|
There is enameling on the inside of the pan as well, black enamel. It will be non-reactive with foods, which means never having to worry about your seasoning coming off or whether your food is acidic. Re: regular cast iron: If your roommate is stupid she will leave it in the sink submerged in soap and water, and this will cause the seasoning layer to come off or for the pan to rust. This can always be fixed by reseasoning or cooking with oil. On the other hand, enamel can be damaged eventually if you scratch it the hell up with metal utensils, but that takes a long time. Steve Yun fucked around with this message at 06:51 on Jan 5, 2013 |
#
?
Jan 5, 2013 04:43
|
|
|
|
| # ? May 26, 2024 01:55 |
|
|
Personally I'd go with the lodge pan, it would probably last a lifetime. Seriously it's the kind of thing you could hand down to your grandkids if you treat it well. Unfortunately it's easy to damage, so I'd recommend just storing it under a bed or something so it's out of the prying hands of roommates. The price for the bare cast-iron doesn't mean anything to some extent. Lodge is a well-known brand and I wouldn't spend any more than what they charge for a new pan. The other alternative to buying a lodge pan is to hunt for one in an antique store or a goodwill or something like that, but they might be a bit expensive. I think Griswold and Wagner were the old brands that are common. On a related cast iron note, I've got this little cast iron pan (like a one-egg type of pan) that I've been cooking eggs in a lot. It works pretty well for over-easy eggs and there's little to no sticking, but sometime when I do other styles some black stuff comes off the bottom. Is that dangerous? Can I avoid it somehow? I figure my alternative is to strip it down and re-season it.
|
|
#
?
Jan 5, 2013 05:08
|
|
|
As far as enameled pans go, I bought this one a couple years ago for like 20 bucks: http://www.amazon.com/gp/product/B0000DJBNK/ It performs every bit as well as my Le Creuset pan. Unfortunately it's out of stock and I'm not sure who carries it anymore.
|
|
#
?
Jan 5, 2013 05:16
|
|
|
Eeyo posted:On a related cast iron note, I've got this little cast iron pan (like a one-egg type of pan) that I've been cooking eggs in a lot. It works pretty well for over-easy eggs and there's little to no sticking, but sometime when I do other styles some black stuff comes off the bottom. Is that dangerous? Can I avoid it somehow? I figure my alternative is to strip it down and re-season it.  If if really freaks you out then strip the pan, wire brush it down to bare metal, cook bacon in it to fatten it back up and rebuild its seasoning over time. Thing is, those little specks will start cropping up again so I wouldn't worry about them.
|
|
#
?
Jan 5, 2013 06:13
|
|
|
foresight posted:Anyone have experience working with fresh horseradish? I make horseradish aioli for work, but I've never been fully satisfied with the result. What I do is make about a quart of aioli, then peel and chop up a horseradish root. That goes in the Vitaprep with some vinegar and water, because I've heard that vinegar keeps the horseradish from losing all of its heat. You may not be using enough horseradish as dumb as that sounds. Aioli tolerates a lot of flavoring before it will start to come through. Continue to add more horseradish until it reaches a level you like. Be prepared to use what seems like a stupid amount.
|
|
#
?
Jan 5, 2013 06:26
|
|
|
uncloudy day posted:My girlfriend's birthday is coming up and I want to get her a nice cast iron frying pan. We cook a lot and often have to substitute a stainless or aluminum pan for a cast iron pan, because neither of us own one. I want something durable, and preferably, something her roommate can't easily gently caress up. She has an awful history of using things that aren't hers and I don't trust her. Part of the reason to go for a Le Creuset is honestly because it's attractive and is a very nice gift, whereas a Lodge is definitely something one would buy oneself (cheap and durable). The Le Creuset is definitely durable, just not cheap.
|
|
#
?
Jan 5, 2013 08:23
|
|
|
uncloudy day posted:My girlfriend's birthday is coming up and I want to get her a nice cast iron frying pan. Is your girlfriend an incredibly keen cook? Because if not, she is going to be disappointed with a pan for her birthday. Have you thought about buying her something else? I love cooking, and I'd be pretty irritated if my wife bought me a pan for my birthday. A pasta machine, fine, but a pan? Especially when you talk about how neither of you own one. It sounds like a bit of a present for yourself as much as her. $100 could be spent on something much more fun and frivolous.
|
|
#
?
