Ugh those commercials really are disappointing because I really like Alton. He always seemed like he had a lot of scientific integrity. But then I see him in those ads and I lose respect for him.
I’d say it doesn’t exactly equate to anything I’ve tried before, in one way, the green flavor. It isn’t strong, and rather light. The other flavor, on the other hand, reminds me of a faint sunflower seed nuttiness. Though, I did use younger leaves, and no older leaves nor stems as of yet…🤔 I’ll have to try a few more things. Might be interesting with rhubarb and in coffee, too.
seriously i think it boils down to just keep practicing. for me i learned seasoning by using kosher salt - after a while i think you build muscle memory on how much you use. only advice i can offer in addition to ask the great ideas here is to keep cooking 😊
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 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.
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
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