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xcore posted:Super noob reading this forum for the first time. Throw it away and buy a new one. Sorry. If everything you're cooking sticks to your nonstick pan, it's time for a new one. And my advice is to spend a little bit of money to upgrade from "decent". A quality 10-inch nonstick can last a long time if cared for (no metal ever) and is one of the first kitchen items that I'd recommend to a beginner.
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Oct 10, 2011 10:38
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A few more words about nonstick care. Use low or medium heat, since extremely high temperatures can ruin the finish. You should be able to clean out the interior of the pan with a damp cloth and maybe a little soap, but allow the pan to cool first and never submerge the hot pan in water. Never scrub it with dish detergent or run it though the dishwasher. Don't let metal touch the nonstick surface, and if you store your pans nested in each other put a cloth between the two to protect the finish. Be vigilant 
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Oct 10, 2011 10:47
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What's the difference between a good knife and a lovely knife besides sharpness? I bought a chef's knife for $2, but it seems decently sharp. I'm told I "should" spend ~$30 on one. What am I going to notice in the cheaper knife?
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Oct 10, 2011 11:25
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For two bucks I'm guessing either the knife is serrated, which is bad, or will go dull in a matter of weeks if not days. It's also probably not particularly well-balanced or shaped. A good knife has, in addition to much better quality steel which can hold an edge longer, solid design in how it should feel in your hand and move while you cut things with it.
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Oct 10, 2011 13:11
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yes posted:Throw it away and buy a new one. Sorry. If everything you're cooking sticks to your nonstick pan, it's time for a new one. And my advice is to spend a little bit of money to upgrade from "decent". A quality 10-inch nonstick can last a long time if cared for (no metal ever) and is one of the first kitchen items that I'd recommend to a beginner. I'm such an idiot. I typed my question in haste. It's not non-stick, it's 18/10 stainless steel. It's a Scanpan Konik. I have edited my post for clarity. Does that change your advice? http://www.scanpan.dk/Produkter/SteelCookware/Konik/FryPan
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Oct 10, 2011 13:36
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xcore posted:I'm such an idiot. I typed my question in haste. It's not non-stick, it's 18/10 stainless steel. It's a Scanpan Konik. I have edited my post for clarity. Does that change your advice? To solve your problem: let get hot but not too hot, then add the oil. You don't want too much. Let the oil come to temperature, and then get a good sear on both sides, using a good metal turner to get under the piece of meat without scraping off the breading or coating. Then put the entire pan in the oven and let it finish cooking to the desired doneness. Use a mitt or hot pad to remove the pan, and again use a nice turner to remove the meat. Stainless steel is pretty indestructible. If you've grown up using non-stick, it can take a while to get used to different cooking methods, but once you do the results are fantastic. Non-stick teaches a lot of bad habits and limits what you can do (such as high heat quick cooking or developing a good fond for sauces).
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Oct 10, 2011 14:51
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This is a reminder that smashmouthman is going to be eating two dozen eggs this afternoon. Please join us for a live broadcast. https://app.e2ma.net/app/view:CampaignPublic/id:13675.10777028252/rid:70d3d1133c7f3ad0845512d40a85b0e0
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Oct 10, 2011 16:47
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User-Friendly posted:What's the difference between a good knife and a lovely knife besides sharpness? I bought a chef's knife for $2, but it seems decently sharp. I'm told I "should" spend ~$30 on one. What am I going to notice in the cheaper knife? When you're ready to spend $30, buy this. It's now my favorite knife and I use it more than my $100 Henckels knives.
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Oct 10, 2011 17:08
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So I'm organizing a sort of student dinner party for 25-30 people with an African theme . I'm in charge of the food but I have no idea what to make. The dinner has a 3course menu (starters, main dish, dessert). I could of course google some stuff (actually did it already) but I'm checking here if anyone has any experience with making African themed food (doesn't actually have to be African food, as long as it fits the theme) or has any ideas what to make. Thanks!
Luuq fucked around with this message at 17:27 on Oct 10, 2011 |
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Oct 10, 2011 17:21
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The Macaroni posted:When you're ready to spend $30, buy this. It's now my favorite knife and I use it more than my $100 Henckels knives. I've eyed that for a while, but the handle seems really thin- is it thicker than it looks?
