All you Stove people (Culinarian especially)
Russ Barnard
8 years ago
last modified: 8 years ago
Okay.. I am bored...yes, it is true. And I am waiting on the engineering plans to be finished on our new house. It is not really a house, more of a "kitchen with rooms attached to it" according to my wife.
So, because I love pictures and talking about kitchen stuff, I thought to make a thread to that effect:
I will be ordering my new stove soon (I am thinking next month as it takes about 10 weeks I am told to get the one in I am going to order).... and I am excited as heck. We cannot order till the house is "started", or maybe once we agree on the engineering plans, not sure. Either way.. soon! (I promise Trevor.. lol)
So help a fella out.
Post a picture of your beautiful stove and tell me about your favorite things to cook on it. Maybe you have a great recipe you have done?
Let's see, I am a grill person and I love a good stir fry. Since I own like 2 grills and 3 smokers, I am going to opt out of getting the built in grill ;)
I am going to go with the Capital Culinarian 48" Manual Clean with 6 burners and a 12" griddle.
I am dying to try out a french desert I found called a Cherry Clafoutis.
Okay.. show me a picture of what you cook on and tell me what you like to cook!
Here is the only picture I think I have found of one of the stove I like and one of the desert I plan to try out: Wait.. this is not the Culinarian.. let's see if I can find the right one.. sec..
Nope.. can't locate that picture I found once.. oh well.. will update if I locate it ;)
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Comments (12)
Russ Barnard
8 years agoRelated Discussions
You do know I hate you all -- especially you apple guys and gals!
Comments (13)Denninmi...I'm in the same place. I've got 4 trees in pots now, with no idea where they will eventually go. (one is an apple, as a matter of fact). (before you think I'm not even close, realize I've got 30+ figs in pots ranging from 2 gal up to 25 gal as well...not to mention the passionflowers and bamboos). I do have an autumn olive that I will likely remove, but its placement makes doing so a huge undertaking and I would have to do more than just cut it at ground level because I would want the planting space. I've not had much success grafting either. I had two that looked quite promising a couple years ago. They were too interesting looking to the squirrels or possums or something though as they were victims of something. After that I gave up. (I'll likely try again sooner or later though ~Chills oh, yeah...btw...the persimmon is leafing out well. The tops of the leaders were looking like they were dead, but slowly they are pushing their buds as well. Maybe I'll get fruit this year...time will tell...See MoreSimmering Culinarian(, batman)! [photo heavy - ignore if on dialu
Comments (150)After cooking on and adjusting my CC for the past four months or so I think I have come to the conclusion, as others have, that you will never get a CC with its current burner configuration to get low enough for most of us regardless of how you adjust the "Simmer" screw or igniters. I am not going to get hung up on the "Book" definition of "Simmer". Why would I make such a bold statement? The CC burner has 92 ports or holes � 36 in the outer ring (39%), 36 in the middle ring (39%) and 20 (22%) in the inner ring. Let�s ASSUME for the sake of the discussion that all of the ports are the same and the output is equally divided between the 92 ports at all settings. Now look at the picture below: As posted at the start of this thread this is how one of my burners is adjusted � no flame in the outer ring and no "Clicking". If you follow my calculations above this means this burner is operating at 61% of the burners total capacity and much lower than most of the burners shown on this thread. This week end I cooked two pot roasts at the same time on the CC. One was in a 6 � qt Lodge enameled, cast iron pot and the other in a 13" aluminum oval roaster. Both had a 3 to 4 pound roast, broth, veggies, etc. On "Simmer" this burner produced a temperature of 205F with more bubbles that I would call a low simmer and the other burner was 207F with bubbles. I believe the 92 or 56 ports (the inner and middle rings) will never be able to be adjusted to produce a low enough Btu output to satisfy the average cook. This is why myself and several others believe that CC will ultimately have to redesign the burner to something like a single 20 port ring (like the inner ring on the current burner) with the appropriate office and air shutter to achieve a true "Low Simmer". I would to see Mr. Kalsi and Capital produce a burner that had a range of something like 100 Btu to 23,000 Btu, but I don�t think it can be done and I know the current burner is no that adjustable. Side Note: Has any manufacturer ever published the Btu output of its burners at its lowest setting? If they have I surly have not been able to find it. All they publish is the MAXIMUM output and I have no idea what the lowest setting is when expressed as a percentage of the maximum....See MoreCapital Culinarian - Are you guys serious?
