Text 16484, 76 rader
Skriven 2008-11-16 17:53:06 av Michael Loo (1:18/200.0)
     Kommentar till en text av Glen Jamieson
Ärende: Food Containers 218
===========================
 -=> Glen Jamieson said to Jim Weller <=-

 LL> What foods should be cooked in what containers/pots/pans?
 LL> Does it make a difference?
 LL> This could make for a very interesting new thread...

Not really, for those who actually know how to cook.

 JW> Acidic foods cooked in cast iron dissolve a lot of iron; I don't
 JW> know whether it's in a form that is absorbable by the body or not
 JW> though.
 GJ> Does it really, or only if the steel is allowed to rust so that the
 GJ> rust (ferrous oxide) goes into suspension in the food?  If the steel
 GJ> or cast iron is heated to incandescence, ferric oxide is formed, which
 GJ> is much harder and more stable, and less likely to enter the food.

With acid food, with prolonged contact (as cooking chili or
spaghetti sauce) discernible iron will leach out from any
cast iron vessel; I don't think any oxide is a barrier to that.

I was quite surprised to read that the Drummer boy couldn't
detect the iron taste in his cooking. It is distinctive and
can be very pronounced. I like it in stews, as it makes the
meat taste sort of like liver.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Chicken-Dressing Casserole
 Categories: Cyberealm, Mom's best, Poultry, Low-fat, Low-cal
      Yield: 6 servings

      1 c  Stoned ground cornmeal
      1 ts Baking soda
    1/2 ts Baking powder
      1 c  Nonfat buttermilk
    1/4 c  Frozen egg substitute thawed
           Vegetable cooking spray
      2 c  Chopped cooked chicken
    3/4 c  Chopped onion
    3/4 c  Chopped celery
    3/4 ts Poultry seasoning
    1/2 ts Pepper
    1/2 ts Sage
    1/4 ts Salt
           Dash of hot sauce
  2 1/2 c  Canned lo-sodium chicken
           .broth, undiluted
    1/2 c  Frozen egg substitute thawed

  Combine stone-ground cornmeal, baking soda, and baking powder in a
  medium mixing bowl; make a well in the center of the mixture. Combine
  buttermilk and 1/4 cup egg substitute; add buttermilk mixture to dry
  ingredients, stirring until dry ingredients are moistened.

  Spoon batter into a 8 inch cast iron skillet, coated with cooking
  spray. Bake at 400F for 20 minutes or until golden. Remove cornbread
  from skillet and cool slightly on rack.

  Crumble cooled cornbread into a large mixing bowl. Add chicken and
  remaining ingredients, stirring well. Spoon mixture into a 2 quart
  baking dish coated with cooking spray. Bake, uncovered, at 350F for 1
  1/2 hours.

  Per serving: 243 calories. 24.9 gm protein; 6.3 gm fat (1.6 gm
  saturated fat); 21.6 gm carbohydrates; 2.9 gm fiber; 55 mg
  cholesterol; 2.7 mg iron; 454 mg sodium; 127 mg calcium.

  Source: Cooking Light Annual Cookbook, 1994
  Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120

MMMMM

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