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Feenix posted:I've decided I am going to tackle crepes. Do I need some fancy expensive crepier pan if I just plan on doing this from time to time on my glass top? (or Induction?) The latter. I got my wife a crepe pan for Xmas (at her request) and it's literally just a 10-inch nonstick skillet without walls.
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Feb 23, 2018 14:41
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Feenix posted:I've decided I am going to tackle crepes. Do I need some fancy expensive crepier pan if I just plan on doing this from time to time on my glass top? (or Induction?) I think you can use that pan but you will need a proper spreading tool.
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Feb 23, 2018 16:06
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VelociBacon posted:I think you can use that pan but you will need a proper spreading tool. Like a ladle? What are you talking about? Crepes are super easy to do they're just intimidating and some folks overcomplicate it. Edit: I looked them up and yep there is such a thing as a crepe spreader. That's super unnecessary.
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Feb 23, 2018 16:29
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VelociBacon posted:I think you can use that pan but you will need a proper spreading tool. For why? I see tons of recipe videos on nonstick just swirling.
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Feb 23, 2018 16:29
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Croatoan posted:Like a ladle? What are you talking about? Crepes are super easy to do they're just intimidating and some folks overcomplicate it. He means this T-shaped wooden thing like you have a tiny zen rock/sand garden. I’ve seen them. I’m just wondering how they improve if you can do it pretty well by swirling.
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Feb 23, 2018 16:30
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Just seems the better way to do it so your thickness is perfect throughout and you don’t anger your breakfast guests with a second rate crepe.
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Feb 23, 2018 16:47
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VelociBacon posted:Just seems the better way to do it so your thickness is perfect throughout and you don’t anger your breakfast guests with a second rate crepe. Nah, man, that's totally valid. I will score one. I watched some videos. I see what it's doing now. Just gotta get that wrist action spinning. Thanks for the advice!
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Feb 23, 2018 17:30
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I make really good crepes half asleep and still baked in a cast iron pan while distracted by other people. They're really simple. I started cooking them when I was like 8, it's a family Sunday thing. Just practice a little, and turn down that heat, Mr. Gorbachev.
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Feb 23, 2018 18:05
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My local cookware store has a sale tomorrow that will put their Lodge cast iron skillets about on par w Amazon. I’m thinking of picking up a 12”, any reason why I would consider the 10”? I’m v new at cooking and cookware, but I like this thread and figured I’d go here rather than the cast iron thread for a general question like that.
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Feb 24, 2018 04:12
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Get both
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Feb 24, 2018 04:27
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I kind like the 10 for cooking things like cornbread and find that I don't need the extra space of the 12.
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Feb 24, 2018 04:29
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The Slack Lagoon posted:Do people wash their ceramic honing rods? I do. Did. Once. I've heard of putting them in the dishwasher but I just used soap and a toothbrush.
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Feb 24, 2018 04:48
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 lovely late night plating ahoy. Sorry, it was the kids’ bedtime. But I made crepes for the first time ever. First couple were torn up poo poo shows. But I got the hang of it with the pan swirl technique. To be honest, the little t-wood tools just tore poo poo up. So I don’t understand that yet... Yum.
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Feb 24, 2018 06:16
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Feenix posted:lovely late night plating ahoy. Sorry, it was the kids’ bedtime. But I made crepes for the first time ever. First couple were torn up poo poo shows. But I got the hang of it with the pan swirl technique. To be honest, the little t-wood tools just tore poo poo up. So I don’t understand that yet... When making crepes your first one or two are expected to be trash just FYI. Also, those spreaders are unnecessary. Good job though!
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Feb 24, 2018 13:42
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J A Henckels' eBay storefront seems to be running a clearance sale.
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Feb 25, 2018 21:47
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Their outlet stores are having a 30% off sale through the end of the month for Chinese New Year's (Some Morimoto stuff is half off)
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Feb 25, 2018 23:36
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Boywhiz88 posted:My local cookware store has a sale tomorrow that will put their Lodge cast iron skillets about on par w Amazon. I’m thinking of picking up a 12”, any reason why I would consider the 10”? I’m v new at cooking and cookware, but I like this thread and figured I’d go here rather than the cast iron thread for a general question like that. I have an 8" and a 12". I almost always use the 12". Having the extra room is good for almost anything except when you are making something like cornbread or rolls or foccacia that has a specific target thickness. That said, if you don't have manly lumberjack wrists you may want to try lifting them both to see what works best for you. My 12" is too heavy for my wife to move around without a lot of effort which can be dangerous when hot.
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Feb 26, 2018 18:41
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Feenix posted:I've decided I am going to tackle crepes. Do I need some fancy expensive crepier pan if I just plan on doing this from time to time on my glass top? (or Induction?) I prefer an old and beaten looking cast iron pan.
