MikeB3542's Profile
All I want is a good cup of coffee at home. [moved from General Topics]
That's a unit that will run $250 to $300...that coffee better be more than "good". At that price, cheaper to just go down to a coffee shop that knows what they"re doing. Really. Most auto drips have a heating element where the water is drawn up from the bottom of the reservoir... the water boils and is pushed up to the top of the unit (like a percolator...there is no pump). The argument against auto drip is that the water is no longer at the "optimum" temperature once it gets to the coffee. Not sure how the Technivorm gets around this.
All I want is a good cup of coffee at home. [moved from General Topics]
Good FRESH coffee, ground fresh, prepared in a decent auto drip maker can make really good coffee with minimal effort. Press and pour over add the additional step of boiling the water (and really, any step you can avoid should be until sufficiently caffeinated) and, more importantly, quality depends heavily on technique, especially with pour over. Pour over can indeed produce a superior cup of joe, but my experience was that it was difficult to be consistent, and the results were too often nasty. Auto drip will never be quite as good, especially since temp won't ever be quite high enough, but you won't wreck a batch either.
Lodge Cast Iron Pan/Grill Pan. Worth buying?
A good combination is the square grill pan, matching panini press, and an OXO grill pan scrub brush (the very stiff bristles line up with the grill). I prefer the grill pan to the flat griddle/grill because it contains splatter better and I can fill with hot water to soak the gunk that gets burnt on.The trick to the panini press is to let it get good and hot on a separate burner....it's heavy as hell so applies lots of nice pressure to your sandwiches (will practically waffle white bread.) For "rainy day" steaks and shops, the grill pan works great, though found the best way to cook with it is to get a good sear on the stovetop and finish in a warm oven (use the oven to pre-heat the grill pan).
low end electric range
Ditto...just to be clear, you currently have an electric stove. If your current (dead) range is gas, replace with gas since you likely don't have a 220 outlet.
searing steaks in cast iron pans
A good approach is to get the pan smoking hot in the oven, turn the oven OFF, get a good sear on both sides on the stovetop, then return the steak in the pan to the warm oven until you get the desired level of doneness. Works especially well with a grill pan.
Alternatives to Pampered Chef's Deep Covered Baker??
Pretty sure you can find nice Le Creuset stoneware bakers and casseroles at Home Goods/Marshall's/TJ Maxx. Cost Plus/World Market is also a good source for stoneware.
Should i throw away my wok?
Nobody recommends SEASONING with salt! Quite a few would recommend CLEANSING with salt, using as a mild abrasive. Oxygen alone causes rust, salt does not (neither does water) though water, especially water with chloride ions certainly can facilitate oxidation. My experience with cast iron dutch ovens is that you should simply not expect the same kind of patina that you get on a skillet, especially with a wok. The high temps that you want at the start will break down seasoning rather than build it up. To make matters "worse" you often will finish the dish wet, which steams off the seasoning. Long and short is that the seasoning in the middle will always be something of a work in progress. So focus on how it cooks rather than how it looks. My rec is to clean it well, and then keep it dry and oiled between uses. Good luck!
Re-Seasoning Cast Iron Skillet
Some folks will insist on bacon, but have found bacon causes trouble since it has its own gummie residue. Fried chicken...now there's an idea!
Re-Seasoning Cast Iron Skillet
Or just use your pan with the less than perfect seasoning. Use a stiff SS spatula with a flat blade, and cook stuff that is less prone to sticking for the first few times (maybe a grilled cheese sandwich). Multiple seasonings are more about appearance anyway...the pan will work even if it isn't jet black.
Re-Seasoning Cast Iron Skillet
It's probably sticky because you spread the oil too thick. I do agree that the Lodge instructions need updating (the instructions stamped on Wagner cast iron is similar). If you are seasoning with liquid veg oil (soybean, canola, corn, peanut) 350F is not quite hot enough...425-450 is probably better. I think that 350 was a good temp back when you would have used lard or shortening. Best results have been to oil lightly and season outside on the grill....season with the skillet or dutch oven upside down so excess oil can drip away.
Why don't more Americans use induction?
The way I see it, there are two huge issues against induction in the US. First is cost...a basic gas or electric range is way cheaper than any of the induction ranges available. I am talking basic white/bisque units here, the no-frills stoves most folks buy. You can get a basic gas or electric coil stove for under $400...induction will probably be at least double or triple that. That means A) a cash-strapped consumer that needs to replace a stove that has broken down is priced out and B) contractors building homes and landlords equipping apartments will never put in induction. Second issue is what I would call energy inertia...if you have a gas connection, you won't switch to electric without a damned good reason, because in addition to the cost of the range (which isn't cheap), there is the issue of running an electrical line to the kitchen (also not cheap). This is probably not even an option if you live in a condo or apartment.
