c

CACook's Profile

Title Last Reply

pressure cooker

Hi thew, Got a pho soup recipe to share?

Jun 28, 2010
CACook in Cookware

pressure cooker

Used my new Kuhn-Rikon 8 Liter (US 8.5 qt) stock pot last night,
works really well and need to adjust my cooking time also, I over cooked my stew by 15 minutes. It seems more powerful than my previous cooker, and there isn't any visible steam or condensation from it.

Jun 22, 2010
CACook in Cookware

pressure cooker

Follow up. I used the Magefesa maybe less than 6 times, then it stopped sealing consistently, half the time the gasket would get pushed out and steam everywhere around the lid. This is a big frustrating problem!

This also caused me to panic at first and thought I could turn the knob down to release mode to vent, big mistake, it release a high velocity spray of steam mixed with soup or worse, curry, it made a spectacular mess. Maybe I wasn't supposed to do that but I don't have alot choices when the steam blow from the gaskets looking like a shuttle about to take off.

The sealing problem happened after I ran water to cool the cooker, although all of the pressure cookers says they can handle this, I won't be doing this again on any PC that I will buy.

As for the company support, they are not quite there.. They asked me to tighten some screws, I called back and said it still doesn't work. They had to consult and call me back next day told me to get refund and costco and they'll let me order by mail a new one at the costco price (which is $50, super cheap!) Could have just sent me a new lid to try?

Food came out great though and I am hooked on to this PC business.

So now I returned the Magefesa (thanks to Costco easy return) but ordered a 8 quart Kuhn-Rikon Stock pot. I called KR and the person answered all my questions, within the Duromatic line mostly functions same, just different handles and one of them have a release knob instead of hold with a ladle and release.. The experience with the mageFesa 6.3 qt told me that I couldn't make enough broth (I like to make pork bone broth and use it to make ramen soup). So a 8 quart will give me much more capacity. I also went with stock pot style because the handles are shorter, I have read you can avoid the steam with longer handle, but 2 things. I kept knocking the pot by the handle on my induction cooktop which is slick.. and also it was alot of space taken up by the handle in the fridge, so I am going with the stock pot with 2 loop handles.

I am reading now the KR uses a little dip stick so you have to dial the heat just right, but with induction I don't see much problems. This is comparing to the knob and vent selector that vents a bit harder if you have the heat too high. I am expecting the KR will emit even less steam and no hiss. Even with the hissing type cooker, the broth smell is strong.

Will report back later

Jun 15, 2010
CACook in Cookware

All-Clad French Skillets - regular or non-stick?

I like the all-clad 11" french skillet at Macy's the one that comes with the domed lid it is GREAT because I can cover it up and steam clams and turns out to be very useful.

As to non stick I just have a 10" all-clad nonstick fry pan with lid, again special only item at William Sonoma. I only use it for eggs and nothing more because I heard how fragile the all clad non-stick are.. so far so good.

Dec 21, 2009
CACook in Cookware

pressure cooker

I am looking for opinions of a stove top pressure cooker. It's a 6 Qt model.
it seems it might save me time making soup in 1 hour instead of 3. But what else can I cook with it? Can I steam a chicken or reduce fat of other meat in much less time?

Costco is selling one now for $50 and it's tempting with a nice thick SS and also induction compatible.
It's made by this brand and I am not sure if it is exactly this one.. if it really does have multi ply construction that's a real bonus.

http://www.homevillage.us/ma18ststprc...

Dec 21, 2009
CACook in Cookware

crockpot.. I think I prefer stove?

the problem I have with my crock pot is I am not sure there is heat element on the bottom, the sides get pretty hot and dry out the meat.. but the middle isn't simmering..

Nov 03, 2009
CACook in Home Cooking

crockpot.. I think I prefer stove?

I am considering getting rid of my crockpot because it takes so much space.
yesterday I used my induction cooktop and big le Creuset 7.25 qt round pot and slow cooked some tough meat for 6 hours, result is excellent and also more room to work with to cover the meat with less liquid. The heat was so stable.

The only thing crockpot has going for it is that it has autoshut off and I feel safe leaving the house while it is cooking. I do not feel safe leaving the stove on unattended even if it has no flame.

Nov 03, 2009
CACook in Home Cooking

All Clad copper core unofficially induction compatible?

Although sales literature says no, I have came across copper core cookware with a little sticker added that looks like a spring and it is magnetic. So that should work with induction.

Are all of the copper core line like this or only some of them?

Sep 06, 2009
CACook in Cookware

KitchenAid mixer attachments + dishwasher = ruined?

OK, I guess It appears not as bad as I thought, I found something in the kitchen aid forums and people use barkeeper friends to re-polish it. I did and it seems the rubbing off is minimal after barkeepr's. It seems just like another aluminum utensil now. I found out KA call these "burnished" but they are really not clear coated, only polished make it easy to clean I am not able to get it as silverish shiny as the factory condition, but I will get out my buffing supplies when I get a chance.

