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Thread: Commercial Kitchen Gear at Home

  1. #21
    Senior Member Avishar's Avatar
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    Vitamix, Robo Coupe, Rondeau, Tongs, anything Cambro, 6" 1/2 Hotel, Half Sheets, mixing bowls, 5 Gallon Pickle buckets, Commercial issue cling wrap (super easy to dispense compared to the home ones), steel scrubby

  2. #22
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    mr drinky's Avatar
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    If there is one thing I have learned it is Vitamix.

    k.
    "There's only one thing I hate more than lying…skim milk, which is water that's lying about being milk." -- Ron Swanson

  3. #23
    Senior Member AFKitchenknivesguy's Avatar
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    From what I know, they do not cook while slicing. Maybe you were thinking of a Vitamix? They cook soup because they blend so fast.
    Jason

  4. #24
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    mr drinky's Avatar
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    No, it wasn't the Vitamix (though that is an interesting point). I caught an Anthony Bourdain No Reservations a couple weeks ago, and he mentioned that when you use commercial slicers and slice meat really thin, it ends up cooking the meat a bit. I imagine it depends upon how much things heat up (volume) and the type of meat though.

    k.
    "There's only one thing I hate more than lying…skim milk, which is water that's lying about being milk." -- Ron Swanson

  5. #25

    ecchef's Avatar
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    I generally like Bourdain because he isn't full of sh*t, but I have 'some reservations' about this. If I was slicing a protein that thin, I'd have it pretty damned cold to begin with. It might warm it up a bit, but not 'cook' it. I'm sure something happens on a molecular level, but I don't know how close it comes to cooking.
    Though I could not caution all I still might warn a few; Don't raise your hand to raise no flag atop no ship of fools. - Robert Hunter

  6. #26
    Senior Member Salty dog's Avatar
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    I've been using my stones to sharpen my slicer. What a difference!

  7. #27

    ecchef's Avatar
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    +1 out of necessity...the sharpening attachment got 'lost'. It's a ***** to de-burr.
    Though I could not caution all I still might warn a few; Don't raise your hand to raise no flag atop no ship of fools. - Robert Hunter

  8. #28
    +1 to half sheet pans, plastic containers, Vitamix (I got a super price years ago on a single speed, 30 second timer Vitamix at Surfas, a restaurant supply store here in the LA area), tongs (I prefer Edlund locking tongs), cake pans and wire racks. The Vitamix kicked the cr*p out of my Kitchenaid blender so much that I gave the Kitchenaid away. Also, restaurant supply stores are the only place that I've found liquid Barkeeper's Friend.

    However, I will say, of these, the half-sheet pan wire racks that I bought from Surfas were the best things I ever bought. They fit the half-sheet pans perfectly, were cheap, and I use them for almost everything - roasting, prep (raising rinsed or marinated items off the liquid prior to cooking), for draining fried foods and also keeping fried foods warm in the oven, aging meats for short periods of time in the fridge (the racks allow for circulation of air underneath the meat) . . . all kinds of things.

    I just need to find a local restaurant supply store that carries Dynamic immersion blenders.

    Have any of you guys bought from KaTom? They have the best price on the Dynamic Minipro Immersion Blender and I'm considering buying it through them although they don't honor the warrranty if the product is used non-professionally.
    Michael
    "Don't you know who he is?"

  9. #29
    Quote Originally Posted by mr drinky View Post
    No, it wasn't the Vitamix (though that is an interesting point). I caught an Anthony Bourdain No Reservations a couple weeks ago, and he mentioned that when you use commercial slicers and slice meat really thin, it ends up cooking the meat a bit. I imagine it depends upon how much things heat up (volume) and the type of meat though.

    k.
    Strictly speaking, cooking is the preparation of food by means of the application of heat, and the heat being transferred via the air and friction of the slicer are so minimal and unintentional they will never matter.

    He's probably referring to the fact that these things are a giant PITA to sharpen and generally get kept up by grindy stone attachments, and the edge is extremely rough. The increased number of broken barriers in the food(as compared to, say, a polished yanagiba), paired with meat's natural tendency to lose color due to oxidation very likely created the impression that it was being slightly cooked.

    Nothing better than roast beef straight off the slicer--1 minute later, it's not the same.

  10. #30
    Quote Originally Posted by Salty dog View Post
    I've been using my stones to sharpen my slicer. What a difference!
    I would love to do that and consider it weekly. My boss would throw a fit!

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