palo
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Posts posted by palo
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@btbyrd - great video, but I doubt if I will try that in my waffle maker ( it's one of the original Waring Pro models)
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I have a Waring Pro ‘flip-over’ single Belgian waffle maker - works well
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ATK highly recommends the APO:
" Countertop steam ovens resemble toaster ovens but differ in a key way: They inject steam into the oven cavity during cooking. Steam speeds up the cooking process and is especially useful when baking, preparing large cuts of meat, or steaming vegetables or fish. We recommend the Anova Precision Oven as the best countertop steam oven as it offers customization and precision for enthusiasts who want to dial in the perfect settings for a recipe."
"This steam oven is the best current option for an ambitious cook or baker, but there is room for improvement. You can calibrate the humidity level (amount of steam injected) in 5 percent increments, which is more customization than any of the other ovens in our lineup. A sous vide mode “seals” the food with humid air instead of submerging it in water, making sous vide cooking an easier endeavor because you don’t have to use plastic bags. Additionally, you can sear things off in the oven, saving the extra dishes usually created by the stovetop sear that many sous vide dishes require at the end to add color and texture. We also like that it has a built-in probe thermometer, which helps us track and monitor the internal temperature of the food. Its sleek control panel is easy to navigate once you get the hang of it. We got good food results, including some of the most gorgeous golden-brown toast we've ever seen. We proofed and baked a loaf of fluffy shokupan that stood tall thanks to steam and made Basque cheesecake with a deep caramel-colored top and soft, melty interior. We were also pleased with an exceptionally tender, juicy steamed whole white fish. Unfortunately, one of its biggest features—its app—fell far short. In theory, users can activate the oven from their phones and use its guided cooking without ever touching the control panel. However, we were never able to successfully connect to the oven via Bluetooth and had to set it manually to follow its recipes. We hope future versions of the app are more reliable so that the oven truly delivers on the streamlined experience it promises."
The full review and comparisons to to others is behind a paywall.
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Baking/pizza steels are usually used in the oven (indirect heat) whereas a griddle is subjected to direct heat (gas, electric or induction) which induces the possibility of warpage
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If the cost of the packaging is 10% of the total and they can reduce that by 5%, then their profit margin goes up and they don't have to revert to "shrinkflation" to maintain their profit margin - makes sense to me.
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ATK did a review of portable cookers - electric, gas and induction - pros and cons
The part on induction is at 9:44 - but the whole thing is short enough to watch in total
Yes they did use the Breville Control Freak and though it was the be$$$t, it was their second choice.
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As a lot Air Fryers are made by the same company and just customized/branded for their own use there may be others out there with similar issues
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Evenly in my opinion, but that's very subjective - I remember someone did a test with flour - don't remember what they were testing - I just remember the pix
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Magnet test
I have the All Clad D3 fry pan which works flawlessly on induction
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2 hours ago, ElsieD said:
Phillips is still advertising it on it's web site.
My visit to Philips informed me that it was only available through their retail partners - WS was the only contact aside from Amazon
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11 minutes ago, blue_dolphin said:
I almost pulled the trigger, then I noticed the 3rd-party seller it's being offered by only has 5 feedback ratings. The ratings are OK but still gives me pause. They seem to be offering mostly cosmetics and clothing.
May be a sign that it has been discontinued and the seller has bought a job lot of closeouts
https://www.williams-sonoma.com/products/philips-rotisserie-attachment-for-smoke-less-grill/
No longer available
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Is there an example of "good science" that disputes that premise?
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Not to get into nit picking, but my feel is that the unit doesn't shut down when there's no pan, but rather that energy is still being generated but just unable to transfer it as the pan is at the sink - we'd have to find a way of measuring the energy produced in both cases.
Thank you for the compliment on my buying acumen - as I said upthread, I'm happy with it
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I just googled the model # and that was the pricing:
You're probably right - MSRP vs street price
It is expensive, too much for my pockets
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16 minutes ago, KennethT said:
Did you get yours used? Also, the price on the Vollrath site is a LOT higher than some of their resellers.
Mine is a Max Burton ProChef-3000 from Amazon
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I just checked the price of the HPI4-2600!!!!
That's over 6 times the price of mine!!!
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I believe it pulses, but I'm happy with it - which is all you can hope for
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4 hours ago, afs said:
I can lift the pan off the surface by several centimeters (and maybe several inches) and the cooktop keeps delivering power. The amount of power decreases as the pan moves away from the cooking surface. This is probably useful for cooks who want to lift their pans a little to slide or flip food without losing the heat source, similar to a gas stove. I have not seen this in any other induction cooktop.
I have a Max Burton ProChef-3000.
3000 watts - 220volts commercial unit NSF certified 9 inch cooking coil - approx $400 when I bought it more than a few years ago
I can take the pan off the cooktop, go the the sink, add some water, replace the pan and it continues to cook - I don't know if the power decreases when the pan is off the cooktop but it doesn't turn off and just resumes cooking.
As mine is an older model it does not have a temperature probe but the newer models do
I would add this to anyone's shopping list for a high-power induction stove for residential use or commercial use (comes with a 1 year warranty for both commercial and residential use)
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"More than 400 products including breakfast sandwiches and fruit cups recalled due to possible Listeria contamination"
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3 hours ago, Dave the Cook said:
In fact, Danielle isn't a brand you are likely to come across in the deli. However, depending on where you live, you might be familiar with brand names like Frederik, Boar's Head, Colameco and Del Duca. Danielle makes sausages for all those companies, and those are the names you need to look for. But unless you've read the notice, you wouldn't know that, or which of those brand's products might be subject to recall.
Not being from "down under" it would be unlikely that I would run across any of those brands that you mention, but a very well-known brand "Armour" is much more prevalent and looking at the list is the most common thread.
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Trader Joe's Top Products:
https://www.cnn.com/2023/01/29/business/trader-joes-fan-favorites-trnd/index.html
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I have one that I use for cheese - wish it would do thinner slices, but it beats the "egg slicer" types
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Waffle Iron/Maker
in Kitchen Consumer
Posted
Speaking of rabbit holes
I stand corrected, it is not a Waring Pro waffle maker but rather a Waring Commercial waffle maker:
https://www.hubert.ca/product/21383/Waring-Commercial-WW180X-Single-Belgian-Waffle-Maker---11L-x-17W-x-9-12H
And again @btbyrd, you may have got a great deal on your All-Clad, but I think I did as well or better as I paid about $200 for mine about 15 years ago and while not used extensively, still works like new - added bonus the plates are replaceable (in another 15 years)
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