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cristina3611's Profile

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new preseasoned cast iron smells fishy (rancid?)

Thanks everyone for the suggestions. I just scrubbed it again. This time with dish soap. After I rinsed it, there was no more fishy smell!! There was a faint smell of my lemony dish soap, so I rinsed it and scrubbed it (with just water) several more times. Then I scrubbed it with baking soda paste. No more smell! On to reseasoning. I'm going to look for flaxseed oil at my health food store. Otherwise, vegetable oil? Or crisco?

Aug 13, 2014
cristina3611 in Cookware

new preseasoned cast iron smells fishy (rancid?)

Do you have a suggestion on how to do the high heat thing? I don't really want to use the self cleaning cycle on our oven since the oven very new. I once heard that the self cleaning cycle can be damaging to an oven, but manufacturers have to put it in or people won't buy it? I'm not sure if that's true or not lol. I also don't know how to get a grill (we have gas and charcoal) hot enough (and would I have to move the DO around to prevent warping?).

Aug 13, 2014
cristina3611 in Cookware

new preseasoned cast iron smells fishy (rancid?)

Do have a suggestion on how to strip it completely? It seems that I've stripped (the inside at least) and it still smells. Do the high heat method? If so, please read my reply above.

Aug 13, 2014
cristina3611 in Cookware

new preseasoned cast iron smells fishy (rancid?)

Well, I just scrubbed the oven for a good 20 min with salt and vinegar. I rinsed it out and added new salt and vin a few times. I also did a baking soda paste scrub for good measure. Pictures below of the result. The smell is not as bad, but there is still a faint fishy smell if I really stick my nose down in it. But, at least I can walk buy it without gagging lol. Actually when I was trying to detect a smell afterward, my 6 year old son came up behind me and said, "something smells bad". So I guess he can still smell it. Anyway, is the faint smell ok and if I go ahead and reseason will it go away with use? Or do I have to do the super high heat burning off the seasoning method?

Aug 12, 2014
cristina3611 in Cookware

new preseasoned cast iron smells fishy (rancid?)

We just purchased a pre-seasoned lodge camping dutch oven and a griddle. I read that another round of seasoning would be good before using, so I rubbed canola oil on them and baked at 400 deg for 1 hour. We took them on a camping trip and I made blueberry biscuits, goulash, mac n cheese, and a sausage/tomato dish in the dutch oven and bacon and eggs on the griddle. After each use, I rinsed, dried, and rubbed more canola oil. All turned out great - I used a liner for the biscuits but not for mac n cheese which stuck to the pan. I had to scrape it quite a bit. Now when I rinse it out, the bottom of the pan looks very dry. I rub more oil afterwards, but did I strip the seasoning??

Well, my real problem is that the dutch oven is starting to smell pretty awful, almost fishy. Is it rancid? I read that keeping the lid on the oven can cause rancidness, which I have unknowingly done in the 2 weeks that I've had it. But the griddle (which has had good air circulation) that I have is also starting to have the same smell, but not as bad as the oven.

Solutions that I've read: boiling with salt water, boiling with vinegar, rubbing with vinegar or baking soda, scrubbing with soap/water/salt and reseasoning, stripping seasoning by burning it off over fire/grill/oven at very very high heat then reseasoning. The last one is the suggestion that I've seen the most which sounds very intimidating.

Aug 12, 2014
cristina3611 in Cookware

pizza problem

thanks again all. I'm pretty sure my problem was that my stone was not preheated enough. Or the preheating that I did too was negated by me taking it out of the oven and assembling the pizza on it. I'm definitely going to try a long preheat time at a higher temp. I don't like the idea of pre baking the crust - I'm not sure why, it just doesn't seem right for some reason! I think I'm in agreement with foreverhungry that I would think the ingredients wouldn't meld well together. However, if my next attempt fails, I'll try the prebake.

Jan 06, 2012
cristina3611 in Home Cooking

pizza problem

Wow - thanks for all of the great advice! I love Chowhound!

Okay, first, this is the link to the thin crust pizza dough recipe that I used. I baked 2 of them last night, one right after the other (more details below):
http://americanfood.about.com/od/pizz...
I didn't have bread flour, so I used AP instead. And I think I only needed about 2.5c, not 3c. It didn't specify an oven temp, so I went with 450 and 425 for the 2 pizzas. Like I said, it turned out yummy, except that it didn't brown.

I tried this recipe a few weeks ago (when I tried pre-baking) and didn’t like it:
http://www.ourbestbites.com/2008/04/b...
I've used this recipe for breadsticks, which were delicious, but I didn't like it as pizza dough - it was too thick and too chewy (and I thought that it was partially due to the prebaking?

