p

Polina809's Profile

Title Last Reply

What is so great about grilling?? (... help!?)

Thanks for your response! In general, I really enjoy cooking, but grilling is very new to me and I haven't quite figured it out yet (as you can tell!).

Because my two-kids-crawling-on-me-at-all-times life is a bit hectic, I am honestly more concerned with what is easiest, rather than tastiest, at the moment. I was hoping that grilling would be BOTH easy and tasty and maybe even (dare I say?) relaxing (!). I really appreciate the responses from all of you -- these are incredibly helpful!

May 23, 2014
Polina809 in BBQ, Smoking, & Grilling
1

What is so great about grilling?? (... help!?)

We used to have a charcoal grill. We used it about 1x per year because it took forever to prepare and heat up, and then forever and a day to clean. I heard that gas grilling would be amazing -- easy to cook, fast, delicious, easy to clean. Perfect for those summer days when you don't really want to cook. We have two tiny kids so time is short!

Anyway, we got the gas grill. But now... is this really what they call "easy"? Food got stuck to the (new, clean) grates. Smaller pieces fell in between the grates. Cleaning is a huge pain... scraping down the grates with the brush and then it's all greasy everywhere. Am I just supposed to leave it like that? And what about those burned pieces that fell into the burner area? Were we supposed to put aluminum foil down there? How is this any faster than using a frying pan and washing it in the sink?

I feel like we must be missing something here. Perhaps grilling is all about awesome flavor, and ease of use is just a myth. I would love your advice!

May 21, 2014
Polina809 in BBQ, Smoking, & Grilling

Fixing scratches in carbon steel seasoning?

Thanks for your response!

I think, unfortunately, that they are chips (e.g. there are several circles where the seasoning is gone, those parts look grey instead of black). rather than just scratches. Time to do a seasoning do-over? And if so, do I first scratch off the rest of the seasoning that still remains on there?

Nov 15, 2012
Polina809 in Cookware

Fixing scratches in carbon steel seasoning?

Alas, my carbon steel pan has been nothing but complications!

I was doing well with it for a while, building up a nonstick surface, but then I seared some meat and had trouble getting off the burned/greasy bits. I generally try to use the water/paper towel or salt/paper towel methods, but that left food residue in the pan (I'm assuming we're not supposed to have food residue left in the pan? That seems unsanitary!). So I scrubbed lightly with a steel wool pad and now have chips in the seasoning. Do I need to re-season completely or is there a way to salvage otherwise?

Thank you!

Nov 15, 2012
Polina809 in Cookware

Looking for THICK drinking chocolate mix

Thanks for the awesome suggestions, everyone! Sounds like I need to make my own!

Feb 26, 2012
Polina809 in General Topics

Looking for THICK drinking chocolate mix

Hello, friends!

I enjoy your standard hot cocoa as much as the next gal, but I have found that most hot chocolate mixes are really not like real drinking chocolate... you know, the kind that's really thick and creamy and coats your spoon, like a lump of chocolate melted into semi-liquid form. I know that "real" drinking chocolate mixes exist as I've had it before at friends' houses, but I can't seem to find one in any store. I've tried just about every fancy brand of chocolate, but no dice. Any suggestions?

Thanks!

Feb 12, 2012
Polina809 in General Topics

Where to find tongue near Palo Alto?

Hello! I used to buy cow tongue in San Jose at the International Food Bazaar but haven't seen it in any shops since moving to Palo Alto. Does anyone know where I can find it in the area? Thanks!

Dec 26, 2011
Polina809 in San Francisco Bay Area

Nonstick cookware: What about ceramic pans??

Hello, experts! I hear a lot about non-stick alternatives such as scan pans and cast iron. For some reason, I haven't seen a lot of discussion around ceramic pans, such as this one on Amazon: http://tinyurl.com/7n6xehd

It gets great reviews and is reportedly non-stick. People say it works on eggs and potatoes. It's listed as 100% PTFE and PFOA free. It's not heavy and doesn't require seasoning or special care. It's very inexpensive.

Is there something bad about this pan that I'm missing? It is really just another form of teflon? Or is it awesome??

Nov 27, 2011
Polina809 in Cookware

My search for a Non-Stick alternative, my results, and THANKS!

Breadchick, you seem super enthusiastic about Carbon Steel pans from deBuyer! Based on your posts, I am convinced that I must own one. I know there have been other threads about this, but given your success, I wanted to ask you how you seasoned it in order to get such a fabulous nonstick finish? Did you just do word-for-word according to the deBuyer website, or some other method (plus extensive use)? Do you store them with oil on them (like cast iron) or just clean with scotch/hot water and put away dry? Thanks for all the info!

Oct 18, 2010
Polina809 in Cookware

Making beef broth: what do you do with the meat?

Somehow this seems terribly wasteful to me. I have cooked meat for longer periods of time (as in stew, for example), and it was really tasty and had not given "everything it had to give".

Dec 14, 2008
Polina809 in Home Cooking

Making beef broth: what do you do with the meat?

Hello all! I'd like to start making homemade broth per Marcella Hazan's recipe, which suggests that I cook 5 lbs. of a variety of meats along with some vegetables for 3 hours. She doesn't explain what I might do with 5 lbs. of cooked meat once I finish this process. Any suggestions? Since there is no salt and no browning of the meat in advance, I can't imagine it would be too tasty to eat as is!

Dec 14, 2008
Polina809 in Home Cooking

Romantic, delicious, not pretentious - downtown

I thought of Grotto in Beacon Hill as well! Very yummy.

Dec 08, 2008
Polina809 in Greater Boston Area

Seasoning cast iron: supposed to make a home uninhabitable?

Thanks for the information and advice! Sounds like this is relatively common. I definitely had to open all doors for hours to get the fumes out, though -- since I don't own a grill, I hope I won't have to go through this process very often!

Dec 07, 2008
Polina809 in Cookware

Seasoning cast iron: supposed to make a home uninhabitable?

I recently purchased some Lodge preseasoned cast iron and read some advice that suggested I re-season it myself. I coated it inside and out with some grapeseed oil (high heat point, per the recommendation) and stuck it upside down into my hot (500ish) oven for nearly an hour. By that time, my apartment had completely filled with fumes and the smell was horrible, so I decided to take it out. I can't tell whether I did something wrong -- is this supposed to happen?? I now have a very dark pan, though the black covering doesn't appear to be uniform.

Dec 07, 2008
Polina809 in Cookware