(Header changed to reflect topic drift) I've got a cast iron skillet, flat griddle, Lodge wok, and a 7 quart Dutch oven (the outdoors style, with three legs and a lip on the lid to hold coals) ready to season. I also bought a small can of shortening to use for it. But I haven't gotten up the nerve to go through that process by myself. Any tips would be greatly appreciated, as they're taking up space sitting on one of the burners on my stove. (Also, I'll need that Dutch oven next time I go camping)
Sent from my HAL 9000 in transit to Jupiter -----Original Message----- From: Cookinginthedark [mailto:[email protected]] On Behalf Of Johna Gravitt via Cookinginthedark Sent: Tuesday, January 21, 2020 6:40 PM To: [email protected] Cc: Johna Gravitt <[email protected]> Subject: Re: [CnD] A corn bread tip to go with the potatoes soup. If you decide that you’d like to start cooking using cast-iron skillet’s, drop me a line and let me know. I can let you know some recommendations on types to get. I will say it is better to get one that is pre-seasoned, although seasoning it again before you use it is good. We can talk more about that if you decide to get some. I just got mine for Christmas and I am hooked. They do take maintenance and work though, but the cooking that they produce is so worth it. I bought a cast-iron wok to cook Chinese dishes with as well and I am very impressed. Sent from my iPhone > On Jan 21, 2020, at 7:10 PM, Kerryann Ifill via Cookinginthedark > <[email protected]> wrote: > > Wow! Never knew that! But I guess having never used one that would explain > my ignorance. > > Thanks loads > >> On 21 Jan 2020, at 7:55 PM, Johna Gravitt via Cookinginthedark >> <[email protected]> wrote: >> >> The trick to cooking with a cast iron skillet is always to preheat it first >> It can take anywhere from 5 to 10 minutes on a medium to high heat. If you >> put a little water on your fingertips and flick into the pan, and if you >> hear sizzling, it is typically heated enough. >> >> Sent from my iPhone >> >>>> On Jan 21, 2020, at 6:52 PM, Kerryann Ifill via Cookinginthedark >>>> <[email protected]> wrote: >>> >>> Hi, I’m curious. >>> Why heat the skillet first/ >>> >>> Sounds intriguing. >>> >>> Regards >>> Kerry >>> >>>> On 21 Jan 2020, at 11:10 AM, Johna Gravitt via Cookinginthedark >>>> <[email protected]> wrote: >>>> >>>> I also have a corn bread recipe but it's a bit more involved than the >>>> previous one. >>>> My husband grew up in Virginia and does not like sweet so I decided to >>>> make this for the first time last night and he loved it! >>>> The sugar in this recipe does not add any sweetness. >>>> Southern Style Corn Bread: >>>> 5 cups corn meal >>>> 5 TBSP flour >>>> 5 TSP sugar >>>> 2 and a half cups milk at room temp (recipe calls for whole milk >>>> but I used 2%) >>>> 8 OZ sour Cream >>>> 1/2 cup melted butter >>>> 1/3 cup vegetable oil >>>> D >>>> Directions: >>>> Wisk together the dry ingredients and set aside Beat the eggs then >>>> add milk Add the egg and milk mixture to the dry ingredience Add >>>> sour cream and butter and mix well Heat a 18 inch cast iron skillet >>>> on the stove (I used a 12 inch) Add oil to skillet then remove from >>>> heat and pour in batter Place in oven and bake for 35 to 45 minutes >>>> and enjoy >>>> >>>> >>>> People with disabilities, access job openings at >>>> http://www.benderconsult.com/careers/job-openings >>>> Johna Gravitt >>>> Accessibility Consultant >>>> Workplace Mentoring Resource Manager Recruitment Outreach >>>> Specialist >>>> Email: [email protected] >>>> Phone: (412)-446-4442 >>>> Main office Phone: (412)-787-8567 >>>> Web: www.benderconsult.com >>>> Celebrating 20+ Years of Disability