Skyking333's Profile
Week in London near Green Park in December, lite and vegeterian
Thank you for the recommendations.
I used Google maps but cannot locate a restaurant on Marylebone Lane. Do you have an address or a name?
Week in London near Green Park in December, lite and vegeterian
We are going to be in London, saying at a hotel near the Green Park subway station. I love to cook and eat, so any recommendations would be welcome. I would especially welcome recommendations for 1) a great India restaurant 2) Vegeterian restaurant. I also love unusual and eclectic food shopping.
Also, any suggestion for finding a good dinner for December 25th would be welcome.
Any of these don't necessarily need to be in the Green Park area. We will be traveling all over central London for the week, so all recommendations are welcome.
Losing faith in cast iron cookware
I have been using cast iron sucessfully for over 30 years. There are just a few simple steps to follow. 1) make sure you have properly seasoned the pan. I usually just clean it carefully, put it in a 325 degree oven, and wipe several times with oil. You may need to do this more than once 2) when I use the pan, I always clean it while it is still hot. If you take out your food, take the pan to the sink, get HOT water coming out of the faucet, and clean the pan. I have a wooden type scrubber (looks like it is small sticks of bamboo tied together into a stiff brush) that is used to clean a wok. 3) return the pan to the stove and place it on the hot burner (which is not on), wipe the pan clean, and then pour in a teaspoon of oil and whip the pan to constantly renew the seasoning.
This is quick, simple and really works well. It just requires that you handle the pan when it is hot.
Also, when you place the hot pan under the hot water, be careful that you are holding the pan from the side and that your hand is not over the pan. When the hot water hits the hot pan, it generates a lot of steam, and steam is hotter than boiling water. Always hold the pan by the handle and to one side when placing it under the water.
One more note, it is not necessary to place the pan under the hot water immediately after removing the food, but it should be done before the pan cools. (within 5 minutes).
When the pan is hot, and the water is hot, the food comes off immediately.
When you let the pan cool, the food adheres to the finish, and scubbing removes the seasoning.
And when cooking, always remember to get the pan hot first, then add the oil just before adding the food. Remember the chinese saying "Hot wok, cold oil, food won't stick". This is saying, don't add the oil and let the oil get hot before adding the food.
