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When cleaning the enameled cast iron routinely after a cooking session or a recipe, remember a few important tips. First, avoid washing the enameled cast iron immediately after cooking in it.
Wash your skillet well with hot, soapy water and dry it. Spread a thin layer of vegetable oil or shortening in the skillet, wiping out any excess. Arrange your oven racks so there are two racks ...
Heat a large skillet or sauté pan over medium heat. Add the bacon and cook until crisp, about 5 minutes. Remove the bacon with a slotted spatula, drain on a paper towel, and reserve the rendered fat. Add the potatoes to the pan with the bacon fat, toss to coat, and season with salt and pepper.
Meanwhile, soak dried chestnuts (if using) in boiling-hot water 1 hour, then drain. Coarsely chop chestnuts (cooked or dried). While dried chestnuts soak, bring dried apple and juice to a simmer in a small saucepan, then turn off heat. Let steep, covered, 30 minutes. Drain off and discard apple juice.
Test one chestnut for tenderness and then leave the whole bunch to cool a little before serving with some salt. Oven Method: Preheat the oven to 400?F. Cut little crosses in the chestnuts as described before, then place them in a roasting pan and cook uncovered for 20-30 minutes.
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Add the squash, chestnuts, sage, cheesecloth pouch, and water. The water should cover the squash by about 2 inches. Bring to a boil, decrease the heat, cover, and simmer until the squash is tender ...
Want to make Holey-Pan-Roasted Chestnuts? Learn the ingredients and steps to follow to properly make the the best Holey-Pan-Roasted Chestnuts? recipe for your family and friends.