(Part 2) Best kitchen cookware according to redditors
We found 6,555 Reddit comments discussing the best kitchen cookware. We ranked the 2,431 resulting products by number of redditors who mentioned them. Here are the products ranked 21-40. You can also go back to the previous section.
Here are 4 things that I think will allow you to cook about 90% of everything you see on the internet.
A decent 8" kitchen knife. The Victorinox is a heavy lifter without breaking the bank.
A solid dutch oven. Here I recommend a Lodge, but Le Cruset is fantastic as well. A dutch oven allows you to do tons of one pot meals, braising, frying, soups, sauces, baking bread etc..
A 12" fry pan. This is for proteins, sauteing, all kinds of breakfast applications (eggs, homefries, shakshuka, etc).
A 3 qrt saucier. This one is pretty pricey, but you can get other good, cheaper options if you do a little research. This can double as a pot to boil water, make sauces, curries, and candy. A sauciers smooth sides are much easier to clean and can serve as a good compromise between a saucepan and a saute pan.
I've listed them in order of importance. A knife and a dutch oven can do a ton by themselves. I'd also recommend a pair of kitchen tongs, a handheld fine mesh strainer, and am immersion blender. In fact, I'd try to get those before the fry pan and the saucier, they open a lot of doors for you.
I have a present for you
How to make a filling meal for $1 even if you don't know how to cook
I am 6'1", weight 165 pounds, and run 10-15K three times a week. I love pasta, and often eat a pound of cooked pasta for dinner:
$3.50 for 8 servings of pasta sauce + $4 for four boxes of pasta = $7.50 for eight meals of one pound of pasta + sauce, providing about 1,000 calories per meal. A woman or smaller man would eat less, so would get up to 16 meals from the $7.50.
Variation 1: Instead of pasta sauce, use salad dressing. $1.50 for 16 ounces of Italian dressing (four ounces per pound cooked pasta), or the same amount of ranch dressing (2.5 ounces per pound cooked pasta).
Variation 2: Add tunafish to the pasta and sauce/dressing. One $1 5 oz can is enough for two meals.
With pasta sauce, the meal has 935 calories, 182 g of carbs, 9 g fat, and 32 g protein for ~$1. Tuna adds 90 calories, 2 g fat, and 20 g protein for another $0.50.
And yes, there is no cooking involved other than filling a container with water. I highly recommend Fasta Pasta to cook pasta in the microwave.
Emphatically, no.
I use a combination of Cuisinart Multi-Clad Pro, Cooks Standard Tri-Ply, and yes, All-Clad.
I cannot tell the difference between the All-Clad 10" fry pan and the Cuisinart 10" fry pan. They are heavy, solid, and retain heat exceptionally well. All-Clad is actually infamous for its terrible handle design.
Likewise, my 11" Cooks Standard tri-ply saute-pan has a better handle than All-Clad, and it was $44 with Amazon Prime. $44! Even if you scour Marshall's and T.J. Maxx, you will pay $125+ for the same piece from All-Clad. And that's at a clearance-goods store, where they may not have what you're looking for!
Read the reviews of the Cuisinart and Cooks Standard. They are exceptional pieces of gear. My brother-in-law was a sous chef for a fancy San Francisco eatery, and he swears by his Multiclad Pro set. He said that unless he had a $5,000 range in his house, he would not be able to justify the triple or quadruple price of the All-Clad. My sister is also a graduate of the Culinary Institute of America, and she endorses the Cuisinart.
You can get a used set for $247 on Amazon right now. That kind of money will buy you one All-Clad saute pan, or maybe a pair of saucepans from Marshall's.
http://www.amazon.com/Cuisinart-MCP-12-MultiClad-Stainless-12-Piece/dp/B0007KQZWU
Here's the Cooks Standard, which is a similar product. Very heavy, very solid.
http://www.amazon.com/gp/offer-listing/B004APTMPK/ref=dp_olp_used?ie=UTF8&condition=used
$185 in like new condition with Prime shipping. You absolutely cannot beat that deal. That's less than the cost of a single new All-Clad fry pan.
You would be much better off saving your money for a new range or better knives. Or better spices, or new cookbooks, or cooking lessons, or farm-raised meats, or fresh eggs, aged cheeses, cured meats...
Edit: To all the people saying you can get All-Clad tri-ply and D5 for $50 at the clearance stores... prove it! I've never seen an All-Clad piece under $100, with the exception of maybe a 1.5 qt saucepan. Prove it!
Poor ass college student's guide to cooking episode 3
Shokugeki no Soma is one of my favorite anime of all time, if nothing else because it showcases the amazing world of cooking to weebs like us. However, it isn't a guide, and it seems that too many of you guys here need a good lesson on how to get stuff done. Trust me, it's worth it and you'll feel much better about yourself after each episode, and maybe even want to try some stuff in the show out!
Lesson 3: Embrace the poverty. You really can make spectacular food with el cheapo ingredients
Today's dish was bœuf bourguignon, beef burgundy wine style, or basically beef stew. The TL;DR version being turning a big tough hunk of cheap beef into a tender, rich, and filling meal worthy of French fine dining. Obviously high end bourguignon can use lots of high quality ingredients, but none of that for now. I'm a poor ass college student after all, and time/money are both very important to me.
I've linked my favorite beef stew recipe below, but there are some important values you should know before that.
Bulk beef like chuck and shoulder roasts are perfect for tender stews. Buy the large hunks, the tiny cubes are the same thing chopped up and hiked up in price. Chicken is another MVP. Thighs in particular are even cheaper and more tender. Pork rounds up my top three. Chops and tenderloin seem like premium cuts, but this is pork so it's cheap.
Ain't nobody got time for waiting, so tenderize or marinate your meat so that you can cut down on time. To do this you need some kind of enzyme containing juice, like the proteases mentioned by Chapelle this episode. Popular ones include lemon, onion, apple, pineapple, and yogurt (or my personal favorite: beer). A bonus is that they add great veggie flavor to the final product. Unlike this episode, your best bet is to throw the meat in the juice in a ziploc bag and leave it in the fridge overnight. That way there's zero waiting and you get meat so tender you don't need teeth to eat it.
Veggies and Fruits are for some reason almost always cheaper than meats. So make use of them. This doesn't always mean salad. I hate salad. But having a tupperware of roast veggies, stir fry, or steamed broccoli, etc will make for some epic side dishes that both enhance your meal and lower the cost
If expensive ingredients add more flavor, give them the finger and add your own flavor. Just don't go overboard.
Ingredients/Spices of the day (two ingredients, one spice)
Onions
One of the essential veggies in every Western dish, it plays many roles. It can tenderize meats, give a sharp or mellow texture depending on how its cooked, and provide a sharp or sweet flavor depending on how its cooked. The sweetness in particular is what's often desired. When onions are cooked (mostly fried) for a while, their sharp tasting carbs break down into sugars. This can be seen visually as they become translucent then golden brown in a "caramelizing" reaction. When used
fuckingraw, they provide a pleasant sting to salads or a crunch to sauces.Fresh is better, but lasts a good few weeks
Mushrooms
Quite possibly my favorite ingredient of all time, they are a family of amazing... veggies? They are also one of the only veggies that is so flavorful, it can make a broth by itself. Adds an amazing smokey flavor which changes drastically depending on which type you use. A mainstay in the traditional Japanese side-dish miso soup, as well as stews like those made in this episode. Unfortunately not very cheap or common in the US besides white ones.
Freshness is paramount. Doesn't last much longer than a week.
Bay Leaves
A product of the laurel plant, it is a spice often used in slow cooking meats like pork and beef. A common component of the Bouquet Garni, which was the bundle of herbs Megumi was holding this episode for the beef stew. The aroma is very Mediterranean.
Skill/Gear of the day: The trusty 10/12 inch frying pan and caramelizing onions
This is an essential usage of heat control, and the basis for so many dishes. Video Very easy for today. Same process for different veggies and even meats.
They don't come cheap but like knives, they are fundamental to your cooking, and it's not like they will ever break or go bad. Cheap ones aren't my favorite for a many reasons.
Here is a rundown of types and their pros/cons:
Recipe of the Day: Beef in beer stew
Presentation of the day: Drinks and Glass
Make sure to serve any dish worth enjoying (even to just yourself) with a glass of something good. This can be anything from the booze to just iced tap water. Soda is not my thing, but if you want that, use a glass and not just the can you bought it in, and with ice. Turns 7/10 meal into a 8.5/10 instantly. Make sure to use a good glass though, which should be very clear. To maintain it, it may be a good idea to wash it by hand instead of the dishwasher.
Look at it.
none of this shit.
---
Tell me what improvements I can make to this guide! I hope that by episode 10 I won't be seeing any more cereal comments in these rewatches!
Episode1)
Episode2
Funny, I went the opposite route and got a cast iron with no sides on it. Love this thing and use it for about everything.
The only cons:
Meanwhile...you also asked about a wok. Woks seem to have their own holy ground, with some cooks saying cast iron (again) makes the best wok, because you can heat it to blazing high temperatures; while others praise carbon steel woks for more precise temperature control. The most popular place to go online for a genuine Oriental wok at a decent price is The Wok Shop, which will sell you woks of both kinds. If you go looking for a wok in the real world and not online, look for one with a curved bottom; some so-called woks actually have a flat bottom, which negates the whole idea of having a special hot spot right at the center of your pan for cooking. Some of the better woks will have a curved bottom and a flat base to place on your stovetop, while the traditional Oriental woks usually require you to get a separate wok ring in order to place the round-bottomed wok on your stovetop.
One thing I can't recommend highly enough for your wok is a wok turner, also called a wok shovel. And that's exactly what it is: a utensil shaped like a shovel, which works perfectly in a wok. It's so easy to turn your stir fry around with this utensil, you can actually feel the difference between this and a usual spatula or spoon. You absolutely must get a wok turner for use with a wok -- and it must be shaped like a traditional Oriental wok turner. Most of the "turners" they sell in grocery stores are just spatulas that aren't shaped right for a wok.
Again, my bias for cast iron is speaking here, and you can skip this part if you want: I used a generous Amazon gift certificate last Christmas to get the Lodge cast iron wok, a heavy duty monster of a wok that I absolutely love. I use it at least once a week, often more, and it's well seasoned by now. The best thing about this heavy-duty wok is the way it stays firm and solid on the stovetop, so that I don't have to hold the pan with one hand while I stir my food in it. The bare cast iron lets me use a metal wok turner without worrying about scratching or damaging it. If there's a wok that would best suit /r/BuyItForLife, I'll gladly nominate this for the award. (A less expensive but still heavy-duty cast iron wok can be found here: the Cajun Cookware 12-inch wok with handle).
Just about any enameled cast iron dutch oven will serve you equally well at a fraction of the price. Cuisinart, KitchenAid, Lodge, Henkels, among many others, regularly go on sale at Walmart, Target, Canadian Tire (if you're north of the border), Marshalls, etc. for $50 or less and will perform exactly the same.
Edit: For example, this 6qt Lodge will do exactly what a 6qt Le Crueset does.
"can and freeze jars" look like this.
I've done endless batches of chili in them, but don't think it's tempered glass or anything. They do not go from freezer to microwave. It's best to let them thaw out in the fridge the night or two before and move to a lunch container to reheat later that day. I like borosilicate glass food storage containers with the plastic snap lid
Also, because you're not pressure canning, I would buy these plastic lids and reuse them over and over.
(non-payola amazon link because of photo and server uptime, buy them where you want.)
I really like french pans. De Buyer makes excellent iron (not cast iron) pans. They are heavy, but not as heavy as cast iron. You can season them well enough to cook eggs, they make a beautiful sear, and they are perfect for frying.
http://www.amazon.com/DeBuyer-Mineral-Element-Frypan-Round/dp/B00462QP0W
My 1.25q Imusa Cup cost $7 shipped on Amazon, is big enough for my wife and I to share, and weighs less than a lot of titanium cookware.
Eggs. So many eggs. I suggest steaming them instead of hard-boiling them because it's just more user-friendly, but you can just do so so much with them with recipes from any cuisine.
You don't necessarily need to drop Trader Joe's outright, because some of their snack foods are actually a hell of a deal if you're going to be buying those things anyway—their nuts and trail mixes are great compared to the Planter's prices you'll get at a Key or a Met—but depending on your neighborhood you should acquaint yourself with your local produce shops; not the Key or the Met, but not the bodega either. The small grocers that have six-packs of garlic for .99 and bags of onions for 1.50. Which borough are you in? Happy to make recommendations.
If you do meat, chicken parts (quarters, thighs, drumsticks and occasionally whole chickens on sale) are your friend, as are pork shoulders and frequently chops. Both are consistently inexpensive and extremely versatile in just about every cuisine, and both can be cooked in bulk (and refrigerate well) and then used in different recipes through the week so you don't get bored. This recipe will take care of baked chicken parts for you. If you have a dutch oven this recipe will expand on that. If you don't have a dutch oven, buy this immediately. It's a Le Creuset without the price tag. $60 feels hefty up front, I know, but you'll end up living out of this thing for years as long as you don't use any metal utensils in it.
This recipe is outstanding for a big pork shoulder; it should make you feel fearless about buying seven pounds for one person and cooking it through an entire day off. Really; my SO is a Miami Cuban so I feel like I know this blogger, her recipe is legit.
Beans are just so useful and can be used in so many ways, and their cooking is mostly inactive. I have a 2 1/2 hour black bean recipe going right now that I'm stirring every twenty minutes or so but it's otherwise set-and-forget, and it's awesome. They can be used in any meat-based or vegetarian/vegan recipe, they're inexpensive in bulk and they last on the shelf FOREVER.
Rice is also super inexpensive to buy in bulk—I spend about $25 on a 25lb bag every couple of months for my SO and I, and we are serious rice eaters so we tear through it and it still lasts about eight weeks. "Splurge" and buy jasmine rice from Thailand; it's hands-down the best deal on rice in terms of being satisfying to eat, forget about anything by Canila or Goya (sorry Goya, I love ya).
One of my Brooklyn kitchen's best aces in the hole is something called gravlax. It's basically sashimi. You buy a pound or two of fresh farmed salmon, generally $10/lb whether you're at Key Foods or Whole Foods, you slather it in salt and sugar and plastic-wrap it and forget about it in the fridge for a few days. Blammo, sushi-grade salmon that you can use in any recipe.
So liver sounds super unappealing, but bear with me. This classic French paté is unbelievably easy to make, delicious, refrigerates great, and is a super-cheap nutritional powerhouse. You do need a food processor or at least a mini-chopper (for a coarse, country style) but it is hands-down one of the most inexpensive dishes I've ever come across.
My last tip, if you have a blender, is this smoothie. It'll sound weird but trust me.
C'mon OP...
I have, maybe six, pans I use for 90%+ of my cooking:
Runners up - stuff I use enough that I'm glad I have them, but if I didn't wouldn't really notice:
Microwave spaghetti with this.
Make hard-boiled eggs with this.
Make microwave bacon with this.
They're small and cheap, and you can't argue with those amazon reviews. Makes great stocking stuffers.
Also, make microwave eggs.
Mmmm... now I want a bacon-egg-and-cheese croissant sandwich.
Buy a better canner, and stop using super high heat all the time. You need to maintain a boil, not try to melt the pot. If they are doing a ton of canning, they might want to invest in one of these monstrosities.
> Carbon steel pans
https://www.amazon.com/gp/product/B000KENOTK/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
I bought this one, love it. My way to judge, eggs don't stick!
Go to second hand store or garage sale and buy crockpot and a rice maker with built in steamer so you can steam veggies (and buy a few items like chopping board, cutting knife, spoon, etc). Also buy one of these pasta cookers for your microwave for $10 (I have one, totally works): http://www.amazon.com/gp/aw/d/B000YT2XOI
I figure breakfast and lunch will be easy so here are some dinner ideas:
-crockpot BBQ shredded chicken sandwiches
-green salsa tacos. 2 chicken breasts (they could even be frozen) and half large jar of green salsa on high for 3-5 hours. Shred, serve on tortillas with lettuce, tomatoes, etc.
-crockpot lasagna (Kraft has a fabulous recipe where you can just put the dry noodles in)
-crockpot roast with potatoes and carrots (use 1 package of onion soup mix for flavoring. Optional: 1 can of coke, rootbeer, sprite or gingerale with soup mix.)
-Stir fry. Never done this before....but you could try cooking the chicken breast and marinade in the crockpot while the rice cooks and veggies steam in rice cooker.
-"crockpot chicken" (my own recipe). Chicken thighs on bone, 1/3 cup brown sugar, 1/3 cup light soya sauce, juice from can of pineapple, 1-2 cups of water (whatever looks good so chicken marinates in enough liquid), some ginger and garlic and sliced carrots. Cook on low all day. Add half can of pineapple RIGHT before serving (it tastes better that way). The chicken literally falls off the bone, the carrots turn out amazing. Serve with rice.
-spaghetti (use fasta pasta for the pasta), crockpot to make sauce unless you just use a jar of sauce which is easier.
-Crockpot chili, stew, corn chowder or soup
-"risotto" or "rice pilaf". You can totally add diced onion, chicken stock, cheese etc to rice cookers....I've done it before.
-Salsa chicken. Add layer of salsa in crockpot, add frozen chicken breasts, sprinkle chicken with chili powder and cook. Sprinkle chicken with cheese and cover back up until melted. Serve on rice with sour cream and salsa (from crockpot).
-Baked potato or sweet potato/yam (in microwave). Just look up internet directions on how to do that. If you like mashed, you can scoop out the insides, mash with fork in bowl, add a little milk, butter and salt. Viola.
Bonus: If you like eggs for breakfast, you can buy a egg cooker for the microwave. Makes perfect sized eggs for egg mcmuffins. Oh, and bacon can totally be cooked on a plate in the microwave with a paper towel overtop, should you wish to add bacon :)
Edit: Formatting. iphone suck at that. I'll add more ideas as I think of them.
Stainless steel will last you forever and is easier to clean than cast iron. Here's one that comes highly recommended. (It's thesweethome.com's pick for best fry pan)
http://www.amazon.com/gp/product/B00FUF5K8W
If you buy a good carbon steel pan, and cook in it every day, it will pretty much become the best pan you've ever had. Will last forever. Once seasoned, it's pretty damn non-stick.
https://www.amazon.com/DeBuyer-Mineral-Element-Frypan-Round/dp/B00462QP0W
Love the grill pan for hotdogs, brats, grilled veggies, etc. Hate cleaning it. These are the best for scraping out debris: Lodge SCRAPERGPK Durable Grill Pan Scrapers, Red and Black, 2-Pack https://www.amazon.com/dp/B0073E3Q7A/ref=cm_sw_r_cp_apa_y0BSyb84T7NKJ
If your budget is ~$200 this is a nice set.
I don't know if there's a right answer to question of budget, but I bought those with the intention of them lasting at least a decade or two - so the price seemed right.
They are also right now at a near historic price low.
Pepper Paste
From Fermented Vegetables by Kristen & Christopher Shockey
Variation! Splash a bit of raw apple cider vinegar into the brine to create a tangier flavor.
Details of my attempt
I had a total of 3 pounds and 11 ounces of peppers that all had to be picked today because the weather's turning. So I processed those in the food processor, added 31 grams of salt, which wasn't enough. In total I probably added 40 grams of salt, which tasted right to me. I also added 2 tablespoons of raw cider vinegar. Packed into jars, added plastic wrap and weights, and now we wait!
edit: formatting
Use a lodge cast iron griddle its versatile and will last longer than a few generations
https://www.amazon.com/Lodge-L9OG3-Griddle-Pre-Seasoned-10-5-inch/dp/B00008GKDN
These were the things I initially bought when gathering cookware.
