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Pressure Cooker (fryer?)

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One of my quests (besides sourdough) is great fried chicken. Every place I've had really great fried chicken at either uses a pressure fryer or it is "broasted" (no clue what that actually is.)

Is a Pressure Fryer a special device or can you plop some oil into a "pressure cooker/canner" and fry with it? In doing some searches for pressure fryers, only pressure cookers came up.

Pressure-cooker pressure

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Where I live, pressure cookers are easy to find, but almost all of them are from two brands: Premium and Rochedo.

Since I have never used a pressure cooker before, I have been asking a lot of different people a lot of questions about them before deciding what to buy, and I have found that the standard pressure for pressure cookers sold in the States is 15 PSI, but the Premium and Rochedo cookers are only 80KPA, which is 11.6 PSI.

Juice extractors and V8

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Although I've had different types of juicers, I've never had what they call a "juice extractor." Lately, I've really been "jonesing" for some V8, but it is terribly expensive here and the similar, regional products, though good and much less costly, have way too much salt for me to get them very often. Thus, I've done some Googling and have found a few copycat recipes that could be worth trying.

The cooling towel

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Today I ran into an amazing product that I thought you pro chefs may want to buy.  It's called a cooling towel made by a company called frogg toggs. It was at Bed Bath, Beyond for about $14.00.  To use it, just wet the towel and it becomes chilly.   Actually chilly!!   It stays that way until it dries, which is about 2-3 hours,  then you just wet it again.   It would be great for workouts, or hot chores. 

Pots and pans for the home chef

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Simple question:  what should a regular guy who likes to cook, and cooks a lot, look for in terms of equipment, on a reasonable budget?  What sizes, types and the like.  Is there a specific brand that you all like?  Best bang for the buck?  Over-rated?

Sure, given an infinite amount of money, a sweet set of All-Clad and La Creuset would be great, but...and I do have a few pieces I've picked up as gifts over the years, but I'm looking at replacing some of my older stuff and wanted to know what would be a solid set of general purpose cookware to have on hand.

victorinox knives

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Can anyone tell me anything about the Victorinox knives.

Vollrath Induction Cooktop

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Looking for some guidance on temperature control for my induction cooktop.  I know that 212F is boiling but what are equivalent temperatures for simmer, sauteing, etc.  It would be really helpful to have a some sort of chart.  Any suggestions?

Recommended mandoline?

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I used to listen to all the free culinary school podcasts and have since been away a while, but I have learned more from this single website than anywhere else on the internet about cooking.  So, I thought I should come back for some advice from people I know really know what they're talking about!

I am trying to select a Mandoline, my wife asked for one for Christmas.  I know many of us would rather work on our knife skills but she is not as much into cooking and would like something capable of speeding up slicing for salad, ratatouille, french fries etc.  

Kyocera ceramic knife

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Hi everyone.

Cream Syphons ISI or Mosa

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Can anyone tell me what would be the MINIMUM amount of liquid that could be put into a 0.5 or 1.0 Ltr. syphon (cream whipper) The instructons always refer to the maximum.  This will determine what size to purchase.
Thank You

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