I have a ceramic fry pan made by Ogreenic. It's frustrating, these things were supposed to take teflon to the cleaners. Problem is, after less than a year, the no-stick stuck. I was about to throw it out when the Mrs. said she wanted to keep it. Ok, so it's all grungy on the bottom as I can't seem to clean it anymore. I really have nothing to lose so I'll at least make it look better by giving it a good ol' scrub with the steel scrubber. Good, it looks fine now and guess what? It has some of it's no-stick properties back. Not as good as new but what a difference. When even simmering water won't loosen the haziness, good ol' steel scrubber comes to the rescue. When you hold it to the light, there are no apparent scratches in the surface.
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I use Mr Clean Magic Eraser (melamine foam pad) on my black ceramic fry pan. Works beautifully. link to Canadian seller
Thanksgiving, did you? Man, I have to watch you debone and assemble that one time.
Butter is my go-to burn it to the bottom of the pan ingredienr.
Ghee and a properly seasoned cast iron pan rarely stick. It's just that the kids are lazy and throw them into the dishwasher. I always thought one big impetus for non-stick pans was the popularity of the glass top electric hob. Even I have no interest in classic tinned copper restaurant ware, too much fuss and money.
They say you can season stainless with salt and a high temp oil, SY?
Stainless seasoning should be the same as with cast iron, polymerizing the oils conformally on the surface. Don't know if the salt aids this polymerization?
I guess this is one advantage of not having a dishwasher! And bacon fat is my weapon of choice--you really don't need much as long as you keep on top of the pans. Generally stick with olive oil or butter for flavoring at/near service rather than right from the get-go.
I just tried a " new " method of making macaroni cheese and it tastes amazing 🙂
Normally i just make a standard cheese sauce pour it over the pasta , sprinkle a bit more on top and bake for 30 minutes .
This is no doubt a standard method for seasoned cooks but i thought i would share it ~
225 g macaroni
225 g extra strong mature cheddar ( grated )
250 g natural cottage cheese
300 ml soured cream
4 tablespoons grated parmesan
salt ground black pepper
golden breadcrumbs
Boil the pasta to your preferred firmness ( about 9 minutes in my case )
Mix the drained macaroni with the other ingredients , salt and pepper to taste , sprinkle a good layer of breadcrumbs on top and bake for about 30 mins @ 180 c
Eat it all and immediately make another one 🙂
Normally i just make a standard cheese sauce pour it over the pasta , sprinkle a bit more on top and bake for 30 minutes .
This is no doubt a standard method for seasoned cooks but i thought i would share it ~
225 g macaroni
225 g extra strong mature cheddar ( grated )
250 g natural cottage cheese
300 ml soured cream
4 tablespoons grated parmesan
salt ground black pepper
golden breadcrumbs
Boil the pasta to your preferred firmness ( about 9 minutes in my case )
Mix the drained macaroni with the other ingredients , salt and pepper to taste , sprinkle a good layer of breadcrumbs on top and bake for about 30 mins @ 180 c
Eat it all and immediately make another one 🙂
What is this where you are, what we call that is curdy and does not melt well. Just about every country in Europe has a smooth cultured farmer's cheese, the best substitute I've found here is called quark like really thick sour cream. I even saw a version with goat cheese that looked good.
The non melting gives it a pleasent texture though , i did try smooth cream cheese but preferred the cottage cheese in the end ,either way best macaroni i've ever tried . 🙂
I've made paneer (ricotta? Pick your part of the world) on a couple occasions with buttermilk. Use the remaining whey either in soups or pancakes to good effect. Not with mac'n'cheese, though.
This is relevant to getting a good cream with any cheese you may want! http://www.seriouseats.com/2015/02/how-to-make-the-best-cheese-fondue.html
This is relevant to getting a good cream with any cheese you may want! http://www.seriouseats.com/2015/02/how-to-make-the-best-cheese-fondue.html
I base my mac and cheese on a bechamel sauce but a big scoop of cottage cheese is a definite addition.
I've heard that scrubbing with salt or baking soda is a good fix for these pans. Apparently any food or oil residue reduces the non-stick properties. Haven't bought one yet myself...
Over here buttermilk is a cultured product. From Wikipedia:
Cultured buttermilk
Commercially available cultured buttermilk is milk that has been pasteurized and homogenized (with 1% or 2% fat), and then inoculated with a culture of Lactococcus lactis (formerly known as Streptococcus lactis) plus Leuconostoc citrovorum to simulate the naturally occurring bacteria in the old-fashioned product.
Cultured buttermilk
Commercially available cultured buttermilk is milk that has been pasteurized and homogenized (with 1% or 2% fat), and then inoculated with a culture of Lactococcus lactis (formerly known as Streptococcus lactis) plus Leuconostoc citrovorum to simulate the naturally occurring bacteria in the old-fashioned product.