boilsover

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About boilsover

  1. Ceiling Velcro has its own unique appeal and look...
  2. Wow! Congratulations. What material are the countertops?
  3. Your Home Appliances are Junk

    My 1905 Monarch solid-fuel and 1948 GE Airliner aren't junk ranges. Neither is my 1960 Frigidaire refrigerator or my International Harvester chest freezer. All are likely to outlast me.
  4. Unused Mauviel 4.9Q beating bowl for $7 at a garage sale this weekend. Marked Williams-Sonoma.
  5. That must be why the top restaurants with the best hobs use only thin, crappy cookware. LOL.
  6. Martha Stewart Cutting Board

    Return it if you can, and avoid anything with Stewart's name on it. If you want a poly board, get a Sani-Tuff or the like.
  7. OK, I'm still trying to get my head around the 10.5" bottom on the 5.5" coil. Are your Kenjiburgers evenly burnt or just at the pan center?
  8. Something to also consider is the high emissivity of the Falk if you're using gas. By using a contact probe, you've solved the emissivity problem--for measuring the lining surface. But even the brushed copper on a new Falk's exterior is going to reflect a lot of the radiant heat. That's the real reason why many cooks prefer to let their copper patinate to its darkest state. If makes it harder to play Downton Abbey, but it helps heat a little faster. The same high conductivity that moves heat up the Falk's walls is actually some protection against melting tin linings. That + the fat in the pan + food usually mean that you can goose the heat as high as you want. Just don't try it with one pullet breast in a 36cm saute with 1T fat...
  9. Sigh... The "generalization" was to the Leidenfrost Point, not the searing temperature, and you know it. That point is just when the fat goes in to minimize SS's propensity to stick. Past that point and oiled, tinned copper is actually tolerant of hob heat, even with a surface temperature at or near 450F. I won't bother explaining the thermodynamics of it to you. An open-minded cook would understand that thick copper stores heat quite well, yet (a) imparts it to the food quickly; and (b) takes it up again from the hob faster than other materials. To use our Samuel Kinsey's analogy, it's a big tank and a big pipe. No other material/construction shares these attributes by volume and density. It's always been this way, and will be until the new hyperconductive structures are placed in cookware.
  10. Yes. I recommend finding a really good pro sharpener who offers classes. For instance, Bob Kramer taught Bob Tate here in Seattle, and he teaches classes to mortals. My dad was a butcher, and I bladesmith as a hobby, so I know sharp. But either you have the touch, or you don't. Despite having a basement full of all the $$ and $$$ stones, belt grinders, microtome parphenalia, etc., I mostly don't have it. An hour with a skilled pro sharpener should determine if you do. If so, knock yourself out. If not, pay the pro to do it once a year. No powered wheels like Chef's Choice...
  11. Brooklyn Copper Cookware

    Nope. Only 0.5 mm of the good stuff. But it's better than the "copper" nonstick on the infomercial channels...
  12. Brooklyn Copper Cookware

    Hi: I'd like to know where. In all my obsessive scrounging, I've seen fewer than 10, 3mm bimetal pans--all vintage and predating Falk's patent. Never a 3.5mm. If you know where they can be had new, I'm all ears. Thanks.
  13. Yes, and this is why melting tin linings is somewhat overblown. I would put the problem this way: There is far less room for inattention when preheating empty with tinned copper. There's also the preheating methodology to consider with SS linings. For optimum protein release, SS should be preheated empty, to the degree of "Mercury Ball" or Leidenfrost Effect before oiling. This temperature varies, but 350F is pretty close. And anywhere under the smoke point won't hurt the pan or the food. This is simply the nature of SS. But cooks who are habituated to SS and do this with tinned copper must pay even closer attention. When they make mistakes, they blame the tin. With tin, there is really no need to wait so long to oil the pan. I preheat empty, but only so hot that I can't place my palm on the cooking surface. Then I oil the pan. You know the tin isn't going to melt before the fat seriously smokes, so no worries. Sears just fine. Nervous Nellies or Doubters can use a contact probe (Thermoworks has a great one) until they get habituated to this preheat method. And frankly, with fat and the food in the pan, you can safely goose the heat; it's not like cast iron where you have to oversteer like an aircraft carrier.
  14. Here's the current Mauviel line usuing two: https://www.mauvielusa.com/products/FamilyGroup.html?categoryId=95
  15. Yes, preheating with oil is the same advice for tinned as well. Far too much is made of tin melting. In normal use, it's a non-issue.