My old Habor “instant” read thermometer takes about 4-5 seconds to go from ambient to final at about 140°F (my morning tea temp) and as long as 8 seconds to read out above 200°F or so for bread or brisket. I saw this one on Amazon and got it for $17, including tax, with a “clip the coupon” kind of deal. It claims to read in 1 second, which I thought might be puffery given that seems to be the province of much more expensive thermometers. https://www.amazon.com/1-Second-Thermometer-Cooking-Digital-Calibration-Waterproof-BBQ/dp/B0CX7VSBQS/ It hits my tea temp from ambient (mid-60s in my kitchen ..read more

Overseas shipping is becoming more of a mishmash than ever. Sometimes an item coming from France takes a few weeks, pushing a full month. Somehow Dehillerin is able to deliver in under a week. Sometimes the cost of shipping makes an item prohibitively expensive, almost the cost of the item, but I just bought a French frying pan that came with free shipping. The tracking function for things originating in France is often close to worthless, especially if there is a handoff between shippers. 13 posts - 6 participants Read full topic ..read more

I am going to be baking a lot of cookies this week, so I need an extra half sheet pan. A few recent articles recommend the Nordicware cookie sheet (about $18 and made of aluminum.) Anyone have an opinion on the best cookie sheet (_not non-stick coated)? We can share cookie recipes on another thread. 8 posts - 5 participants Read full topic ..read more

Something New From Fissler: the “Phi Collection”: https://www.fissler.com/us/navigation/collections/collections/phi-collection/?utm_source=Newsletter&utm_medium=Email&utm_campaign=openbox2&utm_content=DISCOVER+PHI&nl_category=&sc_src=email_4999815&sc_lid=427048660&sc_uid=vxe3Szucgh&sc_llid=36264&sc_eh=706fbbc2718f207b1 Not merely for the sorority- and fraternity-minded, this new line appears to me to be Fissler’s answer to the Demeyere Pawson line. Not sure of the bottom disk thickness–I’ll leave that for someone with interest to determine. 1 post - 1 partic ..read more

I consider getting a small Yakitori grill. Is there anyone who owns one or has experience using one, either at home or in a professional kitchen ? Can you use it for rib eye steaks or only for smaller cuts ? It’s recommended to use the japanese sumi binco coal for it, as this produces less smoke in the kitchen. 9 posts - 5 participants Read full topic ..read more

This is from a French site, where product recalls are gathered.: rappel.conso.gouv.fr Rappel Consommateur - Détail Poêle tôle d'acier noire Matfer Description de rappelsconso Legal nature of the recall: Imposed by prefectural decree Model names or references 062001 - 062002 - 062003 - 062004 - 062005 - 062006 Reason for recall: release rate of certain constituents in quantities exceeding the rates set by Regulation (EU) 1935/2004 relating to food contact Additional description of the risk: Release of iron, chromium, arsenic A couple Reddit links, first one looks like Matfers response at the ca ..read more

from time to time, I’ve thought it would be nice to have a mandoline but probably no more than 2-3 times a year. I promised to make Oklahoma burgers for the kids so it’s one of those times. when I worked in a restaurant in college, they were used quite a bit but I’ve managed with a sharp knife until now. wirecutter likes the super benriner 31 posts - 19 participants Read full topic ..read more

Most measuring cups have painted on markings that eventually fade away. Hand washing them seems pretty easy until you have some with residue that hardens or is sticky. I would very much like to find a set of one cup, two cup, and four cup (or rough equivalents in ml) that are borosilicate and have etched markings. I have searched a fair amount but keep looking. Does anyone know of a source? This seems like a desirable product for someone to produce. I imagine there are loads of cooks that would jump on such a product. Of course, that may just be me projecting. 14 posts - 6 participants Read fu ..read more

There is a sentiment that equipment does not matter or at least does not make you a good cook. There is also a sentiment that high quality cookware is intrinsically fun, easier to use, and so on. Some think it can yield better results in the hands of a skilled cook. Some can cook beautiful dishes with cheap knives kept sharp and thin, scorch prone pans, simply by bringing talent and attention to bear. I collect cookware and take a lot of pleasure in it, but I can cook pretty much as well with my daughter’s Cuisinart clad. I submit, however, that there is a standard somewhere in the middle that ..read more

Cookware seemed to be the category for this, even though it isn’t really cookware. If there is a better category, please tell me. I am NOT interested in buying it- just had never seen one of these before, ever. I happened across this online. It is described as a Reproduction George Jones Strawberry Server. The originals seem to date from the 1870s and originals of George Jones items sold for thousands of dollars. Looking at this one, is it missing bowls? If not, how did it work? just as a cute server, or did you put the unhulled strawberry in the bucket looking thing upside down to remove the ..read more