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In Reply to: RE: Saturdays BBQ posted by dancingseamonkey on May 19, 2024 at 21:01:08
That grill looks awesome. I am inspired by your bok choy - never tried it on the grill, but why not? It looks delicious. The corn looks perfect.
Opposite of your sentiment, I tend to do more cooking on the grill when the weather gets warmer to save heating up the kitchen. I get sweaty, but the rest of the family appreciates it, and I usually get a pass on the cleanup.
. . . in theory, practice and theory are the same; in practice, they are different . . .
Follow Ups:
Last summer it was so hot I brought out my induction burner, I geared all my menus for that and the air fryer. If I ever remodel my kitchen again, I am going with an induction top and forget gas, it reacts just as fast as gas but only heats the pot or pan no heat radiating from the burner.
"Trying is the first step towards failure."
Homer Simpson
I've never tried one but have heard good reports. I have always cooked with gas. It's what I grew up with and what I learned on from my mother, grandmother, wife, and assorted uncles, aunts, in-laws, and friends over the years. I use a Chambers gas stove from the 1950s that came with the house when we bought it 30 years ago. I love cooking on it, but it really heats up the place. We also have a separate electric convection oven for when more precision is needed. The Chambers can be finicky, but that's part of the art.
When I try to cook on electric burners I tend to burn things. But I hear the induction devices are different.
. . . in theory, practice and theory are the same; in practice, they are different . . .
I have been a professional chef most of my life and always swore that gas was the way to cook, after cooking on induction all last summer I found it to be just as responsive as a gas stove, the cool down is instantaneous, so you don't have to remove the pan after turning off the burner. Induction works on a magnetic principle, so you need stainless steel pots and pans, some cast iron works but my burner gets hot enough to get a pan smoking hot to sear a piece of meat, and the only thing that gets hot is the pan, you can actually touch the "burner" near the pan without harm. If you're curious, try using a portable although those Chambers stoves are pretty awesome.
"Trying is the first step towards failure."
Homer Simpson
I've lusted after an induction cooktop for years.
A year ago we replaced all the kitchen appliances. I was excited to finally get the opportunity to buy an induction top to replace the old fashioned electric one. Boy was I bummed and pissed when I found out that nobody makes one with a downdraft vent. Downdraft is a hard and fast requirement as the cooker is in an island, and an overhead vent is out of the question.
Although, in the 30+ years in this house this is the first time all the appliances have the same name on them.
That is on my to do list. Great looking feast.
Gsquared
nt
"Trying is the first step towards failure."
Homer Simpson
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