Enameled cast iron dutch oven
Cast Iron Wok or a carbon steel wok.
Stainless steel cookset
Pressure Cooker
Cast Iron skillet
Stainless steel roaster
*Pyrex Bakeware
For those looking, I mean mason jars like this I believe fit some diameters of press filters (or you can create a custom screen/trim a stock screen if you need it just a tiny scoche bigger, smaller)
They make a plastic lid for Ball canning jars, if it helps: http://www.amazon.com/Jarden-1440036010-Ball-Plastic-Canning/dp/B0000BYC4B/
You could try out a heavy cast iron wok. Let it heat up on medium until it's evenly hot, then crank up the heat and get cooking. The pot holds a lot of heat, so the temperature of your dish doesn't fall to lukewarm every time you add an ingredient. Still not perfect, but better.
[Matfer Bourgeat] (https://www.amazon.com/Matfer-Bourgeat-062005-Frying-8-Inch/dp/B000KENOTK/ref=sr_1_cc_1?s=aps&ie=UTF8&qid=1540054719&sr=1-1-catcorr&keywords=matfer+bourgeat+black+steel+frying+pan&refinements=p_n_srvg_2947266011%3A2972982011) black steel pan.
It's not a beautiful piece of cookware like stainless steel, but after seasoning this is the best pan I've ever had. Lighter than cast iron and indestructible.
The non-stick surface can be restored anytime with any high heat oil.
My pan is a Matfer Bourgeat Black Steel Round Frying Pan, 11 7/8"
It's 100% amazing. I love this thing and I use it almost every day. By far the best fry pan I've owned. Would mostly definitely recommend it.
I use these and they're very easy to deal with. You have to keep an eye on them just like you would when poaching without pods, but they keep it all from turning into egg flower soup if you're having a problem keeping the egg together while it's poaching.
That's about three pounds right there which is pretty good for not touching the Big 3. Obviously the tent, sleeping bag, and pack are the biggest issues, but those would be expensive to replace.
Ah! here are the grill pan ones.
All-Clad Stainless Steel
also, if the non-stick is no longer non-stick, throw that shit out. Peeling teflon or whatever isn't good for anyone.
Carbon steel skillets work really well too, and they are lighter and easier to handle than cast iron.
I use my skillet almost daily. If properly seasoned (), it is almost perfectly non-stick and cooks great. It might help though, that I have a gas stove, and this particular model is known for its even heat distribution. If you don't have that, then maybe cast iron is a slightly better option.
Cast iron doesn't adjust temperature quit as quickly, but when properly pre-heated it can (partially) make up for stoves that have uneven heat distribution.
) I never use soap when cleaning, instead scrubbing with coarse salt. I make sure, it always has a very thin film of drying oil (e.g. walnut or linseed) when I store it. Also, I make sure to store it completely dry to avoid rusting.
American here. I use a Lodge Carbon Steel 12" skillet, cast-iron Lodge and Field 12" skillets and a stainless steel, aluminum core All-Clad D3 12" skillet.
I like all these skillets and all have their own niches in my cooking with plenty of cross-over.
I still have a non-stick Calphalon skillet too but I no longer use it. I get plenty of non-stick characteristics with my other pans and I feel the other pans are more versatile and healthy.
To all the people bitching about cleaning the gutters in the grill pan use this....http://www.amazon.com/Lodge-Manufacturing-SCRAPERGPK-Scraper-2-Pack/dp/B0073E3Q7A/ref=pd_bxgy_k_img_y
Lodge makes scrapers for their grill pans. They're not perfect, but I use them and don't hate cleaning mine.
https://www.amazon.com/gp/aw/d/B0073E3Q7A
Personally, I'd buy a cheaper knife.
Like: http://www.amazon.com/Victorinox-Swiss-8-Inch-Fibrox-Straight/dp/B008M5U1C2/
Then I'd buy a real 12" skillet:
http://www.amazon.com/All-Clad-Stainless-Tri-Ply-Dishwasher-Cookware/dp/B00FUF5K8W/
If thats not enough, buy a real thermometer.
http://www.amazon.com/ThermoWorks-Splash-Proof-Super-Fast-Thermapen-Thermometer/dp/B002GIZZWM/
Dont listen to these guys. You have an absolutely sick pressure cooker. These are highly sought after, specifically because they are so well manufactured and will last many lifetimes. You'll need to replace the gauge though. Get a nice geared pressure gauge, shouldn't run more than $20.
Amazon still sells this exact product. Seriously, please dont throw it away. Use it. Its an absolutely beautiful tool.
Here is the gauge: http://www.amazon.com/All-American-pressure-cooker-guage/dp/B000S8I0YW/ref=sr_1_7?s=kitchen&ie=UTF8&qid=1421020100&sr=1-7
Here is the slightly bigger version of the PC you have:
http://www.amazon.com/All-American-921-2-Quart-Pressure/dp/B00004S88Z/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1421020100&sr=1-1
I monitor this subreddit, every time someone posts a picture of an all american people discourage them from using it. Such a shame. Sell it to me, ill use it.
No. I highly recommend AGAINST getting the T-FAL Clipso. It doesn't operate at the full pressure as most stovetop pressure cookers do. That means you won't get the full benefits of pressure cooking and you'll have to constantly alter the timing of any recipes from high to medium pressure. The closing mechanism on the lid overly complicates what's normally a simple process - for what purpose??? To be able to operate the lid with one hand, they say. That's utterly ridiculous. How are you going to get it to the stove with one hand when it only has two handles on the sides? I can move a pressure cooker with one long handle around with one hand.
Here's a better pressure cooker from Amazon that's cheaper and works like a pressure cooker is supposed to operate. I own 2 of them, a 6qt and a 4qt, and the lids are identical so they act as backup for each other. The 4qt. size is better to cook for 1-2 people, and it's usually better to use the smallest pressure cooker needed for the job to reduce the time it takes to build up and release pressure, so long as the pot isn't overfilled above 75% full.
Non-mobile: lodge
^That's ^why ^I'm ^here, ^I ^don't ^judge ^you. ^PM ^/u/xl0 ^if ^I'm ^causing ^any ^trouble. ^WUT?
quart or 1/2 gallon mason jars will hold about 1 and 2 days worth of dry mix each, just line up 7 of them. If you don't like the metal lids, you can also get plastic lids for them.
Get a few Tupperware or Rubbermaid food storage containers like are used for flour or sugar, like somebody else linked. 2 or 3 should be enough for a week or 2 worth of powder.
Food-grade 5 gallon bucket. Lowes and Home Depot both sell white food grade buckets for about $8, the screw on gamma lids (cost extra) make it really handy. Some grocery stores/bakeries will give away their used buckets they get cake frosting in.
https://www.amazon.com/Ball-Regular-Mouth-Storage-Caps/dp/B0000BYC4B
Thanks!
They come in all different sizes, they are always in the canning section. They have been around for years.
Then pick up the Cuisinart MCP set for $240. A little more than the Tramontina set, but still very reasonable for tri-ply stainless.
In order of importance, in my opinion. Now, while the grinder is pricey, it's very important to producing an exceptional cup. But I'd personally start lower grinder-wise to garner more appreciation for good grinders (unless budget ain't a concern, in which case go for it).
Lido E Grinder (all the Lido series grinders are back ordered I think)
V60 Dripper
Fino Pour Over Kettle
AWS Pocket Scale
[V60 filters (although I notice no difference between this and folded #4 filters that are much cheaper)]
(http://www.amazon.com/dp/B001U7EOYA/ref=twister_B00Q60WESO?_encoding=UTF8&psc=1)
Video on technique
Where I personally like getting beans, but there are a lot of places for that
Carbon steel, affordable, and durable. Easily the best pan I've ever owned. This was the highest recommended carbon steel pan from cooks illustrated too.
Matfer Bourgeat 062005 Black Steel Round Frying Pan, 11 7/8-Inch, Gray https://www.amazon.com/dp/B000KENOTK/ref=cm_sw_r_cp_apa_FKUmzbFRZEKZP
I second all the people commenting that you should wait for her input about furniture and decorations. You have a good heart OP, I know it's meaning well, but for most women decorating a new house is the FUN part and I'm sure she's been waiting to do that with you. Otherwise it won't feel like her house to her at all, it'll all just be your stuff.
But as far as kitchen stuff goes, I recommend a good Dutch Oven. Lodge has a good one for $70 on Amazon, but I've seen them at Fred Meyers for $50. We got a crap ton of stuff for our wedding, my two absolute favorites have been our Dutch Oven and our bread maker. In the 6 Qt one, you can cook a whole chicken. Soups, pasta, fish, nearly anything you can make with it. It's essential in my home.
Imusa mug is cheaper and lighter. 2.6oz and $6.59
https://www.amazon.com/IMUSA-R200-10-Aluminum-0-7-Quart-Silver/dp/B004444XMY/ref=mp_s_a_1_3?keywords=imusa+mug+.7&qid=1558678044&s=gateway&sr=8-3
Sit on a log or a rock? I carry a <1oz piece of foam as a sit pad. But I wouldn't bring a book because it's heavy and nature is amazing all by itself. (that's just me though)
I usually bring a hammock rather than sleep on the ground, so since I already have that along it's great for lounging. r/hammockcamping
I drink coffee/mixed drink (whisky and water) straight out of my 2.5oz aluminum cook pot/mug: https://www.amazon.com/dp/B004444XMY/ref=cm_sw_r_cp_awdb_lyYNzbQEFTK4N
Bringing a second container is redundant weight.
So funny to see this here. I have been working on my French omelette technique and was just watching it.
Chopsticks are a good option if you don't want to risk scratching up your non-stick pan. I use an Element B iron fry pan, but I still prefer long chopsticks.
I find that I'm still over-browning the bottoms, and my folding is nowhere near as pretty as his. But oh man, the texture of the French style is just so nice. Practice, practice, practice!
Me neither...had to look it up on amazon.com
It's the thing they bring fajitas out on in some mexican resaurants.
I bought a comal like this one on a whim a few years ago. It's great for quesadillas and comes in handy for a bunch of other small things.
Get a big Crock Pot.
Then make a [beef stew] (http://allrecipes.com/recipe/14685/slow-cooker-beef-stew-i/). That recipe should yield about 6 servings.
Get up early Sunday morning, toss everything in the slow cooker around 7am, have dinner at 7pm. Put the rest into individual serving size Tupperware containers, some in the fridge, some in the freezer. Bring the frozen ones to school for lunch.
That should take you no more than 15-20 minutes to prep and start cooking.
Cereal for breakfast is fine but you can do better. Learn to cook eggs. I'm partial to Gordon Ramsay's scrambled eggs. I usually have mine on a toasted English muffin hand I'll throw a few strawberries or some other friends on the plate top complete it. Takes no more than 10 minutes to start the day right.
Buy a whole bunch of chicken breasts, 3-5 pounds depending on how much you love chicken. Cook them to at a time in your cast iron skillet. 6-7 minutes on a side. Should take about 45 minutes to do them all, but since they just sit there for 6 minutes at a time, you can be doing other things too, like putting 8 scoops of rice into your Instant Pot and filling it with water. Meanwhile you'll also be able to cut up a bunch of tomatoes and make some home made salsa.
When the chicken is all done, you can start shredding it with a couple of forks (you can also shred some chickens while the other are cooking if everything else is done.
Put the rice, chicken, and homemade salsa into separate Tupperware containers in the fridge. It's pretty basic but chicken and rice with salsa is pretty good in a pinch.
Get a griddle, buy a big 5 pound bag of shredded cheese at Smart and Final along with a big package of flour tortillas. Toss a totilla on the griddle on medium heat, put a handful of cheese and some of your shredded chicken on it. When it starts getting melty fold it in half. Boom! Quesadilla!
The fact is, cooking for your self is a skill. You'll suck at it so badly when you are first starting out and it does, of course, take more time than walking into a buffet with your meal plan or having some Pad Thai delivered, but it's worth it. It will always be cheaper than the alternatives and, once you get the hang of it, it'll be much better than food you'd get at all but the very most expensive restaurants. Not to mention the pride you'll be able to take in the skill you develop.
Honestly, during the school year, I probably spend 4-5 hours a week cooking. I don't do much, if any, big bulk prep work because I haven't felt so crunched for time that it was necessary. When I do get swamped with exams or other school stuff, I can always order a pizza.
The fact is, unless your parents are financing a lavish lifestyle for you, you're going to have to learn to cook. My girlfriend and I usually spend between $100 and $150 per week on groceries and go out to eat (maybe) once a week.
If we were going out or ordering in for every meal... We'd have to double or triple our food budget. So, thought of another way. If we save $200/week by cooking and I only have to cook 5 hours/week, it's like I'm paying myself $40/hour to cook, not bad!
What's your price range? The Hario Buono Kettle runs for just shy of $40 on Amazon right now, and the Fino Kettle runs for just under $30.
If you're really tight on money though, you can always look for one of those tall silver-plated tea pots with a long spout from a local antique store. I picked one up for $3 and used that for years before getting myself a Bonavita. It's a little unwieldy but it gets the job done, and pours much cleaner and slower than a normal kettle.
The best kettle for the dollar is this one: https://www.amazon.com/gp/aw/d/B000EVPGSQ/ref=ya_aw_od_pi?ie=UTF8&amp;psc=1
>So, do you personally think a Lodge skillet is good enough or should I go >for a Wagner/Griswold? People on /r/castiron seem to frown upon Lodge, >but when I check Amazon and the reviews are amazing.
It's really down to personal preference. I like the smoother cast iron, though I do have a Lodge grill pan. I think if you're wanting to dip your toes into cast iron without having to go all out, Lodge is a good, cheap way to go. Plus it helps alleviate hunting for any on ebay or in shops. I like treasure hunting, but in a year of going to Goodwill just about every weekend, I've only accumulated four or so pieces.
Thanks to the rougher texture a Lodge pan won't be nonstick quickly though, so just use extra fat when you cook. Again, it depends on what exactly you're looking for. For trying out cast iron, Lodge is pretty great. If you're looking for jet black nonstick beauty right off the bat, you might be better off looking for a Wagner or Griswold.
>In the end do you think a dutch oven is worth it over a regular stainless steel pot?
I have both. I don't like using cast iron for, say, boiling pasta. If you're looking for minimum to get you by because you're a college student (I was there not too long ago!), I'd get a stainless steel pot and a cast iron skillet. Stainless steel also can go from stove to oven (as long as it's fully stainless, no froo-froo silicone handles or glass lids; if you're unsure, the packaging/instructions will usually mention its ovenability) so the pot can double as a casserole dish.
As far as finding an enameled cast iron dutch oven, Lodge is pretty much the best way to go for what you get versus what you pay. It's $65 on Amazon right now but if you happen to be near a Fred Meyer, I highly recommend that you go check out their kitchen section. I was just there an hour ago and saw their Lodge 6 quart enameled dutch ovens on sale for $45 and my husband had to drag me away from buying one :) That's as cheap as I've seen them though, I can't recall seeing them much lower.
You can get enamel cast iron skillets, but because of the enamel, the price is higher so I'd honestly just get bare cast iron. Again, whether it's Lodge or old school smooth is completely up to you, what you can find and your price range.
If you'd like advice on lazy seasoning: what I normally do when I get a pan home if it's brand new is honestly read the label: it'll mention whether it's preseasoned (most new Lodge are) and if it needs a scrub. I usually give them a scrub with just hot water and a scrubby sponge, nothing too hard, just enough to get the store dust off. Then I dry it very thoroughly and put it on the stove at roughly medium-low to make sure it's warm and dry. (Do not walk away! I've done this and burned a ring in the pan :) It's by no means ruined if you do this, just annoying.) Preheat your oven to about 350 degrees or so. Grab a paper towel, put it up against a bottle of vegetable oil and tip it over twice to just get a bit of oil on it, then take the hopefully not-too-hot skillet and wipe it all over. Make sure to get inside, outside, the rim and the handle too. Once it's all rubbed up, take a dry paper towel and rub it down to get as much oil off as possible. It won't look like much is left, but that's a good thing. Also, if it's a Lodge, do your best to get off any shredded bits of paper towel off, since the texture can be rough. If your paper towel comes back really oily, wipe it down with another dry paper towel until it's barely giving off any oil; you want a very thin layer on it. Then put it in the oven upside down and let it sit for an hour or so, then turn the oven off and let it sit until it cools down. (Maybe put a post-it note by the oven so you don't turn it on again the next day and forget that your pan's in there.) Once it's cooled down, that's your first seasoned layer. I've used it after that process, sometimes I do another layer which is repeating the same thing with the thin oil layer and rubdown. Other times I just do it once and cook the crap out of something in it. I got a mini skillet once that holds just two eggs basically, so I did one layer of seasoning and then melted three tablespoons of butter into it and cooked eggs. They slid right out, and on cleanup once I got the egg residue to slide out, I took a paper towel and rubbed the butter all over it, buffed it down to a thin layer and put it upside down in the oven (I was baking biscuits at the time so it was just lucky timing). Like I mentioned before, it's fat + heat = seasoning. You can always argue finer points, but in the end, it'll get seasoned.
Yikes, I should probably stop rambling at some point! I like cast iron just a bit. :) tl;dr: your best bet is probably a cast iron skillet and a stainless steel pan with an oven-safe lid, that'll cover you for most cooking applications. Let me know if you have any other questions!
You're welcome! Making blocks of brown butter was worth buying them for that feature alone! If you don't need an army-sized quantity of pasta, I have a great little kitchen tool called the Fasta Pasta ($15 shipped on Amazon) that lets you microwave your noodles:
My procedure is:
This actually does a phenomenal job of making al dente pasta! You'll have to adjust it according to your microwave; it comes with an instruction sheet, but I pretty much just fill it up with noodles halfway & then fill the rest with water to the inner lining & it does a good job regardless of what shape of pasta I use. It makes enough for 1 or 2 people. They did come out with a larger family-sized model, but I haven't tried it: (yet...lol)
The unit is nice because:
Then you can grab a stick of brown butter & add it to your pasta as desired! Here's a good, simple starter recipe: (when draining, put a 1/2-cup measuring cup in the sink & fill, so that you can save half a cup of the pasta water for the recipe)
The combo of the Fasta Pasta & Souper Cubes is nice because if you're feeling both hungry & lazy, you can have a meal for one (or two) with hardly any effort at all, and it's not some cheapo dish like Chef Boyardee (nothing against them!) - it's legit pasta with, in this case, brown butter & Parmesan! For this recipe, all you have to do is:
As far as the Parmesan goes, I vac-seal & freeze my cheese for storage, then shred with a Salad Shooter: (electric shredder)
Using the "fine"-sized aftermarket cone:
Laziness through technology! Hahaha.
/r/slowcooking
+
https://www.amazon.com/ChefLand-Ladle-8-Ounce-Stainless-Steel/dp/B008K3Z76Q/
+
https://www.amazon.com/Norpro-Mouth-Plastic-Funnel-Green/dp/B000HJ99XS
+
https://www.amazon.com/Ball-Mason-PINT-Wide-Mouth-Freeze/dp/B001DIZ1NO/
And you're all set.
No problem! I actually add peppers/onions as well (Kroger's frozen mix because lazy) and jalapenos as well; they go very well with the tempeh!
> How would you suggest that I steam it?
I picked up a cheap metal steamer basket like this a few years ago and use that in a larger pot, but apparently boiling it for 10-15 minutes achieves the same result re: the bitterness!
