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Old 09-29-2014, 01:30 AM   #61
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The same procedure works for enameled cast iron like my 2 Dutch ovens are. I made country style ribs today for my father-in-law in my 5 quart pot, seasoned and browned first in two batches, then braised in the oven for a couple of hours. The browning process works flawlessly as long as the pan and oil are hot before adding the meat. If not, you end up with a stuck mess.

I also have 2 stainless steel pans (one inexpensive Calphalon with a disk bottom, and one Kitchen Aid that came as a free gift when I bought my KA food processor), and both work equally well as long as the procedure is followed. I confess that I don't do eggs in them, for that I still believe strongly in a good nonstick pan.

This site is another one that takes out the technicality and just speaks cook to cook. I encourage anyone to experiment with some inexpensive meat until you get it right. Once you do, it's a revelation. And the simple pan sauces that you can make with the left behind fond when you have properly browned your meat make the effort very worthwhile.
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Old 09-29-2014, 01:49 AM   #62
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Quote:
Originally Posted by Roll_Bones View Post
I guess I'm hard headed.
that's from eating aluminum...
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Old 09-29-2014, 01:52 AM   #63
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Originally Posted by Chief Longwind Of The North View Post
Not sure what we say in the culinary world, but I'll give it a try. Here's wishin' your hot things are hot, cold things are cold, and your cheddar is room temperature.

Seeeeeeya; Chief Longwind of the North
darn, i was hoping you were going to quote homer.
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Old 10-02-2014, 05:22 PM   #64
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Originally Posted by buckytom View Post
darn, i was hoping you were going to quote homer.
Ok, I'll bite. What would Homer Say, and are we talking about the famous Greek writer, or Mr. Simpson (as if I couldn't guess)?

Seeeeeya; Chief Longwind of the North
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