Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

A smallish thread about a smallish kitchen renovation


Recommended Posts

 Yes, I’m afraid that might have been a dealbreaker for me. With a double sink I might just have tolerated it. But with the single sink and nowhere on that right-hand side… 

 

I am sure you will become accustomed to it. I have always said that life is a series of compromises. You will have a wonderful kitchen to make up for it. And it could well be that for you it is much less of an issue than it would be for me!   Enjoy your new space.

  • Like 1

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Link to post
Share on other sites
41 minutes ago, Anna N said:

 Yes, I’m afraid that might have been a dealbreaker for me. With a double sink I might just have tolerated it. But with the single sink and nowhere on that right-hand side… 

 

I am sure you will become accustomed to it. I have always said that life is a series of compromises. You will have a wonderful kitchen to make up for it. And it could well be that for you it is much less of an issue than it would be for me!   Enjoy your new space.

 

We had a double sink previously and I''m actually looking forward to the single, since I always had trouble washing big cutting boards and sheet pans. We will just have dirty dishes on the island as before.

  • Haha 1

It's almost never bad to feed someone.

Link to post
Share on other sites

I have a slight preference for a double sink, but I do appreciate the versatility of having one large one. My last place in Nova Scotia had the big old-fashioned sink, and I "doubled" it by the simple expedient of using a small plastic tub as my washbasin for dishes. The rest of the sink then became the functional equivalent of a second. When necessary (big roasters, etc) I'd just lift out the basin, and have the full space for oversized items.

  • Like 2

“Who loves a garden, loves a greenhouse too.” - William Cowper, The Task, Book Three

 

"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning

 

Link to post
Share on other sites
5 minutes ago, chromedome said:

I have a slight preference for a double sink, but I do appreciate the versatility of having one large one. My last place in Nova Scotia had the big old-fashioned sink, and I "doubled" it by the simple expedient of using a small plastic tub as my washbasin for dishes. The rest of the sink then became the functional equivalent of a second. When necessary (big roasters, etc) I'd just lift out the basin, and have the full space for oversized items.

 

I usually use a large pot or bowl for this. Bonus if it was already dirty.

  • Like 4
  • Haha 1

It's almost never bad to feed someone.

Link to post
Share on other sites

We tracked down the message to the cabinet guy specifying we wanted rounded safety corners on the bench top. "Don't laugh but I'll kill myself running into the island if we don't round the corners" said DB. He did the ordering for us and we had discussed what we needed to ask for with the fake stone company. So after sending him a copy of the message a few times, he talked with the bench guy who offered to come out. He rounded the corners with a grinder sans charge. He didn't want to take too much off because it would not look right and said this would keep it from catching if you hit it and make more of a glancing blow. "I have rounded corners and kids and can tell you, if they hit the bench, they're going down." 😄 I would have liked to see a bit more taken off, but it is certainly better.

 

The carpenter came out and finished the trim. Painting is done, so about all left is staining/varnishing trim and the backsplash.

  • Like 12

It's almost never bad to feed someone.

Link to post
Share on other sites

Decided to give the oven a bit of a test with Modernist Cuisine's low temperature steak. Seared it first in a cast iron pan over the wok burner on full whack. Verdict is that the burner with the broader outside ring going as well as the focused flame is great for this. The ample smoke was handled very well by the exhaust fan with very little smell in the room. Put the oven's temp probe into the meat along with my needle thermocouple probe. Then into the oven at 60 C, which turned out to be too low so I bumped it to 65 then 70. However, the meat temperature stalled well beyond supper time and it barely reached 55 C. The temp probes in the meat were a couple of degrees apart, which is a bit of a problem if you were really wanting to have the oven turn itself off at temperature. Probably better for a roast where the oven's probe could be inserted all the way into the meat (I think it is an RTD). But the oven temperature was rock steady and within a degree of a separate thermocouple I put in. The oven temperature can only be set to 5 degrees but goes down to 30 C. I think that is sufficient.

 

Don't know why I had so much trouble getting the meat to temperature since the oven was holding the proper T. Anyway the meat was great cold today.

 

A couple of pictures. Sorry about the spill on the door.

20181216_160956.thumb.jpg.42a4a161a6e881b2ca69bf36560543a9.jpg

 

Spock gave it the seal of smell-approval.

20181216_173414(0).thumb.jpg.0ce296124f51a18ed0acff34f37a4ba6.jpg

 

  • Like 7

It's almost never bad to feed someone.

