Oops - made a mistake on the amount of flour for the pie crust recipe - should be 1.5c All Purpose Flour
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Oops - made a mistake on the amount of flour for the pie crust recipe - should be 1.5c All Purpose Flour
I do like Lodge. We have a few of the Lodge square small cast iron pans to do egg bakes in just like at Broders in PDX, best things ever.Quote:
Originally Posted by Big Steve
I am preferential to the Le Creuset though for the ceramic interior lining, just a bit more versatile for my uses.
Lodge also makes ceramic coated, lot cheaper than La Creuset, and very heavy.Quote:
Originally Posted by BmillsSkier
Sent from my iPhone using TGR Forums
@Bmills Lodge does enameled cast iron just like the frenchies. My 7qt dutch oven is fantastic and was like $65 shipped on amazon a while back.
Nice, I'll have to keep that in mind fellas, didn't know! TGRforums delivers again!
Freeze the butter before making the crust. Use a cheese grater to cut it into easy to mix pieces. Melting fats is bad news for pies and biscuits.Quote:
Originally Posted by KQ
Love my enameled 6qt Lodge. I found it on clearance at Wally World for $40 a few years back.
https://scontent-a.xx.fbcdn.net/hpho...f0&oe=54D88018
OP - If your wife will be the one cooking and cleaning, I would suggest skipping the copper. Care of the copper adds more work to the kitchen. Thick stainless steel with handles riveted through the pan make for a great workhorse. Can't stand the pans that have a thick metal plate slapped on the bottom attached to thin metal at the sides. Good cookware is nice to work with but copper is overdoing it IMO.
Skip the copper option and have money left to get your wife a cooking lesson with a chef (although you mentioned La Cornue Château, jesus fucking christ). Many culinary schools offer recreational cooking classes with beginner to advanced options. Some restaurants offer cooking classes on the side.
poopski - How's business? You on the other side of all that shit?
Bought the wife a couple mauviel copper sauce pans and a sauté pan last Christmas. Cooks great, very non stick and I kinda like the patina.
Of note I too am a la creuset fan. Wood urn outlet mall south of Portland has killer deals from time to time and will ship.
Killing it with the 3-5 year old crowd!
Had my third and now second best year of business since 1998. Moved my family to a better place. I've been able to expand creatively in the kitchen as guests are comfortable spending again. Could not be happier.Quote:
Originally Posted by Mazderati
Thank you for asking. Seriously, thank you.
I've only ever worked in quality places. No place ever used copper.
Even better, use a pastry cutterQuote:
Originally Posted by brice618
http://ts1.mm.bing.net/th?id=HN.6080...63508&pid=15.1
Sent from my iPhone using TGR Forums
Agreed! That's why I love this place. Got some great ideas in this thread. Thanks for the help, everyone!Quote:
Originally Posted by BmillsSkier
Austin, since I am your new BFF, when are you inviting me over for dinner ? :DQuote:
Originally Posted by AustinFromSA
Awesome. Glad to hear it.Quote:
Originally Posted by papapoopski
Hopefully as soon as I bag an elk. Her elk sirloins are out of this world! Will definitely invite you over if that happens...and any other mags in the area for that matter.Quote:
Originally Posted by Harry
Clad pans ftw. The copper core means they heat up quickly but the heat is evenly distributed and they have the durability of stainless steel.
Hey Austin, I thought of something else. If you go with the LeCreuset pick up a stainless steel knob - it is rated for higher oven temps than hard plastic knob that comes standard on the lid. She will need it if she is going to use her French oven to bake bread.
Also I want to mention that one thing I really love about Cooks Illustrated - they don't go in for using specialty cookware. Instead they try to adapt their recipes for the types of pots and pans that are typical in most kitchens. Dutch/French ovens are called for in a great many of their recipes.
One more thing - Cooks puts out recipe collections in magazine form. You can find them in most grocery stores near the check-out stand. I've picked up some great ones for holiday cooking/baking, breads, soups and stews, etc. They run about $9.
I got their entire TV recipe collection from 2001 to 2013 in a huge book for Xmas last year. Just broke it open after some time now that I have a sweet working kitchen again. Great stuff. And, yeah, KQ, I like how they always direct you to the best value in equipment. Love their gadget reviews. Usually wind up giving the almost cheapest item of the bunch the best of ribbon.
So after my wife insisted I not get her anything since we're going on a bit of a ski vacation for Christmas, I decided to forgo the copper goods (for now), but I'm still going to get her some Christmas goodies, despite her protesting. Hehe. I've already ordered the book, Larousse Gastronomique, and will be buying her a Le Creuset French oven along with a subscription to Cook's Illustrated. That French oven should be a nice addition to the kitchen. Will definitely revisit the copper cookware subject after I buy her a nice range. :)
Thanks for the suggestions, everyone! She'll be stoked for sure.
Can't go wrong with that Cruset.
Quote:
Originally Posted by BmillsSkier
I scored a 10 piece set of All-Clad Copper Core from Craigslist a few years ago. Couple got it as a wedding gift, but also got a Calphalon set and the wife didn't even want to open the All-Clad box. I paid them $500 and they thought they won the lottery. They didn't realize it was worth 2x that. Even heat, easy to clean (Barkeeper's Friend rocks!) and the right weight in the hand, especially the 10" skillet.Quote:
Originally Posted by narc
Those of you complaining about food sticking need to learn how to cook. Other than eggs and crepes you actually WANT food to stick and create a crust & fond.
