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GalinaL's Profile

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Safe Use of Vintage Aluminum Cookware

I just brought from Russia a new coatless 12" cast aluminum pan with 6.5mm thick bottom and 4mm thick walls with a removable handle. Sides are 2" high. The way it cooks is amazing, nothing sticks to it, and browning is at least not worse than on a Griswold cast iron pan. It yet to develop an uniform seasoning.

Oct 12, 2014
GalinaL in Cookware

Canned Tomatoes; check to make sure Calcium Chloride is NOT an ingrediant!!

In Russia 10% solution of Calcium Chloride in a distilled water is a renown strong fast acting remedy for allergies famous for the absence of side effects, with the exception of very unpleasant flavor, so it is taken with a milk. There are also injection and IV application in serious cases.
I am sure it is harmless in caned tomatoes, and since I never tested the taste well familiar to me, I guess it is a tiny amount.

Jan 02, 2014
GalinaL in General Topics
1

Costly culinary tools that you own that don't get much use, or that have caused you buyers remorse.

I have a juicer which shreds veggies first very thinly in order to extract juice, so I use it to grate a horse-reddish for a souse - it spares me some tears.

Jan 02, 2014
GalinaL in Cookware

Costly culinary tools that you own that don't get much use, or that have caused you buyers remorse.

I use my bread-maker(only bake cycle) to bake a sourdough rye bread in my garage in order not to over-heat my house.

Jan 02, 2014
GalinaL in Cookware

cast iron pans are great - REALLY????

I rinse mine cutting boards with water and use a sponge without soap, so I guess some fat stays.

Dec 22, 2013
GalinaL in Cookware

cast iron pans are great - REALLY????

I think oils get rancid by oxidation, usually every oil is the mix of different types of fat, and unsaturated ones react with an oxygen. Coconut oil contains the most amount of saturated fat.

Dec 22, 2013
GalinaL in Cookware

cast iron pans are great - REALLY????

I also use coconut to oil my cutting boards, which don't smell rancid after several years.

Dec 22, 2013
GalinaL in Cookware

cast iron pans are great - REALLY????

Coconut oil doesn't go rancid, beef fat is fine too.

Dec 20, 2013
GalinaL in Cookware

Help, cast iron pan really confusing me

No , just regular broth . I remove everything immediately.

Dec 11, 2013
GalinaL in Cookware

Help, cast iron pan really confusing me

It depends indeed, I was not talking about acidic sauces. May be relatively new seasoning could be more affected, but noticed it several times.

Dec 11, 2013
GalinaL in Cookware

Dexter-Russell Hamburger Turner (Traditional)

I like how thin and sharp Dexter-Russells are. I bought it I from a Chief Resource. I also own chipper turner bought from a flee market for $2 - http://factorydirectcraft.com/catalog... - it is much thicker , and I had to round corners.

Dec 11, 2013
GalinaL in Cookware

Help, cast iron pan really confusing me

You can strip only cooing surface using paper towel saturated with oven cleaner, covered then with a plastic wrap.

Dec 11, 2013
GalinaL in Cookware

Help, cast iron pan really confusing me

I noticed meat juices can dissolve seasoning.

Dec 11, 2013
GalinaL in Cookware

cast iron pans are great - REALLY????

Here is one of mines - Dexter-Russell 4-by-2.5-Inch Stainless Steel and Walnut Pancake Turner - it is flat and sharp http://www.ebay.com/itm/like/16108917....

Dec 11, 2013
GalinaL in Cookware

cast iron pans are great - REALLY????

It is possible not being gentle with it and to use a sharp metal spatula liberally would make it slicker after so many years.

Dec 11, 2013
GalinaL in Cookware

cast iron pans are great - REALLY????

Do you use a sharp metal spatula?

Dec 11, 2013
GalinaL in Cookware

Pans worth buying?

I just want to add, polished stainless-still is not totally sticky, unlike brushed s/still. I even made cripes on my 8" SS pan with an unusually thick and heavy copper bottom before I got my cast iron - the heat distribution on that pan is absolutely perfect.

Nov 27, 2013
GalinaL in Cookware

Pans worth buying?

Stainless still is less sticky when it is really well scrabbled with some abrasive things or remedies between cooking, and cold oil is applied on a hot but not too hot skillet (like 350F) right before you add a food on your skillet. I guess using pre-baked potatoes, not raw ones would cause less sticking. Shredded raw potatoes are very sticky.

Nov 26, 2013
GalinaL in Cookware

Pans worth buying?

