I don't have a tomato to test on, but from video I saw of someone cutting a paper my knife does not seem to be able to do the same thing.
What am I doing wrong? This is not as exciting as I thought it would be. Did I just start with a really worn out blade?
I know it has some mixed reviews but i found one at a local Walmart for $249 and i figured i probably can't go wrong at that price. I am considering this my entry level and if i like it enough i will get a nicer one in the future.
Iβve been cooking for myself more lately, so for Christmas I asked my family for a good kitchen knife or two, since the ones I have are pretty terrible. Unfortunately, my relatives didnβt communicate at all, and now I have 5 kitchen knives and I need to chose one or two to keep and return the rest. Which brand makes better knives. Victorinox or Cuisinart? All the knives are from one of those two brands and are in the $50 range. I tried researching online, but every article I found read like an ad and didnβt feel very unbiased at all.
Edit: The knives I got were:
- An 8β Victorinox chefβs knife
- A 2-piece set with 5β and 7β santoku knives from Cuisinart
- A 4β Victorinox utility knife
- A 7β Victorinox knife. Idk what this oneβs called, but it looks different than the other one. The 8β has more curved blade a pointy end, but this one has a flatter blade and a more rounded end. The Cuisinart set is the same shape as this one.
I was watching a video and the guy said Cuisinart blades are not allowed, is this true???
Link:
Β Β Β Β https://www.homedepot.ca/product/cuisin β¦ ___575189_
Retailer:
Β Β Β Β Home Depot
Online stock 50. Your local inventory is ** here **
Other stores are selling at $60/70.
Black Stocktrack
Silver Stocktrack
Overview
Model # CSB-175C Store SKU # 1001659670
The stainless steel shaft on this handy stick blender reaches right into pots, bowls and pitchers to purΓ©e soup, mix crΓͺpe batter, and stir up lemonade in seconds. A one-touch control and dishwasher-safe blending shaft makes it easy, start to finish!
200 watts of power
One-touch operation
Stainless steel blending shaft
2-cup (0.5 l) measuring cup included
Link:
Β Β Β Β https://www.homedepot.ca/product/cuisin β¦ ___575189_
I grill significantly more than I smoke, is the Cuisinart up to that task?
Any pros/cons I should be aware of?
If you're in the market for a larger food processor, here's a deal for you.
I've been looking for a bigger food processor for a while and was torn between the Cuisinart 14 cup and Magimix 4200 xl. Amazon made my decision easy today... it's on sale for $149.97 (reg $249.99). Couldn't believe it... I missed it during BF weekend when one retailer had it on sale for $179.99.
Inflation aside, this is the lowest price I've seen in years.
https://www.amazon.com/Cuisinart-DFP-14BCNY-Processor-Brushed-Stainless/dp/B01AXM4WV2
[TL;DR: Preheat to 215F with 100% steam, bake with temp rising to 472F with 100% steam over 20min, then finish baking at 450F for 20min.] My Cuisinart steam oven died after about 5 years (the fan stopped working), and I got an Anova Precision Oven as a replacement. I had liked the bread cycle in the Cuisinart, and I think I found a reasonable approximation of this for the APO.
Pictures: https://imgur.com/a/2AOfL06
For background, I've been baking sourdough bread for daily family breakfast, so I want a low-stress baking method. I don't like dealing with hot bread stones or dutch ovens, and want to avoid extra steps such as spraying water on the dough.
For my first baking attempt in the APO, I had used a traditional recipe with the oven preheated to 472F at 100% steam, but I felt that the crust hardened too quickly at this setting. It seems that the humidity is too low even at the 100% setting - as the manual explains, at higher temperature it just adds steam continuously and can't guarantee any particular humidity, and I suspect that at this temperature the relative humidity is rather low.
The Cuisinart bread cycle started baking with a cold oven, immediately adding steam and slowly raising the temperature. Since it only added steam for the first 7 minutes or so, I usually stopped and restarted the cycle after 5-7 minutes to get more steam time. This works really well on a thin steel baking tray. (Don't do this with a bread stone, a cold start with that will leave the bottom of the bread underbaked.)
For the APO, I'm using the following three-step cycle:
- 215F, steam 100%, rear element, 23h59m timer starting immediately.
- This stage is just for preheating. Once the temperature is reached and the oven has steam, add the bread and start the next step manually. (The long timer ensures the oven holds the temperature without starting to preheat for the next step.)
- Manual transition to: 472F, steam 100%, rear element, 20 minute timer starting immediately.
- The temperature will rise from 215F to 472F over about 15 minutes, adding steam the entire time.
- Automatic transition to: 450F, steam 0%, rear element, 20 minute timer starting immediately.
- Optionally, for a crispier crust, open the oven briefly at the start of this step to let steam escape.
- This finishes the bake. Adjust the temperature and time to taste.
Interestingly, the first preheating step only seems to start adding steam once it's almost at the target temperature. Tha
... keep reading on reddit β‘
I've had the Cuisinart steam combo for years now and wondering if it's worth replacing it with the ANOVA smart oven. My Cuisinart is in perfect working condition and I have a good probe thermometer I leave in for reverse searing but you know....... I know the ANOVA is a better machine overall but is it worth the 800 Canadian better (after taxes and the mesh tray)? Are there any cons I should be aware of?
Also, I have a polyscience sous vide machine, an instant pot that can also sous vide and make very clear stocks at 80-95C as well as a chamber sealer. Finally listing it all out makes me realize I've spent far too much on gadgets.
Does anyone know of a small appliance repair shop that is licenced to repair Cuisinart mixers in Toronto?
During the holidays my mixer decided to dance off my counter while my back was turned, it hit the floor pretty hard and is now slightly misalligned, and won't shut completely, it could probably use a cleaning and some maintenance too.
Took my last mixer to a place around Coxwell & Gerrard a few years back, the owner told me that he could repair Cuisinart appliances, but when I went back after a month the machine was in a million pieces - was told that he couldn't get the part that was needed. I think he was hoping I would leave the machine there (extra parts for him?) He seemed pretty surprised when I asked for it all back. Ended up having to buy a new one, I'd rather get this one fixed instead of having to get a new one.
We are looking at buying an air fryer and I think I've narrowed it down to these two models. I want a large one because I frequently am cooking for two adults and two (often more) teenagers. I would prefer one that cooks well, holds up and is easy ish to clean. I've been torn for months so any advice would be great. Thanks so much in advance.
https://smile.amazon.com/dp/B07MRG5F4J/ref=cm_sw_r_sms_api_glt_fabc_R2ECC9V3TRZ3QKZSHTHS
https://smile.amazon.com/dp/B08BXXQ37X/ref=cm_sw_r_sms_api_glt_fabc_RZG9JM0EWHJXQBSE1W76
Our Cuisinart JK-17 8C "cordless" electric kettle has been difficult to turn on recently; the switch kept tripping off. Initially, I thought it might be a bad thermoswitch. After taking the unit apart, and not finding any easily serviceable parts, I thought I'd clean the contacts on the base and kettle.
AFTER DISCONNECTING THE POWER CORD I gingerly scraped the brass contacts on both the base and kettle with a small screwdriver. Then plugged the base back in, put water in the kettle, hit the switch, and Huzzah! we're back in hot water.
Anyone have experience with this grill? Iβm new to smoking\pellet grills. I received this one for Christmas. Iβm looking for tips on mostly grilling steaks on this? What temp/time etc. Iβm looking forward to using this grill often. Thanks!
