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Stainless steel mixing bowls

I knew someone would know!
Thanks!

Sep 22, 2012
kdkrone in Cookware

Stainless steel mixing bowls

I was watching Jacques Pepin this A M (episode 111, Cattle Call). About 17 minutes in, he is using a stainless steel mixing bowl with an annodized, I think, exterior. This is the link to the program on KQED:

http://blogs.kqed.org/essentialpepin/...

Does anyone recognize this bowl?

Thanks,
Ken K

Sep 22, 2012
kdkrone in Cookware

Guar gum and xanthum gum equivalents (for use in ice cream)

Thanks for responding.

Is there any significant reason to use one over the other?

Thanks,
Ken K

Dec 11, 2011
kdkrone in Home Cooking

Guar gum and xanthum gum equivalents (for use in ice cream)

I have found that 1/2 teaspoon of guar gum works well to inhibit ice crystal formation and give a texture that I like in a quart of ice cream. What is the equivalent amount of xanthum gum to use and should I expect roughly the same effect?

Thanks
Ken K

Dec 11, 2011
kdkrone in Home Cooking

How can I make "well-done" Kosher dill pickles like my grandmother made?

I love the old-style pickles that my grandmother made: pale olive green, soft-"ish", with lots of garlic, salt and a bit sour. When I was a kid, there was actually a corner grocery in Chicago where I could buy them out of a barrel.

I don't like the young, green, firm pickles that don't have the characteristics above; they are too wimpy. I actually recall one batch that my grandmother made at our house, stored in the basement in gallon jars, and recall that two of the glass jars exploded.... now THAT is a pickle!

If anyone has the key, I am interested to try my hand at the process.

Thanks
Ken K

Dec 02, 2011
kdkrone in Home Cooking

Yet another roasting pan question: reco for high end SS pan that won't warp

Yes, that was one of my implied points in the original post. Perhaps the 5-ply flat-bottom pan by Mauviel is the way to go then...

Nov 15, 2011
kdkrone in Cookware

Yet another roasting pan question: reco for high end SS pan that won't warp

breadchick, is the pan below the one you purchased?

http://www.mauvielusa.com/Stainless-S...

Nov 14, 2011
kdkrone in Cookware

Yet another roasting pan question: reco for high end SS pan that won't warp

Bada Bing,

Sorry. I went to the amazon link above and it looked like there was a rectangular ridge or depression in the photo. Sounds like the bottom is flat, however. Thanks

Nov 12, 2011
kdkrone in Cookware

Yet another roasting pan question: reco for high end SS pan that won't warp

Thanks to all who have contributed so far.

Bada Bing, do you find any issues with the ridged recess that appears to be molded into the bottom of the pan wrt cleaning or degrlazing?

Nov 12, 2011
kdkrone in Cookware

Yet another roasting pan question: reco for high end SS pan that won't warp

I want to pop for a roasting pan about 16" or so in longest dimension and which can be placed on a burner or two to deglaze it. I would like for it to not warp when heated and to dissipate heat well so that there would not be hot spots. Those that I have used in the past either are not flat on the bottom, or do not heat evenly, or warp, etc... it is time to bite the bullet.

Does anyone have any recos?

Thanks
Ken K

Nov 12, 2011
kdkrone in Cookware

Whole black peppercorn storage/shelf life

We mail order black peppercorns and have tended to purchase them in small quantities, going through 7 oz in a few months.

I am thinking about increasing the order to save on postage, but I am not clear how long the shelf life is of whole peppercorns. I figure that there is/are only one or two harvests a year and that there must be some way of storing them at the wholesale level.

Does anyone have any thoughts/tips? Am I destined to paying postage more frequently for our pleasure?

Thanks
KK

Jul 01, 2011
kdkrone in General Topics

Skillet / fry pan material for browning: black steel, enameled steel, stainless steel, cast iron, copper and stainless?

No other reason than sloth. I have already started peeling potato skins to begin the process of removing whatever may or may not have coated the steel and will fry up some bacon ( any excuse...!)

May 30, 2011
kdkrone in Cookware

Skillet / fry pan material for browning: black steel, enameled steel, stainless steel, cast iron, copper and stainless?

Well, now this is getting interesting. I have checked on the De Buyer and the country pan caught my eye ( debuyer 5514.32) as a possible small wok in additon to a skillet.

