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Cleaning yellow "tar" off stainless steel saute pan.

I cleaned it with Easy Off Heavy Duty Oven Cleaner. Spraved it on, let it sit five minutes then wiped it clean, no scrubbing needed. Amazing! I thought I'd post the "after" picture. Thanks for all your suggestions!

about 2 hours ago
zackly in Cookware

Thanksgiving with a small single oven

I'm cooking for twenty people this year and have only one full size oven. I roast my turkey, unstuffed, first and it's usually done two hours before dinner service. That frees up the oven for the other sides. I simply keep it warm with foil. As long as you have hot gravy the turkey only needs to be warm. I keep my gravy in a crockpot. I also do a spiral sliced ham in a large crockpot in a Reynolds turkey cooking bag and this year I'm going to poach a bone-in turkey breast on the stovetop because I think I'll need extra white meat.

about 23 hours ago
zackly in Home Cooking

Fish stock murky green colour - normal?

"Was interested as to what caused this colouration though"

That's a question for the food scientists. There are several on Chowhound, both credentialed and those who are self taught.

1 day ago
zackly in Home Cooking

The Ubiquitous Maggi Seasoning

you can probably buy it here
http://www.mexgrocer.com/2708.html

Cleaning yellow "tar" off stainless steel saute pan.

I looked for Dawn Power Dissolver online and it's hard to find. I read it's discontinued, much to everyone's chagrin and renamed Dawn Grill Cleaner, but I am not sure. I ordered a stainless steel ring scrubber just now and am going to pick up some BKF and Easy Off Heavy Duty in the next few days. I tried Goof-Off brand solvent which I use for burnt on stains on my stove but it didn't touch the "polymerized oil" stain. Thanks, now I know what that residue is called.

1 day ago
zackly in Cookware

Fish stock murky green colour - normal?

Working as a cook and chef in French restaurants if seen plenty of fish stock. If you asked me what color fish stock is I'd reply "green-yellow". If the fish was fresh (no off odors) I wouldn't be concerned. Maybe blood from the head, skin, mirepoix (especially if you used parsley) colored it. The fact that you said "murky", maybe you brought it to a hard boil vs simmer? That would cloud up things which isn't a problem unless you are trying to make a clear soup of fish aspic.

1 day ago
zackly in Home Cooking

Easy Slow Cooker Pulled Pork

An alternative if you prefer, like me, North Carolina style pulled pork use a vinegar based sauce like this one and a little liquid smoke.
http://bbq.about.com/od/barbecuesauce...

1 day ago
zackly in Recipes

The Ubiquitous Maggi Seasoning

I found this recipe that I'm going to try:

http://www.meals.com/recipe/maggi-sea...

2 days ago
zackly in General Topics

Cleaning yellow "tar" off stainless steel saute pan.

Is barkeepers friend just a different type of abrasive cleaner like Comet, Ajax, Bon Ami or does it have different chemical solvent properties like an oven cleaner? A mechanical vs chemical cleaner?

Nov 20, 2014
zackly in Cookware

Cleaning yellow "tar" off stainless steel saute pan.

Is there an easy way to remove "tar" that builds up on a stainless steel pan? The interior of this pan was clean before I seared a steak in grape seed oil at very high temperatures the other night and it darkened significantly when I did a fairly lengthy high heat reduction for the sauce. This picture is of the pan after I ran it through the dishwasher. In the past the only thing that worked was scouring long and hard with steel wool and an abrasive cleaner like Comet. I know there are many cleaning tricks out there so I'm hoping there is one for my problem. Anybody had a easier way to clean this pan? Thanks!

Nov 20, 2014
zackly in Cookware

The Ubiquitous Maggi Seasoning

Damn, I thought I searched Maggi before I posted. I must have spelled it with one "g" instead of two. Thanks!

Nov 19, 2014
zackly in General Topics

The Rent err…..Groceries are Too Damn High!

Don't count on it. Once they get people used to higher prices they won't retreat until they have to. Take a look @ the airlines. I saw a piece on the evening news last night. You would think that because fuel prices represent 65% of an airline's operating expenses the recent downturn in oil prices would lead to lower air fares.........wrong! Flights this year are higher priced than flights a year ago. Airlines are reaping big profits instead of passing the savings along to consumers.

Nov 19, 2014
zackly in General Topics
1

Where to buy duck fat on Peninsula?

You can usually negotiate with any Chinese restaurant that roasts ducks. I used to get it for free because I was a customer.

