Solemn

joined 1 year ago
[–] [email protected] 8 points 5 days ago

Dry it off with a paper towel. Works perfectly for me.

[–] [email protected] 4 points 1 week ago

I could be remembering wrong, but basically any remnants inside are unpressurized, so they're all vapor, easy to heat since there's less thermal mass, and ready to light if there's any oxygen.

[–] [email protected] 9 points 3 weeks ago

You're not an exempt (salaried) employee if they deduct your pay for working less in a given week. I've never had an employer who cared about hours as long as work got done.

[–] [email protected] 3 points 1 month ago

Install a 3rd party launcher if you want to get rid of those too

[–] [email protected] 3 points 2 months ago

No, vegantheoryclub.org actually

[–] [email protected] 5 points 2 months ago (2 children)

I'm guessing we saw the same one, and that's literally the only instance I've completely blocked.

[–] [email protected] 2 points 2 months ago

Make sure you dry your steak extremely well, and then basically shallow fry it in a cast iron or other heavy pan. Don't need to deep fry it, but if you really want it as crispy, you want a real layer of oil.

One strength of sous vide is you can get even normal steaks much more tender than otherwise possible, just by extending your sous vide time up to two or three hours.

[–] [email protected] 1 points 2 months ago (1 children)

That's fair. I don't mean to invalidate your personal experience with cast iron rusting, but I do want to present a counter experience so people don't think it's definitely like that.

[–] [email protected] 2 points 2 months ago (3 children)

By the time my cast iron cools, I've left the kitchen, so tbh i generally clean it before the next time i cook with it, and have never had rust issues no matter what i cooked in it last. Every once in a while i notice the seasoning getting a little thin after scrubbing it, so I reseason it with a single layer on the stove.

With my carbon steel wok, i regularly clean it by tossing it on the wok burner at full blast until it's entirely red hot and everything has carbonized off of it, and maybe splash some water in to help clear that off. Then i wait for it to cool enough and reseason it with a quick wipe of oil while it's still hot enough for the remaining heat to polymerize the oil.

Basically, I've never spent significant effort taking care of my cast iron of carbon steel cookware, and it's all still perfectly functional and non-stick and not rusted.

[–] [email protected] 2 points 2 months ago

Mine also mops, refills the mop water and soap, washes it's own mop, and drains the dirty water down the drain.

[–] [email protected] 40 points 2 months ago

You have the correct legal definition

[–] [email protected] 1 points 2 months ago

They're not highway legal in at least several states. I also don't think they're capable of highway speeds anyway though

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