tony b Posted June 29, 2016 Report Share Posted June 29, 2016 The Queen has spoken. Quote Link to comment Share on other sites More sharing options...
Syzygies Posted June 29, 2016 Report Share Posted June 29, 2016 2 hours ago, CeramicChef said: @Syzygies - did you purchase (if so which brand) your baking steel or have one made for you? Do you have the KK Baking stone? What determines which you use? Thanks in advance. I have three baking steels from http://www.bakingsteel.com/, several baking stones from https://bakingstone.com/, a baking bong from http://www.bakingbong.com, and a KK baking stone. These are spread over two coasts and friend's kitchens. For bread, I tried a rectangular kiln shelf, but it had the wrong thermal properties. I had a baking stone cut to match, and I now stack them in my KK for bread. For pizza, I prefer a baking steel. It's hard to make apples-to-apples comparisons here, as one adapts to each stone. From a reclusive childhood playing chess with myself, I've learned to be fair, giving each option a chance. The technique nevertheless needs to adapt to the stone. 1 Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted June 29, 2016 Report Share Posted June 29, 2016 Thanks, @Syzygies. I'm beginning to get an understanding. Quote Link to comment Share on other sites More sharing options...
tony b Posted June 30, 2016 Report Share Posted June 30, 2016 Sorry, Syz, but the "baking bong" link came up empty. And when I did a Google search, I got some interesting links, especially the "cooking with bong water" one! YIKES! Quote Link to comment Share on other sites More sharing options...
cschaaf Posted June 30, 2016 Report Share Posted June 30, 2016 Saw that this afternoon, i wasnt about to look that up at work. Quote Link to comment Share on other sites More sharing options...
Syzygies Posted June 30, 2016 Report Share Posted June 30, 2016 3 hours ago, tony b said: Sorry, Syz, but the "baking bong" link came up empty. Yeah, I was just struck by the alliteration, baking steel at bakingsteel dot com, baking stone at baking stone dot come. So I kept going... Quote Link to comment Share on other sites More sharing options...
Shuley Posted June 30, 2016 Author Report Share Posted June 30, 2016 So I am assuming that the steel and stone might be better at different types of pizza? Quote Link to comment Share on other sites More sharing options...
tony b Posted June 30, 2016 Report Share Posted June 30, 2016 16 hours ago, Syzygies said: Yeah, I was just struck by the alliteration, baking steel at bakingsteel dot com, baking stone at baking stone dot come. So I kept going... Good one. I took the bait - hook, line and sinker! Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted June 30, 2016 Report Share Posted June 30, 2016 I have two 4'x12' sheets of A36 Mild Steel being cut up and milled as I type.. 10mm slightly more than 3/8 inch 0.393" will have groove machined on the outside of one side. 2 Quote Link to comment Share on other sites More sharing options...
cschaaf Posted June 30, 2016 Report Share Posted June 30, 2016 17 minutes ago, DennisLinkletter said: I have two 4'x12' sheets of A36 Mild Steel being cut up and milled as I type.. 10mm slightly more than 3/8 inch 0.393" will have groove machined on the outside of one side. Somehow, I think my entire Christmas list this year will be KK related! 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted July 1, 2016 Report Share Posted July 1, 2016 OK, so I gave in and did burgers for dinner tonight. Not exactly smash, since they were pre-formed patties at the supermarket. However, they are made out of brisket (80/20 mix). Pre-staged. Then into a preheated cast iron skillet on the lower grate. Cheese? Yes, please. Some assembly required. Plated with double cooked fries. 1st cook in Sous Vide (183F for 40 minutes in a bag with duck fat), 2nd cook in the deep fryer with a mix of duck fat and peanut oil. Oh, and MacKenzie, that would be aioli next to the fries - the proper condiment - LOL! To be honest, need to practice a bit more using the CI skillet. Burger was too rare, even for me. Gives me an excuse to try again soon (it was a 4 pack of burger patties.) 3 Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted July 1, 2016 Report Share Posted July 1, 2016 Tony - absolutely beautiful cook. I Love hamburgers and those just woke up my tummy. Now it's talking to me wanting burgers just like those you made! Kudos to ya on a great burger cook! I'm doing burgers myself this evening. Simple. Just gonna put 'em on the grill, turn 'em, pull 'em, and eat 'em. Mustard, pickle, and onion. I'm using the Sandwich thins, whole wheat, that I grabbed at the store at the beginning of the week. Sides are some left over baked beans and a green salad. I'm on a diet dadgummit! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 1, 2016 Report Share Posted July 1, 2016 Oh my goodness, Tony that dinner looks awesome, like CC I want a cheese burger. Next batch try ketchup if for no other reason do it for Canada Day. Quote Link to comment Share on other sites More sharing options...
Shuley Posted July 1, 2016 Author Report Share Posted July 1, 2016 OK, so I gave in and did burgers for dinner tonight. Not exactly smash, since they were pre-formed patties at the supermarket. However, they are made out of brisket (80/20 mix). Pre-staged. Then into a preheated cast iron skillet on the lower grate. Cheese? Yes, please. Some assembly required. Plated with double cooked fries. 1st cook in Sous Vide (183F for 40 minutes in a bag with duck fat), 2nd cook in the deep fryer with a mix of duck fat and peanut oil. Oh, and MacKenzie, that would be aioli next to the fries - the proper condiment - LOL! To be honest, need to practice a bit more using the CI skillet. Burger was too rare, even for me. Gives me an excuse to try again soon (it was a 4 pack of burger patties.) Those look pretty good. I like my burgers more on the well done side (only ground meat) I always do them in the main grate though which will probably cook them through better before the outside burns. Quote Link to comment Share on other sites More sharing options...
Shuley Posted July 1, 2016 Author Report Share Posted July 1, 2016 I have two 4'x12' sheets of A36 Mild Steel being cut up and milled as I type.. 10mm slightly more than 3/8 inch 0.393" will have groove machined on the outside of one side. Very interesting. Any idea how much they will run or when they will be available? Quote Link to comment Share on other sites More sharing options...
ckreef Posted July 1, 2016 Report Share Posted July 1, 2016 Nothing wrong with that burger meal. I like mine md well but can go md in a pinch. Reef's Bistro Quote Link to comment Share on other sites More sharing options...
tony b Posted July 1, 2016 Report Share Posted July 1, 2016 Thanks all, but trust me on this one, they were on the "blue side" of rare! I wouldn't normally have eaten them this rare if they had been "normal supermarket burger," but since they were a special grind, I rolled with it. Still alive and kicking today, fortunately! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 1, 2016 Report Share Posted July 1, 2016 I'm glad you had no ill effects from your blue burger. Quote Link to comment Share on other sites More sharing options...
tony b Posted July 2, 2016 Report Share Posted July 2, 2016 Thanks, MacKenzie! I was a bit worried until about bedtime. I will eat steak tartare, but only in a high end restaurant or if I make it myself and know the source of the beef. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 2, 2016 Report Share Posted July 2, 2016 Tony, I agree about the steak. Quote Link to comment Share on other sites More sharing options...
