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Teflon releases gases when superheated, but the gas is not teflon. It's chemical byproducts. Teflon itself is safe to swallow. That took me like ten seconds to google.
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Feb 3, 2016 19:00
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What on earth are you all doing with your teflon that makes it come off the pan and gas your rear end? I've used the same pan for years on the highest hob setting and the only problem with it is that it's chipping because I keep hitting it with metal cutlery.
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Feb 3, 2016 21:00
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OwlFancier posted:What on earth are you all doing with your teflon that makes it come off the pan and gas your rear end? Heating it past about 250 degrees C. So, it's not a problem as long as there's some water or relatively low smoke point oil in the pan. But, Teflon and similar nonstick coatings are a bad idea if you're heating the pan itself to very high temperatures. How you set your burner doesn't have that much to do with it - you can run a big burner at full heat under a big pot of water for hours and the pan won't get over 100C/212F. But, heat a pan up at medium heat with nothing in it (say, because you're preheating your wok or cast iron pan), and it will get to bad-for-Teflon temps pretty quickly.
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Feb 3, 2016 21:41
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Yeah, the common rule for non-stick is to keep it at Medium heat, at most, and never put it on a flame with nothing in it. I've got a cheap non-stick set for most day-to-day cooking but I need cast iron if I ever want to put a decent sear on something. Just wish I could cook burger patties on the things without the grease spitting every which-a-way.
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Feb 3, 2016 23:26
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Never heard of a splatter guard?
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Feb 3, 2016 23:31
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They don't work as well as I'd like.
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Feb 3, 2016 23:33
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How do you mean? Just get a cast iron pan with a relatively high wall, and cook with the splatter guard on top. Trust me, if you do it right, it works. There's nothing I hate more than grease stains on a shirt from cooking. Might take a bit to get the hang of it but I suggest that you figure it out if splattering is a big issue.
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Feb 4, 2016 00:01
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Please link your splatter guard that prevents all spatter. I have one, but it only cuts down on it, definitely doesn't eliminate the issue.
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Feb 4, 2016 00:07
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i like nice words
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This is what aprons are for. Aprons are cool.
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Feb 4, 2016 00:11
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Baronjutter posted:This is what aprons are for. Aprons are cool. It's actually pretty hard to find a decent one, in my experience. I finally found one, but it took a while.
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Feb 4, 2016 00:39
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Weird, I always end up with the oil going crazy before I end up damaging the pan. And my food goes brown as hell, if anything I have to turn it down to avoid having it raw in the middle.
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Feb 4, 2016 02:20
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Quit being a pussy a just tough it out. I cook bacon in my cast-iron. Naked. 
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Feb 4, 2016 15:26
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GORDON posted:Nobody needs to get nasty about it... I can't speak for all different types (Asian cooking spans around what...like 20 different countries and numerous different ethnicities?) but the core thing is a carbon steel wok that is well seasoned and a very...very intense burner. Most people do not have the types of burners they use in restaurants to accurately replicate the experience. This goes for Americanized fare or traditional. It can be replicated though...but it is tough. Oddly, thai food is really accessible in this respect because it's easy to replicate on any normal stove. Edit: In your typical Chinese restaurant (which you're trying to replicate) the wok they're using is around 3 feet in diameter and sits on a ring stand with a multi-nozzle big rear end commerical burner underneath it. It's a giant amount of heat and chances are you can't recreate that in your kitchen. TyroneGoldstein fucked around with this message at 18:07 on Feb 4, 2016 |
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Feb 4, 2016 17:48
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So what do Chinese people do when cooking at home with woks?
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Feb 4, 2016 20:06
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BarbarianElephant posted:So what do Chinese people do when cooking at home with woks? You can stirfry stuff in a regular steel pan. Alternatively, they eat something other than stir-fry, which is also common
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Feb 4, 2016 20:31
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BarbarianElephant posted:So what do Chinese people do when cooking at home with woks? Not the stuff that he's attempting to make if he's trying to recreate the American Chinese food experience. There's a sort of a difference between 'table food' and what's served at restaurants. You can even see this with our cuisine. I mean I'm not going to say it's impossible...but don't expect to make it like your favorite takeout joint. TyroneGoldstein fucked around with this message at 20:48 on Feb 4, 2016 |
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Feb 4, 2016 20:43
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What really sucks is when I would thin-slice some chicken breast... but most American chicken is so plumped up with salt water that you end up boiling it in the pan when the water cooks out instead of searing it.
