No, no. Keeping cast iron pans in the oven while baking doesn't slow down cooking. It may take longer to reach temp, but adding thermal mass to any oven will make the temperature more even. Some ovens can vary as much as 50° usual is 25° so a 350° setting can have oven temps as high as 375 and as low as 325°. Adding thermal mass(cast iron pans or baking stones) can reduce the thermal drift. Faster slower depends on what you are cooking. Always check temp before serving. I might add don't keep your entire collection of kitchenware in the oven either. The biggest help with additional thermal mass is the recovery time from opening up the oven door.
There is black vodka on the market. Mix with your favorite vodka mixer, lemon lime soda, tangerine juice, grapefruit juice or soda, etc. The look is cool but it's not too scary to drink. Put it in a punch bowl with a chunk of dry ice for a smokey effect
Henry well on What’s Eating Dan and Gearhead they will answer questions from the comments in a follow up video but usually only related to the subject that the video is about What is it that you want to know? If they’ve answered it before I probably know what they said
I’ve always wondered that myself. Only once have I ever heard any cook/chef actually indicate whether the shiny side of the foil should be facing in, towards the food.
@@lorchid23 Manufacturers usually say it doesn't matter which side is touching the food, but with the non-stick foil, the dull side is really the non-stick side.
The side that is shiny has been “milled” (aka pulled with heat and tension) to get the desired thickness. Manufacturers mill two layered sheets at the same time to help reduce the possibility of tearing the foil, and the dull side is simply the side(s) that were touching each other and therefore not effected by the heating process.
Stephen Miles - nailed it. One side is dull because of the way it’s made, and it’s made exactly like you described. There’s no difference in performance in the “shiny vs dull” debate either, unless referring to the non-stick variety.
Lazy bean advice. You would cook dried beans yourself with whatever flavorings you want, so you can customize the beans flavor to the dish they will go in. A pressure cooker is very useful for this.
Old spices in the pantry? Piece of cake. Check the Exp. Date. If is was a time frame w/in reason, just give it a quick zip in a coffee grinder that is ONLY FOR THAT PURPOSE! NOT your coffee grinder. Another one. I have three (3). 1 (Starbucks) for coffee. 1 for sweet herbs/spices, grind up some cinnamon sticks, etc. 1 for savory spices, cloves, tarragon, dried Bay leaves for soups/stews, meat loaves, etc. Hope this helps... from your fellow major foodie "Momma" somewhere near Seattle.
Smokey flavour add-ins? Just blacken some onions, bell peppers, cooked bacon, ham/meat or whatever your choice is and/or have on hand/available. Great for meatloaf, soups/stews, souffles, quiche, scrambled egg frittata, etc. Fajitas? Tacos? Just blacken a few pieces of the veges of your choice, slice/dice them, mix in the rest of the accoutrements, and Voilà. Yum. In the meantime, just do a big batch (for your needs) and triple the recipe. 1 for now. 1 for the fridge/later.. 1 for the freezer. Make a mess. Make it a big one, Do it once, and be DONE. Enjoy for daZe, lol! My motto. Sticking to it. It's called batch cooking. Google it, and stay safe everyone. ⚘ 👍 ❤😷❤ 👍 ⚘
Wasabi? DT Seattle. Benihana's. Thought it was guac. Put a dollop on my Sushi roll, being prepared by the table-side Chef, flames blazing. Silly me... ! Should have known better! My mom was raised in Japan, but our friends were International culinary pros and World travelers. Hey, avocado is used in Sushi and Sashimi. Don't judge me, ok? ⚘ 🤗 🤣 🤗 ⚘ Stay safe!
Preheat the plate - you can set it in hot water for a few minutes then remove and dry off - before placing the meat on it to rest. If the meat doesn’t have a crispy skin you want to preserve, like on pan seared chicken, you can tent it with foil.
Okay at 2:10, y'all are both just wrong. If you have cast-iron in your oven, it is the same as having a pizza or similar baking stone in your oven. If you pre-heat your oven to whatever desired temperature, having a baking stone or cast-iron in your oven will actually help to keep the oven temperature even. The idea that y'all are trying to pass on, that it's somehow going to make it so that your oven will have a **lower temperature?!?** is not even a scientific hypothesis. It's just some bullshit y'all pulled out of your asses. Stop spreading bullshit. Cooking is Physics and Chemistry, not the Wizarding World of Harry Potter.
![fellow fellow - พรุ่งนี้ไม่มีใครรู้ feat. INK WARUNTORN [OFFICIAL MV]](http://i.ytimg.com/vi/QP6JyjYx_W0/mqdefault.jpg)
Bryan is always a favorite. Morgan is a delight.
Morgan has such a beautiful smile!
I enjoyed the earlier pairing of Morgan and Bryan on grilling, so this was fun. Cooking aside, Morgan is a doll!
No, no. Keeping cast iron pans in the oven while baking doesn't slow down cooking. It may take longer to reach temp, but adding thermal mass to any oven will make the temperature more even. Some ovens can vary as much as 50° usual is 25° so a 350° setting can have oven temps as high as 375 and as low as 325°. Adding thermal mass(cast iron pans or baking stones) can reduce the thermal drift. Faster slower depends on what you are cooking. Always check temp before serving. I might add don't keep your entire collection of kitchenware in the oven either. The biggest help with additional thermal mass is the recovery time from opening up the oven door.
100%. They got that one completely wrong.
Halloween cocktail - Painkiller - equal parts orange juice, pineapple juice, coconut cream, dark rum. Add a pinch of grated nutmeg. Pour over ice,
“We probably helped no one”
No Bryan you helped me have a better day! (And I totally agree that dried beans usually aren’t worth the trouble)
I love Okra any way you fix it. Fried is my favorite. I’d love to see it featured in a segment on Cook’s Country.
