loading

use cast iron to prepare roast chicken and dessert - how to clean cast iron

by:Longzhao BBQ     2020-03-30
use cast iron to prepare roast chicken and dessert  -  how to clean cast iron
A century ago, walk into the kitchen of Victoria's home and you will find that there is no tfulon frying pan and silicone pine pan.
They have not invented it yet.
But what I call primitivePot-cast-iron pans —
In daily use, some people from that time can still use it in the kitchen today.
I said that because
Iron pans like frying pans, Dutch ovens, baking pans and other ships are built for sustainability
If you treat them well
As early as the Han Dynasty, the Chinese made materials for cast iron vessels.
They used them to evaporate salt in the early days.
The material was later molded into castings.
They finally found their way to places like Europe and the New World.
In the centuries before the electric oven came out, chefs loved casting
Iron pans, because they can distribute heat in a way that holds and evenly.
These pots are also popular because they can be used in hot and rugged cooking conditions, such as in a fireplace, hanging on a campfire, or even in a fire.
When with non-pot
The surface of the bar starts to be used in 1960 s, cast-
The iron pot is out of favor.
A big reason is that they rust easily if they are not careful.
But it's not hard to take care of them, they will last for decades if you do. Cast-
The iron cooker is made by pouring molten iron into the mold.
During this process, the micro-bubbles rise and small holes are formed on the surface when the iron is solidified.
If the pot is not seasoned properly (sealed)
Before use, the moisture entering these holes will eventually cause the pot to rust.
Some companies easily sell pots that have been seasoned and can be used.
Other companies ask you to do seasoning, and the recommended technology is different.
When I give a new actor
Iron pot, I wash it first and dry it completely.
I gently wipe the pan handle with a thin layer of vegetable oil.
Don't apply too much oil or you may get a sticky surface treatment.
The pot is baked in an oven of 350 degrees F for an hour and the oven is off and I let the pot cool to room temperature and take it out.
Then I apply a thin layer of oil to use it.
During the heating process, you can put a baking tray on the shelf under the pan to capture any drops of oil.
After each use, I wash the pan with hot soapy water.
I never let it soak for too long to avoid using a grinding cleaner or scrubber that might "fail"Season "pot.
Then I dry the pan and after the first few uses I wipe it with another thin layer of oil before storing it until needed again.
If you have an old actor
The iron pan is rusted and you should be able to restore it by first moistening the pan with water and then spraying it with panning powder.
Now scrub the rust with a metal scrub pad.
In this case you can use the grinding cleaning product as you will season the pan again.
Then I will wash the pot clean, dry it, then oil it, heat it, and then season it like above.
When properly seasoned and treated, the pan darkens and forms a coating that prevents sticking and rust.
I find that if I use the pan a lot and wash and dry it properly, I no longer need to keep cheering it up until it is stored.
I know it's very real because my wife and I have a new and old cast --
Before 100, our Victorian people used iron pans to cook everything from pancakes to steak and roast chicken.
Juicy, fragrant roasted chicken seasoned with lemon, garlic and rat plum.
Preparation time: 20 minutes Cooking time: about 90 minutes to make: 4 pre-heated ovens to 350 F.
The aroma of lemon is delicious;
Put zest in a small bowl.
Cut the lemon in half and squeeze its juice into a bowl.
Mix in oil and pepper.
Cut the squeezed lemon into pieces.
Use your fingers, start working from the cavity end, carefully relax and lift the skin on top of each breast.
Put half of the garlic slices and eight rat Leaf leaves under the skin and push them to different places around the chicken.
Press and put the skin back in place.
Put the onion, lemon block and the remaining garlic and rat plum into the cavity of the chicken.
Fold the wings of the chicken and tie the legs together.
Put the chicken in 10-inch cast-iron skillet.
Brush the lemon juice/zest mixture on the chicken.
Season with salt and pepper.
Roast chicken, brush occasionally with pan juice for 90 minutes, or until an instant --
Read a thermometer inserted into the deepest part of the thigh register 170 F
Transfer the chicken to the plate, place a tent with aluminum foil and rest 10 minutes before carving and serving.
Eric's choice: remove the fat in the pan if you want gravy.
Add 2 cups of chicken soup and boil it.
Mix 3 tablespoons in a bowl
Make flour with 1ú2cup chicken nuggets until smooth.
Stir slowly into the boiling soup and cook until the gravy is thick.
Clafouti is a French.
Dessert made with frozen cream fruitlike batter.
This version of the fruit is small and delicious dry black mission fig, which is soaked and softened before use.
Preparation time: 20 minutes, plus soaking time cooking time: 25 minutes to make: 8 parts to put the figs in a heat-proof bowl and pour into boiling water.
Let the fig Plump in the water for 30 minutes.
Put the figs and put them aside.
Preheat the oven to 425 degrees F.
Brush a 10 inside-inch cast-
An iron pot with butter.
Place the eggs in a medium-sized bowl and stir until they are fully mixed.
Add milk, sugar, dandruff and juice, vanilla, cinnamon and nutmeg.
Sprinkle flour and stir until the batter is smooth.
Pour the batter into a frying pan.
Put the figs on the batter and sprinkle them with almonds.
Bake clafouti in the middle of the oven for 25 minutes, or until the side expands, the top is golden and the filler is set.
Cool clafouti for 20 minutes and then provide warm service.
Alternatively, cool at room temperature and provide services in this way.
Before cutting into wedges and serving, gently wipe clafouti with icing sugar.
Apply a fresh cream or cream on each plated clafouti wedge if needed.
Note: Most supermarkets sell black mission figs about 11 u 2 inch long on bagged dried fruit aisles.
You can also find them in stores that offer a lot of bulk food.
In acid cream
Just like some cream cakes sold in the bathtub of the supermarket.
Time colonists.
Com Eric Akis is the author of "everyone can cook.
His column appears in the Life section of time colonists on Wednesday and Sunday. .
Custom message
Chat Online 编辑模式下无法使用
Chat Online inputting...