E_M's Profile
Choosing a wine refrigerator
The most important thing is that the wine fridge be fully stocked at all times.
:)
Does anyone have an opinion on WMF cookware?
I heart chowhounders.
The lid is safe to 350 degrees, which is fine. This wouldn't be the primary oven pot, so really, that function is not essential anyway, but I did think it would be nice to have.
So I am going to investigate Beka!
Oh, Cutie? WHY is your stock pot more expensive than my little casserole??? But thanks for your feedback. Just what I was looking for...validation that this cookware is not way overpriced. Expensive, but not a waste of money.
Does anyone have an opinion on WMF cookware?
Thanks for everyone's opinions. I agree that it is pricey, which is why I was looking for feedback. I have found no other maker of a low casserole with interior markings and straining lid.
Does anyone have an opinion on WMF cookware?
I am seriously considering buying this: http://www.wmf.com/low-casserole-_82511207/low-cassserole-24-cm-function-4_176241.html , a low casserole with a straining lid, interior measuring scale, dishwasher and oven safe. But I have found no reviews on WMF. Anyone? Anyone? Bueller?
Looking for BBQ skewers with rack that is NOT made in China
Does anyone know of any? Even the $80 Rosele set from SLT is made in China.
Thanks in advance,
-em
Calphalon Unison d/w safe pans
Thanks Chem.
I did think they were warping on the stove, and that's what I'm concerned about. I mean, what's the point in buying a pan that will warp whilst it's over heat?
I was then thinking Scanpan. It's cheaper, too.
Calphalon Unison d/w safe pans
I want to buy one for my Dad, who puts everything in the dishwasher. However, in reading the reviews on WS, I am a little hesitant. Lots of people reported warping. Has anyone used them and has an opinion? We have an electric flat top stove (yuck.)
First House! What equipment do we need?
First, you will need the necessities: a fire extinguisher, first aid kit, a few bags of frozen peas, and renters' insurance. Then make sure that the smoke alarm works. Once you have all this....
* A way to hone your knives
* Tools: 2 pairs of tongs, several wooden spoons including one with a long handle, something suitable to scrape up fond from a pan like a flat wooden spoon, a turner (spatula, fish turner, etc.), at least one multi-purpose whisk, a colander, hand held sifters (that can double as steamers), a large pyrex measuring cup (this does everything from cook rice in the m/w to hold pan drippings to being a batter bowl), and some sort of ramekins (which serve as dishes for mise en place, ice cream dishes, custard dishes, lava cakes, and on and on).
* You're in college. Get a few wine and cocktail glasses and learn how to make a terrific martini and decant a red.
* Oven mitts, towels, and trivets (the cork ones from IKEA are versatile.)
What's on your "Cookware" gift list?
Unfortunately, I have been unable to master the art of consistent slicing needed for cucumbers (tea sandwiches) and potatoes (gratins.)
What's on your "Cookware" gift list?
Ha! Head side up, I presume.
I also need to replenish my store of herbs de provence (sp?) I find that blend to be extremely versatile and used the last of it in the T-day turkey.
Oh, AND a Taylor thermometer. I'd really like the one that you leave in the meat and the wire hangs outside and it beeps when it's done, but I've heard mixed reviews on that. Also, I don't understand how the oven door is able to close with that wire hanging out.
I'd really like to be able to buy attachments for my immersion blender (but I don't think the version I have lets me do that), but if it did, I so want a whisk, beater, and chopper.
What's on your "Cookware" gift list?
For someone else who doesn't know he wants it, I am going to get him an 8" diswasher safe non stick calphalon pan.
For me, I want a wooden stir thing, the kind with a flatish end so that I can scrape the bottoms of pans. And a left hand LamsonSharp turner. And maybe a small burr grinder. And an electric water kettle and french press. And an easy no-frills mandolin with a metal glove and lots of band-aids. And maybe a 5-6 qt brasier or low-wide ECI pot.
EDIT: And a really big carving board. Ours is too small and the juices run right off and half the bird/meat ends up on the counter.
Looking for a range with a broiler above the rangetop.
AmericanRange:
http://www.americanrange.com/charbroilers/
Putting in a Word For Silver
I have found it's ok to use the DW as long as you don't put the silver near the stainless and don't use a citrus/acid based detergent.
I have had NO success with toothpaste or boiling the stuff in water with tin foil. Please recommend a good silver polish, so that I can take your request and use the stuff on Thursday.
best $200 pot set?
When you say "best" you need to define it clearer. For example, are they minimalists have a small kitchen, where 12 pieces would be too much? Do they stir-fry (and need a wok)? Do they entertain often?
