boilsover
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Posts posted by boilsover
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OK, smart guys, what's this? Hint: It's not a Viking doll boat...
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18 hours ago, paulraphael said:
Just don't be surprised if they give you the classic brush-off.
Swiss Diamond does the same thing. Either you didn't keep the surface clean enough, or you kept it too clean. Surprise, no warranty.
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25 minutes ago, lindag said:
Also, my physical therapist has LP in her home and complains about how expensive it is. They primarily use a pellet stove for heat.
I wouldn't want to do that in the winters we have here; the outlying rooms could get awfully cold.
Where I am, propane is cheap--about $1.69/gallon.
A good pellet stove will heat a whole home. You just need to move the heated air where it's needed. Or, have it connected to a hot water system.
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10 minutes ago, gfweb said:
Committing 6 years could be more a sign of bad judgement as anything else.
By this standard, none of the major cookware companies is doing it right. Tune up your resume!
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3 hours ago, paulraphael said:
All Clad is annoying because their basic clad stainless line is very good.
IMO, the stainless triply was very good in the 1980s. It's still good, and I think better than any of their other clad lines. The original MC and now the MC2 are even better, IMO. The Copper Core, d5, d7 underperforms--at higher prices. Such are the dictates of "exclusives" and the "aspirational" market in general.
Color me one of the handle haters. It's just senseless at this point--there are plenty of handle designs that stay cool and work well both with a side towel and barehanded. IMO, the "iconic" A-C handle is one of the few ways A-C has left to distinguish its brand. The majority of home cooks are unhappy with the handle, and IME it really isn't getting a lot of love on the pro side, either. A-C has altered it a bit on lines like TK, which I take to be an admission of sorts. But if you like it, great.
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8 hours ago, gfweb said:
The Phillies spent more than 6 years trying to turn Dom Brown into an outfielder. Bad idea it turned out. Commitment doesn't require wisdom.
Yeah, well, 6 years isn't out of the ordinary in bringing cookware to market. Consumers somehow think new products just magically appear.
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3 hours ago, palo said:
Do you have a reference for that, for me
p
A reference? Yes, two: the lips of A-C's head of product development.
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58 minutes ago, gfweb said:
Companies introduce new models for various reasons only some of which are intended to be innovations. They come out with more versions to get more shelf space (do dogs really need 5 flavors of canned food?)...or to have something to promote...or to reach a new demographic...or because somebody else comes out with it.
That's fatal in this industry. I happen to know it took 6 YEARS for All-Clad to develop d3 Armor. That kind of investment isn't done purely for marketing reasons. They view these things as innovations. The $6 million question is whether it sells.
The problem is that major innovations come along about every 50 years. In the case of conductivity, it's been at least 3 millennia.
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10 hours ago, JoNorvelleWalker said:
I don't see your point about Fissler.
The point is that: (a) All-Clad does other apparently crazy things (one other being d3 Armor); and (b) Maybe we should reconsider pronouncing things as ridiculous if Fissler and others are also doing it.
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48 minutes ago, gfweb said:
So nonstick is for cleaning ease and not food release?
Cleaning ease sells more nonstick than food release, yes, odd as that sounds. What it's "for" is beside the point, which is selling pans.
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7 minutes ago, paulraphael said:
But it depresses me when companies like All-Clad turn cynical, and let themselves be driven by their marketing departments.
This wasn't Marketing. Those guys knew this two-tone deal was a bad idea.
To me, the overarching depressing thing about All-Clad is that there's so much substantive improvement they could do (handles, truly thick clad and disk pieces, actually putting meaningful thickness of copper in CopperCore, etc.) but don't. The gimmick-y names they give pans, now THAT's on Marketing.
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3 minutes ago, Smokeydoke said:
LOL. I knew this would happen.
Somehow, I always knew I was prescient...
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4 hours ago, Dave the Cook said:
I've been cooking for 55+ years, and teaching home cooks for the last ten, and I've never heard anyone express a desire for anything as ridiculous as this.
Well then, you might not be a good fit in All-Clad's product development department. All I can tell you is fewer people buy nonstick for its food release than buy it for ease of cleaning. Ask around in WalMart and Target...
Since you think this idea is ridiculous, what do you think of All-Clad's d3 Armor? https://www.all-clad.com/Cookware/Fry-Pans/d3-ARMOR®-12"-Fry-Pan-/p/8701005404
FYI, they're not alone: https://fisslerusa.com/products/fry-pans/crispy-steelux-premium-fry-pan
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6 hours ago, btbyrd said:
Everyone says not to spend a lot of money on nonstick pans, and they're right. It's going to crap out eventually, much sooner than your untreated cookware would even dream of failing. But inexpensive nonstick pans are prone to be both thin and lightweight. This causes the pans to eat unevenly and increases the risk of scorching. It also makes it more likely that you're going to burn off your magic nonstick chemical coating and give yourself the cancer. (Or whatever.)
Hi, btbyrd:
There's sort of a new kid in town, a hybrid from All-Clad. The head of A-C's product development showed it to me at IHHS last year, was really proud of it.
