Another OT post to stir the pot

DoubleEgger

Thanks @CTMike. I was wondering about Smithey in particular. 

Canugghead

billt01 said:

I would sat a main point (at this time) is losing power.

Us gas folks can still prepare a meal in the kitchen...

Bill

BGE, gas bbq. Blackstone, portable 110v induction cooktops, dual fuel generator.

Do your fridge/s and freezer/s run on gas?  With two fridges and three freezers I'd be more worried with food loss than ability to cook in the kitchen.

GrateEggspectations

Canugghead said:

billt01 said:

I would sat a main point (at this time) is losing power.

Us gas folks can still prepare a meal in the kitchen...

Bill

BGE, gas bbq. Blackstone, portable 110v induction cooktops, dual fuel generator.

Do your fridge/s and freezer/s run on gas?  With two fridges and three freezers I'd be more worried with food loss than ability to cook in the kitchen.

Legit concern. Was one of the reasons I wanted a good generator setup, aside from being able to blast my amps during an outage, of course. 

CTMike

I loved our commercial dual fuel range, but my reason for switching to induction was my wife’s severe asthma. There are several studies out linking asthma to the use of natural gas/propane within the home. After 6 respiratory arrests/Code Blues over the last 5 years, I wanted to eliminate as many potential irritants as possible. 

As for power outages - I’m good:

- 10 KW military surplus diesel powered MEP-803A tactical quiet generator that will run anything in the house I need (the military derates these things, actual capacity is ~ 14 KW). Heat, humidity, and cold also exacerbate her asthma so I needed a generator that can run all of the HVAC equipment. 

I do have several backup methods to cook if I can’t find diesel:

- WFO
- 36” Blackstone
- BGE
- Gas Grill
- Ooni Karu portable pizza oven. 

Parkersquared

poster said:

Canugghead said:

@poster Sounds like you have a fancy one, love that compatibility feature, explains why I was getting different buzz levels. Made porridge this morning, simmer seems ok but it was done real quick, need a longer cook to appreciate it assuming mine has the same simmer feature. OTOH for long simmer usually over 3 hours we use our favourite 'fireless cooker' Thermopot.

Nothing too fancy, came from Home Depot https://www.lg.com/ca_en/cooking-appliances/ranges/lsil6336f/ . Years back it seemed you had to go real hi-end to get anything worth while. Typical house brands seem to be getting some decent power and features now for reasonable costs.
I was just happy to get a slide in with knobs. Most slide ins now seem to be all touch screen up front or right on the top.

@DoubleEgger my cast pan with the heat ring gave me the highest compatibility rating of all my pots/pans at a perfect 10. The gap doesn't seem to affect anything.

Just got the same one.  Was on sale for black friday. I picked it because of the knobs as well. 

Canugghead

knobs are great if you don't have little ones fine tuning your simmer 

Canugghead

Tried Samin's buttermilk chicken for the first time couple of days ago. Glad I proactively used just one cup of buttermilk instead of two called for in the recipe, it was just the right amount for the sealer bag...

Decided to play with the new oven during the 1-hr burn in. Immediately noticed something interesting - the fan runs occasionally even in regular (non-convection) bake mode, I'm guessing it's to ensure even temp all around. Perhaps all new ovens are like this now? Placing a probe in a back corner and another in the middle confirmed there wasn't any significant temp difference. However, the oven temp reading appeared higher compared to FB temp, perhaps I caught it at the temp valley, will need to monitor longer and see if recalibration is needed. 

New recipe in a new oven, what can go wrong? For starters, Samin's method of pointing the legs to rear corners (supposed hot spots) in turns was not going to fly. About half way into the cook I noticed the large pool of oil collected in the pan started 'fuming' and wasted no time in transferring the bird to another clean pan. Still ended up with considerable oil splatters on the walls and floor.

In spite of the panic and juggling it turned out good, even the breast cooked to 155+ was still moist and tender but not mushy...

