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The Home-Gourmet Food Thread.

 
Old 02-07-2019, 11:22 PM
  #2001  
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Good looking turkey! And your side dish/veggies are making me hungry, Joe!

One of the folks I follow on IG just posted their own how-to for making your own sourdough starter.


For when you're ready to try making bread.
Fresh yeast and four.
Bottled water.
A scale.

That's all you really need, plus having patience and letting time do most of the work for you!
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Old 02-08-2019, 12:35 AM
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Originally Posted by Joe Perez View Post
You do good work. This is honestly the best pan I have ever used. It was not cheap, but worth every penny.

I'm being totally serious here. I take an odd sense of pride in making good food with the absolute cheapest of tools. I really hem and haw over the decision to purchase an "expensive" kitchen tool, partly because I'm a cheapskate, and partly because I feel like I have an image to protect. But this pan is a seriously high-quality bit of hardware which I very much respect.


Sometimes, that's a good way to be.
So that's an interesting conversation in its own right. There are so many lines of thought on cheap vs expensive, thick vs thin, material type, coatings, metal vs ceramic, tall vs shallow, shape and so on. I've had Calphalon that I've bought at a big department store many years ago, but it's gone at this point. My spouse buys expensive cookware (by my cheap-*** standards). At the same time, my favorites are actually simple

Lodge Cast Iron pans (2)
Lodge griddle
All-clad stainless pan (because it had a thick bottom, spreads and retains heat well)
No-name stainless pots

I like the idea of Ceramic coated cookware, but it doesn't last as far as non-stick properties go. Teflon is a very cool invention that requires some extremely toxic and highly carcinogenic materials in order to be made (did you know that C8/fluoropolymers/PFOAs used in manufacturing Teflon are found in more than 98% of the entire US population and similarly high levels in other nations?). A single drop of this chemical will make an olympic sized pool of water too toxic for consumption, yet they are still dumped into our environment on regular basis.

At the end, I feel that cast iron and stainless pans and pots are my trusty go-to tools for cooking. It takes a bit more care and skill to cook with them, but they are easy to maintain, relatively easy to clean, last forever and are probably safer than most other options.

What do ya'll use for cooking?
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Old 02-08-2019, 12:50 PM
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https://www.bedbathandbeyond.com/sto...781?poc=216470

This is what I bought two years ago when I moved to OKC. Only complaint is the larger french skillet has warped a bit, and since I have ceramic glasstop stove, just a bit more attention must be paid to keep things browning evenly before being finishing in the oven.
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Old 02-08-2019, 01:55 PM
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Originally Posted by 2slow View Post
What do ya'll use for cooking?
I'm like you.

1 - 10" Lodge CI pan
1 - 12" Lodge CI pan
1 - 12" Lodge skillet
1 - Stainless Frying pan 14" give or take that I rarely use because it's a pita to clean (to my standards I guess)

I took the time to season the CI stuff and maintain the seasoning when it needs to be refreshed. It's like cooking on non-stick... and will go into a 450 deg oven without issues.

and 1- 8" old Ikea non-stick that looks like it should be thrown out that's my "goto" for a couple eggs or quick sauteing.
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Old 02-08-2019, 06:26 PM
  #2005  
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I've been using my instant pot a whole lot recently. Gonna make some korean style pork in it today. Recipe calls for finishing the pork on a cast iron skillet to get it justttt right!
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Old 02-09-2019, 02:03 PM
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I actually find stainless steel pan the easiest to take care of.

If something burns and sticks to it - pour hot water in the pan and a small amount of dish soap. Let is sit for 10-30 minutes depending on how bad it is. Take a metal scrubbing pad and you will have a clean pan in a minute. Everything will come off mostly by itself and the pan will be like new.
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Old 02-09-2019, 02:39 PM
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Originally Posted by 2slow View Post
I actually find stainless steel pan the easiest to take care of.

If something burns and sticks to it - pour hot water in the pan and a small amount of dish soap. Let is sit for 10-30 minutes depending on how bad it is. Take a metal scrubbing pad and you will have a clean pan in a minute. Everything will come off mostly by itself and the pan will be like new.
i'm gonna try this. yesterday morning i spent ~25 minutes scrubbing with a red scotchbrite. got a blister on the tip of my index finger. this sounds easier. metal scrubbing pad == brillo, right?
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Old 02-11-2019, 12:09 AM
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Maybe Brillo makes them too, but we use scotchbrite brand
Amazon Amazon

The real trick is not the pad though, but letting the pan soak a bit. Sitting in hot water shortens the time, but it gets loose in any temp water given enough time. You may even use a spatula to just lift all the stuff after it soaked.
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Old 02-11-2019, 02:04 AM
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as above, stainless is easy as to clean.

hot soapy water like above, or just something acidic like vinegar to help dissolve the stuff a bit.

Then go at it with a scourer or some kind.



Easiest method by far is to not let the stuff dry on in the first place. If i;ve cooked something that's going to stick as soon as the food is out i'll pour some boiling water from the kettle into the still hot pan.
Usually lifts off 90% of the baked on stuff in an instant, and softens the rest while you go eat dinner.
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Old 02-11-2019, 12:35 PM
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Originally Posted by 2slow View Post
Maybe Brillo makes them too, but we use scotchbrite brand
https://www.amazon.com/Scotch-Brite-.../dp/B002CQTXBC

The real trick is not the pad though, but letting the pan soak a bit. Sitting in hot water shortens the time, but it gets loose in any temp water given enough time. You may even use a spatula to just lift all the stuff after it soaked.
I'll try those. Been using the "green" scotchbrite pads. While I get the pan clean when it's dry there's this dull "haze" that the inside of the pan takes on that bugs the hell out of my OCD.
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Old 02-11-2019, 02:19 PM
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Originally Posted by hks_kansei View Post
as soon as the food is out i'll pour some boiling water from the kettle into the still hot pan.
Usually lifts off 90% of the baked on stuff in an instant, and softens the rest while you go eat dinner.
For sure
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Old 02-12-2019, 11:23 AM
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I made cajun fried chicken, grits and collards.






just after coming home after eating authentic Louisianan food.

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Old 02-12-2019, 01:07 PM
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Chicken looks good and that craw fish boil is just something die for.
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Old 02-12-2019, 08:55 PM
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Good looking boil!

I finally tried the cast iron sear on a NY strip last night... turned out pretty good though I still prefer the grill outside. No pics though, sadly.

And today was sweet onion/tomato focaccia day at the house.

One can of San Marzano tomatoes, drained and crushed, plus a half of sweet onion thinly sliced, plus dried basil, red pepper flake, and a drizzle of garlic/chile olive oil.
I actually broke out the Japanese usuba to slice the onions... a rare event as I never did get used to the cutting motion of the single-bevel edge it has.



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Old 02-12-2019, 09:13 PM
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Originally Posted by SchmoozerJoe View Post
Good looking boil!

I finally tried the cast iron sear on a NY strip last night... turned out pretty good though I still prefer the grill outside.
The only way to inside cook a steak is the gordon ramsay way.
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