Re seasoning my Matfer Bourgeat Steel Pan
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- Опубліковано 4 жов 2024
- The fry-pan, or skillet, if you prefer, is an essential piece of kitchen cookware pretty much around the world, but especially among professional chefs. They like fry-pans that perform well and hold up to heavy use. Some of us home-cooks like them too. Mine is four years old and I love it. When I noticed that the Matfer Bourgeat Carbon Steel Fry Pan was chosen as the best fry pan by chefs at America's Test Kitchen, I had to have one. Now I have two, a 9" and 11". Both are used daily. The seasoning is simple, just heat the pan as hot as possible on a gas stove, remove from the fire, put a drop or two of oil (I use olive oil) and keep wiping until the entire inside of the pan is covered and there's no visible oil or residue. Let cool and you're done.
Oh my goodness . . . As someone with dyslexia, I found it very, ~very~ difficult to watch your video with the lettering coming in separately from the left before forming into sentences, only to be on the screen for a second or two. Please know that I appreciate the information you do provide in your videos. As someone that grew up on the MS Gulf Coast {at the MS/LA state line}, my husband & I moved from there after 50 years, your video for NOLA French Bread saved my marriage {😂 joking ~ we’re great going on 26 years}, but it sure did help my homesickness (and his) for the bread we both grew up loving. I guess we took advantage of all things Coastal ~ smell of the salty air, sand between the toes, the sunrises and sunsets, and the food~ OhMyGoodness, the food!! So when we moved to the top eastern portion of MS, and could no longer go around the corner, or drive 40 minutes and be in the French Quarter in NOLA, to get a fried shrimp po-boy or tray of raw oysters or crawfish . . . It’s been tough. But your recipe from 7 years ago has been the closest we have gotten for the po-boy bread we so love, so thank you for putting it on UA-cam!! {{Yes, I know this is not the video for the bread, but wanted you to know how we felt about your recipe while commenting on this video.👍🏼☺️😁}}
Thank you. We moved to Covington, Louisiana from Houston six years ago after living in Houston (actually, Spring) for 30 years. New Orleans bread was only available at a few restaurants and was priced accordingly. But then came Katrina. So many NO people moved to Houston and decided to stay that the demand for real New Orleans bread shot up and we suddenly had the best bread for PoBoys and Crawfish. But I had already perfected my version of Leidenheimer French Bread. Their recipe is online if you want to bake a loaf or two.
As for the text being difficult to read, I couldn't read it either. I've gotten better at producing videos. Sorry about that . By the way, Northshore is booming and is fast becoming the place to live in the New Orleans area. We're close enough for work for those willing to commute, but far enough from the crime and high prices of New Orleans. We wouldn't live anywhere else.
@@leroymcmillin I always said I would never leave the coast, but my husband got a job at International Paper ,just south of Columbus, and at the time our youngest was going to school at MS State so it seemed like the place to be {plus all of his family is here in Columbus}. My side of the family is spread all over the coast - the most northern any of them live is along the I-10 corridor in D’Iberville. 😂 However, my oldest daughter lives in Bay St Louis, and she works at Half Shell Oyster House in Covington!! How small is this world we live in?!
Anyway, today I set out to make some po-boy bread. It will only be the third kind of bread I’ve tried . . . E.V.E.R!! I’ve gotten the Italian loaf down-pat {sorta}, and biscuits {even though I botched them this morning, but that’s what happens when it’s 2 o’clock and you aren’t wide awake AND you are being rushed . . . right? That’s my story anyway! 👍🏼 🤣}
Is your recipe and theirs different? I’ve watched a ton of videos for “subs,” “hero’s,” the UK equivalent to the po-boy. Yours is the closest I’ve seen. I’ve even watched a video of a Michigan lady stating she was making NOLA po-boy, however those just looked like 4 small Italian loafs, especially after she put black poppyseeds over the tops of them before baking…
Anyway, I’m off to try my hand at po-boys - the Real Thing! Happy baking!!
@@carischultz9038 We almost went to lunch at Half-Shell Oyster House yesterday. We've eaten there before and like it very much. Maybe next time we're on that side of town.
@@leroymcmillin my bread making went a little sideways . . . I made 4 loaves, and my husband proceeded to eat 2 and a half of them by just slicing them diagonally and adding butter to each slice. Then he took the rest for his dinner at work the next night. That part turned out wonderfully! As I was putting my kitchenaid stand mixer back on the pantry shelf, my German shepherd got excited, got in my way, and I heard bone crushing before I felt the intense, over-the-top, blood-curdling-scream worthy pain as that mixer fell out of my hand and landed on my left foot. Now I wait to see the surgeon. But at least I know I can do it {meaning I have the skill} for when I’m not in as much pain standing. Of course, my husband did ask me to make him some regular sandwich bread for him while we were sitting in the ER waiting to be seen. Bless ‘em.
Btw, what do I do if the bread rises, but falls before I get back to it? 🫣 Instead of an hour, I got there in an hour-forty . . .{I fell asleep} . . . It looked like my food had an eating disorder, nearly flat with a bunch of wrinkles. 🤦🏼♀️😩🤷🏼♀️
@@carischultz9038 Wow! That's one story I haven't had to tell (yet), but if your Kitchenaid Stand Mixer is the big one like ours, I feel for you. I store it in a heavy duty stainless steel slidout draw on the lower part of my cabinet. I'm guessing it weighsa good 20 pounds or more.. Get well soon. As for the risen bread, that's a story I can relate to. Mine rose and fell while I was on a phone call. But since I had nothing to lose, I cut it in half and set each half aside in a covered bowl while I added a half cup of 120° filtered water, 1/2 teaspoon of yeast, and a tablespoon of sugar to the mixer bowl and let the yeast come alive. Then I added one of the halves of fallen dough and let it run on slow for about five minutes,, adding c couple of spoons of flour to stiffen it up a bit, took it out, re-shapped it into one of the stoneware baking pans, covered and let rise again. Then I did the same with the other half. When both were ready, I placed them in a 350° oven. They turned out 'acceptable.' Good luck with the surgery and the bread.