(Part 3) Best pots & pans according to redditors
We found 3,652 Reddit comments discussing the best pots & pans. We ranked the 1,247 resulting products by number of redditors who mentioned them. Here are the products ranked 41-60. You can also go back to the previous section.
How does it work ? Can you make a DIY version of that ? Where can I buy it (i'm in Japan) ?
EDIT : Did some research, expensive for an import. There is also a self stirring mug O_O
EDIT2 : I figured out by myself how it worked after doing the research guys, but thanks for telling me anyway great community we have here =D
>Australia sites/stores are no longer competing against online stores with a 10% price benefit. So, you know, local suppliers and employees benefit
I'd say this relies on a premise which just often isn't tru.
The idea that the price benefit is only 10% just doesn't bear out a lot of the time. Let me give you an example - this cast iron dutch oven, from Amazon US, costs 73 USD (~97 AUD) shipped to Australia. If 10% GST was charged on the whole transaction, you'd be looking at something like 106 AUD total.
However, Lodge, the manufacturer of the good, sell these direct to the Australian market for 149.95 AUD including shipping; similarly, Kitchen Warehouse sell the same good for 143.20 currently on sale; normal price being 179 AUD not including shipping.
So, for just one example - and keep in mind, it's a heavy good which costs a ton to ship - it's still a LOT cheaper to buy the good from Amazon US than it is to buy either direct from the manufacturer's online Australian presence, or from another Australian retailer.
It's not the 10% that's making the difference for consumers - in this case, it's the other 40% of the price. I'd gladly pay an extra to get the item in Australia (for quick shipping, ease of returns, and easier warranty enforcement, and hell, to generate some tax money) if that was the difference; but, often, the difference is significantly more.
This makes it look like the issue is really about taking choice away from Australian customers by creating burdensome arrangements which slow down these sorts of transactions and create paperwork headaches, whilst also making it even less attractive for Australian consumers to get the best deal on goods.
If you're lazy, don't have the time to cook, don't have the space to prep, on a budget, or simply don't have access to a stove. Check out these cheap buys to make daily meal prepping much faster/easier. (Note: you can get stuff like this at Walmart and Target, too).
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Posted this fish/meat/veggie steamer earlier this week in a DD
Completely worth buying. Shits changed my meal prep completely. Would highly recommend. Microwave two 4-5oz chicken breast filets in 5min flat. If you're afraid of bland chicken, buy a tray pack on the weekend, filet/butterfly them, throw them in a Ziploc bag with marinade. Then all you have to do is pull them out of the bag, throw them on the steamer, throw that bitch in the microwave for a bit, and done. It can also steam veggies and small potatoes.
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This egg cooker
Hate boiling eggs because it takes too long? Gotta wait for the water to boil, then put the eggs in, then wait for them to boil, then cooldown. Etc etc. This is the shit for you. 6 Hardboiled eggs in minutes while microwaving your chicken/veggies. No cleanup required. Breakfast made in minutes.
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Rice Cooker
Personally, I love rice, because I'm Asian. Also because it can be tasty as fuck. What I hate about rice, though, is how long it takes to cook in an electric cooker. I don't have 3hrs to wait for rice to cook, nor do I want my rice to sit in a cooker for 10-12hrs before I get to serve it (setting it in the morning, getting to it at night). But this shit here? Cooks in minutes. Fresh rice every day. Throw some salt and/or a little bit of butter (spray butter works for even distribution) for a bit of taste.
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Meal prep should take less than 30min a night for 4-5 meals a day with minimal cleanup. Fresh food made every night. Simple enough that Helen Keller with a nub for an arm could've done it. You have no reason to have a fucked up diet now.
How to Brew by John Palmer is all that you'll need to begin with, and it is much more comprehensive than The Complete Joy of Homebrewing. I have them both. Don't get me wrong The Complete Joy of Homebrewing is a good book too, but make it your second purchase.
You'll also need a brew kettle. This is an inexpensive one that you can get at Wal-Mart.
For my own recommendation I would say do an extract beer can kit. You'll get about 40 bottles of beer out of it.
Almost everything below you can get at your local homebrew shop. In fact, many of these items might be part of a "beer starter kit" etc. I do recommend getting the 5 gallon carboy instead of a kit with pails. You'll thank me later. pails can get messy.
Total $128 by my guestimates, but you do get 2 cases of beer out of it and $113 worth of brew equipment. Hell, in Ontario the two cases of beer can easily be more expensive than $128 lol... Not cheap, but everything here you will use over and over and over again (except of course the sugar and the brew kit)
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The Coopers Can Kit comes with instructions to make your beer, a hopped extract and yeast.
After you make your beer it'll be a few weeks before the fermentation is done (which you'll know by hydrometer readings)
In that time you can start getting your stuff together for bottling and carbonating them.
You'll also need (for bottling) 48 empty clean bottles (cleaned and then sanitized with star-san solution) NON TWIST OFF TYPE
A handheld Beer capper
Bottle caps (box)
I gotta run, but this was fun to type out. If you need any help, glad to help ya.
I like the enameled version of it. Cast iron can leech a metallic flavor into tomato or acidic based soups/stews from what I hear. The enameled version is about $50.
http://www.amazon.com/Lodge-Color-6-Quart-Dutch-Emerald/dp/B0012N7G60/ref=dp_cp_ob_hg_title_4
I don't have time to make sure it's comprehensive and everything but I can throw some stuff together real quick:
Knives
You really only need 2, a chef's knife and serrated knife. A pairing knife is occasionally useful but rarely necessary. If you really like sharp knives, buy a whetstone and learn to sharpen, cheap knives can get just as sharp as expensive ones.
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Pots and Pans
You need four or five things here. I'd say your mainly looking for a large saute pan, a stock pot, and a sauce pan. If you cook eggs you can grab a non-stick saute pan too. Don't use non stick pans for things that don't stick to pans. They wear out fast and they're garbage when they lose their coating. Oh and a sheet pan.
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Other Shit
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This is just suggestions if you don't have the stuff already, I think the real bottom line is that the stuff you already have is likely fine, and being a good cook is about knowledge and technique and putting effort into tasty food for people you care about, not gear.
I use a microwave steamer to steam fish & brocolli together.
Also, baked potatoes, eggs, and bacon.
Seems like you can get one on Amazon.
For $20 more you can get the triclad bottom version w/ a false bottom, thermonmeter, and screen.
https://www.amazon.com/Bayou-Classic-800-408-Stainless-11-8-Inch/dp/B008EMD6C0/ref=sr_1_12?s=lawn-garden&ie=UTF8&qid=1468256361&sr=1-12&keywords=bayou+classic+stockpot
It's the All-American 30 quart pressure canner. =) https://www.amazon.com/All-American-30-Quart-Pressure-Cooker/dp/B0002808Z2
Having bare iron and enameled iron in your arsenal basically makes you a cooking superhero. Amazon has a green 6 quart Lodge dutch oven for less than $40 right now. Link
I looked into these. Decided to not mess around and got one of these instead.
This one isn't the biggest on the market, but will process 14 quart jars.
Audiophile stuff tend to be very $$$ and its the sort of the stuff they like to buy on their own to buy the very best for the price, I wouldn't suggest you buy that.
>-very into biking
calling /u/thirty-five-
>likes cooking - esp breakfast, italian and east asian food.
Same as audiophile, people tend to buy their own shit. I dont like having excessive kitchen gadgets cluttering my space. BUT fancy ingredients are always welcome. Saffron, truffles, high-end olive oil, hazelnut oil, Limoncello, Prosecco...
Edit : I saw that your budget is 200$ dang,
Aebleskiver pan for those who don't know what the heck you're talking about :P
On that note, you can also use a cast iron Aebleskiver pan, which you can find on amazon or antique versions at yard/estate sales for dirt cheap. Much easier to find and cheaper than the Japanese version!
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Ask your grandma if she has one laying around! She probably got one as a wedding present and it's still perfectly usable. Shoutout to r/castiron!
If it were me, I'd probably go with something like this:
Total: $85, leaving you some headroom for another saucepan or a specialty pan (cake pans, roaster, casserole etc.)
That said, I'd take a good look around thrift stores, craigslist and the like too.
