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  1. Well it's almost a year and I was using my carbon steel pan consistently 3-4 times a week trying to build up a nonstick layer and..it kind of works. There are spots on the pan that never developed into non-stick. I generally just rinse and dry the pan, maybe with salt and oil if there is gunk. After drying it I put a tiny amount of oil and heat and wipe out. It's been pretty disappointing but after so much work with the pan it has made me appreciate my heavy cast iron and also my T-fal non-stick. Pretty sure I'll retire it soon
  2. Anyone ever try these? I was thinking about getting one after a friend told me he uses it all the time, about 10 minutes to cook up 4 cups of rice.
  3. This sounds reasonable which one do you have?
  4. I'm looking for something that can hold spatulas, whisks, tongs etc on the countertop. I've tried a simple ikea basket, folder basket and everything just kind of jumbles together. Is there anything you recommend that can keep everything upright and organized?
  5. Beusho

    Sichuan chili oil

    Oh yes, I meant peanut, late night post
  6. Have you ever made Sichuan chili oil by blending sichuan chili paste with oil. I've made sichuan chili oil but it's labor and ingredient (sihcuan peppercorns, star anise, ginger) intensive. I saw a sichuan chili paste in the grocery and thought that blending it with oil should be the same. Any tips on the ratios of paste to oil. Planning on peanut oil unless any one has tips
  7. It's an electric stovetop that I used, the burner being slightly larger than the pan, I swirled the whole time but the sides just never seasoned and I ended up with the black spot. I did the oven at 550, is this correct @boilsover recommends past the smoke point, @scott123 recommends <400. I would think to heat it past the smoke point to polymerize. When I did the oven technique at 550 it did have a nice brown seasoning (albeit with that black spot). What can I do now? Do I need to strip it with oven cleaner? I tried barkeepers friend but the black spot and the blue halo pictured are what resulted
  8. Just purchased a Matfer carbon steel skillet. I've run into a few problems with seasoning it. I followed the Matfer instruction to heat potato skins and salt first. My process was this: 1. Vigorous scrubbing with dish soap and pad to remove protective coating. Pan didn't look much different but I didn't take a photo. 2. Followed the matfer recommendation of potato skins, salt and I used flaxseed oil at med then high heat. What resulted: The center black part was completely non-stick, with a varying gradient of non-stick for the rest. I knew something was wrong so I decided to go to the oven non-stick route. I applied flaxseed oil and then rubbed it off with a paper towel. I put it in the oven at 450 for two hours and then let it cool in the oven for 6 hours. What resulted was a splotchy brown pan with a dark black spot. I now (after many videos and reading) realize the splotchy brown was what I should've been going for. I decided to try to vigorously wash it out with dish soap and hot water and salt a few time to try and remove all layers and then heat it to remove all water and then retry the oven seasoning. This is what resulted after washing and heating: I have a few questions/observations: 1. I wouldn't do the matfer suggestion of heating on the stovetop. Maybe my stovetop is uneven (I did swirl the pan a few times, maybe not enough but the pan looked cover in oil to me). 2. I would do the oven seasoning, what I took to be splotchy brown is the correct seasoning after reading/watching a few videos, here is a screenshot of one oven seasoning which is what my pan looked like with a thick black spot in the center though. My question: What state is my pan in, what should my next step be? Would you apply more oven seasoning until it's black? My black splotch felt completely non-stick.
  9. Beusho

    Frozen Garlic

    I've simple question, dedicated to home cooks: how do you freeze garlic-vegetable oil mixture. Caveats (yes I've read the other threads, I hope this one is more practical): 1. Will be used in 6 moths 2. Oil suggestions appreciated (would olive oil work?) The goals for responses for should be home cooks
  10. Reviving an old thread, anyone try this? It got a stellar review in CI a few months ago, I thought about the Breville smart oven which a lot of people like on here which is how I came across this and it looks leaps ahead of that. The second iteration of the June looks much better both in terms of price and functionality, pricier than the Breville but it looks worth it to me. The built in thermometer and camera are awesome features
  11. Thanks for the replies, this is very helpful. Why I'm adding wondra at the beginning: it's what the recipe calls for, it's from Cook's Illustrated. It's a simple soy sauce, toasted sesame oil, chicken broth sauce for chicken; definitely didn't turn out as well as the other recipes I've tried from them. Admittedly I tried to decrease the ratio from serving 4 to 2 which they don't recommend. I'm obviously not as experienced as many of you, I've been working hard to become a better home cook. In many of their recipes they recommend adding the thickening agent then heating, @chromedome Thanks for the reply, I'm going to give this a try. So to sum it up: Wondra- can be added at the end of a reduced pan sauce for better mouth feel, doesn't need to be heated. When would I use/not use it? Corn Starch- needs heat to bloom, why do this if it's more tenuous of a process, when is using corn starch better than Wondra? Gelatin-How does this compare? Why choose this over the others? I really appreciate all the help here. Do any of you recommend more practical books with advice like this?
  12. Ok, I have a simple question: I want to thicken a sauce that is cold and will later be re-heated to reduce. I've seen adding powdered gelatin, corn starch and wondra in different recipes. I've read about them and understand what I can for a beginner. What's the difference here, what do you prefer and why?
  13. Anyone try the Balmuda toaster? Looks like it may be a smaller version of the cuisinart steam/convection oven? https://www.wired.com/2016/10/review-balmuda-toaster/
  14. Question: is it safe to store unused brine, usually 9% salt, possibly some sugar. Can you save keep it without refrigeration? It would seem to me the salt concentration would inhibit any bacterial growth, however with sugar I'm uncertain. Can just salt brines be kept unrefrigerated?
  15. So I was planning on doing this 1. Bake the bottom crust the night before 2. Cook the apple filling 3. Assemble bottom crust and filling 4. Add a top crust from the left over dough 5. bake briefly to bake the top crust A few questions What would be a good temp/time to shoot for in #5, the filling and bottom crust are already finished, the only thing I would need the last heating step for is to bake the top crust. I'm thinking it would be a lattice crust. Would this overbake the bottom crust or fillings? Thanks for any help
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