Just a regular guy that loves to cook and make people happy through food! On my channel, you will find all things grilling, cooking, smoking, griddling, along with some random techy things sprinkled throughout. Basically anything that I like and want to make a video about.
I love all foods and cuisines! (Except kale, F kale)
I love this conversation! We refer to healthy foods as SLOW foods this is an easy way for my son to understand what is good for him. Proud mom moment I heard my son tell his grandma that chips are fast foods so he shouldn’t eat them or he won’t get big and strong. I think it starts with us as parents showing our kids what healthy looks like.
I gave up on my Hexclad pans a few years ago for basically the same reason. Switched to stainless steel and just keep one cheap nonstick pan for eggs and replace it periodically. You don’t really want to use nonstick once it starts flaking off
i followed ur instructions and made my first ever burgers (that was also made w bison) and my family rated them an a++ and said they were SLAMMIN! so thank you :DD
Ya know, I don't have an issue but I could see how someone with severe arthritis could have trouble ONLY when they don't release the pressure all the way. Sometimes I have to release it twice.
All nonstick coatings break down eventually, across the board, no matter the price point. While HexClad is marketed as dishwasher safe and okay to use metal utensils on…it will decrease the life. The real point with these pans is that they are more nonstick than uncoated pans, but sear better than most nonstick pans. Hence the “hybrid” description. I don’t put mine in the dishwasher and mostly use silicone utensils, with the piece of mind that a can use a metal spoon or whisk mindfully without issue. This is a marketing issue with HexClad, they have embellished the capabilities a bit and should probably walk them back to what I described above. Treat it like nonstick that sacrifices a bit of release capabilities for better durability and is a bit more versatile with regard to searing meats and can handle more heat in the oven. Basically it’s a “jack of all trades”. It’s great for home cooks that don’t want to own 3 different 10” skillets. (nonstick, stainless, and carbon steel)
Why have cookware that only last two-three years? I have allclad pieces for over 20 years. The only pans longer are the cast iron. Same with quality knives.
The new one is not good as the ancient ! I swear ✋😑! And I'm here in France ! Nowadays I go to Burger King, where the steakhouse is exceptional ,same for their chicken wings ! "Une tuerie "😂,as we say in France. Btw, Bonjour de France les amis ✌😉👍🇫🇷
They changed the sauce !!! I was a big fan of the big mac (un inconditionnel, en français ! ),but since the change of sauce and... who knows what ,I really don't recognise my burger anymore !
I really wanted to but I’ve been trying to only cook with ingredients from our garden and I didn’t plant any jalapeno this year! 😒 I will next year for sure, that’s why we paired it with the roasted veggie escabeche which was also 🔥🔥🔥
@@BeergrYTCooking with fresh produce from your own garden it’s a higher level of cooking. The Ají Sauce or Green Sauce is not the real McCoy. It was invented by Peruvian restaurants using jalapeños and cilantro because of the lack of Ají Amarillo. I was able to get Ají Amarillo from the frozen section of a Latin supermarket and planted the seeds.
Really great job with this one, brother! I definitely want to try this with my rotisserie over charcoal. I've been crazy busy with work/travel, but I'll definitely give this one a whirl as soon as I can. Again, really great job with the video and looks to be a great recipe! Thanks for sharing, and always thanks for all you do for your content!
I don't know how you abuse the pan and you probably didn't season it like you're supposed to in the instructions.I've been using these pans for years, they're by far the best pan i've ever used.And i've been a chef for thirty years
Excellent video! Question: I bought quite a while back, a Kitchen-aid stainless steel set and while very good, it is not all clad and the sides stain right away and are a pain to clean. Is this something that happens with fully clad cookware (maybe you mentioned it in the video but are Heritage fully clad)?
@@BeergrYT My comment was that I own, Kitchen-Aid brand and they stain on the sides since they are not fully clad. Then my question was, does this (staining of the sides) happen to fully clad stainless steel like Heritage?
@@vilhelmhammershoi3871 I now own the Heritage Steel pans in both lines as well as Made In and Demeyere pans and none of them stain anywhere. I guess I am wondering what your "staining" looks like? Sometimes stainless pans can start looking a little cloudy which can be mistaken as damaged or stained but that is just a hard water build up and you can solve that easily by boiling 1 part vinegar and 3 parts water. Then wash and dry the pan when it cools and the cloudiness goes away.
