Stoves/Ranges

Manton · Mar 15, 2006

Yes, a hollandaise and a bernaise (and some others) CANNOT be made on an open burner, no matter how low. Although, I have yet to try a burner that (allegedly) can do a 140 degree simmer, and maybe that would work. If I could have everything I wanted in life, I would have a simmer plate. But I would also have an apartment at 4 East 66th Street and 50 suits from a certain obscure but brilliant tailor. It's not gonna happen, so there is no point in dwelling on it.

itsstillmatt · Mar 15, 2006

Originally Posted by Manton

Yes, a hollandaise and a bernaise (and some others) CANNOT be made on an open burner, no matter how low. Although, I have yet to try a burner that (allegedly) can do a 140 degree simmer, and maybe that would work. If I could have everything I wanted in life, I would have a simmer plate. But I would also have an apartment at 4 East 66th Street and 50 suits from a certain obscure but brilliant tailor. It's not gonna happen, so there is no point in dwelling on it.

That is my feeling too.

retronotmetro · Mar 15, 2006

iammatt said:
I think that Viking and Wolf are roughly equivalent. Thermador, based on my experience, sucks. The Thermador oven that we have is the single most problematic appliance in our house, and it is not even close.

My Thermador range (six burner+grill, double ovens, dual fuel) has been problem free for three years, and it was about three or four years old when we moved into my current home. I've cooked on my parents' Viking (six burner+griddle, double ovens) and do not like the open burners for cleanup. Other than that, they are pretty equivalent in performance.

Click to expand...

Horace · Mar 16, 2006

Originally Posted by whoopee

Given Escoffier's team, I wouldn't care for gadgets either. And they'd work in the downstairs kitchen where no one of import would ever visit, so whatever colour wouldn't matter either.

I believe there was a time when Escoffier and his brother worked at his court.

LabelKing · Mar 16, 2006

Originally Posted by Manton

Escoffier is probably not as obscure a reference as you think or hope. To continually dazzle with your erudition, you need to do better. E.g., Gilber & George. Esscofier used a simmer plate, which is to French cooking roughly what a hammer is to carpentry. All high-end French stoves have them, but these cost a fortune. American stoves only started featuring them recently, and have apparently not done so good a job with it. Also, there does not appear to be one available on any 36" American range. In any case, a low simmer is essential to sauce making. Whether it is achieved with a burner or a simmer plate is in the end immaterial, though a real French saucier would say that a simmer plate is superior.
Oh, I can get obscure as you want. Insanely obscure as Nancy Cunard might be in Monte Carlo restaurants, tottering in heels, weighing 70 pounds, and with a leopard coat draped over her ledge-thin shoulders. As obscure as the lyric substance, per Daniel Tiffany, of the dusty afternoon light of the sordid rooms of some Lithuanian paper pushing bureaucratic office in some God forsaken provincial city where its delights are to be rivalled in degradation of the manifest only by Walter Benjamin's Paris Arcades Project and Aby Warburg's library. "I am unpacking my library. Yes, I am." Yes, but did it come with choice of stainless steel colors?

Manton · Mar 16, 2006

Originally Posted by LabelKing

Yes, but did it come with choice of stainless steel colors?
What are you asking me for? Didn't you know Escoffier personally? Or maybe that was CarÃªme. I admit I don't keep such careful track of your stories.

Vaclav · Mar 16, 2006

Originally Posted by thelakes

Blue Star is an option.

Is it the better,than Northstar?

johnapril · Mar 16, 2006

No. Blue Star was the name of the airline Charlie Sheen's character in Wall Street almost lost and then saved.

Now, as to obscure towns and obscurity...

Manton · Mar 16, 2006

Blue horseshoe loves Anacott Steel.

LabelKing · Mar 16, 2006

Originally Posted by Manton

What are you asking me for? Didn't you know Escoffier personally? Or maybe that was CarÃªme. I admit I don't keep such careful track of your stories.
My court had employed both of them at various points in time.

johnapril · Mar 16, 2006

Everybody's doing it. Everybody's doing it.

zjpj83 · Mar 16, 2006

MAnton - I have a Viking in the country and just put a GE in the city (am going through a very long and tiring remodel and went with all GE stainless appliances in the kitchen). The GE is pretty easy on the wallet and seems to be a good buy, though I have yet to give it its inauguration - soon, I hope.

Jon, what do you think about the Patek 5196P? I feel like I wouldn't be fully happy with a complicated piece unless it had every crazy movement Patek can conceive of - like, I feel like anything less than some tourbillon, moon-phased, perpetual calendar craziness would just feel to me like I was just compromising just for the sake of $$$. So I think keep it simple is the best route for me. So, what do think of the 5196? How would the platinum (a soft metal) hold up over time? Thanks

LabelKing · Mar 17, 2006

Platinum is nice in that scuffs, etc. can be polished out in a way different from gold.

The metal can be literally pushed back into the groove with platinum.

javyn · Mar 17, 2006

I like Thermador and Sub Zero as well.

faustian bargain · Mar 17, 2006

Originally Posted by javyn

I like Thermador and Sub Zero as well.

the sub-zero brand is actually in partnership with wolf - sub-zero makes the fridges, etc.

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