hahaha 600 deg C, Stainless steal glows red at 500, I thought you were going to cook with that beer, then you drank it, no wonder your steak taste nice :) Happy Australia Day mate
Oh man this steak was so god damn good. Just as I finished cooking it my missus came home from work early, and of course ate half. Was pissed, but still proud of myself 😅
Hey mate, been watching your videos and love them. I'm looking for some advice. Can you suggest to me in your opinion the best Australian portable induction cooker ? Maybe also some good for value pans to cook with Cheers mate
Hey mate thanks for the kind words - much appreciated. For induction, if you can put up with a bit of a high pitch noise, the Ikea one was actually really good (ua-cam.com/video/7JB36y8ziVI/v-deo.html). Such a shame NE discontinued theirs. And for the cookware, I'd go the Kmart stainless steel range (ua-cam.com/video/B16wx36DuJ4/v-deo.html) I've got a few now and they are bloody good
Bloody oath. Brother and I saw Posa using it on his channel, and had to get it. Funnily enough, made in Australia by McCormics, but I had to buy it from a Canadian online store 😅
I have my own probe connected to an esp32. I had a few bluetooth probes and they were too flakey for me. Using a k type thermocouple module that are available on all the normal places.
Nice! What's your preferred mmWave sensor so far? And yeah I was looking at Pokit (sp?) Bluetooth scope, but might actually save up for something a bit decent.
@@originalmianoshahah that's great! I just had a look and can see we both follow heaps of the same; Nile/Nigel, BackyardScientist/Kevin, Great Scott, This Old Tony (god I Love his content haha), Cody'sLab, Stripol, ElementalMaker (is he dead?), BPS, Practical Engineering, Real Engineering, Slow Mo Guys, Explosions and Fire (he is god damn hilarious), Fireball Tool - was just talking about with a mate, Thought Emporium, Hydraulic Press, William Osman, Stuff Made here, Furze, rctestflight, Wintergatan, bigclive, and more. I am definitely going to check out some others from your channels list that look interesting. If you've not seen them, I think you may quite like AlphaPhoenix, Ben Eater, ColdFusion, I did a thing, Makers Muse, Michael Reeves, New Mind, Real Science, Primitive Technology, rdagger68, Steve Mould, Tom Scott and Tom Stanton! Good to see you like distilling too. Been running my two stills for a few years now.... to make ethanol... for my 3D resin printers...
pps, do me one of the most important things is the weight. I have a few but my best is the heaviest. One from Ikea. I didn't see them last time I went, but is a *very* heavy. (I still reverse sear in the toaster oven type air fryer every now and then when I have a thicker cut to get the centre to 50. If I am cooking for guests I'll pile it all in the oven then use the butane torch to sear them en. masse. That turns out almost as good as the pan but it does not leave 'fond' to make sauce. As for cleaning, I don't clean all that good stuff off. I add a spoonful of wine or (I use my own bourbon), to 'deglaze' the pan. Once I pour this off I just rinse it. After a months I will even just wash it and use a bit of steel wool to smooth the surface a bit. Mine is so smooth I can cook eggs or omelette without any sticking.
Mate I am struggling with it mentally haha. I _HAVE_ used it to do a reverse sear, where I bought it up to 55C with the air fryer then gave it a quick slap in the pan. It is still on my list though!
I bought a real cheap one and used a grinder and buffing wheel to bring the surface up to the same level as you get on the much more expensive pans, it took a lot longer to season but once it stuck i've been using it for the past 8 years without having to touch it again. I regularly cook tomato sauces and leave it underwater for days at a time, it's basically turned to tungsten carbide at this point.
@@platima might make a cool vid too. also would be nice to see a review on one of those commercial induction cookers. i'm really close to buying one since i've worn out all my consumer units and never really got on with the whole temperature based cooking control, the apuro ones supposedly let you just turn a knob and set the wattage which would be fantastic if implemented right.
@@thetooth mate how the hell do you wear out induction cookers? haha Would love if you'd buy me one too 😅 My new place has gas, but as much as I love it, I think I need to go induction. Could always get a $17 Kmart cast iron pan sandblasted, then seasoned repeatedly in a kiln haha.
Glad to see Kmart is still alive, even if it is 10,000 miles away.
Haha yeah they're awesome!
hahaha 600 deg C, Stainless steal glows red at 500, I thought you were going to cook with that beer, then you drank it, no wonder your steak taste nice :) Happy Australia Day mate
Oh man this steak was so god damn good. Just as I finished cooking it my missus came home from work early, and of course ate half. Was pissed, but still proud of myself 😅
Hey mate, been watching your videos and love them.
