"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Appliances
Reply
 
Thread Tools Display Modes
 
Old 02-13-2013, 11:44 PM   #11
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,764
i've had the same thing as andy with the heated stones and extremely thin meats (so they cook almost instantly), and also on heated slabs of himalayan salt.


very cool stuff. similar to japanese shabu shabu.
__________________

__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is offline   Reply With Quote
Old 02-14-2013, 02:34 AM   #12
Head Chef
 
Zereh's Avatar
 
Join Date: Aug 2004
Location: Bellevue, WA
Posts: 1,548
The Diamond Knot Alehouse (in Mukilteo, WA) serves several entrees & sandwiches that are "stonegrilled". Not only was the food and beer great, but it was a fun experience. We never had any issues with being splattered by grease. Nor was the food overcooked; the stone fit snugly into the middle of a platter and when things were done to your liking you simply moved them off to the side.

I have gone through several pizza stones, I just don't have good luck with them for some reason. But I always end up purchasing another and using it until I pull a stupid human trick and break it. ;) I know that I've heard of people buying non-glazed tiles from hardware stores and using them, but I've not tried it. I do like that idea of finding a granite cut-out though ... might have to pursue that one.
__________________

__________________
~~
Zereh

We are fed by a food industry which pays no attention to health, and healed by a health industry that pays no attention to food - Wendell Berry
Zereh is offline   Reply With Quote
Old 02-14-2013, 12:53 PM   #13
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,896
Quote:
Originally Posted by jennyema View Post
How can you serve raw food on a screaming hot stone?
I guess they stretched the definition a bit. The meat was just barely seared.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 02-14-2013, 01:42 PM   #14
Head Chef
 
Join Date: Feb 2012
Location: USA
Posts: 1,161
Quote:
Originally Posted by lillyanne View Post
I'm interested in cooking stones for a wide range of cooking,from steaks to bread.
Has anyone got any advice on what kind of stone to use,cleanning,where to find them,prices ect.
Can i use in the house oven?

Many thanks!!!
I would look into a Himalayan Salt Block. The food is cooked & served on the block. Check on line for prices and sources. You can heat it on the grill, in the oven, or place it in the freezer.

Here are some links re same:

The Uses of Himalayan Salt Block | eHow.com

Cooking on Pink Himalayan Salt Blocks: the Class at the Meadow
__________________
Cerise is offline   Reply With Quote
Old 02-14-2013, 02:27 PM   #15
Master Chef
 
Snip 13's Avatar
 
Join Date: Jun 2011
Location: Brakpan, South Africa
Posts: 5,431
Quote:
Originally Posted by buckytom View Post
i've had the same thing as andy with the heated stones and extremely thin meats (so they cook almost instantly), and also on heated slabs of himalayan salt.


very cool stuff. similar to japanese shabu shabu.
I love the slabs of himalayan rock salt. The pink colour is cool too! I had a salad bowl made of pink himalayan salt, when it broke a few years ago I smashed it into tiny chunks and used it for cooking. At least it didn't go to waste.
__________________
Odette
"I used to jog but the ice cubes kept falling out of my glass."

"I hear voices and they don't like you "
Snip 13 is offline   Reply With Quote
Old 02-14-2013, 03:11 PM   #16
Master Chef
 
FrankZ's Avatar
Site Administrator
 
Join Date: Nov 2009
Location: Chesapeake Bay
Posts: 9,633
Quote:
Originally Posted by Andy M. View Post
so the sizzling grease splattered onto your face and hands
So there's a floor show too eh?

:D
__________________
"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
FrankZ is offline   Reply With Quote
Old 02-14-2013, 03:15 PM   #17
Master Chef
 
Snip 13's Avatar
 
Join Date: Jun 2011
Location: Brakpan, South Africa
Posts: 5,431
Quote:
Originally Posted by FrankZ View Post
So there's a floor show too eh?

:D
__________________
Odette
"I used to jog but the ice cubes kept falling out of my glass."

"I hear voices and they don't like you "
Snip 13 is offline   Reply With Quote
Old 02-14-2013, 10:13 PM   #18
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,324
I have a bunch of marble slabs...could those be used instead of granite?
__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 02-14-2013, 10:15 PM   #19
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,324
Quote:
Originally Posted by chopper View Post
I like the stones that Pampered Chef has. They have several sizes. I don't remember the prices because I've had mine for quite a while.
You have to be careful with how those are heated up--they can break if you don't follow the instructions. The Spring 2013 catelogue has muffin/ramekins and a microwave egg cooker (poached, fried, scrambled) in that stoneware.
__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 02-14-2013, 10:19 PM   #20
Executive Chef
 
chopper's Avatar
 
Join Date: Jan 2011
Location: Colorado
Posts: 4,345
Quote:
Originally Posted by CWS4322 View Post
You have to be careful with how those are heated up--they can break if you don't follow the instructions. The Spring 2013 catelogue has muffin/ramekins and a microwave egg cooker (poached, fried, scrambled) in that stoneware.
I've used them for years and never had any break. I just love em!
__________________

__________________
No matter where I serve my guests, it seems they like my kitchen best!
chopper is offline   Reply With Quote
Reply

Tags
cooking

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:23 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.