@rumtscho Well that's your warning sign right there, sympathy compliments. If guests really like a wedding cake, they'll just snork it up, collapse under their own weight and go into a sugar coma before having any chance to speak.
after you do some of bba, look into something like artisan bread in 5 minutes a day or artisan bread every day. They take everything you learn, and modify it to fit in a busy lifestyle
@rfusca I usually dont use butter for anything other than adding a little into my cooking for flavor or for baking so I pretty much only get unsalted now
@rfusca in one of my answers, "need anything more than a low simmer—higher evaporates faster" its displaying starting with the — (em-dash) on a new line
wth is wrong with me... i ate dinner... then i ate a sandwich to supplement my dinner, then i ate some of the bread i baked... now i want to eat more food
@rfusca I think that means you need new/better Teflon. Teflon is amazingly non-stick. Even compared to perfectly seasoned iron. And as long as you avoid metal utensils, not that bad to keep it from being scratched.
shrug it matters little to me, honestly. I'll freely admit there may be better teflon than the cheap stuff, but the steel pan i've got is more than slick enough for me
$35 T-Fal Professional Total Nonstick Fry Pan, 12.5 inches survived egg frying/washing cycles until the test cooks got bored and went home (over 76 cycles). Crappy ones survived 2 cycles
@rfusca "Eggs stuck 'considerably' and took 'tons of scrubbing' to clean the first time around but barely stuck and cleaned up easily the second time. Corn bread was crusty, with perfect release." ... that's how they describe their testing of a Lodge preseasoned skillet
In a 12" cast iron skillet (seasoned with soy oil a few times in the oven), 3g of butter was more than enough to prevent all sticking when cooking an egg over easy. In a 10" cast iron skillet (seasoned not as well with canola oil), 1g of butter led to minor sticking.
These were room-temperature-ish eggs, warmed in a water bath for a few minutes
that's the 12", as you can see most of the 3g of butter is sitting off to the side, so not really needed
i just tested my carbon steel, my scale wouldn't register the amount of oil that was non-stick, which means less than 1g. @derobert A good test, for sure, I just never get that result :( So I rescind my statement, it is possible...just apparently not for me lol
hmmm, and you seasoned your cast iron by lightly coating in flaxseed or soy oil, then baking in a 400–500°F oven for an hour or two, then let it cool in the oven, and repeat baking if at all tacky?
one thing thats nice about the carbon steel, it doesn't hold as much heat. So i heat it up to about there, drop the egg, turn it to low and then cook slower
ok, then it's confirmed—@rfusca's kitchen is the Bermuda triangle as he suspects.
@rfusca, please watch out for ships and aircraft sinking in your sink. If it does happen, remember to wash it out and sanitize before using for food prep.
Also, if you find Amelia Earhart, call the local tabloid and get rich :-P
@derobert i've got one pan that i've stripped down to metal and going to 'restart' on. My wife uses the other one and I suspect that she burns things badly and leaving some stuff behind
Hah, I've done my trademark "fire alarm roast chicken" in that pan (you know its getting close to done, when the fire alarm goes off) ... so burning stuff in the pan can't be that bad
@Jay on teflon, you don't have to warm it. It helps on other cooking surfaces... also helps to get it to run less
@rfusca really, there isn't a time period you can cancel the alarm before the fire dept. is called? I'm amazed the fire dept. lets you get away with that.
so, IOW, I should clean out those pans soon, and also I need to visit Wallyworld to see if I can find some cheap large foil pans to put over bread per @rfusca's suggestion
I tried to slow cook chicken today using the hob on my gas cooker. I started on a very very low heat and just left it for an hour and noticed it was doing a good job of absorbing flavours in the liquid which is what I wanted. I then slowly brought it to a simmer, simmered for 10 minutes and then...
@derobert I was surprised why nobody noticed the obvious pun
And then noticed it is German-only
In German, it isn't called cooling rack, it is called cooling "Gitter", with "Gitter" meaning things like "grid" but also "grille" or "grate", and "hinter Gitter" meaning "behind bars", i.e. in prison
Wow, I love today's Girl Genius
It is a steampunk comic, they can fly there with dirigibles, but here a character (who is a mad scientist) shows to another character his experimental machine, which is some kind of helicopter
The dialogue is:
"This contraption will never fly at all" "Science says it will!" "Then science can fly it!"
(both are on the run and the inventor plans to escape together with the other one using the machine)
