JoshRountree
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Posts posted by JoshRountree
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I really think Dave the Cook hit the nail on the head saying that it doesn't mean much unless you practice alot.
And, in my experience every single grill, cooktop, oven, range is different. You must get used to the one you use. I sometimes use a thermometer until I get used to the cooking device. Then it's just "knowing how it cooks".
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In this morning's email was one from Chefs Catalog stating "Look what's new from Le Creuset" and clicking on the "New" takes you to
I'm not sure what is actually "New" as these all seem to be things that have been around for a while.
A friend sent me this link to Factory Direct 2 You and asked if I thought the prices were all that great. Compared to the regular prices, they aren't bad, but one can often find new or nearly new items on ebay. The free shipping is a bonus, considering the weight of cast iron.
The only problem with Ebay is Le Creuset will not warranty it. You could say you got it as a gift, but if you come right out and say "I bought this from Ebay, will you warranty it" they won't. I learned the hard way... I could always call back and say it was a gift, but ordering from Amazon ensures not warranty problems down the road.
This has no barring on anyone here but it cracks me up when $150-$200 for a cast iron pot is considered a good deal. Compared to it's retail price, I guess it IS a good deal but this thought pops into my head...why not pay $50 for a Lodge? It's not ceramic coated but still could be used with success. If not Lodge, why not a large Chamba casserole clay pot if you're worried about acidity reaction? Is spending that much just for the ease of use and versatility?I prefer the Le Creuset because of the enameling and it just makes more sense to me to have the thermal properties of cast iron, and no reaction. I caught myself asking the same question, but I put it in perspective that most people buy a new computer every 4-5 years at the most, and probably a new car every now and again. So a $150-$200 piece of cookware that will get used often, last a lifetime, and can be handed down to children or grand children doesn't seem to much.
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If you're a member of Costco, you can buy this Le Creuset 6.75 qt. French Oven at its current everyday price of $189.99, shipping & handling included.
Did this deal just end or something? I get "We're sorry, this product is not available. Product number: 11270087" when I click that link.
The deal comes and goes. I try to update it when it comes back. It's been up 3 times total. He was talking about the Costco deal...
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I was making pizza the other day, and of course, I've heard that the trick is really to heat your oven up as hot as it will go.
My oven, although it has a dial up to 500, had trouble getting above 400-410. I noticed for the first time that, under one of the rear stovetop burners, there is a direct opening above 3 inches in diameter of some sort of vent, where I can SEE directly into the oven!
I go to all this effort of keeping the door open for only seconds to prevent heat loss and then I discover there's a huge hole in the top?!? On top of that, it heats any pan thats on that burner, which sometimes catches me off guard.
Why is this thing here? It seems incredibly inefficient... And would plugging it be a bad idea?
All I've ever had is electric ranges so that's all I can speak of, but every one I've seen has this vent. I think it's there for a reason, and has caught me off guard a few times too. Now, I don't put anything on the top unless I intend for it to get heated up.
I imagine it's there to let the oven breathe, if you will. If it was entirely sealed pressure might build up.
I just thought of this though, what about ovens with the self clean feature? Seems like ovens that aren't vented to the outside world have this vent, probably for the pressure build up I mentioned before.
See below.
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It's back! Not for long though:
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While we're discussing knives, I have a question. On Alton Brown's knife episode he says that having a scalloped edge like most of the santokus doesn't make sense to him on chef's knives. I'm not sure I have an opinion either way. I understand that they are there to prevent whatever you're cutting from sticking to the side of the blade, but he seemed adamant that chef's knives shouldn't have them. A slicer on the other hand, he reccommended having the scallops. Anyone have an opinion?
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I've got one of the 240mm Tojiro DPs and I really, really like it. It certainly performs well as well as knives costing much more IMHO.
I can't decide between the 240 and the 270...
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Sorry everyone, looks like the deal is dead...
Wow, for like 30 minutes it was a hot deal.
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I've been on the hunt for a Le Creuset Round Oven for a while and just bought one on Ebay for $165. Just my luck, they went on sale at Amazon. If you're in the market for a Le Creuset Round French oven, the price is right:
Fatwallet thread, I have an email alert for Le Creuset stuf...
Hope this helps someone out. It might not last long.
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Maybe. It seems like diner hashbrowns sometime have a mushy texture. Letting the baked potato sit overnight in the fridge seems like it keeps everything together. The outside is super crisp and the inside is fluffly. It may very well be just one of those things your mom cooked for you as a child and for one reason or another is better than anything else you've had.
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I enjoy researching things before I buy them and I often use Consumer Search to find info on things I'm interested in. It's kind of like a free Consumer Reports, I would also check there if you feel so inclined. I looked through Consumer Search and they rate this one highly GE® 30" Free-Standing Gas Range with Warming Drawer Model#: JGBP85SEMSS
And, if it were me, I'd look around on the Internet and get a few in mind, then spend the day going to Best Buy, Lowes, Home Depot, etc. to look at some to get a feel for them.
