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Stove top seasoning

That is definitely true. That said, the quality of cast iron today (older cast iron was machined much smoother than today's) is much worse than vintage. Today's cast iron, such as lodge takes many, many layers of seasoning to overcome the roughness of the finish.

Jul 25, 2013
dcole in Cookware

Stove top seasoning

After some frustrating time trying to season cast iron and carbon steel in the oven, I have moved onto seasoning on the stovetop.

The difference is astounding. I had scrubbed my carbon steel pan to an almost clean silver color and after two 15-20 min seasoning sessions with some crisco on the stovetop, the pan is pretty dark. I am excited to see what a few more sessions does.

Just thought I would share in case anyone else is not getting results in the oven. Has anyone used the stovetop to season cast iron?

Jul 25, 2013
dcole in Cookware

Carbon Steel for omelets?

I no longer use non-stick pans as I haven't been making omelets for a while. My lodge cast iron has been great for fried eggs and pretty good with scrambled. Omelets don't work for me in the lodge cast iron.

Does anyone here make omelets in carbon steel pans? I've read in here that people have gotten them seasoned to nonstick quality pretty fast - do omelets work well here or do I need to buy a truley nonstick pan?

Thanks!

Jul 16, 2013
dcole in Cookware

Crawfish in FQ

Going to be staying in the FQ this weekend and looking for a place to try crawfish. Not looking for a long sitdown meal, maybe a place where I could sit at a bar and have a few with friends.

Also, any other musts in the FQ?

Thanks

May 09, 2013
dcole in New Orleans

Saturday Brunch in NOLA

I am looking for a Saturday brunch with about eight 30 year old guys that are visiting New Orleans for the weekend on May 10th. We will be staying by Bourbon Street, but leaving the area for brunch would be welcomed, but also happy to stay in the area.

Does anyone have any suggestions? I would prefer a place that has a lively atmosphere and good food. I tried to get a reservation at Cochon, but they could not accommodate us.

I would appreciate any suggestions. Thanks!!

Apr 16, 2013
dcole in New Orleans

Portable Induction Burners

Does anyone have an iduction burner they really like? I have read a lot of reivews and hear a lot about small heating rings that create hot spots in the middle of pans, which to me is a problem.

Does anyone have an induction burner that heats evenly, and gets to good temps? Was hoping to find something under 250.

Feb 27, 2013
dcole in Cookware

upper east side food shopping

Just moved to the upper east (74th street) and am not thrilled about the produce/fish/meat selections. Went to Leonard's fish & meat and there were no labels of origin on the fish and nothing jumped out at me. Agata and Velenti's produce seemed just OK. I have not been to Gace's Market yet. Eli's is a good spot, but it is super expensive - I got a locally raised chicken there that seemed to be of good quality (am going to roast it shortly), but did not see any grass fed beef there.

Does anyone have a place on the upper east where they find good produce? Grass fed beef? Fish?

Any suggestions would be great. I plan on heading to the farmers market up here next weekend, so I cannot comment on that yet.

Jan 12, 2013
dcole in Manhattan

Diamond Honing Rod

I received an Edgeware Diamond Honing Steel as a Christmas present, and have used it once. It seems much more aggressive that a standard honing rod. I believe this is supposed sharpen and hone at the same time.

My questions is - is this too abrasive to use as a honing rod? Will this take too much metal off my knives over time? Should I use this every so often and a normal steel daily or can I use the diamond rod daily?

I mostly use victorinox and Wusthof knives - softer steel.

Thanks!

Dec 29, 2012
dcole in Cookware

Help with Gas Grill Options

So I already have a charcoal grill, but really do need a new gas (propane) grill.

What I am looking for:
Highest heat, durability (rustproof), good sized cooking surface. I don't really need much else in terms of bells and whistles. Don't want to say price is no object, but I am willing to spend money for top of the line if it is justified over other options.

Is there much of a difference between the Weber genesis and summit? What other brands should I be looking at?

Do the infrared grills really put out more heat? are there downsides to them? I use charcoal on the weekends, but want a high quality gas grill that can put out a lot of heat during the week and on weekends when the charcoal grill is full from company.

Thanks a lot!