I would never put it in the dishwasher again.

Sep 04, 2009
CACook in Cookware

KitchenAid mixer attachments + dishwasher = ruined?

they are the silver (burnished) attachments
when I touch the attachment now, grey color will rub off in my hand, it seems this is corroded aluminum now.

What would vinegar and baking soda do, one is a base and the other is acid, these 2 things neutralize each other?

Sep 03, 2009
CACook in Cookware

KitchenAid mixer attachments + dishwasher = ruined?

My wife put all the attachments in the dishwasher, now they are all grey and I think they are ruined. I want to cry! We only used the mixer a few times and we didn't have a dishwasher back then.

Now i remember reading something about this, aluminum + cascade

Do I have to order new ones.. :( dough hook and the attachment black is rubbing off with my hands. I don't know how to find the right one from Amazon, it's the costco HD model.

Sep 02, 2009
CACook in Cookware

Thermoelectric Wine cooler

Hi I am not serious with a collection or anything, but I like to buy wine sometimes and store them for a weeks to a year.

I am looking for a small unit. I live in the hottest part of California and we just hit 110 yesterday. I try to keep the house less than 90, more realisticly I found a spot that should be in the dark and at 80 most of the time.

Do you think a small thermoelectric unit like this would work OK?

http://www.costco.com/Browse/Product....

I realise this would be a lot less than most people expect to use on this list but
would it work for my purpose to lessen the damage to the wine due to heat?

Jun 29, 2009
CACook in Wine

All-Clad raised prices?

That's a bummer. I am a Canadian living in the US and I understand your frustration. Although up there economy seems to be doing better than here. It is much much easier to shop in US online.

I would recommend shopping from US to complete your collection.
WS has a 4 quart saute pan exclusive with screen that is relatively cheaper.

Do you plan to saute for real, as in shaking your pan on the stove. If not I would get a casserole instead, it's the same thing just have 2 loops instead of a long handle. It stores better and fit into fridge and oven better.

Jun 25, 2009
CACook in Cookware

All-Clad raised prices?

I didn't notice in other stores.

I usually don't shop AC at WS unless it's one of their exclusives that is cheaper and have more features .

What pieces are you not sure about, I have most of the AC styles maybe I can give you some ideas

Jun 25, 2009
CACook in Cookware

All clad copper core vs stainless

I currently use all clad stainless with induction and I think it is great.

But for gas cooking will I notice a difference between copper core and the stainless. Anyone with actual experience between the 2 lines?

Does the copper core come up to temperature faster, does it cool down faster also?

Is bar keeper's friend safe to use on the copper decoration ring?

Also just curious, , sometimes I do see all clad pans in restaurant kitchens on some TV show (outside dirty as heck and such), are they using the copper core or stainless? I know the handles are different but I never paid enough attention.

Jun 25, 2009
CACook in Cookware

cast iron wok not holding seasoning well - moved from Home Cooking

Thanks for your advice.. my wok is seasoned by baking in oil in the oven when I first got it.

The thing that bothers me is I can wipe the wok with a paper towel and I see black dust, all the time. I can put my ho fun in the wok and start to see a some black bits taint it.

I cook alot of green vegetables, I mix in garlic, chilli pepper etc plus for some heavier sauced dishes I feel I don't need the non-stick property of cast iron. For those dishes I think I want to use a stainless wok. I use all clad stainless indoors for the same dishes, things just cook alot faster on my outdoor burner though.

Jun 23, 2009
CACook in Cookware

buying a duck

For anyone who's reading this,
the 99 Ranch in dublin don't have it. I have checked a few times and also asked the meat guy.

Jun 17, 2009
CACook in San Francisco Bay Area

buying a duck

I shop in the Dublin / Pleasanton area

Jun 17, 2009
CACook in San Francisco Bay Area

buying a duck

Thanks everyone I went to whole foods to buy one. It was expensive (labelled peking duck), it was free range, frozen and wasn't fat and yielded a good meal.

I am still on the look out for cheaper price like listed here so I can try other dishes.
I don't live over in SF but I will check those places out.

Jun 17, 2009
CACook in San Francisco Bay Area

buying a duck

I maybe looking at the wrong row at 99 Ranch,
I looked at where they sell the different chickens, chicken wings, etc but saw no duck.
Maybe in the frozen section?

Jun 12, 2009
CACook in San Francisco Bay Area

buying a duck

I am trying to find a duck to cook in the SF Bay Area..

Does anyone know where to find one.. (safeway doesn't sell all the time)
this is very popular in Chinese BBQ places so it can't be that hard?
Must one go to fine gourmet food / whole food kind of place to get one?

thanks

Jun 12, 2009
CACook in San Francisco Bay Area

cast iron wok not holding seasoning well - moved from Home Cooking

It is a round bottom wok. I think I am going to get a stainless wok for steaming and deep frying, easier to see what is going on.

