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BloomingNutria's Profile

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Make my edamame more exciting!

I like the sea salt, oil and soy sauce (or tamari) version, but I also sometimes add a bit of umeboshi paste. Umeboshi are Japanese salted plums, and they have an amazing and distinctive flavor. They are salty, sour, and not at all sweet. It's probably a love or hate kind of thing, but I've been eating them since childhood and fall into the love category. I do not mix the umeboshi paste with the beans, but put some on the side and eat a bit with each bite. Delicious!

Dec 31, 2013
BloomingNutria in Home Cooking

Chicago Deep Dish Pizza Crust Recipe - How do I get that Buttery Goodness?

I made the Holy Grail Deep Dish recipe last night, which also calls for corn oil, a short knead, and no cornmeal (of course!), and it came out with the right texture, but no flavor. The main differences I see between that one and your recipe are that it uses less oil and a much shorter rise. I do like a slightly less oily dough (even though I thought they were a bit too skimpy and added a little more than they asked for), but I think you are right about the rise time and I intend to try your version next--albeit with just a tablespoon or so less oil for the whole pie. I really expect the longer rise to yield more flavor. Thanks for your input!

Also, I used the Muir Glen tomatoes whole tomatoes which I crushed myself, and the taste was off. I wish we could get 6-in-1s here in Florida. I think I'll try San Marzanos next time.

Oct 27, 2012
BloomingNutria in Home Cooking

Does anyone know anything about JB Prince Black Steel Pans (carbon steel)?

Oh, thank you! I sent them an email, but I haven't heard anything back yet, and I was hoping to hear from someone with first hand experience instead of a sales pitch.

The silicon thing was really what threw me the most, and I'm rather relieved to know it was a mistake. What a crazy idea that would be!

May 31, 2012
BloomingNutria in Cookware

Does anyone know anything about JB Prince Black Steel Pans (carbon steel)?

Hi Everyone,

Yesterday I ordered this JB Prince 9.5" black steel pan, and I was wondering if anyone knows how it compares to the De Buyer line of carbon steel pans.

Before buying this pan I was looking into getting a De Buyer or a Mafter, but this one was 50 % off of a pretty hefty price and it looked like such a great deal. However, in all of my reading about carbon steel pans in the last few months, I have never seen mention of a JB Prince brand. I thought JB Prince was a retailer, not a manufacturer. Do they make pans too? If not, does anyone know who does make the pans they sell under their name? All I can see from the description of the one I bought is that it is "Swiss."

Also, the product description mentions that the pans are "silicon coated for easy release." I've never heard of anything like that. Is the cooking surface of the pan actually coated with silicon? How does this affect cooking and seasoning? Can the pan even be seasoned with a layer of silicon on it? I know I bought the pan, but honestly, this just doesn't seem like a very sound idea . . .

Any thoughts or information would be welcome!

May 31, 2012
BloomingNutria in Cookware

Does anybody remember when Pizza Hut used to be good?

Absolutely! I used to go there as a child with my mother in the 80s, and in fact I went occasionally all the way up into my teens. I loved their thin and crispy crust. We used to get pepperoni and Canadian bacon, and man, was it good. I wish they still made pizza like that.

May 06, 2012
BloomingNutria in Chains

How Should I Care for Cast Iron Enamel Le Creuset and Staub Fry Pans?

I see a lot of misinformation around about what constitutes "seasoning," so I would like to attempt to clarify. Polymerized oil creates the seasoning layer--not caramelized food. Polymerization is what happens when oils are heated to a certain point and basically harden, creating a smooth, slippery finish that resists sticking. That is absolutely not what is happening here.

No, what is happening to these pans is that proteins and sugars from stuck-on food are being repeatedly heated and becoming caramelized (you're right about that), so that a residue of carbon builds up at the bottom of the pan. This is by NO MEANS desirable or what seasoning a pot entails--in fact, this gunk actually creates a barrier over the enamel particles (to which seasoning can adhere) and thus interferes with the gradual seasoning of the pot.

Food debris building up over time is not "seasoning," and it should be avoided if possible. The low moisture content of the material and continual heating will prevent bacterial growth, so that isn't an issue, but you should still try to rub off as much of it as you can with a dishcloth or soft sponge. It seems difficult, but it can be done. Then, after drying the pan over low heat, you can oil it with just the THINNEST layer of soybean or flax oil (best for polymerization, due to complex reasons involving iodine content with which I will not bore you) with a paper towel, and set it over low heat until a few minutes after the oil seems to be gone. Do this two or three times, each time using the very thinnest layer of oil on a paper towel. This will speed up the seasoning of the pot. And yes, I am aware that Staub says their pots do not need to be seasoned, but they CAN be lightly seasoned this way, and if you want them nonstick, this is what Staub advises.

After a while when you do have that prized seasoning layer, food will stop building up so much and they will clean up more easily.

**What I have described will work for the Staub pots. For the Le Creuset there isn't much you can do except resort to caustic cleansers.

May 05, 2012
BloomingNutria in Cookware

Why the "residue" on the bottom of my matte black Staub pumpkin?

I have to say I am surprised to hear of all the people using abraisive scrubbers on their enameled Staubs. You say you didn't use anything abraisive--"just" a plastic scrubby, but plastic scrubbies are abrasive. Not as much so as steel wool, certainly, but they will still leave microscopic scratches on the surface that will cause food to stick over time--even the blue ones that claim they will not.

Nothing touches my Staubs but soapy water and a dishcloth. If food sticks and soaking does not help, simmer water in the pot and let it sit until it is warm, then clean again.

May 04, 2012
BloomingNutria in Cookware

Enamel inconsistencies on the interior of my new Staub

It's been a while since this thread was started, but for reference purposes for others, I have to say that there are no such irregularities in the enamel of my Staub. There are a few pin-sized dimples that do not go all the way through, but that is just the way the matte glass interior is supposed to be. If I saw something like you have described here, I would send it back!

May 04, 2012
BloomingNutria in Cookware