boilsover
-
Posts
918 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by boilsover
-
-
23 hours ago, DiggingDogFarm said:
I bought one, but I haven't tested it yet.
If you prefer to sear with oil, try avocado...the smoke point is ~500°.
Source: Harbor Freight Tools
Big +1 on avacado oil. I chanced on some for cheap at Grocery Outlet and really like it. Neutral and high smoke. Shoulda bought 2 cases!
-
1
-
-
9 hours ago, CanadianHomeChef said:
I just got mine. But I've ran into a few major concerns.
First thing I tested was surface temperature control. I put on an All-Clad Nonstick pan (got it as part of a promo, would never buy All-Clad for non-stick otherwise), and set the temp to 375 degrees for some pancakes. I went to grab my temperature gun, and by the time I got back (maybe 15-20 seconds), the pan was well over 500 degrees! I quickly turned it off, and now I'm worried what it did to my non-stick coating
I tested it out at lower temperatures, and they too were overshooting by well over 100 degrees... when the one top would initially stop, and regulate temperature, it eventually started to go down closer to the target temperature. Although the temperature would flucuate a lot and sometimes overshoot by 50 degrees.
Next I tried the temperature probe. Start up the app. And I get a "Thermometer not detected" error. I check, and sure enough I have it inside the One Top securely. I take it out and plug it back in... the machine makes a dinging noise indicating it's detected, but the app quickly says "Thermometer not detected"....
Emailed Tasty.... wonder what will come of this
Overshoot is a historic problem with temperature-set PICs--so much so that it's a joke. It's usually blamed on the difficulty of inferring the true pan temperature from underneath the Ceran, and the lag between the under-glass sensor and the actual pan temperature.
But with through-the-glass measurement, there is actual contact between the thermocouple and the pan bottom. It may be a switching or detection issue, like the fact that the original Viking induction hobs wouldn't work with Le Creuset iron.
The Hestan Cue tries to deal with this kind of issue by putting a chip in the pan itself.
I'm not optimistic the TOT is going to prove to be very precise...
-
3 hours ago, rotuts said:
there is no question the thermal mass of cast iron between the TT-surface and the TT-probed container contents
probably provides temperature swings even it the TT items are reliable and calibrated.
If anything, a cast iron vessel would ameliorate temperature swings. And the TOT probe should read very close to the TOT button and Thermapen once the system reaches a steady state on preheat. To the extent they read more than a few degrees differently, something's wrong with the way TOT did their design.
Once the food is dumped for frying, the TOT probe should signal the coil to heat as soon as the oil drops a predetermined number of degrees. Because cast iron is such an effective insulator, you would expect that reading to remain slightly higher than the one for the oil.
It's easy to lose focus of the fact that the thermal mass of the oil is usually much greater than that of the pot--even a cast iron one. When the oil temp plummets, what you want (per Sam Kinsey's "pipe" analogy) is a pot that will dump beaucoups heat back into the oil. I know this bodes ill for cast iron on conventional hobs, but it might also be the case that a better, stabler construction exists for induction as well.
-
She's already always listening, mining and snitching you out. But now she's prepared to nuke Fluffy if you're too squeamish:
-
4 hours ago, dtremit said:
I think it might be worth trying this with a lighter weight pot. Cast iron pots are fantastic for many applications, but temperature control isn't one of them; they have extremely high thermal mass and very poor thermal conductivity. So it is probably throwing off the algorithm that the One Top uses to regulate temperature.
Doubtful. The probe should be measuring the temperature of the contents accurately. The Thermapen should agree with the reading.
There may be an overshoot/undershoot issue, but ultimately the oil should be PID-controlled into a steady state temp.
-
8 hours ago, Pacman said:
Up for sale is a used PACOJET Jubilee edition professional cooking device in excellent condition, It comes with three canisters.
Asking for $2000 shipped.
Pm me if interested
Does it come with the Coupe set?
-
5 hours ago, Darienne said:
OK. I have skimmed through the manual (BOV845, all models) and cannot find any mention of Pyrex at all. The only thing I can find which might be applicable is :
"Caution should be exercised when using pans and dishes constructed of materials other than metal. "
And I would not own or use the latest Pyrex dishes period. They took the borosilicate out of it, thus robbing it of its acclaimed safety factor. End of buying new Pyrex for me forever. I do have a good selection of old Pyrex, unscratched, etc, and I use it constantly and carefully. (Although I can't use the 9" x 13" pan in the Breville...alas...)I'll look up the World Kitchen warning...
