Text 16512, 99 rader
Skriven 2008-11-17 08:49:00 av Dave Drum (1:124/311)
     Kommentar till en text av GLEN JAMIESON
Ärende: Re: IRON EXCHANGE
=========================
-=> Glen Jamieson wrote to Dave Drum <=-

 GJ> I have noticed that with steel pans, even if they still retain the
 GJ> non-stick seasoning surface.  That development of iron taste seems to
 GJ> result from corrosion if any moisture is allowed to remain in contact
 GJ> with the metal when cold.  You can smell it, and wipe it out with oily
 GJ> kitchen paper.  It is better to rinse the pan with hot water, wipe and
 GJ> immediately oil.

My cast iron is cleaned - with soap and water, dried on the stove, oiled down
and then heated to smoking and allowed to cool before putting away.

 DD> I didn't do any sort of scientific studies or anything to prove it one
 DD> way or the other - and I still use the Dutch oven (still seasoned) for
 DD> roasts and stews, etc. Meanwhile, I have switched to stainless steel
 DD> for my chilli pot and started winning prizes again.

 GJ> I use aluminium, and have never had any corrosion problems.

Most of my nonstick pans are heavy gauge aluminum substrate with Analon (hard
anodised) coating. Nearly all of my regular (non cast iron - enameled or plain)
pans are heavy gauge stainless (18/10).

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Apple Banana Tart W/Warm Maple Syrup
 Categories: Pies, Fruit, Desserts
      Yield: 6 servings
 
      1    Prepared 10-inch pie crust
    1/2 c  Maple syrup

MMMMM---------------------------CREAM--------------------------------
    1/2 c  Milk
    1/2 c  Heavy cream
      1    Vanilla bean or vanilla
           - extract; to taste
    1/4 c  Sugar
      4    Egg yolks

MMMMM-----------------------APPLE FILLING----------------------------
      4    Granny Smythe apples; peeled,
           - cored and chopped
      4    Bananas; chopped
    1/4 c  Butter
      1 ts Ground cinnamon
      1    Lime; juiced

MMMMM-----------------------CRUMB TOPPING----------------------------
    1/2 c  Oatmeal
    1/4 c  All-purpose flour
    1/4 c  Sugar
    1/2 c  Unsalted butter
 
  Recipe courtesy Giada De Laurentiis
  
  In a medium saucepan, heat the milk, heavy cream, vanilla
  bean or extract, and half the sugar to a simmer (just below
  a boil). In a small bowl whisk together the egg yolks and
  the rest of the sugar and temper it by adding a small amount
  of the heated milk mixture to the bowl while whisking
  constantly (known as a liaison). Now pour the liaison (egg
  mixture) into the milk pot, stirring constantly. You are
  only heating it. Do not boil. Do not cook. The idea is to
  avoid making scrambled eggs! Continue cooking on medium heat
  until the mixture begins to thicken so it will coat the back
  of a spoon, about 5 minutes. Remove from heat and allow to
  cool.
  
  In a large skillet, saute the apples and bananas in the
  butter and add cinnamon and lime juice and stir to coat.
  Bring to a simmer over medium heat and allow to cook until
  apples are tender and caramel colored, about 20 to 25 mins
  and let cool.
  
  Preheat oven to 350 degrees F
  
  For the crumb topping, using a wooden spoon, mix oatmeal,
  flour, sugar and butter until the mixture resembles bread
  crumbs.
  
  Combine the now cooled apples with the cream, pour into the
  pie shell and top with oatmeal mixture. Bake until crust is
  completely baked and golden brown, about 15 minutes.
  
  Heat maple syrup as an accompaniment, and serve.
  
  Episode#: IE0113
  Copyright © 2006 Television Food Network, G.P.
  
  Meal Master Format by Dave Drum - 08 September 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

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