And like others have mentioned the scratch and dent are always a great deal if you can live with cosmetic blemishes.
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When there are visible marks and scratches on the surface I usually replace them. But, I only use mine for eggs, and very delicate fish, so it takes quite a while before I replace them. I usually replace with cheap pieces too, $30-$35.
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I haven't read the topic, but the best potato creation I've ever tasted is what my mother would make with leftover baked potatoes from the previous night.
After dinner the night before she would stick them in the fridge and let them cool overnight, then dice them, and shallow fry in a saute pan. Maybe it's just because I grew up on them, but they are still my favorite hands down. Layered with sharp cheddar, bacon, chives, with sour cream and scratch made ranch dressing. yes...I'm an American.
If I were cooking for a crowd, I would bake a whole bunch of russet potatoes the day before, cool them overnight, then dice/cube very small 3/4" and fry.
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Sam, may I ask a hypothetical question? Let's say I have $250, $500, and $750 to spend on a cookware gift for a newlywed couple -- novice cooks but eager to learn over time -- moving into a new home and currently in possession of zero utensils. How might you go about constructing some basic sets of cookware in those budget ranges? (In reality, I may be called upon to put together the $500 set on behalf of a group of friends going in together on a gift, in which case it's getting wrapped with a link to your lesson.)
Well... a great place to look is Bridge Kitchenware's What Every Kitchen Needs resource.
For stovetop cookware, they suggest:
- 1.5 qt saucepan
- 3 qt. saucepan
- Large Surface Saute Pan
- Medium Saute Pan
- Omelette Pan
- Steamer Insert
- Medium Covered Casserole
- Large Covered Casserole
- Pasta Pot w/colander
- Non-Stick Fry Pan
- S/S Double Boiler
Personally, I would modify the list to this:
- 1 qt. to 1.5 qt straight gauge saucepan, sauteuse evasee or curved sauteuse evasee (Amazon has a 1 qt. All-Clad MasterChef sauteuse evasee -- they call it a saucier -- for 35 bucks)
- 3.5 to 4.5 disk bottom tall saucepan (Bridge Kitchenware has a 4.5 qt. Paderno Grand Gourmet tall saucepan for 78 bucks)
- 11" disk bottom saute pan (Bridge Kitchenware has an 11" Sitram Profisserie saute pan for 68 bucks)
- 11" straight gauge fry pan (Cookware and More has a 10" All-Clad MasterChef fry pan for 60 bucks or a 12" All-Clad MasterChef fry pan for 70 bucks)
- 11" straight gauge nonstick frypan (Amazon has 11" Calphalon Commercial nonstick fry pans in occasional sales as low as 30 bucks)
- 6 qt to 7 qt enameled cast iron casserole (Pans.com has a 6.75 qt Chasseur casserole for 163 bucks)
- 12 qt to 18 qt disk bottom stock pot with pasta insert (Bridge Kitchenware has a 17.7 Sitram profisserie stock pot for 117 bucks)
That would comprise a well-equipped battery of stovetop cookware that I think anyone would consider to be pretty kickass stuff that will last a lifetime. It is, of course, possible to get this set (or one similar) for less money if you are good at looking for things on sale. It is also possible to get even better by upgrading in a few places: go with Staub enameled cast iron in 8 quarts for around 220 bucks; go with a Falk Culinair stainless lined heavy copper sauciere in 1.4 quarts for 100 bucks (75 if you are a first-time customer) and so on.
A large cast iron skillet would compliment any set of cookware.
This does not include knives and that sort of thing, of course.
Personally, my philosophy is to slowly build up a battery of fop-flight cookware, acquiring one or two pieces a year as you start feeling like you need them. A perfectly good starter set for someone who doesn't have much of anything and doesn't have much cooking experience would be an 11" straight gauge curved sauteuse evasee, a 12 quart stock pot (mostly for pasta, but also works for soups), an 11" nonstick fry pan, a 2 qt saucepan and a 10" chef's knife. There aren't too many things you can't make with that collection.
Wow, nice article in general, and great post for anyone starting off a cookware collection! I'm actually moving out (currently living with parents) in a couple months, so I have to have my own collection built up before then. Anyone care to take an "updated for 2007" crack at Fat Guy's challenge? I tried looking for some of the pots that you recommended here and elsewhere in the Q&A, but either can't find many of them, or they are priced way higher than listed above. Thanks in advance!
I recently stocked my kitchen and I bought:
-2 qt saucier w/ lid
-4.5 qt sauce pad w/ loop & lid
-4qt 10.5" saute pan
-12" fry pan
All of the above was bought from Cookware N More. I got the fry pan for Christmas, and I recently bought the rest. They are all MC2, and the reason I bought them instead of the ones mentioned by Sam is they were much cheaper. Even better, cookware n more is having a sale this month 20% off 4 or more pieces. You may have to wait a little while as some items are back ordered but I don't mind.
