Comments by "SmallSpoonBrigade" (@SmallSpoonBrigade) on "Adam Ragusea" channel.

  1.  @vgamesx1  That's how people get food poisoning from pasta. Hard cheeses and the like you can usualy cut off the moldy part and you'll probably be fine. But, for soft cheeses and the like, you're definitely best just throwing it out as the spores can easily spread throughout..
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  2.  @razveck  Usually, you would use only a small amount of vinegar in the solution.
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  3. For those that's fine, but never clean packaged produce that's been triple washed, you're just going to contaminate it for the stuff that isn't prepackaged, or hasn't been fully rinsed, absolutely wash it with dilute vinegar or an appropriate produce wash.
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  4. I can't believe that I didn't think of that. I regularly put slices of goat cheese on my pizza and they work just fine. I can see how doing the same with mozzarella would work out. The main issue I see is that if you're going for multiple cheeses, that they might not mix properly.
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  5. Keep in mind that for poorer people, they're more likely to have shelf stable junk foods rather than foods that are healthier, but more prone to spoilage. Most of the cheaper foods have more preservatives in them.
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  6. Thank you, when I took a cooking class in China, we were instructed to not even start using the wok until it started to smoke. When it starts to smoke, that's when you know it's hot enough for cooking. I can't recall what oil they were using in it, but if you're using the same kind of oil each time, you get the same temperature of wok each time by waiting until it starts to smoke. You can do a smilax thing with an infrared thermometer, but those have only become a thing recently, and their cooking methods go back millennia.
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  7. I've got a square pot with a basket. The main issue I've got is the amount of oil being a pain.
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  8.  @MazHem  No, it's not. If it says not to rinse it, it's because they've both rinsed and sanitized it, so all you're doing is increasing the risk of contaminating it. What's more, if there is something like e. coli on there, then you're not going to get that off as it binds pretty tightly to the surface.
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  9.  @just83542  It's worth realizing the insects probably aren't much of an issue. If you see those, then fine, rinse away, but make sure to use a food sanitizer intended for use with foods that will be going into your mouth. Plain water is pretty much completely pointless.
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  10.  @qwormuli77  that's exactly opposite of what the comment you replied to said.
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  11. Not really, depends what you're using. For flour and similar weight is great. But, it gives you no meaningful indication about how large the materials should be if you're new to the ingredient and recipe. Just add the volumes up and that will roughly indicate the size of bowel needed.
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  12. In all honesty, it annoys me greatly that those things are referred to as donut holes, as they're not holes. They are the thing that was removed in order to create the hole.
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  13.  @jimv1983  It's absolutely not a donut hole, the hole is what you get by removing it. It's a Timbit because of Tim Horton's and it's a far more accurate name.
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  14.  @Engired  yes and the stuff I buy even comes in a plastic bag for easy storage.
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  15.  @far4955  Honestly, Duck is better, but at least with Chicken you can do a couple in different ways if you like. Turkey is pretty much disgusting no matter what you do, the gravy just makes it worse.
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  16. I thought the issue was heavy metal poisoning, that wouldn't be an issue in modern times with better equipment and better testing techniques. But, then again, I can't say that I've studied one way or another, but from what I understand, it's not any real risk these days beyond the typical damage of consuming drinks with that much alcohol in them.
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  17.  @manspeej  In that case pick them up from the local thrift shop. You can always buy nicer ones later if you really need to, but most thrift shops have them for practically nothing as there's so many out there due to their durability.
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  18.  @fusionxtras  Yep, typical papers should auto-ignate before the cast iron gets hot enough for the seasoning to take place. With such small lint sized bits of paper, all that should just burn away rather quickly.
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  19. Did you toss it in the oven for a bit to brown up the outside, or serve it as is? Personally, I've switched to prime rib for Thanksgiving, it's just a lot less work, even if it's not terribly traditional and the local grocery store will sell the entire meal ready to heat.
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  20. It's not so much that as that this isn't a normal problem to have. Quality brown sugar stored in an air proof container shouldn't be absorbing that much moisture. Even just using the bag it came in should be enough to keep clumping to a minimum. The workaround involves an ingredient unlikely to be in the kitchen for a problem that could be solved using things that most people already own.
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  21. Opinions will vary, but Krispy Kreme is vastly overrated. I remember hearing about it before it got here and thinking that they'd be good, but they're not good donuts.
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  22.  @Chunkosaurus  Height? Who cares about that, they taste like pure sugar and have no substance to them. Opinions will vary, but when I want that, I get cotton candy.
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  23. That's what I do. I found a skillet from lodge that's got very low sides that's great. I assume that it's for eggs and pancakes where it can be difficult to get under if you've got higher sides. In this case, it makes it easier to avoid getting burned. Alternatively, you can get dual burner griddles that are flat on top and large enough to fit more than one pizza at a time. On a side note, I still use a pizza stone, one permanently lives on the bottom rack in my oven to increase the consistency of the temperature across the oven. I just pretty much only cook the pizzas on cast iron.
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  24. I personally go with 500F preheated with a cast iron skillet inside. The pizza gets assembled directly on the skillet and after about 7-8 minutes, I have a wonderfully brown, crispy pizza that is just about as good as what you'd get from a quality restaurant. (And tons better than what you'll get from a typical delivery pizza place) The cast iron is important as it transfers heat more efficiently than the air, allowing the crust to get nice and crispy without burning the toppings. Alternatively, when I was in Venice, the pizza place I went to didn't even put the cheese into the oven. They baked the crust and sauce, and put the mozzarella and basil on afterwards. I have no idea if that's a common thing in that area, but it is a rather practical way of doing it.
