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Old 06-20-2014, 07:33 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, 12:25 PM   #106
mikeyis4dcats. mikeyis4dcats. is offline
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I prefer Anolon to Calphalon.

Once I bought a santoku I never went back to a chef's knife.

I love chef'n spatulas and some of their other tools.
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Old 06-21-2014, 12:26 PM   #107
Fried Meat Ball! Fried Meat Ball! is offline
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Quote:
Originally Posted by mikeyis4dcats. View Post
I prefer Anolon to Calphalon.

Once I bought a santoku I never went back to a chef's knife.

I love chef'n spatulas and some of their other tools.

Interesting on the santoku vs. chef's knife. I've got very good versions of both, and I prefer the chef's knife every time.
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Old 06-21-2014, 12:31 PM   #108
BucEyedPea BucEyedPea is offline
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The food isn't suppose to stick to the Santoku. Not that it's a huge issue, but it's a nice feature. I'm just a sucker for buying kitchen stuff.
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Old 06-21-2014, 12:33 PM   #109
BucEyedPea BucEyedPea is offline
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Quote:
Originally Posted by Fried Meat Ball! View Post
I used to do it that way, but it takes too long.
Yeah, but I like how it comes out better. I just do something else and don't worry about it. Sometimes I cook a whole package and save the rest so I don't have to make it again. It tastes fine cold....especially on sandwiches or in salads.
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Old 06-21-2014, 12:37 PM   #110
Fried Meat Ball! Fried Meat Ball! is offline
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Quote:
Originally Posted by BucEyedPea View Post
The food isn't suppose to stick to the Santoku. Not that it's a huge issue, but it's a nice feature. I'm just a sucker for buying kitchen stuff.
Totally depends on how it's made. A santoku by design isn't necessarily stick free - the shape and slope of the blade is what makes it a santoku. What makes it stick free are the granton edges, which are common among santokus, but not necessary for it to be one.
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Old 06-21-2014, 12:41 PM   #111
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Quote:
Originally Posted by Fried Meat Ball! View Post
Totally depends on how it's made. A santoku by design isn't necessarily stick free - the shape and slope of the blade is what makes it a santoku. What makes it stick free are the granton edges, which are common among santokus, but not necessary for it to be one.
Really. I always thought it was the edges that made it a santoku. Anyhow, those are the reason I want one. Also a really mandolin....but I've survived this long without one. I know how to do all the cuts the correct way for the same results a mandolin does.
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Old 06-21-2014, 12:43 PM   #112
Fried Meat Ball! Fried Meat Ball! is offline
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Quote:
Originally Posted by BucEyedPea View Post
Really. I always thought it was the edges that made it a santoku. Anyhow, those are the reason I want one. ( Also a really mandolin....but I've survived this long without one. I know how to do all the cuts the correct way.
If you ask me, skip the traditional mandolin and get a v-slicer. I have this one, and it works 10x better than the traditional mandolin I paid 3x as much for.

http://www.amazon.com/OXO-Grips-V-Bl.../dp/B001THGPDO

I also discovered this thing kicks ass at slicing bacon (I make my own, so it's unsliced).
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Old 06-21-2014, 12:44 PM   #113
Just Passin' By Just Passin' By is offline
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Quote:
Originally Posted by BucEyedPea View Post
Really. I always thought it was the edges that made it a santoku. Anyhow, those are the reason I want one. Also a really mandolin....but I've survived this long without one. I know how to do all the cuts the correct way for the same results a mandolin does.
I love having my mandoline, but a food processor with extra blades is another great option.
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Old 06-21-2014, 12:47 PM   #114
Fried Meat Ball! Fried Meat Ball! is offline
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Quote:
Originally Posted by BucEyedPea View Post
Really. I always thought it was the edges that made it a santoku. Anyhow, those are the reason I want one. Also a really mandolin....but I've survived this long without one. I know how to do all the cuts the correct way for the same results a mandolin does.
Mine doesn't have the granton edge. And if you do an image search, the first one that comes up doesn't have one.

https://www.google.com/search?q=sant...r=0.9#imgdii=_

The big thing about them is they typically have shorter handles and a shorter blade, and they have a very shallow slope to them compared to a chef's knife (this make rocking the blade a little more difficult).

Some people love them, and I while I like mine a lot, if all my knives are clean I'm reaching for my Tojiro gyuto first (Japanese chef's knife), my Victorinox chef's second, my santoku third.
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Old 06-21-2014, 12:48 PM   #115
Fried Meat Ball! Fried Meat Ball! is offline
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Originally Posted by Just Passin' By View Post
I love having my mandoline, but a food processor with extra blades is another great option.
This is true. I don't have any slicing blades for my food processor, and last year I made 8 pounds of pickles out of cornichons. That was an assload of work on my v-slicer.
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Old 06-21-2014, 12:56 PM   #116
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Originally Posted by Just Passin' By View Post
I love having my mandoline, but a food processor with extra blades is another great option.
I was thinking of adding some of those extra blades.
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Old 06-21-2014, 12:58 PM   #117
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Quote:
Originally Posted by Fried Meat Ball! View Post
If you ask me, skip the traditional mandolin and get a v-slicer. I have this one, and it works 10x better than the traditional mandolin I paid 3x as much for.

http://www.amazon.com/OXO-Grips-V-Bl.../dp/B001THGPDO
Thanks.

Quote:
I also discovered this thing kicks ass at slicing bacon (I make my own, so it's unsliced).
You make your own bacon? Whaddaya have pigs in your backyard?
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Old 06-21-2014, 01:00 PM   #118
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I see a lot of smokers among you mid-westerners. Does anyone do any French cooking here?

I have a crepe pan ( also copper pans, Belgian waffle maker as well as a wok and much more).

Anyone make crepes?
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Old 06-21-2014, 01:02 PM   #119
Just Passin' By Just Passin' By is offline
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Originally Posted by BucEyedPea View Post
I was thinking of adding some of those extra blades.
I would definitely recommend it, especially if you have a large model and like to make dishes that involve a lot of slicing. Multiple thicknesses for slices, french fry cuts, cheese shredding, etc....
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Old 06-21-2014, 01:03 PM   #120
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Originally Posted by Fried Meat Ball! View Post
This is true. I don't have any slicing blades for my food processor, and last year I made 8 pounds of pickles out of cornichons. That was an assload of work on my v-slicer.
I have a Cuisinart 14 cup with chopper, dough blade, grater, slicer and fry cut discs. My Cutco, as well as my Cuisipro grater, are so effective, though, that I only break it out for really big jobs.

Really recommend Cuisipro hand implements if you can find and afford them, box and hand graters, cheese slicer, whisks, all top notch. I've scavenged them from bargain stores and BB&B closeouts.

Best cheese slicer, bar none.

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