Spinach contains oxalic acid which reacts with cast iron and carbon steel pans turning the spinach black.
I'm not sure about your second question, I would suggest trying it and seeing what happens. My hunch would be that as long as you have a good seasoned coating on the pan it should be fine. But that's only supposition.
that Canada may be difficult to classify, as some regions (especially near the southern border) use US terms, while others may use UK terms. It's a community wiki, so feel free to edit and clarify...) (note the singular) refers to black peppercorns unless otherwise qualified. Red pepper (US, note the singular) refers to dried, red chilies (typically cayenne) that has been dried and ground or crushed... to low-starch potatoes that don't fall apart when cooked. Sometimes called roasting potatoes (US). New potatoes behave like waxy potatoes, even if they come from a variety used for baking. Mealy
Jaggery, rapadura and panela are very similar ingredients according to their Wikipedia articles. However, jaggery can be made from not only sugarcane but also palm sap. Is there a difference between sugarcane jaggery, rapadura, and panela? The jaggery article implies they are the same thing, the rapadura article does not mention jaggery or panela, and the panela article implied that rapadura is the same as panela but not exactly the same as jaggery: Common Spanish names: chancaca, papelón, piloncillo, panocha, rapadura, atado dulce or empanizao. In India and Pakistan a similar product
Arepas are a traditional dish from Venezuelan cuisine. After eating them a couple of times, the other day I decided to try to cook them myself. I searched over the internet the recipe and I found several differences. Ones cooked it mixing the pre-cooked corn flour P.A.N. brand with water, others with milk. Some fry them in the oven, other in the pan. And there is even yellow or white corn flour. So in brief my question is, what's better to cook arepas? to use yellow or white pre-cooked corn flour? to use water or milk? to cook them in the oven or in the pan?
Ground elder is a terrible weed with delicious leaves. But is the root edible too? Wikipedia: Aegopodium podagraria, commonly called ground elder, herb gerard, bishop's weed, goutweed, and snow-in-the-mountain, is a perennial plant in the carrot family (Apiaceae) that grows in shady places. [...] The tender leaves have been used in antiquity and throughout the Middle Ages as a spring leaf vegetable, much as spinach was used.
Possible Duplicate: How do I convert between the various measurements? How to convert a cup to SI units? In otherwords, how many liters (or deciliters) one cup is?
I want to make palmiers and refrigerate or freeze them overnight then bake them in the morning. Can i do that, or would they not turn out right?
the resting period of 1.5 hours. At least I didn't notice any visible changes in the dough size. Room temperature was 32 Celsius. If you are using a long cast-iron pot or covered baker: -> Before... not have a machine so kneaded the dough by hand all the time, followed the resting times as mentioned in the recipe. Place this dough in a large lightly oiled bowl (I use Pam spray). Turn dough over... have covered here with what? I baked for 20 minutes at first. The dough surface was hard and the internal of the bread was NOT cooked. I baked for another 10 minutes and the bread crust got hardest
I have recently made a brick wood fired oven. It's a black / dirt / Roman / traditional type of oven: where you burn the fuel (typically wood) in the same chamber where you put the food to be cooked. The normal use of this type of ovens is: Let the fire heat the dome and floor (bed?) of the oven up. Once the bricks are soaked with heat (or the fire has extinguished) you take the embers (or ashes) out. Wait till the temperature drops down to the dish's required one, and put the food in. As for fuel, I use wood from pallets or wood logs from prunings (which gardeners are willing to give
stainless steel pan with copper-sandwich bottom and mineral-based nonstick coating; a plain cast iron pan. I have noticed that the buzz seems to stop when I fill the cookware with enough food... which claims that the buzz is caused by microscopic vibration of the layers of a sandwiched bottom. This cannot be the case, as the cast iron pan definitely has no sandwiched bottom, and yet it does..., it continues several seconds, then stops, then appears again, and so on. Sometimes it is completely missing. It seems to be dependent on the weight of the cookware. Once I cooked with an enamelled dutch oven