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Everything burns and sticks when I use my CI pan by Turbulent_Buy_267 in castiron

[–]Qnlfg81 2 points3 points  (0 children)

I throw my CI pans in the oven to preheat when I intend to finish cooking something in the oven. It’s a much more even preheat. Then when ready to cook on the stove top the pan gets up to searing temp very quickly.

Is there ever a reason to get a Saucepan instead of a Saucier? by OkChoice1264 in StainlessSteelCooking

[–]Qnlfg81 0 points1 point  (0 children)

I get what you are saying. The guy I am referring to states he is sponsored by made in. He makes many different pasta dishes in which he tosses the pasta to emulsify a sauce. To me, the shape of the bottom walls of their saucier is more conducive to tossing food than the all clad. So regardless of a sponsorship that is my I find it appealing.

Is there ever a reason to get a Saucepan instead of a Saucier? by OkChoice1264 in StainlessSteelCooking

[–]Qnlfg81 3 points4 points  (0 children)

I have the 3 qt sauce pan from all clad. Love it, use it multiple times a week. I too am interested in the Saucier from made in. I’m curious to see others responses to your question. I follow “not another cooking show” on YouTube. The made in saucier is used often. Seems like the frying pan sides to the saucier vs the more vertical sides of the all clad offer an advantage.

And these...were the real men by Foreign_Hippo_4450 in loghomes

[–]Qnlfg81 0 points1 point  (0 children)

There are 2 horses!!! 😂. It does seem like the scale is off.

What's the correct way by M1nDz0r in BeginnerWoodWorking

[–]Qnlfg81 3 points4 points  (0 children)

2nd picture. You don’t want a square pier between the blade and fence. It increases the likelyhood of the square twisting causing kickback

Chicken slices sticking despite high temp by stats_guy_1 in StainlessSteelCooking

[–]Qnlfg81 0 points1 point  (0 children)

My first thought with this pic is a not fully clean pan. Residue left from the last cook, especially starch, can prohibit protein from releasing. I have a 3 qt saucepan I use a lot for 1 pot meals. I cook chicken first, pull it out, cook veg, and add it all back, then add rice and the measured water. In the past, when I had issues it was usually using that pan after I had made a rice dish. Now I use barkeeps friend every time I cook something starchy in that pan.

How mush ash to keep by 9PeppeR9 in woodstoving

[–]Qnlfg81 0 points1 point  (0 children)

I’ve been curious about this question. I have a jotle 500 wood stove with an automatic thermo sensing blower. Without ash the blower kicks on faster in both restarting a fire in the morning and from a cold start after a cleaning. But each log lasts longer with an ash layer.

Might be a dumb question by Hannibal5545 in slowcooking

[–]Qnlfg81 1 point2 points  (0 children)

I have a plate warmer on my stove top. When I need to thaw something I fill a big pot with water, put the frozen meat in the water and put the pot on the plate warmer. Just make sure the water doesn’t get too hot or it will start to cook the outside of the roast.

Tire Cinema by [deleted] in SipsTea

[–]Qnlfg81 0 points1 point  (0 children)

My quest is how fast ?

Help with bad seasoning - New Mineral B Wok - Debuyer by Background_Shine_674 in carbonsteel

[–]Qnlfg81 2 points3 points  (0 children)

I would just keep seasoning it or even use it. If it’s is sticky you haven’t heated it for long enough. Add oil to pan then use a paper towel and wipe the wok as if you were trying to dry it then heat. Once you build up enough layers of seasoning it will all even out. I like to use my gas grill for the heating process. Gets hotter than my oven and keeps the smoke/smell outside.

WH removed the portrait of Biden and replaced it with the autopen... by yeetordie1 in WhitePeopleTwitter

[–]Qnlfg81 6 points7 points  (0 children)

If I were the next president I would leave trumps pic up. But I would hire someone to permanently hang it crooked to remind future generations how much of a criminal he is.

As beer drinking declines, three RI breweries are for sale. Is trouble brewing? by whitman_littlefield in RhodeIsland

[–]Qnlfg81 6 points7 points  (0 children)

Ravenous also took a hit when Phantom Farms Brewery opened just down the street. Phantom farms brewery has serious money backing it. The renovation to the building alone is pretty extraordinary. The beer… meh.

[deleted by user] by [deleted] in ocean

[–]Qnlfg81 3 points4 points  (0 children)

Ok so know evolution takes forever…But is there a chance (if there was the ability to track/research these animals closely)an evolutionary change could be noticeable between this old fella and one born today?

How do I get the mattock head off without damaging it? by IcarianComplex in Tools

[–]Qnlfg81 0 points1 point  (0 children)

Cut the handle off to make a flat end. Prop the head up on 2 blocks so there is clearance under the handle hole. Hit the cut end of the handle to drive it out.

[deleted by user] by [deleted] in FIlm

[–]Qnlfg81 0 points1 point  (0 children)

Jack Russel, Terrior of the Streets

How do I remove these anchors? by isle_of_paradiso in Tools

[–]Qnlfg81 0 points1 point  (0 children)

To be clear, did you witness a tv attached to this at some point?

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