A steak cooked from raw in 2:30 is either going to be horribly overcooked on the outside or rare as shit on the inside.
Also, taking the steak out for 20 minutes isn't going to make a difference.
EDIT: The palm test for doneness is retarded.
Tramontina makes good tri ply stainless steel cookware at reasonable prices.
A steak cooked from raw in 2:30 is either going to be horribly overcooked on the outside or rare as shit on the inside.
Also, taking the steak out for 20 minutes isn't going to make a difference.
EDIT: The palm test for doneness is retarded.
How many Michelin stars do you have?
I know that some of the best steaks I've done were with cast iron on a campfire. *Glowing* red hot pans. Didn't bother with any oil.
:thumbsup: According to this chart, http://www.threeplanes.net/toolsteel.html that is 1500
Did you experience any warpage of the cast iron or destruction of the seasoning at those temps? I assume all of the seasoning would just ash and flake off. I would think that a campfire is not an even heat and there will be hot/cold spots and therefore make the pan prone to warping. Regardless, I don't want t try it with some of my older prized pans for fear of damage.
The highest I will ever take is maybe 500 or so, mostly limited by what my stove/own can do. At times I do see a light gray ash that flakes off of the pans. But there is so much seasoning on my pans that I dont think I ever have to worry about destroying the seasoning entirely down to the bare metal. Plus I cook with them all the time so any seasoning damage is quickly restored.
at my brother in law's bachelor party we camped for a couple nights. we made a beef short rib stew on one night right over the campfire in a dutch oven. the guy who had the dutch oven was pretty anal about the treatment to his dutch oven and he had no problem with it over a very hot campfire.
i think it's all good.
oh the stew was f'in delicious
Yes I understand what you are saying but was the dutch oven red-hot? I think there is a marked difference between a red-hot screaming pan for searing a steak and a low and slow cooking of a stew even if they are both over campfires.
A steak cooked from raw in 2:30 is either going to be horribly overcooked on the outside or rare as shit on the inside.
Also, taking the steak out for 20 minutes isn't going to make a difference.
EDIT: The palm test for doneness is retarded.
I have Michelin tires!?! But there is no stars on them.
Read: fuck Michelin stars. I'm sure he would get many more awards for being an asshole!
Riiiiiight.
Gordon Ramsay versus.........."Howard"
I have Michelin tires!?! But there is no stars on them.
Read: fuck Michelin stars. I'm sure he would get many more awards for being an asshole!
He's only an asshole to people that deserve it, and the way I see it is if you're at the top of your field you're allowed to yell at people that screw up.
He's only an asshole to people that deserve it, and the way I see it is if you're at the top of your field you're allowed to yell at people that screw up.
Oh...at all that shouty stuff he does on Hell's Kitchen? That's an act to manufacture tension and stress for the show. See how that works?
I've met him twice, and he actually remembered me the second time I met him. Nicest guy in the world when not on TV.
:thumbsup: According to this chart, http://www.threeplanes.net/toolsteel.html that is 1500
The highest I will ever take is maybe 500 or so, mostly limited by what my stove/own can do.
Your *stove* can get them hotter -- constant heat being added, like a fire. The oven, obviously, the max temp will be the temp of the oven.
:thumbsup: According to this chart, http://www.threeplanes.net/toolsteel.html that is 1500
Did you experience any warpage of the cast iron or destruction of the seasoning at those temps? I assume all of the seasoning would just ash and flake off. I would think that a campfire is not an even heat and there will be hot/cold spots and therefore make the pan prone to warping. Regardless, I don't want t try it with some of my older prized pans for fear of damage.
The highest I will ever take is maybe 500 or so, mostly limited by what my stove/own can do. At times I do see a light gray ash that flakes off of the pans. But there is so much seasoning on my pans that I dont think I ever have to worry about destroying the seasoning entirely down to the bare metal. Plus I cook with them all the time so any seasoning damage is quickly restored.
Warping hasn't been an issue. And, I don't take my Griswolds camping with me; just a cheap cast iron pan from wallyworld.
Zero, same as you.How many Michelin stars do you have?
Who is this Sulaco idiot?Riiiiiight.
Gordon Ramsay versus.........."Howard"
editing, how does it work?A steak cooked from raw in 2:30 is either going to be horribly overcooked on the outside or rare as shit on the inside.
I noticed that at 0:28 he says his pan is smoking. Looks like Teflon and that can't be good.
Hey, I'm just doing to him what he did to me. Fair, no? I'm not about to engage in some meaningful conversation with someone who can add nothing useful.Some guy on a forum, same as you.
I was going off of Fritzo's description, not of the video itself. See my edit in an earlier post.editing, how does it work?
I thought so.
Considering I'm looking at apartments, I don't have much of a choice of actual stoves/ranges. I can turn a place down - but I'm fairly certain I'm not going to be seeing any induction ranges in an apartment. At least, not in my neck of the woods. Perhaps some premium Manhattan apartments.
I've mostly just been concerned about finding a good apartment with gas that's also in my budget. I'll be looking closely at a few places that seem promising, so long as I can ignore the gas idea.
Hmm... there is also always the stand-alone induction hot-plate-style appliance. I think I've seen those. :hmm:
Warping hasn't been an issue. And, I don't take my Griswolds camping with me; just a cheap cast iron pan from wallyworld.