Best steamers, stock & pasta pots according to redditors

We found 874 Reddit comments discussing the best steamers, stock & pasta pots. We ranked the 319 resulting products by number of redditors who mentioned them. Here are the top 20.

Next page


Steamer cookware
Multipots & pasta pots

Top Reddit comments about Steamers, Stock & Pasta Pots:

u/BileNoire · 41 pointsr/Damnthatsinteresting

How does it work ? Can you make a DIY version of that ? Where can I buy it (i'm in Japan) ?

EDIT : Did some research, expensive for an import. There is also a self stirring mug O_O

EDIT2 : I figured out by myself how it worked after doing the research guys, but thanks for telling me anyway great community we have here =D

u/TMWNN · 41 pointsr/LifeProTips

How to make a filling meal for $1 even if you don't know how to cook

I am 6'1", weight 165 pounds, and run 10-15K three times a week. I love pasta, and often eat a pound of cooked pasta for dinner:

  • $1 for a one-pound box of uncooked pasta (turns into two pounds cooked)
  • $1.75 for 24 ounces of pasta sauce (six ounces per pound cooked pasta)

    $3.50 for 8 servings of pasta sauce + $4 for four boxes of pasta = $7.50 for eight meals of one pound of pasta + sauce, providing about 1,000 calories per meal. A woman or smaller man would eat less, so would get up to 16 meals from the $7.50.

    Variation 1: Instead of pasta sauce, use salad dressing. $1.50 for 16 ounces of Italian dressing (four ounces per pound cooked pasta), or the same amount of ranch dressing (2.5 ounces per pound cooked pasta).

    Variation 2: Add tunafish to the pasta and sauce/dressing. One $1 5 oz can is enough for two meals.

    With pasta sauce, the meal has 935 calories, 182 g of carbs, 9 g fat, and 32 g protein for ~$1. Tuna adds 90 calories, 2 g fat, and 20 g protein for another $0.50.

    And yes, there is no cooking involved other than filling a container with water. I highly recommend Fasta Pasta to cook pasta in the microwave.
u/dcw242 · 16 pointsr/bodybuilding

If you're lazy, don't have the time to cook, don't have the space to prep, on a budget, or simply don't have access to a stove. Check out these cheap buys to make daily meal prepping much faster/easier. (Note: you can get stuff like this at Walmart and Target, too).

Posted this fish/meat/veggie steamer earlier this week in a DD

Completely worth buying. Shits changed my meal prep completely. Would highly recommend. Microwave two 4-5oz chicken breast filets in 5min flat. If you're afraid of bland chicken, buy a tray pack on the weekend, filet/butterfly them, throw them in a Ziploc bag with marinade. Then all you have to do is pull them out of the bag, throw them on the steamer, throw that bitch in the microwave for a bit, and done. It can also steam veggies and small potatoes.

This egg cooker

Hate boiling eggs because it takes too long? Gotta wait for the water to boil, then put the eggs in, then wait for them to boil, then cooldown. Etc etc. This is the shit for you. 6 Hardboiled eggs in minutes while microwaving your chicken/veggies. No cleanup required. Breakfast made in minutes.

Rice Cooker

Personally, I love rice, because I'm Asian. Also because it can be tasty as fuck. What I hate about rice, though, is how long it takes to cook in an electric cooker. I don't have 3hrs to wait for rice to cook, nor do I want my rice to sit in a cooker for 10-12hrs before I get to serve it (setting it in the morning, getting to it at night). But this shit here? Cooks in minutes. Fresh rice every day. Throw some salt and/or a little bit of butter (spray butter works for even distribution) for a bit of taste.

Meal prep should take less than 30min a night for 4-5 meals a day with minimal cleanup. Fresh food made every night. Simple enough that Helen Keller with a nub for an arm could've done it. You have no reason to have a fucked up diet now.

u/themetricsystem · 15 pointsr/Homebrewing

How to Brew by John Palmer is all that you'll need to begin with, and it is much more comprehensive than The Complete Joy of Homebrewing. I have them both. Don't get me wrong The Complete Joy of Homebrewing is a good book too, but make it your second purchase.

You'll also need a brew kettle. This is an inexpensive one that you can get at Wal-Mart.

u/lsue131 · 15 pointsr/Whatisthis
u/Praesil · 13 pointsr/loseit

There's a pretty common collapsable Metal Steamer that seems ubiquitous. It has little fit on it and hoists the vegetables up out of the water.

Also, that meal looks tasty!

u/T_at · 13 pointsr/whatisthisthing

Woo! I know this one - it's a collapsible steamer :

u/The_Paul_Alves · 11 pointsr/Homebrewing

For my own recommendation I would say do an extract beer can kit. You'll get about 40 bottles of beer out of it.

Almost everything below you can get at your local homebrew shop. In fact, many of these items might be part of a "beer starter kit" etc. I do recommend getting the 5 gallon carboy instead of a kit with pails. You'll thank me later. pails can get messy.

  1. Coopers Brew Can Kit ($15) *comes with yeast you need
  2. A 5 gallon carboy (I recommend a big mouth plastic one) ($20)
  3. An Airlock for your carboy ($5)
  4. A 4 foot blowoff tube to attach to the airlock center column ($5)
  5. An empty 2L pop bottle to use as the blowoff container. (free)
  6. 1KG of sugar *and some more for bottling later ($2)
  7. A Hydrometer to take your Specific Gravity readings and a container for the hydrometer $25
  8. A 5 Gallon pot $30 (I highly recommend you follow the kit or use 3 gallons of water during the heating/boiling as I have done...dont try to boil 5 gallons in a 5 gallon pot)
  9. An Auto-Siphon for siphoning the beer. $13
  10. A Wine Thief for stealing the samples from your beer (which you read with the hydrometer and then drink) without disturbing the beer too much and risking infection. $13

    Total $128 by my guestimates, but you do get 2 cases of beer out of it and $113 worth of brew equipment. Hell, in Ontario the two cases of beer can easily be more expensive than $128 lol... Not cheap, but everything here you will use over and over and over again (except of course the sugar and the brew kit)


    The Coopers Can Kit comes with instructions to make your beer, a hopped extract and yeast.

    After you make your beer it'll be a few weeks before the fermentation is done (which you'll know by hydrometer readings)

    In that time you can start getting your stuff together for bottling and carbonating them.

    You'll also need (for bottling) 48 empty clean bottles (cleaned and then sanitized with star-san solution) NON TWIST OFF TYPE
    A handheld Beer capper
    Bottle caps (box)

    I gotta run, but this was fun to type out. If you need any help, glad to help ya.
u/leroy_twiggles · 11 pointsr/foodhacks

Microwave spaghetti with this.

Make hard-boiled eggs with this.

Make microwave bacon with this.

They're small and cheap, and you can't argue with those amazon reviews. Makes great stocking stuffers.

Also, make microwave eggs.

Mmmm... now I want a bacon-egg-and-cheese croissant sandwich.

u/noturtypicalredditor · 10 pointsr/food

Go to second hand store or garage sale and buy crockpot and a rice maker with built in steamer so you can steam veggies (and buy a few items like chopping board, cutting knife, spoon, etc). Also buy one of these pasta cookers for your microwave for $10 (I have one, totally works):

I figure breakfast and lunch will be easy so here are some dinner ideas:

-crockpot BBQ shredded chicken sandwiches

-green salsa tacos. 2 chicken breasts (they could even be frozen) and half large jar of green salsa on high for 3-5 hours. Shred, serve on tortillas with lettuce, tomatoes, etc.

-crockpot lasagna (Kraft has a fabulous recipe where you can just put the dry noodles in)

-crockpot roast with potatoes and carrots (use 1 package of onion soup mix for flavoring. Optional: 1 can of coke, rootbeer, sprite or gingerale with soup mix.)

-Stir fry. Never done this before....but you could try cooking the chicken breast and marinade in the crockpot while the rice cooks and veggies steam in rice cooker.

-"crockpot chicken" (my own recipe). Chicken thighs on bone, 1/3 cup brown sugar, 1/3 cup light soya sauce, juice from can of pineapple, 1-2 cups of water (whatever looks good so chicken marinates in enough liquid), some ginger and garlic and sliced carrots. Cook on low all day. Add half can of pineapple RIGHT before serving (it tastes better that way). The chicken literally falls off the bone, the carrots turn out amazing. Serve with rice.

-spaghetti (use fasta pasta for the pasta), crockpot to make sauce unless you just use a jar of sauce which is easier.

-Crockpot chili, stew, corn chowder or soup

-"risotto" or "rice pilaf". You can totally add diced onion, chicken stock, cheese etc to rice cookers....I've done it before.

-Salsa chicken. Add layer of salsa in crockpot, add frozen chicken breasts, sprinkle chicken with chili powder and cook. Sprinkle chicken with cheese and cover back up until melted. Serve on rice with sour cream and salsa (from crockpot).

-Baked potato or sweet potato/yam (in microwave). Just look up internet directions on how to do that. If you like mashed, you can scoop out the insides, mash with fork in bowl, add a little milk, butter and salt. Viola.

Bonus: If you like eggs for breakfast, you can buy a egg cooker for the microwave. Makes perfect sized eggs for egg mcmuffins. Oh, and bacon can totally be cooked on a plate in the microwave with a paper towel overtop, should you wish to add bacon :)

Edit: Formatting. iphone suck at that. I'll add more ideas as I think of them.

u/OrangeCurtain · 9 pointsr/Homebrewing

Should be possible if you can DIY the electrics or know someone who can...

u/n9ucs · 8 pointsr/theydidthemath

Check out /r/Homebrewing and just start saving. Even 2 dollars a day with you and a friend and you could be rolling in a couple months.

edit: also start saving glass bottles that require a bottle opener. Those are reusable.

edit2: Things you'll need. Feel free to find similar products.

cooler with spigot

valve(I'm not sure of the size on that igloo)

bazooka screen

bottles(make sure they're brown)



some sort of gas stove. say a propane stove, a turkey fryer, or a kitchen stove.

a large pot


I'm probably forgetting things.

u/aronnyc · 8 pointsr/todayilearned

Seems like you can get one on Amazon.

u/IAmMisterPositivity · 8 pointsr/EatCheapAndHealthy

I use a microwave steamer to steam fish & brocolli together.

Also, baked potatoes, eggs, and bacon.

u/Baconrules21 · 7 pointsr/Cooking


I've had many other rice cookers, from the target and Walmart brands to black and decker.

Zojirushi is just plain and simple worth it. It will consistently give you perfectly cooked rice...every...single... time.

The reason is it has this thing called fuzzy logic where it's computer can determine how to cook things depending on the weight and what not (not sure how it works exactly, but it works great!). The initial buy in is a bit more expensive than other rice cookers but it's worth the investment. It will last very long.

For steaming, you could use the vegi steamer tray for a pot. It's honestly 100x faster because you don't have to wait like 15 minutes for the water to boil.

This is as good one:

This is the one I have:

I can't praise it enough.

Also, this for steaming veggies. Works amazing, I've had it for years:

u/dtwhitecp · 6 pointsr/Cooking

Is a hand blender really essential? I would add these things:

non-stick skillet

enameled dutch oven

normal kitchen tools

stockpot with steamer insert - many other options for this kind of thing too

And then probably a couple of normal saucepots.

If you want to roast poultry it's nice to have a roasting pan, too.

u/[deleted] · 6 pointsr/Canning

> Is that last step for long term canning purposes?

Yes. Because you haven't processed the relish means you need to keep it refrigerated.

Here is a link that explains how to process in a waterbath canner:

It looks like you already have the right jars for it, and maybe you have lids as well (when canning, always use NEW lids - don't reuse old ones!). Other than that you just need big pot of boiling water and and rack for holding the jars off the bottom of the pot. A jar lifter might be a nice accessory also.

Some amazon links: Pot and rack only, Pot, rack and accessories.

u/hoptarts · 6 pointsr/Homebrewing

Pot 44qt and Burner Same price, free shipping and better in every way imo. If you plan on doing all grain I would recommend dropping an aditional $30 and getting this concord 60qt pot instead.

u/UnsungSavior16 · 6 pointsr/Homebrewing

I used an aluminum stock pot for my first year, and still use that pot for heating water and stuff. Absolutely nothing wrong with aluminum!

Just grab something like this, or go to walmart and find something cheaper.

u/MyNameIsNotMud · 5 pointsr/foodhacks

i use one of these directly over the flame.

u/evandena · 5 pointsr/Homebrewing

36 quart for $35 also a good deal.

Non ref link

u/atworkbeincovert · 5 pointsr/slowcooking

It won't get the same effect but you can. You just want to invest in a large metal stock pot, it's about the same price as a crock pot and allows you to make massively oversized crockpot meals. I love these, I just scale the recipe up as big as I can go into the pot, low on a crockpot is 190 and high is 250. I go to 200 which is about as low as my oven goes and just simulate a slow cooker on a bigger scale. Hope that helps and if you have any questions DM me or something.

u/Grimsterr · 5 pointsr/Homebrewing

Subscribe to this subreddit, good first step.

Visist and join up there too, a HUGE treasure trove of knowledge.

Buy this:

Watch the DVD.

Now, I don't know your budget, if you want to just make some beer this should get you going.

