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Great Induction Deep Fryer for $40.00!

I love induction for deep frying! Fast, accurate, convenient, and safe. On my (Japanese) cooktop, you can just put a pot of oil on the burner, push the "tempura" button, set the desired oil temperature, wait for the cooktop to beep, and drop in the food. The cooktop automatically maintains the set temperature. Since there is no open flame, there is no risk of a fire from spilled or spattered oil. In fact, I always deep fry with the pot placed on a sheet of old newspaper covering the entire glass cooktop. The newspaper catches any spattered oil, so cleanup is as easy as removing the pot, crumpling up the newspaper, and giving the cooktop a quick wipe. (This works great for making Southern fried chicken in a cast iron frying pan too.)

about 7 hours ago
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1

Handy knife-sharpening accessory - Why didn't I get one of these years ago?

Hi CK,
I see your point and definitely don't expect to use it after every sharpening session. However, after happily sharpening my knives for a couple of years now, it's nice to be able to actually look at the edge and confirm my subjective impression that I'm doing it right ;-) I'm relieved to say no microscopic chips, no micro-serrations, and no signs of inadvertently forming a new (less acute) primary bevel.
I think such a loupe would be a very valuable tool for beginners who are just starting to try their hand at sharpening, and also for more experienced folks to check things like asymmetrical bevels.
TS

Jun 20, 2015
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Handy knife-sharpening accessory - Why didn't I get one of these years ago?

I just got a cheap little 20X jeweler's loupe. You can buy one of these things for just a couple of bucks on Amazon. It really lets you see EXACTLY what's going on at the edge of your blade - before and after sharpening. A really handy little thing to toss in with your knife sharpening stuff, IMO.

Jun 20, 2015
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Something to think about next time you're sharpening your knives

Yaskawa industrial robot bushido project. Video here:

https://youtu.be/O3XyDLbaUmU

Starting to sharpen and getting a whetstone. What grits? What brand do you recommend?

Hi again, Me8tball

Glad to hear you're enjoying your new stone. I'm definitely no expert, but my method is to push the blade over the wet 1000 stone maybe 5-10 times per side with light, even pressure from heel to tip. That gives me a "slice-cut" edge. Then I pull (of course!) the blade over the leather strop from heel to tip the same number of times with moderate pressure (pushing down probably 3 or 4 times harder than on the stone). This gives me a "push-cut" edge.

My strop is just a smooth leather belt that I bought at a discount clothing shop and glued to a piece of wood and added some legs (see pic). I rub a small block of green chromium oxide on it now and then to give it a green tinge.

Just a guess, but I wonder whether hanging the belt from a chair prevents you from applying enough pressure, maybe?

Hope you find this info helpful. If you're still not getting the results you want, there are many REAL experts here a Chowhound who should be able to set you right. Heck, they even managed to teach ME how to do it ;-) Have fun!

TS

May 22, 2015
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Starting to sharpen and getting a whetstone. What grits? What brand do you recommend?

Hi Me8tball,

Hope you enjoy your new stone! To answer your questions, I use my Shapton Pro stones only for stainless steel knives (coincidentally, including a Misono UX10). Still working great, with no dishing or clogging up. Unfortunately, I don't have any experience with the Shapton Glass stones. Sorry I can't be of more help. Have fun!

Tanuki Soup

May 21, 2015
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Shun Serrated 6 inch "Ultimate Utility" Knife: why not sold in Japan?

Thanks for the compliment, but I actually just snagged the pix off the Interwebs.

May 20, 2015
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Shun Serrated 6 inch "Ultimate Utility" Knife: why not sold in Japan?

Hi Ray,

I think you're on the right track. The vast majority of the Japanese people at my office eat a Japanese style "bento" (box lunch, usually with rice, fish/meat/chicken, and vegetables), either prepared at home, bought on the way to work from 7-11, or picked up from the bento sellers who set up a big table in the lobby during lunch hour. The bento is always eaten with chopsticks. Others eat noodles of some sort (zaru soba, ramen, pasta salad, etc.) or rice balls. A few people eat sandwiches, but it seems to me that their sandwiches are almost always purchased pre-made from a bakery. Actually, I don't recall ever seeing a Japanese person at my office eating a sandwich that they made themselves. Guess they don't really need a sandwich knife, huh?