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Oct 10, 2011 17:36
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I paid a little extra for the full tang Victorinox, and I wish I hadn't. Mostly because it's a wooden handle. Never buy a knife with a wooden handle.
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Oct 10, 2011 17:41
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https://www.allrecipes.com/Recipe/spicy-chicken-breasts/detail.aspx I'm prepping to make this now, but I don't have a grill. I have a stove top pan and an oven - how should I cook a spice rub chicken breast?
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Oct 10, 2011 17:52
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Econosaurus posted:https://www.allrecipes.com/Recipe/spicy-chicken-breasts/detail.aspx Honestly, if it's boneless skinless chicken breast, just throw that sucker on a frying pan with a little oil. You'll be fine.
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Oct 10, 2011 18:41
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Zedlic posted:I'm attending a potluck with colleagues in a couple of weeks, and the theme is pumpkin. I want to skip the traditional pumpkin dishes and go for something either not very traditional or completely crazy out of left field stuff. I've been rooting around in the archives and adding pumpkin recipes to the Wiki, so here are some more options for you as far as savoury pumpkin dishes go: http://www.goonswithspoons.com/Kaddo_Bowrani http://www.goonswithspoons.com/Pumpkin_and_Mushroom_Pie http://www.goonswithspoons.com/Spicy_Pumpkin_and_Sweet_Potato_Soup http://www.goonswithspoons.com/Pumpkin_Soup_with_Mussels Those are the ones just added, but there are more at http://www.goonswithspoons.com/Category:Pumpkin and http://www.goonswithspoons.com/Category:Squash.
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Oct 10, 2011 20:36
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Luuq posted:So I'm organizing a sort of student dinner party for 25-30 people with an African theme . I'm in charge of the food but I have no idea what to make. The dinner has a 3course menu (starters, main dish, dessert). I could of course google some stuff (actually did it already) but I'm checking here if anyone has any experience with making African themed food (doesn't actually have to be African food, as long as it fits the theme) or has any ideas what to make. Thanks! Moroccan cuisine is BOMB!!!
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Oct 10, 2011 20:48
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Edit: Zef chefs and their slutty koeksisters [South African food] (I'll wikify everything when I get time) Moroccan Cuisine... a primer. (ditto) http://www.goonswithspoons.com/Category:African  OK, there are now guides for Moroccan and South African cuisine here: http://www.goonswithspoons.com/Category:Other_Guides and recipes from the threads I mentioned have been added here: http://www.goonswithspoons.com/Category:African Drimble Wedge fucked around with this message at 23:16 on Oct 10, 2011 |
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Oct 10, 2011 21:15
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Comic posted:I've eyed that for a while, but the handle seems really thin- is it thicker than it looks? No, it doesn't need to be. Victorinox knives are all you will ever need unless you decide to cook for a living. Even if you do cook for a living, you don't need much more than Victorinox knives.
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Oct 11, 2011 05:08
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On the knife discussion, here's something that will really help any aspiring home cook. Go to the grocery store and spend twenty dollars on three sacks: a sack of potatoes, a sack of onions, and a sack of carrots. Study proper knife technique, and just practice. Attack an onion with the random hack and slash method, and then try to do it properly. Then do it properly again. And again. Peel a carrot and try to do a few different cuts with it. The potato can get more complicated, but learn how to slice off a portion so you can have it rest on a flat surface, and concentrate on making uniform fries or a dice or rounds or whatever. Get to know the smooth slicing motion with your thumb and forefinger pinching the blade rather than a brute force chop with a fist grip. It sounds like you're wasting a lot of food (and yeah, you can try and eat all of this stuff), but it's really a very cheap self-education, and even if you're an experienced home cook it's not a bad idea to go through the drills once in a while. I was making gazpacho recently and had to retrain myself on peeling and coring overripe tomatoes. Things get kind of slippery and nasty if you're not careful.
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Oct 11, 2011 05:22
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benito posted:had to retrain myself on peeling and coring overripe tomatoes. Things get kind of slippery and nasty if you're not careful. offset serrated
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Oct 11, 2011 05:31
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Wroughtirony posted:No, it doesn't need to be. Victorinox knives are all you will ever need unless you decide to cook for a living. Even if you do cook for a living, you don't need much more than Victorinox knives. Well I ask because my experience with thinner handles on knives is that I'm really not comfortable using them- and I can never get a good grip to do things that require a little strength.