If you want my recommendation for stuff to get now:

A good brewpot, large enough to boil all grain and do brew in a bag, here's a pretty badass one:

A wort chiller:

A good propane burner, I got this one for free on special a while back and love it:

This is basically all I use to brew all grain beer, I don't like to get too fancy I just want to make some good beer, and I produce pretty good beer, if I do say so myself.

u/PhilLucifer · 5 pointsr/Homebrewing

That ridge will prevent you from putting in a false bottom that fits. I have one of their aluminum pots with the same ride, and ran into that problem.

Also available on amazon prime for 52, larger size for 60~

u/Jkc0722 · 5 pointsr/Damnthatsinteresting

Because it's a pot. It looks like a pan because of the flared rim.

u/clackclackdingding · 5 pointsr/instantpot

These days I use a stainless steel steamer basket for most things I make with the Instant Pot.

Something like this

You should be able to get one right now at Walmart. It won't cost more than 5-10 bucks.

Why a steamer basket is better than the free trivet that comes with Instant Pot:

  • Sits a bit higher than the free trivet: allows you to catch (or use) more liquid without immersing the food in liquid
    • If it's too high for you, you can use a hack saw or file to trim the legs to the height of your liking
  • Fine mesh: allows steam to pass through just as easily, but smaller food pieces will not fall through
    • Also, you will be able to easily steam loose peas, beans, corn, etc.
  • Conforms to the pot interior better: food pieces will not fall through the gap between the pot and the basket
  • Easier to lift out food: the central handle on the steamer basket makes it easier to lift out done food, reducing the chances of spills and messes

    Basically, a steamer basket does everything the free trivet does, but better. And it lets you do things you can't do with just the free trivet. It might be one of the best value upgrades / hacks you can do for your Instant Pot.

    Edit: Sorry, somehow missed the part where you said you have a steamer. I would avoid using plastic in the IP. Suggest you get an all stainless steel one for IP usage.
u/machinehead933 · 4 pointsr/Homebrewing

Sorry for another essay, but I'm trying to help you out so you avoid spending money twice.

10 gallon batches offer a number of unique challenges, outside of the obvious need for larger equipment.

Firstly, you don't need to buy Blichmann to make quality brew. It certainly is high quality, and I would venture to say it is top-of-the-line when it comes to brewing equipment. However, a kettle is a kettle, is a kettle. There's no reason to spend $400 on a 15G kettle, when you can get one off Amazon for $150.

In addition, for the brew kettle you don't really need a thermometer and a sight glass. You'll find lots of fancy expensive kettles with extra bells and whistles, but more expensive doesn't mean better. Typically you'll find these options:

Sight Glass: Let's you see the volume of water/wort in the kettle, the Blichmann boilermakers have markings so you can get a good idea just from looking on the side. It's a nice to have, but not really necessary if you measure properly. If you really want one, you can install one onto a vanilla kettle by purchasing a kit from Bobby @ - still cheaper than a boilermaker. You can also just mark up a piece of wood, or a mash paddle, then use it as a dip tube to get your volumes.

Thermometer: This is nice to have on a mash tun, if you are mashing in a kettle. I wouldn't recommend it, however, as the thermometers are all analog and don't react quite as quickly. You are typically going to want to double check your readings with a digital thermometer like a thermapen, or something like this. Especially when it comes to a boil kettle - the only thing you're doing in it is boiling. You don't need a thermometer to tell you when your wort is boiling.

Ball Valve: With 5 gallon batches, this is optional. With 10G+ batches, this is more of a necessity in my opinion. Water/wort weighs 8-10# per gallon. When you are working with a 10G batch, you are looking at lugging around 85-100# of liquid at any given time. You don't want to be lifting 90# of boiling hot wort, unless you're itchin to send yourself to the hospital.

This leads me to the challenges I referenced... It's a little harder to move 10G of water/wort around than it is to move 5. Lots of folks with 10G systems use some kind of brew stand, or a system of pumps and hoses to pump water and wort from vessel to vessel. (Good) pumps, either March or Chugger, are about $125/each. You can buy pre-fab brewstands from but that would put you out of your $2-$3k budget. I think their cheapest 10G system is $2,900 - and that's without kegging equipment. You don't need all that, but if you're brewing alone you're going to run into some problems just lifting, dumping, transferring etc...

Then you have to look at the mash tun. The systems you linked, if you'll notice, are using kettles as mash tuns. That's all well and good because it's certainly easier to find a 15G kettle than it is to find a 15G cylindrical cooler (they don't exist, as far as I'm aware). The problem with that is temperature control. For the mash, you want to keep it at a specific temperature - within a degree or two - for an hour. A kettle is not inherently insulated, so you'll need to do something to maintain temperatures. Not that this will be hard, you can do something as simple as throwing a blanket over the kettle during the mash, but it's just an additional challenge. It would be better if you have some kind of regulated temperature control, like a RIMS or HERMS, but that offers a whole other level of complexity.

Your other option, which doesn't really fit into your "no-DIY" requirements, would be to build a mash tun. If you want to make 10G batches, the highest OG you can probably go with a 10G mash tun is about 1.060 according to this chart. The OG of that recipe you linked is 1.090 - there's no way that grain bill would fit in a 10G mash tun. You would need a 15-20G mash tun to do this. So I mentioned the issues with using a kettle already. Your alternative is using a cooler, but as far as I'm aware, no one sells a pre-made 15-20G cooler mash tun. You'll have to build one using a rectangular cooler, and then building a copper or CPVC manifold, or using stainless steel braiding.

u/bizaromo · 4 pointsr/loseit

I like to steam green veggies like broccoli, spinach, asparagus, green beans, etc. Get one of these things, put it in the bottom of a pot, put about 1/2 inch of water in the pot, bring water to boil, add vegetables, cook for ~5-15 minutes depending on veggie type and quantity, toss veggies halfway through, and enjoy.

I will add 1/2 tsp butter and sea salt. It doesn't take much, the vegetables are full of natural flavor. If you're cooking fresh spinach, garlic powder is a good addition.

u/HarryWorp · 4 pointsr/whatisthisthing
u/Ezl · 4 pointsr/Cooking

Nah, it's a pretty basic, low-rent kitchen tool. Can also use it for veg, etc. You lose fewer nutrients since the veg isn't in the water. Also helps from keeping them cooking to mush.

u/a-r-c · 4 pointsr/Cooking

> How do I learn heat levels?

You can't trust the heat settings on your stove, as they can vary alot among different models. For example, 5 on my stove is a little cooler than what most would consider "medium heat".

You have to play it by ear and adjust. Practice something simple like just dicing and sauteing an onion. Watch how it reacts to different levels of heat. Don't even worry about the final product, just throw it away when you're done. Onions are cheap, and if you're learning from it then it's not a waste of food. Pay attention to the moisture levels in the pan, which is one of the key things you need to control as a cook.

> Does it really matter what size a pan is?

Sometimes. The pan should be big enough to comfortably hold all the food you're cooking, and also the right shape for the job. More surface area = more evaporation. I once messed up a Filipino adobo by using a dutch oven instead of a regular saute pan (the liquid couldn't evaporate fast enough and it tasted gross until I removed all the meat and reduced the sauce down—definitely wasn't as tasty as it could have been).

> Another thing is storing and taste. Lets say I make fries, how should I keep them from being soggy the next day?

Fries are just never going to be as good the next day, but it's mostly how you reheat things that matters. You could bake em in the oven and they'd retain at least some crispiness. Most important thing in food storage is to keep things out of the "danger zone" (40°F-140°F) for any longer than necessary—especially if the food is low-salt and low-acid (like homemade stock). Almost everything can safely be covered in plastic film and refrigerated for up to a week, or frozen for many months. Tight wrapping/tightly lidded tupperware will prevent weird flavors from seeping in/out of your leftovers.

As far as which hardware you need, I'd suggest the following, which should allow you to make basically anything:

  • 12" stainless steel saute pan (curved or straight side) WITH A TIGHT LID

  • 8-10" nonstick teflon frying pan

  • A saucepot or two. I'd suggest one steel and one nonstick between 6"-8".

  • A stockpot as large as you can comfortably fit in your kitchen. Bigger the better imo.

  • 3 knives: 8" chef's, 10" serrated and a small paring knife. Make sure these are extremely sharp at all times.

  • Mesh strainer

  • THERMOMETER!!! Seriously man, this shit takes so much guesswork out of cooking. I have two, a probe style like this and an instant-read.

  • Steamer basket

    > I could learn some healthy stuff

    Buy veggie, steam it. Buy meat, sear it on high til the outside is brown, then bake it until your thermom says it's done. If you wanna get real fance, make a pan sauce. I can have this weeknight dinner cooked, eaten and cleaned up in under an hour.

u/ostentia · 4 pointsr/52weeksofcooking

Here are a few Week 24 ideas for people who don't have grills or smokers:

  • Try wok smoking (also works in a regular pot with a lid) with a steamer basket
  • Feature a pre-smoked protein, like smoked fish, smoked ham hocks, smoked sausages, smoked bacon, etc
  • Experiment with liquid smoke
  • Make something including smoked spices (smoked paprika, smoked salt, etc) or smoked cheeses (brie, gouda, some kinds of cheddar, etc)
  • A smokin' hot dish, just for the pun
  • Make something that's literally smoking--bust out the dry ice, baby!
  • Make something you'd eat if you were, uh, smoking the devil's lettuce
u/zaviex · 4 pointsr/Homebrewing

It's stainless steel.

It was the first time we had used it and we cleaned it lightly with tap water. I'm cleaning it with PBW right now. We had used a smaller and lighter pot for our previous biab try's. The pot is certainly my suspicion as well

u/tstew39064 · 4 pointsr/Homebrewing

I use this burner and this kettle.

u/BrewCrewKevin · 4 pointsr/Homebrewing

I think that's excessive for extract brewing.

Ritebrew's starter kit is $75 plus shipping. And a 5 gallon kettle (plenty for partial boils) on amazon is $30.

Bottles you can save over the next month by drinking craft beer. If you have to buy them, yea, another $25. Otherwise it covers everything for extract at least. If you want the torpedo screen, paddle, ball valve, and other all-grain supplies, it will go up from there.

And if you are going with the 8 gallon for full boils, you'll also want an immersion chiller for cooling it off.

u/romario77 · 4 pointsr/Homebrewing

Or you could get something like this:

It already has a pre-drilled basket (and you can cook craw-fish in it if you so desire :) )

u/TheRealFender · 4 pointsr/Homebrewing

If I'm reading that right, it is 15.5" deep and 14.5" in diameter. Plugging that in to wolfram|alpha gives you 11.1 gallons.*+%2814.5%22%2F2%29%5E2*15.5%22+in+gallons

I bought this 44qt Bayou Classic a couple weeks ago with the intent to use it for BIAB as well.

I tried to do a lot of research before picking the kettle. You might need to use some DME to do a really big beer like a barleywine, but most regular ABV beers should fit just fine.

I also bought some Reflectix to wrap the kettle during the mash.

Here's the kettle wrapped up in the Reflectix blanket:

u/sillycyco · 4 pointsr/firewater

A 15 gallon stainless steel beer keg is perfect, much better than rigging a large pot. Amazon does sell lots of big ol' pots though.

The nice thing about a standard 15gal keg is it has a 2" triclamp fitting on the top, perfect for attaching a 2" dia column to. They can be had for cheap either as scrap or from a good liquor store/distributor.

u/kaidomac · 4 pointsr/mealprep

You're welcome! Making blocks of brown butter was worth buying them for that feature alone! If you don't need an army-sized quantity of pasta, I have a great little kitchen tool called the Fasta Pasta ($15 shipped on Amazon) that lets you microwave your noodles:

  1. Fill with the dry noodles you want (about halfway max)
  2. Fill to inner lip with water
  3. Microwave for 15 minutes (I have a 1250-watt microwave, for reference)
  4. Attach lid & drain over sink

    This actually does a phenomenal job of making al dente pasta! You'll have to adjust it according to your microwave; it comes with an instruction sheet, but I pretty much just fill it up with noodles halfway & then fill the rest with water to the inner lining & it does a good job regardless of what shape of pasta I use. It makes enough for 1 or 2 people. They did come out with a larger family-sized model, but I haven't tried it: (

  1. You don't have to boil water on the stove first
  2. You don't have to babysit it (no stirring required)
  3. When finished in the microwave, you just pop the lid on & drain it using the vent slits in the lid, then load into a bowl or plate & rinse out the container, super easy!

    Then you can grab a stick of brown butter & add it to your pasta as desired! Here's a good, simple starter recipe: (when draining, put a 1/2-cup measuring cup in the sink & fill, so that you can save half a cup of the pasta water for the recipe)


    The combo of the Fasta Pasta & Souper Cubes is nice because if you're feeling both hungry & lazy, you can have a meal for one (or two) with hardly any effort at all, and it's not some cheapo dish like Chef Boyardee (nothing against them!) - it's legit pasta with, in this case, brown butter & Parmesan! For this recipe, all you have to do is:

  1. Prepare the brown butter in the Souper Cubes ahead of time
  2. Cook the pasta of your choice in the Fasta Pasta for 15 minutes & save 1/2 cup of the pasta water
  3. Melt a stick of your brown butter down in a skillet & turn off the heat
  4. Toss with the pasta & then stir in the cheese until melted
  5. Stir in the pasta water a tablespoon at a time until glossy (you probably won't need the whole half-cup)
  6. Serve topped with freshly-ground black pepper & more Parm on top

    As far as the Parmesan goes, I vac-seal & freeze my cheese for storage, then shred with a Salad Shooter: (electric shredder)

u/blackesthearted · 4 pointsr/veganrecipes

No problem! I actually add peppers/onions as well (Kroger's frozen mix because lazy) and jalapenos as well; they go very well with the tempeh!

