teapot
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Posts posted by teapot
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My induction has two bridge burners that can be set to act together for griddles and roasting pans. It's a feature I rarely use because I don't have the right pans. I did however have good luck using a restaurant-grade 1/2 sheet pan on them (I roasted a spatchcocked turkey on it and then made gravy on the pan -- worked well).
Anyway, I would hate to venture an answer to your question based on my limited experience -- hoping someone else will.
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love my induction stovetop! I have been using it for about 2.5 years and am so happy with the decision to go with induction. What I particularly like about it are its responsiveness, how well it holds a low, low temperature (melting chocolate, keeping rice warm w/o scorching, etc); and the ease of keeping it clean.
I use a lot of cast iron pans and I've not had any issue with scratching.The only issue I have had was when my husband made jam. He put our large stockpot on the big burner and it fried half the motherboard. It turns out that the stockpot's bottom was only magnetic in the middle and not at the outer edges. BIG LESSON! Always test to make sure there is a strong magnetic pull across the entire bottom! Fortunately, the stove (a Kitchenaid) was under warranty . . .
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Well I ended up purchasing a KA 36" induction cooktop but it will be another month until it's installed. I can't wait! I believe I paid about $1300 for mine. There are arguments to be made for gas over induction but I don't think there's much to be said for standard electric over induction...except price and power. I believe you'll need a 240w electrical supply.
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@Smithy Yes, good point. I am able to vent outside.
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I do a lot of high heat cooking...and also like to cook Indian and other aromatic foods so removing smells is a consideration for me.
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Thanks to the good folks on Egullet, I will be installing a 36" induction cooktop into my new kitchen. But I am really stumped as to what hood to purchase. Since induction does not produce the heat and vapor gas does, it does not require high power. The problem is I'm not able to check these units out in person so am at the mercy of wildly divergent online reviews. Please help!
I'm looking for undercabinet with 400 - 600 cfm. Good light. Reasonably quiet and quietly attractive. Budget in the $400 - 600. Would love to hear from induction owners about what works for them.
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My blade did exactly what this recall describes! And yesterday my Osterizer blender blade broke while whirring up salad dressing (!!!). Cheap expensive crap.
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Well I drove into the big city today to look at induction ranges today. I was heading in the direction of the Bosch Benchmark. The benchmark has the "flex zone" to allow you to set a single temp for two burners so you can griddle and such. What I didn't like about the range was the skimpy oven. But then the new JennAir convection range caught my attention. Its oven is bigger (6.4 cf instead of 4.6) and the burners are more powerful (the most powerful burner is 3,600 vs 2,400 for Bosch). It has a bridge (like flex zone) plus other appealing features. The price is the same.
I know Jenn-Air was good, then bad and is now, supposedly becoming respectable again. I dunno. This is the company's first foray into induction. It does come with a full two-year warranty (double Bosch's).
Anyone with experience with this Jenn-Air induction range?
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11 hours ago, IANSTUART said:
I can't use my Dehillerin copper pans that I got while I was doing a course at La Varenne thirty years ago but they are too nice and too difficult to clean to use anyway.
Love those Dehillerin copper pans and it's a pity you can't use them. I've seen induction pan converters advertised...would those work for you?
Thanks for sharing your thoughts about induction -- it will help shape my questions when I go to test drive various options next week. A question regarding the wok. Do you think it would be possible to use a round bottom wok on the cooktop if it was surrounded by towel roll or something to hold it in place? And if so, could you use a power boost to create the kind of heat you'd want?
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1 hour ago, cyalexa said:
I have a Bosch induction cook top and am happy with everything but the inability to put my roaster on the cook top for gravy-making or have 2 large pots going at once.
That would be a problem but I think the new Bosch Benchmark series has a bridge between burners that would allow you to put a roaster pan or griddle across both burners. I don't know about the two large pots going at once. Will have to explore.
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To those of you who have induction...any thoughts about the "freedom" type cooktop that Thermador makes? Does having the entire surface be a cooktop seem like it would be worth the money. I'm tempted because I have a wonderful old Griswald griddle that would be nice to use and I suspect having the entire pan in full contact with the cooking zone would be pretty awesome.
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6 hours ago, btbyrd said:
might I suggest that you go with an induction cooktop but also invest in a 50K-100K propane wok burner to use outdoors?
I have had the very same thought. I think you speak wise btbyrd.
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1 hour ago, dcarch said:
Is there such a thing as induction oven?
dcarch
No...I wasn't clear. I was referring to an induction cooktop and an electric oven.
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I really appreciate the feedback. I (somewhat reluctantly) realize that part of the equation is that I expect to grow old in this house. So not having to move around heavy cast iron grates on a weekly basis in order to clean...and not having to worry about forgetting whether or not I turned off a burner are factors to consider.
