or Connect
New Posts  All Forums:

Posts by dcarch

I understand that all oils can get rancid, including mineral oils.   dcarch
1. Use both sides. One side for clean (fruits and vegetables) and one side for dirty (meats).   2. Get a UV sanitizing light.   3. Pour boiling water to clean.   4. Get a wood worker's steel scraper to smooth surface.   dcarch
"----- Even Jackson Pollack had something behind his paint drippings. ---"   That sounds fishy to me. :-)  :-)  :-)   But back on cooking topic. Pollack fillet was on sale. I  made multi-sauced pollack fillet. No rules, no recipe, no idea why I did it.   dcarch    
"-----but when I broke into the rule of thirds.. things became more clear---"   For me, "rules" and creativity are mutually exclusive.    dcarch
As real as anyone can be trained the trick of walking on fire.   dcarch
They call them "Fun gi"   dcarch   Steak & Baby bella
Really, a digital thermometer is just a few dollars, that is the only sure way not to mess up your very expensive prime ribs and your reputation.    No one can give you a sure answer because all ovens are different, and no one knows the starting internal temperature of the meat, and the thickness of the meat.   If you do this often, you may want to look into the concept of sous vide cooking.     Just MHO.   dcarch
A good thermometer.     dcarch
Cast iron cookware was invented in China. They have been doing it for centuries. You will find low quality as well as high quality ones.   There is no magic in the manufacturing of cast iron items. It is a very low tech item. China makes the lowest quality products and the highest quality products. Shop wisely.   I don't think a very smooth cast iron pan is essential for non-stick. As a matter of fact some of the best non-stick pans are made purposefully with...
I suppose it is creating a surface similar to the lotus effect.   dcarch  
New Posts  All Forums: