Text 24108, 115 rader
Skriven 2015-02-17 10:08:37 av Stephen Haffly (1:396/45.27)
     Kommentar till en text av MICHAEL LOO
Ärende: abusing cast iron 214
=============================
Hello Michael,

On (14 Feb 15) MICHAEL LOO wrote to STEPHEN HAFFLY...

 ML> I still swear by good old open-flame gas where available.
 ML> All the electric elements can be adapted to, even the
 ML> glasstops, but I'd rather not.

For someone with asthma, electric is better. While the heat and hot
water use natural gas, the stove was wired for electric. I could have
seen about fitting the stove area for gas and gotten a gas stove, but I
went with what is in place when I bought the new stove.

 SH> I had seen online that flaxseed oil gives that hard, glassy finish
 SH> that is durable. So far, it seems to work quite well.

 ML> When the flaxseed (linseed) oil turns into the finish, is it
 ML> immune to oxidation? That would be my only concern. There is
 ML> little that is more unpleasant than oxidized to rancidity
 ML> flaxseed oil.

It seems that the process of heating and polymerization/carbonation gets
it beyond the point where further oxidation takes place. I haved not
noticed any rancid taste from anything cooked in a pan seasoned with
flaxseed oil. Note that the flaxseed oil is food grade, coming from
places like the local CVS, not the linseed oil found in the hardware
store. Linseed oil might be cheaper, but it is not necessarily pure.

MMMMM----- Recipe via Meal-Master (tm) v8.04

      Title: Four-Seed Snapper Crackers
 Categories: Quickbreads, Crackers
      Yield: 32 servings

    1/4 c  Hulled sunflower seeds
    1/4 c  Hulled pumpkin seeds
    1/4 c  Flax seeds (red or golden)
    1/2 c  "natural" sesame seeds (tan,
           Rather than pure white),
           Plus extra for garnishing
      2 c  Whole-wheat or whole-rye
           Flour, or combination
    3/4 ts Salt
      2 tb Honey or agave syrup
  2 1/2 tb Vegetable oil
      1    Egg

  In a blender or coffee grinder, grind the sunflower and pumpkin seeds
  into a fine powder. Be careful not to blend too long or they will
  turn into seed butter. Separately, grind the flax seeds into a
  powder. (The sesame seeds do not need to be ground.)

  In a mixing bowl or in the bowl of a stand mixer, combine the seeds,
  flour, salt, honey and vegetable oil with three-fourths cup water.
  Mix by hand or in a stand mixer with a paddle attachment to form a
  firm ball of dough. It should not be sticky.

  On a lightly-floured surface, knead the dough by hand for about 30
  seconds to make sure all the ingredients are evenly distributed and
  that the dough holds together. It should be slightly tacky but not
  sticky. Add more whole-wheat flour or water, if needed.

  Heat the oven to 300 degrees. Line three baking pans with parchment
  or a silicone baking liner. Divide the dough into three equal pieces.
  Set two of the pieces aside and roll out the remaining piece on a
  floured surface with a floured rolling pin. Roll it to less than
  one-eighth-inch thick, or nearly paper thin. Continually lift the
  dough as you roll it so that it doesn't stick to the surface; dust
  more flour under it if need be. You can also flip the dough over and
  continue rolling with the bottom side up. If the dough resists, lift
  it gently and set it aside and begin rolling out one of the other
  pieces. You can return to the first piece after a few minutes and it
  will roll more easily. Continue rolling out all three pieces in this
  manner.

  Use a knife or pizza cutter to cut the rolled dough into rectangular
  or diamond-shaped crackers. (You can also use a small biscuit cutter,
  dipped in flour, to make round crackers.) The crackers do not need to
  be the same size. Carefully transfer the cut crackers to the baking
  pans. The pieces can be nearly touching, as the crackers will not
  spread or rise. Fill each pan as full as it will allow.

  Combine the egg with one-half cup water. Brush the egg wash lightly
  over each of the crackers and top with sesame seeds. 7. If your oven
  has enough shelves to accommodate all the pans, you can bake them all
  at once. If not, bake them in shifts. After placing the pans in the
  oven, bake for 10 minutes. Rotate the pans and bake for another 10
  minutes. Make one final rotation and continue baking until they are
  done. (The thinner you roll them the faster they will bake; they
  typically take about 25 to 30 minutes total, but this can vary from
  oven to oven.) The crackers will be a rich golden brown and should be
  fairly dry and crisp when they come out of the oven.

  Leave them on the pans to cool; they will crisp up even more. If they
  do not snap cleanly after they cool, return the pan to the hot oven
  for a few more minutes. The crackers can be stored in an airtight
  container or resealable plastic bag and kept for at least 8 days at
  room temperature or indefinitely in the freezer.

  Adapted from: Whole Grain Breads: New Techniques, Extraordinary Flavor

  From: Peter Reinhart, Los Angeles Times

MMMMM


Regards,

Stephen
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