/ck/ - Food & Cooking

>>20375136
He's just shilling his overpriced meat thermometers. I'm not a decadent babyman who needs steak to have a golden ratio temperature in the middle. I sear steak for 3-5 minutes on each side and I'll take how it ended up.
And whats with people complaining about "cold" steak. Room temperature steak tastes just as good or better than piping hot steak

>>20057986
I have one I never use. They overcook everything and make the kitchen smell like farts.
Last time I used it I think was to hardboil a bunch of eggs.
Or I tried slow cooking meat it in. Not worth the effort, now I just cook everything by searing/frying it until it's done.

>>19848589
I spent too long on the baking paper/aluminum foil merry-go-round because "muh' easy cleanup". Only this year I realized all I need to do is bake on cast iron. It's anti-stick, and if something does stick it scraped off easily. Plus it helps give a nice crispy crust if thats what you are going for.
tl;dr: I suggest baking/cooking on cast iron instead of using baking paper or foil. Carbons steel is also acceptable.

>>19830182
To me enameling defeats the whole purpose of using cast iron (i.e. cast iron lasts forever, the enamel coating won't). And then usually it's overpriced too.

>>19704972
What's that?
I like my cast iron, to each their own. But maybe buy one after your gadget inevitably stops working for no reason on a random day.

>>19673252
I like to cook like a normal person

>>19649219
I tried my roommate's once, probably never again. Air fryers are for boomers who are still stuck in the 90's and believe fat = bad.
If you want to fry things good and crispy put it on some ripping hot cast iron. Faster and works better. If it's naturally fatty don't even need to put extra oil on it.

>>19602012
>>19602049
>>19602074
Listen up fren, let me give you the real advice: The key is to use a cast iron pan. Preheat the pan up as hot as it will go without smoking, then throw the pre-defrosted chicken on it. Actually, before that season the chicken with whatever spice rub you like, I used adobo powder, dried thyme and black pepper. Whatever cooking oil is probably fine but I used avocado oil.
Cook the chicken ripping hot for 5-10 minutes on each side, then let them rest for 5-10 minutes before cutting into them.
I've wasted decades of my life cooking meat in a mediocre way because no one told me about cast iron. Want too cook meat that is juicy on the inside and has a yummy seared crust on the outside? Cast Iron. Want to cook things quickly with easy clean up? Cast Iron.
I heard those pans with the grill lines are annoying though so I don't recommend those but I haven't tried it.
Carbon steel works great too but I mostly have cast iron because it's cheaper.
I don't know why but in my experience the best way to cook meat is hot and fast. Those recipes that are like "wrap the chicken in tinfoil and then put in the oven at 300F for an hour" always come out mediocre. Cooking on a hot cast iron pan for 15 minutes comes out tasting almost like professional barbecue.

>>19601577
My cast iron says "Mainstays" on the back. Works great and costs 1/10th the price.
What is the stupid handle for? Just for making it heavier and harder to clean and so handle heat covers don't fit over it?

>>19574691
>>19574733
> I want it to be burnt and crispy
I have one of those useless racks. And then I eventually figured out what I really wanted all along was a cast iron skillet. Cast iron makes everything cooks crispy and good and it is easy to clean.

>>19572034
I took a nap with my 12 inch cast iron skillet once. The metal is pleasantly heavy and cool and soothing.

>>19556234
>thrift store for cast iron
Thrift stores are stupid expensive these days. I went hunting for cast iron just the other day and they had one overpriced little pan that had a hole in it. Just get a brand new one that isn't all sketchy.
Carbon steel is better IMHO since it's lighter, but it's more expensive.

>>19529922
Are they covered with lumps of carbonized old food or are they rust? You are supposed to clean them after you use them. Post pics?
Probably you just need to scrub them with vinegar to get rid of rust or uneven seasoning until it feels relatively smooth. Season it a couple of times and then keep it oiled and dry and cook with it. Don't worry if the color is uneven, it'll fix itself over time.
Seasoning doesn't have to be that complicated. Just heat it up on the stove and rub oil on it until it smokes a little bit, keep rubbing the oil off until there is no excess then let it cool. There are lots of youtube videos; but ignore people who claim you have to sand them down with powertools and blast the pan at 500 degrees.
Or just buy new ones they can be pretty cheap. They sell Lodges at Walmart.

>>19506662
Look for carbon steel, or cast iron if you want to spend less. Forget nonstick coated pans, they are for morons who can't be bothered to learn the basics of how to cook even though they have a superconnected computer in their pockets at all times.
Carbon steel and cast iron: you won't have to replace them in 10 years, instead you'll can hand them down to your ancestors until food replicators are invented and stoves are banned; excellent for searing, oven safe unless it has a gay wooden handle
Also have some stainless steel pots when you want to cook tomato soup or something.

>>19469704
> What should I cook with it?
Food someone else is going to eat, kek.
Unironically unhealthy sneed oil. I'd only use it for skin and hair application (it's high in vitamin e), and for seasoning my cast irons pans. If you have dry hair or skin add a bit to a cheap conditioner/lotion so it's more moisturizing.
Or use it for deep frying so it gets used up quickly.