Recent content by Zeasor

My kitchen rule => Milk should never have to be chewed. :ohmy:

How do you add wood chips (for smoke) to a gas grill?

The cover has a well on top for adding butter onto the popcorn. Does anyone know WHEN during the popping process the butter should be put into the well and in what FORM (chunks, melted...)?

Avocados ripen (soften) from the stem end down. I pick avocados that are somewhat soft at the stem end and the main body somewhat firm (only a slight give when pressed). If they are too firm, you can leave them in the sunshine for awhile to soften them. This proceedure always yields avocados...

The link for aforementioned Alton Brown's Good Eats Roast Turkey Here is a link for Hormel Foods on brining. I have used brining solution to thaw a frozen turkey. Works perfectly if bird is completely submerged.

Ordinary dish washing detergent (Ivory, Dawn, ...) is OK to use with a plastic scrubber. It will remove oil and grease (duh) but it will NOT remove the carbon layers (seasoning) unless you scrub/scrape it with metal (steel wool/spatula). After washing, it is imperative that you immediately...

The ENTIRE piece is cooking when you put it on the grill so the flip side won't require as long to cook after the flip.

Guac + air = brown. The less surface area exposed to the air, the better. So pick you storage container accordingly. Tall and skinny (water glass) is better than short and wide (bowl). Tamp and tap down as you fill the storage container to eliminate air pockets. Press plastic wrap onto the...

How/when is salt used in the process you describe?

Thanks one and all. I appreciate your advice. The concensus is for a carbon steel wok despite the extra care/maintenance required. My only hesitation is that some of you chefs may have "sous chefs" for that extra care.:wink: In my kitchen I am the cook, chef, sous chef, dishwasher and diner.:lol:

MICHAEL IN FtW--- I am hesitant to question the advice of someone of your experience but I must. If you are going to use a wok for potty training, stainless steel is obviously the best choice:rofl:.

OOPS!:ohmy:

I want to see that 10 foot (10') shun of yours.:lol: What in the world do you chop with it?:ohmy:

Hey, all you stir-fryers out there. I would appreciate your thoughts/experience on the pros/con of cooking in a stainless steel wok vs. a carbon steel wok.

And I "third" it. The metal composition of products labeled "STAINLESS" vary by manufacturer. Some compositions will rust. Many brands of automatic dishwasher detergent include an oxygen bleach which accelerates the oxidation (rusting) process.