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Mr. Wookums posted:too thick of oil if it's sticky. Get that sucker super hot then start again. SubG posted:It sounds like either a) your grill wasn't actually hitting 400 F, or b) your shortening has a smoke point higher than 400 F. Generic veg shortening usually has a smoke point around 375 F (give or take depending on composition), but many common veg oils have smoke points at or above 400 F (like canola).
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# ? May 13, 2016 01:36 |
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# ? May 13, 2024 10:37 |
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rgocs posted:Could be, though I thought having them upside down would take care of that through dripping. Guess I'll scrub them well and redo. You want it high enough to burn and carbonize the oil to the pan but not hot enough that the carbon burns off. A bit like spilling poo poo in your oven and it bakes on at regular oven temps up to around 550. But put on the cleaning cycle and the oven goes to 8-900 and all the poo poo burns off. But a temp around 550 is high enough to carbonize the oil but just barely and allows a nice even heating of the pan and the oil. I would worry about a grill heating evenly enough to get a decent base coat of seasoning on a cast iron pan. Edit: looks like my previous reply ended up on the last page while you were typing. You might want to flip back.
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# ? May 13, 2016 01:42 |
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Shortening is all I season with. Just have the pan warmed up a little and it's easy to apply a super thin coat.
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# ? May 13, 2016 02:23 |
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rgocs posted:Used vegetable shortening which Google says has a smoke point of ~360F. Guess the grill wasn't that high then? Is there a drawback, other than energy waste, if it goes well above the smoking point? Flash Gordon Ramsay posted:Shortening is all I season with. Just have the pan warmed up a little and it's easy to apply a super thin coat.
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# ? May 13, 2016 02:41 |
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KillHour posted:Gonna make all the potatoes. Or you could house a refugee family.
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# ? May 13, 2016 03:14 |
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you ate my cat posted:This reminds me of the time that I bought an 18" potato masher without thinking about size. You want it? That pot might be the right size for it. Or the time I was buying a mortar and pestle and the "large" was on sale for few bucks extra, so I impulse bought it and discovered it was a large twenty-pound hunk of granite that I couldn't fit into my kitchen.
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# ? May 13, 2016 07:14 |
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Thanks to everyone who chimed in regarding cast iron seasoning.Pubic Lair posted:I have used shortening in the past and it is very difficult to apply in a thin coat. Anywhere that is thick is going to stay gummy. Supposedly it will run off when hot but in my experience some parts will still be thick enough to get gummy. Pubic Lair posted:But a temp around 550 is high enough to carbonize the oil but just barely and allows a nice even heating of the pan and the oil. I would worry about a grill heating evenly enough to get a decent base coat of seasoning on a cast iron pan. SubG posted:There's a fair amount of variability in vegetable shortening because different vegetable oils are used to produce it, so you can find veg shortenings with smoke points from around 325F to around 400F, depending on what's in them.
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# ? May 13, 2016 11:46 |
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rgocs posted:
I think the cooling helps the seasoning set better and avoids the chance of getting gummy seasoning. It's also much safer from a burn hazard perspective. I don't always wait the full period between coats I will sometimes just wait 1/2 hour or so with the oven off by which point the pan will be back around 200 degrees and I will re oil and rebake. I usually skip a full cooldown when I'm impatient and have occasionally had stickiness issues especially when using less ideal coatings like shortening. rgocs posted:
That depends on the oil, Flax isn't terribly smoky but it has a weird fish odor when it smokes. Turning on your vent hood or opening a few windows and it's not a huge deal. rgocs posted:
As I said crisco is pretty crappy compared to something liquid that you can wipe on and off to get a thin coat. I have used sunflower and even olive oil and had much better results than crisco. Traditionally people used bacon fat but supposedly modern feeding practices have changed the makeup of pigfat leading to less ALA. Rather than keep typing I'll link this article that explains everything you need to know http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/ I think 7 layers is a bit of overkill myself but Flax really does make the slickest, most durable seasoning and is worth the effort to find. I've started going through my collection and stripping old pans that I seasoned using lesser oils and shortening and reseasoning with flax. If you can't find flax sunflower is the next best oil. https://en.wikipedia.org/wiki/Iodine_value my turn in the barrel fucked around with this message at 09:52 on May 14, 2016 |
# ? May 14, 2016 09:45 |
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Is there any consensus on carbon steel skillets? Lodge 'good enough' or is it worth upgrading to something pricier? I've only ever used carbon steel for woks but it worked well enough that a skillet seems like it would be nice. I'm currently using tri-ply stainless and cast iron.
