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Apr
22
comment Preventing carbon steel seasoning from flaking off
Also, yes, I use a gas oven to season them. But I don't believe an electric one would make any difference (except if the temp is completely off). And after each cleaning I apply some heat to the pans, spread some oil with a paper and let them on the stove until they smoke.
Apr
22
comment Preventing carbon steel seasoning from flaking off
Not an "educated" answer, just sharing my experience. I have a few seasoned carbon steel pans and I saw this problem only once in many years, BUT I don't wash my pans until they are very well seasoned (perhaps after six months of use). Until then I tend to use nothing but kitchen paper to clean them. Perhaps some salt and paper if the residue is too sticky. I use coarse or fine grain salt depending on how much residue I need to remove. After a few months of use nothing really sticks to them.
Apr
10
comment How to light this type of basic, old fashioned gas-cylinder-powered gas oven?
@Escoce many gas stoves have that safety feature but no pilot.
Mar
22
comment Silverfish in a restaurant
take a detailed look at the menu. If it happens to be silverfish there, return it to the kitchen
Mar
7
comment What are certified synthetic colors?
Of course we all know that the proper chemical name for Red 40 is 6-hydroxy-5-[(2-methoxy-5-methyl-4-sulfophenyl)azo]-2-naphthalenesulfonic acid :)
Mar
3
comment What's the best way to get roasted garlic out of its skin
youtu.be/7fJ4qV6ujnI?t=3m24s
Nov
16
comment Should I season my paellera?
@PeterTaylor That is pretty common in Spanish. See for example Paila
Nov
16
comment Should I season my paellera?
@mehdi You're right,sorry
Nov
16
comment Should I season my paellera?
@PeterTaylor Also wrong in Spanish
Nov
13
comment Should I season my paellera?
Carbon steel is not cast iron ....
Nov
9
comment hominy grits versus masa harina
"Latin America" is a huge region. Most "Latin Americans" have never seen a corn tortilla.
Aug
25
comment carbon steel pans in dollar store
OMG. The salt trick worked sooo good. You made me cry :)
Aug
23
comment Whatever Has Happened to This Fork?
Have you heard about the Philosopher's stone? You might have discovered the opposite ...
Jun
19
comment Seasoning skillet: What am I doing wrong?
Just in case. You are seasoning it in the oven, aren't you?
Jun
2
comment How to tell if my fig is ripe
having a few trees of different varieties on my backyard I learnt that the "A ripe fig will be soft to the touch when gently squeezed. Unripe figs are still firm" rule is flawless. All others fail depending on the variety.
Apr
5
comment Is there any way to make crepes without a proper non-stick pan?
I make crepes in both seasoned iron (not cast, too heavy) and aluminum pans. Just adding half spoon of butter (better pre-melted) after each 4-5 batch. The first crepe usually doesn't come out good, but after that it doesn't fail. Some people add a spoon of melted butter to the mix, but I never found it necessary.
Mar
17
comment Bitter bell peppers
In some solanaceae the skin turns bitter when cooked (or over-cooked)
Dec
18
comment Desalinating dried/smoked fish
Nice answer:) But here salted cod is very expensive :( (!)
Nov
6
comment What is the difference between traditional Mexican cooking and Tex-Mex?
There's nothing wrong with Tex-Mex cooking, nothing at all. It's just not traditional Mexican cooking. Tex-Mex is great food from a particular region of the United States. Some of it is adapted from Mexican cooking and some is the invention of early Texas settlers.
Nov
5
comment Canadian meat/fat “candy”
"The crew had ample provisions-- canned hams, bread, sailor's biscuits, dried fruit and countless cans of pemmican, a staple food made from meat that is dried and ground, then mixed with fat and raisins." from: crimelibrary.com/notorious_murders/classics/…