What did everyone cook today?
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calldoctoday Chef Jonathon Just FYI regarding the amount of oil, you want enough oil in there so that it covers the batter (or nearly so). The idea is that there is a thin layer of oil both above and below the batter (again, it doesn’t have to completely cover the top, but it should mostly so). That’s what crisps everything up and keeps things from sticking. That’s also why you pour it gently over the wooden spoon or spatula, i.e., to float the batter on the oil.
Don’t be surprised if it sticks, though. It took me some tries to figure out just how gently to pour it and get the right amount of oil for my pan. It’s still delicious, even if you have to scrape the thing off!
TexLaw I’ll be cooking my this afternoon. I did let mine rest for 12 hours. Have you ever tried butter? I’m going to use the Phase I have mentioned before. Never had anything stick using that.
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TexLaw I’ll be cooking my this afternoon. I did let mine rest for 12 hours. Have you ever tried butter? I’m going to use the Phase I have mentioned before. Never had anything stick using that.
Chef Butter might work (melted, of course), but I expect it would have to be clarified. I don’t know that the milk solids wouldn’t scorch. It’s not like the olive oil smokes all that much, though, so plain ol’ butter might be fine.
I looked up that Phase, and it does sound like interesting stuff. I might have to get some to play with, sometime.
In the end, though, I like the flavor of olive oil. I expect that is where I will stay.
As long as I preheat the pan properly and pour the batter properly (not hard to do, just gotta do it right), sticking has not been any issue at all. It -might- stick a little at one or two spots where the batter meets the side of the pan, but that comes loose very easily.
By the way, I don’t clean that farinata pan with soap. I’ve just been letting it season.
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Chef Butter might work (melted, of course), but I expect it would have to be clarified. I don’t know that the milk solids wouldn’t scorch. It’s not like the olive oil smokes all that much, though, so plain ol’ butter might be fine.
I looked up that Phase, and it does sound like interesting stuff. I might have to get some to play with, sometime.
In the end, though, I like the flavor of olive oil. I expect that is where I will stay.
As long as I preheat the pan properly and pour the batter properly (not hard to do, just gotta do it right), sticking has not been any issue at all. It -might- stick a little at one or two spots where the batter meets the side of the pan, but that comes loose very easily.
By the way, I don’t clean that farinata pan with soap. I’ve just been letting it season.
TexLaw I’m going to use my paella pan for this first test. I think is is similar enough to transfer heat and low side walls. I’ll use Phase for this go.
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TexLaw I’m going to use my paella pan for this first test. I think is is similar enough to transfer heat and low side walls. I’ll use Phase for this go.
Chef I bet that paella pan works like a champ. It’s nearly the same thing.
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TexLaw I’m going to use my paella pan for this first test. I think is is similar enough to transfer heat and low side walls. I’ll use Phase for this go.
Chef Just FYI, here’s my farinata pan. It doesn’t show very well in the photo, but it actually has little, shallow dimples hammered into the surface. That’s probably the most significant difference between it and a paella pan.
It’s rather hefty for it’s size, actually, at a little more than 2 1/2 pounds.
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Chef Just FYI, here’s my farinata pan. It doesn’t show very well in the photo, but it actually has little, shallow dimples hammered into the surface. That’s probably the most significant difference between it and a paella pan.
It’s rather hefty for it’s size, actually, at a little more than 2 1/2 pounds.
TexLaw I got my two paella pans from Spain, both have dimples in the bottom, but made from rolled steel, like a crepe pan. I’m going to use the smaller of the two. The large one is 4 foot in diameter and feed about 150 to 175 people with paella.
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Chef Just FYI, here’s my farinata pan. It doesn’t show very well in the photo, but it actually has little, shallow dimples hammered into the surface. That’s probably the most significant difference between it and a paella pan.
It’s rather hefty for it’s size, actually, at a little more than 2 1/2 pounds.
TexLaw Okay, I’m a fan. The Farinata came out great and no sticking. I did cook it in my Primo. Temperature was about 560 to 570 F. I did use Phase for this first trial and had no sticking. Will be making this often. Thank you for sharing this.
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drbrown35801 Can’t tell you how many times I have started a project in a negative mood and right around the grinding I start feeling better and it just improves from there. It is sort of like a meditation!
Jonathon Even using the knife that happens. You would think that would be the most dangerous thing ever, but instead, working the knife causes a calming & relaxing affect.
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calldoctoday I was describing this to my wife and she said “oh, that’s meditation, you’re meditating” and I scoffed, but upon further review, I think she is right. Keeping my hands busy with a task they have done so many times that I hardly need to think about it and my mind is free to wander, not worry just wander!
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TexLaw Okay, I’m a fan. The Farinata came out great and no sticking. I did cook it in my Primo. Temperature was about 560 to 570 F. I did use Phase for this first trial and had no sticking. Will be making this often. Thank you for sharing this.
Chef I’m glad it came out well! That is one heck of a pan you have there!
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calldoctoday I was describing this to my wife and she said “oh, that’s meditation, you’re meditating” and I scoffed, but upon further review, I think she is right. Keeping my hands busy with a task they have done so many times that I hardly need to think about it and my mind is free to wander, not worry just wander!
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calldoctoday I was describing this to my wife and she said “oh, that’s meditation, you’re meditating” and I scoffed, but upon further review, I think she is right. Keeping my hands busy with a task they have done so many times that I hardly need to think about it and my mind is free to wander, not worry just wander!
Jonathon I am laughing now!
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Jonathon I am laughing now!
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Cleaning out the freezer the other day I found a glorious 2 lb., heavily marbled rib steak. I reversed seated at 225 in the oven for about 45 minutes then seared it on the grill.
Joe Hell Now that is a real steak, well short of a good Porterhouse! But heck, I probably had too many Porterhouses over the years, look at me now.
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My favorite steak, just ahead of a rib eye
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Joe Hell Now that is a real steak, well short of a good Porterhouse! But heck, I probably had too many Porterhouses over the years, look at me now.
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calldoctoday We’ve been cutting some glorious porterhouse steaks this week!
Joe Hell I’ll take a porterhouse steak any day of the week. My #1 cut for steak.
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First time in a long time I cooked up just one St. Louis rack of ribs. Normally cooking 3-4 racks at a time, no company for a week. Even grilled up some corn.
I think I am going to talk with my butcher about getting some beef ribs, it’s been awhile since I had some of those.
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