5 Myths Of The Cast Iron Pan Explained. Cooking with cast iron pans can be tricky. They're heavy and rust easily. But they last forever (if properly treated) and also retain heat longer, making them an ideal pan to keep food warm. That's why people love them. But a quick Internet search on how to correctly cook and clean these pans turns up loads of contradictory information. Some say to always clean the pan with soap and others say soap will be the death of your pan. It's time to put these myths to rest. Myth or Fact: Cleaning With Soap Ruins the Pan Chef Kellaway says to pick your battles when it comes to washing your pan with soap. Seasoning prevents the pan from rusting, which can occur if the pan is left slightly wet overnight. Myth or Fact: Metal Utensils Scratch the Surface I remember my mom telling me wooden spoons are the only way to go so you won’t damage the pan's surface.
While the carbon layer is not harmful or toxic, it will discolor your food. Myth or Fact: Cast Iron Pans Heat Evenly. Well fed, flat broke. My plan was to write every single day in April, but yesterday I came up short. It was Birthday Eve, and I just sort of melted into the couch with a bowl of pho and season four of Parks & Rec. It had been a long week; my boss has been away, so I’ve been using this bit of down-time to cross a million little things off my to-do list. I have been sweatily productive, even on painkillers. It wears a person out, you know? So, anyway, though I had every intention of remaining committed to this arbitrary goal I’ve set for myself, I vegged out instead and am probably better for it. Fortunately, I have two books to tell you about today! Jeffrey Steingarten, the author of both, is a writer and a curmudgeon. From The Man Who Ate Everything: “For weeks I had been preoccupied with horses. From It Must’ve Been Something I Ate: Gratin Dauphinoise Using a good dollop of the butter, grease the inside of a 9″x13″ baking dish on all sides.
Line your pan with potatoes. Bring the cream to a boil. Well fed, flat broke. Tonight is a quiet night, the end of the last day of a three-day work-week, and I cannot be bothered with even pajama pants – it’s been muggy lately, with over 50% humidity (all showing in my hair), and the forecast is calling for fire and smoke which I suspect means the apocalypse is nigh and I’m not even worried, just impressed, because I thought that sort of thing was supposed to defy prediction. In other news, run-on sentences are still not something I edit out of my own writing. Apparently. So tonight we had one of those easy meals that looks cool, because I wanted Nick to clean the apartment and I figured he would have to think I tried to be conned into that ugly a task. Salt-crusted salmon and roasted patty pan squash did the trick – it’s even pretty rad to say out loud, and apocalypse or not, I think I’ve earned the right to assign him floor-washing.
Just make my fish. Salt-crusted salmon with lime (Serves four.) Preheat your oven to 450°F. Like this: Like Loading... Well fed, flat broke. With the exception of a four-hour period last Friday during which I managed to score an excruciating, now-peeling sunburn from sitting on a patio during lunch, this part of the world has been slow to summer. Which is just as well, because I’ve recovered most of my appetite, and after Paris the taste I’m looking for is unctuous. Unctuous like long-roasted meat, and like the sauce around it, so rich with that slowly melted fat that coats your mouth and the inside of your belly, leaving you full and sleepy.
I went with Grace (and Claude, but that is a story for another time) to a restaurant in Paris called Bistroy Les Papilles where we were brought just such a dish. Three steaks of pork belly were served in a tomato sauce filled with navy beans, thyme, and fresh spring vegetables; the pork had been cooking long enough that most of the fat found itself in the sauce, so that the meal was deceptively rich.
I succeeded in eating only a small plateful, though it was a satisfying plateful. Meals for the Family — Over 50 new recipes from the 100 best food blogs. By Babble | Meals for the Family Over 50 new recipes from the 100 best food blogs Raspberry Mint Lime Fizz from Mommie Cooks Make the kid-friendly version of this sweet, tart drink for a summer BBQ then spice it up with the grownups-only version for the after-party.
Make raspberry mint lime fizz » Sweet-Potato Cinnamon Buns fromIn Sock Monkey Slippers More on Babble About Babble Babble Launched in December 2006, Babble has a National Magazine Award nomination for Best Overall Website (opposite Slate.com) and a Folio magazine award for Best Online Magazine (beating out everyone but Time.com). Allrecipes.com - recipes, menus, meal ideas, food, and cooking tips. Cookies. Most favorited all-time. New York Cheesecake. If you read my blog regularly then you know I always bake cheesecakes. I've been adventurous & tried to make various desserts & cakes in the past two months.
I've enjoyed baking & eating, also taking nice food photos. I then left the cakes & food to my family & friends, my mum didn't like some of them unfortunately. So, I decided to cheer her up with her all time favourite - a cheesecake! This is a classic baked cheesecake but it's amazing! Smooth & creamy yet tangy & refreshing. You'll love it! Recipe (6" round): adapted from here (Chinese) Crust 75 g caramelised biscuit crumbs 30 g Ameretti biscuit crumbs 25 g unsalted butter, melted Mix the ingredients & bake in an oven at 150C for 15 min. After cooling, press into a 6" springform pan. Cheesecake Filling 200 g cream cheese 180 g sour cream 70 g sugar 2 eggs 2 tbsp + 1 tsp cornstarch 1/2 lemon, zest only & finely ground Preheat oven to 170C & butter the pan. In a large bowl, beat the cream cheese with sugar until smooth. Sieve in cornstarch & mix well. SWEET POTATO BROWN SUGAR CINNAMON ROLLS.
Today is sweet potato day. I've just made some sweet potato cinnamon rolls that are the moistest, softest, cushiony-est, sweet potatoe-iest buns I've ever made. This recipe is one that I concocted. There was a lot of vacillating between cake, buns or onde-onde. But finally ...a decision. I used Japanese Sweet Potatoes....the purple skinned kind. The large proportion of grated sweet potatoes gave the buns so much flavour, moistness ans richness. I must declare too that those sweet potatoes were steamed, drained and sat in my fridge for the longest time. The recipe ~420 gm steamed, cooled completely, peeled then grated sweet potatoes (Japanese kind) 400 gm plain flour 1 1/2 tsp instant yeast 1 1/2 tsp sugar 1 1/2 tsp baking powder 1 tsp salt 40 gm butter 1 whole egg, beaten to just mix 120-130 ml water at room temperature Extra butter, softened, about 3 oz...maybe Some brown sugar to sprinkle ( i didn't measure) Cinnamon powder Grease a 9 inch tube pan well and keep aside.