Curry Recipes Online
Curry Chat => Talk About Anything Other Than Curry => Topic started by: Peripatetic Phil on June 04, 2020, 08:55 PM
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https://www.youtube.com/watch?v=X1XoCQm5JSQ
Presumably professional non-stick skillets have rather more robust surfaces than the consumer variety !
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My daughter must have taken lessons at the same school.
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I believe some of the Scanpan brand of nonstick cookware can be used with metal tools but they are quite expensive.
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Sort of related, I watched a Youtube video the other day where a lady "non-sticks" her stainless steel pan. She fried the green parts of spring onions in the pan until they browned and voil
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Sort of related, I watched a Youtube video the other day where a lady "non-sticks" her stainless steel pan. She fried the green parts of spring onions in the pan until they browned and voil
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I've seen something similar SS. I think it was done with a cut onion. I'm actually annoyed that my plain steel tawa, bought deliberately as not non-stick, has seasoned to an almost non-stick surface. I can usually get my first naan to stick but subsequent attempts fall off when inverted. I might need to take to it with a wire brush on the angle grinder or let my daughter use it for eggs.
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Tandoor, Ranjit Rai, p.~48 : "A certain amount of curing is necessary before the tandoor is fired for the first time. A good new tandoor should be smooth from the inside. Green leaves, usually spinach, are used to coat the inside walls. After a day, a mixture of buttermilk or khatti lassi, oil and salt is rubbed all over the inner walls and left overnight. This curing prevents the rotis and other breads from sticking to the walls of the tandoor when being cooked".
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I knew there was something else. Apparently, after seasoning, cleaning (rubbing) the hot pan with the oiled stalk of a pumpkin helps to clean the surface of residue. Then further rubbing the pan with a cut onion restores the non-stick surface.
This is demonstrated on cast iron but apparently the same applies to both stainless and plain steel.
https://www.youtube.com/watch?v=bx_v01hO-BA (https://www.youtube.com/watch?v=bx_v01hO-BA)
Or you could give a plate the same treatment as my plain steel tawa that has rendered it completely non-stick.
What would be the solution to a non-stick plain steel tawa that you actually want to be sticky?
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What would be the solution to a non-stick plain steel tawa that you actually want to be sticky?
Encourage it to go rusty ? I imagine that the pitting that will result from rusting followed by the gentle removal thereof might create a surface that is more amenable to having egg (etc) stick to it ...
** Phil.
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What would be the solution to a non-stick plain steel tawa that you actually want to be sticky?
A good scrub with steel wool and baking soda would roughen and de-grease.
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This curing prevents the rotis and other breads from sticking to the walls of the tandoor when being cooked".
Sounds like a recipe for disaster.
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This curing prevents the rotis and other breads from sticking to the walls of the tandoor when being cooked".
Sounds like a recipe for disaster.
You might say the same for the Vietnamese custom of driving on whichever side of a dual carriageway seems less congested, regardless of the direction of travel, yet somehow it seems to work ...