Re: cooking related questions

[Guest guest]

Jam from frozen berries: the berries you're starting with will be more watery

from having been frozen and thawed. Also, the natural pectin content will be

diminished, so if you don't want to end up with lots of pancake syrup, you'll

have to stick close to the required jam/packaged pectin ratio to get enough

pectin for jelling the jam.

Cast-iron: best for foods that don't have a high acid content. You'll want to

avoid tomato sauces or tomato-based foods, or any fruit sauces where you're

cooking them down with water. (Apples work okay in cast-iron, for instance,

when you're sautéing them in butter and then glazing with some natural sugar or

maple syrup over low heat. The fat coats the apples and prevents them from

discoloring.)

Use cast-iron for searing (meats), sautéing, pan-roasting, medium-heat frying,

stove-top to oven baking (for spoonbread or tarte tatin). Keep it well-seasoned

and it acts almost like a non-stick pan.

[Guest guest]

Make sure you re-cure your cast iron pan now. You want to keep any acidic

ingredients out of your cast iron. For example, lemons, tomatoes, apples ; ),

vinegars as they will react to the metal.

Hope this helps!

Mishaun

>

> Hi all,

> Has anyone tried making jam from frozen berries? Do you have to modify the

recipe? Also,

> I recently made the mistake of making homemade applesauce in cast iron pot.

It looked blue and had a metallic taste. Can anyone offer some basic

guidelines for cooking with cast iron--like what it is and isn't good for.

Thanks!!!

>

> ~Cambre

>

[Guest guest]

What oil would you recommend curing the pans with?  I imagine there would be

some residual oil on the pans after curing.  Thanks!!

Subject: Re: cooking related questions

To: trad-foods-MN

Date: Monday, September 21, 2009, 10:25 AM

 

Make sure you re-cure your cast iron pan now. You want to keep

any acidic ingredients out of your cast iron. For example, lemons, tomatoes,

apples ; ), vinegars as they will react to the metal.

Hope this helps!

Mishaun

>

> Hi all,

> Has anyone tried making jam from frozen berries? Do you have to modify the

recipe? Also,

> I recently made the mistake of making homemade applesauce in cast iron pot.

It looked blue and had a metallic taste. Can anyone offer some basic

guidelines for cooking with cast iron--like what it is and isn't good for.

Thanks!!!

>

> ~Cambre

>

[Guest guest]

>

> What oil would you recommend curing the pans with?  I imagine there would be

some residual oil on the pans after curing.

Lard is best, but butter works in a pinch, as does coconut oil. There need not

be a noticeable residue on the pan, but if you were to use coconut, for example,

it might flavor the taste of whatever you cook in the pan the next time or two.

But I have never experienced any problems with this kind of thing. I don't

think cast iron absorbs much flavor, but the standard disclaimers apply here and

YMMV (your mileage may vary).

~Joe

[Guest guest]

I have used coconut oil, lard and olive oil to season cast iron.

Kimi

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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[Guest guest]

Great ideas!!!  Thanks.

Subject: Re: Re: cooking related questions

To: trad-foods-MN

Date: Monday, September 21, 2009, 7:00 PM

 

I have used coconut oil, lard and olive oil to season cast

iron.

Kimi

~~~~~~~~~~~~ ~~~~~~~~~ ~~~~~~~~~ ~~~~~~~~~ ~~~~~~~~~ ~~

www.Jremedies. com

" I do not ask that Thou should give me some high or noble task. Give me

little hands to fold in mine. Give me little children to point Thy way, over

the strange, sweet path that leads to You. Give me little voices to teach to

pray. Give me shining eyes Thy face to see. The only crown I ask to wear is

this, that I may teach my children. I do not ask that I may stand among the

wise, the worthy, or the great; I only ask that softly, hand in hand my

children and I may enter at the gate. "

-Anonymous

--- Get FREE High Speed Internet from USFamily.Net! -- http://www.usfamily

..net/mkt- freepromo. html ---

[Guest guest]

>

> >

> > What oil would you recommend curing the pans with? I imagine there would

> be some residual oil on the pans after curing.

>

Ghee or lard. Both have are " traditional " , have the water removed; ghee has

milk solids removed, unlike butter. When I make crepes, Injera or Dosa on

my tortilla 10-inch cast iron pan, I use ghee for coating the pan, between

each and every bread.

Sharon, NH

[Guest guest]

Re: seasoning iron pans. I've tried coconut oil and olive oil. Both work

equally well.