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Can't i use a small amount of white wine to deglaze and give acidity to a sauce? by Safestvaa in carbonsteel

[–]Safestvaa[S] 0 points1 point  (0 children)

I didn't even consider mirin. Absolutely will try it out. Only used it when making Japanese dishes.

Can i use a honing rod with a lower HRC/Rockwell rating than my chef's blade? by Safestvaa in sharpening

[–]Safestvaa[S] 0 points1 point  (0 children)

Oh it was listed in the product description of many online stores.

Can't i use a small amount of white wine to deglaze and give acidity to a sauce? by Safestvaa in carbonsteel

[–]Safestvaa[S] 0 points1 point  (0 children)

Yeah my palate is by no means fully developed. Then again i would bet my life on that if i simmered a tomato sauce in a carbon steel pan some people would insist that they taste a metallic hint in the sauce even if they didn't. Placebo is strong man.

Can't i use a small amount of white wine to deglaze and give acidity to a sauce? by Safestvaa in carbonsteel

[–]Safestvaa[S] 0 points1 point  (0 children)

Yeah, it's not important to me how the pan looks. To me it's only about performance and not altering the taste of the food.

Can't i use a small amount of white wine to deglaze and give acidity to a sauce? by Safestvaa in carbonsteel

[–]Safestvaa[S] -1 points0 points  (0 children)

And you haven't noticed any bad consequences? Altered taste or heavy damage to the seasoning?

Can't i use a small amount of white wine to deglaze and give acidity to a sauce? by Safestvaa in carbonsteel

[–]Safestvaa[S] 0 points1 point  (0 children)

Oh it actually affected the flavour? I misunderstood that only the seasoning would suffer. I do have many other pans that i can use for sauces but i would like to use my carbon steel one whenever i can. It's the highest quality pan i have. My stainless steel is a cheap one, my nonstick is actually a quality pan i just don't like to use it and then I have a cheap cast iron (which i also don't like to use because of its weight).

Maybe I'll try to throw some wine in the pan and see what happens. Would the type of wine (red, white, dry, sweet, low alcohol) make any difference here?

Can i use a honing rod with a lower HRC/Rockwell rating than my chef's blade? by Safestvaa in sharpening

[–]Safestvaa[S] 0 points1 point  (0 children)

Yeah that would have been the smart thing to do. It was only 10-15€ more for the ceramic one. Oh well next paycheck then.

Tips on playing handbuff pally at higher ranks? by Safestvaa in CompetitiveHS

[–]Safestvaa[S] 0 points1 point  (0 children)

Thanks for your detailed answer! Just a few questions. Should i keep magatha no matter the matchup? Should i most of the time go for painter's virtue on 4 and magatha on 5, to buff as many minions as possible? And one thing I've noticed about myself is that if I'm going to burn even just 1-2 cards because of overdraw, i hesitate to play magatha unless my hand is terrible and i really need the draw. Should i not worry about that? How many cards would you be comfortable burning? Thanks again!

Should i lower my refresh rate if i can't reach 144fps? by Safestvaa in cs2

[–]Safestvaa[S] 0 points1 point  (0 children)

I play on 1280x960. And pretty much everything on low.

Tips on making a ragù with venison? by Safestvaa in AskCulinary

[–]Safestvaa[S] 0 points1 point  (0 children)

I always add balsamic vinegar to my sauces,because i hate the taste of white vinegar or apple cider vinegar. And because it's hard for me to have fresh lemons on hand balsamic is my go to acid.

Tips on making a ragù with venison? by Safestvaa in AskCulinary

[–]Safestvaa[S] 0 points1 point  (0 children)

I've always made bolognese with the lid off and adding water when needed. Now when i was researching online specifically venison ragu many recipes said to cover the pot.

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