No.16786
The thread to discuss various kitchen hardware and utensils.
Has someone here experience with grill pans? I have never used one and I'm thinking about buying the cast iron one in the picture. But there are others like aluminum, nonstick or some have enamel on the inside. What's best? I mainly want to use it for steaks, sausages and veggies.
____________________________
Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.
No.16788
I have that exact lodge grill pan. Fuck that cunt of a pan. Everything wants to stick to the raised "grill ridges" and they will squeegee any rub you put on your meat right off. Save yourself the annoyance and get a regular flat bottomed Lodge skillet. Everyone of the Lodge flats I own are great; truly flat is justice. I can't speak to the non-stick "grill" pans; I just don't think grill lines are worth the hassle.
Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.
No.16789
>>16788
Fugg, I already ordered it. But if it sticks, doesn't it mean you didn't make it hot enough or wait long enough before moving.
Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.
No.16790
>>16789
I believe the problem to be quite different. In my thinking, the ridges and their valleys allow fats to wick away rather than lubricate the underside of the meat. This, I believe, drys out the contact point greater than with a flat skillet. Further more, I have to wonder how the ridges behave as heat sink like fins; could there be some wild temperature differences. I suspect a non-stick in the same style would perform better. My experience was: Filet mignon, ripped off my herb & spice rub; Scallop and Shrimp skewers, stuck like glue and tore chunks out of the scallops. I really should have used non-stick with scallops but, I didn't have a high heat capable non-stick at the time.
Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.
No.16798
>>16788
Was your pan seasoned and oiled well? Some lean meats tend to stick due to their low fat content, but things like beef should be fine. My relative has cast iron grill pan, and when she made steaks on it they did not stick. However, her pan has years of seasoning built up already and she still seasons it whenever barbecue gets fired up in summer. On top of it, she rubs a good amount of oil into meat and her pan right before cooking.
Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.
No.16799
What's the appeal of Scandinavian and kraut style cheese slicers? They lock you into a single slice width and severely limit thickness. Cheese knives and cheese wires are far more versatile and have no slice width and thickness limitations. Mandolin slicer is more flexible in size and slice thickness and much faster and consistent. All of them can be used on other stuff too. Only other use for cheese slicer that I found is as a vegetable peeler.
Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.
No.16801
>>16799
It's super easy and quick to use. You don't need a cutting board like with a knife. In the time you fiddle with your cheese wire to get one slice I make you 10 perfect slices with the same thickness. Also the cheese we use with these slicers comes in a size that matches the slicer. Btw you can adjust the thickness by bending it.
Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.
No.16804
>>16801
Fair enough. Cheese in the US comes in blocks or wedges with size that varies based on weight and brand. Most of them are not quite the size to fit the slicer well. Presliced, or huge blocks that are sliced at the deli counter.
>Btw you can adjust the thickness by bending it.
Thanks, that changes things. I will get some use out of my slicer after all.
Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.
No.16806
>>16788
Got my grill pan and tried it out. Ofc I seasoned it thoroughly before using it. What can I say, best 22€ I spent. Glad I didn't go for 100€ le Creuset pan.
Even tho I cooked a thin and cheap poor excuse of a rib eye steak it turned out great. Nothing stuck to the pan. (I didn't put oil in it but I lightly coated the meat with oil.) I preheated it on medium heat for about 10 minutes until the handle got warm, then I turned the heat to 8 of 9. After waiting a few minutes I put in the steak for 1 minute 45 seconds, flipped it, put a big chunk of butter on top and put it in the oven (230 C) for about 5 minutes.
Compared to a normal skillet I liked that I got an even sear on the steak. With a flat skillet I sometimes have a patchy sear. Grill marks looked pretty too. It also fits nicely into the oven as the handle isn't too long. Can't wait to make some burgers with it.
Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.
No.16883
I spent over 200 € on a induction rice cooker. And I have to say it was money well spent. Perfect rice, even perfect brown rice which I never got right before every single time. But this thing is also a great steamer and slow cooker. It has tons of different programs and settings and can be programmed in advance. Can recommend!
Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.