> Is that last step for long term canning purposes?
Yes. Because you haven't processed the relish means you need to keep it refrigerated.
Here is a link that explains how to process in a waterbath canner: http://nchfp.uga.edu/publications/uga/using_bw_canners.html
It looks like you already have the right jars for it, and maybe you have lids as well (when canning, always use NEW lids - don't reuse old ones!). Other than that you just need big pot of boiling water and and rack for holding the jars off the bottom of the pot. A jar lifter might be a nice accessory also.
Some amazon links: Pot and rack only, Pot, rack and accessories.
It looks like there is special stand sitting on the burner.
Link
Long weekend on the coast was muddy and wet but also a lot of fun. Hiked a bunch, ate a bunch.
In other news all my bread making supplies will be here tomorrow. Picked up a Lodge Enameled Dutch Oven since it would be the most flexible if I don't stick with baking. Hopefully I'll have results to show off on Sunday or Monday.
Not OP but pretty sure it's this. Saw one on the infomercial and was half tempted myself.
http://www.amazon.com/Lodge-Pro-Logic-P7A3-Cast-Iron-Aebleskiver/dp/B00063RXQA
I wonder if I could use it as a takoyaki pan as well.
It won't get the same effect but you can. You just want to invest in a large metal stock pot, it's about the same price as a crock pot and allows you to make massively oversized crockpot meals. I love these, I just scale the recipe up as big as I can go into the pot, low on a crockpot is 190 and high is 250. I go to 200 which is about as low as my oven goes and just simulate a slow cooker on a bigger scale. Hope that helps and if you have any questions DM me or something.
https://www.amazon.com/Lodge-Pro-Logic-P7A3-Cast-Iron-Aebleskiver/dp/B00063RXQA
Le Creuset is a bit overrated. I've cooked with dutch ovens like this and this and there is very little difference other than the price tag.
Because it's a pot. It looks like a pan because of the flared rim.
For me, I went semi-paleo. I hike at least once a week (each one minimum 8 miles roundtrip), so on those days, there's absolutely no way to avoid eating carbs (or else I'd collapse halfway through the hike).
Aside from the hiking days where I load up on breakfast burritos and sandwiches, my meals are typically:
Breakfast: Scrambled Eggs with Guacamole. Decaf coffee with blackstrap molasses as the sweetener.
Lunch: Chicken or Beef with a huge serving of Broccoli sautéed with onions and mushrooms
Dinner: Huge serving of sautéed spinach and smoked salmon (or salmon sashimi)
Snacks: Sunflower Seeds. Pistachos. Carrots. Cucumbers. Hummus. Roasted yams/sweet potatoes.
A few notes:
It's not coffee itself that will flare up the eczema, it's caffeine. Coffee is wonderfully nutritious, so just grab the decaf. If you exercise 4-5 days out of the week, your energy levels will be just fine and you won't need caffeinated beverages to keep you awake.
I typically will bbq the chicken or beef, and I'll switch between a simple dry rub (salt, pepper, cayenne) and coating it in sunflower oil. When I'm lazy, I'll grab the rotisserie whole chicken from Costco for $5 and split it up into 2-3 meals.
Spinach shrinks like no other when it's cooked, so I usually sauté those pre-washed 1lbs bags, which is just enough for one serving. For the broccoli, the 1 lbs bags are usually good for 2-3 servings.
I've spent alot of time figuring out what I can and shouldn't eat. When I first started my new diet, my first week consisted of roasted chicken or some kind of fish with broccoli or spinach. Breakfast, lunch, dinner was just some combination of those 4 items. Then I threw in decaf coffee. Ok, solid, nothing bad after a few days. Threw in green tea. Again, nothing bad after a few days. Eggs - cool. Then I just kept adding things and played the elimination game until I had general categories of what I could eat fine and what I could eat that would cause flare-ups.
Although, I will admit, I do cheat ALOT (cheesecake, for example, is my kryptonite even though the dairy and excess sugar flare me up pretty bad). And my typical menu looks limited, but it's really because I'm cheap and lazy. I also love going to all you can eat Indian buffets where I'll load up on the spinach daal, curried cauliflower and carrots, and the tandoori chicken -- no flare ups, and I can pig out on the cheap!
You'll also want to look up "black strap molasses" and how naturally nutritious it is. Acne and Eczema sufferers have reported some good results, and I'm happy to say that it hasn't had any negative side effects for me. I also have gone a bit hippie and drink Bragg's Apple Cider Vinegar everyday (plenty of blogs and threads here on Reddit about that).
Edit: Another thing, I'm so lazy when it comes to cooking. I use this pan, and the lid is perfect for steaming/sautéing the veggies. Then throw in half of the store-bought rotisserie chicken, and I've got the lazy man's lunch/dinner. I like paying a bit more for sashimi-grade salmon/ahi tuna because I can eat it raw and not have to cook it! Eggs are also really fast to cook, and I buy the pre-made guac.
I feel like pot/pan wise I could live quite comfortably with just my 10 in cast iron skillet and a medium enamel coated cast iron pot (like this: http://www.amazon.com/Le-Creuset-Signature-Enameled-Cast-Iron/dp/B0076NOGPY/ref=sr_1_1?m=ATVPDKIKX0DER&s=kitchen&ie=UTF8&qid=1404657044&sr=1-1).
The skillet has high sides so can be used for more than just browning/frying.
The pot can also go into the oven and thus can be used for roasts and braises.
Weighted Gauge!!!!!!!!
The dial gauge canners need to be monitored for 70 to 100 minutes...do not get that model.
Also, 16 quarts is the minimum size...smaller is not enough mass to give good canning results. Smaller canners heat up and cool off too quickly---that leads to super heating and half-fill jars.
I think that's excessive for extract brewing.
Ritebrew's starter kit is $75 plus shipping. And a 5 gallon kettle (plenty for partial boils) on amazon is $30.
Bottles you can save over the next month by drinking craft beer. If you have to buy them, yea, another $25. Otherwise it covers everything for extract at least. If you want the torpedo screen, paddle, ball valve, and other all-grain supplies, it will go up from there.
And if you are going with the 8 gallon for full boils, you'll also want an immersion chiller for cooling it off.
I use one of these to hard boil eggs in my IP. We already had it (also use it in a pot on the stove for veggies). Works fine. The little feet keep it off the bottom enough.
Look to see if there is a restaurant supply store near you that's open to the public. They'll usually have no frills, practical equipment for a good price.
Some people discount nonstick pans, but I think they have their place, especially for a beginner. Don't bother getting anything expensive, though, because the nonstick coating won't last forever no matter what you do. I like this one, it's a good family-size skillet and surprisingly sturdy: http://www.amazon.com/T-fal-Specialty-Nonstick-Dishwasher-Cookware/dp/B000EM9PTQ/ref=sr_1_3?ie=UTF8&qid=1427525734&sr=8-3&keywords=t+fal+skillet
I like T-Fal's nonstick skillets in general, they're good without straining your budget. Personally, I'd skip the mandoline. They're nice, but unless you anticipate needing to slice a LOT of things consistently paper thin, it's probably best to invest in a good chef's knife and develop your knife skills. Out of your asterisked items, I'd say a food processor is the most helpful. I'd also hold off on expensive appliances or or specialty tools like microplane zesters until you're certain you'll use it often enough to justify the cost.
Get a wok ring and a bag of natural lump charcoal. That'll give you the heat you need. Unless you're making stir fry every other day or have a secondary use in mind for a propane burner (like frying turkeys all the time), it's just one more thing to store. I don't even have a charcoal grill... I get it going in a steel washtub that I set up on a couple cinder blocks, and set the rack from my oven over top.
You might consider getting a steamer, they are super easy and fast - you can make veggies and whatnot simply and it's easy to reheat items that way as well. My 4 yo willingly chows down on broccoli and cauliflower because we started him on steamed veggies when he began solid foods. A simple steamer insert in a pan would work as well, just not as hassle free. Just some food for thought :) Good luck!
When I was in college, my favorite thing to make was "skillet pizza". All you need is tortillas, sauce (I usually used whatever pasta sauce I had), cheese (or not), and whatever toppings you want.
