Recent content by Loveydovey

Hi everyone, I'll be attempting to make Turkey again this Thanksgiving so I wanna give myself a break and buy a pumpkin pie. Would anyone happen to have any recommendations for where to get really quality pumpkin pie in the Southern California region? I've tried places like Cocos and Marie...

Thank you everyone for the additional info and reassurance! Good to know. Thanks Scotch.

The Kroger mineral oil I mentioned in my initial post does not have the words "Food Safe" on it. It does say that it's a "Lubricant Laxative." Is that sufficient or is it important to have the "Food Safe" indication? Thank you.

Sorry for such a slow reply. Thank you, Andy. I'll go ahead and use the mineral oil then. Just needed some reassurance. And thanks for the USP link.

Hi all, I pulled out an old cutting board of my parents, since the plastic one they're using is too warped to be usable. I cleaned it thoroughly a couple times with Dawn but before using it I figured, after some googling, I should season it first. The only mineral oil available at the market...

Alright, thank you GB.

I don't mean to divert this thread in a whole new direction but could you explain why saute temp needs to be higher than frying temp? Thank you.

Oh! That's very interesting. Going only by appearance, the bubbling oil in the frying process just appears to be hotter--or just more menacing. What's a way to gage if your sauteing heat is higher than frying temperature? (would placing the stove knob on medium be a way to roughly ensure your...

Uncle Bob, thank you for your explanation and link on Tri-ply. How come soybean oil only "on occassion"? Thanks for the link on the uses of all types of oils. Very useful and bookmarked for posterity.

Is Tri-ply better than the copper bottom Revere Ware ones? Thank you for all those tips. I'll put em all to use the next time I use the pan. Quick question about your suggestion of using other oils with higher smoke points: do you generally use olive oil for pan-oriented cooking? I'm very...

Scotch, It wasn't a new pan--very old in fact. It's my parents, which they seemingly never use. It looked like it was in new condition but I washed it thoroughly before using nonetheless. I do not have this problem of the blackening effect with any other non-protein foods I've tried on it...

Thank you for your replies. Uncle Bob, yes, the entire surface of the pan gradually blackens as it cooks, not just the surface the salmon touches. I used a moderate amount of Zoe extra virgin olive oil on the pan, enough to surround the bottom of the salmon fillet. The pan brand is Revere...

Hi everyone, This has happened all 2-3 times that I tried to cook a fillet of salmon on a stainless steel pan: When the oil on the pan was about ready, I placed the salmon in the pan and within a few minutes some sort of reaction occurs between the salmon and the pan, causing the entire surface...

Thanks. I assumed that much but wanted to confirm it with someone. Is there any way to differentiate between steam and smoke? My guess is that if something is on medium heat or lower and it's something low in moisture, say a peanut, and there's smoke, then it's probably smoke; if however...

I forgot to mention that I was using canola oil for the fish. Tonight, I paid close attention to my cooking again. I had some brussels sprouts doused in olive oil on the skillet (on medium heat) and again noticed small bits of smoke emerge from under the sprouts. Is very small amounts of...