Cast Iron Dutch Oven Seasoning How To Get Your Dutch Oven Ready For Use

Writen by Scott Carey

Seasoning your cast iron Dutch oven is required before its first use, so make sure that you have accounted for this after buying your Dutch oven.

The steps are pretty simple, but take some time. You won't even have it completely seasoned after the first time, but will occur as you use your Dutch oven.

1. Cast iron Dutch ovens are shipped with a coating that keeps them from rusting during shipping. This must be removed before you start the seasoning process. Use soap, hot water, and a steel wool or other type of scrub pad to remove as much of the coating as possible. After this, never use soap to clean your Dutch oven again.

2. Warm the Dutch oven and lid on the stove (or in your oven) to completely get rid of any moisture that might be left.

3. Apply a coating of melted shortening to all surfaces of your Dutch oven, inside and out. Make sure to do the lid as well.

4. Preheat your oven to 350 degrees. Place your Dutch oven on a cookie sheet covered with foil on the top shelf, upside down. Bake for one hour. Turn the oven off and let the Dutch oven cool. Note that this will probably cause some smoke and certainly a smell in your house. If you have a propane grill that is large enough to hold the Dutch oven, then you may prefer to do it outdoors instead.

5. When done, remove the Dutch oven (it will be hot, so make sure to use an oven mitt, or hot pad (and make sure it is an old one, since Dutch ovens hold heat very well and may ruin a nice oven mitt).

6. Use a paper towel to wipe off any excess oil. Then recoat with shortening and cook it again for 1 hour. Turn the oven off and let it cool. You can repeat this step again, if you like, but twice should be enough.

7. Once done with this initial seasoning, wipe out all excess oil and then apply a light coat of vegetable oil (like canola oil). This will help keep it protected and ready for your first use.

8. The more you use your Dutch oven, the better seasoned it will get. It can help to cook foods, with high fat contents, such as bacon, sausage, or hamburger, the first few times to help speed up the seasoning processor. Deep-frying is another way you can help speed things up.

9. After each use, make sure to completely dry the Dutch oven, and then oil lightly before storing for your next use. Over time, it will darken and improve. When well-cared for, cast iron Dutch ovens can last for many, many years.

Scott Carey has many hobbies and interests, including outdoor cooking. See http://www.outdoorcookingmagic.com for Dutch oven cooking tips. Get a Free Dutch Oven Recipes eBook.

High Altitude Baking A Cooks Guide

Writen by Lauren Danver

High altitude baking can be a real adventure for the cook, with a number of challenges to keep you on your toes. The higher you are in elevation, the less pressure there will be. How does this affect your baking creations? Low air pressure creates increased evaporation of liquids during the baking process and this can cause your cakes to fall. Baking at high altitudes means a few more adjustments so that your baked goods will come out perfectly, ready to tempt the finest of taste buds.

Start by following the high altitude recipes by the letter. For some bakers, this will work out fine. For others, changes will be necessary. Begin with making adjustments to your oven temperature by 15 - 25 degrees F. Next, adjust the ingredients in your recipe. For cakes that are supposed to rise, using either yeast or baking powder, you will need to make some changes.

If you are using yeast during high altitude baking you will have to make sure that the dough rises slowly. For cakes using baking powder make certain not to over-beat the eggs. You will also have to decrease the amount of baking powder used.

A decrease in atmospheric pressure will cause gases to expand easier. For your lovely meringue toppings, meringue (angel) pie shells, angel and sponge cakes, follow the following suggestions: Whip the egg whites to medium-soft peaks instead of stiff peaks. Add more stiffening with a bit more flour and a bit less sugar. Also, with your increase in oven temperature by 25 degrees F, the batter will have a better chance to set before the air bubbles or leavening gases have the chance to become too expansive.

When preparing puddings and cream-pie fillings above 5,000 feet, using a double boiler will not provide you with the maximum gelatinization of starch. You can simply use direct heat rather than a double boiler.

High altitude will affect the rising time of bread the most. At high altitudes, the rising period will be shortened. To maintain the development of a good flavor in your breads, you will need to preserve the longer rising period. Punch the bread dough down twice to give the time for the flavor to develop. Remember that flours tend to be drier and able to absorb more liquid in high, dry climates. Use less flour when bringing the dough to the proper consistency. You may want to experiment a bit with this for best results.