Comments (150)It wasn't your providing the link that I was referring to, gregl, it was another post further down that seemed to be citing the thing as if it had the slightest veracity whatsoever. It doesn't hold any weight at all other than it expresses the opinions of the corporate leadership of Capital. In fact, I have reason to question the veracity of the document right at the outset based upon the statement that Surjit Kalsi "founded the concept of the high-end, commercial-quality range for the home while working at U.S. Range Company." The guy who "founded the idea" was Fred Carl Jr., a 4th generation building contractor from Mississippi, after his wife told him she preferred an old Chambers or commercial stove to anything on the market at the time. He took his idea around to several manufacturers to see if they could or would build it for him. Kalsi may have worked on a later version of it but it sure as heck wasn't his idea....See MoreCalling all "high-end" stove heretics
Comments (9)"The biggest thing I would miss would be the extra depth allowing you to use bigger pans on all the burners." Agreed. My favorite pans tend to be larger diameter ones, and I do enough entertaining that I find a real convenience in having the extra topside real estate of the "pro-style" ranges. OTOH, there are less expensive choices in major brand ranges that might (or might not) suit you well. The GE Cafe all-gas and dual fuel models, for example. They look like slide-in ranges without the side-overhangs, and allow the same kind of pot spacing you get on "pro-style" ranges. The current Cafe models have been available for a couple of years and the reviews here are pretty favorable. The current models do not have the design issues (like the oven venting onto the control knobs) that plagued some of the original versions from four years ago. The potential downside is that the back burners on the Cafe stoves are small. That may or may not pose difficulties depending on whether need them for higher-heat applications with large pots. The GE Cafe stoves have large ovens that bake very evenly and have good convection features. (For example, you can run convection with the upper heating element for browning and convection roasting.) While you can't fit a full size sheet pan in the GE range's ovens (the ovens are not quite wide enough) but that is only a problem if you use full size commercial sheet pans. The largest pans that most of us home cooks use are the equivalent of a commercial half sheet pan. Unlike the Wolf AG units you have been used to, there are a lot of oven features (Sabbath modes, probe and timer controlled roasting, etc.). The tradeoff is that the complex electronics that give you the features --- well, stove heat can eventually lead to circuit board failures and the boards are expensive to replace. Hard numbers are difficult to come by but, judging from the membership surveys in Consumer Reports, it seems that somewhere around 4 to 6% of GE ranges will fail in the first five years and most of those failures seem to be related to the electronic controller boards. Many people seem to be having no problem with running self-cleaning on ten year old GE ranges. OTOH, the controller board in my former GE Profile failed after 11 years, and, at that point, I was no longer interested in statistical probabilities. The BS with a grill sounds like it would be a good option for you. You could always buy a couple of plug in induction hobs if you needed more burners occasionally. Agreed, again, but there can be some practical limitations to using portable induction units in small kitchens. It depends on how small the kitchen is and how many electrical circuits it has. Portable induction units mostly tend to be 16 inches (or more) deep and 14 inches wide which consumes counter space at the same time that you are doing the kind of large-scale cooking that needs the most counter-space for prep. The electrical limitation is that the better portable induction burners are 1800-watt units which, like a microwave, pretty much max out a typical 120v circuit. So, to use two portable units, you need to run each on a separate circuit and have the circuits separate from the ones used by your fridge and MW. (You can use the MW circuit as long as you don't try to run the MW at the same time.) Same limitations apply, btw, when using electric griddles, electric frying pans and some slow-cookers (aka "Crock pots")....See MoreRuss Barnard
8 years ago
willtv
8 years agoI like to tell people that I'm fearless in the kitchen. This is to say that I will tackle anything. I'm willing to spend days, if necessary, to make something and if it turns out badly, I just send out for pizza.
That being said, here's a shot of our Bluestar 36" 6 burner range and a few of our favorites from last year.
This year's tomato harvest is this weekend. Can't wait.
Last year's tomato harvest.Before
And After
Turducken: Before
And After
There's also grilled pizza, homemade pesto, home grown and homemade hot sauce and a myriad of other things that I don't have pictures of.Russ Barnard thanked willtvRuss Barnard
8 years ago
Debbi Branka
8 years agoMy favorite thing this week to use on my BlueStar RNB30 was tomatoes! I have loved cooking everything on this range since December 2014. This past weekend I canned crushed, puree and paste out of 2 bushels of Romas. I ended up with 9 quarts of crushed, 11 pints of puree and 5 half pints of paste. The RNB is amazing with the pressure cooker. Have never experienced using it so quickly!
Here's the RNB and the electric wall oven
2 bushels of Romas
1/2 bushel of paste in the wall oven
Puree reducing
RNB in action! I love how all my giant pots fit on a 30" top
Finished product of one bushel
Russ Barnard thanked Debbi BrankaRuss Barnard
8 years agoUser
8 years agoDebbi Branka
8 years ago
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