Seasoning the cast iron pan this morning; we've been using it a long time but never given it a proper, rigorous seasoning, so it's time to rectify that
This urge was brought on by a rather pretty spot of polymerized oil on one of our baking sheets
This didn't turn out quite like I wanted it to; to look at, the seasoning is still uneven and coarse-textured. I wonder if I should leave it in longer, or maybe if I should be using more oil—I was using the absolute minimum that I could while being sure that I got at least some on every part
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webguy20I spend too much time on the InternetRegistered Userregular
Seasoning the cast iron pan this morning; we've been using it a long time but never given it a proper, rigorous seasoning, so it's time to rectify that
This urge was brought on by a rather pretty spot of polymerized oil on one of our baking sheets
This didn't turn out quite like I wanted it to; to look at, the seasoning is still uneven and coarse-textured. I wonder if I should leave it in longer, or maybe if I should be using more oil—I was using the absolute minimum that I could while being sure that I got at least some on every part
Less oil. Always less. If its patchy and tacky you used too much.
Wipe the pan with oil as light as you can, get it in the oven. About 10 minutes in pull it out, wipe off excessive oil then put it back in for the remaining time.
Watch cowboy kent rollins on youtube. He has a series on taking care of cast iron, and it hasn't steered my wrong.
Seasoning the cast iron pan this morning; we've been using it a long time but never given it a proper, rigorous seasoning, so it's time to rectify that
This urge was brought on by a rather pretty spot of polymerized oil on one of our baking sheets
This didn't turn out quite like I wanted it to; to look at, the seasoning is still uneven and coarse-textured. I wonder if I should leave it in longer, or maybe if I should be using more oil—I was using the absolute minimum that I could while being sure that I got at least some on every part
Less oil. Always less. If its patchy and tacky you used too much.
Wipe the pan with oil as light as you can, get it in the oven. About 10 minutes in pull it out, wipe off excessive oil then put it back in for the remaining time.
Watch cowboy kent rollins on youtube. He has a series on taking care of cast iron, and it hasn't steered my wrong.
Hmm. All right, I'll look that up. I went by the Serious Eats method, which was "use as little as possible, no that's too much, and buff it with cloth until you can't tell you added any to begin with, then throw it in the oven for 30, then do that 2-3 more times"
I guess the real thign that bugs me is that it looks like it did before I started, because I didn't strip off the (uneven) seasoning that we'd developed over time spent cooking. Should I start with scrubbing everything off with steel wool?
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webguy20I spend too much time on the InternetRegistered Userregular
Seasoning the cast iron pan this morning; we've been using it a long time but never given it a proper, rigorous seasoning, so it's time to rectify that
This urge was brought on by a rather pretty spot of polymerized oil on one of our baking sheets
This didn't turn out quite like I wanted it to; to look at, the seasoning is still uneven and coarse-textured. I wonder if I should leave it in longer, or maybe if I should be using more oil—I was using the absolute minimum that I could while being sure that I got at least some on every part
Less oil. Always less. If its patchy and tacky you used too much.
Wipe the pan with oil as light as you can, get it in the oven. About 10 minutes in pull it out, wipe off excessive oil then put it back in for the remaining time.
Watch cowboy kent rollins on youtube. He has a series on taking care of cast iron, and it hasn't steered my wrong.
Hmm. All right, I'll look that up. I went by the Serious Eats method, which was "use as little as possible, no that's too much, and buff it with cloth until you can't tell you added any to begin with, then throw it in the oven for 30, then do that 2-3 more times"
I guess the real thign that bugs me is that it looks like it did before I started, because I didn't strip off the (uneven) seasoning that we'd developed over time spent cooking. Should I start with scrubbing everything off with steel wool?
How uneven you talking about? Like is it actually lumpy? If it is an issue and you want to start from scratch id use the oven cleaner spray method to get it down to the bare iron.
Also i bake mine for an hour at 425f, pulling it out and wiping it off after that first 10 minutes.
If you've been using it a bunch and it was functioning as a nonstick pan it probably didn't need an oven seasoning. Thats for setting the initial seasoning.
Going to hit up the store today and pick up a thermoworks thermopop. I need to step up my thermometer game and my old slow offbrand one finally died.
I love Thermoworks! We have a ChefAlarm (for leave in) and a Thermapen (for instant). Which may be a bit of overkill but the ease of whipping out the latter really is fantastic. They usually have good end of year sales if I recall correctly.
I don't know that I'd call it working as nonstick? We've always used oil when we cook. I guess I could try to fry some eggs in it just to see...
Noooooo!
Eggs stick to everything!
Nahhh. Ive gotten one of my cast irons built up enough i can do scrambled eggs without sticking.
