Richard Kilgore
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Posts posted by Richard Kilgore
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Interesting that the Le Cruset enamelled cast-iron bacon press is made in Thailand. I noticed one other LC piece on that site is made there. I wonder how much of their production is being moved out of France?
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Bar Keepers Friend is great for stainless steel...when used as directed. When they say to leave a BKF paste on tough stuff for no longer than a minute, they mean it. The first time I used it as a paste, I got distracted and let it sit for ten minutes, resulting in permananet etching of the paste smear and drippings.
I would suggest at least that much caution with enamelled cast iron, as the directions on the can suggest. I would try other soaking methods first to avoid dulling the enamel.
Another approach for LC: A reputable cook told me that he soaks badly burned gunk using dishwasher soap, if soaking with dish soap overnight doesn't work. He cautions that over time this will dull the finish and make it a little more apt to stick, but for him it's a fair trade-off.
Edited to add that I agree, Dawn Power Dissolver is great stuff. I think it was fifi who first recommended it here.
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Thanks for the report, nocturnalsunshine. I have eaten at De Tapas and Cafe Madrid and liked both, though I liked the ambience of Cafe Madrid better. Rouge is high on my list, and my undestanding is that they do more than tapas plates. All three places appear to be quite reasonably priced.
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As a torch junkie, I have to agree with Alana. As I have purchased many in the past: Iwatani (great looking and working, too fragile), Chefmaster something and most recently a company called UltraBlue (awesome torch, but it uses its own type of propane can and not compatible with others). Stick with the benxomatic head and the squat coleman can
We sell the UltraBlue where I work so I'm not worried about getting propane for it. I just want to know if you feel it's safe for use in the kitchen. It has all these warnings on the can which makes me a bit nervous. I've seen it in flame though and it looks like it would work well. Please let me know your experience.
I have the Benozomatic Quickfire (trigger) head and propane tank, based on previous discussions in another thread.I think all torches have similar warnings on them. Anyone have a torch that does not have a lawyerly I-told-you-not-to-play-with-fire escape clause?
I am curious about the ultrablue mentioned upthread. Anyone have a link?
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I'ts identical Richard, to the ET-72. I checked and double checked this before I bought mine orginially. Actually, mine does all the functions the ET-7 does, as does the ET-72, but the ET-7 is a dual probe so you can monitor two meats at once.
Interesting, Marlene. That's a great deal then.
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Here's a link to the Maverick site's page on their remote thermometers -- the Smoking Model and others. Since the W-S version is less expensive than any on the page, you may want to check to be sure the W-S has the same functions as the ones branded Maverick. W-S sometimes offers products made by companies that have somewhat lower specs than those sold with the company's brand name in order to hit a specific price point. Sometimes it will make little difference to you; sometimes it will.
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Does anyone have any experience with this Williams-Sonoma remote thermometer?
Chris, I think you can get the Maverick dual prob Smoker thermometer for only a few bucks more. Over the last few years here it may have recieved the most consistent (though not "perfect") reports.
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Did you decide? Have you gone? Please let us know.
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Thanks for this tip, Andie. I'll try it in a deep roaster soon.
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But while we're on the topic (which I'm glad came up), if one were to invest in a serious roasting pan (i.e., large roast/turkey sized), what would be the way to go? I'm damned if I'll spend $200 for the All Clad stainless if there are questions about its quality. Don't want nonstick, as I deglaze on the stovetop. The Calphalon classic hard anodized with a v-rack (about $60 at Amazon.com) looks like a possibility, but I've never cooked with hard anodized aluminum before (have read slkinsey's cookware thread, but without personal experience, I don't know just how difficult it is to clean, & whether that would negate the cost savings).
Is it worth investing a large sum of money in a roasting pan if it's only used a couple of times a year? Advice would be appreciated.
Part of the discussion we're having. You'll see some alternatives to the A-C upthread.
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I'm not sure I agree with that, Richard. The use of copper in All-Clad's Cop-R-Chef line is cosmetic. It is nothing more than a thin outer layer of copper on a cooking vessel in which the real thermal material in the core is aluminum. All-Clad's Copper Core line, on the other hand, has just that: a thermal core of copper instead of aluminum. Now, we don't know how much copper is in the core, and without that data it's hard to make any assumptions about it's thermal performance versus All-Clad's other lines. My best guess is that the core is somewhat less than 2 mm of copper. If price were no object and I had my heart set on All-Clad, I'd probably go with Copper Core over Stainless, but still might choose MC2 over either one. But, with money being a factor, I can't see spending 60% more for Copper Core versus MC2.
My error. I confused the lines.
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The A-C Copper Core is primarily cosmetic.
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It's a good guess, except that I don't think that's the problem. Everything is fine in the little moat that forms because of the area that is raised in the center. If that makes any sense.
edited because, in fact, the initial post did not make any sense -- ca
I think the trick in some situations is to keep an eye on it and add a small amount of stock or water if the meat is not producing enough liquid, or if the liquid boils off.
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Those prices are fabulous. However, unless I'm totally missing it, I'm not seeing any dishware that comes any fewer than a dozen to a package, and I don't have either the need or the storage for that many settings (see below).
Mizducky, it may help us to help you if you can narrow this down a little.What pieces of cookware are you looking for? Type of construction? Do you have a price range?
Tableware: how do you mean "lighter". Can you be a little more specific about what style and material you are looking for? Price range?
