Cast Iron Cookware
Humans have used cast iron for cooking for hundreds if not thousands of years. Because cast iron has the exceptional ability to maintain and diffuse heat, and is easy to mold into various shapes, it is ideal for cookware.
Cast iron requires seasoning because it has the tendency to stain some foods, this is not one of its more desirable traits. Seasoning involves putting a coating of oil, either animal or vegetable, onto the surface of the cast iron.
There are several reasons for seasoning cast iron, that cast iron that is not seasoned stains foods is one of those reasons. It also provides a non-stick surface for cooking and prevents rusting, it is now possible to purchase pre-seasoned cast iron cookware.
Oils used for seasoning are high in saturated fats, as unsaturated fats tend to become sour much faster, and are therefore unsuitable for this process.
Cast iron cookware that is not pre-seasoned is shipped with a coating on food quality wax or mineral oil to prevent rust, and should be cleaned before seasoning.
New cast iron should be thoroughly cleaned with a mild dish soap and steel wool; if the surface is unpolished you may use a wire brush.
The easiest method for seasoning a pan is to wipe the cleaned pan with oil and use it, over time this will season it naturally. Another method is to heat the pan until water boils when splashed on it.
Wipe a think coat of oil on the pan with a rag; turn the pan upside down on foil in a medium hot over for 1-2 hours. Let the pan cool, it is now ready for cooking.
Full strength dish soap should never be used for cleaning a seasoned pan; it removes the coating and requires the pan to be re-seasoned.
Mild, much diluted dish soap may be used occasionally, but many feel the best way to clean a cast iron pan is to simply wipe it clean. One method of cleaning is to scrub the inside with coarse salt and rub with a towel, rinse with cold water.
Regardless of the means of cleaning, the pan should be completely dry and lightly oiled after cleaning.
Becoming a More Efficient Cook
Efficiency will save you lots of time in the kitchen, to accomplish this, learn to do more than one thing at a time. Increased preparation time before cooking is another way to become a faster cook.
Read your recipe before starting, this will save you many headaches, like getting a dish ready and finding out you need bat wings and you dont have any! Just kidding, I dont stock bat wings in my kitchen either, but you get the idea.
Get everything you will need together, follow the order they are used in the recipe, this allows you to be sure that you have everything you will need. Once you are sure you have everything, measure out the ingredients according to the recipe.
Organize all of your ingredients on one side of the work area, as you use something, move it to the other side, lessens confusion as to whether you used it or not.
Use the cutting board for all of your non-meat items first, this avoids cross contamination. If you have to prepare the meat first, wash the cutting board thoroughly before using it for any other food items.
Keeping a sink of hot soapy water will help cleanup later on, just drop used utensils in the water and allow them to soak.
Sometimes it is better to use your hands to mix something than it is to use a utensil; it also saves time washing up later. I for one loved making mud pies when I was a child, the only difference is the mud is now hamburger and the crushed leaves are now herbs.
Salads are always mixed more evenly if they are tossed with your hands. Make sure to wash your hands thoroughly, inexpensive plastic gloves will help if you didnt like playing in the mud!
Coat measuring cups, spoons and molds with non-stick spray before putting anything sticky in them, the ingredients will slide right out. To prevent having to clean a burned on, sticky mess from your boiler pan, line the pan with foil and spray the rack with non-stick spray.
Re-sealable plastic is great for marinating and coating foods with flour or cornmeal.
Planning in advance can save you a lot of time in the kitchen opening up your evenings to spend more time with your family.
Setting Up A Family Cookbook
Want that special something for the next family reunion? Try a family cookbook, involve the entire family and collect the recipes they each like the best. This is a great way to get your Aunt Marges recipe for Apple Pie!
If the family reunion is to be a pot-luck, have them bring a recipe card for the dish they will be providing. This method has several advantages; a picture of the person can be added to the recipe when the book is compiled.
Computers are great for this project, and using a regular notebook allows people to add to the recipe book at a later date. (You can even email the book to those who have a computer and are online to help save on postage.)
In addition this can be used as a great memory for the family reunion, and a way to get pictures to all of the family members who forgot to bring their cameras! Just add photos to the book and it will bring funny and happy memories for years to come.
If there is a problem of the cost of materials, have each member who wants one donate a small fee to cover the costs of the paper, ink, notebooks and postage. I dont know how many times I have gone to a pot-luck and spent lots of time asking for the recipes!
I have never been to where I didn't find several dishes I really liked and wanted to make for my family later.
If you would rather have the recipe book on hand at the reunion, just request, in advance, everyone provide their favorite recipe, put an old picture of them with it, this can present even more fun by not identifying the person in the picture!
You may want to put an index in the back so they can tell in the years to come, who is in the picture.
Whatever means you use, this is a great memento of a special day for your family, enjoy it, and remember to send one to the family members who couldnt be there for whatever reason.
Canning From the Ground Up
How fast you get foods from the garden to being canned is of utmost importance, all harvest should be frozen or canned as quickly as possible.
Pick vegetables early in the morning this prevents them from absorbing too much heat, keeping them moist when picked. Vegetables should be picked when they are at their ripest, this gives them the best taste possible when canned or frozen.
If vegetables must be stored before canning or freezing, stack them loosely in the refrigerator, or spread them out in a cool, dry, well ventilated place.
Dipping them in ice water then refrigerating helps retain quality, flavor and vitamin C in vegetables such as asparagus and unshelled peas. Shelled or cut vegetables should never be stored, but should be canned or frozen immediately.
To avoid loss of flavor and quality and to protect the vitamin content of vegetables to be frozen, blanch them in boiling water. Nutrition values are maintained at the highest quality when:
?The time the vegetables is in the boiling water is as short a time as possible
?Vegetables are chilled rapidly and removed from cold water speedily
?The water is quickly brought to a boil Blanching in boiling water requires one gallon of water per pound of vegetable, except leafy green vegetables they required 2 gallons per pound.
After water boils, immerse vegetables in a basket, or mesh bag and cover the pan. Start your blanching time as soon as the water starts boiling again.
Immediately cool in pans of ice water for the same amount of time the vegetables were blanched, keeping water ice cold. Drain thoroughly as any remaining water will turn into ice crystals when frozen, ruining the vegetables.
Use your favorite method of packaging for freezing and enjoy fresh tasting vegetables all year long!
Anthony's Photos - Australia.
I am now living in Albury after moving here in early 2006 and started doing some volunteer work in the local community, I am still doing volunteer work to help our senior citizens today. I have been volunteering now for 16 years.
I live a simple life and work in Albury Wodonga. Since arriving I have taken many photos from Albury, Lavington, Wodonga, along the Murray River. From Lake Hume, Mitta Mitta Valley, Tallangatta East and Tallangatta all of which are in NSW and Victoria Australia.
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