Potatoes are great pre-cooked in a m/v. I especially find it useful when I make staffed (with ground beef, or sauteed onion and mushrooms,or sauteed green onion and chopped egg) potato patties out of Russets. I have to add an egg per one big potato, so I don't need an extra liquid which evaporates during 3 minutes on a high setting. Then I cook my patties on a cast iron skillet

Oct 31, 2013
GalinaL in Cookware

Pans worth buying?

Yes, some things are better on stove, like a buckwheat. I cook it as a rice, but prefer to eat it after it is heated on a skillet. But soups and things that contain water are fine. Microwaving dehydrates things, however In a Florida heat m/v is a big help.

Oct 31, 2013
GalinaL in Cookware
1

Looking to buy an omelette pan from the Potshop of Boston. Would a well seasoned natural sand finish cast aluminum pan have any advantages over the nonstick cast aluminum pan?

We cook because we like such activity, it brings us a joy.

Oct 31, 2013
GalinaL in Cookware

Pans worth buying?

Microwave is just a tool, and could be right for a particular job. We cook for fan, but it could be life interference. I also found pre-cooking food in a microwave could be useful, especially potatoes when it could be good to de-hydrate it a little bit. I mostly warm-up something there, which is really reasonable in a hot climate with other options being an electrical stove or an oven.

Oct 31, 2013
GalinaL in Cookware

Pans worth buying?

If you have to keep heat down and be careful not to scratch your pan, in a while some small accidents will add-up (may be only for the people like me who are not always meticulous), and all that heavy duty body will outlive more gentle non-stick surface, which, probably, not a tragedy if pan didn't cost a fortune from the beginning.
I started to see more and more really thick "professional grade" aluminum skillets in discount stores, but with Teflon-looking inner layer. I guess, what would happened if after an unavoidable deterioration of that layer, that pan receives a sand-blasting treatment? Will it give the pan a new long life? If I had an extremely sturdy and well maid thick aluminum skillet which only defect was the worn-out inner layer, I would try that.

Oct 31, 2013
GalinaL in Cookware

Pans worth buying?

Thank you, I will use cold pan next time.

Oct 30, 2013
GalinaL in Cookware

Pans worth buying?

It feels like bacon leaves some residue, probably, due to the sugar content (or whatever they put in a brine) , also, when a bacon hits pre-heated pan, lean meat parts (bacon is not 100% fat) slightly stick to a dry hot surface right away. I remove it with a salt scrabbling if necessary after cooking, usually it is not much. If for some reasons I want to be sure my bacon will not stick at all, I lightly brash my pan with a small amount of refined coconut oil (just my preferable cooking fat)before . May be I could just put bacon on a cold pan and wait until it gets ready to be flipped? I could try it next time.

Oct 30, 2013
GalinaL in Cookware

Pans worth buying?

I always put butter or other source of fat on my skillets (unless I cook bakon or meat with enough of fat in it), I think fat is healthy, tasty and essential for the taste development when cooking.
I don't flip my eggs, which could present an extra challenge for the people who do.

Oct 29, 2013
GalinaL in Cookware

Pans worth buying?

On a cast iron I make sunny-side-up eggs with a bacon, I cook bacon first, then add eggs,I like bacon on a CI more, it is on a crusty side. For omelets I use a bare aluminum - no crust, more gentle and even cooking, convenient slopping sides.

Before I abandoned non-stick pans, my main challenge was fish. Eggs not so much. It was the fish I was saving for the best less-used skillets. I remember how one time, when whole pan bottom was covered with firmly attached fish pieces, I just took it from the heat, closed lid, waited till the crust would be freed by steaming, turned it only then and continued on another side. Pure hell. I am sorry it took me so long to abandon the whole idea of searching for the perfect non-stick technology.

Oct 29, 2013
GalinaL in Cookware

Looking to buy an omelette pan from the Potshop of Boston. Would a well seasoned natural sand finish cast aluminum pan have any advantages over the nonstick cast aluminum pan?

May be it is a different alloy- so it is not heavy. I have no desire to criticize a beautiful pan somebody has. Enjoy it! I get more joy of cooking when I like and appreciate my tools.

Oct 29, 2013
GalinaL in Cookware

Looking to buy an omelette pan from the Potshop of Boston. Would a well seasoned natural sand finish cast aluminum pan have any advantages over the nonstick cast aluminum pan?

What is PSOB? I also think that 2 - 2.5 lb is not too heavy, but close to 4 would be sort-of uncomfortable for an omelet or crepes pan.

Oct 29, 2013
GalinaL in Cookware

Pans worth buying?

I use CI and bare aluminum for eggs, and not exclusively, may be the carbon still is more challenging?

Oct 29, 2013
GalinaL in Cookware