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Achmed Jones posted:yeah cast iron is thick. my comment re: mass was specifically about stainless make a thicc stainless steel problem solved also having money solved
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Jan 25, 2022 15:02
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Achmed Jones posted:id expect the seasoning to start burning off on a cast iron stone/steel. that wouldn't be great something like this https://bakingsteel.com/products/baking-steel 1/4" inch thick and about 16 lbs. /r/pizza (lol) swears by them and ive broken two pizza stones somehow. pricey tho. bob dobbs is dead posted:i feel like peeps who cook at restaurants in the mission do not live in the mission in my minds eye i am still a poseur home cook computer toucher of course. but i have the heart of a pizza chef.
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Jan 25, 2022 23:40
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post hole digger posted:something like this https://bakingsteel.com/products/baking-steel ohhhh got it, thanks! maybe ill get one of those if/when our stone gives up the ghost
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Jan 25, 2022 23:51
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i looked at that page and it really bugged me. then i found this table re: specific heat elsewhere Material Specific Heat Capacity (J/g-°C) Marble 1.2 Cordierite 0.9 Ceramic 0.85 Quarry Tile 0.8 Cast-Iron 0.506 Steel 0.475 Granite 0.3 i'll buy that a steel stone, if thick enough, might be Good Enough. but the page made it sound like steel was somehow better at retaining heat and it gave me strong "guy at the ren faire trying to tell you that metal mugs work better than insulated mugs" bullshit vibes. the claims homeboy's making are clearly nonsense e: maybe it's more about the finish of the steel being smooth and therefore getting better heat transfer? that makes sense Achmed Jones fucked around with this message at 00:01 on Jan 26, 2022 |
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Jan 25, 2022 23:58
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Jan 26, 2022 00:38
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I don't think the stone coating matters much, the dough is soft so it kinda conforms to grooves and bumps on the surface
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Jan 26, 2022 00:39
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for pizza i've been making this (https://www.kingarthurbaking.com/recipes/crispy-cheesy-pan-pizza-recipe), but using a bit less olive oil on the bottom and baking it in a springform pan* so it pops out nicely. the recipe calls for 6 oz of cheese but i usually end up using a bit over 4oz for a 10" pizza. a different style but i tend to like the pan pizza anyway. *if you use a springform pan use less olive oil since it will drip out and give you a bad day lol
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Jan 26, 2022 02:17
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Achmed Jones posted:i looked at that page and it really bugged me. then i found this table re: specific heat elsewhere it doesnt need to retain heat, it needs to dump its heat into the dough
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Jan 26, 2022 04:42
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fart simpson posted:it doesnt need to retain heat, it needs to dump its heat into the dough yeah! i never really took a class on thermo physics or whatever (or if i did I didn't retain a goddamn thing lol) but i don't think heat capacity is actually that relevant
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Jan 26, 2022 18:45
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this one says that steel is about two orders of magnitude more conductive thermally than bricks http://hyperphysics.phy-astr.gsu.edu/hbase/Tables/thrcn.html
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Jan 26, 2022 23:13
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Jan 27, 2022 00:29
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oh that makes more sense thanks yall
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Jan 27, 2022 00:30
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Ordered some new pots and pans yesterday.
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Jan 27, 2022 17:06
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fart simpson posted:it doesnt need to retain heat, it needs to dump its heat into the dough If it has a really low heat capacity it'll just cool down to the cold dough temperature (unless it's thick/dense enough). Seems like it's the same order of magnitude as stones though so should be fine
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Jan 27, 2022 18:09
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I suppose you also want the thermal conductivity to be similar to that of whatever you're cooking? I think conductivity tends to be related to the heat capacity but idk how strong a rule that is
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Jan 27, 2022 18:13
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how about you thermal conduct some pizzas right into my belly
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Jan 27, 2022 18:16
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just found out i was reading my hoa covenant wrong and can have a grill on my patio so im getting one of those ooni things instead 
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Jan 27, 2022 18:18
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Current food status: On the rear pole is a salmon fillet cured 24h with a 1.3:1 salt:sugar ratio w/ juniper berries and peppercorn Forward pole is Portuguese style chouriço, went with garlic and bay leaf and sweet paprika for herbs, all marinated for 3 days in red wine from Lisbon Gonna smoke the salmon for at least a day, chouriço too depending on how dry it looks tonight
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Jan 30, 2022 01:34
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you should have made a bigger batch b/c now you're not gonna have anything to eat after i demolish all that
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Jan 30, 2022 17:03
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tomorrows the big day. cny eve. lots of cooking to be done in this country
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Jan 30, 2022 17:07
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i hear kenji has a new wok based cookbook out.
