Carbon Steel Pan Tips, Staub Cookware, Short Ribs vs. Chuck, Eggs, Crepe Tips, and More!
Вставка
- Опубліковано 3 бер 2024
- In Episode 71 we talk about Staub enameled cast iron cookware and accessories, including a Staub cookbook review, then we talk short ribs vs. chuck roast for braising, go through poll results, talk carbon steel seasoning and maintenance tips, egg sliding tips to help if you have stuck eggs, De Buyer and Matfer carbon steel crepe pans, answer viewer mail, and more!
What is a PANCAST? It's a cookware and kitchen podcast cooking show where friends talk about food, drink, cooking, appliances, and anything related to the kitchen, as well as highlight and answer feedback from the USK community.
Equipment in this Video (affiliate links)
- Staub Cookbook: amzn.to/3v6mXKm
- More Staub: amzn.to/3T5o3OH
- De Buyer Mineral B Crepe Pan: debuyer-usa.com/products/mine...
- Matfer Crepe Pan: amzn.to/3V39UEd
- iLve Stoves: amzn.to/3P5XMOU
Egg Sliding Video: • The Butter and Egg Con...
Uncle Scott's Store: www.amazon.com/shop/unclescot...
Thanks for visiting and watching Uncle Scott's Pancast!
*If you click on our affiliate links, it allows us to earn a small referral commission if you purchase something. It doesn't make us rich but it allows us to buy more kitchen products to review and make more videos, and is greatly appreciated!! We currently have affiliate and/or influencer links with Amazon, De Buyer, Thermoworks, Le Creuset, Smithey, Pleasant Hill Grain, and others.*
UNCLE SCOTT'S WEBSITE: www.unclescottskitchen.com
#podcast #cookingshow #food #foodie #cooking #cookware #kitchen #kitchenitems #debuyer #matfer #staub #carbonsteel #cookingshow #cookingvideo - Розваги
These 20-30 minutes of pancast are just wonderful. I am always happy when I see one pop up in my feed!
THANK YOU, Jero!!
Just want to say Im on day 2 of using my De Buyer mineral B pan. I used your video to make a steak. OMG! I can't believe I have been missing out on this pan for years. The butter, but especially the rosemary, was incredible. The smell coming out of the oven was heaven! Thanks for your awesome videos.
Scott im a professional cook and a restaurant secret or tip/trick is that almost all the time if you order BONELESS short ribs what you are getting is actually chuck rib roast/ steak cut down into short rib size pieces,excatly what you did, im no expert on butchery but there are also chuck short ribs , with the bone usually ribs 2-5 ,... i should have mentioned first , there's usually 3 types of actual beef ribs , plate shortribs, chuck short ribs and back ribs, what usually getting as boneless short ribs most of the time are not chuck short ribs cut away from the bone, but as mentioned broken down chuck roast /chuck steak. there's some good videos on you tube explains a lot of these ribs and also 1 or 2 explaining the restaurant use of chuck roast for boneless short ribs, a lot of it is just nomenclature( marketing) and what is tried being passed of as 'ribs". basically no reason why you can't swap out for another, it all can get a little confusing, loved the video!,
Awesome info and thank you, Brian! I will check out the chuck videos. One other reason I moved over to chuck roast was that the packs of "stew meat" for things like beef stew started to look like a pack of scraps... if I got a chuck roast and cubed it up at least I knew what cut it came from.
Scott, grappa is not made from grape stems. It is made from the pulp, seeds, and skins of the grapes leftover after the primary fermenting and pressing of the must. In fact, great care is taken during the crushing of the grapes to exclude any stems, because they can add an undesirable harsh flavor to the finished wine. Thank you for your videos and pancasts. I enjoy them all, have learned much from them, and have recommended them to family/friends that I have convinced to switch to carbon steel and throw away their chemical nonstick pans!
@RockDog645 You know your grappa methodology. You must be a fellow paesano. Lol
I think the Italian stuff I had had stems in it. I will consult my Italian foodie fried for more info.
Always a good time in Uncle Scott's Kitchen. Especially when you get all eggsistential.
Eggzactly
And whiskey-stential
US eggs are washed heavily thus removing the natural protective coating. In Europe that natural coating is not removed. Thus US eggs need to be refrigerated.
3mm carbon steel skillet. Amazing quality,amazing pricing. I own a few pieces of carbon, Belle Vie same quality as de Buyer at 1/3rd the price
I buy lots of chuck roast and often with fat cap at lower prices yet. I use the fat cap to render into cooking oil for cooking . And we absolutely love STAUB. We have almost every knob Staub ever made including the Jacques Pipan knob. Our favorite Staub is the 8 quart COW Cocotte!