Tanuki Soup

Pictures of a typical 7-11 bento and shelves of lunch offerings on display at a 7-11 store.

May 20, 2015
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Shun Serrated 6 inch "Ultimate Utility" Knife: why not sold in Japan?

Hi Ray,

First off, I should probably clarify that even though I've lived in Japan for many years, I was raised and educated in the US. So, as a single American expat, I can't really offer any profound insights into the Japanese psyche or even describe what goes on in typical Japanese kitchens.

That said, I actually bought the Shun Classic for use as a bagel knife. The blade seems to be just about the right length and also wide and stiff enough for spreading cream cheese. I might also use it for making garlic bread.

As for Shun, you probably know that they're produced by the big Japanese knife company KAI. Almost all the inexpensive stamped stainless steel knives with plastic handles you see in Japanese supermarkets and "K-mart" type stores are made by KAI. They're of quite good quality, comparable to maybe say Victorinox Fibrox knives.

Shun is one of KAI's high-end brands, which to my knowledge wasn't sold in Japan until very recently (kind of like Lexus cars, which were sold in the US for 15 years before the badge appeared in the Japanese market). I actually bought a Shun Classic nakiri 2 or 3 years ago, but had to order it from Amazon US and pay for overseas shipping back to Japan.

Amazon Japan now offers a pretty good selection of Shun Classic knives, but none of the higher-grade lines.

Hope you find this information interesting.

Tanuki Soup

May 18, 2015
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1

Shun Serrated 6 inch "Ultimate Utility" Knife: why not sold in Japan?

I may be a bit late to the party, but I live in Japan and ordered a Shun Classic serrated utility knife from Amazon Japan last Saturday. It arrived on Sunday afternoon. I thought it might be a reverse import from the USA, but all the paperwork in the Shun box was in Japanese.

May 17, 2015
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Looking for stainless stainless steel cookware

For saucepans and stockpots, my favorite is Fissler Original Pro. For frying pans, Demeyere Proline 5 Star. Both work great on my induction cooktop.

May 06, 2015
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Strong tongs with silicon grippy thingies

I like Cuisipro silicone locking tongs.

Apr 01, 2015
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Poll: Favorite everyday glassware?

Another vote for Duralex Picardie. Love them!

Mar 20, 2015
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1

Ball whisk - my new Precious!

PS. One other advantage I forgot to mention is that you can reach right into the corners of whatever container you're whisking in (like a large Pyrex measuring cup). Also, you can't really tell from the picture, but the individual tines aren't all the same length. The tines on one side are longer than those on the other, so the working end is beveled at a convenient angle for mixing.

Mar 20, 2015
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Can Cast Iron crack my Induction cooktop?

Glad you found the information you needed. BTW, carbon steel pans also work GREAT on induction.

Mar 20, 2015
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Can Cast Iron crack my Induction cooktop?

I actually use newspaper when making tempura (to catch any oil spatter), and also rely on the heat sensor function of my cooktop. Every Japanese induction cooktop I've seen has a special "tempura" mode to keep the oil at 170-180 degrees C. The first couple times I used it, I also confirmed the temperature with an IR thermometer gun.

Mar 20, 2015
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Can Cast Iron crack my Induction cooktop?

According to Sur La Table, Silpat silicone baking mats are rated to 500 degrees F. The IH mat in the picture I posted is rated to 230 degrees C, which is 450 degrees F. For comparison, I make tempura at 350-360 degrees F.

Mar 20, 2015
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Can Cast Iron crack my Induction cooktop?

You might be interested to know that here in Japan, where induction (IH) has been popular for many years, you can buy silicone "IH mats" to stick onto your induction cooktop. They sell a wide variety of them at every home goods store. If you do a search for "IH mat" (in Japanese) at Amazon Japan, you'll find dozens of choices.

