Foodies BS Thread.

Nice! And the plating looks great, too!

 

This would be my breakfast congee.

 

Eggs and tomato = Shakshuka.

 

You spilled some green onions.

Otherwise, looks delicious

 

Seasoning instructions for new Matfer Bourgeat pan.

 

Home-made Philly

 

Loco Moco! My egg started sliding mid pic.

 

Followed the instructions. Second batch didn't stick, guess it worked. Left the pan in a 450 oven for a while. Carbon steel pans cook so nicely

 

How'd the egg test go?

 

Breakfast tomorrow. Will see.

 

Enjoy

 

C+

They didn't stick like glue and they didn't glide around like Teflon. It will take time I guess.

 

hahaha...

I have the same pan. no..mine is a De Buyer, mineral B. I sent my bud (that now ghosts me) one for a gift. he said, "well, now I know what having a child is like. sometimes they make you so happy, sometimes total disappointment".

mine, I almost threw over the back fence a handful of times. eggs are the pinnacle..forget eggs. forget eggs for a long time. think burger patties, and pork chops for awhile. me, it was salmon filets. I would heat the pan up in my bbq grill until it was almost molten, squirt in oil, and in goes the fish. very dramatic sear and fanfare...my pan just started to come into its own.

then I learned something. you HAVE TO get the pan hot dry. hot..then squirt in oil, then the food. my pan to this day will ruin an egg if I don't do this. if I get impatient and put the egg in too early...velcro.

 

and any carbon pan you see on the internet that is jet black..that is purely show business. they never turn total black.

 

I have one of the ikea ones. Actually 2. The 10" and the 12". I like 'em. They're blakened from Ikea, but if you know what you're doing, they're fine. If you think "Ah this is like teflon" you're in for a bad time.

I get them ripping hot and then hit them oil to season them. Otherwise it's just cook cook cook.

You want to heat it into the leidenfost effect - when you throw some droplets of water in there, it beads up and bounces around looking like mercury. If it just sticks and sizzles, not hot enough yet.

I am thinking about one of the "real" carbon steel pans, but the ikea ones are holding me over for now. They're thin though, so they don't hold heat that well. I still use my cast iron pans a lot too. But that 12" is a hell of a lot more friendly on the wrists!






Found this recipe on Reddit. "Egg roll in a bowl".
Made it last week. I did it over egg noodles. I took the turkey out, cooked everything else without the turkey in the pan, and then mixed it all together afterwards. Do recommend. Use a big pan.

1 lb ground turkey

1 package coleslaw mix

1 package matchstick cut or shredded carrots (optional)

1 can water chestnuts drained (optional)

1.5 cups chicken stock (from bouillon is fine)

1 Tbsp each of garlic powder, onion powder, hoisin OR stir fry sauce

1 tsp black pepper

1/4 cup soy sauce

Coat skillet with nonstick cooking spray. Add ground turkey and lightly season with a bit of salt, pepper, garlic powder, and onion powder, stirring occasionally until it's browned. Deglaze the bottom of the pan with a splash of broth and soy sauce.

Dump coleslaw mix, carrots, and water chestnuts into the skillet with the cooked turkey. Mix the seasoning and soy sauce into the chicken stock, then pour over everything. Stir occasionally, letting the coleslaw mix cook down until the cabbage is translucent (covering with a lid speeds up the process).

Serve as-is or garnish with diced green onions and a dash of sesame oil. Good on its own, better when served over rice.​

 

The Matfer is one heavy mofo, nearly 5lbs. It cooks like a dream on an induction burner. You could literally heat it up, turn it off and cook an omelet.

Online reviewers of the pan all insist that Matfer's seasoning protocol MUST be followed. I did, so now it should just be a waiting game.

I worked in an italian restaurant when I was a kid, their carbon pans were solid black.

 

This is actually a very good point. My family restaurant had jet black woks.

 

Pork and chicken gyoza

 

Yes please!

 

What's the difference between gyoza and pot stickers if any?