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Robenco15

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Everything posted by Robenco15

  1. Thank you for the response. I love my gas stovetop and copper pans. Induction is appealing to me more so in the way that not every house I look into buying may have gas, so I could always install an induction since it would have electricity. But I think I'd prefer gas more.
  2. That's interesting. I have some Matfer Bourgeat copper that has rolled rims (although not that rolled like the pictures above), and that is definitely thick copper (2.5mm). I'm sure the older pans though are completely different though. Love my copper stuff and didn't even consider buying any of it until I had a gas stovetop. Completely wasted on electric coils. I also agree, it's all about "what is the best cookware for _____________" Mauviel and Matfer Bourgeat makes some of of the best pieces. Here is a great place to get Mauviel at a fantastic price - http://www.previninc.com/shop/Mauviel-Copper-Cookware.html And here is a place for Matfer Bourgeat - http://www.culinarycookware.com/matfer-bourgeat-copper-cookware.html
  3. agreed, some people tend to be knife enthusiasts who tend to cook rather than cooks who enjoy sharp knives.
  4. Wow. I can't remember reading a more condescending post. I'm shocked. You don't know me. You don't know who I am, what my kitchen looks like, or anything else about me. I simply posted about how I enjoy my knife. Years ago I got a set of Henkels 4 star knives. Great knives. Still have them, still keep them sharp. Why? Because I care about my things (and for safety). After using them a lot and my wife using them a lot I decided I wanted ONE really nice knife to use so that I could "beat up" my chef knife a little (not stress about cutting bones a little bit when deboning chickens, things like that, etc.) so I researched and ended up with the Konosuke HD2. Then I thought, you know what, if I am going to own such a wonderful knife, I better learn how to keep it sharp. So I did. Why? Because I care about my things (and safety). And that's it. It's the only japanese knife I own, it is the only "nicer" knife I own. I'm thinking about getting a 150mm petty knife as I find myself wishing I had one the more I work in my kitchen, so I guess I might be owning 2 japanese knives. Jeez, what will the world think of me... I wouldn't call myself a hobbyist because I own and take care of a nice knife. I also own an assortment of copper pans that, shocker, I take care of. Oh, and a nice end grain cutting board that, shocker again, I take care of. Oh and I buy good quality produce, meats, and fish, because I care about what I cook. I guess if anything, cooking is my, wait for it.........HOBBY! Who would have thought someone on eGullet would make cooking their hobby. And the argument that famous chefs don't use nice knives like a Konosuke so anyone who does must be a hobbyist is utterly ridiculous. You honestly don't think that Grant Achatz, Thomas Keller, David Chang, Sean Brock, and the like don't keep their knives extremely sharp? That is the first rule of being a competent cook; taking care of your equipment and keeping your knives sharp. I'm going to go out on a limb here and say that Morimoto probably has some pretty freaking sharp Japanese knives... Why the chefs need to be famous as a qualifier is beyond me, but if that is how you judge chefs, then ok, I don't want to assume anything as I don't know you. I apologize if I'm coming off a little brusque, but as I read your reply, for you to just completely write off what I said and make assumptions based on how I answered the question "how sharp do you need your kitchen knives to be", was just completely ridiculous and I felt the need to respond. I'm sure, as I've seen hundreds of your posts and can tell you are a very competent cook, that you take care of your cooking equipment in all of its forms. I do too. I like to cook and cooking is more fun when the things I have perform well/as they should. It helps me perform well too, and that helps my food taste better and my wife much happier. After all, she is married to someone who buys Japanese knives.
  5. I guess I thought that the induction cooktops interact with the pan and affect all of the metal (even going up the pan) so in my mind induction pans were completely evenly heated throughout (bottom and side). I guess only the bottom of the pans are heated by the cooktop and then the heat needs to spread to the sides of the pan. Copper makes sense then, especially to combat hot spots that I didn't really realize occured with induction tops.
