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I need your help guys in organizing my thoughts. It looks like we are going to be moving again, still in Miami this time. The only difference is that we are buying a place for the very first time after 20 years of moving around. It feels premature to me to add picture because, we haven’t signed a contract yet, we only made an offer and it has been accepted.
Of course, I am already thinking of what I need to buy for the kitchen. I am not going to renovate the kitchen. It is honestly not the ideal time and even if it’s not my dream kitchen, it has been done 2 years ago. We have an outdoor patio and I am hoping to do a lot of cooking outside, especially at night. So, I am telling you what I have and what for sure I’ll be needing.
The cooktop looks vitroceramic and the oven I don’t remember which brand it is but definitely I will replace it. I don’t know yet if I can get gas there but I had one experience with an induction cooktop in the past and it was great. It was Sauter, which is common in France. It was something like this and I wouldn’t mind something similar.
So, first induction cooktop, I don’t have a clue of prices out there, if I recall correctly, I spent 500 euros at the time.
Second, oven. Let talk about ideal. In this house I have a Wolf oven which allows me to go to 550F, which is really cool so I can make some pizza in teglia.
I had a couple ovens in the past that I loved for different reasons.
1. I had a tabletop Cadco oven (Stefania), half sheet 120V with manual, external steam injection and it could reach 550F. Because of the manual steam, it was awesome to make bread with that oven and to make pizza in teglia again. So sorry I sold it for little when I closed my business. But honestly it’s not the first choice for home use, not too pretty or practical to have on the countertop. 2. I had the CSO and I really loved it but doesn’t solve the problem of making bread or pizza in teglia.
the outdoor I was thinking either the ZioCiro mini , which is really like a miniature brick oven, differently than the Ooni which is another candidate, you can use also for cooking bread or small round trays of food. The Zio Ciro anyway is not big enough for pizza in teglia. I wish I can get an Effeuno honestly.
So, I see myself wanting 5 ovens at the same time 😁 A pizza oven for the outdoor but don’t want to spend 3,000 for a bigger ZioCiro. A CSO, a steam oven for bread and an Effeuno for pizza in teglia and and air fryer if it’s not too much to ask 🤣🤣🤣, you got the situation. Ok, I need to make choices. And no, I don’t have a budget yet because it will depend on the final price of the house and some extra work we are doing from a room and a bathroom.
And finally, yes, I want also a vacuum chamber, thanks, and would really love to have a irinox blast chiller. I know I am very reasonable
The kitchen is not huge and I cannot start cluttering it with my stuff. Maybe something like my Wolf oven that reaches 550F plus a steam function with bread. And a CSO for daily use? Ooni outside or I cannot resist the ZioCiro anyway. Does it should more reasonable. Do you have such an oven to suggest? Thanks
By Norm Matthews
I saw an episode on the Property Brothers where they did kitchen cabinets in dark blue. I showed Charlie some kitchen like that on line. He liked them too. I have been planning new floor and counter tops but this I could do myself. The job isn't finished but it is far enough along to see how it looks. The next one was taken within a month of so after we moved in in 2012 and the last one is how it looked in April.
My new house is in the early stages; it is barely framed up but I'm already dreaming of my dream kitchen.
Yesterday I went to our one big appliance store (other than HD and Lowe's) and I think I'm going to go wild with the new units.
First up I'm thinking of a Sub-Zero side by side. A Thermador 30" slide-in dual fuel range, a Bosch d/w as well as a new m/w and a new hood of a type yet to be determined. All this is really overkill since I'm by no means a big presence in the kitchen, and these expensive appliances do not define the home which is really rather modest. But I'm figuring this is my last rodeo, if you will.
I have heard of some folk having trouble with Sub-Zero repairs so I plan to add a warranty protection plan..
Anyone have any negative experiences with any of these brands?\
ETA: I have been reading reviews online about Sub-Zero fridges and I may have to re-think that choice. Those reviews are not good.
Much as I'd like to have a custom-size I'm beginning to have grave concerns about repairs.
