or Connect
Styleforum › Forums › Culture › Social Life, Food & Drink, Travel › Kitchen Tools
New Posts  All Forums:Forum Nav:

Kitchen Tools - Page 19

post #271 of 290
i've got a polyscience thath i use with a big cambro box. works perfect (the few times i use it). i've also used the ice chest technique and it works amazingly well, as long as you're using things that will be done within an hour or so. if i hadn't gotten the ps for a story i was working on, the few times i do sous-vide, i'd be using the ice chest.
post #272 of 290
http://thewirecutter.com/reviews/the-best-budget-friendly-sous-vide-gear/
post #273 of 290
Just ordered the SideKIC from Amazon. Hope it meets expectations.
post #274 of 290
Really? I thought that thing had been unavailable for months due to quality issues.
post #275 of 290
My number one kitchen tool now is an 8 inch ceramic sharpening rod (not a steel). I completely suck with a stone, but the rod (which I threw into the shopping cart as an afterthought) ended up being the best, easiest to use sharpener ever. 20 or 30 seconds on my cheap ass Walmart Santoku, and it's now going through pineapples like no one's business again.
post #276 of 290
Speaking of which, are pineapples already considered too hard (like pumpkin) for Japanese knifes? What about beets/radishes? (disclaimer: the latter question is the serious one -- the former was just meant as a transition)
Edited by b1os - 2/7/13 at 9:06am
post #277 of 290
Being the rube that I am, I can't really answer that heh.
post #278 of 290
Quote:
Originally Posted by b1os View Post

Speaking of which, are pineapples already considered too hard (like pumpkin) for Japanese knifes? What about beets/radishes? (disclaimer: the latter question is the serious one -- the former was just meant as a transition)

Just don't cut through bones and you will be fine.
post #279 of 290
I have (and love) my Swedish Mora for cutting bone smile.gif


High carbon blade whose tang goes down 3/4 of the handle for 10 bucks? Can't beat it.

post #280 of 290
Well, the SideKIC died on the first use. They're sending a replacement.
post #281 of 290
Finally decided to get a rice cooker. Just picked up a Zojirushi NSCZZ18:


http://www.zojirushi.com/products/nszcc


post #282 of 290
I'd like to pick up a chamber vac- any opinions on the VacMaster VP112 (it comes in around $500)? Or would it be more wise to spring for something like the VP210C?

post #283 of 290
Will your next post be, "where can I get 500 g of live spanish baby eels?" I hope so. I hope so, bro.
post #284 of 290
Do those involve a Frechon recipe? I haven't even cooked anything from that book yet.
post #285 of 290
Hahaha no
New Posts  All Forums:Forum Nav:
  Return Home
Styleforum › Forums › Culture › Social Life, Food & Drink, Travel › Kitchen Tools