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Saturday, February 15 2020

Cleaning Your Cast Iron

      If the dread of cleaning your cast iron cookware prevents you from using it, try using a chainmail scrubber. It quickly and thoroughly cleans the worst stuck-on food. It is also a lifesaver when it comes to cleaning cast iron griddles. Here the link to the one that I use.

Reverse-Seared Steak

      If you're having trouble cooking the perfect steak, try the Reverse-Seared method. It is now my go-to way to cook steaks. I've tried grilling, pan-frying, broiling, and sear-roasting. Reverse-searing is the exact opposite of the latter. You first cook the steaks using low heat in the oven (approximately 25 minutes at 250°), then finish them off with a good sear on the stovetop in a pre-heated cast iron skillet. I use avocado oil in the skillet for its very high smoke point. Adjust the searing time to achieve your desired level of doneness.

Sunday, February 9 2020

Accurate Oven Temperature

      When you use your oven do you find that you're overcooking dishes? Or maybe you have to cook dishes longer than the recipe calls for. If your oven hasn’t been properly calibrated, it’s temperature can be off by a little or by 50º F or more. I had heard about this issue on some of the cooking podcasts I listen to, so I decided to buy an oven thermometer and check mine. What I found is that my oven is about fifteen degrees under what the setting says. So now I know to adjust the temperature to compensate for it.

Here are some oven thermometers that have high ratings:

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