Tips & Techniques - All Things Cooking Related

ouch · Jun 3, 2015

Another tip from Ouchco's Division of Low Tech Solutions to High Tech Problems:

Everyone loves to cook on cast iron pans (I prefer to use them outdoors on my grill for the smoke/wife factor), but what do you do when dealing with food on skewers that are too long to fit in the pan?

Simple- turn the pan upside down. Now cooking on the bottom of the pan may seem crazy, but you have simply created a cast iron plancha. I do this when I prepare White Manna styled sliders, and it's much easier to smash the meat with a spatula when the sides aren't in the way.

DoctorShavegood · Jun 3, 2015

I use one of these all the time. Haven't tried it on the grill/pit though.

.....I should have made my user name Plancha.

cleanshaved · Jun 3, 2015

DoctorShavegood said:
I use one of these all the time. Haven't tried it on the grill/pit though.

View attachment 576509

.....I should have made my user name Plancha.

I have that on my wish list. The wife has even given her permision..............like I need that. LOL

DoctorShavegood · Jun 3, 2015

cleanshaved said:
I have that on my wish list. The wife has even given her permision..............like I need that. LOL

Chris, I use mine all the time. I place it over two gas burners, so the middle is somewhat cooler. Pancakes, hamburgers, shrimp, pork chops. It's great when the grill outside is either soaked with rain or covered in snow. Wait...I don't get snow. Um...laziness.

MrSpeedy · Jun 3, 2015

cleanshaved said:
I have that on my wish list. The wife has even given her permision..............like I need that. LOL

It's on my wish list, too. Thinking it would be great for camping.

DoctorShavegood · Jun 3, 2015

MrSpeedy said:
It's on my wish list, too. Thinking it would be great for camping.

It's one heavy dude. I wouldn't want to put it in a backpack.....LOL.

MrSpeedy · Jun 3, 2015

DoctorShavegood said:
It's one heavy dude. I wouldn't want to put it in a backpack.....LOL.

Fair enough. We do car camping with the boys, so it would work for that.

DoctorShavegood · Jun 3, 2015

MrSpeedy said:
Fair enough. We do car camping with the boys, so it would work for that.

It could double as an anchor if you are doing any fishing.

cleanshaved · Jun 3, 2015

DoctorShavegood said:
Chris, I use mine all the time. I place it over two gas burners, so the middle is somewhat cooler. Pancakes, hamburgers, shrimp, pork chops. It's great when the grill outside is either soaked with rain or covered in snow. Wait...I don't get snow. Um...laziness.

I thought about getting one a year ago but with my electric top that was not sitting flat it would have been hard to heat.
Rain I understand, it will be a great winter tool indeed.

MrSpeedy said:
It's on my wish list, too. Thinking it would be great for camping.

I would think a couple of rocks either side on a fire/coals would be good. Ontop of a cast iron double gas cooker would be perfect.

MrSpeedy · Jun 3, 2015

DoctorShavegood said:
It could double as an anchor if you are doing any fishing.

LOL!

cleanshaved said:
I would think a couple of rocks either side on a fire/coals would be good. Ontop of a cast iron double gas cooker would be perfect.

Could probably lay it directly on the coals. I've done that with cast iron skillets.

Sorry to derail the thread.

cleanshaved · Jun 3, 2015

MrSpeedy said:
LOL!

Could probably lay it directly on the coals. I've done that with cast iron skillets.

Sorry to derail the thread.

I don't see it as a derail, there was a tip included.

DoctorShavegood · Jun 3, 2015

cleanshaved said:
I don't see it as a derail, there was a tip included.

The anchor part.

cleanshaved · Jun 3, 2015

DoctorShavegood said:
The anchor part.

when you are on the fish and in need of an anchor...............I can see that working, you may want to tie some rope on it first. :lol:

Ghengis Khandrey · Jun 4, 2015

Best way to get "easy peel" eggs is using a pressure cooker, it separates the membrane from the egg

Fill the cold pressure cooker with one cup of water. Add steamer basket or trivet and steamer basket, and egg. Close and lock the pressure cooker.
Set the pan to cook on low pressure. Turn the heat up to high and when the pan has reached LOW pressure, lower the heat to medium and begin your timer: 3 minutes for a soft, 5 minutes for medium egg, and 6 minutes for a hard cooked egg.
When the time has elapsed, open the pressure cooker. For soft and medium boiled eggs, use the Quick Cold Water Release. Bring the pressure cooker to the sink and run cold water over the top without obstructing valves to bring the pressure down quickly. For hard boiled eggs, use the Natural Release Method. Move the pressure cooker to a cool burner and wait for the pressure to come down naturally (about 5 minutes). If in 5 minutes the pressure has not released the lock on the pressure cooker, release the rest of the vapor through the valve.
Open the pressure cooker and place the egg in a container under cold running water, for about 1 minute if you would like to serve them warm and 3 minutes to cool down completely.

Edcculus · Jun 4, 2015

ouch said:
Another tip from Ouchco's Division of Low Tech Solutions to High Tech Problems:

Everyone loves to cook on cast iron pans (I prefer to use them outdoors on my grill for the smoke/wife factor), but what do you do when dealing with food on skewers that are too long to fit in the pan?

Simple- turn the pan upside down. Now cooking on the bottom of the pan may seem crazy, but you have simply created a cast iron plancha. I do this when I prepare White Manna styled sliders, and it's much easier to smash the meat with a spatula when the sides aren't in the way.

Or get one of these guys. Fits on a regular burner and you don't have to deal with the sides. This pan is the MOST used pan in my entire kitchen.

DoctorShavegood · Jun 4, 2015

Don't throw out your cheese rinds. Freeze them. They can be added to broths or soups for an added dimension of flavor.

DCRIII · Jun 4, 2015

Here is spice/herb/seasoning tip that I live by.
Always know what a particular spice/herb/seasoning taste like by itself before using it in or on your food.

DCRIII · Jun 4, 2015

Here's another tip I learned from observing my father.
Never deal fry a turkey while it's raining unless you're wearing the proper protective attire for such adventurous cooking.

Edcculus · Jun 4, 2015

DoctorShavegood said:
Don't throw out your cheese rinds. Freeze them. They can be added to broths or soups for an added dimension of flavor.

View attachment 576656

Thats just awesome! I know of a handful of soups we make regularly that this would be a great addition.

Haggises · Jun 4, 2015

DCRIII said:
Here's another tip I learned from observing my father.
Never deal fry a turkey while it's raining unless you're wearing the proper protective attire for such adventurous cooking.

Never grill in the rain using a deeply concave umbrella. I nearly gassed myself....

Search

Tips & Techniques - All Things Cooking Related

ouch

Stjynnkii membörd dummpsjterd

DoctorShavegood

"A Boy Named Sue"

cleanshaved

I’m stumped

DoctorShavegood

"A Boy Named Sue"

MrSpeedy

DoctorShavegood

"A Boy Named Sue"

MrSpeedy

DoctorShavegood

"A Boy Named Sue"

cleanshaved

I’m stumped

MrSpeedy

cleanshaved

I’m stumped

DoctorShavegood

"A Boy Named Sue"

cleanshaved

I’m stumped

Ghengis Khandrey

Edcculus

DoctorShavegood

"A Boy Named Sue"

DCRIII

DCRIII

Edcculus

Haggises

Similar threads