> How would you suggest that I steam it?

I picked up a cheap metal steamer basket like this a few years ago and use that in a larger pot, but apparently boiling it for 10-15 minutes achieves the same result re: the bitterness!

u/cincinnati_MPH · 4 pointsr/instantpot

I use one of these to hard boil eggs in my IP. We already had it (also use it in a pot on the stove for veggies). Works fine. The little feet keep it off the bottom enough.

u/Fenix159 · 4 pointsr/Homebrewing

If you're doing BIAB, this one is pretty spiffy.

You don't need a false bottom in the kettle to BIAB. Use a cheap stainless vegetable steaming rack ($10 max). Use it to keep the grain bag off the bottom of the kettle, that's all you need it for with BIAB.

The thermometer is nice. But long as you've got a good handheld thermometer anyway it isn't hard to take temps. And with BIAB you'd have to deal with the probe poking the bag as well, which I'd personally pass on.

The valve is nice to have though.

u/sman2002 · 4 pointsr/Homebrewing

Question 1 - I just finished my 11th Extract Brew. The majority have turned out amazing, but I think I am ready to start upping my game. I have seen all the tiered-mashing systems on here recently, but I think the next step for me would be to do BIAB. I currently have a 6 gallon aluminum pot which I don't think will be big enough.

I am debating between getting the 8 Gallon or the 16 Gallon. Pros and Cons of going bigger from the start? Or will an 8 Gallon do for what I want and be usable for the future?

EDIT: If it helps - this is currently what I am brewing on: Brinkman Turkey Fryer. It probably won't fit a bigger pot inside the ring, but I assume as long as it sits on top of the ring, it should still work?

u/SarcasticOptimist · 3 pointsr/BuyItForLife

The Multiclad Pro is a little different from the French Classic, and IMHO is designed more smartly with rounded edges. Their handles are much better than All Clad too.

I'd get a handful of pans over a set. There's often too much overlap. TBH although this stockpot looks pretty, this multipot is so versatile.

u/andyflip · 3 pointsr/Homebrewing

I got tired of holding the bag over my brewpot while it dripped, but I didn't want to lose any of the wort. It occurred to me to put it in the super fancy double pot that we got for our wedding and never use (well, we never use the pasta insert). It's some version of this.

There's at least a half gallon of space for additional liquid. I like being manly and scalding myself, but I also like not scalding myself.

I could also press it with a colander (that I was using for skimming), to get maximum liquid out of the mash.

u/210w105a · 3 pointsr/barstoolsports

If you're set on steaming, I've found there is a world of difference between frozen and fresh broccoli. My first piece of advice is to get one of these spaceship-lookin' guys if you don't already have a nested steamer pot attachment. Cheap as shit and gets the job done with basically any vegetable. You'll want to get the water in the pot at least halfway up the legs of the basket to avoid it all boiling out, then throw that on high heat and monitor once the water starts boiling. Shouldn't take more than 8-10 min to steam with the lid on, but you'll want to monitor and stick the broccoli through the stems with a metal fork. You may notice some pieces getting that deeper green than others, and if so, just move it around in the pot so the lesser cooked pieces are towards the bottom of the pile and more towards the middle of the pot.

After cooked, you can either pull the basket from the steamer, pour the water down the sink and throw in butter to melt in the pan (or olive oil), then salt/pepper/cayenne/red pepper flakes/etc and toss the broccoli around in that, or if you're feeling like a fancy boy, melt the butter in a separate pan with some chopped garlic as the steaming is finishing and then pour it into the emptied pot and dump in the broccoli for a nice toss. Delicious.

Sorry for the long post... I have an irrational love for broccoli and it was a huge staple when I lost like 75lbs in a year. Still crush broccoli with dinner at least 4 times a week.

u/loveshercoffee · 3 pointsr/Canning

What I always suggest is to first decide what you're going to can, how much you will be canning at one time and what size jars you will be canning in.

These are important to know because, as others have said, jellies, jams, fruits, pickles and properly acidified tomatoes can be done in a water bath canner, while vegetables and meats must be pressure canned.

Knowing what size of jars you are going to be using makes a difference in what size of canner(s) you will need. If you're canning for a family, you will likely need to use quart sized jars. But if you are a single person or a couple, you will probably only want to do pint jars.

Too, it's customary that jams or jellies are canned in half-pint jars although it is perfectly acceptable to do them in pints if you will use that much jam in a reasonable amount of time once it's been opened. Large mouth jars (both pints and quarts) and their lids are more more expensive than the regular mouth jars. However, meats and things like whole pickles or pickle spears almost require large-mouth jars.

The jar size also matters because some canners don't work with larger sized jars. Also, very large canners will accept two layers of jars which is great for canning many jars at a time but time and energy wasting to use for small batches.

To get started water-bath canning, the only must haves are:

  1. Jars
  2. Lids and rings
  3. Stock pot or canner (with lid) at least 3" deeper than your jars
  4. Jar lifter
  5. Trivet to keep the jars from touching the bottom of the pot (a layer of extra jar rings works brilliantly for this)

    The most affordable places to buy these supplies are going to be somewhere local to you. None are very expensive at all. Some water-bath canners come with a rack inside them, which is both a trivet and a jar lifter itself. New boxes of jars come with lids and rings. The rings (also called bands) are reusable, the lids are not, but anywhere that sells the jars will have more lids. Walmart, Target, K-Mart, Lowes, Home Depot, ACE Hardware and places like that will have nearly everything you need for water-bath canning.

    As for pressure canning, you will need:

  6. Jars
  7. Lids and rings
  8. Jar lifter
  9. Pressure canner (equipped with lid, gasket, weight, gauge & trivet)

    I highly recommend that you read up and shop around before buying a pressure canner. They are somewhat of an investment at between $70 and $400. When you're ready to select a pressure canner, come back and ask and I know everyone around here will help you decide what's right for you. The inexpensive canners are very good but there are also very good reasons to buy a more pricey one and it takes a whole post in itself to discuss them!

    Something inexpensive and very nice to have is a little canning set like this no matter which method of canning you do. These tools will be safer to use rather than winging it and will save you infinite amounts of time and frustration. I've seen these same sets at Walmart for something like $8-$10.

    I hope this helps!
u/brock_lee · 3 pointsr/Homebrewing

You can drain your runnings into a fermenting bucket, and then pour that into the kettle when you have the correct volume. It's what I do.

I have a 36 qt (9 gal) brew kettle and that's fine for a 5 to 5.5 gallon boil (starting with about 6.5 gallons, usually). $72 with Amazon Prime (not sure how much if you don't have Prime).

u/hi_from_brian · 3 pointsr/MealPrepSunday

I like to use a mix of stuff, simply because some things hold water, or produce steam, better than others.

u/C-creepy-o · 3 pointsr/Homebrewing

Purchase a 5.5 gallon pot you want but without anything added to it.

Then purchase a weld less ball valve.

and a weld less thermometer

Then purchase a step bit:

Make sure it has the correct size.

Then purchase this bit for drilling pilot holes in metal:

Drill the pilot holes where you want the ball valve and thermometer, then use the step bit to widen the hole to the correct size.

I have been using this exact setup with an 8 gallon pot for 5+ years and it doesn't leak one little bit. Also you can choose whatever size pot you want, just remember that you should probably leave the thermometer at least an inch or so from the bottom and keep in mind the bottom water will be hotter than the top.

u/scorejockey · 3 pointsr/Homebrewing

A few reasons, some real, some myth that is still considered real. There is always an argument, but there are 2 main problems:

You can't use an oxygen based cleaner like oxyclean or one-step, which makes it a pain in the ass.

You have to bake the thing for a few hours before you use it because you need to build up an oxide layer.

There are some myths about them causing Alzheimer's and some other bad things, there are studies showing it is not true, but TBH if there is even a small chance I want no part of that.

I guess to each his own. When I was doing 5 gallon batches, and I still occasionally do, I used 2 of these

For the price and quality, you can't beat it. 11 gallons is a good size for 5 gallon batches because of boil overs ( depending on the weather, out here in a 90 min boil during a 100 degree day in the summer I easily boil off 1.5 gallons, so an 8 gallon pot doesn't work as I can start anywhere from 7.5-8 gallons of wort. Depends on where you are and stuff like that, but IMO 11 gallons plays it safe. )

If you are going to be serious, get a good SS pot and it will last forever. Might be a small bit pricier at first, but the quality, longevity, ease of cleaning, and not having some question in the back of your head that you might get Alzheimer's, if it is true or false, is worth it

u/sufferingcubsfan · 3 pointsr/Homebrewing

An 8 gallon pot is probably a bit too small. Most 5 gallon all grain recipes end up wanting 6.5-7.5 preboil gallons of wort, so at 8 gallons, you are in some real boilover danger. I have this 44 quart stainless pot from Amazon as my kettle, and couldn't be happier with it. It goes on sale pretty regularly - my wife bought it for me for $68.

I actually use my old 6 gallon pot as my hot liquor tank (aka pot to heat hot water in). Most people use 1.25 - 1.5 quarts of water per pound of grain for their mash, so you only end up actually lifting ~4 gallons at any given time. You then drain that into your brew kettle. Next, you sparge with another ~3-4 gallons or so of water.

You could use your 8 gallon pot as the HLT, though if you were very careful, I uppose you could get away without it ad use it to boil in. You could heat water in smaller pots, say, on your stove.

A valve is a nice thing to have, I'm sure, but I do just fine without one. I can handle four gallons of water just fine for the mash/sparge. The only heavy part is the 7.5 gallon pick up, but that's only from the ground to my burner... and if I was smart, the kettle would already be on my burner. I don't have a fancy brewstand, but I put my mash tun/cooler up on sawhorses. Puts it at a nice height for access and draining.

For the record, I love all grain.

u/MisterPonder · 3 pointsr/Homebrewing

I would like to add to this, -

Also for price comparison over the enamel pot -

My two cents is; if you're going to spend even $20 for that enamel, I would rather spend an extra $10 and get something that could potentially last your homebrewing life. Even if you move to stainless later to bling out, it's always handy to have an extra stock pot.

u/CUB4N · 3 pointsr/Homebrewing

If thats the case, you should be set for the time being. Now if i am correct you need to consider getting a kettle (Preferably 24 qt's like this one that I bought with a lid and may want to look into buying a hydrometer or refractometer so you know what the ABV (Alcohol by volume) is of each beer you brew.

And dont forget about bottles. Dont use twist tops like bud light bottles because the caps wont keep a good seal on those and you'll have flat beers by the time they are ready to drink. I found a local bar in my area that saves empty beer bottles for brewers and if you get there at the right time they will actually have a case or 2 of flip top bottles (which are amazing cause they are easy to cap) Here is my collection and I'm about to start bottling my first batch in about a week. You can also ask friends to save bottles for you, but again making sure they are not twist top bottles.

u/ood_lambda · 3 pointsr/CFB

Wings are a little difficult to do well for a tailgate. The best way I've found is adapted from Alton Brown's method, straight grilling just results in tough, chewy wings. This gives similar results to deep frying without screwing around with turkey fryers which are a pain in the ass, somewhat dangerous if the lot is crowded, and still require about as much effort.

Steam the wings the night before. 10 minutes if thawed, 13 if frozen, pat dry with a paper towel and refrigerate overnight.

Line the grill surface with cheap cooling racks and grill on medium high (shoot for roughly the 425 listed, but it's not crucial). This makes them cook mainly via convective heating. Conduction with the much larger grill grates cooks them way to fast, causing charred skin and tough meat.

20 minutes on one side, flip, and about 10-15 on the other depending on the size of the wings.

His wing sauce is a decent basic recipe, although you can get crazy creating your own.

u/HardwareLust · 3 pointsr/slackerrecipes

Just go to Target or whatever and get a steamer basket for $5. Or Amazon:

u/epwnym · 3 pointsr/Homebrewing

Ya know, a cheap and easy to find solution might be a veggie steamer basket or steamer rack.

u/JessDizon · 3 pointsr/cookingforbeginners

I make soup in my rice cooker! Just toss in the ingredients and wait for it to bubble. Give it a stir every now and then to make sure nothing's stuck to the bottom.

For steaming stuff you can get a collapsible steaming basket that fits inside the pot (like so:, or rig one with a steamer stand and a cake pan (or aluminium tray/pan with holes punched in).

