boilsover
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Posts posted by boilsover
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5 hours ago, weedy said:
yes, there are luddites the world over
And when the grid goes down, the Moderns will want to be their friends.
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On 1/15/2017 at 4:14 AM, Anna N said:
This will NOT be making itself at home in my kitchen. Sheesh.
But can it make a mushroom look like a radish? Hmmmm?
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42 minutes ago, IANSTUART said:
I agree with Anna N. I have never had any problems with any utensils that hold a magnet. And it is not a question of "alloys". As long as the pots and pans will hold a magnet there will be enough eddy currents to heat them. I have found that le Creuset and imitations as well as cast iron pots and pans work perfectly with all of my induction devices. As I have mentioned earlier, and I have never heard of anybody having problems. It is certainly not a new technology,
Then explain the Wolf/Le Creuset phenomenon. And why nickel-lined pans (which "grab" a magnet) do not work.
It surely is an issue with alloys, as some ferritic steels perform better than others--even though some "grab", and some do not. The stainless alloy known as 430 is the default choice among manufacturers or both performance and detection. A magnet test is only grossly useful. And again, how well somethin "works" can be model specific.
As for "generations" of happy Euro induction users, all I can say is that I'd be fascinated to learn when you think the first home induction appliances were sold in Europe. My understanding is that the first home unit actually sold anywhere were the Kenmore Model Number 103.9647910 introduced in the 1980s (and first in the US). So "generations" is a bit of an exaggeration, and I can assure you not all Europeans are thrilled to be steered away from gas.
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2 hours ago, palo said:
And its composition.
p
It has virtually nothing to do with the thickness of the magnetic layer. It has mostly to do with the alloy(s) employed. And it can be model-specific because of the detection/protection circuits (e.g., older Wolf models wouldn't work with Le Creuset ECI, despite the fact that LC works with almost every other line).
Before taking the plunge, $$ and above induction buyers should take a sampling of their pans to a showroom for a test drive. Or 10.
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2 hours ago, weedy said:
Well today the contracted delivery/install company called and said they have me scheduled for next Tues.
needless to say I told them I'd been promised tomorrow. They were less than accommodating.
I rang the salesman at Sears and threw a minor fit. He actually had the balls to say that when he, and the computer, said delivery in the 18th they meant to THEM. and that when he said "the delivery people will calll the day before to give you a two hour window" that should mean a week delay was possible and that he was "sorry if he wasn't clear"
Well to me it WAS clear that my receipt said delivery on 18th and I wasn't having it.
After speaking to his Mgr they are promisInto to deliver "Thursday or Friday"
we shall see.
But this has naturally not given me warm feelings about future dealings with sears. Now I just hope to not get a problematic unit as their problem solving abilities are questionable.
Thank God for Poptarts and potato chips...
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5 hours ago, dcarch said:
There can be a big difference between the two.
Let say both are 1,000 watts. All the 1,000 watts from the induction will go into heating up the cookware.
With resistance heating element, 1/2 of the 1,000 watts is wasted into radiant heat in heating up your kitchen instead of the cookware.
dcarch
One of the problems is finding a good grade of electric coil any more... I have a 1950's GE Airliner in one of my houses that I really like. Dig the thermowell in the upper left...
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4 hours ago, IANSTUART said:
Boilsover. Sounds to me as if your "local appliance dealer" has a lot of gas cook tops that he wants to unload. You do realise that induction has been around for decades in Europe? I have never heard of anybody having one wear out. In Europe appliance manufacturers are legally required to honour a five year automatic warranty on all major appliances (unlike the US where Whirlpool, which owns most of the appliance brands, doesn't even honour its one year warranty). If their products didn't last more than five years Bosch and the rest would be out of business. As for the search for a round bottomed wok that works on gas, or induction, surfaces; there is no such thing. Unless the wok can descend into the flame you will have insufficient surface being heated. I found an electric wok (Breville) for just over $100 that has the element build into the wok itself. It gets up to 500 degrees all over the surface, which I find sufficient for stir frying.
