The Cooking Thread

I got a stand mixer! I don't know what to make with it first. I was thinking of doing a ciabatta or some other really high hydration dough. I'm overwhelmed with options though.

Make a really good meatloaf with all sorts of good and healthy stuff in it.

I got a stand mixer! I don't know what to make with it first. I was thinking of doing a ciabatta or some other really high hydration dough. I'm overwhelmed with options though.

Ooh! What kind?

Whipping eggs and heavy cream are things it does very well.

https://www.foodnetwork.com/recipes/food-network-kitchen/cloud-eggs-3744344

Here's an easy one that's also pretty healthy.

Quote from: boydster on May 26, 2018, 06:12:22 PM

I got a stand mixer! I don't know what to make with it first. I was thinking of doing a ciabatta or some other really high hydration dough. I'm overwhelmed with options though.

Ooh! What kind?

Whipping eggs and heavy cream are things it does very well.

https://www.foodnetwork.com/recipes/food-network-kitchen/cloud-eggs-3744344

Here's an easy one that's also pretty healthy.

It's an entry level mixer. The Cuisinart SM-50R. I'm going to make some pizza dough tomorrow for sure. Not that that's a big deal, I make more than my fair share of pizza dough, but now I can let the robit do the kneading. I might try those cloud eggs, too. And some chocolate chip cookies.

I got a stand mixer! I don't know what to make with it first. I was thinking of doing a ciabatta or some other really high hydration dough. I'm overwhelmed with options though.

A vat of martinis. Stirred, not shaken.

Vodka or Gin martinis?  It makes a difference. 

Quote from: boydster on May 26, 2018, 06:12:22 PM

I got a stand mixer! I don't know what to make with it first. I was thinking of doing a ciabatta or some other really high hydration dough. I'm overwhelmed with options though.

A vat of martinis. Stirred, not shaken.

That's a great suggestion, if only I drank martinis. I decided a good baseline to start with would be pizza dough, because I make plenty of that anyway. I'm going to make brownies later too I think.

The dough is rising. I think I'm going to toss it in the fridge to use tomorrow or Tuesday. A nice slow ferment. The kneading was noticeably easier when I let the robit do the work.

Pan seared salmon and vegetables.

For America!

Pan seared salmon and vegetables.

For America!

I'll have that!

That looks delicious, Crouton!

It's a nice dish because it's compatible with nearly every diet.

Nice pans, also. I love to cook with stainless.

They're purdy. But they're a bitch to clean. I can't sear things with non stick pans. I learned that the hard way.

They're purdy. But they're a bitch to clean. I can't sear things with non stick pans. I learned that the hard way.

You must deglaze! Then use that deliciousness as a pan sauce

https://www.thekitchn.com/why-you-shouldnt-take-a-pan-off-the-stove-until-its-clean-cleaning-tips-from-the-kitchn-199762

The more you use stainless steel the more non stick and easier to clean it becomes. Just never use a harsh scrubber like steel wool on it. I learned that from Jacques Pepin on one of his old shows and it is true. The same goes for aluminum and cast iron.

I prefer cast iron.  It is very non-stick when properly seasoned.  Just don't use water when you clean it.  I use cheap oil to clean and season and good oil to cook. 

I have a glass top stove now, so I'm afraid to use my heavy cast iron on it, but I still use it to make cornbread in the oven. I've got one really nice lightweight cast iron pan that I use sometimes, but it's not big enough for some stuff I need to cook.

Non-stick is great for frying eggs and day to day stuff. For other stuff cast iron rules!

Every time I see an ad for one of those copper pans I want one. I see them on the "as seen on TV aisle" but I have resisted buying one.  I keep thinking they must be too good to be true.

They are just like the white pans. Slippery.
Oil won't even spread out. It just beads up.

You can cook a plastic cup in one of them! lol

Finally, cookware that I can use to bake a drywall recipe.

I got some of those copper pans for omelets and sauces.  They are ok, but not nearly as non-stop or scratch resistant as they make them out to be.  First time my son ran a metal spatula across one of the pans it scratched it pretty good.   

The commercial lied? lol, I knew it was too good to be true.

Finally, cookware that I can use to bake a drywall recipe.

Substrate loving kiddos!

Quote from: Crouton on May 28, 2018, 06:48:24 PM

They're purdy. But they're a bitch to clean. I can't sear things with non stick pans. I learned that the hard way.

You must deglaze! Then use that deliciousness as a pan sauce

https://www.thekitchn.com/why-you-shouldnt-take-a-pan-off-the-stove-until-its-clean-cleaning-tips-from-the-kitchn-199762

I knew I had to be doing something wrong.  That's what I like about cooking.  There's all of these new things to learn.

I got some of those copper pans for omelets and sauces.  They are ok, but not nearly as non-stop or scratch resistant as they make them out to be.  First time my son ran a metal spatula across one of the pans it scratched it pretty good.

I don't believe this post, because it implies someone let you have sex with them. Don't forget, I've seen a photo of you and I find that concept unbelievable.

Dino Neil, what have you been cooking lately?

He has only stewed his butthurt.

Dino Neil, what have you been cooking lately?

In the buffet that is the Flat Earth Society, I choose only the finest filet mignon and watermelon.

Hmm. What does the finest filet mignon and watermelon represent in that metaphor?