Seeking Tea Kettle
Love my Cuisinart that I got for a song at Marshall's. Truth be told, there is a "trick" to getting the whistle to work (all the reviews complain that the "whistle doesn't work after awhile" but that's because they don't have enough water in the kettle). Anyhow, it has worked for me...the handle and spout show no sign of melting or falling off, so this beats what I had been getting. That said, I am at this coffee shop right now, and next to me on the shelf is this lovely Hario V60 kettle. Not going to spend $60 on a new kettle when the one I have works just fine, but this one looks like a dandy.
Help Me Find the Perfect Blender
Your friend is right on the money...take CARE of your stuff, know and respect its limitations and you are more likely to experience blender bliss without breaking the bank.
Voltage converter/transformer for a 110 volt high power blender such as blendtec or vitamix.
Tongue planted firmly in cheek for what it's worth...you know I just wanted your VitaMix0 Seriously, I have known a few folks who have done hitches in Europe for work or school, and most are happy not to haul that stuff around (a few were happier with their Euro appliances and ended up trying to convert the 220v to 110v when they got back.) Whether leaving for a short stay (or good) best wishes on your travels.
Engaged = FINALLY, GET WHAT I WANT! But I can't decide, help us!
First off, congratulations on your engagement! I know some posters go around the bend with sets, but I think they are a great idea for basic cookware. You know you need two or three pots/sauce pans with lids. You know you will want a two or three saute pans. And you will want at least one nice large pot to cook pasta/corn/soup in. So get a set that has that stuff, and you will have what you need and your cookware won't look like it came from the land of misfit toys. You will have to decide whether to keep or donate the skillets, since the ones that come with sets are.usually not ideal. I would not go for the "soup to nuts" sets because they are usually bloated with lots of stuff you truly have no use for (they seem to like to put in utensils to get the "count" up).Can't help you with brands...so much stuff is made in the PRC that excluding their stuff cuts you out of a lot of what's available, and some of that is actually very good. A nice medium size dutch oven is a nice addition...a round 5 qt/4.5l is a good size. Good luck!
Slicing brisket -- what kind of knife do you use?
Haven't made BBQ brisket, but have made plenty of corned beef brisket. Just a long serrated bread knife...nothing special...does the trick. Find it makes a big difference to allow the meat to rest a good long while before carving. Also, really important is a good carving/serving fork to keep the meat from moving around while cutting. (In fact best results have been when I have chilled the brisket with a weight on it, then re-heated in the broth when time to serve.)
Voltage converter/transformer for a 110 volt high power blender such as blendtec or vitamix.
Is this a temporary stay out of the US or a more permanent move? If this is a temporary deal, maybe just save a Euro or two and just buy a 'normal" blender in country and leave the VitaMix stateside (with friends, family, or, heck, I'll say it, ME). Oh wait! Better idea...get a stick blender...portable and damn handy, and less of an issue to covert . And when you get back stateside, you'll wonder how you ever lived without it. Blenders are just a real low priority appliance (somewhere between stand mixers and espresso makers) and it seems like a waste to lug that monster around AND have to buy expensive hardware just to run. I have a hard time buying the "You don't understand, I can't live without it" argument.
Matfer or Vollrath stock pots?
It doesn't matter all that much...how the pot is put together (metal thickness, nice sturdy, well-attached handles, good ergonomics) is key. Heck, a good quality plain aluminum (non-anodized) stock pot will work just fine for most of the things you will probably use it for.
Matfer or Vollrath stock pots?
Certainly looks OK...still would want to get in my paws to make sure it was all that before buying.
A properly welded handle is as strong as a riveted handle, theoretically should be stronger. Rivets certainly do look sturdy and while they are durable they also tend to loosen up in time. Trouble with welds is if they aren't done right and lots have had bad experiences with cheap pots with handles with soldered-on handles.
Matfer or Vollrath stock pots?
All I can suggest is to go to a restaurant supply store where you can see/touch/feel, and maybe talk to the nice people and see what they suggest. A stock pot doesn't need amazing thermal properties...most of what you are doing in it is boiling water, so even the cheapest, crappiest stock pot will work. Better stock pots will have better handles and will be better constructed so they handle better filled up...not trivial since a full 12 qt pot will weigh well over 20 pounds. Have fun shopping!
Tips on hanging a cast iron skillet from drywall?
Another somewhat pricey but bullet-proof approach is to check out the elfa line of shelving at the Container Store...a wire shelf over a counter is nice and you can hang an S-hook off of it for skillets, corn stick pans, etc. The elfa system anchors to the wall top plate (a CONTINUOUS 2x4 that frames out the top of the stud wall where it meets the ceiling, so you can support a pretty substantial weight. There are cheaper knock-off's that may be available at your local hardware store or big-box home center...my suggestion is to check out the Container Store catalog since they show tons of options that will get the creative juices flowing, then pick a system that meets your budget. The Container Store people have a substantial amount of experience with anchoring heavy stuff to drywall walls, and they offer the nuts and bolts that work best. They are a great resource, and I will spend the extra bucks on their stuff because it always works (CAVEAT EMPTOR: beyond elfa and Skandia products, a lot of the stuff they sell is expensive crap which I try to avoid), and I rarely have to go back and forth to get the bits and parts to "make it work"...if you have done even the most mundane home project, you know that is huge.
