Later On

A blog written for those whose interests more or less match mine.

Archive for the ‘Video’ Category

Interesting: Differences between American and British pocket billiards

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Written by LeisureGuy

6 May 2018 at 9:44 am

Posted in Games, Video

Stunning song performance

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As you can see, I’ve been on a video kick lately. Check this out:

Written by LeisureGuy

27 April 2018 at 10:09 am

Posted in Music, Video

Lego-style home construction

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It’s also sort of Japanese in that it doesn’t use any nails (or glue): just interlocking wooden pieces. Video is better without sound.


Written by LeisureGuy

27 April 2018 at 10:07 am

If you love Euler’s number, watch this

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Good approximation, I’d say. (Much better than the approximation for π that I used frequently in Forth (355/113), especially with */.)

Written by LeisureGuy

26 April 2018 at 10:06 pm

Posted in Math, Video

“Make America Dinner Again”

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Very interesting.

Written by LeisureGuy

26 April 2018 at 9:57 pm

Posted in Daily life, Food, Politics, Video

The Etruscans

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I didn’t know this.

Written by LeisureGuy

22 April 2018 at 6:21 pm

Posted in Video

Non-stick pans and toxic gasses and the carbon-steel solution

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On reading this post, The Eldest emailed to remind me of something I had vaguely known but forgotten: “The guidance for the non-stick T-Fal says to never heat it above medium, and never heat it empty.  Non-stick stove-top cookware off-gases toxic chemicals if heated empty, and should never be used to sear, etc. All stovetop non-stick cookware does this.  Even the “green” kinds.  The Consumer Product Safety Commission rejected putting black box warning labels on non-stick stovetop cookware because the instructions that come with the products explain how to use them safety — explain they should be used in a well-ventilated kitchen, that pet birds should not be in the vicinity (the off-gasses kill them), etc.” I’ll add that the temptation with a nonstick skillet is to crank up the heat because the nonstick coating acts as an insulator, preventing the pan from getting as hot as I want it to. That insulation is why searing food in a nonstick pan is in practice impossible.

Her reminder was enough to kick me into action. I knew that carbon-steel pans were nonstick if well-seasoned and used frequently, so I did a bit of searching and found that America’s Test Kitchen (the Cook’s Illustrated people) had reviewed carbon-steel pans (see below for a video discussing how to season and use carbon-steel skillets, and a demonstration of their nonstick qualities). In the summary of their review, they note:

  • SEARS LIKE CAST IRON: A carbon-steel skillet can brown food just as deeply and evenly as cast iron. It also has two advantages: It heats up more quickly, and its lighter weight makes it easier to handle.
  • PERFORMS LIKE STAINLESS TRI-PLY: Carbon steel heats virtually as evenly as stainless-steel tri-ply (aluminum sandwiched between stainless) but can brown more deeply; our winner costs one-third of the price of our favorite tri-ply skillet from All-Clad.
  • AS SLICK AS NONSTICK: Carbon steel is as slippery as brand-new nonstick, but it sears better, doesn’t have a synthetic coating, has no oven-safe temperature limits, and lasts forever.

They rated as best the Matfer Bourgeat Black Steel Round Frying Pans. The 8 5/8″ size is what I wanted for my morning eggs. Earlier I had purchased for my cast-iron pans this conditioner, which will undoubtedly work on the carbon-steel pans as well (though the conditioning method in the video looks pretty simple).

Their review summary for the Matfer Bourgeat pan:

This affordable pan had it all: thick, solid construction; a smooth interior with no handle rivets to bump the spatula or trap food; an ergonomically angled handle; and sides flared just right for easy access but high enough to contain splashes. Steaks formed a deeply crisp crust, tarte Tatin caramelized beautifully and released neatly, and fried eggs just slipped around in the pan.

The T-Fal is destined for the trash as soon as the new carbon-steel pan arrives on Tuesday. Update: The instructions that came with the pan said to do the potato peels, salt, and oil thing twice before using the pan to ccook, and so I did. I used it for breakfast this morning: absolutely terrific and very nonstick.

Update. The seasoning method described in the video (and in the instructions that came with the pan) did not work so well, but this method worked surprisingly well:

UPDATE: I have continued to have sticking issues with my carbon-steel pan that I use for eggs, but I figured that it was just a matter of time and continued using it daily. It was mostly nonstick, but still the eggs would stick in a couple of spots. After each use, I would use a nylon-coil scrubber and hot water to clean it, and then re-season it with some oil.

Today, after about two weeks, I had a completely nonstick egg: it slid nicely around the pan and when I flipped it to make an over-easy egg, there was no sticking. So the magic ingredient is some patience. I did the above procedure (sautéing the green leaves of scallions) three times along the way, and also sautéed an onion a couple of times.

Written by LeisureGuy

22 April 2018 at 8:45 am

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