d

dost's Profile

Title Last Reply

Any issues cooking in a warped cast iron dutch oven?

yes, there are broad high & low areas, so that could be from casting

Apr 03, 2012
dost in Cookware

Any issues cooking in a warped cast iron dutch oven?

Thanks so much for both of your replies, dixie. I loved learning about "cleaning" the pot fireside at the brush pile, and really appreciate you mentioning that it's possible these pots may have been used for motor oil and other non-food items. I have not cooked in this pot yet, and I think I'm going to give the whole interior a good salt boil (I'd previously just done this to the lowest 2 inches or so) and season again before using it. Better safe than sorry!

It is amazing that this could have been through a house fire....who knows the stories it could tell!?

Mar 31, 2012
dost in Cookware

Any issues cooking in a warped cast iron dutch oven?

1 pic: long wavy line (created when casting, perhaps? or damage from warping?)
2 pic: a "scratchier" wavy line- about 3- 3.5 in long
3 pic: same as 2, but more visible due to dried salt during scrubbing.

Mar 29, 2012
dost in Cookware

Any issues cooking in a warped cast iron dutch oven?

Hey Chem, Thanks for the input- they worry me too, but then, I've not had a piece this aged before. Other than the wiggles and slight gradients, the interior is quite smooth after a salt-scrub and boil clean-up by me. I don't know what the heck oil was in there before, but it was goopy, uneven, and had a rainbow-y green sheen to it. Made me afraid it could be antifreeze or something!

Mar 29, 2012
dost in Cookware

Any issues cooking in a warped cast iron dutch oven?

I would be interested to know, as well. My guess from looking at it is that it was left on a stove for quite a long while, but after that, I don't know. Even this is only a guess.
Would love to know any problems I might anticipate and hopefully head-off.

Mar 28, 2012
dost in Cookware

Any issues cooking in a warped cast iron dutch oven?

I recently acquired a vintage 1920s Wagner DO which is beautiful, but the bottom is a bit warped (not too much of a problem on my gas stove). The bottom interior has some wavy lines, and I'm curious if these are a result of the warping, and/or if I should expect it to crack in these spots- i.e. are these lines a weakness? It is not yet cracked, but I'd like to avoid that happening if possible. Any recs or info are appreciated.

Mar 27, 2012
dost in Cookware

MAC knife: Piece broke off during use... What happened? and What to do?

Thanks for the link. I watched it, then tried to chip by putting pressure on the blade as he demonstrated, but could not get it to chip again. It just flexed. Maybe I subconsciously weenied-out and didn't apply enough pressure. Anyhoo, it was interesting and informational. My guess is that part of the blade was weakened as I felt the motion I was using was "normal" and I wasn't struggling with it or tweaking at the time. It just suddenly felt like it was stuck in the squash and when I pulled it out a small piece of pulled out with it.

thanks for your input. I really appreciate it. I've purchased another Mac for now, and it's just like old times again! :)

Sep 17, 2011
dost in Cookware

Any Adams Peanut Butter in Montreal?

I would visit a natural foods-type store. Also, you may look for the Maranatha brand. Their nut butters are amazing, all types, stir, no-stir, peanut, almond, etc.... Good luck!

Sep 04, 2011
dost in Quebec (inc. Montreal)

MAC knife: Piece broke off during use... What happened? and What to do?

Please see pics and let me know what you think. I thought about having it ground down just as a spare or travel knife (travel knife would depend on how it feels after being ground down- thinking of just getting a victorinox for travel from now on...)

In the close-up photo you can also see there is a small "split" in the metal about 1/8" in front of the chip....

Sep 04, 2011
dost in Cookware

MAC knife: Piece broke off during use... What happened? and What to do?

Thanks- The knife was a gift, so I think I would be hard-pressed to take advantage of their 25 year warranty. I will almost certainly choose another MAC when I buy a new knife as I find them to be fantastic. I'm making do with others in my block for now, and using the forward half of this broken knife for simple slicing for now.