Jan 5, 2013 10:30
|
|
|
I kinda sorta need some advice about chicken thighs, if anyone can help me out... Well, not kinda, literally need some advice about chicken thighs, but "kinda sorta" sounds more conversational. About this time yesterday, I marinated some chicken thighs, and it's way too goddamn hot to cook 'em the way I wanted to, so I'm kinda wondering if they'll still be okay to bake early tomorrow morning. If it was a cream or dairy marinade I would just cut my losses. They're sitting in the bottom of my fridge at 3 celcius, soaking in lemon juice, olive oil, harissa paste garlic and spanish onion, and they're in an airtight container. I'm a bit skeptical though because they were frozen and defrosted. e: I did rinse them under cold water and then soak them in an ice bath before popping them into the marinade just to be safe. I'm planning on slow roasting those motherfuckers in passata and shredding them for enchiladas for a BBQ. I'm not quite sure though whether they'll still be okay after a good 30hr marination after being frozen and defrosted. Will they still be okay or should I not risk it... The idea is too grill em and then slow roast for about 2 hours... if I start at 10 they should be ready by lunchtime-ish. Favela Flav fucked around with this message at 12:37 on Jan 5, 2013 |
|
#
?
Jan 5, 2013 12:30
|
|
|
Favela Flav posted:I kinda sorta need some advice about chicken thighs, if anyone can help me out... They'll be fine. Take them to 165F+ and they'll be good to go.
|
|
#
?
Jan 5, 2013 12:58
|
|
|
Favela Flav posted:Will they still be okay or should I not risk it... They'll be absolutely fine. The lemon, oil and garlic are acting as preservatives/antibacterials as well as imparting flavour.
|
|
#
?
Jan 5, 2013 13:48
|
|
|
Scientastic posted:Is your girlfriend an incredibly keen cook? Because if not, she is going to be disappointed with a pan for her birthday. I can spend $100 on something fun and frivolous anytime we want. A cast iron pan is a kitchen staple that she's missing and could possibly use every night. A home pasta machine would get used about twice a month. Not an incredibly keen idea. Thanks for the rest of the advice on the actual cookware and not my gift giving abilities, everybody.
|
|
#
?
Jan 5, 2013 15:52
|
|
|
Something else that comes to mind if she doesn't already have one is a spice rack and a nice assortment of spices.
|
|
#
?
Jan 5, 2013 16:01
|
|
|
uncloudy day posted:I can spend $100 on something fun and frivolous anytime we want. A cast iron pan is a kitchen staple that she's missing and could possibly use every night. You and I must have very different other halves. If I bought my wife anything practical (that I would also be using) for her birthday, she would be pretty sad. Maybe your girlfriend will love it, but I'm pretty sure birthday presents are meant to be special/fun/exciting, not "kitchen staples". Edit: I also wasn't trying to suggest you should buy her a pasta machine. It's just slightly more interesting than a pan.
|
|
#
?
Jan 5, 2013 17:22
|
|
|
My husband buys me kitchen stuff for almost every major gift giving occasion, and I'm very happy with that, so YMMV.
|
|
#
?
Jan 5, 2013 18:21
|
|
|
Yep, I'm quite happy with "regular" kitchen tools as gifts, and depending on the fun/frivolous item, sometimes would prefer it, sounds like his girlfriend may be the same way. I'm pretty sure his knowledge of what she would like is more useful in guiding his gift buying than the preferences of Scientastic's wife.
|
|
#
?
Jan 5, 2013 20:01
|
|
|
mich posted:I'm pretty sure his knowledge of what she would like is more useful in guiding his gift buying than the preferences of Scientastic's wife. Good point. I'll shut up.
|
|
#
?
Jan 5, 2013 20:06
|
|
|
I plan on giving the hakata ramen recipe on the GWS wiki a go in a couple of weeks. For the Chashu how important is the mirin? I've got everything else to hand other than that. Is there anything I can sub it with?
|
|
#
?
Jan 5, 2013 20:31
|
|
|
uncloudy day posted:Thanks for the rest of the advice on the actual cookware and not my gift giving abilities, everybody.
|
|
#
?
Jan 5, 2013 20:51
|
|
|
 Yes, the city of towers, baguettes and all things equally phallic. I'm spending over a week there in July and was wondering if anybody knows some must-eats there. Looking for both casual french food and some nicer places to take my gf who paid for the entire trip.
|
|
#
?
