I typically season or spice my cuts of meat immediately before cooking. I've noticed that since getting an enameled cast iron skillet, it's the spices/seasoning (Or marinade, if I use that) that makes it hard to clean. If I cook unseasoned/unspiced meat, the pan is incredibly easy to clean.
Have I been doing this wrong? Should I be spicing after cooking? Or is that dumb?
My first thought is you’re not using enough shortening in the pan with the spiced meat
Cast iron is great for even heat dispersal, but doesn’t have innate nonstick properties, even when seasoned well. Use plenty of oil or butter when using it.
Even with a decent amount of cooking medium (fat of some kind) you'll still end up with some of the seasoning sticking to the pan. Oft times when searing say a steak this is what leads to the bits of fond one might deglaze to make a pan sauce.
Making sure to use enough fat to coat the bottom of your pan and getting it to a decent temperature before adding the item you intend to cook will help with sticking. Also in the case of at least whole cuts of meat, season them about 10-15 minutes before cooking, press the seasoning in with your hand and blot at the surface with a paper/kitchen towel. This will give the seasoning time to adhere to your meat, and will draw out some of the moisture near the surface which tends to help with developing color during a sear.
As far as what I usually consider enough fat would be enough to completely coat the bottom of the pan and if you were to tilt it slightly you'll see a small pool form in the corner of the pan. Heating, depending on your intent you want to at least see "shimmering" out of oil (small kind of waves) or bubbling if you're using butter, but if you want a decent sear you want to get your pan hot enough that you you're just beginning to see a small amount of smoke coming off the oil. At that temperature searing will begin immediately once you add your meat.
Even with all that said, you'll still find some will perhaps have stuck/fallen off during the cooking process. Typically I try to wash a pan while it's still hot with hot water, even if it needs a more thorough cleaning later. Just pour any waste oil/fat into a separate container and make sure your water is really hot before doing so, and you shouldn't have explosions on your hands. If you're not comfortable with it, wait for a few minutes with the pan off any heat sources, but you'll still want to do it before it cools down completely. Most of the time this will lead to minimal scrubbing, sometimes (like in the case of frying eggs) I find I really only have to dry it off afterwards.
Hope that helps. Let me know if you got any other questions or maybe would like pictures to demonstrate.
User name Alazull on Steam, PSN, Nintenders, Epic, etc.
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21stCenturyCall me Pixel, or Pix for short![They/Them]Registered Userregular
Tomorrow is the first day of the work on the condo. And tomorrow night first night of the dog and I staying at the GF's for the next few weeks while the work is done. Mostly it is the cat and dog interaction I worry about. They have met but the cat freaks out which gets the dog excited. But we will see. So much stress between that and the work on the house and so on.
I typically season or spice my cuts of meat immediately before cooking. I've noticed that since getting an enameled cast iron skillet, it's the spices/seasoning (Or marinade, if I use that) that makes it hard to clean. If I cook unseasoned/unspiced meat, the pan is incredibly easy to clean.
Have I been doing this wrong? Should I be spicing after cooking? Or is that dumb?
My first thought is you’re not using enough shortening in the pan with the spiced meat
Cast iron is great for even heat dispersal, but doesn’t have innate nonstick properties, even when seasoned well. Use plenty of oil or butter when using it.
Even with a decent amount of cooking medium (fat of some kind) you'll still end up with some of the seasoning sticking to the pan. Oft times when searing say a steak this is what leads to the bits of fond one might deglaze to make a pan sauce.
Making sure to use enough fat to coat the bottom of your pan and getting it to a decent temperature before adding the item you intend to cook will help with sticking. Also in the case of at least whole cuts of meat, season them about 10-15 minutes before cooking, press the seasoning in with your hand and blot at the surface with a paper/kitchen towel. This will give the seasoning time to adhere to your meat, and will draw out some of the moisture near the surface which tends to help with developing color during a sear.
As far as what I usually consider enough fat would be enough to completely coat the bottom of the pan and if you were to tilt it slightly you'll see a small pool form in the corner of the pan. Heating, depending on your intent you want to at least see "shimmering" out of oil (small kind of waves) or bubbling if you're using butter, but if you want a decent sear you want to get your pan hot enough that you you're just beginning to see a small amount of smoke coming off the oil. At that temperature searing will begin immediately once you add your meat.
