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Post by tkasper01 on Dec 28, 2017 18:21:47 GMT -5
Making split pea soup with the hambone from Christmas dinner. Browned the extra ham in EXTRA VIRGIN OLIVE OIL, sautéed the mirepoix in EXTRA VIRGIN OLIVE OIL, chucked the hambone in there with yellow split peas, chicken stock, fresh thyme and bay leaves. Idiots. _ Could you see through the smoke? |
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Post by JStokes on Dec 28, 2017 18:33:28 GMT -5
Making split pea soup with the hambone from Christmas dinner. Browned the extra ham in EXTRA VIRGIN OLIVE OIL, sautéed the mirepoix in EXTRA VIRGIN OLIVE OIL, chucked the hambone in there with yellow split peas, chicken stock, fresh thyme and bay leaves. Idiots. _ Brown and sauté with EVOO all you want, but it's not good for searing. It was perfect last night. Again when I’m woking I’ll only use peanut oil, when I fry my chicken I’ll use Canola but I’ve never burnt EVOO whilst getting a sear on meat. _ |
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Post by JStokes on Dec 28, 2017 18:35:54 GMT -5
Making split pea soup with the hambone from Christmas dinner. Browned the extra ham in EXTRA VIRGIN OLIVE OIL, sautéed the mirepoix in EXTRA VIRGIN OLIVE OIL, chucked the hambone in there with yellow split peas, chicken stock, fresh thyme and bay leaves. Idiots. _ Could you see through the smoke? It’s funny because when I seasoned the skillet at 450 my smoke alarms kept going off. Dropped it to 400 for longer baking/seasoning. _ |
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Post by Jets Things on Dec 28, 2017 18:43:34 GMT -5
Could you see through the smoke? It’s funny because when I seasoned the skillet at 450 my smoke alarms kept going off. Dropped it to 400 for longer baking/seasoning. _ You're browning at 450, not searing. |
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Post by JStokes on Dec 28, 2017 18:58:07 GMT -5
It’s funny because when I seasoned the skillet at 450 my smoke alarms kept going off. Dropped it to 400 for longer baking/seasoning. _ You're browning at 450, not searing. Geezuz fuck. I seasoned the skillet at 450 4 times. _ |
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Post by JStokes on Dec 28, 2017 19:01:29 GMT -5
In the oven.
Per instructions on seasoning cast iron skillets.
Does anyone read? I know Hitman can’t read but the rest of youse?
_
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Post by Jets Things on Dec 28, 2017 19:06:53 GMT -5
You're browning at 450, not searing. Geezuz fuck. I seasoned the skillet at 450 4 times. _ Were you seasoning the skillet or searing it? It's going good to get way hotter than 450 on the stove top (provided you have gas and not electric). Again, not trying to be a dick, just trying to help out a fellow epicurean. |
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Post by Big L on Dec 28, 2017 19:16:41 GMT -5
Well both of you anal fissures can’t be right.
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Post by JStokes on Dec 28, 2017 19:29:00 GMT -5
Geezuz fuck. I seasoned the skillet at 450 4 times. _ Were you seasoning the skillet or searing it? It's going good to get way hotter than 450 on the stove top (provided you have gas and not electric). Again, not trying to be a dick, just trying to help out a fellow epicurean. Not being a dick, I wasn’t clear. This was in advance of searing my filets for dinner. Started in the am. I SEASONED it 4 times with a buffed out coating of canola oil and baked it upside down in the oven over a tin foil lined sheet pan at 450 for 30 mins. Convection feature on so it was like 50 mins. After the smoke alarms went off at 450 the first two seasonings I baked it at 400 for about 50 mins each of the last two times (convection so it was like 1.3 hours). Btw, I’ve been searing meat and cooking in various oils for the last 30 years. I read years and years ago not to use EVOO because iOF the burning point do I migrated to high burning point oils but over the last decade or so I’ve seen 1000 chefs searing proteins in EVOO so I have it a try and I’ve never had a problem. And I love the flavor component as opposed to a neutral non-flavored oil. I want flavor in every level of my cooking. It’s worked out well and the fact that the village idiot doesn’t want to taste my cooking (not that he would have been invited) is an added bonus. _ |
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Post by JStokes on Dec 28, 2017 19:29:18 GMT -5
Well both of you anal fissures can’t be right. I’m right. _ |
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Post by JStokes on Dec 28, 2017 19:36:42 GMT -5
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Post by Jets Things on Dec 28, 2017 20:14:39 GMT -5
Well both of you anal fissures can’t be right. I’m right. _ Wrong |
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Post by Big L on Dec 28, 2017 20:14:57 GMT -5
Geezuz fuck. I seasoned the skillet at 450 4 times. _ Were you seasoning the skillet or searing it? It's going good to get way hotter than 450 on the stove top (provided you have gas and not electric). Again, not trying to be a dick, just trying to help out a fellow epicurean.s you’re just naturally good at it? |
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Post by Jets Things on Dec 28, 2017 20:55:06 GMT -5
Were you seasoning the skillet or searing it? It's going good to get way hotter than 450 on the stove top (provided you have gas and not electric). Again, not trying to be a dick, just trying to help out a fellow epicurean.s you’re just naturally good at it? I don't get it |
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Post by Hotman on Dec 29, 2017 5:48:01 GMT -5
LOL when did Bil L become such a ball buster? Reminding me of Gus Walker over here
And I just gotta say one other thing... for a cooking thread there is disturbing lack of pics in this birch. I starting to wonder if any of it is real
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