Your stove is fairly heavy, you can save 9 oz with a BRS3000 (.9 oz) and a light aluminum or Ti pot. This is the cheapest way to lighten up if you want to stay with a cannister. A DIY ethanol stove is cheaper and lighter still.
Do you need such a heavy battery?
Are you bringing a phone?
Your food bag is way too heavy. Even a plastic grocery bag would be better.
Replace the pot with an aluminum grease pot or mug like so.
Take a good, hard look at your backpack and pull off anything detachable. Then start trimming anything you don't have a specific use for like interior pockets and straps/cords you don't need. Or sell it and get another.
I'm a little confused about your clothing system. The camp stuff is for sleeping? Is the jacket like a down puffy or something else? The running pants seem heavy to me. This stuff can be switched up pretty easily and cheaply along the way though.
Repurpose the poncho as a rain kilt or drop it.
Replace the rain jacket with a frogg toggs.
Get lighter flip flops.
I think you're double counting your underwear. You have the spare pairs listed at twice the weight of the worn pair but also the quantity as two.
Bring less: wipes, bug repellent, sanitizer, soap. Refill when necessary along the way.
If you don't want to shell out for a lightweight trowel, either cut down the one you have or replace it with a large stake like this.
One carabiner only, if you're using it for bear bagging.
Drop the emergency blanket, you have an entire tarp and sleeping bag. If you're worried about being cold at night rather than emergency use, it's best to address that by changing your sleep set up.
Electrolytes? If you want to use drink mixes that's fine but don't carry around electrolyte tablets or powders just in case and then never use them.
Cast Iron all the way. Or a good Carbon Steel one. Cast iron may have a slight learning curve at first but once you get the hang of it, it is extremely satisfying as the issues youre having now with non-stick pans will evaporate.
Here is the brand of Carbon Steel I use. Love it.
https://smile.amazon.com/DeBuyer-Mineral-Element-Frypan-Round/dp/B00462QP0W/ref=sr_1_2?ie=UTF8&amp;qid=1506022731&amp;sr=8-2&amp;keywords=de+buyer
Buy a De Buyer carbon steel pan instead, it will outlast you and you don't poison yourself with teflon. Only 37.08e
https://www.amazon.de/Buyer-Mineral-Round-Carbon-10-25-Inch/dp/B00462QP0W?language=en_GB
I've transitioned to a carbon steel pan. It has most of the advantages of cast iron, but is easier to work with.
Try soaking it in water for 30-60 minutes to loosen and break down the burnt glaze. Also, Lodge sells a polycarbonate scraper with grooves to fit grill pans.
and here's a link
blini pans I see are usually carbon steel, which do require seasoning like cast iron but are lighter.
They're also inexpensive and a lot of fun to use.
Lodge SCRAPERGPK Durable Grill Pan Scrapers, Red and Black, 2-Pack https://www.amazon.com/dp/B0073E3Q7A/ref=cm_sw_r_cp_api_UtbfAbGWWNKMQ
These work for me.
I recommend [These] (http://www.amazon.com/Lodge-SCRAPERGPK-Grill-Scraper-2-Pack/dp/B0073E3Q7A/ref=sr_1_4?ie=UTF8&amp;qid=1374079969&amp;sr=8-4&amp;keywords=grill+pan+cleaner) to help you clean it. I usually throw on some kosher salt, use one of those scrapers and recoat with some oil to store it. Will keep it working like the day you bought it. ALSO... turn on a fan... those puppies smoke up the place. lol
I have the same problem!
Every once in a while I throw the whole pan in the oven on super hot to ash away everything and I reseason from the ground up, but I don't invest too much time thinking about the non-stick-ness of this pan.
Try a grill pan scraper
Fair enough.
So as a premise, I'm going to give you the /r/cooking answer (which I'd argue is the 'right' answer,) but a lot (most?) people in the US use a non stick for just about everything. Then again, most people cook bad food, so...
Anyway:
>for things like eggs, bacon, burgers etc
So right there I'd stop you and say that a true non-stick (either a Teflon pan or anodized / ceramic) is really best just for things like eggs, melty cheese, etc. Some people (rightfully) claim that eggs can be cooked in a really well seasoned cast-iron; they sort of can, but you have to use so much grease I argue it's more shallow frying than anything else. Properly cooking eggs in a true non-stick pan, like a Teflon coated pan, requires zero butter / cooking spray, etc. You actually shouldn't use it.
For things like burgers, bacon, etc, most of us would argue for either stainless steel (my preference) or cast iron. Cast iron (CI from now on) has some advantages, mainly relating to heat retention for giving awesome sears (like on a steak.) Stainless Steel (SS) can also do that pretty darn well, but not quite as well as CI. SS has the advantage of being more 'reactive;' If you turn the heat up or down, the pan reacts much faster than CI. CI is a diesel truck, SS is a Chevy 2500.
Neither SS or CI 'stick' when 1) properly heated and 2) properly used. Most people just don't know how to properly cook with those types of pans. Start here, and watch this vid on how to properly heat a SS pan. If you do that (and it's actually super easy once you've done it a few times,) you're 80% of the way there. So then your pan is hot, and you put in some oil (I prefer canola.) From then, your meat (like chicken breast, bacon, burgers, steak) goes in the pan and you don't touch it! If you put it in, and then 30 seconds later get all grabby-pokey-lifty, you're going to get really grumpy that that idiot on the internet convinced you to use SS, because it's going to be very stuck to the pan. If you're patient, and simply wait, the meat will get a perfect sear, and release on it's own in about 3-4:00. From there, give it a flip and repeat.
Here's where the advantages of stainless really shine: So after you've seared both sides (let's say of your chicken) you pop the whole pan in the oven for about 13 minutes or so to finish cooking the meat to the desired temp. Then you pull the pan out of the oven, pull the meat out to rest, and then deglaze your pan, toss in some chopped shallot or onion and garlic and maybe mushrooms, let it reduce aminute or two, holy crap get ready to blow the minds of anyone you're cooking for. Drizzle the sauce over your now sliced chicken, BAM.
So that was a bit of a divergent answer, but I felt it was important. When evaluating cookwear, it's not so much just a matter of 'Can this pan cook things,' it's more a matter of 'How do you use your cookwear to get the results you want.
If what you want is a properly good non-stick pan for eggs and cheesy stuff and omelettes, buy this. That'll last 2-3 years if you treat it well (ONLY wash with a washcloth, non-stick safe utensils, etc) For all your other stuff, I'd suggest a tri-ply stainless steel pan, like this or if it's in your budget, All Clad really sets the standard. This guy in 10 or 12" is pretty much the default CI pan for most people.
Feel free to ask questions. As for the pans you mentioned: I've seen really, really mixed reviews on them. I've never cooked with them, but I've handled them and they seem extremely light and thin (that means hotspots, inconsistent heating, and crazy fast reactivity (temps varyingw ildly up and down.) They seem to be jack of all trades masters of none, and I'd personally pass.
A good sized stainless pan? I have a 12" pan that works incredibly. The All-Clad 12" is the ideal stainless pan, it's fully clad (3 layer; stainless top, then aluminum, then stainless bottom) the stainless is for toughness and surface cooking while the aluminum is for conductivity, and that mix runs all the way up the side so the whole pan retains the heat well. It's also go nice rounded bottoms so things don't get stuck. Plus metal handle so you can toss it in the oven, and it's the perfect weight.
Home Brew Ohio One gallon Wide Mouth Jar with Drilled Lid & Twin Bubble Airlock-Set of 2 https://smile.amazon.com/dp/B07115V3F7/ref=cm_sw_r_cp_apa_i_1RFwCbGM1DPJ6
For the bigger ferments: https://www.amazon.com/gp/product/B07115V3F7/ref=ppx_yo_dt_b_asin_title_o05_s00?ie=UTF8&psc=1
&#x200B;
For smaller ones I just use a mason jar.
I use the first linked lids and they do a great job. They very compact too so they fit well on my self. I would recommend you get weights. These are the ones I got for my wide mouth jars. If you are wondering (and just to show off a little bit) here are those lids and the weight in action on a recent hot sauce ferment I started
Fermentation/Pickling Weights
A couple of ball 2 quart or 1 quart wide mouth jars.
https://www.amazon.com/Ball-Wide-Mouth-Quart-Bands/dp/B00CNHCDR6
Some plastic rings (optionally). Cause the metal bands rust easily
https://www.amazon.com/gp/product/B075KN8B2K/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&amp;psc=1
The easiest airlock system are the silicone lids. Some have nipples. Others are flatter like these:
https://www.amazon.com/Maintenance-silicone-waterless-fermentation-dishwasher/dp/B072N42T61/ref=sr_1_4?keywords=Silicone+mason+jar+airlock&amp;qid=1575128032&amp;s=home-garden&amp;sr=1-4
I would skip getting the separate plastic airlocks that brewers use because they take up space, are messy, and if the straw part extends into the liquid, it pushes mess up.
And then some glass weights, preferably with easy to grab parts
https://www.amazon.com/4-Pack-Fermentation-Glass-Weights-Handle/dp/B076V66FZ4/ref=sr_1_4?keywords=Mason+jar+glass+weights&amp;qid=1575128079&amp;s=home-garden&amp;sr=1-4
There are kits that have all of these which may or may not be cheaper. None of the brands I linked above are special other than I do like “Ball” brand mason jars. Everything else has lots of competitors selling more or less the same thing, so just pick what looks cheapest, has good reviews, etc.
Yes. The All-American line. More costly up-front, but in exchange, they will outlive you.
I still have, and use, the one my mother got as a wedding gift.
In 1956.
They rely on a flat metal seal, so no rubber gasket to age and rot!
Absolutely! We got ours from Amazon after a bunch of research. I can't recommend the one we got more. They are not cheap, but this is a tool that you will buy once and it will be inherited by your next generation.
Called All American pressure cooker. We got the 21 1/2 pint unit. Was just under $250.00 Again, they are not cheap, but this is a unit you will buy once.
I just opened a can of salmon that I had on the shelf for 4.5 years, and it was as good as the day I made it. Pressure cooking for canning and long term storage is the way to go, and something that our grandparents used to do. It is really neat to see it coming back into the public eye again.
I also highly recommend the Ball Complete Book of Home Canning. This is the bible on how to preserve all kinds of foods. It is my one and only go-to book for knowing how to get things done right.
Hope you get into it! I scour thrift stores and yard sales for canning jars you can never have enough glass. And the glass is reusable! I have jars that were handed down to me that are from the 70s, and still are great.
Once you get into canning and preserving you will never go back and wonder "why didn't I do this sooner?"
Best of luck, let me know how it goes. I love sharing the information and insight.
PS: I would not go under the 21 1/2 pint size pressure cooker. Pressure cooking takes time (the fish I do takes 90 minutes per batch at 10LB of pressure), so you want to do as many cans as you can at one time. If you can go bigger, do! You can never have too much space to can in, but it is easy to not have enough. But bang-for-buck I found the 21 is really the best overall size and deal going.
All American brand might be what you are looking for. Except it is aluminum, not stainless steel. Available on Amazon. Heavy duty, gasket free. They are expensive, but will last forever. I use mine as a pressure canner for vegetables, non-acid food, especially tomatoes. Can be used as a pressure cooker or as a water bath canner without the pressure valve in place.
http://www.amazon.com/All-American-921-2-Quart-Pressure/dp/B00004S88Z/ref=sr_1_1?s=home-garden&amp;ie=UTF8&amp;qid=1426139931&amp;sr=1-1&amp;keywords=all+american+pressure+canner
The pressure cooker doesn't have any settings. I have a presto and I just put it on my stove burner on the highest setting until the top thing starts rocking, then I turn the heat down to 1/3, which will keep the thing on top rocking for the duration I cook. That's how I cook everything. Most meats ~10 minutes, cool under the sink. Most vegetables ~1 minute, cool under the sink. I cook rice for about ~2mins, then set it aside for ~5mins, then cool under the sink.
I've never seen one like this so I can't comment on the quality or anything.
I have a very inexpensive, no-frills Presto. It's not expensive but it works great. It's got a nice, heavy bottom that makes it great just to use as an extra saucepan as well. You can also buy an alternate weight for it (part number 50332) that will allow you to use varying pressures (5, 10, 15psi) with it.
Kheema: serves 3
Ingredients
Spices:
Method:
In a pot on medium heat, add oil, onions and stir fry it till it become translucent
Add jalapenos and garlic and story fry till light brown
Add ground beef and mix well. Fry for 10mins constantly stirring on medium
Add all the spices. Fry for 10 constantly stirring on medium.
Add the pototes, mix, and fry for 10 mins on medium.
Add 3/4 cup water, cover with tight lid and reduce heat to simmer.
In 10 mins add serrano peppers. Cover and cook 5 mins.
Add diced cilantro. Turn off heat.
Let it cool for 5 mins and serve with rice, naan and daal.
Daal: Serves 8
Ingredients
Dried beans:
Spices:
In a large pressure cooker, add oil and mustard seeds and coriander seeds.
Add onions and fry till translucent,
Add serrano peppers, fry for 8 mins on medium
Add all dried beans and mix well
Add tomatoes, spinach, and all spices, mix well.
Add enough water (should be about 3/4 full in a 6quart pressure cooker like [this] (http://www.amazon.com/gp/product/B00006ISG6/ref=oh_aui_detailpage_o09_s00?ie=UTF8&amp;psc=1)
Wait till the pot starts bubbling, then add the pressure cooker lid and let pressure build up on medium/medium-high.
Once pressure is built up, cook time is about 8 mins of constant 15lbs pressure.
Rapid depressurize the pressure cooker.
Add cilantro
Let it cool for 10 mins and serve with rice, naan and kheema or a dollop of fat free yoghurt.
No it isn't. I don't have a referral account
Edit: for further proof, here's an example of a referral link found in a website further down the sub:
>http://www.amazon.com/gp/aw/d/B00008GKDN/ref=redir_mdp_mobile?SubscriptionId=AKIAIN5EPMC4JITCJUDQ&amp;camp=2025&amp;creative=165953&amp;creativeASIN=B00008GKDN&amp;linkCode=xm2&amp;pc_redir=1414106151&amp;tag=dat20-20
Note how it ends in:
>&tag=XXXXXX
that's what makes it a referral link. The "ref=" in my link is just a device used by amazon to track how the link was shared
Cast iron wok?
My mouth has been watering over this monster for months.
Unfortunately, my cast iron purchase (16 inch frying pan) eventually pulled my pot rack full of about 20 pots and pans out of the ceiling and onto my lovely 17 inch macbook underneath. Needless to say it's acquired a few dents. The pots are OK, though.
The one on the left does not look like cast iron. At any rate, the real value of cast iron is in heat retention which comes from its heavy weight and thickness. The one on the left looks really thin - which completely defeats the purpose. The Walmart review ratings are quite bad as well - 1.6 out of 5.
I have a cast iron wok which is handed down the generations - it is certainly thicker than the one on the left but its thickness and weight is midway between the extreme lightness of a carbon steel wok and a regular cast iron skillet.
My suggestion would be to go with the carbon steel wok. Just make sure the bottom is as flat as possible and it has as much depth as possible (should be fairly high). You want maximum contact area with the circular heating element in your glasstop, and you want your wok to be fairly high so you can toss things around without it falling off.
If you are okay with the higher price, you could also get something like the Lodge Logic cast iron wok - it has a flat bottom, will take its time to heat up, but when it does heats up properly, it will sear like a champ as it will have all this retained heat. But it is heavy and cumbersome and more difficult to clean and i guess more expensive than a carbon steel wok - so that really is the tradeoff.
tl;dr - do not buy that carbon steel one on the left. Either buy the one on the right, the carbon steel one, or buy a good quality cast iron wok. And if you are buying the one on the right, make sure the handle is sturdy as that is what usually ends up breaking or failing.
I'm sure the All-Clads are really nice (I enjoy the couple pieces I have), but I don't think there's any way they actually cook 4x better than, say, a set of Cuisinart Multi-Clad Pro, which also gets excellent reviews.
I just bought this one from Amazon and I'm very happy with it.
Can't compare with other gooseneck kettles since this is my first one.
http://www.amazon.com/Fino-Pour- Coffee-Kettle-4-Cup/dp/B000EVPGSQ
Fluctuates between 20-30 and it's good enough for pourover.
I got this one a while back. It's the most affordable I've seen, and works great. I heat my water in an electric kettle then pour into the gooseneck.
Here is a kettle that won't break the bank if you find that you need a minor upgrade.
The answer is seasoning! When we open we crank it and put a few thin layers of oil on it which burn on, creating a wonderful nonstick surface just like you would on a cast iron pan. If you're looking for a pan that performs exactly like a flattop's surface, look into carbon steel. They develop a beautiful patina that is so nonstick, gliding your fingers over the surface will make you giddy.
Stainless steel could be seasoned, but that's kinda missing the point of stainless. Best forget about doing scrambles in them and get yourself a nice carbon steel pan or griddle.
https://www.amazon.com/gp/offer-listing/B000KENOTK/ref=dp_olp_all_mbc?ie=UTF8&condition=all If you aren't opposed to open box, dented or 'used'. There's a few for around 35 bucks.
A dutch oven is a heavy pan with a tight fitting that can go in the oven (or in yesteryear the fire). These days they are usually enameled cast iron.
They're not cheap, but well worth it. And it's cast iron so it will outlive you.
I have one made by Lodge (curiously the price has gone way up, I got mine for $39.99 in 2007), but LeCruset is the big brand name and is still more than twice the price.
I'm building up my cooking equipment in a really utilitarian way. As in if something can be used in multiple ways then I'm going to get it and use it forever. And thus so far I have:
I'm actually heading to the states (New Jersey) in about 7 hours so when I'm there I'm going to see if I can get a 6 quart Enameled Dutch oven and a really basic knife set.
If you're interested in other shit to get or just want to read up on all this crazy stuff, you should head over to /r/AskCulinary
What an awesome friend!
Whilst we're talking about poaching, I'm a fan of of Poachpods - they can also be used in the microwave although you need to prick the egg right through to the yolk first.
My sister had the same problem. My suggestion to her (and you) is just to cheat
ETA: fixed link
If you want to cheat, these work perfectly every single time, without fail:
http://www.amazon.com/gp/product/B000P6FD3I
Mason jars are designed for this exact type of use and are smell proof. I use half gallon - wide mouthed Ball jars, but you can use any size. (get the wide mouthed version whatever size you choose!) Put the mason jars in a box, cabinet or mini fridge. Using a mini fridge: they will be kept in 100% darkness, the temp will be regulated, and the humidity will not matter because of the jars. Stay away from plastic containers as they generally (but not always) will leak smell/humidity. Glass is the way to go. I doubt there is anything commercially available that will do exactly what you're looking for without using mason jars. Cigar storage containers/boxes/humidors are designed to breath, which is the opposite of what you want.
Everybody loves blender bottles. Well, mostly. Some people prefer glass. In that case there are plenty of wide mouth jars that fit the bill.
Wide mouths for adding powder/cleaning. Easy to seal for shaking. Feel free to shop around and find better deals than my hasty links. These are also easy to find in grocery stores in my experience.
I make soup in my rice cooker! Just toss in the ingredients and wait for it to bubble. Give it a stir every now and then to make sure nothing's stuck to the bottom.
For steaming stuff you can get a collapsible steaming basket that fits inside the pot (like so: https://www.amazon.com/dp/B0029728H0/ref=cm_sw_r_cp_apa_i_NK6jDbQ8ZF9JN), or rig one with a steamer stand and a cake pan (or aluminium tray/pan with holes punched in).
