Chemicalkinetics's Profile

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new member and cast iron fan!

Cast iron cookware are wonderful. They are largely underrated/ignored by the masses. Have fun.

about 8 hours ago
Chemicalkinetics in Cookware

cast iron stove top grille pan

Sound good. If you are going to bake it in the oven, then it is preferable to bake it upside down, so the excess oil can drip to the tin foil as you have suggested. Moreoever, make sure you don't apply too much oil/fat. The most common mistake is to apply too much oil.

1 day ago
Chemicalkinetics in Cookware

Asian Legend in Lansdale

Ah, I see. A nice idea indeed.

1 day ago
Chemicalkinetics in Philadelphia

cast iron stove top grille pan

It is always a good idea to at least rinse the any cookware to remove dust. As for drying, it is more important to dry the cookware for storage, but you can also dry it before using. Drying before storage is important for cast iron and carbon steel cookware to prevent rusting.

As for re-resasoning, that is really a personal choice. In theory, you don't need to reseason the cookware because almost all of Lodge cookware have a preseasoning layer. However, often time Lodge does a bad job and the preseasoning layer falls off sooner or later. As such, some people like me rather strip the preseasoning and re-season it. It is entirely up to you. There is no right and wrong here.

1 day ago
Chemicalkinetics in Cookware

Sprite and soy sauce

You mean like mixing Sprite with Soy Sauce? For whatever reason, my gut feeling tells me to avoid this. :P

1 day ago
Chemicalkinetics in General Topics

Asian Legend in Lansdale

dndicicco,

I agree that, generally speaking, Chinese have a different palette than Japanese. I think you have hit it on the nail in mentioning fried amaebi, soba noodle, ramen noddle.

That being said, isn't it true that many (most really) Japanese restaurants in Philly are operated by ethnic Chinese and Korean already? I suspect these restaurants already are gearing toward Chinese and Japanese -- more or less.

I know the Ramen Shop Terakawa in Philly is gear toward Chinese for example.

1 day ago
Chemicalkinetics in Philadelphia

cast iron stove top grille pan

<I've never detected an off flavor>

Me neither (or almost never). I came to the conclusion that some people may have better and more sensitive smell and taste. JustCharlie probably has a sensitive taste than I do.

For example, the bitterness of broccoli or Chinese broccoli never bothered me -- even when I was a little kid. I especially love these vegetables. Yet, other people find them repulsive.

1 day ago
Chemicalkinetics in Cookware

If you could have only 1 knife...?

I agree that manual knife sharpeners are easier to use, but it is not that difficult to sharpen your knives with a sharpening stone.

You may have heard a lot of people go into deep discussion about knife sharpening, but that is only because knife sharpening is "easy to learn, difficult to master". It will take some time to get really good at it, but anyone can adequately use a stone to produce a functional knife.

It is kind of like cooking an egg. If you want to get really good at cooking an egg, then it will take some time and efforts. However, anyone can cook an edible egg within one day of learning.

<I really can't do well enough to risk messing up a good knife.>

You usually can reverse whatever damage you make during knife sharpening.

1 day ago
Chemicalkinetics in Cookware

Alternative to 10" All-Clad skillet?

So true. (I was partially joking about recycle early on)

1 day ago
Chemicalkinetics in Cookware

Alternative to 10" All-Clad skillet?

If you want most bang for your buck and if "bang" mean cooking functionality, then JustCharlie and DuffyH are correct. You usually get the best value cookware (performance-to-price ratio) from restaurant supply store. They are not the most beautiful or most shiny, but they are the most useful.

Vollrath is a very good restaurant cookware band, though there are others.

1 day ago
Chemicalkinetics in Cookware

Alternative to 10" All-Clad skillet?

Well, someone has to buy them. :) Or else they will get thrown away.

1 day ago
Chemicalkinetics in Cookware

Asian Legend in Lansdale

Ah. Thanks. While General Tso is not an authentic Chinese dish, it has been merged into slightly higher end restaurant, so it has been refined for many decades now. Not my favor dish, but it is not looked down upon like the infamous egg rolls or fried wonton skin with sweet and sour sauce.

http://www.asian-central.com/stuffasi...

