Hayabusa Rider
Admin Emeritus & Elite Member
- Jan 26, 2000
- 50,879
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D'oh, and I'm leaving for Orlando Friday morning!
You can find them at the CCK store in Pacific Mall at the northeast corner of the Steeles Ave and Kennedy Road intersection. The store is just on your right-hand side as you walk in, if you come in through the north entrance (south entrance is the most popular one).
http://maps.google.ca/maps?f=q&sour...-79.306827&spn=0.003371,0.008234&z=18&iwloc=B
Hayabusa Rider
Admin Emeritus & Elite Member
- Jan 26, 2000
- 50,879
- 4,268
- 126
Figures
I am soooo there. I looked at the CCK site and of course I can't read a word of it. Recommendations for a first rate slicer?
Hayabusa Rider
Admin Emeritus & Elite Member
- Jan 26, 2000
- 50,879
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Born2bwire
Diamond Member
- Oct 28, 2005
- 9,840
- 6
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One thing that I bought and I really like was a pressure cooker. It really isn't essential and very optional, but I found it to be a great timesaver with certain things. For example, my routine was to make up a basic beef or chicken stock on the weekend and save it in the fridge. Over the week, I would portion off the stock to make my evening soup. With a pressure cooker, the process for making a stock would take around an hour. Saved time from having to watch the pot every now and then over a few hours and saved energy.
The other thing I also loved was getting a stand mixer because I was in the habit of baking breads for dinner. With the mixer I could mix the dough the night before quickly and easily and then I could just pop the dough in the oven when I got home for dinner. Didn't need it but by having one it saved me enough time that I could incorporate bread making into my work week.
Scales are a must have for baking, but I have found that kitchen scales are garbage. They charge a lot for them and they are inaccurate and poorly featured. I now use an electronic scale designed for engineers, science, etc. Although the scale in the OP looks decent.
The other thing I also loved was getting a stand mixer because I was in the habit of baking breads for dinner. With the mixer I could mix the dough the night before quickly and easily and then I could just pop the dough in the oven when I got home for dinner. Didn't need it but by having one it saved me enough time that I could incorporate bread making into my work week.
Scales are a must have for baking, but I have found that kitchen scales are garbage. They charge a lot for them and they are inaccurate and poorly featured. I now use an electronic scale designed for engineers, science, etc. Although the scale in the OP looks decent.
Added the Tramontina cookware set. See:
http://www.seriouseats.com/2010/08/equipment-the-all-clad-vs-tramontina-skillet.html
http://www.seriouseats.com/2010/08/equipment-the-all-clad-vs-tramontina-skillet.html
TastesLikeChicken
Lifer
- Sep 12, 2004
- 16,852
- 59
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Interesting and thanks for the link. I'm about to RMA an All-Clad 4 qt saute pan for the 2nd time because of the bottom warping. I might buy a Tramontina to replace it and sell the All-Clad when I get the replacement.
got some advice from the OP about a cleaver to try out. I have been using an 8" chef for years, but had always wanted a larger knife and had gained some interest in a cleaver a while back.
he gave me some choices and i went with this to get me started on the cheap:
http://www.chefknivestogo.com/smsl1.html
love it so far. i cooked a lot last week on vacation and used it a bit. mostly for meat prep but did some veg as well. I like it enough to replace my chef knife for the time being as my primary kitchen knife. A friend who went along had purchased a forged wusthof set a couple of months ago, and while he didnt use the cleaver often he did like it quite a bit.
ive also got to say to everyone: try sous vide cooking. ive got a 9qt french oven and a digital candy/fry thermometer and made the most amazing duck breast last week. stupidly easy to do. if you arent into duck then try it for a good, thick steak.
http://www.youtube.com/watch?v=TJQQPKLMwAg
you really just need a heavy, large pot and an accurate thermometer and an hour and change to cook it (or maybe a couple hours if you like)
he gave me some choices and i went with this to get me started on the cheap:
http://www.chefknivestogo.com/smsl1.html
love it so far. i cooked a lot last week on vacation and used it a bit. mostly for meat prep but did some veg as well. I like it enough to replace my chef knife for the time being as my primary kitchen knife. A friend who went along had purchased a forged wusthof set a couple of months ago, and while he didnt use the cleaver often he did like it quite a bit.
ive also got to say to everyone: try sous vide cooking. ive got a 9qt french oven and a digital candy/fry thermometer and made the most amazing duck breast last week. stupidly easy to do. if you arent into duck then try it for a good, thick steak.
http://www.youtube.com/watch?v=TJQQPKLMwAg
you really just need a heavy, large pot and an accurate thermometer and an hour and change to cook it (or maybe a couple hours if you like)
I bet you love being able to use it as a useful board scraper, eh?
Don't forget you can mash garlic to peel it quickly by hammering the cloves with the flat side.
that was one of the other reasons i was wanting one. cant scoop up a damn thing on an 8" chef. i sliced a duck breast with it and used the cleaver to slide the whole thing onto a plate.
Born2bwire
Diamond Member
- Oct 28, 2005
- 9,840
- 6
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...
I need to go to the store.
Besides, I just ordered an uber fancy thermometer, I might as well find a use for it.
Couple of things to note...
First, to evacuate the air out of the bag, submersion is recommended due to its reliability and ease:
http://www.youtube.com/watch?v=omS10swkBcU&feature=related (0:44) but do note that adding liquid inside the bag is not usually necessary (but it does help evacuate all the air)
Second, getting the temperature right could be a little difficult. I'm sure it works, but J. Kenji's beer cooler method, IMO, is superior.
http://www.seriouseats.com/2010/04/...er-cooler-the-worlds-best-sous-vide-hack.html
ive had zero issues setting the le creuset on low heat and keeping it around 135 like i want, friends and i have decided that the only way were cooking steak now is sous vide. its awesome, and easy. start the water bath, prep other food while steak heats up, sear steak, enjoy.
now i need a sharpening stone for the cleaver, not sure what to get exactly, however. any ideas, OP? i had a DMT diamond sharpener around that i used to put a better edge on it, but it's not quite what i want and its not the ideal tool for sharpening that thing.
I spent about $100 for a slack belt sander and a few 1"x30" belts. It's one of the most cost-effective ways to get a shaving-sharp edge.
i don't have steady hands, i'd surely ruin a knife or my own person if i involved power tools in this endeavor. i have the spyderco sharpmaker set for most of my knives, and love it. however, turning it over to use like a whetstone...it isnt near large enough for that cleaver
no, i mean i cant draw a straight line with a ruler. im a spaz and somewhat clumsy, so involving machinery in this is going to get me hurt or my knife ruined.
my father has a shop full of tools, however, and its possible he has such a sander already. if so, i might see about getting a few different belts and having a go at it. ive got a small DMT super fine block that i used to put a slightly better edge on it, but its not near big enough for that knife so I might look at a larger water stone or whetstone for the task.
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