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I've been told I need to get a cast iron frying pan so I don't destroy my non-stick one by cooking meat and things in it. I had a look round, and the most common brand I can get here (the Netherlands) is Le Creuset. They're kind of expensive (26cm pan is 140 euros), and I notice that's a brand that's mentioned in the OP. Is it worth investing that much money in the pan, or should I shop around looking for something cheaper? I can afford the cost, and I would like a good quality pan that lasts.
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Nov 9, 2015 15:12
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| # ¿ Apr 29, 2024 06:44 |
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Like this one? http://www.ikea.com/us/en/catalog/products/90264845/
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Nov 9, 2015 16:10
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Cool, thanks!
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Nov 9, 2015 16:23
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kinmik posted:I've noticed that I'm frying foods a lot lately because I'm a fatty fat and fried poo poo tastes amazing, but I decided for my birthday I'd like a dedicated fryer. What have you heard about those "healthy" air fryers and do you recommend one? I've not heard good things about them. The consensus I've heard is that you end up with food that tastes like it's been half fried and half steamed, so something which has been breadcrumbed turns out a bit soggy, rather than nice and crunchy. I'm sure it's possible to make nice food in such a device, but it won't be deep fried food.
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Nov 19, 2015 17:16
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kinmik posted:So the consensus is that air fryers are gimmicky and bad, which is pretty much what I needed to hear, thanks. We moved into an apartment with awful coil burners, so a wok's out. Would a dutch oven fare well on those? Aside from just getting a deep fryer, that's my second choice; it only helps that I really love making stews and such, so it could pull double duty. I have a frier, and the main advantage is how quick and convenient it is. You don't need to store the oil separately, or use a thermometer to monitor the temperature or anything, you just take it out, turn it on, and 10m later you're frying whatever it is you want. The downside is that it's a real pain in the rear end to clean compared to a simple pan (ammonia and hot water is helpful for this) and it's tempting to not change the oil very often, which can lead to issues if you're trying to be creative. The oil will quickly pick up the flavour of what you frequently fry in it and that flavour will spread to other things. Not a big deal if you only cook fries and chicken and things, but certainly an issue if you suddenly decide to make doughnuts. Given what everyone's said, I'd say if you want to have deep fried, savoury food 2-3 times a week, get a frier, otherwise a crockpot sounds like it would serve you better.
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Nov 19, 2015 20:27
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Brining a bird sounds like a fun thing to try. Is it worth doing it with a smaller bird, like a 3lb chicken? It's hard to buy bigger poultry round here, and I don't think me and my GF would be able to finish a 10lb turkey anyways... Has anyone got a link to a webpage that explains the right way of doing it?
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Nov 25, 2015 10:05
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SubG posted:The Food Lab article up the page contains more information than most people will ever conceivably need on the subject, and in it there's a link to another Food Lab article with more information. Thank you!
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Nov 25, 2015 11:09
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FireTora posted:Thermoworks is having a Black Friday sale through Monday. Would something like that work for tempering chocolate? The thermometers I have right now aren't accurate enough at low temperatures.
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Nov 27, 2015 12:12
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mcstanb posted:Yes it would. I have one and can measure anything from meat temps to sugar. Cool! Was poking around and the Mk3 is available here for $45: http://thermapen.co.uk/superfast-thermapen-3/48-superfast-thermapen-3-discounted-colours.html From comparing them via their web pages. I think the Mk3 is missing some things like a display that autorotates as you move the thermometer and a backlight, but otherwise does the same job.
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Nov 27, 2015 15:55
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UncleSmoothie posted:I just got these rosti rings for making potato rostis but I don't want to be that guy who has a lot of single-purpose widgets around the kitchen. What else can I do with these besides forming little cheesecakes and making potato rostis? Make chocolate chip cookies, and use the rings to cut them all into the same uniform size. Then, make vanilla ice cream, mix in a bag of m&ms, and pour it into a baking tray to harden, so you get a layer of M&M ice cream about half an inch thick. Once the ice cream's hardened, use the rings to cut out discs of it, then place each disc of ice cream between two cookie discs to make ice cream sandwiches. Eat, enjoy, die of diabetes!
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Jan 19, 2016 23:17
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| # ¿ Apr 29, 2024 06:44 |
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Steve Yun posted:I decided I wanted to turn my lodge pans smooth. I bought a wire cup brush for my drill and I've been going to town on this pan but other than taking off the seasoning, it doesn't seem to be wearing down the surface much. Is there a better tool? Do i need an oscillating grinder and one of those gnarly metal discs? I think you'd want a sander, but I'm not sure if you'd be able to find one that can properly reach the flat surface inside the pan. A quick google indicates that most sanders have the handle too low, so the edges of the pan would get in the way. You could always try sanding it by hand, it's a cheap thing to try rather than investing in a power tool. Gerblyn fucked around with this message at 12:30 on Jan 21, 2016 |
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Jan 21, 2016 12:27
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