Nov 18, 2014
zackly in San Francisco Bay Area

The Ubiquitous Maggi Seasoning

I saw it again today. In a sea of Chinese ingredients at a Chinese restaurant I spied a bottle of Maggi Seasoning Sauce. I've been in plenty of restaurant kitchens, from my days as a cook & working for Sysco. I've seen it in all types of Asian restaurants, Mexican & South American restaurants, German & especially Swiss places. I have a small bottle that I'll use to darken a sauce much like "blackjack" does. Their website states that it brings umami to the dish. What do restaurants use it for?

Nov 18, 2014
zackly in General Topics

Live Lobster Prices - Old topic, but a new year.

Yes it is! That's been the best sale price this season but the other sales were for 1 1/4# and smaller lobsters. Sorry I missed the sale. If my wife liked lobster better, I would have been all over it.

Nov 18, 2014
zackly in Los Angeles Area

Live Lobster Prices - Old topic, but a new year.

FYI, on the east coast a metro NYC chain, Fairway, had large lobsters, 2# and up, on sale this past weekend for $5.99#

Nov 18, 2014
zackly in Los Angeles Area

Beurre Fondue Instead of Clarified Butter

When I was in chef's school a French instructor showed us how beurre fondue was preferable to clarified or drawn butter as an accompaniment for boiled lobster or shellfish in general. It's just butter and a little water whisked together in a warm saucepan. It emulsifies briefly. I like this better than straight butterfat you get served in most seafood restaurants, that's too greasy. A local chef of note who I sold food to, Michel_Nischan, who once ran a heart healthy restaurant in NYC was telling me once that "the flavor of the butter is in the white stuff on the bottom when you melt it". He is correct. Do any of you use this method or see it in restaurants? I never have.

http://en.wikipedia.org/wiki/Michel_N...

Nov 16, 2014
zackly in Home Cooking

ISO Low Carb Pie Crusts (commercially available)

Great idea!

Nov 16, 2014
zackly in Special Diets
1

Cream Cheese

Do you have a Shoprite (Wakefern) in your area? In CT they are selling 8oz. blocks of Philly CC for $.99 cents per. I always buy the brand that's cheapest, frequently the store brand. I can detect no difference.

From curent flyer:

Philadelphia Brick Cream Cheese

99¢ with Price Plus Card

Details:

8-oz. pkg., Neufchatel Limit 4 Per Variety YOU SAVE .80

Prices valid 11/16/14 - 11/22/14

Nov 16, 2014
zackly in Greater Boston Area

Gluten free flour used for gravy?

You might be better off with xanthan gum. It gives you better flavor than flour does:

http://www.ehow.com/how_8246623_thick...

Nov 15, 2014
zackly in Home Cooking

ISO Low Carb Pie Crusts (commercially available)

I've seen gluten free pie crusts (Whole Foods) but have yet to find a low carb pie crust in a store, either frozen or shelf stable. I make one using almond meal/flour but they are a bit of a p.i.a. to make. Does anyone know if they exist and where I might source them? Thanks!

Nov 15, 2014
zackly in Special Diets

Le Creuset always scorches tomato sauce

Made my first batch of meatballs just now in my new Sur La Table 6 qt. triply Dutch oven. If you notice I really crowded the pan actually had to put a few on top of others. The meatballs didn't stick, the pan did not scorch and I didn't need to stir. Normally, I'd used my similarly sized Le Creuset DO and have to stir frequently or finish in the oven to prevent scorching. I am very pleased with my new $60.00 pan (there are discount coupons online). My 6 quart LC is now retired and will be displayed with my Revere Ware in my basement museum of "beautiful but useless cookware" I'm starting the Dutch oven revolution, "Buy a stainless clad aluminum DO instead of an enameled cast iron!

http://www.surlatable.com/product/PRO...

Nov 15, 2014
zackly in Cookware

Need recommendation restaurant Milford, CT

Finally a kindred spirit regarding chemically treated fish.I retired from the seafood industry after a career as a chef. Supermarket fish over the last several years has gone from sad, grey, obviously defrosted to bright shiny fresh looking but it's still defrosted. Soaking fish with Sodium Tripoly Phosphate is an epidemic! Because the fish is in the "fresh seafood" department the public doesn't see the ingredient statement. I had a problem with some cod I bought @ Fairway and wrote them this letter and of course they blew me off:

I bought four pounds of previously frozen Alaskan cod fillet to make fish & chips for a group of friends last week. The fish looked beautiful in the case but when I got it home and rinsed it off it lost its nice appearance and had a slightly unpleasant odor. I cooked a test batch and it fell apart. I believe this product was "refreshed" an industry term for defrosting frozen fish then soaking them in a chemical solution of sodium tripoly-phosphate (or one of its cousins) to gain water weight and slow bacteria growth. This is the same chemical used in the scallop and shrimp industry to add weight ($$$) and now becoming common with fish fillets. Consumers are more aware of this problem with scallops which is why chem free scallops are marketed as "dry scallops". The problem is there is no definitive test to check for added phospates because they occur naturally in all living things, so unscrupulous fish packers abuse their product. Soaking seafood is a legal practice but it must be declared. Many times it is not.I asked the person @ the fish counter if this fish was chemical free and he assured me it was. If a middleman is selling Fairway their fish they me be doing the dirty deed and Fairway might not be aware, but I doubt that. What is Fairway's position on chemically treated fish? This is a huge issue that is just starting to be talked about and it will not go away.

