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ojisan

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    Vita-Mix Blenders & Mixers

    in Kitchen Consumer

    Posted

    I'm getting a bit confused by all the mix and prep and numbers. Is the Vita Mix Vita Prep 3 the top model? I think so, but....

    Since they're retty close in price and I expect this thing to last a long time, the difference in price is negligible and the extra power might be nice to have. I plan to make soups and veggie juices as well as plenty ice snow for making sausages.

    Also saw there are 3 different plades, ice, dry, and wet. Does it come with all of those? A smaller container is less important to me, I'd rather make stuff once or twice a week and refrigerate than dealing with it every day. The Vita Prep 3 sells for $480 on ebay it seems.

    The Vita-Mix (5200) goes for $395 at Costco, and the Vita-Prep 3 (1005) goes for $480 on Ebay - a 20% difference. Here's Vitamix's advice on which model would be appropriate for most users:

    Q: What processes require 3 HP?

    A: No particular process requires 3 HP. Vitamix has determined that there is a benefit to a 3 HP motor in commercial applications that produce hundreds of blends of thick purees and thick drinks in a single day. Vitamix 3HP Commercial machines are designed to be used under a significantly higher daily cycle count and heavier loads than our household machines which do not require 3 HP.

    Q: Does a 3 HP motor guarantee better performance?

    A: 3 HP offers better performance in commercial applications requiring continuous heavy load capability. This type of performance is not needed or beneficial for household machine performance.

    Q: Is there anything that will guarantee better performance?

    A: When all is said and done, it is the entire machine design—including blades, container, tamper, motor, bearings and more that guarantees consistently exceptional performance in Vitamix machines.

    Q: What is the difference between “input” and “output” horsepower?

    A: Input horsepower, which is a term used with many 3 HP appliances, can be misleading because power is wasted in terms of heat to reach a true output horsepower reading. The Vitamix machine operates at 2 peak output horsepower.

    Q: Is it true that a substance as hard as an avocado pit requires a 3 HP motor?

    A: Absolutely not. The 2 peak HP Vitamix machine does a fine job of grinding avocado pits, as shown in this video: avocado pits

    Aside from the 7 yr. vs. 3 yr. warranty, another difference is that the 5200 comes w/ a BPA-free container.

    Wok burner advice needed

    in Kitchen Consumer

    Posted

    I agree - 22" is way too big. I use a 16" carbon wok, and feel 18" is the ideal size for this burner. 14" feels too small.

    The diameter of the burner, measured at the outer holes, is only 4". If you flip the rack over to use a pot, the max. pot diameter is 16.5"

    Sausage stuffers - what to look for?

    in Kitchen Consumer

    Posted

    So is everyone still happy with their NT/Grizzly 5lb vertical stuffers? Seems like it was a bit of a love in while ago! My all in one mincer and stuffer packed in recently and I think i'm going to pull the trigger on one from Northern Tools UK here

    But then i've noticed this horizontol beauty from Germany for the same price on Ebay UK. It looks very well made, 5 nozzles, clamps and creamy mass too! :smile:

    Anyone have any experience on these horizontal types, can't decide whether to do it standing up or lying down.

    I have the 5 lb. Grizzly and like it a lot. One feature it has (that most horizontal plunger-types don't) is an air valve, which prevents farting (for lack of a better description) if there are air pockets in the cylinder, which would result in air pockets in your sausage casings. I lube the piston o-ring with a bit of fat.

    Wok burner advice needed

    in Kitchen Consumer

    Posted

    The Big Kahuna is becoming harder to find - I bought mine from Amazon in '05 for $49.95. My only problems with it: the wind protection could be better; and the pressure regulator that came with mine creeps open during use, so the flames get bigger and bigger. I notified Eastman of the problem and they sent a free replacement that has a timer on it - very funky. I hope they don't discontinue the Big Kahuna - it's a great product.

    Shopping at the asian market...help me make a plan.

    in China: Cooking & Baking

    Posted

    I always have these in the pantry:

    - Pearl River Bridge brand: Mushroom flavored soy, and Golden Label Superior Light soy - you'll want both.

    - Mori-nu brand: Firm tofu (for Mapo Dofu and Hot&Sour soup)

    - Huy Fong brand: Tuong Ot Toi Viet-nam chili-garlic sauce. Rooster logo, green top. (Refrigerate after opening)

    - Mae Ploy brand: curry pastes (Refrigerate after opening)

    - Pearl River brand: salted black beans - comes in a round cardboard box.

    - dried shiitake mushrooms

    - dried lily buds

    - Kadoya brand: sesame oil (Refrigerate after opening)

    - Szechwan peppercorns

    - Szechuan Preserved Vegetable - comes in a can w/ a picture of a rabbit. (Refrigerate after opening)

    - Tianjin (Tientsin) Preserved Vegetable - comes in a squat red/brown crock

    The art and science of the smoothie

    in Cooking

    Posted

    Another difference between the Vita-mix 5200 and the Vita-Prep 1005: according to the VM website, the 5200 ships with the BPA-free container, but the 1005 ships w/ the old polycarbonate container.

    Update: According to VM's commercial tech dept., "The Tritan material has not been tested for commercial application, so I would be unable to say if it will hold up under commercial conditions. At present, we only offer polycarbonate, which is NSF approval for commercial application. Whether in the future it will be offer I am unable to say."

    The art and science of the smoothie

    in Cooking

    Posted

    I may not have been clear. He was blending and then running the Vita-Mix full-tilt for 4 - 5 minutes until the heat from the motor warmed the soup. While there would be times this would be useful, I have to wonder what running it hard and long enough to heat the container and the soup is doing to the motor. While I was not referring to cooking the ingredients first, there certainly would be many times I would want to saute or otherwise cook ingredients before adding them to a soup.