As an example I have used my rice cooker to steam potatoes to make mashed potatoes! :)

u/andi98989 · 3 pointsr/instantpot

We generally get home at 6 and can often eat dinner by 7; I've found a lot of things I can get done in 30-40 minutes. what's been a huge help for me is that I get stuff going and I can walk away and do other things - like help my son with his homework - and not be rushing to the stove all the time. So things might take longer than 30 minutes, but I can get stuff done during that 30 minutes. I have a cookbook or two for mine, and I honestly don't use them. I use blog posts and a Facebook group. I google what I want to make and add "instant pot" to the search. :)

I use the trivet that came with my instant pot, an inexpensive metal veggie steamer basket, my 1qt white corningware casserole dish, and a stainless steel bowl. I have a bundt pan as well but use that rarely. The only things I had to buy were the steamer basket and the bowl.

We quite often will make pasta and meatballs; pasta and water in the pot, meatballs on top. Cook. Add in sauce. That one I can usually have done in 20 minutes. A small pork tenderloin on the trivet, steamer basket balanced on top with red potatoes is a 15 min. cook time; about 10 min. to come up to pressure and I wait 5-10 to release pressure. Anything with chicken breast is really fast. The other day I did a chicken rice and broccoli dish that took under 30 min. Last night we had a baked egg casserole. Taco Pie is another favorite here, but it works best if you have a 7" springform pan.

u/Abused_not_Amused · 3 pointsr/JUSTNOMIL

Mmmm wings ....

Baked Wings:

• Steam wing for 10 minutes. I use one of these and do them in batches.

• Place on cooling rack(s) set over a lined baking/cookie sheet. (Line with newspaper, paper towels or parchment paper to catch grease.)

• Place baking sheet with the rack of steamed wings in the fridge, uncovered, for several hours. This step is critical if you like crispy skin on your wings!

• Pull wings from fridge long enough to take the chill off the meat and baking sheet. About an hour, depending on your house temp. You don't want to throw the cold meat and tray in the oven, it will drop the oven temp.

• Preheat oven to 500°F = 260° C

• Reline baking sheet with fresh parchment paper ... or Reynolds Wrap© 🙄 😀, and place wings directly on lining, in a single layer and space around each wing. (They tend to stick to the rack and it rips the skins, so I don't use a rack.)

• Bake for approximately 20 minutes, then turn each wing and bake for approximately another 20 minutes. Keep a close eye while baking, ovens differ. Timing depends on how crispy you like the skins and it doesn't take much for these to overcook and become sad, dried, little mummified things.

• Spin in your favorite sauce. We do two sauces. Hubs likes the traditional hot wings Frank's© style sauce, while I like a mix of his and BBQ sauce.

We serve ours with bleu cheese dip instead of ranch. If your interested in wing sauce and/or the bleu dip recipes, let me know. I haven't found a
good* recipe for ranch that doesn't involve a packet of ... stuff. Yeah, stuff.

u/jeexbit · 3 pointsr/Cooking

You might consider getting a steamer, they are super easy and fast - you can make veggies and whatnot simply and it's easy to reheat items that way as well. My 4 yo willingly chows down on broccoli and cauliflower because we started him on steamed veggies when he began solid foods. A simple steamer insert in a pan would work as well, just not as hassle free. Just some food for thought :) Good luck!

u/austin713 · 3 pointsr/Homebrewing

spend the $30 for a actual bag over a paint strainer bag. i would pay extra for the 15 gal over 10. a 10 will not handle anything over 13lbs of grain and a 90 min boil without sparging.

best bang for your buck kettle would be the Bayou classic with the ball valve on it.

i got my bag from

thats all you need. i would reccomend buying a $20 refractometer off amazon to check gravities after mash and preboil. it will help you gauge if you need to boil longer before starting your additions or add DME to get your gravity where it needs to be.

u/antaymonkey · 3 pointsr/Homebrewing

Hi! Thanks! Ask as many questions as you like.

The pots are these and the valves are these.

u/Mr_Hump · 3 pointsr/Homebrewing

Currently an extract brewer here, but I bought this kettle awhile back hoping to move to all-grain. Can I mash in this? Also, would I leave the propane burner on while mashing to maintain a constant temp? Would my best bet be just to get a cooler setup like I see in most post and just use this for the boil stage?

Edit: Kettle Link

u/changeneverhappens · 2 pointsr/ketorecipes
u/Jendall · 2 pointsr/Homebrewing

Kettle, not burner.

someone just posted this on r/homebrewing, amazing price for a good brand.

u/OriginalMisphit · 2 pointsr/xxketo

I have one that’s a basket, like this:
OXO Good Grips Silicone Steamer, Green

Works great inside a glass bowl in the microwave, tablespoon of water in the bowl. Super quick to do broccoli, zucchini, cauliflower etc.

u/Inspiredmill · 2 pointsr/Homebrewing

I just got this kettle
Bayou Classic 1064 Stainless 16-Gallon Stockpot with Spigot and Vented Lid

At 16 gallons with weldless value it's not a bad price to do a mashturn and boil kettle for $260 I believe it's a single ply bottom so you would have to watch closer about scorching but that saves you some money to buy other toys and fittings.
I spent a few bucks on modding my kettle with temp probe, down tube and a recirculating fitting. I would like to add maybe a hop blocker to it.

Maybe pick this up for up for your sparger

Bayou Classic 1032 Stainless 8-Gallon Stockpot with Spigot and Vented Lid

I run an outdoor gourmet 24" but it's only 55k btu so it takes few mins to get to temp, I been wanting to get a banjo type burner maybe a anvil or blichmann hellfire.

I still like the false bottom you picked out as I don't care for how bc does theirs.

My next step is I am building a keggle for my hlt and adding a herms coil to it.

u/Mr--Beefy · 2 pointsr/Paleo

This. Also, buy a freezer chest and package everything you cook individually.

And veggies can usually be blanched and frozen (just use ziplocks), and then steamed in the microwave as needed in about 5 minutes in one of these.

u/VanillaSoyLatte · 2 pointsr/MealPrepSunday

I use this. It's perfect for veggies and small portions of meat and dishwasher safe. I usually add some fresh herbs or lemon juice to the water for herb scented salmon.

u/playhertwo · 2 pointsr/Random_Acts_Of_Amazon

Let's do it in the kitchen.

This contest was MADE FOR ME. My wish list is 90% stuff I want for the kitchen. Edit: I am only linking things that I have tried for myself so I can recommend them.

Have you seen these gloves? Never cut your finger off again! Need to steam stuff but you're tired of burning your fingers removing your veggies? I got you, girl! Love cooking with garlic but you're tired of your hands always smelling like it? No sweat! Tired of always fishing your spoons out of your spaghetti sauce? No worries!

For me, I just need my cast iron pans and I'm a happy girl. My dutch oven is probably my favorite one, I can make ANYTHING in it.

u/Aireekah · 2 pointsr/Gifts
u/veggiter · 2 pointsr/Homebrewing

I've only brewed twice with extract, but I'd like to get into all grain, at least starting with biab.

The pot I use now is pretty small, so I'm thinking I want to get a new one that would be good for biab, but that I could potentionally still use for other methods in the future if I feel like it or want to make a larger quantity or something higher gravity.

I was looking at something like [this] ( or one of these but I'm wondering if it makes sense to get it tricked out with the false bottom and the thermometer and stuff. Are those kettles and acessories that would lend themselves to the different methods?

Also, are the built in thermometers really always shit, and am I really better off getting a thermapen? I'm not super concerned about price (within reason), but for some reason I need convincing or clarification on the thermometer.

One other thing: what kind of bag should I get?


Edit: fixed links

u/bettorworse · 2 pointsr/todayilearned

And you can buy them on Amazon (only 3 left!)

u/gfink · 2 pointsr/Homebrewing

I've recently bought nicer equipment to homebrew with. I now have a nice propane burner, and 16gal stockpot with weldless spigot. (For reference this is the burner:

and this is the stock pot:

The last step for moving my brewing setup outside is a wort chiller.

My first question is do I need a wort chiller at this point if I still want to do some 5gal extract brews? I figure with a 2.5-3 gal boil volume, the burner and 16gal pot might be extreme overkill.

At some point I would like to do 5gal all grain batches or at least BIAB, which I think needs the wort chiller at a minimum to cool properly.

My second question is will a 25in premade wort chiller fit properly or do I need to make my own, assuming the chiller needs to hang above the sediment, and not lay on the bottom of the pot.

Edit: I was doing some more research, and I decided to go with this:

I think it will do the job, and avoid any issues fitting or making an immersion chiller.

u/ansile · 2 pointsr/vegan

I just have a steamer basket like this that I put over a pot of boiling water

u/officeboy · 2 pointsr/Homebrewing

I'm in the same boat, looking to move from 8gal pot to 12-15 Here is the stuff I have had in my Amazon cart for the last 4 months.

u/vauntedsexboat · 2 pointsr/Homebrewing

I was looking at this one a few months back, but I wound up getting a much larger kettle without the built-in thermometer for roughly the same price.

It seemed like the ones with a thermometer were massively more expensive for the same volume, and on the handful of times I've used other people's built-in thermometers I haven't found them terribly accurate (although I'm assuming they can be calibrated). I just use a $10 candy thermometer that I check every so often so make sure it's still accurate.

u/paleopleb · 2 pointsr/Paleo

I got really bad gas when I first started with paleo and eggs. So bad I would get that gas bloating pain just below my stomach. I kept eating them because I have chickens and eventually the bloating went away. Must have been that the bacteria in my gut wasn't setup for it. Now I can eat eggs anytime in any amount with no problems. I've even eaten a dozen in a day.

Otherwise here is a good breakfast that can be cooked in 16 min. It seems like a lot but it's very quick once you do it a few times.

Fill steamer with water and some salt and set on stove under high heat. Set timer for 16 min. Peel some sweet potatoes, chop them and put them into the almost boiling water. Add frozen veggies to the top of the steamer (carrots, peas, brussels, green beans all take 10 min of steaming, broccoli, kale, spinach, take about 5 min). At this point the timer should be around 11 minutes. Grab a skillet and put over medium heat. No oil. Dump in some ground beef. Add salt and spices (I do chilli, garlic, onion and turmeric powder, then top off with ground mustard seeds and ground peppercorn (ground in mortar and pestle). Turn to medium-low and cover. Stir once in a while. Timer should be around 5 min. Get your butter out and cut up 2 TBSP. Get your plate and a cup of ice water. Clean up what you can. Everything should be about done. Add ground beef, veggies to your plate and drain the bottom of the steamer of water and dump chopped sweet potatoes to the plate. Add butter to veggies and sweet potatoes. Add salt as needed. Eat.

Alternatively do all of that the night before and warm it up in the microwave in the morning.

u/erinkayjones · 2 pointsr/vegetarian

A collapsible vegetable steamer or a steamer pot combo. Maybe your kitchen set already has this, but my boyfriend hadn't even seen one, ha.

u/Daitenchi · 2 pointsr/todayilearned

The best way is to steam them, you can buy pots made especially for this.

I suppose you could also just thaw them out and eat them cold.

u/ThisUsernameIsTakend · 2 pointsr/Showerthoughts

Something as simple as the link below should work ($23.99). But I would first check out your local market and verify the instructions on the box and they might even sell them freshly made. My not-so-local (45 min drive) market sells them fresh, though refrigerated. I would love to have these delivered hot if that were an option for me.

u/Eric-R · 2 pointsr/LetsChat

> Was yours not used because the dish wasn't made often or because other things were preferred to be used when the dish was made?

A little of both. The pot in question was very much like this one here without the separate strainer basket. It was huge and you usually don't need twelve quarts to cook spaghetti for three. It took up a big piece of cabinet real estate and as such was always relegated to the darkest corners of the cabinets and remained out of sight and mind even when it might be useful.

u/farquaad · 2 pointsr/PressureCooking

Yep, steamer basket like these fit in everything and work better than most included steamer baskets.

u/rkoloeg · 2 pointsr/Old_Recipes

You can just use a big pot; these are still commonly sold for canning and predate the wide availability of pressure cookers.

u/MKandtheforce · 2 pointsr/Random_Acts_Of_Amazon

Under $10

Under $20

$$$ I have this guy on my own wishlist! It's good for canning low-acid items like green beans and beets and etc.

As a bonus, here's a fun book: Put 'Em Up. I have it and it's great! Also, you can make things like jam with little sugar by using pectin, or if you aren't into jams and preserves, you can pickle things and can sauces. It's just generally awesome.

u/bifftradwell · 2 pointsr/Homebrewing

I see you have a mash paddle in there, but I don't see a mash tun. Are you going to BIAB or use extract? Then I don't think you need the paddle.

Or do you already have a tun lying around?

If you want an even sweeter all-grain system, consider an extra pot - I'd get one a little oversized, maybe this 36-quart Bayou classic. Then use your smaller pot for hot liquor, and the big pot for boiling a full volume.

You're going to have a hard time boiling 5 gallons of wort in a 20-quart pot. At best I could fit 4.5 gallons in mine, and I had to be very careful for boilovers - I recommend Fermcap-S to help control the foam; 2 drops per gallon as you heat to a boil.

u/the_dayman · 2 pointsr/Homebrewing

I may have just gotten too cautious with the trub as I was siphoning, but I stopped as soon as everything I was sucking up was extremely cloudy, which could have been about a .5 - 1 gal left still. Also I don't know if 85 degree humid weather in the south caused any faster boil off. But my kettle is definitely a good bit taller than wide (like this one) and I had 12lbs of grain.

u/ta11dave · 2 pointsr/Homebrewing

I built one and it was pretty easy and not very expensive considering. Warning: The following instructions are probably dangerous. This is what I did, and it's to demonstrate how simple it was to make.

