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Food Processor vs Grater

I use a hand grater (microplane, etc.) for cheese and citrus rind, and the food processor for everything else that I wouldn't just cut with a knife. Haven't owned a box grater in years. Mandolines scare the heck out of me.

Feb 11, 2014
pothead in Cookware

Dutch oven vs. Slow cooker

I did the same thing today with my dutch oven. Beef Bourginon -- yum! I wouldn't leave it alone all day, but really, cast iron on very low heat can be left alone for a few hours without a problem.

Oct 03, 2012
pothead in Cookware

The end of stainless as *the* finish for appliances?

Aug 18, 2012
pothead in Cookware

Great Cookware for Fish/Chicken

Agree with others who say that the contradictory info is just about personal preference: really, you can cook fish in almost anything. Why not try a piece of fish in your existing skillet and braiser? If you like the results, you can purchase additional sizes as needed. If not, you know you need something different.

I used to do most fish on a sheet pan, but tried a clad skillet on a whim one day and found it a great improvement, so that's mostly what I use now.

Mar 07, 2012
pothead in Cookware

Dutch oven: plain cast iron or enameled cast iron?

We all know that Amazon's prices change at the drop of a hat, but as of about 30 seconds ago, the red enameled Lodge was $49.97: http://www.amazon.com/Lodge-Color-6-Q.... It's a great pot.

Feb 03, 2012
pothead in Cookware

Sunnyside: The Dog and Duck and Bliss 46 Bistro

Butcher Block. Or just make it yourself -- it's quite easy.

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Butcher Block
43-46 41st St, Queens, NY 11104

Jan 26, 2012
pothead in Outer Boroughs

Le Creuset: how am I supposed to cook anything?

The 450F limit is about the plastic knob, not the pot itself. If you want to roast something at 500, odds are you're not using the lid anyway. If for some reason you do want to use the lid at such high heat, just replace the knob with a metal one. Le Creuset sells fancy ones, but I use a 99 cent cabinet knob that works just fine -- just bring the screw from the original knob with you to the hardware store and look for a knob that's the same size.

Dec 31, 2011
pothead in Cookware

What can a food processor do that a mortar and pestle, Kitchenaid Professional stand mixer, Shun mandoline, and Vitamix Professional blender cant do?

You definitely don't *need* a food processor, but as others have said it's great for chopping and slicing in large volumes. Also useful for small quantities of the kinds of things you could do in the stand mixer, but which get frustratingly stuck at the bottom of the bowl. The only thing I can think of that you can't do with the tools you've mentioned is anything involving grating: carrot cake, potato latkes, etc. You can certainly make these things with a hand grater (I have done so many times), but it's infinitely easier and faster with a food processor.

If the parents who have contributed to your current arsenal are interested in adopting a 33 year old, please let me know.

Dec 17, 2011
pothead in Cookware

Staub sale at SLT

This looks like a great deal for a first Staub AND W-S is having a 25% off cookware sale through Sunday!

http://www.williams-sonoma.com/produc...

Dec 14, 2011
pothead in Cookware

Question about stainless fry pans (do I need them)

Yeah, I can tell you all about the ins and outs of different types of cookware, but have not yet mastered the complicated technical art of the "reply" button. Sorry.

Dec 11, 2011
pothead in Cookware

Question about stainless fry pans (do I need them)

The lists you're referring to generally assume that someone is starting from scratch: if you have two or three stainless pans, you don't need anything else. Stainless frying pans are great because they can do anything, even if they're not the very best choice for everything. They're low maintenance, and they're basically indestructible. If you already have 8 (!) frying pan-like items that you're comfortable with, you really don't need any more.

Dec 11, 2011
pothead in Cookware

Largest, affordable food processor

Sounds like what you really want is a blender. There are any number of good ones available for under $100.

Sep 09, 2011
pothead in Cookware

Staub cocotte sizes - discrepancies

The Williams-Sonoma exclusives are indeed different sizes than the Staubs you'll find elsewhere.

Aug 29, 2011
pothead in Cookware

Le Creuset Sales / Pricing

You can always use the BBB 20% off coupons on LC.

Aug 10, 2011
pothead in Cookware

Cuisinart Multiclad Pro or Le Creuset Stainless?

I also hate All Clad handles and have been very happy with Cuisinart Multiclad, BUT I have also handled (not cooked with) the Le Creuset and think it feels great.

If you're not committed to a matching set, why not order one different piece of each online? If you like both, keep them, and order more pieces in whatever brand you like better. If not, you can always return one.