Also always use a bit of oil. If the pan is seasoned well, and has a light layer of oil applied, just about everything should float around in the pan as if it was in a teflon no stick.
I really don't mind a slightly-dry chicken or turkey breast, ESPECIALLY if there's pan gravy to pour over it.
Goddamn. Thanksgiving is the best holiday.
Yeah I followed a recipie from Chef John about making your own stock and then making gravy and the whole time I was thinking "Man this is a lot of work it had better be worth it" I did have to thicken it up a little with some cornstarch/cold water but it was totally worth it.
Going to hit up the store today and pick up a thermoworks thermopop. I need to step up my thermometer game and my old slow offbrand one finally died.
Just a heads up: the actual thermometer probe is a skinny metal thing. The plastic tube covering it is just like a scabbard, and if you dip that directly into frying oil it'll melt the shit out of it.
I, uh...a friend had that happen to him when he bought his first thermopop. It was very embarrassing. For him.
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webguy20I spend too much time on the InternetRegistered Userregular
Going to hit up the store today and pick up a thermoworks thermopop. I need to step up my thermometer game and my old slow offbrand one finally died.
Just a heads up: the actual thermometer probe is a skinny metal thing. The plastic tube covering it is just like a scabbard, and if you dip that directly into frying oil it'll melt the shit out of it.
I, uh...a friend had that happen to him when he bought his first thermopop. It was very embarrassing. For him.
Hahaha. I've had probe thermometers before. Thanks for the tip though. It must have came as quite the surprise for your....friend. At least they can be a cautionary tail.
I want to dry brine our turkey for Thanksgiving but my mom who always helps is like "why"
Someone give me a good argument to convince her that I'm right and we should try it this year.
And then tell me how to do it because I'll have to take care of it a few days before hand personally.
Flavor, So Much Flavor! for a dry brine you'll rub a spice mix under the skin a few hours before the bird goes to cook. If you want some fun get a food safe 5 gallon bucket, fill it full of a salt brine solution, put the turkey in it for 8-12 hours with a bunch of ice (to keep it cold!) and enjoy the juicy amazingness.
I'm not quite sure I'll be able to get a food safe bucket so I'll just dry rub it up the afternoon before Thanksgiving and pop it in a big bowl (we typically get a 12 lbs bird since it is only three people eating) in the fridge with some light plastic wrap over it.
I'm also considering home made dinner roll dough this year...
Damn, I’ve been trying to figure out what to use this home-made grenadine for and cherry-pistachio-grenadine-layered brownies sounds fuckin’ aces, thanks.
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webguy20I spend too much time on the InternetRegistered Userregular
I bought one of those fish spatulas last night and used it for grilled cheese. Man that thing is awesome. Cant wait to use it for burgers. Might make some stuffed burgers friday.
I bought one of those fish spatulas last night and used it for grilled cheese. Man that thing is awesome. Cant wait to use it for burgers. Might make some stuffed burgers friday.
I want to dry brine our turkey for Thanksgiving but my mom who always helps is like "why"
Someone give me a good argument to convince her that I'm right and we should try it this year.
And then tell me how to do it because I'll have to take care of it a few days before hand personally.
My brother and my mom had that conversation a few years back.
The compromise: Two smaller turkeys, one brined and smoked, one in the classic method.
End result: turkey leftovers for days. Everybody wins.
I don't know that I'd call it working as nonstick? We've always used oil when we cook. I guess I could try to fry some eggs in it just to see...
Noooooo!
Eggs stick to everything!
Nahhh. Ive gotten one of my cast irons built up enough i can do scrambled eggs without sticking.
Also always use a bit of oil. If the pan is seasoned well, and has a light layer of oil applied, just about everything should float around in the pan as if it was in a teflon no stick.
People fuss about getting the perfect seasoning way too much. Our grandma's didn't fret about it, they just used the pans, and kept using them. That's the key, just keep using them, regardless of how pretty they look, and the seasoning will build up over time.
As for non-stick, cast-iron will never be like teflon. But as you hit on, oil and heat solves everything. You could cook eggs in stainless, that everything sticks to, given you use enough (a lot) of fat and have it properly heated. The key is to have enough hot oil that the egg bottom cooks instantly as it hits the fat and floats a bit on it preventing it from adhering to the bottom of the pan.
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webguy20I spend too much time on the InternetRegistered Userregular
I don't know that I'd call it working as nonstick? We've always used oil when we cook. I guess I could try to fry some eggs in it just to see...
Noooooo!
Eggs stick to everything!
Nahhh. Ive gotten one of my cast irons built up enough i can do scrambled eggs without sticking.
Also always use a bit of oil. If the pan is seasoned well, and has a light layer of oil applied, just about everything should float around in the pan as if it was in a teflon no stick.