I bought a 2 piece Calphalon non-stick from Williams Sonoma, 8" & 10" for $64.53 around Christmas time. This is a good deal on a non-stick pan.
I just won an Ebay auction for a 5.5 qt Le Creuset Round French oven for $165.
For a stock pot these seem to get good reviews from around here.
In my opinion, the only things I have left to get are a good chef's knife, paring knife, and roasting pan. I already have a rubber cutting board.
You can stock your kitchen reasonably cheap with pieces that will last forever if you have patience.
HTH
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I've been reading the course too and it's very informative, but overwhelming. I understand the goal of trying to get everyone to figure out things for themselves but it seems to me that there is a "right" answer for various tasks that people might want to accomplish. Using the example the author gave, if someone was looking for a saute pan, he/she should get aluminum disk bottom with the thickest base he/she can afford. Why not just say that?
Is there a chart out there that basically summarizes this information in an easy to read fashion? I realize someone might have lots of money to blow and may get a sautee pan that heats up to the sides, but cmon, 99% of us won't.
I priced the disk bottomed saute pans mentioned in the article and All-Clad MC2 irregulars from Cookware N More, and the ones from Cookware N More were cheaper. The Sitram Profiserie is no longer carried by Bridge Kitchenware, they had problems keeping it in stock.
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I very briefly looked over there website. It doesn't appear that they allow the option of providing your own hardware. I would imagine this is done on purpose.
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The general consensus seems to prefer a straight gauge fry pan as opposed to a disk bottomed one. If it were me I would buy a factory irregular from cookware n more for much less than a first.
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I tried cooking Steak Au Poivre for my girlfriend for Valentine's Day. It turned out pretty good.
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Cornstarch has more thickening power than flour. It also allows your thickened liquid to stay transparent. It won't be cloudy like a roux-based liquid. You can also use cornstarch if you're conserving calories.
If you're adding cornstarch, mix it with some cold water and pour it into an almost boiling liquid. Let it bubble for a minute or two to thicken properly.
Does a roux add flavor where cornstarch wouldn't?
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My mom has always used a roux to thicken liquids, but I have recipes and have seen others use corn starch. Can anyone tell me the difference and when to use one or the other?
And, what are the techniques for both. I've got the reux down pretty good. I melt butter, add flour, cook a little, and add batches of whatever liquid I want until it reaches my desired consistency. Then I add it to whatever I want to thicken. I don't know about corn starch though. I've read that you add equal parts cold water and corn starch and just mix that with whatever you want to thicken, but haven't tried it.
Thanks for any info.
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After reading Sam's article about cookware I recieved an All-Clad MC2 fry pan for Christmas which replaced a non-stick pan that just didn't hold up, and I haven't looked back.
I'm now in the process of buying other cookware to round out my collection and was looking at pieces he mentioned from Bridge Kitchenware. I also noticed that cookware 'n' more has a deal going on this month for 20% off if you buy 4 pieces.
I can get 2 2qt sauciers w/lid (one for the girlfriend), 1 4.5qt saucepan w/ lid & loop, and 1 4qt 10.5" saute pan w/ lid & loop for $324.37 shipped.
From Sam's article back in 2003 it seems that prices for Paderno and Sitram have gone up, and Bridge doesn't carry the least expensive Sitram Profiserie line any more. For the equivalent pieces in either Sitram Catering or Paderno Grand Gourmet I'm looking at $350-$360 and that's without the extra Saucier.
Unless someone can tell me a good reason not too, I think I'm going to pull the trigger.
Thanks for any insight.
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I may be opening Pandora's Box, and this might not be the right place to ask this question. It may deserve a thread all its own, but what is everyone's take on burgers, patty melts, any ground beef being cooked less than well done?
I have my own opinions, and have done my own research, but will save them for later.
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I've noticed something, or at least I think I have. It seems that cheaper knives with softer metal in the blades can't be charpened to the same level as my good knives. I've experineced this twice so far. I put a completely new 17 degree edge on a cheap knife I bought specifically for learning to sharpen. I couldn't get anything near to sharp compared to my Henckels or my Forschner 10: chef's knife. Last night I tried working on a less expensive 3 1'2 inch paring knife and no matter what I did it was only so-so.
Is it me, or is it the softer metals?
Outside of wondering about this I am loving having this machine and can't believe I turned my nose up to it a year ago.
Something I've noticed when sharpening some of my cheaper knives is that I was too aggressive in taking the burr off. I reasoned that since the metal was softer I was taking off too much of the burr and creating another one on the other side. When I take the burr off with very light strokes (maybe only 1 stroke) they come out very sharp.
A million bags
in Kitchen Consumer
Posted
I use the self checkout a lot of times just so I can bag it myself, or I'll usually bag the groceries myself in the regular lane.
Also, at my local Earthfare you can request a "recycled bag" which is a bag that has been used over and over and brought back. Kinda cool. You don't have to recycle bags, you just reuse them.
I think the reason they use so many bags is cross contamination has them spooked, and they might think it's better to use an extra bag instead of having something bust.