mikeck
Junior Member
Posts: 1,941
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Post by mikeck on Jun 21, 2022 9:17:48 GMT
Chuck it in a frying pan for a few minutes. Heavenly the day after. I used to like you mikeck Ha! I can't be alone with this, it's sublime! |
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Post by dfunked on Jun 21, 2022 9:26:00 GMT
I put some on the grill outside for a couple of minutes recently. Actually turned out quite nice as the base was a bit on the soggy side beforehand but crisped up nicely.
Frying is still a step too far for me and I had spam the other day!
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mikeck
Junior Member
Posts: 1,941
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Post by mikeck on Jun 21, 2022 10:32:49 GMT
Try it dfunked, you won't regret it  |
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Binky
Junior Member
Posts: 1,122
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Post by Binky on Jun 21, 2022 10:57:47 GMT
This is probably the place for this. I'm after a new pan, or maybe two. I keep going round in circles trying to decide what I should spend. Ideally I want something non-stick for fried eggs/omelettes as well as a few other everyday tasks. I've a great cast iron griddle pan for steaks and a carbon steel wok for stir fries so that's catered for already. EGGS. Eggs are the fuckers. What do you lot use? Currently eyeballing this www.amazon.co.uk/Ninja-ZEROSTICK-C30020UK-Compatible-Dishwasher/dp/B08FXBVQCG but can't decide if it's worth the extra over a cheap non stick for eggs? EGGS. |
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Post by dfunked on Jun 21, 2022 11:15:40 GMT
I went with a lecruset non stick pan just for eggs. They say there are no harmful shit chemicals, but non-stick by nature is full of them once you literally scratch the surface. Whatever you do just chuck it in the bin if it gets scratched.
If you don't have any veggies to worry about cooking for, a well seasonsed carbon steel or cast iron pan will be as non-stick as anything else.
Also worth getting a stainless steel skillet for those times you want the meat to stick a bit and create a nice fond.
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Binky
Junior Member
Posts: 1,122
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Post by Binky on Jun 21, 2022 11:23:41 GMT
I went with a lecruset non stick pan just for eggs. They say there are no harmful shit chemicals, but non-stick by nature is full of them once you literally scratch the surface. Whatever you do just chuck it in the bin if it gets scratched. If you don't have any veggies to worry about cooking for, a well seasonsed carbon steel or cast iron pan will be as non-stick as anything else. Also worth getting a stainless steel skillet for those times you want the meat to stick a bit and create a nice fond. Yeah I've been loathed to go down the non-stick route because of that, but there's definitely a need for it in terms of quick eggs with zero fuss. |
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スコットランド
Junior Member
Delicious gruel
Posts: 3,934
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Post by スコットランド on Jun 21, 2022 11:25:13 GMT
I found the John Lewis ones to be good quality for the money, not sure it's worth spending shitloads on non-sticks as sadly they end up being replaced regularly.
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Deleted
Deleted Member
Posts: 0
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Post by Deleted on Jun 21, 2022 11:35:25 GMT
Go cast iron, they're fucking amazing and seasoned properly are the best non stick you can get. Plus they develop a better flavour over time.
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スコットランド
Junior Member
Delicious gruel
Posts: 3,934
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Post by スコットランド on Jun 21, 2022 11:40:54 GMT
I should try my Carbon pans with eggs to see how good the seasoning is now....
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Post by dfunked on Jun 21, 2022 11:44:54 GMT
Did an over easy egg in mine the other day and it came out magnificently.
Damnit... I need to have a fried egg for lunch now!
If the cast iron grill pan mentioned above is one of those horrible ridged things I'd chuck it away and get a nice skillet instead. Absolute pain in the arse to keep those things clean and seasoned compared to a flat surface, and aside from the pretty grill marks you'll get a better sear on a steak.
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Binky
Junior Member
Posts: 1,122
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Post by Binky on Jun 21, 2022 12:41:05 GMT
Did an over easy egg in mine the other day and it came out magnificently. Damnit... I need to have a fried egg for lunch now! If the cast iron grill pan mentioned above is one of those horrible ridged things I'd chuck it away and get a nice skillet instead. Absolute pain in the arse to keep those things clean and seasoned compared to a flat surface, and aside from the pretty grill marks you'll get a better sear on a steak. Yeah I'm not looking to throw things away but I appreciate it has limited use. It was a gift years ago – it basically comes out when I cook steak and it does a good job at it too. |
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Post by dfunked on Jun 21, 2022 13:17:03 GMT
Sorry, that sounds a bit arsey in hindsight... I'm just not a fan of them as you probably guessed, but sounds like it works well for you so that's all that matters really.
