Kitchen Acquisitions

LOLOLOLOLOLOL

Nearly fell of my office chair ....

Thanks

 

For the win!

 

My good friend Tom sourced this 7 ton piece of 1.20 thick steel for my ghetto flat top.

 

Jim do you have marble counter tops and back splash?

What do you plan to cook on the flat top? eggs, bacon, steaks?

 

She's a beauty. Did you have to put some reinforcement in the floor?

 

No reinforcements nessasary Mike. My old house is built like the proverbial brick crapper.

JJ I am not going to cook directly on it, rather its a heat sink for simmering stocks and the Sunday Ragu, adding cold items to something hot. It takes forever to come up to temp but stays too hot to touch for hours.

 

Steel flat top is high on my want list when I sstyle down. Nice score Jim.

 

Ahh gotcha!

 

A little peeved at you Lucretia: just started a new job and I see that you are recruiting my new staff! ump

 

Haha.. and he is the star I bet.

 

[QUOTE

My good friend Tom sourced this 7 ton piece of 1.20 thick steel for my ghetto flat top.[/QUOTE]

It might be more efficient to keep it at temperature than to wait a week for it to cool and heat it again!

Tom

 

Right. Like the old AGAs from the the UK that I think they kept fired all the time. might not be efficient, but you could probably turn the heat off in the winter!

 

You must be a weight lifter Jim, being able to move this 7 ton piece around easily umpump

 

Nothing good is easy. thanks again Tom.

 

Just bought an 8qt Fissler pressure cooker.

 

What advantage do you get using a pressure cooker?
Does it simply cook foods faster?

I really have no experience using one so I'm curious.

 

I haven't used one before either. So this is a new experiment for me. It supposes to cook food with liquid (think braising, soup, etc) much faster than traditional method due to higher cooking temperature inside pressurised vessel.

 

You'll have to keep us posted on how it works out.

 

Try making stock with it