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  25.  @MegaMediagamer  it's also worth realizing that brown sugar is less refined than white sugar is. You can make it browner and it will probably work in recipes, but it has gone through additional refining that isn't really necessary. Personally, I've never seen C&H sugar clump to any significant degree. The clumps that form are mostly easy to break and the ones that don't just go in the coffee.
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  26. TBH, I thought that using cast iron was kind of scary, that seems completely tame compared with working directly on the grates in the opening of the oven.
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  27. I was wonderling why the spoon wasn't entirely across the glass with the tip of the spoon being on the other side. Which if I guess correctly based on the positioning of the notch would be very stable.
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  28. That's why stoves are supposed to have a vent over the range. So that if things do start to smoke, the smoke is vented outside.
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  29. I work in the bakery department of a grocery store and oil weeping is absolutely disgusting. By the time some of the products are ready for markdowns, they're physically slick on the outside as the oil has made it out of the product and out of the packaging. I hadn't thought about the fact that solid shortening could be used to avoid that.
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  30. If you put it into the refrigerator, the mass produced pre-sliced bread will stay mold free for quite a while. You can also freeze it. There's going to be mold spores getting in, mold is everywhere, but a few spores is unlikely to be an issue. We're literally breathing them in constantly, it's when it's larger quantities that you potentially need to worry.
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  31.  @chistinelane  You shouldn't use re-usable wood with food, it's not closed celled, so bacteria will get in there over time. Bamboo is fine as it's closed grained. It's fine as a one time skewer or chopsticks, but it will allow bacteria inside and is difficult to sanitize afterwards.
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  32. I personally stopped using a pizza cutter years ago, now I use a pair of scissors. If I keep making so much pizza, I'll probably upgrade to actual pizza scissors, but ordinary kitchen scissors work just fine if you don't have to have perfectly straight pieces or make smaller pizzas.
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  33. A standard cup is 8 ounces by definition. It's only an issue when you have compactable ingredients like flour.
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  34. I don't really get the purpose of this video. Perhaps a different title would have been better. If this was a significant problem for most people, they would already know this. The only time this is helpful is if you happen to have molasses, but not brown sugar, which is usually not the case.
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  35. Use an air fryer to reheat the smaller batches. Roughly 400F for 2 to 3 minutes will rejuvenate cold fries.
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  36. It will, but it seems like it would be far easier to just use a perforated pan rather than worrying about the grates allowing the dough past.
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  37. You could probably also do this on a grill for a more woodfired oven variation.
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  38. I accidentally used 14oz., of sweet and condensed milk rather than evaporated milk. It didn't puff up very much, but the resulting product was incredibly smooth, if a bit too sweet. I'll likely try it again like that, but with only half a cup of sugar instead to compensate for the additional sugar in the condensed milk.
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  39. I've done that, the issue I've had is that the crust never ends as crispy that way. I pretty much just use cast iron for when I'm making my own. For frozen pizzas from the store, when I'm even lazier than just buying the components, I'll use the airfryer. The main issue with the airfryer is that it doesn't really allow you to deliver the energy directly to the crust the way that you need to if you want a nice crispy crust without burning the toppings. It certainly works but, I'll take my cast iron any day.
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  40. Yes, I like other cuts, but flank and flat iron steaks are the ones that I go for the most often. Especially if I'm wanting to marinade it.
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  41. I personally just smoosh mine against my dinner plate until it's roughly the same size as the cast iron skillet that it's going to be baked in. Then I take it out and hold it vertically and work it around before putting it back on the plate and stretch it some more. Sure, you can hand stretch it the way that they do in the movies and TV, but if you're not making a larger pizza, that can be problematic as that requires a relatively large area to work with. The dough winds up being even and the right size before I throw it into the preheated skillet for a trip into the oven.
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  42. If you're going to do that, you might as well just pre-fry the dough a bit on a cast iron skillet until firm enough to take the rack. At that point, you might as well just use the cast iron. But, this is an intriguing idea. You could probably also try using one of those trays with the extremely small mesh in it. They should allow the air through just fine, but prevent the weird corrugation that goes on in his video.
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  43. You obviously haven't met my wife. I've had to throw out most of my nonstick pans because she refuses to stop destroying them by scrubbing the finish off. Nonstick pans are reasonably safe, but only if you don't damage the surface. If you start damaging the surface, then all bets are off. At least with cast iron, you can keep reseasoning them and probably going to be fine. It takes a fair amount of time for them to rust badly enough that they can't be fixed.
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  44. Crispy pizza crust requires a ton of energy. Personally, I just use cast iron to get the extra heat into the crust without destroying the toppings, but he flips the pizza over before applying the sauce, cheese and relevant toppings. But, either way, if the crust isn't crispy, it's because you didn't get enough energy into it. Going longer will probably help, or you can just switch to a cheap cast iron grill and avoid the dangers associated with this method.
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  45. It's not chicken, why do you think they no longer have Smurfs in Belgium?
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  46. The crust should brown if it's at 500F or up and on pre-heated cast iron. You should see obvious browning within the first 10 minutes.
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  47.  @nehemiahmarcus308  that's more about being lazy or cheap. It's like cornbread mix, that doesn't did anything social either.
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  48. That depends, I've had to reseason mine quite a few times over the last couple of years because my inlaws can't fathom that you need to be a bit cautious about how to deal with the seasoning.
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  49. Yep, good cranberry sauce isn't that hard to make, and it's far better on turkey than gravy is. Personally, I like my cranberry with some orange slices, brown sugar and cinnamon incorporated. It's especially handy after the fact on turkey sandwiches the next few days.
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  50.  @TheModernNobel  Honestly, it's just as well that it does that as the only flavor is sugar, and if it stuck around longer the experience would be unpleasant. Being fluffy and airy is not necessarily bad, but when paired with sugar as the main flavor, it isn't a good donut.
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