J_Tay81's Profile

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Several Questions About Woks on Electric Coil Stoves

DuffyH,

If I follow yourreply correctly, then I should put the empty wok on the burner set to HI, but add the oil prior to the wok fulling coming up to temp? Would that avoid the small fireball I created in my kitchen the other night?

Feb 03, 2014
J_Tay81 in Cookware

Several Questions About Woks on Electric Coil Stoves

Thank you very much for your reply. I thought that my WS wok was clean when the oil ignited but perhaps I missed something.

Feb 02, 2014
J_Tay81 in Cookware

Several Questions About Woks on Electric Coil Stoves

There have been some great discussions on here regarding this topic, but something confuses me:

I bought a Williams-Sonoma hand-hammered carbon steel wok (that has been reviewed on this site) to use on my apartment's electric coil range. It is flat bottomed.

Many places state that these electrics don't get as hot as what is required to properly stir fry in a wok. Because of this, after seasoning the wok, I popped it on the coil and turned it on to 'HI'. Essentially as hot as it goes. I tested a tiny drop of peanut oil on the wok, and once it hit center it promptly ignited.

So I'm confused - how can this wok possibly need to get hotter if the oil already catches fire in it? I can't even add food to it on HI without scaring the neighbors.

On that note, I also bought the Lodge cast iron wok because once heated, it retains heat (supposedly well due to its density) which will allow me to add food to it without a sharp drop in temp.

The temp drop is what I experienced with the WS wok when I turned it down to use. It resulted in less charring and more boiling/steaming.

Are either of these woks going to work for me on my electric coil stove? And what do i do regarding the high heat needs of stir=fry versus the tendency of the peanut oil to burst into flames?

Feb 02, 2014
J_Tay81 in Cookware
1

Problems with cleaning a SS pan set

Thanks to all who recommended Bar Keeper's Friend. I bought some after work and it decimated the stains in seconds!

Sep 04, 2013
J_Tay81 in Cookware
2

Problems with cleaning a SS pan set

I appreciate it! I'm a novice home cook!

Sep 04, 2013
J_Tay81 in Cookware

Problems with cleaning a SS pan set

Thanks!

Sep 04, 2013
J_Tay81 in Cookware

Problems with cleaning a SS pan set

I have heard this mantra before, and wanted clarification. The 'cold oil' bit is odd to me: do I add food to the oil in the pan after it has heated or do I do so when it is cooler?

Sep 04, 2013
J_Tay81 in Cookware

Problems with cleaning a SS pan set

I appreciate the suggestions! Looks like I have a new project to work on. Hopefully the damage is reversible, and it will be a lesson learned.

Sep 03, 2013
J_Tay81 in Cookware

Problems with cleaning a SS pan set

Thanks for your reply. It's frustrating that there are two opposing view points on seasoning SS. I knew people did this to cast iron but SS was news to me so I thought I would try it.

Sep 03, 2013
J_Tay81 in Cookware

Problems with cleaning a SS pan set

Another person I know recommended Barkeeper's Friend. I'll check into that. Thanks!

Sep 02, 2013
J_Tay81 in Cookware

Problems with cleaning a SS pan set

Hi,
I purchased a set of SS pans, and I followed the directions outlined in this video to season them:

http://www.youtube.com/watch?v=1376IT...

The technique worked well, and during cooking I had nary a problem. BUT, the bottoms of my pans stained a brownish color, I assume, from high heat (see the pic).

I am currently soaking the pans in Palmolive to try to remove the discoloration and re-season the pans as necessary.

Is this discoloration due to using too high of a heat? I was at setting 2 out of ten on my range! At setting 3, the coconut oil I used was smoking!

Will any oil do in terms of seasoning a SS pan? I initially did it with extra virgin olive oil, but may try it with the coconut oil once the stains are gone.

Normally, stains wouldn't bug me, But I live in an apartment with little storage space, so the pans reside on an open shelf that guests walk by often.

Thanks!

Sep 02, 2013
J_Tay81 in Cookware

I'm confused about temperatures and 'doneness' with chicken breasts

I don't believe they are brined, and I've never tried his technique. I'd like to, but have yet to look at how to go about doing it yet.

Aug 18, 2013
J_Tay81 in Home Cooking

I'm confused about temperatures and 'doneness' with chicken breasts

I tried this test again today, and in boiling water it got to 212 F, but it took a loooong time to get there.

Aug 18, 2013
J_Tay81 in Home Cooking

I'm confused about temperatures and 'doneness' with chicken breasts

I enjoyed reading your thoughts on this. Thank you!

Aug 18, 2013
J_Tay81 in Home Cooking

I'm confused about temperatures and 'doneness' with chicken breasts

I tried this yesterday. In boiling water the highest it read was 203 F. I live in Nebraska, so elevation should be a problem.

Aug 18, 2013
J_Tay81 in Home Cooking

I'm confused about temperatures and 'doneness' with chicken breasts

I'm down for purchasing a new thermometer. It doesn't even need to be fancy. Do you all have any suggestions for a good all purpose thermometer?

Aug 16, 2013
J_Tay81 in Home Cooking

I'm confused about temperatures and 'doneness' with chicken breasts

It's possible. This is a new thermometer for me and this was the maiden voyage. It's the kind with the probe at the end of a long cord. My last thermometer was just a probe with a dial and measured quickly. I'm not sure if this thing can even be calibrated. It's a Taylor model.

Aug 16, 2013
J_Tay81 in Home Cooking

I'm confused about temperatures and 'doneness' with chicken breasts

I've been getting back into cooking, this time more seriously since I now live on my own. Tonight, I cooked some bonesless, skinless chicken breasts (unflattened/unpounded) in some olive oil in a skillet on the stove top.

I bought a probe thermometer like what I used for grilling to check how done the meat was (shooting for 165 F). In the thickest part of the meat, I only got to about 140 F, but upon cutting the breasts open at the thick part, the meat is all white, cooked and sort of 'threads' apart as one would expect cooked chicken to do. The exterior was getting a bit beyond golden brown which is why I pulled it off the heat.

But I'm confused: The thermometer says it has a long ways to go but my senses tell me if I had cooked it any longer it would have been like gnawing on a tennis shoe.

Should I have used a mallet to pound down the thicker portions to make the cut more even? Was my heat too high (on an electric range)? Is the chicken indeed cooked thouroughly at this point?

Thanks for your thoughts and advice!

Aug 16, 2013
J_Tay81 in Home Cooking
1