As an example I have used my rice cooker to steam potatoes to make mashed potatoes! :)
We generally get home at 6 and can often eat dinner by 7; I've found a lot of things I can get done in 30-40 minutes. what's been a huge help for me is that I get stuff going and I can walk away and do other things - like help my son with his homework - and not be rushing to the stove all the time. So things might take longer than 30 minutes, but I can get stuff done during that 30 minutes. I have a cookbook or two for mine, and I honestly don't use them. I use blog posts and a Facebook group. I google what I want to make and add "instant pot" to the search. :)
I use the trivet that came with my instant pot, an inexpensive metal veggie steamer basket, my 1qt white corningware casserole dish, and a stainless steel bowl. I have a bundt pan as well but use that rarely. The only things I had to buy were the steamer basket and the bowl.
We quite often will make pasta and meatballs; pasta and water in the pot, meatballs on top. Cook. Add in sauce. That one I can usually have done in 20 minutes. A small pork tenderloin on the trivet, steamer basket balanced on top with red potatoes is a 15 min. cook time; about 10 min. to come up to pressure and I wait 5-10 to release pressure. Anything with chicken breast is really fast. The other day I did a chicken rice and broccoli dish that took under 30 min. Last night we had a baked egg casserole. Taco Pie is another favorite here, but it works best if you have a 7" springform pan.
Mmmm wings ....
Baked Wings:
• Steam wing for 10 minutes. I use one of these and do them in batches.
• Place on cooling rack(s) set over a lined baking/cookie sheet. (Line with newspaper, paper towels or parchment paper to catch grease.)
• Place baking sheet with the rack of steamed wings in the fridge, uncovered, for several hours. This step is critical if you like crispy skin on your wings!
____
• Pull wings from fridge long enough to take the chill off the meat and baking sheet. About an hour, depending on your house temp. You don't want to throw the cold meat and tray in the oven, it will drop the oven temp.
• Preheat oven to 500°F = 260° C
• Reline baking sheet with fresh parchment paper ... or Reynolds Wrap© 🙄 😀, and place wings directly on lining, in a single layer and space around each wing. (They tend to stick to the rack and it rips the skins, so I don't use a rack.)
• Bake for approximately 20 minutes, then turn each wing and bake for approximately another 20 minutes. Keep a close eye while baking, ovens differ. Timing depends on how crispy you like the skins and it doesn't take much for these to overcook and become sad, dried, little mummified things.
• Spin in your favorite sauce. We do two sauces. Hubs likes the traditional hot wings Frank's© style sauce, while I like a mix of his and BBQ sauce.
We serve ours with bleu cheese dip instead of ranch. If your interested in wing sauce and/or the bleu dip recipes, let me know. I haven't found a good* recipe for ranch that doesn't involve a packet of ... stuff. Yeah, stuff.
I got mine on Amazon:
IMUSA USA R200-10 Aluminum Mug 0.7-Quart, Silver https://www.amazon.com/dp/B004444XMY/ref=cm_sw_r_cp_api_eP6fAbR83S1V5
If you went superduper budget on your cookset:
Stove Option 1:
BRS 3000t
Stove Option 2:
DIY cat food can stove
Cheap aluminum pot:
https://www.amazon.com/gp/product/B004444XMY/ref=oh_aui_detailpage_o01_s01?ie=UTF8&amp;psc=1
or kmart grease pot.
Change cutlery for two plastic spoons, ditch the bowl?
Water:
Change nalgenes for plastic water bottles. Ditch the bladder.
That should get you there I think! I mainly just grabbed ideas from: https://www.reddit.com/r/Ultralight/comments/4iz7re/ive_compiled_a_list_of_ultracheap_and_ultralight/
Yep: http://www.amazon.com/DeBuyer-Mineral-Element-Frypan-Round/dp/B00462QP0W/ref=sr_1_2?ie=UTF8&amp;qid=1397146040&amp;sr=8-2&amp;keywords=debuyer
This pressure canner can hold 19 quart jars.
http://www.amazon.com/All-American-921-2-Quart-Pressure/dp/B00004S88Z
Link.
Check out the sidebar, it has all kinds of info! This is the go to website for all things canning, I only trust tested recipes (meaning I don't do some mashed potato recipe I found on someone's blog).
I have only water bath canned before, but I have heard that All Americans are the way to go for pressure canners though there are cheaper options depending on how much you plan to do.
There are a couple things I always suggest for people who show an interest in canning.
Ball Complete Book of Home Preserving
A small tool set
> ncluding what kind of pressure canner to buy
All-American makes great canners. They are expensive but will last you a lifetime.
We also use a cast iron electric burner to save some wear on the stove.
http://www.amazon.com/All-American-921-2-Quart-Pressure/dp/B00004S88Z
All American makes great pressure canners/cookers, american made with a great warranty.
Here Ya go... http://www.amazon.com/gp/aw/d/B00004S88Z
My pressure canner manual calls it a pressure canner/cooker. http://www.amazon.com/gp/product/B00004S88Z/ref=oh_details_o07_s00_i00?ie=UTF8&amp;psc=1
1/2 pint jars or these 1 pint twist lids (yes the plastic is fine) work great but make sure they're twist lids.
You can find vermiculite stupid cheap if you can find a hardware store that has verm used as insulation (this also works great). If not, you can find small bags in garden sections everywhere for 5 to 10 bucks.
Brown rice from any grocer and a coffee grinder, or blender but a coffee grinder is best to make your own brown rice flour.
A pressure cooker Isn't a must but you probably want one. This is a good one because it will hold many jars and will also hold quarts if you go there in the future. You don't want this one because it's not big enough.
If you're just doing the 1/2 pints you can use steam/fractional sterilization in a pot with a lid (Google it) but I wouldn't use this for the plastic pints.
These are a few money/supply tips I can give and as far as the process goes, it's easier than you think. I'd say it's slightly easier than growing good bud but a different animal altogether. Don't worry to much about fucking up. It can happen, and if it does, you figure out what you missed and fix it. If you follow PF tek I think you'll do fine tbh.
As far as species goes, any cube will work. Reputable and cheaper source. There are others an r/sporetraders may be cheaper. not sure
I recommend against kits because they're not sustainable, you don't learn the process, they're expensive in the long run, may not be attainable depending where you're at.
> $40, Presto - Stellar reviews, however, the product is aluminum and not stainless steel as advertised. Reviews warn about rusting and overall poorer quality in models purchased after 2012.
Presto makes both aluminum and stainless models:
I have one of these, though the styling has changed a little over the years.
http://www.amazon.com/Presto-01362-6-Quart-Stainless-Pressure/dp/B00006ISG6/ref=sr_1_24?s=home-garden&amp;ie=UTF8&amp;qid=1311344253&amp;sr=1-24
Not quite. An Insta-pot is a multi-function cooker. Insta-pot is a brand name. I use this Fagor 4 qt. It can slow cook, steam, sauté, pressure cook, and even make yogurt. I originally bought one to replace a regular pressure cooker which wasn't as idiot-proof as I needed it to be.
The multi-cookers are awesome, especially if you're cooking bulk meals and have a small kitchen. They're way easier to use than the standard pressure cooker and have more temperature control than a slow cooker. Downside is that they're not as bomb-proof as the standard pressure/slow cookers and only have a shelf life of (I'm guessing) 2-4 years of regular use.
A pressure cooker lets you cook soaked beans in 30 minutes as opposed to 2.5 hours. Long grain rice in 8 minutes instead of 28. If you're intending on spending you're whole Sunday prepping your meals this will greatly cut down the effort and save some on your energy bill too.
I've owned a lot of slow cookers, and just recently got a pressure cooker..so I may have some new toy bias...but ffs I love that thing. Every big tough slow piece of meat I cook in it comes out amazing..and I can sear in it, deglaze it all in the same pot. For 30 bucks too. I have this one I got during a sale, so 45 now apparently.
Though, they're scary, so I understand sticking to slow cookers...I've never owned one smaller than 6 quarts though honestly. Where would the meat go!?
I took a second look and I see what you mean. But you can pressure cook at home! I cook all my chicken in this guy. Nothing comes close in terms of juiciness and tenderness except for rotisserie.
First, I doubt you'd get a satisfactory electric pressure cooker for that low a price (electric pc's are sometimes called "multi-cookers" too). It might work okay in the beginning (or not), but won't last well or may just have problems (or any non-stick inner pot will eventually need to be replaced), etc.
If you want an electric pc, I'd suggest waiting for upcoming Black Friday and getting one of the models of the brand "Instant Pot" (IP makes various models, though the DUO60 7-in-1 is the best selling of all). Probably most of the IP models will have very significant sale prices on Black Friday and Amazon Prime Day (twice a year). There are also lots of Facebook groups for those with IP's where you can get support, questions answered, tips, recipes, etc.
If you don't mind getting a stovetop pressure cooker instead of an electric, one inexpensive one that works really well is Presto (about $35?). Some people turn up their noses at most of the less expensive stovetop pc's but we've had Presto's in our family for years and they're still going strong. The least expensive ones will be made from aluminum rather than stainless steel, but they still work fine for pressure cooking (though won't do some of the other things many electrics will do and have other disadvantages). Presto also has stainless steel models now:
https://www.amazon.com/Presto-6-Quart-Stainless-Pressure-Cooker/dp/B00006ISG6
more Presto:
https://www.google.com/images?q=presto+pressure+cooker
https://www.google.com/search?q=presto+pressure+cooker
You said you found one on Amazon for $38. Would have been good to give a link to the exact one you're referring to.
But what did the Customer Reviews at Amazon say for that one?
.
I have this one and [this one] (http://www.amazon.com/Presto-1755-16-Quart-Aluminum-Pressure/dp/B000QJJ9NY). The big one is for canning (meat and or low acid vegetables) but I've done huge batches of food in it too.
Do you have any Eastern markets nearby? I'm in a larger city (Nashville), and there are plenty of Indian, Chinese, Thai, Vietnamese, and other such grocers. You can get cheap authentic spices at these places. And really once you've got the spices, you're 80% of the way there.
Another useful thing to pick up is a pressure cooker. Many recipes implement cooking with these, and they're relatively cheap. I recommend one like this which has ample room (6qt) and is stainless steel.
Lastly, find some good recipes. I've become a big fan of VegRecipesofIndia despite being a pretty big carnivore. The restaurant-style dal makhani and rajma masala recipes are great and highly recommended.
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.
That top one looks like a regular round CI griddle.
https://www.amazon.com/Lodge-Griddle-Pre-seasoned-Pancakes-Quesadillas/dp/B00008GKDN
http://www.reddit.com/r/AskCulinary/wiki/faq
----
What I have posted before.
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If you have a TJ Maxx or like minded discount scratch and dent/seasonal store go there. I picked up All clad pans for about 50% to 75% off. That's a $150+ pan for about $70.
Or check out if you have a restaurant supply store near by.
And cast iron is the shit and only $20 to $40 (just don't use with acidic products unless iron deficient). If you find one that works for you. For me I love this one; for my "breakfast" items. It's alot better for me then a frying pan.
http://www.amazon.com/Lodge-Logic-Pre-Seasoned-Griddle-10-5-inch/dp/B00008GKDN/ref=sr_1_6?s=home-garden&amp;ie=UTF8&amp;qid=1374432138&amp;sr=1-6&amp;keywords=cast+iron
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But only buy what you really need right now. Then build up later. You can do lot with just a few items.
Check out this:
http://www.seriouseats.com/2011/01/equipment-the-7-most-essential-pots-and-pans.html?ref=obinsite
And this
http://www.seriouseats.com/2010/08/equipment-the-all-clad-vs-tramontina-skillet.html
Bought this just for tomahawks - https://www.amazon.com/gp/aw/d/B00008GKDN/ref=mp_s_a_1_8?ie=UTF8&amp;qid=1499816998&amp;sr=8-8&amp;pi=AC_SX236_SY340_QL65&amp;keywords=cast+iron+skillet+lodge&amp;dpPl=1&amp;dpID=31%2B-Mm1ZI-L&amp;ref=plSrch
There are plastic lids you can buy when you want to use them for storage, not for canning. You can often find them where canning supplies are sold, but not always. http://www.amazon.com/Ball-Regular-Mouth-Storage-Caps/dp/B0000BYC4B
Amazon might not be ideal for anything but the airlocks, but here goes:
Airlocks, pack of 3 for $5.39 at the moment.
Lids, probably available for the same or less at your grocery store.
As for grommets, the hardware store is your best bet. They're classed by their internal and external diameters. Internal diameter (ID) is what you're going to squeeze the airlock stem into, external (ED) is the size of the hole you've drilled in your lid. The ones I use have an ED of .5 inches. I don't remember the ID, but that's more flexible. Easier to jam a tapered stem into a rubber hole than it is to make the grommet fit into an inflexible hole in a plastic lid.
Just match the ED to whatever drill bit you're using, and you'll be fine. Oh, speaking of, none of this is going to work without a drill. But the cheapest drill you can find will work just fine. I like a spade drill bit for making clean holes in plastic lids, but other types will work just fine. If need be, you can remove burrs left in the hole with a hobby knife or file.
I'm afraid I'm made this all sounds harder than it actually is. It comes down to:
If you attempt this and have any trouble, feel free to PM me. I stumbled a bit with this at first and would be happy to help you DIY it.
Cheapest option right now is this 11"x7"x4" Plano waterproof case which went on sale yesterdaay at Amazon for $17, down from $25. Place the bud in any small container/baggie and the case itself will keep things smell-proof.
Otherwise get a plastic ammo-style box (like this $5 one, which isn't waterproof or smell-proof) and put your bud in a small 4oz mason jelly jar (or 8oz) with a plastic cap. That jar is smell-proof, but you can't really find affordable individual jars - they usually sell in a 12-count for $8, and plastic lids usually come in an 8-pack for $8-$11.
Second on the air tight lid. These are great if you’re using glass jars: https://www.amazon.com/Ball-Regular-Mouth-Storage-Caps/dp/B0000BYC4B
How about getting some of these and drilling a hole for standard airlocks?
I'll just list everything that I can, how's that?
The bakers rack on the left is This
The left most skillet is an AUS-ION
They're made in Australia and so smooth. Some nice touches of the piece are the very detailed cut-out of Australia on the handle and another nice engraving on the bottom.
Then there's the Stargazer. My first expensive piece. It's also very smooth. It's had a hard time keeping its seasoning, and I've admittedly been babying it by seasoning and seasoning it with flaxseed oil and a Crisbee puck.
Then there is the Finex group. It starts with the 10" grill pan. Then there's the 12" and 8". I just love the different geometric shapes of them.
All the way to the right is the Lodge Sauce Pot
I haven't used it a whole lot other than to make a few dips.
Between the big hanging skillets are some Lodge 4" and 5" skillets that I thought just looked cool and rounded out my collection.
The griddle is just a double sided griddle from world market. It's my go to pancake tool.
Then there is an A1 Chef pizza pan that I honestly don't use very much. I tend to just use some cheap aluminum pans with holes on the bottom because they're easier to form the crust on.
On the middle shelf from left to right are my 10" and 12" lodges. The 10" was my very first cast iron skillet. They've both been stripped and reseasoned and are much smoother than factory. I don't see myself giving up my first two skillets. I still use them a lot.
In the middle is the 10" grill pan from Lodge. I honestly hate cleaning the grill pans and have found that the lines in the meat aren't really worth the scraping. There's also some cheap fajita skillet that I don't think I've ever used.
And on the right is the Lodge enameled dutch oven but in the light grey. I love this thing, and got it for a song on Amazon one day.
On the bottom shelf on the left is the Lodge Wok I have definintely not used it. It seems like it would be better on a gas range, which I don't have. This was an impulse buy, and I don't know how to really cook any asian food, so who knows.
Then last but not least is the regular Lodge Dutch Oven
Many a roast has been made in this. The drip spikes on top does the basting for you. I just got a sous vide setup, so I'll probably be using it less and less, but sometimes I know I'll want the smell of a roast wafting through the air all day on a cold Autumn day.
Bonus pieces Kitchenaid Stainless Steel cookware set on top with All clad non-stick pans to the right of those.
Then there are some Lodge Stonewear on the other bakers rack
A hundred times, yes. I have the 10" and 12" on the stove top at all times! Do yourself a favor and get the LODGE CAST IORN WOK. It's amazing!
This is correct, and also why most would-be stir fryers would benefit from purchasing a cast iron wok
I agree, I can actually whip up my favorite meal in half the time as macaroni and cheese. I will take some cheap fish like Tilapia, dust it with whole wheat flour and toss it in the olive oiled pan. Cook 3 minutes, add sauce (which sizzles and caramelizes from the sugar). Serve with short grain sushi rice on the side with japanese rice seasoning (not soy sauce).
Great!
Stir fry pro-tips
Pre-heat the pan with no oil, on high.
Add oil to hot pan and them immediately add ingredients.
Give raw meat a minutes head start.
Add sauce at the very end and immediately remove from heat, stir.
Make real teriyaki sauce from real soy sauce (not hydrolyzed soy protein) and mirin(sweet japanese rice wine). I get it from asianfoodgrocer.com. Add a squirt of chili sauce,a pinch of ginger, and a tablespoon of sugar.
Also, my lodge cast iron wok is the best pan I own.
http://www.amazon.com/Lodge-Pro-Logic-14-Inch-Cast-Iron-Handles/dp/B00063RXQK/ref=sr_1_1?
These are similar in design and material as All-Clad, but a lot less expensive, especially if you are look to replace the whole set. I got them as a wedding gift, and so far I love them. The reviews on Amazon will give you a good idea of their quality and performance.
If you have to go with a set, These are probably your best bet for quality and price. They will occasionally sell for under 200. Also if you have a Costco membership, the Kirkland 12 piece stainless is really good and usually runs around 169$.
I recently purchased this set and love it. Looks great, cooks great (except for scrambled eggs, but I think all stainless sucks at that) and seems very durable. I can't speak to the BIFL quality of it, but I don't see how it could possibly fall apart. The rivets look very strong, and it has a lifetime warranty should it fail.
Very highly rated all clad knockoff made by Costco. It's NSF certified which for me is the icing on the cake, I'm strongly considering this set despite not really needing 13 pieces of cookware.
http://www.costco.com/Browse/Product.aspx?Prodid=11631728
I don't think costco messes with reviews (newegg has had a history and I'm often skeptical of reviews on sites other than amazon) so here are some other reviews on Amazon, one negative:
http://www.amazon.com/Kirkland-Signature-Stainless-Cookware-559728/product-reviews/B005SYWLBE/ref=dp_top_cm_cr_acr_txt?ie=UTF8&amp;showViewpoints=1
And while I personally can't vouch for it, based on the quality of costco stuff that I've dealt with, their products are top notch. They also treat their employees well from what I've read and have good overall corporate ethics and the lowest margins in the industry which is why I'm gladly a member for $50 a year. It pays for itself by buying paper towels, trash bags (~$12 for 200 well made draw string kitchen bags), over the counter drugs (picked up $10 for 365 pills of claritin (loraditine) ! and 2 x 365 81mg of coated aspirin for $4 last week when I went there). This isn't /r/frugal but just more reasons to plop down for the membership but as you can see from amazon its $220 on there, cost of membership is $50, so you can buy it without it. Some other considerations: return policy is great (for most products other than electronics there isn't any) and they'll also refund your membership at anytime. No I don't work for them, just like the place a lot.
