By blackace Go To Posta few hours the house should smell like chili if it's seasoned rightNever heard of it.
By Hitch Go To PostIs it normal for chilli con carne to not really smell of anything before you cook it? Slow cooking it using a sachet with the powder, and got plenty of paprika and chilli powder if it needs spicing upEven a cheap sachet should at least have scents of cumin coming through, unless it's very out of date
Gonna do some baked gem potatoes with rosemary, should have bought a lemon to give them a kick, ah well.
It is a couple of months out of date, assume it's still fine though since its just a powder
Been on Low for about 25 minutes, smell is starting to come out now. Guessing I only want to stir it every hour or so.
Been on Low for about 25 minutes, smell is starting to come out now. Guessing I only want to stir it every hour or so.
By Hitch Go To PostNever heard of it.makes sense
By Hitch Go To PostIt is a couple of months out of date, assume it's still fine though since its just a powderIt will be fine health wise, but out of date spices and dried herbs will just lose all their flavour.
Been on Low for about 25 minutes, smell is starting to come out now. Guessing I only want to stir it every hour or so.
whew forgot about this thread
i take the most godawful pictures of shit i cook, that lighting leds. Spinach and paneer curry:
i take the most godawful pictures of shit i cook, that lighting leds. Spinach and paneer curry:
Chilli was pretty good
Best way to store/reheat the rest of it? Not sure if you can keep cooked beef at room temperature for a day or so
Best way to store/reheat the rest of it? Not sure if you can keep cooked beef at room temperature for a day or so
By Hitch Go To PostChilli was pretty goodNO.
Best way to store/reheat the rest of it? Not sure if you can keep cooked beef at room temperature for a day or so
You want to cool it down, if you're eating it between the next 3-4 days just keep it in the fridge, if not just freeze it.
By Hitch Go To PostChilli was pretty goodYou can leave it with the pan on the stove for a day or two, but you can also store it in your fridge.
Best way to store/reheat the rest of it? Not sure if you can keep cooked beef at room temperature for a day or so
By domino Go To Posti ordered a cheap cast iron pan to learn on before i drop $200 on some Le Crueset shit
The la crueset shit is glazed, no?
Le Crueset has allowed their quality to dip over the years by manufacturing most of their products outside of their Franch foundry's and subcontracting them out to factories in China.
Their Dutch ovens are still their best products and are really the only thing they make that is worth the asking price.
As for cast iron in general, you really can't go wrong with most Lodge products. It's very affordable and will last forever if you take care of it and don't allow it to rust.
I've had their skillet, grill pan and griddle for years and they're better now than the day I bought them.
Their Dutch ovens are still their best products and are really the only thing they make that is worth the asking price.
As for cast iron in general, you really can't go wrong with most Lodge products. It's very affordable and will last forever if you take care of it and don't allow it to rust.
I've had their skillet, grill pan and griddle for years and they're better now than the day I bought them.
Yeah, absolutely no real reason to get a Le Crueset cast iron pan. Lodge's are firmly in that great quality and low price spot. It can take a little while to get the seasoning right, but after some persistence you're golden
By domino Go To PostLe Crueset
By Fenderputty Go To Postla crueset
By GQman2121 Go To PostLe Crueset
By JesalR Go To PostLe Crueset
it's Le Creuset and all the cast irons are still made in house.
https://tasty.co/recipe/mexican-style-pork-tacos-tacos-al-pastor
Made some al pastor for my b day this last weekend. Super duper bomb
Made some al pastor for my b day this last weekend. Super duper bomb
By JesalR Go To PostLa croosets are pretty nice, yes😂😂
cooked w/ the cast iron pan for the first time yesterday and my god. this, is cooking
and that was just the bacon. the steak i made? lawwwwwd
normally i take a few flicks for IG but i ate the whole thing before i even thought about it
and that was just the bacon. the steak i made? lawwwwwd
normally i take a few flicks for IG but i ate the whole thing before i even thought about it
By domino Go To Postcooked w/ the cast iron pan for the first time yesterday and my god. this, is cooking
and that was just the bacon. the steak i made? lawwwwwd
normally i take a few flicks for IG but i ate the whole thing before i even thought about it
We’ve been doing more and more with cast iron. I watched a serious eats on seasoning (it’s not left over bacon grease passing on flavor). I’ve developed a good season on two pans now. We got a Le Crueset braiser cast iron pan thats enameled for our wedding and have been using it for roasts, but recently we’ve just been using that more and more for all kinds is things too. Using a lot of clad stainless too. Trying to remove all non stock PTFE pans
So yeah ... we’ve been going in walks, and this guy has two huge fig trees hanging out off his back yard fence. I’ve been picking fresh super ripe figs and roasting them. Had some roast figs with goat cheese for desert after our walk 👍🏼
It can smoke on one tray of charcoal for about 10 hours
The ribs should only take 3ish
but going to smoke everything. Chicken, corn and oxtails
The ribs should only take 3ish
but going to smoke everything. Chicken, corn and oxtails
By Fenderputty Go To PostI’ve never had smoked ox tails. I use them in pasta saucetrying to decide if I want to jerk them or not. The answer is obvious, but do I really want to make the marinade because I gotta make the BBQ sauce too for the chicken and the ribs
By masud Go To PostStaub > Le Creuset
For a wedding gift I’ll gladly take either
By i can get you a toe Go To PostFor people on a budget a Lodge is just fine too.
serious eats actually rates it as the best non enameled cast iron under like 200$
I’m kinda curious what one of those pre 50’s cast iron pans are like
By i can get you a toe Go To PostProbably can't go wrong with all clad for basically everything.
