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Next food Network Star (Capital Culinarian)

Trevor Lawson (Eurostoves Inc)

12 years ago

The Capital Culinarian has replaced the Capital Precision range as the main unit which is been used on the Next Food Network Star show.

Sunday nights

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Comments (12)

brucewg
12 years ago
Just watching the first episode - caught that right away - cool!

Bruce
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PRO
Trevor Lawson (Eurostoves Inc)
Original Author
12 years ago
brucewg... I felt it looked really good on the show. the flame looked just stunning. and the contestants we very complimentary.
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Thank you again for your responses. The look that i am trying to go for is a custom cabinet surround for the 42" VAH(below). The cabinet maker Schuler (we are getting cabinets for Lowes) only works with VAH and they offer only 21" deep(400 CFM) and 24"(600 CFM). The 900 CFM model is only available for the 48" wide hood and i think it would be overkill for the 36" RT. I am so glad we have forums like these which help folks like us get unbiased opinions from experts like Trevor. Our design right now for the hood - Having said that, our home is a custom build and we have some degree of freedom in terms what we can and cannot pick for the range hood. Our budget for the hood is $1500-$1750. There are many ways i see range hoods shown on the internet and i have listed a few that i see below but not sure which one would be more efficient and bring biggest bang for the buck without having being sent to the washers. Can you please recommend? 1. Hood sticking out of the cabinet https://www.houzz.com/photos/white-english-country-kitchen-traditional-kitchen-new-york-phvw-vp~380573 2. Just the range hood venting out with no cabinets around it. https://www.houzz.com/photos/stainless-steel-range-hood-phbr0lbl-bl~l_143103 3. Hood with cabinet surround https://www.houzz.com/photos/barrington-ri-kitchen-traditional-kitchen-boston-phvw-vp~98361 I personally like option 3 but i think its the most expensive. I would then settle for option 1. If if pick option 1 then which ranges would you guys recommend that would go well with the Capital 36" RT? Thank you in advance.
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Comments (11)
@wekick - thanks for the info. Commercial ranges - no thanks! They require a large gas line and more venting than I can have in my place, plus the always-on pilot. To say nothing of probably illegal. I like the way that unsealed burners work - I've been known to take the caps off of "regular" stoves in order to use my 33-year-old wok - and decided that since the pro-styles are available and hopefully refined by now, that's it time to spring for what I truly want. The first reviews I read about BlueStar were dated (I think) 2010 or so. Lots of complaints about the hot exteriors, uneven baking, etc. The most recent I've been able to find (2014-very early 2016) seem to show that improvements have been made and it's finally ready for prime time. I don't recall any complaints about the burners, though, except for an occasional rant about the igniters' fragility. The Culinarian reviews have been largely positive, and for some reason, I can't find much of anything about the Performer. As for my cookware, I have some tri-ply and have begun to pick up a piece of copper here and there. Because those are very dearly priced, I will be sticking mostly with the plied stuff. I have a few pieces of All-Clad that I've had for well over a decade and am very happy with. And thanks for the info about the star burner. This may sound a little odd, but the BS burner looks more "complete" than the CC. I must admit that while I'm leaning towards the BlueStar, my budget is much less enthusiastic about the idea. And that's why the Performer and Culinarian are on the list. And thanks for the info about the star burner. This may sound a little odd, but the BS burner looks more "complete" than the CC. I must admit that while I'm leaning towards the BlueStar, my budget is much less enthusiastic about the idea, which is why the Performer and Culinarian are on the list.
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Comments (10)
Viking: Don't know if it's been changed. Was not hot enough for a good sear and was uneven. But, have never been a Viking fan. Wolf: An IR beast and very hot. Great for searing and flavor. Often used it for sear and then a fast oven finish. Did not use sous vide back then but would be good for finishing. Needs to be disassembled to be cleaned (the surrounding frame pops out, clean it in sink with BFK and SS scrubbie). A task but not a chore. Never stopped me from using it. Spouse claims still was the best tasting grill we've had and that's a long list. Some posters insist on posting that the temp can't be modified which is false (and misleading--clearly they've never used one). Mine came with a SS "blankoff plate that covers about 70% of the IR honeycomb radiator to reduce the radiant heat--will still grill very well with it on which gives an idea of how hot it is. We got a second one, cut it into 2 different sized pieces and had a modified two temp grill (albeit for relatively small size portions). For most cooking we just ran it without the plates which we referred to as "torch." Fish and meats that would have a 125F or so pull temp and rested are the sweet spot. For what we cook the grill was my favorite part of the whole range. One the caveat: once the grill is on it has to cool before you can switch the plate. Capital: Don't use the grill that much as our climate promotes outside grilling and sous vide and some related approaches have reduced grilling use. The Capital is the most flexible of all I've used: heat is adjustable, grates flip with a grease draining, small width grate for steaks and the like and on the other side a wider grate size to better support thin cuts like fish filets (I've never used it). Not as hot as the Wolf, but seems to have both some convection and IR heat that does a serviceable job on burgers, chicken and steaks. I can get a decent crust on a medium-rare rib eye if that helps. It's close to an outside gas grill in the house imo. For entertaining, is great for grilling apps while people are milling around. Inside grilling, hood with warming lights and someone prepping food helps congregate the guests and does have a certain wow factor, truth be told. Cleaning usually involves putting a disposable aluminum cooking pan upside down over the grate and running it on hi for about 10 minutes to burn it off (an old Wolf grill trick), let cool and a quick soak and a wire brushing in the sink. 10 minutes max. Would be interested in hearing about the BS grill in the event you get to play with one.
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plllog
12 years ago
Interesting that they give the amateurs on NFNS CCs but give KA to the Top Chef Masters. :)
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PRO
Trevor Lawson (Eurostoves Inc)
Original Author
12 years ago
I would suspect with any product placement on TV who you know or how much you pay goes a long way, in deciding which show you appear on. I am sure you will agree to be on any TV show is an achievement for a product only 8 months old.
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plllog
12 years ago
LOL!! Sorry, Trevor, I was teasing!! Of course it's great for Capital to get their goods seen. Probably helps that they're located very near where the show was filmed.