Holy cow... I am looking for that JP knob, but they might as well be made of gold if you look on Ebay!
One of the things (the only things really) I dislike about America's Test Kitchen is their penchant for using non-stick pans. They say it is because it is what most people have and they are teaching people to cook.
Well okay then. How are people to learn how to cook without teflon if they are not taught the techniques of carbon steel, cast iron, and stainless steel cooking?
Thank you for filming; always a pleasure to watch. The tips are great and the videos are very calming and fun at the same time. One can really feel that you are very passionate about what you share with us. Very much appreciated 🍳
Another wonderful and informative video, Uncle Scott. I love my Staub cookbook. I especially liked their recipe for Coq au Vin made with white wine rather than the traditional red wine. It was amazing. I never liked the idea of red wine in a chicken dish. It's a shame how expensive beef short ribs have become. I agree that chuck is a good substitute in many cases. Beef brisket is also very good. It's flavor is very similar to short ribs. I haven't priced brisket lately, so I don't know how that compares to short ribs these days. Keep the great videos coming!
Re: eggs. North American eggs are refrigerated because they are washed before sale. In other parts of the world, the egg's protective coating is not washed off so they don't need to be stored in the frig.
I use a little bit of avocado oil mixed with butter and have never had a problem with eggs.
Scott! Here's a tip that I tried this morning to quickly get eggs to room temperature: Put your eggs with the shells still on in the pan while it is preheating on low heat. After about 5 minutes, I found that the eggs are good to go and your pan should be ready too. Thanks for your videos - I am really enjoying cooking with my Matfer carbon steel skillet!
Julia Child reportedly used so much butter in her cooking she shocked the frugal French with her Extravagance. They also admired her American lavishness.
She lived to a good old age, enjoying her food all her life.
Don't worry to much about butter.
As far as flipping crepes, must can be flipped with fingers.
Scott your pan collection is out of control. I love it.
Thanks Uncle Scott, great video!!!
Fortunately, the only pans that I've thrown out are the old non-stick coated pans after replacing them with stainless and my first De Buyer (which I've had for less than a week now).
In the first video that I watched concerning carbon steel, the person said that while you may feel frustrated by a new material and you might want to give up and throw it away, just be patient and keep working with it because the day will come when you suddenly have an epiphany and you'll finally "get it". Btw, my de Buyer is serving me well, with the only issues being solved by tweaking, you know, adjusting Temps and timing etc.
One of your most beneficial tips for me was letting my carbon steel pan cool off before giving it a protective coat of oil. Love your videos, appreciate the hard work you put in!
That is one of the best tips ever! Half my sanity returned after figuring that out...
Jed from Cooks Culture would disagree with not adding seasoning while on the burner, and in my experience works. Using a paste of sunflower, grape seed oils, and beeswax after warmed up and then let it sit on burner for a few minutes (no need to smoke) until it looks like it dries off. Again a thin layer like when you season in oven.
I've been talking to Jed a little... we may do a seasoning method comparison video together at some point. I like my one-and-done stovetop method!
Great video as always. I am from the UK. As regards the eggs. If they are free range eggs not from a shop they naturally have a thin protective layer over the egg generated by the hen when laying. The layers is breathable but naturally blocks bad things getting into the embryo. A shop bought egg is very clean and has had the protective layer removed. Therefore you can keep backyard/free range eggs out of the fridge but shop bought eggs cleaned eggs should be kept in the fridge for storage. As you said you can take the eggs out just before cooking to let them warm up a bit.
Great explanation! I will mention this in an upcoming Pancast.
@@UncleScottsKitchen Thank you very much. Off topic I have just bought a Mauvier Copper 200ci Saucier. I am loving it for French sauce making and anything else I can make in it. It seems very versatile.
Nice video, Uncle Scott.
The oven method is great and all, but even on my induction stove, with a cast iron pan, I just go for the stove top method and move around my pan a bit to get it to heat up evenly. Great results every time.
Great video again Scott. Always enjoyable and informative
We have salmonella concerns in North American chickens/eggs - hence the refrigeration of eggs to keep salmonella from multiplying. Some European countries have salmonella-free chickens.
(Central Europe Here) You don’t have to storage eggs in fridge when they are NOT washed especially. Most of the time eggs in stores in Europe are not in fridge because they are being sold so quickly. Long story short if there is poop on egg, no need to fridge it for short term storage
👍 always informative….thanks!
great job Scott. Would love to hear and see your thoughts on the Staub large griddle.