This recipe is good but definitely not indoor friendly. We are spoiled with cooking outdoor with zero worry of making a royal mess and triggering the smoke alarm.

This afternoon I did a clean burn and accomplished three things:
1) Stress tested the oven,
2) Recorded the self cleaning duration for future reference - 3.5 hours,
3) and most importantly, SWMBO is super happy to get her new oven back, matter of fact it's shinier than new

Edit: we don't buy buttermilk, used whey from homemade yogurt as substitute.

Ozzie_Isaac

Canugghead said:

Tried Samin's buttermilk chicken for the first time couple of days ago. Glad I proactively used just one cup of buttermilk instead of two called for in the recipe, it was just the right amount for the sealer bag...

Decided to play with the new oven during the 1-hr burn in. Immediately noticed something interesting - the fan runs occasionally even in regular (non-convection) bake mode, I'm guessing it's to ensure even temp all around. Perhaps all new ovens are like this now? Placing a probe in a back corner and another in the middle confirmed there wasn't any significant temp difference. However, the oven temp reading appeared higher compared to FB temp, perhaps I caught it at the temp valley, will need to monitor longer and see if recalibration is needed. 

New recipe in a new oven, what can go wrong? For starters, Samin's method of pointing the legs to rear corners (supposed hot spots) in turns was not going to fly. About half way into the cook I noticed the large pool of oil collected in the pan started 'fuming' and wasted no time in transferring the bird to another clean pan. Still ended up with considerable oil splatters on the walls and floor.

In spite of the panic and juggling it turned out good, even the breast cooked to 155+ was still moist and tender but not mushy...

This recipe is good but definitely not indoor friendly. We are spoiled with cooking outdoor with zero worry of making a royal mess and triggering the smoke alarm.

This afternoon I did a clean burn and accomplished three things:
1) Stress tested the oven,
2) Recorded the self cleaning duration for future reference - 3.5 hours,
3) and most importantly, SWMBO is super happy to get her new oven back, matter of fact it's shinier than new

Edit: we don't buy buttermilk, used whey from homemade yogurt as substitute.

You should try the @Little Steven variation.  Pack it in luggage for 3 days.  Then cook.

GrateEggspectations

@Canugghead

Have made that many times over (I think I even have one marinated and vac sealed in the standing freezer) with zero issues you describe. Has been delicious and worked out every time. 😛

GrateEggspectations

Canugghead said:

knobs are great if you don't have little ones fine tuning your simmer 

S-I-L experienced a kitchen fire several months back when a pile of sugar sitting atop a dish cloth on her glass top was reportedly ignited by her dog turning on the burner knob at the front of the oven. 🙄 (She can be accident-prone, so there is some skepticism.)

She caught it in time, but there was some damage and cleanup. 

I’ve always made a habit of never piling anything on burners except for cookware. No exceptions. I try to keep wifey in check on this front. 

DoubleEgger

GrateEggspectations said:

Canugghead said:

knobs are great if you don't have little ones fine tuning your simmer 

S-I-L experienced a kitchen fire several months back when a pile of sugar sitting atop a dish cloth on her glass top was reportedly ignited by her dog turning on the burner knob at the front of the oven. 🙄 (She can be accident-prone, so there is some skepticism.)

She caught it in time, but there was some damage and cleanup. 

I’ve always made a habit of never piling anything on burners except for cookware. No exceptions. I try to keep wifey in check on this front. 

I gotta ask… what in the world was your SIL doing with a pile of sugar on a dish cloth? 

GrateEggspectations

DoubleEgger said:

GrateEggspectations said:

Canugghead said:

knobs are great if you don't have little ones fine tuning your simmer 

S-I-L experienced a kitchen fire several months back when a pile of sugar sitting atop a dish cloth on her glass top was reportedly ignited by her dog turning on the burner knob at the front of the oven. 🙄 (She can be accident-prone, so there is some skepticism.)

She caught it in time, but there was some damage and cleanup. 