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Oct 11, 2011 05:46
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benito posted:Attack an onion with the random hack and slash method, and then try to do it properly. Any tips on how to do it properly?
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Oct 11, 2011 05:56
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Frogmanv2 posted:Any tips on how to do it properly? Here's a good video from America's Test Kitchen on dicing an onion: http://www.youtube.com/watch?v=fff1xobJ4BQ&feature=relmfu Try it with a few onions, and ideally you want to end up with a pile of uniform pieces that will all get cooked at the same rate. What you want to avoid is a few big pieces and a few tiny pieces and a bunch of random ones in between. Ditto for slicing rings. The same rules apply to cutting shallots, though on a smaller scale. Proper control of shallot dice can result in a truly amazing sauce. When cutting a vegetable, slow down, take your time, and try to make all the pieces the same size. And as you get better at it, you can do it faster, and eventually you don't even think about it.
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Oct 11, 2011 06:06
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In his ICSA entry, Elliptical Dick simmered his beef bones for 16 hours. Does that make sense? I'd think that at some point you'll get diminishing returns. Whenever I make stock from bones, I'll simmer them for an hour and a half or two hours. How long should one cook bones?
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Oct 11, 2011 06:16
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hey santa baby posted:In his ICSA entry, Elliptical Dick simmered his beef bones for 16 hours. Does that make sense? I'd think that at some point you'll get diminishing returns. Whenever I make stock from bones, I'll simmer them for an hour and a half or two hours. How long should one cook bones? Veg stock: 2 hours Fish stock: 1 hour Chicken stock: 3-6 hours Beef/veal stock: 8+ hours
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Oct 11, 2011 06:31
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hey santa baby posted:In his ICSA entry, Elliptical Dick simmered his beef bones for 16 hours. Does that make sense? I'd think that at some point you'll get diminishing returns. Whenever I make stock from bones, I'll simmer them for an hour and a half or two hours. How long should one cook bones? There are those mystical legends of stock pots that have gone on for decades without starting over. You take what you need, and when the pot gets low, you strain, add more bones and veg and herbs and water and keep going. I grew up in the Memphis BBQ tradition, where letting the flavor of the rib bones develop in the meat took 8 or 12 hours. When roasting a whole hog or half hog, the time was even longer, stretching into a full 24 hours. Bones really add amazing flavor, whether you're talking about fish or fowl or flesh. Sometimes I'll take a rack of lamb, slice the meat off the ribs to make a sort of ribeye roll, and then roast the ribs and scraps for a sauce to serve over the delicate lamb ribeyes.
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Oct 11, 2011 06:32
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Comic posted:Well I ask because my experience with thinner handles on knives is that I'm really not comfortable using them- and I can never get a good grip to do things that require a little strength. If you really want a good, general purpose knife that can last through the apocalypse, get a full tang, forged, good German knife. Thick blade, pretty good metal, solidly built with a full tang and strong handle, heavy, super sharp but not razor blade sharp, can stand up to some abuse unlike hard but brittle Japanese knives. Good grips, ergonomics, and hand feel will depend on the make and model. Buy a knife with as many of these attributes as you can afford. In any case, Victorinox knives have been tested. They aren't the best of the best, but really, what are you planning to do with your knives. They are good enough for almost anything you can throw at it. A standard chef's pinch grip should give you more than enough strength to handle almost anything. Two hands, one in the pinch grip and the other pushing down at the halfway point of the blade should be able to handle even the hardest of cheeses. I'm talking a thick slice off of a hard block of aged parmaggiano cheese.
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Oct 11, 2011 08:39
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benito posted:There are those mystical legends of stock pots that have gone on for decades without starting over. You take what you need, and when the pot gets low, you strain, add more bones and veg and herbs and water and keep going. I love BBQ. There's nothing like smoking an 8 pound chunk of pig over coals and hardwood smoke for 10-12 hours, and then reaping the results. Bones and slow cooking tends to lead to delicious results when cooking tough cuts of meat.