Uncle, Egg Production in the US wash the eggs which removes a protective coating from the laying chicken. With this coating removed eggs need refrigeration, backyard chickens no refrig. Glad to see a Utahan with booze in hand. Outlaw is pretty good whiskey as well. BuzzyWaxx is getting its first application on my cast iron. Pans were seasoned with canola oil previously.
How'd the buzzy wax go?
Great pan cast as always! I had to season my carbon steel pans in the oven because I have an electric stovetop. Stovetop seasoning on my electric stovetop has never worked well.
Dear Uncle Scott to have a even tastier dish it's better to mix different cuts of beef in the Bourguignon recipe and the best of best is to cook it with a good strong côtes du Rhône ted wine
Had the same Problem with sunflower oil
I like to put chuck roast in the crock pot over night for Italian roast beef.
Meat that used to be considered less-than-desirable are going for absolutely eye watering prices. Checked out oxtails lately? They used be huge and super cheap. Now they're tiny and so expensive. 😵
They, you know (them) they put lots of stuff in our food that doesn't need to be in there. Look at the ingredients in home baked bread compared with brand bread from a grocery store.
Love my CS pans. Done the seasoning several times. Still cant get the eggs to slide around like you, even after warming them. Will still keep trying. I note that when cooking eggs or mushrooms or even bacon, it seems to strip sesoning off the pans rather than adding mini layers. Anyway, just gotta continue the education. I have 3 debuyer pans and 1 large Marphion or however its spelt. Cheers from Queensland Australia
Queensland! Nice to hear from Down Under! I am wondering if your seasoning isn't hardened in? Does it feel sticky or tacky? It should feel like cold hard metal. Maybe try a little more heat in the pan as well. Let me know if that helps or not and I will help you get it dialed in!
Hi Scott, thx for your very valuable and entertaining content. I’ve got one question: if you’d go on vacation, in a rented apartment with a cheap induction stove but you still want to cook a lot. Which (kind of) „it does everything“ pan would you take on your flight?
Wow... never thought of that! I'd go with a stainless steel... very versatile and works on induction.
I opted for a stainless steel pan with a thick 8 mm sandwich bottom instead of a cladded pan hoping that the thick bottom will reduce the risk of warping on a cheap induction burner. I’ll also use medium heat settings at max.
Good stuff. I didn't know about that Staub cookbook. My eyes are terrible (albinism fucked my retinas at birth) so I can't read physical books, but the Kindle version is on sale for $6.99 so I figured it's a steal at that price. I still haven't bought any Staub cookware yet, but I've got my eye on it trying to hold out for a good sale.
I prefer the oven method because it coats the sides evenly.
Also, would your wife be willing to share her crepe recipe? Im interested in buying the crepe pan next; my daughter is obsessed with them and I'd love to learn how to make them.
I think hers is based off of Jacques Pepin's recipe from several years ago, but she uses 1/3 cup AP flour, 1 egg, 1/2 cup milk, 1 pinch salt, 1 dash sugar (she eyeballs these), and then she melts 2-3 tbsp butter in the crepe pan, then pours most of that melted butter into the batter. She says if the batter looks too thick you can add a little water to think it out too. Don't worry if the first crepe is raggedy... JP says the old saying is "the first crepe is for the dog." The rest look better!
In the Philippines the eggs are not refrigerated either.
I wrote the previous comments straight after I saw you take a sip of scotch.
I then continued watching and came up to your correspondence with me. Cracked me up. 🤣🤣🤣🤣🤣🤣 I didn’t think you’d take my suggestion seriously.
Hello Scott
I have the pro omelette pan. I baked a frittata recipe from de Buyer’s website which included asparagus and mushrooms. I cooked that first in the omelette pan before adding the other ingredients. It turned out very good but I believe I have a rust build up from that cook. Should I nuke the pan?
Thanks
Matt
Are you sure it's actually rust? Sometimes the seasoning can be brownish and look like rust. If it's truly rust, I'd scrub that out of there with some vinegar or barkeeper's Friend and do a touch-up seasoning.
Every cut of meat that used to be cheap is as high as a cat's back.
I braise short ribs and bone in chuck roast at around 212 degrees F for hours.
I use a pressure canner that is over 100 years old I use.
Hi cott, can you tell about 20:34 : why does a Matfer "need" potato and salt, but a Debuyer just the thin oil method? I´m quite irritated now! :D
Butter and butter and hog lard,used in carbon steel or cast iron.