  1. Get a 10 gallon pot with a steamer basket.
  2. Drill one or two 1" holes across from each other with a hole saw in the bottom of the pot, depending on how many elements you're putting in. Put some scrap wood inside the pot while drilling for support. One hole if you're doing it for 220, two for if you only have 110.
  3. Drill another hole for the bulkhead valve.
  4. Attach your electric elements. If you have 220. If you have 110.
  5. Assemble everything.
  6. Wire up the heating elements with some heavy duty wire. I covered the whole element backside with j b weld so that it won't short out.
  7. Put some GFCI plugs on there to be extra sure.

    It's maybe two hundred bucks and when combined with an inkbird it makes biab a breeze.
u/MOS95B · 2 pointsr/DIY

For the fire bowl - A collapsable steamer

The grill is going to be trickier, but just about every department/home improvement store sells inexpensive replacement grills that would easily fit in a backpack

u/StuWard · 2 pointsr/Fitness

Remember that if you're trying to lose weight, it's fibrous veggies you need, not sweet potatoes. The goal is to fill up on the least amount of calories while getting adequate protein to protect your muscle.

You can buy electric steamers. Or maybe one of these will fit in your cooker.

u/duddles · 2 pointsr/PressureCooking

I use a collapsible metal steamer that folds up against the sides of the 6L - like this one

u/chiller8 · 2 pointsr/Parenting

Start simple. The best way to learn to cook for your family is gradually. It'll be trial and error but you'll slowly add dishes to your arsenal. Steaming veggies is also great. Pick up a stainless steel collapsing steamer and you'll have veggies ready in less than ten minutes. I suggest starting with fresh baby carrots, frozen broccoli, frozen peas, frozen corn, frozen string beans. Kids love them and they keep well. Steam them until just tender then remove from heat. Empty water from pot and put vegetables back in. Dress them with butter or olive oil and season with salt & pepper. Once you have that down you can start using soy sauce, sesame oil, garlic powder, parmesan cheese, etc to flavor them. Find a basic chicken soup recipe...then add baby spinach to it after its done...once spinach is the norm switch to kale. Good luck! If you want some more recommendations feel free to PM me.

u/abusche · 2 pointsr/Homebrewing

same here, this one
seems to be just the right size. 10 gal would be stretching it.

u/protectedPat · 2 pointsr/Homebrewing

.9mm = ~20 gauge, the same thickness as midrange pots such as this, which have been deemed good for brewing. :)

u/fenra · 2 pointsr/Homebrewing

That's exactly what I did.

Actually, if you already have that much budgeted, this is the kettle I got for BIAB, and I'm very happy with it after 2 brews in it.

u/ellusiveidea · 2 pointsr/Homebrewing

I think it depends on what you want to do. If all you are going to do is 5 gallon extract then what you are looking at is likely fine.

If you decide to go to BIAB and want to do a full volume mash, then 8 gallons is going to be tight. You could always go the route of a separate mash tun in which case the 8 gallon boil kettle would be fine.

I was about to buy the same combo you are looking at when the Bayou Classic SS 44 qt was offered for sale on Amazon for $52. At that price it was a no brainer. It is currently offered on Amazon at $82 - not sure how often it goes on sale.

For a burner I picked up the bayou classic sq14. Seems like plenty of homebrewers use it with no problem. So far I have only fired it up to burn off the paint on the stand. I heated around 8 gallons of cold water to almost boiling (small bubbles) in around 20 minutes. I didn't take it to a boil as I was only interested in burning off the paint and didn't want to waste propane. I am confident this burner will work just fine. It runs around $40 on Amazon.

EDIT: I should probably add that I bought the combo above with the intention of continuing to extract brew then look to get a BIAB bag and try some all grain. The 11 gallon size should let me do both.

EDIT 2: Just finished a full boil extract kit (a porter) with steeping grains. The sq14 burner has no problem bringing 6 gallons to a rolling boil on full blast. Once it was boiling it was no problem to back off on the regulator quite a bit to maintain a boil. The wort is in an ale pale with a packet of safale 04 yeast. I'm looking forward to tasting this in a few weeks. I had no worries about a boil over with the 44 qt bayou classic ss kettle. If you can wait you might want to keep an eye on pricing on Amazon to see if it drops again in price. I'm glad I went this route to give me flexibility.

u/hello_my_name_is_dog · 2 pointsr/Homebrewing

Any recommendations on a 10 gallon kettle that isn't too expensive? LBHS only has Blichmann stuff for $400+ or "economy kettles". I don't want something terrible but hoping something exists around $100 that can last me a few years at least that I can add my own spigot to down the road.

Not sure what to even look for really, so does anyone have recommendations or any feedback on this one?

Or should I go for a turkey fryer?

u/twolfcale · 2 pointsr/Homebrewing

That's a popular option to get you started, but it depends on what size kettle/batches you want!

u/d3dsol · 2 pointsr/Homebrewing

I have been doing 5 gallon batches, but I will probably move up to ~7.5 My kettle. I brew outside pretty much exclusively now.

u/jomebrew · 2 pointsr/Homebrewing

This is $72 prime

Weldless ball valve is $18 prime

$90 is a good deal.

u/waffles4dinner · 2 pointsr/AskReddit

Fasta Pasta A pasta cooker for the microwave. It works well.

u/belleofthebell · 2 pointsr/Random_Acts_Of_Amazon

Does he enjoy outdoorsy stuff? Maybe some camping/hiking gear would be appreciated. You could get him something to neatly store this sock collection. Or you could choose something more universally useful: insulated water bottle, external battery charger, Google home/Echo, really nice reinforced and long phone charger, Amazon Prime membership of his own!, a really nice backpack (like this that can be professional too, microwave pasta cooker, or just some more really cool socks lol

u/spoid · 2 pointsr/atheism

This is from the reddit amazon ad. If only I could order it without outrageous shipping cost, I would SO buy that. Seems to solve OPs problem too. :( Can anyone comment on whether it actually works that well? I always think amazon comments are fishy and purely written by mechanical turks for half a cent.

u/youregoingtoloveme · 2 pointsr/AskReddit

Get one of these (Fasta Pasta Microwave Cooker). Changed my life, seriously. It cooks spaghetti in about 5 minutes; you can get some pasta sauce heated up, sprinkle some parmesan, and BAM! delicious meal for one.

u/fizgigtiznalkie · 2 pointsr/Homebrewing
u/GlitterPewbz · 2 pointsr/Random_Acts_Of_Amazon

$6.71 for this steamer I need for baby fooooods!

u/Fogsmasher · 2 pointsr/AskAnAmerican

>What do you mean by steaming it?

I have a platform, something like this buts flat. I put that in the bottom of a large pot, put a little water in there, slap on the lid and you have enough space to reheat an entire plate of food in a few minutes.

It's better too because you avoid the scalding outside and frozen inside you get with a microwave.

u/leuthil · 2 pointsr/instantpot

I bought this steamer basket. Works pretty well and fits in the DUO60.

Doesn't seem to be available on, sorry if you are from the US :(. But I'm sure something like this or this would be almost exactly the same.

u/speed3_freak · 2 pointsr/fitmeals

Get you something like this and steam it instead of boil it. Much better flavor IMO, and much less watery.

u/Roland_Deschain2 · 2 pointsr/instantpot

What the others said. They peel ridiculously easy, the texture of the whites is ideal, and the yolks are creamy and delicious. I do 5 minutes on high vs 6, but the real key is the ice bath immediately after quick release. I let them sit in a bowl of ice water for about 15 minutes to completely stop the cooking process. Perfectly yellow yolks with no hint of green.

Oh, and a vegetable steamer basket like this one allows me to cook about 18 eggs at a time in a nice little stack.

u/ChivalrysBastard · 2 pointsr/AskCulinary

And they're dirt cheap link

u/isthisallforme · 2 pointsr/xxfitness

Get one of these

And put water in, to just below the rack (water shouldn't touch the food)

u/shoreman5 · 2 pointsr/Homebrewing

Look for a veggie steamer - they are pretty inexpensive

They confirm to pots generally

u/connoisseurusveg · 2 pointsr/VegRecipes

Thank you! Any type of steamer could work, you just want to make sure it has a (substantially) flat base so that you can space the dumplings from each other, so they don't stick together. Something like this might work - you might just need to steam them in batches because the flat part is relatively small.

u/ftwkd · 2 pointsr/Cooking

I have a steamer insert that i put on the bottom of a stockpot, then fill with enough water to bring it just to the bottom of the insert. I put the lid on and bring it to a full boil. Add as many eggs as you want (I've done up to 2 dozen this way, but you could do more), replace the lid, and steam for 11 minutes. You could do more or less time depending on your preferences, but thats's the perfect time for me. I found that a pasta server is the easiest way to remove the eggs to an ice water bath, and that an ice water bath is essential to stopping the cooking so I don't get that green ring around my yolk.

u/fresh_leaf · 2 pointsr/Homebrewing

I ended up going with this pot from AIH and adding a ball valve from Though it seems to be out of stock right now. Another one I looked at was the Bayou Classic, which goes for a similar price and has a ball valve pre-installed, you'd just need to add a hose barb. AIH also has 15gal keggles for $99 too. Those are probably the best deals if you don't DIY... FYI I personally don't see the point in a false bottom or therm on a boil kettle - maybe if you're doing BIAB a therm might be nice for mash temps, but still not entirely necessary IMO. Both the pots I linked are marked which will give you a rough idea of volume in the kettle, but if you go with a keggle installing a sight glass would probably be handy.

u/kzoostout · 2 pointsr/Homebrewing

If you are looking to save some cash, I've been happy with my 16 gallon Bayou Classic. The only con that I can possibly see is it isn't tri-ply, but I've never had any issues with scorching or anything. I upgraded my ball valve to a three piece and installed a side pickup from

u/SeventhMagus · 2 pointsr/Homebrewing

How about a pot for $140 for 10 gallon batches?

I've got this guy, but I only use him for mashing because he doesn't fit on the stove.

I use a tall boy 8 gallon, which is like $100 or so, but I think if you want to pay a little more go for the ones with a ball valve so you can use a better chiller.

If you feel like you need a thermometer get a javelin for another $25. I don't see much use -- by the time I'm going to upgrade enough to warrant a huge thermometer on the pot and do something with it, I'm probably going to have a HERMS anyways so I'd need a digital one.

u/highphive · 2 pointsr/Homebrewing

I just bought this one that's twice the size for about the same price:

you lose the thermometer, but that's not a problem for me. Like other's are saying, you really want at least a 10gal for 5 gallon batches.

u/amg78 · 1 pointr/fitmeals

Ww have one of these two-tier can probably pick one up at Marshall's or Home Goods for cheap. We can do a whole dozen at once. Tamale steamer would work too, probably.

u/wordjedi · 1 pointr/MGTOW

If you don't want to buy all of the electric countertop appliances listed here, OP, consider at least a steamer pot. Very versatile and the healthiest way to cook anything. Vegetables, chicken. Will cook perfect rice et al very simply. Put rice in a small bowl with water. Steam.

u/whitewhitewine · 1 pointr/1200isplenty

Since beginning to count calories, I have purchased and frequently used my food scale (this one), measuring spoons/cups (I bought this set of 19 spoons/cups), a veggie steamer, a mandolin for thinly slicing veggies to put in lasagna instead of noodles, a spiralizer for pasta-like noodles, can covers to keep canned foods fresh after I open the can (like artichoke hearts, black beans, etc)., and a slow cooker/crock pot.

u/Central_Incisor · 1 pointr/BuyItForLife

A stock pot with a steamer and colander is more useful than just a stock pot. Something like this Just an example, I'm sure there are others.. Stock pots really don't need a thick bottom, as stock is not likely to burn in hot spots, same with boiling pasta and steaming, but a thick base like this one has will work well making stews, chili and other thicker soups. It also makes searing pot roast easier and you then use it as a dutch oven. A double boiler pot would make it perfect.

12" skillet seems big. Most burners I have used really don't cover that area well. For a primary first skillet I'd go with a 10.25".

Most decent knives are BIFL, so find one that is comfortable to use. personally I did not like the grip on the Victorinox, but over all a good knife.

It is strange they don't list a sauce pan.

u/Terex · 1 pointr/Cooking

That's a nice set.

My next buy will be this. I already have a colander but one of the legs broke off.

u/skahunter831 · 1 pointr/Cooking

Just get this

u/wwb_99 · 1 pointr/AskCulinary

A stockpot is pretty simple -- you don't need anything horribly fancy, doesn't need to hold heat like a dutch oven, etc. No need to go crazy on quality. But features can be handy -- I'm using these days. The pasta insert is really handy -- works for boiling vegitables and making stock too. I probably use it as a steamer as much as a traditional stockpot as well.

u/jimmy_beans · 1 pointr/castiron

Nothing wrong with a good (cheaper) stainless steel pot for making pasta. I have one like [this] ( that I use all the time. It's got a steamer basket also which really makes some delicious vegetables.

u/pm6041141 · 1 pointr/vegan

A steamer basket might open up a lot of opportunities for you.

