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How can I intensify the lemon flavor in a dish without added so much lemon juice that the dish seems watered down?

In addition to lemon zest, you can try adding preserved lemons, minced/chopped.

Apr 13, 2014
iyc_nyc in Home Cooking

How do you eat your grapefruit?

I love grapefruit. My favorite new prep is scooped out with a grapefruit knife, then mixed with banana slices and whole raw almonds (and oranges or tangerines when I have). Any leftover juice gets squeezed on top. I've been meaning to try it with mint leaves.

Apr 13, 2014
iyc_nyc in General Topics

Adding Flavour To Rice - Simple Sauces/Seasonings

Preserved lemons (chopped finely). Really good!

Apr 13, 2014
iyc_nyc in Home Cooking

Sauces to serve over rice, meat, and veggies.

Standard Asian sauce: soy sauce, rice vinegar, honey, garlic, white wine (if you have) to taste. Can add sesame oil, scallions, chopped chile peppers, and/or peanut butter or sesame paste. This is my fast go-to for rice/veggie/protein dishes.

Apr 13, 2014
iyc_nyc in Home Cooking

Why did my Pyrex baking dish explode?

Super helpful - thanks so much! I've used them in the microwave every once in a while (to defrost food stored inside) and will stop doing that because that might lead to a higher temperature delta (freezer >> microwave).

Apr 13, 2014
iyc_nyc in Cookware

Why did my Pyrex baking dish explode?

Okay, thanks. I've dropped a few jars and they've remained intact - now worried about micro-fissures naked to the human eye.

Apr 13, 2014
iyc_nyc in Cookware

Why did my Pyrex baking dish explode?

I just realized that standard mason jars (Bell, etc.) are also made of soda lime glass. Does anyone know if mason jars are susceptible to this explosion/shattering?

Apr 13, 2014
iyc_nyc in Cookware

Good Bar Food / Pub Grub?

Not traditional bar food but great for beer, pickles, and comfort food on the Upper West Side: http://jacobspickles.com/. Nice atmosphere too!

Apr 11, 2014
iyc_nyc in Manhattan

Rice Crispy Treats without butter?

Echoing parts of what others have suggested below, I've made oat bars (i.e., oats being the main event, as opposed to rice crispies) with a combo of natural PB, honey, and coconut oil - no butter. You need to chill them in the fridge -works perfectly. Try pouring some chocolate sauce on top (cocoa melted in coconut oil and some honey).

Apr 07, 2014
iyc_nyc in Home Cooking

Wedgwood or Apilco?

That's great - thanks so much. Glad to see we can still get Wedgwood made in England.. And I love your place setting!

Apr 07, 2014
iyc_nyc in Cookware

Cooking with peanut butter

I use mostly natural peanut butter for Asian dishes. And substitute honey when sugar is called for.

Apr 05, 2014
iyc_nyc in Home Cooking
1

Wedgwood or Apilco?

Yes, thanks. I was also just wondering if what I'd heard re: their shifting production was universal..

Apr 05, 2014
iyc_nyc in Cookware

Wedgwood or Apilco?

Suetmo, I heard that WW has moved much of their production to Thailand (?). Do you know where your pieces were made? Thanks!

Apr 05, 2014
iyc_nyc in Cookware

de Buyer pan, Broken or not?

yes, totally agree!

Dec 17, 2013
iyc_nyc in Cookware

de Buyer pan, Broken or not?

Makes sense - thanks! I too had heard theories, like another poster, re: some pans being made intentionally rounded in center to account for heat warpage..I'm pretty sure a pan manufacturer -- can't remember which one -- actually promotes their pans as such.

Dec 17, 2013
iyc_nyc in Cookware

de Buyer pan, Broken or not?

Chem, is the interior lack of flatness due to: (1) intentional design, with a functional purpose; (2) lower standards of manufacturing/quality control/difficulty in getting the inside flat; and/or (3) warping? Or something else I might not be thinking about?

Dec 17, 2013
iyc_nyc in Cookware

DeBuyer carbon steel - new prep method before seasoning?

Ok, thanks so much! If the coating shared by all the pans is temperative sensitive, it seems the FB and Carbone also shouldn't be held above 400F for an extended time then (?).

I hope you enjoy the new pans. :-)

Dec 14, 2013
iyc_nyc in Cookware

DeBuyer carbon steel - new prep method before seasoning?

Thanks, Duffy. Do you know if the coating on your FB/Carbone pans is the same coating that's on the MIneral and Mineral B pans, which are not supposed to be put in the oven/broiler above 400F?

Just wondering if the FB and Carbone pans have the same limitations re: oven/temperature (even w/o the silicone/rubber 'bee' buttons).

Thanks again!

