I’m suddenly in desperate need of a pyroceram skillet too. I’d love to be able to make proper cheeseburgers with grilled onions one at a time without using a stove or grill.
On the other hand my brother in law got himself one of those smokers that burns wood pellets. I could buy one of those and eat nothing but smoked pork shoulder for the rest of my life.
But as the solo meat-eater human in my apartment, I ended up buying a gas-canister camping grill to barbecue steaks on my terrace on weekends and then I reheat the rare steaks through the week in the microwave. They get the Maillard reaction and flavor, they get to the correct doneness point when blasted with RF later on.
Cats get happy with the barbecuing, I also grill mushrooms and tofu for my wife and it’s very easy to clean afterwards.
>Pyroceram is a specialized,, white or slightly amber-tinted, opaque glass-ceramic developed by Corning in the 1950s, known for extreme thermal shock resistance and high-temperature tolerance up to
1292
∘
F
It has near-zero thermal expansion, making it ideal for cookware, cooktops, wood stove doors, and, historically, missile nosecones.
The skillet sounds cool but I'd rather not have to deal with a microwave door and control panel for searing stuff. I do, however, frequently use it in ways that others find unconventional:
- Cooking dry goods (quinoa, freekeh, couscous)
- Single-serving coffee mug surprises (omelettes, protein brownies)
- Low-carb cheese crisps (via parchment paper)
- Not-fried rice (day-old rice, light sesame oil, soy sauce, bits of egg, leftover veggies, random seasonings)
- Frozen breaded chicken (wrap really well in paper towels to absorb moisture, overshoot on time, unwrap as soon as they're out to avoid sticking - they come out like 66% as crispy as using a convection oven)
I do draw the line at pasta because the texture never seems quite right when you boil it in the microwave.
For pasta: you can make it fresh so it only needs 2-3 minutes to cook, boil water in the microwave, and cook the pasta itself in that heated water (ie, on the counter as it cools from boiling). Like making instant ramen, but fresh pasta — throw in a stock cube and you can serve in the bowl you cook the pasta in.
Very readable. Loved it. Perfect for the too online tech audience and brings magic of 70s/80s futurism with a nod to current AI and Cryptocurrency freaks with the use of "Maximalists". If you are a Gen X geek this is really fun read.
db48x|7 days ago
On the other hand my brother in law got himself one of those smokers that burns wood pellets. I could buy one of those and eat nothing but smoked pork shoulder for the rest of my life.
rescbr|7 days ago
But as the solo meat-eater human in my apartment, I ended up buying a gas-canister camping grill to barbecue steaks on my terrace on weekends and then I reheat the rare steaks through the week in the microwave. They get the Maillard reaction and flavor, they get to the correct doneness point when blasted with RF later on.
Cats get happy with the barbecuing, I also grill mushrooms and tofu for my wife and it’s very easy to clean afterwards.
Mistletoe|6 days ago
Didn’t expect the missile nosecone.
alexjplant|7 days ago
- Cooking dry goods (quinoa, freekeh, couscous)
- Single-serving coffee mug surprises (omelettes, protein brownies)
- Low-carb cheese crisps (via parchment paper)
- Not-fried rice (day-old rice, light sesame oil, soy sauce, bits of egg, leftover veggies, random seasonings)
- Frozen breaded chicken (wrap really well in paper towels to absorb moisture, overshoot on time, unwrap as soon as they're out to avoid sticking - they come out like 66% as crispy as using a convection oven)
I do draw the line at pasta because the texture never seems quite right when you boil it in the microwave.
zmgsabst|6 days ago
unknown|6 days ago
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throwaway2037|6 days ago
tokenless|6 days ago
khafra|6 days ago