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Food We need to talk about cooking and food prep tools and utensils.

Discussion in 'Tilted Food' started by Borla, Mar 10, 2012.

  1. Chris Noyb

    Chris Noyb Get in, buckle up, hang on, & be quiet.

    Location:
    Large City, TX
    Honestly, I don't yet know. The main reason I bought it is it's a steamer, it's Tupperware made in the USA, and it cost $1.25 (I'd like to know what it cost new). At the shop I could tell it was some kind of of multi-layer cooker, but it wasn't until I researched it on-line that I saw what all it could do. Which is why I really wanted an instruction book to go with the Tupperware recipe book that I found (link in post 138). I don't think that an actual instruction book exists,. There are some tutorials on YouTube which I haven't yet watched.

    We don't do a lot of microwave cooking, but have been steaming more veggies recently. I'm mostly interested in learning how to use the system to steam a couple of veggies at the same time. The potential problem I see using it for 'main' dishes is it's plastic, and IME over time the liquids (juices, sauces, etc) will rag out the plastic.
     
  2. snowy

    snowy so kawaii Staff Member

    It's good that you got Tupperware. I feel like it has less of an issue with that.
     
  3. Chris Noyb

    Chris Noyb Get in, buckle up, hang on, & be quiet.

    Location:
    Large City, TX
    This isn't the heavy duty plastic Tupperware of yesteryear, but IME heavy plastic doesn't do well in the microwave. Hopefully TW used a chemical formula that makes the pastic stain & grunge resistant; our newer TW divided microwave plate has help-up very well compared to the older TW divided plates. I doubt that we'll use the system very often for meats or dishes with sauces, but we might try a couple of the 'all in one' recipes just to see how it turns out.
     
  4. snowy

    snowy so kawaii Staff Member

  5. Chris Noyb

    Chris Noyb Get in, buckle up, hang on, & be quiet.

    Location:
    Large City, TX
    We have enough baking/cookie sheets to open a small bakery (an exaggeration, but we have quite a few). We've been pulling & donationg the ones tend to "burn" the bottom the bottom of whatever we're baking. For some reason oatmeal cookies seem to burn more easily (???).

    My wife is now wanting some airbake cookie sheets.
     
  6. snowy

    snowy so kawaii Staff Member

    The Airbake ones are pretty good, but they lose their finish fast in the dishwasher. I recently got rid of mine except for a small-size one. I have two jelly roll pans, a large baking sheet from Anolon, and the small quarter-sheet from Airbake. I want to replace the 2 jelly roll pans with standard half-sheet pans, as they're more versatile.

    Do you use parchment paper when you bake?
     
  7. Chris Noyb

    Chris Noyb Get in, buckle up, hang on, & be quiet.

    Location:
    Large City, TX
    No parchment paper, unless the recipe specifies it. We handwash our baking ware unless it's so old it no longer matters.
     
  8. snowy

    snowy so kawaii Staff Member

    I would advise trying parchment paper, then. It goes a long way towards preventing burnt bottoms, in addition to the other benefits it provides (easier cleanup, nonstick). If you only bake cookies and don't do anything requiring baking at a temperature over 450, using a Silpat is a reusable option. I use both, as I use parchment for bread baking regularly, and bread requires higher temperatures than the Silpat can handle.
     
  9. Chris Noyb

    Chris Noyb Get in, buckle up, hang on, & be quiet.

    Location:
    Large City, TX
    My wife has been wanting an immersion belnder for a while, and I've been resisting because it'll only get used a few times a year. And we have many gadgets that have never been used by us. Yesterday she got a Rival UltraBlend model IB952 at a resale shop. She's happy now that she has confirmed her thoughts on how to clean it.

    EDIT--I'm not entirely happy at the $6.00 price since it's used.........but at least the $$ supports a womens crisis organization and center.

