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Thread: Watcha cookin'?
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01-19-2022, 11:59 PM #5926
Be 'Merican, put it on a hot dog.
4 serious.Is it radix panax notoginseng? - splat
This is like hanging yourself but the rope breaks. - DTM
Dude Listen to mtm. He's a marriage counselor at burning man. - subtle plague
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01-20-2022, 12:08 AM #5927
no
I didn't believe in reincarnation when I was your age either.
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01-20-2022, 12:12 AM #5928Is it radix panax notoginseng? - splat
This is like hanging yourself but the rope breaks. - DTM
Dude Listen to mtm. He's a marriage counselor at burning man. - subtle plague
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01-20-2022, 12:31 AM #5929
ok you eat that
I don’t eat hot dogsI didn't believe in reincarnation when I was your age either.
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01-20-2022, 12:33 AM #5930
Watcha cookin'?
you can fuck off and eat what you want
I’ll eat what I want
not fucking hot dogsI didn't believe in reincarnation when I was your age either.
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01-20-2022, 03:14 AM #5931
Kimchi jiigae is the shit.
White kimchi is pretty good too. Too often I just eat it from the jar as a snack. Got a crock going that I should sample soon, should be pretty spicy this time.
The squash above was turned into seared 3mm wedges. Then gnocchis with sage and garlic butter. Forgot to take pics other than this one. Might be my new favorite squash.
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01-20-2022, 10:34 AM #5932
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01-20-2022, 09:43 PM #5933
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01-21-2022, 01:08 AM #5934
Did that come out of a la choy bag?
JK, but did it?Is it radix panax notoginseng? - splat
This is like hanging yourself but the rope breaks. - DTM
Dude Listen to mtm. He's a marriage counselor at burning man. - subtle plague
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01-21-2022, 08:20 AM #5935
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01-21-2022, 08:31 AM #5936Registered User
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Have you tried hitting the pan with a kitchen torch while you're stir frying? It adds a nice smoky flavor that you typically get with woks in commercial kitchens.
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01-21-2022, 09:20 AM #5937
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01-21-2022, 09:55 AM #5938Registered User
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J. Kenji Lopez-Alt is where I learned the trick.
Here's a good article on it - https://www.seriouseats.com/hei-now-...frying-at-home
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01-21-2022, 09:56 AM #5939
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01-21-2022, 10:01 AM #5940Registered User
- Join Date
- Oct 2010
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- 1,746
I'd love a wok, but we have an induction stove. It seems to me you can't really take advantage of the benefits of a wok using induction. I just stir fry in a carbon steel pan.
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01-21-2022, 10:18 AM #5941
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01-21-2022, 10:21 AM #5942
A wok requires gas to work properly
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01-21-2022, 10:28 AM #5943
Watcha cookin'?
It’s a lousy carpenter who blames the tools.
Correct temp > correct pan
But yeah those generic non stick skillets are kinda teh suckz. Mostly cuz they don’t hold heat like they ought.
Sent from my iPhone using TGR ForumsIf we're gonna wear uniforms, we should all wear somethin' different!
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01-21-2022, 10:30 AM #5944
The necessary temp for a wok to get a “wok hei” stir fry will kill many nonstick coatings. Carbon wok, gas, wok ring, and a good hood.
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01-21-2022, 10:30 AM #5945
I have a flat-bottomed carbon steel wok for our induction stove. Works fine... though I *believe* to really take advantage of a wok you need a proper jet engine gas-burner. Some day I will have one.
https://smile.amazon.com/King-Kooker...s%2C253&sr=8-3
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01-21-2022, 10:32 AM #5946
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01-21-2022, 10:33 AM #5947
Hey, that’s a steel All Clad pan in the picture. It worked fine - crisp veggies, ginger and garlic infused pork.
I’m interested in that torch thing, gonna have to try it.
I used the two handed toss method to compensate for the low sides.
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01-21-2022, 10:37 AM #5948
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01-21-2022, 10:44 AM #5949
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01-21-2022, 10:50 AM #5950
Watcha cookin'?
Ha! So I was wrong about the non stick bit but I stand by correct temp > correct pan part.
I just felt like pointing that out. Ya know, the obvious. Lol.
Rock on Skipper looks delicious!
Sent from my iPhone using TGR ForumsIf we're gonna wear uniforms, we should all wear somethin' different!
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