I don't know what it's officially called, but I used a pan that was flat with like 2 inch sides and a lid. Anything you can cover with a lid (like whatever pan you have and one of your pot's lids) will do.
(EDIT: This is basically what I have. I still have it like 10 years later, and I think it may be my all-time favorite kitchen purchase along with my crock pot.)
First, I would put the tortilla in with no oil and set it to medium high to start warming it up. As that was going, I would get out the sauce and put on how much I want. Then, I would put on the toppings with the cheese on top, so the cheese would hold it together. I would wait until I saw the cheese melting and then turn it down to either medium-low or medium (it depended on how good my apartment range was) and cover the pan. Finally, check periodically for all the cheese to melt and the tortilla is as crispy as you want. Usually, it would take between 5-10 minutes total, maybe 15 in one of the really old apartment complexes.
I really want this dutch oven because it's sexy and Le Creuset: ain't nobody got cash for that!
This is my $20 item because I'm pretty sure I'm the only one left on the planet that hasn't read these.
BTW, I think this is the most demeaning reddit raffle phrase ever... C'mon...gimme. ?!?! I'm going to go wash my mouth out with soap. ;D
You guys are BAMFS! (and look delicious. Is that weird?)
It's enameled cast iron. here are some examples.
https://www.amazon.com/GOTHAM-STEEL-inches-Non-stick-Titanium/dp/B018T909XG
So maybe that pan was good for a while, but all the recent reviews are 1 star, so fuck that.
I like to use a mix of stuff, simply because some things hold water, or produce steam, better than others.
Everything I linked is made from metal, and rates highly on Amazon.
You bet.
Lodge Pro-Logic P10D3 Cast Iron Dutch Oven, Black, 4-Quart https://www.amazon.com/dp/B0001DJVGK/ref=cm_sw_r_cp_apa_9GkCxb6BQXA8D
Right. It’s the lodge 4 qt.
[Amazon Link](Lodge Pro-Logic 4 Quart Cast Iron Dutch Oven. Pre-Seasoned Pot with Self-Basting Lid and Easy Grip Handles https://www.amazon.com/dp/B0001DJVGK/ref=cm_sw_r_cp_api_i14PBbD6Y510S)
https://www.amazon.com/Creuset-Signature-Enameled-Cast-Iron-2-Quart/dp/B0076NOGPY/ref=sr_1_5?s=home-garden&ie=UTF8&qid=1503950336&sr=1-5&keywords=le+crusette+cookware
Piggybacking for OP:
For a round-bottomed wok on a gas stove, highly recommend getting a wok rack that holds it in place, and also helps the flame focus a bit (though not too noticeable for a home gas range).
What I always suggest is to first decide what you're going to can, how much you will be canning at one time and what size jars you will be canning in.
These are important to know because, as others have said, jellies, jams, fruits, pickles and properly acidified tomatoes can be done in a water bath canner, while vegetables and meats must be pressure canned.
Knowing what size of jars you are going to be using makes a difference in what size of canner(s) you will need. If you're canning for a family, you will likely need to use quart sized jars. But if you are a single person or a couple, you will probably only want to do pint jars.
Too, it's customary that jams or jellies are canned in half-pint jars although it is perfectly acceptable to do them in pints if you will use that much jam in a reasonable amount of time once it's been opened. Large mouth jars (both pints and quarts) and their lids are more more expensive than the regular mouth jars. However, meats and things like whole pickles or pickle spears almost require large-mouth jars.
The jar size also matters because some canners don't work with larger sized jars. Also, very large canners will accept two layers of jars which is great for canning many jars at a time but time and energy wasting to use for small batches.
To get started water-bath canning, the only must haves are:
The most affordable places to buy these supplies are going to be somewhere local to you. None are very expensive at all. Some water-bath canners come with a rack inside them, which is both a trivet and a jar lifter itself. New boxes of jars come with lids and rings. The rings (also called bands) are reusable, the lids are not, but anywhere that sells the jars will have more lids. Walmart, Target, K-Mart, Lowes, Home Depot, ACE Hardware and places like that will have nearly everything you need for water-bath canning.
As for pressure canning, you will need:
I highly recommend that you read up and shop around before buying a pressure canner. They are somewhat of an investment at between $70 and $400. When you're ready to select a pressure canner, come back and ask and I know everyone around here will help you decide what's right for you. The inexpensive canners are very good but there are also very good reasons to buy a more pricey one and it takes a whole post in itself to discuss them!
Something inexpensive and very nice to have is a little canning set like this no matter which method of canning you do. These tools will be safer to use rather than winging it and will save you infinite amounts of time and frustration. I've seen these same sets at Walmart for something like $8-$10.
I hope this helps!
Purchase a 5.5 gallon pot you want but without anything added to it.
https://www.amazon.com/Gallon-Stainless-Steel-Stock-Pot/dp/B000FRJJSM/ref=pd_sim_79_6?_encoding=UTF8&pd_rd_i=B000FRJJSM&pd_rd_r=6PQ2AMFEHC2QZZ0F78MZ&pd_rd_w=34FEi&pd_rd_wg=um6x3&psc=1&refRID=6PQ2AMFEHC2QZZ0F78MZ
Then purchase a weld less ball valve. https://www.amazon.com/Weldless-Stainless-Steel-Valve-Spigot/dp/B0028ZLEE6
and a weld less thermometer
https://www.amazon.com/Bayou-Classic-800-770-Brew-Thermometer/dp/B008FEPE18/ref=pd_bxgy_328_img_3?_encoding=UTF8&pd_rd_i=B008FEPE18&pd_rd_r=222Q1R1CKYW4HFP57VT9&pd_rd_w=m7gkT&pd_rd_wg=pyRcb&psc=1&refRID=222Q1R1CKYW4HFP57VT9
Then purchase a step bit: https://www.amazon.com/s/ref=nb_sb_noss_2?url=search-alias%3Dlawngarden&field-keywords=step+bit
Make sure it has the correct size.
Then purchase this bit for drilling pilot holes in metal: https://www.amazon.com/Century-Drill-Tool-26208-Cobalt/dp/B004UUFAYW/ref=sr_1_1?s=industrial&ie=UTF8&qid=1481229448&sr=1-1&keywords=1%2F8+stainless+steel+cutting+bit
Drill the pilot holes where you want the ball valve and thermometer, then use the step bit to widen the hole to the correct size.
I have been using this exact setup with an 8 gallon pot for 5+ years and it doesn't leak one little bit. Also you can choose whatever size pot you want, just remember that you should probably leave the thermometer at least an inch or so from the bottom and keep in mind the bottom water will be hotter than the top.
I have regular cast iron one, no enamel or colors here. I like it better, actually, since I'm used to cast iron and seasoning it and stuff. I got the big 9-quart one even though I live alone. I just make really big batches of soup then pour the left overs into zip top bags and put them flat on a baking sheet in the freezer (it works like a heat sink and helps them freeze faster). After they're frozen flat, they stack easy. Later, when I'm hungry and too lazy to make a meal from scratch, I just thaw out a bag and warm it up.
And while this won't help most people, the Lodge factory is on my drive from where I live to where my parents live (South Pittsburgh, TN). They have a factory outlet store there and they have an entire section of "Seconds" which are just as good as their normal stuff, it just might have a ding or scratch in it, but they're a good bit cheaper than the normal stuff. Lodge isn't really expensive, but if you're ever in that part of TN, it's a good idea to stop by and stock up on all your cast iron needs.
Currently an extract brewer here, but I bought this kettle awhile back hoping to move to all-grain. Can I mash in this? Also, would I leave the propane burner on while mashing to maintain a constant temp? Would my best bet be just to get a cooler setup like I see in most post and just use this for the boil stage?
Edit: Kettle Link
http://www.amazon.com/Kurukurunabe-Self-stirring-Only-Japan-Import/dp/B00AGIRUKY
Welcome!
The definition of a hard boiled egg depends on the consumer - varies depending on what consistency you want! Here is a recipe with some guidance for you u/jackschocolatecake.