Nope, the dealer carries several induction lines, from $$ to $$$$. They don't "wear out" as much as there are electronics problems. When they go, it's likely to be a CATO failure. And then good luck fixing it, knowing it's on borrowed time.
As for mandatory Euro warranties, that's a shared cost, spread out over all buyers, and paid for at time of purchase.
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1 hour ago, Anna N said:
Currently I have an induction range and I couldn't be happier and it's pretty darn low end in terms of cost. Mine is a G.E. Profile. I initially bought a floor model but it was missing the levelling legs and it was replaced at the same sale price with a new unit.
How long have you had it? A local appliance dealer once told me--in confidence--that no one should expect even better fullsize induction appliances to last more than 5 years.
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2 hours ago, Kerry Beal said:
Might this be it?
Close, but handles are different, and I don't think the OP's is nonstick.
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6 hours ago, Caruso said:
Has anyone here played around with trying to fool the Breville Smart Oven into keeping its elements on full blast (without cycling) for toast?
No, but if you can hack it this way, let me know. The big one sucks at toast.
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Anyone else have a buffalo iron?
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I think it's highly probable this is a long-discontinued pan, so if you require this model, you may be looking a long time to come. I suggest you put in sustained time on both ebay.co.uk and ebay.fr.
Your size criterion makes the search even more difficult. Quality turkey-sized roasters are ubiquitous, but there's a dearth of chicken-sized ones. I've waited (in vain) years to find this size/geometry roaster in fort or extra fort copper.
So good luck. Here's a good aluminum one in an oval shape: http://www.ebay.fr/itm/ancien-plat-a-rotir-en-aluminium-/142046186977?hash=item21129ccde1:g:CswAAOSwbYZXe-IC
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On 1/10/2017 at 8:26 PM, andiesenji said:
I have been using Cambro containers since I was catering in the 1980s and I still have some of the first ones I purchased at Smart & Final in Canoga Park when I still lived in the Valley.
I have every size from 1-quart to 22 quarts.
A 10- pound bag will fit in the 8-quart container - you have to shake it down a bit to fit the last bit in.
I agree that the 6-quart size is right for a 5-pound bag.
Dang, this is beautiful! The mind boggles at what you can whip up from such a clean, well-organized larder. It looks like you could do it all blindfolded. Totally in awe...
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24 minutes ago, paulraphael said:
It's definitely worth checking out a fabricator or scrapyard or two. Here in NYC the prices they quoted were way higher than the manufactured pizza steels, but it seems like in most places you can get a better deal by going that route. You may have to put in some work to get a finish on the steel that you find acceptable ... be prepared for rust, a rough mill finish, and sharp burs on the cut edges.
Agreed, scrap yard is cheaper. Find a piece of scrap steel the right thickness and pay by the pound. Most places can cut even thick plate for a small additional charge. My 15"x 21" x 1/2" piece cost about $50 and that included one cut. Filing/deburring the edges and sanding off the mill scale is no big deal. Run it through a self-clean cycle or two, wire brush it, wipe it clean and then a light coat of cooking oil. Easy.
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16 minutes ago, paulraphael said:
Probably doesn't need saying, but the machines are out if you're particular about your bevel angles, or if your knives are ground asymmetrically (most everything from Japan). You can certainly sharpen an asymmetrically beveled knife in one of these machines, but you'll end up with 50/50 bevels on a knife that's designed otherwise, and you'll have funky edge geometry that won't perform so well.
I agree that the machines with little wheels are out for thinning. But a decent belt machine setup will do the job.
I have one of these, from my dad's packing plant: http://www.kasco.com/hook-eye-sharpeners.html
A Burr King and a glass platen would be better, but you can have a pro do a lot of thinning for $2K.
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13 minutes ago, Anna N said:
I was not in any way attempting to belittle her many contributions to the vegetarian life-style but simply to note, with some astonishment, that she herself denied being vegetarian.
Nor am I. I was merely joking that a maven of vegetarian cooking and a butcher/pitmaster might not make for a great marriage...
