Cooking Terms And Tips

Terms and Definitions

• scald or blanche - To dip in boiling water quickly
• Minced - cut into small pieces
• Chopped - cut into pieces
• Diced - cut into cubes
• Saute - Fry briefly over high heat
• Roux - A mixture of fat and flour, heated and used as a basis for sauces

Tips

• In order to curb the gastric disturbance which beans cause in some folks, try adding a small amount of baking soda to the beans just before serving (a teaspoon or so should do it). You should see some bubbling action, and this helps temper the affect on sensitive individuals.
• If you hate throwing away that expensive vanilla bean after using it only one time to make a custard (or whatever), don't! Simply rinse it well under cool running water and set it aside to dry a bit. It can then be used to make vanilla-flavored sugar. Place the bean inside a covered container of granulated sugar. The longer it sits and the more used vanilla beans you add, the stronger the flavor. The vanilla sugar can be used in anything that you'd like to have a vanilla flavor!
• Always place a damp kitchen towel under a cutting board to help keep it securely in place.
• If you find yourself wanting to cook a pot of beans but don't have the luxury of soaking them overnight, try the quick-soak method. Place rinsed and sorted beans in a large pot or Dutch oven and cover with cold water (for 1 pound of dried beans add at least 2 quarts of water). Bring to a boil over high heat. Remove from heat, cover pot and let sit 1 hour. Drain and cook as desired.

HOW TO SEASON CAST-IRON SKILLETS

• Preheat oven to 450 degrees F.
• Wash new cast iron cookware with warm soapy water and promptly towel dry.
• Apply a very thin, even layer of cooking oil to the cookware (inside and out). If you use too much oil, your cookware may become sticky.
• Bake in oven for 1 hour and allow to cool completely in the oven. You may need to do this multiple times until the pan has a nice, shiney finish to it.
• Lodge recommends vegetable oil, melted shortening, or canola oil
• Store in a cool, dry place, with paper towels below and on top of skillet to protect shelves and skillet.