Sep 04, 2011
dost in Cookware

MAC knife: Piece broke off during use... What happened? and What to do?

I have a wonderfu MAC utility knife that I have had and used daily for over 12 years. I have had it professionally sharpened once or maybe twice, but otherwise it keeps it's edge very well and is in what I think to be excellent condition.

I was just cutting a courgette (spaghetti squash) in half to prep for baking when the blade sort of stuck, and I saw that a chunk had come out of the blade- about 1/2" long and 3/16" deep. This chunk is from about 2/3 of the way from the tip to the end of the blade. Anyone have any inkling as to why this happened or if I might be able to do anything about it? Or was I lucky to have it last this long?

FYI- I keep my knives in a wooden block, only handwash and towel-dry, and cut 95% on wood cutting blocks, 5% plastic (smelly items like garlic, onions, fish). I have never used this knife on bones at all.

Any input is appreciated.

Sep 02, 2011
dost in Cookware

How do you use a copper egg (or escargot?) pan? The kind with the little depressions...

I was recently given one by a friend, but honestly have never seen one used, and am uncertain of the best method. It is unlined. I googled for photos and found this one as an example: http://www.etsy.com/listing/72746187/... . Mine only has depressions for four eggs. Does this go directly on the stove filled with water with the eggs still in shells?, or over a double-boiler, or....is it for poaching somehow....? I'm interested, but fairly clueless.

Also, it is my understanding it doesn't need to be lined as eggs are not acidic, in shell or not, please correct me if I'm misinformed.

Thanks for the help! I'm looking forward to learning more!

Edit: upon more searching, I've found this may also be an escargot pan. I'm interested in any possibilities for how this pan might be used. Thanks!

Jun 28, 2011
dost in Cookware

Can I bake at 375F in my brass-handled, tinned copper skillet?

Thank you for the reply! Mine turned out great- pan looks just the same, and the buttered/sugared bottom is totally non-stick. I was able to cut 5-15 minutes off the baking time, which is fantastic, because in my other pans I ALWAYS have to cook longer. Love it! I can't wait to bake in it again.

Jan 22, 2011
dost in Cookware

Can I bake at 375F in my brass-handled, tinned copper skillet?

Ok, so I'm doing it...Will post how it turns out...

Jan 22, 2011
dost in Cookware

Can I bake at 375F in my brass-handled, tinned copper skillet?

I need a 10" for a clafoutis, and it's the only one I have that size. Otherwise, it's a 9" pie plate or a 12" Le Creuset skillet....

Oven temp will be between 375-400 F for approx 50-60 min.

I know the tin melting point is 450F, but wanted to ask first....

What to do? I have the oven warming right now..... : o

Jan 22, 2011
dost in Cookware

How to use up excess chocolate? I have a load of good semisweet/bittersweet chocolate.... What would be a good recipe other than chocolate fudge?

Do you happen to know which one you've tried/prefer? There are so many yummy choices!

Dec 21, 2010
dost in Home Cooking

How to use up excess chocolate? I have a load of good semisweet/bittersweet chocolate.... What would be a good recipe other than chocolate fudge?

Yes, absolutely!

Dec 21, 2010
dost in Home Cooking

How to use up excess chocolate? I have a load of good semisweet/bittersweet chocolate.... What would be a good recipe other than chocolate fudge?

Thanks Vil, for the hot cocoa suggestion... I've always made it with cocoa powder, but have wanted to try melted chocolate- Now I have an excuse!

Dec 21, 2010
dost in Home Cooking

How to use up excess chocolate? I have a load of good semisweet/bittersweet chocolate.... What would be a good recipe other than chocolate fudge?

Check! Will definitely try those..

Dec 21, 2010
dost in Home Cooking

How to use up excess chocolate? I have a load of good semisweet/bittersweet chocolate.... What would be a good recipe other than chocolate fudge?

Ha ha! I've actually had it longer than that, hence the need to use it up! :) It still tastes great, but it is time for it to be useful in some recipes!