First off--I'm just looking for super-basics, and just for myself. And I don't have a lot of storage space either. I've already got some more specialized cookware pieces that I'm happy with (i.e. pressure cooker, wok). And I've got a basic 4-setting flatware set that I'm satisfied with. But my other basics are crap--I should have just thrown them in the trash rather than expending energy moving them. It might help to think of my kitchen-equippage position as similar to someone starting their very first household.
As to the "lightness" comment: because of my arthritis, hefting hugely heavy stuff is a challenge. So, as much as I love stoneware tableware, I'd rather go with lighter stuff. And no, I'm not too proud to use Corelle or melamine or their ilk--in fact, I could get a lot of laugh-miles out of a really tacky pattern in same (although I'd also be tickled to see some that looked genuinely attractive).
Similarly, as much as I love cast iron cookware, I think for my everyday basics I'd prefer something that won't throw my back out to lift. So, even if there's a Le Creuset dutch oven on super-humongo-closeout, it probably wouldn't be practical for me, at least not at this point.
So: for cookware, right now I'm looking for just your basic everyday saucepan, saute pan, big skillet, and generic large pot, all with appropriate lids. I can pick up one-offs of other pieces later as needed. I am aware that most starter cookware "sets" can suck, but if I could find a good one at a bargain price I would take it. Oh, and I really want pieces that can go in the oven as well as on the stovetop.
As for dinnerware: so far, this set is the cheapest stuff I've found on the net. Can anyone beat it?
I think that the Corelle you have found in all white is a smart choice for you. It is attractive, durable and light-weight. I doubt there is a better deal.
I suggest you checkout ChefMate cookware at Target for the pieces of cookware you are looking for. It is well priced, and you have fry pans, sauce pans in three or four sizes top choose from, as well as a starter set. Tri-ply or aluminum disk bottom. Similarly, Sam's carries restaurant quality Tamontina fry pans at good prices.
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Mizducky, it may help us to help you if you can narrow this down a little.
What pieces of cookware are you looking for? Type of construction? Do you have a price range?
Tableware: how do you mean "lighter". Can you be a little more specific about what style and material you are looking for? Price range?
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Yes, for vegetables alone I use half and quarter sheet pans, as well as an LC enamelled cast iron baker. So for about $5 you can do what you want to do. I don't see any real need for a deep roasting pan if vegetables is what you will be roasting...except for the deglazing. And if you're careful that may not be a big problem either.
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Not worth comparing in any detail, I think, Marlene. I have an absurdly cheap, enameled pan that probably started life as a car muffler.
Think it might be the effect of a dark (I am guessing), thin steel, enamelled pan at high temps?
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It has not been a problem so far, but I have not used it a lot, so that may be premature.
How about the rest of you our there with this roasting pan design characteristic --- do your pans burn the middle? If so have you found a way to deal with it?
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That doesn't look like a raised bulge, but it could be my eyes. It looks like the smaller square is set in, which would alleviate the problem with juices running out to the ends.
I am glad this came up. The SLT does indeed have a raised area in the center.
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The Sur La Table house brand tri-ply roasting pan is similar to the old All-Clad roti (which now is all stainless --- no aluminum layer). I assume it is similar to the Calphalon pan. The SLT comes in two sizes, both under $100. I got the larger one last year and have been pleased with it so far. Click here to see them.
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Okay - my name is Tracy and I am a complete baking dumb ass!
I bought Peter Reinhart's Baker's Apprentice book. In it, he discusses in great detail the various types of yeast available, and states he prefers instant to active dry yeast. He also says one can use either form - but he does not tell me what to do in the method if I am using active dry yeast.
Sadly, I was not able to find instant yeast at my local grocer or at Sur la Table. What I do have is SAF brand "Bread machine Yeast" , which they claim can be used in traditional bread baking. The label says the water must be 120-130 degrees F, while the recipe I want to try first (the focaccia) says the water must be at room temp. I also have a couple of packets of active dry yeast - Fleischmann's brand. This must be proofed prior to adding it to the dry ingredients.
What should this dumb ass do? Do I mix the yeast in with the flour and add the water at the label's recommended temp or do I follow Peter's directions and add the water at room temp? Also, my house is cold - maybe 68 degrees. Now, I can put the dough in the laundry room to proof, where it is much warmer b/c of the dryer.
Don't tell me I have to wait until summer to make bread!
Just in case you missed it, there's a long, informative topic here on Baking with The Bread Baker's Apprentice, where people may help with your question.
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Yes, go for a wide Benriner. I think they run about $50.
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Richard, a Google search produced the website for a Filipino store in Los Angeles called Tatak Pilipino that sells all manner of goods from the Philippines. As you can see from the main page of their kitchenware section, they used to sell traditional clay pots. Unfortunately, it seems that they no longer have them listed as part of their online inventory. However, there are 1-800 Customer Service numbers provided; perhaps you could give them a call and see if they either have any in stock at their store or could special order a set of palayok for you.
Good luck!
Yes, this is the source that the owner of the restaurant Palayok suggested. The pots are no longer on their webite, and I called and confiremd that they no longer carry them and know of no other source. I have an email query in to another site. I'll let you know what I turn up, and look forward to seeing what Andie or anyone else find out.
Le Creuset
in Kitchen Consumer
Posted
That could be...or it could be a price change. Amazon prices on LC change frequently, and sometimes there is one color choice that is drastically reduced. This is one good reason to always check each color choice, and to price check from time to time -- unless, of course, you are in a hurry and just have to have a specific color.