People fuss about getting the perfect seasoning way too much. Our grandma's didn't fret about it, they just used the pans, and kept using them. That's the key, just keep using them, regardless of how pretty they look, and the seasoning will build up over time.
As for non-stick, cast-iron will never be like teflon. But as you hit on, oil and heat solves everything. You could cook eggs in stainless, that everything sticks to, given you use enough (a lot) of fat and have it properly heated. The key is to have enough hot oil that the egg bottom cooks instantly as it hits the fat and floats a bit on it preventing it from adhering to the bottom of the pan.
Yep. I follow the cast iron subreddit and the main takeaway is just keep cooking in it.
The only time pans really need work is if the seasoning is fairly lumpy, the pan got scorched and the seasoning peeled off or if you dont know the history of the pan and need to strip it to lead test or make sure all the seasoning is vegetarian friendly.
webguy20I spend too much time on the InternetRegistered Userregular
edited November 2019
Double Posting because MMMmm MMMmmm Good.
First real attempt at doing deep fried chicken fully immersed in oil. I got about 80% there. It was a bit overcooked, and the coating wasn't quite flavorful enough, but both of those things are easily rectified. the chicken was still super juicy though, and I don't feel nearly as bad afterwards as I would with KFC.
First picture is fresh in the oil, 2nd is about 8 minutes in after the flip, and of course the final product. Biggest change I'll make is instead of 16 minutes, I'm going to do 12 and then check temperature.
I really don't mind a slightly-dry chicken or turkey breast, ESPECIALLY if there's pan gravy to pour over it.
Goddamn. Thanksgiving is the best holiday.
Yeah I followed a recipie from Chef John about making your own stock and then making gravy and the whole time I was thinking "Man this is a lot of work it had better be worth it" I did have to thicken it up a little with some cornstarch/cold water but it was totally worth it.
Do you roux?
I did but it wasn't thick enough
Yeah I've found that just using pan drippings as the fat base never seems to be quite good enough. Plus I'm a snob for a blonde roux so I always want more roux
Wow webguy what kind of spider is that? I like that fine mesh style there.
Also do you brine your chicken before frying it? I've gotten into a 2 hour yogurt marinade and it's incredible.
I have no idea on the spider, picked it up at bed bath and beyond this week. I also liked the fine mesh.
I do a two hour saltwater brine, then drain off 95% of it and add in a pint of butter milk and let that sit for an hour then off to the races. What is this yogurt recipe of which you speak?
Oh I just literally put it in a Ziplock bag filled with basic (non-Greek) flavorless yogurt for a couple hours. I did it with tikka masala like a year ago and it's just what I do with chicken now.
Because I don't know what brownie mix we were getting so I bought the 5 different styles
We figured it out after the 2nd one so we are now stuck with 3 other boxes. Still I really want beef and noodles but see the bad food thread of why and the sadness
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lonelyahavaCall me Ahava ~~She/Her~~Move to New ZealandRegistered Userregular
Posts
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
This didn't turn out quite like I wanted it to; to look at, the seasoning is still uneven and coarse-textured. I wonder if I should leave it in longer, or maybe if I should be using more oil—I was using the absolute minimum that I could while being sure that I got at least some on every part
Less oil. Always less. If its patchy and tacky you used too much.
Wipe the pan with oil as light as you can, get it in the oven. About 10 minutes in pull it out, wipe off excessive oil then put it back in for the remaining time.
Watch cowboy kent rollins on youtube. He has a series on taking care of cast iron, and it hasn't steered my wrong.
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
Hmm. All right, I'll look that up. I went by the Serious Eats method, which was "use as little as possible, no that's too much, and buff it with cloth until you can't tell you added any to begin with, then throw it in the oven for 30, then do that 2-3 more times"
I guess the real thign that bugs me is that it looks like it did before I started, because I didn't strip off the (uneven) seasoning that we'd developed over time spent cooking. Should I start with scrubbing everything off with steel wool?
How uneven you talking about? Like is it actually lumpy? If it is an issue and you want to start from scratch id use the oven cleaner spray method to get it down to the bare iron.
Also i bake mine for an hour at 425f, pulling it out and wiping it off after that first 10 minutes.
If you've been using it a bunch and it was functioning as a nonstick pan it probably didn't need an oven seasoning. Thats for setting the initial seasoning.
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
I love Thermoworks! We have a ChefAlarm (for leave in) and a Thermapen (for instant). Which may be a bit of overkill but the ease of whipping out the latter really is fantastic. They usually have good end of year sales if I recall correctly.
Switch: SW-7603-3284-4227
My ACNH Wishlists | My ACNH Catalog
It's a lot easier to run an electric cable to a worktop than it is a gas line.
