t

Trazom's Profile

Title Last Reply

Estimated timing to slow roast a 4lb pork butt?

Yea that's why at least in bbq terms the saying is, its done when its done. The times are just guidelines, the meat could sit at a plateau for hours before enough connective tissue is broken down to allow the temp to rise. Its all about the bark, at least for me.

Nov 26, 2012
Trazom in Home Cooking

Flatbread help

Please elaborate so I can try and adjust.

Nov 26, 2012
Trazom in Home Cooking

Flatbread help

yeah, that was my next step and thanks for the link chowser. I guess i could have originally asked if anyone knew how to make focaccia thinner and crispy with more chew. I think i can get that no knead pizza dough to work.

Nov 25, 2012
Trazom in Home Cooking

Estimated timing to slow roast a 4lb pork butt?

I have found at bbq temps 1.5 to 2 hrs a pound works no matter the size, I'm guessing because its more about breaking down the connective tissue into collagen (which can make the meat sit at a constant temp for a long time) than the meat itself being done/cooked. However 4lbs is small for a butt so I'm guessing its going to be closer to the low end. That is what i would go with if i was doing it , but I'm no pit master or anything.

Nov 25, 2012
Trazom in Home Cooking

Flatbread help

Hello.

I am looking for advise on flatbreads. My goal is thin crisp and chewy that can be split (or not) and used as sandwich bread . Kind of like Pita thinness with a salted Focaccia flavor and a No Knead bread texture , hah maybe I'm asking too much... I didn't want to mention the bread Cosi uses but that's the style I'm looking for. I gave up looking for that recipe , its like anything related to it fell into an internet black hole.

Anyway , I have tried using the standard no knead bread recipe. while I can get the texture and close to the flavor from that . I can't work with the dough because its too sticky, even with extra flour and olive oil. I also tried Italian Piadina but its too soft like Focaccia.

I'm guessing it would be best to bake on a stone at the highest temp but a lot of the recipes I have been finding seem to be tightly linked with the cooking method. I think that is why I am having a hard time adapting a basic recipe , if that makes sense . I'm hoping someone knows a bread that fits this description or advice on adapting another recipe (possibly the standard no knead recipe) so it can be worked flat and baked thin and crispy and rustic.

Thanks.

Nov 25, 2012
Trazom in Home Cooking

Charcoal Smoker Recommendations

Sorry I just saw this. Im at work right now so cant measure it. But according to this site its 18.5"

Charcoal Bowl
Part #63001
18-1/2" OD x 10" (without legs), 12-3/8" (with legs)
3" damper (3), 3/4" holes (3 per damper)

http://www.virtualweberbullet.com/par...

May 23, 2011
Trazom in Cookware

Charcoal Smoker Recommendations

I have to disagree I cook 2 to 4 8lb butts at a time in a 18" WSM with lump . Lump works fine. Just pack it correctly.

May 18, 2011
Trazom in Cookware

Yet Another Cast Iron Topic

Thanks I am going to try that tonight instead of scraping with a spatula.

May 13, 2011
Trazom in Cookware

Cornbread for 12" cast iron skillet recipe please

Yes this helps. Thanks

May 13, 2011
Trazom in Home Cooking

Cornbread for 12" cast iron skillet recipe please

It seems most recipes just aren’t made for a 12 inch skillet. I guess trying to scale one is the best option. Ttriple a recipe for a 8 inch and double for a 10 inch is close enough to start with.

I should be more specific, a lower sugar recipe and one that’s not 1:1 cornmeal : flour is what im after. Maybe a couple TBL spoons flour if any.

Thanks

May 13, 2011
Trazom in Home Cooking

Yet Another Cast Iron Topic

Yesterday after cooking a pound of bacon I had a brownish sticky substance almost covering the whole bottom of the pan that had to be scraped off. I’m sure I took a good bit of the seasoning with it.

I tried to avoid that this time by starting with a good bit of rendered and strained bacon fat. I brought it up to temp before I added the room temp bacon to it. After cleaning the bacon residue I was left with a dull finish so I coated it with canola oil.

I don’t think I helped my seasoning out much

May 13, 2011
Trazom in Cookware

Yet Another Cast Iron Topic

This is what I have been doing but I seem to be developing some sticky residue from the bacon. I think I need to find bacon with less sugar in it.

May 12, 2011
Trazom in Cookware

Cornbread for 12" cast iron skillet recipe please

Thanks everyone...

May 12, 2011
Trazom in Home Cooking

Cornbread for 12" cast iron skillet recipe please

sorry wrong board . Not sure how to move it

May 11, 2011
Trazom in Home Cooking

Cornbread for 12" cast iron skillet recipe please

Hi ,

I’m looking for a cornbread recipe that works well specifically with a 12 inch cast iron skillet. I’m looking for ones that are not sweet or with just a little sugar. I see a lot of recipes but they are for 10 inch or they don’t say what size pan.

