1. Welcome to the new Styleforum!

    We hope you’re as excited as we are to hang out in the new place. There are more new features that we’ll announce in the near future, but for now we hope you’ll enjoy the new site.

    We are currently fine-tuning the forum for your browsing pleasure, so bear with any lingering dust as we work to make Styleforum even more awesome than it was.

    Oh, and don’t forget to head over to the Styleforum Journal, because we’re giving away two pairs of Carmina shoes to celebrate our move!

    Please address any questions about using the new forum to support@styleforum.net

    Cheers,

    The Styleforum Team

    Dismiss Notice

Kitchen Tools

Discussion in 'Social Life, Food & Drink, Travel' started by mgm9128, Dec 29, 2011.

  1. itsstillmatt

    itsstillmatt Well-Known Member

    Messages:
    14,384
    Joined:
    Mar 11, 2006
    Location:
    The wild and the pure.
    

    You go girl.
     
  2. mgm9128

    mgm9128 Well-Known Member

    Messages:
    5,962
    Joined:
    Jun 20, 2011
    You started it.
     
  3. itsstillmatt

    itsstillmatt Well-Known Member

    Messages:
    14,384
    Joined:
    Mar 11, 2006
    Location:
    The wild and the pure.
    

    I know you are but what am I?

    To answer your question, it is 12 liters which is sufficient for 5 liters of stock. Remember, with low evaporation you need less water. To make 5 liters of stock, you really only need 5.25 liters of water.
     
    Last edited: Jan 3, 2012
  4. mgm9128

    mgm9128 Well-Known Member

    Messages:
    5,962
    Joined:
    Jun 20, 2011

    That sounds perfect. I'm assuming you're using a Kuhn Rikon?
     
  5. DerekS

    DerekS Well-Known Member

    Messages:
    8,591
    Joined:
    Sep 17, 2010
    Location:
    Nashville
    I came to this thread with excitement on sharing my new purchase of a kitchen aid mixer and pasta making attachments. I feel like the guy who showed up to a black tie ball in a toga. WTF man.

    I literally have no fucking clue what is being discussed.
     
    2 people like this.
  6. itsstillmatt

    itsstillmatt Well-Known Member

    Messages:
    14,384
    Joined:
    Mar 11, 2006
    Location:
    The wild and the pure.
  7. ehkay

    ehkay Well-Known Member

    Messages:
    2,087
    Joined:
    Sep 5, 2008
    

    i've actually often wished that i had a kitchen aid more than some of the shit we're talking about here. how is it?
     
    Last edited: Jan 3, 2012
  8. itsstillmatt

    itsstillmatt Well-Known Member

    Messages:
    14,384
    Joined:
    Mar 11, 2006
    Location:
    The wild and the pure.
    

    The pasta attachment is fantastic.
     
  9. Rambo

    Rambo Well-Known Member

    Messages:
    27,312
    Joined:
    Oct 3, 2007
    Location:
    I'M IN MIAMI, BITCH
    

    Join the club. We meet on Thursdays. Its pot luck only.
     
  10. Ambulance Chaser

    Ambulance Chaser Well-Known Member

    Messages:
    9,790
    Joined:
    Mar 7, 2002
    Location:
    Washington, D.C.
    

    My parents just got a Kitchen Aid mixer and we put it through its paces over the holidays. It's great if you do a lot of baking. They bought me a Vitamix. Calling this machine a really powerful blender (which it is) is an injustice. It can make everything from smoothies to sorbets to hot soups. I think it would be useful to everyone from a beginning cook to a professional chef.
     
  11. DerekS

    DerekS Well-Known Member

    Messages:
    8,591
    Joined:
    Sep 17, 2010
    Location:
    Nashville
    
    fucking awesome. i use it 3-4 times a week.
    this. I hesitated when i saw the price...i paid 200 just for the pasta thing...however, VERY well worth it.


    I need to check one of those out. my blender sucks nuts.
     
  12. b1os

    b1os Well-Known Member

    Messages:
    9,443
    Joined:
    May 25, 2011
    Location:
    Berlin/Hamburg
    Hmm, I can get a WMF pressure cooker 6.5q that normally costs like 110€ for 70€. I guess the overall effectiveness for making stock still makes it worth a buy, no?
     
  13. foodguy

    foodguy Well-Known Member

    Messages:
    8,831
    Joined:
    Mar 31, 2009
    Location:
    At the corner of hipster and hip replacement
    that's the size i got. i didn't get it just to get stock. in fact, the real reason i got it is probably because i'm so damned hard to shop for and ms. foodguy needed an xmas present. but it seems like a reasonable enough size. i got a fagor electric and have been pleased with it in the early going.
     
  14. b1os

    b1os Well-Known Member

    Messages:
    9,443
    Joined:
    May 25, 2011
    Location:
    Berlin/Hamburg
    I think I'll get one. Is it useful for small sizes of beans/lentils and stuff, too, or just for bigger batches?
     
  15. foodguy

    foodguy Well-Known Member

    Messages:
    8,831
    Joined:
    Mar 31, 2009
    Location:
    At the corner of hipster and hip replacement
    mine has worked great for small batches. ridiculous waste of equipment, i know, but i make oatmeal in it every morning: 1/3 cup steel oats and 1 cup water. (the thing is,as i said before, it has a stay-warm cycle)
     
  16. itsstillmatt

    itsstillmatt Well-Known Member

    Messages:
    14,384
    Joined:
    Mar 11, 2006
    Location:
    The wild and the pure.
    They are very good for oxtails as well. For other tough meats, but oxtails just seem made for the pressure cooker. FWIW, I have two. One is a large stockpot and the other about the size of fg's. I use that one for cooking beans quite often.

    To take this full circle, Modernist Cuisine has a carnitas recipe in a pressure cooker. I guess I am a little surprised they didn't just cavitate it for 128 hours, but it does seem like a good use for a pressure cooker.
     
    Last edited: Jan 4, 2012
  17. b1os

    b1os Well-Known Member

    Messages:
    9,443
    Joined:
    May 25, 2011
    Location:
    Berlin/Hamburg
    Not having read Modernist Cuisine really makes me feel like an outsider. :(

    I guess I'll have good use for the pressure cooker. While it's no Kiton, er, Kuhn Rikon, WMF is a solid German company and the price is good for that. Thanks for the advice.
     
  18. itsstillmatt

    itsstillmatt Well-Known Member

    Messages:
    14,384
    Joined:
    Mar 11, 2006
    Location:
    The wild and the pure.
    

    Not sure how many people have actually read it, so don't worry. Doesn't keep anybody from having an opinion.
     
  19. GQgeek

    GQgeek Well-Known Member

    Messages:
    17,933
    Joined:
    Mar 4, 2002
    Location:
    Canuckistan
    

    lol
     
  20. KJT

    KJT Well-Known Member

    Messages:
    1,302
    Joined:
    Feb 6, 2008
    

    It's really not that expensive. You'd have to vacuum seal an awful lot of food to make up the $450 difference in price between that vp112 and the newest foodsaver. 20ft of foodsaver bags is $24 on amazon. I mean, it doesn't make sense to vacuum seal half an avocado like they do in the ads, but for meats purchased in bulk and stuff, it makes sense.
     

Share This Page

Styleforum is proudly sponsored by