hikerboy wrote:
Does she use Titanium pots or aluminum
Rasty wrote:
hikerboy wrote:
Does she use Titanium pots or aluminum
She used stuff that is twice the price of titanium. French copper pans are outrageously priced.
Astro wrote:
Rasty wrote:
hikerboy wrote:
Does she use Titanium pots or aluminum
She used stuff that is twice the price of titanium. French copper pans are outrageously priced.
Does it really make the food taste that much better?
hikerboy wrote:
How good can you shoot? I would try not to miss a single senator for starters
Rasty wrote:
Went to the zoo yesterday which was cool.
We were going to go to the Navy museum but it's closed to the public. Only those with DOD credentials are allowed since the credentialed ex-navy civilian contractor went on a shooting spree. Only in government would you close the site to the public who didn't do anything wrong.
A.T.Lt wrote:
Rasty wrote:
Went to the zoo yesterday which was cool.
We were going to go to the Navy museum but it's closed to the public. Only those with DOD credentials are allowed since the credentialed ex-navy civilian contractor went on a shooting spree. Only in government would you close the site to the public who didn't do anything wrong.
The USMC museum in Virginia was nice. Stopped with the kids on our way home from NC
jimmyjam wrote:
The air and space museum is fantastic. I just hate the traffic.
Rasty wrote:
Astro wrote:
Rasty wrote:
hikerboy wrote:
Does she use Titanium pots or aluminum
She used stuff that is twice the price of titanium. French copper pans are outrageously priced.
Does it really make the food taste that much better?
It's all about not burning food, or reacting poorly with acids, or not discoloring cream sauces, or sticking, or looking really cool.
Most professional kitchens use aluminum because when your buying 60 ten inch saute pans spending$150+ isn't going to work. I worked in one kitchen which had about 100 saute pans.
odd man out wrote:
Rasty wrote:
Astro wrote:
Rasty wrote:
hikerboy wrote:
Does she use Titanium pots or aluminum
She used stuff that is twice the price of titanium. French copper pans are outrageously priced.
Does it really make the food taste that much better?
It's all about not burning food, or reacting poorly with acids, or not discoloring cream sauces, or sticking, or looking really cool.
Most professional kitchens use aluminum because when your buying 60 ten inch saute pans spending$150+ isn't going to work. I worked in one kitchen which had about 100 saute pans.
Copper for beating egg whites. And in case you wanted to know why:
nature.com/nature/journal/v308/n5960/abs/308667a0.html
max.patch wrote:
as a chef what do you use at home...hard anodized or stainless steel?
max.patch wrote:
as a chef what do you use at home...hard anodized or stainless steel?
BirdBrain wrote:
max.patch wrote:
as a chef what do you use at home...hard anodized or stainless steel?
Oh please, oh please let the answer be titanium.
WanderingStovie wrote:
Hikerboy should have saved those titanium tent pegs and used them as skewers, for grilling.
Rasty wrote:
....and cast iron.
BirdBrain wrote:
Rasty wrote:
....and cast iron.
I have a few spiders too. I cook a hamburger in a tiny one once in a while.
BirdBrain wrote:
zesterdaily.com/cooking/in-praise-of-spiders/
Technically a spider should have 3 legs to keep it stable in coals, but my great grandmother referred to all cast iron frying pans as spiders.
Rasty wrote:
odd man out wrote:
Rasty wrote:
Astro wrote:
Rasty wrote:
hikerboy wrote:
Does she use Titanium pots or aluminum
She used stuff that is twice the price of titanium. French copper pans are outrageously priced.
Does it really make the food taste that much better?
It's all about not burning food, or reacting poorly with acids, or not discoloring cream sauces, or sticking, or looking really cool.
Most professional kitchens use aluminum because when your buying 60 ten inch saute pans spending$150+ isn't going to work. I worked in one kitchen which had about 100 saute pans.
Copper for beating egg whites. And in case you wanted to know why:
nature.com/nature/journal/v308/n5960/abs/308667a0.html
Extremely rare to see copper bowls actually being used in a commercial kitchen. Mostly we just prechill the mixing bowl. The electric mixers we use have bowls that are about 1/4" thick and after coming out of the dishwasher at 180° need to be iced down before using again anyway.
There is the right way to do most things and then there is the way things are actually done.
Tuckahoe wrote:
I saw the American History museum and was simply awed by the Star Spangled Banner.
Grinder wrote:
Tuckahoe wrote:
I saw the American History museum and was simply awed by the Star Spangled Banner.
Breathtaking, isn't it?
Grinder wrote:
Tuckahoe wrote:
I saw the American History museum and was simply awed by the Star Spangled Banner.
Breathtaking, isn't it?