Link to post
Share on other sites
6 hours ago, haresfur said:

Decided to give the oven a bit of a test with Modernist Cuisine's low temperature steak. Seared it first in a cast iron pan over the wok burner on full whack. Verdict is that the burner with the broader outside ring going as well as the focused flame is great for this. The ample smoke was handled very well by the exhaust fan with very little smell in the room. Put the oven's temp probe into the meat along with my needle thermocouple probe. Then into the oven at 60 C, which turned out to be too low so I bumped it to 65 then 70. However, the meat temperature stalled well beyond supper time and it barely reached 55 C. The temp probes in the meat were a couple of degrees apart, which is a bit of a problem if you were really wanting to have the oven turn itself off at temperature. Probably better for a roast where the oven's probe could be inserted all the way into the meat (I think it is an RTD). But the oven temperature was rock steady and within a degree of a separate thermocouple I put in. The oven temperature can only be set to 5 degrees but goes down to 30 C. I think that is sufficient.

 

Don't know why I had so much trouble getting the meat to temperature since the oven was holding the proper T. Anyway the meat was great cold today.

 

A couple of pictures. Sorry about the spill on the door.

 

 

Spock gave it the seal of smell-approval.

 

 

 

Very nice!!

Link to post
Share on other sites
6 hours ago, haresfur said:

Decided to give the oven a bit of a test with Modernist Cuisine's low temperature steak. Seared it first in a cast iron pan over the wok burner on full whack. Verdict is that the burner with the broader outside ring going as well as the focused flame is great for this. The ample smoke was handled very well by the exhaust fan with very little smell in the room. Put the oven's temp probe into the meat along with my needle thermocouple probe. Then into the oven at 60 C, which turned out to be too low so I bumped it to 65 then 70. However, the meat temperature stalled well beyond supper time and it barely reached 55 C. The temp probes in the meat were a couple of degrees apart, which is a bit of a problem if you were really wanting to have the oven turn itself off at temperature. Probably better for a roast where the oven's probe could be inserted all the way into the meat (I think it is an RTD). But the oven temperature was rock steady and within a degree of a separate thermocouple I put in. The oven temperature can only be set to 5 degrees but goes down to 30 C. I think that is sufficient.

 

Don't know why I had so much trouble getting the meat to temperature since the oven was holding the proper T. Anyway the meat was great cold today.

 

A couple of pictures. Sorry about the spill on the door.

 

 

 

I don't get the value of MCs method here. The time to cook would be longer than that required for sous vide since heat conduction is less in air than water.

 

It might go better in a steam oven, but still there would be temp swings given the way ovens are controlled.

  • Like 1
Link to post
Share on other sites
On 12/18/2018 at 1:10 AM, gfweb said:

 

I don't get the value of MCs method here. The time to cook would be longer than that required for sous vide since heat conduction is less in air than water.

 

It might go better in a steam oven, but still there would be temp swings given the way ovens are controlled.

 

I agree. I probably should have used the fan-forced heat, but I'm not sure that would have made much difference. I mostly did it to challenge the oven.  The steak was really tasty, though.

It's almost never bad to feed someone.

Link to post
Share on other sites

@haresfur

 

curious on how long that Steak a la MC was in the oven.

 

using a fan in a dry oven , well , dries things out.

 

convention bake , even w 2 fans , a fan for circulation , and a fan that circulates ' fresh heat ' from a hot coil

 

dont do a lot for cooks over a certain time.

 

they do give your oven ' even heat '

 

so you can do short cooks , i.e a bazillion sheet pans of cookies   

 

all at the same time w fairly uniform results.

 

the Combi-Oven Goddess's need to get over themselves

 

and do the right thing and set us all up w domestic combi ovens

Link to post
Share on other sites

The steak was in about 5 hours. I think the meat temperature went up only a degree in the last hour.

 

Thanks for the thoughts on convection. My new oven has a lot of different heating options and I still need to figure out what to use when. I did the steak with top and bottom heating elements. I was impressed at how steady the heat was. You can also use either one of those plus fan or a convection setting where the air is heated as it goes through the fan. A number of ovens here have water reservoirs to spritz moisture into the oven but that's not really a steam oven.

  • Like 2

It's almost never bad to feed someone.

