How to stock your kitchen

[everman]

Originally posted by: Quasmo

Originally posted by: everman
I don't see anything here about waffles. Does anyone have a favorite waffle iron? More power the better

Waring. It's an AWESOME waffle make normally around $80 but its at Sams right now for ~$50
HERE

Looks nice, do you know how many watts it is? I like the drip tray.

 

[Quasmo]

Originally posted by: everman

Originally posted by: Quasmo

Originally posted by: everman
I don't see anything here about waffles. Does anyone have a favorite waffle iron? More power the better

Waring. It's an AWESOME waffle make normally around $80 but its at Sams right now for ~$50
HERE

Looks nice, do you know how many watts it is? I like the drip tray.

1200 apparently. I currently dont own the unit, but at $50 I'm going o get it this week... I've done my research and this is definitly one of the best out there for the price.

 

[Howard]

Originally posted by: Quasmo

Originally posted by: everman
I don't see anything here about waffles. Does anyone have a favorite waffle iron? More power the better

Waring. It's an AWESOME waffle make normally around $80 but its at Sams right now for ~$50
HERE

What does rotating do?

 

[Quasmo]

Originally posted by: Howard

Originally posted by: Quasmo

Originally posted by: everman
I don't see anything here about waffles. Does anyone have a favorite waffle iron? More power the better

Waring. It's an AWESOME waffle make normally around $80 but its at Sams right now for ~$50
HERE

What does rotating do?

It ensures that the batter fills the entire waffle. It also allows for deeper waffle pockets, which are good for fruit and fillings.

 

[Howard]

Originally posted by: Quasmo

Originally posted by: Howard

Originally posted by: Quasmo

Originally posted by: everman
I don't see anything here about waffles. Does anyone have a favorite waffle iron? More power the better

Waring. It's an AWESOME waffle make normally around $80 but its at Sams right now for ~$50
HERE

What does rotating do?

It ensures that the batter fills the entire waffle. It also allows for deeper waffle pockets, which are good for fruit and fillings.

If the rotation actually helps fill the entire iron with batter, are the finished waffles oval in shape (assuming a slow pour into the exact center of the iron)? If not, then I call BS on your claim.

Deeper waffle pockets are certainly good for fillings, but I don't see how a rotating iron allows for deeper pockets.

 

[Quasmo]

Originally posted by: Howard

Originally posted by: Quasmo

Originally posted by: Howard

Originally posted by: Quasmo

Originally posted by: everman
I don't see anything here about waffles. Does anyone have a favorite waffle iron? More power the better

Waring. It's an AWESOME waffle make normally around $80 but its at Sams right now for ~$50
HERE

What does rotating do?

It ensures that the batter fills the entire waffle. It also allows for deeper waffle pockets, which are good for fruit and fillings.

If the rotation actually helps fill the entire iron with batter, are the finished waffles oval in shape (assuming a slow pour into the exact center of the iron)? If not, then I call BS on your claim.

Deeper waffle pockets are certainly good for fillings, but I don't see how a rotating iron allows for deeper pockets.

If there was no flip then the batter would have to rise all the way to the top. which is about an inch. when you flip it it goes into all of the pockets. The reason you rotate it is so that the batter goes everywhere just like on a pan when you put oil in it you move the pan around so its coated evenly.

 

[Howard]

Originally posted by: Quasmo

Originally posted by: Howard

Originally posted by: Quasmo

Originally posted by: Howard

Originally posted by: Quasmo

Originally posted by: everman
I don't see anything here about waffles. Does anyone have a favorite waffle iron? More power the better

Waring. It's an AWESOME waffle make normally around $80 but its at Sams right now for ~$50
HERE

What does rotating do?

It ensures that the batter fills the entire waffle. It also allows for deeper waffle pockets, which are good for fruit and fillings.

If the rotation actually helps fill the entire iron with batter, are the finished waffles oval in shape (assuming a slow pour into the exact center of the iron)? If not, then I call BS on your claim.

Deeper waffle pockets are certainly good for fillings, but I don't see how a rotating iron allows for deeper pockets.

If there was no flip then the batter would have to rise all the way to the top. which is about an inch. when you flip it it goes into all of the pockets. The reason you rotate it is so that the batter goes everywhere just like on a pan when you put oil in it you move the pan around so its coated evenly.

Yes, the batter rises to the top. The batter contains leavening agents. What else is new?

When you distribute the oil in a pan, do you rotate it around only one axis?

 

[Quasmo]

Originally posted by: Howard

Originally posted by: Quasmo

Originally posted by: Howard

Originally posted by: Quasmo

Originally posted by: Howard

Originally posted by: Quasmo

Originally posted by: everman
I don't see anything here about waffles. Does anyone have a favorite waffle iron? More power the better

Waring. It's an AWESOME waffle make normally around $80 but its at Sams right now for ~$50
HERE

What does rotating do?

It ensures that the batter fills the entire waffle. It also allows for deeper waffle pockets, which are good for fruit and fillings.