And safer.
Noooooo!
Eggs stick to everything!
Nahhh. Ive gotten one of my cast irons built up enough i can do scrambled eggs without sticking.
Also always use a bit of oil. If the pan is seasoned well, and has a light layer of oil applied, just about everything should float around in the pan as if it was in a teflon no stick.
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
with some dried cherries and pistachios.
Why?
cause I want brownies.
Democrats Abroad! || Vote From Abroad
I did but it wasn't thick enough
Just a heads up: the actual thermometer probe is a skinny metal thing. The plastic tube covering it is just like a scabbard, and if you dip that directly into frying oil it'll melt the shit out of it.
I, uh...a friend had that happen to him when he bought his first thermopop. It was very embarrassing. For him.
Hahaha. I've had probe thermometers before. Thanks for the tip though. It must have came as quite the surprise for your....friend. At least they can be a cautionary tail.
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
Someone give me a good argument to convince her that I'm right and we should try it this year.
And then tell me how to do it because I'll have to take care of it a few days before hand personally.
Flavor, So Much Flavor! for a dry brine you'll rub a spice mix under the skin a few hours before the bird goes to cook. If you want some fun get a food safe 5 gallon bucket, fill it full of a salt brine solution, put the turkey in it for 8-12 hours with a bunch of ice (to keep it cold!) and enjoy the juicy amazingness.
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
I'm just going to go for it I think this year.
I'm not quite sure I'll be able to get a food safe bucket so I'll just dry rub it up the afternoon before Thanksgiving and pop it in a big bowl (we typically get a 12 lbs bird since it is only three people eating) in the fridge with some light plastic wrap over it.
I'm also considering home made dinner roll dough this year...
Damn, I’ve been trying to figure out what to use this home-made grenadine for and cherry-pistachio-grenadine-layered brownies sounds fuckin’ aces, thanks.
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
Stuffed with what?
My brother and my mom had that conversation a few years back.
The compromise: Two smaller turkeys, one brined and smoked, one in the classic method.
End result: turkey leftovers for days. Everybody wins.
People fuss about getting the perfect seasoning way too much. Our grandma's didn't fret about it, they just used the pans, and kept using them. That's the key, just keep using them, regardless of how pretty they look, and the seasoning will build up over time.
As for non-stick, cast-iron will never be like teflon. But as you hit on, oil and heat solves everything. You could cook eggs in stainless, that everything sticks to, given you use enough (a lot) of fat and have it properly heated. The key is to have enough hot oil that the egg bottom cooks instantly as it hits the fat and floats a bit on it preventing it from adhering to the bottom of the pan.
Yep. I follow the cast iron subreddit and the main takeaway is just keep cooking in it.
The only time pans really need work is if the seasoning is fairly lumpy, the pan got scorched and the seasoning peeled off or if you dont know the history of the pan and need to strip it to lead test or make sure all the seasoning is vegetarian friendly.
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
First real attempt at doing deep fried chicken fully immersed in oil. I got about 80% there. It was a bit overcooked, and the coating wasn't quite flavorful enough, but both of those things are easily rectified. the chicken was still super juicy though, and I don't feel nearly as bad afterwards as I would with KFC.
First picture is fresh in the oil, 2nd is about 8 minutes in after the flip, and of course the final product. Biggest change I'll make is instead of 16 minutes, I'm going to do 12 and then check temperature.
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
Yeah I've found that just using pan drippings as the fat base never seems to be quite good enough. Plus I'm a snob for a blonde roux so I always want more roux
Also do you brine your chicken before frying it? I've gotten into a 2 hour yogurt marinade and it's incredible.
I have no idea on the spider, picked it up at bed bath and beyond this week. I also liked the fine mesh.
I do a two hour saltwater brine, then drain off 95% of it and add in a pint of butter milk and let that sit for an hour then off to the races. What is this yogurt recipe of which you speak?
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
In the interest of full disclosure, I have to admit that I did not like it all
Story checks out, I am definitely lookin’ at a good chicken.
This weekend is the Thanksgiving Costco run.
Because I don't know what brownie mix we were getting so I bought the 5 different styles
We figured it out after the 2nd one so we are now stuck with 3 other boxes. Still I really want beef and noodles but see the bad food thread of why and the sadness
I swear to goodness if you don't take every single photo you can of this, I will be so sad.
Let me live through you, friend.
Democrats Abroad! || Vote From Abroad
http://smbc-comics.com/comic/cooking
Who told him
I can't wait!
Even if I'm going to have to make a bunch of sausage before we even start!
It's one I've been meaning to try and as we get closer to winter I think that this is the year.
Just set aside an entire Saturday to prep and then Sunday for the eating of it.
Are you going to buy a special bowl or what?