Search results
Results from the WOW.Com Content Network
An American Dutch oven, 1896. A Dutch oven, Dutch pot (US English), or casserole dish (international) is a thick-walled cooking pot with a tight-fitting lid. Dutch ovens are usually made of seasoned cast iron; however, some Dutch ovens are instead made of cast aluminium, or ceramic.
An American cast-iron Dutch oven, 1896. In Asia, particularly China, India, Korea and Japan, there is a long history of cooking with cast-iron vessels. The first mention of a cast-iron kettle in English appeared in 679 or 680, though this wasn't the first use of metal vessels for cooking. The term pot came into use in 1180.
You have a choice in life (and in cooking): Adhere to labels and conventions or think outside of the box. If we did the former, we'd never have used a chopstick to mix a cocktail, prepped corn ...
In 1771, Samuel Engel mentions, in his Traité de la nature, de la culture, et de l'utilité des pommes de terre par un ami des hommes, that half of Europeans live on bread and the other half on potatoes, and also that bread is made by mixing a third or a quarter of potato with cereal flour, which gives a dish "preferred by taste, to bread of ...
Enameled cast iron: Dutch ovens are most commonly made from enameled cast iron, which offers superior heat retention and even cooking. The enameled finish makes these pans much easier to clean for ...
Light a grill or preheat a grill pan. Generously brush the potatoes with oil and season with salt and pepper. Grill the potatoes, cut side down, over moderately high heat, turning once, until ...
Potato bread with butter. Potato bread is a form of bread in which potato flour or potato replaces a portion of the regular wheat flour. [1] [2] It is cooked in a variety of ways, including baking it on a hot griddle or pan, or in an oven. It may be leavened or unleavened, and may have a variety of other ingredients baked into it. The ratio of ...
Some recipes call for use of both a microwave and a conventional oven, with the microwave being used to vent most of the steam prior to the cooking process. Wrapping the potato in aluminium foil before cooking in a standard oven will retain moisture, while leaving it unwrapped will result in a crisp skin. Cooking over an open fire or in the ...