What I meant was that Top Chef has had GE Monogram and now has KitchenAid Architect. Surely product placement. For which the corporations provide the appliances and often monetary consideration as well. They also get vocal acknowledgement and close ups on the badges at a contracted rate. And, if the chefs don't like cooking on residential appliances, the grousing is never aired. Whereas, the contestants on NFNS get Culinarians, which from what I've seen on your website and from the raves from folks here who are cooking on them, is a superior kind of residential unit. For sure, there's lots of power, which the restaurant trained among them will like. What I meant was lucky them!
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brucewg
12 years ago
Trevor - it did look great - I recognized it right away, can't miss the distinctive burner. Nice to see it in action. Now Capital needs to sponsor the next season of Top Chef :)

Bruce
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djg1
12 years ago
Ok, cool. Fun for a moment to see one's range on the tube -- no doubt. And I reckon that they could not negotiate the product placement if the product did not look right (to the producers) and function as required. But it's also fun for me to spot my watch in the Sunday NY Times magazine. There's a moment where something in my head says "hey, that's my watch." But just a moment. I mean, I know full well that Omega paid for the ad. And in the Bond movies . . . sure, but I knew all along he wasn't really James Bond and that the Seamaster, while a fine watch, was not uniquely well suited to the rigors of time-keeping for 007. It's all marketing, right?
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PRO
Trevor Lawson (Eurostoves Inc)
Original Author
12 years ago
That's right djg1 it's marketing, but as you say nice to see...
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segesta
12 years ago
While we're talking ranges-on-tv-shows, what is it that the chefs use on Chopped?

I love how they must make dessert from almond butter, challah bread, bok choi and Crest White Strips.
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deeageaux
12 years ago
While we're talking ranges-on-tv-shows, what is it that the chefs use on Chopped?

Capital Precision I think.
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PRO
Trevor Lawson (Eurostoves Inc)
Original Author
12 years ago
Correct it is the Precision, that hopefully will also change to the Culinarian.
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plllog
12 years ago
Too bad Capital doesn't seem to get those sexy lingering shots of the badge. :)
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