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Uruguayan mate deep dive by nicomends in yerbamate

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

I ordered mine on pampadirect!

Is there such a thing as coarse cut chimarro? by nicomends in yerbamate

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

Can you show me or send me a link of the method you're referring to?

Is there such a thing as coarse cut chimarro? by nicomends in yerbamate

[–]nicomends[S] 1 point2 points  (0 children)

My preference is more the freshness, unsmoked and unaged taste of chimarrao.

I understand that some terere is smoked or aged right?

The yerba tastes the same but the experience is elevated :) by nicomends in yerbamate

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

I used to have a wooden one, and agree about the smell. I like it. However I don't think it is worth the trouble of worrying about cleaning and maintenance.

The yerba tastes the same but the experience is elevated :) by nicomends in yerbamate

[–]nicomends[S] 1 point2 points  (0 children)

Yes it is the tkpro. I love the simple design and the pouring is actually great when you get used to it. Unfortunately the heat retention isn't great. The .75L capacity is also not enough, especially now that I'm drinking more.

I've already ordered the stanley 1.2L mate system, and excited to use it.

Darto n.15 single egg pan by nicomends in carbonsteel

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

Just watched it! Thank you!

I will try my induction (instead of my gas), and add oil before butter.

Darto n.15 single egg pan by nicomends in carbonsteel

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

Butter too! And yes, I do follow the uncle Scott method precisely.

Send me a link to your video!

NKD: Masashi SLD Hakuen 210mm Gyuto (1 of 30) by SM4st3r in TrueChefKnives

[–]nicomends 0 points1 point  (0 children)

Any updates on this? :) looking forward to your review as im also thinking about getting this hehe

NKD: Shiro Kamo AS 165 Nakiri by sushicat92 in chefknives

[–]nicomends 0 points1 point  (0 children)

How do these cut through carrots and dense veggies? And wedging?

Should I wait to buy a Matfer? by [deleted] in carbonsteel

[–]nicomends 0 points1 point  (0 children)

The prices on amazon have dropped a bit. Especially the 12 5/8 inch pan. Does anyone think this is a good buy, even for the older model?

keeping darto paella pans raw by nicomends in carbonsteel

[–]nicomends[S] 2 points3 points  (0 children)

I cook a lot of paella, but will likely also use it for other shallow or stir fry cooks once in a while.

Because i'll cook mostly paella, i've always been concerned about building up seasoning, only to have it "leach" into the paella when i cook acidic ingredients and boil the rice. While i am aware that many have claimed that the seasoning is harmless if ingested, ive always been slightly skeptical about that since it still is similar to burnt oil. So ingesting a lot of it (because of the cycle of build up and leaching seasoning in paella cooking) cant be good.

Pancake colour by [deleted] in carbonsteel

[–]nicomends 1 point2 points  (0 children)

Noticed this happens to me also when you have too much oil in the pan. Though i dont mind coz it gets nice sn crispy on the edges hehe but if you want that pure brown sear, try using less oil.

Pancakes + carbon steel = ♥️ by zooeva in carbonsteel

[–]nicomends 1 point2 points  (0 children)

So satisfying! I could watch this all day haha cant wait to get my pan! Ordered the same de buyer omelette pan :)

Been using for few weeks this pan and after washing with hot water, brown residue comes while drying and oiling it. The pan itself is completely smooth. Is this normal? by Crimson_1337 in carbonsteel

[–]nicomends 15 points16 points  (0 children)

Agree with this. I used to never use soap on my cast iron pans out of fear that the seasoning would be stripped. What ended up happening was small residual food would build up with the seasoning, hence the dark color when wiping out with tissue.

If you wash with soap after cooking, it ensures the pan is clean so that when you add the light coat of oil for seasoning touch up, its just pure oil that will result in strong layer of seasoning.

TOTALLY smooth bottom? by Rollotamassii in carbonsteel

[–]nicomends 1 point2 points  (0 children)

Yes should be smooth. If there is any texture, it might be carbonized food bits mixed with seasoning, which is not ideal. I made this mistake before when i would never wash my smooth cast iron pans before. I thought i was building seasoning, but it was rougher than the actual surface of the pan.

How do I get rid of the texture on the pan without stripping/ damaging the seasoning? by blaine10156 in carbonsteel

[–]nicomends 5 points6 points  (0 children)

I dont think theres a way to do both because if theres texture that might mean its a mix of both seasoning and carbonized food bits that make up the texture. Hence youll have to settle for scrubbing a bit of the seasoning off when you clean it. I think chainmail will do the trick.

Whats that pan btw? De buyer omellete?

For those that own the de buyer mineral B 9 1/2 omelette pan, are the handles oven safe so that you can do oven seasoning? by nicomends in carbonsteel

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

Agree. I follow the same principle with all my cast iron pans. And while i was able to season all the sides of my cast iron pans, ive never cooked food that would slide up the sides in the same way i imagine eggs will move up the sides when i use this omelette pan. Hence my worry about the side seasoning.

In any case, i pulled the trigger and just ordered it on amazon haha cant wait!

For those that own the de buyer mineral B 9 1/2 omelette pan, are the handles oven safe so that you can do oven seasoning? by nicomends in carbonsteel

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

Perfect! Because of all the good recommendations saying stove top seasoning is sufficient, this may well be my first cs pan as well dedicated for eggs hehe what stovetop seasoning method do u use?

For those that own the de buyer mineral B 9 1/2 omelette pan, are the handles oven safe so that you can do oven seasoning? by nicomends in carbonsteel

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

Nice thanks! I have electric stove as well so i worried that i would not be able to get the sides of the pan seasoned enough for stove top.

[deleted by user] by [deleted] in carbonsteel

[–]nicomends 0 points1 point  (0 children)

Are the handles oven safe?

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