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Feb 26, 2018 19:32
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Murgos posted:I My 12" is too heavy for my wife to move around without a lot of effort which can be dangerous when hot. Same 
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Feb 27, 2018 02:05
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Just want you bastards to know you made me do it...
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Mar 1, 2018 22:11
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A local chain has a sale on stainless cookware including the All-Clad Sauce Pan I’ve been looking at. I’ve been planning on the 4qt because that’s what America’s Test Kitchen went gaga for, but would there be any reason not to get the 4qt and get the 3qt instead? Edit: decided on the 4qt. The discussions I read on 3qt v 4qt mostly leaned towards the larger size. Mainly because the larger size doesn’t affect the cooking functionality, and better to have it and not need it. Boywhiz88 fucked around with this message at 16:57 on Mar 4, 2018 |
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Mar 4, 2018 16:12
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Feenix posted:Just want you bastards to know you made me do it... I have the same one, I really like it. Trying to decide if I should buy any of their extra disk attachments though, they're kinda expensive. I'll probably just get the extra-thin slicer. EDIT: I bought their little carrying case and it has three disc slots, the base unit comes with two, so obviously you gotta get at least one more to fill it, right?
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Mar 4, 2018 16:58
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TheQuietWilds posted:I have the same one, I really like it. Trying to decide if I should buy any of their extra disk attachments though, they're kinda expensive. I'll probably just get the extra-thin slicer. Agreed! I need that disc holder! And a third disc! Anyone recommend a truly worthwhile one?! Used the processor for the first time tonight. Holy shot it’s whisper quiet. My wife was talking to me at normal conversational volume and I heard her clear as day. So impressed.
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Mar 5, 2018 05:28
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May I have a recommendation for an oil spritzer please, so I can easily coat a pan, with whatever oil I choose? I am in the UK.
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Mar 6, 2018 19:21
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Steakandchips posted:May I have a recommendation for an oil spritzer please, so I can easily coat a pan, with whatever oil I choose? I am in the UK. Most kitchens that do oil spritzing (generally onto meat halfway through baking or w/e) I think just make it with normal spray bottles from a craft store. Put olive oil in with some peppers or w/e for flavoring and you're golden.
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Mar 6, 2018 19:42
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I've got one of those "misto" pump oil sprayers and it works alright I guess, but not much better than just a regular spray bottle you'd get from the dollar store.
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Mar 6, 2018 20:13
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Cool thanks guys.
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Mar 6, 2018 20:17
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mistos break pretty regularly in my experience
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Mar 6, 2018 20:49
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Yeah mine clogged quickly and I ended up trashing it.
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Mar 6, 2018 20:53
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Did you guys go back to squirt bottles
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Mar 6, 2018 20:55
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lol pam. I should pick up a squirt bottle for it though.
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Mar 6, 2018 20:59
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Yeah I just use pam.
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Mar 6, 2018 21:01
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Flash Gordon Ramsay posted:Yeah I just use pam. 
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Mar 6, 2018 21:02
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who doesn't love the taste of butane/propane propellant 
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Mar 6, 2018 22:18
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they both evaporate at room temp and you're applying it to a cooking surface even if they didn't. It's simply better than mistos.
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Mar 6, 2018 22:29
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Elizabethan Error posted:who doesn't love the taste of butane/propane propellant Well poo poo I better get rid of my natural gas stove while I'm at it.
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Mar 7, 2018 18:02
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Croatoan posted:Well poo poo I better get rid of my natural gas stove while I'm at it.
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Mar 7, 2018 19:12
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I feel like whenever my instant Pot fails me, it’s a breach of contract and I feel betrayed. (It doesn’t happen often.) I randomly came across one of those basic-rear end mommy food blog sites and it looked good... but something HAS to be wrong with the liquid, right? I got a burn issue like, immediately. Ruined everything... https://thisoldgal.com/pressure-cooker-sweet-and-spicy-pineapple-shrimp/comment-page-1/#comment-20792
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Mar 9, 2018 04:23
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Feenix posted:I randomly came across one of those basic-rear end mommy food blog sites and it looked good... but something HAS to be wrong with the liquid, right? yeah, that doesn't look like enough liquid - i think the lowest you normally go for instant pot rice is around a 1:1 ratio
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Mar 9, 2018 04:58
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ekeog posted:yeah, that doesn't look like enough liquid - i think the lowest you normally go for instant pot rice is around a 1:1 ratio I ignored her life story blog bullshit and went to the recipe, so I didn’t see some of her photos but even accounting for her having a smaller capacity instant Pot, her photos have a ton more liquid than is represented in the recipe list. Clearly she left something out.
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Mar 9, 2018 06:12
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