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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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New wives tales
While I was writting that biskie response, I got to thinking about the
bacon grease trick I learned from my late MIL. She was a awesome natural cook from the old school, namely a small rural farm. Anyway, I remember asking her, once, how do you prevent that brown baking pan plaque that builds up on bakeware and is near impossible to remove, short of sandblasting. She looked at me like I was a moron and quietly said, matter-of-factly, "never use vegetable oil". I've found this sage advice to be true. Butter, bacon grease, real lard, whatever, jes nothing from a plant. Seems to be true. Animal fats It may color the pan, but doesn't leave that soft epoxy-like crud. Sorry vegans, yer screwed! What actual kitchen tricks do you have that have proved, by long use, to be true. nb |
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New wives tales
On Feb 17, 2:33*pm, notbob > wrote:
(snip) >Butter, bacon grease, real lard, > whatever, jes nothing from a plant. *Seems to be true. *Animal fats It > may color the pan, but doesn't leave that soft epoxy-like crud. > What actual kitchen tricks do you have that have proved, by long use, > to be true. Good to know, thanks. At the time I learned of one trick, quite a long time ago, it seemed of simple good sense. Whenever to eat something you know or imagine you may have a "gas" build up problem with, like a common pot of baked beans, put 1/2 to 1 teaspoon or baking soda in as you begin the cook. Works every time for beans as well as broccoli. Does not add any taste to the dish, just prevents gas! ....Picky |
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New wives tales
On Feb 17, 2:33*pm, notbob > wrote:
> While I was writting that biskie response, I got to thinking about the > bacon grease trick I learned from my late MIL. *She was a awesome > natural cook from the old school, namely a small rural farm. *Anyway, > I remember asking her, once, how do you prevent that brown baking pan > plaque that builds up on bakeware and is near impossible to remove, > short of sandblasting. *She looked at me like I was a moron and > quietly said, matter-of-factly, "never use vegetable oil". *I've found > this sage advice to be true. *Butter, bacon grease, real lard, > whatever, jes nothing from a plant. *Seems to be true. *Animal fats It > may color the pan, but doesn't leave that soft epoxy-like crud. *Sorry > vegans, yer screwed! > > What actual kitchen tricks do you have that have proved, by long use, > to be true. > > nb A "watch pot" never boils but just don't watch it and see what happens. |
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New wives tales
On Feb 17, 2:33*pm, notbob > wrote:
> While I was writting that biskie response, I got to thinking about the > bacon grease trick I learned from my late MIL. *She was a awesome > natural cook from the old school, namely a small rural farm. *Anyway, > I remember asking her, once, how do you prevent that brown baking pan > plaque that builds up on bakeware and is near impossible to remove, > short of sandblasting. *She looked at me like I was a moron and > quietly said, matter-of-factly, "never use vegetable oil". *I've found > this sage advice to be true. *Butter, bacon grease, real lard, > whatever, jes nothing from a plant. *Seems to be true. *Animal fats It > may color the pan, but doesn't leave that soft epoxy-like crud. *Sorry > vegans, yer screwed! > > What actual kitchen tricks do you have that have proved, by long use, > to be true. > > nb Learn something every day...... thanks! |
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New wives tales
notbob wrote:
> > short of sandblasting. She looked at me like I was a moron and > quietly said, matter-of-factly, "never use vegetable oil". I've found > this sage advice to be true. Butter, bacon grease, real lard, > whatever, jes nothing from a plant. Seems to be true. Animal fats It > may color the pan, but doesn't leave that soft epoxy-like crud. Sorry > vegans, yer screwed! You could probably use coconut oil for that. The polymerization reaction occurs when the unsaturated bonds open up and bond to each other. Animal fats are highly saturated, and that's why they don't polymerize so readily. Coconut oil is even more unsaturated than animal fats, so it should be more resistant to polymerization. For the same reason, it is also much worse for your cardiovascular health than animal fats. |
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