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I am trying to bolster my adult cred by actually being able to make pancakes. I used an esquire recipe as a starting point and the batter was a little too thick. I guess I'm just hoping for "One weird trick discovered by a mom" or other little "hey this makes a bigger difference than you'd think" type things.
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Jan 26, 2016 02:21
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| # ? May 12, 2024 12:39 |
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Trebuchet King posted:I am trying to bolster my adult cred by actually being able to make pancakes. I used an esquire recipe as a starting point and the batter was a little too thick. Make your batter and don't mix too much. There are a lot of good recipes, or you can go by feel. The Serious Eats pancakes are a great starting point. You want it to be lumpy. If it's too thick for you, add a little bit of water (just a tiny bit); if it's too thin, add a touch of flour. Don't overdo it! You can tell they're done because the outsides will start to dry out a little bit and the bubbles that rise and pop will leave open holes. If your temperature is too high, the bottom will be too dark by the time the top is done, and the pancakes will end up burnt and dry by the time they're cooked through. If your temperature is too low, your pancakes won't have enough golden brown on the top and bottom so they'll be lackluster and maybe a little soggy but fine. Most of all, cooking takes practice. My first time making pancakes was laughably awful. Also, don't become discouraged by the first few cakes of the batch being bad, that's part of making pancakes. One last thing is to make sure you aren't using too much butter. I add a sliver of butter to the pan, swirl it around, and wipe with a paper towel. I use the same paper towel for future batches, adding more butter each time. This ensures that there's enough butter to be a good heat transfer layer without so much that you're deep frying your pancakes.
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Jan 26, 2016 02:34
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Having a proper flat top in my home is a great dream of mine. Nothing makes pancakes (and all breakfast, really) easier than a broad, flat cooking surface several feet wide. God I would cook so much poo poo on a flat top.
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Jan 26, 2016 11:15
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Kenning posted:Having a proper flat top in my home is a great dream of mine. Nothing makes pancakes (and all breakfast, really) easier than a broad, flat cooking surface several feet wide. God I would cook so much poo poo on a flat top. just get a cast iron flat top that will cover 2 burners. honestly no difference, apart from size. love mine. I'm sure there's a 4-6 burner one out there somewhere.
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Jan 26, 2016 11:31
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How thick does it have to be to distribute heat evenly enough (not using barbaric gas here, but induction)
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Jan 28, 2016 15:44
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I miss mine, but my stove is no longer level so
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Jan 28, 2016 19:55
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mindphlux posted:just get a cast iron flat top that will cover 2 burners. honestly no difference, apart from size. love mine. I'm sure there's a 4-6 burner one out there somewhere. I have one, but I've never been able to solve the hot spot issues. Generally I get 2 hot regions over the burners and not-hot-enough corners and middle. The only time it got close was when I preheated it in the oven, but I'm not doing that every time.
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Jan 28, 2016 20:20
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Lodge has released a new line of cast iron products that are currently only available at Macy's for a year. I guess they cast in an oxygen deprived environment (or maybe pure nitrogen?) which they mention will prevent the thing from rusting and advertises that you can dishwash it. I picked up the 2 burner griddle and it has very large ribbing on the side that takes the burner. Maybe that'll help with the dispersion or is that like their older casts? I can put up pictures at home, it is light for a griddle.
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Jan 28, 2016 20:26
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Mr. Wookums posted:I picked up the 2 burner griddle and it has very large ribbing on the side that takes the burner. Maybe that'll help with the dispersion or is that like their older casts? I can put up pictures at home, it is light for a griddle. Typically that is so you can flip it over and use it more like a grill.
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Jan 28, 2016 20:34
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It's not ribbed like a grill pan, more of a 6 piece checker pattern. The lip on the cooking side is way to tall to reverse it too. I'll get pics up when I'm making dinner. I'm also curious if I grind down the cooking surface to remove the embedded lodge logo if it'll loose the "rust resistance." Submarine Sandpaper fucked around with this message at 20:41 on Jan 28, 2016 |
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Jan 28, 2016 20:38
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Kenning posted:Having a proper flat top in my home is a great dream of mine. Nothing makes pancakes (and all breakfast, really) easier than a broad, flat cooking surface several feet wide. God I would cook so much poo poo on a flat top. Our old house had a stove with a griddle in the center of the 4 burners. It was only like 9-10" wide but I used that thing every loving day.
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Jan 28, 2016 22:31
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SymmetryrtemmyS posted:Make your batter and don't mix too much. There are a lot of good recipes, or you can go by feel. The Serious Eats pancakes are a great starting point. You want it to be lumpy. If it's too thick for you, add a little bit of water (just a tiny bit); if it's too thin, add a touch of flour. Don't overdo it! Splitting the difference between too much oil/butter and this disappointing "basically none" theory gives you delicious crispy edges around one side of your pancakes, though, which is the best part of a good pancake. Just enough that it will run across the pan if you tilt it. You'll probably need to replenish after every set of pancakes comes out of the pan to keep the right amount there.
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Jan 28, 2016 23:24
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the42ndtourist posted:Splitting the difference between too much oil/butter and this disappointing "basically none" theory gives you delicious crispy edges around one side of your pancakes, though, which is the best part of a good pancake. Just enough that it will run across the pan if you tilt it. You'll probably need to replenish after every set of pancakes comes out of the pan to keep the right amount there. Yes, there is plenty of room for variation! I didn't want to imply that my post there is the One True Method for pancakes, it's just a few tips to make them easier. I sometimes use more than what I posted there, too.
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Jan 29, 2016 00:03
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The first pancake is often also poor probably because of too much fat which it absorbs.
