/ck/ - Food & Cooking

[Anonymous No.15496007]

Can anyone recommend any more shit to buy for cooking? I love getting appliances and stuff. Here's what I have.
>deep fryer
>dehydrator
>zojirushi rice cooker
>wok
>dutch oven
>sous vide
>blendtec blender
>stock pot
>all pans beside a carbon steel (technically my wok is)
>smoker (shit but works)
>instant read thermometer
>kitchenaid stand mixer

Here's what I have so far on my wish list.
>food processor
>anova precision oven
>bamboo steamer


Can think of anything else to get. Any cool ideas for more cooking shit?

[Anonymous No.15496018]

>>15496007
Oh I also have a $200 ice cream maker. I believe that is all.

[Anonymous No.15496024]

some cooking classes

[Anonymous No.15496032]

>>15496024
I'm good at cooking. Don't let my addiction fool you.

[Anonymous No.15496035]

>>15496024

[Anonymous No.15496060]

>>15496007
Do you have a pasta machine, honestly i prefer hand cranked over the kitchenaid attachment.

[Anonymous No.15496074]

Pressure oven? looking at this - will probably pull the trigger soon. wish it had convection though:

https://www.amazon.com/gp/product/B07KTQF7RX/ref=ox_sc_act_title_1?smid=A3SPLR0MSOYZ8O&psc=1

[Anonymous No.15496080]

>>15496060
No, I don't. I have had to make it on the counter in the past and it is quite messy. I assume I would need one of those pasta hangers as well. I have had to hang them on clothes hangers and that only works so well. How much does one cost that isn't shit? Also, I watched a video my some pasta autist that insisted handmade pasta is better than the machine due to the pressure of the machine. Is he crazy?

[Anonymous No.15496093]

>>15496074
What is the appeal of this? Are you attempting to perfect roasts? What does it do well besides make them fast? Never heard of this before.

[Anonymous No.15496114]

>>15496093
IDK just heard of it today. Apparently it traps and superheats the steam which makes food cook a lot faster. I think it will save energy in the long run and I like the rotisserie function.

[Anonymous No.15496133]

Slow cooker

[Anonymous No.15496138]

>stovetop pressure cooker
>digital scale
>food processor
>mandoline (not expensive but decreases prep work)
there you go

[Anonymous No.15496139]

>>15496133
I just use my pot on low heat.

[Anonymous No.15496144]

>>15496007
Corn mill to make fresh masa. They make a counter top one but I haven't gotten around to buying it yet. I'm thinking of getting that anova oven as well as I really enjoy using the two sous vides circulators I have.

My least used one in your list is the food processor.

[Anonymous No.15496145]

>>15496007
O
M
G
I'M CONSOOOOOOOOOOOOOOOOMING

[Anonymous No.15496149]

>>15496138
I have a scale too. I have more than i thought. Fuck. Sorry. Pressure cooker seems nice but everyone insists low and slow in a pot works better. I guess I could use it to make my own substrate when I inoculate mushrooms when it gets warmer out.

[Anonymous No.15496166]

>>15496144
I want the oven, but I know this is their first ever design. I'm thinking they probably have some kinks to work out and will improve on the next model. It's also $600 and would be the most expensive kitchen thing I would own.

[Anonymous No.15497047]

>>15496007
Get a high end instapot, shit is magic for infusing food completely with flavor. Vac sealers are also a goat tier addition. Don't let fancy fool you with them though, a cheap standard model works fine.

[Anonymous No.15497082]

>>15496007
How the fuck do you not have an instantpot? Those things are literal sorcery.

[Anonymous No.15497292]

Fuck, dude. Are you me? I swear my kitchen is some sort of temple because always want to bring it new and more expensive offerings so I can perform more powerful and complex rituals.

How’s your electric kettle situation? Does it have enough pushbutton temperature selections for various teas?
Do you need to refresh your Zoji with a jump up to IH and/or pressure model?
Do you have a sexy glass-top kitchen scale with backlit digital readout?
What about a clay pot? Because it would be a shame to not properly compliment your rice cooker with a donabe of similar tier, which means you need a genuine Iga-yaki donabe and not some Chinese/Korean factory copy.
Of course a clay pot also needs fire, so you’ll need a gas-burner to go with it unless your stove already is.

Are you good on cutlery? Or do you still need a hand-forged Nakiri you commissioned from an 8th generation Sakai blacksmith in Osaka?

[Anonymous No.15497295]

>>15496007
but anon this has crossed from being normal consumerism to downright materialism

[Anonymous No.15497350]

groceries

[Anonymous No.15497391]

>>15496007
Bread machine, ice cream maker, a grill, waffle maker, tortilla press. You can also collect pots and pans from different cultures like a tortilla warmer or a tagine.

[Anonymous No.15497405]

>>15496007
A human slave to do all your cooking

[Anonymous No.15497406]

>>15496007
If you don't have one of these, get one. Not necessarily that brand, but the in-oven thermometer with temp alert is a huge help for hitting all your meat at exactly the right temp.

[Anonymous No.15497411]

>>15497391
Bread machine? Does anybody actually use that? If you've got a stand mixer there's not anything that it does better.

[Anonymous No.15497417]

>>15496007
sounds like you have enough. buy less shit and retire a few days earlier

[Anonymous No.15497421]

>>15497406
Probe thermometers actually give you incorrect temperatures because the probe heats up the area around it more than the rest of the food.