No.16884
>>16883
I agree. Electrical cookers in general are a pretty good investment, especially if you are busy and have little time to cook. You just fill it up, set the delay start timer, and food will be ready when you are back home or when you wake up in the morning. I struggled with french lentils until I got mine. Only downside is how much space it takes up.
>200 Euros
Is that a lot for electronics? I knew things costed more in Europe, especially in Germany, but that still sounds pricey. In the US, minimum wage worker needs to work about six to seven hours to get a good mid-range electric multi cooker.
Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.
No.16885
>>16884
It's the induction part that makes it expensive. This is still cheap compared to high end japanese model. You can spend up to 1400 € for the best model.
Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.
No.16925
Is it worth investing in one of these? If often want to make bread or pizza or some other baked goods but end up not doing it because I'm too lazy to prepare and knead the dough. They are quite pricey. Should I buy a used one? Are they robust? There are cheaper ones but according to many reviews they break quickly used on heavy bread dough.
Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.
No.16926
>>16925
Yes those are quite expensive since they're stressed quite a lot during normal use. If you're thinking of buying one don't cheap out. I would even try looking at used industrial dough mixers that they use in bakeries. For me working with wetter doughs + autolyse + slap and fold is good enough, 10-15 minutes of active working time is not too bad. One should also not be lazy and should prepare pizza dough on the weekends and put it in the fridge to age nicely.
Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.
No.16927
>>16925
>Is it worth investing in one of these?
It really depends on your finances, what you want to cook or bake, and amount of time you have to do it. Everything kitchenaid does can be done by hand, using less expensive hand-held mixers, or other small and inexpensive tools. You just end up sacrificing money, counter space, and your hearing for convenience and consistency.
Personally, I do not think it's worth it. You are better off learning to knead dough by hand; it does not require electricity, is satisfying, lets you save some space, and gives your arms and hands a bit of a workout.
Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.
No.16931
>>16925
>If often want to make bread or pizza or some other baked goods but end up not doing it because I'm too lazy to prepare and knead the dough.
Try no knead bread.
https://cooking.nytimes.com/recipes/11376-no-knead-bread
https://www.seriouseats.com/recipes/2012/03/jim-laheys-no-knead-pizza-dough-recipe.html
Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.
No.16933
>>16925
Cheap to mid-range models will do well when it comes to baking cake, cookies, and other basic things.
If you want to make bread in it, get the most powerful and durable model you can find and afford. I have heard horror stories from relatives who had cheep ones that started giving out after multiple bread making sessions. If you do not want to learn kneading or prepare no knead dough, look into bread machines. You only need to put ingredients, and everything else will be done automatically.
Kitchen aid sells refurbished units through their site, but international shipping might complicate things a bit, especially given what's going on.
Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.
No.16934
>>16927
>>16926
>>16933
Well, one thing that my new rice cooker taught me is that convenience is not to be underestimated. Even tho cooking rice is a simple task that only requires a pot, water and rice it takes some effort. You need to bring it to a boil, keep track of the time, check etc. Now I come home from work put water and rice in the cooker and it beeps when the perfect rice is finished. If I'm not finished with my curry or other sauce by then, the rice is kept perfectly warm without drying out or becoming mushy. Since buying this thing I make more rice because it's so convenient.
I expect the same effect with the Kitchenaid for bread, brioche, pizza etc. Sadly my neet days are over and I come home from work quite late and don't have the time or energy to do it by hand. I also hate cleaning the counter and all the flour around.
Therefore I decided to get this Kitchenaid classic. Got a very good deal at a local store. 209€ while the lowest amazon price is €336. Can't wait to pick it up on Wednesday. Seems Corona-chan is blessing us with some nice opportunities at brick and mortar stores.
>>16931
Yeah, but I don't want to wait 18 hours. If I want pizza I want it now.
Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.
No.16946
>>16934
It's all very subjective in the end. Most bread recipes call only for about 15 of active labor and if you see something go wrong, you can salvage your dough. You can't check up on rice too much, and it is tougher to fix it when things go wrong.
Either way, kitchenaid has other uses outside of baking. It can also ground meat, mash potatoes and shred meat.
Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.