Posts by Thrash Cardiom
Last ←Newer Page 1 2 3 4 5 Older→ First
-
Hard News: Kitchen Hacks, in reply to
Not sure of the brand. However, it was bought in Wairoa for about $65.00 about 5 years ago. It's excellent when you have 15 - 20 friends around for a large backyard fire in Autumn/Winter/Spring. Last thing cooked in it was a 3.5kg rump cut into fairly large pieces and slow cooked in coals/ashes with plenty of onions, whole heads of garlic, root vegetables, lots of red wine and stock, large mushrooms kept whole (but added in last hour or so to ensure they kept their integrity). It also handles whole legs of lamb, pork roasts etc. The food can be wet or dry but if it is a roast, you need a good fat layer and a vegetable bed at the bottom. You can even simulate a hangi with it and steam food.
-
Hard News: Kitchen Hacks, in reply to
+Stephen Judd: I have one of those camp ovens though it's about 20% larger than the one in your link. They are huge and weighty things. Not good for in the oven and they take up a huge amount of room on the elements. Very good for outdoor cooking.
I have a much smaller cast-iron pot is a perfect alternative. Cost was around $25.00 20 odd years ago but I have seen very similar items recently at very cheap prices.
Photo shows the two side by side. The exterior of the large one is fire blasted to hell but the inside is smooth, black and lightly oiled.
-
Hard News: Kitchen Hacks, in reply to
A heavy cast iron pan comes in handy when searing a large piece of beef prior to roasting. I usually heat the pan on high heat (gas) for 10 - 15 minutes prior to doing the sear.
I find they also give better heat control for various dishes. Thin/light pans tend to burn food way more easily than heavy pans.
That said, I've probably gone overboard with pans having around 7 of them ranging from small and light to vast thick based, lidded monsters. They all come in useful.
-
Cooking For Geeks is a fun kitchen hack book. It's full of wee hacks, tips, and tricks and does go into the physics and chemistry of cooking to a degree. Available through O'Reilly.
-
Hard News: Kitchen Hacks, in reply to
Thickening happens faster with the lid off. With the lid on you get some condensation forming and falling back into the pot.
-
Hard News: Kitchen Hacks, in reply to
Why, yes, I probably should.
-
-
When baking bread put a cast iron pan in the bottom of the oven when you turn it on to heat. Heat the oven to 230+ and heat for around an hour, particularly if you are using a stone.
Just prior to putting your loaf/buns into the oven, pour boiling water into the cast iron pan. Instant steam oven. This produces a much better crust on the bread and helps the initial oven rise.
-
Preserved lemons are really good in moroccan dishes. Search for a few tagine recipes.
-
When cooking a beef casserole I like to roast or sear a beef bone and include it in the pot for extra flavour.