MikeMac
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Posts posted by MikeMac
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I had a top of the line Gaggenau oven before the Rational it was pathetic I had issues with the oven the support was through their dealership program was non existent big bills and inexperienced very expensive technicians that did not carry parts and blamed Germany for everything waited months for parts that were wrong best thing I ever did was admit defeat and tear it out horrible experience all round.
Rational on the other hand has real direct employees always willing to support their service companies, when I changed out the door gasket their were multiple local dealerships that stocked parts allowing completive quotes. I only use the Rational brand cleaning and descaling products in the oven again same thing locally available from multiple sources at what I consider to be very reasonable prices.
Similar experience with CaptiveAire the venting company exhaust fan is mounted horizontally and has vibration dampeners that wore out they diagnosed what was wrong over the phone recommend a local dealer parts were cheap quickly shipped and cost effectively installed. Plus the CaptiveAire hood and ventilation system was CHEAPER than the high end residential offered and I like the simple stainless look much better matched the Rational.
Yes takes a bit more room and you need to follow commercial clearances - we completely lined the oven cavity with stainless to pass same cost as high end tile and again has stood the test of time.
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Update:
The Rational has been the single most reliable piece of kitchen equipment I’ve ever owned. We’ve been using it almost daily for quite a few years we’ve had to replace the door gasket, which was easy and our only other expense has been rational brand cleaning tablets.
The Rational people that I have dealt with here in Canada have been amazing they don’t care when the last time I bought anything was they just want to make sure that I am happy and answer my at sometimes simplistic questions.
I compare this with some of my friends that have installed high-end residential equipment for the same or more money they’ve had more service and less support I am extremely happy with this purchase.
With our aging taste buds and digestion systems we are getting more into steaming and simpler seafood. Of course, the rational has us covered and delivers an excellent product.
Sooner or later, we’re going to have to downsize one of my requirements in the new place is making sure I can get one of these ovens in maybe a bit smaller I think the deciding factor will be the electrical service available
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Update:
The Rational has been the single most reliable piece of kitchen equipment I’ve ever owned. We’ve been using it almost daily for quite a few years we’ve had to replace the door gasket, which was easy and our only other expense has been rational brand cleaning tablets.
The Rational people that I have dealt with here in Canada have been amazing they don’t care when the last time I bought anything was they just want to make sure that I am happy and answer my at sometimes simplistic questions.
I compare this with some of my friends that have installed high-end residential equipment for the same or more money they’ve had more service and less support I am extremely happy with this purchase.
With our aging taste buds and digestion systems we are getting more into steaming and simpler seafood. Of course, the rational has us covered and delivers an excellent product.
Sooner or later, we’re going to have to downsize one of my requirements in the new place is making sure I can get one of these ovens in maybe a bit smaller I think the deciding factor will be the electrical service available
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JoNorvelle Walker Thank you very much for saving me a whole bunch of time really appreciate your comment
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I can’t figure out how to use eat your books from what I can see after signing up It tells you where the recipe is and you still have to go to the big book which kind of defeats the purpose.
What I’m trying to do is get access to the Books on my iPad legally and In do not mind paying for this luxury.
Blue-dolphin I see you’re from southern California so you might have a leg up on me technically. Maybe but I’m looking for easy and eat your books and I can’t figure out how to access it.
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I am very happy to allow authors their “pound of flesh” If you don’t want to pay for their brilliance or opinions then simply don’t buy the book and they have every right to protect their intellectual property.
But this not without complications. I am a huge fan of Modernist Cuisine I have everything that they’ve published but because of the size of the books and the difficulty in searching for information I find them incredibly difficult to use other than Modernist Cuisine at Home which is available through “inking” and has a great search capability. Unfortunately this relationship does not continue with the other books so i have to Wrestle with these huge volumes this becomes all the more troublesome as we get older and unable to deal with these huge heavy volumes plus downsizing will a huge issue. They take up quite a bit of space.
Someday I hope technology allows For individuals to have full access to what they have purchased while at the same time protecting the authors.
As we age this problem becomes more and more acute - trying to handle huge books. I would hate to lose access to all this information just because I can’t store it.
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Vitamix all the way tried others did not measure up
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Overnight braise any type of beef with lots of connective tissue works best never tried fish Pork and chicken do better same day. I am not sure of Temperatures or humidity level used as it’s all automatic. Rational has a computer and sensors you can depend on.
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On 6/3/2021 at 12:36 PM, AAQuesada said:
I use Combi's professionally and don't think there is a 'killer app' for one. Really they are great because they do whole a lot of things 10% better, easier & more efficient & repeatable.