One of the reviews on Costco mentioned this as an alternative:
http://www.amazon.com/Cuisinart-MCP-12-MultiClad-Stainless-12-Piece/dp/B0007KQZWU
I probably will end up buying one of these though as I just ended up researching it quite a bit recently and this is these are at the top of my short list.. but do I really need 12-13 pieces of cookware? So I might end up just buying stuff individually. We'll see.
A nice set of pots pans. Preferably these, but I'd rather pick and choose than have the set.
Multi-Clad Pro by Cusinart
set goes down to under $250 all the time not sure why it is so expensive right now, but still less than All Clad
I'm pretty sure Calphalon and All-Clad aren't affiliated, but I digress. Have you read the negative reviews about the Cuisinart Multiclad Pro line? It would seem they suffer from quite a few issues. Depending on your needs, this may or may not be an issue.
I'd do that, but I'm worried about rust issues (I have a cheaper gooseneck). I was a retail sales manager for a largeish coffee company who fielded lots of complaints about kettles plagued by rust (Bonavita variable temp kettles, especially). Leaving water in them was cited as a potential cause. Am I just being paranoid?
Although my electric kettle sees the most use, I'm a big fan of stovetop kettles for some situations.
I like the gooseneck variety for controlled pouring. puerh_lover linked to the Bonavita kettle which everyone seems to like a lot. I also really like the Japanese-made Fino kettle:
http://www.amazon.com/gp/product/B000EVPGSQ/
Finally, I'd recommend looking into ceramic stovetop kettles as a nice alternative to stainless steel. Joyce Chen has long produced a version of this:
http://www.amazon.com/Joyce-Chen-90-0007-Ceramic-2-Quart/dp/B00IRAOJQG/
Or investigate Lin's Ceramics for really nice (and pricey) ceramic kettles.
Looks like it would be a decent kettle, but as others have said here, having a lid is a benefit that you would miss out on. I really like the idea of this mini, milk pitcher sized kettle for travel though. For me, I need more volume for my pours. I would strongly recommend the Japanese-made FINO Kettle. It's available in 1L or 1.2L sizes and it is extremely well built and the 1L version is pretty compact. And it works on all heating surfaces.
http://www.amazon.com/Fino-Pour-Coffee-Kettle-4-Cup/dp/B000EVPGSQ/ref=sr_1_1?ie=UTF8&amp;qid=1415680848&amp;sr=8-1&amp;keywords=fino+kettle
New non-electric gooseneck for $27, pair this with an $8 plastic V60 and get free shipping, or New (in damaged packaging) electric gooseneck, Delivered for $39. I'm not sure you can ask for much cheaper unless you hunt thrift stores for used stuff.
Might be treason here, but this (Matfer Bourgeat 062005 Black Steel Round Frying Pan, 11 7/8-Inch, Gray https://www.amazon.com/dp/B000KENOTK/ref=cm_sw_r_cp_api_bFLcAbJF1JTC1)is my go to pan for most everything....though I use a hard anodized pan for my omelets...
Carbon steel is my GO TO pan for damn near everything now. I fry my bacon in it, then my eggs. I'll use it for quesadillas, burgers, grilled cheese, etc. I haven't had my stainless pans out of the cupboard in at least a month. My cast iron pan is now reserved for potatoes, perogies, cornbread, and anything where my carbon steel pan is a bit small.
http://smile.amazon.com/Matfer-Bourgeat-062005-Frying-8-Inch/dp/B000KENOTK/ I do reccommend a proper french pan over the lodge ones. They're much smoother, and Matfer Bourgeat welds the handles so you don't have rivets on the inside of the pan (I prefer that for egg pans) I have the 9 1/2" pan which is big enough to cook 4 half strips of bacon, fry an egg or two (I've had 3 in there, but if you do that you're gonna have them in weird shapes instead of being round. IDGAF, but you might). I'm currently preparing a 10 1/2" pan for my mom's mother's day gift, and I'd probably recommend that one as an egg pan. I'll do 6 half strips of bacon in it, and 3 eggs with no space issues. It seems to be the right size if you're cooking for more than just yourself. Then again, you might as well but a few because they are awesome.
Cook’s Illustrated highest rate carbon steel pan isn’t riveted. Amazon link
If you want to save money, go with the Lodge Logic one--honestly, it works just as well as the Le Creuset (I have two--the smaller is Le Creuset) but is wayyyyyyy cheaper.
$45 at Amazon
Not positive, but my mom bought me PoachPods.
https://www.amazon.com/Fusionbrands-Set-Silicone-Poach-Pods/dp/B000P6FD3I
I haven't tried them so I don't know how well they work.
I do!
https://smile.amazon.com/Fusionbrands-PoachPod-Original-Silicone-Floating/dp/B000P6FD3I
Stay away from the generic Chinese ones that sort of look like these, they're all garbage.
Yep
https://www.amazon.co.uk/Fusion-Brands-Poachpod-Silicone-Poacher/dp/B000P6FD3I
They also sell these little silicon things that work extremely well and are reusable.
I use these. They taste way better than the egg cup pan, which I also own.
Fasta Pasta A pasta cooker for the microwave. It works well.
Does he enjoy outdoorsy stuff? Maybe some camping/hiking gear would be appreciated. You could get him something to neatly store this sock collection. Or you could choose something more universally useful: insulated water bottle, external battery charger, Google home/Echo, really nice reinforced and long phone charger, Amazon Prime membership of his own!, a really nice backpack (like this that can be professional too, microwave pasta cooker, or just some more really cool socks lol
This is from the reddit amazon ad. If only I could order it without outrageous shipping cost, I would SO buy that. Seems to solve OPs problem too. :( Can anyone comment on whether it actually works that well? I always think amazon comments are fishy and purely written by mechanical turks for half a cent.
Get one of these (Fasta Pasta Microwave Cooker). Changed my life, seriously. It cooks spaghetti in about 5 minutes; you can get some pasta sauce heated up, sprinkle some parmesan, and BAM! delicious meal for one.
Ball Mason Jars Wide-Mouth Can or Freeze - 12pk by Arett Sales - LG http://www.amazon.com/dp/B001DIZ1NO/ref=cm_sw_r_udp_awd_RLLvtb0PR2THN
I got a 16oz and 32oz pack of these from target recently for tea storage.
Wide-mouth mason jars are super-useful for food storage.
These are them. They're the same diameter and half the height of these.
>What do you mean by steaming it?
I have a platform, something like this buts flat. I put that in the bottom of a large pot, put a little water in there, slap on the lid and you have enough space to reheat an entire plate of food in a few minutes.
It's better too because you avoid the scalding outside and frozen inside you get with a microwave.
I bought this steamer basket. Works pretty well and fits in the DUO60.
Doesn't seem to be available on Amazon.com, sorry if you are from the US :(. But I'm sure something like this or this would be almost exactly the same.
Get you something like this and steam it instead of boil it. Much better flavor IMO, and much less watery.
What the others said. They peel ridiculously easy, the texture of the whites is ideal, and the yolks are creamy and delicious. I do 5 minutes on high vs 6, but the real key is the ice bath immediately after quick release. I let them sit in a bowl of ice water for about 15 minutes to completely stop the cooking process. Perfectly yellow yolks with no hint of green.
Oh, and a vegetable steamer basket like this one allows me to cook about 18 eggs at a time in a nice little stack.
And they're dirt cheap link
$5 at Walmart, or my local grocery store (C-Town). $8 on amazon.
Another option that people love is the Imuza. Comes in 10CM and 12CM widths.
Yeah it is a long drive, but just get up early and drive out there, takes a couple hours, and trust me, it's worth it. In Ocala, you can hike all day, then setup camp, and then walk over and go swimming in a spring, two nights in a row. But you need to either hike with a partner and self shuttle, or pay someone to drop you off on the other end of the trail. But definitely you want some easier overnights under your belt. I think Hillsborough and Starkey would be good shakedown hikes.
Edit: alcohol is cheaper, and since you're student, if you want advice on making an alcohol stove, you can start here: http://andrewskurka.com/2011/how-to-make-a-fancy-feast-alcohol-stove/
These are a little spendy but are actually purpose built. Honestly though, having gone down this road a number of times I would suggest sticking to an aluminum or titanium cook pot to boil your water in and use your favorite over the counter bottled water brand bottle of choice. I personally like Smart Water brand. They're stupid durable, available in a variety of shapes and sizes. When you're done with your camping trip just throw it away and get another one next time.
1L is plenty for 2 people. Also titanium is horrible for actually cooking. It gets hot spots and burns your food. You'll also pay a premium for anodized aluminum. Just go for an Imusa 12cm mug, which is 1.1L or an equivalent non-anodized aluminum pot. It is on amazon for like $5. Save yourself a lot of money.
http://www.amazon.com/Imusa-Aluminum-Mug-1-25-Quart-12/dp/B004444XMY
BTW the foods you listed are all "dehydrated" style foods that can be rehydrated in a ziplock freezer bag slipped inside a reflectix pouch :)
I don't normally recommend so much cooking gear, but since it sounds like you actually cook on trail I recommend:
Imusa 12cm aluminum pot (aka stanco grease pot) would suit you well. Good capacity at 1.1L and only weighs ~3.5 oz.
https://www.amazon.com/Imusa-Aluminum-Mug-1-25-Quart-12/dp/B004444XMY
I don't know about pans, but I imagine a really lightweight aluminum pan could be found around. Maybe even non-stick. The MSR Quick Skillet is listed at 5.9 oz - https://www.moosejaw.com/moosejaw/shop/product_MSR-Quick-Skillet_10238436_10208_10000001_-1_
As for a cup - I like the sea to summit x-cup. The best thing about it is that it collapses flat and takes up very little pack space. - https://www.amazon.com/Sea-to-Summit-XSSCUP-X-Cup/dp/B0065J3JWG
For real cooking I wouldn't go with titanium. It heats unevenly and has hot spots that can cause burnt food. Cheap aluminum is generally lighter than titanium anyway.
https://www.amazon.com/gp/product/B004444XMY/
Agreed with the other commenters who say cast iron is a better option than non-stick. Once it's well-seasoned, it's going to work even better at stopping eggs, etc, from sticking than a teflon pan would (and teflon just seems too strange and chemical-y). I just invested in a couple of these pans - just another option that's similar to cast iron. (Haven't had a chance to season them yet so can't speak to how well they work though.) Cast iron is also my go-to for toasting quesadillas or sandwiches.
Which 12" skillet are you using? the lodge L10SK3? I believe that clocks in around 8.5 lbs
There are several lighter alternatives that are still cast iron.
Here's one example at ~4lbs
http://www.amazon.com/ExcelSteel-Inch-super-lightweight-frypan/dp/B0010D6RMG
CI did a review of several of them but found the performance extremely uneven; but you may be able to adapt to their properties.
The best alternative to maintain all of the properties you're looking for would be an uncoated carbon steel pan. You season and care for it similarly to cast iron and it develops a similar non-stick coating.
As long as you get a model with a metal handle it can handle the same amount of stovetop-to-oven traffic as your cast iron.
Just as with cast iron, the thicker the carbon steel pan, the more heat retention it will have and the more even the heat will tend to be; but at the expense of weight and responsiveness.
Here are a few examples:
http://www.amazon.com/DeBuyer-Mineral-Element-Frypan-Round/dp/B00462QP0Whttp://www.amazon.com/Lodge-CRS12-Pre-Seasoned-Skillet-12-inch/dp/B005U93RYW
http://www.amazon.com/World-Cuisine-Black-Steel-Frying/dp/B001KZHF1G
Here's some approximate specifications I was able to dig up
[edit] It looks like the de buyer mineral b pan has a silicone button on the end that will likely be bad for putting under the broiler, but couldn't find any manufacturer recommendations for oven temperature or if you can just pop the thing off.
Get yourself a carbon steel pan, it's essentially the same thing but stamped vs cast.
The benefit is you get a smooth finish like the old school cast irons used to have.
For seasoning put it on a gas range cranked to high, then use tongs and rub around the oil with some paper towel so you have only a thin covering. The oil should be smoking as you apply it. Do that a bunch of times.
After that just use it regularly, eventually even after washing it will have an almost matte almost black surface (shiny after you re-oil before putting it away).
Use a carbon steel pan, they are pretty thin and light; way lighter than cast iron.
Amazon has the Carbon Steel Skillet for $40.
https://www.amazon.com/Lodge-Seasoned-Skillet-Skillet-Cooking/dp/B005U93RYW/ref=sr_1_1_sspa?s=kitchen&ie=UTF8&qid=1542850466&sr=1-1-spons&keywords=lodge+cast+Iron+skillet&psc=1
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Ya man. It does everything everything cast iron does, but it is lighter, heats up quicker, and easier to maintain. Since I got this I have only used my cast iron for pizza:
https://www.amazon.com/dp/B005U93RYW/ref=cm_sw_r_cp_apa_vrFuybPTYRCYB
When people say cast iron and lighter in the same sentence I typically recommend carbon steel.
Similar to cast (seasons the same way, similar characteristics when cooking.) but is no where near the weight. That's what you lose, the thermal mass and heat retention that cast has. For a camping skillet I'd want the carbon steel every time.
You should try one of these: Lodge Manufacturing Grill Pan Scraper
I have this little tool, I just put water in my cast iron grill pan (after it cools off, not while it's still hot so that the temp change doesn't warp it), then I put it back on the burner and let it boil for a bit. I use that plastic scraper to scrape off the large bits, and a nylon brush with a little soap and salt, then rinse off all the bits and soap/salt. Then I dry it by heating it up a little and then brush oil on it. Although it seems like a lot of steps, I love the results of cooking foods on it. Totally worth it to me.
These can help, it is always a chore to clean the grill pan. https://www.amazon.com/gp/aw/d/B0073E3Q7A/ref=mp_s_a_1_2?ie=UTF8&amp;qid=1488290164&amp;sr=8-2&amp;pi=AC_SX236_SY340_QL65&amp;keywords=lodge+scraper&amp;dpPl=1&amp;dpID=41APHgCk94L&amp;ref=plSrch
The following:
http://www.amazon.com/All-Clad-Stainless-Tri-Ply-Dishwasher-Cookware/dp/B00FUF5K8W/ref=sr_1_1?ie=UTF8&amp;qid=1463006632&amp;sr=8-1&amp;keywords=all+clad+12
http://www.amazon.com/T-fal-Professional-Thermo-Spot-Indicator-Dishwasher/dp/B000GWG0T2/ref=sr_1_1?s=kitchen&amp;ie=UTF8&amp;qid=1463006621&amp;sr=1-1&amp;keywords=tfal+pan
http://www.amazon.com/Victorinox-Swiss-Classic-Chefs-Knife/dp/B0061SWV8Y/ref=sr_1_1?ie=UTF8&amp;qid=1463006669&amp;sr=8-1&amp;keywords=victorinox+fibrox
http://www.amazon.com/Lodge-L8DOL3-Pre-Seasoned-Cast-Iron-Handles/dp/B00063RWYI/ref=sr_1_1?s=kitchen&amp;ie=UTF8&amp;qid=1463006684&amp;sr=1-1&amp;keywords=dutch+oven
http://www.amazon.com/Cuisinart-719-18-Classic-Stainless-Saucepan/dp/B00008CM6C/ref=sr_1_1?ie=UTF8&amp;qid=1463006713&amp;sr=8-1&amp;keywords=2qt+saucepan
That leaves a bit of cash left over for randoms, and covers 90+ percent of your cooking. Alternatively, swap the dutch oven for a stock pot type of thing:
http://www.amazon.com/Cuisinart-766-24-Classic-8-Quart-Stockpot/dp/B00008CM6J/ref=pd_sim_79_5?ie=UTF8&amp;dpID=31Dg3p7dZbL&amp;dpSrc=sims&amp;preST=_AC_UL160_SR160%2C160_&amp;refRID=0F6BGCPD6FGMSZWWMW2D
I'd vote keep the DO and use it for boiling any pastas in, etc.
Do you cook? I like the idea of getting something for the kitchen because you can think of your mom every time you use it to make a meal. Well-made cast iron pans are supposed to last forever - Le Creuset cast iron mini-dutch oven. All-Clad is another brand known for making products that last a lifetime.
If cooking if not your jam, check out r/BuyItForLife, specifically their sidebar, for other ideas.
The stainless line is still $100+ for a 12" fry pan. Are we talking about the same thing?
https://www.amazon.com/All-Clad-Stainless-Tri-Ply-Dishwasher-Cookware/dp/B00FUF5K8W/ref=pd_lpo_vtph_79_bs_tr_t_2?_encoding=UTF8&amp;psc=1&amp;refRID=7W3C942MNZCBWGDHKNZQ
I'd go buy a nice 12" frying pan, a saute pan and a pot. This pan will last practically forever. I've had one for 15 years, it gets used almost every day. Still going strong.
I did a pretty basic ferment, and my first one. I took a gallon jar, put in two whole garlic cloves, filled it with halved Roma tomatoes from my garden, then topped off with a 2% salt water brine (spring water and pickling salt. No chlorine or iodine), put a glass pickling weight on top to hold everything under the brine, screwed on the airlock lid from Amazon, and let them sit for about 10 days.
Home Brew Ohio One gallon Wide Mouth Jar with Drilled Lid & Twin Bubble Airlock-Set of 2 https://www.amazon.com/dp/B07115V3F7/ref=cm_sw_r_cp_api_NHMLBbHE77XCH
Home Brew Ohio One gallon Wide Mouth Jar with Drilled Lid & Twin Bubble Airlock-Set of 2 https://www.amazon.com/dp/B07115V3F7/ref=cm_sw_r_cp_apa_qSaKBbFVAZRJZ
of course
I got a 2-pack off amazon. I think these were the ones.
They’ve been working great! I just need to stop over-filling them.
The lids came with the gallon jars: https://www.amazon.com/gp/product/B07115V3F7/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&amp;psc=1
Here is a rough outline of my process..
I use an oolong tea.
I boil 4 cups of water in a pot to make a concentrated tea solution with 3 tbsp of raw tea and a steep time of 6 minutes.
I pour about a cup of regular sugar into the tea into the pot.
I had moved this mixture into a jar cleaned with a mild soap and boiling water.
The mixture is then diluted with 8 cups of tap water to cool to a temp under 80.
With this batch I used 2cups of a starter liquid from a previous batch which looked healthy and acidic enough to stop any growth. I did keep that batch covered and used it for the others but there is a possible contamination risk at this point for sure.
After the scoby was poured in I immediately covered it with a cotton dish towel from the last batch with the same side down and rubber banded the sides. I imagine there is a chance for something to be transferred at this point as well.
Then I let this one sit for 4 weeks.
This creates nearly a gallon in a 1 gallon glass jar as shown. The type of jar I use is a Home Brew Ohio One Gallon Brew Jar.
Hope this helps.
Here's my tried-and-true recipe that I've been developing for years:
Supplies:
Weigh cabbage and measure out 2% of its weight in salt. Cut cabbage into bite sized pieces and place in a large bowl. Add salt and toss to mix. Set aside for 20-30 minutes.
Meanwhile, combine garlic, red pepper, and remaining ingredients in a small bowl.
After sitting with salt, the cabbage should be somewhat wilted and wet. Mix again, squeezing and kneading with hands to squeeze out liquid and soften the cabbage. Add garlic/chili/other seasonings and mix thoroughly with cabbage. Place in container or jar and set weights on top of cabbage (I usually can fit 2-3 weights.) The weights will help keep everything under the liquid.
WASH YOUR HANDS WITH SOAP!!
