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Missing Name posted:Yes. Maybe a bit of caraway They don't hold heat for poo poo, but if you have good burners they might work. Better tho is to get a cast iron skillet that goes over a couple of burners. They're so good that you'll pretty soon find yourself using it for more than just pancakes.
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Jan 6, 2017 17:56
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Much more durable too.
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Jan 6, 2017 18:39
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Mr. Wiggles posted:They don't hold heat for poo poo, but if you have good burners they might work. I have one of those and love it. Don't use it for pancakes though. Electric griddles are money for pancakes.
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Jan 6, 2017 18:42
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What's the difference, pros/cons?
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Jan 6, 2017 19:14
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Ranter posted:What's the difference, pros/cons? Cast iron holds heat. It will stay at temperature when you put a big thermal mass on it. That's why they're so good for things like browning meat. Electric griddles otoh are thinner metal but have a controller that manages the temperature to keep it even. I like electric for pancakes because they generally stay at temp better and pancakes are sensitive to that sort of thing. In fact, pancakes are a good way of showing you where the hot and cold spots are on your pan/burner set up. The con for electric griddles is that they're yet another thing to have in your kitchen and yes you can totally do it the other way. They're just the best way imho
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Jan 6, 2017 20:33
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I have a lodge cast iron griddle that goes across two burners. Even with the burners at 3/10 you get a hot spot on the center of each half of the pan and my pancakes look like breasts with dark aereollas.
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Jan 6, 2017 20:47
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Tell me more...
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Jan 6, 2017 21:07
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As they say in screenwriting class, show, don't tell.
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Jan 6, 2017 21:33
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goons posted:Teflon isn't actually bad for you. Huh, I've been hearing about it being terrible for you for quite awhile. I guess the conventional wisdom failed me on this one. I still might rather get a ceramic since I'll inevitably scrape or melt the teflon off...
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Jan 7, 2017 02:43
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The Moon Monster posted:Huh, I've been hearing about it being terrible for you for quite awhile. I guess the conventional wisdom failed me on this one. I still might rather get a ceramic since I'll inevitably scrape or melt the teflon off... AFAIK ceramic is far worse as far as maintaining non-stick properties, at least everyone I know who bought one was pretty disappointed within a few months and went right back to teflon. 
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Jan 7, 2017 03:17
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AVeryLargeRadish posted:AFAIK ceramic is far worse as far as maintaining non-stick properties, at least everyone I know who bought one was pretty disappointed within a few months and went right back to teflon. I got one on some gift cards and it was identical to about the best teflon pan I'd had but after probably 4-5 months of use ~3 mornings a week it went to complete poo poo. Definitely not worth the price increase over teflon.
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Jan 7, 2017 03:26
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Look, teflon is SO non stick, they had to invent a special glue or whatever to get it to stick to the pan. Just use teflon and be happy.
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Jan 7, 2017 03:35
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Is there a difference between "nonstick" pans and capital-T Teflonᵀᴹ? My favorite pan has begun shedding its nonstick so it's sadly time for a new one, and I got it secondhand so I don't know what the hell it is.
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Jan 7, 2017 04:34
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Teflon is a brand name trademarked by DuPont (who invented it), nonstick is the generic name. You can use them interchangeably like Kleenex and tissue.
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Jan 7, 2017 04:41
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spankmeister posted:Look, teflon is SO non stick, they had to invent a special glue or whatever to get it to stick to the pan. I have no Teflon pans. I use cast iron when I want non stick.
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Jan 7, 2017 09:12
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Mr. Wiggles posted:I have no Teflon pans. I use cast iron when I want non stick. The poster here is deliberately skipping the fact that it takes time and care to build a non-stick coating on a cast iron pan.
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Jan 7, 2017 09:13
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Nah, a cast iron pan sprang out of Wiggles' head, fully seasoned
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Jan 7, 2017 09:50
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How long does miso keep? I've opened the package in November and put the miso in an airtight container in the fridge. How do you notice if its gone bad?
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Jan 7, 2017 10:23
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Lucy Heartfilia posted:How long does miso keep? I've opened the package in November and put the miso in an airtight container in the fridge. How do you notice if its gone bad? Years? It's so salty I can't imagine anything growing in there for a long time. I have a jar that's 3 years old.
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Jan 7, 2017 10:33
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Oh, thats good to hear. Thanks.
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Jan 7, 2017 10:35
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Miso has already gone off, it's kind of the idea. It was made to keep soy to last through the winter, so a few months in the fridge won't hurt.
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Jan 7, 2017 10:37
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Ranter posted:The poster here is deliberately skipping the fact that it takes time and care to build a non-stick coating on a cast iron pan. They all come pre seasoned. Otherwise just "make bacon" It's probably less csrento maintain a cast iron than it is to not destroy a teflon pan
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Jan 7, 2017 13:39
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I love cast iron but can we not? There's zero chance your cast iron is as non stick as Teflon.
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Jan 7, 2017 14:17
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Rurutia posted:I love cast iron but can we not? There's zero chance your cast iron is as non stick as Teflon. A yup. Just buy the pan that Cooks Illustrated recommended: it's an Amazon #1 Best Seller, and it's only $26 bucks. https://www.amazon.com/gp/product/B000GWG0T2/ Hard to go wrong with that.
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Jan 7, 2017 14:42
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Bob Morales posted:They all come pre seasoned. Otherwise just "make bacon" It's never gonna be as non-stick as teflon, it's not at all as easy to maintain as teflon and lastly, if a pan comes unseasoned, "just cook bacon" is not at all a viable way to get a good seasoning going. Cast iron is really, really good for a lot of things and I love cooking with it, but it's not magic.
