Comments on: Turkey Update: Giving them the Bird http://www.cookingissues.com/2010/12/06/turkey-update-giving-them-the-bird/ The International Culinary Center's Tech 'N Stuff Blog Thu, 09 Jan 2014 18:17:16 +0000 hourly 1 http://wordpress.org/?v=4.0 By: davearnold http://www.cookingissues.com/2010/12/06/turkey-update-giving-them-the-bird/#comment-13079 Wed, 12 Jan 2011 14:24:45 +0000 http://www.cookingissues.com/?p=4930#comment-13079 Happy New Year Schinderhannes,
In my apartment in the city I have a large squirrel cage blower custom fit into my hood. It is internally mounted (cause I’m in an apartment building), but the cage is so big that it spins slowly enough not to sound like a jet engine.

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By: schinderhannes http://www.cookingissues.com/2010/12/06/turkey-update-giving-them-the-bird/#comment-12911 Tue, 11 Jan 2011 10:37:39 +0000 http://www.cookingissues.com/?p=4930#comment-12911 Hi Dave,

what I would reccomend is en externally mounted radial blower fan, and a sound prrof insulated 10 inch piping to the hood (swith on the hood of course).
These fans are incredibly powerfull and made to last forever . At the same time you don´t have all the noise in the kitchen.
The best manufactuere I know is a small German shop called Gutmann. They rock, good for snobs like me (LOL). I have my stove in the middle of the kitchen on an island and no problems with smells or smoke (or my smoke detector) whatsoever.
Unfortunately I am not sure if the sell in the US but there must be others (Siemens makes a similar hood but it is far inferior).

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By: Dave Little http://www.cookingissues.com/2010/12/06/turkey-update-giving-them-the-bird/#comment-11600 Mon, 27 Dec 2010 05:22:34 +0000 http://www.cookingissues.com/?p=4930#comment-11600 It’s typical! At least, in houses where it’s easy to provide one that big. The cramped apartments are dicey when it comes to that, but they usually have something better than what you would find in the US (aka “better than nothing”).

I think I still lucked out, because mine is a little more beefy than what I’ve seen most places. Actually due to the very close placement it’s a little better than the hood we have where I work. The other day I seasoned a crepe pan on my stove and you couldn’t even smell the smoke a few feet away, which was just shocking.

I think it has to do with the significance Japanese attach to smells and aromas (two concepts they regard as very different, and I’m learning to understand the nuances). For a good meal, they want absolute control over those, so having the kitchen contaminate the house before you eat is no good.

I’m more than happy they feel that way if it means they equipped my kitchen to handle anything up to a bonfire.

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By: davearnold http://www.cookingissues.com/2010/12/06/turkey-update-giving-them-the-bird/#comment-11450 Fri, 24 Dec 2010 15:02:24 +0000 http://www.cookingissues.com/?p=4930#comment-11450 Is the big vent hole typical in Japan or did you luck out?

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By: Dave Little http://www.cookingissues.com/2010/12/06/turkey-update-giving-them-the-bird/#comment-11256 Mon, 20 Dec 2010 11:01:58 +0000 http://www.cookingissues.com/?p=4930#comment-11256 Good grief. I had one of those cooking detectors once. Lived for a bit in an apartment that was newly built; it was dreadful for several reasons, not least of which the effects of the building code.

The first week we moved in, the “smoke” detector in the kitchen went off every day. Once, it went off when I preheated the (clean) oven – before I had done anything else at all.

Well, that was as long as it lasted before I disconnected the worthless thing. Peace at last. Later, in the winter, we found all the rest of the ones in the apartment went off when you turned on the heat.

I hear you about ventilation woes. After that apartment, I really lucked out. I live in Japan now, and while the kitchen is small, it came with an 11″ hole in the wall directly above the stove with a hell of a fan in it. The lights dim when I turn it on. I don’t know how I will ever go back to anything less. I keep banging my head on the hood, but it sure works.

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By: Simon http://www.cookingissues.com/2010/12/06/turkey-update-giving-them-the-bird/#comment-10930 Tue, 14 Dec 2010 17:33:38 +0000 http://www.cookingissues.com/?p=4930#comment-10930 I believe it’s a kidde one

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By: davearnold http://www.cookingissues.com/2010/12/06/turkey-update-giving-them-the-bird/#comment-10757 Sun, 12 Dec 2010 01:35:25 +0000 http://www.cookingissues.com/?p=4930#comment-10757 Ventilation is the single biggest problem in home cooking today. Always for apartments and almost always for houses as well. I recommend a 7 inch pipe directly out of your kitchen window with a dryer type external flap (to fool the neighbors) and an internally mounted squirrel cage blower with a pro-style hood.

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By: davearnold http://www.cookingissues.com/2010/12/06/turkey-update-giving-them-the-bird/#comment-10756 Sun, 12 Dec 2010 01:31:42 +0000 http://www.cookingissues.com/?p=4930#comment-10756 Dratted building code!

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By: davearnold http://www.cookingissues.com/2010/12/06/turkey-update-giving-them-the-bird/#comment-10755 Sun, 12 Dec 2010 01:31:18 +0000 http://www.cookingissues.com/?p=4930#comment-10755 Howdy Hex,
That port was great. Not at all faded. Not even that much sediment. I don’t think it is a well known year so the prices aren’t as high as they should be. My stepfather bought it in the early 90’s so I don’t know how much it costs now.

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By: Virginia F http://www.cookingissues.com/2010/12/06/turkey-update-giving-them-the-bird/#comment-10729 Sat, 11 Dec 2010 16:58:24 +0000 http://www.cookingissues.com/?p=4930#comment-10729 I was about to ask the same question: “what do you use as a smoke-condom and how can I get my hands on one?”, but it sounds like yours came with the smoke detector… I might have to experiment. Any suggestions on creating a better ventilation system? (I’m in a ground floor apartment, and all my windows are on one side.)

I’ve named my smoke detector so that I have someone to yell at when it goes off. Very therapeutic, I can recommend it.

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