I love your reviews. I noticed that you you have reviewed every type of pan material from stainless to carbon steel, enamaled and standard cast iron, but I haven't seen anything on aluminum. Commercial kitchens are loaded with aluminum frying pans and stock pots. There is a bit of controversy about whether there is a leaching of aluminum in the food from the pans and if there is even a health risk from it. I see aluminum stock pots simmering all day in kitchens and some people swear by their thermal properties. In the south everyone cooks in aluminum Magnalite pots and they sell at questionably high prices and are considered family heirlooms. Anyways, I was just wondering what your thoughts were on this.
I will answer this in an upcoming Pancast!
I've managed to get some lovely fried eggs sliding around like hockey pucks in my de Buyer Pro but when it comes to scrambled eggs I'm still not quite there. Even with a ton of butter, it seems that stirring the eggs more than a little bit results in a ton of sticking. My last batch of scrambled eggs (where I didn't stir at all until they were mostly set and then only stirred a tiny bit to get the wet parts finished) were pretty non-stick with a circle about 2 inches in diameter stuck in the middle of the pan. I am on a flat-top electric non-induction, using a burner that's larger in diameter than the pan. Do I have a seasoning issue or is there something wrong with my technique? I find it a little bit difficult to control the heat with this electric + carbon steel (much easier with my All-Clad stainless) but I'm learning to be more proactive (reducing the heat swings a lot)
Awesome on those fried eggs! For those scrambled eggs, try a little more heat and see if it helps... do the eggs make a sound when they hit the pan? Scrambled should make a sound.
Short ribs are relatively cheap in England.
WOOOOOOOOOOOOOOOOOOOO
A better WOOOO has never been heard that rivals Ric Flair's.
@@UncleScottsKitchen but you did a damn fine job after your first sip
I would never buy insurance from this man. I do like his cooking tips!
I had never considered an insurance sales career, and now never will!
What is the pan she used for crepes? Looked like a Smithy Farmhouse Skillet…but I am intrigued, it looks gorgeous!
Indeed that was the Smithey... awesome pan, but a little pricey!
@@UncleScottsKitchenI have been eyeing one for a while!
Water that rolls like ball bearings, Goldilocks butter that is just right, 1:20 on medium high temp...
With all the Pro Surface Thermapens in the crowd , has anyone just measured the proper sliding egg temperature?
I showed in the video measuring and I find adding the butter when the pan is around 250F seems to work
Eggxercise 😁
I will be incorporating this into my dad joke lexicon!
Short ribs have sky rocketed, best thing you can do is find a commercial restaurant supplier and buy it uncut you'll save a bit but will have to clean it yourself
Bought a 15" Lodge cast iron to make Spaghetti all'Assassina. Vincenzo's Plate has a great video on it. I used a paella pan which is way too thin. Olive oil, garlic, hot pepper flavor the oil. Passata makes the bed for the noodles with a light tomato sauce for occasional moisture. Cook 'til sizzling, flip and add more sauce. Repeat until al dente. No respect for the pasta!
That wasn’t grappa. 🤣🤣🎶
I don't understand the rust issue. I simply clean my carbon steel pans then wipe them with a paper towel. I have never had a rust issue and live on a boat in salt water.
Agreed! But some people out there don't follow directions...
If you’re not a peasant when you start it, you will be by the time you’re done with the recipe 😭
Oops ! I should wait till the end of the video before I comment. It wasn’t Scotch after all. Lol
Scott, couldn't you just have used your word processor and printed a copy and placed it in the recipe book? Maybe used it as a book mark???
INSTEAD OF RUNINING THE FREAKIN BOOK!? HUH??
Hey. I know, I know. It's your book and if you want to wreck it, well, go right ahead. But please don't tell your first grade teacher...
Adding notes to a book does not ruin it; notes make the book better.
@@redoxjames2506I suppose you're right if you're handing them down to generations of family and friends. No argument there. So, go ahead and ruin your good cook books if you want to.
No, I'll go ahead and improve them, thank you very much. I think you're conflating Library books (in which you should not write) with books people own. I can do whatever I'd like with books I own. It's not as if I make a note and it magically transcribes every other copy of that book in existence. You may have Dewey Decimal Brain (DDB). A condition suffered by martinets everywhere. @@peterboytRaKs
peterboytRaKs@ That’s Ruining, not Running.
@@peterboytRaKs I cherish my mother's old cookbooks precisely because they have her notes, comments, and adjustments.