Food/Recipe Thread

[Yehoshua]

I can't see any reason not to need libun gamur, but others have been told libun kal/haggala is ok

That's what I thought. Easier to buy unseasoned and season it yourself.

[henche]

That's what I thought. Easier to buy unseasoned and season it yourself.

Very hard to find unseasoned for sale.  Probably because it starts rusting in seconds if it isn't seasoned.

[David Smith]

Very hard to find unseasoned for sale.  Probably because it starts rusting in seconds if it isn't seasoned.

Coming from the one who married a pizza...

[CS1]

I love traveling,  and I love food.  That being said I will only ever travel to a destination that offers kosher food. 

I would never entertain a trip were I'm schlepping along kosher  food from back home to eat.  If there are no bakeries,  restaurants or shops I'm not visiting.

well, St. Barts and St. John are both totally worth visiting while in the Caribbean, even without Kosher food available for purchase.

[Yehoshua]

well, St. Barts and St. John are both totally worth visiting while in the Caribbean, even without Kosher food available for purchase.

There's a lot more  places in the world worth visiting besides those that don't have (easy access)/any kosher food.

[Yehoshua]

Very hard to find unseasoned for sale.  Probably because it starts rusting in seconds if it isn't seasoned.

True, but I found that army/navy surplus stores tend to sell unseasoned.

[moish]

+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.

old wives tales. (both things you mentioned)

similar to the myth of searing meat to keep the juice in

[Yikes2179]

old wives tales. (both things you mentioned)

similar to the myth of searing meat to keep the juice in

+1

http://joepastry.com/2015/can-you-wash-cast-iron-pans/

[henche]

old wives tales. (both things you mentioned)

Even the article you cite says to only use soap gently, and only if your pan is very well seasoned.

I can tell you my pans are not very well seasoned because I burnt off the factory "zillion degrees" seasoning, and we don't so much like filling our entire house with smoke.

[moish]

Even the article you cite says to only use soap gently, and only if your pan is very well seasoned.

I can tell you my pans are not very well seasoned because I burnt off the factory "zillion degrees" seasoning, and we don't so much like filling our entire house with smoke.

i actually didnt cite any articles, but i will now since you asked so nicely

http://www.seriouseats.com/2014/11/the-truth-about-cast-iron.html

and yes, the assumption we are working with is a well seasoned pan, the exact type the ones who believe in not washing it are referring to as well

[henche]

i actually didnt cite any articles, but i will now since you asked so nicely

http://www.seriouseats.com/2014/11/the-truth-about-cast-iron.html

and yes, the assumption we are working with is a well seasoned pan, the exact type the ones who believe in not washing it are referring to as well

oops, meant to quote the fellow after you who linked an article.

[Yehoshua]

Nice articles, though I see the point about being able to wash with with soap lightly, I wouldn't say it's an old wives tale that you can't use it at all.

[stbaum]

i'm assuming leftover meat (even after wiping) juices don't have an issue with bacteria as it's heated hot enough to kill them? i'm not a germ-a-phobe. just like to avoid food poisoning at all times 

[3yummyboys]

i'm assuming leftover meat (even after wiping) juices don't have an issue with bacteria as it's heated hot enough to kill them? i'm not a germ-a-phobe. just like to avoid food poisoning at all times 

Correct

[ushdadude]

old wives tales. (both things you mentioned)

similar to the myth of searing meat to keep the juice in

Searing is for flavor (as far as I'm concerned)
I better example would have been letting meat rest so the juices redistribute. (you're saying good....say better)

[Yehoshua]

Searing is for flavor (as far as I'm concerned)
I better example would have been letting meat rest so the juices redistribute. (you're saying good....say better)

+1. No one said that searing seals in flavor.

[ChAiM'l]

+1. No one said that searing seals in flavor.

Plenty of people say that.

[Yehoshua]

Plenty of people say that.

Searing adds flavor, but it doesn't seal in flavor. Resting seals in flavor.

[moish]

to be clear, for many years there was a myth that searing does seal in the juices. this myth has been debunked.

i was comparing what yehoshua said regarding cast iron to that myth

but yes, the point of searing is to add flavor through the maillard reaction.

As far as resting, it has been proven to redistribute the juices inside, thus saving juice from the moment you cut into it

[ushdadude]

to be clear, for many years there was a myth that searing does seal in the juices. this myth has been debunked.

i was comparing what yehoshua said regarding cast iron to that myth

but yes, the point of searing is to add flavor through the maillard reaction.

As far as resting, it has been proven to redistribute the juices inside, thus saving juice from the moment you cut into it

http://amazingribs.com/tips_and_technique/mythbusting_resting_meat.html