Cast Iron Restoration and Use: From rusty to delicious by Burnette Chef Ray & Burnette David

Author:Burnette, Chef Ray & Burnette, David [Burnette, Chef Ray]
Language: eng
Format: azw3
Published: 2018-08-12T16:00:00+00:00

4 cooking in cast iron

Cooking Safety

•Always use oven mitts when handling hot cookware.

•Don’t put hot pans directly onto the work surface, use a trivet, or heatproof board.

•A sharp knife is safer than a dull one, but remember that sharp knives should be used carefully and treated with respect.

• Wear an apron to protect your clothes.

•Keep the cooking area clean, and wipe up any spills that could cause accidents.

Cook’s notes

• Gather and prepare all of the ingredients before you start cooking—you don’t want to discover halfway through a recipe that you have run out of something important.

• All fruits and vegetables listed in recipes are medium sized unless stated otherwise.

• Use medium-sized eggs unless stated otherwise and free range if possible.

• Always use the type of flour specified in a recipe—bread, all-purpose, or self-rising.

• It’s important to preheat the oven for 10 minutes or so before using it to allow for the correct temperature to be reached.

• Preparation and cooking times are only a guide. Cooking times may vary according to the type of pan, or oven, and the ripeness of ingredients.

• The easiest way to make cooking stock is using a stock cube, or bouillon powder, with the correct quantity of water, according to the instructions on the package.

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