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Oct 11, 2011 08:45
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Stupid newbie question here... Is there a relatively easy way to make a good szechuan style sauce to go on my girlfriend's upcoming homemade dumplings? Sourcing ingredients isn't an issue, there's a fuckton of asian grocery places round here. I'm not a total kitchen novice, and I'm excellent at following instructions, but I don't have fantastic equipment (some bowls and lovely knives, mortar and pestle, horrible electric stove, crappy pots and pans). I'd really love a recipe, but it would have to be pretty hand-holdy-step-by-step instructions or I will doubtless gently caress it all up completely.
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Oct 11, 2011 09:05
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Black vinegar, chili oil 1:2 ratio you can add soy sauce and/or sugar to taste. Maybe grate in some fresh ginger or garlic.
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Oct 11, 2011 12:43
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Comic posted:Well I ask because my experience with thinner handles on knives is that I'm really not comfortable using them- and I can never get a good grip to do things that require a little strength. If you order from Amazon and hate the knife, send it back to 'em and tell them it's the wrong color or something. Or if you can make your way to a kitchen supply store, try one out in your hand. The knife is cheap enough that it's probably hard to find at "finer" knife stores.
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Oct 11, 2011 15:19
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Awp, double post. Well, since I'm here: how do you make a tasty spinach filling for omelets? Today I fried some minced garlic in olive oil, then added some spinach, salt, and pepper. It wasn't bad, it was just kind of dull. Any suggestions for something livelier?
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Oct 11, 2011 15:20
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The Macaroni posted:Awp, double post. Well, since I'm here: how do you make a tasty spinach filling for omelets? Today I fried some minced garlic in olive oil, then added some spinach, salt, and pepper. It wasn't bad, it was just kind of dull. Any suggestions for something livelier? Try a bit of raw minced garlic at the end, with some seasme oil. Adds a nice kick, with nuttiness from the sesame oil.
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Oct 11, 2011 16:04
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wafflesnsegways posted:I paid a little extra for the full tang Victorinox, and I wish I hadn't. Mostly because it's a wooden handle. Never buy a knife with a wooden handle. Any reason why or is it just personal preference? All of my favourite knives have wooden handles.
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Oct 11, 2011 17:49
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Upkeep is a bit of a bitch. Gotta keep it oiled or else it can start to rot.
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Oct 11, 2011 17:50
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I have a really good french onion soup recipe that I would like to try, however I'm working very unfortunate hours this week. Would it be safe to put the sliced onions in the crock pot and let it go from probably 8am to 8pm on low? Or possibly from 1pm to 9pm? Or am I going to burn my house down? My bf would be available to stir it occasionally if that would make any difference at all.
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Oct 11, 2011 17:50
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The Macaroni posted:My Victoronox, on the other hand, has a comparable handle to my Henckels knives and has great heft to it. This is what I was looking for, thanks. Thinking back the heft is probably the most important part- I was equating thin handle to the knife being too light.
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Oct 11, 2011 18:10
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Kenning posted:Upkeep is a bit of a bitch. Gotta keep it oiled or else it can start to rot. Ah, I didn't know if there were any further reasons. I wouldn't say that was a reason not to buy them, just a thing you need to know if you do. I oil mine up when I sharpen them or when I do my chopping boards (about once a year.) I like working with and looking after wood anyway so it's never been a problem. Well except once when I went away for a fortnight and my housemate left one of my knives in the sink for pretty much the entire time. The handle wasn't the only part of it wrecked though. Ktb fucked around with this message at 19:55 on Oct 11, 2011 |
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Oct 11, 2011 18:46
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Is there a way to cook salmon that won't make my kitchen smell for days? My kitchen has very poor ventilation.
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Oct 11, 2011 18:59
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wafflesnsegways posted:I paid a little extra for the full tang Victorinox, and I wish I hadn't. Mostly because it's a wooden handle. Never buy a knife with a wooden handle. What are you talking about??
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Oct 11, 2011 19:22
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The second week I had the knife, I used it to clean a fish, and I can still smell it in the wood handle. The wood has also warped slightly, so the blade is just slightly loose in the handle. Maybe there are other wood-handled knives that are better, but I'm not happy with my wood-handled Victorinox.
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Oct 11, 2011 19:28
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