Thread: Cast iron?

Griswold #8 in action

Originally Posted by gssixgun

Sometimes you just have to make Bread

Started the dough before heading out on the boat the other day.

We stopped on the way home picked up cheeses, and a log of pepperoni
Got home tossed the DO in the oven to heat up, punched down the dough and popped it in to bake while we put away the things of the day..
Pulled it outta the oven cut up the cheese and pepperoni poured some Merlot and cut into the crusty steaming loaf..
Smothered with Amish Rolled Butter we watched TV and stuffed ourselves


You gotta love a time tested simple recipe for bread

4 cups Flour Sifted if you can
1 Packet Yeast
3 tsp Kosher salt to taste
1 tsp Baking Powder

450° 45 min in closed DO remove top,, and bake 10-15 minutes longer to perfect Golden Brown top

The trick to these breads is dropping the dough into the hot DO that steam is what makes the bread
You can use Parchment paper if you don't trust your DO not to stick. I also coat the DO and the dough with EVOO right before I drop it and sprinkle the top with Kosher Salt too

Cutting the Cross on the top is recommended to allow for full rise but I forget about 50% of the time

Also my second time using the Wheat Montana Flour, I used it in a Pizza Dough recipe on Sat night for a Cast Iron Pizza
Not bad at all, not totally sold yet but I like it


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Awesome looking loaf Glen........I'm so going to do that recipe soon,I just need to get some flour.

I decided that Breakfast for Supper was in order last night so I made my version of Merch McMuffins:

Here's my version of Glen's silicone ring:


Two eggs in butter in the 4" pan:


Ready for final assembly:


Normally I add a slice of tomato on top but I didn't have any on hand. Oh well it was delicious as it was.

Originally Posted by gssixgun

These are fondly named by the wife "Egg "Merc"Muffins"

Some Black Steel pans

11" Lodge Griddle
8" Skillet

My new Silicone Egg Ring

Fresh Local Duck Eggs

And Viola' Egg MercMuffin is built

Mmmmmmm

Have a great long weekend Gents

Aloha!

Oh, good night nurse! That may be a heart attack on a plate, but not a bad way to go really, eh? Made me pull out the cast iron and fry up some bacon and eggs. Had some fresh bagels I bought yesterday for Bagels-cream cheese-Lox so I toasted those in the pan and made an bacon egg cheese bagel brunch. Thanks for the idea

mmmmmmmm indeed.

Mahalo

-Zip

Originally Posted by cudarunner

I decided that Breakfast for Supper was in order last night so I made my version of Merch McMuffins:

Here's my version of Glen's silicone ring:


Two eggs in butter in the 4" pan:


Ready for final assembly:


Normally I add a slice of tomato on top but I didn't have any on hand. Oh well it was delicious as it was.

Roy--Our brains must be wired the same. Today for dinner it was waffles on the Griswold waffle iron with sausages. Supper tonight was fried eggs, bacon, sausages, and toast on the Wagner. Yep, fellers you can do toast on your cast iron skillet.

I shredded 8 cups of raw potatoes and made German potato pancakes today. That amount of batter required using two of my big Wagner skillets.

This is a brand new, never used Lodge 12" 3-legged cast iron Dutch oven.





The surface of the casting is very rough, and required "smoothing" prior to seasoning.






This is how it looked after 5 minutes work with an axe stone:



Now after 10 minutes work with a stripping wheel:



Now after 10 minutes work with 60 grit sandpaper on a palm sander:



Now after 10 minutes work with 120 grit sandpaper on a palm sander:



Finally, after a thorough wash and an application of Extra Virgin Olive Oil,
the Dutch Oven is ready for Glen's seasoning recipe.



More to follow (seasoning)....

Originally Posted by PaulKidd

This is a brand new, never used Lodge 12" 3-legged cast iron Dutch oven.





The surface of the casting is very rough, and required "smoothing" prior to seasoning.






This is how it looked after 5 minutes work with an axe stone:



Now after 10 minutes work with a stripping wheel:



Now after 10 minutes work with 60 grit sandpaper on a palm sander:



Now after 10 minutes work with 120 grit sandpaper on a palm sander:



Finally, after a thorough wash and an application of Extra Virgin Olive Oil,
the Dutch Oven is ready for Glen's seasoning recipe.



More to follow (seasoning)....

There are those who may not agree with the smoothing thing but,I gotta say it just makes sense and looks good. I just wish that manufacturers would go that extra step and finish their product.

Originally Posted by Nightblade

There are those who may not agree with the smoothing thing but,I gotta say it just makes sense and looks good. I just wish that manufacturers would go that extra step and finish their product.

It would be nice but does not seem likely.

For me the round ax hone solved 90% of the problem where the spatula
chattered and would not slide smoothly. That and good heat control is key
for pancakes and eggs. I confess to using the round hone a couple times
a week for a full month. Power tools would have made it quicker...

Commercial griddles are often cleaned with a pumice block and never seasoned.
They rely on a good fat and great temperature control to make their polished steel
work for them. The best over easy eggs I ever had were cooked this way... but once the griddle
temp was changed for burgers no more eggs,,, it was burgers... Once the burger rush was over and
the grill scraped mostly clean it was cheese crisp time. You had to know she made them not on the menu...
a 24" wheat tortilla lightly brushed with drawn butter (from the egg setup) and sprinkled lightly with grated
yellow cheddar. The lady could flip a raw egg and serve it warmed if that is how you liked it. She
was that good...

Originally Posted by niftyshaving

It would be nice but does not seem likely.

For me the round ax hone solved 90% of the problem where the spatula
chattered and would not slide smoothly. That and good heat control is key
for pancakes and eggs. I confess to using the round hone a couple times
a week for a full month. Power tools would have made it quicker...

Commercial griddles are often cleaned with a pumice block and never seasoned.
They rely on a good fat and great temperature control to make their polished steel
work for them. The best over easy eggs I ever had were cooked this way... but once the griddle
temp was changed for burgers no more eggs,,, it was burgers... Once the burger rush was over and
the grill scraped mostly clean it was cheese crisp time. You had to know she made them not on the menu...
a 24" wheat tortilla lightly brushed with drawn butter (from the egg setup) and sprinkled lightly with grated
yellow cheddar. The lady could flip a raw egg and serve it warmed if that is how you liked it. She
was that good...

I don't mean to brag,,,,uh wait , yes I do ha ha...........when I was a cook,all the other cooks in the kitchen came to me to learn how to polish the grill cause I could turn that thing into a mirror ooooh yeahhhhh.........