The issue wasn’t the eggs themselves sticking, it was all the whispy pieces of egg white that floated around and finally settled on the bottom.
It’s a shame sous vide can’t make a good poached egg equivalent otherwise that’d be the solution.
What did I cook this weekend.....
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The issue wasn’t the eggs themselves sticking, it was all the whispy pieces of egg white that floated around and finally settled on the bottom.
It’s a shame sous vide can’t make a good poached egg equivalent otherwise that’d be the solution.
theinterneti
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I just use steel wool on my SS. Not too worried about polish, but I DO have some bar keepers friend around.
No eggs in my stainless, ever. If one must, fried eggs can be done in stainless, with lots of oil. I never poach eggs, but I guess that's what those non-stick pots are for?
P.S. don't cook frittatas on teflon, cast iron is the way to go there.
I've had trouble with a few things sticking to my new stainless. For instance, Monday night it was pot stickers (I didn't miss the irony). My usual way to fix these is to cook them with sesame oil and water for a while, then remove the lid and cook off the water. This was fine in my Teflon pan but my daughters got parakeets so we can't use Teflon any more.
er.. what?
theinterneti
Well-Known Member
Guessing the fumes from the teflon are bad for the birds?
Potstickers on stainless, they can stick pretty bad... There are a few different methods. Following the brown -> steam technique. When adding the potstickers make sure the pan is very hot before adding oil, use the 'water test'. Before adding the potstickers the oil should be rippling hot. Later on, once you remove the lid, carefully scrape up and remove the potstickers immediately to a plate and cover for a few minutes. I like to reduce the remaining starchy water with some soy sauce, sweet chili sauce and sesame seeds/oil for a tasty dipping sauce.
Boil -> brown is the standard potsticker method for non-teflon pans. Steam/boil the potstickers (in stock maybe?) for 5-10 minutes, then place into a hot pan with oil and brown for 2-5 minutes until desired crispiness is attained on the bottom.
Teflon releases fumes when over-heated that will kill parakeets, even when we can't smell it. If I HAVE to use Teflon, I guess I can use the propane on the back porch, but nothing in the house. It is just one of MANY ways the household had to shift around those birds...
After I posted that, I did a quick googlage and was shocked to see that it appears to be a real thing. I assumed that teflon was completely inert and harmless.
It is real, and don’t use fabreeze with birds in the home either. Never feed them chocolate nor avocado.
A couple of us are sensitive to perfumes so that has never been in the house. We can't use bleach, rubber cement or sharpies, which is slightly bothersome. The most inconvenient is no teflon or aerosol cans (PAM, hairspray, WD40, etc), although I'm sure the reduced VOC's are better for all of us long-term.
Hoppy's pic of butternut squash got me wanting some so I tried this recipe: https://www.allrecipes.com/recipe/229733/simple-roasted-butternut-squash/
It was super tasty and easy. The kids both scarfed it up, so it will definitely be repeated.
Hoppy's pic of butternut squash got me wanting some so I tried this recipe: https://www.allrecipes.com/recipe/229733/simple-roasted-butternut-squash/
It was super tasty and easy. The kids both scarfed it up, so it will definitely be repeated.
user 211287
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Dan dan noodles with extra ground Sichuan peppercorns and a little LaoGanMa with black beans on top. I got lazy and left out my homemade pickled mustard and nappa.
NY strip, spinach and spatzle.
Dang Merry that literally started my mouth watering!
applescrap
Be the ball!
I figure you probably know this but, once you put something in these pans you cant touch it at all until it has a decent sear. Food is designed to stick to it for pan sauces. Thats why they are so cool. But if you put something in like potstickers and touch them before they are good and browned they will stick, maybe bad enough to ruin the dish. If it doesnt come off easy, its not ready.
I am afraid of scratchage but need to get the ss scrubby recommended by pp. Tired of screwing around. Also, haha, had same thought, my break in period has been so rough will probably want another some day. I chose saute over Saucier, but Ill get more someday. We have a 3 qt cuisinart clad that has made it hard to get an all clad. I love that pot.
We had a baked brie wrapped in puffed pastry a bit ago in a restaurant (loved it). We tried it at home and the flavor of the rind was a bit overwhelming. Anyone do this? Should one trim the brie? Seems wrong but maybe not?
I worried about that a lot when I had a cockatiel that lived in the breakfast room part of my kitchen. Seldom used teflon then and it's all gone now since it does not last long anyway. I think most of the modern non-stick surfaces have solved much of that issue, but I would research it if I still had a bird!
That's pretty much my go to method for butternut squash. I do that when I make butternut squash soup too. It's just delicious!
applescrap
Be the ball!
I have never trimmed it, but I have cut it in half and spread rasberry jam before I wrapped it.
applescrap
Be the ball!
My mom gave us a 5 min microwave cake maker. It turned out really well. I mean it wasnt going to get much better for a box mix. You fill ingredients to the line of a clever little jig. Then dump the jig contents into this red bowl, stir and microwave 5 minutes. We let it dry out by not covering it, but its tasty.
Get a better brie. There are quite few out there that are exceedingly marginal.
That's what I was thinking. I'll try something else next time.
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Tried smoking spare ribs for the first time and they turned out great! Chicken wings are always easy.
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Instant Pot split pea with the last of the smoked brisket.
That's just food porn! Well done!!!
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Thanks! Got this grill for Christmas and really enjoying it! I did the 3-2-1 method on the ribs! Really works well.
(3) Smoke at 225 for 3 hours
(2) Wrap in foil and smoke for 2 hours
(1) Remove foil and throw on grill and baste for an hour
(3) Smoke at 225 for 3 hours
(2) Wrap in foil and smoke for 2 hours
(1) Remove foil and throw on grill and baste for an hour
I don't even like pea soup but that looks delicious!!
Homemade chipotle flavored shredded beef tacos. This was the first of three I ate. So good.
gratus fermentatio
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I haven't posted pics in a while, here are a couple. 1st is a mustard chicken stir-fry (veggies, chicken & plated food); second is BBQ chicken, smoke roasted sweet potato, and green beans & carrots.
Regards, GF.
Regards, GF.
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Cantonese-style Dungeness crab & corn soup.
Homemade chicken stock with white pepper, black vinegar, ginger, soy, rice wine, and sesame oil; corn, egg drop, crab, scallion, and chili oil.
Homemade chicken stock with white pepper, black vinegar, ginger, soy, rice wine, and sesame oil; corn, egg drop, crab, scallion, and chili oil.
Great cigar, great beer, and cooking IP Chili that is mostly Keto. Tons of browned meat. Now precooking veggies.
All is good here tonight! Lol
All is good here tonight! Lol