  6. Rotuts, it's a Konosuke HD. That exact model is no longer made, but they now make a Konosuke HD2, which is what I own and love. It is crazy sharp and is a laser (crazy thin at the edge). Somewhat expensive, but I've loved every moment with it. http://www.chefknivestogo.com/kohdwa24.html
  7. I need/prefer my knives to be very sharp (scary sharp?). This past weekend I stropped my Konosuke HD2 of 1.25 years to a mirror finish and was able to perform the tomato test exactly as I did the day I got it. The knife is amazing and with proper stropping, I've never actually had to sharpen it on stones. It is unreal. I use it for produce and meat to whole watermelons and pineapples. There isn't much I don't use it for. In my mind here are the benefits of having a very sharp knife: A sharp knife makes me want to get in the kitchen more so than I already want to. It makes doing all of my prep an absolute joy. It makes everything look better as my cuts are more precise and even. It makes everything go quicker (and therefore even more enjoyable). A sharp knife is one of the best parts about cooking. It removes any thought that cooking is a chore and continues to make cooking an enjoyable after work activity. I disagree with the notion that crazy sharp knives are only for "hobbyist." If I gave my extremely sharp knife to my Mom, I doubt after using it she'd want to give it back. p.s. the tomato test (not me, but what I do as well) -
  8. So that copper induction pan really benefits from the copper? I thought induction pans benefit from the actual induction process and a bonus of using induction is that the cheap pans like the IKEA pans works just as well since you are using induction and not a flame. Pretty sure the guys at ChefSteps just use cheaper well built pans as they only cook on induction. I know a bunch of people who switched to induction and were thrilled they could just buy cheaper pans and still get wonderful results due to the induction cooktop. Maybe I am way off base though.
  9. Hi Everyone, Just wanted to alert those who would be interested in this pan. I just purchased it and still can't believe the price I paid. You can get it here for $290 after tax and shipping - http://www.previninc.com/shop/Mauviel-Copper-Fry%20Pans.html Still a lot to spend on a pan, but the best price by over $100 I've seen anywhere. Just wanted to pass it along to maybe the one or two people who would be interested. Or the one or two people who didn't know they needed it until just now. This pan has 2.5mm of copper so it is the real deal. Not the table presentation version. I ordered it Saturday and it arrived yesterday. Absolutely fantastic. If you're a fan of Matfer Bourgeat, as I am for everything but their fry pans, then I've found this place has the best prices for their stuff, with or without lids - http://www.culinarycookware.com/matfer-bourgeat-copper-cookware.html Hope this is helpful! edit: just realized how this may look. I am in no way affiliated with either of these companies. Just like saving myself money and hopefully others.
  10. I haven't read the above posts but this should be helpful - http://www.chefsteps.com/activities/sous-vide-time-and-temperature-guide
  11. My copy of Relae shows up tomorrow. Anyone else planning on getting it?
  12. You're going to need to post pictures. And probably a good amount of them for someone to really help you out.
  13. On quick glance and off the top of my head, The Bouchon Bakery cookbook is much more thorough in terms of variety of recipes and standard pastries, etc. Dominique's book is very specific to his own unique creations and very intense. I'd say the hardest recipe in Bouchon Bakery is maybe as hard as the fifth hardest recipe in Dominique's book. By hard I mean a lot of things like steps, duration to complete the recipe, and how difficult it might be to execute it. But I haven't cooked a ton out of the Bouchon Bakery either so not sure how accurate that may be. The biggest difference is Bouchon Bakery really has every standard french baking recipe in it. Breads, sweets, all of the above. Dominique's book has mostly sweet things of his own design that he sells at his shop. There are some overlap of recipes with Bouchon Bakery but most of the recipes in Dominique's book are really unique to him. I'd say Bouchon Bakery would give you a wonderful education in baking, etc. and Dominique's book would show you how to really execute 3 Michelin starred pastries, or whatever you'd call Dominique's genius creations. I am not familiar with Elements of Dessert, sorry.
  14. Just picked this up. Really like it. Great essays and insights in the first 50 or so pages. Then three sets of recipes organized by beginner, intermediate, advanced. The beginner section isn't too bad and the intermediate section would probably pose some real challenges but nothing too insane. The advanced section is incredible. Some of those recipes go on for pages but I'd say everything is doable given you have the equipment, time, and a way to source the ingredients. The last small part is some basic techniques. This has pictures too to show the process of laminating a dough, etc. which i found useful as I don't know a ton about baking. I'd pick it up if you are even mildly interested in baking and Ansel's recipes. He is an absolute genius and this has to have some of the most creative dishes (pastries, etc.) I've ever seen. I wasn't as familiar with his stuff so some of it really blew my mind.