Per Boilsover recommendation that I get a hood no matter what, I most certainly will. But with induction I don't need to go over 400 cfm...which means I don't have to buy and install a Make Up Air Unit.
Still on the fence.... hoping for more input
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A few years ago I bought a Capital Culinarian range and loved it - especially the 25,000 BTU burners and wok ring. I did not, however, like the gas oven much for baking bread. I left the range behind when I moved and am now ready to do a remodel of a new home.
I always figured I would buy a Culinarian rangetop and go with electric wall oven....but when you factor in the need for a powerful hood and new requirements for Make Up Air Units my 30" range starts getting spendy -- 5 grand probably w/o cost of oven.
I'm thinking I should consider induction. What I see as pros:
Most of my cookware is either All Clad or cast iron so that's not really an issue.
Living in a hotter climate now
Ease of cleaning
Can get comparable BTU power as Culinarian (I think).
The biggest con for me is not being able to use my terrific round bottomed, well-seasoned wok. I know there are flat bottomed woks available for cooking on induction but do they work well? Is there another option for wok cooking I should consider?
For those of you who have induction, do you have the "freedom zone" type unit or wish you did?
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Champagne Americana -- a bourbon, bitters, champagne drink that is a very nice cocktail to serve with appetizers -- and I like that you can make up the bourbon components in advance and then simply top with bubbly as people arrive. http://www.epicurious.com/recipes/food/views/champagne-americana-200562
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Since I had been considering a braise approach I thought I'd do a practice round using turkey thighs last week. Flavor/texture of meat was okay - though unattractive, requiring additional steps to make it more appealing. The skin I removed and recrisped in oven (I did not try sticking it under a broiler). The turkey meat, like so many other braises, was best the next day when I used it to fill crepes.
I agree with Rotuts, that the roast/braise would be a lot of fuss on an already busy day. You might consider braising dark meat the day before and then roasting the breast day off...it would lighten the workload. Still, I've abandoned the idea for Thanksgiving -- I think I'll spatchcock instead.
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I'd just serve rum and some AAAARRRby sandwiches
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Thanks for the comments. My son-in-law, who is a chef, suggested a slight venting to create a dryer heat so the exterior crisps more. I've done two chickens (both dry-brined), one was cooked at a steady 350 and was unremarkable - pretty but the skin was flaccid and white meat dry. The second was cooked at 400 (with slight venting) and was crispy skinned and moist.
I can't turn the broiler on to finish because broiling stops the rotisserie...but increasing the heat at the end may be the better way to go -- sort of a reverse sear approach.
Smithy - thanks for the compliment. If you're ever near Yellowstone, come on by. We're on a famed trout fishing lake and surrounding by mountains and wildlife -- its my little piece of heaven
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For the cabin we just built, I plunked down a cool $100 to buy a fabulous 1959 GE Range. One of it's many delightful features is a rotisserie that works very well. I've done a couple of chickens and a boneless leg of lamb, but I'm new to rotisserie cooking and could use some advice. (The original instruction book came with the stove but I don't trust a booklet that tells me to cook lamb to an internal temp of 190 degrees.)
If I want a dark crispy exterior and a moist interior to my roasts, should I start at hot (400+) temp and then reduce to low? Or vice a versa? Should I slightly crack the oven door to vent? Are there things I should make that would benefit from a low and slow approach the entire time?
Would really appreciate any suggestions!
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I am happy to report that the rind delivered great flavor to the vodka. While I'm not going to be drinking bacon martinis anytime soon, the bacon vodka bloody mary was superb!
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Thanks for pointing out the fat washing technique - I'd not seen that. Freezing the alcohol to remove the fat is a great idea.
All the discussions I've seen talk about using bacon - not the rinds. Frankly, I hate the idea of cooking up a pound of bacon only to have it serve as a flavoring agent. Using the smoky rinds seems a great use of an underused item.
Anyway, I ended up frying up the rinds too bring out the flavor and adding them, and the rendered fat, to some vodka.
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Hi there,
In preparation for a brunch party next week, I made my own bacon. I removed the rinds after smoking and am thinking of infusing vodka with some of it (we'll be having bloody marys). I'm thinking the rinds would be better than the bacon itself because it has the flavor without the fat (fat has it's place but not, I think, in vodka).
My question is, would there be any benefit to cooking the rinds before infusing the vodka with them (as noted, they've been cured and smoked)?
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When I did this, I used a long 1/4 pointy bit and then when the apples were peeled used one of those items that core and slice at the same time. Quick!
Drinks! 2018
in Spirits & Cocktails
Posted
Very pretty! Is there a maraschino syrup you recommend?