Thursday, July 20, 2017

Seasoning Cast Iron (Flaxseed vs. Old School methods)

How to season cast iron and carbon steel pans

In this video I compare using Sheryl Canter's Flaxseed oil method (21 hours of seasoning) to old school method (any cooking oil and 2 hours of seasoning)

To clean my pans, I use Bar Keeper's Friend

You can read about Sheryl's Flaxseed procedure here

Here is my regular way of seasoning:
-preheat the oven to 450F
-scrub the pan with bar keeper's friend to remove loose seasoning and rust
-dry the pan with a towel and put in the oven for 10 min
-rub inside, outside, and handle with canola oil, grapeseed oil, or whatever you use for searing
-wipe out as much oil as possible.  The pan shouldn't feel oily or it will come out sticky after seasoning.
-place in the oven for 30 min
-repeat the oiling and 30 min baking procedure 2 more times

Use the pans a lot, especially in the first few weeks to build up good layer of seasoning.  Start with searing meat and chicken and roasting vegetables.  Making toast is another great task.  Avoid fish and eggs for a couple of weeks.  Avoid acidic ingredients for a few months and only try them if the pan has built up a LOT of seasoning.

Thursday, July 13, 2017

Rack of Lamb (Reverse Sear)



Rack of Lamb (Reverse Sear) 

(Serves 2)

1 rack of lamb
1 garlic clove
1-2 tsp of butter
1-2 tsp of chopped mint or cilantro

Thermometers:

Thermapen
3 sec response time amazing reliability
$90-100

Thermopop
6 sec response time amazing reliability
$30

Boning Knife

Support my channel

My cooking classes in the Boston area

Thursday, July 6, 2017

How to Grill a Rack of Lamb



What you'll need:

(Serves 2)

1 rack of lamb
Helen's Grilling Glaze
oil for the grill grate
1 garlic clove
1-2 tsp of butter
1-2 tsp of chopped mint or cilantro

Thermometers:

Thermapen
3 sec response time amazing reliability
$90-100

Thermopop
6 sec response time amazing reliability
$30

Support my channel

Thursday, June 22, 2017

Ratatouille



Ratatouille Recipe

1-2 eggplants
4-5 summer squash (zucchini, cousa, or yellow)
2 yellow onions
2 peppers (red, yellow, or orange)
5 garlic cloves
1 Tbsp minced fresh rosemary
olive oil as needed for browning
28 oz diced canned tomatoes
1/2 cup red wine
a drizzle of pomegranate molasses or balsamic vinegar

Knife Skills Videos:
Dicing Onions https://youtu.be/Nmr1l5IV9Os
Dicing Peppers https://youtu.be/WEsMAaQzit8
Mincing Garlic https://youtu.be/DLlLzY0IsP4
Mincing Rosemary https://youtu.be/GCLpDR8rIpc