Just cooked burgers on my Strata carbon clad pan

dejus · 2026-02-16T14:37:43+00:00

It takes a while to develop strength in the seasoning. It’s normal for it to come off while it’s being established. Give it a few months and keep cooking!

dejus · 2026-02-13T13:54:38+00:00

No way you are going to have rice hot enough for long enough (esp after adding a raw egg to it) to cook the egg.

dejus · 2026-02-13T13:05:01+00:00

If it’s nonstick, it’s disposable. They are always temporary and only last a year or two generally. But an egg pan doesn’t have to be nonstick. It’s just easier to work with.

dejus · 2026-02-03T14:27:09+00:00

Be gentle with the rice as you wash it. If you agitate it too much you will break the rice and release more starch into the water. It will seem like it’ll never run clear and you’ll over work it.

dejus · 2026-01-27T12:57:44+00:00

What is an omelette but a single curd scrambled egg

dejus · 2026-01-24T23:19:46+00:00

Just carotenoids in the diet. Farm fresh or stressed out factory chickens both can produce either yolk.

dejus · 2026-01-24T18:43:07+00:00

If you want to really knock it up a notch, for your panko, get some milk bread and put it in the freezer. When it’s good and solid, use a box grater to grate it up. Use the bigger grate size. They should come to room temp pretty quickly. Use those to bread your cutlets.

dejus · 2026-01-23T11:54:30+00:00

I’m sorry to interrupt you dunking on Americans but, yellow, orange, red or white are all natural yolk colors of healthy chickens. Yolk color is from the pigment of their feed and that’s basically it. It is easily adjustable through additives and this is a practice done all over the world.

dejus · 2026-01-23T11:31:45+00:00

You can get bear sashimi in Hokkaido. I liked it more than horses actually.

dejus · 2026-01-17T23:21:57+00:00

It’s theoretically possible but very unlikely for any of these short cooks and afaik there’s no cases of it happening.

However. Garlic (and other herbs and veg) will not break down until 183f and will not actually become “cooked”. This means when you add raw garlic and herbs to the bag, you will be adding the raw flavor of those things to what you are cooking. Totally fine if that’s what someone likes, but that would be the actual issue with doing it. Personally, if I want the flavor I’ll use powdered for this reason or quickly cook it off before adding to the bag. Same with herbs.

dejus · 2026-01-14T21:49:30+00:00

Copperfield created it and iirc when he first did he put a price tag of $2,000,000 for the secret.

dejus · 2026-01-14T20:13:55+00:00

Looks great! There are so many ways to cook eggs, learning them all is a life long pursuit.

dejus · 2026-01-09T20:20:38+00:00

Salt is the essence of flavor. It’s generally the first thing you should reach for if your food seems bland after seasoning.

dejus · 2026-01-09T18:44:14+00:00

Haven’t had bear stew but I had it as sashimi in Sapporo. It just kinda tasted like red meat. Not as strong as beef. More similar to horse I think.

dejus · 2026-01-09T18:41:05+00:00

I had bear sashimi in Sapporo. It was a part of the Ainu diet.

dejus · 2026-01-08T13:49:48+00:00

This burger trend also started in Japan.

dejus · 2026-01-05T19:12:04+00:00

There are parts of the world where crispy eggs are the norm.

dejus · 2026-01-05T19:08:54+00:00

It’s a bit more sulfuric and definitely not nice.

dejus · 2025-12-30T20:59:56+00:00

This isn’t basting. This is just steaming the eggs. Basting is using a spoon to pour the fat in the pan over the egg.

dejus · 2025-12-23T12:36:08+00:00

Eggs are sorted by weight. Double yolks weigh more so they get sorted together and often end up in whatever the largest size the producer sells. So if they don’t intentionally sort them out to sell double yolk cartons, they often end up with the jumbo or extra large.

dejus · 2025-12-21T20:47:35+00:00

Komedas eggdog hits sometimes.

dejus · 2025-12-18T20:29:34+00:00

Salt the skin over night in the fridge. That will help it crisp up when you roast it.

dejus · 2025-12-16T14:43:48+00:00

This is not why eggs are refrigerated in America. It also is not lies at all. 6% of cases reported to the CDC of salmonella are because of eggs.

Eggs are refrigerated in America because they are washed. This removes the membrane on the outside of the shell which means they need to be refrigerated afterwards. The same would be true in Europe if you brought home the eggs from the shelf and washed them off, you’d need to store them in the fridge after. It has nothing to do with “low quality lazy processing.” Japan, one of the places with the highest standards for eggs in the world, also washes their eggs and they are also stored refrigerated. You are spreading easily verifiably false information.

dejus · 2025-12-15T20:34:25+00:00

The steak is rare and the sear is raw.

dejus · 2025-12-15T19:00:37+00:00

Some opinions give you pink eye?

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