I am in the process of packing up my kitchen—we’re about to demo and remodel—and am sorting about 20 years of accumulated cookery bits into pack/donate/trash categories. Which led me to an article from the expert advisors at Epicurious, “The 9 Kitchen Tools You Need to Replace Every Year,” in which they advocate for an annual household purging of Microplanes, cutting boards, paring knives, dish towels and more (ideally replaced via convenient affiliate links).
Two questions (at least) arise from this:
How much cheese and nutmeg grating does it take to dull a Microplane? I haven’t noticed a diminution in mine’s powers, and I’m pretty sure it’s at least decade old. Is there anything that you do replace annually on principle, regardless of its condition?
For the record, I don't think they're wrong about sponges.
(Also, Hello! I’ve been away from eGullet for quite a while and am ineligible to post a Welcome Our New Members Thread, but I’m a domestic dabbler in Portland, Ore. Mostly stovetop and sous vide of late, since my ovens have been out of commission for a few years… looking forward to getting my bake on soon).
I have to say designing the Alinea kitchen has been one of the most exciting experiences thus far in the opening of this restaurant. I have been fortunate to have been “raised” in some of the best kitchens in the country. When I arrived at the French Laundry in August 1996 the “new kitchen” had just been completed. Often times you would hear the man talk about the good old days of cooking on a residential range with only one refrigerator and warped out sauté pans with wiggly handles. When I started about 50% of the custom stainless steel was in place. The walls smooth with tile and carpet on the floors. I recall the feeling of anxiety when working for fear that I would dirty up the kitchen, not a common concern for most cooks in commercial kitchens.
The French Laundry kitchen didn’t stop, it continued to evolve over the four years I was there. I vividly remember the addition of the custom fish/canapé stainless unit. Allowing the poissonier to keep his mise en place in beautiful 1/9 pan rails instead of the ice cube filled fish lugs. Each advancement in technology and ergonomics made the kitchen a more efficient and exacting machine.
When I returned to the Laundry this past July for the 10th anniversary I was shocked that it had metomorphisized once again. The butcher room was now a sea of custom stainless steel low boys, the pot sink area was expanded, the walk-in moved, and an office added to the corner of the kitchen. The kitchen as I left it in June of 2001 was beautiful and extremely functional, of course it is even more so now. It is the relentless pursuit of detail and concise thought that allows the French Laundry kitchen to be one of the best for cooks to execute their craft…..16 hours a day.
This was good motivation.
When it came time to design my kitchen I drew on experiences at Trio, TFL and other kitchens I was familiar with to define the positives and negatives of those designs. We were faced with a 21x 44' rectangle. This space would not allow for my original kitchen design idea of four islands postioned throughout the kitchen, but ultimately gave way for the current design which I think is actually better than the original. But most the important aspect in shaping the final design was the cuisine. Due to the nature of food that we produce a typical layout with common equipment standards and dimensions do not work. Here is where the team drew on our experiences from Trio. By looking at the techniques we utilized we came to several conclusions.
1. A conventional range was not our main heat source. We do need the flat tops and some open burners for applications such as braising and limited stock work. But our overall use of this piece of equipment is somewhat low. Given that we wanted four open burners and two flat tops with two ovens I began to source out a reliable unit. We settled on the Molteni G230.
2. Upon analyzing our other heat source needs we decided to place a large focus on induction. By utilizing portable induction burners we are allowed the flexibility to give as much power as needed to a specific station in the kitchen. Obviously induction’s radiant heat is very low, and this allows us to keep the temperature in the kitchen reasonable, yet the power is quite high. 31,000 BTU's of highly controlable heat. But the main reason for choosing this flexible source of heat is the fact that each chef typically employed at least four different cooking applications on a given night. This huge flux in technique and the realization that the menu would change entirely in 8 weeks time meant that we had to design a kitchen that could evolve on a nightly basis. And last, we are very specific with temperatures; induction makes it easier for us to hold a liquid at a predetermined temperature for long periods of time without fluctuation. They operate between 85 and 500 degrees farenheit. We did a great deal of research on the different producers of induction and favored Cooktek. The fact that they are the only U.S manufacturer of commercial induction cooking equipment and located in Chicago made the decision easier. Their innovative approach to induction may prove to be even more exciting as we are already talking about new product development in the future.
