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
I also like carbon steel pans. I have something like what’s in the picture. But my biggest gripe is they seem to use cast iron handles which keeps the pan heavy. I’d be fine with an aluminum handle that’s still oven safe so I can maneuver the pan more.
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 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.
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 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.
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.
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.
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