I have my grandmother's pan. They are slower than a skillet
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So it all came together and the OCD itch is done
The Dry Roux tastes as good and is much smoother with WAY less fat, really happy
And I adjusted the amounts to fit to within 1 inch of the top of the DO :)
Also switched from Distilled White Vinegar to Japanese Rice Vinegar to bring out the flavors
I have a pair of 7-stick molds. Preheating them in the oven and greasing with bacon fat (what else would you use?) improves the flavour and allows the sticks to release easily from the pan so cleanly you can pour more batter into the pan right away. Also discovered a southern cook who uses a piping bag to fill the molds with batter - much less messy that ladling it in.
Follow up on the new Gumbo recipe
Yesterday I pulled the bowl outta the Fridge to scoop some out for lunch, I was amazed to find ZERO fat on the top to skim off..
Going to keep this in the Family Recipe book permanently now
This landed from FleaBay a couple of days ago. (Seller's Pic)
Attachment 330964
Out of curiosity of how much volume the cavities held, I measured using water. The result is that 2 tablespoons and 2 teaspoons brought the water level to the top of the casting.
A day and a half soak in a lye water solution took off the old sticky seasoning revealed a couple of light spots of rust so I used a denture brush and some Bon Ami to remove the rust then washed it well in hot soapy water and started seasoning it with some lard.
Here it is with 4 sessions in the oven.
Attachment 330965
I'll be using it to make a couple of batches for Sunday's Easter Dinner. :tu
When I use a cup of cornmeal,cup of flour,and a cup of milk, I fill up two corn stick pans.
Sure did clean up nice. I like all crunchy parts you get with those.
How much lead do they hold?
Attachment 330969 OOU, OOU, OOU Mr Kotter, Mr Kotter! I have questions;
What temp do you use to bake the bread in the molds?
Do you pre-heat the mold?
About how long is the bake time?
Just wondering :shrug:
I pre heat a little, not full hot, then spray or brush oil.
About 425 degree
Time wise I go by smell, they cook fast compared to an iron skillet of cornbread. I like them a over done and crunchy.
I don't put sugar in my cornbread if I were to, I might go a bit lower with the temp.
Sweat hogs!!