I’ve always made a habit of never piling anything on burners except for cookware. No exceptions. I try to keep wifey in check on this front. 

I gotta ask… what in the world was your SIL doing with a pile of sugar on a dish cloth? 

Never asked. Kind of a sore point. 

She is an exceptional baker (has taken a lot of classes) and produces cakes unlike any I’ve had anywhere, many of which I’ve posted here. 

DoubleEgger

Ozzie had a measuring cup he could have given her. 

alaskanassasin

GrateEggspectations said:

DoubleEgger said:

GrateEggspectations said:

Canugghead said:

knobs are great if you don't have little ones fine tuning your simmer 

S-I-L experienced a kitchen fire several months back when a pile of sugar sitting atop a dish cloth on her glass top was reportedly ignited by her dog turning on the burner knob at the front of the oven. 🙄 (She can be accident-prone, so there is some skepticism.)

She caught it in time, but there was some damage and cleanup. 

I’ve always made a habit of never piling anything on burners except for cookware. No exceptions. I try to keep wifey in check on this front. 

I gotta ask… what in the world was your SIL doing with a pile of sugar on a dish cloth? 

Never asked. Kind of a sore point. 

She is an exceptional baker (has taken a lot of classes) and produces cakes unlike any I’ve had anywhere, many of which I’ve posted here. 

Possibly to weigh down a pie crust. 

Canugghead

GrateEggspectations said:

@Canugghead

Have made that many times over (I think I even have one marinated and vac sealed in the standing freezer) with zero issues you describe. Has been delicious and worked out every time. 😛

Do you cook it in the egg or kitchen box? At 425F with a pool of grease I think some splatter is normal, you just don't notice it in a seasoned oven? Wondering if adding some water in the pan will help.

Edit:
Your S-I-L was lucky, the dog could have knocked over a pan of cooking fat before turning on the burner 

GrateEggspectations

Have done both, but most were on the Egg. Love that recipe. I do not recall any mess in the oven. 

Where are you getting these thicc chickens that splatter everywhere? 😂

caliking

Great color on that chix @Canugghead.

I don't recall the precise differences between buttermilk and whey from yogurt (aside from fat content), but doesn't seem like it matters. That chix looks lovely!

Canugghead

Ozzie_Isaac said:

Canugghead said:

Tried Samin's buttermilk chicken for the first time couple of days ago. Glad I proactively used just one cup of buttermilk instead of two called for in the recipe, it was just the right amount for the sealer bag...

Decided to play with the new oven during the 1-hr burn in. Immediately noticed something interesting - the fan runs occasionally even in regular (non-convection) bake mode, I'm guessing it's to ensure even temp all around. Perhaps all new ovens are like this now? Placing a probe in a back corner and another in the middle confirmed there wasn't any significant temp difference. However, the oven temp reading appeared higher compared to FB temp, perhaps I caught it at the temp valley, will need to monitor longer and see if recalibration is needed. 

New recipe in a new oven, what can go wrong? For starters, Samin's method of pointing the legs to rear corners (supposed hot spots) in turns was not going to fly. About half way into the cook I noticed the large pool of oil collected in the pan started 'fuming' and wasted no time in transferring the bird to another clean pan. Still ended up with considerable oil splatters on the walls and floor.

In spite of the panic and juggling it turned out good, even the breast cooked to 155+ was still moist and tender but not mushy...

This recipe is good but definitely not indoor friendly. We are spoiled with cooking outdoor with zero worry of making a royal mess and triggering the smoke alarm.

This afternoon I did a clean burn and accomplished three things:
1) Stress tested the oven,
2) Recorded the self cleaning duration for future reference - 3.5 hours,
3) and most importantly, SWMBO is super happy to get her new oven back, matter of fact it's shinier than new

Edit: we don't buy buttermilk, used whey from homemade yogurt as substitute.

You should try the @Little Steven variation.  Pack it in luggage for 3 days.  Then cook.

Another @Little Steven invention is the upside down chicken, I may try that next time.

