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therobit posted:Since you will hopefully have some iron pans, a bunch of thin cheap spatulas because they work the best! This is a good one, they're called fish spatulas.
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Aug 2, 2020 07:54
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Huh, yeah that would work. I usually just buy the thinnest metal spatula at like Big Lots or Dollar Tree or Grocery Outlet. The cheapest, crappiest ones all seem to be thinner and more flexible, making them work better. They aren't pretty to look at but neither am I.
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Aug 2, 2020 08:00
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therobit posted:Huh, yeah that would work. I usually just buy the thinnest metal spatula at like Big Lots or Dollar Tree or Grocery Outlet. The cheapest, crappiest ones all seem to be thinner and more flexible, making them work better. They aren't pretty to look at but neither am I. If you haven't tried using an actual fish spatula it's one of those experiences where the tool perfectly is suited for what you're trying to do (manipulate food of any kind on metal-safe surfaces).
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Aug 2, 2020 08:35
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A sub to one or all of Cooks Illustrated/America’s Test Kitchen/Cooks country. Good to great recipes of just about anything along with good tips for techniques and also generally good solid equipment reviews.
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Aug 2, 2020 15:19
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Murgos posted:A sub to one or all of Cooks Illustrated/America’s Test Kitchen/Cooks country. Good to great recipes of just about anything along with good tips for techniques and also generally good solid equipment reviews. Secondnded. Also as an aside listen to the Amreica's Test Kitchen radio show and also The Splendid Table. They are great.
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Aug 2, 2020 16:00
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I've adopted a neglected cast iron pan. There's some light rust in a couple spots and some burnt on grease (not serious, I can scrape it off with a fingernail). What's the best way to rehabilitate it? I was thinking of scouring it with steel wool, but not sure if that's too rough.
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Aug 2, 2020 18:58
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I use a Mr Clean Magic Eraser for my cast iron. Just kidding, steel wool is exactly what you want. You can use soap too since you'll be seasoning it after.
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Aug 2, 2020 19:24
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Fruits of the sea posted:I've adopted a neglected cast iron pan. There's some light rust in a couple spots and some burnt on grease (not serious, I can scrape it off with a fingernail). What's the best way to rehabilitate it? I was thinking of scouring it with steel wool, but not sure if that's too rough. This serious eats page has a great guide on seasoning your pan.
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Aug 2, 2020 20:01
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Thanks thread! One man’s dusty mouse poo covered junk is another’s man’s treasure.
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Aug 2, 2020 20:18
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Fruits of the sea posted:Thanks thread! One man’s dusty mouse poo covered junk is another’s man’s treasure. i believe the term you're looking for is garage caviar.
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Aug 2, 2020 20:32
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xtal posted:I use a Mr Clean Magic Eraser for my cast iron. Just kidding, steel wool is exactly what you want. You can use soap too since you'll be seasoning it after. You say ‘use soap’ like that’s going to hurt the seasoning. I have several cast iron pots and pans and I assure you dish soap after every use will not affect your seasoning at all. E: I mean mild dish soap that’s safe for your hands. Dawn or equivalent. I would stay away from anything abrasive like comet or etc... Murgos fucked around with this message at 23:37 on Aug 2, 2020 |
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Aug 2, 2020 21:47
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Murgos posted:You say ‘use soap’ like that’s going to hurt the seasoning. I have several cast iron pots and pans and I assure you dish soap after every use will not affect your seasoning at all. Yeah, if I cook a stinky food in my cast iron, I use a little soap. Mostly a scraper and a bamboo brush, but never fear a little soap.
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Aug 2, 2020 21:58
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Jesus, you guys act like you can't put your cast iron in a dishwasher. As long as you use Jet-Dry it's fine. DUH.
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Aug 3, 2020 01:21
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Just don't use lye soap and you are good.
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Aug 3, 2020 02:59
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VelociBacon posted:This serious eats page has a great guide on seasoning your pan. That guide is bad, the correct oil for seasoning cast iron is flax seed.
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Aug 3, 2020 05:20
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I season my skillets with fat from virgin koala bears.
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Aug 3, 2020 08:48
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wormil posted:I season my skillets with fat from virgin koala bears. Is it virgin ones because the rest of them all have chlamydia?
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Aug 3, 2020 09:01
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Lazyhound posted:That guide is bad, the correct oil for seasoning cast iron is flax seed. flax sucks and flakes off eventually
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Aug 3, 2020 13:12
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VelociBacon posted:This is a good one, they're called fish spatulas. or "slotted turner." they both kind of sound like prog-rock groups.
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Aug 3, 2020 14:04
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KD-8000 scale goons: this scale looks perfect but I really don't want to spend another $100.00 on a 5kg calibration weight. How likely am I to regret not ordering the weight and is there a cheaper alternative to a scientific weight?