Mar 31, 2012
dcole in Cookware

Bodum Bistro Blender

Has anyone used the Bodum Bistro Blender?

http://www.bodum.com/us/en-us/shop/de...

I would love to find a really terrific blender for making smoothies, ect - just have trouble justifying the price of a vitamix. The thing I love about the Vitamix is that it would blend up watermelon seeds, pineapple skin, ect. I doubt the bodum would do that, but I have always found there products to be a good value for the money - this blender seems to be in a higher price range than their other products, so I wonder if it is a good value there....

Feb 22, 2012
dcole in Cookware

Boos vs. Boardsmith

I looked into Brooklyn Butcher Block about 4 months ago. They have gotten terrific reviews and do look amazing. The cost was more than I wanted to spend and I ended up getting an edge grain maple boos. I am very happy with the boos. I use softer steel knives and my knives seem to do just fine on the board.

link to Brooklyn Butcher Block:
http://www.brooklynbutcherblocks.com/...

Feb 02, 2012
dcole in Cookware

Omakase for two around $150. Other sushi rec's?

I am just starting to appreciate sushi without overpowering it with wasabi and soy. What are your reccomendations for two people ordering omakase and keeping it around $150 before drinks and tip?

Also, what other less expensive sushi spots do you like for nights when keeping the budget smaller?

Thanks!

Jan 27, 2012
dcole in Manhattan

Recs for Basics Tools for A New Cook

Cast iron skillets. They are cheap and serve soo many uses.

She has a knife, but if she needs more: I think only a chef's, paring, and bread are ncessary, then look into Victorinox. Great quality and cheap. A steel for the knives is also important. A whetstone isnt a bad idea: this one is cheap and I have great results on my victorinox knives with it: http://www.surlatable.com/product/PRO...

Cutting board

Kosher salt - can make all the difference if she is using iodized table salt

Tongs, whisk, flat edged wood or silicone spoon to scrape bottom of pans while cooking

These are the things I really couldnt do without and really all you need to prepare basic, good food. I think a copy of Ruhlman's Twenty would be a great idea as well. Show her his blog Ruhlman.com as well. The book breaks down the 20 techniques of cooking with a lot of instructional pictures and shows what each step should look like.

Good luck!

Jan 25, 2012
dcole in Cookware

Truffle Oil & Heat

Thats what I was worried about. Thank you for confirming that.

I might make a potato dish with some truffle oil, but I am not set on using truffle oil - i just thought if I could find a way to use it in the duxelles, it might make for a nice addition. Thank you though!

Dec 21, 2011
dcole in Home Cooking

Truffle Oil & Heat

There really isnt much mustard on the tenderloin. I don't think it would compete with the oil.

Also, as for pitting the oil in the duxelles, i was thinking about drizzling it into the mushrooms after they were cooked, similar to the way you would a mushroom risotto

Dec 21, 2011
dcole in Home Cooking

Cookbook recommendation for a REAL beginner. I mean, a REAL beginner.

I would suggest Ruhlman's Twenty. It breaks down the absolute basic twenty techniques needed in the kitchen, then has recipies that each require each technique. Good for multiple reasons: Can practice a technique you just read about, see the different ways each technique can be used, or when prepping a meal, choose from different techniques to make prep easier.
The book is also heavily loaded with photos of what each stage in the prep should look like. Wonderful book for begginners, but also for all cooks.

Dec 21, 2011
dcole in Home Cooking

Yorkshire pudding recipes anyone?

Check out Michael Ruhlman's blog: http://ruhlman.com

His most recent post is on Yorkshire Pudding. Not hard: hot oven & hot pan are key. Using beef fat (or any animal fat in my opinon) will certainly make a difference.

Dec 21, 2011
dcole in Home Cooking

Truffle Oil & Heat

I am making a Beef Wellington on Christmas. Pretty classic preparation: very quickly seared tenderloin, then a small amout of mustard spread over it. I let it cool, then wrap it in mushroom duxelles and prosciutto, keep that in fridge for a bit, then wrap it in pastry before putting in the oven.

I am wondering if after I make the mushroom duxelles, if I were to put in some white truffle oil to the duxelles, if the taste would get ruined when I put the wrapped Wellington in a hot oven? I have only used truffle oil after taking whatever I am making with it off the heat.

Thanks!

