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Old 04-28-2011, 03:30 PM   #11
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Excellent tips. Thanks for sharing!! Cheers!!!

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Old 04-28-2011, 03:37 PM   #12
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The fun thing about cooking is the learning. Subject was "what I've learned" but I do agree a thermometer is your friend. I'm pretty sure there's been a couple of books on how to cook and a lot of learning :-)

PS - A little distracted from your avatar Jet.

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Old 04-28-2011, 03:48 PM   #13
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Most mediocre cooking can be improved with more spices and more salt.
I think this is really key. I notice this a lot on cooking stations, it's shocking how much salt they put in, especially hosts that are "real life" chefs. Anne Burrell is a good example.

however, i just don't like giving my family that much sodium.
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Old 04-28-2011, 04:11 PM   #14
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Speaking of SALT. Here's a good link on preparing a steak with salt.Perfect Steaks Cheers!!!

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Old 04-28-2011, 04:24 PM   #15
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Speaking of SALT. Here's a good link on preparing a steak with salt.Perfect Steaks Cheers!!!
Awesome! thanks for sharing.
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Old 04-28-2011, 05:02 PM   #16
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Any pan will be able to do it but cast iron works much better, especially for larger cuts of meat.
Why would a cast iron pan work better at caramelizing sugars?
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Old 04-28-2011, 05:11 PM   #17
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Caramelization is closely related to and overlaps with Maillard browning.
I tend to dissagree. Maillard browning happens at a much lower temperature and most brewers confuse this with caramelization. You can get caramelization at the surface of your pot where the liquid touches it if the temperature is hot enough and the sugars remain on the surface long enough.
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Revvy>>You shouldn't worry about ANYTHING, you didn't hurt the yeast, they know what they need to do, they want to eat all that sugar they are swimming around in. They want to pee alcohol and fart co2, it's their nature.

Bobby_M>>I flood the keg with CO2 for one minute with the lid off, rack the beer in to the bottom gently, seal it, flood it, vent it. If there's still O2 in there after that, F it.

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Old 04-28-2011, 05:22 PM   #18
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If you know at what temp sugars caramelize you know how hot your pan is.
Not necessarily. It would just mean that your pan is at least that hot.

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Why would a cast iron pan work better at caramelizing sugars?
Because it holds the heat much better and will stay at a much higher temperature when cold meat or ingredients are added.

If you had a heavy cask iron pan, a POS thin aluminum pan from walmart, and an IR thermo you could easily prove it. Get both pans to the same temp and add a steak to both. After 2 minutes see which one is browned better.
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Old 04-28-2011, 10:15 PM   #19
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Not necessarily. It would just mean that your pan is at least that hot.
That's what I meant

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Because it holds the heat much better and will stay at a much higher temperature when cold meat or ingredients are added.

If you had a heavy cask iron pan, a POS thin aluminum pan from walmart, and an IR thermo you could easily prove it. Get both pans to the same temp and add a steak to both. After 2 minutes see which one is browned better.
What if you had a nice triple layered bottom aluminum pan from Macy's? Compared to a POS light cast iron pan from K-Mart, wouldn't they be pretty equal?
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Revvy>>You shouldn't worry about ANYTHING, you didn't hurt the yeast, they know what they need to do, they want to eat all that sugar they are swimming around in. They want to pee alcohol and fart co2, it's their nature.

Bobby_M>>I flood the keg with CO2 for one minute with the lid off, rack the beer in to the bottom gently, seal it, flood it, vent it. If there's still O2 in there after that, F it.

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Old 04-29-2011, 01:22 AM   #20
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What if you had a nice triple layered bottom aluminum pan from Macy's? Compared to a POS light cast iron pan from K-Mart, wouldn't they be pretty equal?
It would be better but still not quite as good as cast.
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