The event that has brought this whole browning issue to center stage has been the crisping of the skin of duck confit, which is one of my great joys in eating. I have found that Bougeat non-stick, contrary to all expressed opinions about how non-stick pans don't brown well, does an incredible job at the task as opposed to my stainless steel/aluminum old Cuisinart pans to which my little duck breast skin sticks. That having been said, I think that I need to play around with allowing those aluminum/ss heat more before using ( whoopee--I may finally have an excuse to purchase one of those snazzy infrared thermometers that Alton Brown uses!)

So, now I have more considerations in the mix with the option of blue steel, which I had purchased many years ago but which I had never used.

May 30, 2011
kdkrone in Cookware

Skillet / fry pan material for browning: black steel, enameled steel, stainless steel, cast iron, copper and stainless?

Interesting. I did not realize that one of the advantages of CI was that it is non-stick. I know that it can take high heat, and, in fact, we do have a grill pan that we use for beef tenderloin roasts to sear and mark the surface before letting it cool off, then popping it into a low temp oven to finish it off. I am a great fan of pan sauces, particularly for chicken, so the SS is what I have chosen in the past. WRT searing meat, sounds like the CI would really be more ideal for a quick sear before a braise; we have used a casserole most of the time for both. So it sounds like a CI fry pan and one with SS to replace those that we have, either copper and SS or a snazzy 5-layer pan like the AC D5.

So, Olympia, you ask what we would do with the pan other than browning? I am not sure how many other things to do with it other than to use the pan to finish off meats in the oven, which is one reason we don't have any frying pans/skillets with wooden handles! We have separate skillets for omelets (Bourgeat non-stick) and scrambled eggs. We have a blini pan that I have used once many years ago, and we have 4 black steel pans that I purchased in Paris at Dehillerin 20 years ago with their original plastic wrappers...!!!

Cheers
Ken K

May 28, 2011
kdkrone in Cookware

Skillet / fry pan material for browning: black steel, enameled steel, stainless steel, cast iron, copper and stainless?

We have been using oversized Cuisinart 13" frying pans (aluminum core plate on the bottom with stainless interior--they used to be sold by Williams-Sonoma, I think, perhaps 30 years ago when they still had an outlet store south of Greenwich Village in NYC) for more years than I can remember because they can accommodate a lot of food . We have become replete with all kinds of Bourgeat and Falk evasees and saucepans, a 5 qt. casserole, and a brazier, all of which cook beautifully, but for some reason we haven't paid much attention to our skillets. I am very clear about the value of copper with regard to even heat distribution and the ability to regulate temperature quickly, but I am not clear about the merits of one or another of other materials which would favor browning of meat and chicken.

We would appreciate some info for consideration. If copper and stainless steel is the way to go, then that is what we will do, but the decision is one which will be made on performance, not cost. Cooking is our hobby and a way of life for us...

Thanks
Ken K

May 28, 2011
kdkrone in Cookware

Duck Confit: length of cooking time

Yup, I am very certain ;-) See the citations below...

Buchon, page 135. Place an oven thermometer in the center of the oven and preheat the oven to 190degrees F......and cook for 10 hours.

Michael Ruhlman (see URL in original post): ...put them in a 180 degree oven for 10 to 12 hours.

Emeril (http://www.foodnetwork.com/recipes/em... ...Preheat the oven to 200 degrees F.... Cover and bake for 12 to 14 hours, or until the meat pulls away from the bone.

Judy Rodgers, Zuni Cafe Cookbook, p432: ...I try to hold the fat at 200-205 degrees F..... In general, allow between 1 1/2 - 2 hours for 12 oz duck legs,....checking every 10 minutes after the first hour...

May 15, 2011
kdkrone in Home Cooking

Duck Confit: length of cooking time

"As it is, I have to handle the leg quarters very carefully."

My experience exactly, which is why I have so much difficulty understanding the disparity in recommended cooking times...