If the rotation actually helps fill the entire iron with batter, are the finished waffles oval in shape (assuming a slow pour into the exact center of the iron)? If not, then I call BS on your claim.

Deeper waffle pockets are certainly good for fillings, but I don't see how a rotating iron allows for deeper pockets.

If there was no flip then the batter would have to rise all the way to the top. which is about an inch. when you flip it it goes into all of the pockets. The reason you rotate it is so that the batter goes everywhere just like on a pan when you put oil in it you move the pan around so its coated evenly.

Yes, the batter rises to the top. The batter contains leavening agents. What else is new?

When you distribute the oil in a pan, do you rotate it around only one axis?

I understand that it rises to a point, but not a full inch. the batter is coated all over so you get a guarenteed shape and a fluffier waffle.

 

[Quasmo]

Just to set the record straight. You pour the batter in and rotate it over. It doesn't rotate while you cook it.

 

[everman]

Waffle controversy! :Q

 

[Howard]

Originally posted by: Quasmo
Just to set the record straight. You pour the batter in and rotate it over. It doesn't rotate while you cook it.

Yes, I can see that it requires manual intervention.

Some irons are designed to be flipped over immediately after the batter is poured, which has the effect of introducing more air and making the waffles thicker and lighter.

http://en.wikipedia.org/wiki/Waffle_iron

OK, I'll shut up now.

 

[Quasmo]

Originally posted by: Howard

Originally posted by: Quasmo
Just to set the record straight. You pour the batter in and rotate it over. It doesn't rotate while you cook it.

Yes, I can see that it requires manual intervention.

Some irons are designed to be flipped over immediately after the batter is poured, which has the effect of introducing more air and making the waffles thicker and lighter.

http://en.wikipedia.org/wiki/Waffle_iron

OK, I'll shut up now.

I love waffles!!!

 

[Howard]

I like Belgian waffles for dessert, but with less whipped cream and more powdered sugar, since stuff likes to slide off the cream when you bite into it.

 

[Howard]

updated

 

[Firebert05]

I'm looking for a real good "bang for your buck" Chinese Cleaver. I found the SCC-01 model to be pretty good on this site: http://www.japanesechefsknife.com/ChineseCleaver.html

What are your opinions?

 

[Howard]

Since you don't require stainless, the best bang for the buck would probably be the CCK KF1301. You may be able to find one in your local East Asian supermarket.

 

[Howard]

updated

 

[Firebert05]

Thanks for the assistance on the cutlery suggestion, I may need help with another item. I'm looking for a good serrated and/or slicing knife (im building a cutlery setup from scratch, with a Tojiro Chef's Knife, Wusthof Paring knife and come apart shears, and Victorinox boning knife). I don't do a lot of roasts, but I definitely would use it for at least bread and tomatoes.

Any suggestions?

 

[Howard]

As far as I'm concerned, any old serrated knife will do for bread. The Tojiro comes with a stock edge that's more than sharp enough to slice tomatoes with the least of effort.

EDIT: A nice bread knife is linked to in the OP.

 

[LS20]

given the imprecise, heavy-duty nature of cleaver work, i read alton brown's recommendation and abide with his suggestion to get a CHEAP cleaver at your local chinese store.

of note, today i walked by a norwegian shop and the window display caught my eye: a full set of Masahiro knives ! (along w/ usual wusthof, global, and sabatier). excluding the megamegamega ueber boutigue (think ~1000$) japanese knives, masahiro and masamoto are probably THE top in that country. went inside but alas noone was available to help me get some samples so i could sample the heft and balance.

 

[Howard]

Originally posted by: LS20
given the imprecise, heavy-duty nature of cleaver work, i read alton brown's recommendation and abide with his suggestion to get a CHEAP cleaver at your local chinese store.

By "Chinese cleaver" most people mean the thin ones used for vegetable/all-around work. NOT the big meat/bone-destroying ones.

 

[Howard]

^

 

[Firebert05]

Originally posted by: Howard

Originally posted by: stratking
I'm wondering about the knives too. As someone who is just getting into cooking I am looking for a good, economical chef's knife. Those seem to be really good prices. Anyone have any experience with them?

The Tojiro DP line are probably the best bang-for-the-buck high performance stainless knives you can get right now. The fit & finish doesn't compare to the better Western knives like Henckels and Wusthof, but the blade takes a very keen edge and holds it much longer than most of the Western knives (barring the lines like Twin Cermax).

You have to be really really careful with Japanese knives, though. At no time should the edges be touching anything besides air, thawed meat and produce, wood, plastic, or sponges.

I realize you have to be very careful with the Tojiro knives, but can you hone them? I have a sharpening stone (a whetstone I believe) - would I be able to use that?

 

[Howard]

Yes, you can use whetstones on hard steel. I wouldn't use a grooved honing steel, though.

 

[Firebert05]

As far as nonstick skillets go, is this a good deal?


http://www.amazon.com/Calphalon-Commerc.../104-9260230-4274308?ie=UTF8&s=kitchen


I know I keep asking random questions, but at least it keeps this awesome thread going.