Jump to content


participating member
  • Content Count

  • Joined

  • Last visited

Profile Information

  • Location

Recent Profile Visitors

811 profile views
  1. We've been very happy with our Warning WFP14SC food processor. It's expensive, but if you're looking for the next step up from "kitchen grade" tools I recommend the Warning Commercial line. We have the blender and food processor. When it was time to replace the old stuff we decided to move up two steps to entry level commercial tools. I'd suggest shoppers take a look at some of the Vollrath tools as well. Only thing left over from the "good ole' days" is the KitchenAid stand mixer. Careful patient shopping can get some great discounts.
  2. Do any air fryers go above 400 degrees? I saw a video in which a woman set her very large (brand unknown) to 480 degrees. Could she have meant 380? Steven
  3. Well...Dang! Great info Stumptown, thank you. However now I need to restart my research. Fortunately there's no hurry... Steven
  4. This thread got me hooked, not that I need more tools, but... I decided to test the waters with this: FrenchMay Air Fryer It was on sale for around $55, so it was a safe choice that wouldn't break the bank. Unfortunately the Phillips Air Fryer went on sale at just over $100 just after I received the FrenchMay and I would have bought that instead. I've done a few items (sorry no pics) that have convinced me that this will be a great addition to the kitchen even tho it has be stored in the area known as "kitchen overflow". It's large but not heavy. We started out with tater tots and they were incredible! Almost worth the cost just for that. Did brussels sprouts, homemade french fries, roasted winter veggies and tortilla chips. Everything showed promise but there is a learning-curve of course. Build quality is "middle of the road" but it appears that it will suffice. If one were on the fence as to the purchase of an Air Fryer this might be the way to go. If I really fall in love with the process I'll consider upgrading to the Phillips. Steven
  5. Looks like there might be a small consensus for the 3000K bulbs. Weedy's suggestion (2850k) is interesting and I'd like to see them in person, but at about $25 each it's a tough sell. We're experimenting with a Cree Soft White 2700K (100 watt equivalent). We haven't noticed any odd color casts and really like how bright the light is but it won't dim down enough for my tastes. That's likely to be true for all these type of bulbs. I did buy a modern, made for LED dimmer. I assume that the 65w will produce lower light levels then the 100w when dimmed fully. Do most people go for the 65 or 100 watt?
  6. After the new range was installed, my wife and I decided that upgrading the kitchen lighting to LEDs was the next step. We have multiple ceiling cans with good ol' incandescent floods. We headed over to HomeDepot to check out out options. Looks pretty straight forward...whoa! Color temperature? I know about that from photography but we're not sure which temp is best for food prep/serving. I'd like the food to look "good" or "correct". Would the difference even be noticeable? Choices are; Daylight: 5000K, Bright White: 3000k and Soft White: 2700K Probably a silly thing to be concerned about, but inquiring minds would like to know. Steven
  7. Does anyone have any experience With the ChefMan Express Air Fryer? It's on sale for $40. https://www.bestbuy.com/site/chefman-express-air-fryer-black/4459400.p?ref=8459201&loc=0&acampID=0&skuId=4459400 Chef Steven
  8. Sponges can be so gross, but we use them anyway. A method not mentioned yet for sanitizing those just occurred to me. How about using your sous vide cooker? It all comes down to time, temp and thickness. If we're willing to trust that a significant reduction of "nasty bugs" have rendered our meat products safe enough to eat, then one might assume that the sponges have been dealt with likewise. Drop them in the pot for an overnighter or perhaps along side those 48 hour ribs...maybe.
  9. Thanks for starting this thread, it's long overdue. I have been using the Auber Instruments WS-1500ES ($147.50), which near as I can determine is the same unit as the Sous Vide Magic. I plug in an Adcraft FW-1200W (about $100) food warmer. An aquarium air pump was used initially but it proved too noisy (to my wife, didn't bother me) so I discontinued it. Seems to cook fine without it. I did experience some minor trouble with the Auber unit, but the customer service was excellent and I was back up and running shortly. The Food Warmer is rather large but doesn't weigh much empty and the amount of water provides for very stable temps. There is a half size food warmer availible, but it seems to cost twice as much as the larger one. One advantage to the Adcraft is in other areas such as cheese and beer making. It takes standard food service pans that come in a wide range of sizes and shapes. A vintage Food Saver vacuum packer rounds out the kit. I tend to only vac-pack larger expensive items and simply use a ziplock for most other things. Thermoworks has a very nice unit with the "Therma K model 221-041" ($99) which I use a my refenence standard. I've been doing water-bath-cooking for about a year and I can't imagine cooking meat any other way (I mean it!!). I've used my propane torch occasionally but generally perfer a very hot gas broiler. Take the plunge, get started, I believe you won't regret it. Steven
  10. I make a mix of mayo, fresh dili, a bit of onion and salt & pepper. Then I slather this over a large wild salmon filet before tossing the fish on a hot grill. Mayo has many more uses, I'm sure.
  • Create New...