[Anonymous No.15497426]

>>15497421
I've never heard this, and I doubt it's a significant effect. I've used one for a decade and it always produces perfect results

[Anonymous No.15497429]

>>15497421
As opposed to what? Being psychic?

[Anonymous No.15497439]

>>15497429
I'm talking about a leave in thermometer versus an instant read thermometer that you only put in when you want to check.

[Anonymous No.15497457]

>>15496007
>dehydrator
You need a rehydrator.
Yeah

[Anonymous No.15497459]

>>15497426
Nope. Sorry; it was all in your head. You only thought you were enjoying delicious meats cooked to your desired level of doneness.
In reality, you ate an undercooked steak 10 years ago because you trusted a probe thermometer’s lies. You’ve been in a coma ever since.

[Anonymous No.15497465]

>>15496080
a decent atlas brand pasta maker is like 60$. If you can get one used they used to be all metal gears, now there are some 10% plastic. So compared to your list, cheap. Honestly you dont need anything fancier or with a motor at home, it takes just a few minutes to roll out to paper thin with the crank. Possibly if you are a pasta master pasta by hand rolling may be 5% better, but all kitchens ive worked in have used a machine, Michelin star restaurants use a machine. its just way more consistent. The rack is like 20, but I mostly make styles not needing the rack.

[Anonymous No.15497468]

>>15496007
do you have any of those fancy nonstick pans like hexclad and are they a meme?

[Anonymous No.15497471]

>>15496007
How's your knife setup? I want to be jealous

[Anonymous No.15497574]

>>15496007
Vacuum sealer

[Anonymous No.15497582]

>>15496007
High pressure wok burner for stir frying.
130000 btu

[Anonymous No.15497615]

>>15496007
A Bamix

[Anonymous No.15497625]

>>15496007
I bought a griddle and I love it. It’s perfect for reverse searing after sous vide cooking a steak. It’s great for anything that you would otherwise leave cooking in a pan with minimal babysitting. I bought those metal circles used to make perfectly round fried eggs and use it on the griddle. If I’m feeling particularly adventurous, I’ll shred up some potatoes and make a scramble with the egg circle thingies.

I bought a really nice one on Amazon, don’t remember which brand it is and I’m too lazy to go check, but I may end up getting a cheap one that has a large cooking surface with no top pan. I make breakfast burritos on a fairly regular basis and I can’t seem to find tortillas big enough so I tried to make my own recently. My current griddle would allow me to make tortillas about as big as the ones I normally buy at the store anyway.

[Anonymous No.15497637]

>>15497468
My coworker said those pans are legit. I had forgotten that and now I need one.

[Anonymous No.15497643]

>>15497421
This is bullshit. This is an extremely accurate and popular thermometer with bbq enthusiasts. It works perfectly and is used in competitions. It’s great for indoor use as well. It’s called the ThermoWorks Smoke btw.

[Anonymous No.15498487]

>>15496007
Pizza steel, mortar and pestle, bench scraper.

[Anonymous No.15498508]

Champagne Sabre

[Anonymous No.15498768]

>>15497643
OP here. Why might I need this if I have one that doesn't go in the oven? Depending on thickness, it won't tell me multiple areas and I can only stick it into one piece of meat. Am I missing something as to why I may need it?
>>15497465
I see. I saw a woman selling one on Craigslist a couple of days ago.

[Anonymous No.15498798]

>>15498768
You put it in the thickest part of the meat, you set it to go off when it hits a certain temp, you never overcook meat again. That simple.

[Anonymous No.15500353]

>>15496007
Alright Mr. Consoomer -

Pizza making related: get a pizza steel for baking restaurant quality pizzas at home, buy a pizza peel for putting fresh pizzas into the oven on it, then buy an attachment for your kitchen aid mixer for a cheese grater.

Burger making related: buy a blackstone 4 burner griddle, a set of spatulas/tongs, and a bacon press to smash burgers flat

[Anonymous No.15500415]

Pasta machine and a juicer would be my recommendation.

[Anonymous No.15500431]

>>15496007
Knives you stupid consoomer.

[Anonymous No.15500623]

>>15497471
Not op but a few years ago was in Osaka Japan at place that's renound for selling high quality knifes. Spent like 250+ bucks on chef knife, used it on wooden cutting board and the blade chipped like crazy. I should have listened to my old chef boss, never buy expensive knifes. My main is a 10 dollar one I got in Korea, sharpens razor sharp very very easily.

[Anonymous No.15501292]

>>15500623
OP here, if I had the money, I would buy nice knifes, but cutting won't make the food taste better. I have also amassed this collection of things over the course of 4 years or so. I don't want anyone to think I just go out and buy these things whenever. A lot of them are gifts. The stand mixer was sitting in my brothers basement as a wedding gift they never used.

[Anonymous No.15501339]

>>15500623

Or you can not be a fag and get some solid Wusthof Classics that are basically great swords in comparison to those tiny Japanese meme knives

[Anonymous No.15501852]

>Sous Vide
Just got one yesterday. Just used it. First time in my life one of my own steaks hasn't been an overcooked and tough mess. Finally not wasting these NY strips I buy, FUCK this is good.

[Anonymous No.15501992]

>>15501852
They're great. I don't like to use them if I don't want my meat to be too tender. I like a bit of chew to my steaks. It's definitely the best way to cook an expensive cut for a guest. I totally understand why people don't want to get them. You essentially have to buy a vacuum sealer along with it.