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1 hour ago, Anna N said:
Fairly certain Ms. Madison is not a vegetarian.
Edited to say I am so certain that I read somewhere that she did not consider herself a vegetarian despite all her vegetarian books but I can no longer find that so I may be mistaken. Perhaps if someone else has heard the same thing they might chime in.
edited again to fix grammar.
She disclaims being a vegetarian, definitely. But 11 of her 12 cookbooks are aimed at vegetarians, her restaurant and farmers' market involvement (except her training at Chez Panisse) were vegetarian, and her middle name is "Leafy". I'm kinda thinking it walks like a duck...
This reminds me of a discussion I once had with a vegetarian sommelier, who would not taste any of her restaurant's meaty offerings, but nevertheless unflinchingly (and without disclosure) paired wines with meat because "I know what meat tastes like."
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2 minutes ago, Anna N said:
Amazingly there are those of us who are attempting to reduce our meat intake and increase our vegetable intake so, yes, they work rather well together. At another time they would have seemed somewhat incongruous even to me.
Or maybe not, if Ms. Madison is vegetarian. But I suppose Mr. Hasheider could be vegetarian himself, so who knows?
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Freezer avalanching drives me batshit crazy. That and not bein able to find anything. For your application, I have junked the OEM partial shelf and put two large rectangular, lidded Cambros one on top of the other, and they fit/stack pretty well. There's still some room on top for some short stuff, and enough space for air circulation. EN-631-N or (-1) is the model number, but it's not divided.
What I use in my ancient upright that already has shelves are the cheap gray bus tubs.
Both are good suggestions when a freezer fails or there's a long power outage.
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Thermoworks is having a sale through 1/4/17. Industrial IR gun, $33. Instant read pocket, $16. Triple timer, and many more...
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1 hour ago, dcarch said:
Unless it is hollow ground, which requires much less need for thinning.
Yes... BUT, when it does need thinning, you'll need to regrind the hollow, which requires a service to match their wheel diameter to the manufacturer's original. Getting this right is a little like picking a perfect NCAA B-ball bracket...
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1 hour ago, gfweb said:
A bush for your balcony? Of course.
Or vice versa...
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8 hours ago, btbyrd said:
That sucks about the missing mounting screw. Glad you got that sorted! As for the TS8000 issue, it's been no secret that the TS8000 is the preferred torch head for the Searzall. The product description on both Amazon and the B&D website only list the TS8000 as the compatible torch head; it's not until you look through the manual or FAQ that the TS4000 is even mentioned. On the original Kickstarter page for the Searzall, they included a video demonstration comparing various torch heads and fuels so you can see (in real time) how much faster the TS8000 is compared to the TS4000. An interesting finding of that comparison test was that MAPP offered no real benefit on the TS8000, but sped things up considerably on the TS4000. At any rate, both Bernzomatic torches are sold as being compatible with both MAPP and propane, and the TS8000 is the #1 selling torch head on Amazon. MAPP isn't suggesed with the Searzall, but that's mostly because the MAPP canisters are smaller and the Searzall makes them tip over.
Well, they kept it a secret from me. Already having a TS4000, I checked and verified compatibility. Nowhere I could find--until the instruction sheet arrived with the unit--any mention that the TS4000 was considered "Not nearly as powerful" [as the TS8000]. Or the helpful fact that the output was <1/2.
To not include the same information on the Booker & Dax website and on the Amazon page is simply irresponsible. They will end up snookering me (and others) into paying twice the asking price to make it function as advertised. Considering the attention to minutae on ike jime and other of Dave's endeavors, this is pretty sloppy.
Still haven't heard from them about the missing piece, but judging by the Searzall "Forum", the issue and lack of response is not atypical.
Oh, and what open secret is there about what flame adjustment to set on the TS8000 when it arrives?
Searzall--After the Honeymoon?
in Kitchen Consumer
Posted
Hi, all. I've written a full review of the Searzall at a competing site that doesn't require citations for third-party photos. I'd be happy to post here if the photos would be allowed.
Hint: It's the site with the initials HO.