moonarchia
The Scientific Shitlord
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Gravy's Cooking Thread
- Thread starter chaos
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Guest, did you like the last podcast notification?? Well here's the second one, and for the third podcast! Yep. This Thursday 8-8-24 at 7pm Central
Go here to check out his podcast thread for info on topics and links!Go into the FoH discord and find the Happy Time Fun Hour channel and give it a listen!
popsicledeath
Potato del Grande
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Haven't paid much attention recently, but researched quit a bit a couple years ago.
Getting gas installed was way out of my budget to get installed and pay the hookup fees and stuff, but what I would prefer if I could afford it. In part because it's easier to do freestanding induction burners for specialty use like frying. Or my kitchen has room for both, so with updated vent system would do a small gas range with wok burner and a grill and a full size induction cooktop for regular cooking.
But being poor and cheap, I felt induction was too much better than electric and for not much more cost to not go that direction.
My research and memory:
Leaned towards the Frigidaire Gallery line. Affordable and gets good reviews. Possible bias because the wall oven I wanted, got and love is from the same line. I looked at getting a full stove unit with a second oven to replace my electric cooktop because the cost isn't much more than the cooktop alone.
Samsung gets good reviews, looks great and has a superior griddle space that in theory you put any size pot/pan on it and it adjusts to it (the group of rectangles on the left version cooktop). Lot of frustrated reviews that the touch controls are finicky and splashes of water will change them or the lose the little knob/fob. Samsung also had the biggest single burner than others, if I recall, which is something I wanted that gave them my interest. Just too expensive with those very specific touchy issues that I know would annoy me.
IKEA has affordable units that get great reviews that seemed like a good try it out price.
Downsides: none of the had at least one burner as big as I'd hoped and induction is very precise so won't heat up the same way an oversized pan will on electric or gas. I learned my countertop induction burner was defective trying to do quesadillas in it and only the inner ring worked so the middle of the tortilla would brown in a perfect ring and the outer was barely warm.
Mixed info on safety with someone that has a pace maker, but overall judgement was seemed okay as long as she didn't lay on the thing.
Learning curve involved as induction is definitely a different style of heat source, and some people seem to hate it since it's very opposite from the electric burners most are used to.
All just what my impressions were before I put those plans on the back burner. Place to start research, though.
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Palum
what Suineg set it to
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Yea, the gas thing is more a price concern because we only have a circulation hood not venting, which means a bit more construction with. The install would be pretty painless because of access otherwise.
I've seen people using cast iron get around the burner footprint problem I guess? Especially with a griddle.
I guess it can't be worse than electric. I was going to try buying a cheap induction cooktop on Amazon just to see how it works.
popsicledeath
Potato del Grande
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Definitely recommend buying a countertop one to try. Even if you don't like it for a main cooktop, it's handy to have an extra, removed burner. Great for frying or just a secondary burner for big meal prep or to keep things warmed without needing to worry as much about burning. Bonus that it doesn't stay as dangerously hot if there are kids or pets around.
Testing my cast iron on my countertop induction burner confirmed it was busted. Laser temp gun would show like 350 in a perfect inner ring and then drop to barely warm an inch away even though the pan was perfect size for the burner. Black so gets good temp readings whereas stainless is too reflective. Recommend doing that on any new unit to test while still under warranty.
Lanx
<Prior Amod>
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look for 1800w this is the lowend of the regular elements
most induction ranges are 5 elements
2 regular (1800-2500w) (a lot of induction ranges will also link 2 of the regular elements for putting on a griddle)
1 super giant one (3600w this is to impress your friends when you boil i huge pot of water)
1 smaller sauce element (1400w)
1 keep warm element
i got a basic 1800w induction burner
Crux Portable Induction Cooktop, Electric Hot Plate, Programmable Single Burner with Touchscreen LCD Display, Temperature Control, and Auto Shut Off, 1800 Watt, Black
i haven't used others but it was a good price, i use it for candle making, wax melts in seconds, and you need wax at 180 to add scents and shit, so the fine tempurature control was cool.
i haven't used it to cook food yet, lulz
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Koushirou
Log Wizard
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Found some honey balsamic glaze that we got from the mother-in-law a while back that I wasn’t sure what to do with. Had some thin chicken breasts laying around, so got the chicken in a bit of seasoned flour/panko and put them in some butter and garlic then threw in some glaze and coated everything. Turned out surprisingly well for just tossing shit in without really knowing what I was doing. Husband ate it all, so seems like a success!
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ToeMissile
Pronouns: zie/zhem/zer
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Sludig
Potato del Grande
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imo get a less functions dedicated air fryer not these damn combos especially the last ninja. kinda end up being master of none. I do have a lot of appliance storage space so I have one of the dedicated bowl types and it does much better than wifes ninja thing she bought at same tone and we end up just using a a regular toaster.
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Lanx
<Prior Amod>
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popsicledeath
Potato del Grande
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Especially because air fry will dirty up a convection oven fast. My full size oven has amazing air fry capacity, but the cleanup wasn't fun. A dedicated air fryer might be nice for easier cleanup.
moonarchia
The Scientific Shitlord
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Well helllloooo there friiieennddsss!!!
It's one of my favorite cooking channels right now. Man was a lifelong professional chef, and he's no BS, even if his videos are kind of old school cooking show style, which I think I'd like more than the new way people like that bald babish guy or whatever shoots his bullshit. It's like that one styler technique took off and everybody uses it.
Got to keep it real, and I have to do old school, or low budget and honest.
They do sell those at HEB, I'm surprised you can't find them at Kroger's. They're surprisingly expensive what it is, a total trash cut. Next time I'm at the store I'll look and see what our prices are. It's possible a place like Costco has them. I would think you'd be able to get those at an Asian work at no sweat though.
What are you paying at Walmart?
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Gavinmad
Mr. Poopybutthole
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Fuck JP, he had the audacity to base his stock recipes around a stockpot slightly larger than mine.
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Lanx
<Prior Amod>
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walmart was pretty cheap actually, less than 6$/lb
i actually lump "shank" in w/ bone, you know for marrow/broth and the only beef bones i can get is neck bones which is like 3$ so shank is great when i make a beef soup (since i also add in rape me ox-tails that go for 13$/lb)
my asian market actually "upsells" beef so no luck there
i've never actually had osso buco and i was just wondering what ppl do w/ shanks and a lot of osso buco recipes came up, the first few looked stupid, so i figured chef jean had a recipe, i'm probably just gonna pressure cook it instead, i'm probably just gonna brown it w/ my pan and dump the veggies in a pressure cooker and then set the brown'd shank on top and let technology do the work. (i brown in a separate pan b/c i hate browing in the instantpot)
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I just assumed it was oxtail, but I'm sure it's just as expensive here which is retarded. I'll have to check to see if there's shank. I may be seen it a few times, but don't remember the price.
I mean both are wonderful for all of that collagen and bone marrow. You could always buy the split bones maybe just to throw in and then pull the bones out, especially if you're making a broth. Even those aren't necessarily cheap anymore.
That's my Bidenomics for ya, and the big TX cattle land fire is not going to make anything cheaper.
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Yeah I refuse to pay that price for oxtail, when I can get a much nicer cut. That's what happens every time I look at skirt steak, despite the fact I love it so much and it's so versatile for different dishes, it's about the same damn prices ribeyes on sale now. The problem is all the restaurants and cooking shows and social media have gotten people turned on to all these trashier cuts of meat. Hell brisket used to be cheap, but now everybody's a big Texas barbecue fan.