Apr 12, 2011
pothead in Cookware

What are you sorry you were so slow to try?

Ok, I must know this: why are you grating fresh ginger and citrus zest on a daily basis?

Apr 09, 2011
pothead in Cookware

Starting from Scratch-- Must haves!!

Cooking tools are valuable. Relationships are more valuable. If you have any question in your mind about whether or not your girlfriend/roommate can be trusted around your tools, don't buy expensive ones that will break your heart when they're ruined, and break your friendships when you yell at the ruiners. For that, you wait until you live alone or with a partner who can be appropriately warned (perhaps with a 10 inch Chef's knife) against messing with your stuff.

Get a Forschner knife or two and a couple of good, basic, inexpensive pots and pans. Fill in with the assorted tools others have suggested above.

Mar 07, 2011
pothead in Cookware

Need guidance on 2 qt pot

I handled these in a store once and they looked and felt great. Can anyone with first hand experience tell me whether they really cook as well/better than tri-ply? I'm assuming they couldn't be as good as real copper.

Mar 06, 2011
pothead in Cookware

Need guidance on 2 qt pot

I want to be invited to dinner.

Mar 05, 2011
pothead in Cookware

Staub -- cherry red vs pimento red vs W-S red

Nope. The brickish one is the W-S exclusive. Grenadine isn't red at all: it's a wine color. By far the prettiest of the Staub colors -- I can't for the life of me figure out why W-S replaced it with that terrible red.

Mar 05, 2011
pothead in Cookware

Need guidance on 2 qt pot

This is not a hugely consequential decision: they're all similar pots that will do about the same things for you. I might be inclined towards the 1.5 qt, since the .5 qt probably doesn't make much difference in a pot that size, and it's $50 cheaper. Then again, if you're willing to spend that sort of money for a small saucepan, you might as well go for the Falk "Try Me" piece, which is around the same price.

Mar 05, 2011
pothead in Cookware

Another Le Creuset thread - big damage after 6 months

I believe they started enameling the bottoms when glass-top stoves became popular. Bare cast iron can scratch such stovetops if you're not careful.

Feb 13, 2011
pothead in Cookware

All-Clad Stainless vs Cuisinart Multiclad Pro

The d5 seems better, but I'm still happier with the Multiclad.

Feb 10, 2011
pothead in Cookware

All-Clad Stainless vs Cuisinart Multiclad Pro

I have *really* tiny hands (as in, the jeweler remeasured my finger three times for my engagement ring because he couldn't believe the size was so small), and I find the All-Clad SS handles intensely uncomfortable. I think it's more about how you're accustomed to holding pans.

Feb 10, 2011
pothead in Cookware

what saucepans would you buy?

Cuisinart Multiclad is excellent.

Cuisinart Chef's Classic is very pretty, but for actual cooking you'd be better off with no-name aluminum.

Jan 28, 2011
pothead in Cookware

What size roasting pan should I get?

Incredibly lame though this may be, I did a three pound roast in my 16 x 13 Calphalon roaster the other night, mostly just to see what would happen. I made gravy on the stove top afterwards. Ridiculously unnecessary as this pan was for the task, the gravy never came close to burning. I'm guessing burning would only be a major concern in a pan without a thick bottom, unless you tried to walk away for an unreasonably long period of time (in which case you'd have burning under any circumstances).

Dec 21, 2010
pothead in Cookware

Hand mixer beater style question

I have a Kitchenaid handmixer with a beater design that looks more or less identical to that of the Cusinart. I use it often to cream butter and sugar, and I love it deeply. Not only are the beaters easier to clean than those with the center post, but I don't need to scrape half the dough out of the beaters like I did when I had a mixer with a center post. The dough stays in the bowl where it is supposed to be. No sign of wear on the beaters, though I've only had the mixer about a year.

Dec 13, 2010
pothead in Cookware

Need a mixer to make one cake. What should I get?

Mixers certainly make baking easier, but any cake that actually requires a mixer is not something that someone who doesn't bake should be baking. For one basic cake, a wooden spoon and some elbow grease will be just fine. If you actually do want to buy an electric mixer for just this purpose, just pick up the cheapest one you can find -- I've never heard of any mixer giving out after one cake!

Nov 23, 2010
pothead in Cookware

How do you purchase your knives?

I know BBB carries Global, and I think Macy's does, too.

Nov 12, 2010
pothead in Cookware

Best Kitchen Appliance Store in NYC

Though it's extremely unfashionable, I have always done well at PC Richards.

Oct 26, 2010
pothead in Cookware