
Ah... Parchment paper can burn at above 451F....
True. But if I'm cooking something at that temp I'll either use the silpats or put it on oiled tinfoil.
Robear wrote:Ah... Parchment paper can burn at above 451F....
True. But if I'm cooking something at that temp I'll either use the silpats or put it on oiled tinfoil.
That reminds me we also have some of the nonstick foil sheets we use for certain things.
Speaking of parchment paper, I just did thinner, more delicate sliced bacon in the oven for late-season tomato BLTs, and parchment paper helped so much! 425°F 12 minutes or so rotating the sheet pan halfway through.
Thin sliced bacon kinda sticks to the sheet pan too much despite the fat when doing oven bacon.
Edit:
So in our latest grocery order, we randomly received a bottle of "Hot Honey" which is honey infused with some sort of chilies. The concept is intriguing, but I'm not sure what exactly to do with it. Anyone got any suggestions?
So in our latest grocery order, we randomly received a bottle of "Hot Honey" which is honey infused with some sort of chilies. The concept is intriguing, but I'm not sure what exactly to do with it. Anyone got any suggestions?
We use it in some of the stir fry sauces we make.
So in our latest grocery order, we randomly received a bottle of "Hot Honey" which is honey infused with some sort of chilies. The concept is intriguing, but I'm not sure what exactly to do with it. Anyone got any suggestions?
Drizzled lightly on pizza, usually with some kind of ham or bacon among the toppings.
Use to sweeten an old fashioned in place of the traditional sugar cube or simple syrup.
I saw someone on tikok put honey and hot sauce (thus hot honey) on fried chicken.
That last combo is a Southern Haute Cuisine classic. Hot sauce and honey on thickly crusted crisp fried chicken. Absolutely amazing flavors.
I saw someone on tikok put honey and hot sauce (thus hot honey) on fried chicken.
Come to Nashville. Let me show you the light.
Trichy speaks the truth.
I miss Monell's at the Manor, now I'm not flying there a few times a year...
We're looking at replacing/adding to some of our cookware. We have a 5.5qt Dutch Oven and we're going to pick up a 3.5qt from CostCo.
We're going to get rid of some of our 20+ year old (used-to-be) non-stick fry and sauce pans and want something to replace them. The Kitter thinks she wants this Braiser (https://www.lecreuset.com/signature-...), the signature pan (https://www.lecreuset.com/everyday-p...), and either a fry pan (https://www.lecreuset.com/everyday-p...) or skillet (https://www.lecreuset.com/cousances-...).
Do any of you guys have these items and can provide your experience with them?
-BEP
Can't speak to Le Crueset but if the Costco Dutch oven you're looking at is the Tramontina set, FYI it's only rated up to 450F, so if you're in to bread baking and cranking the oven to 475F, beware.
Can't speak to Le Creuset but if the Costco Dutch oven you're looking at is the Tramontina set, FYI it's only rated up to 450F, so if you're in to bread baking and cranking the oven to 475F, beware.
She wants the le Creuset one here: https://www.costco.com/le-creuset-3....
It says it does 500F so we're good on that. Appreciate the head's up, though. A few pages back, I asked about bread but still haven't tried to make any, yet.
-BEP
We have 5 quart and 7 1/4 quart Le Creuset dutch ovens and love 'em. I tend to use the smaller one much more often.
I went the 12" All-Clad saute pan instead of going more specific like that Le Creuset braising pan. That said, I think you could use that braising pan similarly. It'll be heavier to deal with if you want to use it for simple things like boiling pasta.
As far as the Le Creuset nonstick enamel pans go, America's test kitchen usually rated them fine I think but they didn't tend to match up to other nonstick in terms of price mostly. I'd be curious like you if that enamel they use will hold up. I just went with some inexpensive Bialetti ceramic 10" and 12" nonstick skillets for nonstick. They've been okay, but the nonstick is kinda not good enough for eggs anymore. I mostly just use a couple plain cast iron Lodge skillets. If you do go the Le Creuset route, let us know what ya think.
Can't speak to Le Crueset but if the Costco Dutch oven you're looking at is the Tramontina set, FYI it's only rated up to 450F, so if you're in to bread baking and cranking the oven to 475F, beware.