Also, you can stab a potato a few times with a fork than "Bake" it in the microwave. Works just as well as an oven.

u/Nachtraaf · 1 pointr/MealPrepSunday

With one of these things. Just insert into normal pan.

u/Arwen_Hermione_Pond · 1 pointr/clothdiaps

I think someone suggested one of these once:
It expands and collapses, fits most pots.

u/Kingsley7zissou · 1 pointr/AskCulinary

I would say pressure cook it but I doubt you could fit it in a household one. maybe if it is cut up. add some aromatic's stock to fill like a braise not covering the meat totally. try to keep the meat off the bottom. I altered a metal steam basket I ripped the legs out and extra gear on it. Like this . I ripped everything off the basket with pliers including the center screw in nut.

u/gypsy_teacher · 1 pointr/Canning

The recipe you have does not conform to modern standards. Most recipes in the Ball Blue Book (the "canning bible") are usually equal parts vinegar and water, or close to it. Then, after you pack them, you have to "process" the jars in boiling water in a pot, with a rack - a water-bath canning pot. You "process" the jars for a period of time to make sure any residual bacteria are killed.

[This video from Ball, "Canning 101,"] ( will introduce you to what to do and why.

Your pickles aren't fermenting - they're rotting. They may contain botulism, which is a dangerous toxin that can kill. Please get rid of what you have, making sure to box them up and make sure that animals (pets) can't eat them. Take them somewhere for proper disposal.

u/Morgaine1795 · 1 pointr/Canning

To get her started, I would get her a book like this one, and depending on her stove top a water bath canner for gas/electric or flat top, also this set, and don't forget the jars. There are probably other stores than Amazon to buy these things, I usually get great deals at Ace hardware. There are some other great books out there, and depending on what she is interested in, a pressure canner is a big one too.

u/Pi_Maker · 1 pointr/Random_Acts_Of_Amazon
  1. I got a Canning Pot from my fiance as a super awesome surprise gift =3
  2. I will be needing a Canning Kit to do it correctly, i've been told.

    Thanks for the contest :D
u/Chefbexter · 1 pointr/AskCulinary

We use a big pot like this for canning jam; it's deep enough for the jars to be submerged and the wire rack holds the jars so they can be pulled out of the water easily. If you don't actually can the jam, it should keep in the fridge for a few weeks until the shower as long as it is going to be eaten there. You can also freeze jam instead of canning it.

u/thom612 · 1 pointr/Homebrewing

I've brewed maybe 20 all grain batches in one of these and it's held up great, especially given the price.

u/bullcityhomebrew · 1 pointr/Homebrewing

Yeah, for a typical full boil I start with 6.5g and wind up with a little more than 5g after 60 minutes. I have this 9g pot for $72 and I absolutely love it.

u/Messiah · 1 pointr/Homebrewing

Wort chiller or build an AG set up. I imagine I got my wort chiller before I went all grain or at the same time. Can't recall. For AG I used this. some of the part number changed like 3-4 years ago, so now probably even more so. I bought an 40 qt aluminum kettle for about the cost of this, but I would have rather bought this.

u/crux23 · 1 pointr/Homebrewing

So, just to clarify, most homebrewers will start out by doing a partial boil. This basically means that you will only be boiling ~3 gallons of water to brew the beer, and then adding cool water to your wort once it is in the primary before you pitch the yeast. Because of this, most homebrewers will start with a 4 gallon kettle and then upgrade to a bigger one later on down the road.

I did something very similar to Ardentfrost. I definitely agree with what he's saying about kettles. On one hand, you're trying to save money for your first batch by not buying a 7.5 gallon kettle (and wort chiller). On the other hand, you don't want to have to buy a 4 gallon kettle and then a 7.5 gallon kettle in a few months. I ended up buying a 3 gallon Graniteware kettle, a 7.5 gallon aluminum kettle from craigslist, and finally a 36 qt. stainless from amazon. Fortunately, my first two pots were only $20 apiece, and I can probably sell them both on craigslist for just as much.

Like Ardentfrost said, my 36 qt. kettle is too big for an ice bath in my sink, but I already have a wort chiller.

u/Wigglyscuds · 1 pointr/Homebrewing

Here are some pots to consider:

u/testingapril · 1 pointr/Homebrewing

No spigot versions of the 36 and 44 quart pots are on a heck of a sale too. 36 is $52.61 and the 44 is $67.70

44 should be perfect for 5 gallon BIAB.

u/BarleyBum · 1 pointr/Homebrewing

I use a cheap $20 stainless steel 5 gallon (actually I use 2 of them to get a full boil now).

Looks like 7.5 gallon pots get you above $50. Mine are that thin stainless steel material (not the super thick you find in $200 pots) and my first one has held up for 5 years so far.

u/con420247 · 1 pointr/vandwellers

I've thought about this for sometime because i want to build out a van so i can do ski touring, and theirs not always a shower available. Anyways, I've thought maybe a 5 gallon pot with a thermometer, being heated on a burner might work. I don't think it would take long to heat up considering that it only needs to be heated to 39C / 102F or so. You could at this point poor that into a pump sprayer, or use a portable shower head and put the pump right into the pot. As to how to do it in the van, i've thought maybe if you sat on a small bench in a portable plastic tub, or built your own wooden tub to your own dimensions. Then just either pour out the water, or pour into a greywater jug. If you built your own tub, you could even install a little drain into it with a rubber stopper.

u/mroriginal1984 · 1 pointr/Homebrewing

I've been using this one for the past two years and it has served me very well. I was even able to mark the sides with a punch to tell me how many gallons. I would also get a spray bottle for your sanitizer because it's so much easier.

u/AdequateSteve · 1 pointr/Aquariums

I highly suggest one of these if your stove can fit it

I should also mention that one of the downsides of boiling your driftwood is that you remove most of the tannins. If you're in it for the tannins (blackwater aquarium), this might not be the best method.

u/salomoncascade · 1 pointr/Homebrewing

Something is seriously funky with your link.

That looks nice, but I'm really interested in the valves for ease of transfer. Also, I've got enough existing kettles lying around that if I add one more I don't have to learn this BIAB process.

u/Z-and-I · 1 pointr/Homebrewing

I would stay away from that starter kit. Not because its bad per se but its not worth 180 bucks. And I prefer plastic buckets over glass carboys. If you want you can convert a cooler to a mash tun but I would start with BIAB and you then can increase the complexity of your system as you see fit.

Here is my recommendation of equipment. I am function over form driven when selecting my gear. I find that these items serve their purpose at a reasonable price and are of good quality and unless you want to start doing 15 gallon batches they should serve you well.

Starter Kit

KAB4 Burner

44qt Pot with basket

Ball Valve for Kettle


Bag for BIAB

u/fullfrontaldisorder · 1 pointr/Homebrewing

I just bought this kettle. As a BIAB brewer the insert is worth the extra money to me.

u/ProfessorHeartcraft · 1 pointr/Homebrewing

I would strongly caution against a 35 quart pot. The Bayou Classic 44 quart (11 gallon) pot is only a little more, and it's of dimensions more ameniable to brewing (tall, rather than squat). If you plan to migrate to BiaB, the version with the basket is quite useful; you'll be able to fire your heat source without worrying about scorching the bag.

For ingredients, I would recommend looking around for a LHBS (local homebrew shop). You'll likely not save much money ordering those online, due to their weight/cost ratio, and a LHBS is often the centre of your local community of homebrewers.

With regard to literature, my bible is John Palmer's How To Brew. You can also read the first edition online, but much has been learnt since that was published and the latest edition has current best practices.

That equipment kit is decent, but there are a lot of things in it you'll probably wish you hadn't bought.

You will want:

u/Rajdawg73 · 1 pointr/Homebrewing

I just bought this kettle to use with a BIAB setup. bayou classic 44qt

I want to add a Ball Valve, Thermometer, and sight glass to it. Where should I get my equipment at??

u/NamesAreNames · 1 pointr/wireless

Thanks for the reply!
That option seems like a good one. I'm still convinced that there's a way to make a folding directional 2.4GHz antenna that'd be packable, though...I could probably build a Yagi myself. I'm also thinking of some sort of folding quasi-parabola, sort of like those collapsible steaming baskets:

u/red_eyed_and_blue · 1 pointr/Cooking

just get one of these. It fits in your pot so you can put the lid on

u/levirules · 1 pointr/Fitness

Get one of these, use it to steam your veggies until they are soft, and sprinkle some of this on em.

So. Friggin. Good.

u/BretBeermann · 1 pointr/Homebrewing

I'm not sure why you'd get a 10 gallon pot when you can get a 62 quart (15.5) Bayou for 100 dollars. If you are trying to keep costs down, this will allow you to BIAB with a lot of flexibility.

You can use your existing kettle for dunk sparging.

u/mjordanphoto · 1 pointr/Homebrewing

Yup - you're not really going to be able to do BIAB in your kettle, at least not a 5 gallon batch. The good thing is that you don't have too much invested in it (it will make a great extra kettle to heat your sparge water though!), so upgrading won't be too painful. Something like this could work well, but there are plenty of options out there. Add in a bag (I've heard nothing but amazing things about The Brew Bag products) and you're good to go!

u/opiate82 · 1 pointr/Homebrewing

It will be fine, but it will have less alcohol and probably a thinner body than if you would have topped off with the appropriate volume of water.

One simple way to avoid this in the future is to get a pot big enough to boil your full volume of water (minimum 8 gallon pot for 5 gallon batches imo). There are other advantages to doing a full-volume boil as well. Amazon has a pretty good deal going on some stainless pots right now.

u/Godot_12 · 1 pointr/Homebrewing

What's reddit's opinion on Alum vs Stainless Steel? I did a comparison search for a SS pot and found this for $72 on the 44 QT size and $98 for the 62 QT size. Is it worth paying 20 bucks more? I was a little worried about the quality of the originally linked item due to a few reviews that said their pot came with holes or failed after a couple uses.

u/stylus2vinyl · 1 pointr/Homebrewing

I would go with a Kettle, the link is the one i use and love. With a step bit you can drill it out and put a spigot in it and site glass.

A chiller is also nice. So is fermentation temp control... it makes a huge difference in your final beer if you are used to random fermentation temps.

u/kennymfg · 1 pointr/Homebrewing

For 10 gallon batches I would go just a bit bigger on the boil kettle.
This (82 qt) is what I use.
As for getting the water I use RO filtered, etc. water from my grocery store. I fill 2-3 x 5 gallon jugs with that and then combine with tap water to get to the final volume I use. I plug these proportions into a water calculator and add appropriate salts as needed.
I also use an outdoor burner. What I do is heat the mash water then mash in to my 10 gallon igloo cooler mash tun (can handle 10 gallon batches as long as OG <1.060 or 1.065, I don't make many large beers) and then immediately transfer the sparge water to the boil kettle and heat that during the mash. When the mash is complete I collect first runnings into a bucket (handy for gauging initial boil volume) and then batch sparge with the pre-heated sparge water.

u/Eddie063 · 1 pointr/Homebrewing

Bayou Classic 1044 44-Quart Stainless-Steel Stockpot might save you some money. I have the 9 gallon of this pot and it is working great, but I haven't moved to all grain yet.

u/tsulahmi · 1 pointr/Homebrewing

I ordered this one about a year ago and have used it probably about 20 times since then. I love this pot and plan on installing a weld-less ball valve on it this weekend. Like what kds1398 said, the main downside is the size if you don't have a valve because once you get 7.5 gallons of wort in it she can get heavy. The only other really minor negative I can think of is that a lot of gunk and stuff gets caught and hidden under the little lip near the top, you just have to be careful when cleaning it but it's really no big deal. I would definitely buy this pot again.

u/thewho10 · 1 pointr/Homebrewing

I got me an 11 gallon kettle and burner for decently cheap on the ol interwebs it was a bayou something or other. I brew in a bag and I can fit about 20 lbs of grain in it without it spilling but it's close. I'd go that route personally it's cheaper than a conventional all grain but brews are cheaper and more in control than extract. You can get by with one carboy one chiller one burner and one kettle.

I actually bought my kettle exactly one year ago today. I paid only $54 for it though, and it looks like it's now $94 USD. They have used ones for $48. It's a pretty solid kettle, not the best but it works for me and plenty of others.

u/Shlongalongadingdong · 1 pointr/brewgearfs

I'm sure your looking to buy used but I just bought an 11 gallon (44qt) SS pot on amazon for under $100. It works great for 5 gallon all grain batches and fits on my stove and even in the sink.

u/thegreybush · 1 pointr/Homebrewing

I have an old mini fridge that is just barely big enough for a 7 gallon bucket or a carboy with a blowoff tube. I operate the fridge with an stc-1000. It is roughly 2x3 and a few inches lower than countertop height. In my old house, it sat at the end of a galley style kitchen and I stuck a small butcher block on top of it and used it as additional countertop space.

I rarely have more than one beer fermenting at once so I find it to be sufficient for my needs.

EDIT: For what it's worth, I started doing all grain BIAB before I added my fermentation fridge. I started doing all grain in an effort to save money on ingredients, and it was a very very good move. I buy grains in bulk for about $0.50 per pound and supplement that with specialty grains from my local homebrew shop. I cut the price of a 5 gallon batch of beer in half when I switched to all grain, and all I added was this 10 gallon kettle and a cheap diy mesh bag.

As I started sharing my beer with friends and coworkers who didn't know it was homebrew, it became obvious that I needed to step up my game in the quality control department and a ferm chamber was number 1 on that list. I have also learned to do a much better job of protecting my beer from oxygen and I have learned a ton about recipes and making my own, but the ferm fridge is a critical component in my brewery.

u/Peanut_Butter_Jelly_ · 1 pointr/Homebrewing

Kettle question - Is there much difference performance wise between something like this and this?

u/Das_Hos · 1 pointr/Homebrewing

I got my AG kit at northernbrewer.

that's the one, except I have the old high school football game orange coolers. I know for a fact you can make those yourself for cheaper, but that's not exactly the sorta thing I'm good at!

Some people love carboys. I did, too, until I dropped one. I swear to God, it was a friggin miracle nobody got hurt, especially since my kids were nearby. Now they have plastic carboys, but honestly, fermentation isn't really that exciting to look at. Buckets are way cheaper, easier to move, and they don't explode if you drop them (your hands are going to be wet A LOT). When I'm done with the mash, I usually have like....ohhh I dunno about 6.5-7 gallons of wort to start off with, so you're definitely gonna want a nice big kettle. I have an 11 gallon kettle because fuck boil-overs. (

So you've already got your fermentation bucket, right? That's really all you need other than a bottling bucket. Some people do secondary fermentation, but man, that's just more hassle IMO. Exposes the beer to oxidation and contamination and it's really unnecessary when you can do all of your additions in your primary bucket. The syphon, hydrometer, bottling wand.....the buckets.....the mash tuns....did I forget anything? Maybe an extra kettle for sparging. I have that 11 gallon one and a 5 gallon one that I use for sparge water, but the only reason I have that smaller one is because I went extract first, then "graduated" to AG. Oh, helpful tip for extract brews, try doing a full volume boil, it just makes it better...and I prefer DME to LME, but that's personal opinion.

Oh snap I did forget something.....the wort chiller. These things are awesome, and chill your wort much faster than an ice bath, in my experience. Sorry for rambling!

u/snow_leopard77 · 1 pointr/Cooking

I'm referring to pasta cookers, which you use in the microwave.

u/effinwha · 1 pointr/firstworldproblems

That thing has been a life saver. There are holes on the top that let you measure serving sizes. Comes out of the microwave just like you boiled it. Awesome stuff.

u/originalredditor · 1 pointr/AskReddit

Rotini Arrabbiata for a busy bachelor:

Buy a Fasta Pasta at Amazon.

1 box of Rotini

1 jar of Rao's Arrabbiata marinara (expensive but worth it)

2 mild uncooked Italian sausages.

1 wedge of Fresh Parmesan.

1 loaf of garlic bread (fresh, or even Pepperidge Farm 5 cheese garlic bread from the frozen aisle).
The Fasta Pasta needs no explanation -- it's a microwaveable dream-come-true for al dente pasta for dummies. Throw the garlic bread in the oven (15-20 minutes at 350, typically). Put the sausages in a large pot (membrane off mind you). Mash them up as you brown it over medium heat. Once it's cooked thoroughly, pour the sauce right in the pot over it and stir. Rao's Arrabbiata already has some good kick, but add red pepper flakes if you like it spicier. Grate your Parmesan and add a bit to the sauce. Simmer that up while the pasta's finishing (17 minutes makes a serving for 4 with the Fasta Pasta. Done. Absurdly easy and awesome.

u/eastshores · 1 pointr/fitmeals

You can do an awful lot with the hotel fridge and a microwave. Any perishable items should be fine in the fridge, and if you just experiment some you can cook a wide variety of foods in the microwave pretty well. Americas test kitchen even tested microwave pasta cookers something like this and they worked great.

Even without refrigeration as long as you can heat it, you can get relatively healthy shelf stable rices and things like canned chicken breast or tuna/salmon. Buy a little whole wheat bread or the like and possibly some canned vegetables and you can mix things up and keep it much healthier than hotel lobby food or fast food.

u/nobutterinhell · 1 pointr/fitmeals

I found I could make rice noodles in one of those microwave pasta cookers. I got mine from Amazon ( From there, I can add leftover veggies and spices (onion and garlic powder, soy sauce, chili sauce, etc.). Makes a quick and easy meal. Add leftover fish or other precooked meats for non-veg)

u/browsing_at_work · 1 pointr/Homebrewing

Winco Aluminum. Cheap, good enough, qualifies for prime shipping and pretty sturdy (I've worked in commercial kitchens with these and trust me, they'll hold up). Remember to "prime" them by boiling water in them first and never scour them down to bare metal.

u/Sekular · 1 pointr/Homebrewing

I am just now beginning to dip my toes into homebrewing and found this sub. I ordered a few things from Amazon to get myself started. They should be here by the weekend. Is there anything I missed to getting going?

Gold Complete Beer Equipment Kit (K6) with 6 Gallon Glass Carboy

IPA ingredients/kit

21 inch spoon

24 quart pot

My total was about 175 bucks.

u/bw1870 · 1 pointr/Homebrewing

I picked up this aluminum pot (cover separate) and have been happy with the last 2 batches.

u/midmopub · 1 pointr/sousvide

This works outstanding for me. I can do 10 eggs at a time.

Norpro 175 Stainless Steel Vegetable Steamer

u/la_bibliothecaire · 1 pointr/AmItheAsshole

As an avid veggie-eater, here's a few pointers:

  1. Choose fresh veggies, not canned or frozen, if possible. Some veggies are okay frozen, like peas; others, like brussels sprouts and spinach, turn into a slimy mess.
  2. Proper cooking is key. Vegetables shouldn't disintegrate at the touch of your fork, they should still be intact while you're plating them up. I'd suggest, steaming, roasting, or stir-frying most veggies.

    a. Steaming is very simple, just get as steamer basket (something like this, they're available at basically any store with home goods). Cut up some vegetables, put them in the steamer, put the steamer in a pot with just enough water to not quite touch the bottom of the steamer, put the lid on and let them cook. Poke them with a fork after a few minutes, and if the fork goes in with some resistance, it's done. Don't overcook. In my opinion, the best veggies to steam are broccoli, green beans, carrots, asparagus, and spinach.

    b. Roasting takes a little more work, but is super delicious. You just need an oven-safe pan (a baking pan, a cookie sheet, something like that) and some oil (I usually use olive oil personally). Good roasting veggies include brussels sprouts, beets, carrots, asparagus, cauliflower, zucchini, and squash. Drizzle cut-up veggies with a bit of oil (don't go overboard or they'll get oily and soggy) and the seasoning of your choice (salt and pepper, seasoning salt, balsamic vinegar, or herbs like thyme, rosemary, and sage, just for starters), bake at 375F until they're done (same fork test as steaming).

    c. Stir-frying. Good for leafy greens like spinach, kale, Swiss chard, and cabbage, as well as pea pods, bell peppers, green beans, and most other green veggies. Put a bit of oil in a pan, set to medium or medium-high heat, toss in veggies, stir around until veggies are done, season to taste (tastes good with some sesame oil and soy sauce).

  3. Salads. Listen, people always go on about salads as if they're the healthiest possible thing, but they're only as healthy as you make them. If you can only stand salads drenched in creamy dressing, don't force yourself to eat it because it's "healthy". Also, if you're not used to salad greens, a lot of them might seem really bitter to you (stuff like arugula or kale) and turn you off. If you want to go for salads, I'd suggest some baby spinach and a nice mild lettuce like romaine, topped with whatever other veggies you like raw (radishes, carrots, tomatoes, peppers, mushrooms...). Throw on some other fun stuff like dried cranberries, feta cheese, pumpkin seeds, walnuts, whatever strikes your fancy. Drizzle with vinaigrette and go to town.

  4. Raw veggies can make good snacks. I'm a big fan of carrots, sweet bell peppers (the red, orange, or yellow ones), snow peas or sugar snap peas, radishes, cucumber and cherry tomatoes. These veggies, especially when bought in season, are delicious and can be much sweeter than you might expect. I'm eating cherry tomatoes out of my garden right now, and they taste like candy they're so sweet. Lots of people also like raw broccoli, cauliflower, green bell peppers, and celery, although those aren't my favs. They might be yours though. If you want, try eating them with a yogurt dip or hummus.

    Hope that helps a bit!
u/Revvy · 1 pointr/Cooking

You can pick up one of these at pretty much any grocery store or supermarket I've ever seen. You can steam anything with it. Just drop it into a pot of shallow boiling water and cover.

As I've already said elsewhere here, skip the wok, go to a restaurant supply store, and get a carbon steel skillet. They're very much like woks, in that they're thin, cheap, and made from carbon steel. The important difference is that it's shaped flat on the bottom to work on a normal range, rather than round like a big metal bowl. You don't need a wok spatula, use whatever utensil you like. I'm partial to silicone tipped tongs.

A rice cooker is nice but making rice on the stove isn't that difficult. Something to pick up if you can, but not a priority or something to worry about not having. Calling them "very multi-purpose" is down-right dishonest. Yeah you can cook a poofy pan cake in it, and you might once, and yes, you can steam a small amount of stuff in it, but really it's for rice.

It's good to have some extra glass or strainless steel bowls lying around for prep.

u/pushpetals · 1 pointr/Cooking

If you like fish, I'd recommend this recipe:

I recently made it with my SO. It was pretty easy, and we loved it. Instead of bass, we went with cod. You don't need a bamboo steamer. I used a metal steamer that I already had for steaming veggies. You can find one on Amazon. I highly recommend it as a kitchen essential.

u/zirconst · 1 pointr/loseit

You could use frozen but I like to buy fresh so that it steams faster. If you don't have a steamer you can get one REALLY really cheap at any home/kitchen store, they're like $5-7. Here's one on Amazon as an example:

If you absolutely can't get one, boiling is OK... just put the vegetables so that they're maybe half-submerged in water. Cover and cook on medium heat for a bit. Check every so often. Depending on how soft you want your veggies it could take 5-15 mins.

Another option is the microwaveable veggie bags, though personally I can't eat THAT much in one sitting.

u/ShadowBax · 1 pointr/Fitness

30 seconds: Put an inch of water water in the pot, start the fire, put that steamer rack on top of it, put your vegetables in, close the lid.

Wait 5-10 minutes, eat the vegetables.

30 seconds: Dump the water out, rinse the pot and rack once. Done.

It's just easy as using a microwave, only difference is you use a pot and steamer rack instead of a bowl.

u/holycheapshit · 1 pointr/AskCulinary

get rid of the skin before you run it through the food mill and everthing will be fine. if you have a lot of tomatoes, set up a steamer while you work the mill. as an idea: a boiling pot with water and a steamer basket.

u/colourhaze · 1 pointr/nutrition

try this:

just put frozen vegs in, eggs on top, ready to go

you can also add potatoes but you to chop those a bit first because otherwise they are not done at the same time

staple meal of mine because its easy to cook and clean (just single pot) and u dont have to watch it plus lots of veggies and protein

edit: does not work w/ frozen fish for some reason, the boiling water spills over (not sure why, has to be the fish obv)

u/some_keto_man · 1 pointr/keto
u/ThisIsntFunnyAnymor · 1 pointr/PressureCooking

Make sure you have a heat proof dish or three that will fit inside the IP. It needs to be <8" at the widest, so for square dishes that's the diagonal. I don't think Pyrex is safe if you want to broil, so you may need a metal dish or ceramic ramekins/souffle dishes.

A collapsible veggie steamer basket works better for catching smaller food than the wire trays. People recommend the OXO one, but I like my cheapo one.

If you plan to even attempt yogurt or desserts you will need an extra sealing ring. My first IP meal was ham & bean soup, and my gasket still smells like ham two months and several meals later.

I have an extra inner pot and I really like being able to cook while one pot is in the fridge or dishwasher.

u/iheartbrainz · 1 pointr/instantpot

I prefer to use an old fashioned steamer basket. Serving is easier and I can always find it!

Chef Craft 100% Stainless Steel Steamer Basket, 6-Inch Expands to 9.5-Inch

u/RKBA · 1 pointr/Eugene
u/simmbot · 1 pointr/Fitness

Dirt simple way to get started:

  • Protein:
  • Vegetable:
    • Easiest: microwave frozen veggies
      • Microwave
      • Frozen vegetable "steamer" bag
    • Easy: steam fresh veggies on stove
  • Grain:
    • Easiest: brown rice in rice cooker
    • Easy: brown rice on stove
      • Stove
      • Pot
      • Brown rice
      • Water

        Repeat every few days. I like batch cooking for 3-7 days in advance, hence the 5-packs of chicken breasts. Once you're comfortable doing these things, you can swap each item out with another item of the same kind. Barley instead of brown rice. Salad instead of steamed veggies. Pork chops instead of chicken. Etc for the rest of your life. Feel free to expand into more complex recipes.
u/webbitor · 1 pointr/Cooking

If you're vegetarian, or eat a ton of rice, get the rice cooker. Otherwise get the slow cooker.

Where you're living and what foods are readily available and affordable are all factors that could affect this.