WHAT YOU NEED
Ingredients
6 large eggs, cold from the fridge
Cold water
Ice
Equipment
Saucepan
Timer
Slotted spoon
Bowl
INSTRUCTIONS
Place eggs in a large saucepan. Cover them with cool water by 1 inch. Cover pan with a lid and bring water to a rolling boil over high heat; when the water has reached a boil, set the timer for the desired time. Boil for 6 – 7 minutes over medium-high heat for perfect hard boiled eggs.
HOW LONG TO BOIL EGGS
Mirro PC on amazon is like 70$.
https://www.amazon.com/gp/product/B000RNH7PQ/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1
This is the most BIFL quality and with a small cable lock, would lock securely.
Get one of these
https://www.amazon.com/Stainless-Steel-Collapsible-Vegetable-Steamer/dp/B005IEGQH4
And put water in, to just below the rack (water shouldn't touch the food)
I got really bad gas when I first started with paleo and eggs. So bad I would get that gas bloating pain just below my stomach. I kept eating them because I have chickens and eventually the bloating went away. Must have been that the bacteria in my gut wasn't setup for it. Now I can eat eggs anytime in any amount with no problems. I've even eaten a dozen in a day.
Otherwise here is a good breakfast that can be cooked in 16 min. It seems like a lot but it's very quick once you do it a few times.
Fill steamer with water and some salt and set on stove under high heat. Set timer for 16 min. Peel some sweet potatoes, chop them and put them into the almost boiling water. Add frozen veggies to the top of the steamer (carrots, peas, brussels, green beans all take 10 min of steaming, broccoli, kale, spinach, take about 5 min). At this point the timer should be around 11 minutes. Grab a skillet and put over medium heat. No oil. Dump in some ground beef. Add salt and spices (I do chilli, garlic, onion and turmeric powder, then top off with ground mustard seeds and ground peppercorn (ground in mortar and pestle). Turn to medium-low and cover. Stir once in a while. Timer should be around 5 min. Get your butter out and cut up 2 TBSP. Get your plate and a cup of ice water. Clean up what you can. Everything should be about done. Add ground beef, veggies to your plate and drain the bottom of the steamer of water and dump chopped sweet potatoes to the plate. Add butter to veggies and sweet potatoes. Add salt as needed. Eat.
Alternatively do all of that the night before and warm it up in the microwave in the morning.
A collapsible vegetable steamer or a steamer pot combo. Maybe your kitchen set already has this, but my boyfriend hadn't even seen one, ha.
Just one that I can think of. Bought the Gotham Steel pan from amazon. It's pretty awesome.
You did say each of my wishlists, right?
Here I go:
Thank you for this discussion. It's helped me get a bit off my chest. I hope you don't mind.
Look for a veggie steamer - they are pretty inexpensive https://www.amazon.com/Stainless-Steel-Collapsible-Vegetable-Steamer/dp/B005IEGQH4
They confirm to pots generally
Let's do it in the kitchen.
This contest was MADE FOR ME. My wish list is 90% stuff I want for the kitchen. Edit: I am only linking things that I have tried for myself so I can recommend them.
Have you seen these gloves? Never cut your finger off again! Need to steam stuff but you're tired of burning your fingers removing your veggies? I got you, girl! Love cooking with garlic but you're tired of your hands always smelling like it? No sweat! Tired of always fishing your spoons out of your spaghetti sauce? No worries!
For me, I just need my cast iron pans and I'm a happy girl. My dutch oven is probably my favorite one, I can make ANYTHING in it.
ok i will offer you two BIFL versions. the first one being BIFL on a budget and the second being a much higher dollar BIFL cost.
quality on a budget- http://www.amazon.com/gp/product/B0000CF8YO/ref=cm_ciu_pl_B0000CF8YO_mo1ZWCPZP5I7S3B
http://www.amazon.com/Lodge-Color-EC6D43-Enameled-6-Quart/dp/B000N501BK/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1371857337&sr=1-1&keywords=lodge+dutch+oven
http://www.amazon.com/Victorinox-4-Inch-Fibrox-Straight-Paring/dp/B008M5U1UE/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1371857377&sr=1-1&keywords=victorinox+paring
http://www.amazon.com/OXO-Grips-Wooden-Spoon-3-Piece/dp/B008H2JLP8/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1371857407&sr=1-2&keywords=wooden+spoon
http://www.amazon.com/Lodge-L10SK3-12-Inch-Pre-Seasoned-Skillet/dp/B00006JSUB/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1371857459&sr=1-1&keywords=lodge+cast+iron
higher dollar items include-
http://www.amazon.com/Global-G-2-inch-Chefs-Knife/dp/B00005OL44/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1371857561&sr=1-1&keywords=global+knives
http://www.amazon.com/Shun-Premier-Chefs-Knife-8-Inch/dp/B003B66YKA/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1371857613&sr=1-2&keywords=shun+knives
http://www.amazon.com/Wusthof-Classic-2-Inch-Paring-Knife/dp/B00005MEGH/ref=sr_1_3?s=home-garden&ie=UTF8&qid=1371857640&sr=1-3&keywords=paring+knife
http://www.amazon.com/Le-Creuset-Signature-Enameled-Cast-Iron/dp/B0076NOGPY/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1371857680&sr=1-2&keywords=le+creuset+dutch+oven
http://www.amazon.com/Lodge-L10SK3-12-Inch-Pre-Seasoned-Skillet/dp/B00006JSUB/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1371857717&sr=1-1&keywords=lodge+cast+iron
I own the cheaper BIFL items i listed and they have been AMAZING so far. you really cant beat the quality/ price ratio for the cheaper things i listed. if you want a better chef knife all the options i gave you would be excellent but just know that you could go crazy looking at all the different brands.
You'll also need a cast-iron pan like this:
http://www.amazon.com/Lodge-Pro-Logic-Cast-Iron-Aebleskiver-Pan/dp/B00063RXQA/
Ohh nice! I bet this Lodge one would be spectacular as well.
Thank you! Any type of steamer could work, you just want to make sure it has a (substantially) flat base so that you can space the dumplings from each other, so they don't stick together. Something like this might work - you might just need to steam them in batches because the flat part is relatively small.
4 Quart non-enameled
4 Quart Enameled
I know they're not terribly high-end, but I like Lodge.
3 pans I use the most:
Iron Skillet. It's good for manly items like steaks. Also a grill pan now that I think of it. Skillet with a cover, I use this the most. When a recipe says you need to cover your skillet and simmer, this is the guy for you. Dutch Oven, this pan is my favorite. It's really good for a lot of recipes. This one would probably be the last on the list, because I would consider it advanced, because you use it to braise meat, but you could use a crock pot and it would be much easier.
Note: I just picked links for pictures, I'm not recommending these specifically
here it is I bought a used one though so that’s why it was so cheap and it works beautifully. Hopefully there’s a used one
You can just use a big pot; these are still commonly sold for canning and predate the wide availability of pressure cookers.
My wife uses a pressure canner. It’s big and can accommodate 19 full size mason jars at one time. Since it’s a pressure cooker, sterilization is faster. The pressure canner does not fit on our indoor stove so she does this process outside on a propane burner. I don’t know if this is what you’re looking for, but it’s something to think about.
For sure with electric ranges, but gas ranges work good with a burner adapter like this
https://www.amazon.com/dp/B00012F3X6/ref=cm_sw_r_cp_apa_W.PJBbA6EERC9
I meant Amazon.com, it's world wide!
http://www.amazon.com/Mirro-Polished-Aluminum-Dishwasher-Pressure/dp/B000RNH7PQ/ref=sr_1_1?ie=UTF8&qid=1416144732&sr=8-1&keywords=mirro+22+quart+pressure+canner
I have a lodge enameled cast iron dutch oven and while I've never used a le creuset, it does all the things it's supposed to do and is pretty sharp looking too at a fraction of the price.
https://www.amazon.com/dp/B0012N7G60/ref=twister_B004QM8SMA?_encoding=UTF8&psc=1
I have a steamer insert that i put on the bottom of a stockpot, then fill with enough water to bring it just to the bottom of the insert. I put the lid on and bring it to a full boil. Add as many eggs as you want (I've done up to 2 dozen this way, but you could do more), replace the lid, and steam for 11 minutes. You could do more or less time depending on your preferences, but thats's the perfect time for me. I found that a pasta server is the easiest way to remove the eggs to an ice water bath, and that an ice water bath is essential to stopping the cooking so I don't get that green ring around my yolk.