I'm looking for some advice.
Can you suggest to me in your opinion the best Australian portable induction cooker ?
Maybe also some good for value pans to cook with
Cheers mate
Hey mate thanks for the kind words - much appreciated.
For induction, if you can put up with a bit of a high pitch noise, the Ikea one was actually really good (ua-cam.com/video/7JB36y8ziVI/v-deo.html). Such a shame NE discontinued theirs. And for the cookware, I'd go the Kmart stainless steel range (ua-cam.com/video/B16wx36DuJ4/v-deo.html) I've got a few now and they are bloody good
I have the tefal. Pretty good. Pretty quiet.
I just hate Tefal after the really terrible Easy Clean+ frypan
That steak seasoning is really good.
Bloody oath. Brother and I saw Posa using it on his channel, and had to get it.
Funnily enough, made in Australia by McCormics, but I had to buy it from a Canadian online store 😅
I have my own probe connected to an esp32. I had a few bluetooth probes and they were too flakey for me. Using a k type thermocouple module that are available on all the normal places.
Nice! What's your preferred mmWave sensor so far?
And yeah I was looking at Pokit (sp?) Bluetooth scope, but might actually save up for something a bit decent.
Wait, how the hell did we end up over here? Haha
@@PlatimaTinkers We have the same hobbies end to end. LOL. I am the same with cooking.
@@originalmianoshahah that's great! I just had a look and can see we both follow heaps of the same; Nile/Nigel, BackyardScientist/Kevin, Great Scott, This Old Tony (god I Love his content haha), Cody'sLab, Stripol, ElementalMaker (is he dead?), BPS, Practical Engineering, Real Engineering, Slow Mo Guys, Explosions and Fire (he is god damn hilarious), Fireball Tool - was just talking about with a mate, Thought Emporium, Hydraulic Press, William Osman, Stuff Made here, Furze, rctestflight, Wintergatan, bigclive, and more.
I am definitely going to check out some others from your channels list that look interesting. If you've not seen them, I think you may quite like AlphaPhoenix, Ben Eater, ColdFusion, I did a thing, Makers Muse, Michael Reeves, New Mind, Real Science, Primitive Technology, rdagger68, Steve Mould, Tom Scott and Tom Stanton!
Good to see you like distilling too. Been running my two stills for a few years now.... to make ethanol... for my 3D resin printers...
pps, do me one of the most important things is the weight. I have a few but my best is the heaviest. One from Ikea. I didn't see them last time I went, but is a *very* heavy.
(I still reverse sear in the toaster oven type air fryer every now and then when I have a thicker cut to get the centre to 50. If I am cooking for guests I'll pile it all in the oven then use the butane torch to sear them en. masse. That turns out almost as good as the pan but it does not leave 'fond' to make sauce.
As for cleaning, I don't clean all that good stuff off. I add a spoonful of wine or (I use my own bourbon), to 'deglaze' the pan. Once I pour this off I just rinse it. After a months I will even just wash it and use a bit of steel wool to smooth the surface a bit. Mine is so smooth I can cook eggs or omelette without any sticking.
Why can’t you place the meat in the skillet first then start seasoning with salt, pepper and others? Iron cast heat up faster than other normal pans
Because I like my steak cooked nicely, around medium rare, not well done 😂
Try air fried! Honest it's good. 👍
Mate I am struggling with it mentally haha. I _HAVE_ used it to do a reverse sear, where I bought it up to 55C with the air fryer then gave it a quick slap in the pan. It is still on my list though!
Why wouldn't it cook properly? It's a piece of cast iron with some carbon in it, why does the price matter?
Those questions are unique to each person :)
I bought a real cheap one and used a grinder and buffing wheel to bring the surface up to the same level as you get on the much more expensive pans, it took a lot longer to season but once it stuck i've been using it for the past 8 years without having to touch it again. I regularly cook tomato sauces and leave it underwater for days at a time, it's basically turned to tungsten carbide at this point.
@@thetooth oooh that is a very interesting idea, thank you for the input. Might be a fun experiment to run hah.
@@platima might make a cool vid too. also would be nice to see a review on one of those commercial induction cookers. i'm really close to buying one since i've worn out all my consumer units and never really got on with the whole temperature based cooking control, the apuro ones supposedly let you just turn a knob and set the wattage which would be fantastic if implemented right.
@@thetooth mate how the hell do you wear out induction cookers? haha
Would love if you'd buy me one too 😅 My new place has gas, but as much as I love it, I think I need to go induction.
Could always get a $17 Kmart cast iron pan sandblasted, then seasoned repeatedly in a kiln haha.