I really liked the guy in his initial Good Eats show. I loved how he broke cooking down into a science. Then I watched him as a guest judge on Chopped, host on Cutthroat Kitchen, and several other shows and realized what a jackass he is. Not sure if it’s a TV personality or if it is how he actually is irl. Regardless, it has really turned me off from watching anything he does.
I remember reading that he didn’t like how much of a character the people behind cutthroat kitchen made him, still I also preferred the good eats Alton
At least one cast iron skillet and or wok (try wokshop.Com) don’t spend a ton of money on these. You just don’t need to.
A nice thick bottomed stainless pan (I prefer mirror bottom) this is where you need to spend a bit of money - makes a difference, get the best you can afford.
Two to three cheap nonstick pans - more money doesn’t get you a whole lot here, these lose their nonstick properties after a few years of heavy use. I work these hard and replace every 2-3 years.
Dutch oven. Get one. Recommend lodge - similar quality to the French brand and like 1/5th the cost.
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 😊
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.
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.
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.
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