Cooking myths and other common misconceptions

[HFCS]

Not a myth, but my hill to die on...cast iron skillets are overrated. This is a me problem. I consider myself an above average amateur chef, but I absolutely hate dealing with my cast iron.

I now go with stainless steel. I get it hot enough so water beads up, oil it, and then it essentially acts like a non-stick at that point.

I say to each their own on cast iron vs stainless steel but i just hope for all sorts of reasons people move away from teflon/non stick pans.

It's 100% a case where technology went backwards in 70s, 80s, 90s and early 00s and now people are realizing we had the ultimate tech all along.

You can use these pans for centuries and they cook better too in a more natural way. There's a little bit of expertise needed with both but it's worth it for the benefits and that they last forever.

I use both equally and if I'm just searing or toasting something I go cast iron and if I'm cooking something that's going to eventually become a sauce I use stainless steel.

 

[Bipolarcy]

You say you don’t over cook and proceed to say how horribly you overcook. 8 minutes is an eternity at high heat.

You must be cooking wafer thin steaks then.

 

[Cyientist]

I say to each their own on cast iron vs stainless steel but i just hope for all sorts of reasons people move away from teflon/non stick pans.

It's 100% a case where technology went backwards in 70s, 80s, 90s and early 00s and now people are realizing we had the ultimate tech all along.

You can use these pans for centuries and they cook better too in a more natural way. There's a little bit of expertise needed with both but it's worth it for the benefits and that they last forever.

I use both equally and if I'm just searing or toasting something I go cast iron and if I'm cooking something that's going to eventually become a sauce I use stainless steel.

I want to love using my cast iron, it just seems like every time I have its seasoning where it needs to be something happens and I’m starting back over. It drives me nuts that I can’t master it.

It’s kind of like I can turn out great smoked briskets, ribs, and whole chickens but pork shoulders drive me nuts.

 

[HFCS]

I want to love using my cast iron, it just seems like every time I have its seasoning where it needs to be something happens and I’m starting back over. It drives me nuts that I can’t master it.

It’s kind of like I can turn out great smoked briskets, ribs, and whole chickens but pork shoulders drive me nuts.

I think it's easier if you cook lots of fatty stuff. If you tend to cook very lean you need to be more on top of it always adding a thin layer after every use/cleaning.

I don't cook pork bacon anymore but when I did I'd pretty much never have to season the pans. Once in a while I fry chicken in one of them and it's pretty obvious that builds it up in a natural way compared to cooking leaner stuff.

 

[Frog]

I think the vast majority of people think cooking seafood is difficult but it really isnt.
We love to grill shrimp. Ill pan sear scallops frequently.

I agree, but I believe the vast majority think it's tough because they spend too much time trying to figure out whether they should rest them or not.

 

[do4CY]

I'm grilling iowa chops right now. Half of them dry brined and half marinated in Italian dressing.

 

[JP4CY]

For crab (dungeness, blue, king, snow, stone, etc) it is essential to heat in a steam pot and to not boil directly in the water. Flavor profile is way better steamed than boboiled.

COSTCO has amazing precooked dungeness crab and a pack that costs $40-50 can feed a family of 4 if you have a side with it.

We have a big Cuisinart steam pot. Comes out great.

 

[Clone1992]

COSTCO has amazing precooked dungeness crab and a pack that costs $40-50 can feed a family of 4 if you have a side with it.

We have a big Cuisinart steam pot. Comes out great.

That's a very good price point. I order my dungeness crab from Pike Place Fish Market in Seattle and they charge $70 per crab. Very good, but pricey.

 

[Gonzo]

I'm grilling iowa chops right now. Half of them dry brined and half marinated in Italian dressing.

They're so good. We're headed to Colorado tomorrow for a big family vaca, I just packed 20 frozen Iowa chops into a cooler on/under ice. Had Fareway cut them for me. I marinate in a honey/BBQ/soy/brown sugar glaze before grilling and then baste while grilling. So good.