Store container at room temperature away from sunlight for 1-4 weeks. If using a jar, "burp" the jar once a day by loosening the lid to release gas (you will hear a hissing sound.) There will be a lot of gas for the first week, and then it will slow down and you won't need to burp it as often. When kimchi reaches desired sourness, store in refrigerator.
Edit: forgot the scale
They work great so far. Here is the link do yourself and get some weights as well.
Easy Fermenter Wide Mouth Lid Kit: Simplified Fermenting In Jars Not Crock Pots! Make Sauerkraut, Kimchi, Pickles Or Any Fermented Probiotic Foods. 3 Lids(jars not incld), Extractor Pump & Recipes https://www.amazon.com/dp/B01DJVVORE/ref=cm_sw_r_cp_apa_i_x4epDbEKK7H0Y
4-Pack of Fermentation Glass Weights with Easy Grip Handle for Wide Mouth Mason Jar https://www.amazon.com/dp/B076V66FZ4/ref=cm_sw_r_cp_apa_i_T6epDbKRM0CDH
These from Amazon:
4-Pack of Fermentation Glass Weights with Easy Grip Handle for Wide Mouth Mason Jar https://www.amazon.com/dp/B076V66FZ4/ref=cm_sw_r_cp_apa_i_VD.DDbQ9AGFZD
I’d weigh them down with [glass pickling weights](4-Pack of Fermentation Glass Weights with Easy Grip Handle for Wide Mouth Mason Jar https://www.amazon.com/dp/B076V66FZ4/ref=cm_sw_r_cp_api_a1WLBbKYMVVBR) if I was planning to do this regularly and not just the one time. If it were just the one time and you don’t want to buy anything then I would try a plastic bag with brine or marbles in it.
The glass weights that I use came with a wide-mouth mason jar fermentation kit. They seem to be sold separately:
https://www.amazon.com/4-Pack-Fermentation-Glass-Weights-Handle/dp/B076V66FZ4/ref=sr_1_1_sspa?keywords=Glass+fermentation+weights&amp;qid=1570978781&amp;smid=A18D0VXFD94UHI&amp;sr=8-1-spons&amp;psc=1&amp;spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUEyRE80UldaTjg4SDc5JmVuY3J5cHRlZElkPUEwODMwMDE3M0gwWEtYWkwxUzQ4OCZlbmNyeXB0ZWRBZElkPUEwOTM0NDc1MkRWSFdYTFRJUlM5NyZ3aWRnZXROYW1lPXNwX2F0ZiZhY3Rpb249Y2xpY2tSZWRpcmVjdCZkb05vdExvZ0NsaWNrPXRydWU=
I bought these last year.. solid glass, good grip. https://smile.amazon.com/dp/B076V66FZ4
What you're doing is called a mash. Chillichump on YouTube has some videos on them;
I think this is one of them, though for whatever reason I can't play YouTube videos right now to make sure.Narrator: It wasn't. But this one is.
Chillichump uses 2-3% salt for this. 10% seems really high when you think about it, but it's a figure I've seen a lot... personally, I'll try 3-4% first.
I'm coming up dry on a good single source right now, but most recipes call for blending your peppers and then mixing in 10% salt by weight. It'll make its own brine as the salt pulls the moisture out of the pepper flesh; mixing a brine yourself is generally for peppers that are whole or have been halved/sliced rather than blended/processed.
Keeping things submerged is a good idea for a brine ferment, but your ferment will produce a layer of CO2 that will stop growth on the top, so you can just give it a shake/jostle/mix for the first few days and then check it occasionally for mold. As you've seen, though, submersion isn't something that'll happen with a mash, so it's just a matter of giving it a mix if necessary for a while and then monitoring it until you're confident it's given up on cultivating its own fungus.
I've only done three ferments so far, all of them using brine; I use really basic airlock lids and fermentation weights, which have been effective so far. Planning on a mash next, though it'll be just the airlock and a daily mix for a few days for that.
[edit: Updated with correct video.]
I don't know what pans you are referring to, but the pans I'm talking about are nearly as heavy as my similarly sized cast iron. Something like this: http://www.amazon.com/DeBuyer-Mineral-Element-Frypan-Round/dp/B00462QP0W/ref=sr_1_3?ie=UTF8&amp;qid=1368319450&amp;sr=8-3&amp;keywords=Carbon+steel+pan
I got rid of my nonstick pan and got a carbon steel pan like this:
http://www.amazon.com/DeBuyer-Mineral-Element-Frypan-Round/dp/B00462QP0W/ref=pd_sim_k_6
Nonstick, no teflon or similar, but it needs to be seasoned similar to cast iron.
I have the heavier cast-iron pans as well but I tend to cook with my carbon steel lodge pan most. All the non-stick and SO much lighter. Doesn't hold heat as well as the fatter pans but has its uses.
https://www.amazon.com/Lodge-Seasoned-Skillet-Skillet-Cooking/dp/B005U93RYW/ref=sr_1_4?keywords=carbon+steel+pan&amp;qid=1562016624&amp;s=gateway&amp;sr=8-4
I'm still not sure why carbon steel frying pans haven't caught on yet.
Basically carbon steel frying pans are a kind of happy medium between cast iron and your standard non-stick pan. Like non-sticks, they heat up pretty quickly, but like cast iron they are very durable, can tolerate very high heats (unlike a non-stick!) and once properly seasoned are pretty non-stick. I love it for making eggs in the morning because unlike a cast iron, I don't have to wait 5-10 minutes for it to get properly hot.
If you recognize the metal from their use in woks, which are pretty bad at holding heat, skillet style carbon-steel pans like the kind I'm talking about tend to be a little thicker and hold heat better.
There are downsides: fast heating means fast cooling, too, so unlike cast iron, they can't hold heat as well and you're not going to get the kind of sear and heat you can get with a cast iron or a stainless steel pan. On the other hand, they're not terrible at holding heat, and if you get a bigger pan (which you might want anyway) and leave yourself some breathing room, this isn't a problem most of the time.
They're also more expensive than cast iron and most non-sticks, but not by much. They also last forever (unlike non-sticks) so it ends up paying for itself over time.
If you're trying to minimize kitchen items, the carbon steel frying pan is a great all-around, utility player.
A good option is the Lodge Pre-Seasoned Carbon Steel Skillet, which like their cast iron comes pre-seasoned (but it's a good idea to do a round or three of seasoning anyway). If you get this, I highly recommend you pick up a silicone handle. It's almost a necessary accessory as it turns the pan from painful to hold due to heat and form to a friendly handshake from your frying pan.
That is the one I have and it's easily my most used pan. That said, I do eat way more eggs than seared meats. On the other hand, if I had to I'd still feel comfortable cooking a good, well-seared steak in this pan if for some reason I couldn't reach for my cast iron (I couldn't say the same about a non-stick).
If you want a little bit better heat retention, the deBuyer is in the same price range, but it's a little heavier, which'll help it retain heat. It doesn't come pre-seasoned, so you'll have to put a little bit more work into it. I don't own this, but it's generally a good, popular brand.
RAM: https://pcpartpicker.com/product/3CdFf7/gskill-ripjaws-v-series-16gb-2-x-8gb-ddr4-3000-memory-f4-3000c15d-16gvkb
GPU: https://pcpartpicker.com/product/Ft7CmG/zotac-geforce-gtx-1060-6gb-mini-video-card-zt-p10600a-10l
Frying pan to hit whoever gave you this list over the head: https://www.amazon.com/Lodge-CRS12-Skillet-Pre-Seasoned-12-inch/dp/B005U93RYW/ref=sr_1_2?ie=UTF8&amp;qid=1502015954&amp;sr=8-2&amp;keywords=steel+frying+pan
Lodge makes some scrapers that are sized to fit their grill. Dunno if it'd be sized correctly for your BF, but you might be able to trim them to fit.
You can look up "grill pan recipes" if you're looking for more to do with the pan beyond chicken and steaks. As for cleaning, somebody already mentioned these...
https://www.amazon.com/Lodge-SCRAPERGPK-Durable-Scrapers-2-Pack/dp/B0073E3Q7A
Of course chain mail, scrub brushes, or coarse salt will also work.
Lodge sells plastic scrapers with "teeth" to get into the grooves for cleaning. I've never used them, but I know they're out there.
EDIT: here's a link to them
https://www.amazon.com/gp/aw/d/B0073E3Q7A?pc_redir=T1
I completely forgot having one of most of the first place. You should get a cast iron pan, and learn how to answer you yet! Wtf did they put bidet's in them. https://www.amazon.com/All-Clad-Stainless-Dishwasher-Tri-Ply-Bonded/dp/B00FUF5K8W/. On one hand is bound to work.
If you are still considering getting your mom pots and pans, there are some great and affordable options out there. Tramontina enamel pots are much more afforable than Le Creuset and are top rated by Cooks Illustrated. They also rate the T-fal nonstick skillets very highly (I have 2 and love them) and these are totally affordable. If you want to go high-end in terms of brand, the All-Clad stainless steel skillet is around your price range (with a little Bed Bath 20% off coupon) and it's an excellent skillet that can go in the oven and that has a lifetime warranty.
It sounds like you are US based, I'd recommend that you get yourself a Tri-Ply All-Clad skillet. No seasoning required, you can still use it with high heat, and it is oven safe. Supposedly the five-ply and seven-ply's are less prone to warping over time than the tri-ply pans, but I've had zero issues with my tri-ply pans and warping.
I never got into sets personally. There are always pieces I never use.
For starters, you could get one of these 12" pans for about $100 and it'll last you a lifetime. Then add a saucepan, then a high-sided saute pan, etc until you have what you need.
I tend to cheap out on non-stick pans, only because they have a limited life span and I don't use them very often. But stainless pans I go as high quality as I can and buy it once.
Thanks for the insight! Yea I rarely would use a pot, I have never used a steamer insert in my life. I would mainly use the frying pan and a saute pan.
Is the tri ply stainless that people rave about the bonded one?
https://www.amazon.com/gp/aw/d/B00FUF5K8W/ref=mp_s_a_1_3?ie=UTF8&amp;qid=1468961617&amp;sr=8-3&amp;pi=SX200_QL40&amp;keywords=all+clad+tri+ply&amp;dpPl=1&amp;dpID=31MRZoQWLZL&amp;ref=plSrch
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Mac MTH-80
The best chef’s knife for most people
>With its super-sharp edge, its sleek, tapered shape, and its comfortable handle, this knife will make your everyday dicing and slicing tasks smoother and quicker.
>Every kitchen should have a chef’s knife — it’s the most versatile piece in any cutlery set, and it will make food prep on Thanksgiving and every other day faster and easier. The Mac MTH-80 has been the top pick in our guide to chef’s knives since 2013, a choice backed by 120 hours of research, interviews with experts and chefs, and tests that involved chopping more than 70 pounds of produce. The Mac is universally comfortable, and it has proven that it can stay sharp through regular use, even in our busy test kitchen. Other knives to consider for preparing a Thanksgiving meal: a paring knife for delicate tasks, and a serrated knife for slicing bread, root vegetables, and even meat.
Price: $145 (17% OFF)
Proteak TeakHaus Rectangle Edge Grain Cutting Board with Hand Grip
The best wood cutting board
>This beautiful, eco-conscious teak board requires more careful cleaning than a plastic board, but it felt better under a knife and was easier to maintain than the other wood boards we tested.
>If you want a hefty wood cutting board (which looks better and is easier on your knives), we recommend the Proteak TeakHaus Rectangle Edge Grain Cutting Board with Hand Grip. It’s thick enough to stay in place and resist warping, but it isn’t so heavy that you can’t easily move it around. It can also double as a serving board for a cheese spread before dinner. For carving the Thanksgiving turkey, check out the Proteak Teakhaus 24-by-18-inch board, a larger version of our pick that has a juice groove.
Price: $85 (12% OFF)
Cuisinart Custom 14-Cup Food Processor
The best food processor
>With just pulse and on buttons plus a single bowl, this is one of Cuisinart’s most basic models, but it consistently chops, slices, and kneads better than any other food processor we’ve found for under $250.
>A food processor is the best tool for quickly performing a variety of chopping, slicing, and shredding tasks, something you’ll be doing a lot of when prepping for Thanksgiving.
Price: $156
Lodge 6-Quart Enameled Dutch Oven
Best Dutch oven
>With big handles and durable design, this Dutch oven aced every test, rivaling models four times the price. A nice Dutch oven is indispensable for preparing all kinds of hearty Thanksgiving sides, and it looks nice enough to double as a serving dish.
Price: $59
All-Clad Stainless 12″ Covered Fry Pan
The best skillet
>With its superior heat conduction, durable construction, and comfortable handle, the All-Clad 12-inch skillet is a workhorse that will last beyond a lifetime.
>A 12-inch skillet is an essential kitchen tool: It’s perfect for stir-frying, pan-frying, making one-pan meals, and searing steaks and other hunks of meat. At Thanksgiving, you can use it for everything from toasting nuts to creaming spinach.
Price: $99 (50% OFF)
Bayou Classic Aluminum Turkey Fryer Stockpot
The best turkey fryer pot
>Part one of our suggested turkey-frying kit is a 30-quart aluminum stockpot that heated up quickly and stayed warm in our tests.
>Our pick for the best turkey fryer is the 30-quart Bayou Classic Aluminum Turkey Fryer Stockpot along with the Bayou Classic Single Burner Patio Stove. The affordable, quick-heating stockpot kit has everything you need to get the job done except the oil, the turkey, and a heat source. The separate stove is solidly built, powerful (enough), and designed with the four-legged stability you want when you’re handling 4 gallons of bubbling oil.
Price: $58
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Description|Today, I'm going to show you the absolute best baked chicken recipe, which will result in a super flavorful and juicy chicken with a delicious, crispy skin. This recipe is super simple to make and once you try it, I guarantee you'll be hooked!⤶⤶Thanks for watching!⤶⤶Remember to subscribe for more recipes, tips, and more: https://www.youtube.com/channel/UCJHY9U2YJYlUdnhw5Wy-LUw?sub_confirmation=1⤶⤶Feel free to share this video with anyone who may find it useful: https://youtu.be/VfKaDmCqIUg⤶⤶Equipment used in this video:⤶All-Clad Tri-Ply 12-Inch Fry Pan with Lid: https://amzn.to/2NDTqhz ⤶Checkered Chef Baking Sheet and Rack Set: https://amzn.to/2JNvpDw⤶⤶Feel free to leave any suggestions for future videos in the comments below! Thanks again for watching!⤶⤶⤶This page contains affiliate links. If you purchase a product through one of them, I will receive a commission (at no additional cost to you). I only ever endorse products that I have personally used and benefitted from. Thank you for your support!
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https://www.amazon.com/gp/product/B00FUF5K8W/ref=oh_aui_detailpage_o06_s00?ie=UTF8&amp;psc=1
I have the same thing.
Maybe I just need to hike up the burner more...
Home Brew Ohio One gallon Wide Mouth Jar with Drilled Lid & Twin Bubble Airlock-Set of 2 https://www.amazon.com/dp/B07115V3F7/ref=cm_sw_r_cp_apa_i_5lnxDb705ZCDJ
Looks very similar to the ones I buy above. Haven't had any issues with them.
If you have time, I got a couple of these precisely so that I could do small batches with whole fruit additions without worrying about neck size. Just got them but they seem OK so far (have a gallon with peaches and another with apples in secondary right now).
I have 4 of these, great cost, easy to clean
Home Brew Ohio One gallon Wide Mouth Jar with Drilled Lid & Twin Bubble Airlock-Set of 2 https://www.amazon.com/dp/B07115V3F7/ref=cm_sw_r_cp_apa_i_Th6wCbT5RZX6M
I bought this set of 2 1-gallon jars w/airlock on amazon: https://smile.amazon.com/Home-Brew-Ohio-Drilled-Airlock-Set/dp/B07115V3F7/ref=sr_1_3?ie=UTF8&qid=1549129969&sr=8-3&keywords=1+gallon+fermenter
I use something just like this for starters and experimental batches. morebeer has 1 gallon fermonsters in plastic.
https://www.amazon.com/Home-Brew-Ohio-Drilled-Airlock-Set/dp/B07115V3F7/
I have these ones, they're glass and the lids fit well.
I brought this a while ago for same reason. It worked pretty well.
https://www.amazon.com/gp/product/B07115V3F7/ref=ppx_yo_dt_b_asin_title_o05_s02?ie=UTF8&psc=1
I got these 1 gallons from amazon and use them for fermenting peppers: https://www.amazon.com/gp/product/B07115V3F7/
I like using these to ferment:
https://smile.amazon.com/gp/product/B07115V3F7
I've been out of the game for a bit, brewed quite a lot with my brother but the last few years he's not lived close and I haven't kept up.
I'm looking to get back into it. But living in an apartment I'll probably start with 1 gallon batches.
I've got a brew pot that will definitely be big enough so I'm set there. I also have some one gallon jugs that I could probably just add an airlock to but I'm thinking of getting some wide mouth ones just to make cleaning easier (https://smile.amazon.com/gp/product/B07115V3F7/ref=ox_sc_act_title_2?smid=ATVPDKIKX0DER&amp;psc=1).
What other gear should I pick up as a necessity or as something that would simply be nice to have?
Looks right. On the next batch, I would get something to weight it all down so it stays fully submerged, but at 9 days, you aren't going to have much to worry about and there would be a visible scum on the top.
I use pickle weights. Used small glass bowls before I got them:
https://www.amazon.com/4-Pack-Fermentation-Glass-Weights-Handle/dp/B076V66FZ4/ref=sr_1_3?ie=UTF8&amp;qid=1540230571&amp;sr=8-3&amp;keywords=pickle+weight&amp;dpID=41VmlGo4ldL&amp;preST=_SY300_QL70_&amp;dpSrc=srch
Np!
I was also gifted these weights for my mason jars and it makes things even easier throw in these airlock lids got these lids and now my ferments don't need any more day-to-day upkeep :)
Wide mouth mason jars + fermentation weight + fermentation lid
I personally love these lids but they are pricey and the other ones work fine.
You are welcome! I found quite a few others that will probably work just as well and shave off a few bucks too!
$12.99
6 pack $15.99
https://www.amazon.com/gp/aw/d/B076V66FZ4?ref=ppx_pt2_mob_b_prod_image
I'd avoid aluminum just so there's no off flavors.
I just bought these glass weights... 4 for $17. Seem to work swimmingly so far.
If you're going to spend that kind of money, there's also the All American 921. Greater capacity and it can also be used to pressure can.
Hi! The easiest way to get started canning is to read over the National Center for Home Food Preservation's site (they even offer a self-study program you can do at home!) or the Ball Complete Book of Home Preserving . It's VERY important to know what you are doing when you are canning, as while canning is easy, you can also improperly can items, which can lead to botulism, which can make you very sick and can kill you.
Water bath canning is a great for getting your feet wet in the canning world (ha ha! Feet wet. Water bath. I slay me). Water baths are for items like fruit and tomato products. All you need for this is a pot tall enough to cover the canning jars that sit on a towel or some kind of rack with 2 inches of water and a lid for the pot. I use a stock pot, and when I went to buy it I took along a jar and measured it in the pot to make sure I was getting the right size. Then you need jars, lids, and rings. If you get the jars new in a box, they come with the lids and rings.
If your budget can swing it, or if someone else would like to go in on it with you, a canning kit is really nice to have. It makes canning a lot easier and less frustrating.