This. Also, buy a freezer chest and package everything you cook individually.
And veggies can usually be blanched and frozen (just use ziplocks), and then steamed in the microwave as needed in about 5 minutes in one of these.
Try using a bench scraper when shaping instead of hands, and use a little more flour esp on the sides of the boule to prevent sticking. Here is a YouTube video for instructions.
I use a Dutch oven like this one and get consistent results.
I use this. It's perfect for veggies and small portions of meat and dishwasher safe. I usually add some fresh herbs or lemon juice to the water for herb scented salmon.
https://www.amazon.com/Solutions-Progressive-Microwavable-Vegetable-Dishwasher/dp/B00FOI42RK/ref=mp_s_a_1_7?keywords=bpa+free+food+steamer+microwave&qid=1558195885&s=gateway&sr=8-7
http://www.the350degreeoven.com/2016/03/breakfastbrunch/microwave-fried-egg/
http://www.wikihow.com/Make-Scrambled-Eggs-in-a-Microwave
https://www.amazon.com/Nordic-Ware-Microwave-Omelet-Pan/dp/B000BO59WE
Woot is a legit company. They're owned by Amazon. It's about the same price on Amazon if you count Woot's $5 shipping and have Amazon prime. https://www.amazon.com/dp/B0012N7G60/ref=cm_sw_r_cp_api_lUT-yb2Z3SFMG
The good news is, all the vegetables you listed are great in stir fries and curries. Plus, if you mix up a teriyaki stir fry or a thai curry dish, the flavors from the sauce add a lot on top, if you don't like the 'bitterness' that can come from plain vegetables sometimes. I also suggest trying cabbage, snap peas, and cremini mushrooms in your stir fries - you may find that veggies you didn't like turn ok when they are fried up with garlic, ginger, soy sauce & oyster sauce!
These can be made on the stove. Get a broad, flat pan (say, Like this 12 inch one - pick a day when you're not working, make as much stir fry/curry as you can fit in the pan, with brown rice on another burner or in a rice cooker. Portion out rice, then dish into lunchbox size tupperware containers. Boom, you've got yourself 3-5 meals taken care of in one go. Just microwave and eat.
Guy at work made about 200 of these one day for us at work. Said he did them all in one pan and got up at like 5am to start it all. They were great!
I had a modern Lodge pro-logic aebleskiver pan that I picked up with a bunch of other iron and cleaned up. I gave it to him with the hopes that he'll make more next time. :-)
The best way is to steam them, you can buy pots made especially for this.
http://www.amazon.com/Farberware-Classic-Stainless-3-Quart-Saucepot/dp/B000058AKE/ref=sr_1_1?ie=UTF8&qid=1376985179&sr=8-1&keywords=steaming+pot
I suppose you could also just thaw them out and eat them cold.
If you are going to get a dutchie - I'd go with enameled. You are limited in what you can do with a naked cast iron DO. No acids = no braising.
The 10.5 inch round griddle is another go to - I use it for tortillas, pancakes, crepes, warming my homemade English muffins. The occasional egg (they work well for making omelets too).
The Green enameled 6 qt Lodge dutch oven is super cheap right now. Just sent one as a wedding gift, 38 bucks. The other ones are 50-60 bucks.
Finally, I love my side dish master I use this for small sides (think 2 or 3 people). I also use it EVERY time I use my grill. It can be used for oven to table dishes too (think single serving enchiladas). And it's the new heat enhanced material - so it doesn't rust. They say you can put it in the dishwasher - but I don't have one.
I have one that’s a basket, like this:
OXO Good Grips Silicone Steamer, Green https://www.amazon.com/dp/B00A2KD8IY/ref=cm_sw_r_cp_api_Ar8RAbBPBYF14
Works great inside a glass bowl in the microwave, tablespoon of water in the bowl. Super quick to do broccoli, zucchini, cauliflower etc.
Corn oil, peanut oil and sesame oil are best for the temperatures needed for really good stir fry. And, as they're listed above is ascending in flavor and cost; corn oil being worst for taste and best for cost, while sesame is best for flavor and worst for cost (somewhat subjective there in terms of which tastes best).
Also, this sums up pretty well how and why to heat a wok properly. Short story: round bottom is better with open flame, flat bottom is better with electric (with open flame being vastly preferable if available).
The best way to get authentic stir fry in your situation is with a round-bottom wok and a wok ring placed over your gas burner cranked to max. Just make sure to get a good wok, nothing with non-stick coating (unless you like eating poison :)
Lodge Pro-Logic P7A3 Cast-Iron Aebleskiver Pan https://www.amazon.com/dp/B00063RXQA/ref=cm_sw_r_other_apa_i_-pT4DbWK5QN0V
Under $10
Under $20
$$$ I have this guy on my own wishlist! It's good for canning low-acid items like green beans and beets and etc.
As a bonus, here's a fun book: Put 'Em Up. I have it and it's great! Also, you can make things like jam with little sugar by using pectin, or if you aren't into jams and preserves, you can pickle things and can sauces. It's just generally awesome.
I'll throw in a vote for Lodge as well. I have two of 4 qt round that I find work perfectly for baking bread. I also have an 8 qt Le Creuset I picked up at an estate sale. It's awesome, but I don't think I'd ever pay full price.
And you can buy them on Amazon (only 3 left!)
You can get microwave cookware.
bacon cooker
veggie steamer
egg and muffin cooker
omelet maker
Hmm I think I link these for a lot of these kinda posts, but probably the skillet, water bottle, and fruit basket/banana hook combo.
They aren't too exciting, but I get excited about buying anything that I need in general. haha
Something as simple as the link below should work ($23.99). But I would first check out your local market and verify the instructions on the box and they might even sell them freshly made. My not-so-local (45 min drive) market sells them fresh, though refrigerated. I would love to have these delivered hot if that were an option for me.
https://www.amazon.com/gp/aw/d/B000058AKE/ref=mp_s_a_1_1?ie=UTF8&qid=1484791375&sr=8-1&pi=AC_SX236_SY340_QL65&keywords=steamer+cooking&dpPl=1&dpID=41Uf9OZ90oL&ref=plSrch
Doesn't Forkish recommend at 4 or 5qt dutch oven? 7.5 seems a bit big. I got the 6qt Lodge dutch oven off of Amazon and it has worked well.
https://www.amazon.com/gp/product/B0012N7G60/ref=oh_aui_detailpage_o09_s00?ie=UTF8&psc=1
I recently bought this one, my first pressure canner. I've used it twice and so far I love it. No complaints.
Don't kill me if its actually 7 jars, but I think its 8. I got this one
I have one of those farberware thingys
https://www.amazon.com/Farberware-Classic-Stainless-3-Quart-Saucepot/dp/B000058AKE
Ww have one of these two-tier steamers...you can probably pick one up at Marshall's or Home Goods for cheap. We can do a whole dozen at once. Tamale steamer would work too, probably.
Happy to help! The links below are pulled right from my amazon order history.
I don't have a picture of the pre-proofed dough, unfortunately, but I would say that it filled about half of the proofing basket. The baskets themselves are 9 inches, however.
Kasskonnen KK-010 Round Brotform, 9-Inch, Light Brown https://www.amazon.com/dp/B002O1WD94/ref=cm_sw_r_cp_api_AiyCyb48RH107
Regarding the Dutch oven, it is a 4 quart Lodge.
Lodge P10D3 Pro-Logic Cast Iron Dutch Oven, Pre-Seasoned, 4-Quart https://www.amazon.com/dp/B0001DJVGK/ref=cm_sw_r_cp_api_9hyCybK8EK52P
Have you tried Amazon? https://www.amazon.com/dp/B000RNH7PQ/ref=asc_df_B000RNH7PQ4745251/?tag=hyprod-20&creative=394997&creativeASIN=B000RNH7PQ&linkCode=df0&hvadid=167158323047&hvpos=1o2&hvnetw=g&hvrand=1302571502979749684&hvpone=&hvptwo=&hvqmt=&hvdev=t&hvdvcmdl=&hvlocint=&hvlocphy=9013461&hvtargid=pla-273195472279
Unless you use brf jars, the pressure cooker is a must. I use a much older mirro (like the one in the link, just years older) and its still going strong.