)

A few more details: I baked the 2 consecutive pizzas on the middle rack of an electric oven. I used only mozzarella cheese. Toppings were: mini pepperoni, sliced olives, and thin sliced onions. For the 1st, the stone was not preheated and baked for about 15 min at 450. The 2nd, the stone was “preheated” only b/c it had just came out of the oven with the 1st pizza baking on it. So, I took the 1st pizza off, put the 2nd dough on and added toppings. It was probably out of the oven too long. I baked the 2nd at 425 for about 15 min. Results were about the same on both pizzas – cheese was very dark, almost burned. Top of crust was nicely browned, bottom of crust was white.

I’ll first try preheating the stone longer, using the bottom rack and getting the pizza on the stone more quickly.

I see that many suggestions are to bake at a high temp (500) – my thinking is that this would exacerbate the problem? I guess I’d be wrong in thinking that? I’ll try the higher temp too.

Foreverhungry – I don’t have a pizza peel. Is one really necessary? Could I use a cutting board instead?

If those suggestions don’t work out, I’ll try prebaking again. Or I’ll try adding the cheese later – might be a good way to hide veggies on the pizza for the kids!

Jan 05, 2012
cristina3611 in Home Cooking

pizza problem

And another detail (not sure if this mattered) - after the first rise, my recipe called for the dough to be punched down and put into large ziploc bags in the refrigerator overnight. Then the dough needed to be taken out and brought to room temp before using. I followed these directions, except my house is rather cold, so my dough was rather cold when I rolled it out.

Jan 05, 2012
cristina3611 in Home Cooking

pizza problem

I'm trying my hand at making a thin crust homemade pizza and the dough turned out pretty well except that the cheese was getting overdone/burned before the bottom of the crust browned ....

My first try was not a thin crust and tried pre baking the dough for about 8 min or so and I didn't like the thickness or the chewiness from the pre baking.

My second try was with the thin crust (no pre baking) and I used a new pizza stone (not preheated) with oven temp at 450 and the cheese started to burn before bottom was browned.

My third try was thin crust, but preheated the stone and tried the oven at 425. But I still had the problem of the cheese burning before the bottome was browned.

Any ideas?

Jan 05, 2012
cristina3611 in Home Cooking

Choc babka: AP flour for bread flour?

I want to try this recipe for chocolate babka:
http://www.myrecipes.com/recipe/choco...

It calls for about half all purpose flour and half bread flour. I don't have any bread flour on hand - can anyone tell me if it would be fine to use all AP flour?

I checked out other chocolate babka recipes and they call for only AP flour, but I liked this one because it seemed a little lighter on the chocolate.

Thanks!

Nov 12, 2011
cristina3611 in Home Cooking

Relish help

I'm making a sweet pickle relish and just realized that I'm out of celery seed. Should I leave it out? OR substitute it with dill seed or another substitute? OR should I wait until I can get some celery seed?

Here's the recipe (it's from the Ball canning book, but I found it online also):
• 4 cups cucumbers, deseeded and chopped
• 2 cups onions, chopped
• 1 cup green bell pepper, chopped
• 1 cup red bell pepper, chopped
• 1/4 cup kosher salt
• 3 1/2 cups sugar
• 2 cups cider vinegar
• 1 tablespoon celery seed
• 1 tablespoon mustard seeds

THANKS!

Aug 09, 2011
cristina3611 in Home Cooking

Dill seed for celery seed?

I'm making a sweet pickle relish and just realized that I'm out of celery seed. Should I leave it out? OR substitute it with dill seed or another substitute? OR should I wait until I can get some celery seed?

Here's the recipe (it's from the Ball canning book, but I found it online also):
• 4 cups cucumbers, deseeded and chopped
• 2 cups onions, chopped
• 1 cup green bell pepper, chopped
• 1 cup red bell pepper, chopped
• 1/4 cup kosher salt
• 3 1/2 cups sugar
• 2 cups cider vinegar
• 1 tablespoon celery seed
• 1 tablespoon mustard seeds

THANKS!

Aug 09, 2011
cristina3611 in General Topics

What's growing in this olive oil??

Great - thanks. I knew I'd find my answer here!

And montrealeater - I definitely WAS going to toss it, but the scientist in me was just too curious to find out what it was!

May 24, 2011
cristina3611 in General Topics

What's growing in this olive oil??

But it wasn't there when I bought it.... And an update - I brought it up from our basement last night (which is a bit colder) and today, the "growths" are almost gone. So, now I'm thinking it was solidified olive oil? But it really looked like GROWTHS of some kind! Still kind of afraid to use it!

May 24, 2011
cristina3611 in General Topics

What's growing in this olive oil??

I bought this bottle of olive oil on sale a few months ago. I kept it in our basement unopened. I pulled it out today and it had some strange stuff inside of it. Is it mold? In an unopened bottle? Any explanations?

May 23, 2011
cristina3611 in General Topics