Even with all that said, you'll still find some will perhaps have stuck/fallen off during the cooking process. Typically I try to wash a pan while it's still hot with hot water, even if it needs a more thorough cleaning later. Just pour any waste oil/fat into a separate container and make sure your water is really hot before doing so, and you shouldn't have explosions on your hands. If you're not comfortable with it, wait for a few minutes with the pan off any heat sources, but you'll still want to do it before it cools down completely. Most of the time this will lead to minimal scrubbing, sometimes (like in the case of frying eggs) I find I really only have to dry it off afterwards.
Hope that helps. Let me know if you got any other questions or maybe would like pictures to demonstrate.
I've been cooking with sunflower oil since it has a higher smoke point than my usual extra virgin olive oil, and yeah, I make sure the whole pan is coated, but my stovetop is not level, a little pool always forms in the corner. I heat until I see the oil do that wavy thing. The booklet that came with my skillet says to let it cool completely before washing because putting water in it while it's still hot can damage the enameling (It's a Le Creuset enameled cast iron skillet). I'll try seasoning longer before cooking, like you said. Probably will help with my overall technique anyway.
For steak, I've found it's not a big deal to skip seasoning - a good cut has great flavour naturally and I'll use a steak sauce with it.
For chicken or pork, though, I really like to use a super basic seasoning blend:
Tomorrow is the first day of the work on the condo. And tomorrow night first night of the dog and I staying at the GF's for the next few weeks while the work is done. Mostly it is the cat and dog interaction I worry about. They have met but the cat freaks out which gets the dog excited. But we will see. So much stress between that and the work on the house and so on.
what're you getting done on the condo?
Kitchen is getting a big redo. Wall coming down, new backsplash, new lights, new counter. Bathroom is being fully redone. New everything.
Tomorrow is the first day of the work on the condo. And tomorrow night first night of the dog and I staying at the GF's for the next few weeks while the work is done. Mostly it is the cat and dog interaction I worry about. They have met but the cat freaks out which gets the dog excited. But we will see. So much stress between that and the work on the house and so on.
Tomorrow is the first day of the work on the condo. And tomorrow night first night of the dog and I staying at the GF's for the next few weeks while the work is done. Mostly it is the cat and dog interaction I worry about. They have met but the cat freaks out which gets the dog excited. But we will see. So much stress between that and the work on the house and so on.
what're you getting done on the condo?
Kitchen is getting a big redo. Wall coming down, new backsplash, new lights, new counter. Bathroom is being fully redone. New everything.
before and after pictures, pls
Will do! Also a bunch of small things new light fixtures and stuff.
thatassemblyguyJanitor of Technical Debt.Registered Userregular
The Secret Fire of Prometheus
Trying a recipe that wouldn't pressurize before (tried it like 4 weeks ago) - so I added some more liquid to ensure there'd be enough to engage the steam valve in spite of the rice.
not pictured include the a cappella group that stayed up until 1 am on the other side of the campground or the next door neighbors tent about six feet behind me or the fact that I had to spend most of the night trying not to roll or slide into the lake. Or the utter lack of masks fucking anywhere.
I have a love/hate thing with camping. I think its main purpose may be to make it so I don't have to drive as far to the fishing spot.
which novel am i thinking of where a woman is learning how to be a trader and her mentor is an older trader
and at one point she's negotiating at the top of an island that is actually part of an enormous creature, and she jumps from the top to prove her daring and impress her prospective trade partners
This is one of the early interludes in Words of Radiance. I know this because I just read that part tonight (been rereading in prep for Rhythm of War)
It didn't go super great for her.
FF XIV - Qih'to Furishu (on Siren), Battle.Net - Ilpala#1975
Switch - SW-7373-3669-3011
Fuck Joe Manchin
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AtomikaLive fast and get fucked or whateverRegistered Userregular
Instant Pot
I could drink tonkatsu broth in the place of a beverage
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Powerpuppiesdrinking coffee in themountain cabinRegistered Userregular
which novel am i thinking of where a woman is learning how to be a trader and her mentor is an older trader
and at one point she's negotiating at the top of an island that is actually part of an enormous creature, and she jumps from the top to prove her daring and impress her prospective trade partners
This is one of the early interludes in Words of Radiance. I know this because I just read that part tonight (been rereading in prep for Rhythm of War)
It didn't go super great for her.