This will totally get buried but I’m obsessed with this microwave veggie steamer gadget. Basically there’s two layers to it and you just pour some water on the bottom one, stick your veggies in the top, then microwave on 80% power for however long and then bam steamed veggies! No extra calories from oil or anything and they’ve turned out delicious every time I’ve made them so far.
It's a pot made for for canning, so it's literally made for boiling water for an extended period of time. It's food-safe as well, if that's your intent.
I've cooked roasted pieces of chicken, like breasts and thighs, but obviously not a whole chicken. It cooks significantly faster. I usually just stick a thermometer in my roast chicken and walk away... As far as quality of the meat afterwards, it isn't really any different... Still nice and juicy.
We use it a lot for salmon because you can do baked salmon in little under 15 minutes. It's also great for frozen food, like it'll shave about 5 minutes off of the oven cook time for frozen foods (I have a soft spot for dinosaur chicken nuggets).
I have this guy https://smile.amazon.com/gp/product/B0097D2T7S/ref=oh_aui_search_detailpage?ie=UTF8&psc=1
I paid 35.99 (Looked up my order history on Amazon) for it. So it looks like it's currently overpriced
Order Summary
Item(s) Subtotal: $35.99
Shipping & Handling: $0.00
Total before tax: $35.99
Estimated tax to be collected: $2.16
Grand Total: $38.15
As an aside, for whole roast chicken I think this is the best way hands down. https://smile.amazon.com/Lodge-L8DO3-Pre-Seasoned-Dutch-5-Quart/dp/B00006JSUF/ref=sr_1_11?ie=UTF8&qid=1474895325&sr=8-11&keywords=lodge+dutch+oven
If you don't want to buy all of the electric countertop appliances listed here, OP, consider at least a steamer pot. Very versatile and the healthiest way to cook anything. Vegetables, chicken. Will cook perfect rice et al very simply. Put rice in a small bowl with water. Steam.
So let's talk physics and thermo dynamics... So the question is, will a smaller diameter brewkettle help keep the boil going? Will moving down to an 8gal kettle (which is the same size as the burner) solve the problem?
I started with a 5gal brew pot. Seems to work ok, but I still have concerns about topping off the wort with fresh out of the tap water to bring it to 5gals... I really want to do full 5gal boils.
After doing a bunch of reading here and homebrewtalk, I decided to skip the 8gal brew kettle and go right for the 10gal.
We're still brewing on the stove, it's a glass electric burner. Even on high, we needed the lid on to get the wort boiling. Once we'd take the lid off to stir it would lose the boil. (I have no idea what effect this would have on the beer... ^[1])
`<br /> <br /> Some numbers:<br /> <br />`` `
` `
` `
So according to my calculations, it looks like there's a whole 88"^2 that is not being heated, but is letting off heat when I have the lid off my 10gal BK.
My hypothesis is, by switching to a narrower BK, I'll be able to boil the 5gal consistently because I'm adding heat in the same surface area I'm letting it go... (clumsily explained by a non scientist... I'm sure there's better science words to describe what I'm trying to impart...)
Thoughts?
Is it possible that my stove just isn't powerful enough to boil 5gal?
If I get a propane burner, I can't use that indoors, right? That seems like a bad idea to me... but brewing outdoors seems so... dirty? Error prone? we get a lot of "cotton" (from the cottonwoods) flying around here...
I'm working my way towards all grain brewing... if I have a 10Gal HLT can I use a 8 gal mash tun? the 8 gal I picked specifically for the false bottom...
This weird Aebleskiver pan. It makes donut-like objects and I really want to get one and figure out how it works.
This is both a prank and an embarrassing story. When I was, oh, ten or so my mom took me to school with her on April first. I was sitting in the back of the class. Suddenly I said, "Mom, there's a mouse!" She is mouse-phobic and she screeched and ran out of the classroom in front of all her students. (There was no mouse.)
I haven't thought about that in years but I am so embarrassed about it right now :(
steamer in my big pot.
I will frequently add garlic to the water, imparts a bit of flavor.
toss with salt, pepper, evo after they are steamed... sprinkle with shredded cheddar.
I know, I could never bring myself to buy a decent pressure cooker. Perhaps if I sell some of this next harvest I'll get one of these and get back into it. Got tired of doing back-to-back-to-back-to-back pressure cooker runs with my tiny one...
I steamed some fish in one and never got the smell out. I got rid of it and picked up a silicone steamer.
Handle rivets should not protrude into the saucepan.
Correct
Incorrect
I use a cheap $20 stainless steel 5 gallon (actually I use 2 of them to get a full boil now).
http://www.amazon.com/Gallon-Stainless-Steel-Stock-Pot/dp/B000FRJJSM
Looks like 7.5 gallon pots get you above $50. Mine are that thin stainless steel material (not the super thick you find in $200 pots) and my first one has held up for 5 years so far.
The recipe you have does not conform to modern standards. Most recipes in the Ball Blue Book (the "canning bible") are usually equal parts vinegar and water, or close to it. Then, after you pack them, you have to "process" the jars in boiling water in a pot, with a rack - a water-bath canning pot. You "process" the jars for a period of time to make sure any residual bacteria are killed.
[This video from Ball, "Canning 101,"] (https://www.amazon.com/Ball-Blue-Book-Guide-Preserving/dp/B00OEJZSNW/ref=sr_1_1?s=home-garden&amp;ie=UTF8&amp;qid=1466649871&amp;sr=1-1&amp;keywords=ball+blue+book) will introduce you to what to do and why.
Your pickles aren't fermenting - they're rotting. They may contain botulism, which is a dangerous toxin that can kill. Please get rid of what you have, making sure to box them up and make sure that animals (pets) can't eat them. Take them somewhere for proper disposal.
This is what I have. It's kind of light and flimsy but my wok sits in it without wobbling off the stove. There's probably much better out there.
New Star International NCWS9 Steel Wok Rack, 7¾-Inch and 9¾-Inch Reversible Size https://www.amazon.com/dp/B00012F3X6/ref=cm_sw_r_cp_apa_i_l3ppDbM2XH8NY
Well if these are the same pans that Amazon is selling - check the reviews for yourself and see. This is a great example of why to buy something at Costco versus Amazon. The people at Amazon are out of luck, you are not thanks to Costco's return policy
Gotham Steel 9.5” Fry Pan with Ultra Nonstick Titanium and Ceramic Copper Coating
34% of 5,544 reviews are ONE STAR (that's 1,884 one star reviews)
&#x200B;
https://www.amazon.com/GOTHAM-STEEL-inches-Non-stick-Titanium/dp/B018T909XG
No worries, had a quick search and Amazon US and found this one:
https://www.amazon.com/Mirro-Polished-Aluminum-Pressure-Cookware/dp/B000RNH7PQ/ref=mp_s_a_1_7?keywords=pressure%2Bcooker%2Bfor%2Bcanning&amp;pd_rd_r=e059f68e-7cc2-4f7c-9c09-80403aa37933&amp;pd_rd_w=ccvWO&amp;pd_rd_wg=r3wz2&amp;pf_rd_p=c4f415d0-a1e0-4106-ae10-812d2919cfaf&amp;pf_rd_r=R5EGQE06942HK7ST0DD8&amp;qid=1569515645&amp;s=gateway&amp;sr=8-7&amp;th=1&amp;psc=1
Little bit higher price and I can't see how much shipping would be, $80 to get it to the UK!
Does 5 10 or 15psi though and is 22 quart.
What? I'm talking about an All-American pressure canner.
They're the best.
https://www.amazon.com/All-American-30-Quart-Pressure-Cooker-Canner/dp/B0002808Z2
It is elevated on legs, but the sides fit snugly against the sides of the pot. It's an OXO Good Grips and I'm using it in the 3-qt Mini.
During my college days when I was too lazy to cook but needed to eat something, I'd microwave eggs. I used the hell out of this.
