Text 16567, 98 rader
Skriven 2008-11-18 21:26:22 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: FOOD CONTAINERS 81118
=============================
 -=> Quoting Michael Loo to Glen Jamieson <=-

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

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

Some of us still have a lot to learn, and are still experimenting.
 
 JW> Acidic foods cooked in cast iron dissolve a lot of iron; I don't
 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.

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

My theory is that the iron leaches out in the form of ferrous oxide
(Fe2O3), aka rust. Although it may be possible for tiny amounts of
ferric oxide (Fe3O4), aka mill scale, or metallic iron to dissolve, it
is the red stuff which flavours the liquid in the pan.

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

If sufficient chili is added it could mask the rust flavour.

For iron to rust, oxygen, water and an ionising substance are needed.
If the liquid is kept at boiling temperature no oxygen is retained and
no rusting takes place, but rust which has already occurred during a
time when the iron was in contact with oxygenated moisture will then
be leached out of the pan, resulting in that flavour.

If a film of oil can be kept over the iron to protect it from oxidation
it will not produce the rust flavour, but acidic liquids can penetrate
the oil film, with the results you have noticed.

I do not know why heavily oxidised red wine has a similar flavour.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: KEVIN'S BRILLIANT WHOLEMEAL CRUSTY PIZZA!!!
 Categories: Pizza, Kevin, Cheap
      Yield: 1 Servings
 
      2 tb Oil.
      2    Onions, chopped.
      2    Garlic cloves.
    400 g  Tomatoes, canned or fresh.
      2 tb Tomato paste.
      1 ts Oregano, dried.
      1 sm Chilli, chopped.
    325 g  Mozzarella cheese.
      1    Capsicum, red, sliced.
      1    Capsicum, green, sliced.
     24    Olives.
           ===CRUST====================
  1 1/2 c  Wholemeal plain flour.
      1 ts Sugar.
      1 ts Salt.
      7 g  Yeast. [packet]
      2 tb Oil.
    1/2 c  Water, hot.
      1    Garlic clove, diced fine.
 
  Grease a 25cm x 30cm Swiss roll tray. Roll out dough large enough to
  line base and sides of the prepared tray. Heat oil in frying pan, add
  onions and garlic, cook until onions are soft. Add sliced/crushed
  tomatoes, tomato paste, oregano and chilli. Bring to the boil.,
  reduce heat, simmer 15 minutes or until sauce thickens. Spread tomato
  sauce over pizza base, sprinkle with cheese, top with capsicum and
  olives. Bake in a moderately hot oven for about 20 minutes.
  
  PIZZA BASE: Sift flour, garlic, sugar and salt into a bowl, add yeast
  and mix well. Make a well in the centre, add combined oil and water,
  mix to a firm dough.
  
  Turn out onto a floured surface, knead for about 10 minutes or until
  the dough is wsmooth and elastic. Place in a lightly oiled bowl,
  cover and stand in a warm place for about 30 minutes or until dough
  has doubled in bulk. Knead dough until smooth.
  
  This is a beauty for the electric frypan, well greased.-Kevin.
  
  Original recipe from the AUSTRALIAN WOMEN'S WEEKLY, March 1987, typed
  by KEVIN JCJD SYMONS.
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)