May 15, 2011
kdkrone in Home Cooking

Duck Confit: length of cooking time

I have made duck confit a few times, mainly following Judy Rogers Zuni Cafe cookbook recipe as well as Buchon's cookbook and Michael Ruhlman's online post as guides (http://ruhlman.com/2010/09/how-to-mak...). What I have found confusing is that these sources are very diverse on the time---Judy says 1 1/2 - 2 hours (at 200 degrees) and Ruhlman, Emeril, Thomas Keller all fall on the side of 12 hours (same temp

)

Using Judy Rogers shorter time, and using a tip from somewhere online about checking with a bamboo skewer (when it can be inserted without resistance, the duck is finished), I have made a very satisfactory product On the other hand, if cooking for a much longer time results in even more wonderful results (and doesn't result in a product that falls apart when trying to crisp it after a few months in the fridge), I would be delighted to do that. I just don't want to re-invent the wheel if there is no reason... So if anyone has already done the comparison, I would be grateful to hear the verdict... I find it very curious that there is such a disparity in the cooking times by such talented chefs...

Thanks
Ken K

May 15, 2011
kdkrone in Home Cooking

Kitchen Aid Professional 6 mixer question

Thanks for your response. Always happy to hear that gears are metal and not plastic or composite!

KK

May 05, 2011
kdkrone in Cookware

Knife sharpening systems

Well, after I emailed and asked when the backordered shipments were expected to depart, I received notice of UPS shipment (squeaky wheel, I guess) last week with arrival today. I hope to play with it this weekend. Frankly, I can't remember if I ordered the finer grit stones--I don't think I ordered the strops.

Looking forward to seeing how well it works...

Apr 14, 2011
kdkrone in Cookware

Waring vs. Bamix Immersion Blenders

We purchased a Bamix about the middle of January and my wife has been delighted ever since. She uses it almost daily--not a hitch so far, although I wouldn't expect "issues" so soon anyway.

Mar 23, 2011
kdkrone in Cookware

Kitchen Aid Professional 6 mixer question

Thanks for the input. It is very reassuring.

Ken K

Mar 13, 2011
kdkrone in Cookware

Kitchen Aid Professional 6 mixer question

We just inherited a Professional 6 model (the one with the two flanges on the side that uses a handle to lift it into position). We have the less expensive "Legendary Stand Mixer". The first thing we noticed is that the motor of the larger machine not only is air-cooled, but there is a whine that the motor has which the other one does not. If this whine is related to the air cooling, that would make sense, but if not, then we will try to find someone to refurbish it.

We would be grateful if someone who has the Professional 6 model could chime in...

Thanks
Ken K

Mar 12, 2011
kdkrone in Cookware

Shelf life of opened bottle of vinegar

Thanks for the input.

Ken K

Feb 27, 2011
kdkrone in General Topics

Shelf life of opened bottle of vinegar

I am debating whether to order a 5 liter container of champagne vinegar to save a few bucks, as we have to order it for delivery. It would probably take us a year or so to go through that quantity. Any idea how long a bottle can be open before it deteriorates? or does it??

Thanks
Ken K

Feb 25, 2011
kdkrone in General Topics

Short Visit (Unfortunately!)

Where is the Google Spreadsheet of Favorite Dishes? We are headed to SD for a meeting next wek. Thanks

Feb 17, 2011
kdkrone in San Diego

Knife sharpening systems

All:

I am wondering if people are comparing apples and oranges with regard to grit. I found this thread this AM which refers to Japanese and US grit:

http://www.discusscooking.com/forums/...

Is this a relative accurate comparison of the two grading systems? Thanks, KK

Feb 14, 2011
kdkrone in Cookware

Knife sharpening systems

As the respected guruof stropping here, what works for you in your kitchen with regard to stropping? Do you use a manufactured strop? An old belt? Where is your mounted? The discussion here has provoked a lot of thought, and I see where we could hang a strop on a Metro rack that is near ourprep area. Many thanks.

Feb 14, 2011
kdkrone in Cookware

Knife sharpening systems

Actually, no. My wife and I enjoy cooking very much but just for family and friends. I am just a geek who likes to do things "right", so I love good equipment and love to know the "best" way/ways to take care of it, so that I can make an informed choice.

Feb 14, 2011
kdkrone in Cookware

Knife sharpening systems

So what is the different end result? I read the thread above and will purchase a ceramic honing rod. What is the difference in result with kitchen knives when a strop is used? Also any recommendations for purchasing a strop? Last, with regard to the strop, is it a loose one or a piece of leather mounted to a board?

Feb 14, 2011
kdkrone in Cookware