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AlaMoi

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Posts posted by AlaMoi

  1. the concept "usually" applies to cast iron.

    there is a (?) theory that heating a (unspecified metal) pan "opens" the pores of the metal and allows the "fat" to be incorporated thus magically becoming "non-stick"

     

    if one examines the actual real scientifically proven 'pore size' of stainless/cast iron/raw aluminum - one will rapidly recognize the degree of utter BS associated to these type of "claims" - it just does not hold up to reality.

     

    "seasoned" cast iron build a layer of carbon - that layer is very much "non-stick"

     

    (sigh)  recently went gotta'-try bonkers  and bought a "Blue Diamond" fry pan.  it was indeed "non-stick" - -  for about 2 weeks.

    then failed to even release / flip an egg for "over easy"

     

    if you absolutely positively need "non stick" - buy a $20 Teflon pan, and plan for replacing it in 12+/- months.

     

     

    • Like 2
    • Thanks 3
  2. here's the bottom line to that:

    "

    Pumplin measures success by whether or not a large number of consumers will embrace the health benefits, color and taste of the new tomato.

    "Then it chips away at this negative perception of GMOs and that will enable other products to get out to market that deliver really solid benefits," he says. Benefits that include climate change, sustainability, health and nutrition.

    "

    'color and taste of the new tomato' - in English, it doesn't taste like /as good as a tomato?

    benefits climate change - uhmmm, er,,,, how? zactly"

    sustainability - it's a GMO hybrid.  it is not sustainable to the next generation.  you want sustainable, go with open pollination.

    'health and nutrition' . . . . eggs are bad.  eggs are good.  eggs are bad . . . mouth music of totally unfounded/unproven claims.

  3. I suspect you'll be just fine.

    the theory behind "creaming" butter and sugar is . . . the water in the butter dissolves the sugar.  that plus aeration is why the color goes to pale yellow.

    using a high fat content European/plugra style means less water, so depending on the ratio of butter to sugar, you may still have some sugar crystals left.

     

    beating/creaming until the color shift is methinks the best indicator.

    • Like 1
  4. 23 minutes ago, vyas said:

    Please give inputs on this one  ... 

     

    Electric brat pan

     

    This may be infrared type if I am not wrong  ... 

     

    the information given is entirely non-informative as to what technology is used.

    marketing gobbly-gook words - (sigh) all too often to "disguise" the actual facts.

     

    infrared / resistance- utterly not discernible from the description.

    but note - 380v input . . . this is not your great aunt's tea kettle.....

  5. On 1/17/2024 at 9:34 PM, Norm Matthews said:

    @Norm Matthews

    This is the recipe I used today.  I lost the original recipe years ago and reconstructed it from what I could remember and with a few adjustments along the way.  I've used it this way for a long time and everyone likes it.

    HONEY LACQUERED GAME HENS II

     

     

    did one hen day/two ago -

    the sauce worked out great!  many thanks!

    DW was not impressed by the game hen, but went all ga-ga over the sauce.

    went the spatchcock way:

    IMG_3276.thumb.JPG.4379af86238ce5674b29843fc0d81601.JPG

     

    IMG_3277.thumb.JPG.33b41bcca81892b2d3a1fa51668f5f3e.JPG

    • Like 13
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    • Delicious 5
  6. I do my "serrated" / "scallop" bread knife - zippo issues.

     

    wrap some wet/dry fine paper around a dowel/round pencil - touch up each scallopl

    ooh, the horrors of it , , , takes at least 10 minutes for a ten inch bread knife.

     

    otoh, my Edge-Pro does a super job on my chef's and slicers....

  7. one trick I've used when I get stuck using waxy potatoes, ala whites, for mashing....

    quarter/half, boil as usual

    use a ricer - rice the potatoes into a bowl, then do the milk/butter/salt/whatever and hand stir them into "mashed" consistency.

    minimum gluten development.

     

    I actually like to use it even for russets - about a week ago DW asked "How is it your mashed potatoes don't have lumps?"

    plus, I don't have to peel the potatoes.  "rice" the chunks, skin on, have a fork ready to pull out the skins - which will be stuck to the ricer plate . .

     

    I've bent up / wrecked cheap ricers - CuisiPro (3?-4? size disks - use the biggest holes for potato) has been the best, and is seriously indestructible....

     

    • Like 3
  8. 1 hour ago, Laurentius said:

     

    OK, that's normal stropping.  What grits are you using this way? 

     

    depends on the knife condition - all bunged up, 200 grit wet/dry.  a touch up, 600 grit wet dry.

    for a close shave, 1000 grit . . .

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