Food/Recipe Thread

[ushdadude]

+1 Cast Iron is excellent because it's not only an excellent and even conductor of heat, but you shouldn't wash them. Ever. Just wipe it out with a paper towel, never, ever use soap, which will take off all the layers of oil they (or you) coated it with to make it non-stick.

IINM you want to remove the oil THEY put. might not be kosher. often they use tallow

[MosheP]

For today without going out and buying  a new pan.  Place a cookie sheet over your 2 largest burners on the stove top.  Crank up the heat for at least 5 min,  surface should be scorchingly hot. Place seasoned steaks at room temperature on the sheet.  After the initial sear approx 3 min flip and add some olive oil or margarine along with your preferred herbs.  Use a spoon to baste the steak as it continues cooking another 3 minutes.

At this time you can either eat a rare steak or place in another pan and finish in a 375 oven until you hit desired temperature .

Bon apetito

[Yehoshua]

i should still do it with oil/salt/pepper? that stays the same? what about incorporating pearl onions or fresh garlic?

Be careful with fresh garlic. Without a lot of liquid it can burn.

[stbaum]

For today without going out and buying  a new pan.  Place a cookie sheet over your 2 largest burners on the stove top.  Crank up the heat for at least 5 min,  surface should be scorchingly hot. Place seasoned steaks at room temperature on the sheet.  After the initial sear approx 3 min flip and add some olive oil or margarine along with your preferred herbs.  Use a spoon to baste the steak as it continues cooking another 3 minutes.

At this time you can either eat a rare steak or place in another pan and finish in a 375 oven until you hit desired temperature .

Bon apetito

how is all that juice not falling down onto the stovetop??

[MosheP]

how is all that juice not falling down onto the stovetop??

Cookie sheet has a 1/2 lip

It's by no means a very clean process,  but the delicious ones rarely are.

[stbaum]

Cookie sheet has a 1/2 lip

a what now?

[Yehoshua]

a what now?

The pan curves up like a baking pan, .5".

[stbaum]

The pan curves up like a baking pan, .5".

what pan?! he said put cookie sheet on burners...? ohhhh he meant the aluminum! i'm thinking of baking paper  lol

[MosheP]

what pan?! he said put cookie sheet on burners...? ohhhh he meant the aluminum! i'm thinking of baking paper  lol

[stbaum]

d'oh

[Yehoshua]

Cookie sheet has a 1/2 lip

It's by no means a very clean process,  but the delicious ones rarely are.

What's the point of using a cookie sheet? Why not just use a regular pan, baste the steak as you mentioned, then put it in the over. If you don't want to put the pan in the over, just remove the steak and deglaze the pan with wine or stock to create a quick pan sauce or just water to remove anything stuck to the bottom. Hot pan+cold liquid removes everything from the bottom in a few seconds.

[benjie1305]

Anyone with relatively easy and delicious Charcuterie recipes?

[Yehoshua]

what pan?! he said put cookie sheet on burners...? ohhhh he meant the aluminum! i'm thinking of baking paper  lol

I don't think disposable cookie sheets are meant to be put on burners. It's just flimsy aluminum, the worst conductor of heat.

[stbaum]

I don't think disposable cookie sheets are meant to be put on burners. It's just flimsy aluminum, the worst conductor of heat.

i have cooked using disposable pans before (mainly Pesach). works fine. great in a pinch.

[MosheP]

A Teflon pan is toxic if heated over 325 degrees.  A stainless steel is a pian to clean. 

If one doesn't have a cast iron,  this option would be great for a one time use. 

Pros include,  large cooking surface ( throw on some onions, garlic cloves, quartered tomatoes,  mushrooms) clean up by folding the on in 3 and placing in the trash. 

It will take time to get the pan really hot.  Direct heat with a high flame will get the "griddle"  hot enough.  Don't add oil until after the steak is down and there is some beef fat already rendered.

[Yehoshua]

A Teflon pan is toxic if heated over 325 degrees.  A stainless steel is a pian to clean. 

If one doesn't have a cast iron,  this option would be great for a one time use. 

Pros include,  large cooking surface ( throw on some onions, garlic cloves, quartered tomatoes,  mushrooms) clean up by folding the on in 3 and placing in the trash. 

It will take time to get the pan really hot.  Direct heat with a high flame will get the "griddle"  hot enough.  Don't add oil until after the steak is down and there is some beef fat already rendered.

There are other types of pans with non-stick coatings besides Teflon (like enamel) that can endure temps above 325F.

To clean a stainless steel pan...

What's the point of using a cookie sheet? Why not just use a regular pan, baste the steak as you mentioned, then put it in the over. If you don't want to put the pan in the over, just remove the steak and deglaze the pan with wine or stock to create a quick pan sauce or just water to remove anything stuck to the bottom. Hot pan+cold liquid removes everything from the bottom in a few seconds.

[stbaum]

anyone have experience with ceramic pot?

[Yehoshua]

anyone have experience with ceramic pot?

What about them?

[stbaum]

What about them?

in regards to searing steak?

[Yehoshua]

in regards to searing steak?

Well the problem with searing in a pot is the steam. It'll steam the steak nicely, but may not get a good crust. Then there's the issue of glazed vs unglazed.