Tips on hanging a cast iron skillet from drywall?
The weight doesn't bother me a bit...I have pictures that are as heavy, maybe heavier. Just a matter of finding a hanger rated for the load. The heavier duty models have multiple nails and a small bearing plate to distribute the load and reduce the likelihood of pull-out.
That works great for STATIC loads. Drywall is brittle, and if you are not just hanging the pan for decoration but bring it down regularly to use, eventually you will tear out those hangers. Next step up is to get a nice hook from the hardware store and anchor it to a wall stud with a nice long wood screw (at least 2-1/2") PRE-DRILL A) to make sure you are actually drilling into a stud B) to minimize tearing up the wall. THERE IS NO WAY A SKILLET IS GOING TO PULL A REASONABLY WELL-EMBEDDED WOOD SCREW OUT OF A STUD UNLESS YOU ARE HANGING OFF OF IT. If no wall studs, what to do? MY recommendation is to skip conventional plastic drywall anchors and go directly to toggle bolts or "Molly" type anchors (steel bolt with a plastic sheath that splays out behind the wall).
Last consideration is that the pan banging against the wall will be a problem...best suggestion is to put up a bit of decorative sheet metal
Is a vintage Lodge cast iron skillet better than a new one??
Can't buy lye in Cali? How do you make pretzels now?
Eazistore (market by Natural Home)
Found this fairly clever set of sauce pans at Target the other day...basically a set of 2and 3 qt pots with glass lids...the cool thing is the way the pots and lids nest . They are stainless with an aluminum disk in the bottom and so far seem pretty nice. Curious if any else has come across these.
Is a vintage Lodge cast iron skillet better than a new one??
Automobile engines have been made from cast iron for years...and these castings are heavily machined. Think of all the holes that have to be drilled and tapped, surfaces where parts meet ground smooth and level, cylinders bored and machined smooth, cranks and cam shafts ground and polished on lathes (better shafts are forged, which changes the structure of the iron, but casting had been common since it is cheap.) .
Is a vintage Lodge cast iron skillet better than a new one??
By "machining", I mean that the inside cooking surface has been ground smooth...the surface no longer has the rough finish from sand casting, and it is smoother than Lodge which is shot-blasted, which is pebbly.
Single Serve French Press
There are plenty of French presses out there that double as mugs. On the cheap side, Bodum makes a plastic model that works just fine...bought a nice stainless steel unit at Starbuck's for my (now ex) wife that also works very well and keeps the coffee hot. Should be had for under $20...save the money for really good (read: NOT Starbuck's) coffee beans.
Is a vintage Lodge cast iron skillet better than a new one??
Going through the thread hurt my head:
1) Sand casting...to the best of my knowledge ALL CAST IRON IS CAST IN SAND MOLDS.
2) Lodge has not machined their skillets in a REALLY LONG TIME, maybe not ever. If you see a Lodge pan that is glass smooth, that is most likely because it has been used...and used...and used. And if you take care of it, will serve you well for a lifetime. Corrolary to this statement: old Lodge = new Lodge. (Griz andd Wagner machined the interiors of their skillets...smoke 'em if you got 'em.)
3) Pre-seasoning: uh, this is a GOOD thing. Strip it if you must. Hell, grind it, sand it, sacrifice virgins to it. My humble opinion is that you're wasting precious time and effort (not to mention, virgins) trying to remove the pre-seasoning.
Best Pizza in Chicago?
Wonder if there is any relation to the family that owned Pies by Fasano. They had a pie bakery in Bedford Park, thinking 65th and Mayfield...VERY GOOD pies, by the way. Alas, the bakery has been out of business since the 80's. One of the sons of the original owners has started a new Pies by Fasano bakery in Downers Grove.
LaTramontina Dutch Oven versus Better Homes and Garden DO. Need help, please.
You should have a LOT of options...Lodge Color, Chantal (commonly at TJ Maxx/Marshall's), Cost Plus/World Market. They are all DECENT quality and will serve well if you are treat with respect and aren't klutzy as the finish won't take abuse from metal implements and scouring pads, and will chip if handled heavily or dropped. It isn't top of the line (LeCreuset, for example) but that isn't where your budget is, and that's OK. Happy shopping. BTW, this stuff is heavy, which might figure into whether you buy on line or not. Stuff also has been known to arrive broken and chipped...just sayin'. 5 or 6 quarts is a pretty nice size