For me, 12 pieces would be too much, even if it was all a good buy, because I don't want pieces I won't use. Also, 12 pieces generally include lids...do they need lids for every pot? Do they need two skillets AND a saute pan? Again, these questions are pertinent only if they hate clutter or are tight on space.
FWIW, I am not impressed with my All-Clad for what they cost. I really like the Regalware tri-ply mentioned above. (I REALLY like them, actually.)
Other things to look for that will make cooking easier are those with curved rims or spouts, and for people like me....sauciers or saucepans with interior capacity markings.
Round cake pans vs springform pans
OK, now THAT springform design I like. I am a big fan of multi-use items. I will put this one on my list. Now, if I also get a regular cake pan...how many ways can I use *that*?
Question about Immersion Blenders Safe for Enamel or Non-stick Cookware
Immersion blenders work find on ECI, but I would take some care not to drag it across the bottom or keep ramming it into the sides.
Immersion blenders will ruin coated non-stick pans. Er...I know this from experience. Perhaps they would have no effect on a Swiss Diamond, though. But definitely NOT for use on coated pans.
Round cake pans vs springform pans
What are the advantages of a round cake pan compared to an equally-sized round springform pan?
Thank you.
What are the advantages of dedicated cooling racks?
Freshly baked cookies never last long enough in my house TO BE cooled.
We don't have any non-flat racks. Maybe that's why my t-day turkeys never taste good.
What are the advantages of dedicated cooling racks?
We have a few cooking racks. On the rare occasion that I try to bake (I am not a good baker) and I need a cooling rack, I use the cooking rack. The racks are always washed in the DW so there is no transference of odors or whatnot. So far, this seems to work fine. So, can one use cooling and cooking racks interchangeably? Are cooking racks more versatile since they can be put in the oven and used to support a turkey?
Thanks.
balloon whisk
Ditto.
But if you want a whisk, around here, the preferred is by Best, a Portland company, as they are the only American company who makes them.
Flared ramekins/custard cups
I grew up with those custard cups by Fire King. I love the size and shape. I dislike the color (brown) and they don't belong to me, anyway. So I am looking for my own. The ones I found on froogle (flared ramekins) only produced those that come in bulk for restaurants. I was hoping to find some that were made in Europe or the USA, and reasonably priced (less than $10/each, and even that's high). Has anyone seen anything like this?
Recommend an electric cooktop I will hate a little less, please
Our POS Jenn-Air does the same thing. AND we have an equally useless downdraft vent.
Cleaning Stainless Steel
Then why did you buy it? What do you want to cook that your current setup doesn't let you?
Heat the pan, and when it gets hot, add cold oil. Wait until the oil shimmers, then start cooking.
SS's advantages are that it is non-reactive (so there is no seasoning and it won't take on other flavors) and that you can put it in the dishwasher. If you are able too cook fine with CI, well...that's what a lot of people do.
RIP: Steuben crystal
Another fine purveyor of luxury tableware (and other goods) is closing their doors: http://news.yahoo.com/end-line-fancy-steuben-crystal-063231009.html
Tangentially related to Tim's thread about the lack of continuity in the houseware industry (like Wedgwood's bankruptcy, LC's & AC's small goods' move to China, etc.)
Please, God of Homestuffs, let Pyrex always be made in the USA for ever and ever.
Update: Whisks
I ended up buying the 12" french whisk with the wooden handle. Thanks so much for everyone's input. Of particular help was the advice that I consider how it will "fit" into the pots and bowls I use.
Irksome trait of mainline retailers
I disagree. First, there is a difference between PB and WS/SLT. PB is full of wants and decoration, whereas the latter two supplies things you need to cook.
I grew up with crapola teflon pans and boxed food. Tasteless vegetables. If it weren't for WS and SLT I wouldn't have half the knowledge that I have about cookware today. (I have found SLT to have knowledgeable salespeople, while WS has great cooking classes.) If it weren't for these stores, I wouldn't be able to try a cast iron pan, or a carbon steel, or hold a quality knife. There were no kitchen appliance stores where I lived...or, come to think of it, any kitchen store of any kind. Because of them, I learned more about the art of cooking....different KINDS of cookware (woks, crepe pans, even ECI.)
With respect to china, well, that's why I'm eying Wedgwood White. Go to the source, I always say.
Whisk handles and sizes
Thanks everyone.
I guess was just wondering about the stainless vs. wood properties. I thought the wood was much warmer and the curve was slightly more comfortable that the straight-handled stainless. So, I was wondering if after you've been beating egg whites for a while if your hand could feel the difference.
