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Ghost flavors in cast iron skillets

I have a new cast iron skillet and I have been avoiding cooking things with strong flavors in it because I don't want my cornbread to taste like curry. Is this concern justified, or are ghost flavors not really a problem? Do any of you have any experience with this?

Apr 03, 2014
macfadden in Cookware

Healthy oil with high smoke point?

That link didn't work for me, but I found the page you were referring to and thought I'd post it in case anyone else came along and was interested: http://www.spectrumorganics.com/image...

Mar 15, 2014
macfadden in Home Cooking

Thickening soup with bread

For future reference, I can report that the delicious bread did become insipid, soggy bread, and did not break down at all. Maybe the next day it will be better.

Mar 14, 2014
macfadden in Home Cooking

Thickening soup with bread

I am making the ribollita recipe from the Silver Spoon, and it says to put four slices of bread on the bottom of a big casserole, spoon the soup onto the bread, and bake it for 10 minutes at 350F. That doesn't seem like long enough to really break it down, and I'm a little concerned that my delicious bread is going to get all soggy instead of thickening the soup. Have any of you made a soup this way before? Does it work? Should I cut the bread up into little pieces and stir it into the soup? Should I serve the soup at its present consistency with the bread on the side? The bread I'm going to use is a quick bread, if that affects your sogginess predictions, but it is not sweet.

Mar 14, 2014
macfadden in Home Cooking