Link to post
Share on other sites
12 hours ago, haresfur said:

I don't get the value of MCs method here. The time to cook would be longer than that required for sous vide since heat conduction is less in air than water.

 

True in a way, but ---

Once the surface temperature gets to, let's say, 130F, this temperature will travel at the same speed to the center of food. Thermal conductivity is a constant regardless of heat source.

 

dcarch.

 

 

Link to post
Share on other sites
  • 4 weeks later...

Finally getting to posting a photo of the finished cooktop and splash-back or back-splash, depending on your country. I think the colour worked out well. I was worried it would be a bit much. We should swap the power points for black ones.

 

ETA: It really isn't that orange - more of a deep red

 

Picking flooring has been a challenge. There are a lot of different shades and tones including the wood floors surrounding the kitchen. I think we are going with a pale tufa look. We are concerned that it is a bit too close to the cabinet colour but nothing else worked for two sets of eyes.

20190113_112135.thumb.jpg.b40c5d837777d92a2962ed148b12147e.jpg

Edited by haresfur (log)
  • Like 7

It's almost never bad to feed someone.

Link to post
Share on other sites
1 hour ago, haresfur said:

Finally getting to posting a photo of the finished cooktop and splash-back or back-splash, depending on your country. I think the colour worked out well. I was worried it would be a bit much. We should swap the power points for black ones.

 

Lovely renovation.  Now what about the CSO?

 

In this country of course power points are slide presentations.

 

  • Like 1
Link to post
Share on other sites
  • 2 weeks later...

"Divided by a common language," as they say. :P

  • Like 1

“Who loves a garden, loves a greenhouse too.” - William Cowper, The Task, Book Three

 

"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning

 

Link to post
Share on other sites
  • Similar Content

    • By Stuart Tett
      Hi, I recently visited a local appliance store to look at gas ranges and hoods. I currently have a low-end 30" Samsung gas range and a ducted hood which doesn't do a good job with smoke or grease. It will hold up a piece of paper successfully, but the smoke detector goes off any time I'm cooking bacon or roasting anything in the oven or cooking with high heat on the cooktop.
       
      So I went in to the appliance store nearby and the guy recommended Vent-a-hood. He demonstrated how quiet they are, how easy they are to clean, and claimed they are way more effective. In fact he had a 1 track mind, and didn't think there were any other hoods worth looking at.
       
      Same for ranges. He showed me the Blue Star ranges and said that there's no comparison. Other high-end appliances like Wolf, etc can't sear a steak as well. He even said that people's complaints of Blue Star not being able to get very low was incorrect and demonstrated putting a piece of paper on a burner on low and it didn't burn. He claimed that the cast-iron is easy to clean (my wife doesn't believe him on this).
       
      I do think both of these products are impressive, but I want to know what others think. I want to hear why he's might be wrong and/or are there other products that are just as good?
    • By Porthos
      For economic reasons we've had to defer a lot of maintenance items in our home. We can now start. We are planning on selling and relocating on another state, hopefully next year. 
       
      Item one on our list is the kitchen. This is not a remodel, just all new surfaces. We've elected to reface our cabinets. My (still hoping) Blue Star range will be after we move.
       
      I had a misguided and idealistic expectation that we would go to Home Depot, pick out everything we wanted in one trip and proceed.  This is not to be. You can stop laughing any time. We don't need any new appliances so that part is simple.
       
      I didn't take any before pictures but it's a typical California tract home built in the 80s.
       
      Because this is going to take WAY longer than I expected we're working on the front bathroom in tandem.  We have a relative that was an employment victim of COVID 19 so we're paying for some much-needed labor to help us along. Oh, and I really HATE painting. In the kitchen we've stripped off the 25+ y/o wallpaper and are prepping the walls for a primer coat. Tomorrow we'll start on cleaning and sanding the ceiling. 
       
      The biggie in the kitchen is repairing the wall behind the sink. There's a bit of black mold to deal with but I've purchased the right PPE and can handle that.
       
      Wish us luck.
    • By Dryden
      Hi folks!  We are redoing our kitchen and while we know what we're doing most everywhere, it turns out we need to upgrade our existing range hood to something new and we know nothing whatsoever about them.  We're in an apartment, so it needs to be a non-venting hood.
       
      Does anyone have one they really like (and why?)  Price not an object here at all.  It's for a 36" range if that matters at all.
       
      Thanks!
    • By Franci
      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. 
       
       
      Now 
      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.




  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...