Comments
Please wait...
Comments are closed.
Commenting on this item is available only to members of the site. You can sign in here or create an account here.
More In Food & Drink
Editors' Picks
Popular Articles
is a proud member of the
media network
media network
All contents © Index Newspapers LLC
800 Maynard Ave S, Suite 200, Seattle, WA 98134
800 Maynard Ave S, Suite 200, Seattle, WA 98134
Evil(tm) Evolutionist
tl;dr if the choice is between a pizza stone and a baking steel, get the steel. You'll be happy.
http://slice.seriouseats.com/archives/20…
@4 there are coatings and whatnot on many cooking supplies that you do not want to eat and cannot effectively remove yourself. I'd feel better about plain, uncoated steel.
Pig cheeks 30% sirloin 40% (30% something lean) = Nice place to start.
And if you already have it, then buy one of these baking steels.
For the rest of us, the Baking Steel is a nice product that is available for purchase at a reasonable price. I, for one, am happy with it.
@5 - pi is wrong. ;)
Here's the problem with baking in Seattle.
It's impossible.
You can't get dough to rise right, no how no way.
And we know this.
Sourdough bread became our staple because of this.
Really, bread and dough are not that good for you anyway.
I've switched to Swede mode. Instead of bread I eat crackers from IKEA. When in Rome....or when in Stockholm...
We looked in to DIY; my husband even went to Online Metals to see what they had in the scrap been. No luck. And I agree with @13 about the price of the Steel.
Next week I'll know if it is as great as Kenji@seriouseats says it is. He's usually right, so I'm exited for mine to arrive.
@17 Next thing you know you are going to tell us that there are no firm erections in Seattle either. Just because your dough doesn't rise, doesn't mean nobody else's does.
@ 25, that calls for some Married With Children-style hooting and hollering.
CRAP! I meant to type use regular NOT-non-stick metal pans and sheets.
zing!
What coatings are on a piece of hot-rolled a36 plate from the mfg that would make it unsafe for cooking? Most codes I've seen specified a uniform surface requirement to reduce chances for bacteria / fungal growth. Honestly curious here
We still use the stone. We just keep all the pieces together in the oven. But sometimes they shift and move around and our crusts catch on the edges....annoying.
And, absolutely no problem getting my dough to rise.
I would never ask culinary advice from a Vegan. It would be akin to asking a dog advice on using thumbs.
Look at what you not eating meat is accomplishing, and if your reply is anything more than "nothing" than you are kidding yourself.
World meat consumption won't be solved by abstaining from eating meat. Same as telling people to abstain from sex accomplishes nothing.
You probably think I'm such a sick fuck for using pig cheeks in burger meat. So that makes me still a less sick fuck than the millions of other Americans who would be perfectly happy to throw away the less palatable parts of animals.
The more people eat local sustainable meat, the more support that industry gets will result in less support and business for the mass produced meat industry. Supporting local farms by buying local meat is literally the most effective thing you can do to counteract overproduction.
Not eating meat, literally does nothing. Being a vegetarian isn't a solution. It's a fallacy to feel good about oneself. It's fine people can do what they want. But if you want to actually change things, become a lawyer or politician (or tim eyman) and start suing and filing actions and passing legislation against said meat industry.