I like okra!
I’m really late, but I looooove okra! Just about any way I can get it!
Bryan Roof WOOFFFFF WOOFFFFF
People don't like okra!?!? What is this world!? Let's get everyone on board.
Bryan makes me believe “I can do this” most other cooking shows are condescending and elite. Thx for keeping it real!
There is black vodka on the market. Mix with your favorite vodka mixer, lemon lime soda, tangerine juice, grapefruit juice or soda, etc. The look is cool but it's not too scary to drink. Put it in a punch bowl with a chunk of dry ice for a smokey effect
Morgan..I need that piri piri sauce!!
Bryan, I am so w u re the onions. That, and Asian hot Mustard powder, go in almost everything... except my Cheerios and coffee, of course... 👍🤗👍
Instant pot makes dry beans easy. The difference isn't flavor. It's texture.
Where do I ask a question for the next episode?
Follow them on Instagram and Twitter and they’ll ask for questions time to time
@@brianklaus2468 Thanks for the reply. I was afraid of that. Some people do not use Instagram, Twitter, or Facebook.
Henry well on What’s Eating Dan and Gearhead they will answer questions from the comments in a follow up video but usually only related to the subject that the video is about
What is it that you want to know? If they’ve answered it before I probably know what they said
Why is one side of foil dull and the other side shiney?
I’ve always wondered that myself. Only once have I ever heard any cook/chef actually indicate whether the shiny side of the foil should be facing in, towards the food.
To distinguish the sides, which have different light/heat refraction capabilities.
Google it. Stay safe, ok?
@@lorchid23
Manufacturers usually say it doesn't matter which side is touching the food, but with the non-stick foil, the dull side is really the non-stick side.
The side that is shiny has been “milled” (aka pulled with heat and tension) to get the desired thickness. Manufacturers mill two layered sheets at the same time to help reduce the possibility of tearing the foil, and the dull side is simply the side(s) that were touching each other and therefore not effected by the heating process.
Stephen Miles - nailed it. One side is dull because of the way it’s made, and it’s made exactly like you described. There’s no difference in performance in the “shiny vs dull” debate either, unless referring to the non-stick variety.
Lazy bean advice. You would cook dried beans yourself with whatever flavorings you want, so you can customize the beans flavor to the dish they will go in. A pressure cooker is very useful for this.
Big containers of spices - go with a friend or two and split the packaging. You do save money but get rid of them over a good period of time.
Old spices in the pantry?
Piece of cake.
Check the Exp. Date.
If is was a time frame w/in reason, just give it a quick zip in a coffee grinder that is ONLY FOR THAT PURPOSE!
NOT your coffee grinder. Another one. I have three (3).
1 (Starbucks) for coffee.
1 for sweet herbs/spices, grind up some cinnamon sticks, etc.
1 for savory spices, cloves, tarragon, dried Bay leaves for soups/stews, meat loaves, etc.
Hope this helps... from your fellow major foodie "Momma" somewhere near Seattle.
Smokey flavour add-ins?
Just blacken some onions, bell peppers, cooked bacon, ham/meat or whatever your choice is and/or have on hand/available.
Great for meatloaf, soups/stews, souffles, quiche, scrambled egg frittata, etc.
Fajitas? Tacos?
Just blacken a few pieces of the veges of your choice, slice/dice them, mix in the rest of the accoutrements, and Voilà.
Yum. In the meantime, just do a big batch (for your needs) and triple the recipe.
1 for now.
1 for the fridge/later..
1 for the freezer.
Make a mess.
Make it a big one,
Do it once, and be DONE.
Enjoy for daZe, lol!
My motto.
Sticking to it.
It's called batch cooking.
Google it, and stay safe everyone.
⚘ 👍 ❤😷❤ 👍 ⚘
I like your thinking.
I hate cooking outside: too hot in summer and mosquitos and to dark in winter
Wasabi? DT Seattle. Benihana's. Thought it was guac. Put a dollop on my Sushi roll, being prepared by the table-side Chef, flames blazing.
Silly me... !
Should have known better! My mom was raised in Japan, but our friends were International culinary pros and World travelers.
Hey, avocado is used in Sushi and Sashimi.
Don't judge me, ok?
⚘ 🤗 🤣 🤗 ⚘
Stay safe!
Not using the skillet to dig the garden might make it last for 15 years.
My biggest flaw as a cook is impatience.
Mine is incompetence 😂
Replace a non stick skillet every 6 months?
That's a waste of money and a good pan.
I switched to carbon steel a while back. I'm never using a non-stick pan again, since the carbon steel pans become naturally non-stick with use.
I can't believe they didn't mention "blooming" spices in oil when cooking with them!
When I let a Steak rest for 10 mins it always cools down!!! I am not sure why they are so surprised!!
Preheat the plate - you can set it in hot water for a few minutes then remove and dry off - before placing the meat on it to rest. If the meat doesn’t have a crispy skin you want to preserve, like on pan seared chicken, you can tent it with foil.
Okay at 2:10, y'all are both just wrong. If you have cast-iron in your oven, it is the same as having a pizza or similar baking stone in your oven. If you pre-heat your oven to whatever desired temperature, having a baking stone or cast-iron in your oven will actually help to keep the oven temperature even. The idea that y'all are trying to pass on, that it's somehow going to make it so that your oven will have a **lower temperature?!?** is not even a scientific hypothesis. It's just some bullshit y'all pulled out of your asses. Stop spreading bullshit. Cooking is Physics and Chemistry, not the Wizarding World of Harry Potter.