BrutulTM
Good, bad, I'm the guy with the gun.
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A lot of green vegetables pretty much make this criteria, but you will die if you only eat that shit.
Gravy's Cooking Thread
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Khane
Got something right about marriage
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Yeah, but I have a sous vide. It's the best sous vide and it makes the best meat. It's gonna be great. I gotta say, the meat, it's going to be...My sous vide is beautiful. I'd date it if it wasn't my own sous vide.
Erronius
Macho Ma'am
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Abefroman
Naxxramas 1.0 Raider
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This derail sucks.
This beef jerky recipe is amazing. Next step, I'm gonna work the Sous Vide in when making beef jerky to spite Erronius.
The Best Teriyaki Beef Jerky Recipe - Food.com
This beef jerky recipe is amazing. Next step, I'm gonna work the Sous Vide in when making beef jerky to spite Erronius.
The Best Teriyaki Beef Jerky Recipe - Food.com
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This isn't Keto... nutritional ketosis is when your body burns ketones instead of glycogen. In order for that to happen, you need to eat a ton of fat. 2:1 ratio fat : protein by calories and usually 25g or less of carbs but it varies by activity and metabolism. If you eat zero carbs and zero fat but a lot of protein, your body just turns the protein into glycogen via gluconeogenesis, which isn't substantially different then just eating carbs. It is very hard for your body to use ketones as an energy source, you really have to force it to do so by making fat very abundant and everything else very scarce.
Australian Masterchef is back on the air and I'm watching it. So much better than any other version. The level of skill is higher, the atmosphere is super friendly and encouraging, the format is better even though it results in five episodes a week, and they make real 1-3 star recipes, usually with the real chef who invented them as a judge, for elimination tests. It really inspires me to cook every time I watch it.
So I'm in the market for some new pans, but I'm pretty much lost on what kind of material to get. Anyone have some advice, or a handy guide to link? I don't really like the idea of buying a copper pan, a cast iron, non stick and every other kind of material to use on a case-by-case basis. It'd be really nice to have a "one pan that does it all" but I don't know how realistic that is.
1. I cook eggs and tomatoes *every day*, so it seems like a good cast iron wouldn't be ideal for this as acidic foods fuck it up and it doesn't do eggs from what I'm reading.
2. Copper is reactive and expensive, which I don't really care for. Seems like it requires too much maintenance.
3. My last non stick pans had their shit wear off in <1 year so I'm kind of soured on those. I use silicon spatulas so I dont scratch any surfaces, but it still wore off. Also it seems that a lot of people think the non-stick material leeches into your food and can be harmful, not sure how true that is.
Thoughts?
1. I cook eggs and tomatoes *every day*, so it seems like a good cast iron wouldn't be ideal for this as acidic foods fuck it up and it doesn't do eggs from what I'm reading.
2. Copper is reactive and expensive, which I don't really care for. Seems like it requires too much maintenance.
3. My last non stick pans had their shit wear off in <1 year so I'm kind of soured on those. I use silicon spatulas so I dont scratch any surfaces, but it still wore off. Also it seems that a lot of people think the non-stick material leeches into your food and can be harmful, not sure how true that is.
Thoughts?
Soygen
The Dirty Dozen For the Price of One
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Non stick pans = just go cheap. You're going to ruin/replace them. It's just how they are. They don't last a lifetime like a good triclad or cast iron. I have a relatively cheap Tramontina non-stick, a Lodge 10 inch cast iron and a tri-ply stainless steel skillet as my 3 real 'go to' pans. I don't see one pan doing it all for you.
BrutulTM
Good, bad, I'm the guy with the gun.
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I do pretty much everything in cast iron except eggs. For eggs I just go to Walmart and buy whatever the cheapest non-stick pan is and figure I'm going to replace it every 12-18 months. My brother has a carbon steel frying pan that I like as well. You treat it just like cast iron but it's lighter. I wouldn't sear a steak in it but it's nice for sauteing vegetables or something if you want to toss them in the pan since it's not as heavy as cast iron.
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Honestly depends on what you cook...which you'll only determine as you try to cook stuff. For instance, we have a square nonstick griddle pan. Thin so it heats up fast, low sides for easy flipping. We only determined that we wanted this after cooking pancakes in a regular nonstick skillet for a while.
That being said, there are some pans that just generally useful. Large nonstick skillets are good for a lot of jobs. I disagree with the sentiment here about getting cheap nonstick cookware but for a different reason. I like skillets with a heavy base so that they heat more evenly and it just seems impossible to find that in the cheap range.
I would not recommend copper cookware. All my years of cooking I've never thought I could make something better with copper. If I did more with chocolate and candy, that might be different. It's honestly the only place I still see copper used anymore on tv.
Cast iron is definitely useful but it's a bit more of a niche than nonstick. Realize where you'd apply it first before buying just because everyone in this thread (rightly) raves about them. For example, your eggs and tomatoes don't need cast iron. A nonstick with a thicker base, or even just cooking the eggs with a good eye when they'll be done, will serve you much better.
You won't get by with 1 pan unless your cooking habits are relatively specific.
That being said, there are some pans that just generally useful. Large nonstick skillets are good for a lot of jobs. I disagree with the sentiment here about getting cheap nonstick cookware but for a different reason. I like skillets with a heavy base so that they heat more evenly and it just seems impossible to find that in the cheap range.
I would not recommend copper cookware. All my years of cooking I've never thought I could make something better with copper. If I did more with chocolate and candy, that might be different. It's honestly the only place I still see copper used anymore on tv.
Cast iron is definitely useful but it's a bit more of a niche than nonstick. Realize where you'd apply it first before buying just because everyone in this thread (rightly) raves about them. For example, your eggs and tomatoes don't need cast iron. A nonstick with a thicker base, or even just cooking the eggs with a good eye when they'll be done, will serve you much better.
You won't get by with 1 pan unless your cooking habits are relatively specific.
Khane
Got something right about marriage
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Cast Iron is a must have in my opinion but I have a similar question. I have stainless pans as well but they don't seem to "cut it" as far as I'm concerned. On all the cooking shows they have what look like stainless pans that require very little oil yet seem to sear perfectly with no sticking/residue left behind. On one of Anthony Bourdain's No Reservations episodes he goes into some cooking store and picks out a pan, shows it to the camera and says "This is the only pan you'll ever need" and it looks exactly like the pans I'm talking about in the cooking shows. But the bastard never explains what kind of pan it is at all other than to say it was a ~$30 pan.
Maybe I just have shitty stainless pans?
Maybe I just have shitty stainless pans?
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I have a stainless steel skillets, one with rounded sides and one with straight sides. The former only gets uses if I'm making something that might require metal utensils and the recipe has enough lubrication. The latter doesn't get used much at all. Both were part of a set and I'm not sure I would buy another.