ClassicChef's Profile

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beef stew veggies?

Through "lessons learned", I have.added the potatoes at different times during the cooking process. I have found that the potatoes "can" be added at almost any time. The issue is that you cannot let the stew come back to a hard boil at anytime after the potatoes have had time to cook. They will disappear. Another item I like to add to my stew is cabbage. This should be added about thirty minutes prior to serving. I typically "can" my leftovers. It works great. My"canned"products are also fantastic for taking on camping outings. Enjoy!!

Dec 07, 2012
ClassicChef in Home Cooking

Something different with tuna steaks?

I once had an Ahi Steak at the Luxor in Las Vegas that was to die for. Roll the steaks in a combination of lime juice, lime zest, cilantro and Panko. Sear and eat well. Lovely!!!

Dec 07, 2012
ClassicChef in Home Cooking

Sides for Ham?

I think the combination of Mac & Cheese and sweet potatoes is best, but you might consider baking the sweet potatoes. I find those to be great. If you don't want this consideration, then I would recommend potatoes au gratin and green beans with bacon. Personal preferences!!!

Dec 07, 2012
ClassicChef in Home Cooking

Used Cast Iron

Here is the recipe. I hope it is to someone's interest. I find it to be the easiest, best, bread I have ever made. Enjoy.
No-Knead Bread

Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours (includes prep and baking time) plus 14 to 20 hours’ rising
3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast (heaping)
2 teaspoons kosher salt
1 ½ cups water (110 degrees)

1. In a large bowl combine flour, yeast and salt. Add 1 1/2 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18 to 24, at warm room temperature, about 68 to 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour; put dough seam side down on towel and dust with more flour. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats (with lid). When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 10 to 15 minutes, until loaf is beautifully browned. Cool on a rack.
If using a pan with removable plastic handle, be sure to remove the handle and place tin-foil in the hole before putting in the oven. Plastic typically cannot handle the 450 degree heat.
Yield: One 1½-pound loaf.

Dec 05, 2012
ClassicChef in Cookware

Used Cast Iron

If anyone would care to try some of the "easiest, best tasting" bread of all time (thanks to our cast iron products), I would be happy to provide the link. The taste, texture, and lightness are incredible!!! I can't take credit, but I can say that after journeying through many renditions of the "best" recipes anywhere, this one is the best!!!

Dec 04, 2012
ClassicChef in Cookware

Used Cast Iron

Thanks. I couldn't get the reply to Cam14 to work, so went the only route that would work. Just as a bit of a follow-up, if you plan to use your Cast Iron for soups, stews, etc., please be sure you properly dry it after washing. You should place on the stove on medium heat for about 5 minutes, or place in the oven at 350 for about 5 minutes. This will completely dry out the pores and prevent rust if you don't use it for a while. If you use these items for these purposes, you may also have to re-season a little more often. I only use mine for baking, so don't have that problem.

Dec 02, 2012
ClassicChef in Cookware

Seasoning Cast Iron WITHOUT Crisco?? [Moved from Home Cooking board]

Use bacon grease to season all CI. Lightly applied with a cloth or paper towel. Then bake at 400 for one hour. Do not remove the pan until the oven temp is all the way down. If you clean your pan with soap and water, make sure to dry over an open flame or in the oven after washing, to dry the pores of your CI properly. It really does help to prevent rust.

Dec 02, 2012
ClassicChef in Cookware

Seasoning my new cast iron skillet, it's getting lines on the rim from the oven rack?

If you are going to wash your Ci, be sure you dry it properly, by either warming it on a flame on the stove to dry out the pores, or put it in the oven at 300 or so for about 5 to 10 minutes. This really does help to prevent rust.

Dec 02, 2012
ClassicChef in Cookware

cast iron pan caught on fire. . I'm assuming to reseason, but what else?

I like bacon grease best for reseasoning. Apply sparingly with a paper towel, bake for one hour, then leave the pan in the oven until the temp drops all the way down. You can then do a second coat the next day. I prefer about 400 degrees for about an hour. Let your oven come to temp, then stay there about 15 minutes before you put the basted pan in.

Dec 02, 2012
ClassicChef in Cookware

Used Cast Iron

I just went through the process with my.dutch oven. I first used steel wool and Comet to remove the old gunk. I then put a light coat of bacon grease on entire piece, including the lid. I placed it in the oven at 400, and let it cook for about an hour. I then let the pan come down in temperature in the oven as it's temp comes down. I let it sit for half day or more, then repeat the process. The Dutch oven is back to new. I use it for my no-knead bread, and nothing sticks.

Dec 02, 2012
ClassicChef in Cookware