.
I fried some tortillas that were going stale and made dip.
I got this one recently to replace my two year old 12" that broke down.
It's excellent. Oven and induction safe, and I really like the size and triangle shape. Only $10 at Marshalls.
Obviously, only wood or silicone utensils and never put it the dishwasher or store any pan inside of it. Just light soap, soft sponge or brush and then dry and put it away. I just keep mine in the oven.
By Adam Go To PostWhat are some good non-stick pan recs, preferably 🇺🇸 made?You honestly can't go wrong with T-Fal. Depending on your cooking habits and range, the center will eventually wear out and begin to stick with like say an omelette, but not before you've absolutely gotten your monies worth. And they're so inexpensive and versatile that it doesn't even matter.
I got this one recently to replace my two year old 12" that broke down.
It's excellent. Oven and induction safe, and I really like the size and triangle shape. Only $10 at Marshalls.
Obviously, only wood or silicone utensils and never put it the dishwasher or store any pan inside of it. Just light soap, soft sponge or brush and then dry and put it away. I just keep mine in the oven.
By Fenderputty Go To PostFor a wedding gift I’ll gladly take eitherTrying to convince my wife to buy me a Staub dutch oven for my birthday. I dont think it's working though.
By i can get you a toe Go To PostFor people on a budget a Lodge is just fine too.For a cast iron skillet sure, it's hard to fuck up a giant slab of iron.
Al lot of it comes to ergonomics and design because materials are the same. At least for the non enameled stuff. Also how pre-seasoned they are. But yeah heat retention and responsiveness will depend on thickness and that’s kid of personal preference. Same with weight.
The pre 50’s stuff was also sanded flat because manufacturers didn’t cheap out, so the 1942 pan for 100$ on eBay will be your most non stick cast iron possible
The pre 50’s stuff was also sanded flat because manufacturers didn’t cheap out, so the 1942 pan for 100$ on eBay will be your most non stick cast iron possible
Ground beef kinda gets dry unless you do some crazy 25% fat Kobe beef stuff. So this book I’m reading adds liquid to their beef when making patties. Use regular 15% fat ground beef and add some water with salt and pepper for regular old burgers. The results are fantastic.
We tried a recipe tonight that had chopped bacon, fresh grated parmigiana, ground garlic and for the liquid they added some finely diced tomatoes. Fancied up some mayo with garlic and caramelized some onions and did brioche buns. Felt like going out to get a burger. Was super good
We tried a recipe tonight that had chopped bacon, fresh grated parmigiana, ground garlic and for the liquid they added some finely diced tomatoes. Fancied up some mayo with garlic and caramelized some onions and did brioche buns. Felt like going out to get a burger. Was super good
If the weather is good I just end up grilling burgers. In a pan just feels fucky. Also I always get 80/20 if i can rather than 90/10.
By Fenderputty Go To PostGround beef kinda gets dry unless you do some crazy 25% fat Kobe beef stuff. So this book I’m reading adds liquid to their beef when making patties. Use regular 15% fat ground beef and add some water with salt and pepper for regular old burgers. The results are fantastic.Yup.
We tried a recipe tonight that had chopped bacon, fresh grated parmigiana, ground garlic and for the liquid they added some finely diced tomatoes. Fancied up some mayo with garlic and caramelized some onions and did brioche buns. Felt like going out to get a burger. Was super good
When I make those german meatballs frikadellen, I'll always add eggs and occassionally sparkling water. Usually put some grated breadcrumps in when you get the feeling that the meat isn't gonna hold together. It's necessary in that case because im using chopped onions within the meat, but also works well outside of it.
If you wanna add more flavor to add, you can also add spoons of ajvar. https://en.wikipedia.org/wiki/Ajvar
Gives some nice extra flavor to the meat and I tried that within ground beef for burgers once. Was pretty fantastic.
By Hitch Go To PostSlow fried/sweated my onions yesterday for the first time
So much better than flash frying them
The best way to cook onions for hot dogs or burgers imo. That slow caramelisation is magic.
so I grew carrots this summer... and I just found out you can eat carrot leaves. So I made carrot leaf pesto... was amazing maybe even better than basil based
By blackace Go To Postso I grew carrots this summer… and I just found out you can eat carrot leaves. So I made carrot leaf pesto… was amazing maybe even better than basil basedWesterners waste a ton of parts of vegetables for some reason. Celery leaves are similar, and beetroot, and who knows why garlic stems are ignored
By Fenderputty Go To PostGround beef kinda gets dry unless you do some crazy 25% fat Kobe beef stuff. So this book I’m reading adds liquid to their beef when making patties. Use regular 15% fat ground beef and add some water with salt and pepper for regular old burgers. The results are fantastic.
We tried a recipe tonight that had chopped bacon, fresh grated parmigiana, ground garlic and for the liquid they added some finely diced tomatoes. Fancied up some mayo with garlic and caramelized some onions and did brioche buns. Felt like going out to get a burger. Was super good
man i really need to check this thread more often. i have to try this.
By domino Go To Postman i really need to check this thread more often. i have to try this.
Mastering the Grill: The Owner's Manual for Outdoor Cooking https://www.amazon.com/dp/0811849643/ref=cm_sw_r_cp_api_i_abKwFbZZ976RF
I’ll look up the exact recipe for amounts. For a basic burger It was like three teaspoons per 2lbs of ground beef IIRC. Every burger recipe has some form of liquid to keep them juicy on a grill though. The steakhouse burger has Worcestershire sauce in it with grated horse radish ... whew