When your sister has gotten the swing of water bath canning, and if she wants to try canning meat or vegetables, your family might be interested in getting her a pressure canner for the holidays. The nice thing about a pressure canner is that it can also be used as a water bath canner.
If you get her the Presto canner linked above, get the three piece weight to replace the mushroom looking weight. This way she won't have to relay on the dial gauge (which can be unreliable), all she has to do is listen for the steam escaping and the rocking.
I see an All American 21qt for $320 and a Presto 23qt for $83. Is there something I'm missing? Is the All American just extremely high quality?
I'm considering a Presto 16qt for $75 but I feel like it'd be silly to not get the larger for the slight increase in price...
Is that the one currently listed at $199? How good of a price is that?
http://www.amazon.com/All-American-921-2-Quart-Pressure/dp/B00004S88Z
It's within reach, I just use a Presto, it was legit less than $100. Not sure what they would cost in Europe but I can't imagine it would be too much more.
That all said, this is the giant pressure cooker of my dreams.
I just totally forgot until you told me to look that up! And he's not the type to remind me. I told him I want one big enough for canning jars. Like this: https://www.amazon.com/All-American-921-2-Quart-Pressure/dp/B00004S88Z/
Of course, I'd be totally freaked out if he bought me one that expensive. The mixer was from a group of people.
http://www.amazon.com/All-American-921-2-Quart-Pressure/dp/B00004S88Z/ref=sr_1_3?ie=UTF8&amp;qid=1452899078&amp;sr=8-3&amp;keywords=autoclaves
That is all. American made.
btw, it's not the cheapest but All American Pressure Canners are really good. We have the 21.5 qt model and it's enough to do 7 quart jars of spawn in one go, or a ton of Petri dishes. Obviously it'd be useful for cooking and canning as well, and it should last a long-ass time.
It may be a bit big, but if your looking for reliability. Metal on metal sealing. No gaskets will fail on this. http://www.amazon.com/exec/obidos/ASIN/B00004S88Z
You're getting it! Your physics is looking good,Good work!
Now look at this:
https://www.amazon.com/dp/B00006ISG6/?tag=pressurecookerportal51-20
That little device at the top is a weight. It sits over an opening, keeping the steam in the pot, thus raising pressure inside of the confined space!
This is a conventional pressure cooker and if you take the weight off you loose pressure, as there is only an open tube leading down into the cooker.
OK, now, this weight is totally dependent on gravity, and the weight is not held on by anything else, there is no spring. I think this may have been a source of confusion.
So you can simplify your equation, as the Fatm is the same on both sides, before heat, the weight sits on a tiny tube, holding in steam as heat is applied, until the pressure overcomes the weight, regulating the pressure to your design parameters.
Did your mom let you try our little experiment? You turn that pot upside down and the weight falls off! Give it a try! But be careful!
Now this is fun:
http://www.popsci.com/science/article/2010-06/esa-satellite-maps-earths-gravity-3-d
See all those colors? Those are changes in gravity on Earth! Engineers at the GOCE did that. Now it may not be much, but it is effecting the weight. Do you see that the cooker may not work well in free fall?
I found that pressure cooker on Craigslist brand new for $20. Some really nice old lady down the street was selling it. It's regularly sold for $45 on Amazon. As for the grand total, I think it's somewhere around $150-$200. I 'm too tired to add it up now but I'll PM you if you're interested.
That pc is aluminum. I would probably pass on that. Stainless steel is much better as it will not leech flavors you don't want into your meal like aluminum will, especially if you use it for acidic food like spaghetti sauce.
Some better options:
https://www.amazon.com/gp/aw/d/B00006ISG6/ref=mp_s_a_1_1?ie=UTF8&amp;qid=1501187271&amp;sr=8-1&amp;pi=AC_SX236_SY340_QL65&amp;keywords=stainless+steel+pressure+cooker+stove&amp;dpPl=1&amp;dpID=41tlHqnnxSL&amp;ref=plSrch
After doing my research, I chose the 8qt version of the following:
https://www.amazon.com/gp/aw/d/B0018A9ATS/ref=mp_s_a_1_1?ie=UTF8&amp;qid=1501187425&amp;sr=8-1&amp;pi=AC_SX236_SY340_QL65&amp;keywords=magefesa%2Bpressure%2Bcooker&amp;dpPl=1&amp;dpID=41Oz0xosloL&amp;ref=plSrch&amp;th=1&amp;psc=1
I haven't had a chance to use it yet, but I've read decent things about it. But I'd a little more pricey. When it comes to a kitchen tool you will have for awhile, it's probably best to spend some money on it rather than cheaping out on it. But then again I wouldn't spend $200-$300 on some of them out there.
Do your research and choose what's best for you.
I have a round one like this that I use relatively frequently, mostly for heating tortillas or other non messy things. It's also perfect for using as a pizza steel.
I would advise AGAINST a microwave and toaster oven. Instead, purchase one of these:
Lodge cast iron griddle .... only $15.
When you have leftovers, heat your gas range to 375, throw the food on the griddle and slide it in there for 10 minutes. You now have food that is WAAAY more delicious than microwave reheated leftovers. And I think toaster ovens tend to use more energy and they are kind of small, so don't do that!!!
Seriously, I haven't had a microwave for over 5 years, and I don't miss it at all. I wouldn't even think of buying one ever again. Plus, there is possible evidence that they wreak havoc on the nutritional value of your food.
Also, EXTRA COUNTER SPACE!!!!
For example, I have built up my kitchen a bit slowly and have a lot of random gadgets and a few different pans and posts, but I would say 80% of my cooking is done using the following:
I thought a "griddle" referred to a "griddle". Did you even click on the "griddles" section of the link you just posted? They are all flat surface, none of them are grill pans. For example, here is the exact cast iron griddle I have. A griddle is, by definition, a flat surface.
Sure, the only problem is the surface is not as smooth so it makes the oil/butter covering more important. My only problem with the cast iron over the non stick is the lip is more like a fry pan than an egg pan with a rounded edge so getting eggs out can be a pain. If it is only for eggs, pancakes, etc a cast griddle pan would be best.
https://www.amazon.com/Lodge-L9OG3-Griddle-Pre-Seasoned-10-5-inch/dp/B00008GKDN
what kind of breakfast stuff - bacon and eggs? i might be in the minority here but I think a 10'' griddle is the best breakfast cast iron
Something like this maybe? https://www.amazon.com/Lodge-L9OG3-Griddle-Pre-Seasoned-10-5-inch/dp/B00008GKDN/ref=sr_1_1?ie=UTF8&amp;qid=1525347254&amp;sr=8-1&amp;keywords=cast+iron+crepe+pan
I'm quite fond of this one for eggs:
http://www.amazon.com/gp/aw/d/B00008GKDN?pc_redir=1395344132&amp;robot_redir=1
Fits up to 4 over easy and also the perfect size for omelets.
My favorite piece is this lodge round griddle. I sanded the surface and reseasoned it with crisco and couldn't be happier. I use it almost everyday.
Ball makes these reusable storage lids. I like them, but unfortunately they aren't fully leak-proof.
This should fix that problem, no?
https://www.amazon.com/Ball-Wide-Mouth-Plastic-Storage-8-Count/dp/B0000BYC4B/ref=sr_1_3?s=kitchen&amp;ie=UTF8&amp;qid=1473928697&amp;sr=1-3&amp;keywords=mason%2Bjar%2Bplastic%2Blids&amp;th=1
What if the inlet was the metal lid and the bottom(outlet) was the glass? see any problems with that set up?
You can often find canning jars without lids at garage sales and thrift stores. You can buy lids at any hardware store, or other store that sells canning goods.
Some jars have wide mouths, some have regular mouths (it's based on the diameter of the jar opening. You can buy these plastic lids
http://www.amazon.com/Ball-Regular-Mouth-Storage-Caps/dp/B0000BYC4B
or you can get the more typical metal lids and bands. http://www.amazon.com/Ball-Regular-Mouth-Lids-Bands/dp/B000BWY314/ref=sr_1_9?s=kitchen&amp;ie=UTF8&amp;qid=1405299770&amp;sr=1-9
The plastic ones are easier to use for storage because you don't have to wash both the lid and band. But since you aren't canning anything, you can reuse the metal lids and bands as many times as you want---as long as they are not rusty.
A wide-mouthed funnel like this makes it a lot easier to pour rice in.
http://www.amazon.com/Ball-1440010770-Home-Canning-Funnel/dp/B00203K1MW/ref=sr_1_40?s=kitchen&amp;ie=UTF8&amp;qid=1405299891&amp;sr=1-40
You could also pour your rice into plastic freezer bags and stick them in the freezer or fridge.
Another option (probably the best)--buy canisters at thrift stores or garage sales. They're expensive new, but cheap used.
Oh, another option! Store rice in plastic Coke bottles. Or old glass iced tea bottles.
Don't buy more brown rice than you can eat in 6 months. The oil in the hull can go rancid (best if you freeze or refrigerate if you can). But the hull and the oil are very good for you.
I really like clear 8 oz mason jars for overnight oats. It's the type of thing I like to be able to see through! I bought these lids because they are easier to clean & open than the banded metal version for needed for canning
Ball Regular Mouth Jar Storage Caps Set of 8 https://www.amazon.com/dp/B0000BYC4B/ref=cm_sw_r_cp_api_ddAPyb2WY6CKY
Resurrecting this kinda old thread. What about the plastic lids?
&#x200B;
These
A couple of the regular books mentioned already here would be good. Jars and lids are always appreciated in my house. Other ideas....
one piece lids for storing the opened jar in the fridge.
plastic storage lids works for me too.
These are the grommets and these are the lids, and it looks like you can just buy the whole thing already assembled.
Fleet Farm if you have one near you has the best prices on jars. If no fleet farm Kmart, Walmart, Target, grocery stores and hardware stores all have jars. The jars will be cheaper at the "Big Box" stores jars come with lids and rings. You can reuse the rings as long as they are not rusty or dented. The lids you can only use once. The first thing I would recommend canning is a jam. You don't need a pressure cooker for jam. Usually use pint size jars are used for jam. I prefer wide mouth jars.
I use quart size jars for everything. They make good drinking glasses and can be used like Tupperware. I own countless jars. I would recommend buying these storage lids for use after you open up canned food for storage in the refrigerator. I also love my cuppow it makes any jar a spill proof drinking glass. Nothing says "classy" like drinking out of a bell jar!
Get yourself a Lodge cast iron wok. Plenty of heat capacity from the cast iron so your temps won't drop as drastically as with a pan when you drop something in. It's nice and deep too.
https://www.amazon.com/Lodge-Pro-Logic-P14W3-Black-14-inch/dp/B00063RXQK/ref=sr_1_1?ie=UTF8&amp;qid=1469144855&amp;sr=8-1&amp;keywords=lodge+wok
Then if you want more heat and control I found an inductive hob both produces more heat than my electric stove and offers immediate response to changes in the heat setting,
The wok stuff can be tricky on electric but my range is an ex-top of the line 50's unit, so gets mega hot still. It also helps I use a wok with a flat bottom purposed for electric. But still I know I'm missing something without those btu's coming up the side of the pan.
Protip for good wok cooking when you don't have an adequate range. This includes gas ranges too, as I've seen gas ranges whimper pathetically compared to my own electric. Anyway, just get a cast iron wok.
https://www.amazon.com/Lodge-Pre-Seasoned-Flattened-Bottom-Sautees/dp/B00063RXQK
I really just wanted to point out that if you want to buy a wok and buy:
a cast iron wok it will be 11.4 pounds and probably not what you are expecting.
vs.
a carbon steel wok which is probably what most people want.
There is, indeed, such a thing!
Go for a cast iron one. It'll last forever and nothing cooks like cast iron.
I've had my eye on these for my housewarming gift (to myself).
There is a stainless Cuisinart set and a stainless Cook's Standard set in that price range on amazon. I wouldn't recommend non-stick for anything other than a skillet for eggs.
Simply not true. This is a fantastic set that competes well against all clad. http://www.amazon.com/Cuisinart-MCP-12-MultiClad-Stainless-12-Piece/dp/B0007KQZWU
I picked up This set 3 years ago now, and love it. Bought it for my mother last year as well. The price varies on Amazon, I've seen them as high as $350 for the set. After reading all sorts of reviews, I settled on the Cuisinart Multi Clad Pro set. The 12 piece is a useful set, and has everything you'll need to start out. I'm thinking of adding a 12" skillet to the set, but that's it.
I bought this set from Amazon a few years ago:
http://www.amazon.com/gp/product/B0007KQZWU/ (Cuisinart MCP12 MultiClad Pros.)
I've been really happy with them. They seem to be built extremely well, do a fine job at distributing heat evenly, and they clean up as easily as any other non-Teflon pan I've ever used.
I think they're probably BIFL if you treat them properly, and they're not ridiculously expensive. I paid $230 for my set, on sale. They're presently $262, and I bet they'll stand toe to toe with much more expensive offerings.
edit: It looks like these pans have changed. More recent reviews are not flattering; it looks like they're no longer 18/10 stainless, but Cuisinart didn't change the model, so that people are buying inferior pans based on ratings from a superior model. Looks like an avoid.
It's a damn shame, because my set from 2010 is really good!
I've been using this Fino goose-neck kettle to boil water for my pour-overs and French Press for a little over a year now and I have no complaints. Water maintains heat well when you leave it in the kettle with the lid on so as long as you pour somewhere between off boil and up to a minute and a half off boil you're not going to notice any difference in your coffee's taste.
If your pourover of choice is v60 then a gooseneck is pretty crucial. A kalita wave would be more forgiving, you'd probably be able to get away using any old kettle. I like the fino kettle because it does the same thing as the hario buono for $10 less.
You didn't mention a budget but since others have recommended kettles in the mid to high price range, I'll suggest something in the low price range that performs just as well:
Fino Pourover Kettle
https://www.amazon.com/Fino-Pour-Coffee-Kettle-4-Cup/dp/B000EVPGSQ
And to go along with it:
LavaTools Instant Read Thermometer
https://www.amazon.com/Lavatools-PT12-Javelin-Thermometer-Chipotle/dp/B00GRFHXVQ
I've used both since I got into specialty coffee and don't have any complaints.
I've found that as long as you can control the flow, you'll be alright - Try chucking the water into a teapot, anything is better than using a wide spout.
I agree with /u/arborday even without the perfect pour you can make great coffee with a V60 - I work in a coffee shop and the main reasoning behind using a gooseneck kettle is consistency, whereas for home use you can just suck up a bad coffee and learn from your mistakes, in a cafe scenario if it's not a good coffee it should not go anywhere near the customer.
In terms of pots (aka stovetop kettles) come in about £35 which I think I've seen cheaper elsewhere or there are other brands that might be cheaper. In terms of the article, I just wanted to pick something a bit geeky that anyone who brews with a v60 would probably want money no object.
The Fino has been a great starter kettle for me. Price is a good 45% lower than the Hario and while it's a little smaller (1 liter), it's perfect for individual use.
Made in Japan.
if you have a flat top electric stove i'd recommend getting a big carbon steel skillet instead. a skillet will have more contact with the stovetop. without the wok shape youwon't be able to fill it up with a ton of stir fry fixings but on a home stove you want to cook in batches, even with a wok.
when i lived in a place with a glass top stove it was frustrating to use my wok since only the bottom flat part would get hot enough and lifting it up to flip food means no heat .
here's the skillet ATK recommends: https://www.amazon.com/Matfer-Bourgeat-062005-Frying-8-Inch/dp/B000KENOTK/ref=sr_1_2?ie=UTF8&amp;qid=1485786458&amp;sr=8-2&amp;keywords=carbon+steel+skillet
also, you're not going to be able to put any carbon steel pan in the dishwasher. i know some companies make stainless steel woks but they're expensive and heavy. that's really not hte material you want a wok made out of. if you've gotta put in the dishwasher just get a 12" stainless steel pan
Don't try to cut out fats and salt too much, overdoing it will just make you miserable.
I'm a big fan of my carbon steel over my cast iron, mainly due to the same ability to heat up, but they cool quicker (more responsive when sauteing), and most importantly are a fair bit lighter. They retain the same non-stick properties as cast iron as well.
As for the EU, I have to assume you can get any of the big French manufactured pans that we have to import to the US. De Buyer, Matfer, Mauviel. I have the Matfer Bourgeat Black Steel and I love it.
As for seasoning, just follow the traditional French method that most of the pan manufacturers recommend (potato peels, salt, and oil). America's Test Kitchen found it had perfect results with it. https://www.youtube.com/watch?v=-xxMGT1ocWI
I have this at home: https://smile.amazon.com/Matfer-Bourgeat-062005-Frying-8-Inch/dp/B000KENOTK?crid=2QS77LPD48GU0&amp;keywords=matfer+bourgeat+black+steel+frying+pan&amp;s=gateway&amp;sprefix=matfer+b%2Caps%2C225
But I've had it for a long time, and I've heard that quality has gone significantly down since. My old kitchen had some years ago, but idk what those were.
I've never used Winco SS that I'm aware of. If you want a BIFL 12" saute pan, I'd recommend a carbon steel one, like this. It's a restaurant staple. SS pans tend to heat unevenly unless they're the 3 ply type with a copper disk sandwiched in. Think 'All-clad'.
Carbon Steel. I used to use cast iron like every one else in America but I got a carbon steel pan for Christmas. I love it. The crusts I'm getting are fantastic. I need more practice before I say for sure that the sears are better than cast iron but they're at least as good, maybe better.
Lighter weight than cast iron. They heat up quicker and cool down faster, which is great for going from searing to making a pan sauce.
I don't think most Americans have used a carbon steel pan. Most of the people around here are going to tell you to get cast iron. I'd ask them if they've ever tried carbon steel. My guess is that they haven't. I'll never go back.
Edit: here is the one I have. I chose it because it was recommended by America's Test Kitchen.
It's a little more expensive than cast iron but well worth it. I mean, you're gonna have the thing forever.
Oh yeah, they're just as non-stick as cast iron if not more so.
Ace, Crate and Barrel and I think Lakeland has them too.
I would recommend getting a carbon steel skillet instead since they heat up quite fast and you always end up getting a beautiful sear.
I think it's less about the quality of the steel and more about pan shape, handle shape, handle angle, etc.
This is what I see recommended most: https://www.amazon.com/Matfer-Bourgeat-062005-Frying-8-Inch/dp/B000KENOTK
note the negative reviews noted on Amazon for the Matfer; many about warping/wobbling. As with all of these carbon pans they're generally made for giant commercial kitchen stoves where a little wobble doesn't mean much and it's not a big deal.
I have a 7qt oval Lodge, which is holding up well (I've been using lodge enamel cast iron for 4ish years and I only have a couple really minor less-than-pea-sized chips around the lid where I bang my spoon or put the lid down extra-vigorously). I have friends who use and enjoy Tramontina, Cuisinart, and Crofton (Aldi brand) and even (god help me for dropping a bezos link) AmazonBasics.
That being said, if I'm ever rolling in dough I might upgrade for ~!~aesthetic~!~ reasons. Aside from glaze quality, Le Creuset is a little bit lighter and has nice big handles, both of which slightly improve ease-of-use. Who knows.
I find 6-8qt the optimal range. I can make a pound or two of beans, a nice loaf of bread, a big 6-8 person stew all without overflowing. I've used friends 4qt and it's always just a little tight. If you're gonna have just one, 6-8qt seems an ideal size, IMO.
A thing worth noting is that even if your cast iron chips over the years, it's still perfectly food safe (ATK).