I'm way behind on my reading but it's nice to know that stormlight 4 will be there when I'm ready for it
"We have no compassion and we ask no compassion from you. When our turn comes, we shall not make excuses for the terror." -- etched into the shit-covered floor of a slaughterhouse
Eddy on
"and the morning stars I have seen
and the gengars who are guiding me" -- W.S. Merwin
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Zavianuniversal peace sounds better than forever warRegistered Userregular
Posts
That's my dream job.
that's why you have two.
Check out my site, the Bismuth Heart | My Twitter
Even with a decent amount of cooking medium (fat of some kind) you'll still end up with some of the seasoning sticking to the pan. Oft times when searing say a steak this is what leads to the bits of fond one might deglaze to make a pan sauce.
Making sure to use enough fat to coat the bottom of your pan and getting it to a decent temperature before adding the item you intend to cook will help with sticking. Also in the case of at least whole cuts of meat, season them about 10-15 minutes before cooking, press the seasoning in with your hand and blot at the surface with a paper/kitchen towel. This will give the seasoning time to adhere to your meat, and will draw out some of the moisture near the surface which tends to help with developing color during a sear.
As far as what I usually consider enough fat would be enough to completely coat the bottom of the pan and if you were to tilt it slightly you'll see a small pool form in the corner of the pan. Heating, depending on your intent you want to at least see "shimmering" out of oil (small kind of waves) or bubbling if you're using butter, but if you want a decent sear you want to get your pan hot enough that you you're just beginning to see a small amount of smoke coming off the oil. At that temperature searing will begin immediately once you add your meat.
Even with all that said, you'll still find some will perhaps have stuck/fallen off during the cooking process. Typically I try to wash a pan while it's still hot with hot water, even if it needs a more thorough cleaning later. Just pour any waste oil/fat into a separate container and make sure your water is really hot before doing so, and you shouldn't have explosions on your hands. If you're not comfortable with it, wait for a few minutes with the pan off any heat sources, but you'll still want to do it before it cools down completely. Most of the time this will lead to minimal scrubbing, sometimes (like in the case of frying eggs) I find I really only have to dry it off afterwards.
Hope that helps. Let me know if you got any other questions or maybe would like pictures to demonstrate.
i mean, with the state of the world right now.... wouldn't be a bad thing to have a headstart.
Check out my site, the Bismuth Heart | My Twitter
Finally, someone reinvented radio
Are you using it on a Mac?
I’m currently traveling at 1 second per second
Title of a lost Sex Pistols album?
I need to make an alt punk band
scavvers have a poor reputation; dung farmers for jet preparation, however,
and the gengars who are guiding me" -- W.S. Merwin
I've been cooking with sunflower oil since it has a higher smoke point than my usual extra virgin olive oil, and yeah, I make sure the whole pan is coated, but my stovetop is not level, a little pool always forms in the corner. I heat until I see the oil do that wavy thing. The booklet that came with my skillet says to let it cool completely before washing because putting water in it while it's still hot can damage the enameling (It's a Le Creuset enameled cast iron skillet). I'll try seasoning longer before cooking, like you said. Probably will help with my overall technique anyway.
For steak, I've found it's not a big deal to skip seasoning - a good cut has great flavour naturally and I'll use a steak sauce with it.
For chicken or pork, though, I really like to use a super basic seasoning blend:
Kitchen is getting a big redo. Wall coming down, new backsplash, new lights, new counter. Bathroom is being fully redone. New everything.
Sex dungeon(s)
Will do! Also a bunch of small things new light fixtures and stuff.
Still won't pressurize >=|
This recipe is turrible.
I have a love/hate thing with camping. I think its main purpose may be to make it so I don't have to drive as far to the fishing spot.
Just tried it now
Holy FUCK that's good. Jesus christ. Mirin is magic.
i cant tell which poster is which
we're all cat bots now
meow
This is one of the early interludes in Words of Radiance. I know this because I just read that part tonight (been rereading in prep for Rhythm of War)
It didn't go super great for her.
Switch - SW-7373-3669-3011
Fuck Joe Manchin
I'm way behind on my reading but it's nice to know that stormlight 4 will be there when I'm ready for it
and the gengars who are guiding me" -- W.S. Merwin
Enjoying a nice Chianti tonight, Eddy?
The humans are only near-sapience and thus deserve none of your compassion
Same with cephalopods
I won’t eat them
and the gengars who are guiding me" -- W.S. Merwin
...
i dont know if i can do this, people
the "no true scotch man" fallacy.
Grilled octopus is so tasty though
Wish it wasn't pandemic DC during the election but whatever.
Glad to be working.