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Salinity meters

Forum topic

Hello all,

I am considering purchasing a salinity meter to accurately guage brines.  Two questions come to mind; (1) are they difficult to use? {I am decidedly better at words than numbers and other scientific modes} and (2) do any of you have any suggestions regarding various manufacturers and models?

 

Ice Cream Maker Recommendations?

Forum topic

Hi All - 

Any recommendations on a good quality ice cream maker brand and/or model? I don't need it for commercial use or large batches.

Thanks very much for any suggestions.

My Baking Stone Recommendation

Forum topic

Hi,

Posting my recommendation for a home baking stone. After several months of use for a wide range of applications and at temperatures from 200F/93C to 600F/315C, I highly recommend the Fibrament-D (http://bakingstone.com) for those who are looking for a baking stone for home use. I am in no way affiliated with this company or any of its employees. 

Quick Guide to pans?

Forum topic

Hi all.

I've been looking forward to picking up carbon and stainless pans to augment my ceramic coated frypans.

I was hoping for a general guide to help me with choices. For instance, what type of cooking methods or foods for which pan, might help me determine the best sizes. In past I have picked up 6, 10, and 12" on the heavy bottom Aluminum nonstick. But as I realize I'm not happy with these due to the methods I employ, I plan to pick up a carbon steel sauté pan for eggs, searing and roasting fish, and not sure what else.

Food Storage Vacuum Sealer Recommendations?

Forum topic

Hello Everyone -

I am just wondering if anyone can recommend a food vacuum sealer that performs well and specifically can handle liquids (i.e., seals bags of chili, stews, stocks, as well as marinades). By the way, I will NOT be needing it for sous vide cooking.

P.S. - I can't afford a big bucks commercial one that restaurants use.

I appreciate any suggestions. Thanks.

New Sous Vide Appliance for Home

Forum topic

Hi,

There's a new sous vide appliance on the market for home use called 'Sansaire'. It was kickstarter-funded. I believe I first saw this in a  recent F&W or Saveur issue. In theory, this looks like it could work quite well and it's very affordable. However, I do not own one and I've never physically seen one in use so I have no idea if this product performs well or not.

NOTE: I'm not affiliated with the company in any way; this is not an endorsement or recommendation.

http://sansaire.com/

 

Hand-held Immersion Blender

Forum topic

Im not looking to grab a $10.00 special because with the cooking I do at home as well as in my small bakery/cafe, Im going to need something durable.

What recommendations can be made for someone looking into a hand-held immersion blender?

I dont have a problem paying for quality but just do not require the Robo-Coup heavy industrial models...

Would love to see suggestions!

Thank you in advance!

Melanie

1952 Western Holly Cooking Stove

Forum topic

I now have a true cooking stove/oven that I think will be one of the best pieces of equipment in my culinary arsenal.
 
I recently was given a 1952 Western Holly.  This is a true thing of old school design, beauty and strength.  It must weigh around 280lbs plus and has great layout.  It was used by my great aunt and uncle for only a couple of years and than put into storage in the lower level.  It is basically in brand new condition.
 

New Range purchase

Forum topic

What features are important in a smooth top electric? I know about zip when it isn't a gas stove. Thanks

Trying to love induction

Forum topic

I have been using a stand alone induction burner for over 3 years now in addition to my gas stove, there is a LOT to love about induction.

I enjoy the insane amounts of heat they put out instantly
They only heat the pot
They make far less mess, vapors, and heat
They are VERY precise
They are fairly energy efficient compared to the alternatives

However, there are a few things that I have a problem with and have been holding me back...

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