For lunch and dinner, I got myself a foreman grill. Would throw in chicken breast or chicken patties. Seriously easiest way to cook food and not really think about it.
And then if I was bored with my cooking and still wanted to eat out and healthy, I'd go to Subway. 6 inch chicken breast or 6 inch turkey breast. Love that stuff.
I'm not sure what you mean by that. Whats a weldless thermowell?
I'm using this kettle with their thermometer.
http://www.amazon.com/Bayou-Classic-800-408-Stainless-11-8-Inch/dp/B008EMD6C0/ref=sr_1_3?s=lawn-garden&amp;ie=UTF8&amp;qid=1457624705&amp;sr=1-3&amp;keywords=bayou+8+gallon
https://www.amazon.com/INCH-RED-COPPER-SAUTE-STICK/dp/B01CIHVHI6
EDIT: Actually I think it's this
https://www.amazon.com/GOTHAM-STEEL-inches-Non-stick-Titanium/dp/B018T909XG
I use a tall pot on my NU Wave Ti keeping the food bags far from the bottom & get fabulous results.
I suppose you could use a tall trivet or strainer of some sort that can handle the temp, but wouldn't put it under pressure & no more than 130ºF in such a small vessel (might cook too fast?) for maybe 2-3 hours.
Also, IME, reverse sear cannot touch a properly done sous vide cut with a razor thin bark torched to perfection.
Re: Cooking.
People usually gain weight when they first cook for themselves because pre made frozen stuff, boxed, canned, etc...stuff is so much easier.
But guess what? Salads and steamed vegetables of all kinds are just as easy.Get something to steam in. I use http://www.amazon.com/OXO-Grips-Silicone-Steamer-Green/dp/B00A2KD8IY/ref=sr_1_1?s=home-garden&amp;ie=UTF8&amp;qid=1413902397&amp;sr=1-1&amp;keywords=silicone+steam
You can steam up veggies to eat that day and the next. You can google different salad dressings to make it taste different every time. Using fresh herbs helps in this aspect.
Grocery shop twice a week. More and you will get sick of it and less and you won't have fresh vegetables to eat. Don't buy junk. If you want to buy junk, do it knowing that you will eat it that day...or in the next few days. Another perk of buying mostly vegetables and lean meats is how cheap your grocery bills will be. The center aisles of a grocery store will not only expand your waistline slowly over time but also break the bank.
I prefer making it in a grill pan but a lot of single people love using stuff like the George Foreman grill. You can make chicken breasts to last you 2-3 days.
Eat simple during the week. Cook every second day and eat leftovers the next day. On weekends once or twice try your hand at a more complicated dish that can also provide leftovers for the week. For example if you make a good stew, you can even freeze some.
Does anyone have any good suggestions for a good kettle for a beginner? I have my eye on this one
Thanks, I appreciate the advice. The silicon basket sounds like a good idea - would it be something like this?
To get her started, I would get her a book like this one, and depending on her stove top a water bath canner for gas/electric or flat top, also this set, and don't forget the jars. There are probably other stores than Amazon to buy these things, I usually get great deals at Ace hardware. There are some other great books out there, and depending on what she is interested in, a pressure canner is a big one too.
I was trying to find out what you meant by dutch oven. Is this kind of what you meant?
Favorite is probably just a steaming in a microwave steamer (make it "al dente"), drain, then toss in olive oil, lemon juice (and some lemon zest if you like extra lemony), salt/pepper, and minced garlic.
a lot more pricey, but won't ever start a fire.
>Pan Detection w/Auto-Off if No Cookware is Detected for 60 Seconds
Some of them only heat metal pans, and don't transfer heat to anything but metal like this one.
> Compatible with All Induction-Ready Cookware
You'll need to buy pans/pots that are induction-ready cookware, they can be more expensive than normal cookware.
http://www.amazon.com/Cuisinart-719-16-Classic-Stainless-Saucepan/dp/B00008CM69/ref=sr_1_18?s=kitchen&amp;ie=UTF8&amp;qid=1457380342&amp;sr=1-18&amp;keywords=induction+cookware
^ $20 for a saucepan for soup, pretty expensive, but opens your door to cook other stuff, make tea, etc.
silicon collander is what I would think, or maybe a silicon steaming stand, https://www.amazon.com/OXO-Grips-Silicone-Steamer-Green/dp/B00A2KD8IY
you can buy a saucepan and use that instead?
I've thought about this for sometime because i want to build out a van so i can do ski touring, and theirs not always a shower available. Anyways, I've thought maybe a 5 gallon pot with a thermometer, being heated on a burner might work. I don't think it would take long to heat up considering that it only needs to be heated to 39C / 102F or so. You could at this point poor that into a pump sprayer, or use a portable shower head and put the pump right into the pot. As to how to do it in the van, i've thought maybe if you sat on a small bench in a portable plastic tub, or built your own wooden tub to your own dimensions. Then just either pour out the water, or pour into a greywater jug. If you built your own tub, you could even install a little drain into it with a rubber stopper.
Thanks for the contest :D
Kind of both. I have something like this: http://www.amazon.com/Nordic-Ware-Microwave-Omelet-Pan/dp/B000BO59WE
put the egg whites, eggs, red pepper, and flax in a measuring cup, beat with fork, add chopped spinach, divide among cooker trays, cook 5 minutes.
We use a big pot like this for canning jam; it's deep enough for the jars to be submerged and the wire rack holds the jars so they can be pulled out of the water easily. If you don't actually can the jam, it should keep in the fridge for a few weeks until the shower as long as it is going to be eaten there. You can also freeze jam instead of canning it.
Recipes 3 of 3 Enjoy:
Paella - Embutidos - Potato Omelette - Pulpo a la gallega
Som Tam - Tom Yum - Tom Saab
cornbread
traditional Bavarian sausage
Garlic butter snails
sisig
Golden Syrup
Parma Violets Cake
Chicken Adobo
Balut
Danish Donuts Ebleskiver - Needed Pan
Pho
Buffalo Burger
Hyderabadi biriyani
Burek
Puttu
Kadala
Pappadoms
El Salvador Pupusas
Marmite
Pinkejott - Video
Brathering
Rinder-Rouladen
Thüringer Rostbratwurst
Thuringia
Philly Cheesesteak
Cornish Pasty
Grilled Cheese with creamy tomato soup
Sambal Stingray
I would say make a Fritatta and eat slices of that in lieu of an omelette. I alter the recipe to include my desired number of eggs-per-morning x6, slice into sixths and one slice per morning. (Ex, 2 eggs per breakfast = Frittata of 12 eggs, plus whatever meats/veggies you put into it.)
If you're set on having a microwave omelette, you can try one of these. A friend of mine had one and she liked it on the days she didn't have time to cook breakfast. It won't be the same as a stove omelette, but it's still food. Try a few different recipes to get your desired consistency.
Ever used a wok ring? Other than stability, are they any benefit?
Not having a 15000 BTU burner, I'd like a way to get more heat on my wok. I was wondering if that would help with that by letting me set it over the burner sans grate and concentrate the heat.
I have a Bayou Classic 8 gallon rig. I have been very pleased with it, came with valves, themometer, and false bottom, couldn't be happier for under $200.
http://www.amazon.com/Bayou-Classic-800-408-Stainless-11-8-Inch/dp/B008EMD6C0/ref=sr_1_1?ie=UTF8&amp;qid=1452831903&amp;sr=8-1&amp;keywords=bayou+classic+8-Gallon+Stainless+Steel+Brew+Kettle+Set
I'm Anne...I'm new here. I just did my Intro the other day, but when I first found this sub I gifted some folks because I got really excited!
One thing on my list that I really really really want is a new saucepan!. My sister guilted me the other day because my saucepan's coating is flaking and she said I was going to give my family cancer. : (
/u/sharkoraptor, the greatest predator of all!
https://www.amazon.com/Stainless-Steel-Collapsible-Vegetable-Steamer/dp/B005IEGQH4
Basically this one, but not sure of the size. The nice thing about this one it fits in any pot!
It's less than five dollars with shipping on Amazon.