Added ten minutes later...good lord, they make the new Pyrex. Well, so much for that one....
And FWIW, I think Anchor Hocking gives the same warning...
-
40 minutes ago, MelissaH said:
We have a sliiiiiightly smaller pyrex pan (maybe 8 by 12?) that does fit into our BSO. It's not enough smaller to be a problem in cooking things designed for a 9 by 13 pan, but it's smaller enough to fit. Ours is old, but I think they're still available.
You should not be using Pyrex in the BSO. I believe the manual says as much, and World Kitchen certainly warns against placing Pyrex within 6" of electric elements.
-
1
-
-
On 12/27/2017 at 9:51 AM, boilsover said:
The 10-speed, 1500W hotplates are now $50-$80 with comparable fit and finish, IMO.And now Prime members can get an 1800W/15-setting PIC for $36 .
Amazon Lightning Deal: 1800W/15 setting induction hotplate for $36:
-
I was given $$$ to pick out a La Caja China Box (aka Cajun microwave), but how often, really, would I roast a whole pig or 18 chickens?
I also got a Negg egg peeler. https://neggmaker.com. I thought it was just another quintessentially-lame, plastic unitasker--until I grudgingly tried it. It's worth the $18 asking price!
-
3
-
-
2 hours ago, Maison Rustique said:
I have quite a few of these vintage French tin pots. A couple large and probably a dozen small, which I love to serve gazpacho in (keeps it nicely chilled). Nothing that special, just nice, usable vintage pieces.
Tinned steel is very collectible, and affordably so, because most people don't know much about it. My understanding is that it was popular in USA since at least the 1830s. Unfortunately, like copperware of the same period, the pieces were rarely marked by their makers, so there's little point trying to collect any particular 'smith's work.
-
3
-
-
Knives. Pre-WW2 hotel grade copper cookware. Baccarat and Waterford (Irish) crystal. Sunbeam T-21 toasters. Bascule scales and weights. Green's Gripstand mixing bowls.
I'll come up with more...
-
1
-
-
11 hours ago, Katie Meadow said:
Okay, I am totally stumped. Where are these crabs are coming from if they are live year-round? CA, OR and WA have seasons for commercial and recreational crabbing.I'm not sure the Native/First People's fisheries all observe the states' seasons.
-
2 hours ago, dtremit said:
The thing is $150 -- given that, I think it's a pretty impressive package
The 10-speed, 1500W hotplates are now $50-$80 with comparable fit and finish, IMO. The only things justifying paying more are the ability to monitor pan temperature and more finely control the food temperature, but you apparently can't do either without involving a smart phone. Tasty chose to follow the model of the Joule SV circulator rather than that of the Anova. I chose the Anova (arguably a lesser circulator) precisely because I hate being dependent on diddling a phone in the kitchen.
Time will tell how robust the Tasty is, in terms of structure, electronics and longevity.
It is priced to be quasi-disposible, and puts buyers at the front of the tech curve. These alone will sell a bunch of these, much like the Breville "Smart" Oven and Instapot.
-
1
-
-
33 minutes ago, dcarch said:
You can get King crabs, and snow crabs live in many Chinese restaurants.
dcarch
You mean to take home live and cook?
They're coming for you, you know that, right? http://www.cnn.com/videos/world/2017/12/13/christmas-island-google-crab-migration-orig-vstan.cnn
-
1
-
-
On 12/24/2017 at 6:45 PM, KennethT said:
I'm not trying to be snide or snippy but can someone please explain why dungeness crabs are supposed to be so great? I think I've only had it once and my memory says that it was a lot of effort for little yield... What am I missing?
Compare it with other species. Personally, I like both the red king crab and the Tanner/snows better, but good luck finding those fresh unless you live on the Bering Sea. IME, fresh Dungeness is better than both frozen king and Tanner. I don't care for warm-water crabs (or oysters for that matter).
Dungenness yield is actually good, with a lot of body meat. It varies a little with the molting. A lot better than most crabs on the Gulf or East coasts.
-
9 minutes ago, caroled said:
This is so great and I couldn't be happier if it were my own. I look forward to seeing all the fabulous meals you prepare!
Now you've gone too far. Happy as I may be for Weinoo, I'd be a little happier if he'd built it out for me...