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# ? May 18, 2016 21:27 |
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TheQuietWilds posted:Is there any consensus on carbon steel skillets? Lodge 'good enough' or is it worth upgrading to something pricier? I've only ever used carbon steel for woks but it worked well enough that a skillet seems like it would be nice. I'm currently using tri-ply stainless and cast iron. Whatever you can find at a restaurant store or Matfer Bourgeat.
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# ? May 18, 2016 22:36 |
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In this order: Matfer, Vollrath, Lodge.
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# ? May 19, 2016 02:25 |
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Does Thermoworks normally have Father's Day sales? They've got a 15% off deal going right now for everything on their site, but I'm wondering if they'll be offering ThermaPens any cheaper than that come Father's Day time.
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# ? May 19, 2016 02:33 |
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Dr. Gitmo Moneyson posted:Does Thermoworks normally have Father's Day sales? They've got a 15% off deal going right now for everything on their site, but I'm wondering if they'll be offering ThermaPens any cheaper than that come Father's Day time. Hmm. I don't know, sorry!
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# ? May 19, 2016 02:54 |
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Dr. Gitmo Moneyson posted:Does Thermoworks normally have Father's Day sales? They've got a 15% off deal going right now for everything on their site, but I'm wondering if they'll be offering ThermaPens any cheaper than that come Father's Day time. I'm not sure, but even if they do, I doubt it'll be any better than 15% off a Thermapen. I'd bite before that sale ends (if it hasn't already).
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# ? May 19, 2016 17:44 |
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Looking at my old email, last year for Father's Day they had "save up to 30% on select items". Doesn't look like ThermaPens were one of the select items.
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# ? May 21, 2016 01:03 |
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Got the Lavatools Javelin basic model since Serious Eats ran a promo for 18% off. It just arrived today so I can't speak to how well it holds up over time but the thing's a little beast. They advertise 4 second read times but that's talking about tenths of degrees. For whole degrees it's effectively instant. The magnet in it isn't very strong but it sticks to a knife block no problem. Also it's sexy. After discount and shipping it was like $26 which is ridiculous. So yeah I recommend that, so what
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# ? May 22, 2016 03:43 |
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I shall wait on the ThermaPens to go back on sale, thank you.
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# ? May 22, 2016 03:46 |
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Are there any temperature monitors that have a probe that goes inside the oven with long-ish leads that extend to a monitor outside the oven? Jabbing a ThermaPen into a wad of meat around the time you think things might be done is all cool and good, but having a continuous monitor that could maybe beep at you when the center of your wad of meat first hits some pre-set temperature would be ideal.
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# ? May 22, 2016 05:42 |
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PDP-1 posted:Are there any temperature monitors that have a probe that goes inside the oven with long-ish leads that extend to a monitor outside the oven? Jabbing a ThermaPen into a wad of meat around the time you think things might be done is all cool and good, but having a continuous monitor that could maybe beep at you when the center of your wad of meat first hits some pre-set temperature would be ideal. Yes. I have a couple of these and like them. Polder Digital In-Oven Thermometer/Timer, Graphite color https://www.amazon.com/dp/B000P6FLOY/ref=cm_sw_r_cp_apa_-StqxbQS0TJBA
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# ? May 22, 2016 05:54 |
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On the topic of matfer bourgeat, Amazon restocked sometime in the last month. Prices are back down the the $30-$50 range for the various sizes.
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# ? May 23, 2016 15:12 |
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PDP-1 posted:Are there any temperature monitors that have a probe that goes inside the oven with long-ish leads that extend to a monitor outside the oven? Jabbing a ThermaPen into a wad of meat around the time you think things might be done is all cool and good, but having a continuous monitor that could maybe beep at you when the center of your wad of meat first hits some pre-set temperature would be ideal. Cooks Illustrated recommends either of these. http://www.thermoworks.com/ChefAlarm http://www.amazon.com/iDevices-IKT0002P5-Kitchen-Thermometer/dp/B00IJ1SQV2 I have the idevices bluetooth one. Works great.