1 day ago
Chemicalkinetics in Philadelphia

Asian Legend in Lansdale

dnd,

Thanks for the wonderful review. Yeah, a nice bowl of Pho should be a bit on the al dente side. I always love a couple of summer rolls.

<I went with a General-Tso type DP >

What is a DP? Dear Person?

2 days ago
Chemicalkinetics in Philadelphia

cast iron stove top grille pan

<if the new, seasoned surface will be damaged.>

No, you won't damage the surface per se, but the surface will gradually wears away without oi/fat. I assume you will use some oil to grill. If so, then you are fine. If not, it is not the end of the world. You just need to season it with cooking oil once awhile.

<What can I do to prevent damage?>
As Sirrith said, acidic food can and will wear the seasoning layer at a faster speed. You can still cook acidic food, but just beware that you will likely need to re-season more frequently.
Cast iron cookware are very durable. It is very difficult to damage it beyond the point of self-repair -- unlike to many other cookware.

Apr 18, 2014
Chemicalkinetics in Cookware

Chantal's Japanese 21/0 Stainless Steel

In my opinion, the 21/0 SS really is a marketing idea. The 21% of chromium does make the cookware more resistance to corrosion and rust than 18/0. As for heat distribution or heat evenness of the cookware, the stainless steel selection is not important. The stainless steel (let is be 18/0 or 21/0) is the surface layers. It is the core layer (usually aluminum or copper) does majority of the job to distribute heat evenly across the cooking surface.

However, the 18/0 or 21/0 stainless steel does affect heat transfer from the bottom of the cookware (heat source) to the top (cooking surface).

All in all, there are some exaggerations or misleading description. Many people often claim that copper has such higher thermal conductivity than cast iron (by a factor of 7 fold), but guess what? It really does not translate in real life. You won't actually boil your water 7 times faster in a copper pot than a cast iron pot.

Same here. While the thermal conductivity of 21/0 may be 33% higher than 18/0, you won't see 33% increase in practical speed.

< is it worth paying a premium?>

Depending how much more. :)

Apr 18, 2014
Chemicalkinetics in Cookware
1

Szechuan reviews: Four Rivers and E Mei from Philly Chinatown

Thanks for the reviews. I have had the lamb in cumin (or was it beef in cumin?), and I like this dish a lot. I don't think I have the shrimp in garlic sauce. I have only been to Han Dynasty in the Old City. Thanks.

Apr 18, 2014
Chemicalkinetics in Philadelphia

If you could have only 1 knife...?

I don't think you are an odd ball. Most of my knives were also purchased without I ever touching them. Or maybe I should say: the knives which I love best are the one I purchased without touching them.

I think it really comes down to how adaptive the person is. Some of us, like you and me, usually get a decent idea how a knife will feel (to us) as long as we know its features like length, weight, heel depth, blade thickness at different points, steel hardness, steel materials .....etc. We read a few of these numbers, and in our mind, we are able to translate how that knife will more or less behave.

Apr 18, 2014
Chemicalkinetics in Cookware

Alternative to 10" All-Clad skillet?

<If you had to have that particular brand then seconds make all the sense in the world>

What about from the point of view for recycling?

Apr 18, 2014
Chemicalkinetics in Cookware

Alternative to 10" All-Clad skillet?

<People would be smart to consider at least some of the restaurant supply lines>

I agree. Restaurant supply line cookware are very functional.

Apr 18, 2014
Chemicalkinetics in Cookware

help to identify a japanese knife

They read like 隆久, and indeed there happens to be a brand like this:

http://auctions.c.yimg.jp/c026.img.au...

Apr 17, 2014
Chemicalkinetics in Cookware

Boiling water is super slow on induction?

<Induction cooktop boiled water using an induction compliant stockpot or pan is very quick, a minute or so at the most.>

First, it really depends how much water is there. Second, it is not an induction cooktop. The original post is wrong, and the poster has since acknowledged this.

Apr 16, 2014
Chemicalkinetics in Cookware

Shabu Shabu in Philadelphia???