Here's a picture of a typical silicone IH mat sold in Japan.

Ball whisk - my new Precious!

Just started using my new WMF ball whisk, and I love it! Didn't even know they existed until last week, and now I wonder how I ever lived without it. Works great for light whisking duties, stuff doesn't get stuck inside it like a regular balloon whisk, compact, super easy to clean, and so shiny and cool looking. Guess I'll be sleeping with it under my pillow from now on.

Mar 20, 2015
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Can Cast Iron crack my Induction cooktop?

I always put a folded-over sheet of old newspaper between my cast iron pots and pans and my induction cooktop while cooking. Been doing it for almost 10 years now. The newspaper sometimes turns a bit brown under the center of the pan, but I've never had the slightest hint of ignition (or even smoking).

The way I look at it, even if the paper gets a bit singed, it's limited to the area where it's squeezed tightly between the pan and the glass, and with no airflow, no fire.

(Of course, you should exercise due caution. Don't put an empty pan on the element, turn it up to 10, and go take a nap!)

Mar 20, 2015
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All-Clad vs Rosle

You might also want to add Cuisipro to your list. I love their tongs.

Mar 18, 2015
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Need help finding a square griddle for that is induction.

I agree with DuffyH's suggestion. I've owned that griddle for a couple of years now and it works great on my induction cooktop. Nice even heating out to the edges.

Oct 27, 2014
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Mistakes, I've made a few

I've found that many pieces of cookware that I thought were "mistakes" and tossed into the closet later turned out to be exactly what I needed when I learned a new recipe. :-)

Aug 20, 2014
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Rivets or Welds, your opinion

Here's a video about Demeyere's welded handles. The strength demonstration at the end is pretty impressive.

http://youtu.be/8SgjW8hDVzQ

Jul 26, 2014
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Rivets or Welds, your opinion

I like the Fissler style -- the handle is attached using a stainless steel plate with about 12 spot welds around the edges. This prevents catastrophic failure, since there is no chance that all 12 spot welds will fail at the same moment, and it allows a smooth, easy-to-clean interior.

Jul 26, 2014
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Cast Iron Griddle Pan: Black stains, please advise.

You don't want to remove those black stains. You want to keep using the griddle pan until the whole thing is that color. It may take months or years, but the pan will keep getting better and better.

For cleaning, just use hot water and a stiff natural fiber brush. If there is a lot of stuck-on gunk, add a little kosher salt and a bit of oil and scrub it off with the brush.

Jul 23, 2014
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Tounge in groove closure used in plastic food bags S@C*K$

LOL! Yeah, I used to use those too. You need about 4 or 5 of them to get anything close to a reasonable seal, and they slide off or pop off if you move the bag around. They also get rusty from condensation if you put them in the fridge.

Seriously, try the Gripstics. I guarantee that they will totally change your life! Just look how deliriously happy this Gripstic user is. How can you resist???

Jul 23, 2014
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Tounge in groove closure used in plastic food bags S@C*K$

I love these Gripstic bag sealers. Just fold the top of the bag over and slide one of these thingies down the fold. They're really quick and easy, and make a nice seal. Available in a wide range of lengths. Also really compact and can't slip off like bag clips often do. I have a whole bunch of them, from about 4" to about 16".

http://www.gripstic.com/

Jul 23, 2014
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Copper scouring pads

Am I the LAST person to find out about these cool things? Just got one of these the other day, and it's absolutely PERFECT for cleaning the gunk out of my carbon steel pans. Aggressive enough to get the pan nice and clean, but gentle enough not to strip off the seasoning layer. How can I have lived so long without having one of these???

Jul 23, 2014
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I never used a grater before

Thanks, SWISSAIRE. You always clue me in to the coolest kitchen utensils and gadgets! I actually found these for sale at Amazon Japan for 933 yen (about $9). Should arrive this weekend, and I'm really excited -- actually, is there something wrong with me??? ;-)

Jul 18, 2014
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