  15. Fair enough and good point about advertising. I'm not very up on all of the electrical information, etc but your info is definitely correct. My point was that the Waring is more powerful, which it still is. It puts out more watts than any vitamix or vita-prep (is "puts out" the correct way of daying that?). Then it has the benefit of having a 3.5hp motor which, from my limited understanding, will allow it to run longer without overheating and last longer overall.
  16. I don't use it in a commerical environment, just at home. I like it because it can do anything I need it to. It isn't all about power, but I assume it can do everything any good blender, like a Vitamix, can, plus push a little more. If you ever need to liquify anything, it can do that better than any other one. Also, the jar is great and if done right (which I am still doing my best to perfect) you won't ever need a tamper for anything products as they get pulled down and whatnot. I honestly have no experience with a Vitamix, I just wanted him to see that there were more things out there than a Vitamix (and in my opinion better) that did fall within his given budget. Vitamix blenders are great, but they also do a lot of marketing that makes them look like the only option out there. Kinda reminds me of Bose audio equipment. Bose is good, but not that amazing, yet due to their marketing people rarely realize there are many more options out there (usually better and cheaper). The only difference here though, and I'll definitely concede this,is a Vitamix is a great product compared to most blenders. Here is a video about the Waring Xtreme. Maybe it will answer your question better than I am able to?
  17. I think Dominique Crenn is also publishing a cookbook.
  18. I disagree completely with raising your budget, aside from one thing. First, get the Waring Xtreme with variable speed control. Much cheaper than a Vitamix, more powerfrul than a Vitamix, and within your budget. However, if you want those dials like the Vitamix 750 has (soup, smoothie, etc) then I guess you should go with that one as I don't think Waring makes a blender with those features, but research, maybe they do. Not sure it would be in your budget and I'm not sure the Vitamix 750 is in your budget. My Waring Xtreme is absolutely amazing. Here is where I got it from. http://www.webstaura...29MX1200XT.html
  19. I thought I heard something about this. Very cool. What a way to wrap up WD-50.
  20. If I am reading this correctly, chill it after it is done (meaning pull it as if you were going to eat it at that moment, but chill it instead). Then reheat it in the bath one degree celcius under temperature (will probably take a few hours for it to come up to temp). If you just cook it another 24 hours the texture will probably get screwed up.
  21. Whatever man. You have your opinions and I have mine. Chefsteps and Douglas Baldwin are more than enough for me to cook for 72hrs at 54C. I have no idea if this is useful information or not for you, but I pre-sear my ribs before cooking to eliminate all surface bacteria. I also am not putting anybody elses health in danger by reposting from a reputable source with scientific backing. Since you read Modernist Cuisine, I would hope you'd understand that saying they are just some popular "cooks" is innacurate and a bit rude. Please contact ChefSteps though. I's be interested in hearing what those cooks have to say, either way. Truly.
  22. I'm a little lithuanian too, but we don't do kielbasa on thanksgiving. We do kielbasa on christmas and easter I think. Cool. My family HAS to have the chopped up giblets and next in the gravy. Last year I strained them out after they gave all of their flavor up and my grandmother stormed back into the kitchen and took them from the strainer and put them back in the gravy. So weird.
  23. I'm not going to get into this too much as this is not the thread for it and I don't have the time. ChefSteps is made up of some of the most knowledgeable chef's in the world and at the forefront of sous vide cooking, etc. They are the guys who wrote and researched the Modernist Cuisine volumes. I would trust the guys at ChefSteps with anything food related. Their community, which I am an active member of, is also probably one of the best and easily the most exciting food community around right now. If they say 54C for 72hrs., then I'm doing 54C for 72hrs and not giving it a second thought. My only issues I ever have is that since I use Ziplock bags I worry about bag leaks, but so far I'm 2 for 2 and probably 3 for 3 by dinner tonight. I don't know much about nitrites, but from what I know they use it specifically keep the red color of the ribs nice and bright. By the way, Douglas Baldwin now WORKS for ChefSteps.
  24. 72 hours at 54C (130F) is absolutely incredible. Currently doing that now. A bag might have leaked, but I'm letting them go and see how it turns out. Check this out - http://www.chefsteps.com/activities/short-ribs-time-and-temp
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