day's work for me.

Jul 18, 2013
unprofessional_chef in Cookware

Does anyone else find the presets on the Vitamix 750 Pro less useful than they thought?

So you've had the Vitamix for some time. Are you finding the presets more useful or not at all? Is it worth the extra $130?

Jul 15, 2013
unprofessional_chef in Cookware

Cookware Warranty Expereience - Post'em here

Good for Cuisinart. How long ago was this?

Jul 12, 2013
unprofessional_chef in Cookware

Pots and pans for Induction cooking

I use the timer with my Fagor pressure cooker. Very handy for things you know exactly how long it takes to cook.

Jul 11, 2013
unprofessional_chef in Cookware

When to add oil to stainless and non-stick pans?

My method is as Chem said... I water test the pan until it's at optimal temperature. Quickly coat the bottom with cold oil. Immediately followed by the ingredients. But this is really for searing / pan frying meats where they would stick to a cold pan.

But for veggies I can get way with a "warm enough" pan and cold oil. Most veggies won't stick to SS anyways.

Viking's method actually makes the oil more volatile and will have a tendency to burn. In addition, how can you tell when the pan has reached optimal temperature from those different fats?

Jul 08, 2013
unprofessional_chef in Cookware

Tramontina clad, Cuisinart MCP or other 2 qt. stainless steel saucepan?

You might have to get in there with something fine like a Qtip and BKF.

Disk bottoms have their place. IMO just not with 8" skillets or saucepans smaller than 2.5 quarts. The disk bottoms are too small of be effective.

But for large stock pots and pressure cookers they fine. The seam can get pretty nasty if you're on gas. But induction keeps the cooktop and the exterior of my pans looking like new.

Jul 08, 2013
unprofessional_chef in Cookware
1