When buying cake mixes, look for the high altitude baking instructions on the box. Your quick breads will vary from muffin-like to cake-like in structure. The cell structure of biscuits and muffin-like quick breads should be firm enough to withstand the increased internal pressure at high altitudes without the need of adjustment. Be cautious,though, as a bitter or alkaline flavor can result from inadequate neutralization of baking soda or powder. To avoid this, reduce the baking soda or powder slightly and this can often improve your results. The quick breads with a cake-like texture will be more delicately balanced and can often be improved at high altitudes when you follow the adjustment recommendations given for cakes.

You can also take advantage of a variety of charts available for high altitude baking. These will come in handy and help you determine what adjustments to make according to how many feet above sea level you are. The higher the altitude the more adjustments are needed.

The following guidelines may be used as a general rule of thumb. Remember to test each recipe, first, for best results:

3,000 to 4,500 feet:
decrease baking powder 1/4 tsp per required tsp
decrease liquids by 1 Tbs for each cup required

5000 to 6000 feet:
decrease baking powder by 1/4 tsp for each tsp. required
decrease sugar by 2 Tbs for each cup required
increase liquid by 2 to 4 Tbs for each cup required

6000 feet and above:
decrease baking powder by 1/4 tsp - 1/2 tsp for each tsp. required
decrease sugar by 3 to 4 Tbs for each cup used
increase liquid by 2 to 4 Tbs for each cup used

Altitudes over 10000 feet: same as 6000 feet, but add an extra egg to recipe

High altitude baking can be fun. As you experiment, you will come up with the formula that works for you at your level of elevation. You should begin with the suggested adjustments and then make minor tweaks here and there. Your good efforts will produce quality baked goods, sure to please even the gourmet in all of us.

About the author:
Lauren Danver is the owner of All Kitchen Supplies, where you can find all types of discount kitchen products. She also recently relocated from living at sea level to over 5,000 feet!

How To Make An Omelet

Writen by Janice Faulk Duplantis

Eggs are high-quality protein and are reasonably priced. They lend themselves to an endless number of flavor combinations and are the basis of a large variety of wonderful dishes. The omelet (sometimes spelled 'omelette') is one such dish and this article will discuss basic techniques and tips for preparing an omelet.

So...what is an omelet? An omelet is a dish consisting of beaten eggs that are cooked until set and folded over, often around a filling of cheese and/or vegetables. They are remarkably easy to prepare and can provide a quick, yet impressive, evening meal to serve at the end of a busy day. Omelets may also be an elegant addition to any breakfast or brunch menu.

An individual omelet is generally prepared with 2 or 3 whole eggs, although they may be prepared from egg whites only. The list of suitable filling ingredients is quite lengthy and the combination of fillings to include in an omelet may be varied endlessly. To mention only a few good omelet fillings, one might choose: diced cooked turkey or chicken, chopped cooked ham, smoked salmon, crab meat, cooked shrimp, crumbled cooked bacon, proscuitto, chives, shredded cheddar, Swiss or jack cheese, bell peppers, spinach, sauteed fresh mushrooms, chopped tomatoes (omitting seeds and pulp), pimento, minced onion...the choices are limited only by the imagination. Filling ingredients other than cheese may be omitted to create a plain cheese omelet.

As mentioned above, omelets are easy to make and anyone can master the technique. Merely adhere to the following steps and preparing the perfect omelet will become as simple as scrambling eggs.

Basic Technique for Preparing an Omelet...

1. Start by cracking 2 or 3 eggs into a bowl. Whisk the eggs with a wire whisk or fork until the yolks and whites are combined. One or two tablespoons of milk or water may be added to make the eggs fluffier. Add seasonings such as ground black pepper, favorite herbs, etc., to the egg mixture if desired. (Avoid adding salt as it will toughen the eggs.)

2. Coat an 8- or 10-inch nonstick omelet pan or skillet with cooking spray and heat it over medium heat. The smaller the pan, the easier it will be to manage the omelet, however, if using more than 3 eggs, a pan of greater size will be needed.

