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Everything posted by barbhealy

  1. @lindag, go to http://www.gardenweb.com and search on "induction" in "home". Lots of models, lots of opinions....
  2. It's not the cooktop. It's because I'm so used to induction, where I could cook ON the dishtowel, that I forget there's a live flame under my pan.
  3. @lindag, please read this thread by Dave Scantland. It's the BEST description of why gas is not really for home cooks, and it's hilarious, too. I never tire of reading it. http://forums.egullet.org/topic/138325-flameout/ When we designed the new kitchen I considered adding one gas burner, to use in case the electricity went out (it does that too often here), but I didn't want to waste the countertop space or pay to have the gas line extended. I don't remember what we paid for the Miele but it was worth every penny. We had the 30" 4-burner unit. Our new Thermador is a 36" unit whic
  4. You cannot ban him due to his nationality or tipping practices but you can absolutely ban him for being disruptive. If he's constantly badgering the waitress and then criticizing her when she doesn't fall over backwards for him, his behaviour is possibly preventing her from giving your other customers excellent service. I am a consumer, not a restaurant owner, and people like this guy really do ruin the experience for the other diners. Serving him yourself would give you an opportunity to explain how his behaviour is impacting your servers and your other customers but it might also give h
  5. It's not a commercial unit. It's a cooktop, not a range, and was installed in 2003. The seller owned a high-end appliance store so it's probably the best that was available in 2003. There is no sales receipt, only a manual, and no model number. It has 5 hobs with dual stacked sealed burners and two-tier burner knobs. It has a griddle accessory which we've never used. It's probably a decent cooktop if you like gas. After using induction, I have decided I hate gas. I wouldn't even have another Viking. Gas is wasteful (too much energy lost to the room), uncomfortable (too hot), unheal
  6. I've had gas hobs from the time I left my parent's home at age 20, including a Viking range, until we moved to the suburbs 25 years later. We couldn't take the Viking with us so I managed first with an electric Jenn-aire (which I hated) and then with a GE ceramic glass electric (which I also hated) until we put in the Meile induction 2 years ago. I was very apprehensive about committing to another electric stove but I absolutely LOVED the Miele; and, now that I've used induction, I will never, EVER, go back to gas. With induction I had infinitesimal control, it was easy to clean, and it di
  7. barbhealy


    Two years ago, because of this article, we replaced our electric cooktop with gas even though I had been lusting over gas for 15 years, and not only have I never regretted it but, when we move at the end of this month, I will be replaced a 5-burner Wolf gas cooktop with an induction one. I would like to have 2 gas burners in addition to the induction ones for when the electricity goes out, as it tends to do in this neighborhood, but if I have to chose between them I will take induction every time. Thank you so much, Dave, for taking the time to write the article.
  8. I have been reading and re-reading this thread for months now trying to determine the best cookware for induction and have not been able to find the answer. It seems to me there are three properties that cooking vessels need to have to make them "good": 1. the ability to heat up quickly and evenly 2. the ability to hold that heat when cold food is added to the pan 3. the ability to loose heat when the heat source is lowered @slkinsey and others have repeatedly mentioned carbon steel and Mauviel Induc'Inox as the ideal but if neither stainless nor carbon steel has a high degree of thermal condu
  9. Thank you, David! They had a few pieces which are on their way to me now! No Fait-toute, unfortunately, but they did have a 4qt saucepan and a few other pieces that I need. When they arrive, I will compare them to the other brands I have and post an update. I'm still open to suggestions on the other pieces...Even if Prima Matera is fabulous, they don't make all the shapes and sizes I need.
  10. Why would the Prima Matera be the best choice for all my needs and not just the sauteuse? Thanks, Andiesenji! I didn't realize there was another straight-gauge clad copper option (other than All Clad). Were they more responsive on induction than on gas or was the response time the same? Yes, I did the magnet test right after we made the decision to convert. The majority of my current pots and pans are All Clad LTD, Iittala Tools, Le Creuset and tin lined copper. Iittala and Le Creuset are the only ones that are compatible. Even the pressure cooker and stock pots (16 and 32 qt) have
  11. In two days we will be replacing our ceramic glass electric cooktop with Miele Induction (!) and I will need to replace most of my cookware. I have read, multiple times, the understanding stovetop cookware thread as well as all of the Q&A associated with that course and the only clear recommendation was for Mauviel Indoc'Inox which is no longer available. So, what is the best cookware currently available for induction hobs, from a construction / functionality standpoint, regardless of price? I need the following (sizes are approximate and my biggest hob is 11"): 1. 11-12 inch fry pan
  12. This. Exactly this. I've been gluten free for seven or eight years now (and I can't eat potatoes, and the spouse can't have unfermented soy), and I don't crave the foods I can't have. I crave being able to go out to lunch or dinner on the spur of the moment. I crave not having to explain my diagnosis or my eating habits to people I barely know. I crave being able to trust people (who I know have the best intentions, and make the best efforts) to serve me food that doesn't make me sick. It doesn't matter what your allergies are, mine is MSG, restaurants -- and even well-meaning friends houses
  13. Can you eat tomatillos? They make a wonderful salsa.
  14. Have you tried storing them in a glass container or metal tin? In an effort to reduce our exposure to plastic and aluminum I now store everything in glass containers. Ours have a plastic lid (Pyrex makes some with a glass lid but I don't like the shape) so I place a sheet of natural wax paper between it and the food. I've noticed that our food stays fresh much longer now -- I've kept a head of butter lettuce for a month and it looked as fresh as the day I bought it* -- so it might work with your muffins. *I bought it for hamburgers and then forgot it at the back of the fridge and was amazed
  15. Wow! Thank you! How did you find them so quickly? Yes, the are expensive...I guess I'll get one of each and see if they're worth it. QuarksBarB
  16. We host a party every year where we serve 30+ cocktails which we have devised ourselves for the occasion (so the recipes are not ingrained in our brains from years of mixing). During the rest of the year we refine the recipes for the drinks we will be serving. So, we are home bartenders, but we mix a lot of drinks and, once a year, we are very concerned with speed and accuracy in a low-light environment. My husband, the bartender, loves those jiggers for both the above-mentioned reasons but I HATE the mess they make! For the past two years I have been looking for a replacement that meets
  17. I cancelled all my magazine subscriptions because I was not able to purchase the content digitally, on a CD or DVD for instance, so that I could organize and manage my recipes online, something that I STILL wish I could do, and with my cookbooks as well. If I could access *my* online database to flag recipes I want to try, create menues, find recipes using unique combinations of ingredients, or look up book/equipment reviews, I would have kept them all. But in the absence of any sort of multi-issue index (not even a yearly one, much less a multi-year one, was ever available) I was spending t
  18. barbhealy


