or Connect
Styleforum › Forums › Culture › Social Life, Food & Drink, Travel › Random Food Questions Thread
New Posts  All Forums:Forum Nav:

Random Food Questions Thread - Page 9

post #121 of 7131
cast-iron does take longer to heat up ... maybe that's why you're not getting a good sear. at this point, you're not looking at an idea situation, so you're trying to make the best of a less-than-ideal one. that said, I don't think there's going to be much of a difference in air circulation between a black steel saute and a cast-iron frying pan. that is what you were worried about, right?
post #122 of 7131
Quote:
Originally Posted by gomestar View Post
really? Are you sure it's hot enough? It does take longer to reach a higher temperature. I find my Le Creuset to be fantastic for a quick sear/brown and use it routinely for anything braised.



he suggests to NOT use non-stick for a good sear/crisp outside, and instead stainless. I believe the picture is just an All-Clad fry pan.



I'm just curious since I don't want the high sides of the stainless pan to change the way they cook or anything. My initial plan was the cast iron.
I use these: I think they are awesome, and they are what I learned on. When you buy them, they look like this: The coating, or patina, makes them non-stick. I don't like stainless because they are stick. They are great for other pans, but not frying pans.
post #123 of 7131
Quote:
Originally Posted by foodguy View Post
at this point, you're not looking at an idea situation, so you're trying to make the best of a less-than-ideal one. that said, I don't think there's going to be much of a difference in air circulation between a black steel saute and a cast-iron frying pan. that is what you were worried about, right?

correction: Didier will be served, so as far as I'm concerned it's an ideal situation. And yeah, I just wanted to make sure there isn't an obvious reason not to use one or the other.
post #124 of 7131
Quote:
Originally Posted by iammatt View Post
I use these:



I think they are awesome, and they are what I learned on. When you buy them, they look like this:



The coating, or patina, makes them non-stick. I don't like stainless because they are stick. They are great for other pans, but not frying pans.

Yep. And what I do to clean it is let the pan become/stay nice and hot and then run about 1/2 a cup of hot water into it. The water will bubble violently while breaking off all the extra stuff, which I then pour out and then wipe dry with a wad of paper towels.
post #125 of 7131
Oh, sorry guys. As soon as I saw the brand name, I thought enameled. Yeah, cast iron is the shit for searing. I use a cast iron for my foie. Sorry about the mis-read.

And Kyle, even now that we've cleared up the mistake, yes, I am pretty fucking lame.
post #126 of 7131
Thread Starter 
Quote:
Originally Posted by Piobaire View Post
Oh, sorry guys. As soon as I saw the brand name, I thought enameled. Yeah, cast iron is the shit for searing. I use a cast iron for my foie. Sorry about the mis-read.

And Kyle, even now that we've cleared up the mistake, yes, I am pretty fucking lame.

I don't think you're lame. But if you can't get cast iron to sear, then I'd say you have some shitty cast iron. But obviously we were just miscommunicating.
post #127 of 7131
Speaking of cast iron, think a cast iron Dutch oven would be good for browning then braising my pork belly in today?
post #128 of 7131
FWIW, I've done the ad hoc scallops (pretty much just briefly brined scallops) successfully in my cast iron--turned out very well. Don't have a stainless frying pan (or black steel, which is new to me), although I'd like one.

Random food question--it's getting to outdoor cooking season, and I'm kind of bored with the things I usually grill. Anyone (gas) grill anything unusual? I.e., not standard steak cuts, burgers/dogs, corn, etc....
post #129 of 7131
Thread Starter 
Quote:
Originally Posted by Piobaire View Post
Speaking of cast iron, think a cast iron Dutch oven would be good for browning then braising my pork belly in today?

It'd be the perfect pan, IMO.
post #130 of 7131
Quote:
Originally Posted by kwilkinson View Post
It'd be the perfect pan, IMO.

I'll try it then. Going to use the cartouche thing too.
post #131 of 7131
Quote:
Originally Posted by shoreman1782 View Post

Random food question--it's getting to outdoor cooking season, and I'm kind of bored with the things I usually grill. Anyone (gas) grill anything unusual? I.e., not standard steak cuts, burgers/dogs, corn, etc....

There are fun pizzas you can grill which generally come out well imo.

Also, you can do a mediterannean thing with lamb, veggies and halloumi cheese. If you've never grilled with halloumi i suggest you look up some stuff. Kabobs are good because it's the only way you can have cheese on kabobs but you can do a lot of other stuff with it and it generally appeals to all
post #132 of 7131
Here is a question. I'm going out for some sushi tonight (Chef's tasting menu) ... but what should I get to drink?

Lets figure $60 for two people, any guidance would be superb.

This is the place.
post #133 of 7131
Quote:
Originally Posted by gomestar View Post
Here is a question. I'm going out for some sushi tonight (Chef's tasting menu) ... but what should I get to drink?

Lets figure $60 for two people, any guidance would be superb.

This is the place.

Just me, but I'd probably go for that 05 Sancerre or one of those Montrachets. Or get a taste of the Spatburgunder. If it's like the Tesch I've gotten, it will go smashingly with sushi.
post #134 of 7131
I suggest a 2010 Sapporo.
post #135 of 7131
Quote:
Originally Posted by Piobaire View Post
Just me, but I'd probably go for that 05 Sancerre or one of those Montrachets. Or get a taste of the Spatburgunder. If it's like the Tesch I've gotten, it will go smashingly with sushi.
Or Sake?!?!?!?!
New Posts  All Forums:Forum Nav:
  Return Home
Styleforum › Forums › Culture › Social Life, Food & Drink, Travel › Random Food Questions Thread