3. Once the pan is hot, pour in the egg mixture and gently swirl the pan to evenly distribute the eggs.

4. The eggs will begin to set after 20 or 30 seconds. Once the edges are set, gently push them toward the center and allow the uncooked liquid to flow into the exposed pan.

5. When the eggs are about 70% to 80% solid, add the filling ingredients on one side only in a half moon shape, leaving a little room around the circumference so that the fillings do not spill out. Do not add too much filling, or else it will be difficult to fold the omelet.

6. Once the eggs are cooked, run the tines of a fork around the edge of the omelet to make sure the egg layer has not stuck. Carefully run a spatula under the empty half of the omelet and gently fold it over the top of the full half.

7. Allow the omelet to remain in the pan for an additional 30 seconds. Take the spatula and run it under the omelet to make certain it has not stuck to the pan. Angle the pan over a serving plate and slide the omelet out of the pan onto the plate. Yields 1 serving.

How to Separate an Egg...

Many people, who wish to reduce fat and cholesterol in their diets, prepare omelets using egg whites only. Separating the egg white from the egg yolk is a simple skill to master. Just follow the step-by-step guide below:

1. Fresh eggs separate more easily than older ones, so choose the freshest eggs possible.

2. Lightly crack the shell of one egg at its midpoint on the edge of a bowl. Glass, ceramic, or steel are preferred as a plastic bowl will not crack the egg shell as well.

3. With thumbs placed on either side of the crack, carefully open the shell into two halves, making sure that the egg yolk stays in one half of the shell.

4. Over the bowl, gently pour the egg yolk back and forth between the two shell halves, allowing the egg white to fall into the bowl while keeping the yolk in the shell.*

5. Once all the white is in the bowl, put the yolk into a covered container and refrigerate for later use in sauces, custards and cream fillings. Discard the shell or add to compost.

* Note: Be careful not to pierce the yolk on the rough edge of the egg shell, as this will cause the yolk to mix with the white. A small amount of yolk in the egg white is not a problem when making an omelet, but if the white is intended for use in making a meringue topping, even the tiniest amount of egg yolk mixed in with the white will prevent proper whipping.

Omelet Tips...

<> It is best to not add salt to the eggs before cooking. Doing so will toughen the eggs.

<> Eggs come in different sizes. Most recipes assume the use of large eggs.

<> To reduce fat, omelets may be prepared using only the egg whites. Two egg whites are equivalent to one whole egg.

<> An egg white is easiest to beat at room temperature. If time allows, take the eggs out of the refrigerator about one-half hour before using.

<> The addition of a tablespoon or so of water or milk beaten into the eggs will result in a fluffier omelet. This, however, is strictly a matter of personal preference.

<> Many omelet recipes call for butter. Butter does not merely prevent the omelet from sticking to the pan, but it also enhances the flavor of the omelet. To avoid butter, an olive oil spread or nonstick cooking spray may be used.

<> When using a non-stick pan, the amount of butter may be reduced to half the amount specified in the recipe.

<> Chopped vegetables may be sauteed in a little butter or olive oil before adding them to the omelet.

<> If fresh mushrooms are used as an ingredient, they should always be sauteed before adding them to the omelet.

Your Perfect Omelet...

If your cooking skills have been limited to serving scrambled eggs, take a little time to step out and broaden your horizons by learning how to prepare an omelet. You will not regret it and your family and friends will be greatly impressed.

Omelets are quick and easy to make and with the broad range of filling ingredients, their versatility will allow you to introduce a great deal of variety to your meals.

Please consider including omelet preparation in your cooking repertoire. You may wish to follow omelet recipes verbatim at first, but with a little experience you will quickly become an expert omelet chef creating your very own variations of the perfect omelet.

Copyright ©2005 Janice Faulk Duplantis

About the Author: Janice Faulk Duplantis, author and publisher, currently maintains a web site that focuses on both Easy Gourmet and French/Cajun Cuisine. Visit http://www.bedrockpress.com to see all Bedrock Press has to offer. Janice also publishes 4 free monthly ezines: Gourmet Bytes, Lagniappe Recipe, Your Favorite Recipes and Cooking 101. Visit http://www.bedrockpress.com/subscribe.html to subscribe.