Jan 5, 2013 20:54
|
|
|
mich posted:Yep, I'm quite happy with "regular" kitchen tools as gifts, and depending on the fun/frivolous item, sometimes would prefer it, sounds like his girlfriend may be the same way. I'm pretty sure his knowledge of what she would like is more useful in guiding his gift buying than the preferences of Scientastic's wife. I'd be really irritated if someone got me a kitchen tool that isn't one that I can use frequently, if not every night. My kitchen is tiny, as is my apartment, and I don't have space for all kind of stuff that I'm not using on a regular basis. D: So if you got me something like a pasta maker, or a meat slicer (yes, I know you could use it to slice cabbages too), I'd be annoyed, because I'll hardly ever use it, and now I have to find somewhere to put the thing. Scott Bakula posted:I plan on giving the hakata ramen recipe on the GWS wiki a go in a couple of weeks. For the Chashu how important is the mirin? I've got everything else to hand other than that. Is there anything I can sub it with?
|
|
#
?
Jan 5, 2013 21:15
|
|
|
Am having some friends over for dinner tomorrow and I'm going to make either ravioli or tortellini from scratch. I'm fine with making the pasta, I'm just wondering what to stuff them with that's a little different to the obvious fillings (spinach/ricotta etc). I've heard sage and butternut squash goes well, I'd like to make two or three different types and they need to be vegetarian.
|
|
#
?
Jan 6, 2013 00:28
|
|
|
Pumpkin, basil and pinenut is a good one.
|
|
#
?
Jan 6, 2013 00:44
|
|
|
I was working up a dish of South African oxtail stew for my slow-cooker. I looked up a variety of recipes and made a few modifications, and overall it's tasty but came out a little tangier and sweeter than I expected. The recipe did call for a lot of vinegar, and in fairness I did end up incorporating a decent number of sweet things from various recipes, like a little jaggery, and a sweeter than dry wine. But I think what pushed it hard was instead of pouring in brandy, I poured in some yellow currants that had been steeping in rye for half a month. The brandy is traditional, and there are just so many Boer recipes that use dried fruit with meat, it just seemed a good way to finally use those currants. Is there a standard method of balancing out stews that are a little sweeter than desired, or would adding more savoury spices or salt just over-flavour it? It's not like it's horrible-sweet or anything, just it turned out sweeter than I expected.
|
|
#
?
Jan 6, 2013 00:47
|
|
|
Butterfly Valley posted:Am having some friends over for dinner tomorrow and I'm going to make either ravioli or tortellini from scratch. I'm fine with making the pasta, I'm just wondering what to stuff them with that's a little different to the obvious fillings (spinach/ricotta etc). I've heard sage and butternut squash goes well, I'd like to make two or three different types and they need to be vegetarian. What about chopped/minced mushrooms? Maybe some portabellas just cooked down in a skillet with a little butter and shallot, splash of white wine... Butternut squash as you mentioned would probably be good, as would pumpkin (A favorite of mine). I don't know how well other squash would work as fillings texture wise, but I love zucchini and acorn squash so those might work. What about a "reverse" ravioli. The filling is tomato based, maybe sun dried with some basil and just a touch of feta, and do a cheese based sauce to serve it with. Or maybe a little more down the "greek" style and use some olives in the filling as well. Add a bit of garlic and a squeeze of lemon juice.
|
|
#
?
Jan 6, 2013 00:53
|
|
|
Because I wanted to make a couple of different kinds but don't want two sauces as that'd get messy on the plate I've decided on roasted butternut squash with nutmeg and parmesan, and this homemade ricotta and lemon stuffing namely because they both would work well with a sage brown butter sauce, and I'm curious to try making my own ricotta. That said am I likely to be able to get cheesecloth from my local massive Tesco?
|
|
#
?
Jan 6, 2013 02:14
|
|
|
Scott Bakula posted:I plan on giving the hakata ramen recipe on the GWS wiki a go in a couple of weeks. For the Chashu how important is the mirin? I've got everything else to hand other than that. Is there anything I can sub it with? According Makiko Itoh, you could use sake or sweet brandy instead of mirin. I've also heard of people using vodka as a substitute, but honestly, mirin's a good kitchen staple and not too expensive, so if it's not hard for you to obtain it, I'd spring for a bottle. EDIT: If you live in Montana, you can borrow some of mine!
|
|
#
?
Jan 6, 2013 05:28
|
|
|
Butterfly Valley posted:Because I wanted to make a couple of different kinds but don't want two sauces as that'd get messy on the plate I've decided on roasted butternut squash with nutmeg and parmesan, and this homemade ricotta and lemon stuffing namely because they both would work well with a sage brown butter sauce, and I'm curious to try making my own ricotta. That said am I likely to be able to get cheesecloth from my local massive Tesco? Almost certainly. It'll be in the bakeware section next to the ladles and meat thermometers and skewers and whatever.
|
|
#
?