    MarketHallFoods has both the mullet and the tuna for sale. I just gave the mullet to my FIL for father's day and wanted to thank everyone here for providing ideas on how to use it. You guys are GREAT and have saved my butt more times than I can count!
  19. I think this is a great idea! It's actually how we live most of the time, ever since Katrina. No, we aren't in New Orleans, we're in Illinois, but it scared me so much that we immediately instituted a disaster readiness plan whereby I cleaned out out all our cabinets (of the 5-year old soups and specialty jams I collected but never used) and restocked them with things I DO use -- dried and canned beans, san marzano tomato products, piquillo peppers, pulpo, latini pasta, etc... -- most of which I order by the case because organic versions aren't available locally. Even our coffee beans are p
  20. When we bought our house 5 years ago it still had the JennAire cooktop which had been installed when it was built in 1987 with a center downdraft. I hated that thing -- you could actually SEE the smoke going UP into the room rather than down the draftvent so when 2 burners gave up the ghost (on xmas eve, of course) we immediately replaced it. We WANT a gas cooktop but aren't planning to install a gas line until we redo the kitchen (next year?) so we put in a GE Profile glass/ceramic cooktop, again with a center downdraft, that we paid around 1k for at the end of 2007. (Unfortunately, I didn't
  21. First of all, THANK YOU for this thread! I was struggling with a beef dish for a party we're having in February and this has solved my dilemma! One of my favorite braised brisket recipes is the Mexican Pot Roast from John Ash’s From the Earth to the Table book. Basically, you puree the seasonings with the liquids, scatter sliced onions in a large casserole, top with the raw beef, add more onions and the puree and then cover and bake at 350 for 4 hours. Serve it shredded on tortillas with cilantro, avocado and lime. Easy and delicious! I don’t know if John is a member here and can give me
  22. Good point! The wider one is made in Italy, too, which I like. Thank you!
  23. Did you see the one with the interchangeable screens? That would be a good choice, though also an expensive one! (Though not so expensive if you consider how much it would cost if you got individual ones.) ← Yes, I did see that one, but it's 14-inches wide, which is very big, and the finest screen is only 0.5mm, which is approx 1/32", so I'm thinking I might be better off with the 10-inch 1/64" stainless and the 1/16" wooden. Perhaps I should start with the 1/64" and see whether I need a larger mesh one at all....
  24. Here is an article in the Chicago Tribune on tamis that describes what it's good for. They say, "...a tamis can do what neither a conventional strainer nor a chinois (a china cap, or conical strainer) can easily achieve: It can strain quickly and very finely." The link andiesenji posted has over a dozen tamis in varying degrees of fineness. I'm tryng to decide how many I need....
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