Kitchen Scores- Post your new gear here

Discussion in 'Whats Cooking? Food, Drink, & Gear' started by Jim, Apr 6, 2011.

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  1. Apr 17, 2018 #571

    Jovidah

    Jovidah

    Jovidah

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    Why the preference for the windsor shape? Genuinely curious... it would seem to me a rounder shape would be more beneficial for ease of stirring (with a wisk)? Or am I missing something?
     
  2. Apr 17, 2018 #572

    Mucho Bocho

    Mucho Bocho

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    Jovidah, Good question. From the web:

    Windsors or Fait Touts excel because the surface-to-volume ratios stay relatively constant as the reduction progresses. This does *not* happen in a straight-sided saucepan, where the surface area remains the same regardless of volume. And IMO it does not happen as dependably with round-sided evassees or skillet style sauciers.

    A good general rule of thumb in reduction saucemaking is that, in normally-proportioned straight-sided pans, the pan should be roughly 2/3 full. To follow this rule, several (or many) transfers to ever-smaller pans can be required. A Windsor eliminates or reduces the number of transfers, which can also reduce the number of pans in your batterie, saving you space and $$$.
     
  3. Apr 17, 2018 #573

    aboynamedsuita

    aboynamedsuita

    aboynamedsuita

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    ImageUploadedByKitchen Knife Forum1523997056.279100.jpg

    Just got a Zwilling Commercial 18L (or 18qt) NSF rated stockpot… 28cm/11" diameter makes my 8L Demeyere Atlantis look tiny lol
     
  4. Apr 17, 2018 #574

    Godslayer

    Godslayer

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    The soup you could make in that.
     
  5. Apr 17, 2018 #575

    DamageInc

    DamageInc

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    That thing screams potato chowder.
     
  6. Apr 17, 2018 #576

    Paraffin

    Paraffin

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    The lobsters you could kill in that.
     
  7. Apr 17, 2018 #577

    Godslayer

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    All of them.
     
  8. Apr 18, 2018 #578
    Love dead lobsters
     
  9. Apr 18, 2018 #579

    aboynamedsuita

    aboynamedsuita

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    Thanks gentlemen, I'd been eyeing these commercial series stockpots since 2016 but could not find a time when both the lid and pot (sold separately) were available and the 30% Zwilling discount was available… even still this cost a bit over $200 USD but it's solid

    I was debating the larger 27qt/25L (32cm diameter) but thought it might be too big… I'm not disappointed with the 18L, but believe the 32cm would still fit on my 29cm heat ring since the base itself is slightly smaller than the exterior diameter of the pot. The one I have is plenty large though
     
  10. Apr 18, 2018 #580

    Jovidah

    Jovidah

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    At risk of sounding dumb... but how is that 'constant surface-to-volume ratio' helpful? Faster reduction? What goes wrong if your surface to body ratio is too high or too low?
     
  11. Apr 18, 2018 #581

    krx927

    krx927

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    Great pot. I have one just alike, also 18l. But mine is Horeca and not Zwilling and was considerably cheaper (around 50eur). I use it for making stocks (ans occasional lobster). Usually it yields about 10l of great stock.
     
  12. Apr 20, 2018 #582

    toddrhodes

    toddrhodes

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    Grilla Grills Silverback pellet smoker/grill on the back patio. Not really in the kitchen but, it works.

    [​IMG]

    [​IMG]
     
  13. Apr 30, 2018 #583

    aboynamedsuita

    aboynamedsuita

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    ImageUploadedByKitchen Knife Forum1525060389.206580.jpg
    Got one of the small konro japanese grills. Also got some of the highly coveted binchotan charcoal, and pok pok thaan for something a bit more economical. The binchotan is cool stuff… has a ceramic/metallic feel to it, and at $25CAD /kg it's an absolute must for everyday use lol
     
  14. May 3, 2018 #584

    FunkyLuxury

    FunkyLuxury

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    Did you get it from Tosho? I have been wanting to pick one up, looks awesome, man!
     