On 6/2/2021 at 6:38 PM, MikeMac said:Great question let me think about it.
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I was asked what I would change about my rational install
Not much - Something that took a long time to figure out what is the amount of ventilation you need do not cheap out on the ventilation you will have a kitchen full of steam or smoke great smelling smoke but not a good thing.
My biggest win would be braises mix everything up the day before toss it in the oven let it cook overnight and simply reheat to serve unbelievable so simple and so good the other thing that the oven does incredibly well is salmon there was a setting in mine called crispy salmon designed by the Canadian head Rational chef Kevin - Amazing.
Steaming seafood with vegetables is another huge win as long as you’re careful and don’t over cook it’s great clean food very much wife approved. Braising It’s not her preferred cooking method due to the calories but she loves anything I do steamed with vegetables.
Happy wife - chance of a happy life. This seems to of worked for us for the last 30 years.
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Great question let me think about it.
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No it’s one temperature - one cooking Cabinet but the oven has a feature that allows it to cook multiple things at once for example breakfast I can do the bacon eggs pancakes and toast all at the same time on different shelves with different times.
And I get crispy toast
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Rational Is the full meal deal they make a series of “carts” that not only puts the unit at the correct height for safe use but also hold the necessary pans. And allows you to move it around pretty easily for cleaning etc.
I have accumulated quite a collection of pans. I have additional storage in the garage 4 pans.
In addition I am very popular around Christmas or other holidays because holiday baking with 10 racks is very quick and the rational does a great job.
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I’ve been living with and loving my rational oven for a few years now. We use it on a daily basis we stay on top of the cleaning and we have not had one service call. That’s an amazing piece of German engineering at its finest. Very easy to live with I’m getting more into steam all the time because it’s just so easy. Once you have steamed shrimp when they are perfectly plumb and tender it’s hard to go back.
we have not needed any service or technical support but every once in a while I do have a question on how to cook something and the Rational Chef Line works great.
As we age it’s hard to imagine moving to any place I couldn’t put a new one in. Why new one? Because I like the LED lights down the side of the cooking chamber I’m not sure if there’s any other meaningful differences.
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Just now, MikeMac said:
I love the books no problem paying but impossible to use due to the size Gibbs is right on with his suggestions about an electronic version so they are more useful.
With all due respect to Nathan Myrhvold and the Modernist Cuisine team, I do find it ironic that a "Modernist" book is only available in a 50+ pound giant hardbound edition. I am in the sad position of having no more space for physical cookbooks, (Gibbs)
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I love the books no problem paying but impossible to use due to the size Gibbs is right on with his suggestions about an electronic version so they are more useful.
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Thank you for the correction on the e-book subscription service it's a great service and I hope that Modernist Cuisine decides to use it again going forward
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I love and own all their books. It's unfortunate Moderenist Cusine's relationship with inking is not going further. The big books are great to look at in fact they live in our front room but using them to cook from or reference sucks. I use my iPad in the kitchen.
Hopefully with a purchase they include the right to reference the material digitally.
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Pictures of install
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Thanks for all the nice comments
this is a great way to do Roast Beef just prep the beef and vegetables like the pictures, bit of oil on vegetables then hit overnight roasting I like a finish temp of 120
I usually just season with salt before cooking Love my Rational.
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My Rational comes with a probe I use it when doing Crispy Salmon that finishes about 103 I do this so much I had special cedar inserts made up works great. You can also cook by the look of the product as well just use the oven in manual - sort of like driving a sports car do you want a automatic or manual transmission?
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I have a Rational installed in my home have not regretted it for one second, go with the gas one that uses standard electrical. Your biggest issue should be drainage and hood venting. Nothing has gone wrong with the Rational so I can not comment about service but if the service department is anything like the on call chef that answers any questions I have it will be amazing. The company makes a point of ensuring you are happy.
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OK lots of theory which is appreciated but has anyone purchased a knife and actually used it? What do they have to say?
Induction wok burners
in Kitchen Consumer
Posted · Edited by MikeMac
Typo and not clear (log)
No question long-term induction the way to go. I’ve tried a couple of the 120 V plug-in models. These get overwhelmed with anything more than say half a pound of protein also compared to a gas wok. The induction woks seem to have a smaller hotspot as well. I would like to get a bigger induction wok burner the question is what? My gas outdoor wok is 18 inches and it’s great other than in Calgary winters or when there’s lots of insects it’s time to move indoors with it.
I have a control freak, which spoils me in terms of flexibility and temperature control. I’m not sure if I can find an induction wok with the same amazing technology.
Garland has a neat system that uses three temperature sensors as opposed to the one essential one in most induction burners that looks promising. Anyone have any experience with it?