Dec 21, 2011
dcole in Home Cooking

Michael Ruhlman's French Onion Soup

I had heard of Ruhlman from The Soul of a Chef and the various cookbooks he has collaborated on, but never really read any of his blog or his own cookbooks until recently. His method for making stock in the oven is terrific - easy and turns out a great stock. I just bought Ruhlman's Twenty and think it is a terrific book.

I had been hesitant to try the onion soup with water, just because I have always made it the way Thomas Keller describes in his book Bouchon (written by Ruhlman, oddly enough) with beef stock. After reading his post I will give it a shot this weekend with water and see how it works...it certainly does make the dish more economical, im excited to try it out.

Dec 02, 2011
dcole in Home Cooking

Liquid Gold - Turkey Stock - What are you making with yours?

I did not have time to use my stock this year, so it is in the freezer (always a good idea to keep good stock in the freezer). I do love polenta made with stock, last year I made polenta with the roasted turkey stock, it was great!

Nov 28, 2011
dcole in Home Cooking

pilot light on stovetop

Thanks a lot for the help...it started working just fine about an hour later...i think it must have been some ecessive moisture.

Nov 25, 2011
dcole in Cookware

pilot light on stovetop

the pilot light on my stovetop keeps clicking on all the burners. when i turn on the bottom left burner, which seems to be a problem, the pilots stop clicking. Does anyone have any idea how to fix this?

If i turn off the circuit for the stove it is fine, so I can leave the house, but obviously would like to try to fix the problem without calling a repair man. any help would be great. thanks

Nov 24, 2011
dcole in Cookware

Ruhlman's oven stock method

I tried it last night and Im feel terrific this morning, so clearly it is fine :)

It was the easiest/least maintenance stock ive ever made. I think the results are similarly as good when done on the stovetop, but not having to keep any eye on it is a huge plus.

Thanks for the reassurance before tasting it though!

Nov 22, 2011
dcole in Home Cooking

Ruhlman's oven stock method

Right, I guess that makes sense. The stock would have been over 165 the entire time....

Nov 21, 2011
dcole in Home Cooking

Ruhlman's oven stock method

This afternoon I tried Ruhlman's method for making turkey stock in the oven: brown the bones and veg (I used 4 big wings and a neck, 2 onions, 4 carrots, celery, garlic), put the bones in a stock pot covered by and inch of water, bring to a simmer, then transfer into a 200 degree oven for 8 hours. After that, bring back to the stovetop and add the veg and simmer for an hour.

People have used this method to success, and of course Ruhlman is very accomplished and would not put something unsafe on his blog. I am just curious as to how this is safe: wouldnt putting meat in water at 200 degrees for 8 hours be a breeding ground for bacteria? 200 degrees is safe to kill bacteria I take it? Before I serve it, I am just looking to understand why this is safe. Thanks.

Nov 21, 2011
dcole in Home Cooking

Maple v Cherry for a cutting board

Thanks for the responses. Maple seems they way I am headed.

Nov 17, 2011
dcole in Cookware

Maple v Cherry for a cutting board

What are the advantages/disadvantages?

I know maple is harder. Will this make the cherry noticibly easier on knife blades (i use victorinox/wushtof so not a super hard steel)? Will the maple be more durable than cherry and less likely to warp?

Thanks

Nov 16, 2011
dcole in Cookware

looking for a stove top safe roasting pan

If you go on amazon and search roasting pan, you will find plenty. cuisinart has 2 - one that is clad and one that is not, both are safe for stovetop. If you are looking to sear on the stovetop, I would reccoment a clad one...but that is just being fussy.

Nov 15, 2011
dcole in Cookware

Where to buy a Cutting Board in NYC

I need a better cutting board...mine is old, cheap and now starting to warp. I've been thinking of going with the boos block, but really just want something thick. Does anyone know a place in Manhattan with a particularly good selection? I want one thats big (24x18x1.5 or so) and hopefully can see a few different types of wood.

Thanks!

Nov 14, 2011
dcole in Manhattan

Spice/Tea Shops

What are your favorite shops for spices and/or Tea in NYC? Looking for the freshest and best ranges available.

Also, does anyone know where you can buy fresh spruce?

Thanks!

Nov 01, 2011
dcole in Manhattan