Dec 14, 2013
iyc_nyc in Cookware

DeBuyer carbon steel - new prep method before seasoning?

Chem and others, do the DB carbone plus and force blue pans have the same lacquer on the handles as the mineral/mineral B pans? My carbone plus pans have somewhat shiny handles but I'm not sure if it's an actual coating vs just a high polish.

I'm wondering if the lacquer coating they're talking about on the mineral/mineral B handles are different.

Dec 14, 2013
iyc_nyc in Cookware

Need new cookware on a "sort-of" budget

Hi there, sorry about the gender mix-up! I hear you re: the expense. I am one of those that ended up upgrading all my kitchen gear and wishing I'd just invested in the right pieces from the start. That said, my mom cooks 10x better than I ever could, and she still uses thin SS and aluminum pans from decades ago.

Dec 14, 2013
iyc_nyc in Cookware

DeBuyer carbon steel - new prep method before seasoning?

Joan, are you worried about warping or the handle sealant on the MB (or something else altogether), when you mention your not wanting to preheat it under the broiler for 15 min?

Dec 14, 2013
iyc_nyc in Cookware

Need new cookware on a "sort-of" budget

Ok, thanks so much for this. Have had several QC fails with recent items..

Dec 13, 2013
iyc_nyc in Cookware

Need new cookware on a "sort-of" budget

Sid Post, I recently received the Demeyere Proline 9.4" pan, and the handles aren't welded well to the pan -- i.e., there's a pretty big gap between the handle and where it attaches to the pan, and you can see the spot welds in between holding the two together. My 11" Proline isn't like this -- the handle fits snugly against the pan with no visible gaps and no spot welds showing.

Is your 9.4" Proline like this? Wondering if it's a defective pan or if all the 9.4's are like this, given the pan's smaller diameter relative to the 11". Want to make sure the handle doesn't fall off given there's very little metal attaching it to the pan (this is also a note to the OP in the event he is interested in the Proline line..)

Otherwise I love the pans.

Dec 12, 2013
iyc_nyc in Cookware

~$100 to spend on chefs knife

Good to know they're not all like this - thanks! Will try to exchange.

Dec 07, 2013
iyc_nyc in Cookware

~$100 to spend on chefs knife

Great - thanks! May start a different thread later re: how to learn to sharpen. I decided I'd try to take it on, thanks to you and a few others on here. :-)

Dec 07, 2013
iyc_nyc in Cookware

~$100 to spend on chefs knife

I just got the Tojiro DP 8" chef's + paring combo. Just FYI, the finish on the chef's knife isn't great -- the tang is not flush with the scales and actually sticks out pretty sharply where your hand would go. I'm not sure how to sand the tang down without damaging the scales, and was going to see if I could exchange it (assuming they're not all like this).

Mine also doesn't seem very sharp out of the box - e.g., it can't easily slice through a piece of paper.

Chem and others might know better re: whether the Tojiro DPs are generally all like this, or if I got an outlier.

Dec 07, 2013
iyc_nyc in Cookware

~$100 to spend on chefs knife

Chem, what is the difference between the King Deluxe stone you linked to above, and this one?
http://www.amazon.com/gp/product/B001...

Dec 07, 2013
iyc_nyc in Cookware

Stock pot: Stainless steel, aluminum or enamel?

Here's a WMF 8.5Q pressure-cooker that appears to be on the taller side: http://www.amazon.com/WMF-Perfect-2-Q...

Nov 24, 2013
iyc_nyc in Cookware

Using a PARS DRC240 Rice Cooker

Matt, I don't have this cooker but if it's like most rice cookers, here are possible answers to your questions:

(1) I think you use the rice cup to measure the rice, and the pot marks (which are in 'real' cups) to measure the water - that's how it typically works with standard rice cookers. That said, even with standard rice cookers that follow this protocol, I adjust the rice/water ratio based on type of rice and my own preference -- I prefer less sticky rice, so tend to use less water than called for. I think for Persian rice, you might want the actual/real ratio to be closer to 1 cup rice/1.5 cup water, or even closer to 1 to 1.

(2) I did a quick Google search on this cooker, and it sounds like you put the water in the pot, set the timer to preferred cooking time (sounds like 60 min is standard, but depends on type of rice and preferred amount of tahdig), then put in the washed rice and cover. I think the timer won't start until the pot/water reaches a certain temperature.

(3) Re: smoothing the rice, I think you just do your best to smooth out the rice under the water, using a spatula/rice spoon, etc. One does this with regular rice cookers too.

I hope this helps!

Nov 24, 2013
iyc_nyc in Cookware

Vanilla Granola

I love cashews in my granola, along with dried cherries -- the cashews go well with the vanilla flavor (dried cherries might overpower though).

Nov 16, 2013
iyc_nyc in Home Cooking