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*What's Cooking on the Flat Top*

89,197 Views | 366 Replies | Last: 20 days ago by Ag83
toolshed
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AG
Beef with broccoli, carrots and onions. Simple fried rice. I didn't get a finished pic, I start getting in a hurry to keep the sauce from burning, getting everything done, and cleaning the griddle so I can eat the food while it's still hot! It turned out great!



Milwaukees Best Light
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AG
Le Griddle finally ready to go. We site says no need to season it, as the plate is 304 stainless. Is this correct? Should I season anyway?
EclipseAg
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AG
Thanks to this thread, I finally got around to ordering a Blackstone a couple of weeks ago.

Used it for the first time on Sunday morning, cooking up bacon, sausage, eggs, peppers and onions for breakfast tacos. What a blast! Easy to use and easy to clean.

I know I'm gonna get a lot of use out of it.
Garrelli 5000
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AG
It isn't going to hurt it. My Evo was pre-seasoned but I still fired it up w/avacodo oil until it smoked for a few minutes, wiped and let it cool, then repeated the process once or twice. Gave me an excuse to drink beer and stare at the new toy
Milwaukees Best Light
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AG
I am actually heating up the avocado oil right now.
Milwaukees Best Light
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aTm2004
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AG
That's a lot of oil.
Milwaukees Best Light
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Yeah, I had, and probably still have, no idea what I am doing. Second round I used a lot less and it came out better. I think.
coastalAg
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AG
My dad has a Le Griddle. Gets significantly hotter than my Blackstone. An infrared thermometer might be helpful for you to dial in the temps.
Buck Compton
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AG
Milwaukees Best Light said:

Yeah, I had, and probably still have, no idea what I am doing. Second round I used a lot less and it came out better. I think.
No need to "season" stainless steel. It won't really actually do anything. "Seasoning" is typically used for cast iron or steels that contain carbon and is an actual polymerization reaction. It is typically done with a very, very thin layer of oil. That's then repeated to form a few layers.

https://www.lodgecastiron.com/cleaning-and-care/cast-iron/science-cast-iron-seasoning

Iron is porous and allows the oils to actually attach as they polymerize and create the slick surface. With stainless steel, just use oil when you cook and feel free to clean it all completely at high heat just like you see at a Benihana.

Technically, you can do it - it's the brown build-up that you typically see on stainless steel pans. I just clean that off.
agcrock2005
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AG
Just got my evo set up a few days ago and the first meal I did was fried rice and chicken stir fry. Turned out great, but the rice could have been better. I cooked it and then put on baking sheet and in fridge for about 4 hours but it was quite a bit of rice and didn't have time to dry. It got a little gooey because it wasn't fully dried out when I put it on the evo.

How do you prepare your rice if you're going to do friend rice?
Ag83
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AG
agcrock2005 said:

Just got my evo set up a few days ago and the first meal I did was fried rice and chicken stir fry. Turned out great, but the rice could have been better. I cooked it and then put on baking sheet and in fridge for about 4 hours but it was quite a bit of rice and didn't have time to dry. It got a little gooey because it wasn't fully dried out when I put it on the evo.

How do you prepare your rice if you're going to do friend rice?
fridge overnight.
agcrock2005
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AG
Ag83 said:

agcrock2005 said:

Just got my evo set up a few days ago and the first meal I did was fried rice and chicken stir fry. Turned out great, but the rice could have been better. I cooked it and then put on baking sheet and in fridge for about 4 hours but it was quite a bit of rice and didn't have time to dry. It got a little gooey because it wasn't fully dried out when I put it on the evo.

How do you prepare your rice if you're going to do friend rice?
fridge overnight.
Thank you but looking for more advice. Covered, uncovered, baking sheet, etc.? Looking for more specifics from the talented chefs of this thread!
Hwy30East
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Uncovered, or not sealed tightly.
I just had mine in a large bowl.
agcrock2005
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AG
Thanks. Think I'm going to give it another try this weekend.
Garrelli 5000
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Spread the rice on a big serving platter or bowl to get as much surface area exposed to air as possible.

Take the trash out staff.
Ag83
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Hwy30East said:

Uncovered, or not sealed tightly.
I just had mine in a large bowl.
Sorry - this.

I have heard that if you do not have time to make it the day before, you can spread it on a cookie sheet and put in freezer for hour or so. Never done that so can't say how well it works.
 
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