Low profile (short drop) bedskirt?
annac54
12 years ago
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susieq07
12 years agoannac54
12 years agoRelated Discussions
GE Profile Induction -- First Impressions
Comments (16)We've had our 36" 5-burner GE Profile induction cooktop for about 2 months now, and I LOVE it for all of the reasons mentioned above. Two things anyone might want to consider when deciding on which induction to buy: 1. SERVICE--DH didn't get around to installing the hood until AFTER the cooktop had been installed. He dropped his hammer on it from a height of 2' and cracked the glass. Yes, I was angry, especially since I knew he was tired and I'd tried to get him to stop before he made any mistakes! But he called GE, the repair guy called us immediately, and ordered any parts he thought might have been damaged (the control panel was right under the glass where the hammer hit). He had them FedEx/UPSed to us, and told us to call him when they arrived. We did, and he came the SAME day and did the repair. The control box had not been damaged, so he returned it. 2. SS RIM--If you've ever had something boil over, having the stainless steel rim instead of only the smooth black surface will keep most things from overflowing onto the counter or floor. I can't count the number of times I've cooked rice and had a considerable amount of water boil over--including yesterday. :o) I'd forgotten I'd put it on power boost (do NOT leave the cooktop while this is on), and walked to the other side of the kitchen to get something. Over it went out of the pot, but it stayed within the boundaries of the cooktop because of the SS rim, although the mess spread over three burners. Easy to fix. Turned it down so it stopped overflowing immediately, picked up the pans on the three burners and wiped them and the cooktop off, and was back in business in a couple of minutes with the rice simmering away at the perfect temperature. No matter what I've cooked, there's been a perfect simmer point. The placement of the different sized burners also works well for me. Soon the real test will come, when DH and DS both stir fry on the two front burners. There's room for the 14" stir fry pan, the 12" extra deep 6 qt saute pan, and the 13" French skillet in the back on Low to keep things warm. I LOVE this cooktop!!! I also love my new pots and pans. Up until we got the induction cooktop, I'd cooked for decades using a few not-so-good ones. While researching pans, I ran across explanations of what each kind of pan can be used for, which were helpful in making choices from the many AllClad options. I ended up getting the Kitchen Aid pans recommended by Consumers Report (partly because I like glass lids), and several larger AllClad pieces from Williams-Sonoma that were a lower price in their catalog as well as some that went on sale in their store after Christmas. I also got some from the AllClad outlet in PA via the internet. Several of the W-S prices were cheaper than the outlet! I'd looked over the pans in the reduced price collections of the various stores, but had determined that most of the ones I wanted were not included in those offers. Although the AllClad is expensive, I especially love cooking with their large pans. Anne...See MoreISO: Rest. qlty, boneless short rib recipe
Comments (35)Posted by foodonastump "So couldn't this "potential difference for more energy to transfer" have an effect on not just the braising liquid, but also on the meat that's in the vessel? Or was America's Test Kitchen completely dillusional when they experimented with cooking pot roast in a dutch oven, in an oven at various temperatures and found: "We then tested higher temperatures to reduce the cooking time. Heat levels at above 350 degrees boiled the meat to a stringy, dry texture because the exterior of the roast overcooked before the interior was cooked and tender. The magic temperature turned out to be 300 degrees - enough heat to keep the meat at a low simmer while high enough to shave a few more minutes off the cooking time." Excellent questions. First, It seems to me that we can all accept that: 1. To the meat in the liquid inside the vessel, it makes no difference where the 212F heat comes from. By the very definition of thermal energy, there is no difference between heat from the oven, stove, coal, candle, -------. 2. However, to the meat, how long the meat stays in the 212F will make a difference. To tenderize the meat, it is important to cook it long, in the ATK experiment, as they stated, they cook the meat at 350 but shorter time, therefore some of the meat is tougher. "By the way, the oven cooking time for their pot roast is 3.5-4 hours after the liquid comes to a simmer, stove top. And yes, with an internal temperature of 210 degrees they themselves called the roast "overcooked", in quotes. In other words it was a desirable result in this case. Again, unless they're dilussional, it sure sounds to me like there's 212, and then there's 212. And that generations of cooks weren't wrong. " I don't think that generation of cooks were wrong. Cooking with a covered Dutch oven inside an oven will produce wonderful results. Whether that will have more delicious end results than doing it with the Dutch oven on the stove top is my question. "Last note - you asked why do it in the oven rather than stove-top. ATK found what LindaC mentioned above: "After a few rounds of stovetop cooking, we felt that it was too difficult to maintain a steady, low temperature, so we began pot-roasting in the oven, starting out at 250 degrees. This method required no supervision, just a turn of the meat every 30 to 40 minutes to ensure even cooking." I can understand that. For the purpose of the repeatability of the experiment, as in any experiment, it is important to maintain recordable and verifiable environmental conditions, and that is much easier done in an oven which has a limiting thermostat. There is no practical way to do that on the stove top. However, I am not sure for everyday cooking anyone would have a problem to get the Dutch oven to be on simmering low-fire setting on the stove top. ---------------------------------------------- BTW, ATK has provided much very useful and important information to the public, however, most of their tests are done in somewhat informal settings. To confirm a true test of 350F vs. 300F in the quality of the meat, I believe the experiment must be done in an oven with an electronic PID type of thermostat which has the ability to control the environment to 0.1 F resolution. Mechanical bi-metal or capillary hydraulic type of thermostats in normal ovens can vary as much as 30F to 50F. Humidity of the cooking environment should be monitored, and a chart recorder should be in operation to record temperature swings throughout the entire cooking time. Because testing by individuals chewing is highly unreliable, it depends on subjectivity, and where the meat from the same cut is taken for the chewing. Proper way to do it perhaps would be using a durometer tester. Finally, no test result is to be considered conclusive until the same test is performed by another independent testing facility. Bottom line: Stewing using a Dutch oven in an oven will make wonderful and delicious stew. However, beef "tenderness" cooked at 212 F is very different texturally than beef tenderness cooked at 135F. dcarch...See MoreConsidering a new bed - questions about king size
Comments (28)We went from a King to a Queen. We downsized houses and our Master bedroom is smaller. The King just ate up the room and I also HATED putting sheets on the King. To make it easier to figure out which side was the top/bottom or side/side of the fitted sheet, I got sheets that had an up and down pattern. I decided to get the Queen and we personally like it so much better! We got a flanged bed from Wayfair-it is a platform-upholstered headboard and all the way around-so no sharp corners and is very sturdy. Hubby is 5'10 and I'm 5'4" so we fit in the Queen really well....See MoreOrdering linen bedding from overseas?
Comments (25)The bedskirt arrived today, faster than I thought and nicely packaged. It was kind of fun to read the customs declaration from Russia. The quality is pretty good, maybe not what I had hoped but I did pay a bargain price. You get what you pay for but I always hope for a bonanza. It’s badly crumpled so I’ll have to press it before I put it on the bed. Not my favorite activity. I give it neither a thumbs up nor a thumbs down, kind of a thumbs in the middle.Grey Moose...See Moreles917
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