Jump to content

chord

participating member
  • Content Count

    150
  • Joined

  • Last visited

1 Follower

Recent Profile Visitors

1,053 profile views
  1. Just in case there's any interest I thought I would post a short review of the Tasty by Cuisinart mini food processor that I got last week (pictured below). I bought it for $16 from the Beall's website plus another $8 in shipping charges and for the price it is a great little machine. The bowl holds 4 cups and the motor is rated to 300 watts. This is slightly larger and more powerful than the base Cuisinart mini chopper (model DLC-2ABC). The blade features a sharp side and a dull side. Most chopping is done with the sharp side, although hard items like spices and seeds should be g
  2. A 2 quart pot should make a decent sized boule. The linked recipe uses 300g of flour. I regularly bake a 450g loaf in a 3qt Lodge and it doesn't come close to filling the pot.
  3. Aside from braising, here are a few other ideas: Use it as a tureen to keep soups and stews warm on your dining table. Bake no-knead bread: https://www.seriouseats.com/2011/06/the-food-lab-the-science-of-no-knead-dough.html Use it as an outdoor ice bucket like in the below picture.
  4. For what it's worth, Ikea doesn't even have an enameled cast iron dutch oven in its current US catalog. There are plain cast iron and enameled steel pots, but no ECI. So the discussion is moot.
  5. Well regularly checking the water level is kind of a pain. Plus you'd probably want to heat any water before adding it back to the pot as too much cold water may slow the cooking process. Also some tout the "rain" of condensation like in this Staub video. That benefit though may be a little harder to swallow.
  6. I don't think Le Creuset makes the Doufeu anymore but it was designed to promote condensation. It had spikes like Staub as well as a recessed lid that gets filled with ice (see pic). In theory the temp differential causes water to rise within the pot and then fall back onto the food. I've never owned one so I can't comment on how well it works.
  7. The pic below is my Braun. The chopping attachment doesn't seem as substantial as the models posted by @Maison Rustique and @liuzhou. Nevertheless, it did a quite decent job. I tried it on an array of vegetables, as well as some fresh bread and chicken thighs. As long as the food item could be placed in a single layer it worked well. In fact it was a little too quick. In a couple of pulses it ground the chicken pieces very finely. There's no chance of getting a coarse grind out of this chopper. The Braun will certainly be adequate for the time being. But I'll soon have
  8. Rice cooker. For the quantities I make, it's just easier to use a small pot.
  9. You know, I too have an old immersion blender that came with a chopper attachment. I'll have to look for the attachment as I've moved a few times since I originally got it. I remember it being kind of flimsy so I'm a bit dubious that it can grind meat, but what the heck, if I can find it I will give it a whirl (pun intended).
  10. I was looking at that model too. Is the locking mechanism finicky? I know that's been an issue with some of the other classic Cuisinarts. Is this the 4 quart version you mean? I've heard not-so-great things about the Elemental line, although I have no first hand experience.
  11. My 20+ year old Oster food processor went kaput a couple of months ago and I'm looking for a replacement. I was salivating over the latest full sized processors from Cuisinart, Breville and the like. But if I'm honest about my needs instead of my wants I really should get a mini chopper. I live alone and don't cook in huge quantities. Most of the time I'd rather just pull out a knife, which is why the Oster lasted so long. But occasionally I need to chop a whole bunch of vegetables or grind meat and a machine would be useful for that. The two most popular models of mini chopper see
  12. I don't know if it's any good but the All-Clad immersion circulator is on sale at Sierra.com for $99. https://www.sierra.com/all-clad-sous-vide-immersion-circulator~p~19xux/ ETA: Just checked the Amazon reviews and they are mediocre. And Serious Eats had some reservations as well. Buyer beware.
  13. chord

    Mandolines

    Thanks. I was happy with my 10 year old version, so I'll probably just get another Kyocera.
  14. chord

    Mandolines

    I've had a yellow Kyocera ceramic slicer/mandoline for many years. Unfortunately it just broke. This model seems to be the closest replacement, although mine wasn't adjustable. I don't need anything fancy with a lot of parts I need to keep track of. I just want a simple slicer that will make the kind of thin cuts that I can't easily do by hand with my barely adequate knife skills. Does anyone have any experience with the Kyocera versus one of the similar models from Oxo, Prepworks, etc?
  15. I'm a total neophyte, so take these comments for whatever they are worth, but the Spruce Eats dough recipe seems very similar to the Peasant Bread one from alexandracooks. That dough is also batter-like, but her recipe only has a one-hour initial rise and she does do a kind of a fold using forks between the first and second rise. Could the four hour rise be the culprit? Your bread does look a lot like the pic in the King Arthur article on over-proofed dough.
×
×
  • Create New...