No, vegantheoryclub.org actually
No, vegantheoryclub.org actually
I’m guessing we saw the same one, and that’s literally the only instance I’ve completely blocked.
Make sure you dry your steak extremely well, and then basically shallow fry it in a cast iron or other heavy pan. Don’t need to deep fry it, but if you really want it as crispy, you want a real layer of oil.
One strength of sous vide is you can get even normal steaks much more tender than otherwise possible, just by extending your sous vide time up to two or three hours.
That’s fair. I don’t mean to invalidate your personal experience with cast iron rusting, but I do want to present a counter experience so people don’t think it’s definitely like that.
By the time my cast iron cools, I’ve left the kitchen, so tbh i generally clean it before the next time i cook with it, and have never had rust issues no matter what i cooked in it last. Every once in a while i notice the seasoning getting a little thin after scrubbing it, so I reseason it with a single layer on the stove.
With my carbon steel wok, i regularly clean it by tossing it on the wok burner at full blast until it’s entirely red hot and everything has carbonized off of it, and maybe splash some water in to help clear that off. Then i wait for it to cool enough and reseason it with a quick wipe of oil while it’s still hot enough for the remaining heat to polymerize the oil.
Basically, I’ve never spent significant effort taking care of my cast iron of carbon steel cookware, and it’s all still perfectly functional and non-stick and not rusted.
Congratulations, you’ve killed all political participation.
If i turn off the water while i soap, it takes like 3 minutes to get hot water again after I’m done.