The "non-stick coating" concerns me. I mainly use cast iron and stainless steel. I use a non-stick pan for pancakes which stick badly in everything else. Adding a lot of oil makes unappetizing pancakes. If there is a solution for this I would love to hear it. Carbon steel, maybe?
I use carbon steel every day! The trick to it is really taking your time and building up the seasoning. After about 8 months of cooking with it DAILY, NOTHING sticks to it. Also, enameled cast iron is great for pancakes.
@@BeergrYT Thank you so very much! This is so helpful! I found a carbon steel frying pan on Amazon after watching the video but decided to put it in my cart. I'll buy it now!
As long as your skillet is oven safe, you could leave it in that. Just flip it over so the breasts are up during roasting. Ideally, you would want to roast it in the oven on a wire rack over a baking sheet so the juices fall down and steam up. Hope that helps!
Depending on the flavor profile you want to go for, adding in some fresh squeezed blood orange or ginger ale, lime juice or a non-alcoholic malted beverage. Or simply leave it out entirely.
Yeah it doesnt work. I just bought that after seeing your review and tested it with raspberry wiht a normal container without vacuum technology , rapsberries in a bowl and raspeberries in the vacuumed zwilling and the one that lasted longer was just raspberries in a bowl (lasted maybe 4 or 5 days). the ones in both containers lasted 3 because there was condensation inside the containers under the lid from staying in the fridge and that helped create mold on raspberries. So 3 days i twas and less efficient than no container :(
Looks great! Big fan of shakshuka, will have to try this recipe. Also green beans have become one of my favourite vegetables, while they're not amongst my all time favourites flavour wise, I do still like them and they're just so insanely versatile, they can go in such a variety of different dishes and cuisines from al over the world.
Peruvian chicken is easily the best all-around whole chicken recipe that I have ever found, I only with I found it sooner! If you're looking for a chicken recipe that keeps the breasts juicy, the legs, thighs and wings fall off the bone tender and the skin CRISPY all while adding a very unique and memorable flavor, this is the recipe for you! Peruvian Chicken Marinade Recipe: 4 garlic cloves grated 1Tsp of coriander 2tbsp soy 2tbsp apple cider vinegar 1tbsp olive oil 1/4 beer 1 lime 1tbsp aji amarillo paste (Amazon Link) - amzn.to/3TqqrjN 1tbsp aji rocoto paste (Amazon Link) - amzn.to/4esaAcz Tsp cumin Tsp rosemary 1/2 tsp salt 1/4 tsp pepper --Combine in a bowl or blend together. Dry chicken with paper towels, carefully lift the skin over the breasts and pour in some of the marinade. Smother your chicken in the marinade using a plastic bag or marinade dish and marinate for at least 3-4 hours. --Smoker (Same instructions of oven users): Smoke at 250F until breasts reach 145-150F internal and then increase temp to 400F until the breasts internal temp is 160. Remove and rest for 15 minutes. --Grill or rotisserie: 375F grill until breasts reach internal temp of 145-150F and increase to 450F until breasts reach 160F internal. Remove and rest for 15 minutes.
This is really informative and well-researched video. Thank you. My experience with the same Costco set bought 6 years ago is nothing like yours. The set is pristine. I occasionally dishwasher them. No flaking, no degradation. Yes, some oil is necessary. And they replaced one pan that warped (glass tops and induction cause that). Carbon steel and cast iron are far more finicky, again because of their uneven heating on anything but gas. Constantly obsessing over the seasoning takes the fun out of cooking. And a RU-vidr actually said people liked the metallic taste of a carbon steel paella pan. The leeching is, therefore, real. So if the PTFE thing is a worry and carbon steel leeches, we are left with stainless. With seasoning and perfect temp control, you can get nonstick eggs. So many cooking implements out there are just rabbit holes. But good for content creators. Sous vide, stainless, pressure cooker, outdoor gas grill, pellet smoker. ‘Nuff said.
I worked in fume-hoods and other laboratory furniture and equipement construction company for 8 years. We worked entirely with all kinds of polimers, plastics and teflon! I know that noone wants to be near teflon when it is close to some sort of heat. It is highly toxic. And the fact that the US, FDA is approving it like safe to use for food, it is alarming to me. I don't trust those guys at all!
