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I bought a mapp gas torch but it takes forever compared to a blazing hot cast iron skillet. The torch is great for nachos though!
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Jan 31, 2018 04:27
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| # ? May 30, 2024 14:40 |
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DangerZoneDelux posted:I bought a mapp gas torch but it takes forever compared to a blazing hot cast iron skillet. The torch is great for nachos though! For some reason cast iron takes long enough (I have a glass cooktop) that my sear is subpar and the food cooks more inside.) I got that crust after about 60 seconds per side... at most 90 seconds. You might be right, not discounting you... just saying, I like the clean, dry sear, and the amount of control.
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Jan 31, 2018 04:32
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Yeah glass cooktops and cast iron will work but aren't the greatest. I have an old school electric coil so it turns up the heat quickly and contacts the cast iron well enough.
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Jan 31, 2018 04:44
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DangerZoneDelux posted:Yeah glass cooktops and cast iron will work but aren't the greatest. I have an old school electric coil so it turns up the heat quickly and contacts the cast iron well enough. Nice!  I’d say this... when researching Searzall, the Mapp and Heat shrink head were recommended and based on Searzall vids I’ve seen, the MAPP + Heat Shrink Head gets the job done faster. I’m no expert, just seems to be the case...
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Jan 31, 2018 04:48
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My glass top works fine with my lodge. You need to make sure to give it enough time to heat up. I usually put the pan on at the lowest heat for a couple of minutes, then add canola oil and set it to medium low (3 on a scale of 9) and let it warm up more, then I crank it up to 6 until it starts smoking. After that I only need 10-15 sec per side of steak.
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Jan 31, 2018 07:19
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What's the point of warming it gradually? Would it crack or something?
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Jan 31, 2018 07:21
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i like nice words
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Heats more evenly. Cast iron holds heat extremely well but heats super unevenly.
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Jan 31, 2018 07:25
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Yeah this. You want the whole pan to be evenly heated. And heat doesn't transfer from grassroots as fast as gas burners, so you need a longer preheat to get it hot enough.
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Jan 31, 2018 07:58
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I'm not grasping why low for 2 + medium-low for 2 + medium for 2 would distribute heat any better than going straight to medium for 6 (or 5). On a glass-top stove, the heat is applied evenly to the whole bottom surface area regardless of temp setting, right? What am I missing?
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Jan 31, 2018 08:04
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I leave my cast iron pan in a 450F oven for 30ish minutes before throwing it on a high burner.
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Jan 31, 2018 08:04
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With a 10 inch skillet on an ordinary gas burner I find the cooking surface is about the right size for the hob and I don't have uneven temps. 12 definitely has a hot middle and cold sides.
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Jan 31, 2018 08:17
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Anne Whateley posted:I'm not grasping why low for 2 + medium-low for 2 + medium for 2 would distribute heat any better than going straight to medium for 6 (or 5). On a glass-top stove, the heat is applied evenly to the whole bottom surface area regardless of temp setting, right? What am I missing? With a glass top and a pan that doesn't fit perfectly you'll end up with a hot spot that's smoking with tepid everywhere else. Preheating at temps that won't smoke helps avoid.
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Jan 31, 2018 15:56
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Submarine Sandpaper posted:With a glass top and a pan that doesn't fit perfectly you'll end up with a hot spot that's smoking with tepid everywhere else. Preheating at temps that won't smoke helps avoid. To add to this, cast iron has inherent hot spots, so the problem would remain even if you were able to put it on a perfectly fitting glass burner or even a gas burner.
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Jan 31, 2018 18:22
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Preheating in the oven is the best way to get even heat out of your cast iron in my experience. ninja edit: Don't be like me and try to grab the handle without a hot pad once you get it on the stove, as the handle will be the same temp as the cooking surface and you WILL get a handle shaped burn on your palm.
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Jan 31, 2018 18:28
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Flash Gordon Ramsay posted:Preheating in the oven is the best way to get even heat out of your cast iron in my experience. Should have told me this a couple of months ago. For some reason my brain doesn't understand a pan in the oven that doesn't have food in it can still be really loving hot.
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Jan 31, 2018 19:09
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Jan 31, 2018 19:13
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Flash Gordon Ramsay posted:ninja edit: Don't be like me and try to grab the handle without a hot pad once you get it on the stove, as the handle will be the same temp as the cooking surface and you WILL get a handle shaped burn on your palm. I hardly ever use the handle even when only on the stovetop, it might not get hot as fast but it does get hot. 
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Jan 31, 2018 19:33
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Sorry guys, just to be clear, I wasn't trying to suggest I had found superior methods over Cast Iron, etc... just that, for me, the MAPP HS Torch ended up being exactly what I wanted, easy to use, and with the results I had been looking to achieve. It's a nice option to the ever-elusive SearzAll. So if you have your sights on a SearzAll, at least look into it. (great advice on the Cast Iron even heating, though!)
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Jan 31, 2018 20:12
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Flash Gordon Ramsay posted:Preheating in the oven is the best way to get even heat out of your cast iron in my experience. I just turn my turbo gas burner up to 11 and wait until the loft is full of smoke. Then I know.
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Feb 1, 2018 05:39
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Has anyone had success doing fried food much thicker than normal by vizzling and then breading and frying at high heat only to crisp it up? Specifically I was trying tonkatsu last week and it did not turn out well for me; the breading absolutely refused to stick to the cooked cutlet.
