btbyrd

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  1. Sushi Mistake - Near Tasteless

    The sugar/salt dry brine and rinse technique is nice because not only does it pull out moisture and firm up the texture, the salt and sugar help bind the albumen so you won't have problems with gross white fish ooze if you cook it.
  2. Sushi Mistake - Near Tasteless

    I do this every time I prepare fish.
  3. japanese cooking - dashi

    Like others have said... it's a basic stock, so use it everywhere you might think it'd be useful. Poach fish or vegetables in it. Use it as a soup base (udon, ramen, etc...). Use it to flavor grains. Use it in sauces. Put some in a saucepan and steam some shellfish open in it. I like David Chang's appropriation of "dashi" where he uses kombu with things that aren't bonito to create new flavors. Most famous is his "Bacon Dashi," which is delicious. I also like to make a version with smoked country ham hocks. Kombu-infused country ham hock broth is the bizness. Chang also uses various vegetables to create things like "carrot dashi" that he uses to poach carrots in. Morimoto uses dashi a lot. Watching some of his battles on Iron Chef (or checking out his cookbook, which is great) is a great place to pick up some ideas.
  4. DARTO pans

    I'm glad you asked. Generally speaking, I don't use lids with skillets (only saute pans or saucepans) but I went into the kitchen and tried to see what would work. It turns out that the glass "crock pot" lid for the Instant Pot perfectly fits the No. 23 (which makes sense, since the lid is 23cm wide) and the lid to my All Clad stock pot fits the No. 27. That lid is a bit under 11" in diameter, as is the No. 27 from outside edge to outside edge.
  5. I recently received a small and regular Kunz spoon, both in perforated and "normal" versions. For size comparison, here they are alongside the small, medium, and large Ruhlman offset spoons (and the Badass Egg Spoon). If I had it to do all over again, I probably wouldn't get the small, non-perforated spoon since it's remarkably close in size and shape to the "soup spoons" in my normal place setting. To be fair, I hate eating out of those spoons, as they're too big to eat from normally. All I use them for is cooking, and they're great for that purpose. (I never eat from them; I use the Ruhlman offset soup spoons instead.) Anyway, here's the small Kunz spoon along side my too-big soup spoon and a regular spoon from the same set. I'm sure I'll use it a lot regardless, but it's not as unique a tool as the perforated version. I'd gladly swap out all my crappy soup spoons for Kunz spoons... but that's a pricey proposition.
  6. Mine won't be here until Tuesday... silly holiday weekend. I'll post a picture of these alongside the Ruhlman spoons once they get here. I will say that the perforated BAE spoon from Ruhlman is quite large, and is more like a serving spoon (or something you'd cook with) than an oversized "regular" spoon.
  7. I keep thinking to myself, "If only it were $350...". I'm glad these are going to be made, but they're a bit above my pay grade for the amount of use I'd get out of it. But if I were super-paid, or if I ran a bar program, I'd totally get one. Or three (in the case of the bar program).
  8. You have to set the oven to higher than the oil's smoke point, so 350 won't work for most oils.
  9. JB Prince is offering free shipping on orders over $49 (coupon code FREESHIP17). I picked up a set of Kunz spoons and some goodies from Cocktail Kingdom (including one of the large Yarai mixing glasses for stirred cocktails).
  10. Drying oils will eventually harden if exposed to air at room temperature. They are super-unsaturated and therefore oxidize, crosslink, and go rancid quickly. This gives them some interesting functional properties that make them good bases for oil pants and varnishes. Some people think these properties also make them magical seasoning oils for cast iron and carbon steel. And they may be marginally better than alternatives -- maybe. But I've not personally found them to offer any advantages and wouldn't recommend anyone bother to spend the effort (or money) to track them down. Especially since they can leve a brittle layer of seasoning that is liable to flake off.
  11. Have you checked the smoke point of flax oil lately? I use refined "extra light" olive oil as my neutral cooking oil, and that's what I use to season with (though I'll use EVOO sometimes if that's what's nearby). The smoke point of extra light olive oil is around 470F. I don't think that an oil's smoke point is a reliable indicator of its ability to season pans (provided that you're not using something like avocado oil that has a smoke point higher than your oven might go).
  12. That product is more snake oil than anything else. Flax seed oil -- even magical organic, cold-pressed oil -- has a fatty acid profile that makes it prone to oxidation and rancidity. That's why the higher quality flax oils are in the refrigerated section. "Will never go rancid"? Ha! It'll go rancid before pretty much any oil in your kitchen. Flax is already an expensive uni-tasking oil, but the pricetag on this oil is astronomical. $15 for four ounces? Get out of here. The product description claims that flax is "the only drying oil that's edible." This is patently false. Walnut oil is another drying oil, and has a fatty acid composition similar to flax. And it actually tastes good. If you buy into the "gotta use a drying oil to season pans" mumbo jumbo, use walnut instead. When I last seasoned my pans, I was making salads dressed with walnut oil vinaigrettes every day for lunch for like a month. It was kinda nice, actually.
  13. I have successfully used lard, walnut oil, and olive oil on my Matfer.
  14. My suggestion is not to stress about it and not to buy a special, expensive bottle of uni-tasking oil that you have to source from a "health food" store and sit taking up space in your refrigerator. Especially if it leaves a brittle layer of seasoning that is liable to chip. If you want to use a "drying oil" with a similar fatty acid profile to flaxseed oil that actually has a culinary purpose and tastes delicious, use walnut oil. I mostly use "light" olive oil, but tend to use whatever I have on hand.
  15. On a related note, people stress way too hard about what oil to use to season cast iron and carbon steel. Way too hard.