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Old 06-20-2014, 08:33 PM  
Simply Red Simply Red is offline
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-- Please discuss your kitchen hardware/tools/cooking utensils etc...

Hi Guys.

So in this thread I'd be interested in the following:

- newer tools that you use that are not as common

- common utensils that you have in the kitchen that are staples for your cooking.

- Old family treasure passed down to you - such as a special knife or something useful like that.

- A few more items you may consider discussing - Cutting-boards, knives (again), presses, spatula's, maybe pancake turners/spatula's.

- I'm okay with even going as far as spices in your spice-rack.



Lately I don't have a bunch to brag about - I did recently drop about $350 at Burlington Coat Factory (of all places) on cookware (I had nothing decent since the divorce) - they had a lot of unique things, one of my sautee skillets is ceramics and has the best handle for flipping pasta's (or whatever) - another thing I had discovered there was a really nice bacon press. I will get the brand-name a little later on this weekend.

I will add photo's over the weekend, hopefully.


I wanted the thread to drop tonight though, so please share anything that's cool, special or especially 'useful' for your throwing down in the kitchen.


Thanks guys.

Look forward to hearing about and/or seeing your gear.
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Old 06-21-2014, 04:13 AM   #61
nstygma nstygma is offline
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Originally Posted by chiefzilla1501 View Post
Buy a heat diffuser and put it on your stovetop
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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Old 06-21-2014, 06:07 AM   #62
Fire Me Boy! Fire Me Boy! is offline
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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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Old 06-21-2014, 08:18 AM   #63
ExtremeChief ExtremeChief is offline
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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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Old 06-21-2014, 08:20 AM   #64
Fire Me Boy! Fire Me Boy! is offline
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Originally Posted by ExtremeChief View Post
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.

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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Old 06-21-2014, 08:24 AM   #65
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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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Old 06-21-2014, 08:48 AM   #66
Fire Me Boy! Fire Me Boy! is offline
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Originally Posted by Simply Red View Post
let's see Fire Me Boys! tool.

You want to see my tool? NTTAWWT.
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Old 06-21-2014, 09:09 AM   #67
BucEyedPea BucEyedPea is offline
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Originally Posted by chiefzilla1501 View Post
Heat diffuser. Originally bought it to make tagines now I can't imagine cooking anything stovetop on low heat without it
You make Moroccan tangines huh? I made one once.
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Old 06-21-2014, 09:14 AM   #68
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Originally Posted by BucEyedPea View Post
You make Moroccan tangines huh? I made one once.
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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Old 06-21-2014, 09:20 AM   #69
BucEyedPea BucEyedPea is offline
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Originally Posted by chiefzilla1501 View Post
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.
I like it when I made one. Kid didn't so much. So didn't make again.
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Old 06-21-2014, 09:22 AM   #70
BucEyedPea BucEyedPea is offline
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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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Old 06-21-2014, 09:22 AM   #71
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Originally Posted by chiefzilla1501 View Post
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.

I make those. Also works great with blood oranges and key limes.
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Old 06-21-2014, 09:23 AM   #72
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I make those. Also works great with blood oranges and key limes.
Crazy. Will have to give that a try.
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Old 06-21-2014, 09:30 AM   #73
Fire Me Boy! Fire Me Boy! is offline
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Originally Posted by chiefzilla1501 View Post
Crazy. Will have to give that a try.

Blood oranges take a bit longer, key limes a bit less.

I can post a recipe later if you'd like. Meyer lemons make the best preserved lemons.
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Old 06-21-2014, 09:41 AM   #74
chiefzilla1501 chiefzilla1501 is offline
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Originally Posted by Fried Meat Ball! View Post
Blood oranges take a bit longer, key limes a bit less.

I can post a recipe later if you'd like. Meyer lemons make the best preserved lemons.
That would be awesome. Yes, for preserved lemons, I only use meyer.
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Old 06-21-2014, 09:45 AM   #75
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Quote:
Originally Posted by chiefzilla1501 View Post
That would be awesome. Yes, for preserved lemons, I only use meyer.

From America's Test Kitchen DIY book.

Quote:
Makes 4 Lemons

We prefer Meyer lemons; however, if you can't find them, you can substitute regular (Eureka) lemons. Look for lemons with thin skins. Do not substitute table salt for the kosher salt. Depending on the size of your lemons, you may need more or less lemon juice to cover the lemons. You will need a 1-quart glass Mason jar for this recipe. The preserved lemons can be refrigerated for up to six months.

INGREDIENTS

4 Meyer lemons, scrubbed and dried well
3/4 cup kosher salt
1 1/2 cups fresh lemon juice from 8 lemons

INSTRUCTIONS

1. Cut each lemon lengthwise into quarters, stopping 1 inch from bottom, so lemons stay intact at base.

2. Hold 1 lemon over bowl and pour 3 tablespoons of salt into cavity of lemon. Gently squeeze lemon, rubbing cut surfaces together. Place lemon in 1-quart glass Mason jar. Repeat with remaining lemons and salt. Add accumulated salt from bowl to jar.

3. Pour lemon juice into jar so lemons are submerged. Cover jar tightly with lid, shake, and refrigerate, shaking jar once per day to redistribute salt and juice for first 4 days. Let lemons cure in refrigerator until glossy and softened, 4 to 6 weeks.

4. When ready to use, cut off desired amount of preserved lemon. Using knife, remove pulp and white pith from rind. Slice, chop, or mince rind as desired. (For uncooked applications, rinse lemons to remove excess salt before using.)
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