Yeah, I was gifted one of the plastic knob Le Creusets and ended up replacing the knob on it for the metal one so that I could use it for bread.
We have a couple of their skillets like that and a grill pan and have been happy with them. The biggest downside is they are heavy and take longer to get up to heat, and longer to adjust to new temperatures, but that is true about any cast iron. I would have no concerns about buying them again from a quality standpoint. The enamel will get scratched if you use metal utensils in them.
Thanks for the input, all. I ended up going a little crazy but justify it as the items should outlast us.
LGnome: What are you using for lids on your skillets? I ended up getting the 9" and the 10.25" skillets.
I made Kit swear that she would never ever ever use anything on these that will damage them.
-BEP
Nice. Enjoy!!! My favorite Le Creuset purchases have oddly been the honey pot and a salt crock that matches the marine color of our big dutch oven. You can never have too much Le Creuset.
And yes... 100% recommend a Le Creuset salt crock + Diamond Kosher salt. Perfect way to go for salt.
Just remember, if you use Teflon non-stick, ditch them once you start to get wear through the surface. There's bad stuff exposed in that case. Don't wait until they are useless.
For salt, I love love love Jacobsen Salt Company, out of Portland. Great stuff. Just remember to keep iodized salt around so you get your iodine.
I normally rotisserie 2 12-13lb turkeys each Thanksgiving and do some other protein. I cook one Wednesday and cut it up for take home leftovers and then one on Thursday for eating that afternoon. My aunt typically brings a ham. Last year, I smoked some pork tenderloin as the other protein. This year, I'm going to smoke 3 racks of ribs.
I think I am going to skip the second turkey this time around and instead cook a (bone-in, skin-on) turkey breast. I want to try out Kit's new incoming Dutch oven so the breast seems like a good candidate for it.
I've searched for some Dutch oven turkey breast recipes and there's a good number out there. Do you guys have one that you particularly enjoy?
-BEP
Just remember, if you use Teflon non-stick, ditch them once you start to get wear through the surface. There's bad stuff exposed in that case. Don't wait until they are useless.
Unfortunately, we waited until they were WAY past useless. I'd attach a pic of them, but I don't want anyone having nightmares.
I did pick up a set of 3 ceramic coated pans for eggs, etc.
Now, I just need to get the carbon steel pans I bought a few years ago out and try to fix the seasoning on them. I've been banned from using the clean cycle of the oven because of the last "event".
-BEP
I've got a little bag of Jacobsen for special stuff like deviled eggs.
Now, I just need to get the carbon steel pans I bought a few years ago out and try to fix the seasoning on them. I've been banned from using the clean cycle of the oven because of the last "event".
-BEP
Heheheh...
Current iteration of tuna salad: albacore, mayo, celery, dill pickle, capers, shallot, tabasco, worcestershire, paprika, cumin, coriander, celery seed, and soy sauce for added salt depending on if or how much the canned albacore was salted.
Tuna melt with seafood bisque:
I just did the food lab stuffing and turkey breast recipe along with cranberry sauce. Got a pumpkin pie from the pie place a couple blocks away. Chill thanksgiving at home this year.
Hungry.
This generated some good discussion on Facebook, and I'm also curious what y'all have to say:
If I'm making turkeydillas, do I mix the gravy with the salsa or use two separate dipping bowls?
Honestly, gravy with salsa sounds disgusting.
There's only two options here:
* Two separate dipping bowls
* Skip the gravy altogether, and just stick with salsa
Okay, I astounded myself today. I had some sirloin that I sous-vided the other day. Sliced it up, put some Penzey's Florida spice blend on it (rather than salt), and heated it for 30 seconds in the microwave. Then I took a few ounces of Feta (the good stuff, in it's liquid, not the dry chunks) and crumbled it to cover all the beef. Then just 15 seconds in the microwave again.
The flavor! Oh, man, the flavor! Sooooo amazing and it reminded me of this thing they used to do in the 70's that I had forgotten about, putting a thick layer of Parmesan on top of steak and hitting it with a torch. That memory came rocketing back after like 50 years.
But the flavor....!
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