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Feb 5, 2016 02:07
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GORDON posted:What really sucks is when I would thin-slice some chicken breast... but most American chicken is so plumped up with salt water that you end up boiling it in the pan when the water cooks out instead of searing it. have you tried aging it in your fridge first cause yeah straight out of the package where it's been swimming in an ocean of meat juice I can see that being a problem
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Feb 5, 2016 02:56
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A Wizard of Goatse posted:have you tried aging it in your fridge first cause yeah straight out of the package where it's been swimming in an ocean of meat juice I can see that being a problem No I haven't. Would that work? It already sits in its packaging not leaking the juice out. It only comes out of the flesh when cooked, from what I have observed. I think the answer would be "buy better meat." Tyson and poo poo injects the chickens with salt water... I bet a typical good butcher shop would not.
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Feb 5, 2016 14:11
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BTW, if you've never heard of "plumping" chicken, it's the process by which up to 30% of the chicken you pay for... is water. https://en.wikipedia.org/wiki/Plumping
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Feb 5, 2016 14:13
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Chicken breast is poo poo. Get thighs and trim the excess fat off. If you buy them with the bone in and remove it, you can save the bones to make stock with too!
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Feb 5, 2016 14:25
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You can also use the fat to cook the chicken if you want it to taste more chickeny. But otherwise I would suggest you can probably let it sit open a bit to dry it out some? I dunno. Or cut it thinner and drain it perhaps. Otherwise yeah buy better chicken, cheap chicken is cheap because it's not actually chicken. OwlFancier fucked around with this message at 17:10 on Feb 5, 2016 |
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Feb 5, 2016 17:08
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OwlFancier posted:You can also use the fat to cook the chicken if you want it to taste more chickeny. Also true. I'm going to make some chicken leg confit this weekend, speaking of fun things to do with chicken fat.
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Feb 5, 2016 18:19
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Eeerrhrrhghg I might not have had very good confit before but it's hard for me to like it. It just makes me ill after a while. Nice tender meat but rich to the point of greasy. Generally prefer high temp fried and well drained.
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Feb 5, 2016 18:26
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OwlFancier posted:Eeerrhrrhghg I might not have had very good confit before but it's hard for me to like it. It just makes me ill after a while. Nice tender meat but rich to the point of greasy. Generally prefer high temp fried and well drained. I've always enjoyed it, but it's entirely possible I'll gently caress it up when I try it myself.
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Feb 5, 2016 21:48
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Chicken breast may not be very flavorful, but that's sort of the point. It's good in curries and other stuff where you don't want something that will overpower the spices. It is also a better source of lean protein than the legs and thighs. And has less disgusting gristle in it. Gristle can go gently caress itself.
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Feb 6, 2016 04:33
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Weldon Pemberton posted:Chicken breast may not be very flavorful, but that's sort of the point. It's good in curries and other stuff where you don't want something that will overpower the spices. It is also a better source of lean protein than the legs and thighs. And has less disgusting gristle in it. Gristle can go gently caress itself. Chicken in curry barely tastes like anything at all. Why even bother eating meat if you can't taste it, especially if it's comparatively expensive like chicken breast? Trim your thighs better to avoid gristle. You can feel it when its raw, so break out the knife and remove it. Also: what is the loving fascination that the supermarket has with processing my meat? If I wanted the loving poo poo marinated, skinned, deboned or sliced, I'd do it myself because I'm not an incompetent son of a whore and all of those operations are so trivial they could be performed by a brain-damaged gibbon. When I can't find the cut I want because you've already hosed it up, it makes me very angry...
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Feb 6, 2016 05:20
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GORDON posted:No I haven't. Would that work? It already sits in its packaging not leaking the juice out. It only comes out of the flesh when cooked, from what I have observed. if it's sitting in open air and not in a sealed package full of chicken juice the outside will dry enough to sear, yes, that's what evaporation does. The main point of searing is to flash-cook the very outermost edge of the meat which'll keep the juice from 'cooking out' in the first place (mostly), but it doesn't work if that edge is saturated with cold water. You could buy better meat too but I doubt that'll make as big a difference searing-wise as the packaging, that'll mostly be a flavor thing (or maybe you just like the idea of eating something that drank only artisinal springwater and had whalesong piped into the henhouse every day of its life). meats are not just 'naturally' dry enough to get a crisp sear without preparation no matter what conditions they were in before hitting the pan, and airtight plastic wrap is pretty much ideal for keeping stuff soggy also get some wondra or fine searing flour which'll dessicate the surface further and provide a little bit extra crispness A Wizard of Goatse fucked around with this message at 09:26 on Feb 7, 2016 |
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Feb 7, 2016 08:56
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A Wizard of Goatse posted:The main point of searing is to... keep the juice from 'cooking out' in the first place
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Feb 8, 2016 03:09
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mystes posted:This is a myth. True. However searing does make for a very nice Maillard reaction and delicious crust.
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Feb 8, 2016 10:51
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PT6A posted:Chicken in curry barely tastes like anything at all. Why even bother eating meat if you can't taste it, especially if it's comparatively expensive like chicken breast? Well, I did mention it, but because it's more or less the best source of lean protein available. That's pretty important in my household because of everyone's fitness goals. Also it might be because I live in a crappy state, but everything is cheap here and you can get about 3 pounds of fresh chicken breast with rib meat for around $8 on a lucky day. Normally they are reduced because their use-by date is in about 3 days, but you can get around that by cooking it all up into a bunch of big batch meals. Honestly I don't find any meat to be that flavorful until you've seasoned it well anyway, and by after that pretty much anything is flavorful enough. I also prefer the softer, less chewy texture of the breast meat. YMMV I guess.
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Feb 9, 2016 06:52
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Weldon Pemberton posted:Well, I did mention it, but because it's more or less the best source of lean protein available. That's pretty important in my household because of everyone's fitness goals. Also it might be because I live in a crappy state, but everything is cheap here and you can get about 3 pounds of fresh chicken breast with rib meat for around $8 on a lucky day. Normally they are reduced because their use-by date is in about 3 days, but you can get around that by cooking it all up into a bunch of big batch meals. I actually dislike the texture of chicken breast and never understood why some people preferred it. There's a tendency for it to get dry and grainy. Dark meat is much more succulent and moist, and has better flavor. If you want tender just cook it for a longer period of time at a low temperature. Heck I just did some deboned chicken leg roulades this weekend for Chinese New Year.
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Feb 9, 2016 08:20
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Weldon Pemberton posted:Honestly I don't find any meat to be that flavorful until you've seasoned it well anyway, and by after that pretty much anything is flavorful enough.
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Feb 9, 2016 09:24
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Isn't the chicken in a curry basically just a delivery device for the flavorsome sauce anyway? Seems it doesn't matter too much what it would taste like.
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Feb 9, 2016 12:40
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My dad always uses thighs in his chicken curry and it works very well. They don't dry out and they both add to and take on the flavour of the curry.
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Feb 9, 2016 12:45
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Speaking of, what's a good nationally available brand of whole chicken that isn't loaded down with water? We like Costco's rotisserie chicken but I mean when I want to cook it myself. I like whole chickens cause you get a breast, two legs and thighs, two wings, and a nice backbone to make stock or a pan sauce with
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Feb 10, 2016 07:07
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DARPA Dad posted:Speaking of, what's a good nationally available brand of whole chicken that isn't loaded down with water? We like Costco's rotisserie chicken but I mean when I want to cook it myself. I like whole chickens cause you get a breast, two legs and thighs, two wings, and a nice backbone to make stock or a pan sauce with Don't they sell whole chickens at costco? I'm pretty sure those are the ones they cook.
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Feb 14, 2016 23:39
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Now I'm horrified enough not to use Teflon pans anymore.  I like cooking Asian fare as much as anyone else, but they need high heat, and I'm not willing to get Teflon chips in my food just because I set my electric burner to medium-high.Then again, I don't understand how to properly set cooking temperatures anyway, so...
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Apr 13, 2016 12:18
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Captain Bravo posted:Quit being a pussy a just tough it out. I cook bacon in my cast-iron. Naked. Do this long enough and your sexual endurance skyrockets.
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Apr 14, 2016 09:08
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Pollyanna posted:Now I'm horrified enough not to use Teflon pans anymore. Replace your electric hob with gas burners and all will become clear. Or get an induction hob, they're good too nowadays.
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Apr 14, 2016 10:40
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