Non-stick pans should be considered disposable imo. Buy one planning on using it for a year or two and then replace it. Go to Walmart and buy something medium priced. Not the super cheap, not the really expensive. Somewhere in the middle and you’ll have a good pan.Wife is in the market for some quality non stick fry pans. Any suggestions?
We aren't gourmet chefs but we use the pans quite often so need something that isn't going to lose it's non stick after a short amount of time.
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Worked there for a summer in college. Loved that place and the people that work there. RIP indeed.RIP
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Grilled chicken thighs, regardless of sauce, seasoning, or marinade, are pretty much the best thing ever.
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Opened a small can of salmon yesterday and made a salmon-salad sandwich. I only used half of it, so today for lunch I made some onigiri (Japanese rice balls) with the rest of the salmon as a filling. Came out pretty well. I ran across a video on how to make them that added two tips that I'm going to follow from now on: (1) add some vinegar to the water you use to wet your hands; and (2) put some salt on your hands too. That adds flavor to the outside of the ball as you shape it.
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Olive oil, white wine vinegar, oregano, thyme, garlic, crushed red pepper, salt and pepper. *hand kiss motion*Grilled chicken thighs, regardless of sauce, seasoning, or marinade, are pretty much the best thing ever.
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I have a friend who refuses to eat thighs and drums because they are the “cheap meat.” He only eats chicken breast...and wings.Olive oil, white wine vinegar, oregano, thyme, garlic, crushed red pepper, salt and pepper. *hand kiss motion*Grilled chicken thighs, regardless of sauce, seasoning, or marinade, are pretty much the best thing ever.
I don’t need this kind of negativity in my life.
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Skin on thighs on the grill? Or boneless/skinless? I know obviously skin on are much better but dont sleep on boneless/skinless either is my point.
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Doesn’t even matter
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Crispy chicken skin is one of the best things ever. If the butcher at your local grocery fabricates 'skinless' cuts in house, ask them if they have any extra. My guys straight up give me the extra skin when I ask. I make my own schmaltz by threading the skin on some toothpicks tacked on a wire rack on a sheet tray, then I'll take that crispy skin and break it up as a garnish, or pulverize into a powder and mix it up with some thyme leaf and salt to make a finishing seasoning for grilled stuff. Chicken skin ftw.
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ExactlyDoesn’t even matter
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tonight's quarantine supper, spam musubi using the musubi maker we bought on Maui last October:
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If i had to do a power ranking of stuff that has kept me sane during this nonsense, cooking would definitely be #1 on the list
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Damn. Jane lost the glasses and let her hair down.tonight's quarantine supper, spam musubi using the musubi maker we bought on Maui last October:
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My foodsaver has sht the bed twice since I got it. Both times foodsaver replaced it free of charge. It's nice to have, but, each time it's been almost a month without a Vac sealer. And being that it crapped out on me when I had just bought 20 lbs of ground beef and 15 lbs of chicken breast, it couldn't have been worse timing.
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Hmm.... I've had mine for about eight years. When you do chicken especially do you put a paper towel above the chicken in the bag? I know a couple people that didn't know you had to do that and fried out the inside of theirs with chicken juice
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I’m going to try and make Panang curry
Hopefully it won’t suck
Hopefully it won’t suck
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When you vacuum seal chicken, you have to be very cognizant of juices being sucked into the Foodsaver when it takes the air out. So, I put a napkin to ensure said juices are absorbed before they make it that far. Obviously not as much of an issue with beef.Wat
Is there another way to prevent this that I'm not aware of? Do yinz not have that issue?
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Just pat it thoroughly dry, maybe let it sit out in the fridge uncovered for several hours before sealing.
And that behavior is exactly why I've never bought a Food Saver. I want the ability to pull a vacuum with liquid in the bag with the product - or with mostly liquid in the bag, like soup - so I need a chamber sealer. Unfortunately, they cost severalty hundreds of dollars.
And that behavior is exactly why I've never bought a Food Saver. I want the ability to pull a vacuum with liquid in the bag with the product - or with mostly liquid in the bag, like soup - so I need a chamber sealer. Unfortunately, they cost severalty hundreds of dollars.
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I usually partially freeze stuff if I'm having juice issues.
The first time it did fry the seal bar (third seal out of the box though..) and this last time the vacuum seemed to fry. Soon as I hit the vacuum button it clicked and shut off.
The first time it did fry the seal bar (third seal out of the box though..) and this last time the vacuum seemed to fry. Soon as I hit the vacuum button it clicked and shut off.
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Thanks. I guess my fear was that would dry out the chicken but I certainly value your input.Just pat it thoroughly dry, maybe let it sit out in the fridge uncovered for several hours before sealing.
And that behavior is exactly why I've never bought a Food Saver. I want the ability to pull a vacuum with liquid in the bag with the product - or with mostly liquid in the bag, like soup - so I need a chamber sealer. Unfortunately, they cost severalty hundreds of dollars.
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Yeah, these bar sealers are manifestly not sucking liquid out of the flesh of the protein. The sum total of the liquid it's drawing is from the surface, so just do your best to mitigate that; don't seal paper products into the packaging, especially if you're intending to go directly from freezer to water bath in the same bag. I know Food Saver advocates for that as a juice mitigation measure, but that's kind of........ look, just don't do that.
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Roger that
Pot roast for dinner tonight. Another lovely, rainy day in the 40s. This April has sucked.
Pot roast for dinner tonight. Another lovely, rainy day in the 40s. This April has sucked.
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I bought a 5# rack of beef short ribs. Tell me what to do with it.
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