Text 7866, 103 rader
Skriven 2008-05-27 09:51:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: Re: Cast Iron
=====================
-=> BURTON FORD wrote to DALE SHIPP <=-

 jk>> of the things I love about cast iron.. If you mess one of them up,
 jk>> it's nothing to reseason. Just scrub, oil, and bake again. (g).

 dsh-> Yes, it is very easy. But, we know that when a piece comes
 dsh-> "preseasoned", we still have to do some seasoning work.
 dsh-> We bought a small griddle a few months ago and have used
 dsh-> it enough that it is pretty well seasoned already.

 BF> So seasoning is just baked on food and fat that you don't bother
 BF> to clean off?   [I'm at least partially serious]

Seasoning on cast iron is fat that has been carbonised to form a smooth layer
over the porous cast iron surface. It can be applied gradually over years by
usage - or, in one swell foop by "oiling" the cookware and bunging it into a
375oF - 400oF oven (repeat as necessary). Wipe the vessel down with old
newspaper and do not use harsh detergents when washing up. The resulting
surface, when 'proper' seasoning is achieved is nearly as non-stick as teflon.

Try not to cook high-acid food (lots of tomatoes, etc) in your seasoned cast
iron as it does odd things to the seasoning.

If you need to re-season you can strip the old seasoning by the simple
expedient of putting the vessel in a Hefty Green Steel-Sack along with a cup or
two of Bo-Peep household ammonia and leaving it on the back patio - in the sun
for a week or two. Then remove the pan, rinse off the brown sludge and begin
the re-seasoning process afresh.

I once bought a 10" skillet with deep sides from the Sally Anne Thrift shop
which had so much burnt on grease on the ouside (where it does NO GOOD) that I
had to cycle it through three sessions with the trash bag/ammonia before I got
down to the grey cast iron. But, once seasoned up again it has become one of my
favourite skillets.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Apricots With Amaretto Syrup (Albicocche Ripiene)
 Categories: Fruit, Booze, Desserts, Cookies, Nuts
      Yield: 6 servings
 
     10 lg Firm-ripe apricots
      2 tb Unsalted butter
      3 tb Sugar
    2/3 c  Disaronno Amaretto liqueur
      6    Amaretti (almond macaroons);
           Crumbled
  1 1/2 tb Chopped pine nuts for
           Sprinkling (opt)
 
  In a twist on the classic Italian combination of peaches
  and Amaretto, Ferrigno pairs fresh apricots with a seriously
  over-the-top syrup, made with amaretti and the liqueur,
  that plays up the complexity of the sweet-and-tart fruit.
  
  Peel apricots with a vegetable peeler, then halve and pit.
  Finely chop 2 halves and set aside.
  
  Heat butter in a 12-inch heavy nonstick skillet over medium
  heat until foam subsides, then cook sugar, stirring constantly,
  until golden brown.
  
  Stir in Amaretto (be careful; syrup will spatter) and simmer,
  stirring, 2 minutes.
  
  Working in 2 batches, poach apricot halves in syrup at a low
  simmer, turning, until almost tender, 5 to 10 minutes per
  batch.
  
  Using a slotted spoon, transfer apricots, hollow sides up,
  to a platter.
  
  Add crumbled amaretti to syrup and cook over low heat,
  crushing cookies with back of a wooden spoon, until melted
  into a coarse purée.
  
  Stir in reserved chopped apricot and gently simmer, stirring,
  until syrup is deep brown and slightly thickened. Cool syrup
  slightly.
  
  Spoon syrup over apricots and sprinkle with pine nuts
  (if using).
  
  Serve warm or at room temperature.
  
  Cooks' note: Apricots with Amaretto syrup can be made 3 hours
  ahead and kept, loosely covered, at room temperature.
  
  by Ursula Ferrigno
  
  Gourmet | April 2008
  
  Makes 6 servings
  
  Meal Master Format by Dave Drum - 11 May 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

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