anybody use a carbon steel pan that they would recommend? ive got 4 non-stick skillets that are either dead or nearly dead and im done with replacing them
If I wanted to try and make these, where would I get the mussels? They are sold on the streets at night in Istanbul and they are so freaking incredibly good. Here's more on the dish itself. Also, on Bourdain's Istanbul episode he loved them as well.
Has anyone successfully made pizza dough with self rising flour? The store was out of everything else. Maybe a deep dish would work better than thin?
Gonna do gyros tonight anyone have a good pita recipe? I recall a nice pita rising gif in here. Been bastardizing it by using naan my last few times.
Cooked a red and sweet onion down in butter and garlic hit with salt and pepper and squeeze of lemon, sautéed down with some leeks in one pan. Hit with a little white wine and simmered. Diced two Yukon gold, and bacon in another pan cooked the potatoes with the bacon until I got some color on the potatoes and the bacons fat started to render, put some fresh thyme on the potatoes, salt and pepper, combined into a pot with my sautéed onions and shallots. Added chicken stock and heavy cream, salt, and pepper to taste. Simmered for a few minutes to reduce down a little bit with the half lemon I squeezed in the pot while reducing. added quarter cup of shredded Parmesan at the very end, was very happy with how it came out.
Anybody have a French cookbook they like? I'm trying to use the quarantine to explore some cuisines I've found intimidating. Indian and French are on deck.
Manageable? Is there any special cookware I need to buy? Just thinking I'd order it all together if you know off the top.
Manageable would be relative I’d say, it does assume some baseline proficiency. Off the top of my head I can’t think of any super specialized cookware. You’d need a fairly well rounded set of pots and pans, there are lots of sauces, braising, etc.
Stock up on butter and heavy cream. Followed a few of this guy's recipes and they have turned out well. https://www.youtube.com/channel/UC0lG3Ihe4LGV851lODRIS5g
Not a cookbook, but if you're bored, this is a pretty fun read that takes an interesting angle on traditional French cuisine:
would 3.6L be enough for the braising pan? I'm married, no kids, rarely cook for more than 2, and then typically 4 with another couple over... which won't be a problem for a while.
I have the Lodge Enameled Cast Iron Dutch Oven. I highly recommend it. Le Creuset is great but not worth 2x or more.
if you want a manageable cookbook that has some french stuff in it I'd go for the Food Lab cookbook, it's kind of a Joy of Cooking but for modern people Julia Childs is great but also has some unnecessarily complicated steps imo
team Lodge, someone on here got me one for secret santa like 7-8 years ago and i just recently wore through the enamel coating and I cook in it constantly
I disagree. I had the same lodge and loved it, but after about 8 years, the enamel cracked and came off of the cooking surface. I now have Staub stuff, but I think that the Le Creuset would be worth it over the Lodge, too, if you're looking for long-term.
my enamel was gooooonneee, lots of sticking if I didn't treat it like just a regular cast iron maybe after my current one dies (i just rebought the lodge) i'll splurge for a le creuset, i have one but it's the smaller version so it doesn't get as much use
i have the big lodge one and once it dies I’m gonna replace it with a staub just because I hate the flared sides
We used store credit from wedding gift returns to get a dutch oven and saucepan but got discontinued colors which meant they were more than half off. And as a colorblind man, I have no idea what color they are to this day.
It was mentioned on here that pyrex's can explode. I have always baked with mine, like a dummy. What should I replace my 9x13 with? borosilicate glass, ceramic glazed, enalmed cast iron, etc.?
That was me. It exploded @350. But i had Baked in it a lot before that. I assume there was a hairline crack in it , but apparently the newer formula makes them more susceptible to exploding
I think it's more than temp. Temperature fluctuations are supposedly bad as well, like if you were to put your pan on a cold countertop. Or if there are structural issues like noted below. The borosilicate glass is the older, more thermally safe material. I see oxo sells some on amazon, but then I see shatter reports in the reviews. Not sure what's the best option beyond glass, though
I hit 8 years with my Lodge this past Christmas and haven't worn through my enamel yet. Maybe my opinion will change when it does but 8 years out of what was a $50 dutch oven at that point seems like getting your money's worth.
Used a lodge for a long time and still have it in the garage but the le creuset is much better. Just the shape was enough to sell me on it. The curved edges of the lodge actually make it a little smaller than it actually is when it comes to surface area when searing meat or whatever to start a soup/stock/what have you. I bought one from an outlet store with the wrong handle for the model but it was a cheap fix.