3. a. The complexity of the presentations and a la minute plate-ups of the food require a great deal of surface area devoted to plating. This was one of the most critical factors in determining the basic shape of the kitchen. The size of some of today's popular plates, the amount detail in each composition, coupled with the fact that producing tasting menus vs. ala carte means sometimes large waves of same dish pick ups made it necessary for us to have over 44' of linear plating surface.
b. Virtually nothing goes vertical above the 36” counter top in the space. All food, plates, equipment, and dry good storage are contained by under counter units. There are a few exceptions such as the infrared salamanders, the three-door refrigerator, and the hood. This allows all the cooks a clear line of communication between each other and the front staff. It allows me an easy sight line to survey the entire kitchen’s progress with a quick glance.
Given these two points it seemed obvious that we needed to combine the two and create custom pieces that would fulfill both needs. Large spans of plating surfaces with all food and equipment storage below. As you can see we ended up with two 22’ long units. Each function as a pass and under counter storage.
The building is 21’ wide wall to wall. This allowed us just enough space to create two lines on each exterior wall with their passes forming a 60” corridor for the pick up of plates and finishing of dishes.
4. We decided to add a station to the kitchen. At Trio we had five including:
b. cold garde manger
c. hot garde manger
Now that we had more space, and the ability to give each station multiple heat
sources regardless of their location in the kitchen, we could spread the workload even further. We also realized it doesn’t make much sense to identify each station by classic French Bragade terms. A saucier did not solely cook meat with classic techniques and prepare various traditional stocks and sauces…in fact quite the opposite. This holds true with most of the stations, with the exception of pastry, but even they will have very unconventional techniques, menu placement and involvement in the kitchen systems. We will add a station that will be responsible for a large majority of the one-bite courses both sweet and savory.
5.Given the size constraints of the building we realized a walk-in would not be possible in the kitchen. If we were to have one it would be in the basement. Having experienced this at Trio we decided to design the kitchen without a walk-in, making up for the space in various lowboy locations and a three-door reach-in. I experienced the walk-in less environment when I worked at Charlie Trotter’s. It is certainly different, but as with most things if done properly it provides a very efficient environment. It works best in situations where fresh products are brought in daily for that days use. And prevents ordering in large quantities. It also provides us with very specific units to house different items. We will utilize the 3-door refrigerator to store the majority of the vegetables and herbs along with some staple mise en place, and items that cannot be made in very small quantities like stocks. Raw meat will have it’s own lowboys as well as fish, dairy, and all frozen products.
6. At Trio we found ourselves using the salamander a great deal. It is very useful for melting sugar, bringing on transparent qualities in things like fat and cheese, cooking items intensely on only one side, and it is a highly controllable non-direct heat source. Due to the air gap between the foodstuff and the heat elements the cook can control the degree of heat applied to the dish based on the technique he is using. It becomes a very versatile tool in the modern kitchen, so much so that we will install three Sodir infrared salamanders.
Again, this is to insure that all the cooks have access to all of the techniques in the kitchen. As I said before it is important for our cooks to be able to sauté, simmer, poach, fry, grill, salamander, and freeze at the same time and sometimes for the same dish.
We have a few unusual pieces of equipment in the kitchen; the most is probably a centrifuge. A few months ago Nick and I were driving home from a design meeting and ended up talking about signature dishes and menu repetition. Of course the black truffle explosion came up and he asked if I would have it on the menu at Alinea. I replied a firm no, but shortly thereafter said I would enjoy updating it. We threw around some tongue and cheek ideas like White Truffle Implosion, and Truffle Explosion 2005….I said it was a goal of mine to make a frozen ball with a liquid center….but then dismissed it as nearly impossible. Within a few minutes he said …”I got it…we need a centrifuge” His explanation was simple, place the desired liquid in a spherical mold and place on the centrifuge…place the whole thing in the freezer. Within days he had one in the test kitchen. I guess this is better suited for the kitchen lab topic that we will be starting in a few weeks…
We are working on a upload of the kitchen blueprints. When those post I plan on going into more detail about certian aspects of the design. Doing so now would be pointless as the viewer does not have a reference point.
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