Awww Gene, sorry to hear...
Then again, maybe it's something that could be fixed with some creative naming? How about "Deconstructed terrine", "Broken Aspic" or "Aspic Concassé"...?
What's an "iron alloy" pan? It looks to me like a carbon steel pan?
In any case, it looks to me like you've never seasoned that pan properly, so strip it down and try again until you're successful...
And...
Quote:
Originally Posted by ordo
My amateur question: isn't sous-vide steak a long and soft boiled steak? What's so special about this technique? Better taste? Better texture, tenderness? Is it worth for a home...
I think it would be acceptable except in a situation like Koukouvagia described: don't serve beef (in any form) as a first course if it's already served as a 2nd, 3rd, 4th or 5th course. So.... what are those courses?
On the...
Ha ppy-biiiir..thday...tooo...youuuuu, ha ppy-biiir..thday...tooo..yoouuuuu, ha ppy-biiir..thday...tooo..youuuuu...teamfaaaaaaaaaaaaaaaaaaaaat.... ha ppy-bir, thday, tooooo youuuuuuuuu!!!!
Thanks so much for all your feedback guys.
FWIW I went to my favorite fish taco stand in L.A. (they only serve TWO items: fish taco and shrimp taco) and I looked at the salsa bar: all of them were watery. The bowls had...
Quote:
Originally Posted by chefbuba
I was taught years ago by a Hispanic female cook to salt & pepper, cook in lard until it starts to fall apart, then give a good squeeze of fresh orange juice, add half a can of...
You already have a steel pan, so I agree that stainless steel is a good choice. Vollrath is an excellent brand.
Don't give up on your carbon steel. They trump non-stick, in fact I no longer own a non-stick pan. You can use...