Canugghead

caliking said:

Great color on that chix @Canugghead.

I don't recall the precise differences between buttermilk and whey from yogurt (aside from fat content), but doesn't seem like it matters. That chix looks lovely!

Thanks. I recall reading somewhere a while back about use of yogurt whey as buttermilk substitute in a pinch, never researched more into it. We make yogurt non-stop so there's endless supply of whey.

poster

Canugghead said:

knobs are great if you don't have little ones fine tuning your simmer 

One review on my stove was some guy pissed off cause the knobs turn easily and he melted his cutting board to the top accidentally. He was either sold the wrong model or has iron in his plastic cutting boards 

Canugghead

poster said:

Canugghead said:

knobs are great if you don't have little ones fine tuning your simmer 

One review on my stove was some guy pissed off cause the knobs turn easily and he melted his cutting board to the top accidentally. He was either sold the wrong model or has iron in his plastic cutting boards 

No kidding. Don't you have to push the knob in before turning, like a gas bbq control knob?

poster

Canugghead said:

poster said:

Canugghead said:

knobs are great if you don't have little ones fine tuning your simmer 

One review on my stove was some guy pissed off cause the knobs turn easily and he melted his cutting board to the top accidentally. He was either sold the wrong model or has iron in his plastic cutting boards 

No kidding. Don't you have to push the knob in before turning, like a gas bbq control knob?

Yup, sure do. Not to mention the chime and flashing lights that go along with it.

Canugghead

poster said:

Canugghead said:

poster said:

Canugghead said:

knobs are great if you don't have little ones fine tuning your simmer 

One review on my stove was some guy pissed off cause the knobs turn easily and he melted his cutting board to the top accidentally. He was either sold the wrong model or has iron in his plastic cutting boards 

No kidding. Don't you have to push the knob in before turning, like a gas bbq control knob?

Yup, sure do. Not to mention the chime and flashing lights that go along with it.

Sounds like he had the cutting board trespassing an energised burn circle near it, did he post a picture?

poster

Canugghead said:

poster said:

Canugghead said:

poster said:

Canugghead said:

knobs are great if you don't have little ones fine tuning your simmer 

One review on my stove was some guy pissed off cause the knobs turn easily and he melted his cutting board to the top accidentally. He was either sold the wrong model or has iron in his plastic cutting boards 

No kidding. Don't you have to push the knob in before turning, like a gas bbq control knob?

Yup, sure do. Not to mention the chime and flashing lights that go along with it.

Sounds like he had the cutting board trespassing an energised burn circle near it, did he post a picture?

Must be the normal electric top as they do make that option. Review is under the induction model though.

Canugghead

@poster thanks, "numerous" towels and boards, WTH!
Edit: btw, his backsplash tiles look familiar, lol

Canugghead

poster said:

I just switched to induction too. I've had mine for a month or 2 now and so far so good. I have gas (propane) at the camp and induction is far faster. Mine has a setting where you place the pan on an element, press a few buttons and it tells you how compatible the pan is on a scale of 1-10. I find the lesser compatible pans buzz a bit more, but its nothing that would bother most people. What I like most though about it is simmering. You can dial it in and hold a perfect simmer easily vs. my old flat top electric stove that would cycle on/off at lower temps and would constantly need monitoring. The stove surface doesn't hold a lot of heat, so changing settings is quick like gas, and once off, boiling and simmering stop instantly. I managed to boil over a sauce last night as I am still getting used to the power of this thing. All I did was lift the pot and wipe off the surface, it was cool enough that nothing burnt or stuck to it at all. Also I'm sure I will appreciate it more in the summer vs. blasting of 50,000 BTU on a hot summer day in the kitchen if I would have went with gas.

Agree 100% Tried that today, wow, what a game changer even on our entry level range. The simmer was low and consistent, kind of like low and slow in BGE! We won't be taking full advantage of it though, since we delegate long simmers to our thermopot, aka fireless cooker.