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Feb 1, 2018 06:17
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I did SV fried chicken cutlets a few times trying to duplicate Shake Shack's. I didn't have issues with the breading sticking, but overall I didn't think it was worth the effort. I only do it a couple times a year, but I'm more likely to do ATK's shallow-fry -> oven method.
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Feb 1, 2018 14:50
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AnonSpore posted:Has anyone had success doing fried food much thicker than normal by vizzling and then breading and frying at high heat only to crisp it up? Specifically I was trying tonkatsu last week and it did not turn out well for me; the breading absolutely refused to stick to the cooked cutlet. Haven't tried it since it doesn't fit diet, does look like normal tonkatsu here though https://blog.nomiku.com/sous-vide-pork-katsu/
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Feb 1, 2018 14:50
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AnonSpore posted:Has anyone had success doing fried food much thicker than normal by vizzling and then breading and frying at high heat only to crisp it up? Specifically I was trying tonkatsu last week and it did not turn out well for me; the breading absolutely refused to stick to the cooked cutlet. Just guessing here but it's possible that breading doesn't stick well to already-cooked protein. It might need to be in contact with the meat when it first cooks in order to develop a bond with the proteins. Might be a thing that you have to do without sous vide. Steve Yun fucked around with this message at 17:40 on Feb 1, 2018 |
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Feb 1, 2018 17:36
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if you're having adhesion issues with breading, first make sure what you're breading isn't wet. water inbetween the breading and the meat will turn to steam and break the breading.
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Feb 1, 2018 17:51
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I've done pickle brined > SV > fried chicken for sandwiches. I had no more issue with it than raw, drying is very important.
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Feb 1, 2018 17:57
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Wet raw things are a pain in the rear end as well. Roll it in flour first?
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Feb 1, 2018 18:46
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With chicken I generally season with pepper, cayenne, salt, and a little bit of flour before the egg wash or if I'm being lazy I"ll just season it a bit with the stage 3 breading first.
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Feb 1, 2018 18:55
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I've always had the most success with a double wash/breading/wash/breading cycle.
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Feb 1, 2018 19:13
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AnonSpore posted:Has anyone had success doing fried food much thicker than normal by vizzling and then breading and frying at high heat only to crisp it up? Specifically I was trying tonkatsu last week and it did not turn out well for me; the breading absolutely refused to stick to the cooked cutlet. SV fried chicken is intense But you have to get it real dry after the SV part. Like wrap in paper towels and smash good dry . Then flour egg flour and fry at 375 for super crisp breading.
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Feb 1, 2018 19:41
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Flash Gordon Ramsay posted:Preheating in the oven is the best way to get even heat out of your cast iron in my experience. Something about a clean pan sitting on the stove my brain forgets it's been in a 450F+ oven for 20 minutes.
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Feb 1, 2018 21:38
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Thanks for the advice guys, I'm guessing I messed up on the dry part because I only patted it dry like I would for a raw cutlet. I'll do some more over the weekend and report back.
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Feb 1, 2018 22:05
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Steve Yun posted:Just guessing here but it's possible that breading doesn't stick well to already-cooked protein. It might need to be in contact with the meat when it first cooks in order to develop a bond with the proteins. My housemate breads and fries chicken breasts that he’s cooked SV, and it works pretty well.
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Feb 1, 2018 22:39
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Second attempt turned out much better but yeesh you guys weren't kidding when you said it had to be dry. Had to basically swathe it in paper towels and press down multiple times before the breading actually stuck.
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Feb 2, 2018 21:21
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You can let it dry on a rack for another 5 mins after patting it down, too.
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Feb 2, 2018 21:34
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AnonSpore posted:Second attempt turned out much better but yeesh you guys weren't kidding when you said it had to be dry. Had to basically swathe it in paper towels and press down multiple times before the breading actually stuck. It's got to be dry. That's how it works.
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Feb 2, 2018 22:25
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2 hour smoke, 48 hour sous vide (133, chicago steak seasoning, little bit of Worcestershire), 30 second sear turned this chuck roast into melt in your mouth ribeye. I also chopped up an onion and sauteed it in the juices until it formed a thick reduction. Fuckin' heavenly, best piece of meat I've ever eaten.  
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Feb 3, 2018 06:15
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I've been cooking with my Joule for about a week now and generally love the method and the results. However, this is really the first time I've "seared" things, and even after one cook my entire kitchen (cabinets, floors, microwave, stemware, etc.) is coated in a layer of grease that's really hard to clean. I have a vent hood with the fan on high and open the windows before I sear. I only put about a tablespoon of oil in the pan/skillet. This is really bumming me out and pretty much makes it not worth it for me. Are there any alternative methods for finishing meat that won't make a mess, even if it won't taste as good? I don't/can't have a barbecue so that's not an option.
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Feb 5, 2018 03:25
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Get one of these https://www.amazon.com/gp/product/B...pf_rd_i=3737171 And how are you searing? Cast iron and a dab of butter results in very little splatter to the point that I don't generally bother with the shield.
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Feb 5, 2018 04:28
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I have one of those and use it as well as I possibly can. I don't think it's the splatter per se but more the aerosolized matter that floats around and settles all over everything. It's likely a ventilation problem at its core, but not one I can do much about. I've seared with olive oil and olive oil + butter, but never just butter. I might give that a shot. Can a torch on its own work well for searing?
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Feb 5, 2018 05:13
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You can always preheat the pan in the oven and sear in there as well, just use some tongs to flip.
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Feb 5, 2018 05:19
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