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Binky
Junior Member
Posts: 1,122
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Post by Binky on Jun 21, 2022 13:22:16 GMT
ha, that's OK. There's plenty of stuff I'm not a fan of, and I did come in here looking for advice. I've been looking for a new pan for the last 12 months on and off, so I really do appreciate the help. As I say, that cast iron ridged thing sits unused in a cupboard other than for steak. It's mostly a heavy waste of space. Despite my negative thoughts towards non-stick coatings I do think I'm probably going to go down that route and have it purely as an el cheapo egg pan specifically. Which leaves budget for a proper pan for everything else. Wok and saucepans are still good (saucepans are stainless steel btw - am I doing that bit right? ) What's left? Carbon steel v Cast iron v stainless steel for a 28-30 cm skillet. |
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deebs
New Member
So I was killing this pig with a hammer
Posts: 789
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Post by deebs on Jun 21, 2022 13:24:55 GMT
Did they put maple syrup on it? No, but I asked for grilled tomatoes and the waitress insisted on giving us tzatziki sauce for them. It was 2 thin slices of tomato, lightly browned on one side. |
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deebs
New Member
So I was killing this pig with a hammer
Posts: 789
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Post by deebs on Jun 21, 2022 13:32:21 GMT
Carbon steel v Cast iron v stainless steel for a 28-30 cm skillet. That's an easy one. Cast iron every time and season it in the oven with seasoning oil - plenty of guides out there, it's a bit of a process. Get a chainmail scrubber for it and you're ready to go. I have a deepish carbon steel frying pan that I love, but for skillets, it's got to be iron. The reason being iron is thicker and retains it's temperature when you're adding cold things to the pan, so it's great for searing. Just make sure you handwash either in the sink. |
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Binky
Junior Member
Posts: 1,122
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Post by Binky on Jun 21, 2022 13:37:08 GMT
Yeah I don't even put cheap pans in the dishwasher regardless of the label.
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スコットランド
Junior Member
Delicious gruel
Posts: 3,934
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Post by スコットランド on Jun 21, 2022 14:53:28 GMT
Carbon steel v Cast iron v stainless steel for a 28-30 cm skillet. That's an easy one. Cast iron every time and season it in the oven with seasoning oil - plenty of guides out there, it's a bit of a process. Get a chainmail scrubber for it and you're ready to go. I have a deepish carbon steel frying pan that I love, but for skillets, it's got to be iron. The reason being iron is thicker and retains it's temperature when you're adding cold things to the pan, so it's great for searing. Just make sure you handwash either in the sink. I'd only add that Carbon gives most of the benefit but are much lighter and more comfortable to use. Obviously everyone here is massively masculine and strong so it's no issue but you know. |
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スコットランド
Junior Member
Delicious gruel
Posts: 3,934
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Post by スコットランド on Jun 21, 2022 15:03:10 GMT
You fckers with your Indian talk have ensure that we get Indian in from the restaurant across the road.
I'm thinking Rajasthani Tikka Masala and either Murg Masaladar or Palak Paneer..
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mcmonkeyplc
Junior Member
General Martok Qapla!
Posts: 3,091
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Post by mcmonkeyplc on Jun 21, 2022 15:13:26 GMT
What the fuck is a Rajasthani Tikka Masala and why are you eating food from a basket case country?  |
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スコットランド
Junior Member
Delicious gruel
Posts: 3,934
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Post by スコットランド on Jun 21, 2022 15:18:36 GMT
What the fuck is a Rajasthani Tikka Masala and why are you eating food from a basket case country?  "A typical dish from the desert of northwestern India - Chicken cubes marinated in homemade Rajasthani BBQ sauce with a spicy tomato and onion curry" Although it's a health care and hygiene basket case, their food is pretty damn good  |
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mcmonkeyplc
Junior Member
General Martok Qapla!
Posts: 3,091
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Post by mcmonkeyplc on Jun 21, 2022 15:20:44 GMT
Nope still don't know what makes it Rajasthani.
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スコットランド
Junior Member
Delicious gruel
Posts: 3,934
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Post by スコットランド on Jun 21, 2022 16:06:45 GMT
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cubby
Full Member
doesn't get subtext
Posts: 6,385
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Post by cubby on Jun 21, 2022 16:10:46 GMT
From that list I'd go for the Murg Masaladar.
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Post by elstoof on Jun 21, 2022 17:19:04 GMT
Tikka masala comes from Glasgow
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Post by Dougs on Jun 21, 2022 17:27:33 GMT
Perfect for an ex-pat weegie then.
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dogbot
Full Member
Posts: 8,738
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Post by dogbot on Jun 21, 2022 17:47:29 GMT
Nope still don't know what makes it Rajasthani. Does it perhaps originate in Rajasthan? |
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Post by elstoof on Jun 21, 2022 17:53:08 GMT
That red spicy sweetness comes from adding a spoon of Schwartz hot curry powder and a dollop of ghee to a tin of Campbell’s tomato soup, there’s a cheeky little recipe for you to try at home
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Post by Dougs on Jun 21, 2022 17:54:36 GMT
Thanks for clarifying.
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スコットランド
Junior Member
Delicious gruel
Posts: 3,934
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Post by スコットランド on Jun 21, 2022 17:57:42 GMT
That red spicy sweetness comes from adding a spoon of Schwartz hot curry powder and a dollop of ghee to a tin of Campbell’s tomato soup, there’s a cheeky little recipe for you to try at home  |
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Post by 😎 on Jun 21, 2022 18:00:03 GMT
For the authentic Rajasthani bbq sauce you can substitute some Sweet Baby Ray’s.
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