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# ? May 23, 2016 20:38 |
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PDP-1 posted:Are there any temperature monitors that have a probe that goes inside the oven with long-ish leads that extend to a monitor outside the oven? Jabbing a ThermaPen into a wad of meat around the time you think things might be done is all cool and good, but having a continuous monitor that could maybe beep at you when the center of your wad of meat first hits some pre-set temperature would be ideal. I have the DOT, which doesn't have all the extra poo poo that the ChefAlarm has that you will probably never use. But it's hard to go wrong with anything from Thermoworks. http://www.thermoworks.com/DOT
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# ? May 23, 2016 21:39 |
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Flash Gordon Ramsay posted:I have the DOT, which doesn't have all the extra poo poo that the ChefAlarm has that you will probably never use. But it's hard to go wrong with anything from Thermoworks. I think you and I had the same problem where our cheap-o ones kept fluttering back and forth between F and C. Was that your replacement and you dig it?
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# ? May 23, 2016 22:17 |
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Croatoan posted:I think you and I had the same problem where our cheap-o ones kept fluttering back and forth between F and C. Was that your replacement and you dig it? Edit: Yeah this replaced that crappy thing. Should have done it way sooner.
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# ? May 23, 2016 23:58 |
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Thanks goons! After considering the info in this thread I decided to head down to the local restaurant supply in town instead of ordering online or buying something at a big box store. I absolutely love the Update International pans and pots I picked up. It's nice being able to replace a couple pans at a time with what I really need. So thanks again!
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# ? May 24, 2016 15:41 |
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Super good deal Amazon has the Waring Pro WMK600 Double Belgian Waffle Maker on sale for $55.99 with free shipping. http://amzn.com/B0034JU9T6
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# ? May 24, 2016 17:22 |
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Croatoan posted:Super good deal Amazon has the Waring Pro WMK600 Double Belgian Waffle Maker on sale for $55.99 with free shipping. http://amzn.com/B0034JU9T6 Said it before, but for my money, this is the holy grail of waffle makers. Edit: I didn't have enough baking powder this weekend so I subbed in buttermilk for some of the milk and added some baking soda. I also forgot the egg because I was too busy improvising with buttermilk. Kids said they were the best waffles they've ever had. Go figure.
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# ? May 24, 2016 17:31 |
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Goddamn, I wish that would work on a 220v outlet
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# ? May 24, 2016 18:58 |
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Croatoan posted:Super good deal Amazon has the Waring Pro WMK600 Double Belgian Waffle Maker on sale for $55.99 with free shipping. http://amzn.com/B0034JU9T6 gently caress, now I'm sad I already got the single version.
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# ? May 24, 2016 19:40 |
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I mean. I like waffles, but am I responsible enough to have such a thing and not immediately start putting everything into it? Hmm.
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# ? May 24, 2016 19:47 |
that is exactly why I got it. I haven't had a waffle in like 6 years but I will make waffle shaped everything.
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# ? May 24, 2016 19:49 |
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Sextro posted:I mean. I like waffles, but am I responsible enough to have such a thing and not immediately start putting everything into it? Hmm. My two favorite non waffle waffles are waffle brownies (needs lots of nonstick spray in my experience) and cornbread waffles (ridiculously good).
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# ? May 24, 2016 19:53 |
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I'm betrothed to waffle-reheated pizza and waffle grilled cheese.
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# ? May 24, 2016 19:55 |
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I'm trying to picture what a waffle reheated pizza would look like
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# ? May 24, 2016 19:58 |
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Flash Gordon Ramsay posted:I'm trying to picture what a waffle reheated pizza would look like http://slice.seriouseats.com/archives/2014/01/leftover-pizza-waffle-iron-delicious-crispy-gooey-cheese-stuffed-snack.html
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# ? May 24, 2016 20:02 |
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I want to buy it but I can't decide if I should. I'm waffling.
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# ? May 24, 2016 20:14 |
I need to make more instant breads and a waffle seems to be king of that.
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# ? May 24, 2016 20:15 |
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Guys. Wafalafel. Make it happen. Let me live vicariously through you.
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# ? May 25, 2016 00:27 |
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angor posted:Guys. Wafalafel. Make it happen. Let me live vicariously through you. You could probably build a successful mall food court chain based on that name alone
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# ? May 25, 2016 00:29 |
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# ? May 13, 2024 10:37 |
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BraveUlysses posted:http://slice.seriouseats.com/archives/2014/01/leftover-pizza-waffle-iron-delicious-crispy-gooey-cheese-stuffed-snack.html Oh my lord.
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# ? May 25, 2016 01:05 |