 

[Isualum13]

The one that's widely known now, pork chops to 145 not 165/170. One of my least favorite things growing up because they were always dry. Now I eat chops for dinner multiple times a week. Just picked up a dozen 8oz chops on sale at HyVee last night for $1.67 per.

Same with chicken. While 165 is when everything is killed instantly. Holding chicken at 155 for just 47 seconds achieves the same thing and results in a much more moist piece of meat. You could even cook to 136 if you maintain it there for an hour.

 

[alarson]

Same with chicken. While 165 is when everything is killed instantly. Holding chicken at 155 for just 47 seconds achieves the same thing and results in a much more moist piece of meat. You could even cook to 136 if you maintain it there for an hour.

Yeah, for chicken breasts i love a sous vide breast held at 145-150 for a bit (can't remember the chart for how long).

Thighs can be the opposite direction. Its almost impossible to overcook those it feels like, and you're better off bringing those to like 180+. They're probably my favorite to cook up.

 

[KnappShack]

The ultimate solution and goddam romantic too

 

[TitanClone]

Yeah, for chicken breasts i love a sous vide breast held at 145-150 for a bit (can't remember the chart for how long).

Thighs can be the opposite direction. Its almost impossible to overcook those it feels like, and you're better off bringing those to like 180 to bring the temp down a bit. They're probably my favorite to cook up.

Thighs should always go to 180+. It's like a pork butt, over cook compared to breasts or chops.

 

[cowgirl836]

I love my cast iron skillets. They work great for fried eggs, but horribly for scrambled eggs. Gotta get a dedicated non-stick for that.

We do scrambled in them. DH does a good job, mine get a bit rough and he judges me. So I keep doing it. That cast iron pan is definitely his side piece.

 

[cowgirl836]

It's not grilled but I make a honey/soy glazed salmon that never fails.

View attachment 152820

Tricky part about grilling fish is you need to make sure your grill grates are uber clean and well oiled to avoid it sticking.

Recipe plz I've never really had salmon I like

 

[cowgirl836]

We just got pork chops in a meat csa and not sure what to do with them. Never liked much as a kid cause like hockey pucks. Like steak actually. So I assume there are tasty ways to eat them.

 

[Gonzo]

Recipe plz I've never really had salmon I like

Honey Glazed Salmon Recipe

Honey Glazed Salmon is juicy, flaky, and so satisfying. It comes together in just 20 minutes for a quick and mouth-watering meal.

natashaskitchen.com

Natasha's my hall pass.

One thing it doesn't say to do but that I always do is soak the salmon in whole milk for 20 minutes before cooking. Helps take away the fishy smell and aftertaste.

 

[cowgirl836]

Honey Glazed Salmon Recipe

Honey Glazed Salmon is juicy, flaky, and so satisfying. It comes together in just 20 minutes for a quick and mouth-watering meal.

natashaskitchen.com

Natasha's my hall pass.

One thing it doesn't say to do but that I always do is soak the salmon in whole milk for 20 minutes before cooking. Helps take away the fishy smell and aftertaste.

Perfect. Thank you. Now to see if seafood truck is at the market tomorrow.

 

[Clonehomer]

We just got pork chops in a meat csa and not sure what to do with them. Never liked much as a kid cause like hockey pucks. Like steak actually. So I assume there are tasty ways to eat them.

Smoke until 130, sear for a couple minutes in butter and herbs. Our extra butter over top.

 

[Clonehomer]

I want to love using my cast iron, it just seems like every time I have its seasoning where it needs to be something happens and I’m starting back over. It drives me nuts that I can’t master it.

It’s kind of like I can turn out great smoked briskets, ribs, and whole chickens but pork shoulders drive me nuts.

This is a game changer for cast iron.

Chainmail Scrubbing Pad

Deep cleans Cast Iron and Carbon Steel Cookware. Shop Chainmail Scrubbing Pad at Lodge Cast Iron, offering cast iron accessories, kitchen utensils & more.

www.lodgecastiron.com

With this, there’s never a reason dish soap should ever have to touch your cast iron. Dish soap is the killer of a good seasoning.