My 12” Matfer Bourgeat carbon steel pan is by far my most used cookware. My cast iron pan has been relegated to steaks and Dutch Baby style pancakes. I use a nice stainless steel sauté pan for anything else I shouldn’t cook in the cast iron or carbon steel
I would love to switch from non-stick (no-name restaurant supply store stuff) to carbon steel, but I just can’t give up putting them in the dishwasher after I’m done eating.
Would you say the seasoning was difficult to maintain? I find my cast iron needs a re-season every time I’m done cleaning it (soap, water, gentle scrub with a sponge) otherwise it looks a bit bare and sticks more.
Putting your Teflon and other non-stick applied coatings come off even faster with you put them in the dish washer. I know they say they are are dish washer safe, and they probably are for the first dozen washes.
My cast iron has gotten to the point where I practically don’t need oil on to fry an egg.
Be good to your body and your family an nice away from those coated pans.
A single three-finger pinch of diamond brand kosher is my go-to. In general, using kosher salt is much easier, as you can physically feel how much salt you are applying.
Do you mean when cooking them or eating them? When cooking them, I put enough Lawry’s Seasoned Salt to be visible, but not so much that the egg whites are all orange
Honestly, it’s probably a matter of practice, try turning out several batches with varying amounts and see how you like them.
My favorite single piece is probably my 12" All-Clad stainless skillet. It’s a Master Chef 2 model, so the outside is not stainless and it’s dirty as hell by now. I got it ages ago as a factory second, and on sale as well, but it’s lasted so long it wouldn’t bother me if I’d paid more.
I made the mistake of getting an All-Clad nonstick skillet, and of course the surface wears out just as fast as a $30 model.
I have a couple cast iron pans and I like them but they’re annoying to clean. I have a small sink and the cast iron pans are just too heavy and bulky to wash easily in it. I just got a cheap non-stick on sale and it’s so nice to just toss it in the dishwasher and not have to care. I haven’t really noticed a difference in food quality either to be honest but I’m mostly cooking what my kids like (which is almost nothing) so I’m not making anything fancy these days.
all hail the mighty ramen_lord. his work and testing is EXTENSIVE and it’s about as close as you can get to authentic japanese ramen if you pair tare, broth, and toppings appropriately (he has authentic pairings listed within the book for traditional, regional, and new wave bowls).
@scrypt@Alien_Mortice this is awesome!! I'm eating ramen RIGHT NOW but it's the store bought crap. However - I did put an egg in it. And some sriracha mayo. 🤣
Hell yeah! Mirin, soy sauce and sake I presume? I wanted to ask you about the pork belly— I’ve never seen that style before. I usually roll it up, sear and finish off in the oven before slicing it. What was your process?
yes! also some smashed garlic cloves. i love garlic so sometimes i’ll add it in the egg marinade.
for the chashu, this was my bowl. i did the same thing you described but some parts after cooling and slicing were so fall-apart tender, i got some slices that almost looked like thick slabs of bacon and i took those pieces for myself. left the pretty pieces to my friends i was serving haha
The most used in my kitchen is a 14" stainless clad pan (SignatureWares). It’s hefty, but holds heat very well. Second would probably be a 12" cast iron. I have pretty much the same preferences as you, but I found a carbon steel pan doesn’t quite hold the heat as much as I’d like on an induction cooktop. That, and the one I have is 10.5" and I’m often cooking more than one serving so it gets crowded fairly quick.
I'm a big fan of frozen herbs, frozen cubes of garlic save a ton of time breaking open cloves, frozen basil still has that fresh taste and smell relative to dried.
If you make pizza in a home oven, baking steel is a game changer. It gets nice and hot and makes your crust crispy. Like a pizza stone but better.
If you have a blender, try making your own almond milk for a fraction of the cost. It's easy.
Blend at 1 to 4 ratio. Ex: 1 cup almonds, 4 cups water. Strain through nutbag or cheesecloth. Save pulp for recipes (Google will help)
Some people drink the milk as is but to me, but it tastes even more amazing if you cook it on a stove just until it starts to boil and immediately turn off heat. Add a tablespoon sugar.
Cashews: same but don't need to boil. These don't strain as well so some people prefer using high speed blender and not strain but I didn't care for it that way. I haven't made oat milk that I'm happy with so no advice on that
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