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Kitchen Tools

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

  1. Rambo

    Rambo Senior member

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    I'M IN MIAMI, BITCH
  2. idfnl

    idfnl Senior member

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    ^ And what happens when you just want to make rice? Extension cords cut up on the kitchen counter must really impress the girls. You go balls out on the cornbread and then pull that rat trap out?
     
  3. Thomas

    Thomas Senior member

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    Two words:

    Mac Gyver
     
  4. idfnl

    idfnl Senior member

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    Don't remember Mac getting any on that show.
     
  5. Douglas

    Douglas Senior member

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    http://www.amazon.com/DorkFood-DSV-...59738662&sr=8-1&keywords=immersion+circulator

    For $100, seems like potentially a cheap route to give it a shot. And no more cumbersome than any other sous vide setup. And, like, $400 cheaper than the cheapest PolyScience circulator.

    The thing I wonder is whether, without the water circulating, it is prone to significant enough temperature variations to create a problem.
     
    Last edited: Feb 1, 2013
  6. Thomas

    Thomas Senior member

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    I wouldn't know, I've never watched it.
     
  7. itsstillmatt

    itsstillmatt Senior member Dubiously Honored

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    Of course, heating cast iron on electric is no more even than on gas, per McGee. Neither is heating it on induction.
     
  8. kwilkinson

    kwilkinson Senior member

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    if you really want to circulate the water, get a cheap aquarium pump.
     
    Last edited: Feb 1, 2013
  9. b1os

    b1os Senior member

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    Or a lye pump (the thingy from a washing machine).
     
  10. foodguy

    foodguy Senior member

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    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.
     
  11. hopkins_student

    hopkins_student Senior member

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  12. shibbel

    shibbel Senior member

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    huh?
    Really? I thought that thing had been unavailable for months due to quality issues.
     
  13. javyn

    javyn Senior member

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    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.
     
    Last edited: Feb 7, 2013
  14. b1os

    b1os Senior member

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    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)
     
    Last edited: Feb 7, 2013
  15. javyn

    javyn Senior member

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    Being the rube that I am, I can't really answer that heh.
     
  16. itsstillmatt

    itsstillmatt Senior member Dubiously Honored

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    Just don't cut through bones and you will be fine.
     
  17. javyn

    javyn Senior member

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    I have (and love) my Swedish Mora for cutting bone :)


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

    [​IMG]
     
  18. hopkins_student

    hopkins_student Senior member

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    Well, the SideKIC died on the first use. They're sending a replacement.
     

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