Ask Me Anything (A pro's perspective)

[Tangerine]

I remember some drama about a cast iron skillet being dunked into soapy water.

I literally have no idea what the drama is here... what is "seasoning" a skillet? What's the benefits?

Enlighten a barbarian here.

Well, cast iron is highly susceptable to rust, so for some people seeing one dunked in water would be disturbing. LEAVING in water would be bad, for sure. A dunk in the washing process isn't worth killing someone over. (Unless maybe you live in Pakistan, I'm a little unclear these days on their "law") Just be sure it gets dried completely and immediately.

"Seasoning" is what happens when, over time, an ultra-thin layer of fats become hard-baked on the cooking surface of something like a cast iron skillet. It has multiple positive effects: it protects it from water helping prevent rust, it acts like a "non-stick" surface to make cooking a breeze, it darkens the color of the pan which not only looks better, but also increases heat dispersion and retention, and more that I can't think of at the moment.

When you buy new cast iron, it's recommended that you get the seasoning started by coating the whole thing with cooking oil, and placing it in a very hot oven for several hours. Over time, the more a pan is used, heated and cooled, etc., the more natural seasoning it develops. That's why many old-school cooks love and adore cast iron pans that were passed down from Grandma or even earlier... the more seasoning, the better the cooking, and there is no shortcut to replicate generations of use. The worst sin for cast iron is to use a very abrasive cleaning tool like steel wool, because that scrubs away the goodness of years of seasoning. Most people I know never wash a cast iron vessel with soap and water, they simply rinse out any solids and wipe clean with damp cloth, then dry carefully.

Best analogy I've ever heard for a "seasoned" pan? It's like a truck with a sprayed-on bedliner.

 

[HottyToddyChick]

How do you go about cooking ribs in an apartment? No grill, no smoker, just a gas oven and range... is it even possible to get good (heck, decent) ribs, or better to not even bother?

EDIT: I also have a couple crock pots if that's a viable route.

 

[Alien Allen]

my wife has made ribs in the oven many times

she cooks them low for a long time

So it can be done

 

[Tangerine]

Caramels...the chewy "rip out your fillings" kind....not the "fudge" kind

I used to have a recipe, and I can remember the ingredients, but not the amounts and method.

I know I used...

Glucose
brown sugar
condensed milk
butter
vanilla essence
Golden Syrup?

I have googled to no avail...I cant find one thats the same as this one.

I remember you had to stir it constantly for over 10 minutes over heat so it wouldnt stick too....

Can you help Chef Tang?

Well I could not find anything at all the matches your exact ingredients, but I did manage to find one that seems to me to be very close. If you've made them before, I'm sure you know how finicky you must be with your technique. I can't begin to tell you how many batches of caramel I've thrown away in my lifetime because of one or two stray sugar crystals ruining the whole batch, a thermometer that is out of calibration messing me up, or just simply burning it because I turned my attention away for 60 seconds at the worst possible time.

If anyone else wants some more instructions, I'll post them up, but for Cam who just needed ingredients I have this:

1 cup unsalted butter
2 1/4 cups brown sugar
1 cup corn syrup
14 oz can condensed milk
1 tsp vanilla extract

Not sure what temp you have taken yours too before, but my notes say 244F for a low firm-ball stage caramel.

 

[cam elle toe]

is corn syrup the same as glucose or golden syrup...even googling I cant work it out.

The glucose syrup I used was clear....aand now I remember..I think there was a couple of tablespoons of Golden syrup in the old recipe too.

I'd never heard of "corn syrup" until I came on this site.

 

[Tangerine]

How do you go about cooking ribs in an apartment? No grill, no smoker, just a gas oven and range... is it even possible to get good (heck, decent) ribs, or better to not even bother?

Oh hell yes can make great ribs in an oven. We currently have lamb ribs on our menu and that's who we primarliy cook them, though when re-heating for service we do it on a grill to add a little extra smokiness. Nice addition, but not necessary.

I assume you're talking about pork ribs. Spare ribs? Baby backs? Really doesn't matter much, though the cook time might be a little more for huge, meaty country-style ribs.

Not knowing what pans and gadgets you have available, I'll tell you how it's done in a restaurant kitchen. Hopefully you can figure out what you have that it close that will work for you. Hit me back up if you need more help.

First, cure the meat overnight. Make a seasoning rub that has 4 parts salt, 1 part pepper, 1 part sugar, and 1 part each of any herbs you might like. We use sage and rosemary on our lamb ribs. But just the salt/pepper/sugar will work fine. Rub the seasoning mix into the meat well, don't just sprinkle it. Get your hands dirty! For normal size baby back rack I'd say 1-2 teaspoons of the mix is about right. Wrap them and refrigerate over night.