Jun 11, 2009
CACook in Cookware

cast iron wok not holding seasoning well - moved from Home Cooking

Hi I have a Chinese cast iron wok with 2 loop handles. It's the thin type, made in the old fashion way cast in sand, in Foshan China, I got it at the wok shop.

The only problem that sometimes occurs is the seasoning turns dull after cooking. And when I cook saucy dishes, or use the wok to steam, it is especially worse. There is some char powder if I wipe on it. I never use soap or do serious scrubbing.

Yesterday my recipe involved light colored sauce and I can see it turn a bit grey and taste slightly bitter. I do use it on a 65k BTU outdoor burner so maybe sometimes the seasoning is burned off I find that I have to wipe some oil or lard and let it smoke, effectively re-season it to get the shiny look again. But the seasoning is always blotchy near the center of the wok. I also have lodge pans and have a much better experience with seasoning on them.

I am very familiar with Chinese cooking but do not have alot of experience with different makes and material of woks. I am thinking to get an extra stainless wok for saucy dishes and steaming, I know they stick more but I can manage fairly well.

But I think maybe this particular style of wok isn't optimal and I should try hand hammered iron or carbon steel wok. My wok now just doesn't seem to have a good "grab" of the seasoning. Don't get me wrong, I made good dishes on this wok but I feel there is a better wok out there.

The woks used in Chinese restaurant is large. maybe 22" and therefore I think it is not cast iron, but carbon steel.

Thanks

Jun 10, 2009
CACook in Cookware

Impoverished chef - underheated Wok

Please don't do this, CO is not detectable (except with a meter) and dangerous.
Here is what I suggest.. buy a lot of prep bowls and cut all ingredients and take it to the wok OUTSIDE with outdoor burner. It's a little more work but worth it. I make authentic Chinese dishes on my 65K BTU burner, I usually don't use over half the power though, so a 30K might work. I do not bother to try it inside, even if I get enough heat, the smoke is incredible and it's best cooked outside.

The burner I have is made by Eastman outdoors and it has 3 sturdy legs. All I do is take the wok out and the ingredients and stir fry away.

You can also try to Lodge cast iron wok on your stove, it's thick and you can get it very hot.

Jun 06, 2009
CACook in Cookware

does anyone have the lodge cast iron wok?

Hi.. thanks, and I wonder if you have a different one
lodge told me it is 5-1/2"

and the websites say this is a 14" wok

Jun 02, 2009
CACook in Cookware

pre-seasoned lodge cast iron skillet

Here is what I do, I put on the cooktop and heat it up, I use a infrared thermeter (or you just wait until it smokes), when it reach about 450F I wipe on some lard and turn it off, turn off and let it cool. Then I do it again. It is ready to use. There isn't alot of smoke, you don't have to burn the thing like some seem to describe.

I sear quite a few steaks, some bacon will season the pan very well.
Actually fish that releases oil like salmon, mackerel, sea bass also is great. (I noticed a diffference after making these foods) They don't stick and release with a metal turner easily.

After you wash with with hot water and brush, dry it on the cooktop and apply lard, after a some use you will not need to do the lard thing, just dry it. I apply lard again if it starts to look a little too dull.

Jun 02, 2009
CACook in Cookware

lodge cast iron pizza pan

I am hoping to use my charcoal grill to make some pizza soon, maybe in the oven too.

I wanted a pizza stone but I am looking at the lodge cast iron pan, because it is more versatile and also functions as a non stick baking sheet for fries.

My question is that the iron being can heat up alot and would it result in burnt pizza? Reviews on amazon seems good enough. It only comes in one size which is 14" so I hope it isn't too big to put on the is 20"x20" grill.
Maybe it needs to be elevated a bit from the grill surface.

Jun 02, 2009
CACook in Cookware

does anyone have the lodge cast iron wok?

I really want to know the flat bottom diameter.. to see if it will work well on my induction cooktop burner.

Also.. how do you like it?

May 31, 2009
CACook in Cookware

Anyone else hate All-Clad handles?

they are fairly uncomfortable but really isn't that bad, you almost have to fit your finger and palm in a certain way. I think there is more grip to it if you can get past the slight uncomfort, but then I have heavily calloused hand so my idea of comfort might be different.

May 28, 2009
CACook in Cookware

Charcoal vs Gas grill?

Thanks, good point on the size and escaping the flames.

can I get some input

bare cast iron vs porcelain coated?

I am comparing a charcoal only with cast iron grate
vs
charcoal and gas side by side unit, the only thing stopping me from getting this is that it has porcelain coated grates.. (which is an upgrade I suppose) I think I prefer bare cast iron because it seems they last forever if kept well oiled.

May 26, 2009
CACook in Cookware