Random Food Questions Thread

Discussion in 'Social Life, Food & Drink, Travel' started by kwilkinson, Apr 8, 2010.

  1. foodguy

    foodguy Senior member

    Messages:
    8,831
    Likes Received:
    1,061
    Joined:
    Mar 31, 2009
    Location:
    At the corner of hipster and hip replacement
    

    nah, problematic. spot prawns have an enzyme sack in the head that begins leaking almost as soon as they are killed. it softens the meat pretty badly.
     


  2. indesertum

    indesertum Senior member

    Messages:
    17,863
    Likes Received:
    3,974
    Joined:
    Jun 7, 2007
    Location:
    omicron persei 8
    i left on a bit too much oil on my carbonsteel pan and now it has this sticky goo on it in blotches. how do i get rid of this? i dont mind having to reaseasoning it if it gets this stuff off
     
    Last edited: Feb 10, 2012


  3. b1os

    b1os Senior member

    Messages:
    9,543
    Likes Received:
    1,431
    Joined:
    May 25, 2011
    Location:
    Berlin/Hamburg
    Vinegary liquids remove the seasoning, right? Probably soda?
     


  4. foodguy

    foodguy Senior member

    Messages:
    8,831
    Likes Received:
    1,061
    Joined:
    Mar 31, 2009
    Location:
    At the corner of hipster and hip replacement
    try pouring about a tablespoon of coarse salt into it and rubbing it with a paper towel.
     


  5. indesertum

    indesertum Senior member

    Messages:
    17,863
    Likes Received:
    3,974
    Joined:
    Jun 7, 2007
    Location:
    omicron persei 8
    i love you both

    that actually worked really well.
     
    Last edited: Feb 10, 2012


  6. b1os

    b1os Senior member

    Messages:
    9,543
    Likes Received:
    1,431
    Joined:
    May 25, 2011
    Location:
    Berlin/Hamburg
    What to do with the juices from making confit? Just reduce to a sauce? Or anything fancier?

    [​IMG]
     


  7. kwilkinson

    kwilkinson Having a Ball

    Messages:
    33,652
    Likes Received:
    857
    Joined:
    Nov 21, 2007
    Location:
    Chicago
    I'd imagine they are too salty to reduce to a sauce.
     


  8. b1os

    b1os Senior member

    Messages:
    9,543
    Likes Received:
    1,431
    Joined:
    May 25, 2011
    Location:
    Berlin/Hamburg
    Haven't tasted them so far. I just read on some blog to save them for sauce or so. No use for them then?!
     


  9. kwilkinson

    kwilkinson Having a Ball

    Messages:
    33,652
    Likes Received:
    857
    Joined:
    Nov 21, 2007
    Location:
    Chicago
    I dunno, I don't confit very often and when I do I don't save the juice. I always just assumed that after curing for a day or more any juices cooked from it would be salty.
     


  10. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

    Messages:
    14,384
    Likes Received:
    2,047
    Joined:
    Mar 11, 2006
    Location:
    The wild and the pure.
    Toss, or add to salad dressing if you like.
     


  11. b1os

    b1os Senior member

    Messages:
    9,543
    Likes Received:
    1,431
    Joined:
    May 25, 2011
    Location:
    Berlin/Hamburg
    Oh, okay. :(
    I'll see what I can get out of it.
     


  12. shibbel

    shibbel Senior member

    Messages:
    2,432
    Likes Received:
    84
    Joined:
    Nov 30, 2010
    Location:
    huh?
    Can someone recommend a carbon steel Wok? Also, I need a tart pan should I go non-stick or uncoated aluminum?
     


  13. b1os

    b1os Senior member

    Messages:
    9,543
    Likes Received:
    1,431
    Joined:
    May 25, 2011
    Location:
    Berlin/Hamburg
    Probably De Buyer's woks?
     


  14. Rambo

    Rambo Senior member

    Messages:
    27,312
    Likes Received:
    1,617
    Joined:
    Oct 3, 2007
    Location:
    I'M IN MIAMI, BITCH
    

    Would there be any advantage to not going with non-stick?
     


  15. shibbel

    shibbel Senior member

    Messages:
    2,432
    Likes Received:
    84
    Joined:
    Nov 30, 2010
    Location:
    huh?
    It mainly has to with durability. I haven't really made tarts before, so I wonder if going with pan that isn't coated is to going to be a nightmare when cooking them.
     


Share This Page

Styleforum is proudly sponsored by