Text 16517, 115 rader
Skriven 2008-11-17 16:54:18 av Glen Jamieson
     Kommentar till en text av Ruth Hanschka
Ärende: ARGUMENTS 203 81117
===========================
 -=> Quoting Ruth Hanschka to Glen Jamieson <=-

 ->  RH> Unlined copper should only be used to whip egg whites.  As for the
 ->  RH> rest...whatever comes handy and gets the job done. ...except for
 ->  RH> nonstick pots and pans.  They're good for frying pancakes and OK
 ->  RH> making cheesecakes, but for anything else fuggedaboutit. 
 ->  
 -> Lee has raised an good point.  I haven't used copper, except copper
 -> kettles for boiling water, but copper pans and saucepans used to be
 -> quite popular, particularly in Europe.  So why should they not be used
 -> for other than beating eggs?
 -> 
 RH> Unlined copper - tinned copper can be used for whatever you want. 
 RH> Unlined copper plus food equals problems.  Food acids plus copper is a
 RH> bad combination.  I think it can actually be poisonous.  

I have heard that somewhere, but I don't know if it is based on fact.
It would be interesting to know the chemical reactions. Copper pans
used to be popular, and I have seen old kitchens with highly polished
copper ware hanging around the walls and on shelves, but perhaps that
is their main purpose - decoration.
 
 -> Mild steel is the usual material for woks and similar pans, and can be
 -> seasoned to be reasonably non-stick, but as woks are often heated to
 -> the point where the surface layer of "varnish" from seasoning oil is
 -> burnt off, it is frequently necessary to season before use.

 RH> Sounds like mine, come to that.

The professional high speed stir-friers at "Magic Wok" restaurants keep
their large woks hot, rinsing with a little water, then re-oiling
between customers.  There is never any sticking in those woks.
 
 -> Cast iron, properly seasoned, is nice to use, but requires care to
 -> prevent rusting.  Properly used, kept oiled, and not allowed anywhere
 -> near washing detergent, cast iron will last forever.

 RH> Definitely.  I have cast iron pans here that are 100 years old or
 RH> possibly more.  They work fine, and have even been immersed a time or
 RH> two without ill effect.

You are very lucky to have them; it seems that the older the better
with cast iron, as if properly cared for, they keep improving.
 
 -> Stainless steel is good for boiling water, and little else.
 -> 
 RH> Or making stock, or frying stuff if your cast iron pan isn't to hand. 
 RH> I have a 12" Sitram pan that works a treat.  About like cast iron, in
 RH> fact.

Any boiling watery liquid is fine, but I have been unable to get
satisfactory results when frying with a polished, shiny stainless pan.
Whatever I tried tended to stick and discolour the surface.  It might
be possible to build up a non-stick layer, but of course that would
detract from the pristine-ness of stainless (not that that would worry
me, but some people like their pans to look new).

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Stained-Glass Cake
 Categories: Stephen, Ethnic
      Yield: 1 Cake
 
      2 c  Plain flour
      2 ts Baking powder
    500 g  Glace pineapple
    100 g  Glace pear
    100 g  Glace kiwi fruit
    100 g  Glace apple
    100    Glace apricot
    250    Glace cherries
    250 g  Sultanas
    250 g  Currants 4 eggs
    2/3 c  Brown sugar
    250 g  Halved blanched almonds
    250 g  Halved pecan nuts
    250 g  Halved Macadamia ants
    250    Halved Brazil nuts
    1/2 c  Grand Marnier or Cointreau
 
  Glass or Bishop Cakes, very popular in the US, are so called, one
  presumes, because they consist almost entirely of glace fruit and
  nuts, and the glace fruit has something of the translucency of a
  stained-glass church window.
  
  [This is news to me.  I've never heard either of the two terms
  applied to fruit cakes.  Other terms, maybe, but not those... S.C.]
  
  Butter a round 23 cm loose-bottom cake tin and line with greaseproof
  paper. Butter the greaseproof. Chop the glace fruits roughly. Sift
  together the flour and baking powder. Mix in all the fruits, together
  with the nuts. Put the mixture into the cake tin, wet hands and press
  mixture down firmly.
  
  Bake in a preheated 150oC oven for 1 1/2 hours. Take cake out of the
  oven and drizzle the Grand Marnier or Cointreau over the top. Leave
  the cake in the oven to cool to warm then wrap it, tin and all, in
  aluminum foil and refrigerate overnight.
  
  Remove from tin, peel away paper and store in airtight tin.
  
  From "Raw Materials" by Meryl Constance, Sydney Morning Herald,
  12/8/92.
  
  Posted by Stephen Ceideberg; February 18 1993.
  
  Uncle Dirty Dave's Archives
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)