I eat my breakfast at work, mostly because I have kids and thus no time in the morning. I have one of these and make 3 eggs with spinach sometimes. Easy peasy.
http://www.bedbathandbeyond.com/store/product/MiracleWare-reg-Meals-in-Minutes-Microwave-Food-Containers/109479?categoryId=12716
god bless america.
i personally have this: http://www.kaboodle.com/reviews/piggy-wiggy-microwave-bacon-tray-splatter-lid
and http://www.amazon.com/Nordic-Ware-Microwave-Omelet-Pan/dp/B000BO59WE/ref=pd_sim_k_4
(I do omletes and sunnyside up and scrambled in that bad boy.)
I've had good luck using one of these. I implemented this method as soon as I ran into the problem you described and haven't looked back since.
I hope you don't have an electric stove, because round-bottomed woks absolutely will not work on one. If you have a gas stove, you need to find a wok ring that will fit over one of your burners.
I also highly recommend a strainer dohickey like this one. Get one with nice big basket on it (mine's about 7" diameter, I definitely wouldn't get one smaller than that).
I bought a set like this from Costco. the set I got had two pans in it one smaller and one large for like $32. That 8”-10” one seems nice if you’re just doing eggs and pancakes don’t really need anything much bigger than that.
Since beginning to count calories, I have purchased and frequently used my food scale (this one), measuring spoons/cups (I bought this set of 19 spoons/cups), a veggie steamer, a mandolin for thinly slicing veggies to put in lasagna instead of noodles, a spiralizer for pasta-like noodles, can covers to keep canned foods fresh after I open the can (like artichoke hearts, black beans, etc)., and a slow cooker/crock pot.
This is the "Kurukurunabe Self-stirring Pot" and you can buy them here for $86.
However, they only work on gas elements.
Lodge is considered one of the best cast iron cookware companies. You can buy a 5qt for under $40. For a couple more dollars you can get a double dutch oven which includes a skillet lid so it's actually a dutch oven and a skillet. I got it for Christmas last year and use it more than anything, highly recommended for under $50.
Amazon is a great place for cookware.
Off the top of my head I would suggest (in order from most necessary to least necessary):
I can speak for the knife, baking sheets, and lodge that these are all things I use often (and in the case of the sheets and the dutch oven) and for years (I just got the knife). The dutch oven is expensive, but damn if that's not a great cooking vessel.
If you do get a knife, make sure you get some cutting boards as well!
http://www.amazon.com/Prepworks-Progressive-International-PCB-1812-Cutting/dp/B0001UJVTK/ref=sr_1_12?s=kitchen&amp;ie=UTF8&amp;qid=1427652198&amp;sr=1-12&amp;keywords=cutting+board
Or get one of these. http://www.amazon.com/Kurukurunabe-Self-stirring-Only-Japan-Import/dp/B00AGIRUKY
These are only absolutely necessary items. Sticking to the bare minimum is the easiest way to eat cheap :)
Appliances:
http://www.amazon.com/T-fal-Specialty-Nonstick-Dishwasher-Cookware/dp/B000EM9PTQ/ref=sr_1_1?ie=UTF8&amp;qid=1426036253&amp;sr=8-1&amp;keywords=deep+frying+pan
The beauty of a deep frying pan is the variety of things it can make. Stir fry, chili, soups... Bet you could make pancakes or toast on it too!
And that's it for tools/appliances. It's all you'll need. Of course it's nice to have a blender, food processor, oven, etc. but these are just the basics. A microwave is nice too but not really necessary.
As for my personal pantry staples:
I don't know anything about gardening and don't have the space to but the best deals on produce are with co-ops! I use Bountiful Baskets. They're almost everywhere in the US. $15/week for a ton of food. Variety changes every week.
As for recipes, I make killer oatmeal cookies. My roommates adore these: 1 C. Oatmeal + 2 Bananas (mashed) + 1tsp vanilla + 2tsp cinnamon (or more). Optional: sugar, raisins, or even chocolate. Mm chocolate. If you have an oven/toaster oven, set it to 350 and pop them in for around 15 mins. Delish, cheap, and healthy!
I should also mention I'm vegan, which is one of the cheapest ways to eat. Animal products are too expensive. No animal products, no problem! :)
I've been using this one for the past two years and it has served me very well. I was even able to mark the sides with a punch to tell me how many gallons. I would also get a spray bottle for your sanitizer because it's so much easier. https://www.amazon.com/gp/product/B000FRJJSM/ref=oh_aui_detailpage_o00_s01?ie=UTF8&amp;psc=1
I have Gotham Steel ceramic non stick pans. Metal utensils are not an issue with them.
This is the one I bought a few months ago. It works great http://www.amazon.com/gp/aw/d/B008EMD6C0. I'm not doing full grain yet so this is more than sufficient for my current needs. When I expand it will be a nice part of a larger setup too. Might want to go larger if you can afford it. Get the built in thermometer. It's a life saver
I have a new in the box All American double capacity 930 pressure canner and Eastman Outdoor Cooking set , also new in the box, (ie. Outdoor LP burner to fire the oversized pressure canner on, plus fish/turkey cooker pots) + (3) cases of (12) new quart jars, (1) case (12) pint jars, lids, blocks of wax, book Complete Book of Home Preserving, possibly other related books and a box of previously used canning jars. If needed, I could throw in a used LP replacement tank for an extra $25. I'm thinking $300 for everything less LP tank or $325 for everything plus LP tank delivered in Orange or Durham counties. PM me email address, and I'll attempt to send photos.
You sure you want it? If you can pay cash then I'd sell it for 220, I was just going to post it on amazon and ebay used for 240 with shipping to undercut amazon https://www.amazon.com/gp/offer-listing/B0076NOGPY/ref=olp_f_used?ie=UTF8&amp;f_used=true&amp;f_usedAcceptable=true&amp;f_usedGood=true&amp;f_usedLikeNew=true&amp;f_usedVeryGood=true
You want the big, old, stovetop ones, not the electric ones. The electric ones are just pressure *cookers*, not pressure *canners*. My understanding is they can't get high enough pressure for pasteurization. Here is the one I use. I was able to snag it for $36 on a Gold Box deal. If you like hard boiled eggs, using a pressure cooker is by far the best way to make perfect, easy peeling eggs.
You really should sterilize your substrate, and boiling method is long and not a guarantee. I just got the cheapest large canner off Amazon, but you'd probably have decent luck finding one at a Goodwill for like $5 and some patience. But the pressure cooker and dehydrator were the two biggest expenditures accounting for over half the entire budget, everything else is quite cheap.
DO NOT GET A ROUND BOTTOM WOK
I'm telling you this because I have a round bottom wok, a stove similar to yours, and a wok ring, and I don't like it and I want to buy a flat bottom wok, but I'm too cheap and will just keep putting up with the difficulties.
The main reason why it doesn't work well is because the burners simply don't output enough heat. When I try to get some browning by laying everything in an even layer up the sides of the wok, it only browns on the bottom half, and anything on the walls don't brown well at all, it just kind of simmers. You can get things a bit hotter by removing the wok ring and keeping the wok right on top of the steel grates, but then you have an unstable and very hot wok. Not a huge problem if you're careful, but certainly not ideal. Also, the wok ring barely fits over my steel grates, and it looks like it will barely fit over yours. They slide around quite a bit if you like to toss/shake the pan while you stir fry.
So with a flat bottom wok, which I don't have an am only assuming here, you can spread things out further on a surface that is hotter, so you can get better browning. Plus, you will have a much more stable wok to work with.
https://www.amazon.com/gp/aw/d/B00FOI42RK/ref=pd_aw_sim_79_1?ie=UTF8&amp;psc=1&amp;refRID=CTPFPC0KS7RB4F8P969S&amp;dpPl=1&amp;dpID=61LRL441ZKL
?
This is literally in my amazon wish list
That's the model I have, and I love it. If you think it will be limiting, they have a 30 quart model that will fit 14 quart jars.
I highly suggest one of these if your stove can fit it http://amzn.com/B000FRJJSM
I should also mention that one of the downsides of boiling your driftwood is that you remove most of the tannins. If you're in it for the tannins (blackwater aquarium), this might not be the best method.
This is what I use.
If there's an extra $30 in your budget, I just got this one
I haven't used it yet, but I hope to use it for baking and/while camping.