Jan 6, 2013 07:06
|
|
|
Butterfly Valley posted:Because I wanted to make a couple of different kinds but don't want two sauces as that'd get messy on the plate I've decided on roasted butternut squash with nutmeg and parmesan, and this homemade ricotta and lemon stuffing namely because they both would work well with a sage brown butter sauce, and I'm curious to try making my own ricotta. That said am I likely to be able to get cheesecloth from my local massive Tesco? I'm fairly embarrassed to admit this, but I once used clean, new pantyhose in place of cheesecloth. It worked surprisingly well.
|
|
#
?
Jan 6, 2013 07:43
|
|
|
Hey sometimes you have to cook by the seat of your pants
|
|
#
?
Jan 6, 2013 07:52
|
|
|
bringmyfishback posted:I'm fairly embarrassed to admit this, but I once used clean, new pantyhose in place of cheesecloth. It worked surprisingly well. Just as well? Cheesecloth doesn't exist where I live, but I can get pantyhose. This is interesting information.
|
|
#
?
Jan 6, 2013 08:57
|
|
|
How does someone that goes by the handle "Grand Fromage" not have access to cheesecloth?
|
|
#
?
Jan 6, 2013 11:54
|
|
|
Can anyone think of any uses for loose tea (English Breakfast), other than making tea with it?
|
|
#
?
Jan 6, 2013 12:06
|
|
|
Kenning posted:How does someone that goes by the handle "Grand Fromage" not have access to cheesecloth? I go by criscodisco, and have never once used Crisco. I just thought it was a funny rhyme.
|
|
#
?
Jan 6, 2013 12:13
|
|
|
Scientastic posted:Can anyone think of any uses for loose tea (English Breakfast), other than making tea with it? Sugar cookies! I've made them with Earl Grey before (which is admittedly a more delicate flavour) but I don't see any reason you couldn't use English Breakfast. I made these during my holiday baking and they came out beautifully, if you're looking for similar references (plus, the cutters she uses are absolutely darling).
|
|
#
?
Jan 6, 2013 12:21
|
|
|
Kenning posted:How does someone that goes by the handle "Grand Fromage" not have access to cheesecloth? For some reason, not a lot of home cheese making in Korea.  There's probably somewhere I can get it but I've never been able to find it, and no one I know has either. If pantyhose works fine, that's easy.
|
|
#
?
Jan 6, 2013 12:30
|
|
|
Grand Fromage posted:For some reason, not a lot of home cheese making in Korea. Maybe home tofu making kits? They have to strain the tofu the same way as those who make cheese.
|
|
#
?
Jan 6, 2013 13:37
|
|
|
Mach420 posted:Maybe home tofu making kits? They have to strain the tofu the same way as those who make cheese. I thought about that, unfortunately none of my friends have any idea what I'm talking about and my Korean's not good enough to try to ask people at markets. There's supposedly some kind of kimchi bag with a fabric similar to cheesecloth but I've never found that either. It's not a huge deal--I've been using paper coffee filters for straining stuff like yogurt and queso fresco and they work pretty well.
|
|
#
?
Jan 6, 2013 13:44
|
|
|
Vagueabond posted:Sugar cookies! I've made them with Earl Grey before (which is admittedly a more delicate flavour) but I don't see any reason you couldn't use English Breakfast. I made these during my holiday baking and they came out beautifully, if you're looking for similar references (plus, the cutters she uses are absolutely darling). Fantastic! I have some new dinosaur-shaped cutters, so this is perfect. However, the amount of tea I have will probably make a billion cookies, so any other ideas are appreciated.
|
|
#
?
Jan 6, 2013 14:41
|
|
|
Grand Fromage posted:I thought about that, unfortunately none of my friends have any idea what I'm talking about and my Korean's not good enough to try to ask people at markets. There's supposedly some kind of kimchi bag with a fabric similar to cheesecloth but I've never found that either. Muslin from a fabric shop or baby supplies shop. We and other parents use shitloads of muslins. I think they refer to them as burp clothes in the US.
|
|
#
?
Jan 6, 2013 14:51
|
|
|
|
| # ? May 26, 2024 01:55 |
|
|
Scientastic posted:Fantastic! I have some new dinosaur-shaped cutters, so this is perfect. Tea infused ice-cream or Gin? Maybe English Breakfast tea ice lollies... The difficulty with English Breakfast tea is that it's relatively strong blend.
|
|
#
?
Jan 6, 2013 14:55
|
|