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Jan 30, 2022 20:35
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fart simpson posted:tomorrows the big day. cny eve. lots of cooking to be done in this country it was fun seeing everyone with bags of oranges and what looks like super long lemongrass in Chinatown yesterday
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Jan 30, 2022 21:05
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fart simpson posted:tomorrows the big day. cny eve. lots of cooking to be done in this country post the food
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Jan 30, 2022 21:13
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Chinese food is the best food on earth
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Jan 30, 2022 21:23
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There's just so much goddammed variety it's insane
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Jan 30, 2022 21:23
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hell yeah i like bell peppers and beef
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Jan 30, 2022 21:24
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PokeJoe posted:Chinese food is the best food on earth PokeJoe posted:There's just so much goddammed variety it's insane 
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Jan 30, 2022 21:33
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Kenny Logins posted:i hear kenji has a new wok based cookbook out. Yes, if you're a time traveler from March 2022
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Jan 30, 2022 21:44
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Jonny 290 posted:hell yeah i like bell peppers and beef
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Jan 30, 2022 22:04
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PokeJoe posted:There's just so much goddammed variety it's insane This but for every cuisine.
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Jan 31, 2022 01:13
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AnimeIsTrash posted:This but for every cuisine. not true, we learned just a few days ago that the entire latvian cuisine spectrum is: * boiled potato * boiled beet * vodka but not vodka they call it something else but its vodka
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Jan 31, 2022 01:19
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Shame liziqui doesn’t post vids anymore, her CNY ones are great
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Jan 31, 2022 01:21
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they really are!
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Jan 31, 2022 01:37
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AnimeIsTrash posted:This but for every cuisine. Theres no kind of cuisine I don't like but I'm just finding new stuff constantly in Chinese food idk
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Jan 31, 2022 02:28
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AnimeIsTrash posted:post the food  but seriously, chef wang is real good https://www.youtube.com/watch?v=8U9ubfeRQM4 The_Franz fucked around with this message at 02:33 on Jan 31, 2022 |
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Jan 31, 2022 02:28
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PokeJoe posted:Theres no kind of cuisine I don't like but I'm just finding new stuff constantly in Chinese food idk what have you found recently
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Jan 31, 2022 02:36
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PokeJoe posted:Theres no kind of cuisine I don't like but I'm just finding new stuff constantly in Chinese food idk
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Jan 31, 2022 02:38
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fart simpson posted:what have you found recently i had some eggplant dish I've never had before this week. it was some play on a crispy tofu but eggplant and a sweet/savory sauce, scallion and cilantro on top. Very good. idk the name the menu is in chinese mystes posted:Midwestern American cuisine I'm from the Midwest so nope, theres lots of good stuff here. Most people talking poo poo about it only see pics online and deride a giant region of the USA. It's not the world's best but there's plenty to like.
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Jan 31, 2022 02:48
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PokeJoe posted:Theres no kind of cuisine I don't like but I'm just finding new stuff constantly in Chinese food idk it's a huge country with a ton of ethnicities and climates/biomes. it's because "chinese" is way too big of a category. tbh "american" is the same way, it's just that most good american food people say isn't "really" american (it's "no where are you really from," but for food)
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Jan 31, 2022 02:49
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Achmed Jones posted:it's a huge country with a ton of ethnicities and climates/biomes. it's because "chinese" is way too big of a category. Yeah that's exactly right. And over a billion people have a huge range of tastes so the umbrella is very large
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Jan 31, 2022 02:50
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