Many places in Chinatown have Shabu Shabu. Although the weather has considerably started to warm up, so some of these places may stop doing it. Beside Simply Shabu, E-Mei, Sakura, Happy Noodle Bar, Xi'An Famous Wok... all offered Shabu Shabu during the winter season.

Apr 16, 2014
Chemicalkinetics in Philadelphia

Boiling water is super slow on induction?

radiative cooktop is very different than induction cooktop. As cowboyardee has said, it may take awhile to heat up and cool down -- especially depend if your cookware can effectively absorb the radiative photons. That is a 6 quart stock pot, so you were boiling 5 quart of water.

Apr 16, 2014
Chemicalkinetics in Cookware

Alternative to 10" All-Clad skillet?

These are great pans. At the same time, you won't want to over think this too much. Many great chefs use pans and pots which are 1/5th the price of All Clad cookware (around $20), let's alone the Mauviel and Demeyere.

I am not discouraging you from buying these cookware. I just feel like a lot of people think that their cooking will be limited by or hinged on the the cookware.

More important than brand, it is probably more important to know what kind of skillet you want. Do you have a carbon steel pan or a cast iron pan or a stainless steel clad pan or a straight aluminum pan? What curvature would you like your fry pan has?

It is like buying an automobile. It is more important to answer the question of "Truck vs Sedan" than "Honda vs GM"

There is nothing wrong with All Clad -- beside the handle of course. I do think Demeyere is a bit better, so if you can get them at the same price, then I would go for a Demeyere. But then Vollrath Tribute or Tramontina will also be good.

Apr 16, 2014
Chemicalkinetics in Cookware

If you could have only 1 knife...?

<waterstones which get pretty $$$$ compared to oilstones>

No need to get those $100+ waterstone. I think a $15-25 waterstone will probably work fine. I mean most Japanese in Japan do not like buy expensive waterstones anyway.

Apr 16, 2014
Chemicalkinetics in Cookware

Date.... ordering seafood?

But then no one really behaves as usual in his/her first date anyway. It is not like we pick our nose or scream at the TV or napping on the dining table on our first dates.

The original poster may have overacted a bit, but it is not uncommon that people ask for suggestions for their first dates. What is appropriate, what is not appropriate....etc.

Apr 16, 2014
Chemicalkinetics in General Topics

A completely new cooking device

It is certainly expensive, and probably not going to produce significantly better toast. That being said, this is far from an exception to many other small kitchen appliances.

I will definitely not buy it, but I think it is nice concept. Novel products usually cost more in the beginning.

Apr 16, 2014
Chemicalkinetics in Cookware

If you could have only 1 knife...?

<instead the edge dents and sometimes even rips a bit>

Ah, you may be right. Maybe those were like serious dents or rips for my Dexter Russell knives.

Apr 15, 2014
Chemicalkinetics in Cookware

What should I look for in a spianatoia/pasta board?

Since no one has weighted in, then I will say something. I am not pasta board expert, but I do have a pastry board.

<Does the thickness still matter here?>

Yeah, it still does a bit, but you don't need a very thick board. The idea that a thick board is less likely to wrap is still true. A relatively flat board is important for rolling out pasta.

<Should I still look for end grain?>

Probably not; not in my opinion.

<Type of wood...im thinking maple.>

Unlike a regular cutting board, you don't need to worry too much about the wood being gentle to your knife edge. What may be more important is that the wood has some moisture absorbing ability, and that it is able to grab and hold the flour.

<Would it be better to import from Italy or have it made in the U.S?>

:) You are way above me.

Apr 15, 2014
Chemicalkinetics in Cookware

Is the food better when the owner who is the chef cooks your food ?

I see. If the owner was a cook (in his previous life before owning the new restaurant), then yes. A chef who turns into a restaurant owner and still cooks (at least select the menu) produce good dishes.

On the other hand, I know plenty restaurant owners have never been a chefs (or with relatively short resume). In that case, the hired help will definitely be better.

Apr 15, 2014
Chemicalkinetics in General Topics