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Jan 7, 2017 14:43
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spankmeister posted:It's never gonna be as non-stick as teflon, it's not at all as easy to maintain as teflon and lastly, if a pan comes unseasoned, "just cook bacon" is not at all a viable way to get a good seasoning going. Wisdom.
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Jan 7, 2017 14:44
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spankmeister posted:It's never gonna be as non-stick as teflon, it's not at all as easy to maintain as teflon and lastly, if a pan comes unseasoned, "just cook bacon" is not at all a viable way to get a good seasoning going. It's also not rocket science that takes 13 coatings of flaxseed oil I realize that it's not teflon but it's just as easy (easier) to damage a teflon pan as it is to gently caress up a cast iron pan. There not that much care involved just don't do something dumb with either pan
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Jan 7, 2017 15:51
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So I'm looking for some basic advice with some curry masala powder. I like Indian food but haven't really cooked any myself. A buddy brought me two kinds of curry masala back from nepal (hot and not). I have a leg of lamb. My wife seems to think you add water to your curry masala mix in the right proportion to make a sauce, which seems right. Each packet is 100g and I'd like to make both spicy and mild lamb available. If it's right you add water to make a sauce, what's my water to powder ratio?
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Jan 7, 2017 17:07
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Polish Avenger posted:So I'm looking for some basic advice with some curry masala powder. I like Indian food but haven't really cooked any myself. A buddy brought me two kinds of curry masala back from nepal (hot and not). I have a leg of lamb. My wife seems to think you add water to your curry masala mix in the right proportion to make a sauce, which seems right. Each packet is 100g and I'd like to make both spicy and mild lamb available. If it's right you add water to make a sauce, what's my water to powder ratio? Water? Most Indian cooking starts with cooking the spices in oil, generally ghee (butter oil), coconut oil, or mustard oil. Check out Dino's thread, there is plenty of information.
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Jan 7, 2017 17:31
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Squashy Nipples posted:A yup. I had one of those in Korea. It was nice but I didn't like it for meat.
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Jan 7, 2017 17:38
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Polish Avenger posted:So I'm looking for some basic advice with some curry masala powder. I like Indian food but haven't really cooked any myself. A buddy brought me two kinds of curry masala back from nepal (hot and not). I have a leg of lamb. My wife seems to think you add water to your curry masala mix in the right proportion to make a sauce, which seems right. Each packet is 100g and I'd like to make both spicy and mild lamb available. If it's right you add water to make a sauce, what's my water to powder ratio? Like Squashy said, the spices are generally cooked in oil to bloom them. My general steps for a curry are: 1. Season the protein with a little of the curry powder and some salt then par cook it, I do this to get some of the flavor into the meat and because it gets some of the moisture out of the meat which helps in controlling the consistency of the sauce. 2. I bring my oil/ghee up to temperature and cook the spices in it for a little while, I do this on high heat but the spices can burn easily so you might want to stick to low or medium heat until you get the hang of it. 3. I stop the cooking by adding diced onions/peppers/whatever and then cook the veggies until they have become soft and translucent. 4. I add my protein back in, add coconut milk, bring up to a simmer and cook for a while at a slow simmer until it's done. How long this takes depends on your meat, the veggies and so on. Serve the curry over rice. These are just very generalized steps, there are so many ways to make curry that it's hard to be more exact than this. For instance if I am doing a chicken curry I don't really brown the chicken very much unless it's skin on, for a lamb curry I would get a nice crust on the lamb before continuing.
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Jan 7, 2017 18:38
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AVeryLargeRadish posted:Like Squashy said, the spices are generally cooked in oil to bloom them. My general steps for a curry are: That's exactly what I was looking for, thanks.
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Jan 7, 2017 18:45
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Squashy Nipples posted:A yup. If'n you've got a Big Lots in your neighborhood, it's a stock item and even cheaper there! Sub-$20.
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Jan 7, 2017 18:52
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AVeryLargeRadish posted:Like Squashy said, the spices are generally cooked in oil to bloom them. My general steps for a curry are: I do the same, usually end up tossing in the ginger / garlic paste to stop the spices from burning.
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Jan 7, 2017 19:10
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spankmeister posted:It's never gonna be as non-stick as teflon Speak for yourselves! https://www.youtube.com/watch?v=Wq1ZOG1KLy8 All it took was an angle grinder, a sanding wheel, several hours of baking on flaxseed oil and then vegetable oil on top of those... Steve Yun fucked around with this message at 19:38 on Jan 7, 2017 |
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Jan 7, 2017 19:36
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It looks like there's oil in there, right? Teflon is nonstick even with zero oil.
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Jan 7, 2017 20:05
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Yeah but almost anything you'd cook should have a bit of oil. Eggs may not stick but they are not great without oil.
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Jan 7, 2017 20:28
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Is there a resource with a massive list of food internal temperatures?
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Jan 7, 2017 20:33
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PRADA SLUT posted:Is there a resource with a massive list of food internal temperatures? like, safe temps? Your government should have a health website that lists this kind of stuff
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Jan 7, 2017 20:49
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JawKnee posted:like, safe temps? Your government should have a health website that lists this kind of stuff I was thinking that along with cook at X temp for medium rare, x temp for safety in fish, etc. like a cooks list more than the USDA recommendation.
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Jan 7, 2017 20:59
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