Has anybody used this or tried this? Does this have any professional legs to it? Or is it just another way for Sur la Table to make obscene amounts of money.
Has anybody used this or tried this? Does this have any professional legs to it? Or is it just another way for Sur la Table to make obscene amounts of money.
are you talking about....
http://www.surlatable.com/product/PR...66CAC80C45493A
that style of cooking has been around for a very long time.
although there is more cheaper products here...
http://www.amazon.com/s/?ie=UTF8&key...l_6ez6dh53cs_b
Chewie's the man.
Any experience with it? Trying to think out the logistics from a professional point of view. Will it sit on a broiler for a 4hr shift? Would I need to baby it in any way? Cleaning at the end of the night, or a one use item?
from what it said you can use it a few times. But remember salt "melts" for a lack of a better word. I myself haven't done it before. I have been wanting to do the salt crust type of cooking tho.
Chewie's the man.
I'm thinking of searing hamachi and other light fish on it. I wonder if oil decreases its lifespan?
Is it dishwasher safe?
“Though I could not caution all, I still might warn a few; Don’t lend your hand to raise no flag atop no ship of fools.” Robert Hunter
Probably depends on who your dishwasher is...Originally Posted by ecchef
Is it dishwasher safe?
once in a while you get shown the light, in the strangest of places if you look at it right
I used it before for thin beef and tuna, works well.
Any further comments on its use? In a pro-kitchen, length of use, re-usability, approx. ideal sear temp, length of pre-heating?
Happiness is a sharp knife.
Instagram @wellsharpened
Just be careful in a humid environment if you haven't used it in a while. It requires a SLOW heat up. Otherwise, it can 'splode. Don't ask me how I know.
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