Recipes Gotgelf · Personal cooking notes
Recipes
Gotgelf
Things I cook on the gas grill, on cast iron, in the dutch oven. Whatever I've learned about a dish lives at the top of its page — the salt timing, the pan to reach for, the small lie that recipe blogs tell you. The spice map is for when I can't remember which warm spice loves which root vegetable.
Lately
2 newest entries
The Spice Map
Which spice for what, at a glance.
Pick an ingredient and see what wants to sit next to it. Or scan the matrix the other way — a single spice and everything it loves. Three views; pick whichever your brain prefers today.
Beef
Lamb
Pork
Chicken
Eggs
Cumin
5
5
3
4
3
Smoked paprika
5
3
5
5
5
Za'atar
4
4
4
Caraway
5
Saffron
4
The Pan Guide
The right pan is half the recipe.
Every recipe carries the pan I actually used. Filter the index by pan when you come home with a single object — a sheet, a wok — and need to know what to do with it.
Cast iron
Heat-retention king. Steak, eggs, cornbread.
Carbon steel
Lighter, more responsive. Crepes, omelets.
Stainless
For pan sauces and acidic foods.
Non-stick
Eggs only. Don't bully it.
Wok
High heat, fast moves, small batches.
Dutch oven
Long braises, deep stews, no-knead bread.
Sheet pan
Roast, roast hot, roast everything.
Gas grill
Two-zone. Always two-zone.