Employment Solutions >>>> Recruitment. Workplace Mentoring. Technology Accessibility. >>>> >>>> >>>> >>>> >>>> >>>> >>>> >>>> -----Original Message----- >>>> From: Cookinginthedark <[email protected]> On >>>> Behalf Of Janet Brown via Cookinginthedark >>>> Sent: Tuesday, January 21, 2020 9:49 AM >>>> To: [email protected] >>>> Cc: Janet Brown <[email protected]> >>>> Subject: Re: [CnD] A corn bread tip to go with the potatoes soup. >>>> >>>> I make a corn bread recipe without sugar because my husband from Louisiana >>>> grew up and loves that kind of corn bread. Here it is. >>>> 1 cup corn meal, 1 cup bis-quick, 2 eggs >>>> 1 half stick butter or entire stick depending on your preference. >>>> >>>> grease small loaf pan and preheat oven to 350. >>>> combine bis-quick and corn meal. melt the butter and let it cool. Add eggs >>>> to butter and incorporate them. Make sure the eggs have warmed up a bit >>>> and the butter has cooled so you don't cook the eggs. Mix wets and dries >>>> and pour into loaf pan. bake about 20 minutes, remove from oven, test for >>>> doneness and cool. After a few minutes, turn the loaf pan over and let the >>>> corn bread fall on to a plate. Eat it with that glorious soup. >>>> >>>> Sent from my iPhone >>>> >>>>>> On Jan 21, 2020, at 12:21 AM, Dena Polston via Cookinginthedark >>>>>> <[email protected]> wrote: >>>>> >>>>> Ron and all: >>>>> >>>>> I have seen the premade "sweet" cornbread at Wal-Mart too. I don't >>>>> have a Sams close by. >>>>> >>>>> All have a great day. >>>>> >>>>> Dena from Indiana >>>>> >>>>> -----Original Message----- >>>>> From: Cookinginthedark >>>>> [mailto:[email protected]] >>>>> On Behalf Of Ron Kolesar via Cookinginthedark >>>>> Sent: Monday, January 20, 2020 10:03 PM >>>>> To: Cooking In The Dark >>>>> Cc: Ron Kolesar >>>>> Subject: [CnD] A corn bread tip to go with the potatoes soup. >>>>> >>>>> Hello to my fellow blind cooks. >>>>> For those who love corn bread as much as I do, here's a couple tips. >>>>> 1. To make sure the bread isn't as dry and or crumbly, add a can >>>>> of cream corn in the batter. >>>>> Tip two, which is a easier tip. >>>>> For those who have a Sam's club membership, Samsclub has a box of >>>>> small loafs of corn bread that also is awesome to the taste buds as well. >>>>> Smiles. >>>>> Now that would go great with the potato soup. SMILES. >>>>> To all, enjoy. >>>>> Ron KR3DOG >>>>> In the good old days of Morse code Shorthand, 73's AKA Best >>>>> Regards and or Best Whishes,From Ron Kolesar Volunteer Certified >>>>> Licensed Emergency Communications Station And Volunteer Certified >>>>> Licensed Ham Radio Station With the Call Sign of KR3DOG >>>>> _______________________________________________ >>>>> Cookinginthedark mailing list >>>>> [email protected] >>>>> http://acbradio.org/mailman/listinfo/cookinginthedark >>>>> >>>>> _______________________________________________ >>>>> Cookinginthedark mailing list >>>>> [email protected] >>>>> http://acbradio.org/mailman/listinfo/cookinginthedark >>>> >>>> _______________________________________________ >>>> Cookinginthedark mailing list >>>> [email protected] >>>> http://acbradio.org/mailman/listinfo/cookinginthedark >>>> _______________________________________________ >>>> Cookinginthedark mailing list >>>> [email protected] >>>> http://acbradio.org/mailman/listinfo/cookinginthedark >>> >>> _______________________________________________ >>> Cookinginthedark mailing list >>> [email protected] >>> http://acbradio.org/mailman/listinfo/cookinginthedark >> _______________________________________________ >> Cookinginthedark mailing list >> [email protected] >> http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
