Quote:
|
Originally Posted by God of Thunder
Here's a tip for cast iron pots/pans/dutch ovens, never wash them with soap. The first few times you use them, cook something greasy (bacon, hamburger or something similar). This will help "season" them.
When done cooking, fill it with water and let it boil. Then scrape whatever is leftover with a PLASTIC scraper. Dry it, add some oil to a paper towel and "paint" the inside of the pan/pot with the oil and put away.
|
Another way to season a pan is to add some oil to cover the bottom and heat it up until it starts smoking. This will fill in all the tiny scratches and coat the surface with a non-stick layer. However if you use detergent it'll remove all the oil so just clean with hot water as GoT says.
Another tip.... if you want to crush garlic but don't have a pestel and morter or a crusher you can do this: sprinkly some salt on the clove and use the flat of a knife to crush it - it turns into a mush, maybe because the salt crystals cut it all up? Don't add salt later on to the dish.
If you use raw spices like cumin, mustard seeds and coriander or mixes like marsalas then you should cook them first. Indians call this method 'tarka' - in hot oil put in the spices a fry for a few seconds until they pop. Add onions and fry until soft. This is the basis for many Indian dishes.
Can't think of anything else atm....
David