Cooking tips.

[Saddle bum]

Isn't the term 'carbon steel' tautological?

It's a generic term. It means "plain carbon steel" with no chrome or other fancy elements that make it into stainless steel. In metallurgy, stainless steel is defined as an iron-carbon alloy with a minimum of 11.5% chromium content, by weight.

A typical composition for Stainless Steel flatware is 18% chromium and 10% nickel, commonly known as 18/10 stainless and it is known as Austenitic stainless steel. It normally contains a maximum of 0.15% carbon.

Hence flatware made from non-stainless is called "carbon steel".

Glad to be of assistance.

 

[Chuffy]

It's a generic term. It means "plain carbon steel" with no chrome or other fancy elements that make it into stainless steel. In metallurgy, stainless steel is defined as an iron-carbon alloy with a minimum of 11.5% chromium content, by weight.

A typical composition for Stainless Steel flatware is 18% chromium and 10% nickel, commonly known as 18/10 stainless and it is known as Austenitic stainless steel. It normally contains a maximum of 0.15% carbon.

Hence flatware made from non-stainless is called "carbon steel".

Glad to be of assistance.

Bonj is not famous for accepting information on metals, especially in reference to frame materials...

Worst knife I ever had was an (expensive) carbon steel Sabatier. The blade was flexy as hell, wouldn't hold an edge and discoloured horribly. Utter rubbish. The only kitchen knife I use now (for absolutely everything) is a no-name, bog-standard job with a six inch blade. Anything else would be just showing off.

 

[mr endon]

Poached eggs? ()
Never mind that whirlpool and vinegar jag.
Smallish pan. Couple of inches, at most, of water. Bring to boil and turn down heat. Break egg or eggs into another vessel; a glass or mug.
Lift pan and tilt it. Too much water and your tilt is limited, so pour away any excess.
Gently pour the raw eggs into that side of the pan where the water is deepest. The egg sinks, cradled in shape in the 'V' between the base and sidewall of your small pan. Hold the pan, still at a tilted angle, over your low heat for a minute or so - until the periphery of your egg mass has solidified sufficient for you to be able to lay the pan flat without the egg spreading and fluffing and disintegrating into a wet nebula.
Low heat until your eggs are cooked to your liking. Remove with a slotted spoon.

 

[bonj2]

Bonj is not famous for accepting information on metals, especially in reference to frame materials...

Worst knife I ever had was an (expensive) carbon steel Sabatier. The blade was flexy as hell, wouldn't hold an edge and discoloured horribly. Utter rubbish. The only kitchen knife I use now (for absolutely everything) is a no-name, bog-standard job with a six inch blade. Anything else would be just showing off.

no 'cos that's a fact. "Steel is better than aluminium" = received wisdom/fashion/opinion masqueraded as fact.

 

[hubgearfreak]

Scrambled eggs? .............

sounds like you're making poached there.

as for scrambled, i reckon that using a glass bowl in a pan of simmering water and stirring for 20 mins is the only way don't forget the cream or habenero flakes though

 

[Abitrary]

Put yesterday's pizza in the microwave for 45 seconds with a slice of lemon to give it a bit of zesty kick

 

[buggi]

buy takeaway or employ a chef

 

[walker]

If your worried about using fat an oils, buy a titanium blasted pan rather than a Teflon coated pan like this http://www.directcookware.com/html/submenu_wollpans.html

you can fry eggs with out actually frying them.

when using herbs do not cut them but rip them. cutting herbs seals in the flavour but ripping them allows the flavour to be released

 

[Andy in Sig]

I always do scambled eggs in the microwave.

Still cannae do poached eggs..any tips? And I have tried spinning the water and vinegar

Get one of those four eggs at a time poaching pans from Marks and Spencer, none of that poncing around with whirlpools and the finished product looks loads better.

 

[abchandler]

Get one of those four eggs at a time poaching pans from Marks and Spencer, none of that poncing around with whirlpools and the finished product looks loads better.

It's just a pity they're then steamed and not poached

 

[longers]

Add some English mustard to white/cheese sauce.

I finally tried this tip!

Did a roast dinner for six yesterday and the cauliflower cheese got singled out for special praise.

 

[ComedyPilot]

Boil up some potatoes till tender, mash them with good quality butter and a splash of whole milk. Add 2 crushed cloves of garlic and a tablespoon of horseradish sauce.

 

[threebikesmcginty]

Did a roast dinner for six yesterday and the cauliflower cheese got singled out for special praise.

Any leftovers?

 

[TheDoctor]

How to cook Perfect Rice.

Buy Basmati rice.

For 2 people, melt a knob of butter in a pan.
Add half a mug of rice.
Stir-fry for a minute while the kettle boils. Make sure all the rice is coated with butter. Add a mug of boiling water. Stir, bring back to the boil, put the lid on, turn the heat off and leave it for at least 10 minutes, not more than an hour.
Fluff up with a fork just before serving.

Always works, always good. Yum!

 

[Archie_tect]

You get what you pay for. Cheap stainless knives are so much scrap, but the top makers such as Henckels, Global, Wusthof or Gustav Emil Ern are superb

I use Sabatier- but always keep knives sharp and use a wooden or plastic board to chop on.

I always add a teaspoon of salt and a teaspoon of sugar to chopped tomatoes to counter the acidity.

Keep broccoli [and most greens] bright green by boiling in a covered pan with a centimetre of water in the pan.

Add a touch of nutmeg when using milk for sauces- to avoid lumps 'fry' fat and flour together in equal quantities [a 'roux'] , take off heat and blend in warm milk and keep stirring.

If milk curdles during cooking add some butter [or a substitute] to blend it back.