Basically, the idea is that the floor of the pan is uncoated SS, and the sidewalls are done in PTFE. This tracks with the market research that most people buy nonstick for ease of cleaning (the polymerized fats from spatter being a Royal PITA). However, an added benefit is longevity--you can use metal utensils AND the lining doesn't toast as easily.
It's not selling very well because people think it's weird. I sort of agree, but then the idea sort of makes sense. At least it's a better grade of pan with the prospect of lasting longer...
Cheers!
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6 hours ago, lindag said:
A lot like the one my folks had in the late fifties, don't remember what the make was but I do think the deep-well was on the right in the back. Mom made some mighty fine meals on that stove.
chexking photos of these stoves on Google tells me my memory is off; the deep wells are all on the left side.
On these Airliners (and a modern $$$$ Lacanche I cooked on last year in Paris), the wells are actually another hob, but designed to be lowered into the body of the range to accomodate the pot. By the time I inherited the Airliner, the pot and cover pictured in Andie's photo were long gone, and the coil was moved up. The only sign that hob is different is a wider SS trim ring. I scrounged another pot and cover. It's really a nice feature, along with the warming drawer.
The Lacanche's moveable hob was an induction coil.
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17 hours ago, andiesenji said:
Deep well cookers were available on several electric ranges. GE introduced one in 1938, later their Hotpoint division offered them after WWII. I had a Norge in 1960 and when we built our house in 1962 we considered a Frigidare but eventually decided on gas instead of electric. Kelvinator offered one - I looked at one when I was buying our Kelvinator Food-O-Rama refrigerator.
This is a 1948 GE Airliner.
In the late '50s some of the ranges offered a "fryer pot" which was taller and projected about 4 inches above the stovetop to make it safer for deep frying. My stepmother had one of those.
Bingo. That is my model at the farmhouse. The clock needs help, and I need new colored indicator plates behind the control knobs
Notice how many "turns" there are of the coils compared with modern coils!
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1 hour ago, rotuts said:
made great toast , burnt and stuck all eng;loishMuffins which were too thick.
I agree--the narrow slots are the only defect.
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On 3/13/2018 at 10:26 AM, TechieTechie said:
And with that...I am going to use my new to me GE waffle iron/griddle. Pics to come. Need food and warmth after shoveling the walk for the 2nd time today
Here's a tip: If you're into the good old stuff, I recommend the Sunbeam T-21 toaster. It had an electric eye that measured the degree of browning.
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15 hours ago, TechieTechie said:
No, thermowells were a Chambers brand distinction only found on Chambers.
Well, I have a 1950 GE Airliner with a thermowell. I've seen them on Lacanche ranges, too.
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Very nice stove! Does it have a thermowell?
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Just now, chromedome said:
At the end of the day you're the one who popped for the Tutove, and you're happy with the result. All is well.
Thanks, you're right. I was just hoping there might be some sincere curiosity about whether there is something to it. It must be too obscure to matter to anyone.
Thanks again.
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43 minutes ago, FauxPas said:
Also, I don't think it would be a good idea for me to say that I baked something my way and it seemed better to me and therefore it must be better than what others are doing.
Here's the thing: I'm not saying that. I'm saying I did it two ways, and tried hard to keep only one variable. The result was better one way than the other. Full stop.
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2 hours ago, Kerry Beal said:
Actually I've watched @Alleguede weigh every koiugn piece before placing them in the rings/pans - different weight for different pans. He also weighs the dough for each loaf of bread, bun and baguette. Only way to get consistency and control costs.
All I can say is Chef Patrick has too much time on his hands if he weighs every piece. I can see dialing in thickness and size for different form sizes (Our 4x4" were too small for the rings), but if you're a gram off? Waste it? Trim it? Scab some more on? This dough can be very weepy anyway--another step can't be helpful.
Nevermind the authenticity aspect of it--waiting for your bascule to come to perfect balance? Non.
This way lies madness.
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49 minutes ago, Lisa Shock said:
Scaling is an important part of preparing baked goods. A bakery purchases ingredients by weight and can only determine a price to sell them at based upon the confirmed weight prior to baking. A sloppy employee who doesn't use a scale can bankrupt a bakery over time.
Weighing prior to baking also ensures that items have the best chance for baking evenly, so that the customers have consistent experiences.
In competitions and culinary school exams, finished products are judged on consistency. Finished weight, and sometimes pre-bake weight, are part of the scoring system.
Gosh, I'll remember that if I ever open a commercial bakery or patisserie school. My 650g of flour, 450g butter and 600g of sugar were completely wasted, I guess. And the yeast! Irreplaceable! Some may have remained in the bowl. And the sugary moisture that escaped on the clingform! How futile this whole exercise was.
We actually bought more kouign aman from 4 San Francisco patisseries that our chef friend recommended as knowing what they're about. Ours were better (and more consistent) than 3 of them. If these bakeries are weighing every single pastry before baking, I'm a monkey's uncle. Sorry.
Unusual & mysterious kitchen gadgets
in Kitchen Consumer
Posted
Nope, about as far off, food-wise, as you can get.