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Re: Baking Steel still a thing?
I have both the steel and the stone. What's recommended above is entirely correct and that's not what I wanted to discuss now.I've found that the stone is much better for bread as it r…2 · -
Re: Your favourite (nod) steak cut debate- rib eye, strip, tenderlion, skirt, hanger, flank, other???
If I'm eating it as a steak, NY Strip.If it'll be refrigerated and cut for sandwiches, flap or Tri-Tip.Don't care for ribeye at all.2 · -
Re: I'm thinking of getting an infrared thermometer
I have a no-name one, cheap from Amazon. Works fine. One of the things I do is use it to tell me when my cast iron skillets are hot enough and evenly heated enough to put some food on. I check the ce…1 · -
Re: Thai Sweet Chili Salmon
It's beautiful, and I bet it's as good as it looks.1 · -
Re: Dutch Oven
I got a Lodge enameled Dutch oven yesterday and except for the bare cast iron at the mating rims of the lid and bowl, like it a lot. After reading about how these can rust, I'm seasoning those a…1 ·
