Keith Sinclair
Senior Member
You nailed it is unpopular opinion. We eat salads almost everyday. Salad spinner in constant use. doesn't even get put away.Salad spinners are a waste of space.
You nailed it is unpopular opinion. We eat salads almost everyday. Salad spinner in constant use. doesn't even get put away.Salad spinners are a waste of space.
I eat salads everyday. And yeah a salad spinner is a waste of space. Only cause lettuce is a waste of salad. Spinach too, they both get soggy, gross, and wilted. Green pepper, tomato, cucumber, carrot, etc. these are proper salad vegetables. Lettuce is a garnish
lettuce can be good on a sandwich (but only when shredded)
lettuce as a salad base is bogus
Not OP, but I have this one: https://www.webstaurantstore.com/2-5-gallon-plastic-salad-spinner-dryer-with-brake/599SD6.htmlSo uh what commercial spinner do you recommend then? The retail ones all break way too quickly.
I have 2 of the 5 gallon model at work. We wash a couple of bushels of collard greens each week. Can't imagine doing it without one of these.Not OP, but I have this one: https://www.webstaurantstore.com/2-5-gallon-plastic-salad-spinner-dryer-with-brake/599SD6.html
It hasn't broken, and when it does, the gears are replacable. I've burned through 2 or 3 salad spinners before I got pissed and bought this one. It takes a little more muscle to use, but it gets lettuce dry. I heard you can also dry clothes in it, but the 5 gal would probably be more appropriate for that.
I also got pissed at dirt finding its way into salad, so I fill a 12 or 22qt cambro with water and dunk by greens it. I used to fill my sink, but the extra height is a big plus for getting the dirt to separate. Also, I can carry it outside to water plants during droughts.
This place is a money pit, now I'm looking at commercial salad spinners for the house. Oxo's are a PITASalad spinners are a waste of space.
Got 6Love these! Set timer. Do something else. Done.
FWIW I’m pretty sure what I use at home is an OXO and for 2-4 people several times a week it’s plenty good enoughThis place is a money pit, now I'm looking at commercial salad spinners for the house. Oxo's are a PITA
I’m on my third one, they work but if you drop the lid they break, ask my wife.Got 6
FWIW I’m pretty sure what I use at home is an OXO and for 2-4 people several times a week it’s plenty good enough
The OXO also does not drain, so I always found myself doing multiple rounds of emptying the water pool still wetting the bottom leaves, and spinning again.I’m on my third one, they work but if you drop the lid they break, ask my wife.
Just picked up one of these
1 1/2 gallon should be perfect.
It's a two shot machine.The OXO also does not drain, so I always found myself doing multiple rounds of emptying the water pool still wetting the bottom leaves, and spinning again.
Chef's Toys carries replacement tops and gears.Here are my babies. Someone broke the crank on one so I bought another unit and now I have a backup pail and colander. And it is one of the first things I reserve a nice safe space for. Can't run my operation without it.
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I did look into getting just a top. But restaurant Depot had the whole thing on sale for less than I could find a replacement for.Chef's Toys carries replacement tops and gears.
Unpopular opinion?
I hope they're successful in banning gas stoves in new residential buildings. [Full disclosure, I currently have a gas stove.]
https://nypost.com/2023/01/11/hochuls-plan-to-ban-sale-of-gas-stoves-fuels-outrage/
Unpopular opinion?
I hope they're successful in banning gas stoves in new residential buildings. [Full disclosure, I currently have a gas stove.]
https://nypost.com/2023/01/11/hochuls-plan-to-ban-sale-of-gas-stoves-fuels-outrage/
I've been cooking on gas ranges for decades—ready for induction (or electric) TBH. I prefer gas, but I just adjust to whatever heat source.Unpopular indeed - I've been a slave to an electric range for the past 7 years and HATE EVERY SECOND OF IT.
Especially for my WOK!
When I go anywhere else and cook... I tend to catch myself drooling over the gas range like its the Pot 'o Gold at the End of the Wee Rainbow!
You just fill up a sink with ice water and clean them, and dry with some paper towels..LOL I’d bet my Yannick I prep more leafy greens than anyone else on this forum and you simply cannot do without one of these if you buy whole heads. Lettuces are filthy and need to be cleaned well and getting them dry enough to take a salad dressing well is basically impossible even at home scale.
I'll take that bet. Personally I wash about 100 pounds / 3-4 bushels of collards per week.LOL I’d bet my Yannick I prep more leafy greens than anyone else on this forum
Thankfully the knife is a safe, pretty easily do 5-6 cases of kale per week personally haha. Most ever was 65 in a week.I'll take that bet. Personally I wash about 100 pounds / 3-4 bushels of collards per week.
You can send that bad boy to RVA!
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I don't think these sort of broad statements are ever accurate.Speaking of woks: "Woks for a home cook without a wok burner is cosplay."
You will get a better effect with a flat bottom pan. You can't toss as well, but there's not enough heat output on a home stove to make tossing necessary to prevent burning. If you're tossing noodles, you don't need that much heat. If you're trying to crisp noodles like I do for pad thai, you don't have enough heat anyways. Wok Hei is just burned oil... you can burn oil on a flat bottom carbon steel pan too. You need to pool oil to brown aromatics? Tip your pan. Worried about wanting to have hot and cold spots in your wok? Move your pan half off the burner.
If you have a wok burner or enough power to ignite the oil in your pan in seconds, there's probably a good reason for a wok. However, I've never had enough power indoors to do either.
I can understand that it's a bit controversial (especially since it also deals with existing construction), but a lot of the argumentation in that article is just crap. 'You can't do fine dining on electric'. Err what? Plenty of Michelin star restaurants are all induction. Don't get me wrong I prefer gas too... but the idea that good cooking on induction is impossible is just nonsense.Unpopular opinion?
I hope they're successful in banning gas stoves in new residential buildings. [Full disclosure, I currently have a gas stove.]
https://nypost.com/2023/01/11/hochuls-plan-to-ban-sale-of-gas-stoves-fuels-outrage/
All I can say is go induction. I've had the old-school electric and I'm fully with you: it's so bad it's basically a human rights violation. But induction is alright. I still prefer gas but I could live with induction...whereas the old electric stuff is worse than simply having a wood-burning campfire.Unpopular indeed - I've been a slave to an electric range for the past 7 years and HATE EVERY SECOND OF IT.
Especially for my WOK!
When I go anywhere else and cook... I tend to catch myself drooling and super excited over the gas range like its the Pot 'o Gold at the Rainbow!
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