Dec 20, 2010
dost in Home Cooking

How to use up excess chocolate? I have a load of good semisweet/bittersweet chocolate.... What would be a good recipe other than chocolate fudge?

very helpful- I wouldn't have thought of scooping it first- great idea!

Dec 19, 2010
dost in Home Cooking

How to use up excess chocolate? I have a load of good semisweet/bittersweet chocolate.... What would be a good recipe other than chocolate fudge?

And it will thaw nicely on the counter or in the refrigerator ? Thanks!

Dec 19, 2010
dost in Home Cooking

How to use up excess chocolate? I have a load of good semisweet/bittersweet chocolate.... What would be a good recipe other than chocolate fudge?

Sounds like a great idea- Any recipes you like? I have the Cook's Illustrated recipe I've not yet tried.....

Dec 19, 2010
dost in Home Cooking

How to use up excess chocolate? I have a load of good semisweet/bittersweet chocolate.... What would be a good recipe other than chocolate fudge?

Yes! Would love to make this.......Thanks for the hint on the pans. You are correct- no 10" in my cupboard....:)

Dec 19, 2010
dost in Home Cooking

How to use up excess chocolate? I have a load of good semisweet/bittersweet chocolate.... What would be a good recipe other than chocolate fudge?

Those are lovely ideas! All of them! hmmm.. Torte, mousse, ganache, chocolate dipped fruit .... yummy!

Any tips for freezing ganache? I've not done it before.

Dec 19, 2010
dost in Home Cooking

How to use up excess chocolate? I have a load of good semisweet/bittersweet chocolate.... What would be a good recipe other than chocolate fudge?

I have several pounds in big chunks, and made a batch of fudge last night, but would love to get more creative than fudge & chocolate chunk/chip cookies. Looking forward to the responses!

Dec 19, 2010
dost in Home Cooking

For what purpose are those two lengthwise slots across the back of large cutting board / block? **Pics in reply**

Thanks for the link- Pastry board.... :) Pretty handy how some have pie-crust templates,etc.

This board did formerly have the counter lock, too, but the previous owner said her boys hacked it up pretty badly, so her husband cut it off the front. It now has 4 screw-mounted rubber feet, so no counter top sliding, and good circulation, to boot.

I'm guessing we'll be using it for both applications. Hopefully that will work out fine... We won't be cutting meat on it, so no protein-borne nasties to worry about. SO spent all day rolling out Paparkakor on it, so we're enjoying it already.

Looking forward to getting a "bench scraper", as I've been wanting one for collecting cut veggies and scraping my boards. Now I have the perfect place to store it (them)! Any personal recs for a good scraper?

Really appreciate all the helpful, educational answers.

Dec 19, 2010
dost in Cookware

For what purpose are those two lengthwise slots across the back of large cutting board / block? **Pics in reply**

Fascinating! I've never heard of one either.... I tried googling "pastry bench", and it returned almost all "bench scrapers". Searched "Baker's Bench" and received about the same results- No wonder we've not heard of one before!

So, what is the purpose of a baker's bench exactly? Just a place to "keep it all together" while you work? Do I care for it the same way I would a cutting board; oiling it, etc?

The woman I bought it from had been using it as a cutting board for over 20 years.... Is there any reason I couldn't do the same?

Thanks for the education! I learned something new today!

Dec 19, 2010
dost in Cookware

For what purpose are those two lengthwise slots across the back of large cutting board / block? **Pics in reply**

Pics

Dec 18, 2010
dost in Cookware

For what purpose are those two lengthwise slots across the back of large cutting board / block? **Pics in reply**

I picked up a fantastic 2nd hand (3rd hand, maybe?) 30" x 24" maple cutting board. The back of the board has a back-splash kind of thing on the back (still maple) and so is a few inches taller than the rest of the board. That part is about 2 1/2" wide and 5" tall. It has two parallel slots running the length across the back. They are both only about 2 1'2" deep, so no on being knife storage. only 1/16" wide, so no cookbook holder either....

Anyone know what the purpose of those slots might be?

Dec 18, 2010
dost in Cookware