Thanks

May 11, 2011
Trazom in Home Cooking

Yet Another Cast Iron Topic

Hi all,

I do have other pieces of cast iron that are seasoned with various methods but with this current pan, a new pre seasoned 12 inch lodge pan I want to subscribe to the “ Just use it ” method of seasoning .

The pan is pre seasoned and I did one light seasoning in the oven. So really my question is. What foods are best to cook to sort of get the pan started? I know from experience if I take a lightly seasoned pan and use anything acidic or even just a long simmer in liquid it will remove a good bit of seasoning.

So besides bacon, sausages, grilled sandwiches, steaks, burgers, asparagus and other sautéed veggies. What are some good starter foods to help the seasoning along?

Thanks

May 11, 2011
Trazom in Cookware

Imperia pasta machine

Pasta comes out normal, no different than my old machine. ( just egg and AP flour ) The machine just does not have the feel I was expecting. Think ill stop in Williams Sonoma and give their machine a few cranks

Mar 11, 2011
Trazom in Cookware

Imperia pasta machine

Hello,
I was wondering if anyone has the red Imperia pasta machine from Williams Sonoma.?

The reason I’m asking is this was supposed to be an upgrade for me but I’m not sure it’s working correctly.

When I crank the handle it kind of sounds and feels like a roulette wheel going around ( click click click click ect ) My older cheaper machine did not do this, it was very smooth to crank. Until it broke

Thanks

Mar 10, 2011
Trazom in Cookware

Cuisinart processor grating disk question

Yes the metal blade does not get it fine it kind of chops it really small, not the same thing. I have the 14 cup and based on what you are saying I am definitely going to pick up the fine grating disk

Thank you

Nov 10, 2010
Trazom in Cookware

Cuisinart processor grating disk question

I do use the blade sometimes but it does not get it as fine as grating. Sometimes I find myself hand grating to get that fine texture. That’s why I was thinking about the fine grating disk.

Thanks

Nov 10, 2010
Trazom in Cookware

Cuisinart processor grating disk question

Actually I was thinking about buying the fine grating disk for Pecorino and Parmigiano mostly. However it would only be worth it for me if I could grate allot at one time. Finding out that it would actually fill the bowl would make it worth .

I remember reading somewhere that it would only build up on top of the disk ,Forcing you to stop and empty more often .That would not be worth it as I can hand grate it at that point.

Thanks again

Nov 10, 2010
Trazom in Cookware

Cuisinart processor grating disk question

Hello,
I just have a question about the grating disks. When grating hard cheese does the cheese fall down into the work bowl after its grated or does it all build up between the top of the disk and the lid?

Thank you

Nov 10, 2010
Trazom in Cookware

Most Underrated Foods

Lentils and Beans all kinds.

Nov 14, 2008
Trazom in General Topics

Cast Iron and conflicting info

Yes that’s what I was thinking a 5qt sauté the 6 may be a bit too big. All-Clas ss is around 200$

Nov 14, 2008
Trazom in Cookware

Cast Iron and conflicting info

Sigh …..
I guess I need yet another pan.
Something at least 12”…. My 3qt sauté is a tad small for a pound of pasta

Nov 13, 2008
Trazom in Cookware

Cast Iron and conflicting info

This is the pan Chefs is selling
Carbone Plus line Round lyonnaise frypan - Heavy quality steel

Heavy quality steel for Professional strong heat sources

http://debuyer.com.hostserver-12.com/...

Nov 10, 2008
Trazom in Cookware

Cast Iron and conflicting info

Yes it is a de buyer from chefscatalog dot com. I initially had the 14” pan but found it WAY to big it was almost comical how large it is. I had to order the 12” . Getting it any day now. I can say that the quality is top notch.


I cross referenced the pans on de buyers website then they are the heave duty professional grade carbon steel pans

Chefs catalog had the 14” for 89$ and 79$ for the 12” free shipping at the time

Nov 10, 2008
Trazom in Cookware

Cast Iron and conflicting info

So do I but if I’m making just enough for 1 dinner the sauce cooks in the pan while the pasta is cooking, then the pasta goes in the pan to finish

Nov 07, 2008
Trazom in Cookware

Cast Iron and conflicting info

Thanks everyone,
I do have some AllClad SS pans also some Le Cruset enameled Cast Iron for all day stuff. I’m just looking to switch to 1 pan for a lot of everyday quick stuff. That’s why I thought French carbon steel would be good due to that it’s great for searing but also it can develop a seasoning.

I was just hoping I could do a quick pasta sauce “ 10-20 min cook time” or make a quick wine sauce. Without any trouble

Nov 07, 2008
Trazom in Cookware

Cast Iron and conflicting info

That’s what it is French Carbon steel pan

I will be using the pan for other things as well. I just want the ability to use it for tomatoes and wine ect..

One of my goals is to move away from multiple pans of the same size and have
1 pan that will take a seasoning and will cook everything. I guess that’s too much to ask of 1 pan
Thanks for the informative reply.

Nov 06, 2008
Trazom in Cookware