To cook, we use a full-sized hotel pan. That's the stainless steel 12x20 rectangle shaped pan you commonly see in buffets and things life chafing dishes. We place a wire rack in the bottom so the ribs aren't touching the bottom of the pan. Pour a little water in the bottom, a half inch or so, and lay the seasoned ribs on the rack. Cover the top carefully and airtight with plastic wrap, then cover again with aluminum foil and seal as tight as possible. Into the oven at 275F on a center rack for 4 hours. When the timer goes off, take the pan out but - this is important - don't unwrap the foil or plastic! Let it sit for at least another hour or so to cool down to room temp. During this time the built-up steam is hard at work loosening up all the connective tissues and making the ribs fall-off-the-bone tender.

When you're ready to serve. Pop them back in the oven (the foil and plastic can come off now, and the liquid discarded) just until they are hot. Slather them up with your favorite BBQ sauce at this point too.

 

[Guyzerr]

Oh hell yes can make great ribs in an oven.

:thumbup I'll sell you the recipe I developed over the years for 4.2 million.

 

[HottyToddyChick]

I definitely don't have any pans that big, but would a disposable type one that somewhere like Walmart or Kroger sells work? The aluminum ones? I think that's what they are. They're really flexy... My only other alternative is a glass casserole dish and that just doesn't seem like it works the same as metal.

 

[Tangerine]

is corn syrup the same as glucose or golden syrup...even googling I cant work it out.

The glucose syrup I used was clear....aand now I remember..I think there was a couple of tablespoons of Golden syrup in the old recipe too.

I'd never heard of "corn syrup" until I came on this site.

Glucose syrup is corn syrup. The most common brand in the US is Karo. I guess it's just a terminology difference fro you silly folk living upside down on the bottom of the world, hehe. From what I can gather, golden syrup is more like what we would call molasses, a by-product of the sugar can refining process.

I think you could add the touch of golden syrup if you like. It would make them more rich and darker in color for sure. I don't think it would affect the recipe much either way.

 

[Tangerine]

I definitely don't have any pans that big, but would a disposable type one that somewhere like Walmart or Kroger sells work? The aluminum ones? I think that's what they are. They're really flexy... My only other alternative is a glass casserole dish and that just doesn't seem like it works the same as metal.

Either would work. If your glass dish is big enough to fit the ribs in, go for it. If not, then yeah, an inexpensive disposable foil pan would do fine.

We only use the that size pan because it's the most common in our biz - we have LOTS of them, and we're usually cook 7-8 racks in one pan and they fit just right.

 

[Alien Allen]

that plastic I assume is a saranwrap type of plastic which you wrap the ribs in?

If so I can not believe the plastic does not melt

 

[Tangerine]

that plastic I assume is a saranwrap type of plastic which you wrap the ribs in?

If so I can not believe the plastic does not melt

Yep. And no, it doesn't melt. It shrinks a little around the edges where it's on the pan, but it peels off cleanly when you remove it and the foil together.

And you're not wrapping the ribs in it, just a single layer over the top of the pan.

 

[HottyToddyChick]

I thought that at first too, AA, but when you buy freezer meals (Lean Cuisine or whatever) you can cook them in the oven without taking the plastic off all the way. I'm not sure if it's special though...

And since I'm posting again... is the idea to have space between the ribs and the wrap? Or can they touch?

 

[Tangerine]

I thought that at first too, AA, but when you buy freezer meals (Lean Cuisine or whatever) you can cook them in the oven without taking the plastic off all the way. I'm not sure if it's special though...

And since I'm posting again... is the idea to have space between the ribs and the wrap? Or can they touch?

Would be better if the pan is deep enough so the wrap isn't touching them. Not because the wrap will hurt them or anything, but what you are creating is a small steamer, essentially - by having the meat off the bottom on the pan, with a little water, an airtight seal, and some room for steam to circulate all around them. It's that hot, moist air that cooks the ribs perfectly and gives them that tender and juicy outcome.

 

[JoeCool10]

I made some chicken the other day and marinated it in orange mojo sauce and soy sauce (salt, pep, cumin rubbed on). It still came out tasting TOO orange-y. What can I use to cut down the excessive citrus flavor?

 

[Tangerine]

I made some chicken the other day and marinated it in orange mojo sauce and soy sauce (salt, pep, cumin rubbed on). It still came out tasting TOO orange-y. What can I use to cut down the excessive citrus flavor?

How long did you marinate? Did you buy the sauce or make it?

 

[JoeCool10]

How long did you marinate? Did you buy the sauce or make it?

I let it marinate less than an hour, the sauces were store bought.

 

[Tangerine]

I let it marinate less than an hour, the sauces were store bought.

Mix it 50/50 with water to cut down on the strength of it.

 

[JoeCool10]

Sounds good, I'll try it again and let you know how it came out

 

[Peter Parka]

Why does most food and drink that tastes good, bad for you and most healthy food tastes like shit?