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06-21-2014, 03:13 AM | #61 |
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Not sure that would help, since the heat is generated from a magnetic field and not dissipated through the diffuser. I'm looking into it though.
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06-21-2014, 05:07 AM | #62 |
Cast Iron Jedi
Join Date: Nov 2004
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Went to bed early last night - 5:30 call in town this morning.
My knives are my proud point. I have six handmade Japanese knives from Watanabe Blades, including my 7-inch santoku, a nakiri, a paring knive, a boning knive, and single bevel (left handed) sushi knives. My workhorse is the 8-inch Tojiro gyoto, with a backup 8-inch Victorinox. If all you're used to working with are middle of the road Wusthoffs or cheap knives, spend $100 on a good Japanese chef's knife. It'll change your world. I have a 12-inch Lodge cast iron that is a beast and really well seasoned, along with an 8-inch Lodge round griddle. I have a 5-quart Lodge enameled cast iron dutch oven, and a 12-inch enameled Le Creusset. I've got two carbon steel pans (8- and 10-inch) and a 14-inch carbon steel wok that I paid $12 for at a Chinese market in Myrtle Beach and may be my best purchase for quality. I have a couple Calphalon hard-anodized skillets (12- and 14-inch), and one 8-inch T-Fal Pro nonstick, which gets used for eggs only. If you don't own one CHEAP piece of nonstick, you're missing out on the best egg fryers on the market. I have my Vitamix blender that gets almost daily use and a 6-quart Kitchenaid Pro stand mixer that gets weekly use. Specialty: I have my Sous Vide Supreme that mostly sees hard but sporadic use, which means I may not use it at all for a couple months and then will bust it out and use it nonstop for a couple weeks. I cook on gas, but never had before this house, which we had to have gas run to convert. I rarely use the microwave, but when I do it's for very specific purposes. For instance, I learned from Modernist Cuisine that the microwave is perfectly suited to make steamed fish. That blew my mind. I have Williams Sonoma Gold touch bread pans in both 1- and 1.5-pound sizes for my bread. And two food processors, one is an 11-cup Cuisinart, the other a 3-cup mini prep from Kitchenaid. |
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06-21-2014, 07:18 AM | #63 |
Poser
Join Date: Mar 2001
Location: BFE, MO
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I have a Maytag ceramic cooktop. I don't mind it. It is easy to clean. As for nuking the bacon, I always bake mine. It comes out consistent and cleaning up the pan is a breeze. Unless I want to turn on the Traeger and grill it...
My cookware sucks. Only thing I like is my SS dutch oven that has a bottom over an inch thick. Great for chili and soups.
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06-21-2014, 07:20 AM | #64 | |
Cast Iron Jedi
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Quote:
I do my bacon in a skillet because i want to cook my eggs in some of the fat. And I forgot about my stainless. A couple skillets, two sauce pans. |
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06-21-2014, 07:24 AM | #65 |
In Search of a Life
Join Date: Aug 2001
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I've considered getting a santoku. One thing I've heard, though, is that the handles are often really small (made for Japanese hands), which can cause problems/pain for people with large hands (me).
I think one of the Euro brands (Henckel?) was starting to make santoku style blades with western handles, though.
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06-21-2014, 07:48 AM | #66 |
Cast Iron Jedi
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06-21-2014, 08:09 AM | #67 |
Yum! Buc Marshmellows!
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06-21-2014, 08:14 AM | #68 |
In Search of a Life
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Yup. Have made it a few times. Wanted to experiment with preserved lemons, which is just rubbing a bunch of lemons in kosher salt and throwing it in a jar of lemon juice for a few weeks. Awesome flavor and the tagine is just such a unique way to make food.
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06-21-2014, 08:20 AM | #69 |
Yum! Buc Marshmellows!
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I like it when I made one. Kid didn't so much. So didn't make again.
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06-21-2014, 08:22 AM | #70 |
Yum! Buc Marshmellows!
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Simply Red, I'd have to submit a pdf if I listed all my machines and equipment.
I'll do more later in bits n pieces. My garage is bursting at the seams with kitchen stuff. |
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06-21-2014, 08:22 AM | #71 | |
Cast Iron Jedi
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Quote:
I make those. Also works great with blood oranges and key limes. |
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06-21-2014, 08:23 AM | #72 |
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06-21-2014, 08:30 AM | #73 |
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06-21-2014, 08:41 AM | #74 |
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06-21-2014, 08:45 AM | #75 | ||
Cast Iron Jedi
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Quote:
From America's Test Kitchen DIY book. Quote:
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