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Jan 29, 2016 00:18
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therattle posted:The first pancake is often also poor probably because of too much fat which it absorbs. The first pancake/crepe is always the cook's snack. Pretty much every first one ends up wonky either cuz of oiling or heat in my experience. I usually cook one up and eat it right away so I can also check the batter for flavor as well.
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Jan 29, 2016 00:37
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So the new lodge griddle. It's slanted which explains the ribbing. Only realized that after looking at the pics.  These are meant to reach out the millennials like myself, from their marketing.
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Jan 29, 2016 02:01
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I wonder how that would do on an electric burner. Poorly if I had to guess. Any first hand experience?
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Jan 29, 2016 02:04
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I will this weekend with some bacon and eggs. I have one of the IR/ceramic? tops, so in my experience it'll heat better than electric coil, but would also share a bit of the same issue with lack of contact. I'm hoping that the ribbing will provide an even heat and be absolute genius though.
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Jan 29, 2016 02:08
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You have an IR thermometer by any chance?
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Jan 29, 2016 02:15
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Yes. I'll see how it preheats. Also the list price is sorta huge. I got it for 22$ with a combination of sale and coupon and chopstick.
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Jan 29, 2016 02:16
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Holy poo poo. Can I get one for $22??!
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Jan 29, 2016 02:25
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It was on slickdeals and I'm guessing eventually, yes.
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Jan 29, 2016 02:37
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you ate my cat posted:I have one, but I've never been able to solve the hot spot issues. Generally I get 2 hot regions over the burners and not-hot-enough corners and middle. The only time it got close was when I preheated it in the oven, but I'm not doing that every time. I can tell my griddle is hotter above the burners than not, but it's not a huge deal. I just move poo poo around when I'm cooking, just like I would on a grill. all cooking requires you to be engaged and adjust what you're doing based on sensory feedback - the hotspots on mine aren't so egregious that I need to worry any more than I'd need to worry about moving poo poo around on a sheet pan every 15 minutes in the oven.
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Jan 29, 2016 09:15
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Tots posted:Holy poo poo. Can I get one for $22??!
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Jan 29, 2016 13:52
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i like nice words
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Wow, laser thermometer technology has actually advanced since I last shopped. Now you can get $35 ones that can adjust to detect steel temperatures accurately.
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Jan 29, 2016 14:58
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I was referencing the griddle, but yeah, when I got my IR it was an amazing deal at 25 bucks 3ish years back.
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Jan 29, 2016 15:00
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Local community college has a 4 hour sausage-making class in early February. I'm really interested and am sure I'd come home with a bunch of sausage, but the class is $88. Does that sound reasonable?
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Jan 30, 2016 23:05
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The Midniter posted:Local community college has a 4 hour sausage-making class in early February. I'm really interested and am sure I'd come home with a bunch of sausage, but the class is $88. Does that sound reasonable? Sounds p.cheap to me actually.
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Jan 30, 2016 23:37
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Mr. Wookums posted:Yes. I'll see how it preheats.
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Jan 31, 2016 01:03
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Mr. Wookums posted:{not gas} it heats best on the ribbing, I measured up to 300 and there was only a 50 degree difference between the hot and low with a bit more of a difference in the middle towards the edge where both burners were weak. I had to use higher heat then I normally do with my pans. From now on with this I'm going to crank them to high and use food to regulate temps, but it's not super amazing with a flattop IR cooking surface or w/e the gently caress I have now. Well I'm sold
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Jan 31, 2016 01:10
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hit 41 degrees in Minneapolis today so I reverse seared two ribeyes on my mothafucking grill. Maybe this doesn't mean anything to ya'll, but being able to grill and not freeze to death while doing it in January is a bfd to Minnesotans.
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Jan 31, 2016 02:29
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Paper With Lines posted:hit 41 degrees in Minneapolis today so I reverse seared two ribeyes on my mothafucking grill. Congrats on getting out and enjoying your day! May it not be among our last as the weatherpocalypse settles in.
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Jan 31, 2016 04:22
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Just had Spugnole pasta today for the first time and holy poo poo I need to expand my pasta horizons more. Fuckin amazing. Also, this thread and the question thread should be merged IMO
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Feb 1, 2016 02:42
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Tots posted:Just had Spugnole pasta today for the first time and holy poo poo I need to expand my pasta horizons more. Fuckin amazing. But then we'd need to talk about food in here, instead of making pr0k's mom jokes that only a handful of old posters still get.
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Feb 1, 2016 09:19
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therattle posted:But then we'd need to talk about food in here, instead of making pr0k's mom jokes that only a handful of old posters still get. everyone gets pr0k's mom jokes because she's a loving slut
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Feb 2, 2016 08:17
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The GBS pizza thread is starting off strong.
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Feb 3, 2016 21:02
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Ehhhhhhh Still better than Dominos
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Feb 4, 2016 07:39
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Marta Velasquez posted:The GBS pizza thread is starting off strong. thanks for this gbs update
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Feb 4, 2016 09:23
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Got a whole bunch of wings. Not gonna do buffalo, but not sure what I want to do. I'm considering something Asian/sweet/spicy or smoking/grilling them. Suggestions?
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Feb 7, 2016 21:15
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Flash Gordon Ramsay posted:Got a whole bunch of wings. Not gonna do buffalo, but not sure what I want to do. I'm considering something Asian/sweet/spicy or smoking/grilling them. Suggestions? I'm makin these today http://www.seriouseats.com/recipes/2015/01/hot-and-numbing-oven-fried-xian-chicken-wings-recipe.html
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Feb 7, 2016 21:19
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