Get a carbon steel pan, season it well, and you'll never go back to teflon.
Wasn't cast iron all the rage around here just recently?
Quote:
Originally Posted by cmcrawfo
Pretty sure digitaldeath grew up eating from it
On a different kitchen utensil/gadget/tool note I'm hoping Santa brings me one of these this year:
Folding Bread Proofer
Austin it was real nice meeting you today. I use to be a working chef, get her All-clad no question. I really like the cooper core. The d5 brushed is also real nice. The cooper clad is beautiful but very spendy and I don't think the cooking performance is any better than the cooper core.
Gotta support All-Clad as well. I have MC2, Stainless, and D5 pieces and they are all spectacular in use and presentation. The copper stuff is sick, but I'll give a +1 for doubting you're gaining much out of the additional cost. Shop carefully and you can find the stuff at a fairly reasonable price.
I should also mention I know people who work at the factory and if I turn around in my tree stand it's 200 yds away. May be a little biased toward supporting my local economy.
Soooo what happened? Did she like the Le Crueset?Quote:
Originally Posted by AustinFromSA
My 7 1/4qt gets an incredible amount of use. In the last week I've used it four times: Chicken Caccatori, Chicken Noodle Soup, Carbonnade, White Chicken Chili. Thing is a work horse - 20 years old and still looks great! Next on the menu: Jambalaya! Mmmmmmmmm.
Well, unfortunately she headed me off at the pass and forbid me to buy her anything (good woman) as we went on a fun ski trip across several states over Christmas week and she didn't want me spending any additional dollars on her. I still snuck in Larousse Gastronomique, which she absolutely loves! I still really want to buy her the Le Crueset, though! Could make the perfect Valentine's Day gift, right?Quote:
Originally Posted by KQ
A bit unrelated, but my brother ended up buying her a little induction cooktop. WOW! This little thing is amazing. The weak burners on our crappy propane stove have a tough time getting hot enough, plus being at altitude have always made boiling water a challenge. Not with this little gizmo. Throw a teapot on there and you have boiling water in like a minute or two. Put a giant pot of water on there for making noodles or whatever, and you can get a full raging boil in like 5-10 minutes. Amazing. Don't know how we lived without this thing! Also much, much better for simmering as it can go way low...again, unlike our stupid range. A new range/oven is a huge priority for when we remodel our kitchen someday.
Thanks for all the help, KQ. Still going to follow all your advice. My plans have just been delayed is all. :)
Nothing says, "I love you" quite like "cook my dinner, bitch!":fm:Quote:
Originally Posted by AustinFromSA
Haha. The funny thing is she's also the kind of woman who would LOVE a new vacuum cleaner for a special occasion. Her passions are cooking and cleaning, I kid you not. Wonderful lady. There are many other reasons that I married her, but these particular qualities about her certainly didn't hurt my opinion of her.Quote:
Originally Posted by hutash
Well Valentines Day is right around the corner.Quote:
Originally Posted by AustinFromSA
http://ecx.images-amazon.com/images/I/41q7cw2BE-L.jpgQuote:
Originally Posted by Tuckerman
bump
Picked a couple different sizes of these Baumalu tin lined copper sauce pans at TJ Max for like $40-$50 a piece recently. They are fantastically responsive on and off the heat. Makes my trusty Calphalon stuff feel cheap by comparison.
http://i131.photobucket.com/albums/p...pslsjipcfv.jpg
We got a big set of All-Clad copper core for Christmas and it's excellent- looks good, warms up fast, great heat dispersion, handles stay cool, etc. I supplemented with some Tramontina non-sticks and am pretty happy with our current array. The 12" cast iron still gets the most reps but it is great finally having the right tool for most every job. Also got an Anova immersion circulator and have been having fun with that. But the real addition was a copy of The Food Lab, which in addition to containing great recipes is just a pleasure to read (and is currently 45% off on Amazon). If you like Cooks Illustrated and can't afford Myrhvold's Modernist Cuisine, I urge you to check it out.
The Food Lab: Better Home Cooking Through Science https://www.amazon.com/dp/0393081087..._r5ZLwbFY26DK1
Got that for Christmas, haven't cracked it yet. What should I start with?Quote:
Originally Posted by Steven S. Dallas
The introduction- it's pretty interesting and the writing is fine- and then the extra-crispy sunny side up eggs, because you will be desperately hungry after reading 80 large-format pages.
How much of the scientific process is involved in making these eggs? Because I love crispy eggs, but I'm not sure how much extra effort I'm willing to add to my standard cast iron skillet approach.Quote:
Originally Posted by Steven S. Dallas
That's a gorgeous pan. I've seen those, and have seriously considered them, but I'm certain I'd overheat and blister the tin at some point and end up feeding tin to my kids. I've managed to warp a Lodge griddle, among other robust pans, so it would just be a matter of time for me.Quote:
Originally Posted by Cruiser
I'll be interested in your experience.
Shouldn't be a problem. Does your scanning electron microscope have the optional clamp?Quote:
Originally Posted by MarcusBrody
To be clear, the book isn't full of foams and airs and other molecular gastronomy-type shit. It's more about understanding why ingredients react the way they do, similar to the awesome Ruhlmann book Ratio.