So, you could replace your cheap one 5-7 times before matching the Le Creuset price. Obviously YMMV, but it strikes me at potentially worth trialing an inexpensive one for a couple years first. You know your habits and preferences best, though.
An enameled cast iron Dutch oven is one of the most versatile pieces of cookware you can own. You can use it on the stovetop or in the oven. It's perfect for pasta sauces, soups, stews, chilis, braising cuts of pork or beef, even baking bread.
You want one that's at least 5 quarts. Lodge makes a 6 qt for under $60. However, if you live in Texas near an HEB, you can get a Cocinaware 5 qt for $30. I've had mine for five years and it's still going strong.
The only other piece pf advice I can offer is that--like most things--you don't have to have the very best / most expensive gear to be a good cook. Always keep in mind that most restaurants are always on a tight budget, so they get the cheapest, often already used, equipment they can find. Lots and lots and lots of amazing meals have been cooked using cheap-ass cookware.
You know what I'd do? I'd get a Lodge.http://www.amazon.com/Lodge-Color-EC6D33-Enameled-6-Quart/dp/B000N4WN08
True cast iron is nice for many things, but for stews etc, that involve deglazing, and or acidity I prefer an Enameled cast iron piece - the lodge one I linked is serviceable and pretty inexpensive. If you want the gold standard, get le cruset but they're very pricey.
Yeah, I thought that was a red flag too.
I also just realized they look slightly different than the ones on Amazon.
Sweethome reviewed dutch ovens and found that the one from Lodge was as good, but way cheaper ($50 vs $275).
What's your chicken recipe? I got this pretty baby about a year ago and have been making slow-cooked chicken to feed my family:
Quarter the onion & roughly chop the other aromatics. Layer them in the bottom of the pot. Alternate laying a breast & a thigh into the pot, and every time you complete a layer, shake adobo, salt, black pepper, & other spices to taste. Continue layering chicken and spices, remembering to alternate breasts & thighs. Cover with stock, put on the lid, and cook for 8 hours at 215F.
When it comes out, it's pull-apart tender and the connective tissues have rendered. I can drain off the stock, re-boil it briefly to sanitize, and re-use it. This week's batch used turkey stock left over from Thanksgiving.
I generally get 3-5lbs. of cooked chicken (16-20 servings) for <$10.00 worth of meat & vegetables. Takes sauces, dressings, and spices easily; goes in salads, tacos, wraps, sandwiches, etc.
If you really want to explore cooking in depth, getting a pan that can go from stovetop to oven is pretty important.
A basic 10" or 12" Lodge cast iron skillet can be bought VERY cheaply from just about anywhere. Home Depot has a 10" skillet for $15. You'll need to season it but that's pretty easy to do.
https://www.homedepot.com/p/Lodge-10-in-Cast-Iron-Chef-s-Skillet-LCS3/301047254
Also think about getting something along the lines of an enameled dutch oven for braising/roasting. You don't have to get an expensive one. Again, Lodge makes them or you can often luck into a used Le Creuset or Staub at a thrift store or even one of those antique/flea markets.
Amazon has this Lodge 6qt for under $50.
https://www.amazon.com/Lodge-EC6D33-Enameled-Dutch-6-Quart/dp/B000N4WN08
But at the very least I'd start with a cast iron skillet so you can get comfortable both with the stovetop searing/cooking and the moving back and forth between rangetop and oven.
Breakfast salad: if you can boil water you can make this. Takes about 1 minute of actual work.
You'll need: 2 eggs, handful of your favorite greens, 1 slice of bread, Poach Pods ($9 for two on Amazon), salt and pepper to season
250 calories, 19g of carbs, 12g of fat, 17g of protein , 3g of sugar
I have a whisk with a small silicone ball on the end of each wire. Perfect for mixing a sauce or a gravy in a non-stick pan.
And, of course, Poach Pods.
I cheat.
Technically, what you get isn't poached eggs. For me, it's close enough.
http://www.amazon.com/Fusionbrands-Poach-Pods-Set-Green/dp/B000P6FD3I
Forget all the nonsense of vinegar and chasing the eggs with a spoon.
Get a set of poach pods and you'll have perfectly poached eggs every time.
Use this for your eggs: http://www.amazon.com/Fusionbrands-Silicone-Poach-Pods-Green/dp/B000P6FD3I/ref=sr_1_2?s=home-garden&amp;ie=UTF8&amp;qid=1368026752&amp;sr=1-2&amp;keywords=egg+poacher, and just stick your potatoes in the microwave!
The way we've done it in the past is that we crack the egg into a ladle, I give the vinagar'd water a good spin (but not hard enough to make the water dimple more than about an inch down), and then we dump the egg into the vortex. The 'shreds' of egg that spin off wrap around the egg, and then as the spinning slows we fish it out.
There's also these cool little silicone egg poaching cups that you float.
I'm referring to pasta cookers, which you use in the microwave.
http://www.amazon.com/Fasta-Pasta-The-Microwave-Cooker/dp/B000YT2XOI/ref=sr_1_1?ie=UTF8&amp;qid=1314785013&amp;sr=8-1
That thing has been a life saver. There are holes on the top that let you measure serving sizes. Comes out of the microwave just like you boiled it. Awesome stuff.
Rotini Arrabbiata for a busy bachelor:
Buy a Fasta Pasta at Amazon.
1 box of Rotini
1 jar of Rao's Arrabbiata marinara (expensive but worth it)
2 mild uncooked Italian sausages.
1 wedge of Fresh Parmesan.
1 loaf of garlic bread (fresh, or even Pepperidge Farm 5 cheese garlic bread from the frozen aisle).
___
The Fasta Pasta needs no explanation -- it's a microwaveable dream-come-true for al dente pasta for dummies. Throw the garlic bread in the oven (15-20 minutes at 350, typically). Put the sausages in a large pot (membrane off mind you). Mash them up as you brown it over medium heat. Once it's cooked thoroughly, pour the sauce right in the pot over it and stir. Rao's Arrabbiata already has some good kick, but add red pepper flakes if you like it spicier. Grate your Parmesan and add a bit to the sauce. Simmer that up while the pasta's finishing (17 minutes makes a serving for 4 with the Fasta Pasta. Done. Absurdly easy and awesome.
You can do an awful lot with the hotel fridge and a microwave. Any perishable items should be fine in the fridge, and if you just experiment some you can cook a wide variety of foods in the microwave pretty well. Americas test kitchen even tested microwave pasta cookers something like this and they worked great.
Even without refrigeration as long as you can heat it, you can get relatively healthy shelf stable rices and things like canned chicken breast or tuna/salmon. Buy a little whole wheat bread or the like and possibly some canned vegetables and you can mix things up and keep it much healthier than hotel lobby food or fast food.
https://www.amazon.com/Microwave-Pasta-Cooker-Original-Sticking/dp/B000YT2XOI
Thank me later, boysss
I found I could make rice noodles in one of those microwave pasta cookers. I got mine from Amazon (http://www.amazon.com/Microwave-Pasta-Cooker-Original-Sticking/dp/B000YT2XOI/ref=sr_1_1?ie=UTF8&amp;qid=1425995818&amp;sr=8-1&amp;keywords=Fasta+Pasta). From there, I can add leftover veggies and spices (onion and garlic powder, soy sauce, chili sauce, etc.). Makes a quick and easy meal. Add leftover fish or other precooked meats for non-veg)
The "Fasta Pasta" has been a game changer.
http://www.amazon.com/gp/aw/d/B000YT2XOI/ref=sr_ph_1?qid=1462062560&amp;sr=sr-1&amp;pi=AC_SX236_SY340_QL65&amp;keywords=fasta+pasta
I use regular ol' canning jars, like these They have screw on lids, nothing special about sealing them. Yes, I reheat, but not in the jars, that gets too hot. I dump my stew out into a microwave safe bowl and nuke it in my office.
Jars: Ball Mason "PINT" Jars Wide-Mouth Can or Freeze - 12pk (by Jarden Home Brands) WM 16 Oz https://www.amazon.com/dp/B001DIZ1NO/ref=cm_sw_r_cp_apa_i_z09zDbPNYZR9M
Lids: Ball Wide Mouth Plastic Storage Caps, 8-Count per pack (2-Packs) https://www.amazon.com/dp/B016YNPH04/ref=cm_sw_r_cp_apa_i_v29zDbWMW8EAC
These are in all the grocery stores where I live, too.
If you eat meat, get a digital instant read thermometer.
It takes guessing out of knowing when meat is safe and not over cooked.
Roast a whole, spatchcocked chicken. You’ll have chicken to eat all week.
Save the bones/carcass.
When you have the bones from 2 birds, make chicken soup.
I save back ~6 wide mouth 16oz mason jars with plastic lids of chicken soup (no noodles) to freeze.
I cook the noodles separately.
When I cook pasta, I do 2 lbs, or rice, 1 and half cups dry, and refrigerate the extra.
When you are at the grocery store, check the “old” discounted meat for steaks.
Reverse sear steaks- plural.
You can refrigerate and then thin slice for sandwiches.
Happy to help! Pickling is one of those cooking things that I love because it's so simple. You put stuff in a jar, and then forget about it for a while. I can handle that.
I usually just get these: http://www.amazon.com/Ball-Mason-Jars-Wide-Mouth-Freeze/dp/B001DIZ1NO
they're available all over the place, really nice and well made, work for canning and dry goods storage, and they come in every size known to man.
Make sure that you throw a label with the date you started the pickling on it, or be a heathen like me and just write on the jar and then scribble it out when you put something new in. Its pretty handy to know how long stuff has been in there.
amazon has a deal on jars\
https://www.amazon.com/Ball-Mason-Wide-Mouth-Bands/dp/B001DIZ1NO/ref=sr_1_1?s=kitchen&amp;ie=UTF8&amp;qid=1481733120&amp;sr=1-1&amp;keywords=ball+jars
For storing paraphernalia/lighters/whatevs, nothing beats a nice wooden box. Now, onto airtight containers for the ganj itself.
This is my foolproof method for un-smelling your stash. It got me through a year in the dorms with an active RA. First, you'll want a prescription pill bottle. I linked to Amazon in case you don't have one lying around. Next, you'll need a mason jar. That link will buy you twelve, so you can use the other ones to drink out of/store produce or jams or jellies/make candles/do shenanigans. You place the pill bottle into the jar, and-here's the genius part I have yet to see on Reddit-fill the jar with ground-up coffee. Fresh stuff is preferable, as is stronger stuff. Seal the jar. Enjoy the incognito storage.
Wide mouth Ball canning jars (mason jars) work completely fine, buy 'em as a case of jars in the canning/baking isle at a supermarket in various sizes, pretty cheap.
Half-gallon
Pint
Quart
Grocery stores will usually have them available as single jars, and in smaller sizes as well for a travel jar or such.
The flip latch lids are just a little nicer/easier than the screw top on a mason jar.
There are almost always seasonal sales at your local supermarket / hypermarket, these will be the best deal.
Meijer and super Walmart are going to have equivalent base prices (or cheaper) than Amazon and in the fall will have various types of 20%, 33%, and on some luxury items 50%. For example, a quick google search shows a 2016 summer sale at Meijer $6.15 for 12 pint jars (not even a good sale) compared to random guy on Amazon 17.44 for 12 pint jars.
The only way to beat the hypermarket prices is to find local used jars on Craiglist, Ebay, or Salvation Army and pick them up. Even then, you'll need to buy new lids which makes the savings pretty small unless you get a great deal.
These are the most recommended jars to use, and they're inexpensive as well.
There are also smaller sized ones to look at, good when storing small amounts of tobacco, or when traveling.
I use the wide mouth pint ones that have a picture of asparagus on them and it's a perfect fit for probably 95% of bath bombs. These are pretty smooth all the way down so you don't have to worry about getting it over bumps and it pops back it perfectly. The only ones I've had issues with have been Golden Wonder and occasionally Big Blue if the center piece hasn't been smoothed over.
$8 steamer basket works great.
https://www.amazon.com/Chef-Craft-Stainless-Steamer-9-5-Inch/dp/B0029728H0
Make sure you have a heat proof dish or three that will fit inside the IP. It needs to be <8" at the widest, so for square dishes that's the diagonal. I don't think Pyrex is safe if you want to broil, so you may need a metal dish or ceramic ramekins/souffle dishes.
A collapsible veggie steamer basket works better for catching smaller food than the wire trays. People recommend the OXO one, but I like my cheapo one.
If you plan to even attempt yogurt or desserts you will need an extra sealing ring. My first IP meal was ham & bean soup, and my gasket still smells like ham two months and several meals later.
I have an extra inner pot and I really like being able to cook while one pot is in the fridge or dishwasher.
I prefer to use an old fashioned steamer basket. Serving is easier and I can always find it!
Chef Craft 100% Stainless Steel Steamer Basket, 6-Inch Expands to 9.5-Inch https://www.amazon.com/dp/B0029728H0/ref=cm_sw_r_cp_apa_i1aBybT1786NW
steamer basket
Dirt simple way to get started:
Repeat every few days. I like batch cooking for 3-7 days in advance, hence the 5-packs of chicken breasts. Once you're comfortable doing these things, you can swap each item out with another item of the same kind. Barley instead of brown rice. Salad instead of steamed veggies. Pork chops instead of chicken. Etc for the rest of your life. Feel free to expand into more complex recipes.
If you're vegetarian, or eat a ton of rice, get the rice cooker. Otherwise get the slow cooker.
Where you're living and what foods are readily available and affordable are all factors that could affect this.
A slow cooker is great if you eat a fair amount of meat, which the rice cooker is useless for. Cheap items like rump roast and pork shoulder are ideal things to put in there, and it's not bad for chicken either, although I prefer it baked. It's also super convenient. Basically, all you do is cut up the vegetables and dump everything in. Many of them have a timer so that when the food is done cooking, it will stay warm until you want to eat it. So you can start it in the morning and come home to dinner. The slow cooker can also do almost any soup or stew. So it's pretty versatile.
A rice cooker is a minor convenience unless you happen to eat rice every day, in which case it will save you a lot of time. It can steam, but you can also do that super easy with a cheap steamer basket.
Not to confuse things too much, but a toaster oven is also a great thing to have. You can bake quite a few things in there, and its great for reheating things that the microwave may not do well with.
> GSI Halutite Minimalist
Just a note, the IMUSA pot is a little under 4oz, paired with a plastic spoon. It doesn't come with all the stuff the Halutite does but also only costs $7.
I have one of these. It's very nice for the reasons you mention. I also have an Imusa 12cm and a Toaks 750ml pot. All are useful in different ways and for different applications. One is tall and skinny (Toaks 750), one is short and wide (Toaks 700), one is tall and wide (Imusa). My main criteria is being able to fit 2 cups of water, but right now am really liking the Imusa for its wideness (to better accommodate my Fancee Feest alcohol stove) and its tallness because I was able to make a nice aluminum flashing windscreen that I can fit inside the pot when I'm not using it.
One other thing I have discovered is the lid to the 700ml fits my lidless Imusa pot perfectly.
You can try ultralight aluminum mug under $10. It sometimes drop to $3 or less too.
This has essentially replaced every pan in my kitchen including a lodge case iron skillet.
https://www.amazon.com/DeBuyer-Mineral-Element-Frypan-Round/dp/B00462QP0W
I got this one.
https://www.amazon.com/Buyer-Mineral-Round-Carbon-10-25-Inch/dp/B00462QP0W/ref=mp_s_a_1_3?keywords=de+buyer&amp;qid=1562874346&amp;s=gateway&amp;sr=8-3
I am another supporter of De Buyer high carbon steel.
http://www.amazon.com/DeBuyer-Mineral-Element-Frypan-Round/dp/B00462QP0W/ref=sr_1_1?ie=UTF8&amp;qid=1410206921&amp;sr=8-1&amp;keywords=de+buyer
To anyone just starting out though, highly recommend these pans for steak duties
https://www.amazon.com/dp/B00462QP0W
Not that you shouldn't also own a few decent cast iron pieces.
I just started keeping plates and isolating individual colonies for propagation. Start up was pretty inexpensive:
*$6 agar
oil lamp - made from an old salsa jar and some lamp oil I had on hand. I also use candles to help with an updraft, for whatever they're worth. I haven't had any contaminated plates with about 2 dozen made. I keep a bic lighter on hand for sterilizing the loop.
I'm looking at getting a microscope and some methyl blue next, b/c I'm a little tired of estimating cell counts and viability. So far, the most difficult part of streaking plates is getting good quadrants. My inoculation loop is a fairly fine metal that just cuts into the agar, making it difficult to get a good streak. I usually end up with some individual colonies, but not as many as I'd like. It often ends up looking like this. This is a good example of an overfilled plate, due to not cleaning off my loop between streaks.
My process is simple and hasn't caused any issues yet: cook up some DME to form a hot break (SG around 1.030), transfer it to some mason jars and stir some agar into one of the jars and put them all into the pressure cooker. Let the cooker do it's thing until all is sterile, which takes about 15 minutes or so from when the relief cap starts rocking. Then you let it all cool down inside the cooker, not too cool though or the agar will set in the jar. When it's still pretty warm I start pouring the wort w/ agar into the pre-sterilized plates. Last time I had some agar wort left over, so I froze it until I did my next batch in the cooker, re-sterilized it and re-used it on some more plates. As for the tubes, I have some borosilicate glass test tubes that can go in the pressure cooker as well, so they can be filled with a bit of the agar wort before they go in the cooker, then you lay them down on an angle to dry on a slant. My slants are still sitting in the fridge, empty... I've yet to transfer from plates onto slants for some reason.
On hand, I have:
Brett Clausenni (the darker colonies in the picture posted above)
Ommegang's Hennepin
Brett Lambicus
Brett trois
Brett Brux
Orval's
WYeast 3711
Ybay saison blend
Some wildlings
Look at the 1 star reviews on amazon
ep0nym1 is absolutely right. lodge enamelware is made in China and absolute shit.
You might get lucky and get an exceptional one, (highly unlikely) but eventually they will chip and you'll end up buying another one down the road.
Why wouldn't you just buy them on Amazon?
My solution is this rack
https://www.amazon.com/Zicome-Stainless-Steel-Steamer-Steam/dp/B06XBFZGYV/ref=sr_1_fkmr0_1
Note the 2.75 height
and a generic steamer
https://www.amazon.com/Chef-Craft-Stainless-Steamer-9-5-Inch/dp/B0029728H0/ref=sr_1_6?s=kitchen&amp;ie=UTF8&amp;qid=1498274594&amp;sr=1-6&amp;keywords=steamer
Combined with the trivet that comes with the iP it is great for steaming two things at the same time. for my default fast meal, i steam chicken on the bottom and greens or veggies on top (with a veggie chicken broth resulting on the bottom.
One option that may work is this used as staked steamer stand.
https://www.amazon.com/K-Steel-Electric-Pressure-Steaming-EggAssist/dp/B01NA6H0WR/ref=sr_1_5
http://www.amazon.com/Lodge-CRS12-Pre-Seasoned-Skillet-12-inch/dp/B005U93RYW/ref=sr_1_3?ie=UTF8&amp;qid=1394328042&amp;sr=8-3&amp;keywords=lodge+fry+pan
Lodge makes plastic scrapers for this purpose.
http://www.amazon.com/Lodge-Manufacturing-SCRAPERGPK-Scraper-2-Pack/dp/B0073E3Q7A
Just give him a pressure cooker..!! He will be amazed and would never never ever expect it to come from an american..!! It is pretty standard marriage gift by the way..!
http://www.amazon.com/Presto-01362-6-Quart-Stainless-Pressure/dp/B00006ISG6