Nov 15, 2014
zackly in Southern New England

Current (11/14) gas range recommendations?

Be careful with Samsung appliances. I have a friend who is an appliance repairman and he steered me away from Samsung because he has difficulty getting replacement parts in a timely manner.

Nov 14, 2014
zackly in Cookware

Chefs Supply Stores, Wholesale Prices?

I went by this place in Orange, CT but didn't have time to stop:
https://www.facebook.com/ChefsEquipme...

I'm starting to see more places catering to non-professional chefs. Are there national brick and mortar chains in your area? This very much looks like a chain (or wannabe chain)but as of now there are only two locations. They call themselves a "Culinary Superstore". There are frequent recommendations by fellow Chowhounders to shop in restaurant supply stores but they sometimes are not particularly accommodating or offer the same discounted pricing to home cooks. I wonder if these type of superstores offer wholesale pricing that someplace like Restaurant Depot does?

Nov 13, 2014
zackly in Cookware

Need some advice about slow cookers?

I have many slow cookers but use the Hamilton Beach 6 quart the most because I usually cook for more that one meal. If they only cook two portions get a 3-5 quart. That being said, I'd much rather have an immersion circulator to do long, slow cooks sous vide. I bought this one last week for a Christmas present for $140.00 during an Amazon.com Gold Box deal. I'm hoping they will offer it again.
http://www.amazon.com/Anova-Sous-Vide...

Nov 13, 2014
zackly in Cookware

Help Choosing New Staub Dutch Oven

This deal is dead. It was under $40.00 yesterday.

Nov 13, 2014
zackly in Cookware

Need recommendation restaurant Milford, CT

Here's one to avoid and my Yelp review:

Seven Seas

This place was recommended to us by a friend who lives in Milford but he doesn't eat seafood. I should have taken that as an omen. Because this place apparently doesn't have a website I only read Yelp reviews which were mostly excellent. I didn't see their menu online. I wanted fried whole belly clams but they didn't have them. That was my bad, I should have called ahead. I was going to get a lobster roll but I was very hungry and the large one was $37.50, more than I wanted to spend for lunch. There was a sign proclaiming "Best Fish and Chip in CT" so I ordered that. I started out with the N.E. Clam Chowder which was typical with some sort of starch thickener, either flour or instant potatoes. I prefer no starch thickeners (just cream) but NE Clam Chowder is served very thick around these parts which is, I guess, is what most people like. It was not great but very acceptable. The fish & chips were less than stellar. The fish was in the cod family (cod, pollock, haddock) but I think it was previously frozen. Maybe it's the "refreshed" cod they sell @ nearby Restaurant Depot. Frozen cod is defrosted and soaked in chemical to pick up water weight, like they do with processed scallops and shrimp. They sell it like fresh but honest vendors, which RD is, will label it "refreshed". You can tell this is so because there was a large air space between the fish and the batter which caused the batter to separate from the fish. This happens when, during the cooking process, the fish shrinks back to its natural size inside the now firm coating. Also, the cod was very bland. Natural cod has subtle but terrific flavor. This lacked much flavor other than the tasty batter. . Again, not great but decent. The batter coated wedge shaped chips were excellent. My wife had the clam strips(forgive her Jesus), a humongous portion of deep fried, golden batter, beautiful to look at, but without much clam meat.
The portions are huge and they know how to deep fry here. I think that because they are locked into serving such large portions in a neighborhood bar setting with reasonable prices they cannot buy the best seafood. Good fresh, unadulterated seafood is quite expensive. To serve that here they would have to raise prices or cut portion sizes. But why should they? Most people seem to love the food here. For me, I should have sprung for the lobster roll

Nov 13, 2014
zackly in Southern New England

Help Choosing New Staub Dutch Oven

This looks like a good deal on a 6.5 quart Tramontina DO @ Wal-Mart

http://www.walmart.com/ip/Tramontina-...

Nov 12, 2014
zackly in Cookware

All this talk about quality cookware . . .

What a chef uses in a restaurant is probably different from what most chefs use at home, expense being the #1 factor. Bare aluminum & Teflon coated aluminum are the norm in most commercial kitchens. They're cheap and they work well.

Nov 11, 2014
zackly in Cookware