-
3
-
2
-
-
Sorry, not feeling the love for a 10-position 1500W unit that only has additional features through a phone app. I mean, seriously, they can't put a rudimentary display/controls on this?
I think I'll wait for Vollrath to do a center-thermocouple-with-PID version of the Mirage Pro.
-
1
-
-
11 hours ago, btbyrd said:
I'm sure they're nice and all, but I hate rivets and the prices are silly.
Patrick & Karyn's shop is <1 mile from my house. Patrick led me through the various steps involved, and they are many. They earn their money.
The prices are high, yes, but they cannot keep up with orders and are almost always sold out. They are the steel pan equivalents of a Bob Kramer knife. I once had a NYC chef pay me to go down there and pick one up.
-
17 hours ago, btbyrd said:
The main reasons I like the Darto stuff go beyond performance. Darto is an extremely small company focusing on making basically one product. Their pans have the look and feel of something made by a craftsperson rather than something made in giant factory by robots or anonymous worker bees. And they're quite reasonably priced, even if they do cost a bit more than something from a larger manufacturer. The seamless design is something that, to my knowledge, only one other company does, and their pans are much more expensive. And I just think the Dartos look cool. They elicit comments.
Then you should love everything about Blu skillets--except the price. https://bluskilletironware.com/
-
12 hours ago, gfweb said:
I have a Matfer and a Darto. Both cook very well. Both are as nonstick as my Teflon that I don't use. . I can slide an omelet off both.
But Darto is heavier and sears better and is way prettier. Way.
It looks like some Carbone Plus sizes are 3mm, some 2.5mm. So it's reasonable to judge a 3mm Darto searing better than a 2.5mm Matfer. Are you saying that, or are you saying that Dartos sear better than the 3mm Matfer?
-
14 hours ago, palo said:
A "fish pan"? For poaching? sauteing? baking?
Be more specificic, so we know what you're referring to.
p
An oval fry pan or poele.
-
On 12/9/2017 at 5:35 PM, IEATRIO said:
Of course, if you are happy with the Lodges, that's great, but anybody considering the Darto should understand that they are in a completely different class than the Lodge. The Dartos are seamless pieces of thick carbon steel and practically unique in the market, at any price. They will last forever and will likely be the nicest pan you will ever use. For many people the difference in price between the Dartos and something more conventional, will be very well worth the price. I think anybody on the fence about these won't regret pulling the trigger.
What, in your opinion, would allow these pans do anything better than, say, the deBuyer Carbone Plus?
I'm looking for a fish pan, and there is none made by Darto.
-
20 hours ago, btbyrd said:
If you'd like to read more about how dyes with different molecular sizes differentially penetrate meat, Genuine Ideas has a good blog post about it. He's also got some similar posts about nitrate penetration for cured meats, and a couple nice articles on brining. It's all worth a read.
EDIT: As it turns out, Greg Blonder (who runs Genuine Ideas) is the resident science adviser at Amazing Ribs. I suspected his involvement when I saw the dyes come out...
Well, all this talk about marinades and penetration caused me to dust off my copy of McGee. He writes:
"The acid in marinades does weaken muscle tissue and increase its ability to retain moisture. But marinades penetrate slowly... The penetration time can be reduced by cutting meat into thin pieces..."Salt disrupts the structure of the muscle filaments. A 3% salt solution dissolves parts of the protein structure that supports the contracting filaments, and a 5.5% solution partly dissolves the filaments themselves. Second, the interactions of salts and proteins result in a greater water-holding capacity in the muscle cells, which then absorb water from the brine (The inward movement of salt and water and disruptions of the muscle filaments into the meat also increase its absorption of aromatic molecules from any herbs and spices in the brine.). The meat's weight increases by 10% or more. When cooked, the meat still loses around 20% of its weight in moisture , but this loss is counterbalanced by the brine absorbed, so the moisture loss is effectively cut in half. In addition, the dissolved protein filaments can't coagulate into normally dense aggregates, so the cooked meat seems more tender. Because the brine works its way in from the outside...so even a brief incomplete soaking can make a difference."(Emphasis added) So, I'm reading Harold to say that wherever (and to whatever depth) salt disrupts the muscle cells, those cells can absorb water which contains the aromatic molecules in a brine or marinade. I'll ask him directly if he stands by this if you'd like...
"You. Need. That. Suction."
in Kitchen Consumer
Posted
https://www.bonappetit.com/story/brads-favorite-appliance-dustbuster
I don't think I'll be eating at Brad's...