/ck/ - Food & Cooking

>>18671803

Use an electric frying pan.

>>18671803
first, you have to identify which type of rice they use. I don't recognize since I don't eat rice.

>>18671987
I also noticed they use a big pan, but at most, the contents is 1 cm thick... so they are basically ripping off clients. I don't think you would need that much heat for such a small amount of rice.

>>18671987
only short grain rice is used for paella
>>18672016
>but at most, the contents is 1 cm thick
that's the whole point. if you make it thicker than that the top layers will taste boring and lack all the flavor that the bottom layer has

>>18672033
then I guess that's why they are using a big pan... you should have bought a big pan so it would come out even. Makes sense

>>18671937
they're all non stick which means very low heat so it wouldn't work better than in a normal paella pan

>>18672065
they seem to be made from steel... probably aluminum. I think the whole trick is in the pan, not on the heat

>>18671803
Why don't you just use a wood fire like in the video ?

>>18672055
the problem is you need a big fire for big pan. I'm looking for an alternative heat source that could might come close because a ceramic glass cooktop definitely won't be able to generate that kind of temperature.
the question is will the severin steakboard heat transfer into a paella pan or is it only good enough for steaks?

the problem is you need a big fire for a big pan. I'm looking for an alternative heat source that might replicate that kind of heat or at least come close because a ceramic glass cooktop definitely won't be able to do it.
the question is will the severin steakboard heat transfer into a paella pan or is it only good enough for steaks?

>>18672093
convenience and it's not always possible to do that. it's a lot of work for one meal. it would be great if you could just do it in your kitchen whenever you wanted to

>>18672105
meant for>>18672055

>>18672118
hmmmmm.... we are entering a big paradox
you want to achieve the same texture and flavor without using the same engineering. I think is doable, but harder to replicate since there come many factors into the equation
factor #1) according to the laws of themodynamics, nothing stays the same, everything is decaying. What does this mean? nothing because I'm drunk. What laws of themodynamics also say is that heat is proportionately transfered to the size of the flame it reaches... so, you are probably gonna char the rice before it reaches the top layer rice and acquires the same texture...hence you have to spread the rice, or cook it slower until it cooks the top layer...

>>18671803
Sometimes its best to go cheap and easy, the dumb girls wont know any different, they just appreciate putting in a little effort to get into their panties and want to get fed.

>>18672130
what did you drink mate?

I might have to wait for alex's follow up video where he tries to replicate it at home but he does have access to a powerful gas stove and I don't

>>18672184
just whisky and topochico

>>18672149
I've tried regular paella that looks like that, it's not even something I would like to eat once a month. I want the real thing with the slightly charred rice bottom that looks like it's bursting with flavor. it's most likely a completely different dish.
just like properly made italian pasta is nothing like the stuff that most of us are used to

>>18671803
That kike was out in the sun way too long.

>>18672190
>topochico
had to look that up because it sounded so funny but it's just mineral water

>>18672226
so what is this thread going to be about now? you said you are gonna expect Alex to upload his recipe and preparation.

>>18672234
just waiting for an expert to chime in and tell us if the severin steakboard + a regular paella pan will give us enough heat

>>18672238
or if that would be a complete waste of money

>>18672238
the steakboard required the heat reflector shield to reach the marketed 500C places a pan on that will negate the shield's effectiveness

>>18672247
what heat reflector shield? do you mean this version that is twice as big?

>>18672258
no, i mean this component

>>18672264
I thought that's where the water goes and it's underneath the heat element. would a pan on top of the heat element affect that in a meaningful manner?

>>18672299
when using the grill, the 500 C is achieved through radiate heat from the element and through convection via the reflector shield
placing an insulator on top of the grill like a pan is going to reduce the effectiveness of the convection heat transfer

>>18672065
>they're all non stick
You what mate? I had a Stainless Steel one growing up. Thing got as hot as something that's really hot.

>>18672320
I figured the 500C could be achieved because there are two heating elements and not just one. you can see it here>>18672258 left side only has one and it can do 320C, right side has two and it's 500C but I have no idea if 500C can be done if there's water in there.

when you don't use water to grill a steak you get real flames from the fat that drips down
https://www.youtube.com/watch?v=8Qhmw0kpuYM&t=410s

>>18671803
get a fullsetup

>>18671803
they say, one of the tricks is to not move the rice so the lower part will get burnt, which they call "socarrat" which means burnt, but the right amount so it's actually sort of caramelized, top tier shit

>>18672116
It's not hard though. Just go outside, get some wood and some sort of fireplace, light it up et voila.
Paella is not something you do every other day anyway.

>>18672409
second, it is for special occasions

>>18672200
So get a paella from your local restaurant supply store, and a can of clams and some saffron from your local grocery store. Total cost $15, including the pan.

>>18671987
>you have to identify which type of rice they use
Undercooked rice by the looks of it...

>>18672393
yea but I think you still need extremely high heat for a short time to get that kind of caramelisation like it's shown in that OP video. I thought I might just use a big 7ply stainless steel pan at first but it won't cool down fast enough like a thin paella pan would so the rice would most likely just be burnt completely.
using a thin paella pan basically means you need a fireplace or an incredibly powerful gas burner. I don't really have access to that which is why I'm curious about this steakboard and how it would behave with a pan on it

>>18672468
they usually cook it oudoors by a fire, but it is done in regular kitchens all of the time as well, just use the biggest gas fire you can get

one of these days I will try making paella in the oven with a tray instead of a pan.

>>18672468
>means you need a fireplace or an incredibly powerful gas burner
No you don't, a plain old stovetop gas range does just fine.

>>18672594
here in spain we have usually like 3 fire thingies, one small, one medium and the big one, for paella we'd use the big one

>>18672344
the unit is only 2300 watts
its gonna need absolute optimum efficiency to generate 500C which is why this photo >>18671804 was taken with nothing on the element

>>18674224
that little thing still looks pretty impressive. do you guys think it would be good for yakitori and shashlik?

Just preheat it with this simple trick

>>18671803
my bullshit paella looks better than that yo.

i peel the shrimps beforehand, use the carcasses to make a quick broth full of white wine, lemon, saffron, allspice, garlic, celery, and onion.
toast the rice in a little oil, add some diced onion and minced garlic to the hot grains before adding the broth.
once the broth hits, let simmer for maybe 5 minutes then nestle in the shrimps and then the clams or mussels, toss in a bit of butter then cover to finish cooking. the fat should work its way to the bottom of the pan and get a bit crispy.

>>18671987
>>18672033
>>18672453
Looks like Arborio

>>18672033
Paella isn't a recipe, it's just whatever the fuck you have left in your cupboards plus rice.