Equipment

New Gear Report

On July 11, 2010, In Equipment, Lifestyle, Shopping, Tips, By pjk

Surfas is a dangerous place for me. Maybe someone needs to step in and conduct an intervention.

Here’s the loot inventory of odds, ends and awesomeness from today’s raid:

Truffle salt
Cast iron griddle/grill (2 sides, covers 2 burners on stove)
Stainless steel tongs
Two round egg rings
1 oz. ladle
Heavy-duty meat thermometer
Imported British sausages (they call them “bangers” heh-heh)
A wad of pre-made pizza dough
Organic imported olive oil

The griddle/grill is seasoning as I write this, per the instructions in one of my first posts here. I can’t wait to give that bad boy a lifetime of kick-assery. As for those bangers…we may just have to whip up one of those truly British delicacies – Toad in the Hole. Not as gnarly as it sounds. My kid loves it. In fact, I’ll wager it will be one of the best (and easiest) dishes of mine you’ve ever tried. Keep watch for it.

Seasoning a New Steel Wok

On March 21, 2010, In Equipment, Tips, By pjk

Culver City has a wonderful restaurant supply shop called Surfas, which is a fascinating place to wander and browse the shelves of literally every implement of culinary warfare imaginable. I was shopping for a wok, and found some so huge I could take a bath in them – but took home a modest 15″ pounded steel beauty for under $20.

The next step was to clean and season this baby. To keep it from rusting, its manufacturer had coated it with an oil-based substance that needed to come off, so I gave it a good scrubbing in hot soapy water, then filled it with water, set it on the stove, brought the water to a boil, dumped and cleaned it again.

The seasoning process I used is described in detail here. I essentially heated the wok on high until the “hot spot” focal area over the flame turned visibly brown, black, then a dark shiny blue. Over the course of about an hour, I moved the wok around, re-positioning this hot spot until I had treated the entire inner bowl. These photos show my progress.

Finally, I used about a teaspoon of canola oil and coated the entire inner surface of the wok, letting it sit on low heat for ten minutes. Then, I turned off the heat, wiped it out, and repeated the oil and heat process twice more.

All done – the wok looks great and is ready for use. I’ll see what I can whip together in there tonight. That’s the thing about stir fry cooking – it goes so fast, one blink and you miss it.

Tagged with: seasoning • stir-fry • wok

Sunday Dinner, Gentleman’s Kitchen Style

On January 3, 2010, In Equipment, Recipes, By pjk

It has been a while since I have really busted out some ninja chops in the kitchen for a special guest. In this case, I had two. The first is my daughter – a notoriously picky eater. The second is my wonderful friend (who also happens to be a five-alarm babe…) Veronika. My goals were to bring out a range of flavors, incorporate “comfort foods” without sacrificing nutritional value and use as many seasonal ingredients as possible. Kiddo gave me a thumbs up, and tried some of everything, inhaling the soup. Veronika loved all the courses, and just lights up like a Christmas tree when she’s happy, which is a secret guilty pleasure of mine to instigate and observe. Full details after the jump. (more…)

Tagged with: beets • brussels sprouts • butternut squash • cherries • cornbread • dinner • goat cheese • pork ribs • pumpkin • Senseo

Desperate Times Call For Desperate Measures

On December 29, 2009, In Equipment, Tips, By pjk

While an inventive procedure, it does ring of desperation. Play it cool and use a corkscrew. Or use an automatic opener like the one I have.

Tagged with: wine

Gear: Slow Cooker

On December 27, 2009, In Equipment, By pjk

I’ve had this little guy in my cupboards for a good while now, and am just now starting to discover some interesting uses for it. Slow cookers do just that: throw in the ingredients, plug it in, and walk away for six to eight hours. When you open the lid, a fully prepared meal awaits. This one cost me about $13 at the grocery store. It serves 2-3 people, and has zero frills. That knob on the front has four settings, one of which is “off”. But then, if you require a slow cooker with “frills”, you’re missing the point.

Some of the recipes I’ll share have had a little trial and error put into them. I have screwed up more than one meal in this device, usually because I cooked something for TOO long. If you have the foresight to prepare a meal eight hours in advance, this little pot will create some magic.

Tagged with: crock pot • slow cooker

Gear: Microwave Bacon Tray

On December 27, 2009, In Equipment, By pjk

There’s a time to cook bacon in a frying pan – and that’s usually when you want to re-use the fat for another part of the meal. The rest of the time, this is a healthier alternative, as the bacon isn’t wallowing in the fat as it cooks. The result is crispy, far less greasy, and still tastes freaking amazing.

You can pick up a microwaveable bacon tray at any supermarket for a couple of bucks.

To use it, just put a few strips of bacon on the tray, cover with a paper towel, and cook in the microwave for one minute per slice. When finished, just rinse it out in the sink, or throw it in the dishwasher.

Tagged with: bacon • microwave

The Basics: Cast Iron Skillet

On December 26, 2009, In Equipment, By pjk

You have to start somewhere. This is, in my opinion, the most versatile piece of gear in the kitchen. I use it in some capacity almost daily. If you invest in a cast iron skillet, season it properly and keep it in good shape, it will deliver a lifetime of performance that the crappy teflon coated skillets can’t touch. I got my skillet over ten years ago and it is in perfect condition.

It is simple to season a new cast iron skillet. While some say that you only need to do this once, I like to do it once a year or so. No idea if it helps or not, but it works for me. Hey, I never said all my advice was going to be professionally vetted. It’s a freaking blog, for crying out loud.

Preheat your oven to 350.

Scrub your new skillet clean with soap and water. Dry it off.

Smear a bunch of Crisco shortening all over the skillet, inside and out. Including the handle. Don’t skimp.

Put it in the oven (on the middle rack) upside down for an hour. Put some aluminum foil on a rack below it to catch oil drips.

After the skillet cools, wipe up any excess with a paper towel, and you’re done.

When washing the skillet, just use warm water and a nylon scrubber. After drying it thoroughly, wipe a thin layer of Crisco or olive oil onto the inside of the skillet with a paper towel.

Tagged with: cast iron skillet • cleaning • cookware • seasoning

The Gentleman's Kitchen

A bachelor's guide to the art of healthy eating for one or two.