Recent content by mrgalup

  1. mrgalup

    *Actual Pro Standards* for Carbon Steel Seasoning

    Regarding your note, I think what happened here was ultimately that my pan was not hot enough. I added shrimp and soy sauce, and the shrimp's coolness, plus the residual water they contained, plus the soy sauce caused a little boiling and oil displacement, which I think is what caused the salt...
  2. mrgalup

    *Actual Pro Standards* for Carbon Steel Seasoning

    Hey all, Thanks so much for the excellent advice and input. Much appreciated and apologies for the delay. Through my journey of learning how to properly season with my methods available, I wanted to agree that I could not scour through a proper seasoning. And as of my most recent techniques I...
  3. mrgalup

    *Actual Pro Standards* for Carbon Steel Seasoning

    Thanks for the responses. Understood to the above points. So you know, I take meticulous care of all of my equipment, professional and residential. I own and operate a recording studio with 50+ yr old equipment and instruments, and I have nice tools in the kitchen - cutlery and skillets -...
  4. mrgalup

    *Actual Pro Standards* for Carbon Steel Seasoning

    Hey all, Long time lurker with only a few posts. I’m an avid home cook with almost exclusively carbon steel and cast iron (both high quality), and I have come to the following question: In a pro kitchen or in a pro’s home kitchen, how much worry or perfection goes into the smoothness of...
  5. mrgalup

    prep tips and tricks

    Good to know - thanks @phatch! I have wondered but wasn't sure if it was proper technique to need to manually assemble your product after a pass of cutting.
  6. mrgalup

    prep tips and tricks

    Thanks, @MillionsKnives. My knife is a Ghessin Uraku gyuto, and it isn't incredibly thin and is fatter at the spine. Probably just my technique. I will try pull cuts - thanks for that tip! And yes, my board is just a bit small but I try to keep it organized. Having never worked in this industry...
  7. mrgalup

    prep tips and tricks

    If this is OT my apologies, but how do you all keep the veg from sticking to your knife and messying up your stacks/piles? I've tried a moistened knife from a wet towel on my board which helps a little but still seems like it could be improved. Thanks, Mr. G
  8. mrgalup

    Multiple Stocks in Pro Kitchens

    Hi all, I am an avid home cook, so this could definitely be a noob question, but as I am binge watching Iron Chef, it seems that it is de facto that the chefs have numerous stocks and/or sauces which factor into multiple dishes, perhaps specialized to go with a dish (e.g. Parmesan broth...
  9. mrgalup

    Dust on Staub ECI

    ChicagoTerry, thanks for the good points. I dug out the booklet which came with my Staub and it does not mention seasoning, but it does mention wiping it with oil before use, which might be where some others and myself got confused. I have read some shockingly elaborate routines on "seasoning"...
  10. mrgalup

    Dust on Staub ECI

    Millionsofknives, thanks for your advice. I agree, this shouldn't take seasoning. I will say Staub's matte enamel is very peculiar - not sure if you mentioned you own Staub in particular - but it does seem highly porous. So much so that as I am now washing with scotch brites and soap to get rid...
  11. mrgalup

    Dust on Staub ECI

    Thank you all very much for your responses. I'll try to sum up some answers to questions and explanation below... Flipflopgirl, I completely agree about modern cast iron being finicky and it's good to know someone else is googling the issue. I prefer my old Griswold :) In this instance, I'm...
  12. mrgalup

    Dust on Staub ECI

    Update: I tried an old t-shirt tonight and had the same issue - fibers all over the inside of the dutch oven. Has no one else experienced this with Staub's interior and found a solution?
  13. mrgalup

    Dust on Staub ECI

    Thanks, chefwriter. By graphite, I was referring to the graphite color of Staub's enameled cast iron, which is unique to the line due to the outside of the dutch oven having the same black matte enamel finish as the inside. I agree with you regarding seasoning of cast iron and have gotten pretty...
  14. mrgalup

    Thinning Starchy Water

    Thank you all for the additional insights. Koukouvagia, I hear your point about this not being a shortcut worth it's while, and I appreciate the tip on cappellini. The electric kettle is a very good idea too that I had never thought of! phatch, I meant to say that I appreciated the link to...
  15. mrgalup

    Thinning Starchy Water

    Thank you very much, Koukouvagia and phatch. Very good points and interesting regarding the no-boil lasagna noodles. Regarding the hostility, I am surprised. I have read this forum for a long time and have typically witnessed and enjoyed more constructive behavior. I am a believer in...
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