  15. May 4, 2018 #585

    panda

    panda

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    i'm a big fan of that sauce pot
     
  16. May 4, 2018 #586
    I like the cookies
     
  17. Jun 1, 2018 #587

    FunkyLuxury

    FunkyLuxury

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    My new cutting board. She's big, thick as a brick and has such a brilliant sound. Maple end-grain centre, walnut end-grain border. Rubber feet too. IMG_20180531_213821-01.jpeg
     
  18. Jun 2, 2018 #588

    ptolemy

    ptolemy

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    My stove started throwing errors and such and it was about time...

    [​IMG]

    such a beast... going from 11k to 21k btu burner is like driving a miata and switch to a porsche
     
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  19. Jun 2, 2018 #589

    Godslayer

    Godslayer

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    Jebus, what a stove.
     
  20. Jun 2, 2018 #590

    WildBoar

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    Nice, ptolemy! Ours has been getting a good workout this afternoon. ~11 years old now; the first 10-1/2 years all I had to do was replace a few igniters (mine came with the older 'open' style, as did some of the earlier replacements), and finally the spark box went this past year (most of the makers has failures over the years due to the OEM supplier most were using). Easy to DIY, and very little to go wrong!
     
  21. Jun 2, 2018 #591

    ptolemy

    ptolemy

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    I hope so. I hope mine will last many years. It's not the perfect fit, 1.5" too tall (I had to get feet to highest because my gas valve was in middle not left edge, so when gas man moved it horizontally, i had to get feet up to get hose/etc under. and it protrudes 2.5" or so but it's not a bit deal. I am very happy overall. Just have to learn it now, but it's a good kind of learning.
     
  22. Jun 8, 2018 #592

    inzite

    inzite

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    solid choice my friend! loving my blue star too!
     
  23. Jun 9, 2018 #593

    panda

    panda

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    ptolemy, that is one hell of a score!!
     
  24. Jun 11, 2018 #594

    DamageInc

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  25. Jul 1, 2018 #595

    aboynamedsuita

    aboynamedsuita

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    I’m a fan of the benriner, I have the regular (not as wide, also has the 3 blades) and jumbo (widest but only slices). The new version looks nice with the non-slip pad, one complaint I have with the previous ones. As fun as it is to use the knives, there are times when a mandolin is the best fit for the job
     
  26. Jul 12, 2018 #596

    False_Cast

    False_Cast

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    Wow. Fantastic.
     
  27. Jul 23, 2018 #597

    minibatataman

    minibatataman

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    Girlfriend making it up for me for not being able to join her in South France with the cutest f**king thing I've ever seen. A tiny ass Le Creuset dutch oven. Probably my new favorite kitchen gear. Excuse her bad pic taking skills.
    IMG-20180721-WA0014.jpg
     
  28. Sep 7, 2018 #598

    quantumcloud509

    quantumcloud509

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    Secured a new sausage poker. Very cool $10 tool, which I learned about when I started making sausages and the place I was making them at was using thermometers to poke the casing before twisting in order to prevent blow outs and distribute the filling evenly in the case. Allows the sausages to breathe during smoking (I was doing Central Texas style sausages smoked in a 20’ Klose smoker pit). Results were dry, snappy casing with properly moist, juicy guts on the inside. Sharpens up easily with one or two strokes on the 500 grit. Ealy parer for size comparison.


    DBAF2239-C42D-43BD-B8EE-7FB52EE55A1C.jpeg
     
  29. Sep 20, 2018 #599

    Anton

    Anton

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    Finally got one of these - Primo XL
    It’s been in the list for some time and really enjoying every aspect: size, indirect and direct heat, levels, temp control, and specially flavor on food vs gas. I have a ways to go In order to dial in temps, discerning smoke, etc., but with only a handful of cooks so far it is some of the best non-appliance gear I’ve bought in years



    IMG_0203.jpg
    IMG_0940.jpg IMG_0953.jpg
     
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  30. Sep 20, 2018 #600

    Ryndunk

    Ryndunk

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    Nice. I've never seen a Primo. I have the green egg, my buddy has the kamado joe. There is a learning curve with ceramic grills. Doesn't take much though. A couple times high temp grilling and a couple smoked chickens or pork butts. You'll be a pro at controlling the vents to find the temperature you want. Have fun!
     

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