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shankerz posted:Ok so I got the courage to try it. Used 6 sticks of butter. Probally too much butter but it came out perfect. It pretty much boiled the lobster in butter in the castiron pan. You could probably bottle the "lobster butter" and sell it at a local farmer's market. I hope you didn't throw it out, because I can only imagine the looks of shock and horror on this thread.
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Dec 20, 2014 01:59
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| # ¿ Apr 23, 2024 16:11 |
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shankerz posted:O yeah, we tossed it. Didnt know you could save that? Going to make another 2.0 version of butter lobster for my parents this weekend... any advice people???? Love the cast iron! You can basically save any cooking oil. I believe Alton Brown describes a rig for separating and filtering oils after frying, so you can reuse it.
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Dec 20, 2014 04:15
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So. Pizza. Thinking of getting a cast iron griddle, pre-heating on burners, and then stretching out a rectangular dough on top to char the bottom. Then putting under the broiler to melt and crisp the top. The down side: rectangular pizza.
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Dec 20, 2014 14:05
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shankerz posted:I'm going to try this... sounds amazing... But see i use live lobster do i boil them 1st to kill it or just whack it over the head. Don't think its nice to use lower temp butter to cook them lol sounds cruel.
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Dec 20, 2014 17:27
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Made my pizza on the griddle. The griddle was nice and hot, because it was new, and I wanted to season it. It turned out looking very nice, but it was thick crust. I should have rolled it out so I could have gotten a nice, thin crust.
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Dec 21, 2014 00:53
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| # ¿ Apr 23, 2024 16:11 |
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Suspect Bucket posted:Haha, you caught me. However, a 15 foot cast iron frying pan would be RAD as HELL. We could double the world's largest frittata record with it. https://isys100group7.wikispaces.com/file/view/paella_largest.jpg/296555006/601x398/paella_largest.jpg
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Jan 9, 2015 23:48
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