    Digression--Wifey also got two pairs of earrings, she's pretty sure they're Mexican silver, with surgical stainless steel loops. She has weird allergies, can't wear just any cheap metal jewelry.
     
    Last edited: Jan 11, 2015
  10. rogue49

    rogue49 Tech Kung Fu Artist Staff Member

    Location:
    Baltimore/DC
    Oh man, I've got tons...
    Between inheriting some from my grandparents who were gourmets...some from my mom, who cooks well also.
    What my Ex left, she cooked and then some too...and my own innovations and improv...I've got it.

    The only thing hindering me is my own inclination...geez, I'm a lazy bastard.
    But it's fun when I work it up.

    Need to get a new knife set soon.
    And a new blender.
    And a replacement toaster ...and fryer.
     
    • Like Like x 1
  11. snowy

    snowy so kawaii Staff Member

    If it dies, get a Cuisinart. Even their lower level immersion blenders are well made and do an excellent job. I use mine so often that it just stays on the counter adjacent to the stove. I like that the blade portion is dishwasher safe.

    You will use it more than you think.
     
    • Like Like x 2
  12. Chris Noyb

    Chris Noyb Get in, buckle up, hang on, & be quiet.

    Location:
    Large City, TX
    She might. I'm still a sharp-knife-and-cutting-board kind of cook.
     
  13. Charlatan

    Charlatan sous les pavés, la plage

    Location:
    Temasek
    Kind of hard to use a knife to purée soup.
     
    • Like Like x 2
  14. Japchae

    Japchae Very Tilted

    We use our cuisinart multiple times every day. S makes protein shakes, protein powder in coffee, etc. I use it to froth hot almond milk and honey for my coffee. Use it every time I make soups or sauces that need smoothing. Great for pureeing frozen things with liquids, powdered anything with a liquid, frothing eggs or milk... You name it. I'm addicted to the thing. We just rinse or wash it and the 18oz container it comes with and leave it by the sink.
     
    • Like Like x 1
  15. snowy

    snowy so kawaii Staff Member

    I just used mine to make a quick dressing for a quinoa salad for lunches.
     
  16. Chris Noyb

    Chris Noyb Get in, buckle up, hang on, & be quiet.

    Location:
    Large City, TX
    It requires two knives, great hand-speed, & serious coodination :p.

    Y'all have given me some good ideas on how to put the IB to use. Maybe I'll use it to dissolve the sugar that settles into the bottom of glasses of iced tea ;) , once we get iced tea weather back.
     
    • Like Like x 1
  17. Stan

    Stan Resident Dumbass

    Location:
    Colorado
    Any suggestions for having handles replaced on my Henkels professional S knives? I have 3 of them with cracked or shattered handles. These are older knives that have undoubtably been dropped and run through a dishwasher. I have a note into Henkels; but I do not expect this to be warranty work. I hate to toss em; but I'm thinking that new handles may cost more than new knives.

    Ya, I know better; but chewing out guests that insist on helping to clean up wouldn't seem right.
     
  18. genuinemommy

    genuinemommy Moderator Staff Member

    Hubby's brother's family uses all cast iron cookware. Lodge brand. They are quite nice. Inherited from sis-in-law's father. We are currently living with them. Been here about a month, will likely be here another month.
    As much as I like cast iron, I can honestly say that I'm looking forward to pulling my cheap set of Cuisinart pots/pans out of storage.

    They are great for many uses, but I do not enjoy using them for absolutely everything.
     
  19. POPEYE

    POPEYE Very Tilted

    Location:
    Tulsa
    I use a cast iron 11" skillet, a rice/veggie steamer ( which cooks perfect rice every time, I use chicken stock;) ) an enameled cast iron 8 qt pot, a lasagna pan, 98% wooden utensils and some of you may remember this ( Corning Ware ) think I got it covered.
     
  20. snowy

    snowy so kawaii Staff Member

    Is there a knife dealer you could speak to in your area? Or a custom knife maker?