    My take on the difference between the 2 hp VitaMix unit and the 3 hp VitaPro 3 1005 unit is that the former can heat soup, while the latter runs cool so it can't heat soup, but will make a finer puree. I think I may be tilting toward the latter, but have not yet decided.

    At the Costco demos, they do hot soup w/ the 2hp 5200 model. I believe the heat doesn't come from the motor because the motor doesn't get more than warm. I think the heat is generated by friction - not an efficient way to heat your soup.

    I can't imagine needing more than 2hp for home use - kinda like buying a car - do I want my Honda with 300hp instead of 200hp?

    Here's the warranty on the Vita-Prep:

    • MOTOR BASE
    • Vita-Mix® warrants that:
    • * if the motor base fails within thirty (30) days from the date of purchase, Vita Mix will replace the motor base without charge.
    • * if the motor base fails after thirty (30) days but within one year from the date of purchase, due to a defect in materials or workmanship, Vita-Mix® will assume the cost of all parts and labor necessary to repair the motor base.
    • * if the motor base fails after one year but within three (3) years from the date of purchase due to a defect in materials or workmanship, Vita-Mix® will assume the cost of the parts deemed necessary to repair the base.
    • CONTAINER, LID, BLADE ASSEMBLY, DRIVE SOCKET AND SOUND ENCLOSURE (if included)
    • The container, lid, blade assembly, drive socket and where included a Vita-Mix® manufactured sound enclosure, are warranted against defects in material and workmanship for one year from the date of purchase.

    Here's the warranty on the 2hp 5200:

    This Warranty is extended by Vitamix to the owner of this machine for personal household use only. This Warranty does not apply to products used for commercial, rental or re-sale purposes. Should ownership of the machine change during the 7-year period, please update the owner information at www.vitamix.com/warranty.

    # Scope of Warranty.

    Vitamix warrants to owners that if this machine fails within 7 years from the date of purchase due to a defect in material or workmanship or wear and tear from ordinary household use, Vitamix will within 30 days of receipt of the returned product, assume the cost of the parts and labor deemed necessary by Vitamix to repair the failed machine. If the failed machine cannot be repaired, Vitamix will either (A) replace the machine or (B) refund the full purchase price, at Vitamix’s sole discretion, unless prior written notice of customer’s preference is received.

    I'm not a fan of bananas in my smoothies - I use OJ or yogurt, plus frozen mangos or strawbs, plus 3-mix berries (all frozen from Costco).

    Looking for a good sushi book...

    in Cookbooks & References

    Posted · Edited by ojisan (log)

    "Sushi" by Masuo Yoshino, published in '86 by Gakken. 96pp.

    Pretty much everything you'd want to know about sushi, and great color photos. This is about traditional sushi - none of that California Roll heresy. Note that of the 39 different fish recommended, the only salmon mentioned is smoked salmon.

    As far as I can tell these 2 are the same book, the 2nd published later:

    http://www.amazon.com/Sushi-Masuo-Yoshino/dp/0870407422/ref=sr_1_1?ie=UTF8&s=books&qid=1254448852&sr=1-1

    http://www.amazon.com/Sushi-Delicate-Flavor-Masuo-Yoshino/dp/4051514048/ref=cm_cmu_pg__header

    Yogurt-making @ home

    in Cooking

    Posted

    My minimal procedure eliminates heating the milk in a pan on the stove. In my search for an alternative to the plastic container in the Salton, I discovered that the 32 oz. glass jar from Nathan's Kosher Pickles is the perfect size for the Salton.

    - Salton 1 qt. yogurt maker

    - 32 oz. jar from Nathan's Kosher Pickles, w/ lid

    - Trader Joe's whole milk ($1.49/half-gal.)

    - Trader Joe's Greek Yogurt

    Pre-heat Salton.

    Microwave milk in jar to 114°F (approx. 3 min.) uncovered.

    Meanwhile, prep starter: 1/4 C. Greek yogurt + some milk.

    Add starter to milk, loosely cover w/ lid, and let go for 6 hrs.

    [i noted that the Salton maintains a temp of 104°F.]

    Eating fresh raw Salmon Sashimi

    in Cooking

    Posted · Edited by ojisan (log)

    Raw salmon is not served as sashimi or sushi. Or at least it shouldn't be. This is why you should think twice before eating at cheap and/or dubious restaurants that serve sushi/sashimi.

    Salmon that is served as sashimi/sushi has been frozen, lightly smoked or lightly salted. In Japan, salmon was not a traditional fish for sushi, but became popular in the West, and is now popular back in Japan.

    And just because it's fresh doesn't mean it doesn't have parasites - it just means the parasites are fresh.

    Yogurt-making @ home

    in Cooking

    Posted

    Also, I have a recipe here that calls for heating the milk to 170F, but another recipe calls for 114F.  I know you shouldn't boil milk (why, I don't know) but what difference will it make heating the milk to 114 versus 170 (or anywhere in between)?  Will there be a difference in consistency, or will the cultures work faster if it's brought to a higher temp?

    Heat the milk to 185-205°F (190°F is ideal) to kill the bacteria in the milk.

    Then cool to 112-114°F, then add to starter. Yogurt bacteria will die if over 120°F, and is ineffective if under 90°F.

    (This info is from Sonia Uvezian's Book of Yogurt)

    About roux

    in Cooking

    Posted

    How do you use pre-made roux in a gumbo?

    Do you add it at the end to thicken the "soup"? At the beginning?

    Do you have to dilute with water first, as you would with cornstarch? Or do you drop a lump of it into the pot?

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