A slow cooker is great if you eat a fair amount of meat, which the rice cooker is useless for. Cheap items like rump roast and pork shoulder are ideal things to put in there, and it's not bad for chicken either, although I prefer it baked. It's also super convenient. Basically, all you do is cut up the vegetables and dump everything in. Many of them have a timer so that when the food is done cooking, it will stay warm until you want to eat it. So you can start it in the morning and come home to dinner. The slow cooker can also do almost any soup or stew. So it's pretty versatile.

A rice cooker is a minor convenience unless you happen to eat rice every day, in which case it will save you a lot of time. It can steam, but you can also do that super easy with a cheap steamer basket.

Not to confuse things too much, but a toaster oven is also a great thing to have. You can bake quite a few things in there, and its great for reheating things that the microwave may not do well with.

u/W1ULH · 1 pointr/recipes

steamer in my big pot.

I will frequently add garlic to the water, imparts a bit of flavor.

toss with salt, pepper, evo after they are steamed... sprinkle with shredded cheddar.

u/Drea1683 · 1 pointr/EatCheapAndHealthy

Basically this one, but not sure of the size. The nice thing about this one it fits in any pot!

u/Amylase152 · 1 pointr/Homebrewing

I've had good luck using one of these. I implemented this method as soon as I ran into the problem you described and haven't looked back since.

u/McJames · 1 pointr/Homebrewing

You can get a 16 gallon bayou classic with a weldless valve kit for about $130 shipped, which is a steal right now. I have a non-ported 44 quart bayou kettle that I use for the boil, and I really like it. It's bigger than what you want, but I think a 10 gallon pot for a 5 gallon batch might be a bit small.

Amazon link!

u/hackler22s · 1 pointr/Homebrewing

A 10-gallon kettle would probably do you well but if you truly want to not have to buy another kettle later on, go with a 15-gallon. That's what I went with right out of the gate and it's been great. I can pretty much do whatever gravity beer I want for a 5-gallon batch and can even do quite a few 10-gallon batches. I pretty much never have to worry about a boil over with it either. When I was looking into BIAB about a year and a half ago, this was the best piece of advice I came across. Bayou makes a pretty solid kettle Bayou Classic

u/joefuf · 1 pointr/Homebrewing

I got a 16 gallon kettle from Bayou Classic for 5.5 gallon batches. Room to grow into 10 gallon brews and solid odds that I'll never have a boil over. Came to $140 on Amazon.

u/Litigiousattny · 1 pointr/Homebrewing

How much are you looking to spend, and how many ports did you want? Bayou Classic has a pretty good SS 16 gallon pot for 160. Spikes Brewing has a few more options for about the same price.

u/The_Ethernopian · 1 pointr/Homebrewing

Decisions to make regarding my BIAB brew kettle, and hoping you can help.

Go with a Bayou Classic 16 gallon kettle with spigot for $161, or a keggle with a welded full coupling followed by a 1/2" compression NPT to 1/2" compression fitting to a diptube for $150.

u/dicemonkey · 1 pointr/trees

This is a steamer trivet

But you could use a towel , aluminum foil ..basically anything the keeps it from actually sitting on the bottom of the pot ..and just enough liquid to cover it

u/the_real_snurre · 1 pointr/Cooking

Steam your eggs!
Of course you can buy a dedicated electric eggcooker, but it’s exactly same as steaming...

Get a steam basket, maybe like this and use it to steam your eggs. I steam for exactly six minutes, but try out your own preference!
Cold water after steaming, easy to peal!

u/exercise4xtrafries · 1 pointr/loseit

This will totally get buried but I’m obsessed with this microwave veggie steamer gadget. Basically there’s two layers to it and you just pour some water on the bottom one, stick your veggies in the top, then microwave on 80% power for however long and then bam steamed veggies! No extra calories from oil or anything and they’ve turned out delicious every time I’ve made them so far.

u/robotsatemycat · 1 pointr/Cooking

Favorite is probably just a steaming in a microwave steamer (make it "al dente"), drain, then toss in olive oil, lemon juice (and some lemon zest if you like extra lemony), salt/pepper, and minced garlic.

u/ciabattabing16 · 1 pointr/nutrition

Originally I'd have recommended a steamer. However, you can get one of these and then go with the pressure cooker. Looks like there's inserts for it to do steaming as well, so there's that also.

u/tehmobius · 1 pointr/Homebrewing

Edit: are you talking about the kettle fryer or the burner? Lol

Tri Ply Pros:
Less chance of scorching the wort. Less cleanup due to nothing caking on the bottom of the kettle. It's mainly a concern if you have a powerful burner. I have a Kab4 on natural gas and I do experience some light scorching since I run it on full blast. I'm uncertain, but I believe it has a slight impact on the color of lighter wort, and even less so on flavor. Grab a tri-ply if you are OCD about these things.

With that said, I have a 16 gallon version of this, and it's really hard to beat. Consider the cost of a ball valve, weldless bulkhead, and hole drilling bits.

This version:
Pre-drilled bulkhead (mine had a weldless)
Ball valve
Ready to go out of the box

If you have those already, there are cheaper options also from bayou on amazon, like this

Edit: for those wondering about the 16 gallon - my main complaint is that it is so tall that smaller batches will be problematic with wort chillers since they are so low in the kettle. It's not much more expensive.

You also may have good luck on your local craigslist

u/darkstar999 · 1 pointr/Homebrewing

In my opinion you get more bang for your buck if you go with the $140 16 gallon kettle without a thermometer. I already had a handheld thermometer, I don't see much value in the built-in one. 16 gallons gives you plenty of room to do a 10 gallon batch in the future. And you can always add a thermometer in the future if you decide you want one.

u/KappinSpaulding · 1 pointr/NoRagretsBeer

Bayou Classic 1064 Stainless 16-Gallon Stockpot with Spigot and Vented Lid - $222.48 $129.65 with Free Shipping

This is a very good option is you are interested in brewing larger batches! You save $92.83, or 42%.

^1/5/2017 ^12:31pm ^EST

u/scottishpride · 1 pointr/Homebrewing

I got this one which is 16 gallon with a spigot and it works great. it is about the same price as the one you are looking at and if you decide to do 10 gallon batches or biab then you can.

u/slaggernofflin · 1 pointr/Homebrewing

Still on sale. Even a couple bucks cheaper too. Kettle

u/three18ti · 1 pointr/Homebrewing

So let's talk physics and thermo dynamics... So the question is, will a smaller diameter brewkettle help keep the boil going? Will moving down to an 8gal kettle (which is the same size as the burner) solve the problem?

I started with a 5gal brew pot. Seems to work ok, but I still have concerns about topping off the wort with fresh out of the tap water to bring it to 5gals... I really want to do full 5gal boils.

After doing a bunch of reading here and homebrewtalk, I decided to skip the 8gal brew kettle and go right for the 10gal.

We're still brewing on the stove, it's a glass electric burner. Even on high, we needed the lid on to get the wort boiling. Once we'd take the lid off to stir it would lose the boil. (I have no idea what effect this would have on the beer... ^[1])

`<br /> <br /> Some numbers:<br /> <br /> `

  • Burner diameter: 12"
  • Burner area: π * (12" / 2)^2 = 113"^2

    ` `

  • 10 Gal BK I purchased.
  • 10 Gal BK Diam: 16" (according to amazon it's 17"... which would further compound the issue)
  • 10 Gal BK Area: π * (16 / 2)^2 = 201"^2

    ` `

  • 8 Gal BK I'm considering buying.
  • 8 Gal BK Diam: 12"
  • 8 Gal BK Area: π * (12" / 2)^2 = 113"^2

    ` `

    So according to my calculations, it looks like there's a whole 88"^2 that is not being heated, but is letting off heat when I have the lid off my 10gal BK.

    My hypothesis is, by switching to a narrower BK, I'll be able to boil the 5gal consistently because I'm adding heat in the same surface area I'm letting it go... (clumsily explained by a non scientist... I'm sure there's better science words to describe what I'm trying to impart...)


    Is it possible that my stove just isn't powerful enough to boil 5gal?

    If I get a propane burner, I can't use that indoors, right? That seems like a bad idea to me... but brewing outdoors seems so... dirty? Error prone? we get a lot of "cotton" (from the cottonwoods) flying around here...

    I'm working my way towards all grain brewing... if I have a 10Gal HLT can I use a 8 gal mash tun? the 8 gal I picked specifically for the false bottom...

  • [1] and we'll never get to find out since we dropped the glass carboy and there were some nice cracks in it... I figured feeding glass shards to family and friends was a bad idea...
u/Mpax4059 · 1 pointr/Homebrewing

Does anyone have any good suggestions for a good kettle for a beginner? I have my eye on this one

u/snakerake · 1 pointr/Homebrewing

I have a Bayou Classic 8 gallon rig. I have been very pleased with it, came with valves, themometer, and false bottom, couldn't be happier for under $200.;amp;qid=1452831903&amp;amp;sr=8-1&amp;amp;keywords=bayou+classic+8-Gallon+Stainless+Steel+Brew+Kettle+Set

u/geuis · 1 pointr/Homebrewing

This is the one I bought a few months ago. It works great I'm not doing full grain yet so this is more than sufficient for my current needs. When I expand it will be a nice part of a larger setup too. Might want to go larger if you can afford it. Get the built in thermometer. It's a life saver

u/juggerthunk · 1 pointr/Cooking

I steamed some fish in one and never got the smell out. I got rid of it and picked up a silicone steamer.

u/ficuslicus · 1 pointr/instantpot

It is elevated on legs, but the sides fit snugly against the sides of the pot. It's an OXO Good Grips and I'm using it in the 3-qt Mini.

u/tb21666 · 1 pointr/PressureCooking

I use a tall pot on my NU Wave Ti keeping the food bags far from the bottom &amp; get fabulous results.

I suppose you could use a tall trivet or strainer of some sort that can handle the temp, but wouldn't put it under pressure &amp; no more than 130ºF in such a small vessel (might cook too fast?) for maybe 2-3 hours.

Also, IME, reverse sear cannot touch a properly done sous vide cut with a razor thin bark torched to perfection.

u/Captcha_Imagination · 1 pointr/LifeProTips

Re: Cooking.

People usually gain weight when they first cook for themselves because pre made frozen stuff, boxed, canned, etc...stuff is so much easier.

But guess what? Salads and steamed vegetables of all kinds are just as easy.Get something to steam in. I use;amp;ie=UTF8&amp;amp;qid=1413902397&amp;amp;sr=1-1&amp;amp;keywords=silicone+steam

You can steam up veggies to eat that day and the next. You can google different salad dressings to make it taste different every time. Using fresh herbs helps in this aspect.

Grocery shop twice a week. More and you will get sick of it and less and you won't have fresh vegetables to eat. Don't buy junk. If you want to buy junk, do it knowing that you will eat it that day...or in the next few days. Another perk of buying mostly vegetables and lean meats is how cheap your grocery bills will be. The center aisles of a grocery store will not only expand your waistline slowly over time but also break the bank.

I prefer making it in a grill pan but a lot of single people love using stuff like the George Foreman grill. You can make chicken breasts to last you 2-3 days.

Eat simple during the week. Cook every second day and eat leftovers the next day. On weekends once or twice try your hand at a more complicated dish that can also provide leftovers for the week. For example if you make a good stew, you can even freeze some.

u/spacewolfplays · 1 pointr/MechanicalKeyboards

silicon collander is what I would think, or maybe a silicon steaming stand,

u/this-is-a-bad-idea · 1 pointr/videos

This is the "Kurukurunabe Self-stirring Pot" and you can buy them here for $86.

However, they only work on gas elements.

u/LiftsEatsSleeps · 0 pointsr/BuyItForLife

Cast Iron, preferably the old Griswold or Wagner as it doesn't have the more rough surface of lodge, it's great especially for skillets and dutch ovens. As for other pots and pans you need a small sauté pan and a large sauté pan, a small sauce pan and a larger sauce pan, you also need a pot for boiling large quantities of water in (pasta, stock, and such). For the sauté and sauce pans it's hard to beat All Clads lifetime warranty though I am a big fan of Paderno or better yet save some money and look at Vollrath. For the pot I'd go with any something cheaper than the All Clad like the pot and steamer set here:;amp;ie=UTF8&amp;amp;qid=1412954973&amp;amp;sr=1-5&amp;amp;keywords=cuisinart+pot but again Vollrath from a restaurant supply store could be an even better option.

u/ccc1912 · 0 pointsr/cider

I would start with 6 gallon bucket $8.50 compared to morebeer buy a spigot and airlock as a starting point. Look for a sale on a 7 gallon pot and I think your good.

u/unipole · 0 pointsr/instantpot

My solution is this rack
Note the 2.75 height
and a generic steamer;amp;ie=UTF8&amp;amp;qid=1498274594&amp;amp;sr=1-6&amp;amp;keywords=steamer
Combined with the trivet that comes with the iP it is great for steaming two things at the same time. for my default fast meal, i steam chicken on the bottom and greens or veggies on top (with a veggie chicken broth resulting on the bottom.
One option that may work is this used as staked steamer stand.

u/RemoveAffiliateLink · -10 pointsr/Homebrewing

Obligatory counter to the shill.