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Aug 3, 2020 18:43
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You dont need to calibrate it ootb
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Aug 3, 2020 18:48
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night danger posted:KD-8000 scale goons: this scale looks perfect but I really don't want to spend another $100.00 on a 5kg calibration weight. How likely am I to regret not ordering the weight and is there a cheaper alternative to a scientific weight? There's a lot of cheap calibration weights on ebay: https://www.ebay.com/sch/i.html?_fr...eights&_sacat=0 This set looks like it has a 5kg https://www.ebay.com/itm/Ohaus-10-P...mIAAOSw2xRYjMK2
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Aug 3, 2020 18:54
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Submarine Sandpaper posted:You dont need to calibrate it ootb also couldn't you just check and see if it's off with like, x number of milliliters of water? since they only measure to the whole gram anyway
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Aug 3, 2020 23:11
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We have an anodized aluminum skillet (Calphalon) that is about 3 years old. I think at some point it got burnt or something, cause there's a spot in the middle that is slightly discolored and stuff always sticks around there! It's not like there is caked on carbon, it looks more like a discoloration that is smooth to the touch (when clean), like something chemical happened to the surface. Has anyone seen this before / know what to do? Or is the pan hosed?
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Aug 4, 2020 17:27
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The answer is always bar keepers friend
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Aug 4, 2020 20:24
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alnilam posted:We have an anodized aluminum skillet (Calphalon) that is about 3 years old. I think at some point it got burnt or something, cause there's a spot in the middle that is slightly discolored and stuff always sticks around there! It's not like there is caked on carbon, it looks more like a discoloration that is smooth to the touch (when clean), like something chemical happened to the surface. Anodize is usually a very thin layer, less than 0.001 inch, and could have been damaged by overheating for too long. Barkeeper’s friend I would be wary of, as it might be abrasive enough to just destroy the anodize wherever it abrades.
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Aug 4, 2020 21:08
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Yeah Barkeeper's Friend is very acidic which is why it works so well on stainless, and has abrasive to remove stains, but I don't think you are supposed to use it in aluminum, even if anodized.
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Aug 4, 2020 21:53
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Their own website says:quote:Some ingredients in our powdered Cleanser may etch or dull delicate surfaces. Before cleaning fiberglass, plastics, anodized aluminum, or brushed metal surfaces – including appliance exteriors – test first on a small, inconspicuous area. which sounds an awful lot like "use it on anodized aluminum at your own risk." But if it's a last-ditch effort before you give up and recycle something, why not?
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Aug 4, 2020 21:59
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eke out posted:also couldn't you just check and see if it's off with like, x number of milliliters of water? since they only measure to the whole gram anyway if you have a calibrated way to measure the water volume, yeah
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Aug 4, 2020 22:02
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I know about oven techniques and what not for warming plates. But if I wanted a dedicated plate warmer, like appliance, or something, what are my options? Coincidentally what plates hold heat the best? I'd assume porcelain, and likely not bone China? Skyarb fucked around with this message at 09:00 on Aug 6, 2020 |
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Aug 6, 2020 05:16
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I love my new Joule, but it's evident I need a vacuum sealer. What's the best?
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Aug 6, 2020 21:43
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Skyarb posted:I know about oven techniques and what not for warming plates. But if I wanted a dedicated plate warmer, like appliance, or something, what are my options? i searched amazon bc i wasn’t sure if this was smtg that exists and sure enough you can get a $75 specialized electric blanket to warm plates to 150f and you even have options for how many plates they warm at once
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Aug 7, 2020 01:35
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KOTEX GOD OF BLOOD posted:I love my new Joule, but it's evident I need a vacuum sealer. What's the best? This discussion is ongoing in the sous vide thread, as it happens.
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Aug 7, 2020 01:48
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Thermoworks is having a sitewide 15% off sale, in case anybody's been waiting for a sale to pick up a Mk 4 or whatever.
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Aug 10, 2020 00:26
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SubG posted:Thermoworks is having a sitewide 15% off sale, in case anybody's been waiting for a sale to pick up a Mk 4 or whatever. gently caress I bought one full price like 3 weeks ago
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Aug 10, 2020 02:31
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SSJ_naruto_2003 posted:gently caress I bought one full price like 3 weeks ago E-mail them and see if they'll honor the sale price and refund you the difference. The worst they can do is say no.
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Aug 10, 2020 15:53
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SSJ_naruto_2003 posted:gently caress I bought one full price like 3 weeks ago buy another one on sale and return it under the first order 
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Aug 10, 2020 16:48
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Recommendations for a small (like for two people) tabletop hotpot/火锅/huo guo/shabu-shabu/nabemono/jeongol/whatever pot?
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Aug 11, 2020 04:54
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I used to work kitchens when I was younger. I remember when I would do dishes most kitchen would have these super high pressure sprayers in the sink. I'm guessing you can't get pressure high enough in a house to really get one for the home could you?
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Aug 11, 2020 09:49
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Skyarb posted:I used to work kitchens when I was younger. I remember when I would do dishes most kitchen would have these super high pressure sprayers in the sink. I'm guessing you can't get pressure high enough in a house to really get one for the home could you? My cousin was a chef and had his kitchen remodeled and he has one.
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Aug 11, 2020 10:17
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